Alcohol is a tough drink: even when treating wounds and rubbing with undiluted alcohol, you can get burns, but in some situations it can be very useful. For example, on a hike, in nature - where, in addition to alcohol, you also need to carry a backpack with all sorts of things. And the natural desire of everyone to reduce the weight that will have to be carried with them. In such situations, alcohol is just perfect. Alcohol is also used not only for direct dilution and drinking in this form, but for the preparation of vodka, tinctures and liqueurs at home.

However, getting forty percent alcohol is not so difficult (as, indeed, any other concentration). The main thing is to do it right.

How to properly dilute alcohol

It would seem that it could be easier than diluting alcohol - mixed it with water - and you're done. But no. There are many nuances here.

Firstly, alcohols are different and with different strengths (first-class - 96%, with the highest purification - 96.2%, "extra" - 96.5%, "luxury" - 96.3%, medical and dry (anhydrous) ). The degree of purification of alcohol directly depends on the type. And the variety of species is associated with what exactly the alcohol is obtained from (from which grain).

Secondly, the water for breeding must be taken in the purest, completely transparent, so to speak - without color, taste and smell. In addition, it will be better if there are no salts in it. In addition, this water must be additionally purified, filtered and softened. The finished version is usually called "corrected water". At home, to dilute alcohol, it is best to purchase distilled water at a pharmacy, but in no case take ordinary water from the tap in the kitchen.

How to dilute alcohol with water?

Several points are important here:

First moment. When you dilute alcohol, then it is worth pouring it into the prepared water. Do not under any circumstances do the opposite!

Second point. Do not try to mix alcohol and water "by eye" - you just get swill. The ideal proportion was deduced by Mendeleev - the "father" and creator of the periodic table of chemical elements and vodka as such. He brought out the ideal proportion - 2: 3. thus, you need to take 96% alcohol in the "sizes" of two parts and water - in the "sizes" of three. These "sizes" are best defined not by volume (two hundred milliliters to three hundred), but by weight (200 grams to 300 grams).

Third point. Shake the mixture of alcohol with water (other liquids) in a closed state, preferably turning the container upside down.

Fourth point. It is advisable to keep the diluted alcohol in the refrigerator for about a day.

How to properly dilute alcohol to 40 degrees?

The ideal proportions for diluting alcohol are indicated above, but if you need to get alcohol with a specific and precise strength - 40, 45 or 55 degrees, then the situation is somewhat more complicated.

The whole problem is that when alcohol and water interact, the volume of the mixture obtained as a result is less than the volumes of both liquids separately. That is, by mixing 2 glasses of alcohol and three glasses of water, you will not get five glasses of their mixture. The volume will be smaller.

However, this problem is completely solvable. To obtain alcohol of the desired strength during breeding, you just need to use the Fertman table. This is a special table where all the necessary proportions are indicated for the most accurate dilution of alcohol.

How to quickly dilute alcohol

Sometimes there is a situation when there is simply no time for the obligatory settling of vodka made from alcohol. Then a quick recipe for diluting alcohol will come to the rescue, and the mixture obtained in the end will be quite pleasant to the taste (at least not disgusting).

To do this, you will need everything - nothing: freshly squeezed juice from half an orange or lemon, 96% alcohol - 200 grams and water - 300 grams (you can take a 2: 3 ratio in milliliters). Cooking is elementary - the listed components are mixed, shaken vigorously and cooled well. Citrus juice will overpower the alcoholic aftertaste, and the vitamin C it contains will help prevent morning hangovers and headaches from drinking.

To all of the above, you can add only that alcohol can be diluted not only with water. For this purpose, everyone can use the recipes they like. As "diluents" can be, for example:

• 10% glucose solution in a 1: 1 ratio
• citrus juice, cherry, raspberry, apple, cranberry juice, tea or coffee, soft drinks or tonics (proportions 2: 3, as with water)
• beer and champagne - all components 1: 1: 1 (the mixture, I think, is not for the faint of heart, but it's better to keep silent about the morning)

Among the options for how can alcohol be diluted we didn’t indicate the extreme ones, such as a mixture of alcohol with condensed milk and other, in our opinion, products that are poorly compatible with alcohol.

In principle, drinking alcohol is not harmful, and you can experiment with it endlessly, you just have to remember about the acceptable doses in which the body can perceive it.

Many people think about how to dilute alcohol. But this question is very interesting. Indeed, when mixing alcohol and water, the volume of the mixture decreases. It is this "disappearance" of volume that D. Mendeleev studied. It is possible to obtain high-quality vodka only with a carefully selected ratio of alcohol and water.

How to properly dilute 96% alcohol to get vodka

To make homemade vodka, you need not only high-quality drinking alcohol, but also soft water. The water should contain a minimum amount of salts. It is best to take spring water for diluting alcohol. But if there is no such water, then you can take tap water, which must be passed through purification filters.

In a glass container with a volume of three liters, 1.25 liters of 96% alcohol are poured. To it add 40.0 ml of a 40% glucose solution (available at the pharmacy) and one teaspoon (5.0 ml) of vinegar essence. After that, water is poured into a container with alcohol up to the three liters mark.

If desired, honey, citric acid and sugar can be added to the resulting vodka, which will not only improve its taste, but also make it softer.

The homemade vodka obtained in this way should be allowed to stand for 72 hours.

How to dilute alcohol with water: getting 40% vodka from 70% alcohol

To obtain good quality 40% vodka from 70% alcohol, it is necessary to use purified soft water. In addition, dilute alcohol with water in a clear ratio: 100.0 ml of 70% alcohol and 78.0 ml of water.

In addition, ascorbic acid and emollients (sugar, glucose, orange juice) can be added to the resulting mixture of alcohol and water. Do not add baking soda or oil-rich foods to the resulting vodka. after drinking such alcohol in the morning you will have a severe headache.

After diluting alcohol with water, the resulting mixture must be allowed to infuse. If this time is not available, then the mixture should be shaken vigorously and must be cooled before use.

How to dilute alcohol: quick and tasty

Pour 200.0 ml of 96% alcohol into the carafe and add 300.0 ml of water to it. Squeeze the juice of half an orange or lemon into a decanter. Shake the mixture vigorously and refrigerate. To quickly cool the mixture, you can replace 100.0 ml of water with finely chopped ice prepared from the same amount of water.

To calculate the proportions when mixing, we need a regular calculator. First you need to know the following parameters:

• Initial alcohol strength;
• What is the volume of alcohol;
• Desired strength of the final drink.

If you need to dilute alcohol at home from 96% to the strength of vodka and you will be drinking the drink at home and there is no particular need to accurately maintain the proportions, then you can proceed as follows.

For example, you have a liter of starting product. Its strength is 95 degrees. You need to get about a 40-degree drink to make vodka. With a little thought, we come to the conclusion that it is necessary to reduce the fortress by a little more than two times. Accordingly, we need a little more water than alcohol. This figure is approximately equal to 1300-1500 milliliters.

Variables mean:

• X- the required volume of water;
• A- initial fortress;
• B- initial volume;
• C- the desired fortress.

Using simple calculations, we calculate that for the previous example, we need to add exactly 1400 milliliters to dilute alcohol with water at home. All in all, the final product will be 2.4 liters.

The third way is a little easier. Here he calculates, not how much water needs to be added, but what the final displacement will be. We should find out all the same data: the initial fortress, the final fortress and the initial volume. Now we divide the initial strength by the final (desired) and get the amount of drink that we will have after dilution.

Now we need the seed volume number. If you have a liter of alcohol, then everything is very simple - add water until you get 2.4 liters (in the case of vodka). If it is more, then first you need to multiply the initial displacement by the obtained value - that's up to it and you need to "catch up" the volume. In the form of a formula, it will look like this:

• X- the volume to which you need to bring the amount of liquid
• A- the initial number of revolutions;
• B- the desired number of revolutions;
• C- the number of liters of the original volume.

Well, the simplest thing is to use a table. It can be found in any school chemistry textbook. Also, this table is very widely represented on the Internet.

What to do with the received product?

Storing alcohol is an important point. It would not be so relevant if:

1. Medical alcohol (and any other) did not evaporate;
2. Acetic acid film did not form on the surface of the alcohol.

That is, the container must be filled to the brim, otherwise the air that remains in the empty volume will react with the hero of our article. As a result - partial decomposition and formation of acetic acid, which will in no way improve the taste characteristics of the product. In addition, after filling the container, it must be closed with a ground stopper. If this is not done, then we are again threatened: the formation of acid and evaporation of the product.

Now you need to insist on alcohol. This is done so that he better dissolves water in himself and reduces the strength. On average, this takes from 4 days to a week. This process cannot be accelerated. Neither heating nor shaking will help. If you do not heed this advice, then you can get all the same decay of molecules and turbidity of the drink.

Additives

Various flavors mixed with the product during infusion is one of the most controversial topics. It is better not to resort to their use, since certain chemical processes occur during infusion in the liquid. And additives can affect them extremely negatively.

But, if you do not have time to wait and follow the advice on how to properly dilute alcohol, and then also spend time waiting for it to be infused with additives, then you can use them, but you should not expect high quality of the final product.

As “safe” supplements you can use:

• Glucose. Gives a mild sweetish taste. No more than 10-15 ml is placed per 1 liter of the finished product;
• Honey. It turns out mead with all that it implies. Better to use flower or lime honey. 30 ml for 1 liter of diluted alcohol;
• Milk. Only according to proven recipes. Taste and smell - for a rare lover;
• Spices. Strictly to taste.

Having prepared all the necessary ingredients, you can proceed to mixing alcohol and water. This seemingly simple process has its own subtleties and myths passed down from generation to generation.

It is important to strictly observe the proportions.

There are many recipes where the ingredients are taken in the ratio of 2 parts ethanol to 3 parts water. To properly dilute alcohol and achieve the exact strength, it is better to use a special table with ready-made calculations.

Dilution table of 100 ml ethanol with water

In the first line we find the original strength of the existing rectification. The first column contains the strength of the already diluted alcohol. At the intersection - the amount of water that needs to be diluted with 0.1 liters of alcohol.

Example: the initial product is 1 liter of ethyl rectified 95 °, the desired result is vodka 40 °. You will need 1444 ml of water (144.4 ml for every 100 ml of alcohol).

You can't pour water into alcohol - fiction

It is widely believed that only alcohol can be added to water and in no case vice versa. This theory is based on many pseudoscientific studies about the structure of water and how it breaks down. Ethanol, which has become cloudy after the injection of water, is often cited in confirmation.

In the professional environment of chemists, this statement does not find a response. In terms of chemical processes, there is no difference between water mixed with ethanol and ethanol diluted with water. And the turbidity of the alcohol solution after adding water is explained by the loss of mineral salts. That is why, when choosing water, it is advised to pay attention to their content.

> And if chemists have no questions, the physical side of the process has its own peculiarities. When water is poured into the solvent, a thermal reaction occurs with the release of heat. This is due to the different densities of liquids. This kind of mixing can be flammable only under the condition of very large volumes. Homemade alcohol vodka is usually not made in such quantities as to generate significant heat emission. Quite acceptable warming of the aqueous-alcoholic solution is noted.

Vodka needs at least 2 days, and it is better to keep it in the cold for 2 weeks - fiction

When making homemade alcohol, it is practiced for a long time in a cool dark place. The goal is to wait for the maximum possible amount of impurities to precipitate. In the case of vodka, 99% of the salts fall out within the first few hours. Further aging only takes time, but usually does not affect the quality level.

Alcohol vodka recipe

To make vodka from alcohol yourself, you will need:

• alcohol 95 ° - 1 liter;
• bottled water - 1.444 liters;
• glucose - 30 ml.

Cooking method

• We prepare the required amount of ingredients. When using alcohol of a different strength, we look at the table and recalculate the amount of water.
• We mix alcohol with water. The sequence of actions is not important here. But practicing moonshiners recommend diluting the water with ethanol, pouring it in a thin stream into pre-measured water.
• Add glucose to mixed alcohol. Stir and even shake as thoroughly as possible.
• To make the alcohol vodka cleaner, let's use a simple but effective carbon filtration. This requires activated carbon. Suitable brands KAU-A, KAU-SORB, BAU-A, BAU-LV. The amount of coal required for cleaning will depend on the type. The exact information can be found in the instructions for each drug.
• Coal can be crushed, added to vodka and filtered after 2-3 hours. Another way is to make a coal column. To do this, take a funnel and alternate layers of crushed coal and cotton or special filter discs. We pass vodka through this filter several times.

The drink is ready to drink immediately after cooling to the desired temperature. There are no shelf life restrictions.

It would seem that making vodka at home is simple: take (the main thing is that it is food grade) and water, mix, and you're done.

But on how to dilute alcohol, the quality and taste of the final product depends.

But we strive to ensure that it is free of foreign taste, smell and transparent. Therefore, we will do everything right.

Many people believe that medical alcohol is best suited for making high-quality vodka that will not poison you. And they are surprised when it turns out that this is not so. The product, which is called "Medical", is of the first grade, unrefined, with overestimated values ​​for methyl and fusel oils.

It is produced from food raw materials (grain that gets to the distillery, potatoes, molasses, etc. in any proportions). Designed for external use (wiping before injections, disinfection, etc.), not for internal use!

Yes, having drunk diluted medical alcohol, you won't go blind and you won't get into intensive care, but you won't get much pleasure either. In addition, expect a hangover if you just "go over" the usual dose.

For the preparation of vodka in Russia, according to GOST, the following alcohols are used:

• highest purification(ironically, despite its encouraging name, it is the lowest-grade vodka). It is made from the same raw materials as medical, but undergoes additional purification. And later it becomes the basis for cheap vodka;
• "Basis"- grain and potato product, where potatoes - up to 60%. Also for budget alcohol;
• "Extra"... They use grain and potatoes, the latter being no more than 35% of the total amount of raw materials. It is used in vodka products of the middle price category;
• "Lux"- only from grain mash. Alcoholic products from it belong to the Premium class;
• "Alpha" for mash uses only rye and wheat. It is used to make vodkas and liqueurs of the Super-Premium classification.

Important. The degree of purification is higher as the class of the product increases.

So, the amount of methyl in "Alpha" is up to 0.003 mg / dm3 in terms of 100% alcohol, and in "Basis" - up to 0.05 mg / dm3, and the tolerance of fusel oils is higher at "Basis".

Today, food alcohol of any brand can be freely purchased in specialized stores and on the Internet.

Preparing ingredients for dilution

It is worth recalling that the ingredients for creating vodka or tincture in your own kitchen must be of high quality, moreover, prepared.

1. Alcohol. You need to buy it only at proven points. And here the right rule is - trust your instinct. But sniffing is not enough. The poisonous technical has the same smell.

Advice. Place a drop of liquid on the back of your hand and rub it dry. Smell immediately.

If it smells the way alcohol should smell - everything is in order, but if a sharp unpleasant smell appears - in front of you, the use of which is deadly.

2. Water. You have read more than once on vodka labels: "corrected water." What does this mean? That excess salts, chlorine, etc. were removed from it. The water has become soft, suitable for combining with alcohol. Thus, we come to the conclusion that tap water, even settled water, is not an option at all. Someone takes it from springs, deep wells. But the best option is bottled purified, especially for baby food. You can also distilled from the pharmacy.

note... Hard water and vodka will make it rough and harsh, unpleasant to drink. Even "emollient" ingredients will not help here.

3. Additives. Sugar or honey is usually added to vodka in small quantities. They give softness to the final product, it is pleasant to drink. In addition, with the help of extracts purchased via the Internet of an incompletely understood composition, you can imitate cognac, whiskey, rum, calvados etc. etc. That's just the question of whether you need it, decide for yourself.

Alcohol dilution proportions up to 40 degrees

The proportion for obtaining 40-degree vodka is 2 parts of 96-degree alcohol and 3 parts of water. And not in milligrams, but by weight(alcohol is lighter than water).

However, if you dream that you will pour 200 ml of alcohol and 300 ml of water into one container, and as a result you will get 0.5 liters of vodka, then you are wrong.

There will be less liquid! And how much less depends on many reasons, we are talking about 90 - 96% of the summed initial amount of two liquids.

It was this problem that Mendeleev studied, and his "invention" of vodka is already a "by-product" of his scientific dissertation.

Compression of the mixture is called contraction and is explained from the point of view of science. We will not go into the details of chemical processes, but simply take this fact into account.

But Mendeleev determined that with different dilutions (in percentage), different hydrates are formed, which dramatically change the taste of the solution. Diluting 96% alcohol with water to 40%, we get the most "tasty" mixture without a pungent odor. But at the same time there is more “disappearance” of the liquid. With an increase in the strength to 43-46%, we will get less contracting, but the taste will deteriorate sharply. Such is the chemistry!

There is one more axiom: pour alcohol into water, not vice versa... If the rule is violated, you can get a cloudy mixture, and it is difficult to get rid of this turbidity even by filtration.

Peculiarities. Mixing takes place without turbidity if the water is cooled well beforehand.

How to dilute to the desired degree according to the formula?

Mixing liquids "by eye" is a direct way to get an undrinkable "chatter". To accurately observe the proportions and dilute alcohol with water up to 40 degrees or another strength, you can use the formula 100хКСх10 / ТК-НС = КВ, where:

• KS - alcohol strength;
• TC - the required fortress;
• HC - available alcohol (in ml);
• KV is the amount of water (ml).

For example: we have alcohol with a strength of 96 ° - 1 liter. We want to get a fortress of 40 °.

100x96x10: 40-1000 = 1400.

That is, we need 1400 ml of water, to which we need to add 1000 ml of 96-degree alcohol to get vodka with a strength of 40 °.

Advice. If you don't want to count, use a Fertman table or a moonshiner calculator.

Cleaning

After preparing vodka, it is advisable to clean it. Any of the ways that moonshine is purified will do:

• birch or coconut charcoal. The worst option is an activated pharmacy;
• milk (whey);
• passing through a household water filter;
• egg white or in other ways.

Adding other ingredients

Only after cleaning add other ingredients that improve the organoleptic properties of vodka. It can be sugar syrup, honey, lemon (orange) juice, glucose.

Important. Do not add too many additional ingredients to vodka, otherwise you can spoil the taste.

For 1 liter of vodka, it is enough to add one of the products:

• juice from half a lemon or orange;
• glucose - 30-40 ml;
• honey - 3-4 tbsp. spoons;
• sugar syrup - up to 50 ml.

Shake well after adding the closed container to mix the ingredients thoroughly.

Deposition of diluted alcohol

After completing the work on creating your own homemade vodka, settling is necessary. In the language of winemakers, ingredients you need to "marry" so that they naturally "interpenetrate" and the taste is stabilized.

If vodka is needed urgently and there is no time to settle, then citrus fruits (in the proportions mentioned) will be the best product to soften the taste. Vitamin C, moreover, will eliminate possible hangovers.

Reference. Vodka is served chilled to + 8/10 ° C.

Drinking warm vodka is unpleasant and cloying. Too cold - intoxicates much faster than moderately chilled.

The main thing is not to get too carried away and drink a cool product. Like it, share the article on social networks.