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Alembic cube made of aluminum flask. Copper, stainless steel, aluminum: advantages and disadvantages of home brewing materials. Cooling units are

A moonshine made from a milk can is not just a unique way to save a considerable amount of money on buying a fancy design from a leading manufacturer. This is also a great opportunity to realize all your most original desires regarding the appearance of a home distillation system.

1 Do-it-yourself moonshine unit - what is needed for a reliable design?

Today, there is more than one way to make a do-it-yourself distillation system. But the most popular among craftsmen is the design with milk cans. The main condition for this is that in no case should aluminum containers be used, since aluminum instantly reacts actively with almost all elements of the periodic table. As we all well know, after the initial cleaning, a large amount of acetone and fusel oils still remain in the moonshine.

It is they, in combination with aluminum molecules, that can cause irreparable harm to the human body. Moreover, as a result of the reaction of alcohol and aluminum molecules, the can becomes like a sieve, which makes its further use impossible. That is why most experienced moonshiners use stainless steel cans to create the unit. In order to construct a moonshine still from a milk can, we need the container itself with a volume of at least 25 liters. In addition, you need to stock up on a coil, which is necessary to improve heat transfer between the two environments.

The role of the coil is very important, which is why many "folk designers" call it the "heart" of the distillation system. A copper tube with a diameter of not more than 13 mm can serve as the basis for it. To curve a part of the house, you can use the holder from a mop or shovel. If all these tools are missing, then you can take a small piece of pipe, fill it with soda or sand, then wind a copper tube around it and compress it tightly around the stuffed pipe. Thus, you can easily make a coil with your own hands.

After that, we place the twisted part of the coil inside the pipe so that approximately 2 cm of free space remains between the walls of the latter and the turns of the coil. Do not throw away the pipe - it will play the role of a refrigerator. We attach special adapters to the outside of the pipe, through which hot water is discharged and cold water is supplied. It is best to think in advance where the water will come from, and make adapters in these directions. To make the structure airtight, you can use regular dough. During the drying process, it will completely close all the holes, preventing your favorite or malt from splashing out.

In the next step, you will need to close the lower and upper holes in the pipe with plugs. You can cut them out of a piece of copper or tin. Holes must be made in the centers of the plugs into which the ends of the coil will be placed.

To seal all joints, you can use the rest of the dough. If you use a metal pipe for the refrigerator compartment, then the plugs can be welded to its ends. In this case, it is necessary to pour silver and epoxy resin on top. Also, the refrigerating chamber can be immediately connected to the dryer. It is not at all necessary to do this, but, as practice shows, this has a positive effect on the quality of moonshine.

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2 Sukhoparnik for a homemade apparatus

For the manufacture of a steamer - an integral part of any moonshine still, we need a glass jar of any volume. The most important thing is that it has a lid that will tightly close the container. You need to make 2 holes in the lid. The end of the pipe from the can will be placed in the first, and the second hole will serve as a place for installing a channel through which alcohol will enter the refrigerator.

To make a steamer with your own hands, we take a pencil and draw the size and shape of the holes on the lid of the container. They must clearly match the dimensions of the nozzles. Next, cut out the holes themselves, insert the channels into them and tighten the nuts tightly. To keep the pipes more secure, the joints can be treated with varnish or the remaining dough.

The last step in creating a dry steamer with your own hands will be closing the jar with a lid and sealing the joints. After that, you can connect the dryer to the refrigerator. It is very important to remember that the refrigerator compartment should not be in a lying or standing position. The best option is to put it at an inclination of no more than 45 degrees.

3 Assembling a home apparatus is the last step on the way to moonshine

The final step in creating a moonshine system with your own hands will be the assembly of its components. Before doing this, it is worth once again carefully checking all the details, since after installing them in their places it will be too late to change something.

After checking, you will need to stock up on some tools:

  • Screwdriver Set;
  • nuts;
  • dye;
  • clear nail polish;
  • paint brushes.

With all these accessories at hand, you can start working. We connect two channels to the refrigerator, which serve to supply and drain water. The second end of the tube, through which water will flow, can be immediately connected to the tap. We can lower the hose for draining used water into the sink. After that, using screwdrivers and nuts, we connect the refrigerator to the steamer. This is mandatory when designing a moonshine unit with your own hands, as it will make moonshine clean and tasty. We connect the second part of the sukhoparnik with a distillation cube from a milk can.

The next step is to paint our apparatus. To do this, you can choose the paint of the color you like and apply it to the parts of the system. After that, it is worth varnishing the structure. After waiting for the paint to dry, you can check the operation of your unit.

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For a Russian peasant, the invention of a moonshine from a flask, and even with his own hands, is one of the best things to do. Moreover, if you consider the purchase of moonshine distillate to be an unfairly expensive undertaking, this article will tell you about all the intricacies of such a thing. A device from a milk flask for moonshine is a very acceptable option, both in terms of budget and in terms of its capacity.

Why a milk can?

As a vessel for mash and distillation, an aluminum milk can is better than many analogues. The best option is only a frying pan, but thirty liters will not fit in it. The can itself can be of different capacities - from ten to hundreds of liters, and is inexpensive, besides, many of us have a lot of such containers lying around in our dachas. The main thing is the acceptable condition of the vessel.

It is easy to make a moonshine from a flask with your own hands, especially since ordinary aluminum cans are very convenient to use - a wide neck, a tight lid with a special lock and a well-known shape. Namely, in milk cans on the lids there is a rubber gasket for maximum tightness. The flask can withstand high temperatures quite well, except that the rubber gasket of the lid will have to be changed to silicone, which can be cut from any hose.

Asking the question “How to make a moonshine still on your own?”, You don’t need to redraw the can at all, the changes will be minimal. It is necessary to drill a hole in the lid, up to two centimeters in diameter, for steam to escape through the pipe to the steamer and refrigerator. The diameter depends on the hose or tube that will be attached to the hole. If you are a gourmet and decide to attach a rectification column, the hole will have to be made wider. The column adapter has a slightly larger diameter, and the clamp clamp secures the structure. The fittings are fastened with clamping nuts with silicone gaskets. You can do the carving yourself, and the necessary parts can be found among the old trash in the garage, or at the same dacha.

In the flask, you can also make a second hole in the lid, or in the upper part of the can, designed for a thermometer - a drill with a diameter of 5 millimeters is suitable. A metal tube is inserted into the hole, with a diameter of 5 mm and a length of about fifty. It is important that the tube is made of stainless steel. Also suitable with a sleeve.

The milk can is also good because it is suitable for any moonshine equipment of regular production. Only the units must be taken in advance so that the holes and tubes match perfectly.

Valve is safer

It is better to mount a safety valve on a self-made moonshine. The device is also attached to the cover with a thread or sealant. A valve from a pressure cooker or a multicooker is perfect, and it’s not difficult to buy it in the nearest market. With a significant role, the price of the valve is very democratic. The can closes tightly, and if the tube becomes clogged, the consequences can be sad. The valve will not allow this.

Drain valve and steam generator

It is advisable to install a tap for draining spent mash on a container of more than twenty to thirty liters, because a can with a smaller volume and two side handles is easy to empty and fill with new material, and then put back on the fire. The quality of moonshine will please.

The final step in turning a milk flask into a part of a moonshine is a steam generator, or rather, installing a fitting for it. Two or three centimeters from the bottom of the can, another hole is drilled into which the fitting is screwed. The outer side should have a thread to which the steam line will be connected, and to the inner side - a bubbler or a long spiral extending from the wall to the center of the bottom of the flask. The steam generator system must be made of copper or stainless steel. The diameter of the hole and the tube should not exceed 10-12 mm.

Electric heater

If gas, an electric stove or a stove in the country do not suit you, a milk can can be equipped with an electric heater. For this case, you can use boiler or other heating elements in the amount of two pieces, installing them at the bottom of the flask. The power of each should be one and a half kilowatts. To do this, you will need to drill several holes at the bottom of the can from different sides if you want to use two heating devices. Accordingly, for one heating element, it is not necessary to drill so much.

FUM-tape or heat-resistant sealant, special silicone and so on will help to achieve complete tightness. Of course, outside the heaters must be secured with nuts. The connection wire must have a cross section of 2.5 centimeters or more. If possible, install a voltage regulator or an uninterruptible power supply, a rheostat. The fact is that the electric heater must operate in two modes - “fast heating” and “moderate distillation”. Of course, for a capacity of more than thirty liters, heating elements with a capacity of one and a half kilowatts will not be enough - it is necessary to install more powerful equipment.

What material to choose a flask

Milk flasks are produced from two metals - stainless steel and aluminum. Aluminum cans are produced by the CIS countries and the People's Republic of China. Stainless steel vessels can be found in Western Europe, and again - in China.

If you are not limited by the budget, buy a stainless steel flask - in China it is cheaper, but in Europe there is no equal in quality. However, Chinese goods are not always bad, and the flasks have not failed yet. However, when ordering Chinese products via the Internet, you need to be careful - if the price for a new can is striking in its democracy, refuse to buy - there is clearly a catch.

Aluminum cans are cheaper, and they are produced at home. Each of us knows that such a flask is durable, strong, not subject to corrosion, and “outlasts everyone”. However, many medical professionals believe that aluminum is unhealthy. In this case, the metal is not so much harmful as the reaction of aluminum with fusel oils, resin and methanol.

Nevertheless, there are millions of such units in Russia today, and the world does not know about poisoning, and even more so, deaths from alcohol from aluminum.

You can make a moonshine from a flask with your own hands within one day, which is quite acceptable. If you want more innovations in the form of a thermostat, a thermometer, an electric heater and other benefits of civilization, the process may take a little longer, because all the details still need to be found and done.

Attention, only TODAY!

Sooner or later, everyone who has tried homemade moonshine at least once (or its variations - cognac, bourbon, liqueur, etc.) sets out to make the same, only even better. First, the owners are interrogated - as best they could, but teach, show, lend. This is the first wave of moonshiners. After that, the study of the Internet begins in the hope of finding how to make a moonshine still with your own hands. This is the most inquisitive wave that is trying to figure out tons of information, what is true and what is a lie. We have already talked about how to make and assemble individual parts of the unit, now it's time to talk about how to assemble a complete device.

The history of the moonshine still

For the first time, they learned about moonshine back in the 4th century AD, when a Chinese alchemist compared the drink with clear wine distilled 9 times. Its technology was used at different times by the Greeks, Romans and even the Egyptians.

This is how, according to official documents, one of the first moonshine stills developed by the ancient Greeks looked like.

But if this unit was mostly made of stone, then the Arabs went further - and made the structure already from copper. This allowed the braga to warm up evenly, gradually, in full, to remove fusel oils (remember, extremely harmful to health) and create a drink suitable for internal use.

The term alcohol was also proposed by the Arabs, in a literal translation, the word meant an intoxicating drink - al gogol.

In the 9th century, a serpentine was invented in Persia - they bend a copper tube into several turns, but still leave it in the air to cool.

Since the 10th century, at the suggestion of alchemists and healers, moonshine has literally flourished, combined with the development of recipes for potions and elixirs. At the same time, in Italy, the monk Valentius claims to have invented the water of life, which is capable of turning old people into young men. Do I need to say that it was moonshine?

In the 15th century, Basil Valentin came up with the idea of ​​lowering the coil into cold water in order to increase the alcohol condensate, and this was the starting point for the creation of a modern apparatus with a distillation cube, a refrigerator and a steamer.

This is what the device looked like in the 16th century (the principle of operation has been preserved to this day):

  1. Tub for heating tincture
  2. Tube for supplying hot tincture to the cube
  3. Stove
  4. Cap
  5. swan neck
  6. Coil
  7. Serpentine in the refrigerator
  8. Refrigerator with cold water

The first moonshine still in Rus'

In Rus', moonshine was first tested only in the 17th century, when a unit was brought from Venice to Tsar Alexei Mikhailovich as a gift.

Until the 17th century, only mead and mash were consumed in Rus' from home-made alcoholic beverages. And only in the 19th century, with the help, they learned how to create 96% highly purified alcohol.

This is the end of this short digression into history, now it's time for the present.

Buy or Collect

There is no single answer to this question. Of course, for a beginner, it is much more preferable to buy a ready-made device, when there is no need to look for individual details and bring them to perfection. But, on the one hand, such a purchase can cause a gap in the budget - a good device with normal performance will cost 15 thousand rubles or more, on the other hand, it is still more interesting to create and invent.

We will tell you how to make a moonshine still with your own hands, and from what materials.

To begin with, let's define what moonshine (distillate) is and how it differs from rectified. The principle of obtaining that one, that the other is absolutely identical. Sugar-containing (less often starch-based) mash is prepared, yeast is added, then for a certain time the mushrooms create a colony and secrete waste products. Actually, it is they who are the concentrate of various alcohols, of which only ethyl alcohol is suitable for ingestion.

Under the influence of temperature, the mash decomposes into a liquid residue and alcohol-containing vapors, which, during the distillation process, decompose into gaseous and liquid fractions.

Even in the case of repeated sweeping, it is not possible to purify the drink from all harmful impurities. The only way that allows you to get a perfectly pure product is rectification using a drawer or a distillation column. In this case, alcohol-containing vapors are divided into fractions in several stages. It is not easy to make a distillation column with your own hands, and a quite reasonable question arises - is it necessary to get pure alcohol in this way, if you can buy it at any pharmacy?

Rectified is extremely harmful to health precisely because of its purity, since pure poison is absorbed by the body much faster and better than moonshine with a certain amount of harmful impurities. In addition, all famous drinks - bourbon, rum, whiskey, calvados, scotch, etc. - are made on the basis of distillate.

So, taking into account the above characteristics of moonshine, it is clear that the main stage of production is to heat the alcohol-containing liquid to a state where alcohol begins to separate. After that, it is cooled until it is converted into a liquid fraction already in the form of a finished drink.

With this in mind, you can determine the main components of the moonshine still:

  • distillation cube, where the mash is heated to the required temperature;
  • refrigerator - a storage or flow tank with cold water, where the coil is cooled;
  • coil - a spiral tube made of copper, stainless steel or glass, through which alcohol-containing vapor moves and is divided into fractions;
  • sukhoparnik - trap of fusel oils and mash residues;
  • acceptance tank - a place where chilled moonshine flows;
  • connecting elements.

This is the first and main element of the moonshine still, on which the efficiency and final taste depend.

Most often, milk cans, pressure cookers (slow cookers), beer kegs are used as this. Less often, a distillation cube is made by hand from stainless steel or steel, welding them into a container, but this option is not reliable. On the one hand, the mash will stick to the stainless steel, and it will not be possible to stir it due to tightness. On the other hand, the slightest error in the welding seam can lead to the fact that when the mash boils, when the pressure reaches 180-220 Pa, the cube will simply burst.

How to make an alembic from a can

This is the simplest version of the alembic, as the can is relatively airtight, especially when it comes to a new container. But its "adaptation" for distillation has its own characteristics.

The rubber gasket on the lid of the can is categorically not suitable for heating - the mash will absorb a specific aroma that will not be slow to affect the taste of the finished drink. It is optimal to use silicone gaskets, and even better - aquarium silicone. Experts advise using food-grade silicone as such gaskets, from which baking molds are made. But in general, this option is suitable for sealing the lid and will not give any taste or smell.

How to make a silicone airtight gasket

This process is carried out in several stages, there should be at least three of them. First, apply aquarium silicone sealant to the edges of the lid, let it dry completely, apply a second and third, also leaving time to dry. After the third layer has been applied, put ordinary cellophane on the neck of the can and close the lid. Leave for a few hours for the silicone to dry completely. It turns out a really sealed vessel that can be used for several years.

To prevent the can from becoming like a colander over time, wash it thoroughly after each use. You can use ordinary or laundry soap and plenty of running water. Baking soda is strictly prohibited. Stainless steel or aluminum reacts very poorly to alkali.

If there is no desire to change the rubber gasket to silicone, you can simply wrap it with several layers of fum-tape overlap. This is also a fairly tight connection.

Some "experienced" moonshiners recommend using dough to seal the joint. It would seem, why not? It seems that the sealant is decent, and it smells like bread in the room, and not fusel oil in the cooking process. But! After the first volumetric distillation, when you have to start the unit several times, you will get tired of constantly scraping the dough and gluing a new one. Dough scraps all over the kitchen, broken nails and wasted time are unlikely to give pleasure from the process.

To connect the can to the serpentine on the lid, make a hole for a 22 mm pipe and a 12 mm serpentine using a 0.5 inch thread. You can buy an adapter at a plumbing supply store.

What else to look for when choosing a flask for a moonshine still:

  • the material of manufacture is stainless steel, since aluminum will withstand a small number of cycles;
  • the minimum volume is 25 liters to get 4-4.5 liters of moonshine at the output;
  • wide mouth, which is convenient to work with - pour the mash and wash after cooking;
  • wall thickness and overall build quality are directly dependent on price, and ensure normal operation.

Distiller (moonshine still) based on a milk can

How to make a distillation cube from a pressure cooker (slow cooker)

Scheme of a moonshine still based on a pressure cooker:

This is the minimum program for a beginner. Today, every second tries to make a moonshine with their own hands from a pressure cooker. And there is a perfectly logical explanation for this:

  • price - the cost of the most inexpensive pressure cooker is 1500-1700 rubles, which is quite acceptable for any budget;
  • tightness is an absolutely hermetic device that does not require any additional manipulations;
  • ease of inserting fittings into the cover - everyone can handle it.

The minus, it should be noted, is much more significant than all the advantages - this is the volume. The bowl of the largest household pressure cooker is only 6 liters, respectively, only 4.5 liters of mash will fit, since the volume of the total amount should not exceed 2/3 parts. With this amount of mash after double distillation, you get a little less than 750 ml of moonshine. You can try, but it's unlikely to succeed.

In place of the valve on the cover, screw the fitting, to which you attach the connecting hose (silicone or copper).

If there is no desire to reinvent the wheel and look for a suitable option for making a cube, get it ready-made. The average price of such an element depends on the volume - 12-liter up to 4000 rubles, 25-liter - from 5500 rubles, etc.

Moonshine from a pressure cooker with a steamer on video:

Fridge

An equally important element of a home-made moonshine still, on which the speed of distillation and the volume of the finished drink depend.

If the water in the refrigerator is not cold enough, the volume of moonshine is reduced by 15-20%.

Refrigerators for moonshine are divided into 2 types:

  • flowing;
  • cumulative.

In flowing water, as the name implies, it constantly moves through the coil without having time to heat up. In order to make such a unit, it is enough to bring two hoses to the tank - incoming, as a rule, from the tap, and outgoing - from where the water comes out into the sink.

The accumulative is a closed container where water is first poured and drained as it heats up. This is the worst option for a refrigerator, as it does not allow the coil to be fully and constantly cooled, thereby reducing condensation and reducing the amount of the final product.

A storage refrigerator is installed only if it is not possible to make a flow-through one. There is no opportunity, not laziness or no time.

This type of equipment is quite compact in size, where the main area is occupied by the coil. The refrigerator itself is closed on both sides, but two tubes are connected to it - receiving and discharging water. Making a refrigerator with your own hands is not difficult, but at the same time it is necessary to ensure that it is even in relation to the apparatus so that the water moves constantly.

A flow-through refrigerator is more productive, in contrast to a storage one, even with a smaller coil. At the junction of the two media, the tube is instantly cooled, which ensures a faster separation of the fractions.

Manufacturing process

You will need:

  • pipe and adapter weaving - 300 mm;
  • 2 meters of bellows hose for the coil;
  • half-inch nipples;
  • 3 half-inch nuts;
  • soldering iron;
  • pistol and silicone;

Procedure:

  1. Coil the bellows hose

  1. Make holes in the pipe and cut off the plastic with a knife

  1. Screw in the nipple

  1. Install gaskets and tighten nuts

  1. Screw the coil to the plug

  1. This is what the entrance and exit looks like

  1. All that fonite and see through, fill with sealant, the vessel must be completely sealed.

As such a device, a bucket or tank with a volume of about 20-30 liters is usually used, where a hole is made in the lower segment for a set of water.

In non-flowing devices, water is always drained from above, and it is always poured into the refrigerator from below.

The simplest and most affordable is a regular plastic bucket. In winter, with such an improvised device, it is easier, since you can put snow or ice, which is much better for cooling the coil than water.

When choosing a storage refrigerator, try to keep the temperature in the distillation cube at a minimum heat in order to reduce the amount of alcohol-containing steam released and, as a result, increase the volume of finished moonshine.

In order to check how efficiently the coil is cooling, periodically test the outgoing moonshine on your wrist. Ideally, it should be cool, worse - if warm, and it’s really bad when the drink is hot - in this case, a third of the steam comes out unprocessed. In addition, it is also dangerous, since the alembic is heated on an open fire, alcohol can catalyze and there will be a big trouble.

Coil

The best material for the coil will be copper. This is a relatively inert material that does not react with alcohol materials, has good thermal conductivity and an adequate price.

Those who are really professionally engaged in the preparation of moonshine have only a copper moonshine still based on such a coil. Any experiments. Including with fragile glass, they are fraught with a loss in the quality of the drink and the feedstock.

How to make a serpentine

Before proceeding with the description, we note that the coil is a tube connected to a distillation cube (if there is a steamer, with it) and placed in cold water, through which alcohol-containing vapors move and fractions are separated into gas and moonshine.

The longer the coil and the more compact its spirals, the more the steam is cooled and the greater the amount of condensate.

You will need:

  • copper tube with a diameter of 15-20 mm, length 2000mm;
  • base for winding the tube, fixed in a vice.

Before you start winding the tube onto the base, it must be filled with sand. This is done in order to exclude deflection or one-sided deformation, which will later retain condensate. On one side, close the tube with a wooden or cardboard chopstick, pour sand in a thin stream, periodically tapping it on the table so that the sand is well compacted. When the tube is packed to capacity, close the other end with a similar chopstick and start winding it onto the base, making even turns and trying not to touch each other.

This is how a ready-made coil looks like, which is immersed in a refrigerator and connected with hoses through fittings to a cube or dry steamer.

This completes the assembly of the mandatory elements of the moonshine still, it remains only to find out which hoses can be used and what materials are acceptable when working with alcohol.

In the meantime, let's focus on such an optional, but extremely useful device as

Sukhoparnik

Whether there were discussions about the need for a dry steamer in those ancient times, about which it was written at the beginning of the article, we do not know. But now there is a fierce debate on this issue. Some insist that fusel oils should be removed as much as possible, others claim that they are useless and a waste of time.

Without actively taking either one or the other position, we will present only bare facts.

The steamer is really not an integral part of the moonshine still, and it is installed as desired. Structurally, this capacity is 10 times smaller than the distillation cube, which is located between it and the coil.

The main task of a dry steamer is to instantly reduce pressure and, as a result, temperature due to different media. When it enters this container, the vapor abruptly becomes liquid, but it is immediately pushed out by the next portion of hot alcohol-containing vapor from the cube. And although this is only a moment, during this time some of the fusel oils have time to settle on the walls of the steamer. With double or even triple distillation, the fuselage practically does not remain in the finished drink, which has a very positive effect on well-being.

How a dry steamer works according to the laws of physics

At a time when water boils in a distillation cube, alcohol begins to stand out and evaporate. Taking into account the fact that boiling is a rather rapid process, the alcohol fractions have time to “pick up” the heavier fractions of fusel oils. Probably, everyone has heard that moonshine is often called fusel oil - precisely because of the characteristic smell that fusel oils emit. The less fuselage in moonshine, the less aggressive its aroma and more acceptable taste. It will not work to completely get rid of oils, this can only be obtained using a distillation column, but no one set out to get medical alcohol as their goal.

The vast majority of alcoholic drinks are bourbon, whiskey, rum, calvados, etc. made on the basis of moonshine with a certain amount of fusel oils. The production process varies in nuances, but in general, this is the most banal distillation of mash.

Capturing fusel oils with a steamer makes it possible to make the drink, on the one hand, not so fragrant and fragrant, on the other hand, safer for health with an almost imperceptible feeling of a hangover (with reasonable use).

It is especially common to use three dry steamers at once, located relative to each other in a cascade. With such an organization, the strength of the drink reaches 80% already on the first stage. It will be a really very high-quality and maximally purified product that can be consumed immediately after distillation, and not wait until it is cleaned with a carbon filter or potassium permanganate.

Three banks in a cascade is the optimal number. Less is not enough, more is a waste of time, because after the third can each subsequent one does not perform any function.

How to make a steamer from a can

We remind you that the volume of the container should be 10 times less than the volume of the distillation cube. If you have a cube of 20 liters, take a 2-liter jar, for 30 - respectively, a 3-liter jar.

The method of preparation of such an element is quite simple and suitable for any volume. All manipulations are carried out with a lid - holes are made and fittings are cut. Further, the lid can be put on any jar with a threaded neck.

You will need:

  • screw cap from the jar;
  • 2 fittings;
  • connecting tubes.

You cut 2 holes in the lid - they can be made with a screwdriver in a circle or with a knife, then so that there are no burrs.

Insert fittings and connect with hoses.

Sukhoparnik is placed immediately after the distillation cube. It's useless anywhere else. It is necessary to periodically drain the accumulated liquid so that its excess does not fall into the coil and does not spoil the taste and aroma of the product.

By the way, a steamer can be used not only as a trap for fusel oils, but also as a moonshine flavor. Here, the same process of abrupt cooling of the steam and its movement further takes place, but with the collected amber of berries or herbs.

As an aromatic component in a jar, you can use:

  • dried fruits - apples, pears, apricots;
  • berries - any, preferably dried, they give off more smell;
  • spices - any to taste, you can hop, suneli, cinnamon, vanilla, etc .;
  • fragrant herbs;
  • citrus fruits - orange peel, lemon peel.

Since such an aroma binding will be subtle and not tasted at all, you can try a variety of additives. In this case, experiments will only benefit, even if the result is not impressive.

Connecting tubes

The finished moonshine is a detachable connection of all the required elements using threaded connections. No need to look for additional tubes and choose their quality in order to connect everything together.

There are completely one-piece connections, for example, the lids of the distillation cube, the steamer and the refrigerator. This is done to facilitate labor and installation.

You can, of course, make it easier to assemble a home-made moonshine by connecting all three pipes by welding, but this will not affect the taste of the final product, but care can make it very difficult.

The most optimal way to connect the elements is a silicone hose. Some do not understand the difference between PVC and silicone and do not even pay much attention when choosing. We explain - polyvinyl chloride is a non-inert material with respect to alcohol. Upon contact with hot alcohol-containing steam and alcohol, PVC releases toxic substances, which are harmful to humans in high concentrations. It is clear that nothing will happen to you in 1-2 times, but if we are talking about systemic use, it is better to refuse such a connection.

How to distinguish silicone from polyvinyl chloride (PVC)

Set fire to a piece of both material. PVC burns heavily, smoky, with a very specific smell. Silicone burns with a barely perceptible aroma, does not smoke, light ash remains after combustion.

To the touch, silicone is much more pleasant than PVC, it is as if silky.

If you suddenly find yourself in a dilemma - silicone or pvc - on the street in the cold, know that silicone remains flexible and elastic even at -10, and polyvinyl chloride hardens, although it does not lose its properties.

Which metal is suitable for use

Despite the abundance of opinions on this matter, there can be only one unequivocal answer - food grade stainless steel. It is this material that does not react with any of the elements in the moonshine brewing chain, it is easy to maintain and operate. And for all the time it does not form deposits of little use to health.

It was previously believed that copper was “the head of everything,” since copper moonshine was ubiquitous. However, this is misleading. Copper began to be actively used in Soviet times. Since it was affordable both in terms of price and quantity of material. If we talk about really the right tincture, then you won’t find anything better than an oak barrel. Oxygen seeps through its walls, aldehydes and ethers evaporate, which, by the way, are formed, among other things, upon contact with the hot vapor of alcohol of the copper elements of the apparatus.

Aluminum reacts negatively to vinegar, which is always present in home brew. In this case, toxic salts - alum - are released.

Glass is also considered optimal, which is inert (not active) to aggressive environments, but the moonshiner's kitchen does not look much like a laboratory, and besides, this material is very fragile.

Of course, it is possible to get poisoned or die from general intoxication with the abuse of alcohol or the acquisition of low-quality products than from copper oxide. Moreover, as a coil, copper has no analogues at all in terms of thermal conductivity and manufacturability. Therefore, the combined combination of materials is fully justified. It can be a stainless food steel cube or an aluminum can, and a refrigerator with a copper coil in a stainless or plastic case.

And finally, a video on how to make a moonshine with your own hands

Although there are many home distillers of different price categories on the market, experienced moonshiners prefer to make equipment on their own or place an order with trusted craftsmen according to their own drawings and diagrams.

The advantage of this approach is not only cost savings. Often, a self-made moonshine still is more reliable and practical than most store models with incomprehensible elements that contradict the laws of physics, installed only to attract a buyer and raise the price. Next, we will consider the classic design of a moonshine still (distiller), which has no equal in simplicity and efficiency.


Scheme of operation of a moonshine still with a steamer

Connecting elements

Intermediates play an important role. With the wrong choice of pipes or sealant, moonshine turns out to be cloudy, with a nasty aftertaste, foul-smelling and even dangerous to health. Therefore, we will begin our consideration of the design with the connecting elements.

It is not necessary to “tightly” weld all the tubes together, this simplifies the assembly and disassembly of the device, but causes a lot of problems during cleaning.

As a transport system, metal tubes made of stainless steel, aluminum or copper are most often used, as well as food or medical silicone hoses inert to alcohol. In terms of economy, safety, ease of maintenance and operation, food grade stainless steel tubes are the best option.

It is important to be able to distinguish silicone hoses from those made of PVC (polyvinyl chloride saturates alcohol with toxic substances when in contact with hot steam). PVC burns with a lot of smoke and an unpleasant odor. Silicone does not smoke when burned, leaving a subtle smell and light ash. Silicone tubing is much softer to the touch than PVC and costs about twice as much.


Left - silicone, right - PVC

For branching turns, moving from one diameter to another and connecting different parts in metal pipelines, fittings and fittings are used, which can be found in plumbing stores or in construction markets. Fittings made of brass, bronze and stainless steel (the best option) for heating systems that can withstand high temperature and pressure are suitable for the manufacture of moonshine. For sealing purposes, the use of heat-resistant glue and cold welding is allowed, the main thing is to avoid rubber gaskets.

Also, to seal the tubes, you can use organic matter - the usual dough, which does not affect the distillate. There are two drawbacks: a lot of time is spent on kneading and sealing joints, and after distillation, the dried dough has to be scraped off.


Sealing with dough - touching the ancient traditions, followed by scraping 🙂

The assembled moonshine must be airtight. If steam seeps through the tubes, it is best to stop the distillation, let the equipment cool down, repair the breakdown, and only then continue the distillation. Depressurization is not only dangerous as a fire, but also leads to significant losses of moonshine (10-70%).

alembic

It is a container in which the mash boils during the heating process. Options:

1. Material. Aluminum - most often found in "Soviet" moonshine stills due to the wide distribution of aluminum milk cans. Aluminum partially reacts with acids and alcohol in mash, therefore, with frequent use, aluminum stills (especially old ones) become unusable after six months - a leak appears.

Enamelware is neutral to acids and alcohols. With proper use (no bumps or scratches to the enamel), it can last 3-5 years even with regular use.

Food-grade stainless steel is the best and most reliable option, but stainless steel cubes are expensive, often under their guise they sell ordinary galvanized or nickel-plated steel, which is not so durable.

Copper cubes are also suitable, however, in most cases this is an unreasonably expensive solution, especially for beginner moonshiners.

2. Volume and dimensions. The volume of the distillation cube depends on the needs of the moonshiner, the best option for home use is 25-35 liters.

Attention! For safety reasons, the distillation cube can be filled with mash up to a maximum of 80% of the volume, consider this when choosing a container. It is also very important that the lid is removable and that the neck width is large enough for comfortable cleaning of the container after distillation.

The volume of the cube is calculated based on the needs of the finished product. For example, in a container of 30 liters in one distillation, you can get up to 2.88 liters of pure alcohol (or 7.2 liters of moonshine with a strength of 40%). The maximum load of mash is 24 liters (30 * 0.8 = 24). The average strength of a properly made mash is 12%. The amount of distillate at the exit is 24 * 0.12 = 2.88 (in terms of absolute alcohol with a strength of 100%). In practice, there will always be a loss of moonshine of 8-15%.

We should not forget about the dimensions. The alembic should at least fit on a stove or other heating element, be stable and not block the access to the entire apparatus. This is the basis of safety engineering.

3. Choosing the right container. Often, in home moonshine stills, containers are used that were originally intended for other needs: milk cans, pressure cookers or capacious enamel pots.

The cube must be reliable - it will expand when heated, withstand high temperature and pressure (180-220 Pa). Homemade welded containers are very dangerous, as there is a risk that the weld will burst at the most inopportune moment.

A significant drawback of pressure cooker cubes is their small volume, but these containers are initially sealed. The only modification required is to drill a hole in the lid for the steam outlet tube. described in a separate article.


In a pressure cooker, you can’t overtake a lot of mash at a time - the volume of the cube is too small

Enameled pots are convenient in that you can not pour the mash that has won back, but immediately put it for distillation as it is (this is wrong, since the heated sediment increases the amount of harmful impurities in the moonshine, worsens the aroma and taste). The disadvantage of the pan is that it is difficult to seal the lid.

A milk can made of aluminum or stainless steel is the most practical solution. The only drawback of cans that requires mandatory elimination is the rubber gasket on the lid. The fact is that alcohol vapors absorb substances from rubber, this negatively affects the quality, taste and smell of moonshine. Rubber gaskets should be replaced with silicone ones (made from aquarium silicone).


A can with built-in heating elements is cheap and practical. Top two holes for steam and thermometer

How to make a distillation cube of a moonshine still from a can

It is not enough to correctly determine the volume of the container, you also need to prepare the cube for use - drill a hole for steam, seal the lid and connections. Next, we will consider the refinement of the container using the example of an old milk can, but this method of sealing the lid is suitable in other cases.

Can refinement technology:

1. Remove the rubber gasket from the cover.

2. Apply aquarium silicone sealant to the metal edges of the lid and leave to dry completely. Repeat the procedure 2-3 more times.

3. Apply cellophane to the neck of the can and close the lid. Leave for a couple of hours until completely dry. You will get a silicone seal that replaces the rubber gasket.


Result

An alternative, simpler sealing method is to overlap the rubber with several layers of fum tape and boil for 60 minutes in boiling water.

4. Make a hole in the lid of the can for connection with a coil or dry steamer. If the inner diameter of the coil is 12 mm, the suitable hole for the pipe in the can is 22 mm and the thread is 0.5 in. Adapters are sold at plumbing supply stores.

To extend the life of the can, wash the can after each distillation with soap and plenty of running water. The use of soda and other cleaning products is strictly prohibited.

moonshine refrigerator

It consists of two parts - a coil (swirled tube) and a reservoir for cooling this tube. The cooling compartment is the most important element of the whole structure, on the functioning of which the quantity and quality of moonshine depends.

Coil parameters

1. Material. Should not react with alcohol (or have minimal contact), be safe and non-toxic, withstand high temperatures (up to 100°C), and have high thermal conductivity. Based on the requirements, four options are possible: copper, aluminum, stainless steel (food grade) and glass.

Copper has the highest thermal conductivity, another advantage is the relative ease of processing (soldering is possible). But this material has one feature - the copper coil requires periodic cleaning with vinegar or citric acid with boiling water (preferably after each distillation), otherwise the plaque accumulated after oxidation with alcohol will negatively affect the quality of the moonshine.

All moonshiners complaining about copper don't clean their machines well. In the world practice of distillation, copper is considered the best or even the only permitted material (France, Scotland) for the manufacture of distillers (alambiques). Light oxidation of copper with alcohol improves taste, as it reduces the amount of impurities with a bad smell, and increases the concentration of substances that make moonshine soft.

The second most thermally conductive material for the coil is aluminum (1.6 times worse than copper). The advantages of aluminum are availability, low cost and ease of processing. But there is also a drawback - minimal oxidation, which, unlike copper, does not release useful substances into moonshine, so aluminum coils are not very common.

In terms of thermal conductivity, food grade stainless steel is 3-4 times inferior to copper. But this material does not react with alcohol and does not oxidize. Another disadvantage, along with low thermal conductivity, is the relative complexity of processing.

It is not possible to make a glass coil at home; without special equipment, it is easier to buy a ready-made laboratory device. Glass is inert to alcohol, but is very brittle and has low thermal conductivity.

Copper serpentine is the best, but requires regular cleaning

2. Dimensions and thickness of the tube. The longer the tube, the greater the area of ​​contact between the steam and the cooling element. But there is also a side effect of a large length - the hydraulic resistance increases (the condensed vapors move through the tube already in a liquid state), which reduces the speed of the haul.

The optimal length of the coil tube (before bending) is 1.5-2 meters.

The larger the inner diameter of the coil (section), the lower the hydraulic resistance and the more efficient the cooling (due to the increase in the area of ​​contact between the steam and the walls). But tubes of very large diameter are bulky, require a lot of water for cooling and are difficult to process, so you have to look for a "golden mean".

The minimum wall thickness increases thermal conductivity, which improves the condensation of alcohol vapors. But too thin tubes are very fragile and, with intensive use of the moonshine still, quickly break.

A suitable coil thickness is 0.9-1.1 mm.

3. Orientation in space. There are three connection options: horizontal, vertical and inclined.

Ceteris paribus, the vertical arrangement of the coil is the most correct, since the condensed moonshine flows into the receiving container by gravity, without creating obstacles to the movement of alcohol vapor. Steam can be fed into the vertical coil from above or below. To minimize resistance, properly direct the steam to the top.

Refrigerator Tank Parameters

1. Substance. At home, the coil is cooled with air, water or ice. The vast majority of designs use water cooling, as the simplest and most efficient.


Air-cooled - nice looking but low efficiency

2. Scheme of heat removal. Systems are open (work on running water) and closed (water remains in the tank without circulating, for example, the coil is lowered into a bucket). In terms of implementation and economy, closed systems are simpler and more profitable, but they cool the coil worse, which increases the loss of moonshine and has a bad effect on quality.


The bucket is a classic example of a closed water cooling circuit.

Flow circuits are more difficult to make, use more water or energy to pump (circulate a steady volume of water to save money), require a smaller tank, and all other things being equal, produce high quality distillate.

From a properly made refrigerator (coil plus water circulation system), moonshine comes out cold or at room temperature, but not warm or hot. At the same time, it is important to choose the optimal heating intensity (not to exceed the maximum allowable heat supply power) so that the entire system can effectively cope with steam condensation.

3. Direction of water supply. It is correct to supply water to the refrigerator from below, and to remove it from above, so that the water moves towards the steam, creating a counterflow, otherwise the lower part of the coil will not cool well.

Production of a refrigerator (cooler)

You will need a copper, aluminum or stainless steel tube with a length of 1.5-2 meters, a diameter of 8-12 mm and a wall thickness of 0.9-1.1 mm. A plastic or metal pipe with a diameter of 75-80 mm is suitable as a tank for installing a coil. A drawing of a moonshine refrigerator is shown in the photo.

Sequencing:

1. Fill the coil tube with sand, soda or other dry, loose material so that the metal does not flatten when curled. If there are no bulk materials at hand, the tube can simply be filled with water and frozen.

2. Hammer the ends with wooden pegs (chops) so that the sand does not spill out. Can be tightly clamped or soldered. It is desirable to weld a nut on one of the ends.

3. Wind the tube around any smooth, cylindrical object with an even section of a suitable diameter (according to the drawing - 35 mm). The pitch between the turns is 12 mm.

The number of turns in the coil is not of fundamental importance, with the values ​​\u200b\u200bof the length, diameter and thickness indicated in the article, it is correct to take a step between the turns of 12 mm.

4. Release the ends of the finished coil. Pour sand, rinse with water under pressure.

5. On the body of the cooler, install branch pipes for supplying and discharging water.

6. Place the coil inside the housing. Install plugs at the top and bottom. Seal all connections.


Complete cooler assembly

The speed of the cooler of this design is up to 3 liters of moonshine per hour.

Sukhoparnik and bubbler

Optional, but desirable (especially for beginners) moonshine still modules.

Sukhoparnik - a sealed glass or metal container between the distillation cube and the refrigerator, entering which the vapors are first cooled, and then some of the substances boil again and move to the coil.

The principle of operation of the dryer. Due to a sharp decrease in pressure (the volumes of the inlet pipe and the jar differ hundreds of times), the temperature drops, as a result, the vapor passes into the liquid phase (condenses), but is immediately heated by a new portion of hot steam from the cube, again turning into a gaseous state. But some of the water and fusel oils with a high boiling point do not have time to boil during this short moment of change in the state of aggregation and remain at the bottom of the tank.

Bubbler in moonshine still- a device designed to pass alcohol vapor through a layer of liquid (water). Structurally, it differs from a dry steamer only in the presence of water in the container before the start of distillation (not always), and in the fact that the steam supply tube is lowered into the jar almost to the bottom. The purpose and principle of operation of the bubbler are the same as those of the dry steamer.


Connected dry steamer Bubbler - the steam supply tube is lowered closer to the bottom, the distillate is flavored with lemon zest

Advantages of a dry steamer (bubbler):

  • is a protection against splashing - hitting the home brew in the finished moonshine with too much heat;
  • makes the distillate stronger;
  • cleans moonshine from some fusel oils (only a small part);
  • allows you to aromatize alcohol during distillation (it is enough to put citrus fruit zest, apple slices, etc. in a jar).

It is advisable to use one steamer or bubbler in the moonshine still. Sequential installation of 2-6 pieces only leads to an increase in the strength of moonshine, but does not affect cleaning.

If the moonshine is strong at the outlet, for example, even 80-90 degrees, then this does not mean that the drink is well purified, it’s just that water remained in the steamers and (or) bubblers, which should have condensed in the coil, reducing the strength of the distillate. All harmful impurities that can be cleaned with a dry steamer remain in the first can, and in the next cans only water is removed from the moonshine. Do not think that according to the degree of purification, 6-8 dry steamers can replace rectification or fractional distillation, this is physically impossible.

How to make a steamer or bubbler

The capacity of the steamer (bubbler) should be 10 times less than the volume of the distillation cube.

You will need:

  • a glass jar with a metal lid or other airtight container;
  • 2 fittings;
  • 2 nuts;
  • marker;
  • awl;
  • heat-resistant adhesive or cold welding.

Instruction:

1. Mark the diameter of the holes in the places of the intended connection: attach the fitting to the cover and circle with a marker.

2. Make holes. The easiest option is to drive the awl along the drawn lines until the metal of the cover is rubbed through.

3. Install fittings and secure with nuts. For sealing, process the holes on the outer and inner sides with cold welding or heat-resistant glue.

Inner side
Outer side
Bubbler Manufacturing Sequence

4. When connecting to a moonshine still, it should be borne in mind that in the steamer the inlet tube should be lower than the outlet tube by 15-30 mm (deeper lowered into the jar). In the bubbler, the inlet tube runs along the entire height of the can, without touching the bottom at a distance of 2-3 cm.

If the bubbler is connected incorrectly (steam is supplied through the short end, but tries to exit through the long one), the pressure in the can increases significantly and an explosion may occur!

There is only one drawback of bubblers and dry steamers from the can - there is no drain for the accumulated liquid (you have to unscrew it), and during fractional distillation it is desirable to clean the container before selecting the "body" (main fraction).


A more complex dry steamer with a drain

Ways to heat the moonshine still

1. Open fire. In most cases, this refers to heating on a gas stove or burner, but there are also coal and firewood. Advantages of this method: simplicity, availability and often economy.

Flaws:

  • high inertia - it will not be possible to quickly reduce or increase power, as a result, it is difficult to control the temperature in the cube, experience is required;
  • it is very difficult to insulate a distillation cube to reduce heat loss in order to save money;
  • installation of automation is practically useless;
  • high fire hazard of open fire.

Distillation outdoors with firewood. What apparatus, such and the color of moonshine

2. Built-in electric heating elements. Devices (one or several at once) are mounted directly into the cube. Suitable heating elements made of stainless steel or brass.

Advantages:

  • fast temperature change (high controllability);
  • the ability to mount automation and insulate the cube.

Flaws:

  • solid particles can stick to the working surface of heating elements, careful filtration of the mash is required before distillation;
  • often heating on electricity is more expensive than gas;
  • heating elements burn out from time to time.

3. Induction cooker. It works by electricity, it can be stationary and portable (it is used more often in home brewing).

Advantages:

  • low inertia - quick change of heating intensity;
  • good temperature control - induction cookers are equipped with automation, no need to install separate blocks;
  • in comparison with heating elements, they evenly heat the entire surface of the bottom of the cube, burning of the mash happens in rare cases.

Flaws:

  • the cost of the induction cooker is quite high;
  • only distillation cubes made of materials containing a magnet (stainless steel, cast iron) can be used, in turn, aluminum and copper containers without magnetic inserts welded to the bottom are not suitable for heating.

Only stainless steel and cast iron cubes can be heated on an induction hob

4. Heating with steam (steam generator). First, the water is brought to a boil and served directly into the container or on the outer walls. The system allows you to control (automate) the entire process and eliminate the risk of burning, therefore it is suitable for the distillation of thick brews. But in view of the complexity of the implementation of the design and the need to purchase (manufacture) special equipment (steam generator), it will not be further considered here.

Installing thermometers in a moonshine still

You can do without measuring the temperature, but a properly installed thermometer allows you to change the container in time during fractional distillation and adjust the intensity of heating.

In moonshine stills, three types of thermometers are used (according to the principle of operation):

  • bimetallic - a metal tape or spiral acts as a sensor;
  • electronic - a special conductor changes resistance with temperature fluctuations;
  • digital - measurements are recorded due to changes in pressure.

The most reliable are bimetallic thermometers, but the accuracy of these devices leaves much to be desired. Electronic thermometers are much more accurate, but with the slightest impact they can break or show the wrong temperature. Digital thermometers are leaders in accuracy, but are expensive.

During distillation, one cannot rely entirely on the readings of a thermometer, especially the first time when the operating modes of a home-made moonshine still have not yet been tested. Temperature values ​​are auxiliary data. At the output, moonshine should be cold or at room temperature, and during fractional distillation, the output should be divided into fractions correctly by pure alcohol, sugar content in mash or by smell (the method of experienced distillers).

Fastening. The thermometer in the moonshine still can be installed at the exit from the cube (in the upper part) or before entering the refrigerator. The second option is preferable, as it allows you to measure the temperature of the steam before condensation. But the thermometer in the cube (the first case) shows the degree of heating of the mash, which is also important. Conclusion: if possible, it is advisable to mount two thermometers at once.


Thermometers can be placed on the cube or in front of the refrigerator

For installation, it is enough to make a hole, the diameter of which matches the diameter of the thermometer's installation cylinder (fastenings with Velcro and plastic clips are not suitable). From the inside, fix the cylinder with a bolt and fix the structure with a nut. Then insert the thermometer itself.

Attention! When you first start a home-made moonshine, you should test it by distilling water, and not immediately fill in the mash. Water distillation is safer, immediately shows problems (if any) and washes well all parts of the structure.

Currently, interest in home brewing is constantly growing. After all, this simple hobby allows you to prepare high-quality and tasty alcoholic beverages with minimal financial costs. Today you can buy or make a moonshine from a flask to start making moonshine.

The advantages of devices from flasks
For many years, aluminum milk cans have been used by moonshine makers not only as a container for mash, but also as a distillation cube. There are many reasons explaining the popularity of such vessels:
1) Variation. Milk flasks come in different sizes. Cans of 10 liters, 25 liters, 40 liters, etc. can be used in moonshine.
2) Cost. Flasks are very affordable, anyone can purchase such a container.
3) Convenience. The can has a convenient shape - a wide neck, a tight-fitting lid. These features greatly simplify the creation and use of the apparatus.
4) Minimum work. It doesn't take much to modify the flask, it's almost ready to use.

How to make a device with your own hands?
A home-made unit for the production of alcoholic beverages from a can is easy to make. To do this, you will need the container itself, a coil, a refrigerator, a set of pipes, hoses and fasteners. You must first make a hole in the lid with a diameter of 1.5-2 cm. The diameter must fully correspond to the diameter of the connection tubes used. If you are interested in the question of how to make a unit with a distillation column from a flask, then for it you will have to make a hole of a larger diameter in the lid. To simplify the task of home brewing, you can make a second hole with a diameter of 5 mm in the lid for installing a thermometer. For forty-liter cans, it is recommended to make a hole for the drain cock in the bottom of the flask. It will be convenient to drain the spent mash through the tap without turning the container over.

It remains to assemble the apparatus. You need to attach a coil and a refrigerator to the can. It is best to make a device with a flow-through cooling system, it works more efficiently and allows you to make better quality alcohol. If the process is not fully understood, you can always see photos and videos on the topic on the Internet.

Where can I buy?
The flask apparatus is relevant for many due to the low cost of the container. It is best to assemble such units using quality parts - you can buy a coil, hoses, tubes and any other parts of the device from us.

In our store you will find a wide range of products for home brewing at the most attractive prices. If you have any questions, you can ask us by phone - just call us or request a call back.