Some of these can be easily found in most homes, while some may only be familiar to those who know about alcohol brewing and distilling. The hydrometer is the same as it can measure the Alcohol-By-Volume or ABV, but requires a bit more know-how on how to use it. The problem is that this vodka is mixed in with yeast, barley malt, and other fermenting byproducts. They can come with additional attachments like more condensers or a thumper , both of which affect distillation in different ways.
Column packing is a way to get a cleaner distillation due to an increased surface area within the column. Each tool and ingredient is necessary to properly make vodka good and safe. Please make sure you have the necessary permits and expertise before attempting this recipe.
Naturally, this recipe is one of many recipes on vodka brewing, but it just happens to be one of the more simple and direct ways to see the ins-and-outs of each stage of production. Different processes are used for different ingredients, so we will focus on how preparation occurs with potatoes in this article. Only the mash water is used in this step, so a lot of the solids included in the pre-fermented solution can be discarded.
A good high-quality fermenter is key here, as any leaks in the airlock or breaches in the seal can affect how the solution ferments. A yeast starter will be used to ferment the main vodka compound, so a good amount of time is spent creating a reliable and high-quality starter.
Once a decent starter is made, the brewer would mix the mash solution and the yeast starter in a fermenter. Since only the water is used, you could opt for a smaller 5-gallon fermenter. Use iodine or a hydrometer as a way to measure whether the solution has completed its fermentation process as both can measure compounds that indicate whether the solution has produced the alcohol required.
If a hydrometer is used, you can determine the ABV of the product directly through the measuring device. The solution in this brewing stage is basically a produced vodka but is contaminated with lots of by-products from the fermenting stage. In this stage, vodka gets its signature clarity, which will require most brewers to be familiar with distillers and their proper operation. Ensure the condenser, column still, copper packing material, and other attachments are properly secured to avoid any issues.
Certain parts of the distillate have increased levels of methanol and alcohol content that can likely injure those who drink it. These separate distillate parts are known as the Foreshots, Heads, Hearts, and Tails.
Depending on the volume of your distillate, each part will be separated by its approximate volume. The foreshots are the highly toxic parts of your distilled alcohol. These have high levels of methanol and will cause serious injury if imbibed. These have volatile alcohol levels and contain chemical compounds such as acetone. The solvent acetone smell has pretty much run-off to be replaced by a better-smelling ethanol.
Experience can tell you when the heads end and the hearts begin, so take care when smelling and identifying parts of your distilled vodka. You can identify these from an oily film that occurs on top of the product. One of the best ways to split these up properly is to use several ml mason jars to separate each level properly. Remember that while this recipe and other recipes are readily available online, it still remains illegal to brew and distill your own hard liquor.
There are many dangers to improperly brewing alcohol, so leave it to the experts to brew our favorite clear drink. Removed seeds left skin on just cut tips off. Started slow got rid of 4 oz of methanol. Bring temp to Let sit 10 minutes or until it quits running at methanol will be gone. My friend bring temp up to or your happy place. I quit collecting at proof. Happy distilling!!!! DOnald sAnford, you do strip away nutrients into the water they are boiled in. The recipe then states to pitch the water in with it, so you do retain the nutrients.
Also ferments quickly and you can distill after just a few days. Why did you decide that Russians make potato vodka? Russians always made vodka from wheat and rye. When you boil anything you strip away the nutrients. I use golden youkon potatoes. Bake until done then processor to liquified.
Then follow the plan , you will not believe the change. This is an excellent Source for brewing,distilling,and still use. Thanks Alot. I just sort OUT potatoes whole into the Ph adjusted mash water 6. Made this fun recipe with 25lbs of sweet potatoes. Ran my still low and slow. They can be purchased or, depending on the still design, built using readily available materials. They can be constructed very easily and cheaply.
Unlike column stills that are essentially vertical columns, pot stills may utilize bent or coiled tubing or piping that can be submerged in a vessel of cooling water. Pumps and large volumes of cooling water are not required but can be used.
Stills heat the fermented, relatively-low alcoholic wash to a temperature that is greater than the boiling point of alcohol, yet less than the boiling point of water. In this way, the alcohol vaporizes while the bulk of the water does not.
The vaporized alcohol along with some vaporized water travel up into the column, pipe or tube of the still. External cooling in the form of cold water is applied to the column, pipe or tubing, causing the vaporized alcohol to cool and condense back into liquid. Depending on the type of still being used, gas burners, wood fires, or electric hot plates are all options. As the wash becomes heated, alcohol and other substances vaporize and condense in the water-cooled area of the still.
For 5 gallons 19 l of wash, discard at least the first 2 ounces 60 ml of distillate. After you discard the heads, the collected distillate will contain the desired alcohol ethanol , along with some water and other compounds.
During this time, if using a column still with flowing cold water, the water flow can be adjusted to control the distillate output and purity. Try to shoot for two or three teaspoons of distillate per minute. Increased distillate output results in decreased purity. The tails are undesirable and should be discarded.
The distillate may be too dilute to serve as acceptable vodka weaker than 40 percent alcohol , or may be more concentrated than desired perhaps higher than 50 percent alcohol. Vodka is usually diluted before bottling, so the distillate may have a very high alcohol content.
The distillate may also be too flavorful and aromatic and require additional distillations or carbon filtering. Pass the distillate through a carbon filter, such as those available at homebrewing shops, to remove unwanted volatile flavors and aromas. Carbon water filters can also be modified to purify the distillate. Add purified water to the distillate to attain the desired alcohol percentage.
Use a hydrometer to measure the alcohol percentage. Fill bottles using a gravity bottle filler setup and cork or cap the bottles. Label the bottles with custom labels if desired.
Some gravity fillers may consist of a 7. Multiple-spout wine bottle fillers can also be used. Once you have completely finished making your own vodka, consider infusing it with different things to give each batch a different flavor. This guide on how to make vodka gives you the bare bones tips on how to create your own batch. Make your own creation!
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