Moonshine is a strong alcoholic drink obtained by distilling alcohol-containing raw materials (mash).
Sugar can be used as a raw material for making mash (easiest at home), or berries and fruits containing sugar (fructose) in pure form, or starch-containing raw materials (rye, wheat, barley, corn, etc.) which are processed into sugar using malt or malt enzymes.
Let's take a closer look at the preparation of moonshine from the main types of raw materials:
1. Moonshine from sugar
This method is the simplest on preparation. To prepare it you only need sugar, yeast and water.
The ratio of components is approximately this: for 1 kilogram of sugar - 5 liters of water and 100 g of pressed yeast, or 18 grams of dry yeast such as Saf-Moment or Saf-Levure.
Sugar is dissolved in warm water, then yeast is added, pressed yeast must first be diluted in part of the sugar solution and wait until it is activated (3-5 minutes), dry yeast can simply be scattered over the surface of the sugar solution.
The container is closed with a water seal.
The mash ferments for about 7 days, after which it is drained from the yeast sediment and distilled in a moonshine still.
To refine such moonshine You can add various fruits and berries to the mash, such as grapes, plums, blackthorn, etc., they impart their taste and aroma to the finished drink, and also help the fermentation process due to the wild yeast contained on their surface.
2. Moonshine from starch raw materials.
Grain moonshine is considered one of the most noble, thanks to its original taste and aroma. It is much more difficult to prepare than sugar, but the result is worth it, try it yourself! Grain, flour or cereals are suitable as raw materials.
First, a little theory.
Grains contain a lot of starch, which contains sugar molecules. Starch can be broken down into simpler molecules, including sugar, which is precisely what is necessary for alcoholic fermentation. To convert starch into sugar, enzymes are needed, which are contained in sprouted grains - malt.
Enzymes work catalytically. Therefore, you can sprout 1 kg of grain, grind it and, with the help of its enzymes, turn starch from 5-6 kg of unsprouted grain (crushed), or cereal, or flour into sugar. The starch in unsprouted crushed grains, cereals, and flour is closed inside the cells. To make it available to enzymes, unsprouted grain (crushed, or cereal or flour) must be boiled - the cell membranes burst and the starch goes into solution, this solution is called wort.
It is not necessary to use malt to obtain sugar from starch; there are ready-made enzymes for this: amylosubtilin, which helps liquefy the wort and glucavamorin, which promotes saccharification.
The saccharification process itself requires great care and strict adherence to temperature conditions, for example, enzymes will not withstand overheating above 75 degrees, and if underheated, fermentation will not be complete. Also, at the end of the fermentation process, it is important to sharply cool the wort until room temperature, this is necessary so that various microorganisms do not have time to multiply in the resulting nutrient medium during gradual cooling, otherwise the yeast may die.
After saccharification- obtaining sugar from starch, the wort is fermented with conventional yeast, for example Saf-Moment or Saf-Levure.
Another complication making moonshine from starch The problem is that the fermented wort is very thick, so it cannot be distilled in a classic moonshine still, because it will simply burn to the walls of the still and the drink will be completely spoiled. Distillation of grain wort is carried out either by steam or in a water bath or some other bath, such as a glycerin bath.
3. Moonshine from berries and fruits.
Fruit moonshine has the taste and aroma of the fruits or berries from which it was prepared.
It is no more difficult to prepare than sugar, but it has its own characteristics.
If you have already decided on the raw materials, you need to find out what sugar content it contains.
Next, the raw materials are crushed.
BUT under no circumstances don't wash it, on the surface contain wild yeast, we will still need them to ferment sugar and fructose!
The crushed or mashed raw material is placed in a fermentation container, it should ferment on its own (1-2 days).
After which sugar and water are added, if necessary.
The sugar content should be about 25% so to calculate how much to add, refer to the table above.
For example, if you are making plum brandy (the sugar content in plums is approximately 10%), then for 10 liters of crushed berries you will need 1.5 kg of sugar.
If you dilute it with water, then sugar is added to it as usual. sugar mash.
If distillation involves using heating elements or a stove for heating, then make sure that the raw materials are completely fermented, otherwise residues or fruit peels may burn, which will lead to spoilage of the entire product and rapid wear of the heating elements.
To distill fruit mashes, especially thick ones, it is recommended to use a steam generator or a water bath to prevent the possibility of burning.
Making sugar moonshine can be called a classic of domestic moonshine. In terms of love and popularity among Russians, this alcohol is the undisputed leader. There are many recipes for sugar mash and distillation methods, but not all methods give good result. So that beginners do not waste precious raw materials, I will tell you how to properly brew moonshine at home. If you follow the technology, the drink will turn out better than most store-bought vodkas. We will consider in detail all the nuances of the process.
First, I advise you to take care of the cleanliness of the containers you use. The container needs to be washed hot water and wipe dry with a clean cloth. The cleaner the bottles and pots, the higher the quality. Many novice moonshiners make the mistake of neglecting sterility, and then complain about a foreign smell or taste.
As an example, I will give the exact quantity of ingredients that are needed to prepare just over 5 liters of forty-degree moonshine using classical technology:
- sugar – 6 kg;
- water – 24 liters;
- dry yeast - 120 grams (or 600 grams pressed);
- citric acid – 25 grams.
Sugar mash recipe
1. Calculation of proportions. First, let's decide on the amount of moonshine that is needed at the exit. At home, 1 kg of sugar produces 1.1-1.2 liters of moonshine with a strength of 40 degrees. But when making calculations, I advise you to increase the amount of ingredients by 10-15%, since for various reasons (temperature, quality of raw materials, improper distillation) the real yield is always less than the theoretical one by this amount.
For 1 kg of sugar add: 4 liters of water (plus another 0.5 liter if inverting is done) and 100 grams of pressed yeast or 20 grams of dry.
2. Inverting sugar. The very complex name refers to the preparation of ordinary sugar syrup with citric acid. The fact is that during fermentation, yeast first breaks down sugar into simple monosaccharides - glucose and fructose, and only then converts these substances into alcohol. Heat also kills pathogenic microorganisms on the surface of sugar, which are waiting for more favorable conditions for reproduction (temperature and humidity). The activation of harmful microbes in the mash is undesirable, since it can negatively affect the smell.
Moonshine made from inverted sugar ferments faster and tastes better. Although the inversion step is considered optional, and most recipes only suggest dissolving the sugar in warm water, I still recommend boiling the syrup.
To invert sugar for mash, you need to do the following:
- Heat 3 liters of water to a temperature of 70-80°C in a large saucepan.
- Add sugar (6 kg) and mix slowly until a homogeneous mass is formed.
- Bring the syrup to a boil, simmer for 10 minutes, skimming the foam from the surface.
- So slow(a lot of foam will appear) add citric acid(25 grams), reduce the heat on the stove to a minimum.
- Cover the pan with a lid and simmer for 60 minutes.
Ready syrup 3. Water preparation. Very important stage, during which the taste of the finished product is largely formed. Water for mash must correspond hygiene standards, have no color, no taste, no smell.
Attention! Water for moonshine should not be boiled or distilled, as this will lead to the loss of oxygen needed by the yeast for fermentation.
4. Mixing ingredients. Pour the syrup prepared at stage 2 into a fermentation container, add cold water (24 liters). If using non-inverted sugar, dissolve it in warm water, stirring vigorously. In both cases optimal temperature ready mixture– 27-30°C.
The container cannot be filled to more than ¾ of the volume, otherwise during active foaming the mash may overflow over the edges and you will have to collect the product with a specific odor along the floor.
5. Adding yeast. Pressed yeast can be added directly to the container after kneading with clean hands. But it’s still better to first dissolve the briquette in a small amount of prepared wort (water and sugar), cover with a lid and wait until foam appears. Usually everything takes 5-10 minutes.
Before adding to the wort, dry yeast needs to be pre-activated. To do this, just strictly follow the instructions on the bag. In most cases boiled water cool to 32-36°C, add required quantity dry yeast, cover with a lid, and the container itself is wrapped in a thick cloth or placed in a warm place to maintain a stable temperature. After 20-40 minutes, a uniform foam cap will appear on the surface. This means that diluted dry yeast can be added to the wort.
When using baker's yeast, active foaming sometimes begins, which extends beyond the container. As a defoamer for mash, I recommend using crumbled half of a dry store-bought cookie or 10-20 ml of vegetable oil. Adding these products will not affect the quality of moonshine in any way.
The video shows a method for setting mash without inverting sugar with a hydromodule of 1:4.
6. Fermentation. Install a water seal on the bottle with mash and move it to a room with a stable temperature of 26-31°C (very important for normal yeast development). Braga made with inverted sugar has a pleasant caramel smell that does not spoil the air.
To maintain the temperature regime, cover the container with blankets or fur coats, insulate it with building thermal insulation materials, or install aquarium heaters with a thermoregulation system. Fermentation lasts from 3 to 10 days (usually 4-7). Every 12-16 hours I recommend shaking the mash for 45-60 seconds without removing the water seal. Shaking will allow any excess to evaporate. carbon dioxide, which interfere with the normal functioning of yeast.
Signs that sugar mash is ready for distillation:
- bitter taste (all sugar is processed by yeast into alcohol);
- the release of carbon dioxide has stopped (the water seal does not gurgle);
- the upper layers of the mash became lightened, and sediment appeared at the bottom;
- the hissing stopped;
- there is an alcohol smell;
- a match brought to the mash continues to burn.
Use the signs comprehensively; you need at least 2-3 to appear at the same time, otherwise it’s easy to make a mistake. For example, an excess of sugar leads to the fact that the yeast dies before it has time to process everything. Most yeast fungi “fall asleep” at an alcohol concentration above 12%, so even the finished mash will remain sweet.
7. Degassing and clarification. Manufacturing proper moonshine unthinkable without this stage. It's time to remove the sugar mash from the yeast sediment by pouring into a large saucepan through a straw, then heat to 50°C. High temperature kills remaining yeast and promotes the release of carbon dioxide from the liquid.
Pour the degassed mash back into the bottle and lighten it with bentonite (preferably) - natural white clay, which is sold in bags and as part of cat litter. Verified brands (at the time of publication): “Pi-Pi-Bent”, “WC Closet Cat”, “Kotyara”.
Bentonite Attention! When choosing white clay, make sure that the composition does not contain aromatic additives that will irrevocably spoil it. homemade moonshine. Also, fermentation must be completely finished before clarification, otherwise the method will not work.
To clarify 20 liters of mash, you need to grind 2-3 tablespoons of bentonite in a coffee grinder and dissolve in 250 ml warm water. Then mix and wait until the clay turns into a thick mass, reminiscent of rich sour cream. This takes 10-15 minutes.
Add bentonite to the mash, close the container tightly and shake vigorously for several minutes. Next, leave the mash alone for 15-30 hours, after which you can begin distillation.
The sediment should not be poured into the sewer; cement plugs may appear there, which are then difficult to eliminate.
The use of bentonite removes foreign impurities that did not precipitate during fermentation. As a result, the mash loses its unpleasant yeasty smell, and distilled moonshine is much easier to clean, since the clay removes most of the harmful substances.
Clarified mash How to distill moonshine
8. First distillation. Drain the bentonite-clarified mash from the sediment into a distillation cube. The purpose of the first distillation is to separate the alcohol from other substances. Many novice and lazy moonshiners stop there, never having tasted the taste of real homemade moonshine made according to all the rules.
Distillation is performed over low heat. I propose immediately dividing the output into factions: “heads”, “body” and “tails”. Collect the first 50 ml per 1 kg of sugar in a separate container. According to our proportions, this is 300 ml of “pervak” - the head fraction, which can only be used for technical needs; due to harmful impurities, this distillate is hazardous to health.
Then select the “body” - the useful middle fraction, called raw alcohol. Stop sampling when the strength of the distillate (in the stream) drops below 40 degrees. It is better to determine the strength with an alcohol meter (necessarily at a temperature of 20°C), but you can also use traditional method– while the distillate is burning in the spoon, continue sampling.
The last thing to collect in a separate container is the “tails” - the third fraction containing a lot of fusel oils. This distillate can be poured into the next mash (after removal from the sediment) to increase the strength or not collected at all, turning off the moonshine still after collecting the “body”.
9. Cleaning. Before the second distillation, the middle fraction (raw alcohol) needs additional purification from harmful impurities. There is no single generally accepted method; any can be used.
Purification of sugar moonshine with coal is considered natural and environmentally friendly, but with the right approach, for example, potassium permanganate with baking soda, also give good results. The main thing before cleaning is to dilute the distillate with water to 15-20 degrees, so that molecular bonds became weaker.
10. Second distillation. Diluted (required for fire safety) pour the raw alcohol into the distillation cube and begin distillation over low heat. As the first time, especially if you are brewing moonshine for yourself, cut off the “heads” - the first 50 ml for each kilogram of added sugar.
Immediately after selecting the first (head) fraction, it is advisable to replace the steam chamber if the module is provided for in the design of the moonshine still. Next, until the strength in the stream drops below 40 degrees, select the main product.
11. Dilution and settling. On last stage dilute homemade moonshine with water to the desired strength (usually 40-45%). To make the taste of the drink softer and more balanced, pour the finished product into bottles, cap it, and let it brew for 3-4 days in a cool, dark place. This is enough time to finish chemical reactions that occur when liquids mix.
Stanislav shared the secrets of diluting alcohol with water especially for Alkofan.
Moonshine is obtained by observing temperature conditions at all stages of production. Many people ask the question: “How to master moonshine brewing, where to start its production?”
The main points can be noted:
- selection and preparation of initial raw materials;
- fermentation process;
- distillation;
- cleansing;
- refining, during which the drink is given a certain taste, aroma and color.
Moonshine brewing for beginners can result in a low-quality drink. The release of cloudy alcohol with a bad odor is the result of deviations from the preparation rules. Therefore, it is necessary to highlight the main stages. So, let's talk about moonshine. Where to begin?
Selection of initial raw materials
Usually, when choosing raw materials, its availability is taken as the main criterion, that is, savings Money. Sugar is often used as a base. This product is valuable and nutritious. Depending on the location of the area in which the drink is made, starch, various grains, beets, and potatoes can be used instead of sugar.
What to choose - a distiller or a rectifier?
Moonshine brewing for beginners involves resolving the question: “Which apparatus to choose?” All distillation devices that are presented by industry can be divided into distillers and rectification columns. Many different units are presented on the website www.zasamogon.ru. Moonshine brewing for beginners is covered quite widely.
- Distillers are classic devices, the design of which was invented several centuries ago. The basis of their functioning is to heat the alcohol to a boil and further condense its vapors in a cooling coil.
- Rectifiers are devices that appeared relatively recently. They are based on laboratory-invented installations that produce pure alcohol. When distilling mash using this device, a very strong alcohol is obtained. This cannot be achieved using a distiller, even with numerous distillations.
To decide which device is right for you, you must answer the question of what you want to get as a result: pure alcohol or classic drinks that retain the natural taste of the original raw materials?
What are the volumes of the resulting drink?
Don't forget about the performance level. Before purchasing, you must decide how many liters of drink you want to get out at a time. If you do not need large volumes, then it is recommended to purchase a 13-liter moonshine still. In one distillation it makes it possible to obtain 3 liters of distillate. However, if you want to get a larger volume of moonshine, then you should pay attention to 35-liter units.
How to heat the distillation cube?
If the house has a gas stove, then the heating process will not be problematic. But if you have an electric or induction cooker, then certain difficulties may arise, since in this case the distillation cube must have an absolutely flat bottom. This is necessary for maximum interaction with the heating element. And the standard version of the device will turn out to be unsuitable.
Especially for this case, special models of devices suitable for induction cookers and electric heaters have been developed. For example, you can note the brand "Ivanych-Lux".
A separate problem is the availability of running water at the site of moonshine brewing. Undoubtedly, cold water is supplied from the tap in almost all modern homes, and if you are brewing moonshine at home, then there are no problems with the supply of water.
But if you are vacationing in country house and are you going to cook your mash there? In this case, the supply of running water may be problematic. To solve this problem, special models have also been invented that operate without running water.
Is a steamer necessary or not?
What should be noted in such a process as moonshine brewing for beginners? The steamer is an integral attribute of the process. Its other name is a reflux condenser (or settling tank). It is needed in order to prevent heavy substances from entering the moonshine during the distillation process. This device provides good taste And physical qualities moonshine at the exit. The drink is obtained without impurities and has no foreign odors.
Also, using a reflux condenser, you can add a pleasant aroma to the drink. For this purpose, citrus zest is placed in the container before distillation.
In settling tanks with a vertical drawer, the level of purification of moonshine is much higher. Behind Lately Devices with double steam chambers became widely popular.
Will you need a thermometer?
Undoubtedly, like a reflux condenser, a thermometer is extremely necessary when brewing moonshine. It is known that water is in the middle between the boiling points of each of these two substances. Knowing this feature, many resort to compiling their own tables to control the temperature at which distillation occurs. The output is a product with more high level quality.
However, there are supporters of traditional methods in moonshine brewing, where the presence of a thermometer is not a prerequisite. But every day there are fewer such lovers. IN in this case it all depends on the taste of the manufacturer. He has a choice: to buy a moonshine machine with or without a thermometer.
What will you need to make mash?
To do this you must stock up on:
- a fermentation container made of food material (plastic, glass, stainless steel, a milk can made of aluminum is also suitable);
- hydraulic valve;
- alcohol yeast;
- water;
- sugar.
Preparation for the process
If you decide to resort to using a 30-liter fermentation container, then it will contain about 25 liters of mash. First of all, bottled water is purchased. You can also take water from pipes, but it must be filtered. Spring water is also applicable, or you will need 20 liters.
The water should be slightly warmed. It should be brought to approximately 40 degrees. Sugar dissolves more easily in warm water. 5 kg of granulated sugar is poured into the water in a ratio of 1:4 and stirred thoroughly until completely dissolved.
Yeast preparation
- The smell from them is much less and, as a rule, pleasant, which affects the taste of the mash.
- Significantly less foam is formed.
- Special yeast shows resistance to alcohol. The mash will become stronger, and the output will be larger.
- Yeast for alcohol produces fewer impurities during the fermentation process.
In a business like moonshine brewing for beginners, the proportion of dry yeast is very important. Calculating their number is very simple. For 1 liter of wort you will need about 3.5-4.5 g of alcoholic yeast. It turns out that for 23 liters of mash you will need 80-100 g.
Fill a small bowl with 1 liter of warm, but not hot water, approximately 35 degrees. 50 g of sugar dissolves in it. Then the yeast is added. After some time, bubbles will appear on the surface. This means that the yeast has begun to ferment.
You need to wait about a quarter of an hour and pour the resulting mixture into the prepared wort. The container should be hermetically sealed and a water seal should be installed. It is not poured into a large number of water.
Fermentation will begin in about half an hour. The first two days the mash must be stirred, since the top is covered with a film that prevents the flow of oxygen.
Fermentation activity is monitored by the operation of the hydraulic valve. If gurgling is often heard from it, then fermentation is active. The process can last up to 3 weeks. You can also determine its end by the shutter activity.
The resulting mash should not be sweet, otherwise not all the sugar has been processed and yeast will need to be added to continue fermentation. A device that measures the amount of sugar will help with this. It should have an indicator of 0-2%.
When the drink is ready, it needs to be placed in a cold place, but not in the cold, to clarify. If this is not possible, then simply let it sit for a couple of days so that the fermented yeast precipitates.
Distillation process
The settled mash is poured into a distillation cube. This is done using a hose so as not to raise sediment from the yeast. The tank of the moonshine still is three-quarters full. For example, 9 liters of mash are poured into a 12-liter container. Then the distiller is installed on the cube, and the moonshine still is placed on the stove, cooling water is supplied and the refrigerator is filled with it.
We wait until the thermometer rises to 80°C, after which the water is released. The first drops will appear at a temperature of 80-83°C.
The primary product should not be drunk under any circumstances. In moonshiners' terminology, it is called the “head”. It is based on low-boiling poisons (acetone and methanol). From 9 liters of mash, about 130 ml of the first drops are taken, which should be poured out.
Next, the product for which the entire process was carried out is selected. It's called the "heart". The selection continues until the alcohol in the stream (drops from the apparatus that do not fall into the moonshine container) reaches 40%. You can determine the level of alcohol in the stream using an alcohol meter and a small flask (25-100 ml).
After this, the selection stops. The remainder of the mash, stillage, contains little alcohol, but there is a large amount of fusel oils. If you need to continue selecting the “tails” (moonshine with a strength of 40%), then change the container and continue the process until the alcohol reaches 20%. The “tails” and “heart” of moonshine should not be mixed. The “tails” can be poured into a cube for subsequent distillations.
A classic moonshine still usually produces 1.5 liters of moonshine with a strength of 58-62% from 9 liters of mash.
What is important to consider?
- During the distillation process, the mash should not be heated above 96°C.
- Use caution when working with gas. High strength moonshine can easily ignite, leading to a fire.
- After finishing the distillation, turn off the heating element to avoid burns.
- Let the device cool down.
- Pour out the spent stillage.
Cleaning process
What question still faces those who master moonshine brewing? For beginners, cleaning, or rather its rules, is also unfamiliar. This article will describe the most common method of cleansing through activated carbon. Birch or coconut is used. It is recommended to use it as it is more porous and will provide better cleansing.
For is passed through coal. The powder itself cannot be thrown into alcohol, as after an hour it begins to release aldehydes.
For filtration, they resort to using a specialized column or funnel made of glass or stainless steel. It is not recommended to use a plastic funnel or pitcher-type carbon filters, as the alcohol reacts with the plastic.
Secondary distillation
For improvement taste qualities the resulting alcohol undergoes secondary distillation. It is first diluted to 20 or 30%. The process is similar to the previous method. The exception is that this time the number of “heads” selected is half as large.
Ennoblement
The resulting product has high quality and is used for food. If desired, the drink is given a certain taste, color and aroma.
For 1 liter of moonshine take 1 tbsp. l. honey and 5 whole prunes, and also add 4 g of oak chips. It should be infused for 3-4 weeks. The contents are then filtered.
Improvement of the aroma of the drink can be achieved different ways. Many plants contribute to this. The main thing is to know which part of it is more effective.
For example, if you are using mustard, anise, cumin or dill, it is better to take the seeds. If pepper, cardamom or vanilla is taken, then their fruits are used. Saffron and clove inflorescences provide excellent taste. The most fragrant leaves of plants such as marjoram, laurel and tarragon. Cinnamon or oak bark is very suitable. If horseradish, ginger or galangal are used, their roots are used. Nuts can also change the smell and taste. Many people use apricot kernels.
Moonshine can also be sweetened with syrups. The simplest one is made from sugar and water in a 1:1 ratio. The syrup is allowed to brew for 2 weeks. Honey is also used to add sweetness.
When adding syrup and honey, the alcohol must be heated so that gases are released from it. Once gas evolution is complete, the drink is ready for filtration.
In a business like moonshine brewing for beginners, a recipe book will come in handy. It should be noted that there are many ways to prepare this alcoholic drink. Moonshine brewing for beginners fb2 reveals in sufficient detail. Files with the fb2 extension are e-books, having the FictionBook format. There is also a book for those who are mastering moonshine. For beginners, the recipes are quite understandable and accessible.
How to make moonshine from jam?
How to master moonshine brewing for beginners? The jam recipe is quite simple. First of all, you should put in the mash, which will then turn into moonshine during distillation.
Such moonshine is usually made when a jar of jam has soured. You can even mix several types of it. The main thing is that it is as sweet as possible.
There are a number of ways to prepare such a drink, including without the use of yeast. However, it is not recommended to make moonshine without their use. This method is especially not recommended for beginners. The jam has already begun to ferment, and in the process sour fermentation may take over. The mash will spoil and the drink will not work.
Another important detail. The jam, on the basis of which the mash will be prepared, should be cooked with sugar, and not with a substitute.
How to prepare moonshine from jam without sugar?
In a business like moonshine brewing for beginners, proportions are very important. To prepare a drink according to this recipe, take 6 liters of fermented jam, 300 g of yeast and 30 liters of water.
The process consists of the following steps:
- the water heats up and the jam dissolves in it;
- crushed yeast is poured into 0.5 liters of warm water and left until foam begins to rise;
- the water with the jam is cooled to a temperature of 40 0 C, and the yeast dough is poured into it;
- everything is thoroughly mixed and covered with gauze;
- the container with mash is placed in a warm place and wrapped up;
- fermentation should take place for 5 days;
- moonshine is filtered and strained.
How to make moonshine from jam and sugar?
What recipe can you recommend for people mastering moonshine brewing? For beginners, the recipe for sugar moonshine is also simple. The same ingredients are taken as in the previous recipe, only 3 kg of granulated sugar is added.
The cooking process consists of the following steps:
- The water heats up and the sugar dissolves in it.
- Jam is added and everything is thoroughly mixed.
- The crushed yeast is poured into 0.5 liters of warm water and infused until foam rises.
- The sweet solution is cooled to 40 0 C. Yeast dough is poured into it.
- Everything is thoroughly mixed and the container is covered with gauze.
- The container is wrapped and placed in a warm place. The fermentation process takes place over 10 days.
- Fermentation should be controlled, as it may end earlier and the mash will sour. The distillation process begins at the moment when the mash acquires a bitter taste.
- The mash is filtered and distilled.
What is often of interest to people who are mastering moonshine brewing for beginners: how much sugar moonshine is produced? The drink will ultimately come out to 6 liters.
How to make moonshine based on jam without yeast?
This recipe involves replacing yeast with beer.
You should take:
- sour jam - 6 liters;
- sugar - 1.2 kg;
- beer - 1.2 l;
- boiled water - 27 liters.
Jam is poured into the fermentation container. Granulated sugar is poured into it, beer is poured in and cooled to 40 0 C is added.
The neck of the container is covered with gauze. The container is wrapped and placed in a warm place for 10 days. After fermentation of the mash is completed, the drink is filtered and distilled into moonshine. The output is 8 liters of drink.
Note
For all three methods of making jam-based moonshine, it is not at all necessary to take 6 liters of jam. You can take as much as you need or as much as you have, the remaining ingredients are reduced or increased in the appropriate proportion.
In order for moonshine brewing to proceed without errors for beginners, you should adhere to a number of important recommendations from experienced specialists:
- Never overheat the mash. In addition to ruining the drink, you risk the container exploding. In addition, at high temperatures, the mash may begin to overflow through the neck. To prevent this effect, an additional filter is installed. Taken three liter jar, which is screwed on with a metal lid. Two small holes are made in it in advance. If high temperature causes the mash to overflow, it will end up in the jar and not in the drink being prepared.
- The raw materials are based on both sugar- and starch-based products. A good drink comes from candies, fruits, tomato juice, bread, peas. But the ideal ingredient is still sugar.
- To determine the readiness of the mash, you can taste it. It is ready if it has a bitter aftertaste. If it is sweet, then the fermentation process has not yet ended.
- To prevent the starter from getting into the moonshine during distillation, even before the process begins, pour in 0.5 liters of fresh milk and add 2 tablespoons of butter.
- Waste from distilled mash can be saved. Components for a new starter are added there. The quality of such moonshine is always higher.
- If the base of the starter is flavored water, and the steamer contains fragrant herbs, then the moonshine at the exit will not have a sharp specific odor.
A lot of useful tips can be found on the website www.zasamogon.ru. In this case, moonshine brewing will become easier for beginners.
Connoisseurs of alcoholic beverages know how important it is for alcohol to be of high quality. Moonshine is a classic drink that you can make at home yourself from natural products.
You can give it any flavor you want. To get real high-quality moonshine, you need to strictly follow the preparation process.
Subtleties of moonshine brewing
Moonshine - drink Ancient Rus'. It was mandatory for any festive table. In the 80s of the last century, the tradition of making this drink at home was revived in our country.
The ban on alcohol and the shortage of granulated sugar in stores prompted people to make moonshine from natural products. Grain crops began to be used most often.
In addition, grain-based drinks taste better than sugar-based drinks. It takes longer to prepare, but the result is a sweet-tasting alcohol that is easy to drink.
Preparing quality products at home is a very difficult task. It is necessary to approach this process carefully, observing all the subtleties and stages. Failure to follow the preparation rules can result in you ending up with a cloudy drink with an unpleasant odor and taste.
Classic cooking technology
Making moonshine takes up to two weeks. The entire process of moonshine brewing at home includes several stages:
- Selection of raw materials;
- Fermentation;
- Distillation;
- Cleaning;
- Introducing taste and aroma.
Selection of raw materials
The main criterion for this item is saving money. Sugar prices today are not cheap, so many are trying to replace it with other products that contain sugar and tannins. These products include:
- corn;
- sugar beet;
- potato;
- starch;
- berries and fruits.
Everyone chooses yeast according to their taste.
Fermentation
The main process in moonshine brewing is the fermentation of the product. The quality of the resulting moonshine depends on how it is organized.
Braga is made as follows. For 1 kg of sugar we take 100 grams of pressed yeast or 20 grams of dry yeast. Fill with 4.5 liters of water slightly above room temperature. Ideally, the temperature should be between 28 and 30 degrees.
You need to leave a little space in the jar, do not pour it to the very brim. Everything is thoroughly mixed. Dice the yeast into cubes and add to the water. Leave for thirty minutes until the cubes dissolve.
Shake the jar to mix the contents well. Crumble a small piece of cookie inside. This will help you avoid foam coming out. No need to stir. Insert a small plastic tube into the cap of the bottle.
Close the lid. Pour water into a small jar and lower the hose into it. Fermentation will begin in forty minutes. This can be seen by the bubbles in the small jar. The future moonshine is removed to settle for two weeks.
During the fermentation stage, certain rules must be followed:
- Must be observed temperature regime. At the very beginning, you need to make sure that the temperature is not too low. This may cause fermentation to stop. Fungi will not be able to die, but they will not develop either. At the same time, very high temperatures will lead to the death of fungi;
- The quantity of ingredients must be strictly observed. For example, not enough sugar will cause slow fermentation.
Distillation
The correct technology includes distillation of the product. Moonshine stills are used for this. By heating the mash they release ethanol. Distillation is an important stage, but at home it is difficult to maintain the temperature regime for its implementation. The purpose of this stage is to separate the alcohol from other substances.
The first distillation is carried out at maximum power. The moonshine still tank is filled 2/3 full. As soon as the temperature reaches 89 degrees, the first drops will begin to separate.
During the first distillation, the “heads” and “tails” are not separated. This is due to the fact that during the boiling process the yeast produces very bad smell. The longer they cook, the worse it will become.
But there are often cases when the “heads” and “tails” are separated already during the first distillation. When the heat is high, the “heads” will come out first. They mean light impurities that begin to separate at a water temperature of 65 degrees. For every kilogram of sugar, up to 30 ml of impurities come out. You definitely need to get rid of them.
After the heads come out, heating continues. During this period, the bulk of the drink is separated. The distillation temperature should be 98 degrees. Once the temperature rises to 96, the “tails” or fusel oils will begin to separate. This is a particularly harmful part of moonshine.
During the first distillation, the “tails” are separated only from sugar-based mash. But in grain and fruit mash, these compounds give the aroma and taste of the drink. Therefore, they are not cut off in the first distillation.
“Tails” are not as harmful as “heads”, so they can not be thrown away, but can be used to add to the next mash.
Cleaning
After the first distillation is completed, the drink must be purified and prepared for the second distillation. This process can improve the quality of moonshine. You can clean it in several ways:
Many people use comprehensive cleaning using several options.
High-quality purification of moonshine is very important. It will not only add flavor to the drink, but will also relieve you of headaches and hangovers in the morning.
The purity of the product is best at a strength of less than 35 degrees. It is at this concentration that fusel oils are best separated. Before cleaning, the drink must be left for at least two days. Also, it should be at room temperature.
The fastest and most effective cleaning is done using activated carbon. The method of carrying out the procedure is as follows:
- a cotton pad is placed in the funnel;
- Next comes a layer of fine coal fraction;
- large fractions on top;
- then cotton pads.
Thus, you can clean the moonshine right away without additional difficulties.
If you want to purify with milk, it is best to do this after the final distillation. This is due to the fact that protein particles may remain in the drink, and when heated they will emit an unpleasant odor.
To clean 20 liters of a drink with a strength of 50 degrees, you will need a glass of milk. Take only pasteurized milk with a fat content of no more than 1.5%. The procedure is as follows:
- milk is poured into the moonshine and shaken well;
- close tightly with a lid and put away in a dark place for a week;
- The liquid must be mixed well for five days to ensure the milk reacts;
- two last days leave the drink so that everything settles;
- filtration is carried out through layers of cotton wool.
This method is considered effective, since this is how purification is carried out in vodka production.
Secondary distillation
The second distillation is carried out in the same way as the first. The drink is heated, portions of 50 ml are collected for each kilogram of sugar. The process is carried out until the strength drops to 40 degrees.
Introducing taste and aroma
To improve taste and get rid of unpleasant odor flavorings and additives are used. The taste is added to the drink by adding lemon and orange zest. A bitter taste can be made using vanillin and bay leaf. Cinnamon. Muscat will add a spicy taste to your drink.
Moonshine recipes
Standard
A classic moonshine recipe will require:
- 6 kg sugar;
- 25 g citric acid;
- 18 liters of water;
- dry yeast - 120 gr.
Three liters of water are poured into the pan and all the sugar is added. The water is heated to 80 degrees. The resulting syrup is boiled for 10 minutes. Next, add citric acid and cook over low heat for 60 minutes.
Add the remaining water and softened yeast to the cooled liquid to 35 degrees. Then the fermentation process begins.
To understand that the mash is ready for distillation, you need to observe the following signs:
- Appearance of alcohol odor;
- The surface of the mash becomes lighter;
- A precipitate appears;
- Bubbles and hissing disappear;
- The match does not go out over the mash.
Moonshine on oak bark
Moonshine infused with oak bark is similar to cognac. To prepare you need:
- 5 liters of jam or 5 kg of sugar;
- 15 liters of water;
- 350 grams of yeast;
- 50 grams of oak bark.
Oak bark is added at the rate of 50 grams per 1 liter of moonshine. The product is infused for about a week.
Homemade cognac
You can make delicious homemade cognac using moonshine. To do this, add 2 tablespoons of sugar and black tea, 10 black peppercorns, a pinch of vanillin, 6 bay leaves to 5 liters of moonshine. lemon zest. The drink is infused for 10 days in a dark place.
Moonshine brewing technology is a very complex process that has its own subtleties and secrets. The nuances of preparing a drink come with experience, but if you listen to the advice and recommendations of those who have already for a long time prepares moonshine at home:
- For cleaning, it is best to use birch charcoal. This is what is used in water purification filters;
- to get a softer and more natural drink, brew wheat-based moonshine;
- Do not skip a single step in preparing the drink. This may negatively affect the quality of the drink;
- if after cleaning the moonshine with milk a cloudy shade has formed, add a little orange zest;
- To get a quality drink, you need to take only clean water. If water is used from the tap, it must be left for at least 24 hours.
Once you understand the process of moonshine brewing, you will be able to make natural alcoholic drinks for every taste at home. Using flavorings, you can make both cognac and tincture. Bottles of high-quality and tasty alcohol will always be on your holiday table.
When I started to drive, I relied on some theoretical materials, of which you will find a great variety on the Internet. But what seemed strange to me was that many of these theoretical foundations went against what I remember from the times when my grandfather distilled moonshine. Not a single moonshine website provided complete and truly objective information - something always went wrong. But that's the point - just personal practical experience will become your real basis for obtaining a quality product.
Key rules for home brewing
Remember the first two golden rules of moonshining:
- Safety first
- If something doesn't work out, throw it away, because - see the first rule
So, remember once and for all:
- Always use only natural and high-quality raw materials
- Follow the key recommendations in accordance with safety rules - this is especially important for the second or third distillation of raw alcohol, which must be diluted with water to a strength of no higher than 30%
- Never neglect the selection of three factions - “heads”, “body”, “tails” - we talked about them in detail in separate materials
- Never neglect the intermediate and final purification of moonshine, since your health is only in your hands
Now let's relax a little and move on to more pleasant moments and the intricacies of home brewing.
The correct technology for moonshine brewing at home
It was no coincidence that I remembered the honey plum at the beginning of the material - according to personal experience I can tell you for sure that the most good mash is obtained only from natural fruit raw materials. You will never get the same product with “naked” sugar and yeast as with fruits and berries. And now some subtleties of making mash:
- Do not rush into distillation - at a temperature of about +25 C o the optimal holding period under a water seal will be about 8-10 days. This way you will ensure a complete yield and get a drink with a rich aroma
- When using cereals as a base, increase the aging period by 2-3 days
- Do not add too much sugar, but dilute the fruit puree with water at the rate of approximately 2 parts puree to 1 part water.
When moving:
- Select light fractions - “heads”, the percentage of which is 5% of the total volume of mash in the first distillation, 5% of the output in the second, and 2% of the output in the third - this goes to the sewer
- Use a thermometer on a distillation cube or distillation column to separate fractions
- Don't rush - this process should be slow.
It is very important to ensure good cleaning moonshine from fusel oils, and there are many ways to do this - we discussed them in separate publications. Even in natural fruit mash, unnecessary substances are still formed. chemical compounds, including poisons such as acetone, methyl alcohol. Only after time will you be able to objectively evaluate the effectiveness of one or another method, but be sure to use at least one of them - the classic purification of moonshine with charcoal.
Always test any recipe for home brewing in practice - first in a small batch. Make 3-5 liters of mash on it, try to distill it. Did it work, did you like it? Great, get 30 liters - you will be sure that the product will not go to waste.
Focus not on quantity, but on quality. Yes, purification of moonshine is always associated with certain product losses, the volume of which can range from 5% to 20% of the initial distillation, but it is precisely these 5-20% that resonate so heavily in the mornings after friendly feasts, if you neglect cleaning and chase volume.
No matter what you use to distill moonshine, no matter what machine you use, always remember that quality is the result of hard work, time spent, and money invested, so don’t save either effort or money on your health, and don’t forget about a sense of proportion.
