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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.