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Making vodka from alcohol at home, the recipe of which is quite simple, is an alternative to expensive factory-made alcohol. Besides, home product from quality raw materials it turns out even better.
But it's important to remember that overuse alcohol is harmful to health, and homemade alcohol is prohibited for commercial sale.
There are many recipes for making vodka from alcohol, and all use alcohol and water. The quality of the finished product will depend on the quality of these components. To prepare vodka from alcohol at home, you need to go through several stages of preparation.
Water
The first step in the preparation of vodka from alcohol is the choice of water and alcohol itself. Many recipes recommend using pure spring water, but regular bottled water may work. It is important to choose clear water with a minimum salt content. Therefore, when buying water, you must carefully study the label. The composition should indicate how much salt the water contains. And softness can be determined visually: the more transparent the water, the softer it is.
In order to make vodka, you cannot use distilled or boiled water, since such a liquid loses its beneficial features and does not dissolve alcohol well.
Alcohol
The main ingredient is alcohol homemade vodka suitable ethyl or medical. There is no particular difference between them. Medical alcohol - ethyl, diluted with a certain amount of water. It is necessary to choose alcohol of the highest degree of purification; the product obtained from wheat and rye is considered the highest quality.
In order to further calculate the correct proportions, it is necessary to accurately determine the strength of alcohol. This can be done using a special device that measures the density of a liquid - a hydrometer. Or use our online calculator, which will accurately determine the strength of your drink.
The second stage is the preparation and selection of other additional ingredients. In this case, it all depends on the recipe. For example, classic vodka is prepared with the addition of a glucose solution. To give the drink an extra taste, various components are used, such as:
- citrus juices,
- nutmeg,
- hot red pepper, etc.
It all depends on individual taste preferences.
Attention! According to the current Russian legislation, it is absolutely legal to produce any alcoholic beverages for personal consumption. But selling a bottle of even the highest quality homemade products to a neighbor is an act punishable under the criminal code..
Mixing
The third stage is mixing the components. To get the best vodka, you need to accurately measure and combine everything in the right proportions.
At this stage, it is necessary to determine the strength of the finished alcoholic drink, and this depends on the amount of water.
- Additional ingredients, as a rule, have almost no effect on the degree of the finished product.
- Most often prepare vodka 40 °.
- To get such a fortress, they take alcohol and water in a ratio of 1: 1.3.
- For 100 ml of alcohol 90 ° use 130.8 ml of water.
- Note that vodka with a strength of 40 ° is considered the most optimal for consumption.
Many sources provide a special table with proportions to make it easier to dilute alcohol, but it is worth remembering that there is an important rule that affects the quality of the drink, regardless of the proportions taken.
How to dilute alcohol? An important rule in compounding is adding alcohol to water, and not vice versa. This technique allows you to get a clear, not cloudy drink. After the alcohol is added to the water, it is necessary to mix the resulting liquid very well. Mix thoroughly in a container with a lid by shaking.
It is a clear (colorless) liquid with a pungent odor. Alcohol at home finds its use as a cleaning, disinfectant, degreaser, diluted alcohol is used as an alcoholic beverage, and is also used as a basis for obtaining tinctures, liqueurs, cognacs, alcohol is also added to confectionery and used for flaming. For food purposes, only well-purified alcohol made from food raw materials can be used. Under no circumstances should industrial alcohol be used!
Making alcohol at home
To be sure of the quality of alcohol and the degree of its purification, you can cook it yourself. Alcohol at home is produced by distillation of mash. Braga is made from sugar-containing products with the addition of water and yeast. Yeast in the course of their life "eat" glucose and produce alcohol. This process is called fermentation. It is important to remember that fermentation should be carried out under anaerobic conditions, that is, without air access, since as a result of aerobic (with air access) fermentation, not ethyl alcohol is formed, but acetic acid. The yield of alcohol during distillation is approximately 12%. To prepare mash for five kilograms of sugar, take twenty liters of water and two hundred grams of dry yeast. At the flask or barrel where the mash will be prepared, a hole is made in the lid for the release of gases. This hole is connected with a flexible hose to a container filled with water so that air does not get inside the flask. Such a device is called a water seal. Fermentation occurs with the release of carbon dioxide. From the bubbles passing through the water seal, it will be seen whether the fermentation is still ongoing, or the process has already been completed. The process will be more intense in heat, so it is better to put the flask near the battery. It will take about 3-5 days for the mash to ripen. After that, it is necessary to carry out the distillation process. To do this, the mash is placed in a distillation flask, which is equipped with a "refrigerator" and subjected to heating. The alcohol evaporates when heated, and then, cooling in the coil, the alcohol vapor condenses (and flows into the receiving flask).
Cleaning and beautification
Alcohol at home is obtained with a strength of about 50 degrees. To increase the strength and additional purification, it is subjected to repeated distillation. Also, to purify the resulting alcohol, it is passed through finely dispersed activated carbon. Side-formed aldehydes and ketones are removed by precipitation with potassium permanganate. Alcohol at home can be infused on various components, while obtaining more refined drinks. So, insisting it on lemon zest for two to three months, and then, adding to it sugar syrup, get Limoncello liqueur. Can you turn alcohol at home into noble cognac, for this it is necessary to keep it on a mixture of oak bark, tea, bay leaf, cloves and cinnamon for ten days. Thus, having received homemade alcohol, you can make a wide variety of alcoholic drinks from it, which in their qualities will be no worse than store-bought ones.
Blogger Sergey Anashkevich writes:
Do you remember the anecdote how Vasily Ivanovich asked Petka to hide a tank of alcohol from the soldiers, and he painted over the inscription "ALCOL", writing "C2H5OH" instead? And the soldiers in the morning were in the insole. How - it is written OH. It turned out, indeed, he is!
Surprisingly, there are practically no detailed reports on the network about how HIM is made - the main raw material for vodka.
As do the vodka itself - full. From fuselage to elite brands. Alcohol is not!
We will have to fill this gap, since last week I visited the Usadsky distillery not far from Kazan, which is part of the Tatspirtprom concern.
Here they make alcohol of the highest category "Alpha", which is gradually replacing the once top "Lux" from the production of high-quality vodka brands. All the same ancient method, invented before our era, implemented on an industrial scale in the XIV century and widely practiced in sheds and garages during the restructuring. Good old distillation...
At the entrance - grain from a bag, at the exit - the purest 96-degree liquid ...
As you know, fun action alcoholic beverages and the ways to obtain them have been known to mankind since biblical times: remember, Noah accidentally drank the fermented fruit juice and got drunk. In general, scientists suggest that the idea of chemical distillation of liquids arose as early as the 1st millennium BC. The distillation process was first described by Aristotle (384–320 BC). Many alchemists of that time were engaged in improving the technique of distillation, believing that by distillation they were able to isolate the soul of wine. Due to this, the distillation product was called the "spirit of wine" (from the Latin "spiritus vini").
The process of obtaining alcohol was discovered in various regions of the globe almost simultaneously. In 1334, the alchemist from Provence, Arno de Villeger (France), first obtained wine spirit from grape wine considering it a healing agent. In the middle of the XIV century, some French and Italian monasteries produced wine alcohol called "Aquavitae" - "water of life", and in 1386, thanks to Genoese merchants, alcohol reached Moscow.
Production ethyl alcohol was started in Europe after the invention in Italy in the 11th century of the distillation apparatus. For several centuries, ethyl alcohol was almost never used in its pure form, except perhaps in the laboratories of alchemists. But in 1525, the famous Paracelsus noticed that the ether obtained by heating alcohol with sulfuric acid has a hypnotic effect. He described his experiences with poultry. And on October 17, 1846, the surgeon Warren put the first patient to sleep with ether.
Gradually, alcohol was divided into food and technical, obtained by splitting wood waste. In England, technical alcohol was exempted from increased taxes on sales, since the market value of alcoholic beverages paid off government fees, but such a price was beyond the power of doctors and industrialists. To prevent food consumption of toxic industrial alcohol, it was mixed with methanol and other malodorous additives.
Subsequently, alcohol received instant spread in medicine due to constant wars. In 1913, about 2,400 factories were recorded on the territory of the Russian Empire, producing mainly vodka and wine. Later there was a separation of the production of alcohol and vodka.
With the outbreak of the First World War, the production of vodka actually stopped, the production of alcohol also decreased. Production began to recover only in 1925-1926, and the grandiose restoration of the alcohol industry began only in 1947, new scientific and technical technologies and achievements began to be intensively applied. In 1965, there were 428 plants operating in the USSR with an annual output of 127.8 million deciliters of alcohol, and by 1975 the production of alcohol had increased to 188.1 million deciliters. In subsequent years, this production gradually decreased due to the increasing production of drinks with a lower strength.
Depending on the raw material, alcohol can be food and technical.
Food is made only from food raw materials. The most common and economical raw material for the production of alcohol is potatoes. Potato starch easily boiled soft, gelatinized and saccharified. In addition to potatoes, grains are used for the production of alcohol - wheat, rye, barley, oats, corn, millet, as well as sugar beet, sugar syrup or molasses.
Technical alcohol is obtained from wood or petroleum products subjected to acid hydrolysis.
Now about the categories of alcohol and why Alpha is replacing Lux. The thing is that Alpha alcohol must be produced from wheat, rye or from a mixture of them, that is, exclusively from grain raw materials, unlike other alcohols, which can also be produced from a mixture of grain and potatoes.
The second important difference between Alpha and Lux is the reduced content of toxic methyl alcohol: the norm of its content is only 0.003% in terms of anhydrous alcohol, while for Lux alcohol it is 0.02%. This is significant!
At the Usladsky distillery, alcohol is produced exclusively from wheat and only one category - "Alpha".
Wheat is brought in special grain trucks and placed in high barrels-elevators, from where it is further fed to production.
Grain for the production of alcohol must be of good quality and moisture content of not more than 17%, otherwise there is a high risk of spoilage, which will affect the quality of the final product.
From the storage tanks, with the help of a huge and powerful pump-turbine, the grain is “pumped” through high columns for primary processing.
Pump for "pumping" grain from storage for cleaning:
The first task is to clean the grain from all impurities, both solid and ordinary rubbish, husks, etc.
So at the very beginning it gets to the separator.
First, the wheat is sifted through a sieve, on which all large objects remain.
This rubble accumulated near the separator in just half a day!
Here is what remains after the grain has "left" further through the pipes for crushing:
The crusher turns the grain into coarse flour. This is necessary for further cooking of the grain and the release of starch from it.
Boiling grain occurs in order to destroy its cell walls. As a result, the starch is released and converted into a soluble form. In this state, it is much easier to saccharify with enzymes. The grain is treated with steam at an overpressure of 500 kPa. When the boiled mass leaves the brewer, the reduced pressure leads to the formation of steam (from the water contained in the cells).
Such an increase in volume breaks the cell walls and turns the grain into homogeneous mass. The boiling temperature is 172°C and the cooking time is about 4 minutes.
All processes occurring at the distillery are monitored by operators in the control room. Here they see in full everything that happens at each site, since the process of alcohol production is continuous and carried out 24/7. 
The crushed grain is mixed with water in a proportion of 3 liters per 1 kg of grain. The grain mixture is heated by steam (75°C) and pumped into the contact hole of the plant. It is here that the instant heating of the slurry to a temperature of 100 ° C occurs. After that, the heated batch is placed in the cooking machine.
During the saccharification process, malted milk is added to the chilled mass to break down the starch. Active chemical interaction leads to the fact that the product becomes absolutely suitable for the further fermentation process. The result is a wort that contains 18% dry sugar.
When an iodine test is made from the mass, the color of the wort must remain unchanged.
Fermentation of the wort begins with the introduction of commercial yeast into the saccharified mass. Maltose is broken down to glucose, which in turn is fermented into alcohol and carbon dioxide. Secondary fermentation products (essential acids, etc.) also begin to form.
The fermentation process takes place in huge closed fermentation units, which prevent the loss of alcohol and the release of carbon dioxide into the production hall.
The units are so big that the top and bottom parts are on different floors!
This is what the braga looks like in the installation. You should look very carefully so as not to inhale carbon dioxide vapors.
The carbon dioxide and alcohol vapor released during the fermentation process from the fermentation unit enter special compartments, where the water-alcohol liquid and carbon dioxide are separated. The content of ethyl alcohol in the mash should be up to 9.5 vol.%.
By the way, at the factory we were offered to try the mash.
Everywhere in the shops you can see such fountains. They are designed to wash the eyes in case of contact with them. hazardous products production, which is lacking here.
Next, proceed to the distillation of alcohol from the mash and its rectification. Alcohol begins to stand out from the mash as a result of boiling at different temperatures. The distillation mechanism itself is based on the following pattern: alcohol and water have different boiling points (water - 100 degrees, alcohol - 78 ° C). The released steam begins to condense and collect in a separate container. Purification of alcohol from impurities is carried out at a distillation plant.
Above us is the floor with distillation units. There's a whole network of pipelines running down here, some for alcohol, some for water, some for steam, some for by-products.
And it's hot in the rectification room!!!
Raw alcohol (raw alcohol), obtained at the main stage of production, cannot be used for food purposes, as it contains many harmful impurities (fusel oils, methyl alcohol, esters). Many impurities are poisonous and give alcohol an unpleasant odor, which is why raw alcohol is subjected to purification - rectification.
This process is based on different boiling points of ethyl, methyl and higher alcohols, esters. In this case, all impurities are conditionally divided into head, tail and intermediate.
Head impurities have a lower boiling point than ethyl alcohol. These include acetaldehyde and individual esters (ethyl acetate, ethyl formate, etc.) formed during distillation.
Tail impurities are different elevated temperature boiling compared to ethyl alcohol. They mainly contain fusel oils and methyl alcohol.
The most difficult to separate fraction are intermediate impurities (ethyl ester of isobutyric acid and other esters).
When cleaning raw alcohol on distillation apparatus, harmful impurities are separated and the concentration of alcohol in the finished product increases (from 88% in raw alcohol to 96-96.5% in rectified product).
Ready alcohol with a strength of 96% is pumped into storage tanks.
You should look into these containers even more carefully than into containers with mash. Here you can get drunk in an instant ...
Ready alcohol is sent for control measurements and, if everything is in order, it is assigned the Alpha category, and then it will go to the production of vodka or other purposes ...
The recipe and technology is very simple. By quality finished product it turns out no worse than factory analogues, and even better with good raw materials. I will tell you how to make vodka from alcohol at home. You will learn how to properly dilute alcohol with water in the right proportions. Flavorings can also be added if desired.
If you or your relatives have access to high-quality ethyl alcohol, then I advise you to prepare vodka according to this recipe. Moreover, now in Russia there is no responsibility for moonshining and the production of vodka mixtures for their own needs (the main thing is not to sell). The whole process consists of four simple steps, which we will consider in detail.
1. Water preparation. Classical Russian vodka recipes use spring water. But it is not easy for residents of big cities to get it, so we will get by with ordinary bottled water, which can be bought in almost every store. The first thing to know - boiled and distilled water is not suitable for vodka, because during boiling and distillation, water loses part useful substances and does not dissolve alcohol well.
For home production vodka uses water containing a minimum amount of salts. If you buy it in a store, then carefully look at the label, which indicates the salt content. I also advise you to pay attention to transparency and hardness, the softer and more transparent the water, the better.
2. Preparation of alcohol. Naturally, it should be only ethyl or medical. The difference between them is that medical alcohol is made from ethyl alcohol, it contains small impurities of water and other substances at the molecular level. Both ethyl and medical alcohol are suitable for the production of vodka, in our case there is no significant difference between them.
Before dilution, the strength of alcohol is determined, this is done using a hydrometer. The initial strength is needed in order to later know in what proportion to mix alcohol with water.
3. Preparation of other ingredients. In addition to water and alcohol, we need glucose. It can be prepared independently by dissolving 1 kg of sugar in 1 liter of water. Next, the mixture is put on a slow fire and boiled. During the boiling process, a white foam will appear, which must be removed. The syrup is considered ready if the foam no longer appears, then it can be removed from the heat.
Depending on your taste preferences, honey can still be added to alcohol vodka, citric acid, orange and lemon juices.
4. Mixing. After all the ingredients are ready, proceed to mixing. First, we determine the amount of water. This is done using a special table below.
| After | Ethyl alcohol content before dilution with water | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 95° | 90° | 85° | 80° | 75° | 70° | 65° | 60° | 55° | 50° | |
| 90° | 6,4 | |||||||||
| 85° | 13,3 | 6,6 | ||||||||
| 80° | 20,9 | 13,8 | 6,8 | |||||||
| 75° | 29,5 | 21,8 | 14,5 | 7,2 | ||||||
| 70° | 39,1 | 31,0 | 23,1 | 15,4 | 7,6 | |||||
| 65° | 50,1 | 41,4 | 33,0 | 24,7 | 16,4 | 8,2 | ||||
| 60° | 67,9 | 53,7 | 44,5 | 35,4 | 26,5 | 17,6 | 8,8 | |||
| 55° | 78,0 | 67,8 | 57,9 | 48,1 | 38,3 | 28,6 | 19,0 | 9,5 | ||
| 50° | 96,0 | 84,7 | 73,9 | 63,0 | 52,4 | 41,7 | 31,3 | 20,5 | 10,4 | |
| 45° | 117,2 | 105,3 | 93,3 | 81,2 | 69,5 | 57,8 | 46,0 | 34,5 | 22,9 | 11,4 |
| 40° | 144,4 | 130,8 | 117,3 | 104,0 | 90,8 | 77,6 | 64,5 | 51,4 | 38,5 | 25,6 |
| 35° | 178,7 | 163,3 | 148,0 | 132,9 | 117,8 | 102,8 | 87,9 | 73,1 | 58,3 | 43,6 |
| 30° | 224,1 | 206,2 | 188,6 | 171,1 | 153,6 | 136,0 | 118,9 | 101,7 | 84,5 | 67,5 |
| 25° | 278,1 | 266,1 | 245,2 | 224,3 | 203,5 | 182,8 | 162,2 | 141,7 | 121,2 | 100,7 |
| 20° | 382,0 | 355,8 | 329,8 | 304,0 | 278,3 | 252,6 | 227,0 | 201,4 | 176,0 | 150,6 |
| 15° | 540,0 | 505,3 | 471,0 | 436,9 | 402,8 | 368,8 | 334,9 | 301,1 | 267,3 | 233,6 |
For example, if you want to get vodka with a strength of 40 degrees, then you need to mix 100 ml of 90-100 degree alcohol with 130.8 ml of water. That's how they count correct proportion. In the example, it is 1 part alcohol to 1.3 parts water. You can make adjustments for the addition of other substances (glucose, juice), but these ingredients do not significantly affect the strength of the finished drink.
All the necessary calculations are automatically made by the alcohol dilution calculator with water.
Counting in progress...
Enter the initial data on the left
For getting
after dilution,
need to add water
It is the strength of 40 degrees that is considered optimal, as it contributes to the complete dissolution of the molecules of all substances that make up the composition. Remember that 500 ml of water and 500 ml of alcohol will not make one liter of vodka, since some of the liquid will be absorbed by chemical reactions.
Now let's move on to mixing. First, the calculated amount of water is poured into the prepared container, then glucose (at least a little) and other ingredients (optional) are added to taste. When diluting, remember that It is correct to add alcohol to water, and not vice versa. Otherwise, the alcohol will turn white and become unsuitable for making homemade vodka.
After right amount alcohol fell into the container, the entire contents are thoroughly mixed. This helps the substances dissolve faster. If the container is tightly closed, then instead of stirring the vodka can be shaken.
4. Purification filtration. 3-4 tablets are placed in the resulting solution activated carbon and shake well. Next, vodka must be infused for 2 hours at room temperature and then strain through a thick cloth.
Almost done! Alcohol vodka is almost ready. It remains only to pour it, filling the bottles to the very neck, and tightly close the corks. When exposed to air, the alcohol will evaporate. I advise you to let the drink rest for another 1-2 days, then its taste will be optimal. The shelf life of vodka prepared according to this recipe depends on the amount of third-party additives. If they are not, then vodka can be stored indefinitely.
Stanislav shared with us his method of "sorting" the dilution of alcohol with water.