How to remove bitterness from homemade cognac. Why is moonshine bitter? Ways to remove bitterness from homemade cognac

In addition to the additional removal of "heads" during heating occurs artificial aging moonshine, which favorably affects the taste. Similarly, vodka is aged at factories, however, there is a more complex and long-term technology - aging is carried out in closed containers and for a long time. In general, the aging of moonshine, even at normal temperature, is useful in terms of taste.

If turbidity appears in the product, it is necessary to filter it through a layer of cotton wool using funnel 1 (page equipment for moonshine).

In the above technology, much attention is paid to the high-quality purification of moonshine. If we collect all the cleaning methods, we get the following:

We turn on the heating and control the temperature with a thermometer.
Considering that the boiling point of alcohol is 78 degrees, it is necessary to heat it to a somewhat lower temperature so that the light fractions evaporate, and the alcohol remains.

A slight haze appears at 55 degrees. I bring the temperature to 70 degrees and turn off the heating. Since my stove is a burner, thermal inertia raises the temperature to 73 degrees, the temperature holds for a while, then it starts to fall. On a gas or induction stove, the temperature must be brought to 73 degrees, since there is no thermal inertia.

I do not remove the pan from the burner, it cools down on the burner, evaporation lasts quite a long time. Thus, the final high-quality purification of the moonshine occurs.

The first distillation of the mash - remove the tails (cut off).

Cleaning after the first distillation - remove the tails.

The second distillation of moonshine - remove the heads and tails (cut off).

Cleaning after the second distillation - remove the heads.

As a result, we get exactly high-quality purified moonshine, without signs fusel oils and light fractions. You can additionally remove the heads during the first distillation, but, in my opinion, this is unnecessary - the time of the first distillation will greatly increase. You can try

And also to the taste of moonshine.
Bitter moonshine- such a phrase appears quite often on the Internet. As a rule, the reason is that ordinary rubber is used as a seal and hoses. Wherever the product goes, only silicone rubber can be used .
A friend of mine had the same situation. Moreover, the smell is absolutely normal, and the taste is very strong bitterness. He checked all seals and hoses - silicone everywhere. I figured it out for a long time, looking for a reason. In the end I found it - water for the wash after the filter. I used a household stationary filter (three-section), one of the sections added an additive that softens water. This additive turned out to be too much, as a result - bitter moonshine.
After I started using ordinary water, the bitterness in the moonshine disappeared.
But the main reason for the bitterness in moonshine is the use of ordinary rubber.

It should be noted that the strength of the moonshine falls somewhat, but very insignificantly. This procedure is generally performed quite individually. Everyone determines the temperature and time for himself. You can even remove the pan from the burner after heating - this is also an option. At the same time, the evaporation time will decrease, and the loss of alcohol will be less.

Cleaning after the second distillation is the final operation. After it, the product is aged for 2 ... 3 days - and it is ready.
It is advisable to bring the moonshine extract after the second cleaning up to 6..8 days. The taste changes for the better during the aging process. You can experiment by trying 50 grams each.

Excerpt must be carried out in a not very tightly sealed container. That is, there should be a small air exchange between the moonshine and the outside air, it is checked that this affects the taste. You can make a small hole in the lid, or use a temporary stopper made from a medical bandage.

Unscented moonshine received. If, in addition to the smell of alcohol, there is, at least a little, the smell of fuselage, then the technology is broken. This has been verified by multiple distillations, changes and process adjustments.

Thus, our goal - high-quality production of moonshine has been achieved.

The operation is performed as follows.
Pour the moonshine into a large pan (enamel or stainless steel), do not close the pan, install a thermometer to control the temperature (the equipment for moonshine page). We put the pan on the stove.
I use a regular electric stove, gas or induction technology will be slightly different, but it is not difficult to figure it out.

As a rule, after the second distillation, it is considered that the process is over and the product is ready for use.
But high-quality purification of moonshine requires purification after the second distillation. In fact, this is the final removal of the “heads”.

Sour mash, this is a problem often faced by newcomers to home brewing. Moonshine, which is expelled from it, also acquires a sour taste. If you notice it in time, you can try to save the product. The mash should have a slight sourness. There is no way without this, because yeast in the course of its activity produces a certain amount of organic acids. But if the technology is violated, then vinegar sourness may occur. It is easy enough to identify and should not be allowed under any circumstances. Signs are cessation of fermentation, a pungent vinegar odor, and a scalding sour taste. The main reason is the access of air to the wash, which appears if the water seal is not installed or is installed incorrectly. With access to air, acetic bacteria are activated and begin to process alcohol, releasing acid and water. During the active fermentation phase, carbon dioxide pushes oxygen out of the container. But when fermentation comes to an end, carbon dioxide becomes small and oxygen is calmly in contact with the mash. This explains the souring of the mash, which occurs either at the end or after fermentation. It may take from several days to several weeks for complete souring, it all depends on the temperature and raw materials. Acetic bacteria are active in a temperature range of 6 ° C to 45 ° C. But even if less than a day has passed and the souring is slight, this may be enough for the distillate to have a sour taste.

Prevention of this problem is quite simple. After placing all the ingredients in the fermentation container, you need to install a water seal on it.

Its design can be any, the main thing is that it prevents air from entering the fermentation tank. The second point is that the container is hermetically closed and the gas escapes only through the water seal. Thanks to the water seal, the mash will not turn sour even a few weeks after the end of fermentation.

There are two other reasons why moonshine tastes sour. They are rare enough, but I will still mention them. First, if the distillate is taken almost to water, then a lot of organic acids will get into it. As mentioned, they are secreted by yeast during fermentation and have a high boiling point. To prevent this from happening, it is necessary to stop the distillation in time, do not be greedy, because the so-called "tails" are not suitable for use. Secondly, the material from which the moonshine still is made can come into contact with alcohol and, as a result of reactions, release acids. To avoid this, it is necessary to use devices made of materials inert to alcohol. These are copper, stainless steel, glass, etc.

If, nevertheless, the mash is sour, then it is necessary to assess the degree of sourness. If the bacteria have already processed all the alcohol, then the mash must be poured out, because there is no point in distilling it. In this case, the smell will be pungent, the taste is scalding sour, and the strength will not be felt. If everything is not so bad, then we suggest the following sequence of actions. Carry out the first distillation. Select the product to a strength of 45%. Now you need to determine the amount of alcohol. To do this, we need the total strength of the resulting moonshine and its volume. For example, one liter of 60% moonshine contains 0.6 liters of alcohol. Next, we need baking soda in the amount of 25 grams per liter of pure alcohol. The distillate must be diluted to 20%, soda must be added to it, mixed and sealed. The resulting mixture should stand for at least 4 hours. After that, it is necessary to re-distill using fractional distillation.

Novice moonshiners often face the problem of souring the mash. Among colleagues in the "shop" there are legends about how to prevent this and even how to "revive" the product. I would like to dispel myths and give some useful tips:

How to determine that the mash is sour?

1. Sour taste and smell. But you need to take into account the slight sour taste there is always. Its severity depends on the raw materials that are used for the preparation of alcoholic beverages. IN corn mash acid is usually more. The sugar is less.

2. Stop fermentation. The main criterion is the absence of carbon dioxide emission.

Why is vinegar instead of alcohol?

1. Contact of raw materials with oxygen or lack of a water seal. If, while stirring the mash, you suddenly forgot to put a water seal, then at best the fermentation will slow down, and most likely the mash will turn sour. As such, you can use a simple medical glove pierced with a needle. It is not recommended to seal the composition with a lid. Since building up pressure is fraught with a small explosion. Once, at the beginning of my practice, tightly closed, the eggplant from under the mineral water swelled up strongly due to the accumulation of carbon dioxide. When I tried to open the lid, I heard a loud pop of gas, felt a strong push (or rather even a blow) of the lid in my hand, and almost all the liquid under the pressure of a fountain poured out of the 5-liter container.

2. Infection with lactic acid bacteria. Possibly when using contaminated water or insufficiently clean dishes.

3. It's cold indoors. At temperatures below 24 ° C, fermentation often stops, the yeast dies, and sourness begins.

Is it possible to stop the "work" of vinegar bacteria and start fermentation again?

In my practice, I have come across "valuable" advice, supposedly allowing you to restart fermentation. I even tried some of them. I did not notice the benefits. And it could not be. For alcohol will not work from vinegar. In any case, such methods are unknown to modern science, just as there are no known ways to make a raw egg from a boiled egg.

To improve the quality of the final product, and free the mash from acidic impurities, and they are always available in small quantities, you can use antibiotics of the tetracycline series, as well as penicillin and nisin. In industrial production, mash protection products are necessarily used. There is no need to fear the presence of antibiotics in the distillate. This is completely out of the question.

It is not necessary to pour sour mash into the toilet. Usually, acidic fermentation does not begin on day 1, but somewhat later, when the intensity of alcoholic fermentation decreases. The carbon dioxide barrier that prevents the liquid from contacting oxygen almost disappears, and the acetic bacteria begin to do their dirty work. The output is vinegar or alcohol mixed with vinegar. In the latter case, distillation is possible, but the quality of the distillate will be low.

If, as a result of fermentation, pure vinegar is obtained, i.e. the strength is not felt at all, it should not be poured either. Such a composition can be used for its intended purpose, for example, for marinating meat.

It so happens that the moonshine becomes sour. This is a problem most often faced by newcomers to home brewing, who do not take timely measures to prevent oxygen from entering the wash. But, as it turns out, there are other reasons why it might be.

Can mash, in general, be sour? If you check the taste of the mash obtained from any grain under normal conditions, you will notice that there is a bitter aftertaste with the aroma of the raw materials and never gives off sour. This means that the souring of the mash is still a phenomenon that should not exist under normal conditions. What to do to prevent this from happening?

Why does the mash turn sour?

You should choose quality products as raw materials. In addition, observe their ratio and carry out the processes described in the recipe as accurately as possible.

What can be the reasons for the sourness of the mash?

In addition to the fermentation of alcohol, other processes and reactions occur in the mash, which may not be related to home brewing. Bacteria and microorganisms live in raw materials, dishes or in the air. All of them are involved in reactions under certain conditions. Such reactions can cause sourness, odor, and cessation of fermentation.

The main reasons why the mash turns sour:

• Excess oxygen. Fermentation takes place anaerobically, that is, in order for the yeast to convert sugar into alcohol, the absence of oxygen is necessary. If the odor trap is not installed or if it is constantly removed, for example, for stirring, the amount of oxygen increases. Although it does not interfere with fermentation, it contributes to the beginning of another process - the synthesis acetic acid... As a result of this, the mash acquires a sour taste, and the concentration of ethyl alcohol is significantly reduced.
• Lactic acid bacteria can be another cause. When infected with them, fermentation will stop and the mash will deteriorate. It is useless to reanimate such a product; it will simply have to be poured out.
• Another reason may be a violation of the temperature regime. To prevent souring of the mash, it is necessary to maintain a stable temperature in the room. For fermentation, it should be 25-28 degrees.
• The reason, as already mentioned, may be the lack of a water seal. A water seal is necessary for the release of carbon dioxide, and it also prevents the access of oxygen. An alternative to it can be a glove with a hole in one finger. In some recipes, the odor trap is not installed on purpose, and the acidity level must be carefully monitored.

Separately, it must be said about infection with bacteria and fungi. Often, instead of the usual, wild yeast is used or it gets into the wort from natural raw materials. The metabolic products of such yeast are alcohol compounds. But not all types of microorganisms are suitable for this. In some cases, mash can be infected with other pathogenic fungi, and it will be impossible to get a quality product. The concentration of harmful impurities in the mash will be too high, so much so that it will not make sense to distill it into moonshine.

Dimethyl sulphide may be formed if some other bacteria are contaminated. In this case, the smell of corn is a sign of infection. It also happens that the smell of rotten eggs comes from the mash. In this case, a lot of hydrogen sulfide was formed. At the same time, acidity, oddly enough, can be within acceptable limits. But it is also not recommended because moonshine will have the same aftertaste.

Thus, sour mash can be not only of poor quality and give a small output, but also dangerous. Therefore, it is necessary to know the signs that the mash is sour. This is usually indicated by the following:

• an incorrectly installed odor trap, for example, with a twisted;
• sudden cessation of fermentation;
• pungent vinegar odor;
• scalding sour taste.

Prevention is the correct selection of ingredients, the installation of a water seal of any design, the tightness of the fermentation tank and its neutrality. In addition, you can protect the mash with some drugs, for example, antibiotics:

• In winemaking and home brewing, antibiotics of the tetracycline series are used to prevent souring of the mash. For the preparation of wine, for example, most often it can be Doxycycline. It is commercially available, inexpensive, stable in an acidic environment, does not affect the taste of wine and moonshine.
• Another safe food supplement is nisin. It is used in the production of food and beverages. It dissolves well in liquids, works normally in an acidic environment, and is inexpensive. At the same time, it is quite difficult to get it, and some types of bacteria are immune to it.
• Antibiotics of the penicillin group are also often used in the preparation of moonshine. Among them, the most widely used is Amoxicillin. This is a very effective antibiotic, but it has a significant drawback - its components often cause allergic reactions. Therefore, it can only be used for mash, which will undergo distillation, since it completely decomposes during heat treatment.

Antibiotics are most often used in combination, because bacteria have the ability to develop resistance to any particular species. Therefore, more often than not, several are required. They are introduced before adding yeast, and if acid appears, the procedure is repeated after 3-5 days.

How to fix sour moonshine?

One way is to add baking soda and chalk. The effectiveness of this method depends on how much acetic acid appears in the wash. If it has only a pungent smell, while the taste of alcohol is not felt at all, then the easiest way is to simply pour out the mash, because the yield of moonshine will be low. If alcohol is still present in the wash, you can try to save it. The technology looks like this:

• First, we distill the mash, and finish the selection when the ABV is below 45%.
• We measure the total strength and determine the amount of alcohol.
• We dilute to 20% and add soda and chalk, at the rate of 25 g of substance per liter of pure alcohol.
• Stir and close tightly. We leave for 3-4 hours.
• Then we re-distill, collect 15% separately and pour out. We finish the selection when the ABV is below 45%. At the end, we dilute the moonshine to the desired strength and leave it for 3 days until it stabilizes.

There is another way to save the sour wash. When fermentation stops, add sugar in the amount of 2 tablespoons per liter of substance. After 2-3 hours, signs of fermentation appear. Alternatively, you can add a sourdough from fruits, berries or grains. If fermentation has not started, you can pour out the rice at the rate of 0.5 cups per 10 liters of wort. After two days, the taste becomes normal.

How to cook mash so that it does not turn sour?

To begin with, when cooking, do not forget that the grain does not contain sugar. It contains starch, which is a polysaccharide, therefore, in order for sugar to ferment into alcohol, it must be prepared - split.

For this, enzymes or malt are used. Malt contains natural enzymes. For cooking, its grain is germinated. If you are not confident in your abilities, then it is better to use ready-made malt or artificial enzymes. Because if the cooking technology is violated, the product may be spoiled.

Wild yeast do not require preparation, but they may not be enough if the grain is improperly processed. For beginners, it is recommended to use artificial yeast. But they need preparation. To do this, dissolve a little sugar in warm water, then add the right amount of yeast in the right proportion. The yeast solution is infused for about an hour and a half. After the appearance of abundant foam, they are transferred to the wash.

When setting the mash for fermentation, you must remember about complete tightness and compliance with the temperature regime. It is also very important not to stir the mash, especially in order to speed up the process, as this can lead to souring. Depending on the feedstock, fermentation takes up to 2 weeks, followed by distillation.

Sour mash considered an abnormal situation. This is not the norm. When the mash turns sour, it is necessary to try to save it or just pour it out, but drinking, as well as distilling it in this form, is not worth it, although the very presence of acetic acid is not harmful. If the wash is sour due to other bacteria, that is, an infection has occurred, it is not recommended to use it further. Even if the mash was saved, you shouldn't drink it anyway, just distill it.

Sour moonshine is a problem that novice distillers often face when they put the mash without a water seal. If you take action in time, you can try to save the drink using available means. Separately, we will consider the reasons and measures for the prevention of souring mash. During fermentation, yeast produces organic acids, so do not panic ahead of time - there should be a slight sourness in the mash (the intensity depends on the raw material). The main thing is to prevent vinegar souring, which is easy to recognize by the characteristic features indicated below. In turn, ready-made moonshine should not be sour, this indicates a violation of technology. Signs of sour mash: -A water seal is missing or incorrectly installed; -sudden cessation of fermentation; -sharp, "hitting the nose", vinegar smell; -burning sour taste, sometimes even reduces cheekbones. Why does the mash turn sour. It's all about acetic bacteria, which, when air enters the wash and a temperature of 6-45 ° C, begin to process the formed alcohol into acid and water. At the beginning of fermentation, carbon dioxide pushes oxygen out of the container, preventing souring. But when the intensity of fermentation decreases, carbon dioxide becomes insufficient, as a result, oxygen freely contacts the surface. That is why the mash without a water seal turns sour only at the end or after the end of fermentation. Depending on the raw material and temperature, it takes 3-4 days to several weeks for complete souring. When the strength falls below 0.2%, the acetic bacteria fall into suspended animation. But even a slight souring (less than 24 hours) is enough for the distillate to have a sour taste, which will have to be eliminated, and not always successfully. Prevention of sour moonshine. After filling in the ingredients and yeast, it is enough to install a water seal on the fermentation tank. Then it is imperative to check the tightness - blow inward through the outlet pipe; if installed correctly, the gas should not come out of the container. The water seal releases carbon dioxide, relieving excess pressure, but prevents oxygen from entering the tank. Thanks to this, the mash does not turn sour even after a couple of weeks after fermentation has completely stopped. In the first case, the moonshine contains a lot of organic acids released during fermentation, which have a high boiling point (more typical for grain or fruit mash). In the second, the material is in contact with alcohol, as a result of these chemical reactions, various acids can appear. Prevention - do not be greedy, finishing the distillation on time, and choose moonshine stills (including containers and connecting tubes) from materials inert to alcohol: copper, stainless steel, glass, etc. How to fix sour moonshine. The effectiveness of the proposed method depends on the degree of souring of the mash. If there is too much acetic acid (a pungent smell, a burning taste and strength is not felt), it is easier to pour out the mash, since the yield of moonshine will be minimal - the bacteria have processed almost all of the alcohol into acid and water. In other cases, you can try to improve the taste, but you will definitely need a second distillation. Acid quenching technology: 1. Distill the mash for the first time, finish sampling when the strength in the jet falls below 45%. Measure the total strength of the moonshine, determine the amount of pure alcohol. For example, 2 liters of 55% contains 1.1 liters of pure alcohol (2 * 0.55 = 1.1). 2. Dilute the distillate with water to 20%. 3. Add baking soda or chalk to the moonshine at the rate of 25 grams of substance per 1 liter of pure alcohol. 3. Stir. Close hermetically. Leave on for at least 3-4 hours. 4. Re-overtake. During distillation, the first 15% of the yield from the amount of pure alcohol is collected separately, poured out or used for technical needs. Finish the selection of the product when the yield falls below 45%. 5. Dilute the moonshine with water to the desired strength, seal it tightly and leave for 3 days to stabilize the taste.

Surely, lovers of moonshine have faced a problem when moonshine tastes bitter. You can, of course, drink it, but it is the taste of bitterness that spoils the overall picture, and does not allow you to fully enjoy the drink. This can be a big problem. Especially in the case when moonshine was chased specifically for festive table, for some reason. You cannot put such a drink on the table for guests.

Charcoal filter - salvation from bitterness

Faced with this problem, those who are engaged in moonshine brewing begin to look for an answer to the question: how can you still remove the bitterness from moonshine. To answer, you must first understand for what reason moonshine can taste bitter. Usually, the primary reason is the same.

The best distillation still does not remove various substances from the finished alcohol mixture. These include the remains of fusel oils. It is they who are the main cause of bitterness and third-party unpleasant odor. The first and the most easy option remove sivukha from moonshine - apply charcoal. So, the reasons why moonshine tastes bitter are established. Then it remains to clearly follow the instructions.

Using a charcoal filter

Activated carbon is an ideal absorbent due to its good porosity. The high specific surface area per unit mass also plays a role. If the decision is made to use charcoal, it is important to choose the right one, because the pores absorb molecules.

There are two ways to remove bitterness from moonshine:

1. With the use of a charcoal filter.
2. By dipping coal into bitter moonshine.

) with great cleaning capabilities, this may not always be the key to the success of the final beverage. Sometimes it happens that even double-distilled moonshine has a bitter taste. For what reason can moonshine taste bitter if the distillation technology itself is followed? There may be several options, consider all of them.

1. It's all about the braga

There can be three options for why moonshine is bitter:

• the home brew is burnt;
• raw materials for mash were incorrectly processed;
• the home brew has “stood out”.

Solid mash particles tend to burn, and combustion products are difficult to separate during fractional distillation. Therefore, before distillation, the mash must be thoroughly filtered or carefully removed from the sediment without disturbing it. It would be best to lighten it first, for example, with bentonite. If the mash is thick and there is no way to strain it, then it must be distilled in a water bath.

If, during the preparation of the mash, the bones, seeds of individual berries and fruits were damaged or the peel was not peeled, which must be peeled using technology, then tannins are released from them. A bitter aftertaste is also given by rot, which got along with poorly processed raw materials.

If the mash is ripe for a long time, and the distiller is in no hurry to remove it from the sediment, then the sediment begins to rot, which also spoils the whole holiday.

2. Supplied yeast and excess microorganisms

Namely:

• Sometimes poor quality yeast becomes a problem. They can die early and begin to decompose, or they can produce excessive amounts of bitter by-products.
• If sterility was not observed when preparing the mash or oxygen is available in the container, then pathogenic microorganisms can populate the mash, which will produce not alcohol, but vinegar and lactic acid. And even the raw materials will be covered with mold. If such a nuisance happens, then it is necessary to remove the mash from the sediment, boil it, cool it to 25-28 ° C, pour it into a clean fermentation tank and add a new portion of yeast. Be sure to install a water seal.

3. The apparatus is to blame

Sometimes the reason that the moonshine tastes bitter can be a distiller that has not been cleaned for a long time. This problem is especially typical in cases where earlier, during intense boiling, the foam from the mash got into the steam line. The particles burn - the distillate becomes bitter. Also, bitterness can form if some elements of the apparatus began to chemically break down, for example, O-rings made of low-quality materials. Corrosion of the metal along the welded seams can also be affected. Therefore, it is important to know that he does not cause such troubles. If you are planning, challenge yourself to find quality materials and components.

4. Too long insisted

If you are planning to insist moonshine on oak (bark, chips, wood chips, barrel), then be sure to carry out control tests in order to prevent excessive saturation of the drink with tannins. It is they who give the characteristic bitterness to such a tincture.

How to deal with bitter moonshine

The strong bitterness of "food" origin can be completely eliminated only by rectification to obtain pure alcohol. About that, with a rectification column, we wrote in detail on our portal. If the moonshine tastes slightly bitter, then the bitterness can be easily masked or even tried to be neutralized by cleaning. But if the cause of bitterness was the ingress of chemicals into the drink (reactions with plastic, thermal decomposition of silicone, rubber, other materials, or their reaction with alcohol), then such a distillate cannot be purified, and its place is in the sewer.

We remove the bitter taste of moonshine:

1. If the finished mash has a pronounced bitter taste, then it is necessary to clarify it with bentonite, and only then remove it from the sediment and distill.
2. If the ready-made moonshine is bitter, then it must be cleaned with charcoal, previously diluted to a strength of 15-18 degrees. After cleaning, make a fractional distillation with the separation of "heads" in the amount of 13-15% of the amount of "absolute alcohol". This method applies to grain and sugar moonshine. If the distillate is fruit, then the charcoal purification neutralizes the organoleptic properties. therefore fruit moonshine cleaned with egg white or bentonite, after diluting it with water to a strength of 12-15 degrees. Then fractional distillation is also carried out with the separation of "heads" in the amount of 13-15% of "absolute alcohol".
3. If the moonshine has a slight bitterness, then you can mask it by preparing a tincture on cranberries. You can also use a recipe for horseradish, ginger, or red pepper tinctures.

The question of the bitterness of the taste of moonshine is quite relevant. Try to taste and moonshine, this taste of this drink is very unpleasant. You definitely need to get rid of this if you want to surprise your guests with a drink. self-made... Even after a high-quality distillation of the drink, substances, residues of oils, remain in it, which spoil both the taste and smell of the drink. Fusel oil residues negatively affect human health.

Navigation

Let's analyze the reasons why moonshine can taste bitter.

1.Burning moonshine. Poor cleaning of the beverage can be the cause of the burn. When the sludge burns, the combustion products along with the steam get into the moonshine and the drink is obtained with a bitter taste.

2. Deviation from raw material preparation technologies. Use only fresh and high-quality purified raw materials for making moonshine. If you use fruits or berries, then make sure that they are not rotten, do not grind the seeds of fruits and berries, because due to the content of a large amount of tannins, they give the finished drink a bitter taste. The same goes for the skins of fruits and berries. Therefore, carefully check and do not allow substandard raw materials to enter the finished moonshine. Skim off the foam while making the moonshine.

3. Poor yeast and wort contamination. Sometimes moonshine is bitter due to spoiled yeast. This should be remembered if bitterness appeared with the new yeast and the old cooking method. In the wort, bacteria and microorganisms can begin to multiply if the storage conditions are not followed. This can also cause the bitterness of the taste of the drink.

4. Malfunction moonshine still. The bitterness of moonshine can be caused by the moonshine still. Usually, bitterness appears when it is necessary to clean the moonshine still. Perhaps foam or wash has got into the coil due to overheating. It is necessary to monitor the cleanliness of the equipment, and use only devices made of quality materials.

5. If you insist moonshine in wooden tubs, then due to prolonged contact with wood, moonshine can also acquire a bitter taste. It is necessary to carefully control the taste of moonshine during aging, more often taste the drink, and as soon as the taste becomes bottle the moonshine normally for storage.

6. Another reason for the bitterness of moonshine is the use of bitter raw materials. In this case, the bitterness can be masked by insisting on moonshine, for example, on horseradish.

7. Moonshine can taste bitter due to the lack of high-quality cleaning.

Note, that you can get rid of only a slight bitterness, and disguise the middle one.

Moonshine is not at all alcohol that does not have taste... The taste of moonshine directly depends on the raw materials from which it is prepared. A very soft drink is obtained from fruits and berries, if moonshine is made from cereals, then it has a taste of bread. Moonshine made from aspen sawdust can taste bitter.

Let's take a closer look at the most basic reason for the unpleasant bitterness of moonshine - poor cleaning of the drink.

Charcoal is the best purifier for moonshine. It is activated charcoal of wood origin that will perfectly cope with the residues of toxic oils. What is the need to clean moonshine with charcoal?

Using charcoal to clean the moonshine.

Charcoal is a good adsorbent due to its porous structure. There are several options for cleaning moonshine:

Using a charcoal filter.

It is necessary to make a filter. Making it yourself is not difficult. Take a plastic bottle and cut off the bottom of it, pierce several holes in the lid itself. The neck of our filter must be plugged with cotton wool. Cotton wool can be wrapped with a bandage.

On cotton you need put coal at the rate of fifty-five grams per liter of moonshine, and skip the drink through a homemade filter. You can do this operation more than once for better cleaning. For best results, we recommend changing the charcoal after each use. So that there is no dust, the coal must be washed before use, otherwise the moonshine will become cloudy with dust from coal and will have to be cleaned by other, more complex methods.

The second way to clean moonshine more complex and for its implementation will require the purchase of special devices. If you prefer to put coal straight into moonshine, then for this you will need a special vessel. It is necessary to grind the coal thoroughly and place it in a vessel. We take the same calculation as in the first method: 55 grams of coal per liter of liquid.

This mixture should be allowed to stand for about two weeks, sometimes shaking. For another week after the procedure, moonshine should not be consumed. Strain the moonshine through several layers of gauze. Do not throw away the charcoal, it can be reused. To do this, you need to treat it with hydrochloric acid, rinse it thoroughly, dry it and then ignite it on fire.

Be sure to remember that the cleansing properties of coal last no more than two hours, then the pores open and everything that has been absorbed by the adsorbent comes out. Thus, it is better to repeat all actions after two hours.

The huge advantage of moonshine is that you can determine the taste and smell of this drink yourself. You can add any fruits and berries, herbs, spices to it. To get the amazing taste of moonshine, you need to infuse it for at least two weeks, adding flavors to your taste.

Pleasant bitter notes in the moonshine will add citrus zest. Anise, saffron and others aromatic herbs add a pleasant spicy taste to the moonshine. If you like a hot drink, then add a little hot pepper to get moonshine with rich bitterness, add bay leaf or vanillin, if you like a very spicy taste, then use ginger or black pepper.

If the moonshine is too hot, then you can soften its taste using nutmeg. In order to slightly change the taste of moonshine, just one ingredient is enough, if you want to completely change the taste of the drink, you can add a mixture of flavors.

Be sure to observe the dosage, otherwise the taste of the drink may change dramatically or even deteriorate. The dosage for each supplement is different, something needs to be put in more, something less. You can find recommendations on the type and dosage of supplements on the Internet.

Perhaps the strength of moonshine is the main criterion for the quality of the drink. The strength of moonshine is determined by the concentration of alcohol in it. It is impossible to determine the fortress homemade drink just by trying it. You can find out the strength of moonshine using an alcohol meter or hydrometer. The most optimal indicator of the fortress is 40 degrees. For a more reliable measurement result, follow a few simple rules, because it is impossible to determine the degree to taste.

Firstly, the temperature of the moonshine when measuring the strength should be about 20 degrees Celsius. With other temperatures, you risk getting unreliable result, since the principle of measuring the strength of moonshine with an alcohol meter and a hydrometer is to measure the density of the drink, and alcohol, as we know, has a higher density than water. Therefore, if the recommendations for the temperature of moonshine are not followed, the degree of the drink will be incorrect.

If you want to get the most strong moonshine, then during cooking, do not bring the temperature higher than 86-94 degrees Celsius, in order to avoid evaporation of water and oils. Failure to comply with these indicators, the strength and quality of the drink will inevitably decrease.

If you follow all the recommendations for making moonshine, you will get an excellent drink with a strength of 55-65 degrees. It will be a perfectly clean and transparent drink without foreign odors. Try lighting the brewed drink. The flame should be completely colorless, and some plain water should remain on combustion.

If you did everything right, then you have an excellent drink in your hands. homemade... When using it, keep in mind that it is very strong. For a more pleasant consumption of moonshine, it can be diluted with drinking water or herbal infusion.