What is the strength of medical alcohol. Units of measurement of the strength of alcoholic beverages: degrees, percentages, revolutions, ABV, proof

30.07.2023

Engine

There are two ways to indicate the proportion of ethyl alcohol in an alcoholic beverage:

in degrees, for example 40°
as a percentage, for example 40%.

The degree indicates the percentage of alcohol in the drink. by weight.

The percentage, in turn, indicates the proportion of alcohol by volume or by weight. Without clarification, such a measure does not make sense, therefore, next to the percentage, it is usually indicated what the calculation is based on.

For example, 6.5% vol. or 6.5% vol. denotes the volume ratio of alcohol and other components.

Since the publication of the work of D. I. Mendeleev “On the combination of alcohol with water” in Russia and the countries of the former USSR, the alcohol content has traditionally been indicated in degrees.

In the USA, Great Britain and other countries of Western Europe, the concentration of alcohol is indicated in volume fractions: 40% vol. The disadvantage of this designation is that the measure does not take into account differences in the weight of water and alcohol, as well as the degree of purification of the alcohol itself.

Recently, domestic manufacturers have often begun to indicate the strength of drinks in percentages, and not in degrees, thereby misleading the consumer.

The easiest way to demonstrate the difference is with an example.

In a liter of vodka with a strength of 40 ° 572 g of water and 381 g of grain ethyl alcohol. In a liter of vodka with a strength of 40% vol, there are 635 g of water and 318 g of grain ethyl alcohol, which corresponds to a strength of about 35 °.

When buying alcohol, keep in mind that 40% ABV is actually higher than 40% ABV.

European fortress measures

To further confuse the consumer, the indication of the strength of alcoholic beverages in the United States and Europe can be.

The strength of whiskey, gin and other drinks from Europe is measured in a special way. In the US, “proof” is a value equal to twice the alcohol content in the volume of liquid. So, in a bottle with the inscription on the label "86 proof" contains 43 volume parts of alcohol per 100 parts of the remaining components, that is, 43% vol. If we translate this value into degrees, that is, determine the ratio of alcohol and other liquid by weight, the numerical value of the fortress will become even less.

In the UK, which historically has its own system of measures, the strength of drinks is also indicated with the mark “proof”. But due to the fact that the gallon is taken as the basis of the volume and it is not the volume of pure anhydrous alcohol that is taken into account, but already diluted, the British fortress "86 proof" is equal to the American "75.25 proof".

The strength of the main popular drinks

The recipe of some drinks provides for slight fluctuations in strength. This is due to the manufacturing method, the chemical composition of the raw materials, the exposure time or other parameters.

Thus, it is impossible to accurately predict the strength of wines, ports, liqueurs and drinks obtained by fermentation. The alcohol content in them fluctuates from year to year and may change during the aging process.

In general, the strength variation of 1-3 degrees has almost no effect on the taste of the drink, and only an experienced taster can feel a noticeable difference.

For vodka, on the contrary, the key feature of the recipe is a well-defined ratio of water and alcohol. A slight deviation in the ratio of components will lead to a noticeable change in taste.

You will find a large selection of alcoholic beverages of various strengths in the Directive catalog. Here you can order alcohol in bulk. Retail customers can purchase all drinks from the catalog at the Directive Cash&Carry store or at the website of our partner WineStreet.

Medical alcohol is completely identical to technical alcohol in terms of such qualities as smell and color. However, there is an important difference between them. The composition of the technical contains methyl - a substance that can cause severe poisoning and cause death. Unlike technical alcohol, the main component in medical alcohol is ethyl, which is also a poison, but still its use in moderate doses does not cause such terrible consequences. In the article we will tell in detail about what ethyl alcohol, medical alcohol is.

Medical alcohol is one of the few subspecies of ethanol that has a monoatomic structure. The composition of medical ethyl alcohol consists of four percent water and ninety-six percent alcohol.

Thanks to this composition, medical alcohol has become widespread. It is used not only for medical purposes, but also for industrial purposes. Very often it is used internally, but for this it is required to dilute it. Ethanol alcohol has the appearance of a clear liquid and is sold at any pharmacy. The dosage can be from one hundred milligrams and above.

Ethanol is a volatile, flammable, colorless liquid under standard conditions.

For its manufacture, only food raw materials are used. Typically these products are:

potato;
barley;
oats;
corn.

Very often, experts are forced to answer the question: medical alcohol and ethyl alcohol, is there a difference? To an ordinary person, the difference between these two compositions is not noticeable. Both compositions have the same formula, but are made from different natural ingredients. The ethyl compound is also used in alcohol. So, to create wine, a composition based on grapes or berries is used.

The technical type of alcohol is made using a special technology, when the active substance undergoes a decomposition process as a result of treatment with water. Some varieties of wood and petroleum products can act as an active substance. In most cases, the resulting type of alcohol is used as a fuel or solvent.

Wine, ethyl, medical - compounds in which the main active substance is ethyl. Despite the fact that all these species have the same structure, they undergo different degrees of purification. Medical alcohol is a solution with the highest degree of purification, and this is precisely the reason for its widespread use. It can be easily diluted with substances such as:

water;
glycerol;
acetic acid.

Ethyl alcohol is used as a fuel, as a solvent, as a filler in alcohol thermometers, and as a disinfectant.

Application

In most cases, such a solution is used in medicine and is used for disinfection. However, very often, using this base, home-made alcohol is produced.
In medicine, alcohol solutions are used as:

Antiseptic. For the treatment of scratches, cuts and other wounds.
A substance that has disinfectant properties. Treatment with such a composition destroys up to ninety-seven percent of all existing bacteria and infections on the skin.
Anesthesia. Under field conditions of surgical intervention.
The main component used when creating tinctures.
Very often medical alcohol is used when creating compresses and antipyretics.
The drug is used as one of the main components ventilation procedures(Artificial Lung Ventilation).

Using alcohol as a disinfectant, they treat skin lesions, surgical instruments, and even surgical fields. To do this, a cotton swab is abundantly moistened in liquid and applied to the desired area.

In case of poisoning, technical alcohol can become a fairly effective antidote. Of all the types based on ethanol, only medical alcohol is suitable for these purposes. Timely ingestion can reduce the concentration of toxins in the body.

There are 2 main methods for producing ethanol - microbiological (alcohol fermentation) and synthetic (ethylene hydration).

Alcohol, which has an ethyl base, is one of the indispensable substances in medicine. Each medical manipulation involves its use. However, to achieve different goals, a different strength of the substance is used, it can be forty, seventy and ninety percent.

Ethyl alcohol is a versatile product used in many industries. Alcoholic drinks, kvass, kefir and even non-alcoholic beer are created on its basis. However, in fermented milk products, its concentration does not exceed one tenth of a percent. That is why the use of such products does not harm the body. Very often, the solution is used as a preservative in the manufacture of confectionery and bakery products.

Rubbing alcohol is often consumed by people suffering from alcohol addiction. Since the purchase of the drug does not require a doctor's prescription, it has become widespread among people with this addiction. The use of medical alcohol in its pure form can cause a burn of the throat and the mucous membrane of the stomach. Ingestion of medical alcohol must be diluted, and its strength should not exceed fifty degrees. Even taking into account the fact that medical alcohol contains only plant components, its excessive use leads to the development of serious diseases.

Harm

Few people know, but alcohol sold in a pharmacy has specific instructions for use. This instruction indicates that the main function of the composition is the disinfection of the skin. Experts categorically prohibit the use of ethanol for the treatment of skin that has undergone an inflammation process. The warming effect can play a negative role and these processes will worsen.

The productivity of a modern distillery is about 30,000-100,000 liters of alcohol per day

It is possible to develop an allergic reaction of the body, so the remedy is not recommended for use by persons under the age of fourteen. Women during pregnancy or at the stage of feeding, it is best to refuse the use of medical alcohol. As a result of weakened immunity, applying the solution to the skin can cause irritation. If the area of the skin subjected to alcohol treatment turns red after the procedure, it must be washed with clean water. If such reactions of the body occur, the use of the drug should be discontinued.

Applying alcohol to delicate areas of the skin, such as the eyelids, can cause not only a burn of the skin, but also the mucous membrane of the eyeball. In cases where the composition is not used for its intended purpose, consequences such as poisoning with toxins and even a narcotic effect are possible. In most cases, these reactions are directly related to the amount and method of application of the composition.

An overdose, provoked by the use or inhalation of ethanol in a huge concentration, can cause a disruption in the functioning of the nervous system. Such consequences can lead to severe intoxication, emotional stupor and even coma. It is very important to seek medical attention when the first symptoms of toxin poisoning appear.

Excessive alcohol consumption is addictive. When drinking alcohol, the human body produces the hormone endorphin, which is the main cause of the development of alcoholism. It is important to remember that ethanol is a poisonous substance. Its single dose should not exceed three grams per kilogram of live weight. Exceeding this dose can cause poisoning and lead to coma. Alcohol abuse leads to the development of serious diseases of the liver and stomach. So as a result of the effect of alcohol on the body, diseases such as:

stomach ulcer;
gastritis;
cirrhosis;
cancer of the internal organs.

Very often, excessive consumption of medical alcohol causes the development of disorders of the cardiovascular system.

On an industrial scale, ethyl alcohol is obtained from raw materials containing cellulose (wood, straw), which is pre-hydrolyzed

Alcohol addiction causes pathologies in the work of the brain. Its influence has a devastating effect on the state of cells and neurons. As a result of prolonged internal use of medical alcohol, mental disorders may begin to develop.

Changes occurring in the body have a strong impact on the state of the nervous system. With such disorders, depression, apathy and suicidal tendencies can be observed. Medical alcohol must be used only for its intended purpose, observing the expiration date of the product.

The amount of alcohol in alcoholic beverages (wine, tinctures, vodka, etc.) is usually expressed in volume or weight percent, that is, in hundredths of a volume or parts by weight. This difference in the ways of expressing the composition of alcoholic beverages is explained both historically, that is, by the system, rule, tradition adopted for a particular country and a particular company that produces a drink, and the level of the technological scheme in the manufacture of this drink. So, until 1894, the alcohol content in vodka, its degree of strength was determined solely by volume, which was reflected in the corresponding technical names of vodkas: two-probe, three-probe, four-probe, etc. But after D.I. Mendeleev "reformed" vodka and scientifically proved that the composition of vodka, that is, the combination of grain alcohol with water, should occur not by simply merging volumes, but by accurately weighing a certain part of alcohol, the percentage of alcohol in vodka, or its strength, began to be expressed in weight parts.

In practice, in the designations of vodka and wine labels, the alcohol content in alcoholic beverages is expressed in degrees, indicated by a number with a small circle at the top - 40 ° or 16 °. However, this rule is not always followed. Sometimes, especially at the level of individual republics, they resort to an unconventional expression of fortress - in percentage terms. For example, “Selective cognac, Ararat, ArmSSR, bottling of the Moscow Wine and Brandy Factory. Fortress 42%"; “Ukrainian girka with pepper, tincture of mschn. 40% (power - fortress) "; "Lemon Bitters. Moscow plant "Crystal". Fortress 40%. Such a designation as a percentage is accepted in some foreign countries and has recently been brought to our country under the influence of repatriates working in the relevant industries or in advertising related to the production of labels. This violation of the designations adopted in our country, of course, misleads consumers and should be regarded as technical and commercial illiteracy and, on this basis, subjected to appropriate sanctions.

The fact is that the indication of a percentage (%) does not say anything about what this percentage is calculated from - from weight or from volume. Abroad, where the production of alcoholic beverages is entirely left to individual firms, some of them consider it necessary to indicate some percentage to orient the buyer (for example, the Finnish liquor "Polyar", 29%), others, on the contrary, believe that no indication of strength in digital expression are impossible, especially in wines and liqueurs, because each batch of them is individual and their dignity is in their bouquet, and not in their arithmetic strength (this is done, for example, by Portuguese firms producing port wine (“Porto”), Italian firms, South French, etc. .)

In our country, a strict procedure for indicating the alcohol content in a drink has been adopted: when calculating weight percentages, the number of degrees is indicated - 40 °, 42 °, 45 °, 56 °. All this, as a rule, is strong and noble alcoholic drinks - vodka, cognac. At the same time, when calculating volume percentages, the designation on the labels looks like this:

Al Sharab. Table pink. Bakvinzavod No. 1, fortress 9 - 14% vol.,

"Mattress". Table red. Bakvinzavod No. 1, fortress 10 - 14% vol.,

"Cagor" № 32. Kuban vinogradagroprom, alcohol 16% vol.

The content of all other components of wines, which is indicated on the labels, is expressed exclusively in parts by weight. So, an indication of the sugar content of wines and liqueurs is calculated in weight, but indicated on the labels as follows: sugar 16%; sugar: 30 - 40 g / l, that is, grams per liter. Knowing the specific gravity of alcohol, or sugar, or other ingredients contained in an alcoholic beverage, it is possible, following the data on the labels, to always convert volume parts (percentages) into weight parts and vice versa. Sometimes the amount of titratable acids is also indicated, especially in wines specially composed, newly invented, "author's". So, in the white dessert wine "Smile" (Gelendzhik), the fortress is 15% vol., sugar. 14%, t. sour. 5-7 g/l.

Unlike vodka, the percentage of alcohol in which is always expressed in parts by weight, the alcohol content of whiskey in the USA, Great Britain and other Western European countries is expressed in volumes, which in some cases is reflected in the designations on the labels: Winchester. Scotch Whiskey 40% vol (that is, volumes). Adapting to "Western taste", that is, to the norms adopted in the West, in recent years our foreign trade organizations have also begun to indicate the strength of vodka not in degrees, but in percentages ("Moscow Special" 40%), not realizing that thereby completely smeared fundamental difference between vodka and whiskey.

Due to the fact that in the West there was a tradition not to take into account the fact of contraction (compression) of alcohol and to calculate (until the middle of the 20th century) the strength of alcoholic beverages based not on a real assessment of the blend, but on the basis of the components introduced into the blend, along with the now accepted Russian one, Mendeleev, the system for determining the strength of vodka and whiskey, the former, familiar to the Western European consumer, the evaluation system has also been preserved. This old, "inflated" fortress rating system is indicated in brackets along with the modern one:

Moscow Special Vodka 40° (70° Br. Proof),

Smirnovskaya Vodka No. 21 (80° Proof),

"Scotch Whiskey" 40% vol (70° Proof),

Vodka "Jubilee" 45% (79° Proof),

"Strong" vodka 56% (98° Proof).

Based on the linguistic meaning of this designation, it is, as it were, considered “practical” and is opposed to Russian, “theoretical”. In fact, everything is just the opposite: the Russian designation of the strength of alcohol is the most realistic: it is an accurate assessment of the alcohol content in a drink by weight. The English designation is actually pseudo-practical, because it takes into account only the formal, purely technical degree of distillation of alcohol, which served as a raw material, as a source for obtaining whiskey or vodka, but does not tell us anything at all about what we actually consume; it does not take into account the most complex biochemical and physical transformations that alcohol experiences at concentration, interacting with water, it does not take into account all the fundamental difference that exists between whiskey and vodka. Objectively, scientifically, the "degree" of the fortress has always been considered and continues to be one hundredth (0.01) part of anhydrous (100%) alcohol, which weighs 7.94 g. In England, since 1794, when scientific chemistry was not yet known, alcohol has been measured volume, like ordinary water, and not even the volume of anhydrous 100% alcohol, which was also not known then, but the volume of the so-called test, or practical, alcohol, designated Proof, in the unit of which there are only 57.3 volumes of anhydrous alcohol. In addition, in England, the calculation as a unit of measure does not come from 1 liter and not on the basis of the decimal system, but a gallon serves as a measure of volume - 4.5735 liters. That is why one should not at all imitate the West in this and give the strength of vodka in degrees according to the English system.

V.V. Pokhlebkin, "History of vodka"

Vodka is one of the most popular alcoholic beverages, but to this day there is a huge amount of controversy about what the “correct” strength of vodka should be in order to provide the most acceptable taste and minimize the harmful effects of the drink on the body. But no matter how many degrees it is, it still has a devastating effect on the body.

In the article:

Fortress of vodka

Speaking by the dry definitions of GOST, vodka is an alcoholic drink made from rectified alcohol and prepared water as the main components and several additional ingredients that determine the taste. The strength depends on a certain ratio of the main components of the drink. Considering that rectified alcohol cannot be stronger than 96 degrees, the strength of the vodka obtained from it is necessarily lower than this value, and its quantitative expression depends on the percentage of water and other components in the resulting drink, ready for consumption. A prerequisite for the preparation of vodka is the treatment of the resulting water-alcohol solution with special adsorbents that reduce the amount of harmful impurities.

According to GOST R 51355-99, the strength of vodka can be 40-45, 50 and 56% with or without the addition of flavoring additives.

GOST R 51355-99

Domestic and foreign producers have several designations for the strength of vodka, expressed in various units:

Degrees, where the basis is the number of parts by weight of alcohol in the finished drink.
Percentages, when the volumetric content of ingredients is selected to determine the strength and at the same time the clarification “vol.” (those same “turns”), showing that it is the volumetric parts of alcohol and water that are taken into account.

The domestic designation of the strength of alcoholic beverages in degrees is recognized as the most accurate, taking into account the specific gravity of not only alcohol and water, but also all components of the finished drink. Taking into account that the specific gravity of 1 liter of finished vodka with a strength of 40 ° is 953 grams, by simple calculations it can be established that such a drink contains 572 g of water and 381 g of grain ethyl alcohol.

If the strength is determined in volume units, that the same amount of vodka will contain only 318 g of alcohol and already 635 g of water, i.e. the real strength of such vodka will be, taking into account the contracting of alcohol, only 35 °. The strength of a real drink can be even lower, since the degree of purification of alcohols is not taken into account when determining the volume fraction.

Why is vodka 40 degrees

There are many opinions, based on reliable facts and multiple legends, why vodka should have a strength of exactly 40 degrees.

You should not believe the widespread belief that such a composition was invented by the great Russian scientist D.I. Mendeleev. Long before his birth, the strength of alcoholic beverages in Rus' was checked using the simplest annealing, when the alcohol contained in the solution was simply burned out of the total volume of the liquid. If exactly half of the original volume of the test drink remained, then it was called a polugar and had a strength of about 38 degrees. In the future, the bureaucracy rounded this figure to 40° to simplify tax calculations.

Very many "connoisseurs" of strong alcohol claim that the most pleasant taste sensations arise when drinking drinks with a strength of 45 degrees, and that is why so many varieties of tequila, whiskey or cognac have such a strength. But it is worth noting that these are, in principle, other drinks made not by mixing rectified alcohol and water, but by distilling mash in a distillation cube, similar to moonshine well-known to everyone. The taste and aroma of drinks of this kind depends on the type of feedstock, the degree of purification and the presence of flavoring additives.

D.I Mendeleev, in his dissertation on the properties of water-alcohol solutions, found out that when alcohol and water are mixed in various proportions, a chemical reaction occurs in which the final volume of the resulting liquid will be less than the initial volume of the mixed ingredients. The scientist found that when mixing 1000 g of water and 850 g of alcohol, the same 40-degree vodka is obtained with a minimal decrease in the total volume of the resulting liquid.

This ratio of alcohol and water in vodka is accepted due to the least burning effect on the mucous membranes of the alimentary tract and the acceptable effect of a water-alcohol solution on the human cardiovascular and nervous system.

Is it only 40 degrees?

The fact that there are many varieties of alcoholic distillates with a strength above 40 about no one raises the slightest doubt, but whether there is vodka with strength indicators different from this “magic” figure.

It has already been mentioned somewhat earlier that alcoholic beverages with a strength of 40-45, 50 and 56 degrees can be called vodka, which is confirmed by the presence of a certain range of vodkas with strength indicators other than 40 o.

Fortress 45°

Some of the elite varieties produced by domestic enterprises have a strength of 45 degrees. Most of the vodkas are under the Sibirskaya brand, some, especially the export versions of Stolichnaya, Kizlyarskaya Aged, and many other distillery products. Premium 45% vodkas are made from luxury spirits and contain additional softening or flavoring additives.

Vodka "Siberian"

Particular attention in the process of their manufacture is paid to the additional preparation of water extracted from special sources (read about). And if in the manufacture of imported alcoholic beverages in most cases boiled or practically distilled water is used, then Russian vodkas are characterized by the use of especially soft natural water, which has a unique taste.

Fortress 50°

Vodka Absolute

After the monopoly on the production of alcoholic beverages was lifted, private producers began to receive separate varieties of fifty-degree vodka made from high-quality alcohol and specially prepared soft water. Often, in the manufacture of vodka with a strength of 50 o, special flavoring additives were used to reduce the negative impact on the organoleptic indicators of an increased alcohol content.

Do not lag behind domestic producers and their foreign counterparts. Ukrainian vodka "Nemirov Strong", Swedish "Absolut" and "Finland" from the country of Suomi occupy a worthy place on the festive tables. Despite the increased strength, the use of these drinks in small quantities does not cause discomfort.

Fortress 60° and 70°

Koskenkorva Vodka 60%

If you strictly follow the standards, then by definition there is no vodka stronger than 56 degrees. There are similar drinks - gin, whiskey, liqueurs, rum, but the technology of their production is more similar to the manufacture of well-known moonshine, the strength of which after double - triple distillation can also reach 70 degrees.

Rasputin Vodka 70%

Absinthe is also among the champions among strong alcoholic drinks in the world, where alcohol sometimes accounts for 75-85%. In its pure form, it is used by rare gourmets, most often various cocktails are made on the basis of absinthe.

The strongest vodka in the world

Since ancient times, Scotland has been considered the birthplace of the strongest alcoholic beverages. Nowhere else is there a beer with a strength of 41 degrees (more about) and the strongest strong whiskey, which is almost pure, about 92%, alcohol, aged in special oak barrels.

Pincer Shanghai Strength 88.8

Scottish Pincer Shanghai Strength, made from grain alcohol, which has undergone multi-stage purification and flavored with thistle extract, has a strength of 88.8 o. The number 88.8 is no coincidence. The product is mainly for the Chinese market, and the number 8 is considered lucky in China. Despite its strength, the drink has a unique mild taste and is pleasant to drink thanks to a precisely selected recipe.

The softest vodka

Of all the variety of manufacturers and products, it is very difficult to single out the softest. Sometimes the products of famous brands are worse than the unknown product of a small distillery.

Softness is determined mainly by the quality and degree of purification of alcohol. The quality of the activated carbon in the purification column plays a special role. The better and “younger” the coal, the softer the taste passing through it during the production process.

How many degrees according to the standard

Vodka of industrial production can have a fortress according to domestic GOST from 40 to 56 degrees, and according to foreign requirements - not less than 37.5 degrees. Everything else, if it refers to alcoholic beverages, but has no right to be called vodka.

The optimal ratio of the amount of alcohol and water is considered to be 1 to 1.176 mass units. Approximately at this ratio, the density of the finished solution is about 950 kg/m 3 . And although the density is not indicated on the label, this indicator directly affects the speed of intoxication and the magnitude of the subsequent hangover.

Regardless of how many degrees there will be in the drink you drink, you must always remember that any alcohol in large quantities will bring irreparable harm to health and vodka, even the highest quality, is no exception to this rule.

Alcohol is diluted with water and other ingredients to obtain vodka. Self-preparation of a drink practically does not differ from factory technologies. The advantage of this cooking procedure is that you control everything yourself. And therefore - you will be sure that you will prepare a normal product, with or without, according to your taste, various additives and without the risk of getting poisoned with burnt vodka. How to properly dilute alcohol and will be discussed in the article.

Preparation of ingredients

Alcohol

The preparation of vodka from alcohol by dilution in water is called the “cold method” by technologists. This operation is often used in distilleries. The technology is proven, proven, economical. As a result of dilution, a high-quality food product with a known intoxicating effect is obtained.

In this process, the main thing is to follow the step by step order of mixing all the ingredients. But first you need to prepare them. Choose an alcohol from the list below:

96.5% - extra;
96.3% - luxury;
96.2% - the highest purification;
96% - first grade;
medical;
anhydrous.

The best quality alcohol is a product labeled "Lux". And the worst option (for lack of a better one) is alcohol of the highest purity. (Don't be surprised - it's true, a hundredth of a percent matters a lot!)

Water

After choosing the main raw material, it is necessary to prepare water, in which then it will be necessary to dilute the alcohol. This component can be filtered or distilled. With filtered, different results can occur, they depend on the hardness of the water and its mineral composition. And with “distillate” there are practically no options for failure (if it is really a distilled product). It is never necessary to use tap water (“Zhekovskaya”) without purification - spoil both the final product and simply transfer valuable alcohol.

There are recommendations to use spring water, pure bottled water, pure melt water. With these options, everything is very ambiguous. Spring water is often hard, purchased water from a supermarket is also not distinguished by the purity of its parameters, and we do not recommend melted water (with our ecology). (The last tip will be especially relevant not only for residents of cities, but also suburbs, small towns and villages located near industrial giants within up to 100 km.)

Additives

As various additives in industrial production, various acids and additives are used. Acetic and citric acid are the most popular. Vinegar in honor of its cheapness and sugary smell, and lemon - to soften hard water (even filtered water can be hard). Sugar, aromatic essences are added to vodka as additives, milk and honey are added in small quantities.

The use of these ingredients depends only on your taste preferences. Love “bitter”, real and burning, “so that it warms” - do not use additives. If you like a soft-to-go product, experiment by adding little by little and come up with your perfect recipe.

Alcohol dilution proportions and preparation procedure

Long ago (more than 140 years ago) it was found that the optimal proportion for mixing vodka is 2 parts alcohol and 3 parts water. The unit of measurement is mass. That is, to get 1 kg of vodka, you need to take 0.4 kg of alcohol and 0.6 kg of water. Using these weight fractions, you get the classic "40 degrees" with a volume of just under 1 liter.

It is important to understand how to properly dilute alcohol. The mixing procedure is simple: pour alcohol into the water. Not otherwise. The control is carried out with a hydrometer (alcohol meter). Depending on the readings of the device, add a little alcohol. (At the same time, remember about water: it is no longer possible to pour it into the mixture.)

You can use scientific tools for dilution and control - special tables. For vodka of a classic strength of 40 °, you need to take 100 ml of alcohol with a strength of 90 ° and pour into a volume of water equal to 130.8 ml.

For additives, when it comes to industrial production, mass (volume) corrections are made. For home cooking, in small volumes, these amounts of additives can be ignored.

Table "How to dilute alcohol with water." (The value in the cell is the amount of water in ml per 100 ml of ethyl alcohol)

After	Alcohol content before dilution
After	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

cleaning

After the finished product is a little defended and cleaned. Cleaning can be carried out through a fabric or paper filter. Also, after mixing, you can add a little activated charcoal to the mixture itself, and strain after exposure.

To improve the quality of the finished vodka, several tablets of activated carbon are added to the product. After the product in this state is defended for 2-4 hours in heat. The mixture is then filtered through a cloth.

Adding Other Ingredients

After you have managed to successfully dilute the alcohol, the operation of adding additives follows. To soften, add honey, glucose, citrus juices. If there is no experience, then add in small portions. For 1 liter, 30-40 ml of the ingredient is enough, no more. Acids are added even less - 5-10 ml per 1 liter of finished products.

Next, you need to keep the entire composition in the dark and cold for about a week: diluted alcohol reacts with all the ingredients, the mixture gains its final taste. When the exposure is over, then the finished vodka must be bottled. It is important to tightly cork the bottles: if this is not done, then part of the alcohol will evaporate, which will reduce the strength of the product.

At this stage, another surprise awaits you: there will be less finished vodka - part of the substance will react and form new compounds, due to which the final volume of vodka will decrease.

Note 1. A number of sources suggest that you first prepare pure vodka, without additives. Others suggest that you first prepare the water: pour in and stir all the additives.

Note 2. If the table is difficult to use, then there is another simple dilution formula for 96% alcohol: 1 liter of alcohol must be added to 1.4 liters of water to get a 40 ° drink.

Note 3. For the preparation of vodka, the temperature of the ingredients is important. It is enough to heat them up to 20 ° C. If this is not done, then you can be tormented with adjusting the “degrees” for strength: the difference from the standard 20 degrees (temperature) can give discrepancies in degrees of strength from 1 or more per unit temperature.