How to Remove the Smell of Distillate

How to Remove the Smell of Distillate.

How to get rid of the smell of distillate to make it enjoyable for consumption? To the best of my modest abilities, I strive to rid the distillate of these improper clichés, treating friends to a product with a mild taste and without the characteristic fusel odor. When asking the question "how to remove the smell of distillate," we specifically mean the unpleasant odor that makes you recoil when inhaling. Our goal is to make the drink either have no distinctly pronounced smell at all or possess what is called "aroma" or "bouquet." Well, you can familiarize yourself with flavoring in the corresponding section, but let's figure out how to eliminate the unpleasant smell of distillate.

So, let's start with the basics — where does the unpleasant smell of distillate come from? These are complex chemical compounds, often not the most beneficial, so getting rid of the smell is not just a whim but a fight for quality and a fresh head the next morning.

So, let's identify the enemy:

• Acetic aldehyde — 20.8°C

• Formic ethyl ether — 54.3°C

• Acetomethyl ether — 57.1°C

• Methyl alcohol — 64.7°C

• Acetic ethyl ether — 77.8°C

• Formic acid — 100.7°C

• Acetic acid — 118.1°C

• Oleic ethyl ether — 121.3°C

• Amyl alcohol — 138°C

• Valeric ethyl ether — 146°C

• Furfurol — 161.7°C

These are the same esters and aldehydes commonly referred to as "fusel oils." The heads, boiling at temperatures lower than ethyl alcohol, are highlighted in blue, and the tails, boiling after ethyl alcohol, are highlighted in red.

The main rule to eliminate the unpleasant smell of distillate: So, we deduce the first and most important rule — strictly cut off the heads and tails in both distillations! In this case, it is better to be overly cautious than not cautious enough. Let a few dozen grams of good moonshine go to waste rather than a few grams of nastiness ending up in the drink.

In half the cases, this will be sufficient to solve the problem of the unpleasant smell of the distillate. It also happens that the distillate "smells sour" — this is evidence that the mash has soured — perhaps there was access to oxygen in the mash, and along with it.