Alembic from a can of 40 liters. Moonshine from a flask

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 the best option are tubes made of food grade stainless steel.

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, transition 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 a moonshine still. For sealing purposes, the use of heat-resistant glue and cold welding is allowed, the main thing is to avoid rubber gaskets.

Can also be used to seal pipes organic matter- a regular dough that 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 a inner diameter coil 12 mm, a suitable hole for a pipe in a can - 22 mm and a thread of 0.5 inches. 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 (grades for food products) 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 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). Slight 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 side effect of great length - hydraulic resistance increases (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 cooling - beautiful view 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 manufacture, 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 (do not 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. As a reservoir for installing the coil, a plastic or metal pipe with a diameter of 75-80 mm. 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 holes from the outer and inside cold welding or heat resistant adhesive.

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 on fresh air 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.

On the induction cooker only stainless steel and cast iron cubes can be heated

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.

Designing an apparatus for the production of moonshine is quite an exciting activity. According to experts, in the past, when high-quality stainless steel was a scarce material, home-brewing devices were mainly made from aluminum milk cans-flasks. Such a design, due to its accessibility and simplicity, is still relevant today. Judging by the numerous reviews, it is not difficult to make a moonshine from a flask with your own hands. To do this, you will need a base in the form of an aluminum food can and some additional details. You will find information on how to make a moonshine from a flask in this article.

Acquaintance

From the flask is a special distillation system, in which the alembic has become a large capacity. The cube can be made of stainless steel, as well as aluminum. According to experts, the main advantage of a moonshine from a flask lies in its cheapness: the manufacturing process is possible without significant financial investments. In addition, flasks of food value have large volumes, namely from 25 to 40 liters, due to which the system has a significant capacity. An important fact is that working with aluminum is easy, which cannot be said about stainless steel.

About device

Due to the fact that a moonshine from a flask is a home-made device, it has enough simple design. A home distiller is represented by a flask tank, hoses and a special cooling device, which, accordingly, is more often called a refrigerator. In addition, some home craftsmen equip a home-made moonshine from a flask with a cleaning device - a steamer. With him, judging by the numerous reviews, the distillate is much better.

Operating principle

Before you make a moonshine from a flask with your own hands, you should get an idea of ​​\u200b\u200bhow the design should work. The final product is obtained from mash, which is subjected to a heating procedure. Thus, the evaporation of alcohols, water, fusel oils and other impurities. Next, the resulting steam passes through the distillation system. Its condensation is carried out in the refrigerator. There it cools and turns into a liquid state. If the device provides for the presence of a steamer, then the impurities will settle in it, and the product itself will turn out to be non-toxic. Read more about how to assemble a moonshine from an aluminum flask below.

Where to begin?

To make a moonshine from a flask, you must first prepare a distillation cube. Since the milk can was not initially adapted for making moonshine, the master will have to equip it with two holes. One is made in the lid, the second - in the wall in the upper part.

Its diameter should not exceed 5 cm. Before that, the drilling points are marked with a pencil and the diameter of the tubes is measured so that the holes do not turn out to be larger than necessary. Then a tube will be inserted into one hole connecting the flask with a common distillation system, and a thermometer will be mounted into the other.

Second step

Very often, beginners wonder how to seal the lid of a flask for a moonshine still? This aspect is very important, since alcohol vapors will come out of a poorly sealed can, which will negatively affect the volume of finished products. Sealing the structure can be done after the holes for the hose and temperature sensor are ready. For food tanks, special rubber layers are provided. When converting such a container into a moonshine still, home craftsmen remove this gum and wrap it with FUM tape. After the product is placed in a container with water and boiled. After the layer is installed back. At the connection points of the hoses and the thermometer, it is more expedient to use silicone gaskets, which are pressed in with nuts. Experts recommend excluding rubber, as it will begin to melt under the influence of high temperatures, and alcohol will turn out with a specific aroma. In the absence of silicone, problem areas are best smeared with dough. If it accidentally gets into the drink, then the distiller can not be afraid for its quality.

Completion of works

At this stage, the craftsman needs to connect the hose from the tank to the cooling device. It can be made from plastic water pipe, both ends of which must be plugged with two plugs.

Thus, two covers should be obtained. In each, two holes should be made using a soldering iron or drill. One large - for the pipe coming from the flask, the second - half-inch - for the fitting. Installation is carried out using special couplings. Through a small hole, cold water will be supplied to the device. Next, the caps are tightly screwed onto the pipe and carefully sealed. Due to the fact that during the distillation process a strong pressure is formed inside the refrigerator, the plugs, according to some artisans, can fly off. To prevent this, experts advise to fasten them with plastic clamps. Before connecting the second cover, a small bolt hole is drilled in the side of the refrigerator. It is fastened with nuts. It is important that there is a silicone gasket on the inside, the task of which is to prevent leakage of cold water from the refrigerator. Outside, a hook can be mounted to the bolt, through which the entire structure will be attached. At the outlet, a thick tube from the common line is connected to a silicone hose. Distillate will come out of it.

About heating methods

Judging by the reviews, most moonshiners use gas stoves to heat the mash. According to experts, this method is considered not the best.

The fact is that the burda in the container can burn. To prevent this from happening, it is better to use two heating elements with a power of 1.5 kW each. Before driving moonshine with electricity, home master you have to adjust the tank. It is necessary to mount heating elements in a flask. For this purpose, two holes are made in the container on both sides (if the heating element has a U-shape). If it is spiral, you can limit yourself to one hole with a large diameter. The heaters are sealed using FUM tape, thermal putty and nuts. The heating elements are connected to a cable, the cross section of which must be at least 25 mm, and then to a rheostat or an electronic unit. If the tank capacity exceeds 30 liters, then, according to the owners, the power of heating elements of 1.5 kW will not be enough. The optimal indicator is 3 kW.

About dry wig

In the classic moonshine, the presence of any additional devices is not provided. Judging by the reviews, a drink with fusel oils has an unpleasant taste. The fact that the products contain harmful impurities can already be recognized by the smell. So that there are no toxic impurities in the moonshine, the distillation structure should be additionally equipped with a cleaning device - a reflux condenser. Sukhoparik is used as a sump. You can make it from a one and a half liter glass jar. It is important that it be with a tin lid on the thread. Two holes must be made in the lid using a wood drill.

Then two copper or brass fittings are inserted into the sump. They come with nuts and rubber washers. Car tubes made of copper are suitable for a home-made dry wig. They must be inserted into the lid so that one is 50 mm longer than the other. One tube connects the dephlegmator to the distillation flask, the second to the refrigerator.

About the drain tap

If the moonshine is made from a tank with a capacity of not more than 25 liters, then it is not necessary to equip the structure. To drain the mash, it is enough to remove the product from gas stove, remove the cover and tilt the tank. A wide mouth will be enough to remove the bard, and then wash the container. If the flask is designed for 40 liters, then you can’t do without a special device for draining. You can buy it at any hardware store in the plumbing department.

35 photos

The final view of the device

02
It all started a long time ago, in 2006 I met in the dormitory of the medical university with a biochemist guy Anton, who studied the technology of distilling alcohol and getting a good product for a long time and carefully. We then played poker on Fridays and often drank Gin, Becherovka, Anisovka, Erofeich, Spotykach, Absinthe. We really liked his products and instead of a store, we began to buy from him. Never had a hangover, the quality was on top. So for several years we bought Gin from him, diluted it with tonic and drank it. But in 2013, he went to live in Moscow and we became sad that this option had disappeared. For two years we drank beer and commercial drinks, when suddenly the idea occurred to me to make such an apparatus myself and learn how to drive Jean myself. Well, the rest of the drinks too, but Gin has always been in the first place for us.

03
Well, to the essence of the process.
After reading various forums, we first wanted to buy a device. But as it turned out, there are a lot of nuances:
1. As a rule, they are all stainless steel. It is cheaper than copper (in mass production), but there is one serious problem: when distilling mash into alcohol in a copper apparatus, various fractions of hydrogen sulfide (or not, in general, a competent person explained it this way), which settle on the tubes inside the apparatus. And if in a copper apparatus they are easily washed out with citric acid, then in a stainless steel apparatus they do not settle on the walls, go into the finished product, and thus spoil its quality.
2. The size of the alembic. In purchased devices, the maximum limit is 20 liters of mash. Taking into account the fact that it is impossible to pour it full, then no more than 16-18 liters of mash can be processed at a time. While in our apparatus from a flask with a volume of 38 liters, we poured 33-35 liters of mash.
The flask can be bought in some rural markets or through an ad. Important! Many write that it is not necessary to take a keg, because. it is very difficult to wash it.

04
Further, again, we found a home distiller from Anton and on the forum detailed diagram columns. It's good that there is an engineer among us who quickly figured everything out, understood the essence, what to do, etc. The schema looks like this:

05
There we will also find out a list of the necessary copper parts, tubes, fittings, etc. As usual, I had to go to the store 3-4 times, buy more, change, etc. Still, the creation of such a device is unique for each case. You start to understand the process, you start to think how best, how to do it easier, you decide to do something differently than in the scheme, etc.
List necessary materials looks like that:
tee 28X22X15 -2pcs (for dephlegmator)
tee 22X15X15 -2pcs (under the refrigerator)
tee 15X15X15 -2pcs (for the bay and drain of water)
tee 22X22X15 -1pc (for thermometer)
Adapter 28X22 -2pcs (if there is no tee 28X22X15)
Connector 15X3/4 -2pcs (for connecting hoses from the washing machine)
corner 15X15 -3pcs
pipe 28X500 -1pc (reflux condenser)
pipe 22X2500 -1pc (refrigerator + inner pipe of the reflux condenser)
pipe 15X2500 -1pc (inner pipe of the refrigerator + cutting joints and bends)
Control valve for straight radiators (radiator tap) 2 pcs

06
All copper is sold in plumbing stores. We have problems with the purchase in Tomsk copper pipes no.
We also purchased auxiliary materials: flux, solder, brush, etc.

07
After purchasing everything we needed, we figured out the process of soldering copper. To be honest, we thought it would be more difficult. But after watching videos on YouTube (of which there are a great many), we started this process, and it turned out to be quite simple. We solder with an ordinary gas spray and a burner.

08
Before soldering, we assemble the entire circuit, check it, cut it off, compare it with the circuit, so as not to redo it later. The most difficult thing is to deal with the reflux condenser and refrigerator. This is a "pipe in pipe" scheme, where a small tube is inserted inside a large one, and soldered in the right places.

09
After the estimate, we solder the entire apparatus. We did everything in the garage, but in the absence of it, it is possible in the apartment. It is desirable to have a vice, they help out a lot. As can be seen from the photo, a pressure and temperature sensor is also placed at the top, which helps a lot in the distillation process.

10
Sensor near

11
Next, we proceed to prepare the flask. First of all, we prepare the lid, drill a hole in it (you can do it with a simple file, but we have a good friend with a machine, and it was a sin not to use it).

12
We seal the groove of the cover with two silicone tubes with a diameter of 7 mm and a thickness of 1.5 mm (sold in medical equipment and other similar stores). Important - remove everything rubber gaskets flasks, otherwise the finished product will smell like rubber. We use only silicone.

13
We also tear off the cover from the fasteners, making it removable. To do this, insert a bolt with a nut. In the future, this will be very helpful in the process of pouring mash into a flask and back.

14
Next, from the bottom of the flask we make holes for the shadows. You can take 1 ten for 2.5 square meters, but we took two for 1.25. Ordinary shadows, such as those that were in Soviet electric kettles. Sold in hardware stores. If necessary, shadows can be turned off, and personal experience- this further helps to control the temperature, the speed of distillation and the whole process. The ten itself is inside, the outlet is outside. Tens set opposite each other.

15
For power, we bought two Chinese wires like those used for old irons, kettles or pressure cookers. Approximately like this:

16
Next, we finish the lid by inserting a copper American and a nipple (possibly brass) into it from both sides, tighten them through the washer (there may be several solutions, depending on what you find in the store). Coat with silicone sealant and let dry.

17
We bought some other things - plastic flasks (2 pcs. 30 liters each) - in order to put more mash at once, hoses from washing machines automatic machines (2 pcs, one for supplying water to the device, the other for draining), 10-liter glass bottles (you can’t store in plastic, substances from them get into the product). Hoses and flasks are sold in special. stores, large supermarkets. Bottles were bought on Avito for 500 rubles apiece.

18
Here is the finished device! I'll duplicate the photo that was the first:

19
The technical part is ready. We turn to the organization of the mash. I already wrote that we bought bottles, flasks, etc. In addition, we buy Saf Levure yeast (3 pieces of 100 grams) and Saf Moment (3 pieces of 10 g each - so that the mash does not foam).

20
We also buy citric acid for washing the apparatus before the first use (and later after every 4-5 distillations). We dilute 2 packs of 50 grams per 3 liters of water, pour into the apparatus, let stand and rinse with running water.

21
We wash the device

23
Important - the yeast must be activated before being added to the flask. For this warm water pour the yeast in a three-liter jar, wait until the cap rises and pour it into a flask.

24
In order for the mash not to run away, we throw a dried crust of black bread into it.
We put 3 flasks at once. 2 pieces with a volume of 30 liters, they contain 15 liters of water and 10 kg of sugar + yeast. One flask - aluminum, in which they were later kicked out. It had a little more water and a little more sugar. The apartment was free at that time, and we, fearing that the braga would run away, put it in the bathroom. But none of the flasks escaped, thanks to the bread crust.

25
We insist this mash for two weeks. After that we do the first distillation. We do not turn on the reflux condenser during the first distillation. We do the process itself in the bathroom, the flask (alembic) is in the bathroom on the floor, connected to cold water and plum.

26
There are already new cranes in the photo, but this should be said separately. At first they took cheap taps with an elastic band as a stem, but they turned out to be unsuitable. In the process of distillation, the crane twitched and made noise. After the first distillation, we bought good taps, Italian ones, where a brass rod was used as a locking rod. And everything became perfect:

27
After the first distillation, we examine the resulting product for organoleptics. It smells a bit of moonshine, but that's okay. We test for taste - also good. Since we cut off both the head and tails, the product turned out to be transparent and moonshine smells faintly. If moonshine is cloudy after the first distillation (so often it is depicted on the Internet and in films), it means that heads and tails were not cut off. It has a lot of all sorts of nasty things like fusel oils, etc., and it's better not to drink it.

28
From each flask, the alcohol turned out to be of different strengths and different colors, although the proportions were approximately the same. This is normal - each flask has its own life, its own process ...

29
After the first distillation, about 5 liters were obtained from each flask.
Let the moonshine of the first distillation stand for several days (although this is not necessary). Next, we dilute it with water to 30-35 degrees (to hide the shadows in the flask) and do a second distillation using a dephlegmator. We make it so that it does not flow in a thin stream (as in the first distillation), but in a quick drop. It takes a lot of time, but this is the point of the second distillation - in fact, additional purification of ethyl alcohol. At the beginning of the process, the alcoholometer sinks from the purity and quality of the alcohol.

30
We drive until the density drops below 35-40 degrees. We dilute the resulting product clean water up to 40 degrees.
Preparing ingredients for gin. The number of ingredients is indicated for 1 liter of 40-degree alcohol after the second distillation. Weigh on a regular kitchen scale.

We buy at the pharmacy:
juniper 22.5 g
angelica root 2.5 g

We buy in the spice store:
coriander 11.5 g
cinnamon 2.5 g
lemon zest - from 3 lemons, remove the uppermost part without a white thing
cardamom 0.25 g

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3/5 - we fall asleep with juniper, 2/5 - with everything else.

33
We insist all this stuff for about a week (5-7 days). After that, through several layers of gauze, we remove all the berries, zest and other chuchvara, leaving only the liquid. Dilute the liquid again to 30-35 degrees and distill for the third time (without a reflux condenser, just a quick distillation). We dilute the resulting product to 40 degrees with clean water and let it brew for a week. Jin is ready. It turned out 12 liters of gin from three flasks of mash.
It is not very convenient to take out a silicone tube during the distillation process, collect the sample in a container and measure its density. At the moment we are working on upgrading the device, making a flow alcohol meter. It looks something like this: (the photo is not ours, everything is from Anton too)

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Jin is ready! Then you can use it as you wish. There are many options - dilute with tonic 1 to 3 + ice - a light cocktail. We like shots more - jam is poured into a glass (liquid from it, without berries), a third or half, or special syrups sold in large supermarkets. Gin is carefully poured on top. Due to the difference in density, they do not mix, and a beautiful and tasty shot is obtained.

35
What happened in terms of costs:
The apparatus and auxiliary materials (copper, taps, bottles, flasks, burner, flux, solder, gas, brush, etc.) took about 12 thousand rubles + a month of unhurried work in the garage for beer and pleasant communication. Of course, this amount is quite large, but the end justifies the means.

It took about 2 thousand rubles to obtain 12 liters of gin. Despite the fact that in Tomsk the simplest gin costs 1900 rubles. per 0.5 liter, the cost of our gin is less than 100 rubles per 0.5 liter. A quality triple distilled gin made with only water, sugar and yeast. Now we drink a high-quality drink, we think that we will drive further and are indignant, why didn’t we think of this before?

Whole New Year spent with their drinks, distributed to friends and relatives - beauty and nothing more! We advise everyone to try to handle a similar device and drink high-quality drinks! The next on the list of drinks are sweet liquor and Yerofeich. If interested, we can also make a micro-report on these drinks. Good luck to all!

That's all I wanted to say:)
We will be happy to answer any questions on the topic)

20.01.2016 - 11:46

As an alembic, milk cans are better than many adapted containers. They are inferior only to pressure cookers, and even then in terms of the number of options for choosing a volume, milk cans have no equal. They can be bought in a capacity range from 10 to 100 liters at a very reasonable price. For the device, it is not necessary to buy a new can, you can find it on the used market in quite good condition.

The aluminum can is the most popular cube container, but not the safest.

The cans have a characteristic shape with a conical top, a wide mouth and a lid equipped with a loop and a special lock. For transporting milk, special food pads made of rubber or silicone are used. They are quite suitable for distillation, withstanding fairly high temperatures. But rubber gaskets are rather unstable, so they should be replaced with silicone ones. Cutting these out of a sheet or using a hose cut lengthwise is simple and inexpensive.

To make a moonshine with your own hands from a milk can, you will need a minimum of alterations. First, we drill a hole in the center of the cover for the fitting of the steam pipe. Its diameter depends on the future superstructure. If you are going to install a conventional distiller with a dry steamer and a bubbler, then a threaded fitting is sufficient, on which the steam line rack will be screwed.

Drill two holes in the lid

In case of installation distillation column, the hole should be bigger. An adapter is inserted into it for attaching the column using a clamp clamp or a union nut. The fittings and adapters themselves are fixed with the help of two clamping nuts, internal and external, under which silicone gaskets are installed. The thread on the pipe can be cut at home. Suitable taps and dies can be found in every garage.

The second hole, for a thermometer, with a diameter of 5.5 mm, is drilled in the lid or wall of the can in the upper part of the cone. It is more practical to install a thermometer in the lid - there is enough space there and it is easier to drill it. A thread is cut in the hole and a piece of stainless steel tube about 5 cm long with a pre-threaded thread is screwed. Some homemade designs install a sleeve sealed from below. This is a technically correct solution, regarding the complete sealing of the evaporator, but the temperature readings are somewhat distorted. Although 2-3 C in the operation of a household appliance is not critical, it is better that the stem of the thermometer is in direct contact with the medium. Making a sleeve is very simple - just rivet the bottom of the pipe.

We mount a fitting and a thermometer in the openings of the cover

Any factory-made distillation equipment can be installed on the can, for example, the Malinovka apparatus, designed specifically for the can. The columns "Domovenok", "Phoenix Crystal", "Ermak plus", "Katyusha" are also well adapted to work on a milk flask. It is only necessary to buy equipment before starting the conversion of the milk can, so as not to be mistaken with the diameter of the installation pipe.

Safety

It is also necessary to install on a moonshine from a flask safety valve. It is also mounted in the cover on the thread or sealant. It is very convenient to use a standard valve from a multicooker or pressure cooker. You can buy them in the market or on the Internet. They cost a little compared to the price of the rest of the equipment, and their role is very significant. Milk cans are hermetically sealed, the locks are strong and if the pipeline is clogged, troubles can be very noticeable.

drain cock

A drain valve for stillage is installed only if the volume of the flask is more than 25 liters. Smaller vessels are very convenient to remove from the stove - they are equipped with two side handles. A wide mouth and a hinged or removable lid allow you to safely pour the stillage and wash the flask.

steam generator

A complete re-equipment of the flask ends with the installation of a fitting for connecting a steam generator. It crashes into the side wall at a height of 2.5 cm from the bottom. A thread is cut on the outer side of the fitting to connect the steam pipeline, a bubbler is connected to the inner side - a perforated spiral running from the perimeter to the center of the bottom. The steam pipeline system is made of stainless steel or copper. Tube diameter - from 10 mm. It is not difficult to make a spiral of the desired configuration out of it using the same technology as the coil for a refrigerator.

electric heater

It is possible to convert a moonshine still from a can under heating from electricity. To do this, it is enough to embed heating elements with a power of 1.5 kW on both sides. For this purpose, two holes are drilled, according to the size of the heating element, if it is a “C”-shaped type or one large diameter, if the heating element is spiral.

Such a device can be equipped with heating elements

The heaters are sealed with FUM tape or special heat-resistant putty and secured with nuts. The connection cable must be selected with a cross section of at least 2.5 cm. If possible, install an electronic control unit or a rheostat. This is much more convenient than turning the heater on and off one by one. Two heaters are needed to set the "rapid heating" and "distillation" modes. If the moonshine still has a volume of more than 30 liters, a heating element of 1.5 kW is not enough. You need to install one 3 kW and one 1.5 kW. This is the most convenient combination of capacities.

Choice of can material

Milk flasks are made from aluminum and stainless steel. Aluminum cans for 20 - 50 liters, at this time, are made only in the CIS countries, Russia and China. Stainless - in almost all European countries and, of course, in China. European and Chinese cans can be found with both conventional, clamping lids and screw caps. Both options are suitable for moonshine stills of all types.

If you are not experiencing very big difficulties with finances, then buy a stainless can. For the price - better than Chinese, for quality - European. But even stainless flasks from China have sufficiently strong walls, a bottom and a lid (thickness from 1.5 mm) and they are made of food grade steel. But here, too, caution is needed - if cans are offered on the Internet or on Ali at completely bargain prices - something is wrong. You can compare prices on specialized sites.

Aluminum cans are somewhat cheaper. They are quite durable, easy to retrofit and completely resistant to corrosion. But, according to most doctors and gastroenterologists, they are not entirely suitable for moonshine. The effect of aluminum on the human body is not fully understood and the contact of this metal with hot alcohol vapors can be fraught with many surprises.

But at the same time, most household moonshine stills in Russia are made from aluminum milk cans, and there are millions of them. There were no well-known cases of poisoning or harm to health with aluminum. Therefore, aluminum milk cans for the manufacture of moonshine stills can be considered conditionally acceptable without additional restrictions.

You can make a moonshine from a flask, if you have all the necessary materials and tools at hand, in a few hours. When searching and buying components - in 2-3 days. The service life of such an installation is unlimited.

AT Soviet times, when high-quality stainless steel was in short supply, probably every second moonshine still was made on the basis of an aluminum food flask.

Nowadays, this design remains relevant because of its simplicity and accessibility. To understand what a moonshine still is from a flask, what is its design and principle of operation, as well as how to make such a device with your own hands at home, you need to familiarize yourself with the issue in more detail.

A flask moonshine still is a distillation system that uses a large food-grade aluminum container, such as a milking can, as a source, while such units are easy to make with your own hands due to the pliability of the material.

The main advantage of the flask-based design is the cost reduction, the high power of the system due to the large volume of the base capacity, mainly 40 and 25 liters, as well as the already mentioned ease of processing aluminum.

Device and principles of operation

Since the design based on the flask is homemade, the device of the moonshine still based on it is most often quite simple. Basically, these are homemade, consisting of a flask tank, hoses and a refrigerator, and the model can also be improved with additional cleaning tools in the form of a steamer and / or.

Such seemingly uncomplicated units, in the absence of more serious elements responsible for cleaning, such as a drawer or a reflux condenser, will significantly improve the quality of the distillate. In addition, the unit can be equipped, it will help to monitor the quality of the product directly in the distillation process.

The principle of operation of a moonshine from a flask is the embodiment of the distillation process.

1. Under the influence of heating, alcohol, water, fusel oils and other impurities evaporate from the mash.
2. Next, the steam, consisting of their mixture, or at the very easy way distillation immediately enters the refrigerator and condenses, but then the moonshine will low quality, or first enters the dryer and / or bubbler, where part of the impurities settle.
3. After it is cooled to a liquid state.

In the second case, the passage of steam through the air gap in the dry steamer leads to weaker cleaning than when passing through the water gap of the bubbler, which must be taken into account when calculating additional filtration means in the system.

How to make a moonshine from a flask of 25 or 40 liters with your own hands

Units based on such containers are most often ordinary household distillers, but there may be exceptions. Let's look at each element in turn.

The choice of a can for a distillation cube

The expediency of improving the distiller largely depends on what capacity is used. So, it is better to use an ordinary Soviet-made aluminum can as the basis of a simple distiller, while at the same time, if you buy a new or used flask made of European or European food grade stainless steel online, Chinese pattern, then you can think about creating a mash or distillation column.

In terms of volume, such containers range from 10 to 100 liters, but moonshine from a flask of 25, 40 and 50 liters are the most popular. It is also important, if the choice fell on an aluminum product, to pay attention to the integrity and general condition of the protective coating.

It depends on the first whether toxic aluminum oxides will get into moonshine, and on the second - how long the container will last.

Refitting a can is a simple matter, as it is already equipped with a convenient and airtight locking system. It remains to make a few technological holes.

1. The first is necessary for the removal of hot steam. For this purpose, it is better to use a fitting, and seal the gap with a food-grade silicone gasket or a heat-resistant non-toxic sealant.
2. The second hole is needed to install the thermometer. It is better to use a bimetallic device, having previously installed a sealing sleeve in the hole and sealed it in the same way as the fitting.

Hoses

For a simpler unit based on an aluminum flask, food-grade silicone steam lines would be the best solution, but with a more solid design based on a stainless can, you should think about steam lines made of the appropriate material.

Although their manufacture will result in high costs, the durability and reliability of such a system is much higher, especially if a dephlegmator or column is to be installed.

In general, the selection of “hoses” for a moonshine should be based on the power of the system, which determines their optimal length and inner diameter, so that the working pressure is maintained and high hydraulic resistance zones are not created.

Fridge

For a simple distiller, there are two alternatives - and a straight-through, but even in this case, you need to build on the power of the entire system, because the higher it is, the higher the likelihood of condensate plugs in the coil.

For models based on a flask with a volume of more than 25 liters, it is better to choose a straight-through, although a coil can also be chosen, but subject to a significant diameter of the tube section.

If it is planned to install a reflux condenser, a wash or distillation column, then there is no need to choose - only direct-flow. This is due both to its higher power and efficiency, as well as stable operation, not subject to condensate plugs, which is very important for such units.

To a simple unit for distilling moonshine based on an aluminum flask, an excellent addition that improves the quality of the distillate will be either a bubbler, or better, a “bubbler-super steamer” bundle.

In this case, the first one produces a “rough”, and the second one - a “soft” cleaning of the steam, while the steamer can be used in parallel for maceration of moonshine - saturating the alcohol with the aroma and taste of herbs, fruits and other ingredients. To do this, you just need to lay them inside.

A more serious device of the unit involves installation on a flask or, which, by the way, if materials are available, can be made at home, but this will require a detailed acquaintance with their features, as well as the essence of the rectification process.

In this case, you need to think about the source of heating, since for the qualitative separation of a multicomponent mixture, you need smooth heating and fine adjustment, and there are three options.

• The first, but not the best - this;
• second- this is the installation of heating elements, they have a smoother adjustment, but do not guarantee that the mash will not burn;
• third This is the best, but also the most expensive solution.

Other types of moonshine stills

Among household home-made units, one of the most common options is.

The fact is that this container is essentially a high-quality ready-made distillation cube that requires minor finishing work, which greatly simplifies the manufacturing process of the distiller.

Also gaining popularity.

This device is not only an excellent distillation cube, but also has a very convenient, correct, similar to heating elements and easily adjustable heating system.

A special place is occupied by a “copper distiller”, this metal, due to its thermal conductivity, has the most delicate thermal effect on raw materials, which preserves and transfers its organoleptic properties to the final product.

Copper installations are used by almost all manufacturers of noble alcohol, such as, or.

For those who need to distill moonshine in the absence of tap water, the model of a “non-flowing moonshine still” will be of interest.

It uses a large capacity to cool the coil, which is why the water has time to cool due to environment, without the influx of new cold.

And finally, the most controversial device is in which the liquid goes through a double cycle of "evaporation-condensation", and not a single one, as in a conventional distiller.

The “classic” moonshine still made from an aluminum flask is a simple and affordable solution that meets all the basic requirements of home brewing, especially since now it is possible to purchase a can from food grade stainless steel, which is suitable for creating advanced distillation systems like a mash or distillation column.

In this case, the issue of expensive work on the production of an alembic is solved, for which it is still necessary to look for qualified specialists and good materials.

In addition, the guaranteed high, factory quality of the product is also a significant plus, otherwise the efficiency of such a unit depends on the chosen configuration of the refrigerator and cleaning units.