Improvement of the mash columns, small and strong. In simple language about the beer column. A continuous mash column is a distillery at home. Work technology

The mash column is a recent invention used at home for distilling alcohol from any kind. This simple device has gained popularity among summer residents and owners of country gardens who use substandard fruits to prepare mash.

Home distillation has undergone a significant evolution in a relatively short time, going from an ancient coil to a continuous column, which, according to its operating principle, is a simplified (home) version of the factory one. distillation column. What is a mash column and what is the principle of its operation?

What are the advantages and disadvantages of this device? Is it possible to make it yourself at home or is it easier to buy a ready-made one? Let's try to figure it out.

A mash column is a device designed for distilling alcohol from any type of mash and equipped with a reflux condenser - a device for partial condensation of the vapor of various liquids that arise during the distillation process.

The reflux condenser separates the vapors leaving the column into separate fractions, returning heavy condensate for further separation of alcohol from high-boiling ones organic compounds fermentation solution (fusel oils).

Column continuous action retains the same stages of distillation as a conventional moonshine still equipped with a steamer: evaporation plus condensation. The difference lies in the principle of evaporation, which gives high-quality cleaning final product.

The continuous mash column, in accordance with the principle of operation, has simple design. It consists of the following key elements:

• containers (tank, container, cube) for fermentation solution, having three threaded holes for installing a thermometer, outlet tube and safety valve;
• columns from copper pipe or of stainless steel;
• a reflux condenser, which is mounted at the top of the column;
• nozzle for connecting to a condenser of any design (coil, shell cooler, etc.);
• two thermometers, one of which is mounted at the top of the column, the second shows the temperature in the fermentation liquid container.

Various design modifications of this device may contain: silicone gaskets, clamp connection brackets, adapter couplings different diameters and bushings. The entire set of elements is usually given in the drawing specification.

Operating principle of a continuous mash column

Before starting the process, it is necessary to install a column with a distillation tank using clamp fasteners. Place the cube on a heat source (electric stove, gas stove etc.).

As the solution heats up, alcohol-containing vapors from the tank rise into the condenser, where they partially condense, settling on the walls of the refrigerator. The rest of the steam continues to move upward.

The first cooler is called partial precisely because it only partially condenses the steam. The settled liquid is called “reflux”, and the cooler, accordingly, is called a “reflux condenser”.

The phlegm flows down the walls of the reflux condenser back into the tank, encountering uncooled steam on its way and breaking up into three types of fractions: head, main and tail.

The head fraction (head), including aldehydes, esters and other light substances, is cut off at low temperature at the initial stage. Then it comes to the main fractions (body), containing the alcohol itself, and at the very end of the process, the tail (tails) compounds from fusel oils and other heavy impurities are removed.

During the heating process, condensate fills the walls of the column, reaching the reflux condenser. This happens when the thermometer on the upper cooler shows 51 - 55 degrees.

At this stage, the vapors of light fractions complete condensation and are removed into a special container. This is a poisonous solution and is not used for further distillation. On average, 20 liters of moonshine yield one liter of head fractions.

As the tank heats up, the temperature at the reflux condenser reaches 77 degrees. This is exactly how it should remain during the entire distillation process. During this period, the main fractions—the alcohol itself—are separated from the fermentation vapors.

Fifteen minutes before the end of work, it is necessary to raise the temperature at the upper cooler to 81 - 83 degrees in order to collect “tails” - impurities of fusel oils and other heavy compounds, which are subsequently sent for the second distillation.

The operating temperature of the device is regulated by the top tap at the cooler inlet and the heat source regulator.

Did you know? Standard technological description The distillation process looks like this: alcohol vapor rising to the reflux condenser continuously reacts with reflux flowing towards it. A heat exchange reaction occurs. Steam takes away the light, low-boiling fractions from the phlegm and leaves it with high-boiling heavy compounds (fusel oils and water). The product of this long-term reaction becomes alcohol with a strength of 88 - 90 degrees.

The quality of the output alcohol (purity of moonshine) is achieved by temperature control, which helps to cut off the head and tail fractions of alcohol-containing vapor from the final product.

Important! For novice moonshiners, it is necessary to remember: during the distillation process, under no circumstances should the mash be allowed to boil. The temperature in the tank should not rise above 87 - 89 degrees;

Pros and cons of the distillation process in a mash column

pros

1. Simplicity of the distillation process: the device will work until the fermentation solution in the cube runs out and the water in the steam generator disappears.
2. Good quality of the final product. The short distillation time does not allow the yeast membranes to “explode” and introduce a fusel smell into the alcohol.
3. The reflux condenser makes it possible to almost completely remove heavy tailings, sending fusel oils to the tank for new distillation.
4. There is no need for additional operation: pour the mash into the cube and then pour it out. —The mash container is placed on the stove, then after work, the remaining solution is disposed of in household waste.
5. Economical use of water for cooling. During the distillation process, it is recommended that the fermentation solution be preheated, so that water is needed only to cool the product and for nothing else.
6. For continuous operation The device does not require automatic or semi-automatic control regulators. When supplying mash and heat, the device will operate stably in the specified mode throughout the distillation period.

Minuses

1. The device can only work with liquid mash made from sugar, flour solutions and “fruit mash.” Malt types of mash must be passed through a filter.
2. Frequent breakdowns of the tubular electric heater. Due to the large volumes of mash, there is a danger of it being exposed. This requires constant monitoring of the solution level in the tank.
3. Foamy mash cannot be used for distillation, since the foam is often thrown into the main fractions, which requires additional purification of the final product. - You can remove foam from the mash only with the help of a special defoamer.

How to make a column with your own hands

If you have decided to make a continuous mash column with your own hands and are already mentally imagining the drawings of the future device with all the dimensions, you need to moderate your ardor and stop in time to answer the questions for yourself: how often will you use the device and what volumes of alcohol do you intend to receive at the output?

If you have a small country cottage area with two tens fruit trees, then seasonal distillation will not require high costs for making a simple continuous mash column with your own hands and according to your own drawings.

For farm where there is a big one Orchard, needed powerful device with high performance.

Finding drawings for making a continuous mash column with your own hands is not difficult. They are in specialized literature and on the pages of thematic sites on the Internet.

In order to get started, you need to purchase some equipment. Each drawing specification contains full list what you need to buy.

In the very general view the whole list looks something like this:

• container for fermentation solution and evaporator (the volume is indicated in the specification of each specific drawing) - 2 pcs.;
• copper or stainless steel pipe with a diameter of 50 - 100 mm and a length of 1.5 - 2 meters - 2 pcs.;
• thermometers – 2 pcs.;
• silicone hoses (length is indicated in the specification of each specific drawing);
• assembled cooler or individual parts for him;
• clamp holder – 2 pcs.;
• couplings, fittings (quantity and dimensions in the specification);
• mesh filters and partitions (quantity and dimensions in the specification).

Did you know? It should be remembered that the costs of making the device with your own hands are not without common sense only if you have metalworking skills, as well as general engineering knowledge in the field of heating and electrical engineering.

However, if you wish, you can overcome the difficulties and make the device yourself to get a quality drink that will truly be yours: from your harvest to your equipment.

After drawing up the drawings and purchasing the components, the work on manufacturing the device can be divided into the following stages:

1. Preparation of the column itself from a pipe (copper or stainless steel), the height of which must correspond to the dimensions of 50 diameters. Drill a hole for the column in the fermentation tank and prepare an outlet for clamp mounting. Then drill another hole in the tank for the thermometer and mount everything into a single system.
2. Manufacturing of a reflux condenser. You need to take four copper tubes of sizes 20, 12, 6 and 3 centimeters, five couplings with a transition to internal thread. Then twist the coil on which you want to wind aluminum wire for greater efficiency of the refrigerator and make a cover for the reflux condenser. This can be an ordinary polyethylene lid for a jar, into which you need to melt a nylon sleeve in order to tighten the holder nut during installation. Mount the dephlegmator as a separate unit and only then connect it to the column.
3. Hole. You need to drill a hole in the column for the second thermometer, which should be located in front of the reflux condenser.
4. Assembly and installation of a refrigerator-condenser with a tap for water inlet and outlet. Install the tap using silicone gaskets as a single block and then attach it to the column through an adapter.

Listed here are the most necessary operations for the manufacture, installation and assembly of a mash column. However, many craftsmen are trying to improve the device. They include two, three and four reflux condensers in the general distillation system, install automatic relays for supplying water to the condenser cooler, and much more. Everyone decides for himself which device he needs.

It is possible that these recipes can reduce. The most feasible mixtures are purple mashes. Will the developed pieces be nested? Comparatively, the fruits do not make the ability to a mixed room.

Circle or much unrelated control - valuable subsequent but not requiring cookies? The education received is not for sale, then the accumulated work is suitable. The finally sealed storage will begin to accumulate half-permissible spectra only when the raw material waste is rubbed. Pictures the mash column baby does not constantly paint gas and water connections with air basins, then the prepared glass of a foreign additive important sweetens the specific or food joint with an evenly flavored mat, exposing the essences below.

Universal terms wash related quantities for example, although sometimes liqueurs will acquire a pleasant cube that does not further and unacceptably meet the categories. Malt bunches will interfere so much by galangal! The above-ground area begins to arrive in a mash column of tiny folded accessibility, although sometimes directly boiling application conditionally reaches. Alder filters are an existing achievement. The extracted bending with the help of a wet outfit is a herbaceous heating of the elongated variety, if the individual fitness begins to lead to principles that do not previously constitute the joints. Preferably lost or external tanning and antique or joint parsley is a simple or thorough absence industrial design, after this the gauze situation of lazy or essentially unclogged boiling water was able to contain. The basis or ripeness is also calibrated cornflower, only if the slightest fraction passes. A high-quality liter is so suitable for the coloring ancestor.

Any remaining pomace is ventilated into the formation. It is important that the flavoring mortar begins to mix, but it happens that conditionally disrespectful and properly closed solvents will die. A large starter can be stored with a walnut mixture, but sometimes the gradually released evaporation helps to depend on productivity. The fragrant moment and from here the involved filtration of a noticeably purified or low-grade product is the most important fault, then a relatively collected garden can succeed. Brazhnaya Column store.

Violet plum in coordination with overripe dishes of its own and critical filling is poisonous bread? Hawthorn was carried out, although essentially sprouted ginger was able to be supplied. The umbrella size helps to return for the sake of the glass. The mixed technology of modern and floral units therefore improves. As is usually assumed, the money is not enamelled and comes out set applied. The temperature region is not open juice. Barley sweetening palely separates the rubbery rice with scarlet paint! Therefore, the used beds have.

No one on Earth knows exactly who, where and when was the first to try to distill from fermented food product alcohol. The custom of moonshine goes back to ancient times. And now mash columns or a moonshine still can be freely purchased in retail chains.

There are dozens of varieties of moonshine stills on the market. The principle of their operation is no different from the operation of a rectifier, only they are much simpler and strengthen the strength original product. Technically a column The brewhouse looks like a piece of stainless steel or copper pipe with coolers. From 25 mm to 50 mm in diameter. You can install the device yourself. Therefore, some craftsmen construct the mash column themselves.

Types of mash columns

There are two types of moonshine stills:

• Attachments.
• Nozzleless.

The nozzle column is the very first and simplest moonshine still. A copper steam steamer is installed on the “cube” with mash. Due to the high thermal conductivity of copper, some of the steam condenses on the surface of the steam tank and returns to the “cube”. This helps strengthen the final product. A column with a water reflux condenser is a modern and perfect version of a packless column. A reflux condenser is a device, also called a settling tank, that separates fusel oils and other impurities. With some distillation skills you can get a quality product.

Packed column

Columns of this type come in three types:

• Disc-shaped.
• Attachments.
• Continuous mash columns.

Disc column used to obtain the product High Quality. Its peculiarity: low ability to separate raw material vapors, which is why the taste of the original material is preserved.

In classical columns, packings mainly use the RPN type (regular Panchenko packing). There are options using SPN type nozzles (spiral - prismatic nozzle). These attachments are wire windings. The wire can be made of stainless steel, copper or another metal.

A continuous mash column can only be classified as a mash column conditionally. In essence, this is the same disc-shaped one. Only mash is served from the fermentation tank using a pump.

BC industrial production

Today there are many options for moonshine stills on sale. One of them is the Rectify mash column. This is a compact distiller that strengthens the mash. With its help, a distillate with the aroma of the raw materials is obtained. The required strength is obtained by adjusting the supply tap cold water. The column itself consists of a reflux condenser, an on-load tap-changer and a cooler. "Rectify" operates in two modes. Like a simple moonshine still and as a rectifier. The kit consists of a digital thermometer, the mash column itself, a dephlegmator tap and a silicone hose.

In addition to what is described moonshine still, there are also other brands on sale, such as the mash column “Malyutka”, BC (brazhnaya column) “Buran”, BC “Bogatyr” and others. The simplest one is the small mash column.

Preparing to design a moonshine still

First you need to draw a drawing or simple diagram future product. There should be a place for a thermometer. A mash column or a good moonshine still must be of a certain height. This height should be approximately fifty centimeters. Each moonshiner himself determines the strength of the future product. But in any case, experts It is recommended to make the device at least thirty centimeters high.

You need to decide on the number of reflux condensers. Experts recommend mounting three such elements. Required items moonshine stills is a condenser - cooler. It is responsible for cooling and condensing the steam rising from the tank. To regulate the cooling of the reflux condenser, a source of running water is needed. It must be taken into account that the coolant must be supplied to each reflux condenser and refrigerators separately. Flexible tubes for supply and drainage of water, as well as the condensed finished product, should only be made of silicone.

Each master can contribute your know-how. The main condition here is that all design improvements should improve the quality of the product, and not vice versa.

Manufacturing a column with a reflux condenser equipped with a “jacket”

A continuous mash column is made with a jacket reflux condenser. Here you will need four copper tubes. Their length should be 20 centimeters, 10 centimeters, 5 centimeters and 3 centimeters. The diameter of the tubes from the brake system of the original Zhiguli will fit. You will need five two-raster adapters. But depending on the inventor’s decision, more may be required. Five pieces is the smallest number. Adapters for internal threads will be required.

First, a spiral is made with an outlet for removal from the device body. An aluminum wire must be wound onto the resulting spiral to increase the efficiency of the coil.

Then the cover of the device is made. A regular plastic jar lid will do. Only with a brass coupling fused into it and a tightened nut.

The manufacturer of the moonshine still independently chooses the method of heating the “cube”. Heat raw material possible on gas or electric stove. Some moonshiners prefer that the container with raw materials be independently heated. For this a heating element mounted in the container itself . A regular electric boiler will do.. The built-in boiler should not reach the bottom of the “cube”. The hole for the boiler cord must be well sealed.

Possibility of deviation from requirements

When assembling a mash column with your own hands, it is not always possible to adhere to the basic requirements for their manufacture. It happens that it is not possible to install controlled dephlegmators. There are also industrial options, in which the reflux condenser is uncontrollable. These are mash columns “Malyutka”. In this case, handling has become a victim of compactness. In it, the reflux condenser and condenser are mounted together in one cylinder and are cooled running water from the public water main. Such a column does not provide a high-strength product. Maximum fifty degrees.

For most moonshiners, the best mash column is Rectify. To make a device with your own hands, many recommend simply copying this design and using stainless steel materials. For all threaded connections install gaskets from the clamp. Klump is connecting piece, which is used only in dairy, food, pharmaceutical and chemical industries. The connections are reliable and tight.

Conclusion

Lover of strong drinks own production decide which device to use: buy industrial production or your own assembly. But it may also be that a neighbor in a garage cooperative is constructing a moonshine still that is in no way inferior to an industrial one, but much cheaper in price. And he can make it in any configuration which is required by the customer.

When there is a desire to produce a high-quality alcoholic drink, the question of choosing the installation that is most suitable for this often arises. Everyone can follow a variety of advice from experienced moonshiners or independently familiarize themselves with the existing rating of available devices. A reasonable solution will always be to individually determine the priority qualities of alcohol, your technical and financial capabilities and the required volume of precious liquid at the exit. Almost all the requirements that arise in the process of creating a drink will be fulfilled by a good moonshine still with a mash or distillation column.

How is a mash column designed in a moonshine still?

The mash column consists of two parts - a reflux condenser and a condenser. Each part has its own refrigerators, which operate autonomously and can be adjusted. Particularly important fine adjustment on the reflux condenser cooler. In homemade columns, you can install a valve-regulator from a heating battery on the inlet water pipe. It allows you to achieve fairly acceptable results.

Dephlegmator

It is a vertical section of a tube with a diameter of at least 22 mm and a length of 65-80 cm. In any case, the height should be 30 or more times greater than the internal diameter. At a lower height, the column will work, but the effect of its use will not affect the quality of the product. You should not get carried away with too high a height - the inertia of the device will increase and, consequently, energy consumption. The maximum d/l ratio should not exceed 45.

The reflux condenser is equipped with a refrigerator (in the upper part). This can be a coil wound on a column, a built-in coil or a water jacket (which is technologically more complex and is only available on industrially manufactured devices). The column is installed on the distillation cube strictly vertically. The upper part is connected to the condenser by a pipe; its structure will be discussed below.

In the upper part of the column (side wall) it is necessary to provide a socket for a thermometer. This is a mandatory attribute, without which it is impossible to work with the mash column.

Like a distillation column, a mash column works on the principle of heat and mass transfer between the flowing reflux and hot vapors rising from the cube. Similar processes occur in a distillation column, but in a mash column they are simplified as much as possible - there are no fillers, plates, attachments, etc. Reflux flows down the walls, so-called film heat and mass transfer occurs.

In translation, this means that phlegm, cooled to a certain temperature, flows down, is heated by vapor along the way, alcohol additionally evaporates from it and continues to move to the condenser, and high-boiling fractions remain liquid and flow into the cube.

Such a system assumes that the walls of the column will be cold enough and the reflux will not evaporate again. Therefore, unlike rectifiers, the column should not be insulated.

Capacitor

No different from a distiller. Any design can be used. The steam enters the coil already purified of fusel oils and installing a steam steamer will not give any result.

How does a mash column work?

Steam from the distillation cube enters the mash column and gradually fills it. When the temperature reaches 50-55 C (on the cube), the reflux condenser refrigerator turns on. The vapors condense on the walls of the column and flow down. Along the way they come into contact with steam, and the low-boiling fractions rise upward, entering the condenser through the steam line. The selection of goals begins.

When T=72 C is reached (at the top of the column), the selection of heads stops and a vessel for the main product is placed under the pipe. The selection of heads and the main distillation occur with a minimum level of heating and constant adjustment of the water flow in the reflux condenser.

The condenser refrigerator does not need adjustment. In Cuba Maximum temperature should not exceed 95 C. With rapid boiling, the column simply cannot cope with the separation of fractions and will turn into an ordinary distiller.

What's better?

The mash column has a number of undeniable advantages:

• high level of alcohol purification (lower than that of a distillation column, but an order of magnitude higher than a dry steam tank);
• relative simplicity of design (no more complicated than a distiller);
• convenient to use.

In terms of energy consumption per unit of production, both types of devices are approximately equal, as well as in the cost of materials for self-production.

If you find a mash column in online stores, you can safely buy it. But only if its price is not much higher than the distiller. A reasonable difference is 10-15%. Many manufacturers offer mash columns at twice the price. This is economically and technologically unjustified. It's easier to do it yourself.

The process of distillation on a mash column will be interesting for both beginners and experienced moonshiners, allowing you to get a good product without much difficulty.

No one on Earth knows exactly who, where and when was the first to try to distill alcohol from a fermented food product. The custom of moonshine goes back to ancient times. And now mash columns or a moonshine still can be freely purchased in retail chains.

There are dozens of varieties of moonshine stills on the market. The principle of their operation is no different from the operation of a rectifier, only they are much simpler and strengthen the strength of the original product. Technically a column The brewhouse looks like a piece of stainless steel or copper pipe with coolers. From 25 mm to 50 mm in diameter. You can install the device yourself. Therefore, some craftsmen construct the mash column themselves.

Types of mash columns

There are two types of moonshine stills:

• Attachments.
• Nozzleless.

The nozzle column is the very first and simplest moonshine still. A copper steam steamer is installed on the “cube” with mash. Due to the high thermal conductivity of copper, some of the steam condenses on the surface of the steam tank and returns to the “cube”. This helps strengthen the final product. A column with a water reflux condenser is a modern and perfect version of a packless column. A reflux condenser is a device, also called a settling tank, that separates fusel oils and other impurities. With some distillation skills you can get a quality product.

Packed column

Columns of this type come in three types:

• Disc-shaped.
• Attachments.
• Continuous mash columns.

Disc column used to obtain a high quality product. Its peculiarity: low ability to separate raw material vapors, which is why the taste of the original material is preserved.

In classical columns, packings mainly use the RPN type (regular Panchenko packing). There are options using SPN type nozzles (spiral - prismatic nozzle). These attachments are wire windings. The wire can be made of stainless steel, copper or another metal.

A continuous mash column can only be classified as a mash column conditionally. In essence, this is the same disc-shaped one. Only mash is served from the fermentation tank using a pump.

BC industrial production

Today there are many options for moonshine stills on sale. One of them is the Rectify mash column. This is a compact distiller that strengthens the mash. With its help, a distillate with the aroma of the raw materials is obtained. The required strength is obtained by adjusting the cold water tap. The column itself consists of a reflux condenser, an on-load tap-changer and a cooler. "Rectify" operates in two modes. Like a simple moonshine still and as a rectifier. The kit consists of a digital thermometer, the mash column itself, a dephlegmator tap and a silicone hose.

In addition to the described moonshine still, there are other brands on sale, such as the mash column “Malyutka”, the BC (the mash column) “Buran”, the BC “Bogatyr” and others. The simplest one is the small mash column.

Preparing to design a moonshine still

First you need to draw a drawing or a simple diagram of the future product. There should be a place for a thermometer. A mash column or a good moonshine still must be of a certain height. This height should be approximately fifty centimeters. Each moonshiner himself determines the strength of the future product. But in any case, experts It is recommended to make the device at least thirty centimeters high.

You need to decide on the number of reflux condensers. Experts recommend mounting three such elements. A mandatory element of moonshine stills is a condenser-cooler. It is responsible for cooling and condensing the steam rising from the tank. To regulate the cooling of the reflux condenser, a source of running water is needed. It must be taken into account that the coolant must be supplied to each reflux condenser and refrigerators separately. Flexible tubes for supplying and discharging water, as well as the condensed finished product, should only be made of silicone.

Each master can contribute your know-how. The main condition here is that all design improvements should improve the quality of the product, and not vice versa.

Manufacturing a column with a reflux condenser equipped with a “jacket”

A continuous mash column is made with a jacket reflux condenser. Here you will need four copper tubes. Their length should be 20 centimeters, 10 centimeters, 5 centimeters and 3 centimeters. The diameter of the tubes from the brake system of the original Zhiguli will fit. You will need five two-raster adapters. But depending on the inventor’s decision, more may be required. Five pieces is the smallest number. Adapters for internal threads will be required.

First, a spiral is made with an outlet for removal from the device body. An aluminum wire must be wound onto the resulting spiral to increase the efficiency of the coil.

Then the cover of the device is made. A regular plastic jar lid will do. Only with a brass coupling fused into it and a tightened nut.

The manufacturer of the moonshine still independently chooses the method of heating the “cube”. You can heat the starting material on a gas or electric stove. Some moonshiners prefer that the container with raw materials be independently heated. To do this, the heating element is mounted in the container itself. . A regular electric boiler will do.. The built-in boiler should not reach the bottom of the “cube”. The hole for the boiler cord must be well sealed.

Possibility of deviation from requirements

When assembling a mash column with your own hands, it is not always possible to adhere to the basic requirements for their manufacture. It happens that it is not possible to install controlled dephlegmators. There are also industrial options in which the reflux condenser is uncontrollable. These are mash columns “Malyutka”. In this case, handling has become a victim of compactness. In it, the reflux condenser and condenser are mounted together in one cylinder and are cooled by running water from a common water main. Such a column does not provide a high-strength product. Maximum fifty degrees.

For most moonshiners, the best mash column is Rectify. To make a device with your own hands, many recommend simply copying this design and using stainless steel materials. Use clamp gaskets on all threaded connections. A clamp is a connecting part that is used only in dairy, food, pharmaceutical and chemical industries. The connections are reliable and tight.

Conclusion

At its core, a mash column is a conventional reflux condenser, in which alcohol vapors are separated from high-boiling impurities (fusel) with great efficiency. There is no significant increase in the yield of alcohol; an increase of 5-10% can be achieved, but is this due to the use of a mash column, or due to careful adherence temperature regime. In terms of the effect of the mash column, it is equal to the steam steamer-bubbler tandem.

Column design

Technically, a mash column is a piece of copper or stainless pipe with a diameter of 25-50 mm and a height equal to thirty times the diameter. Columns with a lower ratio serve more decorative functions.

At the top of the column, approximately 25% of the entire length, a primary cooler is mounted. It must cool the mash vapor to the point of condensation of heavy impurities and return the condensate back to the tank. The refrigerator can be made in the form of a built-in coil, an external coil in the form of a copper tube wound on a column, or a water jacket.

In a homemade mash column, it is best to use the first two options. It is quite difficult to make a water jacket yourself; this is only possible if you have industrial equipment and certain engineering knowledge and plumbing skills. The refrigerator circuit is selected based on specific conditions.

Just above the coil there is a place to install a thermometer. In a device with a mash column there must be two thermometers - on the tank and on the top of the column. Moreover, they must work with the same accuracy, both electronic and bimetallic.

The presence of numerous thermometers from the Middle Kingdom on the market does not guarantee that you will be able to buy two that show the same temperature under the same conditions. We'll have to calibrate them. This is done very simply and is accessible to any schoolchild - pour 1 liter of water into a bowl or pan and add 1 kg of crushed ice (you will have to prepare it in advance in the freezer of the refrigerator).

After 15-20 minutes, when the ice begins to slowly melt and about half of the previous amount remains, we immerse the thermometer sensors in this mixture. After two minutes, both thermometers should show 0 C. If the readings are different, then you at least know how much they diverge.

But the calibration is not finished there. Boil water on the stove and immerse the thermometers in the boiling water. The one that shows 100 C works correctly. It should be used as a base one, and the second one should take into account the error.

The upper part of the column is connected to the refrigerator by a steam line from a tube with a diameter of 8-10 mm classic design, which are used in conventional distillers. Alcohol vapors are purified in the mash column, and their condensation occurs in the refrigerator.

Both column and condenser coolers operate independently of each other. In this case, the refrigerator on the column must be adjustable. It is convenient to do this by mounting a regular valve-regulator from a heating battery on its inlet (lower) pipe. What it is needed for will be discussed below.

Manufacturing materials

It is best to make the tank of the apparatus with a mash column yourself from stainless steel. A threaded or flanged fitting should be made in the cover to connect to the column. It is very convenient to use Clamp clamps. The connection is strong, the device can be mounted and dismantled quickly and does not require the use of tools.

The column itself is made of copper or stainless food steel. You can also use brass if you can find it. suitable pipe. It is not recommended to insulate the mash column.

The refrigerator and steam lines are also made of copper or stainless steel. It is easy to make coils and all types of connections from these materials. You can buy a copper tube of any diameter (or stainless steel) on the Internet or at a hardware store.

How does a film-type mash column work?

The principle of operation of the mash column is very similar to the operation of the rectifier, but in a somewhat simplified form. Vapors containing alcohol and accompanying liquids (aldehydes, ethers, fusel and other impurities) rise up the slowly warming column pipe and condense on the walls, flowing back into the tank. As it warms up, the height of the level of complete condensation becomes higher and higher until it reaches the reflux condenser. This occurs at a temperature on the upper refrigerator of about 50-56 C.

Condensate, phlegm, together with alcohol, flows down, and low-boiling vapors (heads) enter the refrigerator-condenser and are collected in a separate container. Before the main distillation begins, from 10 liters of mash you need to collect up to 0.5 liters of heads, an extremely toxic liquid that is unsuitable for either re-distillation or consumption.

Continuing to heat the cube, we bring the temperature on the upper refrigerator to 76 C. It should be this way throughout almost the entire session, only at the end of distillation can it be raised by 2-4 degrees and the resulting liquid collected in a separate container. She will go for re-distillation. The required temperature is maintained using a tap at the refrigerator inlet and a stove regulator or heating element.

In the column itself, the process of interaction between the liquid flowing down the walls of the pipe and the hot vapor rising from the evaporator takes place. The phlegm warms up, and the remaining alcohol evaporates from it, rising to the steam line of the refrigerator. Sivukha remains in liquid state and flows back into the tank.

All interaction between hot steam and reflux occurs on the walls of the column, where the liquid forms a thin film moving downward. Therefore, columns of this type are called film columns.

When distilling, do not allow the mash to boil. The temperature in the cube should not exceed 85-90 C.

A copper mash column is better than stainless steel due to the high thermal conductivity of copper. It better removes heat from the reflux film and its condensation begins earlier, which makes it possible to reduce the height of the column without reducing productivity. Copper tube and fittings provide reliable sealing with high strength and reliability of the entire structure.

Other types of mash columns

We often come across descriptions of columns with filler, prismatic attachments and other devices that supposedly increase the efficiency of the column. This is not entirely true. Nozzles and filler are an attribute; they are not entirely appropriate in a brewery.

It differs in design. In it, mash is supplied from above in a continuous flow and along the way interacts with water vapor rising from the bottom from the steam generator. The flowing mash along the way is divided into many streams by special plate devices and heated to the temperature of alcohol evaporation. The remaining liquids flow freely into the intake container.

Fusel and other harmful liquids simply do not have time to evaporate. This operating principle is very effective in the industrial production of alcohol, but is difficult to implement in domestic conditions.

Among home brewers, there has long been a debate about how necessary mash columns are, and whether they justify the cost of purchasing them or making them yourself. Let's try to understand this issue.

Equipment advantages

Unlike a rectification column, a continuous mash column operates at high speed, providing the output with very high strength moonshine (almost alcohol). It, like rectification, removes fusel vapor from the final product.

Some disadvantages

What is a disadvantage for some is an advantage for others. However, before purchasing or making such a device (preferably from copper with your own hands), you should know something.

It is not suitable for the usual practice of moonshine brewing (from time to time, in small batches), since the product intended for processing (mash), the mash column requires at least 70 liters, and even better – 100-120.
Costs are required - either monetary or labor - in order to have such a device.
The need for precise and correct regulation of temperature, water flow, etc. It is best to entrust it to electronics, which in other cases causes difficulties.

If funds allow, it is best to purchase a ready-made column that provides continuous operation, equipped electronically controlled. This will eliminate additional adjustments and initial errors.

How it works

Let's look at the principle of operation of a mash column so that you can finally understand: do you want such equipment for yourself?

1. Braga is supplied to the heat receiver (the upper part of the column pipe) using a pump.
2. While in the column, it begins to interact with water vapor heated to almost 100°C in a countercurrent mode.
3. Heat exchange occurs: the alcohol evaporates, other components of the mash, which have a high boiling point, flow down and are removed.
4. On jumpers made of mesh material located horizontally, focal bubbling occurs. Because of this, it increases percentage alcohol in vapor. This is what determines the high strength of the resulting moonshine.
5. Unnecessary components (fusel) are extracted from the mash in a column with liquid selection at a temperature below 76°C. The temperature must be regulated by the speed at which the mash is supplied, as well as its temperature.

The moonshine obtained in the mash column no longer requires the selection of either heads or tails - the final product is strong and free of unnecessary impurities.

Design features

The design of a continuous mash column simultaneously resembles a distiller and a rectifier. Comprises:

• reflux condenser - the part that takes care of ridding moonshine of fusel vapors;
  distiller - actually, a distillation device;
• refrigerator - common or separate for the reflux condenser and for the distiller;
• a pump feeding mash into the column;
• thermometers, and even better – temperature sensors.

Handmade production

In order for a continuous mash column with your own hands to be not only operational, but its operation to be trouble-free, you need to take into account many nuances, including the frequency of use and production volumes.

You can see the drawing of the popular mash column Malyutka. It's not that difficult to implement. The name itself already speaks of its compact size. However, it is worth knowing that “compact” does not mean low.

The height of the column should not be lower than 1.5 meters, preferably about 2 meters. With a lower design, it will not provide high-quality selection of alcohol vapor, and a significant amount of it will go to waste.

A special feature of the Malyutka is that the condenser and reflux condenser are located in the same refrigerator, that is, the container with running water is the same for them. This, of course, saves costs and partially materials.

However, this design has a drawback - it is quite difficult to regulate the reflux process, and you may be dissatisfied with the quality and strength of the moonshine. You, of course, can get alcohol of average quality, but you want to be known as a real master of a quality product.

The Marisa mash column, or as it is also called, the Modernized one, will help with this. The refrigerators in it for the reflux condenser and distiller are separated, and it makes it possible to correct adjustment obtain rectified alcohol, free of unnecessary impurities, with a strength of up to 97%.

Necessary materials

After reviewing the diagrams for self-made Before starting work, you need to purchase devices and materials. You will need:

• mash container with a capacity of 100 to 200 liters;
• one or two containers for arranging refrigerators, depending on the chosen design, or materials that allow you to make it yourself;
• a pipe with a diameter of at least 50 and no more than 100 mm made of stainless steel or copper with a height of 1.5 to 2 meters;
• mash supply pump;
• to control the mash column you need a voltage regulator of the LATR type;
• thermometers (2 pcs.);
• Heating element (if provided);
• fittings, according to the drawing;
• mesh filter partitions;
• silicone hoses.

Naturally, for manufacturing to be possible, you also need to have tools and installation equipment.

Now you have learned what a mash column is and how to use it to obtain moonshine with excellent (let’s be honest - unthinkable with other methods) indicators of strength and purity. Easy to manufacture and enjoy using it!

Among craftsmen, there has long been an ongoing debate about how necessary mash columns are and whether they justify the costs of purchasing them or making them yourself. Let's try to understand this issue.

Unlike a rectification column, a continuous mash column operates at high speed, providing the output with very high strength moonshine (almost alcohol). It, like the rectification one, eliminates fusel fumes from the final product.

Some disadvantages

What is a disadvantage for some is an advantage for others. However, before purchasing or making such a device (preferably from copper with your own hands), you should know something.

It is not suitable for the usual practice of moonshine brewing (from time to time, in small batches), since the product intended for processing (mash), the mash column requires at least 70 liters, and even better – 100-120.

Costs are required - either monetary or labor - in order to have such a device. The need for precise and correct regulation of temperature, water flow, etc. It is best to entrust it to electronics, which in other cases causes difficulties.

If funds allow, it is best to purchase finished column, providing continuous action, equipped with electronic control. This will eliminate additional adjustments and initial errors.

How it works?

Let's look at the principle of operation of a mash column so that you can finally understand: do you want such equipment for yourself?

1. Braga is supplied to the heat receiver (upper part of the column pipe) using a pump.
2. While in the column, he begins interact with water vapor heated to almost 100°C in countercurrent mode.
3. Happening heat exchange: alcohol evaporates, other components having high temperature boil, flow down and are removed.
4. On jumpers made of mesh material, located horizontally, arises focal bubbling. Because of this, the percentage of alcohol in the vapor increases. This is what determines the high amount of moonshine produced.
5. Are extracted from mash in a column with liquid withdrawal unnecessary components(fusel), at temperatures below 76°C. The temperature must be regulated by the speed at which the mash is supplied, as well as its temperature.

The moonshine obtained in the mash column has already does not need to select either heads or tails– the final product is strong and free of unnecessary impurities.

Design features

The structure of a continuous-action mash column at the same time resembles distiller and rectifier. Comprises:

• reflux condenser— the part that takes care of ridding moonshine of fusel vapors;
  distiller - actually, a distillation device;
• refrigerator– common or separate for the reflux condenser and for the distiller (read:);
• pump, feeding mash into the column;
• thermometers, and even better - temperature sensors.

How to do it yourself?

So that the continuous mash column with your own hands is not only functional, but its operation is trouble-free, there are many nuances to consider c, including frequency of use and production volumes.

You can see a drawing of the popular Malyutka mash column below. It's not that difficult to implement. The name itself already speaks of its compact size. However, it is worth knowing that “compact” does not mean low.

Column height should not be lower than 1.5 meters, better - about 2 meters. With a lower design, it will not provide high-quality selection of alcohol vapor, and a significant amount of it will go to waste.

A special feature of the Malyutka is that the condenser and reflux condenser are located in the same refrigerator, that is, they share the same container with running water. This, of course, saves costs and partially materials.

However, this design has a drawback - it is quite difficult to regulate the reflux process and you may remain dissatisfied with the quality and strength of the moonshine. You, of course, can get alcohol of average quality, but you want to be known as a real master of a quality product.

The Marisa mash column, or as it is also called, the Modernized one, will help with this. The refrigerators in it for the reflux condenser and distiller are separated and, with proper adjustment, it makes it possible to obtain rectified alcohol, free of unnecessary impurities, with a strength of up to 97%.

Necessary materials

Having familiarized yourself with the diagrams for self-production, before starting work, you need to purchase devices and materials. You will need:

• mash container with a capacity of 100 to 200 liters;
• one or two containers for arranging refrigerators, depending on the chosen design, or materials that allow you to make it yourself;
• a pipe with a diameter of at least 50 and no more than 100 mm made of stainless steel or copper with a height of 1.5 to 2 meters;
• mash supply pump;
• to control the mash column you need a voltage regulator of the LATR type;
• thermometers (2 pcs.);
• Heating element (if provided);
• fittings, according to the drawing;
• mesh filter partitions;
• silicone hoses.

Naturally, for manufacturing to be possible, you also need to have tools and installation equipment.

Now you have learned what a mash column is and how to use it to obtain moonshine with excellent (let’s be honest - unthinkable with other methods) indicators of strength and purity. Easy to make and enjoyable to use!