Before many people who are engaged in the production of moonshine, sooner or later the question arises of how to improve the quality of their product, so that it would be pleasant to drink it yourself, and it would not be a shame to treat friends. The most common solution to this problem is re-distillation through the moonshine, the product that we get at the end, often called double moonshine, it will be much cleaner and stronger than the original product. So, we highly recommend that you spend a few hours more time, but at the end you get a really high-quality drink, without third-party impurities and odors.

It is worth canceling that the second distillation can be carried out with any kind of moonshine, while neither the recipe for the mash, nor the raw material it was made from, have absolutely no meaning. You can even distill old moonshine, which you have stored for a long time.

It is not difficult to distill moonshine a second time, now we will consider step by step how to do it correctly.

Step by step technology of obtaining double moonshine

Dilute

The first thing we need to do is before re-ferrying. This should be done by pouring moonshine into cool water until the strength of the drink is 20-35%.

Many do not understand why we need to dilute the moonshine, why not drive it as it is? Well, there are several reasons:

1. Firstly, it is worth thinking about safety, if you distill a strong drink, the vapors will be with a high concentration of alcohol, which will significantly increase the risk of the moonshine still catching fire.
2. Secondly, the stronger the moonshine, the stronger its molecular bond with fusel oils and repeated distillation will be less effective and will not give the result that we need.

Clear

Before the second run, it is advisable to clean the moonshine with activated carbon, potassium permanganate or in any other way convenient for you. I prefer to use baking soda. To do this, add a tablespoon of kitchen salt and baking soda, stir, and leave for two hours. As soon as the drink has settled, it must be filtered, an ordinary water filter can serve as an ideal option for this, but if this is not possible, then it is possible in the old fashioned way through a cotton-gauze filter.

Overtake

And so, the time has come for the third final stage of making double moonshine, this is the distillation itself. Everything is as usual here, this process is absolutely no different from the primary distillation from the mash, we use the same moonshine still. The only thing to remember is that distilling a very strong drink is dangerous and less effective. So before overtaking, check the fortress again. If you distill moonshine for consumption without further processing, for example, such as rectification or another distillation, then it is very important to divide it into fractions: heads, bodies and tails.

The first 10% of the yield, the so-called heads, should not be drunk under any circumstances, they can only be used for technical purposes. They can be easily identified by their unpleasant odor. Roughly, as soon as you managed to overtake the tenth part, drop a little outlet on your finger, if the unpleasant odor has disappeared, you can substitute a container to collect the main part.

The last about 10% are tails, they are determined by the strength of the exit, as soon as it falls below 45%, it means that the tails have already gone. They are usually poured into the mash to increase its strength. If you plan to overtake several, then the tails need to be collected only on the last haul.

The remaining 80% of double moonshine does not need additional processing or cleaning. The only thing we can still do is dilute a little to the strength we need.

According to reviews on the Internet, some people do not recommend diluting the moonshine with water before driving, explaining that in this case we will not be able to get rid of the unpleasant smell. And this is a well-founded statement, but in this case, before distilling a strong drink, make sure that there is no open source of fire nearby.

The number of runs can be as many as you like, but, as a rule, it is quite enough to make three runs.

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The second distillation of moonshine improves the quality of the product. With careful observance of a certain technology from primary raw materials, that is, mash, you can get a strong alcoholic drink without harmful impurities, popularly called double moonshine. The second distillation guarantees a high quality strong drink.

Moonshine has been known since time immemorial. People with great pleasure prepared and consumed mash - they made it with their own hands from everything that grew in the garden or was at home, at hand. At that time, practically no one used the method of purification and distillation.

The use of pure moonshine is harmful to the human body, this statement of many doctors is scientifically substantiated. Indeed, moonshine and mash contain a significant amount of fusel oils, acetone and even aldehydes - the use of these substances causes intoxication of the body and can lead to death. A slightly longer amount of time spent on the secondary distillation allows obtaining a soft distillate that does not contain a specific, unpleasant and pungent odor. In addition, the secondary distillation method can improve the quality of moonshine discharged much earlier in time.

The secondary distillation technology is quite simple to implement. It is necessary for more thorough filtration and allows you to almost completely remove all unpleasant specific odors inherent in home brew. In addition, the second distillation results in a significant softening of the palatability and improved visual characteristics of the strong beverage. The main thing in this process is careful observance of the rules and the sequence of actions, then the distillation of moonshine will not take more than 3-4 hours in time.

The secondary distillation process is very clearly divided into three stages: dilution of the primary wash with water, its filtration and the distillation itself.

The first stage is dilution

Before bringing 20-30% vol. strength of the drink.

1. Before that, you should measure and calculate the strength of the primary drink with a special device -.
2. For example, a value of 40% vol. in 1 liter denotes the content of 400 ml of pure alcohol in it.
3. Secondary distillation of a stronger drink, not diluted with water, can be quite dangerous - spontaneous combustion and explosion of the moonshine still possible due to the high concentration of alcohol vapors.

It is preferable to use distilled water, which is sold in pharmacies, to reduce the strength of the drink. In second place is a well or cleaned purchased one. In extreme cases, it is allowed to use tap water, which is defended for 2-3 days in a container without a lid before that, this allows chlorine to completely evaporate from it.

In addition, moonshine with a high percentage of strength has a fairly strong chemical molecular bond with fusel oils and secondary distillation in this case will not lead to the expected result and effect. It is for these reasons that distillation of the mash is essential.

A strong drink should also be diluted according to certain rules: it is necessary to pour moonshine into filtered, cool water (it is advisable to cool it first in the refrigerator), and not vice versa - this helps to avoid cloudiness of the liquid. Moonshine with distilled water should be mixed gradually, in small portions, constantly measuring the strength of the resulting drink until the required percentage is reached.

Second stage - filtration

Before the secondary distillation, it is advisable to clean the moonshine already diluted with water by any means, for example, activated or charcoal, or baking soda.

• This is especially true for cereals and sugar drinks.
• Fruit distillates do not need to be thoroughly purified, which will preserve the light aroma and taste of the original liquid.
• Every moonshiner - professional or amateur - knows several different ways to purify primary moonshine diluted with water.
• Only after filtration can you start secondary distillation.

How to clean moonshine with charcoal

The easiest way is to clean the moonshine with a charcoal filter. This method is simple, it allows you to remove unnecessary impurities in the finished product and does not affect the taste of the drink. If you have a filter jug ​​with a carbon cartridge at home, you can use it. If there is no such purifier, then the charcoal funnel is made extremely simple:

1. The bottom of a plastic bottle is cut off, it is not needed.
2. The resulting flask is turned upside down and clean cotton wool is placed in it.
3. The next layer is poured into tablets of activated carbon.
4. Lay down a layer of cotton wool and a layer of coal again.

The distillate must be run through the filter several times in a row, this will help to achieve better cleaning. If necessary, also filtering a large amount of liquid, the layers must be changed.

Purification with manganese

Many lovers of homemade alcoholic beverages prefer to cleanse with manganese, while it is important to carefully follow the procedure technology:

• Crystals of potassium permanganate are poured into a jar of moonshine, you can put them on the eye, about ¼ of a teaspoon in a three-liter jar.
• Stir the liquid thoroughly until the pharmacy powder is completely dissolved a. At the same time, the moonshine should acquire a deep purple color.
• Cover the jar with a nylon lid and stand for exactly one day.
• After this time, it will become clear that the color of the liquid has become similar to weakly brewed tea, and the bottom of the can is covered with a dark precipitate of flakes.
• Now you need to take a clean jar, insert a funnel into it, into the spout of which a cotton pad is previously inserted (using cotton is not so effective).
• Into the watering can little by little, without shaking the sediment from the bottom, pour moonshine, and let it seep into a clean container.
• When it comes to the bottom layers, so as not to pour out a large amount of the product, it is filtered through a sieve with a fine mesh, on which a layer of cotton wool about 1 cm thick is spread. All sediment will remain on it.
• The resulting liquid is also run through a funnel.

As a result, the output is moonshine, free of harmful components and absolutely transparent.

Milk cleaning

For those who consider the manganese method not the most natural, since a chemical component is still used, they will like cleaning with milk. The method is based on who the proteins casein and albumin form a bond with the molecules of fusel oil, other "dirty" elements and precipitate. A similar method is used in the industrial production of vodka, only there they use not milk, but the necessary components isolated from it, this is called coagulation.

Any milk is suitable: store, dry, homemade. Its origin does not have a fundamental role; you need to choose a product with a minimum fat content. In this case, the risk of getting muddy moonshine decreases. But even if perfect transparency does not work out, it will be possible to get rid of the defect upon repeated driving. For 10 liters of raw milk, 1 liter of milk is taken.

1. Alcohol and milk are poured into one container, mixed thoroughly.
2. The mixture must be placed under the lid in a dark place, for the first three or four days the container is opened daily for stirring.
3. Then the moonshine is not disturbed for two days, so that a precipitate falls.

After 5-6 days from the beginning of the cleaning procedure, the liquid is filtered, diluted with water to the desired strength and allowed to re-distill. This method allows you to get rid of harmful impurities in a natural way, without the use of any kind of chemistry. Milk does not affect the taste of the moonshine after distillation. If dry is used, then it must be diluted in warm water in advance, allowed to stand at room temperature and after 1-2 hours used for cleaning.

Third stage - secondary distillation

This action is practically no different from the first distillation and begins with the preparation of the moonshine still. The second distillation process somewhat increases the amount of the final product obtained precisely due to the filtration procedure. In this case, the yield of the drink should be conventionally divided into fractions: the so-called "head", "tail" and "body".

1. First exit (faction) distilled liquid (usually 8-12% of the total volume) is called "head" and has an unpleasant, specific odor, and also contains a large amount of harmful impurities. In no case should this liquid be consumed, but it can be used for domestic purposes, for example, for the treatment and disinfection of various surfaces, since this liquid contains pure industrial alcohol.
2. The next 80% of the fluid is called the "body" and represent the very moonshine that is needed. The moment of collection of pure moonshine is usually determined by the smell: if the specific and sharp aroma inherent in the "head" fraction is practically absent, then a pure and drinkable drink - "body" is released from the moonshine still. It is he who is collected. The process lasts until the strength of the drink coming out of the moonshine still is at least 40-45%.
3. The last faction is called "tails", they can be used to increase the degree of another mash or simply pour out. It should also be remembered that the entire secondary distillation process is based on exposure to heat and should take place while maintaining a constant temperature of about + 80 ... + 85 ° C, since lower rates contribute to the cessation of the release of pure alcohol.

After secondary distillation, you can get a fairly pure and strong moonshine containing up to 70% alcohol, which does not need additional purification.

For ease of use and imparting softness, it is diluted with water to 40-45%. The number of runs is not defined, there may be several of them. But triple distillation is considered optimal for the quality of the product.

Is additional cleaning of the finished product necessary

After the process of the second run is completed, the resulting product can be cleaned a little more, "ennobled" or just slightly diluted with water to make it softer. To give the moonshine a certain taste and aroma, fresh berries, fruits or special aromatic additives, which can be purchased at the store, are sometimes added to the drink. In addition, the drink can be given a certain color:

• red, for example, comes out when dried blueberries are added to moonshine;
• yellow - when using lemon balm, parsley or mint;
• an orange peel, walnut shell or saffron will give a golden color;
• if you add cornflower flowers, the liquid turns into a pleasant blue color;
• currant leaves will not only color the moonshine green, but also help give it an unusual taste.

Adding milk, preferably natural and fat-free, to an already finished product, can significantly soften the taste of the drink and slightly neutralize its strength.

Improving taste

Herbal additives used for a ready-made drink are a way to give secondary moonshine not only a certain color, but also taste, as well as the desired softness and uniqueness of the blend.

• Secondary distillation makes the liquid safe to drink and of sufficient quality.
• Therefore, taking care of their own health, each manufacturer of this homemade drink needs to make the second distillation at least once, and best of all - 3.
• This will preserve the health of the moonshiner himself and his friends and relatives, who will use the prepared strong drink. Moreover, this process does not require significant efforts.

Experienced craftsmen and novices in making homemade moonshine use the online moonshiner calculator. With the help of this resource, you can calculate what degree of the drink will turn out, the required amount of water and alcohol to obtain the volume of moonshine of the required strength, and even calculate the correct proportions of mash, after fermentation of which you get moonshine with the desired alcohol content.

Today, the old, simple method of getting rid of the mash from harmful and dangerous impurities is still relevant. As a result, you can get a pure and practically harmless product for consumption, almost completely free from fusel oils, which are highly toxic and very poisonous. The main thing is to do everything in a certain sequence, adhering to the technology.

Repeated distillation of moonshine, subject to the correct technique, removes extraneous impurities, improving quality. The people call the final product "double moonshine". You will have to spend 2-3 hours more time, but in the end you get a crystal clear, soft, odorless distillate.

Any moonshine can be re-distilled regardless of the raw material. The mash recipe and the selected distillation technology (moonshine still) do not change. Even a drink that was kicked out much earlier can be ennobled.

Technology for obtaining double moonshine

1. Dilution with water. Before double distillation, the strength is measured, the amount of pure alcohol is determined, for example, 1 liter of 40% contains 400 ml of pure alcohol (this is necessary for the selection of fractions in the third stage), then the moonshine is diluted with cool water to 20%. Distilling a stronger liquid is dangerous, as a high concentration of alcohol vapors can lead to a fire in the moonshine. In addition, strong moonshine has a very strong molecular bond with fusel oils, as a result of which repeated distillation will not give the expected effect.

2. Cleaning. Sugar and cereal moonshine (in some cases) is additionally refined with coal, potassium permanganate or in another way. Fruit distillates are usually left uncleaned to retain the slight aroma of the starting material.

If potassium permanganate is chosen, then in a three-liter jar of 40% moonshine, dilute 3 grams of powder in 300 ml of hot water, pour the resulting solution into the moonshine, mix well and let it brew for 15-20 minutes. Then add a tablespoon of salt and baking soda. After 2 hours, strain the mixture through a cotton-gauze filter.

3. Distillation. Practically no different from the first distillation, but it is very important to separate the yield into fractions: "heads", "tails" and "body". The first 8-12% of the yield from the amount of pure alcohol (determined at the first stage) should not be drunk, this is a harmful fraction called "heads", it has an unpleasant odor.

The next 80% is double moonshine, which is what we need. It is harvested until the strength in the stream drops to 45-40%. The last fraction - "tails", can be used to increase the fortress of the next wash, drive it out on a rectification column (there will be pure alcohol), or simply pour it out.

After the second distillation, 60-70% moonshine is obtained, which does not need additional purification. It remains only to dilute it to a drinkable strength (40-45%).

Purification of moonshine after the second distillation is a process that differs in a number of nuances. Not everything is done after recycling, some moonshiners consider multiple distillation to be the best way to filter the distillate.

To save time and improve the quality of the alcohol, you can clean it before re-distilling. It all depends on the desire of the distiller, as well as on the goal that he pursues.

The question of how to clean the moonshine arises even before it is sent for recycling. This is necessary in order to improve the quality of the drink, make its taste softer and at the same time rid alcohol of harmful fusel oils.

Second mash distillation

The second distillation takes place in several stages, this helps to synchronize the actions and at the same time improve the quality of the distillate.

So, the principle of operation:

• Before the second distillation, the moonshine must be diluted. This is done in order to reduce the strength of the drink, as well as to destroy the molecular bond between fusel oils and alcohol. And also dilution will help to avoid problems with the apparatus: if you distill undiluted alcohol, it can explode during the distillation process. Moonshine is diluted to 20 degrees, and then proceed to the next stage.
• Cleaning is another step in handling alcohol-containing liquids. At home, you can clean the moonshine with the help of potassium permanganate crystals, activated carbon in tablets or charcoal to ignite barbecues. But the easiest way is to pass the finished drink through a charcoal water filter. It is enough to pour the distillate into the filter jug ​​1-3 times to clear it of impurities.

However, you can even use bread to get rid of alcohol from impurities. It has a porous structure, for this reason it absorbs all harmful substances like a sponge.

The cleaning of the drink takes place according to various schemes. If you use potassium permanganate crystals to remove impurities, you will have to prepare a solution. Dilute 2 grams of crystals in warm water (no more than 300 milliliters). Potassium permanganate must be dissolved so that there are no lumps left. Then the product is diluted with the prepared solution.

The drink undergoing cleaning is defended in a dark place, the whole process will take at least 10 hours. Then, when the potassium permanganate precipitates, you will have to filter the alcohol using a self-made filter.

You can pass the cleaned moonshine through a cotton-gauze filter or use a flannel. This will help rid the liquid of magnesium permanganate residues.

When the purification is complete, you can proceed to distillation.

Recycling alcohol will help:

1. Improve the quality of the drink.
2. Remove all fusel oils, aldehydes and ethers from it.
3. Increase the strength of the moonshine to 60-70 degrees.

The first distillation leaves some fusel oils in the alcohol, for this reason it can have an unpleasant smell and taste. Re-processing will improve the quality of the drink, it will help to eliminate the booze and, despite the fact that the moonshine was diluted before processing, the second distillation will significantly increase the strength of the drink.

During recycling, you will have to carry out a number of manipulations that will help improve the quality of the drink.

Distilling moonshine for the second time

Before the ferry, it is worth preparing the alcohol for the procedure, after cleaning it, it is necessary to drain the moonshine into the alembic and proceed directly to the process.

When processing alcohol, you will have to separate the "heads" from the "tails" again. Fractionation is necessary as it will significantly improve the quality of the distillate. The "body" will make up about 85% of the total volume of the distilled product.

The first 8-10% of the total processed alcohol is the so-called pervach. Drinking it is not worth it, even though the Pervach was already taken at the first. This fraction contains a large amount of fusel oils. "Heads" have an unpleasant odor, for this reason distillers with experience begin to take away the "body" when the moonshine loses that very sharp aroma.

When the selection of the "body" is completed, it is worth starting to cut off the "tails". This happens when the strength of the drink falls below 40 degrees.

"Heads" can be used exclusively for technical needs. Such a product is hazardous to health and can be used to clean surfaces. But the "tails" can be poured into the mash - this will help to improve its quality, and most importantly, to increase the strength of the mash, and hence the distillate several times.

In the "tails", as well as in the "heads", there is a large amount of fuselage, for this reason they should not be drunk. The selection of this fraction continues until the strength of the drink drops to 19–20 degrees.

The repeated distillation of the distillate ends with just the selection of the "tails". After that, the moonshine is sent to a dark place, it needs to brew a little.

Why filtering?

Moonshine is not always purified, some experts believe that recycling makes alcohol so pure that it does not need additional filtration procedures. The experts are partly right, but there is one problem.

One way or another, a certain amount of sivukh remains in the moonshine. Although its strength is great, this indicator may not be enough for the manufacture of noble drinks.

An example is a rectifier - this device is used to produce raw alcohol at home, the strength of which can reach 96 degrees. This product is used for the manufacture of liqueurs and tinctures.

When is it worth purifying moonshine after re-distillation:

• If you plan to make cognac, brandy, calvados, rum, etc. from the resulting distillate in the future.
• If the product will be used for the manufacture of liqueurs and liqueurs.

Do you need to clean up moonshine that you just plan to drink ready-made? The answer to this question is no, since the quality of the drink is already very high. Additional filtration will improve the performance of the alcohol, but such minor changes will be difficult to notice.

What will give another treatment or the benefits of ferrying:

1. It will help to improve the taste of the drink and eliminate the remnants of the fuselage.
2. It will ennoble the distillate and allow it to be used for making cognac and whiskey.

In order for alcohol to acquire that very pleasant smell, it must be supplemented with aromatic substances. Flavors will give the moonshine taste and smell, as such substances you can use berries and fruits, spices and herbs. The additives will prepare alcohol for further processing and help turn ordinary moonshine into an elite product.

The easiest way to clean moonshine is to infuse it in milk. Pour a glass of milk into a 1.5-liter container with moonshine. It is desirable that the product be unpasteurized.

The container is placed in a dark and cool place and the drink is infused for 7 days. Then the alcohol will have to be filtered. But before you can clean it from lactose residues, you will have to make a filter.

This device does not differ in the complexity of the design; to assemble it you will need:

• a plastic bottle with a volume of 1.5 liters with a tight cap that fits in size;
• activated charcoal tablets or charcoal to ignite barbecues;
• cotton wool and gauze, as well as scissors and an awl.

You will have to make a funnel from the bottle, cutting the bottom exactly so that there are no chipping. After that, a hole is made in the lid with an awl.

Tablets or charcoal are crushed, placed in cotton wool and the device is fixed with gauze. Then start filtration. It is advisable to change charcoal, gauze and cotton wool regularly; the moonshine will have to be passed through the filter from 3 to 5 times.

Once alcohol is infused with milk, it can be used to make noble drinks such as rum, brandy, cognac and whiskey.

Little tricks

There are several nuances that you should know before you start distilling moonshine. This will dispel doubts, and at the same time understand whether it is necessary to run the drink through the distiller again.

So, what a moonshiner needs to know:

1. Re-processing will take a certain amount of time. It will take 2 to 3 hours to clear alcohol from impurities.
2. Even repeated distillation will not help to obtain raw alcohol at home. This can be done using a rectifier.
3. Braga made from dense must (berries, fruits, etc.) will not be re-distilled. Recycling will remove the pleasant smell and affect the aroma of the drink.
4. You can even distill alcohol that was driven out a long time ago and has been stored in a cellar or refrigerator for several months.
5. Due to the fact that it is necessary to select the "heads" and "tails" 2 times, the amount of distillate will change. The volumes will decrease by 20%.

Many lovers of home-brewed drinks are experimenting with cleaning, wishing to improve the quality of the product in one way or another. The second distillation is the main way to increase the strength of moonshine, increase its strength.

But cleaning after repeated processing is carried out at the request of the manufacturer or consumer. It cannot be called a mandatory procedure, but you can resort to re-filtration if you plan to turn the moonshine into cognac or whiskey, and also if the quality of the drink is in doubt.

Hello everyone! We continue the theme of moonshine. Today we will talk about how to properly distill moonshine at home. As you remember, I wrote about the complete one in this article. Now is the time to dwell in more detail on the distillation process (or simply distillation).

For the distillation of mash, I use fractional double distillation with intermediate purification. The moonshine obtained by this method is very different from the usual for the better.

First distillation

So, we got raw alcohol (CC). This is the same middle faction, it is also the "body". Of course, you can drink it, but the quality of such moonshine is still very low. The SS should now be cleaned.

Update from 04/10/17: Now I have slightly changed the technology of the first distillation. I drive almost to the water (temperature 98-99 degrees cubed) without selecting heads and tails. Sometimes I still select a few heads if they come with a pungent smell, but this is extremely rare.

Intermediate cleaning

I call it intermediate only because it is carried out between the first and second distillation. And so this is a full-fledged way to clean moonshine. More precisely, even two methods that I use together.

• First, we clean the raw alcohol with oil.

As a result, we get raw alcohol, purified from a large amount of fusel oils, which are dissolved in vegetable oil. Alcohol itself does not dissolve in oil due to its low concentration. For this we diluted it.

But still, there are still small drops of unfiltered oil with harmful impurities in the moonshine. To get rid of them, go to the next cleaning method.

• Activated carbon cleaning

For this method, birch (BAU-A) or coconut (KAU) activated carbon is used. It is able to absorb up to 80% fusel oils and 90% esters.

You can add charcoal to the container with raw alcohol and shake vigorously again. But it is better to make a flow-through filter.

The simplest filter design is a plastic bottle with a cut-off bottom and charcoal poured into it. Several holes are made in the cork and a piece of cotton wool is placed. It is better to rinse the coal before use, thereby removing the coal dust from it, which clogs the cotton filter.

Coal consumption is about 5-15 grams per liter of moonshine.

A household filter jug ​​from a store is also perfect for filtration.

Now we have a well-refined moonshine ready for the second distillation, during which we will increase its strength and try to get rid of the remaining impurities as much as possible.

Read more in the article - Purification of moonshine with coal

Second distillation

The principle of the second fractional distillation is the same as the first. Only the heating modes differ.

1. We heat the mash. As soon as the first drop appears from the refrigerator, we reduce the heating temperature so that the moonshine comes out at a maximum rate of 1-2 drops per second. The slower the better.
2. At this speed, we select "heads" at the rate of 50 ml for each kilogram of sugar in the mash.
3. We change the receiving container and begin the selection of the “body”. Heating can be set as high as possible, which the refrigerator will allow. But I still recommend limiting yourself to an average speed so that the moonshine flows in a thin stream.
4. We select the “body” up to 45%. Once again, I remind you that we measure alcoholism at 20 degrees Celsius. If there is no alcohol meter, then the moonshine must be set on fire in a spoon. The temperature should also be 20 degrees. The selection must be stopped when the liquid stops burning.
5. We change the capacity and select the tails at the highest possible heating.

1. To improve the taste of the final product, the raw alcohol, diluted after the first distillation, can be infused with dark raisins. Raisins need 20 g for each liter of SS. The taste will improve markedly.
2. If the end product is too strong for you, then dilute it with water. Read about this in the article.
3. I keep writing about the fact that it is necessary to measure the concentration of alcohol at 20 degrees, but it rarely happens that moonshine flows from the refrigerator with such a temperature. It is either warmer or colder. In this case, the hydrometer readings can be corrected using this plate here.

1. It is better not to carry out intermediate cleaning of moonshine from fruit and berry mash, otherwise we risk losing its aromas.
2. Purification of moonshine with oil and activated carbon are two separate, independent methods. You can use only one of them, whichever you like best. But in both cases, the SS must be diluted to 15%, so it will be better cleaned.
3. If, nevertheless, you decide to apply both cleaning methods at once, then the sequence should be as follows - first oil, and then coal.
4. I clean the "tails" collected during the second distillation with oil and the coal used in the intermediate cleaning and pour it into the cube during the distillation of the next wash.

That's all. The process is not very difficult and if you follow it, then your efforts will be rewarded according to merit. You will get excellent moonshine, a cut above what you get with a regular distillation.

Give it a try and share your results in the comments. Also subscribe to updates. Hope the article was helpful.

Good luck!

Best regards, Pavel Dorofeev.