Clarity of the barge. Preparation of sugar brew for distillation

As a rule, after yeast fermentation, yeast remains, which are evenly distributed throughout the product. They make the liquid look dull. If you start distilling such a product, then a certain part of the yeast will fall into the distillation cube, and later into the ready-made drink. As a result of this preparation, alcohol acquires an incomprehensible taste, which not everyone will like. In addition, the yeast falls to the bottom of the apparatus and can burn, which ultimately does not allow to evenly heat the contents of the tank. That yeast does not get into the apparatus, it is necessary to carry out such procedure, as clarification of the barge.

What is it for?

Even experienced winemakers do not always make the liquid clear before distillation. However, such technological methods allow to remove yeast from the product. If they are not removed, the final product can acquire a gray and unpleasant shade for the eye. In addition, yeast greatly affects the taste of the drink. Due to clarification, it is possible to obtain absolutely transparent alcohol of sufficiently high quality.

Natural clarification of the brew occurs a few days after the end of all the processes of fermentation. Yeasts stop "working" when about 12% of alcohol is formed in the liquid. They fall into anabiosis, and then simply fall out to the bottom of the vessel in a sediment. Many resort to such a method as brightening the berg with cold. Lowering the temperature to 2-5 ° C contributes to the fact that the yeast ceases to work and within a day of settling. However, there are other methods.

Lowering of temperature

Ways to clarify the brags are completely different. In this case, one method can be effective for a sugar product, and the other for a grain product. Use the cold to clean the barge only when its strength is at least 11%. Only in this case, you can not be afraid that the product will start to sour, even if the clarification by a natural method is somewhat delayed.

For normal purification of the brew, a decrease in the temperature index to 5-7 ° C is required. To achieve this, it is sufficient to place the container with the brew in the refrigerator. If its volumes are large, then it can be put in the cellar. In such a situation, the purification of the drink will proceed more slowly. If there is a danger of acetic fermentation, then the process of clarification must be completed urgently.

Application of bentonite

Very often, bentonite brightens the brags. Pros and cons of this method should be considered in more detail. Concrete is a mineral that belongs to the hydrolyuminosilicate group. This substance is often referred to as white clay. Most often, betonite is used in the manufacture of ceramic products, as well as in hydraulic engineering. The substance is able to bind various protein compounds into flakes, and then cause their precipitation. It is thanks to this property that concrete is often used in brewing and winemaking.

The main disadvantage of burglar lightening in this way is the availability of certain equipment. In industrial conditions, there are no special problems with this. At home, you can use various household appliances: mixers, blenders, coffee grinders.

Another disadvantage is that it is very difficult to find a special cleaner for wine based on bentonite on a free sale. However, many experienced winemakers use fillers for cat litter, the main component of which is white clay. Such mixtures include products of the brand Catsan, Zoonik, Pi-pi-Bent.

Bubbling clarification before distillation with bentonite

Purification in this way can only be the brag, in which all the processes of fermentation are completely completed. Otherwise, there will be almost no effect. The best way to clean this way is sugar braga. To brighten 10 liters of product, the following proportions must be observed:

1. One tablespoon of filler for cat litter on the basis of bentonite, previously ground in a coffee grinder.
2. A half liter of pure water heated to a temperature of 60 ° C.

Enter the powder into the water should be gradually. In this case, the composition must be intensively mixed. The result should be a creamy and homogeneous consistency. The resulting solution must be carefully and gradually poured into the brew. After this, the product must be left at rest for a while. The sedimentation process proceeds for 15-24 hours. After that, the cleaning can be considered complete. In the end, you need to gently drain the clarified part. To do this, it is better to use a polymer tube.

If the clarification is carried out with wine bentonite, then the procedure should be carried out in accordance with the recommendations of the manufacturers. It should be noted that some brands of cleaner should be used in dry form, without dilution in warm water.

We apply a hornet

Lightening bark karkade - this is another popular way. This method is based on the ability of various proteins to settle under the influence of acid. In the dry petals of the Sudanese rose, this component is abundant. Start the cleaning process with a special solution based on karkade tea. To do this, pour a liter of clean water about 70 grams of hibiscus petals and put on fire. Infusion should be brought to a boil. After that, the liquid must be removed from the fire, and then cool, carefully wrapped in a warm towel.

Such a number of components is enough to clear 10 liters of brags. Raw material before the procedure is recommended to heat up to 40 ° C. The clarification of the brew with citric acid, which is part of the tea, is carried out for several days. At the bottom of the container precipitates, it remains only to drain the liquid suitable for distillation.

Features of this method

This method of clarifying the berg has some special features. First of all, it is necessary to distinguish the reddish-crimson shade of the filtrate. It gives tea karkade. However, this feature does not affect the taste of the final product.

This method of cleaning is ideal for making cereal-based baits. After all, they contain a huge number of particles, which are very difficult to filter out. Of course, clarification of the bark karkade has a clear advantage - it is the preservation of a pleasantly sweet bread flavor.

Milk for cleaning

The proteins that make up the milk have a unique ability. They easily coagulate fusel oils. In this process, insoluble compounds are formed during the distillation process. Experienced winemakers recommend carrying out clarification of the brew only with purified milk. The product should be poured about a few hours before distillation into a liquid in the proportion of 1:10. In other words, this method refers to additional.

Often a simple discharge from the sediment does not give the desired result. Therefore, it is recommended to perform additional cleaning with milk in combination with filtration, which is carried out in several stages. The first is produced using gauze, folded into several layers, and the second - a denser cotton material.

How to lighten a fruit brag

Very often for the preparation of moonshine they use a different berry or fruit jam. In this case, clarification of the brew with gelatin is suitable. This method is quite simple and does not cause any special difficulties. It should be noted that the cleaning of fruit brags should proceed more gently and sparingly. It is best to use an animal coagulant. Gelatin is one of these products.

This method also has a clear advantage. Gelatin allows you to make the final product cleaner in the ecological plan. In addition, the method of such clarification requires low financial costs. After all, for 10 liters of raw materials only a few grams of gelatin is required, which is recommended beforehand with a glass of water, preferably cold. The product should swell. Obtained substance of gelatinous consistency must be heated before use, but not boiled. Gelatine should completely dissolve. The finished composition should be carefully inserted into the brew. It takes about three days to completely purify the raw materials. This method is often used in the manufacture of all kinds of fruit wines.

Other methods

Bragging is a very important step. To do this, you can use various components, for example, baking soda or chalk. These substances neutralize fermented acids. It is enough to add only a few spoons of powder per 10 liters of raw materials. This method is better to use before the clarification of the brag.

Many experienced winemakers consider this additional processing of raw materials superfluous and resort to such procedures only if the acidity of the product is somewhat overestimated before distillation. As practice shows, such manipulations with the bra is necessary. Due to this treatment, the end product does not have fusel notes in its fragrance, which significantly improves its quality. Experts recommend using chalk, since baking soda affects only the pH of the raw materials and the taste of the drink. A method is suitable for processing cereals and fruit raw materials.