Презентация на тему Moonshine

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2. Moonshine made from a fermented mixture of
3. Allow the sprouted corn to dry. Then
4. Then the alcohol is extracted through distillation using a still.
5. Distillation is a method of separating mixtures
6. 1: A heating device 2: Still pot
7. The wash is placed into a cooker.
8. The worm is placed in a
9. The ethanol vaporizes at 173°F, which is
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Moonshine made from a fermented mixture of corn, yeast, sugar, and water.If you are starting with whole corn, you first need to convert the cornstarch into sugar by 'sprouting' the corn. Place the corn in a

MOONSHINEMoonshine is a common name for home-distilled alcohol, especially in places where

Allow the sprouted corn to dry. Then grind it into meal. Alternatively,

Then the alcohol is extracted through distillation using a still.

Distillation is a method of separating mixtures based on differences in their

1: A heating device 2: Still pot 3: Still head 4: Thermometer/Boiling

The wash is placed into a cooker. At the top of the

The worm is placed in a barrel and sealed to the

The ethanol vaporizes at 173°F, which is the target temperature for the

Без каких-нибудь особенных затратСоздан этот самогонный аппарат,А приносит он, друзья, доход,Между прочим,

Слайды презентации

Слайд 2 Moonshine made from a fermented mixture of corn,

Moonshine made from a fermented mixture of corn, yeast, sugar, and

yeast, sugar, and water.
If you are starting with whole

corn, you first need to convert the cornstarch into sugar by 'sprouting' the corn. Place the corn in a container, cover it with warm water, and drape a cloth over the container to prevent contamination and conserve heat. Maintain the setup ~3 days or until the corn has sprouts about 2 inches long.

Слайд 3 Allow the sprouted corn to dry. Then grind

Allow the sprouted corn to dry. Then grind it into meal.

it into meal. Alternatively, start with cornmeal.
Mash or

mush is made by adding boiling water to the corn meal. The mash is kept warm to start the fermentation process. Yeast is added, if available (half pound yeast per 50 gallons of mash, for example), and sugar (variable recipe). With yeast, fermentation takes about 3 days. Without yeast, fermentation could require more than 10 days. The mash is ready to 'run' once it stops bubbling. The mash has been converted into carbonic acid and alcohol. It is called 'wash' or 'beer' or 'sour mash'.

Слайд 4 Then the alcohol is extracted through distillation using

a still.

Слайд 5

Distillation is a method of separating mixtures based

on differences in their volatilities in a boiling liquid

mixture.

Слайд 6 1: A heating device
2: Still pot
3:

1: A heating device 2: Still pot 3: Still head 4:

Still head
4: Thermometer/Boiling point temperature
5: Condenser
6-7:

Cooling water
8: Distillate/receiving flask
9: Vacuum/gas inlet
10: Still receiver
13: Stirrer/heat plate 14: Heating (Oil/sand) bath 16: Cooling bath.

Слайд 7 The wash is placed into a cooker. At

The wash is placed into a cooker. At the top of

the top of the cooker, there is a copper

pipe, or 'arm' that projects to one side and tapers down from a 4-5 inch diameter to the same diameter as the 'worm'

Слайд 8 The worm is placed in a barrel

The worm is placed in a barrel and sealed to

and sealed to the end of the arm. The

barrel is kept full of cold, running water, to condense the alcohol. Water runs in the top of the barrel and out an opening at the bottom. A fire is maintained under the cooker to vaporize the alcohol in the wash.

Слайд 9 The ethanol vaporizes at 173°F, which is the

The ethanol vaporizes at 173°F, which is the target temperature for

target temperature for the mixture. The spirit will rise

to the top of the cooker, enter the arm, and will be cooled to the condensation point in the worm. The resulting liquid is collected at the end of the worm, traditionally into glass jars. This fluid will be translucent, and about the color of dark beer.
The very first liquid contains volatile oil contaminants in addition to alcohol. After that, liquid is collected. The containers of liquid collected from over the wash are called 'singlings'. Liquid collected toward the end of this run is called 'low wine'. Low wine can be collected and returned to the still to be cooked again. The initial collections are higher proof than those collected as the distillation progresses.
The singlings are poured into the cooker and the still is returned to operation.