How to dilute alcohol and get alcoholic beverages

It's no secret that today it is very easy to poison alcoholic products bought in the store. Neither the laws on compulsory certification nor the quality control of products are saved. Somewhere at some stage of production or trade, an enterprising "dodger" appeared-and "write-was lost"!

Ideal is the option not to drink alcohol at all. A good way to protect yourself can be considered the purchase of alcohol-containing drinks at an expensive price - high quality and in proven, proven supermarkets. But if these two options for a person are unacceptable?

Then there is the only way out - the production of vodka at home with proven quality ethyl alcohol. But in order to dilute alcohol, you also need some knowledge and skills.

If a person knows how to dilute alcohol correctly, he can make at home not only primitive vodka, but also other drinks containing alcohol at the base. For example, 40% vodka with the addition of burnt sugar and seasonings (cloves, vanillin, nutmeg), seasoned for a fortnight on the oak bark, will turn into a cognac beverage.

And if you dilute alcohol with juice to 18%, then you can get a very delicious drink, reminiscent of port wine or vermouth. Make it sweeter - get a liquor. And you dilute alcohol "tarhun" or a strong herbal decoction - you can enjoy the balm.

Before you dilute the alcohol, you need to thoroughly clean the water. In no case should you use tap water! It contains too many salts and other impurities, so the solution of alcohol with water can become cloudy. You can dilute alcohol with distilled water or boiled and cooled to 20 degrees. Water obtained by melting ice can also be considered distilled.

You can also use activated carbon. Several tablets should be dropped into a jar of water, leave the mixture at 22 degrees for three hours, then strain through several layers of gauze.

Sometimes before you dilute the alcohol, put the flavor additives in the purified water. It can be acetic and citric acid, milk, flavors, as well as sugar, glucose or honey. It should be remembered that these additives should not be misused. For example, the acid is sufficient for a tablespoon of three liters of finished products, and honey or glucose - no more than 40 grams.

The quality of alcohol plays a major role in this process. Alcohols of the "Lux" class are recognized as the best, in the second place - medical and "higher cleaning".

It should be remembered, before diluting the alcohol, that:

1. Do not pour water into alcohol, and alcohol into water;
2. Dilution should be carried out at a temperature of 20 degrees;
3. Diluted alcohol should be kept for a week in the dark and cool (temperature - not lower than 4 degrees);
4. Exposure only improves the taste of the drink;
5. The proportions for the dilution of alcohol can be seen from the Fertman table, but we can use the ratio 2: 3;
6. The best option is to measure the strength of the obtained beverage with a special device - an alcoholometer;
7. When the solution is clouded, activated carbon is added to it, it is defended and filtered.

But the most important rule, which applies to all people dealing with alcoholic beverages, is that, besides quality, the quantity of drunk is of great importance! Do not forget about this ...