How to make vodka at home. Purification of vodka obtained from alcohol. What is most often added

Moonshine in Russia was first mentioned in the chronicles under Ivan the Terrible, that is, more than 550 years ago. But since at that time there was no sugar, as such, the most popular raw materials for the preparation of strong alcohol were cereals: rye, wheat, barley. Honey was used as an additional top dressing, although you can do without it.

Today, technology has changed a bit: honey is too expensive a product and sugar has successfully replaced it. You can do without the use of yeast, which will only affect the taste of the finished product for the better, since there will be no characteristic yeast taste.

Consider some recipes for classic home-made wheat.

So that homemade wheat vodka has a characteristic aroma and grain flavor, it is necessary to select high-quality raw materials and strictly follow the recipe. Before use, wheat is washed 2-3 times, left covered with water for several hours so that the husk floats.

Properly prepared ripe mash contains alcohol in its pure form from 10 to 15%. Thus, out of 10 liters of mash, theoretically you can get from 1 to 1.5 liters pure alcohol. Or 2 - 2.5 liters of 50-degree moonshine.

Recipe classic

According to the classic recipe, mash for moonshine on wheat is put without sugar. You will need:

1. 5 kg of wheat grain.
2. 300 - 350 g of yeast.
3. 15 liters of water.

Cooking requires patience and diligence. The process is divided into several stages:

• wheat germinate;
• when the sprouts reach the size of the grain itself, dry up. Previously, this was done on a Russian stove. Today you can use the oven or dryer (temperature - no higher than 70 °!);
• grind, having received dry malt from germinated wheat;

It is malt that is the raw material for yeast, because it contains simple sugars. Yeast converts it into alcohol.

• into boiling water gradually, stirring, add ground malt. It should turn out jelly. It is carefully wrapped and left overnight;

It is ideal to brew jelly immediately in 15 liters of water, but it is also possible in a smaller bowl, followed by dilution after infusion.

• to warm wort (30 degrees), add yeast and put on at room temperature;
• after 5 days they begin to try mash. Bitter taste without sweetness is a signal of readiness for distillation.

According to experts, it is this recipe that produces moonshine with a classic wheat taste.

What to do with brown bread?

This recipe is not only wheat, but also grain vodka, because we use not only grain, but also bread (necessarily - black). We will cook with green malt.

Green malt is sprouted and ground grain without prior drying.

1. We germinate 4 kg of wheat.
2. Grind with a meat grinder (even better - a blender).
3. We soak 5 kg of bread in 10 liters of water (about 8 loaves). Bread is needed dark, it is possible with cumin, anise. This will give additional notes to the final product.
4. Add a half-kilogram pack of raw alcohol yeast.
5. We ferment for about a week.
6. Checking and distilling.

For high-quality vodka at home, it is alcohol, and not baker's yeast (dry or raw) that is needed. 100 g dry will replace half a kilogram of pressed.

How to cook with wild yeast?

Moonshine enthusiasts are quite capable of making wheat vodka using wild yeast grown with their own hands. Consider how to make excellent moonshine without industrial yeast. He has two Benefits:

• no need to look for and buy alcohol yeast;
• the aroma of moonshine will be more pronounced and natural, with a characteristic aftertaste that is characteristic only of wheat vodka.

For 20 liters of water you will need 4-5 kg ​​of sugar and 4 kg of wheat.

Stage 1 – yeast cultivation. To do this, you need a container with a volume of 25 liters.

• Wheat is poured into the container, poured with water a couple of fingers above the grain.
• Add 0.8 - 1 kg of sugar, stir.
• Leave open (cover with gauze or cotton cloth from insects) warm for 4 - 5, until fermentation and a characteristic smell appear.

The advantage of growing wild yeast is the possibility of their repeated use(up to 4 times). They simply add sugar (preferably syrup), water and leave to ferment.

Stage 2 – fermentation. It is necessary to add lukewarm water to the activated wild yeast (for the indicated amount - 17 liters) and sugar at the rate of: 1 kg per 5 liters of water, taking into account the yeast already poured into the container.

Stage 3 – fermentation. A water seal is already needed here (in extreme cases, the container should be covered with a lid). It is important that the temperature in the room where the mash ripens is not lower than 22 ° C. Fermentation continues for about a week until the sweetness disappears.

A simple yeast-free recipe

2 kg of ground wheat is poured into 1.5 liters of warm water, a pound of sugar is added, mixed well, left warm for 5 days. Another 2.5 kg of sugar and 9 liters of water are added. Another week fermented. They try, when ready, filter and distill. Wheat vodka at home is ready.

The rest can be reused once. Usually, wheat vodka is distilled twice(the second time - with cutting off heads and tails). Then they clean it up.

It's important to know! The above recipes can be used not only with wheat, but also with rye, barley, and other cereals. The taste will be different, but always pleasant.

How to improve taste with cleaning?

The most popular methods among moonshiners are using coal or potassium permanganate.

1. it is better to use chopped wood (from the stove, fire) at the rate of 1 full spoon per 1 liter of product. Set aside, stirring daily, for a week, then filter.
2. Activated charcoal tablets are crushed and added to moonshine. Further - as in the previous paragraph.
3. (at the tip of a knife) is added to a three-liter jar of moonshine, mixed thoroughly. Leave for several days until flakes fall out (these are various impurities associated with potassium permanganate). Then filtered.

As for the choice of cleaning method, one can argue about it endlessly. Some consider manganese cleaning to be harmful. We suggest you try it yourself: clean some of the alcohol from one distillation with coal, and some with manganese.

Naturally - with subsequent filtration. Now feel the difference! Purified with potassium permanganate will be softer, the smell and taste will be muffled, without harshness. But it's up to you, of course!

Now you have the necessary knowledge on how to make wheat vodka at home, and choose the method based on your own preferences and capabilities. Do not forget to leave comments, share the information received with friends on social networks.

There are people who, having mixed alcohol with ordinary water, sincerely believe that they have prepared real vodka. But in fact, this mixture will very vaguely resemble a store-bought version. Real homemade vodka is prepared according to strict technology. It includes some features. None of them can be ruled out if you want to get homemade high-quality alcohol.

An obligatory device, which cannot be dispensed with in the process of preparing vodka, is an alcohol meter. It will determine exactly what strength alcohol is endowed with at the right time. Without it, you can make an alcoholic drink. But the alcohol that you take according to the prescription may have a different strength than what is indicated on the label. Therefore, you will get vodka with the required degree only if you take all the ingredients with pharmacy accuracy.

Cooking homemade vodka

Choosing the most important ingredient - alcohol

We need ethyl alcohol - either ordinary food or medical. It is on how high quality it is that the further organoleptic properties of our drink depend. If you doubt that it is pure ethyl alcohol, then be sure to check it for methyl content, and do it in several ways. Remember that methyl alcohol can not only be harmful to health, it is deadly to a living organism. Moreover, organoleptics in this case will not save - it does not have any differences either in color, or in taste, or in smell.

Alcohol is divided into grades. GOST defines several of them that are suitable for the preparation of alcoholic beverages. This:

1. Alpha.
2. Suite.
3. Extra.
4. Basis.
5. Supreme purification.

Wheat, rye, or a mixture of these grains - it is from this raw material that the best alpha grade alcohol is prepared. If you mix potatoes and grains, you can get either extra, or basic, or luxury varieties. The quality of these alcohols is lower. The less potatoes used in their manufacture, the better. But alcohol of the highest purity is made from any raw material that contains starch. It can be potatoes, and molasses, and beets, and other types of raw materials. The cheapest vodka is made from the highest purity grade.

In theory, you can also use strong moonshine that has been double distilled. However, this will no longer be a classic recipe for making homemade vodka. Therefore, use this option only as a last resort.

Choosing water

This ingredient is extremely important. Do not neglect the choice of water, because it is it that affects both the transparency and the softness and taste of alcohol. Do not use mineral or tap fluid. To make alcohol, you need H2O, which is minimally saturated with minerals and salts. However, water should not be boiled or distilled. Indeed, in this case, the ingredients will mix extremely poorly.

To make vodka at home, it is best to use bottled water. Be sure to ensure that the concentration of minerals and salts in the bottle of your choice is minimal. The most luxurious option is to use water that is intended for baby food.

Preparing the rest of the ingredients

If you simply dilute alcohol with water, you will get alcohol that is very pungent in taste, which dries the tip of the tongue a little. Therefore, we need to "conjure" a little to give it a softer taste. To do this, we need one of these ingredients:

• glycerin - per 1 liter of alcohol - up to 5 mg;
• glucose (from a pharmacy) - per 1 liter of vodka - 10-20 ml;
• granulated sugar - for 1 liter of alcohol - 1 tablespoon.

If you are preparing vodka from expensive alcohol, then it is best to introduce glucose into the recipe. It is considered the best option.

In addition, you can add lemon juice to your "masterpiece". It will not only soften alcohol, but also give it a pleasant aroma. For 1 liter of vodka, 30 ml of freshly squeezed lemon juice is enough.

Mixing Ingredients

In our country, Russia, vodka has a minimum strength of 40 degrees, and a maximum of 56. We will look at these indicators when we choose the proportions for dilution. Many people like alcohol at 45% alcohol, however, you can choose any option that suits you. Let's say you took 10 liters of alcohol with a strength of 90%, and you want to get 45% vodka. So, you need exactly 10 liters of water. If you need vodka with a strength of 40 degrees, then add 12.5 liters of water. Calculating all this is extremely simple.

So, the mixing process itself must be consistent, only in this way homemade vodka from alcohol will turn out to be chic in quality. Take a large container, thoroughly washed before the process of preparing an alcoholic beverage. It should not contain any foreign odors. Pour water into it, and then add the ingredients that are needed to soften the drink. It can be sugar, glucose, glycerin, freshly squeezed lemon juice. In a thin stream, we introduce alcohol into the liquid. Close the container with a lid and mix it for several minutes, shaking. Now the vodka should stand for at least 2-3 hours.

Purification and filtration

This stage is not mandatory, however, it should not be neglected. The fact is that during filtration, all impurities that are considered harmful to the body are removed from your alcoholic beverage. At home, the easiest way to do this is to pass vodka through a new water filter (for example, "Barrier").

The second option is to take a funnel, put cotton wool on it, then either activated charcoal tablets or birch charcoal. Of course, this option does not compare with the first in terms of effectiveness, but if you chose quality ingredients for mixing at the very beginning of the recipe, then it is quite enough.

The last stage - settling and bottling

To improve the organoleptic properties of your homemade vodka, refrigerate it for 3-10 days. After that, it can be poured into glass bottles and tightly closed. Now you can taste!

And if vodka was not driven from sawdust, then what would we have from five bottles!

from the song "Police Protocol" by V. S. Vysotsky

I will not expand here on the history of vodka and its significance for world culture, especially in Russia. Enough has been said about this without me.
Let me just remind you that after the abolition of the state monopoly on vodka, its quality has deteriorated sharply on average. And the price has gone up. Naturally.
When the only way to fight for the "health of the nation" is to raise prices and introduce all kinds of excise taxes and bans on the sale of alcoholic beverages - the result is unambiguous - " wanted the best, but it turned out, as always". Actually, this government did not succeed in anything else.
And if you remember that the Caucasus has become almost the main alcohol- and vodka-producing region in Russia, then you really don’t want to drink it “damned” anymore, really.

I mean, shopping. What people demonstrate in droves.
Well, I'm there too.

No, of course, I'm not going to drive moonshine yet. This is a tricky business and not easy without the necessary preparation. Although, one more trick of our authorities, one more excise tax, and this side of cooking will have to be mastered.
Now, moonshine is easier to "get" - not to buy, God forbid! They almost promise a deadline for this, no - just ask friends, acquaintances or neighbors who have already mastered this home production and now spit on all the attempts of deputies and presidents from the height of their distillation column.

But, we are still talking about vodka. Why do we need moonshine? For now.

***
Take a bottle of decent vodka and carefully read its composition:

- "corrected water"- it means that they removed the "excess" - iron, calcium, etc. - everything that we have in tap water in full.
- "rectified ethyl alcohol"- that is, after distillation. Next, see the source, what kind of alcohol is according to GOST. I must say right away that there are several approved brands of "C2H5OH", which differ mainly in the raw materials from which they are produced: from various types of grain, from a mixture of grain and potatoes, sugar beets, molasses, and so on. Plus " In the production of rectified ethyl alcohol, auxiliary materials are used that are approved for use in the alcohol industry by the Ministry of Health of Russia".
As a result, if you have "Alpha" alcohol indicated, there are no problems, grain alcohol. (except for "auxiliary materials")
- "sugar syrup"- what is this for?
- "thickener glycerine"- more on that later...

For now, there is only one thing to understand: vodka- the product is complex and has nothing to do with the 40% solution attributed to Mendeleev. Alas.
And to make her "darling" at home is not so simple.
Let's try to collect the necessary ingredients, for starters.

Vodka is made from ethyl alcohol.
Did not know? Here...

And you can buy alcohol. Or get it - I really like this euphemism of "Soviet times". Everything develops in a circle. Or in a spiral? Never mind.
The important thing is that very, very many people can get alcohol for quite reasonable money. Medical alcohol, technical ethyl alcohol, etc. - all this is the alcohol from which vodka is made on an industrial scale. We do not need so much, which means that the result will not be worse for us, at least. From what we get.
(Can't buy alcohol? Even on the Internet? Surprisingly, it doesn't matter. Ask your "neighbor" to overtake her "homemade product" a second time - it's quite suitable for the production of our vodka!)
So, they got hold of alcohol.

Vodka is 60% water.
Also a discovery.

And according to GOST, the strength of vodka in Russia should be from 40.0 - 45.0%; up to 56.0%. In the EU countries, the minimum strength of vodka is 37.5%.
If you take it in fact, then on the shelves you can find something with a real fortress and 35%, according to the hydrometer.
But for us now it is important that the basis of our favorite drink is determined by water - its taste, purity and softness. Remember, "corrected water"!
Therefore, we will buy water for the production of homemade vodka in canisters. From the tap we are unlikely to get something worthwhile. Even if it is boiled and filtered with home filters for drinking water.

Choose water according to taste and composition on the label. But from experience I will say that the optimal water for good vodka is from baby food. Although, here tastes may differ.

So, the main ingredients are ready - water and ethyl alcohol (even "moonshine").
Now we need to clean it all up and mix it properly.

Making homemade vodka

We do not purify the water, we will assume that it is already good. Although, if you need to clean it too, then the actions are exactly the same as with alcohol.
We clean only vodka.

Stage 1. Potassium permanganate.

We take a three-liter jar of alcohol and pour literally a few crystals of potassium permanganate into it. Shake and let stand.
Carefully pour the alcohol into another jar so as not to disturb the precipitate. (In the case of water, potassium permanganate removes iron and excess salts)
There may be a problem - to get potassium permanganate. According to another brilliant decision of the party and government, it was withdrawn from free sale, so that it would be more difficult for terrorists to make explosives. Except for laughter. It is for this purpose. Now it is even easier for children to buy ready-made firecrackers than to mess around with "explosive packs" of magnesium and potassium permanganate, as in my "dashing" childhood during perestroika.

Stage 2. Activated carbon.

We throw 10 - 15 tablets of medical activated carbon into the same jar and shake it thoroughly until a cloudy suspension is obtained. (It is strange that coal has not yet been withdrawn from the free market - the main ingredient for black powder, by the way)
Let stand and pour, as before.

3 stage cleaning. "Tangerines".

This stage can be included in the process of making vodka at home if you plan to make liquors or some kind of tincture in the future. For "pure" vodka, this stage is already redundant, since it will not only purify alcohol, but will give it a taste and aroma.
Dried "skins" from tangerines or other citrus fruits should be poured into a jar of alcohol and let it brew. Approximately 50 gr. three liters. In their action, the skins work similarly to activated charcoal, so there is not much point in this stage.

*** there is another way...

It's called milk filtration. They pour milk into alcohol and wait for the precipitate to fall out ... In industry, supposedly, after that, the solution is again distilled and the purest alcohol is obtained .. Yeah. I believe.
Only I don’t take vodka “purified with milk” myself - I can’t get rid of the feeling that vodka smells like yogurt ...
But, some people clean alcohol like that - they pour it and wait. A day, or even two ... Until the milk settles, as shown.

In general, it should be noted especially - only women can filter alcohol like that !!!
Almost all methods require a whole day (!) time for precipitation. (if it comes up, of course)
Men, on the other hand, usually drink alcohol along with potassium permanganate (it helps well against intestinal infections), with activated charcoal (to cleanse the body) and with milk or tangerines (for a snack), all the more so!

We corrected the water, prepared the alcohol, cleaned it - we mix it!

Here, by the way, it is worth remembering again Mendeleev and all the myths about "40 degrees" - they say this is the optimal "magic" number at which everything dissolves, etc. All this is nonsense. If you want 40 - please, but remember GOST and do at least 56%! To health.

Need more dishes. We pour water.
And we begin to gradually pour alcohol into the water. Not vice versa!!! (some even argue that if you pour water into alcohol, then it will be unusable ... - yeah, it will be cloudy and warm for about 15 minutes, so what? Would you order me not to drink it?)

How much alcohol should be added? Roughly - 1:1. Vodka will be fine. At best, about 46 degrees. At worst, around 40.
If you use "smart" tables from some sites or your own calculations - do not flatter yourself. Even if the feedstock was 96% (which is doubtful), then after the filtrations and our transfusions, the degree has already "decreased".
The only way out is to buy a hydrometer. It costs a penny, and will provide full-fledged help. Especially if you are a fan of clear numbers according to Mendeleev or according to GOST.
Poured alcohol into water - measured. Need to add more. As much as you like. (By the way, if somehow you still make absinthe, there is a degree up to 80%, so do not overdo it with water)

They mixed vodka with alcohol - they got a "solution" of vodka. Almost real vodka. (do not forget - the final volume of the solution is less than the sum of the volumes of the ingredients)
Hermetically closed and let it brew.

Here there is a small detail that is usually forgotten to be mentioned - how does vodka taste different from diluted alcohol? - Alcohol "dries" the tip of the tongue!
That is, after drinking a dose of diluted alcohol, you may feel an unpleasant dryness on the tongue.

In industrial production, to give softness and eliminate alcohol "dryness", glycerin has been used and is still used to this day. Not cosmetic, God forbid, but food.
If you want, you can also use glycerin - about 5 mg per liter of our solution. It can be less - try the taste you will not be mistaken.

But in more expensive varieties of vodka, glucose is used at the rate of approximately 20 ml of glucose per liter of product. These are two 10 ml ampoules if you buy at a pharmacy.

You can also use fructose, grape sugar or honey.
"How much to hang in grams"? It is almost impossible to say in advance - it depends very much on the raw materials for our homemade vodka.
The only way out is to add a little bit and try the result. It is enough to moisten the tip of the tongue! Don't get carried away, inadvertently.

You can also use sugar syrup as a softener - anyway, we will need it in the future for liquors and the rest.

Preparation of syrup for alcoholic beverages

Sugar and water are taken in a 1:1 ratio by weight.
Sugar needs to be finely crushed (you can immediately take the powder).
Water should be boiled and chilled. (at least here we take prepared, from baby food)

When cooking syrup, you need to constantly remove the resulting foam until the foam stops appearing.
After that, the syrup must be poured into a suitable dish and allowed to stand.
If the syrup is too thick, it must be diluted with water and boiled again.

There is a little secret here - leave the syrup to cool for a day - after that a crust will form on it! It must be removed and thrown away! That's when the syrup will dissolve without residue!

Syrup for liqueurs is usually added up to 1/4 of the volume of the product. For vodka, literally a teaspoon per liter is enough.

In fact, after adding syrup, glucose or glycerin to the vodka solution, the VODKA can be considered ready!

Vodka should be allowed to stand in a large sealed container.

(For additional final cleaning (conscience), you can pass the solution through a Barrier-type Filter jug. You can run it 2-3 times if the moonshine was single or everything was poorly filtered at the first stage. Of course, there will be losses, but cleanliness is a guarantee of health!)

Pour vodka into bottles and cork carefully.
Homemade vodka is completely ready.
Cheap and great quality, mind you!

We hide the entire batch of vodka received (from the husband) in a secluded place!
We cool one portion in the refrigerator and celebrate our next glorious victory over our beloved state.

Drink to health and to health!

By the way, pay attention to the indicated fortress of Soviet table vodka! And forever forget the fairy tales about Mendeleev's grandfather and his invention of "forty degrees".

The technology for making vodka from alcohol is quite simple. The basis is high-quality ethyl or medical alcohol. Their difference from each other lies in the fact that various additives are present in ethyl alcohol in small quantities. Technical alcohol is not suitable for the production of vodka, the resulting mixture can cause poisoning, in some cases death is possible.

Water

The second component in the preparation of vodka is soft clear water. For dilution of alcohol, it should be spring or the one that is sold in bottles in stores. Pay attention to the salt content in the purchased water. Manufacturers indicate the amount of salt on the labels. The lower its content, the better for the process of making vodka. Distilled or boiled water will not give the desired result - in such water there are no necessary substances that make it possible to better dissolve alcohol.

Glucose

The third ingredient for making vodka is glucose. It can be prepared as follows: dissolve 1 kg of sugar in 1 liter of water and boil the mixture. The foam that appears on the surface of the boiling liquid is periodically removed. As soon as the foam has disappeared, the syrup is ready. Sometimes citric acid, orange or lemon juice is added to improve the taste.

The process of making vodka from alcohol

To obtain 40-degree vodka, having 90-degree alcohol, you need to mix water and alcohol in the following proportion: 1.3:1. This means that glucose syrup is part of the mixing water. With this ratio of substances, the maximum dissolution and mixing of molecules occurs, therefore, a vodka strength of 40 degrees is considered to be optimal.

The mixing process itself has its own characteristics. First, a non-alcoholic mixture is prepared from water and chilled syrup. Then alcohol is added to this mixture (not vice versa), according to the above proportion. If you pour water into alcohol, the liquid immediately becomes cloudy, and the quality of the product will turn out to be low. After thorough mixing, the container with vodka must be placed in the cold for several hours.

Purification of vodka obtained from alcohol

The next stage is the purification of vodka. It is necessary to throw activated charcoal into the resulting alcohol, a few tablets. Shake the vodka thoroughly so that the tablets dissolve in it. Keep the mixture at room temperature for 2 hours. Strain through a thick cloth and pour into containers, filling them to the very brim. Then you need to carefully cork and leave to brew for several days. If air gets inside, the vodka will oxidize. In the absence of additives in vodka, its shelf life is unlimited.

To prepare various alcoholic beverages at home, the ability to independently make vodka from alcohol is useful. You can use herbs, spices, berries as food additives or product dyes. So when adding ginger, the color of vodka will turn yellow, and lemon balm or horseradish will turn green. The taste changes accordingly. You can insist vodka on the peel of a lemon or orange for several days, you get an alcoholic product with a citrus aroma. By experimenting with additives, you learn the drink of the desired taste.

Whatever advertising says, what popular sellers of alcoholic beverages do not advise, you should know that rye is the best raw material for making alcohol, but centuries-old practice has shown that wheat, potatoes, beets and even some types of berries can be used instead of rye, adding to them optionally buckwheat, oats or barley - this is natural if you want make quality vodka, if not, then it can be prepared from anything that will ferment, even corn leaves - everything will work. But, nevertheless, vodka from rye grains is always distinguished by its taste and low content of essential oils; after its excessive intake, a hangover is not severe.

For getting soft vodka you need to initially use soft water to prepare the mash. Any manufacturer of high-quality vodka pays great attention to water for the production of alcohol and takes it in strictly defined places - in the upper reaches of rivers or natural springs.

Another very important component for the preparation of high-quality alcohol is malt, which was used in the Middle Ages as rye sourdough, and later beer sourdough began to be used. Today, purpose-built, naturally grown, originally pure cultures of yeast are commonly used.

The vodka production process begins with the preparation of mash, which is obtained by combining the listed components in a certain proportion. The finished mash is distilled using a special apparatus and vodka is obtained. High-quality alcohol is obtained only as a result of triple distillation.

Recipes for making vodka
This section provides traditional recipes for making vodka from grain, potatoes and sugar beets. As for alcohol, the raw material for which are various berries, the technology for its production is not much different from the technology for the production of alcohol from chokeberry described below.

Vodka bread on hops

Ingredients: rye or wheat grain - 1 bucket, boiled potatoes - 2 buckets, boiled hops - 3 l, mash - 1.5-2 l, water.
Making vodka: germinate wheat or rye in a wooden trough. Boil potatoes and remember them well. In the mash, that is, the mash left over from the last time, add the boiled hops. Next, thoroughly mix the grain, potatoes and mash. Grain can be ground or passed through a meat grinder.
Put the mash in a warm place. When the fermentation process is completed, distillation can begin.

Bread vodka with potatoes

Ingredients: malt (germinated, dried and ground rye, wheat, barley, millet, corn and peas) - 2 buckets, potatoes - 4-5 buckets, yeast - 0.5 kg, water.
Making vodka: boil the potatoes and pound them in the water that remains after cooking. Put in a tub. Sprinkle malt flour on top. Pound again until an even, jelly-like mass is obtained. The mixture should be very hot during cooking. Dust the mixture again with the remaining flour and leave overnight. After 10-12 hours, stir, pour into a barrel, add yeast. Leave to ferment for 5-6 days. After that, you can overtake.

Potato vodka

Ingredients: peeled fresh potatoes - 1 kg, rye flour - 1 kg, rye straw - 50 g, water.
Preparation of vodka: finely chop the potatoes, then mash them with a rolling pin and place in a container. Add boiling water to obtain a mixture of 20 liters. Add rye flour and straw, let it brew for 2 hours. After this time, you will see that a cloudy precipitate has appeared in the container. Carefully drain the liquid, and again add water to the resulting precipitate, the temperature of which is 50 ° C. Mix thoroughly. Wait a while and drain the liquid again, combine it with the liquid from the previous drain and place the fermentation container. Distill the finished potato mash. As a result you will get soft vodka strength not more than 20%.

Sugar beet vodka

Ingredients: finely chopped beets (based on filling a 10-liter container with it), Poltava groats - 2 kg, water.
Preparation of vodka: fill the container with beets, then, filling it with water, cover with a lid and put on fire. Boil the mixture for 1.5-2 hours, then drain the water into a separate container, and boil the beets in the container again, filling with new water. Repeat the operation again.
Pour 5 liters of the resulting beetroot water into the cereal and put the mixture in heat. After 5 days, add 15 liters of the same beetroot water and leave the mash to infuse. After 2 weeks, the finished mash can be distilled.

Syrup vodka

Ingredients: syrup (any) - 6 l, yeast - 200 g, water. Making vodka: dilute syrup in water, add yeast. After a week, the mash can be distilled.

Chokeberry vodka

Ingredients: ripe berries - 1 kg, fresh kvass (bread) - 10 l, yeast - 50 g.
Preparation of vodka: carefully crush the berries, add kvass and yeast. Leave the resulting mixture for fermentation (the temperature should not be lower than 17 ° C). After the fermentation process is completed, you can proceed to distillation. It needs to be done 3-4 times getting vodka highest quality.

Vodka sugar

Ingredients: sugar - 6 kg, yeast - 200 g, water - 30 l, dry currant or cherry branches and / or dry dill. Making vodka: dissolve sugar in warm water and add yeast. Put in a warm place. To get a pleasant smell, you can add branches of currant or cherry, or dry dill. Across. 6-7 days the mash is ready for distillation.

Apple juice vodka

Ingredients: apple juice - 35 l, sugar - 3 kg, yeast - 200 g. Preparation of vodka: chop and grind apples, squeeze out the juice. Add sugar and yeast. Let the mash brew in a warm place, after a week you can proceed to distillation.

Pear vodka

Ingredients: boiled garden pears - 5 buckets, sugar - 2 kg, yeast - 200 g, water - 5 l.
Making vodka: add pears, sugar and yeast to the water. Put in a warm place for a week. After this time, distill the finished mash.

Plum vodka

Ingredients: plums - 3, buckets, sugar - to taste.
Preparation of vodka: mash the plums and leave to ferment for 2 weeks. Water does not need to be added. If sugar is added, then the yield of the product after distillation will be greater.

Grape vodka

Ingredients: grapes, yeast - -100 g, sugar - 5 kg, water - 30 l.
Making vodka: crush the grapes, determine the juice for wine, and add yeast and sugar to the grapes (1 bucket). Dilute in water. Insist 1 week, then overtake.

Halva vodka

Ingredients: halva - 10 kg, water - 15-20 liters. Preparation: dilute the halva in warm water. Infuse the mash for about 8 days, overtake.
To vodka had no odor sunflower oil, add a sprig of mint to it.

Candy vodka

Ingredients: sweets (with filling) - 5 kg, water - 2 buckets.
Preparation: dilute sweets in warm water. Insist 4-5 days, then distill.

Starch vodka

Ingredients: starch - 10 kg, yeast - 500 g, sugar - 1 kg, water - 2 buckets.
Preparation of vodka: pour starch with water and brew like jelly. Then add yeast and sugar. Steep for 3-5 days, then distill.

Vodka made from tomato paste, beer and sugar

Ingredients: tomato paste - 250 g, beer - 1 bottle, sugar - 10 kg, water - 30 l.
Making vodka: pour water over a mixture of tomato paste, beer and sugar. Stir, let ferment in a warm place, then distill the finished mash.

Vodka "Medovukha"

Ingredients: honey - 4 jars of 700 g each (that is, 2800 g of honey), syrup (any) - 3 l, yeast - 300 g, water - 27 d.
Preparation: mix honey, syrup and yeast, add water. Insist in a warm place for about a week, overtake.

Vodka "ready in a day" (method 1)

Ingredients: peas - 1 kg, sugar - 5 kg, yeast - 500 g, fresh milk - 1 l, water - 15 l. Making vodka: mix peas with sugar, add yeast, pour warm water. Add fresh milk. Infuse for a day, then overtake.

Vodka "ready in a day" (method 2)

Ingredients: sugar - 5 kg, yeast - 500 g, medium-sized raw potatoes - 25 pcs., milk - 3 cups, bread - 4 loaves, water - 25 l. Preparation of vodka: mix all the ingredients, add boiled water, mix well. The mixture is fermented for 24 hours. After this time, distill the finished mash.

Vodka "ready in 2 hours"

Ingredients: sugar - 10 kg, yeast - 1 pack, milk - 3 l, water - 3-4 l.
Making vodka: quite unusual. Pour sugar, yeast and milk together with water into the washing machine. Spin for 2 hours, then let stand for a while and start distillation.

Vodka from, grain
Pour 20 liters of hot soft water into a large container and add 8 kg of grain, preferably rye. Mix everything thoroughly and add another 20 liters of hot water, and after a while - the same amount of cold.
Add 100 g of yeast to the resulting mixture and close the container. The fermentation process lasts 3-4 days, after which the mash is distilled.

Potato vodka
First, chop 1 kg of fresh peeled potatoes, and then mash with a rolling pin, put in a container and add boiling water so as to obtain a 20-liter volume. Add 1 kg of rye flour and 50 g of rye straw. After 2 hours, a cloudy precipitate forms in the container. The liquid from the container is carefully drained, and the sediment is again poured with warm water (50 ° C). The mixture is thoroughly mixed. After some time, the liquid is drained, combined with the first drain and left to ferment. The strength of alcohol after distillation of potato mash does not exceed 20%.

Sugar beet vodka
Fill a 10-liter container to the top with chopped beets, pour water over it, cover with a lid, put on fire and boil for 1.5-2 hours. After the specified time, drain the liquid, the so-called beet water, and pour the beets remaining in the container two more times with water and boil. Pour 2 kg of Poltava groats with 5 liters of beetroot water and put in a warm place. After 5 days, add another 15 liters of beetroot water to the mixture. You can start distillation after 2 weeks.

Chokeberry vodka
Crush 1 kg of ripe berries, put in a glass container, pour 10 liters of fresh bread kvass and add 50 g of yeast. Put the mixture in a warm (not lower than 17 ° C) place. After the fermentation process stops, you can start distillation, which is recommended to be repeated 3-4 times.

Everyone knows that vodka is a mixture of water and ethyl (wine) alcohol, the content of which in most cases is 40 volume units. Wine (or ethyl) alcohol - C2H5OH - is an organic compound and is a colorless, burning liquid with a boiling point of 78.30. Alcohol mixes well with water in any ratio. It also dissolves well fats, resins, etc. Wine alcohol is obtained by fermentation of sugary substances or synthetically - as a result of ethylene hydration. To separate impurities (fusel oils) and obtain water-free wine alcohol, various types of its distillation are used.

Vodka is made by distilling certain foodstuffs. For vodka, you need raw materials (and it can be the most diverse), good quality water, as well as sourdough, which is most often used as yeast.

What happens to alcohol when it enters the human body? At first, it “gives off” heat quite intensively, and the person becomes hot. Remember how in the midst of a feast, guests take off their jackets and unbutton their shirt collars. The feeling of heat is stronger in thin and active people than in fat and lazy people. Therefore, in order to dissipate heat evenly throughout the body and improve blood circulation, modern scientists advise doing at least a little physical exercise after a meal accompanied by drinking vodka or other alcohol.

Where does the generated energy go? Part of it leaves our body with sweat, urine and water vapor released during breathing. Approximately 20% goes to the energy supply of the brain, nervous system, and red blood cells. Unfortunately, the energy received during feasts does not nourish muscle tissue. With an excess amount of vodka, a considerable amount of energy can turn into a fat reserve, localized in the liver.

If you use vodka in reasonable doses, then it is an effective protection against cardiovascular diseases. The results of independent studies conducted in different countries lead scientists to the conclusion that mortality from coronary insufficiency is inversely proportional to vodka consumption. This healing effect of vodka has been noticed for a long time, but most scientists and doctors did not openly recognize it against the backdrop of anti-alcohol propaganda. However, in fairness, lovers of excessive consumption of vodka should also be warned: with excess of reasonable doses of alcohol, coronary protection decreases and, conversely, the risk of various diseases of the cardiovascular and other body systems increases. Moderate and regular drinking vodka, according to American doctors, not only heals the cardiovascular system, protects the walls of arteries from atherosclerotic lesions, but also reduces the risk of arthritis.

Back in 1951, American cardiologist Professor White in the list of the most effective medicines for the heart put vodka in second place after nitroglycerin drugs. What is the mechanism of this beneficial effect of vodka? It turned out that vodka makes an impact at two levels: firstly, it helps to lower the content of so-called bad cholesterol in the blood, prevents the deposition of lipids on the walls of blood vessels, reduces blood clotting, and secondly, vodka expands the diameter of the coronary arteries and blocks vascular spasms caused by stressful situations.

Making vodka at home

As already mentioned, for getting vodka you need three components: raw materials, on the basis of which alcohol will be prepared, water and sourdough.

The most useful is vodka made on the basis of cereals - rye, wheat, oats, buckwheat or barley, etc., as well as potatoes and sugar beets. In addition, berries, fruits (especially apples, plums and pears), beer, starch, sugar, honey, halva, jam, molasses and even sweets are used as the basis for vodka. But rye grains are still in the lead, since the grain obtained from them vodka is the best tastes great and doesn't give you a bad hangover.

If you want to get a pleasant, mild-tasting vodka, make high demands on the second necessary component - water. Water hardness for vodka should not exceed 4 mg / eq. For example, in Moscow before the revolution, water intended for making vodka, delivered exclusively from certain, verified places, which were the springs in Mytishchi, in the upper reaches of the Klyazma and the Moscow River.

The third component is no less important. The quality of the prepared vodka also largely depends on it. Previously, rye sourdough was used to make vodka, then brewer's yeast, and later artificially grown yeast cultures began to be used. In the absence of yeast, they can be replaced with ripe hop cones, from which a decoction is prepared, then added to the sourdough.

First step making vodka is to obtain mash, for which all three of the above-mentioned components are combined in certain proportions. Here are some tips that are useful for both beginners and professionals of the “marching art”.

How to know if the mash is ready? To do this, bring a lit match to the container. If the match goes out, then the product is not yet ready. Another way is to taste the mash. Sweetish mash has not yet “reached the standard”. A bitter taste indicates the readiness of the product.
Braga should be infused in wooden or enameled containers.
Quality also depends on temperature. Fermentation should take place in heat. The optimum temperature is considered to be - 50-60 ° C. In the villages, the dishes in which the mash is cooked are usually placed on the stove.
To obtain vodka with a pleasant taste, smell and color, you can put a galangal root in the starter before starting the preparation of the mash. The resulting vodka will be light brown in color, pleasant in taste and smell. For the same purpose, bison grass, a dried sprig of mint, and ripe red pepper can be added to the sourdough.
Never throw away waste. Everything you need to start a new fermentation is added to the used mash. The vodka obtained from such a mash is always of the best quality.

For making vodka the mash that has reached readiness is subjected to distillation. Note that vodka produced by a single distillation, in terms of its quality, is significantly inferior to vodka obtained by triple distillation.

And now we will give recipes for making vodka for every taste, because the basis (raw material) for vodka can be a wide variety of products.

Bread vodka

This is the most quality vodka and perhaps the most popular. Strong enough, it nevertheless has a mild taste. There is no severe hangover after drinking bread vodka.

Ingredients: grain (preferably rye) - 4 kg, yeast - 50 g, water - 30 l.
Preparation of vodka: pour 10 liters of water into a sufficiently capacious container. It should be hot and not hard (remember, water hardness should not exceed 4 mg / eq.). Pour the grain into the water and mix well, then add another 10 liters of the same hot water, and after a while pour in the same amount of cold water. After adding the yeast, close the container and let the mash brew. After 3 days, the finished mash can be distilled.