Moonshine degrees calculator. Alcohol calculator for making alcoholic drinks at home

The technique can be applied at home. You need to first measure the current percentage of alcohol in the drink, for example, 70 degrees or 45 according to the alcohol meter, and then properly dilute the moonshine to the desired degree. Just adding water will not do here, since later, in order for the chemical formula to be fixed, you need to send the liquid to settle.

Chemical processes occurring during mixing

It is worth having high-quality components for the mixture in advance, since it will only be possible to properly dilute moonshine with water if you use the strongest possible alcohol. Typically, in this case, the liquid is used after double distillation. It is preferable that it be more than 93%.

Beginners in this business do not know how to dilute moonshine with water so that it does not become cloudy after that, because in most cases this is exactly what happens when the degrees drop. Often the culprit for an unsuccessful result is poor quality water. In order for moonshine breeding to be successful, it is important to take a certain liquid:

• water from an artesian well;
• spring liquid;
• bottled pure product;
• water purified through filters.

Adding tap water to moonshine is strictly prohibited, as it contains an excessive amount of salts. For the same reason, you should not use mineral water to dilute moonshine. As a last resort, it is allowed to add distilled water or distillate.

Selection of proportions

The table for diluting moonshine with water helps in many ways to obtain a given ethyl alcohol strength of 20, 25, 40, 50 or 60%. It clearly demonstrates the necessary requirements for mixing two ingredients.

The abundance of numbers in the cells should not confuse you, since you can properly dilute moonshine by knowing only two parameters: the current strength and the desired strength. A useful table for breeding bears the name of its compiler, Fertman.

Using a specific example, we’ll figure out how to dilute moonshine to 40 from a 90-degree batch of the second distillation. In the left column with gray fields we find a line with the number “90” - this is the current value measured by the alcohol meter. We move along the line to the left to the column where the topmost value is “40” (desired strength). At the intersection of the row and column is the value 1306.

Based on the meaning of the dilution table, it follows that 1000 ml of 90-degree liquid must be diluted with 1306 ml of clean water to make a 40-degree drink.

Calculation of proportions

When thinking about how to dilute moonshine to 40%, you don’t have to look for any tables. It is enough to have a special calculator on hand. When calculating a parameter, use the usual mathematical formula, substituting the available values ​​into which you will be able to achieve the result:

Answer: to dilute moonshine with water from 0.2 liters of 96% to 50%, you need to combine it with 184 ml of water, the result will be 384 ml of 50-proof alcohol.

VIDEO: Visual instructions on how to dilute moonshine with water

Golden Rule

Experienced distillers know that adding water to homemade alcohol can result in disappointing results. The resulting liquid will become cloudy, and an unpleasant ethanol taste will be felt when consumed. Such a composition will not have softness. If stirred incorrectly, a reaction occurs that releases heat.

You only need to add moonshine to the water, and not vice versa, only in this case will it be possible to achieve transparency.

This rule also fully applies to medical 96-degree liquid. You can obtain the required consistency using a similar scheme.

Preparatory operations with water

Well fluid or fluid from a well must be pre-settled. This will take 2-4 hours. At the same time, you can use modern filters that are capable of efficiently removing not only mechanical, but also partially chemical, blockages. They can be built into the plumbing system and discharge the finished product through a separate tap.

Longer settling helps to get rid of heavy impurities that may be present in the liquid. However, you should not delay the process for more than a day.

If there is a risk of unwanted bacteria, then boiling is allowed even after springs or wells. Since moonshine can be diluted first for subsequent distillation, it is not necessary to use boiling in such a situation. The high distillation temperature will do everything itself.

A diluent containing chlorine or phenols should not be allowed into the operation. It is unlikely that you will be able to get rid of them completely. When there is no other option, you can reduce the concentration in several ways simultaneously:

• passing through various filters;
• long (at least 5 minutes) boiling;
• long standing.

The water should be as soft as possible in order to ultimately give a similar product. Otherwise, you will feel uncomfortable when drinking.

Proper preparation of the solution

• use only properly prepared H2O solvent;
• all proportions are measured to the nearest ml or gram to achieve ideal consistency and taste;
• during additional shaking or mixing, you must have a hermetically sealed container;
• Usually, allowing the finished product to settle for 1-2 days in a refrigerator or cool basement helps improve compatibility.

Subsequent settling after reducing the strength

Having mixed everything in calculated proportions, the user does not yet receive the finished product. The next stage is settling in a dark, cool place. This usually takes 6-7 days. If it is not possible to allocate such a period, then at least a couple of days should pass. The recommended temperature is not higher than +5°C, which corresponds to the parameters in the refrigerator on the middle shelf.

The container should be filled to its maximum level so that the volume almost reaches the stopper. Minimal contact with oxygen will negate the deterioration of the drink, since it will not allow the formation of undesirable chemical compounds, which in such a situation includes acetic acid.

VIDEO: Alcohol into water or vice versa?

For a real, passionate producer of homemade spirits, a moonshiner's calculator can be a serious helper. Moreover, you can use either an online calculator or download it directly to your PC.

At the moment, the best calculator for moonshiners in the form of an application for Windows operating systems is the program created by Rudy, which is distributed free of charge. Download:

It is especially important to download this small program where there are interruptions in the quality of the Internet. Then you can contact her at any time and immediately learn about all the necessary operating parameters with, distillation, further.

This saves a lot of time, and not everyone can do the necessary calculations correctly. And for the calculator it is - instant operation.

In addition, you can download the moonshiner calculator for android, so that it is literally at hand, on your smartphone. Let's find out what exactly can be calculated using the electronic assistant.

If you need to dilute alcohol to the desired degree, most often add water to alcohol and measure it with an alcohol meter, determining when it is enough to add water. This method is inconvenient and even fraught with the following consequences:

• resulting drink may become cloudy, as if mash had been splashed into it (immediately, or after standing for a while). This is due to the fact that not everyone knows how to dilute alcohol with water to prevent this from happening;

The main rule is that You don’t need to pour water into alcohol, but rather, mix alcohol with water. Then the mixture will become cloudy only if low-quality water is used. And experienced moonshiners know that water needs to be taken only soft, filtered or at least boiled.

• and from this another problem arises: how to correctly calculate the required amount of water? You can’t pour a little water, then add alcohol, measure the temperature, and see that you made a mistake - the drink is too strong. Filling the water again into another container... Few people will like this kind of pouring game. What if there is too much water and there is no more alcohol? There is also special formula, but even knowing it, it is not always possible to make an accurate calculation.

To properly dilute alcohol, you just need to use a calculator for diluting alcohol with water and within a minute you will already know what the proportion of the required ingredients for dilution is.

Calculator for diluting alcohol with water

This is the simplest calculator for diluting alcohol with water, it will show the right amount of water. This immediately implies that your water is of the required quality and necessarily - soft. You are required to set three parameters:

1. Volume of alcohol in ml.
2. His initial strength.
3. Required strength of the final product.

you as a result get the optimal amount of water, which will be needed for breeding. This way, you will immediately know exactly how to dilute alcohol with water. It is enough to use a measuring cup to pour out the exact amount of water indicated by the calculator and add alcohol to it.

See for yourself - you will achieve the ideal result! The moonshine dilution calculator works in a similar way, because the available and desired strength of the product is still indicated.

Dilution formula to the desired degree

You can also use the usual formula for diluting moonshine or alcohol with water, i.e. calculate the same thing manually:

(A / B) * C - C= amount of water required for dilution.

A - alcohol strength, up to;

B - required strength, after;

C is the volume of the processed product.

As for how to dilute moonshine, there is not only a calculator, but also dilution table, which will tell you the proportions of alcohol dilution. Its only minor drawback is that you need a certain amount of a high-strength product, and online you can make a calculation even if, say, you have 120 ml of alcohol with a strength of 96%.

Moonshine dilution table

Making the right brew

Someone will say: why do you need to know how to dilute moonshine with water, because initially you can distill the product of the required strength. And he is very wrong!

In order to not only have a pleasant time with friends and have a heartfelt conversation, but also not to harm your health, you need to initially know how to cook properly, meeting safe organoleptic parameters.

It all starts with mash (read:), which must be prepared according to all the rules, including:

• premium raw materials;
• clean water without chlorine;
• maintaining proportions.

For moonshine brewing, proportions are extremely important, because if there is not enough water (yeast, sugar) in the mash, this will negatively affect the quality of the final product. In addition, it will reduce the yield of the finished product.
With the help of a calculator, the calculation of the amount of ingredients for sugar and glucose mash occurs instantly.

Distillation to water

Stillage is the liquid that remains in the still after distillation. It still contains a minimal amount of alcohol, which can be taken away instead of being left and then poured out.

Why do this? Moonshine distilled “as is” from mash, without cutting off the heads and tails, is an extremely harmful product that Absolutely no drinking. You can only consume secondary moonshine, that is, a product that is produced only by the second distillation (read:), in which the heads and tails are taken into a separate container and poured into the sewer.

The rules are as follows: the selection of heads is carried out in the amount of 10 - 12% of the total amount of moonshine received. Here it is better to “overdo it” a little than to be greedy and allow heavy impurities to penetrate into the final product.

The body is taken away until the moonshine flowing out of (not all of it already in the jar!) reaches a strength of 40°. Some select while it is burning, which almost corresponds to the required parameters.

It is impossible to correctly determine the strength of warm raw alcohol, which usually goes into the receiving tube of the device. They do it when it reaches 20°C, otherwise after cooling it will show other parameters. Knowing what temperature the moonshine is, use a calculator to correct alcoholometer readings at different temperatures.

Useful videos

Mobile calculator for diluting alcohol solutions, determining and correcting strength, as well as other functions in the application in the Play Market:

The ultimate goal of the distillation process is to produce strong homemade alcohol. Unfortunately, when simply distilling moonshine at home, we get a product that, in addition to ethyl alcohol and water, contains a large amount of harmful substances, impurities and fusel oils. Among distillers, they are usually called factions: “heads” and “tails.” The high-quality drinking part of moonshine is called the “body”. Thus, correct calculation and selection of heads and tails is the key to obtaining a high-quality distillate.

Existing selection methods are based on differences in the boiling point of ethyl alcohol and harmful impurities. This gives us a real opportunity to separate the moonshine grains from the chaff. Distillation with the separation of the outgoing moonshine into fractions is called fractional distillation.

Please note that the information below assumes the use of standard moonshine stills. That is, those that consist of a distillation cube and a refrigerator. It is also relevant for models equipped with a steam chamber. If the moonshine still you use has additional design elements and features, then look for information in the accompanying technical documentation or contact the manufacturers for clarification.

Characteristics of fractions

In each case, the specific amount of fusel oils and harmful substances obtained during distillation contained in moonshine depends on a huge number of variable factors. We are talking about the ingredients used for the mash, the duration of fermentation, the design features of the equipment and the distillation method. In this regard, in practice, we can rely solely on approximate numbers and values.

Heads

Many moonshiners know this faction as pervach or pervak. It is she who is selected first during distillation. The composition of the heads is mainly formed by acetone, methyl alcohol and acetaldehyde.

All substances included in the composition of pervach have a lower boiling point than ethyl alcohol. That's why we can select them first. The heads are characterized by high strength and a characteristic unpleasant odor.

There is an opinion among people that pervach is the best part of moonshine. Such thoughts are most likely associated with the rapid intoxication that this liquid causes. In fact, eating heads poses serious risks to human health. Severe poisoning is one of the mildest possible consequences.

In the case of the heads, our task is formulated extremely simply: we must collect them in a separate container and separate them from the main part of the moonshine. There are different ways to use pervach on the Internet, but I recommend that you simply pour it out.

Body

This faction is the main one. It is the body that forms the drinking part of homemade moonshine. Its composition is based on ethyl alcohol and water, to which even with the most careful fractional distillation a certain amount of impurities and fusel oils will be mixed. If you do everything correctly, then there is no need to worry about it. After all, it is precisely these substances that form the taste and aroma (organoleptic properties) of moonshine.

These impurities will precisely make the difference between the technological processes of distillation and rectification. The latter is used in the production of vodka.

Tails

This fraction is usually called fusel oils or fusel oil. Its composition is extremely heterogeneous. What makes such substances similar is that their boiling point is higher than ethyl alcohol. The tails are additionally distinguished by their characteristic moonshine aroma, taste and cloudiness.

To prevent fusel oils from getting into the moonshine in large quantities, we only need to complete the selection of the distillate body at the right moment.

In the case of tails, there is no clear opinion on whether to collect them or not. One thing is clear: if you do take them away, you shouldn’t throw them away. The tails can be used to prepare the next batch of mash. To be more precise, they need to be combined immediately before distillation.

Goal selection

There are several basic techniques that practicing distillers use at home. For beginners, I recommend using the one that makes it clear even before the distillation begins, their exact number or how many heads need to be selected.

1. Determine by the level of sugar content.

I think this method is the simplest and most accurate. The disadvantage is that to implement it we need additional equipment - a hydrometer-saccharometer. Many people know it as a vinometer. Naturally, the sugar content in the mash should be measured before adding yeast. The easiest way to explain this method is with a specific example.

Suppose we have 10 liters of mash with a sugar content of 15%. Let's do some simple calculations. 10*0.15=1.5. That is, our 10 liters of mash contain 1.5 kg of sugar. In the example, such simple numbers are specifically taken. In practice, things may be a little more complicated for you.

We remember that for every kilogram of sugar we need to select 70-100 ml of heads. That is, in our example, their volume is 105-150 ml. I prefer to always act at the top level. This does not at all have too much of an effect on the final volume of moonshine, but it makes it much cleaner.

Some experienced moonshiners suggest dividing this figure in half. Select the first 75 ml of tails during the first distillation, and the same amount during the second.

2. For ethyl alcohol.

This technique involves carrying out the first distillation without dividing the output into fractions. After its completion, using an alcohol meter, we measure the strength of moonshine or raw alcohol. Let's also look at the situation with an example.

Suppose we distilled 5 liters of raw alcohol with an ethyl alcohol content of 45%. We make the following calculations. 5*0.45=2.25. Thus, we have 2.25 liters of pure ethyl alcohol in the resulting distillate.

We do the second distillation fractionally. We need to select 10-15% of the total volume of alcohol as heads. In our case it will be 2.25*0.15=0.3375 liters or 330 milliliters.

3. We focus on the smell.

This method is the domain of exclusively experienced moonshiners who are able to distinguish heads by their characteristic smell.

In practice, to do this, place a clean hand under the outlet stream and catch 2-3 drops on the palm. The liquid is rubbed and sniffed. After the smell of the heads goes away, the collection of the bodies begins.

There is also a temperature method. However, in practice it does not give unambiguous and accurate results, so I recommend that you use one of the methods described above.

Tailings selection

In the case of this faction, it is extremely important not to miss the moment of transition. In other words, we must react accurately and instantly when tails begin to emerge instead of the body.

Such changes are monitored by measuring the strength of the moonshine in the stream. As soon as it drops below 40-41 degrees, we must react. To protect yourself from getting a large amount of fusel oils into the main container with the selected moonshine, you need to replace it with a small jar closer to the end of the distillation process, in which to take measurements.

Of course, it is best to have an alcohol meter on hand. However, if you don’t have it, you can use the proven old-fashioned method. The collection of moonshine must be continued until it burns. As you can see, in such a situation we only need a teaspoon and a lighter.

Tell us in the comments about your experience in selecting heads and tails.

Calculating the amount of ingredients for the mash and diluting the finished product can be done using a moonshine calculator. Approximate calculations of the volume of fractions during distillation can be determined by the sugar or alcohol content in the raw material.

Below are the most necessary calculators, using which you can achieve the production of high-quality raw materials.

Calculator for diluting alcohol with water

Calculator for diluting alcohol with water

You need to add ml of water.

Exact proportions of alcohol are needed when we are going to make various tinctures and liqueurs, for example, for apple tincture you need 35%, but only batin vigorous moonshine with an alcohol content of 99% is available, what should we do? How to dilute? Just enter this data into the calculation form above and get exact advice on what to do.

Sugar mash calculator

It will help determine the correct proportions of mash and the highest possible alcohol content in it after fermentation is complete.

Mash calculator

The output will be a mash containing % alcohol.

Take these calculations seriously; how successfully you control the entire process of making moonshine directly determines its taste, color and smell!

Calculator for replacing sugar with fructose or glucose

Wash made from glucose will produce 12.5% ​​less alcohol than the same one made from sucrose, but of higher quality. This calculator will calculate how much glucose is needed so that the resulting moonshine is the same as with 1 kg of sugar.

Calculator for replacing sugar with glucose

You will need kg of glucose.

Fermentation efficiency (alcohol calculator in mash before and after fermentation)

For refractometer with Brix Wort SG scale. The calculator will show the efficiency of fermentation, how well the yeast worked and what we have as a result.

Alcohol calculator in mash before and after fermentation

You will need kg of glucose.

Distillation to water calculator

Based on the volume of mash and the alcohol content in it, the calculator will calculate the expected yield of moonshine and the volume of stillage in the distillation cube that will remain from the distillation process.

Optimal wort acidity calculator

In order for fermentation to be successful and unwanted bacteria not to develop during this process, the medium must be of optimal acidity: 4.0-4.5 pH. If you have to make corrections to the wort, this must be done before pitching the yeast. In this case, citric acid or lemon juice is suitable (at the rate: 5 grams of acid corresponds to the juice of one medium lemon). You will need even the simplest pH meter to control acidity.

Optimal wort acidity calculator

For dilution you only need a gram of acid.

Calculation of moonshine fractionation

Distillation of mash involves obtaining a product that, in addition to ethyl alcohol, contains impurities of minor components. Their presence negatively affects the quality of moonshine.

Therefore, it is important to carry out a preliminary calculation of the volume of fractions, which among distillers are called heads, distillate bodies and tails. When selecting fractions, it is important to take into account the boiling point of ethyl alcohol and impurities.

By the way, here you can download the moonshine calculator to your computer: CalcSam.exe

To determine how much of the first fraction of moonshine needs to be taken, different calculation methods are used. The simplest method is based on measuring the level of sugar content in the mash before adding yeast.

• For example, if 1 liter of mash contains 15% sugar, then using simple arithmetic operations you can calculate its weight.
• It leaves 150 g. According to practical observations, from 1 kg of sugar used to prepare mash, you need to select 70-100 ml of the first fraction.
• For 1 liter of mash the indicator will be 10.5-15 ml, and for 10 - 105-150 ml.
• In order to obtain a high-quality product during the moonshine brewing process, it is necessary to select as many heads with harmful impurities as possible during slow heating.
• . This allows you to get pure high quality moonshine.

Secondary distillation

If the process involves secondary distillation of moonshine, then the sampling of the estimated volume of heads can be divided into two parts and 75 ml taken each.

The selection of tailings is carried out at the moment when the strength of the distillate changes. If the indicator drops below 40-41% vol., then tailings selection must be started immediately. To prevent fusel oils from entering the main container, it is necessary to measure the strength of the distillate collected in a separate container more often towards the end of the process.

• When using the double distillation method, raw alcohol is selected to a strength of 30% vol. For this it is better to use an alcohol meter.
• If the necessary device is not at hand, then the determination is carried out by setting fire to the liquid in a teaspoon.
• In this case, you need to adhere to basic safety rules and not use open fire near the distillation site.
• The raw material is collected until the liquid burns.

Methods for determining the volume of fractions

The volume of the first fraction can be calculated using ethyl alcohol. This method involves extracting the distillate from the mash without separation. After the process is completed, the strength of the moonshine is measured using an alcohol meter.

For example, if 1 liter of moonshine contains 45% ethyl alcohol, then for 100% pure alcohol in the distillate the volume will be 0.45 liters. Based on this indicator, fractions are calculated. As heads you need to select 10-15% of the estimated amount of alcohol or 45-70 ml of the total volume.

An important indicator when selecting heads is smell. The first fraction is characterized by the presence of impurities. Therefore, experienced distillers practice by placing a clean hand under the stream of distillate and catching a few drops.

They are rubbed on the palm of your hand and the aroma is smelled. The selection of the body is carried out after the smell of the first fraction disappears. The temperature method can be used to separate the distillate into parts. But the practical side of its use does not give accurate results.

Measuring the strength of moonshine

• One of the important parameters of an alcoholic drink that expresses its quality and nobility is strength.
• The indicator determines the ratio of the volume of pure ethyl alcohol to the total amount of liquid.
• It is difficult to understand the strength of a product based on the taste of the product, so in practice the measurement is carried out using a hydrometer or alcohol meter.
• The operating principle of the devices is based on measuring the density of a liquid substance.

Each alcohol meter is designed for a specific operating range. To work with moonshine, it is better to use a device that determines the strength from 0 to 80% vol. An alcohol meter is used to determine the density of the mash and the finished distillate.

Since the density of alcohol differs from water, its content in different proportions in the mixture indicates a difference in performance. The lower the density of the mixture, the deeper the device dives.

To get the most accurate result, it is recommended to take measurements at a distillate temperature of 20°C. The alcohol meter only works under specified conditions, so it will not be able to give a result if the gravity is below or above the range.

The device is lowered into the liquid. The strength of the drink is determined according to the scale printed inside the glass tube.

Calculation of alcohol density reduction

Professionals say that the strength of moonshine should not be lower than 50% vol. As a result of distillation, a strong drink is obtained. To make it enjoyable to drink, you need to reduce the strength by mixing and softening.

For this you can use:

• wine;
• water with sugar or fructose;
• herbal tinctures;
• clean softened water.

In various variants, moonshine is used in certain proportions. To blend the resulting products, you can use online mixing calculators.

Using the program, you can calculate the density of moonshine obtained by mixing two volumes of alcoholic beverages with different strengths. For example, if you take 500 ml of liquid with a strength of 40 and 55% vol. and mix them, the output will be 1000 ml of a mixture with an indicator of 48% vol.

Using the calculator

Using a dilution calculator allows you to calculate the required amount of alcohol and water for a given volume and density. To do this, you will need to enter the required volume, degree and strength of the available alcohol.

For example, to obtain 1000 ml of a mixture with a density of 40% vol. in the presence of a distillate with a strength of 55% vol. you need to take 727 ml of moonshine and 273 ml of water.

• You can use another calculation method in which you can calculate the volume of water that needs to be added to the existing alcohol to obtain the desired strength.
• In the field of the online calculator, enter the volume of alcohol, density and required degree after dilution. For example, if you have 1000 ml of alcohol with a strength of 55% vol. to dilute it up to 40% vol. you will need 375 ml of water. The total volume after addition will be 1375 ml.
• Calculators use the unit of volume in milliliters, and numbers are entered in whole numbers, without fractions. When using the program, you can accurately carry out calculations for any type of drink prepared on the basis of moonshine.

Correct calculation of the distillation process

The distillation process is preceded by the technology of preparing the wort. To calculate the alcohol content in the mash, there is a sugar wort calculator. Data on the amount of sugar is entered into the fields of the calculator.

• For example, 1 kg of sugar will require 4.84 liters of water.
• The result of fermentation is a mash with an alcohol content of 11.8%.
• It is important to take into account the yeast’s tolerance to alcohol.
• Alcoholic yeast is predominantly used for the process.
• The sustainability indicator for them is 18%.

When replacing sucrose with glucose, the volume of the final product decreases. To obtain the same amount of moonshine, you need to take more glucose. There is an ingredient conversion calculator for calculations. To replace 1 kg of sucrose you need to take 1.125 kg of glucose.

For the distillation process, a calculator is provided that allows you to calculate the time, heating temperature of the cube, and the selection of liquid by fraction. To obtain accurate data, the technical parameters of the cube are entered into the fields of the calculator.

Calculations based on data are relevant for distillation using the simplest designs of distillation apparatus. The boiling point calculator for a water-alcohol mixture allows you to calculate values ​​at normal atmospheric pressure.

It is necessary to clearly remember that ethyl alcohol is drinkable; drinking methyl alcohol, which does not differ in smell and taste from ethyl alcohol, can cause blindness or lead to death.

Alcohol dilution calculator online calculator

Important! All proportions are correct at a temperature of mixed liquids of 20 ° C. If you measure alcohol concentration with an alcohol meter (hydrometer), you should know that its readings change when the temperature changes.

There are various types of drinking ethyl alcohols, such as “Lux”, “Extra”, “Alpha”, “Basis”, which are used to prepare vodka in factories and have a strength of 96%.

Alpha – 96.3% (made from rye or wheat);
Lux – 96.3% (cereals and potatoes 35%);
Extra – 96.3% (cereals and potatoes 60%);
Basis – 96.0% (cereals and potatoes 60%);
Highest purity – 96.2% (suitable for the production of cheap vodka);
1st grade – 96.0% (not used for preparing alcoholic beverages).

An important component necessary for diluting alcohol is water. Water from a spring or artesian well is ideal for these purposes, but in urban environments, distilled or regular drinking water from bottles is suitable.

Can I use tap water to dilute alcohol?

It is not advisable to use water taken from the tap, even if you boil it, since it is very hard due to the presence of large quantities of salts and other impurities; if you dilute alcohol with this water, it may become cloudy.

Determining the required proportion of alcohol dilution

The easiest way to calculate proportions is to use the ratio of volumes of liquids. For example: one liter of vodka with a strength of 40% contains 400 ml of pure alcohol with a concentration of 100%. Thus, if we undertake to dilute drinking alcohol with a concentration of 96% in the amount of one liter, to a concentration of 40% we will need to increase the volume of the original liquid by 2.4 times.

To put it simply, to make vodka from 1 liter of 96% alcohol, add water to the alcohol until the amount of the mixture is 2.4 liters.

The above examples can be summarized in the formula:

S=(100NK/B) - 100K,

here N is the concentration of the diluted initial alcohol;
K - coefficient, initially liquid (in milliliters) divided by 100;
B is the desired solution concentration;
S is the amount of water in milliliters that needs to be added.

Let's check the formula, example:

(100*96*10/40) - 100*10 = 1400 ml. = 1.4 liters
That is, add 1.4 liters of water to 1 liter of 96% alcohol and get 2.4 liters of vodka with a strength of 40%.

How to dilute alcohol 95 to 40?

Add 1.375 liters of water to 1 liter of 95% alcohol and get 40%

It should also be remembered that when diluting you need to pour alcohol into the water, and not vice versa and use chilled water. This rule is due to the specifics of chemical processes.

After diluting the alcohol, the resulting liquid must be allowed to stand for a couple of days at a temperature of about 4 degrees Celsius and stored in a dark place.

To simply soften the taste, you need to add no more than one tablespoon of acetic or citric acid per liter of vodka, add honey in a ratio of 1 to 10.

You can always check the strength of the resulting solution or drink with an alcohol meter.