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At what temperature to cook moonshine? Bimber

Last post dedicated to the theme moonshine caused quite a lot of interest and raised many questions. Frequently Asked is the temperature at which to cook moonshine? and how long it should cook the mash? . I will try to answer these questions.

1. At what temperature to cook moonshine?
   
   The generated mash is a mixture of water, alcohol, sugars, and dead yeast and many gases. To get good quality we have to distill moonshine. Distillation involves the separation of different fractions. In our case, water and alcohol. Water reaches boiling point at 100 0 C while the boiling point of alcohol is 78 0 C. In the moonshine stills we have to set a temperature of about 1977-1978 ⁰ C. Alcohol will be in the form of volatile reaches the condenser where it is cooled and liquefied. The share of water vapor in the mixture will be relatively large. The mash should gently boil. At what temperature to cook moonshine? - 78 ⁰ C.


2. How much time should be cooked mash?
   When completed, the process of fermentation the yeast dead sink to the bottom. Wait until the bottom of a thick layer of accumulated sediment and he begins to explain the mash. From my observation is from 2-3 weeks. After this time, should be boiled moonshine.
   How long will it be to cook the mash? - 2-3 weeks after completed fermentation
   

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good for everything - tincture of quince.

on various occasions and we have the pleasure of meeting the various toasts rise. Champagne, vodka, moonshine and, more recently pouring in torrents. Anyone who did not spare at the table knows that the other day, you can "lose his head." Liquors produced by state betting monopoly Polmosy and similar companies have very little value compared to those that we can make at home. Tinctures, liqueurs, wine and vodka tasting, even for experienced gourmets will be a wonderful addition.

basic raw material is moonshine, then from the properties of the product starts to taste good home spirits.

As you know moonshine production is allowed, provided that it is only for our needs. We can regale our friends but we can not sell our products.

frequent problem is the characteristic smell of yeast (also noticeable in the taste.) Sea to get rid of this deficiency in a fairly simple way. Preparing the mash, use the necessary amount of sugar, after earning the mash should be dry (it should not contain sugar). The most important is the moment when the moonshine mash stops. The tube digester gas escapes are not a sign that the fermentation is complete. at the bottom of the barrel or accumulation of sediments balloon. These are the dead yeast. Alcohol concentration reaches from 8% to 15% of this amount is deadly to bacteria. Dead yeast sinks to the bottom, forming sludge. To be smelled moonshine yeast mash should lewarować. Gently download the mash through the tube from the sediment into a clean container. We should get a clear, transparent slightly yellow mash devoid of unpleasant aroma.

Similar procedures apply merging into the new wine from the sediment.

Bimber good for everything! With good quality, we can develop excellent moonshine liquor allowed: nutcracker, tincture of quince or kirsch. Tincture of quince has many medicinal properties of its flavor is wanted by the gourmets.

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What to buy eggs? Markings on eggs in supermarkets

egg production in recent years comes down to maximize profits. Retail chains need a very specific supply-defined limits. Any time overrun causes severe punishment. With these contracts may meet only major manufacturers. Hard to find eggs that have not been produced on chicken farms.
So what what to buy?
sensitive method should be able to learn to read the markings on the eggs. I will say right away are not complicated and easy to remember pattern. The most important memory of what we should the importance of the first 11 digits of the character code.
All eggs available in the shops must have a sign in the form of 11 digits, which is most important for us first. Determined because of what kind of eggs come from farms. And so:

• "3" means the farming of caged chickens are reared klatach a length of 120 cm and depth 63cm. Frame Manufacturers boast that on the surface can be placed up to 20 hens - 756 cm2 per hen. Manufactured frame as befits the European standards provide the animals comfort - each frame is to reduce the size of claws, perches, and grzebalisko laying shed. At the places to lay eggs on the grid floor are fitted with soft silicone moldings holes.



• "2" means that the chicken comes from caged birds have zagrodowego relative freedom of movement. Livestock is kept in crowded barns or specially prepared venues.




• "1" tells us that the hen can leave the barn
  interests me the word could, which in this case sounds like a likely ...
  



• "0" means that the eggs come from free-range husbandry From hens fed organic food - they can be a mixture of grains and cereals. It is worth noting that cultured in this way, birds can feed on naturally earthworms, insects, bits of fruits and vegetables.

buy the eggs?

the simple answer is marked with 0 . Manufacturers often place the package labeling inscriptions and symbols to persuade customers that as from organic production, we should not be guided by these suggestions. Most important is the symbol - the manufacturer may label all for an abuse of the code, waiting for his severe punishment.

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