Moonshine brewing is becoming an increasingly popular activity, since preparing moonshine with your own hands gives you confidence in its quality. Fusel oils contained in moonshine that has only been distilled once are quite toxic, and it is simply necessary to get rid of them. Making a steamer for a moonshine still is not an easy task, but it is quite doable and feasible for lovers of home brewing.

Making a steamer from a can with your own hands

Items needed to create a steamer:

— a three-liter glass jar with a screw-on metal lid;

— 2 fittings with external thread and a pair of nuts;

— rubber gaskets or adhesive sealant resistant to heat;

- drill and drill bit of the required diameter.

Manufacturing process:

1. The fittings are fitted to the lid and the places where the holes will be are marked.
2. Using a drill, holes are made in the lid.
3. We attach the fittings and secure them with nuts, and use heat-resistant glue or silicone to seal.
4. We connect the tube coming from the distillation cube to one hole, and the tube coming from the refrigerator to the second. At this stage, it is important to carefully check the sealing of all joints. Then we wind the jar.

Thus, there are no particular difficulties in creating your own steamer; there are only nuances that should be paid attention to. If you already have a device without a reflux condenser, then it is more economical to make it yourself. If the choice of a moonshine still is only planned in the future, then you can watch it immediately with a steamer.

The effectiveness of the steamer is largely determined by the temperature of the mash. The lower the temperature, the greater the amount of fusel oils will settle in the steamer, but the volume of the finished product at the outlet will be slightly less.

How does a dry steam tank work?

A dry steam tank is also called a reflux condenser, a suction tank or a settling tank, but this does not change its essence. The design of the steamer in a moonshine still is explained by the principle of its operation. The reflux condenser provides the conditions necessary for condensation to form. During this process, a permanent supply of heat is made with fresh portions of steam, as a result of which the ethyl alcohol evaporates again. But for other substances, the supplied temperature is low, so they settle in the container itself, accumulating at the bottom (which is why the container is also called a sump). The second distillation of moonshine with a steamer significantly improves the purity and quality of the output product. It should be remembered that there is about four times less good moonshine than was originally made.

Details of the operation of the steamer:

— the moonshine still produces steam containing, in addition to ethyl alcohol, a variety of harmful impurities;

— upon arrival of steam in a container with the required pressure, a slight decrease in temperature occurs due to the transfer of heat to the walls of the reflux condenser and its subsequent removal to the environment;

— inside the steam chamber, condensate begins to accumulate on the walls, and the steam pressure in the working volume decreases;

— harmful fractions descend to the lower part of the container due to the fact that their boiling point is higher;

- ethyl alcohol continues to boil and, together with steam, leaves the container through another hole;

Alcohol flavoring

Steamer: what is it for and is it needed at all? Despite the fact that the main function of the steamer is to cleanse moonshine from harmful impurities, it also makes it possible to flavor the moonshine. What to put in a steamer for flavor? Here you can indulge your fantasies and personal preferences. The traditional option for flavoring moonshine through a steamer is raisins. It allows you to slightly soften the moonshine and give it a hint of chacha flavor.

Mint leaves and lime peel placed in a steamer will add originality and freshness. Dried apple slices will give the drink an aroma and taste almost equivalent to Calvados.

If you put a bar of real dark chocolate (containing at least 75% cocoa) in a steamer, and then let it brew for a week on oak chips and give it a brownish-golden hue, then not all gourmets will be able to distinguish moonshine from cognac.

Bubbler: what is it and what is it for?

A bubbler is a container where gas or vapor bubbles pass through a liquid, passed through special elements, often represented by perforated pipes. In the bubbler, when the temperature rises, the process of re-evaporation of the liquid occurs, and the area of ​​​​collision between the liquid and vapor plays a huge role.

A bubbler is an element of a multi-stage distillation kit. Most often, such a kit includes 4-6 bubblers. Less than four - you won’t get a high enough quality moonshine, and more than six - it doesn’t make sense, since with an increase in the number of bubblers there is no longer such a significant difference in quality.

Each bubbler is equipped with an inlet tube - lowered to the very bottom, and an outlet tube - cut off under the lid. This is the main difference between the structure of a bubbler and a steam steamer. In the bubbler, the resulting steam almost instantly turns into condensate, when it rises above the cut of the incoming tube, the steam enters and heats it up. Thanks to this, the condensate gradually begins to turn into steam, which goes through the outlet tube into the second bubbler. There this process is repeated, and so on until the steam reaches the refrigerator.

You can often hear the question “A steamer or a bubbler: which is better? However, it is impossible to answer this question truthfully. The fact is that different processes take place in these two devices and they give different effects on moonshine. So, a steamer can add flavor to moonshine, which a bubbler will not do, but a steamer, in turn, cannot increase the strength of moonshine. In principle, increasing the alcohol level at the outlet is the main task of the bubbler.

Steamer and bubbler: why do you need to choose between them? In fact, you don’t have to choose between these two devices. Since they give different effects, it is quite advisable to use them together. The sequential installation of these two devices gives a good result and the output is pure, high-quality, strong moonshine. But it is not always possible to purchase or do both. What exactly is more important is something everyone decides for themselves. Most often, preference is given to a steamer.

Tsarga: what is it and how does it work?

The rectification chamber helps to increase the level of purification, the quality of alcohol, and, in addition, to obtain distillates of increased strength. The separating ability of the drawer depends on its length: the longer, the higher. The drawer looks like a tube with a spiral-prismatic nozzle made of stainless steel, where the process of separating moonshine into fractions of different densities takes place.

In addition to comparing a bubbler and a steam steamer, people are often interested in: “Tsarga or steam steamer: which is better?” As in the case of a bubbler, they have fundamentally different ways of influencing moonshine. In fact, it all depends on how many drawers there are, what kind of steamer is meant and on other nuances.

Sometimes they say that the aroma of a drink can be added by adding something aromatic to the mash, but in reality such an effect cannot be achieved, since it is correct to distill moonshine with a steamer if your goal is to create a full range of aromas.

Advantages of a steamer

Obtaining purified moonshine without fusel oils is why you need a steamer for a moonshine still. In addition, the advantages of a dry steamer include:

— the steamer purifies moonshine using physical rather than chemical reactions, which is more effective;

— there is no need to distill the alcohol again, which is a good time saver;

— the steamer is a kind of preventative against overflowing the mash.

From this article you learned:

— what is a dry steamer;

- why is it needed;

— how the steam tank works;

- differences between steam tank, barbeter and tsarga;

- how to make a steamer with your own hands and from what.

Hi all! I continue to fill out the “Homemade Equipment” section and today I’ll tell you how to make a steamer for a moonshine still with your own hands. I talked about why it is needed and how it works in the article -.

Here I will tell you in detail how to make it from scrap materials without the use of welding, soldering, etc. Making this device is very simple, we will do without diagrams and drawings - everything will be clear from the photo.

It’s probably still worth noting that you can always buy ready-made steamer.

Yes, here's another thing. There are many articles and videos on this topic on the Internet, but some of them use questionable materials - PVC hoses, metal-plastic pipes, and strange sealants. I think it would be useful to remind you that it is necessary to use only food-grade materials that are neutral to alcohol solutions.

Necessary materials

1. Hose fitting with external thread ½"x12 – 2 pcs.
2. Hose fitting with internal thread ½"x12 – 1 pc.
3. Lock nut ½" – 1 pc.
4. Liter jar with metal threaded lid – 1 pc.
5. Silicone hose with a diameter of 12 mm - 10 cm.
6. FUM tape

Manufacturing instructions

1. Just in case, I remind you that steam is supplied from the cube through a fitting with a tube at the end.

1. The steamer must be washed after distillation. This is best done without unscrewing the cap, but by supplying water to one of the pressure fittings. Otherwise, you will have to wind the FUM tape around the can every time. And after 10-15 removals, the cover itself will lose its shape and will have to be replaced.
2. It's okay if the liquid level in the jar is higher than the straw. Steam will pass through the liquid, and the steamer will turn into a bubbler.
3. I use a steamer during the second distillation. I connect it to a silicone hose.

Alternative designs

That's all. Agree, the design is quite simple and does not require large expenses. But when used correctly, it allows you to cut off the tails well, reduce the unpleasant smell of moonshine and increase its strength.

Do you have any comments or questions? Leave them in the comments and we’ll discuss them.

Bye everyone. Dorofeev Pavel.

There are many designs of moonshine stills, but their main difference is the presence or absence of a steam chamber. Experienced winemakers know that without this detail it is impossible to obtain a drink of great strength and a high degree of purification. Why are steamers needed in moonshine stills, and how do they work?

A traditional moonshine still is assembled according to a standard design. The device includes:

• distillation cube;
• connecting tubes;
• steamer;
• fridge.

The main task of the distiller is to evaporate alcohol from the raw material, removing harmful fusel oils. Steamers in moonshine stills are intended for this purpose.

When distilling mash made from beet sugar, eight liters of raw alcohol account for about 400 ml of substances, the presence of which spoils the final product. Distillers who have been making moonshine for many years have no doubt whether a steamer is needed in the apparatus for distilling mash. Without this detail, most of the fusel oils will remain in the drink.

The steam steamer, or as it is also called, a reflux condenser, is located between the working container in which the mash is heated and the refrigerator where the vapors condense. Essentially, it performs the same functions as a distiller, that is, it captures and condenses vapors. The main function of the steamer is to separate fusel oils, or “tails” as professionals call them.

In addition, the steam chamber serves as an intermediate chamber that protects raw alcohol from the ingress of mash particles, which makes the moonshine cloudy and gives it an unpleasant odor. Since part of the evaporating water is also retained by the steamer, the finished product acquires a higher strength than when distilled in an apparatus consisting only of a still and a refrigerator.

Steam tank design

The principle of operation of a reflux condenser is no different from that of a refrigerator. But in it, cooling occurs due to air, so the condensation process does not occur as intensely. The simplest steamer is a hermetically sealed container with inlet and outlet tubes through which the steam generated when the mash boils passes. For more thorough cleaning, it is necessary that the gas passes through the resulting condensate. For this purpose, the supply tube is extended so that it reaches almost to the bottom of the container.

Principle of operation

During fermentation, not only ethyl alcohol is formed in the feedstock, but also methanol, acetone, and fusel oils. In addition to the fact that such impurities can spoil the taste of the finished alcohol, their increased concentration can lead to poisoning. Using a steamer allows you to get rid of fusel oils, the boiling point of which is higher than that of alcohol.

The operation of a reflux condenser is based on the physical process of condensation. The temperature in the jug is maintained by the flow of hot vapors. When a liquid in the form of a gas enters a steam chamber, the temperature in which is lower than in the distillation cube, harmful substances are the first to condense. The liquid flows down the walls, accumulating in the reflux condenser tank. The lighter alcohol fraction evaporates and moves further to the refrigerator.

Pros and cons of using a steamer

As already mentioned, the process of distilling mash can be carried out using a device consisting of two elements, a distillation cube and a refrigerator. But to produce a product of high purity and high strength, one or more reflux condensers are used. With their help, it is possible to eliminate a significant amount of fusel oils and increase the strength of the drink by 10–15 degrees. The moonshine turns out transparent, since the jug prevents splashes from entering when the mixture boils.

Distillers use a steamer to flavor the final product. To give a pleasant smell to alcohol, you can add the following to the dephlegmator container:

• fruit zest;
• spices (cinnamon, anise, vanilla, cloves);
• herbs (mint, oregano, fennel, thyme);
• dried fruits or fresh fruits;
• currant leaves;
• ginger roots.

The advantage of this method of refining the drink is that moonshine only acquires the smell, but its color and taste remain the same.

There are practically no downsides to a dry steamer. It does not affect the distillation speed in any way. However, its use does not eliminate the need for secondary fractional distillation. This is the only way to obtain a truly pure product. The efficiency of condensation of the resulting vapors in the reflux condenser is low. In the absence of external cooling, the walls of the vessel quickly heat up, which reduces the efficiency of the vapor condensation process.

How to make a steamer with your own hands?

Moonshine stills, which include jugs, are quite expensive. Of course, a high-quality branded model will last for many years, but if you don’t want to spend extra money, you can build a reflux condenser yourself using available materials. An ordinary jar with a screw cap, with a volume of one to three liters, will serve as a container for collecting the distillate.

To make a steamer, you will also need the following materials and tools:

• PVC hoses - 2 pcs.;
• fittings with external thread - 2 pcs.;
• nuts - 2 pcs.;
• drill;
• marker;
• moisture resistant sealant.

The diameter of the fittings must match the size of the hoses.

Holes are marked on the metal cover with a marker, the size of which depends on the diameter of the fitting. Using a drill, drill holes, the edges of which are cleaned. The fittings are fixed with nuts, the joints are sealed inside and outside. A tube is connected to the inside of the pipe, the length of which should be slightly less than the height of the can. After screwing the lid, the container is connected to the distillation cube and the refrigerator. The volume of the steamer varies depending on the amount of mash distilled. Since the lids are standard, one fixture can be used for different sized jars.

How necessary it is is up to the distiller himself to decide. However, those who want to get a drink of sufficient purity and strength, and also experiment with flavors, will like this improvement.

Trying to improve existing equipment or selecting new ones to purchase, the distiller strives for model perfection. After all, obtaining a clean and tasty product is a matter of honor.

Today, the favorites are a moonshine still with a steamer and a bubbler, which meets the hopes of zealous owners. This model is inexpensive, and it’s easy to make it yourself from scratch, or to improve an existing device (see also: types of moonshine stills).

Why is there a steamer in the apparatus?

Most industrially manufactured distillers come complete with a steamer. It is a metal cylinder or glass jar.

Two holes are made in the upper part (lid) and tubes are connected. Through the inlet, alcohol vapor enters the interior, where it is partially cooled. Heavy fractions, turning into liquid, flow down. This module has several purposes:

• protects against splashes and foam getting into the coil, which can clog it and lead to an explosion;
• partially cleans moonshine from impurities: in the container the vapors are cooled and fusel oils flow down, turning into foul-smelling phlegm;
• can be used to flavor the drink during distillation. The function is only available with a dismountable module.

Peculiarities. The operation of a steam steamer is based on the difference in boiling temperatures and only heavy fractions settle in it, the boiling point of which is higher than that of ethyl alcohol.

For ethers, methyl alcohol, etc. compounds have a lower boiling point, they evaporate earlier than ethylene, so the head fractions (10% of the total amount of alcohol) must be selected separately.

Then remove the formed phlegm from the steamer; in the case of a jar, replace the jar with a clean one.

What is the bubbler used for?

Another name for this module iswet steamer . The essence of its work is that alcohol vapor passes through a layer of liquid, while the alcohol becomes stronger, since water is also lost with the liquid.

The design difference between a bubbler and a steam steamer is the presence of a long tube at the inlet fitting, which does not reach the bottom of the can by 0.4-0.6 cm. Bubbler needed:

• to strengthen the resulting moonshine;
• with several bubblers connected in series (4-10 or more), alcohol with a strength above 90° is obtained;
• partially cleans moonshine from heavy fractions;
• give a chance aromatization during the haul.

The essence of the process: alcohol vapors entering the bubbler turn into drops, which soon block the opening of the tube, and then the vapors pass through the liquid. In this case, “gurgling” and a gradual increase in the amount of the liquid fraction are observed.

Many moonshiners initially pour a little water into the bottom of the jar so that bubbling begins without a time delay. And a concentrated decoction of herbs, spices, etc. is added to the last jar. for flavoring.

DIY steamer and bubbler

Making both a steamer and a bubbler yourself is easier than it might seem at first glance. For this you will need:

• at least 2 jars with a capacity of 0.5 to 2 liters with screw caps. But, as stated above, bubblers can be added at your discretion;
• screw caps according to the number of cans;
• fittings – 2 for each cover;
• silicone tube suitable for fittings - for connections between cans and trimmings for adding to fittings (inside the can) at the entrance to the bubblers. The inner tube may be made of metal;
• drill;
• silicone gaskets for tight connections;
• epoxy glue or cold welding (optional).

Stages of creating modules:

• Make two holes for fittings in each cover.
• Place silicone gaskets and secure the fittings on the cans. To ensure a tight seal, seal with epoxy or cold weld. Give it time to dry.
• For wet steamers, add a hose or tube from the inside, maintaining the tolerance: 0.4-0.6 mm before reaching the bottom of the jar.

• Connect the structure together in series, not forgetting that the long tube in the bubbler is intended to introduce vapor into the jar, and the short fitting is intended to exit to another jar or refrigerator.

Important. First you need to install a steam chamber (the first from the cube). It will hold back the splash, if it happens, and clean up the alcohol vapor a little before it enters the bubbler.

There are devices in which the distillation cube and the refrigerator (option: steam chamber) are connected by welding, that is, the connections are non-separable. But even in this case, we can solve the problem: saw the connecting tubes in half, and put silicone tubes on the resulting “stumps”. They are safe, resistant to high temperatures and will provide the necessary flexibility and tightness of connections.

Attention. Based on the thickness of the pipes to be cut, select the thickness of the silicone hoses and fittings for the lids of the cans.

Considering that the head fractions have a boiling point lower than that of ethyl alcohol, they will “slip” through the liquid and end up in the final product.

Not only nullifying your efforts, but also making the resulting alcohol even more “dirty” in terms of fusel than with conventional distillation. Therefore, it is imperative to select them. The steamer will only partially help with this.

It’s good if you are remaking a device with a ready-made stainless steel steamer with a tap at the bottom.

By providing a “bypass” of the bubblers to select the heads using a direct connection of the steam steamer to the refrigerator (you will need two tee taps and a piece of silicone tube), you can fully select the poisonous “heads”, and then remove the smelly phlegm by opening the faucet on the steam steamer. And continue the selection of the “body” with bubblers.

Advantages of a moonshine still with steamer and bubbler

The device, among the canopies of which there is a steamer and a bubbler (or several) has a number of advantages:

• Getting strong, and with correct distillation – and pure moonshine/alcohol with a strength of 90-94°.
• Ease of making modules yourself.
• Possibility to add or exclude several cans to the system.
• Devices of this type are commercially available and cost several times less than distillation columns.

Review of popular models

Among the devices with a steam steamer and bubbler, the line “Ivanovich " Let's look at several types of installations from this manufacturer:

• BBT (13 liter cube) with two cans for steamers or a steamer/bubbler. Price – 4800.
• BBTF with a 13-liter distillation cube and three steamers - lids for glass jars. If two of them are turned into bubblers (by placing a piece of silicone hose on the inlet fittings), you will get a good unit for strong moonshine. Cost – 8400 rubles per cube for all types of stoves, including induction. If you use gas, then buy the same device, but 500 rubles cheaper.
• OBTF with Ten (cubes 13, 20, 35, 50 liters). Stainless steel steamer, bubbler – glass jar. Cost from 7800 to 13400 rubles.

Attention. Please read the description before ordering. Many stills from Ivanych are only suitable for gas stoves.

Every alcoholic drink begins with a distillate, which is produced by the passage of steam through a moonshine still. Today, the variety of moonshine designs amazes the human consciousness, and moonshine units are being supplemented with ever new details. The final result becomes better, eliminating fusel oils, resins, methanol, etc. Namely, the distillate is cleaned by a reflux condenser for a moonshine still, or simply a steamer.

The purpose of a steamer in a moonshine still, and how it works

The diagram of a moonshine still with a steam chamber makes it clear that the reflux condenser was invented by man for maximum purification of the distillate. Fusel oils negatively affect human health, and resins and other malignant fermentation products can lead to serious illnesses. A moonshine still with a reflux condenser solves this problem. In addition, the steamer allows you to prevent excess mash from entering the refrigerator and distillate, which can enter the steam tube during high boiling. Yes, a moonshine still with a steamer and equipped with a bubbler can work without them, but if you need a high-quality product on the basis of which you can make first-class whiskey, cognac, or rum, you simply cannot do without a reflux condenser.

It is not difficult to make a steamer for a moonshine still, or this device can be purchased complete with the rest of the unit. Drawings and practice show that the cleaning device is installed immediately after the mash tank, connected to it with a steam pipe on one side. Another steam tube is attached to the other, directing purified steam to the refrigerator. Using this technology, the highest quality distillate can be produced.

Why do you need a steamer in a moonshine still - clear advantages

If, as an example, we consider a reflux condenser created by professionals for an industrial scale, the design will have many advantages, even if it is a homemade sump:

• The manufacture of a settling tank and its subsequent use guarantees, through a physical reaction, high-quality purification of the distillate - today this is the most effective method of obtaining a quality product. At the same time, you can put soda, activated carbon, and other auxiliary means of cleaning the product in the steamer. This method is much more effective than straining the made moonshine and settling it using potassium permanganate or the same coal.
• No secondary distillation required. If there is a settling tank and other auxiliary equipment, re-distillation of the distillate is not necessary. Of course, to fully guarantee the production of pure moonshine, you can perform this process, but you can make good moonshine, if the unit is equipped with a sump, by single distillation.
• Excess mash remains in the reflux condenser.
• A moonshine still with a collapsible steamer is a simpler design than a unit without such a device.

The principle of operation of the steam steamer

When a tank of mash is on fire and then boils, massive evaporation of alcohol and other less useful fermentation elements occurs. Fusel oils, resins, acids, methyl alcohol evaporate first, at a temperature of 60-90 degrees Celsius. Once in the moonshine still (steam chamber), condensation of all harmful substances occurs, because ethyl alcohol requires a lower temperature to return to a liquid state. Harmful vapors are unsuitable for any use, and after the completion of the moonshine session, the contents of the reflux condenser, which in most cases is a simple jar, are disposed of. Such a liquid does not have alcohol levels, in fact, it is water, which is eliminated as unnecessary.

Also, fusel oils negatively affect the taste of the drink, filling the distillate with unpleasant odors and a nasty aftertaste.

Many people struggle with this problem, making their own cleaning methods, infusing the distillate with activated carbon, potassium permanganate, soda, using many devices. This gives a certain effect, although when you combine the settling of moonshine with the use of a steamer, the benefits will be much greater.

What does a steamer consist of?

The design of the sump is very simple - the main thing is the empty space in the container where negative substances will remain. You can make a steamer for a moonshine still, or you can purchase a ready-made device at retail outlets specializing in the sale of moonshine equipment.

If it’s easier for you to create everything yourself, then the question “how to make a steamer” will not become an issue. A glass jar with a lid, with a volume of at least one liter, is suitable. It is necessary to make two holes on the sides of the lid for steam pipes. One tube is connected to the mash tank, the second to the refrigerator. In this case, the tube from the tank should drop a little lower in the jar.

On the other hand, the volume of the steamer depends on the amount of mash and the duration of the process. The main condition of the design is tightness, otherwise steam will leak into the outside world, which will significantly reduce the amount of product obtained. It is highly not recommended to drain containers with fusel oils during the distillation process, so the volume of the container should be sufficient. If the situation still requires cleaning the steamer, you will need to turn off the heat, wait until the mash stops boiling, disassemble the structure, drain the liquid, wash the jar, reconnect it, and only then start the process again. Professional moonshiners often practice a design with three reflux condensers, or even four. Ethyl steam does not have time to cool, instantly passing all the way to the refrigerator, but fusel, resins, acids and other mixtures in the steam tank condense and remain.

If you don’t have time to create a design consisting of three levels of purification of moonshine steam, you can purchase a ready-made version, the design of which consists of:

• Volumetric container, where the condensation process occurs;
• Two tubes, enclosed in absolute tightness, mounted on fittings. Is there a need for a fitting receiving “dirty” steam at a depth of 10 - 15 centimeters lower than its counterpart? Of course, it is necessary to create steam pressure with subsequent pushing further towards the refrigerator;
• Small fastening elements that guarantee the tightness of the steam chamber and good quality moonshine.

Industrial moonshine equipment is made of stainless steel or copper. And, often it can be an electric moonshine still equipped with a distillation column. If you are new to this business, purchasing a moonshine brewing machine is your option. If you have a good understanding of the process of moonshine brewing, and have been doing it for a long time, then you understand perfectly well why you need a steamer, and how to make it from three or more containers.

Conclusion

In this article we examined the role of the steam tank, its design and purpose. It is important to understand that it does not matter how many cans the design contains - 3, 4 or 5, and is made with your own hands, using spare parts purchased with personal funds, or whether it is a professional factory device. In both cases, the functions of the device are the same.

If you want to saturate the distillate with a pleasant taste and aroma, in the steamer, in addition to activated carbon, soda or manganese, you can place sweet fruits, herbs, and other interesting products that will saturate the alcohol vapor with freshness and vitamins.

The right technology will allow you to obtain a distillate that is in no way inferior and in many ways superior to store-bought analogues. If you follow the recipe and infuse the moonshine in an oak barrel, you can get aromatic whiskey, aged cognac, or delicious rum of the highest quality!

In any business, experience is necessary to fully master the skill. Moonshine brewing is no exception; a truly high-quality product can only be obtained after hundreds of preparations, trying out all sorts of options and developing your own recipe. You shouldn’t put too much emphasis on finished products. But it won’t hurt to find out what a steamer is in a moonshine still, what it’s for, and how this item affects the quality of alcohol.

Moonshine consumption culture

Most people associate moonshine with:

• With the village.
• With poverty.
• With alcoholism.
• With prohibition.
• With the impossibility of getting any other alcohol.

The image of the drink was spoiled by the second half of the twentieth century, before that the use of this type of alcohol was not considered something shameful. Moonshine can be found not only in many literary works, you can also come across it on the canvases of famous artists. A small part of a common culture that fit harmoniously into the picture of the world.

But today, when you can buy any alcohol you like in a store, you would have the means. There is no shortage, no one is even going to think about introducing bans and other restrictions. But, despite such diversity, moonshine is experiencing a certain rise. The secret is simple - everything made with your own hands is always better than ready-made purchased products.

Do you need a steamer?

While preparing alcohol, you can experiment with the taste and quality of the finished drink. Everything depends not only on the skill of the cook, but also on the quality of the equipment used. You can use a moonshine still without any additional accessories, the “basic kit”. And you can expand it a little:

It turns out that one simple device immediately adds a whole range of benefits. Not only can you get better quality moonshine, purified from all impurities, but with a steamer it’s easy to reduce the time it takes to make moonshine.

For those who value their time highly and prefer to do everything at the highest level, a steamer will be an ideal addition to a home moonshine still.

How to make a steamer?

Manufacturing of additional devices in the form steamer will not take too much time and effort:

1. The steamer is a hermetically sealed cylinder.
2. Two tubes are connected to the container, to the tank and to the cooler.
3. Due to the different boiling temperatures of the impurities, almost all of them remain at the bottom of the sealed cylinder after condensation of the steam passing through the tubes.

The main problem that may arise when creating a steam tank is the tightness of the container itself. An ordinary jar with a metal lid will help you get out of this situation:

• Remove the cover and make two holes in it for the tubes.
• Insert them inside and secure with nuts.
• Process the entire simple structure with cold welding.
• Connect the steamer to the moonshine still.

The quality of a handicraft product can be improved if you have it at hand fittings. With their help it is much more convenient and reliable to secure the tubes.

It would seem that, it’s much easier and faster to order a steamer online and not rack your brains over its manufacture. But here you may encounter a couple of unforeseen problems:

• The cost of the accessory may surprise you.
• Delivery rarely takes 2-3 business days.

Apparatus with two steam chambers

Now moonshine stills have appeared on sale, with two steam chambers at once. Before purchasing, you should figure out whether such an improvement is rational? The main emphasis is on the fact that with two such “cleaning mechanisms”, the second distillation need not be done. But this is not entirely true.

Alcohol will indeed have normal taste and your head will not start to hurt after a couple of glasses. At the exit, the moonshiner will not get fusel, but still a product not the highest level of quality.

To get rid of all impurities, it is necessary to distill the alcohol at least twice; this rule cannot be neglected:

1. The impurities contain fusel oils, which provide the “lion’s share” of the negative effect.
2. Controversy over this component has not subsided for more than a century. Some argue that this is an indispensable part of any alcohol.
3. In fact, all fusel oils are toxic and truly dangerous to the body. The harm from alcohol can be increased several times.

Every time after preparing moonshine, sediment will accumulate at the bottom of the steamer. This is all the “bad” that every cook struggles with. Do not even think about consuming the resulting mixture or simply using it in any way.

Harm from alcohol abuse

Drinking alcohol has a lasting impact on a person. Not only does it affect his body and physical abilities, but ethyl alcohol also changes his moral character. But we are talking about regular abuse; minimal doses without traceable regularity will not cause serious harm.

But constantly drinking, an alcoholic:

1. Places additional stress on the liver and its disinfection system.
2. He passes judgment on his own pancreas.
3. Irritates the walls of the stomach, increasing the risk of developing gastritis and ulcers.
4. Increases vascular tone, narrowing their lumen and increasing blood pressure.
5. It disrupts blood circulation throughout the body, in every organ.
6. Reduces the speed of nerve impulses, and, consequently, the speed of thinking.

Why do you need a steamer?

It is difficult to exaggerate the usefulness of the dry steamer for alcohol production:

• Provides effective filtration of all impurities.
• Significantly reduces the level of fusel oils.
• Improves the taste of the finished product.
• Relieves many of the consequences of drinking alcohol, in particular headaches after 100 ml of moonshine.

The division itself into " harmful" And " useful» components based on their different boiling points. Fusel oils boil at lower temperatures, so they are the ones that are primarily released with steam, entering through tubes into a closed cylinder and settling at its bottom due to condensation effect . Ordinary physics, nothing supernatural.

Still, this is an irreplaceable thing, a steamer in a moonshine still. Only an experienced lover of making homemade alcohol knows why such an accessory is needed. By the way, there is nothing wrong with a passion for cooking; it is not customary in society to blame cooks for enjoying the process of cooking. Why should it be any different with alcohol?

Video about steamers

In this video, technologist Anton will tell you whether a steamer is needed in a moonshine still and what purposes it serves, what functions it performs:

One of the most important stages of preparing high-quality moonshine is cleaning. It is at this stage that fusel impurities and harmful additives that affect the taste and smell of the drink are removed from the alcohol raw material. If you do not separate the fusel, the moonshine will get a specific taste, and the person who drinks it will get an aftertaste, a severe hangover, and even poisoning of the body. We can safely say that it is simply impossible to get good strong drinks without purification.

3 important functions of a steam settling tank

It is used to distill and immediately clean the mash. This small device performs several important functions at once:

Reduces the concentration of fusel and impurities in ready-made strong drinks.

Serves as a “damper”, which, during high boiling, prevents the mash from entering the finished alcohol.

It is also used for flavoring prepared drinks.

The last function is not possible in every steam tank, but only in a collapsible one. The collapsible version of the steam sump is a more technical design, which is additionally equipped with an opening lid and a drain valve at the bottom. A collapsible sump can be made of metal and glass. The first option is considered more durable and reliable, although the glass sump also lasts a long time.

What processes take place in a settling tank?

A moonshine still with a steamer operates on mash, which is brought to a boil and the alcohol evaporates. Along with this alcohol, harmful fusel oils begin to be released from the raw materials. All this air suspension enters the steam chamber, where separation occurs - fusel impurities condense, and the alcohol vapor passes further through the tube and cools.

The fusel oils are then drained from the settling tank and the apparatus is again ready for distillation. If, then the draining is done directly during the work process, as is the aromatization of alcohol vapors.

Moonshine still without steamer - are there such things?

Devices made on the basis of a distillation column are not equipped with steam steamers. This is a completely different design type of moonshine stills, where the purification of moonshine occurs according to a different principle, using a special mesh. In devices with a distillation column, you can prepare strong (up to 80% alcohol), pure drinks, in which the content of fusel is reduced to a minimum.

In addition, home-made distillers are not equipped with dry steamers. As a rule, in this case, the purification of moonshine is carried out in several stages, filtering with activated carbon, soda or other absorbents. The quality of the resulting drinks directly depends on the number of filtration stages.

One, two, three - how many settling tanks can there be?

In many factory devices, there is one steam chamber in the moonshine still. What are the second and third ones for? Are they so important? They are used for better cleaning quality and, of course, for flavoring strong drinks. So, in the apparatus “” there are three settling tanks made of glass. With their help, fusel oils are separated, and the drink is immediately flavored. Aromatic components are placed in one of the steamers to produce liqueurs, homemade cognac, grappa, and tequila. Everything happens right in the process - both the purification of alcohol vapors and their aromatization.

This is a necessity for those who want to receive high-quality strong alcoholic drinks without spending a lot of time and effort on their production.

A moonshine still has several important parts, without which it cannot function, but there are also parts that are not included in the basic package. Among them is a steamer. Therefore, those who are faced with moonshine brewing for the first time are asking the question: why is a steamer needed in a moonshine still and is it needed at all?

The principle of operation of the steam steamer

First, it is worth noting that the device will function even without a steamer, and you can drink such moonshine, but the use of this part is advisable. This design affects the quality of the final product, as well as the taste of moonshine. The operating principle of the steamer is simple and is based on physical phenomena, as well as on the properties of the components of the mash.

Operating principle of the module

The mash initially contains a large amount of not only ethyl alcohol, for which the process takes place, but also fusel, harmful substances and unnecessary ballast. Fusel oils, evaporating during the distillation process, enter the final product and worsen its taste and physical qualities. It is very easy to get poisoned by such a substance. Therefore, to reduce the amount of fusel oils, moonshine must be distilled several more times so that the substances evaporate. This process takes extra time, and moonshine becomes labor-intensive. Therefore, in order to facilitate and also shorten several stages of distillation, they came up with a steamer device.

This part is located in the apparatus between the distillation tank and the cooling coil. The steam chamber is connected by tubes on both sides; it is a closed, sealed container through which steam moves. The principle of operation of the steam steamer is that all vapors are condensed in the device, and then ethyl alcohol re-boils, after which priority condensation of heavy-boiling fractions occurs. As a result, fusel oils settle on the walls of the device. This is why you need a steamer.

If you use this device, you should know that its efficiency is comparable to double distillation without a steamer in the apparatus. And with it, the costs of time and labor are reduced. And the mash does not end up in the finished moonshine. If the device has a steam chamber, the main thing is to install the inlet tube below the outlet tube.

After the moonshine has been made, a small amount of condensate, which has turned into liquid, collects in the device. For example, three liters of finished moonshine will contain about 150 milliliters of fusel. It will have the appearance of ordinary water with the smell of black bread, enhanced several times. You should not drink it; poisoning with concentrated fusel oils can even lead to death.