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When you look at a moonshine still or a whiskey still you should look at
the performance. Not how cool it looks!
Infusing natural flavor, It is better to infuse natural flavor rather than adding it after distilling. When you infuse flavor during distilling you get a clear spirit.
How dose infusing natural flavor work?
Our twin thumpers with our moonshine stills do a magnificent job of cleaning all the impurities and separating and adding the natural flavors you desire.
Adding natural flavor after distilling has been done for many years. It work but not as well as infusing.
We will use raspberries as a example.
THE OLD FLAVORING METHOD
You can drink it now, but I would recommend poring it through a coffee filter before consuming. Even after it has gone through a coffee filter it will still have a light pink color to it. This means you have particles from the raspberries still in the spirit. Over time they well settle to a sediment on the bottom of the jar. This could take years.
Just wait a few weeks and you will be drinking gunk and junk left over from the old raspberries.
INFUSING NATURAL FLAVOR METHOD
Check out the video of infusing natural flavor on the moonshine stills page
That is why our moonshine stills are the best choice.
How The Thumpers Work
all moonshine stills have a thumper and we sell the only moonshine still
with two thumpers.
The alcohol vapor condenses in the bottom of the thumper, this captures impurities. As the hot steam flows through the thumper it re-vaporizes it, leaving behind the heaver impurities the new re-vaporizes alcohol is cleaner and moves on to the next thumper where the hole process is repeated. Giving you the cleanest spirits anyone could ever make. Every time the alcohol cools and condenses into a liquid and is re-vaporized it becomes purer, higher percentage and cleaner.
The better the quality of the hooch the better taste and the better it is for you.
The Basics of Distilling
What distilling is: The separation of different chemicals by temperature.
So let talk about alcohol. Alcohol is made by fermentation. Fermentation is when yeast eats sugar it excretes alcohol as a waist. When all the sugar is eaten the yeast dye.
Yeast can survive in a alcohol environment of 12% Alcohol By Volume to 23% alcohol by volume (ABV). Each type of yeast has maximum tolerances depending on the ABV.
A common bakers yeast will survive from 12% to 14% ABV. This means that the maximum Alcohol can be made by fermentation is 12% to 14% with that type of yeast.
If bakers yeast is used and you ferment to 10% ABV the basic yield would be 10% of of the amount you fermented. Let say you made a 5 gallon batch, You would get 10% of 5 gallons or .5 gallons or 1/2 gallon.
Turbo Yeast has a very high tolerance to alcohol up to 23% ABV before the alcohol content kills the yeast.
If Turbo yeast is used and you ferment to 20% ABV the basic yield would be 20% of of the amount you fermented. Let say you made a 5 gallon batch, You would get 20% of 5 gallons or 1 gallon of alcohol.
Next the distillation of the fermented mash. Alcohol at sea level separates and turn to a vapor at 172° Degrees. But bear in mind that there are other factors here that will change this separation temperature. Water and dead yeast hulls. Water vaporizes at sea level at 212° degrees. So by combining the water, alcohol and yeast hulls you get a more realistic temperature of 182° to 184° degrees. This is when the chemical reaction takes place and the alcohol vapor separates. The the vapor has to be condensed back into a liquid to make alcohol. Depending on the distillation unit and how pure it will make the alcohol.