Re-distillation of moonshine, subject to the correct methodology, removes third-party impurities, improving quality. In the people, the final product is called “double moonshine”. You will have to spend 2-3 hours more time, but in the end you will get a crystal clear, soft, odorless distillate.
Any moonshine, regardless of raw materials, lends itself to secondary distillation. The mash recipe and the chosen distillation technology (moonshine still) do not change. You can even refine a drink that was kicked out much earlier.
Technology for obtaining double moonshine
1. Dilution with water
Before double distillation, the strength is measured, the amount of pure alcohol is determined, for example, 1 liter of 40% contains 400 ml of pure alcohol (this is necessary for the selection of fractions in the third stage), then the moonshine is diluted with cool water to 20%. Distilling a stronger liquid is dangerous, as a high concentration of alcohol vapor can ignite the moonshine still. In addition, strong moonshine has a very strong molecular bond with fusel oils, as a result of which repeated distillation will not give the expected effect.
2. Cleaning
Sugar and cereal moonshine (in some cases) is additionally cleaned with coal, potassium permanganate or in another way. Fruit distillates are usually left unrefined to leave a slight flavor of the original raw material.
If potassium permanganate is chosen, then dilute 40 grams of powder in 3 ml of hot water for a three-liter jar of 300% moonshine, pour the resulting solution into moonshine, mix well and let it brew for 15-20 minutes. Then add a tablespoon of salt and baking soda. After 2 hours, strain the mixture through a cotton-gauze filter.
3. Distillation
It practically does not differ from the first distillation, but it is very important to divide the output into fractions: “heads”, “tails” and “body”. The first 8-12% of the yield from the amount of pure alcohol (determined at the first stage) cannot be drunk, this is a harmful fraction called “heads”, it has an unpleasant odor.
The next 80% is double moonshine, which is what we need. It is collected until the fortress in the jet drops to 45-40%. The last fraction – “tails”, can be used to increase the strength of the next mash, run on a distillation column (there will be pure alcohol) or simply pour it out.
After the second distillation, moonshine of 60-70% is obtained, which does not require additional purification. It remains only to dilute it to a fortress convenient for drinking (40-45%).