How and from what the alcohol make for vodka: its production and cooking at the factory

How and from what the alcohol make for vodka: its production and cooking at the factory

How to make alcohol

In our country, almost every child knows how to make vodka at the factory. Alcohol is taken and mixed with water in proportion 40 by 60, respectively. Well, how and from what the alcohol do? This is not so many think about it. It's time to figure it out in this matter!

Classification and types of alcohols for the production of vodka

Getting a strong alcoholic beverage can be actually from any food raw materials, which contains sugar. So here for used raw and degrees of cleaning alcohols are:

  • First grade . It is not used to produce vodka;
  • Higher Cleaning . It is considered the most low-quality for vodka production. Prepared from a mixture of grain, potatoes, beets of sugar and even black molasses mixed in any proportion. It does not make cheap tinctures, liqueurs and bad vodka. Due to insufficient cleaning from the sigh oil and other "dirtyness";
  • Basis . Made from grain and potatoes. Moreover, potato starch should be used no more than 60%. Basis is a raw material for vodka of the average price category;
  • Extra . A little better basis due to better cleaning from methanol and various esters;
  • Lux . It also produces from grain and potatoes. But the latter should be no longer more than 35%. Yes, plus in its production immediately several filtering degrees. Used for premium vodka.
  • Alpha . Its production has been established only from wheat or rye. It has practically no impurities. Accordingly, it is used for alcoholic beverages Super premium quality.

As can be seen from this alcohol classification, the alcohol for the production of vodka is obtained by the better than the greater the grain and the higher the degree of purification.

How do drinking ethyl alcohol for vodka?

At the plant for the production of alcohol, there are many steps and sub-attacks. All of them will not work, and it is meaningless. We will try only briefly and to understand the main ones. This looks like a general scheme of preparation of alcohol for vodka:

  1. Initially, the raw materials are prepared. It may be cereals (wheat, rye, barley, oats, corn, millet and so on), potatoes, sugar beets and patterns. As well as any berries and fruits. All this is thoroughly cleaned, rumbles and often grinds.
  2. Then this raw material is mixed with water and yeast. The latter begin to process sugar in alcohol and carbon dioxide used in the used raw materials. Also, in the course of this fermentation, other substances are formed, from which it will then need to get rid of.
  3. As soon as fermentation stops, the alcoholic drink is obtained with a fortress of only 9-10%. He is started to heat. Alcohol, the boiling point of 78 ° C, that is, it begins to be transformed into steam significantly earlier than water that boils at 100 ° C.
  4. So these alcohol pairs begin to capture in a huge distillation column a few tens of meters at modern factories. At the same time, various fusion oils, esters, methyl alcohol and other "nasty" are separated from the ethyl needed, also due to the difference in the boiling point.

As a result, the factory receive ethyl drinking alcohol fortress 95-96%. At the same time, we lower all sorts of cleaning steps, sometimes secondary distillation, separation of any unnecessary substances and the like. Otherwise, it would be not a small cognitive article, but a whole textbook.

I hope it became much clearer, as what and what the alcohol is made for the production of vodka on the factories. Thank you for visiting it to read!

The word "rectification" has a Latin origin and in translation literally means "correction". With this process, the raw materials are divided into pure phases - steam и Liquid . This happens because different components have different boiling points from each other. During the rectification, all components carry out repeated contact, this is due to the fact that the pairs are condensed several times, and liquids are evaporated.

Source: https://samogon30.com/
Source: https://samogon30.com/

There is a constant heat and mass transfer . As a result, the purest components are separated from each other, the most important of which is ethanol . In the process of distillation, it is cleared of various impurities - sigh oil, aldehydes, etc.

Do not confuse rectification with distillation . In the second case, the simple distillation is meant, and the resulting condensate is almost the final product. If it has an excessive high fortress, it is diluted to the required level of alcohol content.

In the case of distillation, a pure product is obtained, ethyl alcohol, which is usually the basis for creating tinctures, emphasis, etc. At the same time used Distified columns Consisting, as a rule, from the condenser refrigerator, the kings, the fusion for supplying / removing the water and the product output. Also, they are often equipped with an atmospheric fitting, which makes it possible to work in two modes of rectification and distillation.

So, if you want to get pure alcohol, you will need special equipment. Currently, it is available in a free sale, so it will not be much difficult to purchase it and financial costs. Rectification is carried out in several stages.

Source: Cosmogon.ru.
Source: Cosmogon.ru.

To get the rectified, you need raw materials for distillation. Braga can be sugar, fruit, starch-containing, etc. It is important to remember that 60 ml of alcohol will be from about 100 g of sugar sand, and its concentration should not exceed 30% - in the reverse case, the yeast needed to fervent raw materials will not work. You can learn detailed recipes from our articles.

If you want to get 96% alcohol, the raw material must have a fortress of 35-40% about. Naturally, yeast cannot work out such a number of alcohol, because already at 18-20% about. They die. Therefore, Braga needs to overtake Moonshine , not forgetting to separate the "heads" and "tails" - so the product will be the priority cleaning from the seawous oils and light-boiling substances. Moreover, the last fraction can be used when re-distillation.

Source: Cosmogon.ru.
Source: Cosmogon.ru.

If the product strength is more than 40% about. It must be diluted with clean, filtered water. It is advisable to pre-boil it and cool down, thus reduced the level of mineralization.

So, to carry out rectification, you need to assemble the column according to the instructions that are attached to the device. Do not forget about the atmospheric fitting (if available) - it must be opened so that the equipment works in the rectification mode. The closure of this fitting should be done only when the raw material becomes boiled. This is done in order to avoid overheating, as well as the occurrence of excessive pressure in the column.

Important to remember, That the distillation cube must be filled by about 2/3-3 / 4 from the total volume. During the heating of raw materials, the different components of the mixture will begin to boil, switch to the vapor state, condense and exit through the diverse tube of the finished product. The fitting of the product selection must be blocked until the contents of the distilted cube begin to boil.

First, the so-called "head" fraction will be released, which is usually about 2.5-5%. It contains low-boiling components, such as acetone. Its boiling point is about 56 ° C, and at methyl alcohol - approximately 65 ° C. It is important to separate these substances from the food fraction, because they are dangerous to health, have high toxicity. The output rate of "goals" should be small for better cleaning of raw materials, so heat feed is recommended to weaken, for example, turning off one of the heating elements.

In no case is not recommended to use the first fraction, it is suitable only for technical needs, for example, as a solvent.

Source: Cosmogon.ru.
Source: Cosmogon.ru.

Ethyl alcohol boils at 78-79 ° C, it means that it is at such a temperature of raw materials to begin the selection of "hearts". It is necessary not to forget that when the fortress of the exit product falls to 45% about., The food fraction will end, and the so-called "tailings", consisting of severe alcohols, fusion oils and other impurities, which are usually formed during the preparation and fermentation of the wort. As a rule, they begin to boil at a temperature of from 96 ° C and are approximately 3.5-5% of the total volume of the exit product.

In order to correctly determine the strength of the product, periodically overflow it into a separate flask and measure it with an alcoholometer.

To fully rely on the thermometer indicators is not worth it, because they do not reflect the real picture. The fact is that they affect the conditions of distillation, the material of the distillation column and other factors that do not depend on you. Therefore, the actual boiling point of various components will be somewhat different from those showing the thermometer arrow. So that we recommend first of all to pay attention to the indicators of the alcoholometer.

Source: Cosmogon.ru.
Source: Cosmogon.ru.

When the cubic temperature grows up to about 100 ° C, the heating of the distillation column should be turned off, as well as cooling it. The remaining liquid to merge, and the "tails" are saved for subsequent distillation.

As you can see, the rectification of ethyl alcohol and receiving the ideal rectial - 97% of the software. - A fairly simple process that is easy to implement at home is.

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Features of production

The process of manufacturing ethyl alcohol is characterized by some features. After all, depending on the selected raw materials, such an alcohol is technically or drinking. The production process is as follows:

  • Initially prepared raw materials. Its quality uses manure, oil, coal and other components of chemical production. Prepared raw materials enters the corresponding alcohol plants.
  • At the factories apply special technology. For example, oil passes the so-called hydrolysis process. And the gas formed after special processing is soon turning into the required product.
  • Then the alcohol plants pack the resulting component in the container and direct industrial enterprises, that is, end users. Some of the modern liverheaped plants or workshops working are semiably or illegally used such a product. It is added to various alcoholic beverages.

Drinking alcohol is used for the production of hot drinks. Consequently, companies that produce alcohol take care of their own reputation, and the health of the population. They buy exceptionally certified, high-quality products on alcohol factories.

Drinking alcohol produce as follows:

  • Initially prepared raw materials. For this purpose, potatoes, cereal grains, sugar cane or sugar beets or other natural ingredients, which are grown, are collected, and then sent to respective alcohol plants.
  • Specialized factories for the production of high-quality products are treated with grain according to special technologies, the yeast is added to it and high-quality alcohol is obtained by fermentation. So that it was suitable for making alcoholic beverages, several degrees of cleaning are carried out, that is, rectification. In some cases, dual distillation technology is used. This allows the product to become better and cleaner.
  • Then the products enters plants engaged in the release of alcoholic beverages. There is an additional cleaning of alcohol and the saturation of the product with all sorts of aromas. After that make alcoholic beverages.

Many modern manufacturers prefer cheap raw materials, because the production of ethyl alcohol from grain crops requires the use of special technology and various degrees of cleaning. It takes a lot of time.

The other factor is important here. Given the high cost of raw materials, the final alcoholic product cannot be cheap. Exception - if it is made of low-quality ethyl alcohol. Some manufacturers provide an opportunity to purchase inexpensive alcoholic beverages. But, as a rule, this is a sign of the fact that the products are made of cheap raw materials (for example, from rotten potatoes).

Other methods of cooking alcohol at home

https://youtube.com/watch?v=-fi7qxeg8ky%3FFeature%3Doembed

There are different ways to prepare alcohol at home, where different ingredients are used:

  1. Sugar beet. It is best to remove juice from beets and ferment it, but you can go to another. The beet washes, after which it is rubbed on the grater, malt is added to it, which can be used from the recipe described above and hot water is added. The contents should be boiled while the beet is not soft, then grind it through a sieve. It is necessary to cool down to room temperature and add yeast, without cleaning thick. To create such a Braga, 500 grams of malt, 5 liters of water and 10-15 kg of beets will be required. Before getting alcohol, you need to squeeze thick. The output obtains 1-1.5 liters of the finished product.
  2. Fruits and berries. Berries or other types of fruits can be used to create alcohol. They must be crushed, after which it is to introduce 5% malt, counting from the total mass and add water. Next, water is added and everything is thoroughly stirred. On a small fire, the contents need to boil, then grind, using a sieve and leave cool and wander. Creating home alcohol is recommended to use immature fruits and better so that they are ticker, since it is in green fruits to be a lot of starch, which will turn into sugar only at the ripening stage .
  3. Bread. Alcohol can be obtained from the bread braga, for this you need 10 liters of warm water to put 10 loaves of black bread and leave everything to boil until the bread is dissolved completely. Next, the content is cooled to 60 degrees and 3.5 kg of malt is added. The ingredients must be left for 3 hours, maintaining a constant temperature of 60 degrees. Next, the braga is cooled to room temperature and 350 grams of yeast are added to it. Everything needs to be left for a week to ferment, and after distillation there should be 2 liters of alcohol.
  4. Berries or other types of fruits can be used to create alcohol

    Sugar. Sugar Braga will allow to get up to 4 liters of alcohol. For its preparation it will be necessary to use 30 liters of water, about 7 kg of sugar, as well as 500 grams of yeast.

  5. Jam. If the jam has already planted and no one wants him, there is, then from it you can make alcohol. For preparation it is necessary 6 kg of bases, 30 liters of water, as well as 200 grams of yeast. From such a number of ingredients, approximately 3 liters of alcohol will be output.
  6. Candy. If there are candy with stuffing, then you can also make alcohol. For this you need 1 kg of sweets to dilute in 5 liters of water and add 40 grams of yeast. Such a number will be able to give 500 ml of alcohol, which will have a gentle and unusual taste.
  7. Wild pears. It is from such fruits that the maximum amount of alcohol can be obtained. For this, there will be a 2.5 bucket of pears to cook, and then add 1.5 kg of malt and 2.5 water. Prepared contents need to be added 2.5 kg of sugar, as well as 100 grams of yeast. At the exit of the resulting raw materials there will be 3 liters of alcohol.

Using such simple recipes, it turns out to make alcohol at home and the better the device for distillation will be, the more, the alcohol will be more stronger.

Selection of raw materials and sources of its delivery

Getting alcohol at home

From the previous question, another, no less important, is a choice of species used for the production of raw materials and sources of its production.

The manufacture of alcohol by driving braga can be based on a variety of raw materials. First of all, it is sugar. Its performance is the maximum: 10 kg of such raw materials gives approximately 5-5.5 kg of finished product, that is, pure alcohol.

However, it is the most expensive. In addition to sugar, you can use various starch-containing products: cereals (rice, corn), as well as sugar beets and fruits (apples, grapes, plums, etc.). It is also possible to produce alcohol from potatoes. From wheat you can get up to 3 liters of alcohol, and from beets / potatoes and fruits of all about liters.

In any case, the choice is quite large. In addition, you can use several different sources at once, as well as mix the perishes obtained from various components. This is irrelevant if you produce technical alcohol. But in the manufacture of drinking alcohol, and even more high quality (Category Extra and above), such mixing is unacceptable. Raw materials should be high-quality (and not filled or ice cream fruits, beets, etc.) and monosight.

How to check the quality of alcohol at home

Having received alcohol at home, you can check it on the presence of impurities by spending a Lang sample.

Need:

  • 3 fractions of one alcohol - head, body and tails;
  • 3 flasks (and clean jars);
  • a strong heatman solution (50 ml of distilled water - 0.1 g of potassium permanganate);
  • Graduated pipette (syringe).

This is done like this:

  • In each of the three jars, 0.4 ml of mangalls is added and plotting 20 ml of alcohol fractions: in the first jar - heads, in the second - body, in the third - tail factions.
  • Literally for a minute reactions occur: the heads are light yellow, the body remains pink, the tails are brown.
  • Immediately in breeding time flows and follow, after what time the sample with the "body" will acquire a color of salmon:
  • 10 minutes - alcohol of the first grade, not too high-quality;
  • 15 minutes - the highest grade;
  • 20 - "Basis";
  • 22 - "Lux".

If the alcohol acquired the color of salmon earlier than in 10 minutes, it is dangerous to use it inside.

The easiest way is to drop on your hand and rub. An unpleasant sharp smell suggests that alcohol is unsuitable for use.

Cooking alcohol without sugar

https://youtube.com/watch?v=ukjogw5cygo%3Ffeature%3Doembed

Get malt. It is obtained from the grains of rye, barley, or wheat. How? By germing in trays (their height is from five to ten centimeters). Grains treat by manganese. Fall asleep in trays (three centimeters) and tail them with a water. Do it so that the grain swam in the water. Trucks cover the film. Put into place, which is very lit.. Theirs, as water absorbing, irrigate, periodically. The malt will be ready in seven days. Clean the potatoes (one kilogram), do not very finely cut it out and negotiate two hours. When the potato turns into a hubble, leave it cool.

Temperature should drop to sixty degrees. Add malt to it (in crushed form). Leave to cool up to twenty-two degrees. Now - yeast addition. With yeast, put the mixture, in a warm place.

At a temperature of twenty - twenty-two, Braga will be considered prepared three days. If the temperature is fifteen degrees - after a week. Braga distill through a special distillation device. His fortress you can adjust yourself in the process of distillation. If you see that the alcohol is purified, then, by adding a manganese, brighten it.

How to do it? Fall asleep, in small quantities, her in alcohol. Stir. Leave it for twenty-four hours. In the morning, spend the process of filtering the precipitate. He, as you understand, do not need.

And with the smell unpleasant, now, we will also deal with. In the disassembly, coal will help us (woody). Fall asleep it in a soulful with a alcohol, mix. Let it be possible to strengthen for fifteen days. During insistence, coal, sometimes you need to shake. After fifteen days, give, a mixture of coal and alcohol, filtration.

How to distinguish drinking ethanol from technical

Unfortunately, the high price for the bottle of vodka does not yet guarantee its quality. Alcohol is easy to fake, it is enough to get like similar labels and tara, and "elite" drink from sawdust (at best) is ready. Stores also do not discern to buy a cheaper product, so the risk is not eliminated, even if we buy alcohol in a beautiful "rich" packaging.

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To reduce this risk, such purchases are best done in hypermarkets, network or specialized stores. In a word, it should be such a sales point, which values ​​its reputation, and to which, in the case of which, it will be possible to present complaints (mainly, keep checks). Avoid stalls, market tents, dubious private points. Such sales points like to be masked under the "confiscated", thus explaining the lowest price of such a "good product".

A bought alcoholic beverage should be treated before use. It is enough to pour a little product in a tablespoon and light. If a translucent blue flame is lit - with ethanol (although from what it is made remains unknown). If the flame gives a greenish tint - this is a poisonous technical alcohol.

If there is a desire to check for the quality of the favorite brand of vodka or just purchased, the potato slide will help. In the glass with alcohol, you need to lower a piece of purified potatoes and leave it for a couple of hours. If the root plant has not changed its color, the drink is a good food ethanol. Pink tint of potatoes speaks of high methanol content.

Also check alcohol on the content of foreign impurities using copper wire. It must be split on fire and lower in the tank with a test product, and unpleasant odor and vapors should not be released. If the liquid highlights a sharp smell, it is impossible to drink it.

The best prophylaxis from the poisoning of the technical alcohol will be a refusal of heavy alcohol at all. Talk about the quality of ethanol, even drinking, quite difficult, because it is a poison for the body. GOST Dated 1972 determined ethanol as "a potent drug, causing first excitement, and then paralysis of the nervous system." Today, Russian GOST determines it as "a colorless liquid with a characteristic smell." While the standards of its manufacture have not changed. Do not forget that the alcohol industry brought and brings the income of the state treasury. And the treasury is interested in selling alcohol, and not in the health of the nation. Ethyl alcohol in the 72nd was poison and today - poison.

Adjusting dilute alcohol

First, try to fill the container in which the alcohol will be stored, on the most throat. If the alcohol will interact with oxygen, it will oxidize - acetic acid is formed. Diluted alcohol can be used after a couple of days, and better after a week - during this time there should be all chemical reactions. The optimal setting temperature is +40 s and above, stored the container should be in a dark place.

After settling alcohol, they can safely pour the ingredients of tinctures, and after, if a strong raw material was used, dilute to the desired degrees guided by the table shown above.

Now you know how to dilute alcohol with water at home, and therefore, tinctures and other domestic alcohol began to cook even easier. Subscribe to the Rum Diary - this is only a product of useful information that we want to convey to you. Good luck!

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Varieties of drinking alcohols

To understand what drinking alcohols make, it is advisable to consider the varieties of existing alcoholic beverages. The whole is different in the fortress, taste, price. According to the current classification, drinking alcohols are separated on grain and grape, made of berries and fruits, sugar cane, agaves, as well as flavored.

Sein products include whiskey and vodka. Such beverages are considered the most qualitative and natural. This is due to the presence of grain raw materials taken as the basis. Products manufactured under the luxury brands, alpha and super, are made exclusively from the grain. High cleaning alcohols - from black molasses.

Grape species are used for the production of Armagnac, brandy, as well as French brandy. If the bottle is written that there is an extreme alcohol, it means that the drink is unreal.

Fruit varieties are made of berries and fruits. The technology of their production is specific. For example, pears and apples are not exposed to anneal. There is a blue acid in their composition. She should not fall into alcoholic beverages. Berries such as raspberries and strawberries are pre-pulled out in alcohol, after which the finished product is obtained. Brandy get from fruit alcohols. As a rule, this drink is produced in Italy, France, Spain.

In the process of processing sugar cane, sugar is obtained, from the waste of which they make a black molasses. It is further recycled to receive porridge and Roma.

To obtain the necessary product directly from black molasses add special yeast to it. Rom is distinguished from Kashasa, as it insisters longer. Kashasa does not require excerpt. He almost immediately goes for sale.

Aromatized species are used for the manufacture of absinthe and similar beverages. Ethyl for this should pass special processing. It is added natural raw materials into it, such as wormwood. Then repeated distillation is carried out, and absinthe is obtained from the finished product.

The last view is the alcohol made from Agava. From it make tequila. As part of such a drink, a natural product should always be. The manufacturer indicates all the nuances directly on the commodity label.

It should be understood that mixing alcoholic beverages made of various raw materials is unacceptable. After all, according to experts, the body will be difficult to recycle different alcohol. This can lead to a severe hangover. However, some alcohols are great among themselves. When they mix them, it does not expect morning hangover.

Alcoholic beverages contain ethyl. Therefore, the effect on the body is always the same. It does not depend on what fortress alcohol. To avoid bulging syndrome and various complications, it is advisable to use alcohol products made of high-quality ingredients that have completed full certification in compliance with state standards. A good burning drink cannot cost cheap, and technical and medical alcohol must be used exclusively by their destination.

Determining the quality of the drink

The level of the color of the alcohol is determined using a conventional glass: the presence of a whitish shade speaks of poor cleaning and the presence of fuseous oils. If the braga boil too active - the drink will have a muddy color. Suggest oils can be removed by additional purification and distillation. To check the smell and taste, a little alcohol is poured into a bottle and diluted with cold water (1 to 3). Stir and try.

Strong alcohol at home is stored in a closed bottle, in the refrigerator. The shelf life of the alcohol is not more than 5 years. On its basis, various tinctures on berries, roots, herbs, fruits and colors, jam, fruits and rootes are manufactured. Use it for the preparation of such noble drinks like cognac, whiskey, absinthe, liqueurs, gin. Many medical tinctures from hypertension, colds, stomach disorders and other diseases are also made on its basis.

https://youtube.com/watch?v=-fi7qxeg8ky%3FFeature%3Doembed

Cleaning drinking alcohol

Conducting rectification allows you to get high quality alcohol that does not contain harmful impurities and oils. The process of chemical purification by substances neutralizing the impurities, separating them through multiple evaporation and condensation of vapors. The drink is divided into several fractions, and the concentration of alcohol rises. Conduct the process in the distillation device.

Start from the first purification - washing the seawous oils. If there is a lot of acid in alcohol - it must be neutralized with food soda or alkali. Then prepare a solution of manganese: on a liter of alcohol 2 g of manganese dissolved in 50 ml of distilled water. All stirred and leave for 20 minutes. After the allotted time, a solution of soda is added, prepared according to the same percentages, and brightened within 10-12 hours.

https://youtube.com/watch?v=0-CK8L_FMWM%3FFeature%3Doembed

As a result, the level of contamination of the fusion oils is reduced by 95-97%.

Purified alcohol is filtered through dense fabric. Be proceed to fractional distillation. Conduct it in a distilted Cuba with a trap droplet. Raw alcohol is diluted with soft water to a maximum fortress of 51 ° and overflowed to the moonshine apparatus. The temperature quickly communicates to 60 ° C, then gradually the heating intensity is lowered, and adjusted to a boil (82-84 ° C). The resulting alcohol is cleaned with coal. In the glass or ceramic container poured poured lime or birch coal at the rate of: 50 g per liter of beverage. Alcohol poured. Everyone is thoroughly mixed, and insist for 20-22 days. Through the allotted time, the alcohol is filtered daily through gauze for another 14 days.

Alcohol ethyl and its use in medicine

The described preparation has antiseptic, disinfecting and flourishing properties (depending on the concentration). Alcohol 95% is used when processing the hands of surgical personnel as a bubble agent. Closes the pores of the skin. Alcohol 70% has excellent antiseptic properties. It is used, for example, to process the injection site.

Alcohol 40% can serve a warming agent in inflammatory diseases. For example, for performing compress for otitis, angins, arthritis, and so on. Alcohol 35% cools the skin, expanding the pores and helping to increase the heat transfer, so perfectly helps as a rubbing remedy for a fever.

Pure alcohol is added to the Bobrov apparatus at the pulmonary edema and serves as a defoamer in the event of this emergency condition.

Ethyl alcohol is a bat, fuel and transparent liquid with a characteristic odor and burning taste. He is a representative of single andatics alcohols. It is produced due to fermentation or hydration ethylene.

We choose the room

As for the premises, then it is necessary to approach his choice with full responsibility. Let's analyze the basic parameters to which it must match. We hope you do not plan to produce alcohol at home? This option is quite admissible if you make it for personal needs, but we are going to make a business. And here everything is serious, and the room is required to be appropriate to organize a fully functioning workshop in it.

Criteria when choosing production areas:

  1. Dimensions - your workshop should be two, and even three times more than the area that all equipment is covered for the production of alcohol (in particular, fermentation containers). The same concerns the height of the ceilings.
  2. The temperature is indoors where the organization is planned, it should be warm enough. That is, two options are a well-organized heating system or good thermal insulation. It is extremely necessary to maintain fermentation processes on a continuous basis.
  3. Ventilation is also a very important point. It can be both forced and natural (only if the hydraulic was used).
  4. A separate room must be intended for the installation of distillation equipment (distillation part).
  5. Other important parameters. In the workshop itself there must be sewage, floors with equipped lathe for drain, as well as default water.

As you can see, it is important to take into account the various nuances before deciding whether the room is suitable for organizing an alcoholic workshop. Consider that the larger production volumes you plan, the more equipment will be dimensions (as well as its number), and the greater area will be required for the workshop or plant

How to make malt and malt milk

Begin cooking from sifting and washing the raw materials. It is necessary to remove garbage, empty and slot grains, dust. After cleaning and sorting grain, wheat is soaked in a wooden or ceramic container for 6-8 hours. When the first sprouts are sprinkled, the grains are washed in running water and shifted on a flat surface (it may be a pelvis with low sidelights, a baking sheet, a bakery board). After soaking, the seeds are germinated in a well-ventilated room at a temperature not higher than + 20 ° C. To prevent drying, raw materials are covered with a wet cloth or gauze. Stir every 4-6 hours.

When the first roots appear, the seeds are placed in a glass bottle. The grain layer should be from 15 to 25 cm.

The room temperature is increased by 2-4 °. This is necessary to activate the grain and the active accumulation of malt enzymes. The malt is ready for use when the length of the sprouts reached 13-15 mm.

Milk is prepared from green malt: for pure wheat malt milk, only wheat is used. But many winemakers recommend a mixture of 2 parts of the germinated wheat and 1 part of the gentle barley and oats (germinated grain in the same way). The mixture was washed three times, then peckped into the bottle, poured with hot water and leave for 8-10 hours.

From wheat it is necessary to nourish 2 kg of flour, add about 200 g of malt mixture and pour water liter. Mix well. The resulting malt milk is needed to precipitate starch raw materials in the main stamp during the preparation of alcohol.

Food alcohol RefilitisFood alcohol (chemical. Formula C2H5on) transparent, colorless substance with a sharp characteristic odor. Well dissolved in water. In everyday life it is applied to many purposes. Its main purpose is to obtain homemade alcoholic beverages - cocktails, liqueurs, tinctures, emphasis and vodka. It is used as an antiseptic means for treating domestic wounds. Insisting herbs and roots on alcohol, get useful tinctures and exhaust capable of treating many diseases. What would get a good alcohol, for this you need to have home specialized equipment. Which allows us to get high-quality rectifys at home.

Need to remember the safety measures. Alcohol and other liquids with an increased alcohol content are very combustible, therefore require careful appeal, as well as compliance with fire safety measures.

In industrial volumes, various raw materials are used to obtain alcohol, due to their cheapness mainly suitable: potatoes, sugar branches, grain and their derivatives. At home, this list is much more, it includes berries, fruits, vegetables, sugar, starch, flour products. Rectists can be made from any raw material if only it was sugar or starch. But because of the ease of preparation and accessibility, the sugar is in its pure form is considered the most popular component for the manufacture of strong drinks and alcohol. For sugar, preliminary preparation is not needed, as for grain or fruit. Here we will not consider the classic recipe for sugar braga, limit to only grain, potatoes and sugar beet.

How to make high-quality split from wheat at home

For elite vodka premium class, alcohol is used made of grain - wheat, rye. The production of the rectial is a very complex and long-term technological process, requiring strict control, especially at the last stage. The whole diverse process of obtaining a dusty alcohol can be divided into three main phases.

  1. Preparation of braga.
  2. Getting raw.
  3. Rectification.

Ingredients:

  • Wheat - 10 kg;
  • Water - 40 l;
  • Amilubtilin and glucavamorine enzymes - 25 grams;
  • Dry yeast - 50 gr.

Preparation of grain braga:

  1. In the recipe instead of wheat, you can use rye, barley or corn. Pre-wheat need to grind. To do this, you can use a special grainbridge. If you want to miss this step, then replace the grain with wheat flour. Quality will not suffer, but the price will increase.
  2. In a large saucepan or tank pour water, heat to a boil. Having stirring water to make a wheat croup.
  3. Leave porridge for 4-6 hours. During this time it will cool up to 80 ° C, the temperature of making the enzyme A - amylosubtiline.
  4. Porch stirring, first it will be difficult to do, but then under the action of the enzyme it will become liquid.
  5. When the temperature of the congestion drops to 65 ° C, to make the next enzyme g-glukovamarine. This enzyme is precipitated starch. The temperature pause of precipitation 62-65 degrees must be withstanding 1-2 hours.

    Instead of enzymes, you can use brewing or green homemade malt. It needs to grind and make at 62 degrees. The time of precipitation is 1-2 hours.

  6. After this procedure, it is necessary to make it possible to cool the wort as soon as possible to the temperature of the addition of yeast.
  7. Make yeast, fermenting under the hydropitus 5-7 days.
  8. Finished Braga to distill on the usual apparatus.

Simple brand from potatoes

From potatoes on an industrial scale, the luxury alcohol is obtained. Potato one of the cheapest and affordable types of raw materials. In the recipe you can use as enzymes a and g, so replace them to malt, which can be germinated at home or buy ready. Broag fermentation

Ingredients:

  • Potatoes - 10 kg;
  • Water - 20 l;
  • Enzyme A - 20 grams;
  • Enzyme g - 20 grams;
  • Yeast dry - 100 gr.

How to do:

  • Chopped potatoes in any way.
  • Pour the mass of boiling water, pecking 30 minutes to puree.
  • At 80 ° C make an enzyme
  • At 63 ° C flooded the enzyme A.
  • To withstand the temperature pause of 62 degrees one hour.
  • Cool up to 25 ° C, add yeast.
  • Ferment 7-8 days.
  • Merge from the sediment, overtake.

Sugar beet braga

Sugar coarse product, which also get no problem. The cost is not great, the preparation is not complicated.

Structure:

  • Sugar coat - 10 kg;
  • Water 15 l;
  • Dry yeast - 100 gr.

Production:

  1. Leave beets, clean. Cut or crumple on the bubble.
  2. Cashitz shifting into the boiler, pour water.
  3. Cook 1-1.5 hours.
  4. Wait for so far cool to room temperature.
  5. Liquid strain through sieve or gauze.
  6. The remaining thick mass is squeezed and combined with the rest of the decoction.
  7. Liquid to put on fire and boil to a syrup thickness.
  8. Dilute with water in proportion 1: 1.
  9. At a temperature of 25-28c, deposited by the instructions of yeast.
  10. Within 7-10 days of Braga will wander. Then to distill it.

How to get a raw alcohol

So, Braga is ready. From her you need to get a raw alcohol by distillation. Delicate brags are distilled on a steaming boiler or a steam generator is used, it is done in order to exclude the burning. For liquid brah uses any moonshine apparatus. The essence of the first distillation lies in obtaining the maximum amount of raw alcohol. Therefore, Braga is chased to water, that is, while in the selection the fortress does not fall below 5%.

Rectification of alcohol

Many are interested in the question - how to clean the raw. Clear raw with coal alcohol or in another way, as is done before fractional distillation of the moonshine, at this stage there is no need. Since during the rectification, all impurities are removed.

distillation columnIn order to obtain the right ethyl alcohol with a fortress of 96.6% of revolutions, a distillation column is necessary, it is impossible to achieve complete purification from impurities on the moonshine. Columns for rectification are made of stainless steel, fill with a special nozzle on which all complex processes of heat and mass transfer occur.

In the distillation cube poured raw, set the column and include heating. The column goes to the operating mode, first works on itself without selection. Alcohol fractions depending on the boiling point occupy its place on the nozzle in the column. Then there is a selection of heads that takes for a long time. Manages the selection of complex electronic automation. After removing the heads there is a body, the tap of the selection and pressure also monitors the automation. Control the process at all stages can be independently, but it is very difficult.

In conclusion, the tail fraction is selected. Additional cleaning of alcohol at home is not taken to do. If the equipment and control automatics work properly, then almost all harmful impurities remain in head and tail fractions. From the resulting rectial you can make any tincture without strangers.

Ethyl alcohol Rectists need to be stored in glassware with a dense lid, its storage period is not limited. Ensure inaccessible to children and fire!

How to make Lang sample Sample Langa

After receiving the rectial at home, you can check its quality and the presence of impurities, because 100% of alcohol in nature does not exist. For checking make Lang sample.

It is necessary to take from each fraction (head, body, tailings) in 20 ml of fluid. Make a solution of manganese, mixing 0.1 grams of potassium permanganate with 50 ml of water.

Three pure glass bowls pour with a measuring syringe of 0.4 ml of a manganese solution. In each add to 20 ml of each fraction. Damage the time.

A minute later, the reaction begins to take place, while the head will turn into a light yellow color, the alcohol remains pink, the tails are brown.

Now you need to keep track of what time the contents of the test tube with alcohol will acquire a color of salmon:

  • Less than 10 minutes, such an alcohol is dangerous to use for use, there are a lot of impurities in it.
  • 10 minutes - the first grade, the quality is minimal;
  • 15 minutes - the highest grade;
  • 20 - "Basis";
  • 22 - Higher Cleaning "Suite"

To whom it is not hunting to bother with test tubes at home, you can use the Dedov method. On the wrist of the hand to drop a couple of drops of pure alcohol, rub. If an unpleasant and sharp smell is felt, then the quality of alcohol is low.

The manufacture of the rectial is technologically different from the production of noble crafting distillates. How to get pure alcohol at home, I will tell you at the next lesson "School of Kraft". Today we will discuss everything you wanted to know about home rectified. Rights ring - start a lesson!

Chemical experiments

Special equipment required for the rectial

What distillation differs from distillate?

Before I tell about the intricacies of the manufacture of rectifying at home, ask a simple question: "Why do you need alcohol-rectified alcohol?" Until now, I have to deal with delusion, according to which alcohol-rectifies is the top of the purity of taste, and its manufacture is the goal of each craft masters. In fact, pure rectifies is not suitable for use inward, but rather technical purposes. It is based on infusions and medicines, and its aqueous solution is known to us as vodka. The rectification is seriously different from distillate and manufacturing technology, and to taste, and in terms of the body.

Technology

Distillation is the process, during which the alcohol pairs are condensed on a cold surface, followed by the release of the alcohol mixture of the desired complex of elements.

As a result of distillation, we obtain a mixture of alcohol and purified oils (aromatic and ethereal).

Rectification is a complex heat exchange process aimed at the release of a single substance - ethanol - from raw alcohol.

Taste

The rich and rich taste of distillates provides an aromatic composition that is contained in the product. The promotion of taste does not have, except in aqueous solution there is a sharp frosty shade.

Consequences of use

When using distillate, the essential and aromatic components in their composition make it possible to maintain on blood cells - erythrocytes - lipid shell. Rectified alcohol This lipid shell destroys. Do you know the effect of degreasing with alcohol of various surfaces? So in our body there is something similar. As a result of the use of rectifieds, the circulators lose the lipid shell, which protects them from bonding with each other. Result? Erythrocytes stick together into large formations and clocked blood vessels. The most harmless consequence of this process is oxygen starvation of the body. Much more serious options for the development of events are possible - stroke and heart attack from the blockage of veins and arteries.

Rectists are usually used as a component for the preparation of vodka, tinctures on alcohol and for medical purposes. But even in a diluted form, a rectified alcohol has all the same anti-lipid effect on our blood, forcing the bloodstand to stick together. This effect received the medical name "The effect of grape cluster".

I note that the use of distillate does not lead to such consequences. From here, a friendly kraft lovers are well-being familiar after taking the inside of home brandy or whiskey - no hangover or headaches. Of course, if the use was reasonable!

Chemical experiments

Docted in pure form are not used, but serve as raw materials for other drinks or medical dishes

What is needed for rectification?

I hope you know exactly why you want to get pure alcohol rectifies. I will tell you what you will need for this.

Raw

The rectification is obtained from a raw alcohol with a fortress of 25-35 degrees, which is not inclined to fire and is well divided into fractions. If you take a stronger raw, then the separation for individual fractions will not pass, therefore, and the rectial will not receive. So do not overdo it with raw materials.

Equipment

A special column type apparatus is required, a height of at least 1.5 meters. Mandatory condition is the presence of atmospheric fitting.

The height of the column is an important criterion of the device. What it is less than the likelihood of obtaining a real dusty. The processes that proceed in the column during the rectification require a significant height of the equipment. The design of the columns from different manufacturers may vary, but everyone has a kard, a cooler and a reflux.

The distillation column can be purchased separately, the main thing is that the base apparatus is installed atmospheric fitting. Then you can get the desired rectial. If there is no atmospheric fitting in the apparatus, then even the use of the column will not provide alcohol with a fortress of 96 degrees.

Astra distillation column

Astra distillation column

Inside the column, in the king, there is nozzle. The choice of nozzles is a matter of individual preferences, since the market presents a variety of options from different materials: copper, ceramics, stainless steel.

Nozzles differ on regular and bulk. Regular represent a single mesh or cellular cloth. It is placed, evenly filling the diameter of the column. For example, Panchenkov's nozzle.

Funny nozzles - a set of separate, not interconnected elements that fall asleep into the column chaotically. For example, spiral-prismatic nozzles from copper or stainless steel.

Conditions

Rectification is a complex process. Its success depends on the quality of your raw materials, and from equipment, as well as atmospheric pressure. Clean alcohol can only be obtained at normal atmospheric pressure. If it is higher or below the normative, the process will have to be transferred. Determine the amount of atmospheric pressure will help a simple barometer.

Column apparatus

Appearance of a column type apparatus and accessories to it

Rectification technology

When you have acquired everything you need, and the barometer shows the norm, you can proceed to the process of rectification.

If there is a suitable apparatus, your participation will be minimal.

  • Pour raw alcohol.
  • We set the column and close the atmospheric fitting and the outlet of the final product.
  • We start the heating.
  • For some time the column "works on itself".
  • Then open the fitting and let it go out the final product.

What happens in the column?

In the process of internal work, the pair of raw alcohol evaporates, then cooled and flow down. Then heated again and cooled again and flow down again. The upper part accumulates the light-boiling pure alcohol fraction, which is condensed in the refrigerator. This process is called heat and mass exchange. During this, the "cycle of substances" is distinguished by a pure alcohol fraction almost without impurities.

The internal work process takes an average of 10 to 30 minutes, depending on the height and design of the column. In the instructions for the apparatus or column, the time of the necessary "work on yourself" is defined.

Distillation column "Friend" with stainless steel tank

The distillation column "Friend" with a tank made of stainless steel - a complete set for the preparation of high-quality alcohol

When to open?

The column has two thermometers in the lower and upper part of it. They allow you to track the course of the process. When the testimony in the upper and lower part comes, the equilibrium is set in the column. The internal work of the column can be considered completed.

At this point, we open the atmospheric fitting and the discharge fitting of the distillate. The final product begins to drain into the cooked container. Alcoholometer check the strength of the finished drink. If everything is done correctly, the fortress will be about 96 degrees. If the fortress of the product is 90 degrees and below, then you early opened the atmospheric fitting and crane.

As a rule, the early opening of fittings is the main reason for lowering degrees.

Ethanol molecule

This is how the pure ethanol molecule, which you get as a result of the correct rectification

And again about the atmospheric fitting

When you open an atmospheric fitting, then atmospheric pressure is applied to alcohol pairs. Pressure leveling occurs between the column and the environment. Without equilibrium pressure, the rectifies we will not get. Therefore, if the device has no atmospheric fitting, then it is impossible to get alcohol simply.

Practice

Check out a review of one of the column type devices and get acquainted with its device.

Homework

Send photos of your products based on the rectified.

In today's lesson, you learned than distillate differs from the rectified, which will be required to obtain a distillation alcohol at home and what technological subtleties should pay special attention to.

Rings a call - the lesson is over.

Thank you for your attention and success in crafting!

Remember the anecdote as Vasily Ivanovich asked Petka to hide the alcohol tank from the soldiers, and he painted the inscription "Alcohol", writing C2H5OH instead of it? And the soldiers in the morning were in the insole. How - he is written. It turned out, and really, he!

Surprisingly, but there are practically no detailed reports on the network about how it makes it - the main raw material for vodka. How to make vodka itself - full. From Syvuhi to elite brands. And alcohol - no!

We'll have to fill this gap, since last week I visited the Usadsky Spitzavoda near the Kazan, a member of the Tatspirtprom concern.

Here they make alcohol the highest category - "Alpha", which gradually displaces the once top "suite" from producing high-quality vodka brands. All the same ancient method invented before our era, implemented on an industrial scale in the XIV century and widely practiced in the sheds and garages during the restructuring. Old good distillation ...

At the inlet grain from the bag, the exit is the clean 96-degree liquid ...

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

As you know, the funny action of alcoholic beverages and the methods of their reception are known to humanity from biblical times: remember, Noah accidentally drank the ferricious juice and inxical. In general, scientists suggest that the idea of ​​chemical distillation of liquids arose in the I millennium BC. For the first time, the distillation process described Aristotle (384-320 BC). Many alchemists of that time were engaged in improving the technique of distillation, believing that by distillation they manage to allocate the soul of wine. Thanks to this, the distillation product has been called the "Spirit of Wine" (from the Latin "Spiritus Vini").

The process of obtaining alcohol was opened in various regions of the globe almost simultaneously. In 1334, the alchemist from Provence Arno de Willeger (France) first received wine alcohol from grape wines, considering it a healing agent. In the middle of the XIV century, some French and Italian monasteries produced wine alcohol called "Aquavitae" - "water of life", and in 1386, thanks to the Genoese merchants, alcohol got to Moscow.

The production of ethyl alcohol was launched in Europe after the invention in Italy, in the XI century of the distillation apparatus. For several centuries, ethyl alcohol was almost not used in its pure form, except in the laboratories of alchemists. But in 1525, the famous paraceteshels noticed that the ether, obtained by heating alcohol with sulfuric acid, possesses a sleeping pills. He described his experience with poultry. And on October 17, 1846, the Varran surgeon flew to the first patient's ester.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

Gradually, the alcohol was divided into the food and technical, obtained by splitting wood waste. In England, the technical alcohol was released from elevated sales taxes, since the market value of alcoholic beverages paid off state fees, but the doctors and industrialists such a cost was unable. To prevent food intake toxic industrial alcohol, it was mixed with methanol and others unpleasant on the smell additives.

Subsequently, alcohol received instantaneous distribution in medicine due to permanent wars. In 1913, about 2,400 factories were recorded on the territory of the Russian Empire, which produced basically vodka and wine. Later, the production of alcohol and vodka production occurred.

With the beginning of the First World War, the production of vodka actually ceased, the development of alcohol also decreased. The production began to recover only in 1925-1926, and the grand recovery of the alcohol industry was launched only in 1947, began to intensively apply new scientific and technical technologies and achievements. In 1965, 428 plants with an annual release of 127.8 million were operating in the USSR, and by 1975, alcohol edition increased to 188.1 million gave. In subsequent years, this production gradually decreased due to the increased release of drinks with a smaller fortress.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

Depending on the raw materials, the alcohol is food and technical.

Food is made only from food raw materials. The most common and economical raw materials for obtaining alcohol is potatoes. Potato starch is easily welded, it is braided and stiff. In addition to potatoes for the production of alcohol, grain - wheat, rye, barley, oats, corn, millet, as well as sugar beets, sugar, or molasses. Much less often use fruit and berry, grape materials, Topinambourism and other carbohydrate raw materials.

Technical alcohol is obtained from wood or petroleum products subjected to acid hydrolysis. Technical alcohol contains an increased amount of harmful impurities, so it is prohibited to use it for food purposes.

Now about the categories of alcohol and why "alpha" displaces "Lux". The thing is that Alpha alcohol should be produced from wheat, rye or from their mixture, that is, exclusively from grain raw materials, unlike other alcohols, which can also be produced from a mixture of grain with potatoes.

The second important difference between Alpha from Luxe is a reduced content of a poisonous methyl alcohol: the norm of its content is only 0.003% in terms of anhydrous alcohol, whereas for the Lux alcohol - 0.02%. This is essential!

At the Usden Snikitzavod, the alcohol is made exclusively from wheat and only one category - "alpha".

Wheat is brought in special grains and put in high elevator barrels, from where it comes from.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

The grain for the production of alcohol should be of good quality and humidity not more than 17%, otherwise there is a high risk of delight, which will affect the final quality of the final product.

From the storage tanks with the help of a huge and powerful turbine pump, grain "pumped" through high columns on primary processing.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

Pump for "pumping" grains from cleaning storage.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

The first task is to clean the grain from all impurities, both solid and ordinary sera, husk, etc.

So at the very beginning it hits the separator.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

First, the wheat is sieved through the sieve, on which all major items remain.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

This crushed stone accumulated near the separator in just half a day!

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

Next, cleaning from husks and various garbage. It is performed using a powerful air flow that shares heavy grain and light trash.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

This is what remains after the grain "gone" along the pipes further into crushing.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

Ranking from the separator on the crusher.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

The crusher turns the grain into rude flour. It is necessary for further riving grain and the release of starch from it.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

Rabbing grain occurs in order to destroy their cell walls. As a result, the starch is released and passes into a soluble form. In such a state, it is much easier to coar with enzymes. The grain is processed by steam at an overpressure of 500 kPa. When the strained mass comes out of the cooking apparatus, reduced pressure leads to the formation of steam (from water contained in cells).

A similar increase in the volume breaks the cell walls and turns the grain into a homogeneous mass. The robble temperature is 172 ° C, and the duration of the cooking is about 4 minutes.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

Operators in the hardware hall are observed for all the processes taking place on the alcohol. Here they see everything that happens on each site, because The process of alcohol production is continuous and is carried out in 24/7 mode.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

The robing process itself includes three operations: strict dosage of grain and water, heating kneading to the boil temperature, mass exposure at a given temperature.

Grinding grain mixed with water in proportion of 3 liters per 1 kg of grain. The grain chain is heated by steam (75 ° C) and is supplied with a pump to the contact hole of the installation. It is here that an instantaneous heating of the casher is happening to a temperature of 100 ° C. After that, the heated kneader is placed in the cooking machine.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

In the process of precipitation, malt milk is added to the cooled mass to split the starch. Active chemical interaction leads to the fact that the product becomes absolutely suitable for the further process of fermentation. The result is wort, which contains 18% dry sugar.

When the mass is made from the mass on iodine, then the wort color must remain unchanged.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

Favoring the wort begins with the introduction of industrial yeast into the operating mass. Maltose is split to glucose, which in turn ferments in alcohol and carbon dioxide. Secondary fermentation products (essential acids, etc.) are also beginning to be formed.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

The fermentation process takes place in huge closed ferrous installations, which prevent alcohol losses and isolating carbon dioxide into the production workshop.

The installation is so big that the upper and lower parts are located on different floors!

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

This is how the braga looks like in the installation. It is necessary to look very careful not to breathe carbon dioxide pairs.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

The carbon dioxide and alcohol pair of alcohol, released in the fermentation process, are coming into special compartments, where the water-alcohol liquid and carbon dioxide occurs. The content of ethyl alcohol in the maiden should be equal to 9.5% by volume.

By the way, at the factory we were offered to try the maiden.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

By the way, everywhere in the shops you can see these fountains. They are designed to flushing the eyes in the event of dangerous products in them, which there are enough.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

Next, they begin to distil the alcohol from the brand and its rectification. The alcohol begins to stand out from the brand as a result of boiling at different temperatures. The distillation mechanism itself is based on the following pattern: alcohol and water are characterized by different boiling points (water - 100 degrees, alcohol - 78 ° C). The selected steam begins to condense and assemble into a separate container. The cleaning of alcohol from impurities is produced on a distillation unit.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

We are located above the floor with distillation installations. Here, under them, a whole network of pipelines passes - some for alcohol, some kind of water, some for steam, some for by-products.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

And in the distillation hall is hot !!!

Raw alcohol (raw alcohol), obtained at the main stage of production, cannot be used for nutritional purposes, as it contains many harmful impurities (sigh oil, methyl alcohol, esters). Many impurities of poisonous and give alcohol an unpleasant smell, which is why raw alcohol is purified - rectification.

Removal of harmful impurities is carried out in the process of rectification based on different boiling points of ethyl, methyl and higher alcohols, esters. At the same time, all impurities are conditionally divided into head, tail and intermediate.

Head impurities have a lower boiling point than ethyl alcohol. These include acetic aldehyde and individual esters (ethyl acetate, ethyl formate, etc.), which are formed during distillation.

How to make alcohol alcohol, production, how to make alcohol, maximum length, long

Tail impurities are characterized by increased boiling point compared to ethyl alcohol. Their composition includes mainly fusion oils and methyl alcohol.

The most difficult fraction is intermediate impurities (isomaslane ethyl ester and other complex esters).

When cleaning raw alcohol on distillation devices, a separation of harmful impurities is separated and the concentration of alcohol in the finished product increases (from 88% in raw alcohol to 96-96.5% in the rectified).

The finished alcohol fortress is 96% pumped into accumulative containers.

You should look into these containers even more carefully than in the container with Braga. Here you can and intoxicate in the morning ...

The finished alcohol goes to the control measurements and, if everything is in order, he is assigned the category "Alpha" and then it will go to the production of vodka or other goals ...

Writes blogger Sergey Anashkevich:

Remember the anecdote, as Vasily Ivanovich asked the Petka to hide the alcohol tank from the soldiers, and he painted the inscription "Alcohol", writing instead of "C2H5OH" instead of it? And the soldiers in the morning were in the insole. How - he is written. It turned out, and really, he!

Surprisingly, but there are practically no detailed reports on the network about how it makes it - the main raw material for vodka.

How to make vodka itself - full. From Syvuhi to elite brands. And alcohol - no!

We'll have to fill this gap, since last week I visited the Usadsky Spitzavoda near the Kazan, a member of the Tatspirtprom concern.

Here they make alcohol the highest category "Alpha", which gradually displaces the once top "lux" from the production of high-quality vodka brands. All the same ancient method invented before our era, implemented on an industrial scale in the XIV century and widely practiced in the sheds and garages during the restructuring. Old good distillation ...

At the entrance - grain from the bag, at the exit - the purest 96-degree liquid ...

As you know, the funny action of alcoholic beverages and the methods of their reception are known to humanity from biblical times: remember, Noah accidentally drank the ferricious juice and inxical. In general, scientists suggest that the idea of ​​chemical distillation of liquids arose in the I millennium BC. For the first time, the distillation process described Aristotle (384-320 BC). Many alchemists of that time were engaged in improving the technique of distillation, believing that by distillation they manage to allocate the soul of wine. Thanks to this, the distillation product has been called the "Spirit of Wine" (from Latin "Spiritus Vini").

The process of obtaining alcohol was opened in various regions of the globe almost simultaneously. In 1334, the alchemist from Provence Arno de Willeger (France) first received wine alcohol from grape wines, considering it a healing agent. In the middle of the XIV century, some French and Italian monasteries produced wine alcohol called "Aquavitae" - "water of life", and in 1386, thanks to the Genoese merchants, alcohol got to Moscow.

The production of ethyl alcohol was launched in Europe after the invention in Italy in the XI century of the distillation apparatus. For several centuries, ethyl alcohol was almost not used in its pure form, except in the laboratories of alchemists. But in 1525, the famous paraceteshels noticed that the ether, obtained by heating alcohol with sulfuric acid, possesses a sleeping pills. He described his experience with poultry. And on October 17, 1846, Surgeon Warren whipped the first patient with ether.

How to make alcohol

Gradually, the alcohol was divided into the food and technical, obtained by splitting wood waste. In England, technical alcohol was released from increased taxes for sale, as the market value of alcoholic beverages paid off state fees, but the doctors and industrialists such a price was unable. To prevent food intake toxic industrial alcohol, it was mixed with methanol and others unpleasant on the smell additives.

Subsequently, alcohol received instantaneous distribution in medicine due to permanent wars. In 1913, about 2,400 factories were recorded on the territory of the Russian Empire, which produced basically vodka and wine. Later, the production of alcohol and vodka production occurred.

With the beginning of the First World War, the production of vodka actually stopped, the development of alcohol also decreased. The production began to recover only in 1925-1926, and the grand recovery of the alcohol industry was launched only in 1947, began to intensively apply new scientific and technical technologies and achievements. In 1965, 428 factories with an annual release of 127.8 million worked in the USSR, and by 1975, the alcohol release increased to 188.1 million. In subsequent years, this production gradually decreased due to the increasing release of beverages with a smaller fortress.

Depending on the raw materials, the alcohol is food and technical.

Food is made only from food raw materials. The most common and economical raw materials for obtaining alcohol is potatoes. Potato starch is easily welded, it is braided and stiff. In addition to potatoes for the production of alcohol, grain - wheat, rye, barley, oats, corn, millet, as well as sugar beets, sugar, or molasses.

Technical alcohol is obtained from wood or petroleum products subjected to acid hydrolysis.

Now about the categories of alcohol and why "alpha" displaces "Lux". The thing is that Alpha alcohol should be produced from wheat, rye or from their mixture, that is, exclusively from grain raw materials, unlike other alcohols, which can also be produced from a mixture of grain with potatoes.

The second important difference between Alpha from "Lux" is a reduced content of a poisonous methyl alcohol: the norm of its content is only 0.003% in terms of anhydrous alcohol, whereas for the Lux alcohol - 0.02%. This is essential!

At the Usden Snikitzavod, the alcohol is made exclusively from wheat and only one category - "alpha".

Wheat is brought in special grains and put in high elevator barrels, from where it comes from.

How to make alcohol

Grain for the production of alcohol should be of good quality and humidity not more than 17%, otherwise there is a high risk of delight, which will affect the quality of the final product.

From the storage tanks with the help of a huge and powerful turbine pump, grain "pumped" through high columns on primary processing.

Pump for "pumping" grains from the cleaning storage:

How to make alcohol

The first task is to clean the grain from all impurities, both solid and ordinary sera, husk, etc.

So at the very beginning it hits the separator.

First, the wheat is sieved through the sieve, on which all major items remain.

How to make alcohol

This crushed stone accumulated near the separator in just half a day!

How to make alcohol

Next, cleaning from husks and various garbage. It is made using a powerful air flow that shares heavy grain and light trash

How to make alcohol

This is what remains after the grain "gone" by pipes further into crushing:

How to make alcohol

The crusher turns the grain into rude flour. It is necessary for further riving grain and the release of starch from it.

Rabbing grain occurs in order to destroy its cell walls. As a result, the starch is released and passes into a soluble form. In such a state, it is much easier to coar with enzymes. The grain is processed by steam at an overpressure of 500 kPa. When the strained mass comes out of the cooking apparatus, reduced pressure leads to the formation of steam (from water contained in cells).

A similar increase in the volume breaks the cell walls and turns the grain into a homogeneous mass. The rigging temperature is 172 ° C, and the duration of the cooking is about 4 minutes.

How to make alcoholOperators in the hardware hall are observed for all the processes taking place on the alcohol. Here, they see everything that happens on each site, since the process of alcohol production is continuous and carried out in 24/7 mode.
How to make alcohol

Grinding grain mixed with water in proportion of 3 liters per 1 kg of grain. The grain chain is heated by steam (75 ° C) and is supplied with a pump to the contact hole of the installation. It is here that an instantaneous heating of the casher is happening to a temperature of 100 ° C. After that, the heated kneader is placed in the cooking machine.

In the process of precipitation, malt milk is added to the cooled mass to split the starch. Active chemical interaction leads to the fact that the product becomes absolutely suitable for the further process of fermentation. The result is wort, which contains 18% dry sugar.

When the sample is made from the mass on iodine, the wort color must remain unchanged.

How to make alcohol

Favoring the wort begins with the introduction of industrial yeast into the operating mass. Maltose is split to glucose, which in turn ferments in alcohol and carbon dioxide. Secondary fermentation products (essential acids, etc.) are also beginning to be formed.

The fermentation process takes place in huge closed ferrous installations, which prevent alcohol losses and isolating carbon dioxide into the production workshop.

The installation is so big that the upper and lower parts are located on different floors!

How to make alcohol

This is how the braga looks like in the installation. It is necessary to look very careful not to breathe carbon dioxide pairs.

How to make alcohol

The carbon dioxide and alcohol pair of alcohol, released during fermentation, are coming into special compartments, where the water-alcohol liquid and carbon dioxide is separated. The content of ethyl alcohol in the maiden should be equal to 9.5% by volume.

By the way, at the factory we were offered to try the maiden.

How to make alcohol

Everywhere in the workshops you can see these fountains. They are designed to flushing the eyes in the event of dangerous products in them, which there is enough.

How to make alcohol

Next, they begin to distil the alcohol from the brand and its rectification. The alcohol begins to stand out from the brand as a result of boiling at different temperatures. The distillation mechanism itself is based on the following pattern: alcohol and water are characterized by different boiling points (water - 100 degrees, alcohol - 78 ° C). The selected steam begins to condense and assemble into a separate container. The cleaning of alcohol from impurities is produced on a distillation unit.

We are located above the floor with distillation installations. Here, under them, a whole network of pipelines passes - some for alcohol, some kind of water, some for steam, some for by-products.

How to make alcohol

And in the distillation hall is hot !!!

Raw alcohol (raw alcohol), obtained at the main stage of production, cannot be used for nutritional purposes, as it contains many harmful impurities (sigh oil, methyl alcohol, esters). Many impurities of poisonous and give alcohol an unpleasant smell, which is why raw alcohol is purified - rectification.

This process is based on different boiling points of ethyl, methyl and higher alcohols, esters. At the same time, all impurities are conditionally divided into head, tail and intermediate.

Head impurities have a lower boiling point than ethyl alcohol. These include acetic aldehyde and individual esters (ethyl acetate, ethyl formate, etc.), which are formed during distillation.

How to make alcohol

Tail impurities are characterized by increased boiling point compared to ethyl alcohol. Their composition includes mainly fusion oils and methyl alcohol.

The most difficult fraction is intermediate impurities (isomaslane ethyl ester and other complex esters).

How to make alcohol

When cleaning raw alcohol on distillation devices, a separation of harmful impurities is separated and the concentration of alcohol in the finished product increases (from 88% in raw alcohol to 96-96.5% in the rectified).

The finished alcohol fortress is 96% pumped into accumulative containers.

How to make alcohol

You should look into these containers even more carefully than in the container with Braga. Here you can and inxicate into a moment ...

How to make alcohol

The finished alcohol goes to the control measurements and, if everything is in order, he is assigned the category "alpha", and then it will go to the production of vodka or other goals ...

How to make alcohol

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