Brew distillation apparatus "Abramov" 20/35/t в Ульяновске

1. Unpack the moonshiner of the "Abramov" design and remove all packing materials.
2. Remove traces of factory treatment with water and detergent and rinse with clean water.
3. Fill the distillation cube with a small amount of clean water, collect the brewing apparatus, and connect the hoses to supply water for cooling to boil (distilled) for 30 minutes. To disassemble the moonshine machine, to drain the remaining water from the distillation cube and the dryers.
4. The volume of the primary wort should not exceed 3/4 of the volume of the distillation cube. Use a clarified primary wort, pre-filtering it from the slurries of the fermentation products.
5. Primary wort is poured through the neck into the distillation cube.
6. The recommended volume content of alcohol in the original wort is from 10% and higher.
7. If you use flavoring fillers, then fill them with the second (dismountable) dry-cell not more than 1/2 the volume of the dry cell.
8. After connecting the cooling hoses to the chiller fittings, check for tightness of their connection, briefly putting water in the hoses.
9. The collected home-brewed device of "Abramov" design should be put on the heat source and set the heating power to the maximum value (in order to shorten the time of heating of the distillation cube)
10. After reaching a temperature reading of 70°C on the thermometer, turn on the water supply for cooling. Strongly not necessary, enough laminar flow of water (without air bubbles)
11. When the values on the thermometer reach 75-80°C (the scatter is due to the different strength of the primary wort and the measurement error), low-boiling fractions (heads) will begin to distill. Approximately 1-2% of the volume of the primary wort is selected (if the primary wort is sucrose) or 2-3% (if the primary wort is fructose).
12. Then the "body" collection begins. Do not forget to use a silicone tube to collect the product, in order to avoid unnecessary evaporation of alcohol into the air during collection.
13. As the alcohol content in the primary wort decreases, the thermometer readings on the distillation cube begin to rise, down to 99°C - these are the regulatory indicators.
14. During the process of distillation, it is necessary to measure the volume content of alcohol in the "stream" of the finished product (at a frequency of about 1 time / hour) by dialing the distillate into a graduated cylinder and measuring its "strength" with an alcoholic hydrometer (alcoholometer).
15. At values of the alcohol meter readings below 30 - 35% of the volume content of alcohol in the "jet" of the distillate, the collection of the "body" ceases. This is called cutting off the "tails" (a liquid containing, in addition to ethyl alcohol, also fusel oils that produce an unpleasant smell, taste and cloudy color) that remain in the distillation cube.
16. To overtake the "tails" a second time on a brewing machine is useless, this will not improve the quality!
17. Watch the thermometer on the distillation cube. If the reading exceeds 100°C, turn off the heating source and wait for the distiller to cool down, disassemble it to perform an inspection to find the clogging.

Regulatory indicators *:

For the homemade Gorilich apparatus, the "Abramova" construction with a 12 liter distillation cube: approximately 1.7 liters of distillate (in terms of 40% alcohol content) for 3 hours in a full cycle;
For the homemade Gorilich apparatus, the "Abramov" construction with a 15 liter distillation cube: approximately 2.4 liters of distillate (in terms of 40% alcohol content) for 3.5 hours in a full cycle;
For the homemade Gorilich apparatus, the "Abramova" construction with a 20 liter distillation cube: approximately 3.6 liters of distillate (in terms of 40% alcohol content) for 4 hours in a full cycle;
For the homemade Gorilich apparatus, the "Abramova" construction with a 30 liter distillation cube: approximately 4.8 liters of distillate (in terms of 40% alcohol content) for 5 hours in a full cycle.

* Regulatory indicators may vary depending on the composition and "strength" of the primary wort, the type and indicators of the power of the heating source, the temperature and the intensity of cooling, temperature regimes.

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