Экстрактор Сокслета. Максимум аромата из кукурузного дистиллята!

In this video, we explore the practical operation of a 3-inch Soxhlet extractor. I demonstrate the full extraction cycle in a 3-inch Soxhlet extractor to enhance the corn profile of the distillate and produce richer aromatics. We'll explore why you should pour distillate with an ABV of 40-50% into the still, how the alcohol is fortified to 70% in the basket itself (the ideal ABV for extracting esters), and why it's essential to perform a cutoff at the end of the distillation to prevent the product from smelling like "boiled compote." We'll use an unconventional base for the grain bill: roasted corn, popcorn, and fermented rye malt. ⏱ Timecodes: 00:00 - Input: To improve corn distillate 00:18 - Preparing the grain: Popcorn, roasted corn, and fermented rye malt 01:12 - Equipment assembly: 20L still, 3" Soxhlet, and 4" Dimroth 02:00 - Acceleration and unit temperatures 03:25 - Speed: Calculating extraction cycles 03:54 - Important rule: What strength should be added to the still and why? 05:16 - How to work with a small volume 06:48 - The process has begun: changing the color of the liquid in the extractor 08:24 - Discharging the extract: how to tell when the process is complete 09:13 - Transitioning to distillation mode (co-current) 10:09 - Why it's important to trim off the tails after Soxhlet distillation 11:37 - Measuring alcohol content and temperature correction 13:56 - Tasting the first drops: the aroma of popcorn 16:34 - End of distillation 19:15 - Results: what's left in the basket and still after distillation 👇 Subscribe to the "Distilling Little by Little" channel Here we talk about honest alcohol, engineering, and practicality without unnecessary fluff. ✈️ Telegram: https://t.me/+VbojTRMTOU5mYjM6 #distillinglittlebyli #soxextractor #distilling #corndistillate #moonshine #aromatization 🍷 ABOUT THE "DISPLAYING LITTLEBY" CHANNEL: Hello! Here we are professional home distillers. No "grandma's stills" – only modern technology, enzymes, and proper aging. I show you how to make elite alcohol (Whiskey, Bourbon, Calvados, and spirits) at home, but with industrial quality. ⚙️ MY EQUIPMENT: Brewhouse: 140-liter steam boiler with a stirrer and automatic control. Distillation: Copper straight-through equipment and a 4-inch plate column (Pro Cap) + Copper helmet and cone. Rectification (Alcohol): 3-inch column (1.75 m packed) + "Thor's Hammer" distillation unit. Automation: Kipmodul, TRM 251. 📢 👇 Subscribe to "Distilling a Little": Everything here is honest and down-to-earth! ⚠️ DISCLAIMER: This video is for entertainment and educational purposes only. We do not promote alcohol consumption. Excessive consumption is harmful to your health! 18+