The technology of preparation and purification of moonshine in a flask. Braga from sugar and yeast proportions or making mash in detail

Long before people learned, and even more so - to make vodka in the form in which we know it, the Slavs did drunken brew. In ancient times, in those latitudes where the Slavs lived, neither grapes nor sweet berries and fruits were grown, so winemaking was not known.

They replaced the wine with mash, which was consumed in its unprocessed form. But today we will talk about what recipes exist for making moonshine - followed by distillation and obtaining a more or less pure alcoholic drink.

With the beginning of the era of moonshine brewing, home brew recipes for moonshine have changed, improved, and this process has not stopped - more and more new varieties are being invented. A couple of decades ago, banana mash or orange mash was not an exotic species, they did not exist due to the high cost, and sometimes scarcity of these fruits. But since bananas have become cheaper than apples, such species have appeared and won their supporters.

Before you start creating moonshine brew at home, take care of quality of ingredients, which will be included in it, as well as on the preparation of dishes:

exotic

Previously exotic fruits for us are not in short supply, so there are unusual recipes. Let's tell you how it's done banana mash, giving moonshine a delicate incomparable aroma. A popular recipe - for 1 kg of bananas (required - overripe) - 10 liters. water, 1 kg of sugar and 100 g of pressed yeast.

Banana peel contains up to 10% alcohol! It is cut and necessarily added to a container with mash.

Fragrant orange mash is known. But oranges must be peeled, rid of the white part, then boiled with sugar, and only after that cook the mash using the usual proportions.

There is also tangerine mash, as well as from any fruit that you have in abundance. Tangerines for mash are cleaned and boiled. Citrus peels are used to infuse ready-made moonshine.

Brazhka is used not only for moonshine or raw consumption, but also to increase the level of CO2 in water. There is a mash for an aquarium; during fermentation, carbon (CO2) is obtained, which is necessary for aquarium fish.

Remember! The above recipes are not “frozen” in their development. Get creative, add your ingredients, share on social networks and don't forget to treat your friends to unusual and delicious homemade spirits!

Sugar moonshine is a classic of Russian moonshine. She has won love among many lovers of homemade alcohol. There are a huge number of recipes for making sugar mash at home, in which the proportions sometimes differ, but the moonshine yield is always almost the same. Making homemade alcohol is justified for several reasons. The first is the environmental friendliness of raw materials, sugar is a pure product and properly prepared moonshine does not cause poisoning and a strong hangover. The second is the cost of the product, making moonshine at home is much cheaper than buying store-bought alcohol.

Approximately 1.1 liters come out of 1 kg of granulated sugar. ready drink with a strength of 40 degrees.

As a result, you will get a decent drink, and if it is improved by various methods, then it will not be inferior to expensive elite drinks. The easiest way for a beginner is to make mash from sugar and then distillate. How to prepare a drink correctly, what proportions to use, what dishes and how many ingredients to take, the entire cycle of obtaining moonshine is described in detail in this article.

To make mash you will need: fermentation utensils, water, sugar, yeast, water seal, saccharometer, aquarium heater. The last three devices are optional, it is quite possible to do without them.

Container for mash. The main indicators when choosing dishes for fermentation are: volume, material of manufacture, tightness. For some types of mash, a water seal is also needed, which performs two functions: it ensures the release of carbon dioxide and prevents oxygen from entering the mash.

The volume of the fermentation tank depends entirely on your needs. Be sure to take into account that the mash should fill no more than ¾ of the volume of the fermentation tank. Otherwise, there is a risk of foam being thrown out during fermentation.

Material. The most preferred material for fermentation is glass. Various bottles, glass jars. You can also use food grade stainless steel. Currently, plastic containers of various sizes are sold, the main thing is to make sure that it is suitable for food products. Often at home, aluminum dishes, milk flasks, and pots are used. It is very convenient if the container has a drain valve, which will greatly facilitate the work.

1. Be sure to thoroughly rinse all dishes with hot water and detergent before use, and then dry well with a clean towel. The cleaner the dishes, the less the risk of souring the mash, which can lead to an unpleasant taste of moonshine.

2. Before pouring water, place the fermentation tank on a stand 0.5 meters high. Firstly, this will improve heat exchange, and secondly, it will be easier to drain the fermented mash in the future.

Which yeast to choose. For the preparation of moonshine, it is advisable to take special alcohol yeast. The use of alcohol yeast gives a higher yield of alcohol during fermentation, better organoleptic. The instructions always say how much sugar a pack is designed for. The only disadvantage of alcoholic yeast is that it is difficult to find them and the price is quite high. But instead of alcohol, available dry or pressed ones are suitable. Dry yeast is taken at the rate of 20 grams per kilogram of sugar. Proportions for pressed: 100 grams per 1 kg of sugar.

When using dry yeast, the mash turns out to be no worse in quality, and sometimes even better. Raw pressed ones give the drink too fusel flavor, and the use of dry ones gives rapid fermentation and abundant foaming. Another plus of dry and alcoholic yeast is a long shelf life.

What kind of water to use. Good proper water is the basis of the taste of the final product. For the preparation of sugar mash, well-purified water, odorless, tasteless and without additives, should be used. The most suitable water is spring or bottled. If tap water is used, it is recommended to stand for 1-2 days before use, and then carefully drain it with a hose. Hydromodule: per 1 kg. sugar - 4 liters of water.

Classic sugar moonshine recipe

According to this recipe, mash is prepared from sugar and yeast. The yield of purified moonshine is approximately 5.5 liters after the second fractional distillation, the alcohol content of the drink is 45 °.

Sugar - 5 kg;
Dry yeast - 100 gr;
Spring water - 20 liters.

Pour warm water at 25-30 ° into the container where fermentation will take place, add sugar. Stir the mixture thoroughly until the sugar is completely dissolved. Recently, complaints about sugar have often been received - it does not ferment well, it is not sweet, etc. To avoid embarrassment, you can use the device - saccharometer. The saccharometer shows the density of sugar in the wort. For normal mash, the saccharometer should show a density of 18-22%.
In a separate bowl, ferment the yeast. Pour in 300 ml of water at 28°C, add a tablespoon of sugar, stir, add dry yeast, stir, after about 10-15 minutes, when the yeast has risen, add it to the fermentation tank. To reduce foaming during fermentation, it is recommended to add Saf-moment yeast - 11 gr. If you use pressed yeast in the recipe, then you need to take them 500 gr.
For normal operation, yeast, in addition to sugar and water, requires top dressing. This is not a mandatory moment, but it is desirable, it allows you to speed up the process. There are chemical special top dressings with phosphorus and nitrogen, there are ordinary household methods of top dressing mash. First of all, this is black bread, for 20 liters of mash, half a loaf will be enough. Also, as a top dressing, it is recommended to use grapes, raspberries, strawberries at the rate of 15-20 pieces per 20 liters.
It is not necessary to use a water seal for sugar mash, it is enough to loosely close the lid, and if the neck is small, then cover it with several layers of gauze.

Fermentation. In order for the wort to ferment well, it needs to provide a favorable temperature regime. The ideal temperature for fermentation is 28-31 °C. It can be slightly lower, but in no case higher than 35 °, at this temperature the yeast will die and the mash will not ferment.

A warm room or the use of an aquarium heater allows this mode to be provided. Heaters come in various capacities from 50 watts and more powerful. For 40 liters of mash, 100 watts of power is enough, provided that it is indoors. The convenience of the heater is that it maintains a stable temperature with the built-in thermostat. Set on the regulator 28 ° and lower into the fermentation tank, connect to the power supply.

With proper temperature maintenance, the presence of top dressing, fermentation lasts 7-14 days. Once or twice a day, the sugar mash must be stirred well to remove carbon dioxide.

How to determine the readiness of the mash:

Carbon dioxide stopped emitting, the water seal calmed down, stopped gurgling. There are no rising bubbles on the surface. Light a match over the mash, if it burns, then no gas is released.
Stratification is present in the mash, the top layer has become light, the yeast has partially precipitated.
The taste of mash has become bitter, no sweetness is felt.
The smell and taste of mash has the smell of alcohol.
The most accurate method is to use a sugar meter. If the wort has fermented, then the saccharometer will show “0”.

Clarification and cleaning of mash

Clarification and degassing should be done in order to improve the final taste of moonshine. Degassing is the process of removing residual carbon dioxide. To do this, the wort must be heated to 55 ° C, live yeast dies at this temperature. One of the easiest ways to lighten the mash with cold, if the temperature allows. Take Braga for a day or two in the cold -5 ° or + 5 ° and it will naturally lighten. The yeast will settle, after which the mash must be decanted, that is, carefully drained from the sediment using a thin silicone or PVC hose.

You can also speed up the process and lighten the mash in other faster ways using bentonite, gelatin or protein. For sugar mash, it is most often preferred to use bentonite for clarification. Bentonite is a natural product, natural white clay. The Pi-Pi-Bent brand is suitable for cleaning, the main thing is that there are no flavors in it. For 20 liters of mash, 2-3 tablespoons of clay are enough. Before use, it must be dissolved in a glass of warm water and stirred thoroughly. Then pour the mixture into the mash and mix. After 12-24 hours, the mash becomes transparent, it remains only to drain it from the sediment.

Getting moonshine from mash

First race. Pour the clarified, purified mash into the cube of the moonshine still. And overtake at high power. Heads and tails do not need to be removed during the first distillation. The first time the raw material is taken almost to the water, so that there would be 5-7 degrees in the stream.

Intermediate cleaning. The resulting moonshine before the second fractional distillation must be cleaned of harmful impurities. There are many proven ways to do this. The most popular method among distillers is charcoal cleaning. There is a way to clean with oil and others.

Purification of moonshine with coal. You can clean raw charcoal using a charcoal filter or pour charcoal with raw coal. For the first method, you need to make a filter from a plastic bottle. Cut off the bottom of the bottle a, drill a few holes in the cork. Put a layer of cotton wool tightly into the cork, screw it onto the bottle. Pour BAU or KAU coal at the rate of 10-12 grams of coal per 1 liter of moonshine. Pass moonshine through the filter. In the second method, pour coal directly into raw alcohol. Grind coal beforehand, add 50 g per liter. Stir thoroughly, insist overnight. Then filter the moonshine. Coal absorbs up to 80% of fusel oil and various esters.
Purification of moonshine with sunflower oil. For cleaning, you need to take refined sunflower oil. Dilute moonshine to 15-20 degrees of strength, add 20 grams of oil per liter of raw alcohol. Stir well three times at intervals of 1-3 minutes. Leave for a day to settle, drain with a tube without touching the upper oily layer. Strain through a cotton filter. For cleaning efficiency, these two methods can be combined. First oil, then charcoal.

Fractional distillation. Purified, diluted moonshine from sugar up to 20 degrees, pour into the distillation cube of the moonshine still and proceed with the distillation with the selection of fractions. Select the head fraction at low power. The heads are selected drop by drop, the selection rate is 1-2 drops per second, such a slow selection allows you to qualitatively get rid of the poisonous first fractions. The number of heads is taken 50 ml from each kilogram of sugar.

Then change the receiving container and select the drinking fraction "body". The body is taken up to 45-50 degrees in the jet. Then the tails will go, it's up to you to select them or not. Usually, the tail fraction is added to the mash before distillation in order to increase the yield of moonshine.

Refinement and refinement of moonshine

As a result, you will get moonshine from sugar with a strength of about 65 degrees. For drinking, such a fortress is too high, so it must be diluted with clean bottled water to 40-45 degrees. A special calculator will help to do this correctly. To soften the taste, moonshine can be heated on the stove to 70 degrees, while unnecessary substances will evaporate from it. Pour the diluted distillate into bottles, let it “rest in the glass” for 2-3 days, and preferably a week, and you can start tasting.

Sugar moonshine has a more neutral taste compared to grain and fruit distillates. Therefore, at home, it is more used for preparing various tinctures and liqueurs and making other home-made alcohol.

6 liters of water
1.5 kg sugar
3 packs of Saf Moment
Water from the tap into a plastic bottle for a day for settling.
In the morning I got up, made syrup (5 liters of water and sugar, a little citric acid - half a teaspoon) - 1 hour over low heat.
I put it in a bowl of cold water and add the remaining liter of water to cool faster.
When it became less than 30 gr. pour a little into a bowl, dilute the yeast and back into the container. We mix and forget for a week under a water seal.
There is no foam, although for reinsurance I put the bottle in the basin.
I clean it with bentonite (wee-wee-bent), yes, I take it from the cat.
A day later - like a tear.
I ship and receive

700 ml 80 gr. moonshine is without heads and tails

Is it necessary to select the head and tails? Or is it very dangerous?

Sugar moonshine is a classic Russian distillery. She has won love among many lovers of homemade alcohol. There are a huge number of recipes for making sugar mash at home, in which the proportions sometimes differ, but the moonshine yield is always almost the same. Making homemade alcohol is justified for several reasons. The first is the environmental friendliness of raw materials, sugar is a pure product and properly prepared moonshine does not cause poisoning and a strong hangover. The second is the cost of the product, making moonshine at home is much cheaper than buying store-bought alcohol. Approximately 1.1 liters come out of 1 kg of granulated sugar. ready drink with a strength of 40 degrees.

As a result, you will get decent alcohol, and if it is refined by various methods, then it will not be inferior to expensive elite drinks. The easiest way for a beginner is to “ferment” to make mash from sugar, and then get a distillate. How to prepare intoxicating drinks correctly, what proportions to use, what dishes and how many ingredients to take, the entire cycle of obtaining moonshine is described in detail in this article.

To make a mash you will need: fermentation dishes, water, sugar, yeast, water seal, sugar meter, aquarium heater. The last three devices are optional, it is quite possible to do without them.

Container for mash. The main indicators when choosing dishes for fermentation are: volume, material of manufacture, tightness. For some types of mash, a water seal is also needed, which performs two functions: it ensures the release of carbon dioxide and prevents oxygen from entering the mash.

Tank volume for fermentation depends entirely on your needs. Be sure to take into account that the mash should fill no more than ¾ of the volume of the fermentation tank. Otherwise, there is a risk of foam being thrown out during fermentation.

Material. The most preferred material for fermentation is glass. Various bottles, glass jars. You can also use food grade stainless steel. Currently, plastic containers of various sizes are sold, the main thing is to make sure that it is suitable for food products. Often at home, aluminum dishes, milk flasks, and pots are used. It is very convenient if the container has a drain valve, which will greatly facilitate the work.

Attention!

1. Be sure to thoroughly wash all the dishes with hot water and detergent before use, and then dry well with a clean towel. The cleaner the dishes, the less the risk of souring the mash, which can lead to an unpleasant taste of moonshine.

2. Before pouring water, place the fermentation tank on a stand 0.5 meters high. Firstly, this will improve heat exchange, and secondly, it will be easier to drain the fermented mash in the future.

Which yeast to choose. For the preparation of moonshine, it is advisable to take special alcohol yeast. The use of alcohol yeast gives a higher yield of alcohol during fermentation, better organoleptic. The instructions always say how much sugar a pack is designed for. The only disadvantage of alcoholic yeast is that it is difficult to find them and the price is quite high. But instead of alcohol, affordable dry or pressed, Belarusian ones are suitable. Dry yeast is taken from the calculation 20 grams per kilogram of sugar. Proportions for pressed: 100 grams per 1 kg of sugar.

The addition of dry yeast makes the mash in quality no worse, and sometimes even better. Raw pressed ones give the drink too fusel flavor, and the use of dry ones gives rapid fermentation and abundant foaming. Another plus of dry and alcoholic yeast is a long shelf life.

What kind of water to use. Good proper water is the basis of the taste of the final product. For the preparation of sugar mash, well-purified water, odorless, tasteless and without additives, should be used. The most suitable water is spring or bottled. If tap water is used, it is recommended to stand for 1-2 days before use, and then carefully drain it with a hose. Hydromodule: per 1 kg. sugar - 4 liters of water.

Classic sugar moonshine recipe

Ingredients:

Sugar - 5 kg;
Dry yeast - 100 gr;
Spring water - 20 liters.

Wort preparation:

Pour warm water at 25-30 ° into the container where fermentation will take place, add sugar. Stir the mixture thoroughly until the sugar is completely dissolved. Recently, complaints about sugar have often been received - it does not ferment well, it is not sweet, etc. To avoid embarrassment, you can use the device - saccharometer. The saccharometer shows the density of sugar in the wort. For normal mash, the saccharometer should show a density of 18-22%.
In a separate bowl, dilute, ferment the yeast. Pour 300 ml of water at 28°C, add a tablespoon of sugar, stir, add dry yeast, dilute, after about 10-15 minutes, when the yeast rises, add it to the fermentation tank. To reduce foaming during fermentation, it is recommended to add Saf-moment yeast - 11 gr. If you use pressed yeast in the recipe, then you need to take them 500 gr.
For normal operation of yeast, in addition to sugar and water top dressing is required . This is not a mandatory moment, but it is desirable, it allows you to speed up the process. There are chemical special dressings with phosphorus and nitrogen, there are ordinary household ways to “cheer up” the mash. First of all, this is black bread, for 20 liters of mash, half a loaf will be enough. Also, as a top dressing, it is recommended to use grapes, raspberries, strawberries at the rate of 15-20 pieces per 20 liters.
It is not necessary to install a water seal for sugar mash, it is enough to loosely close the lid, and if the neck is small, then cover it with several layers of gauze.

Fermentation. In order for the wort to ferment well, it needs to provide a favorable temperature regime. The ideal temperature for fermentation is 28-31 °C. It can be slightly lower, but in no case higher than 35 °, at this temperature the yeast will die and the mash will not ferment.

A warm room or the use of an aquarium heater allows this mode to be provided. Heaters come in various capacities from 50 watts and more, which one to choose depends on the capacity of the container. For 40 liters of mash, 100 watts of power is enough, provided that it is indoors. The convenience of the heater is that it maintains a stable temperature with the built-in thermostat. Set on the regulator 28 ° and lower into the fermentation tank, connect to the power supply, the temperature will stand and be maintained automatically.

With proper temperature maintenance, the presence of top dressing, fermentation lasts 7-14 days. Once or twice a day, the sugar mash must be stirred well to remove carbon dioxide.

How to determine the readiness of the mash:

Carbon dioxide stopped emitting, the water seal calmed down, stopped gurgling. There are no rising bubbles on the surface. Light a match over the mash, if it burns, then no gas is released.
Stratification is present in the mash, the top layer has become light, the yeast has partially precipitated.
The taste of mash has become bitter, no sweetness is felt.
In the smell and taste of mash there is a clear aroma of alcohol.
The most accurate method is to use a sugar meter. If the wort has fermented, then the saccharometer will show “0”.

Clarification and cleaning of mash

Clarification and degassing should be done in order to improve the final taste of moonshine. Degassing is the process of removing residual carbon dioxide. To do this, the wort must be heated to 55 ° C, live yeast dies at this temperature. One of the easiest ways to lighten the mash with cold, if the temperature allows. Take Braga for a day or two in the cold -5 ° or + 5 ° and it will naturally lighten. The yeast will fall to the bottom, after which the mash must be decanted, that is, carefully drained from the sediment using a thin silicone or PVC hose.

Getting moonshine from mash

First race. Pour the clarified, purified mash into the cube of the moonshine still. And overtake at high power. Heads and tails do not need to be removed during the first distillation. The first time the raw material is taken almost to the water, so that there would be 5-7 degrees in the stream.

Intermediate cleaning. The resulting moonshine before the second fractional distillation must be cleaned of harmful impurities. There are many proven ways to do this. The most popular method among distillers is charcoal cleaning. There is a way to clean with oil and others.

Purification of moonshine with coal. You can clean the raw using a carbon filter or fill the coal with raw. For the first method, you need to make a filter from a plastic bottle. Cut off the bottom of the bottle a, drill a few holes in the cork. Put a layer of cotton wool tightly into the cork, screw it onto the bottle. Pour BAU or KAU coal at the rate of 10-12 grams of coal per 1 liter of moonshine. Pass moonshine through the filter. In the second method, pour coal directly into raw alcohol. Grind coal beforehand, add 50 g per liter. Stir thoroughly, insist overnight. Then filter the moonshine. Coal absorbs up to 80% of fusel oil and various esters.
Purification of moonshine with sunflower oil. For cleaning, you need to take refined sunflower oil. Dilute moonshine to 15-20 degrees of strength, add 20 grams of oil per liter of raw alcohol. Stir well three times at intervals of 1-3 minutes. Leave for a day to settle, drain with a tube without touching the upper oily layer. Strain through a cotton filter. For cleaning efficiency, these two methods can be combined. First oil, then charcoal.

Fractional distillation. Pour purified, diluted moonshine from sugar up to 20 degrees into the distillation cube of the moonshine still. Proceed to the stage with the selection of fractions. Select the head fraction at low power. The heads are taken drop by drop, the selection rate is 1-2 drops per second, such a slow intake of liquid allows you to qualitatively get rid of the poisonous first fractions. The number of heads is taken 50 ml from each kilogram of sugar.

Refinement and refinement of moonshine

Sugar moonshine has a more neutral taste compared to grain and fruit distillates. Therefore, at home, it is more used for the preparation of various liqueurs to insist berries and fruits on it. Making other delicious homemade alcohol.

If you decide to start distilling, then first you should find out the recipe for moonshine mash, as this is the most important thing in this business. There are many different options that allow you to get a drink with an original taste.

general information

To begin with, it is worth understanding the basic terms that are used in the preparation of moonshine.

Braga is a sugary wort made from recycled yeast. The fermentation process produces ethyl alcohol, gas and some by-products.

Wort is a liquid containing sugar. It appears due to the introduction of yeast into it. The wort can be completely different:

fruit - consists of water and fruits;
grain - consists of water and specially prepared grain;
sugar - water and sugar.

Sugar is of great importance in the preparation of mash, as its quality affects the drink. If it is of poor quality, then in the process of fermentation, the liquid will acquire an unpleasant odor and taste. In general, sugar is an excellent field for experimentation, as different options give their taste to moonshine.

As for water, it must be drinkable and only of high quality. In no case should the liquid be boiled, since oxygen must remain in it.

Yeast selection

Yeasts are microorganisms that reproduce by budding. Without this product, it is impossible to get high-quality mash, and, accordingly, moonshine. To prepare a drink, you can use completely different yeast, but it should be borne in mind that each of the options has its own unique features:

The bakery version is used mainly for sugar mash. The result is approximately 10% alcohol and a large number of by-products.
The alcohol version allows you to get mash with a high percentage of alcohol - up to 18%, but at the same time, a lot of side impurities are also released.
Yeast "Whiskey" is used to prepare grain wort.
The wine version is intended for the manufacture of fruit must. The result is a mash with a high percentage of alcohol and a small amount of side impurities.

When choosing yeast, it is very important to take a quality product in order to end up with a good drink.

Nutrients

In order for the yeast to grow quickly and well enough, in addition to sugar, it is necessary to use other minerals, such as nitrogen and phosphorus. An excellent combination is considered when 1 kg of sugar accounts for 3 g of superphosphate. If you do not accept the use of chemicals, then you can get by with natural ingredients. You can add natural juice or chopped fruits and berries to the mash. Also, boiled grain can be used as a natural component, or the proportion for high-quality moonshine is as follows: for 10-15 liters of mash, you should take 1 kg of natural ingredients.

Important Aspects

Particular attention should be paid to the container, which is intended for fermentation. Any deep container with a lid will do, but it doesn't need to be airtight to allow the carbon dioxide to escape. It is very important that all containers used are clean.

Proven classic

There is a better brew recipe for moonshine, which is the basis for other options:

For starters, it's worth doing the yeast. To do this, combine half a liter of water with 100 g of sugar. After that, you need to put a little yeast into the resulting liquid on the basis that 100 g of pressed yeast per 1 kg of sugar, and if you take dry, then 100 g corresponds to 6 kg of sugar. After that, everything needs to be put for a couple of hours in a warm place. From time to time, the yeast must be stirred. When the foam begins to actively form, this will indicate that this mixture can be added to the wort.
Now we move on to the preparation of the wort. To begin with, it is worth dissolving 4 kg of sugar in 4 liters of water. It is not recommended to take less liquid, as there is a big risk that the mash will not have time to ferment. Everything must be cooked at room temperature, this is very important.
We combine the prepared yeast and wort, mix and leave to ferment at a temperature not lower than 20, but not higher than 35 degrees. Remember that heat is released during the fermentation period, so control this, as overheating can kill nutrients.
Keep in mind that some yeast has the ability to produce a lot of foam, so keep in mind that the container should not be filled to the very top. To extinguish it, you can use a little crushed cookies or dry bread. Depending on the feedstock, the fermentation process can last from 3 to 14 days. Consider the fact that the longer the mash stays, the more impurities it forms. Therefore, on average, it will be suitable for distillation in a week.
Braga for moonshine from sugar will be ready when it stops emitting carbon dioxide on the surface. Also, another sign of readiness is the presence of a light layer and the lowering of the yeast down. It is also worth trying the drink - it should be bittersweet without the presence of sweetness.

What to do with sediment?

In this case, brew for moonshine can change and develop according to two scenarios:

Do not discard sediment. It contains alcohol in addition to yeast and various other substances, so if you remove it, it will significantly reduce the yield of alcohol. In this case, the final product may have a small amount of impurities.
Drain off the sediment. In this case, you will significantly reduce the percentage of impurities contained in the final product. If the home brew recipe for moonshine involved the use of fruits, then clarification of the drink is simply a must.

In general, it is up to you to decide whether to remove the sediment or still leave it.

Possible difficulties

During the cooking process, some difficulties may arise that will adversely affect the final product:

Many are interested in the question of how much moonshine is obtained from mash. The amount of the final product directly depends on the feedstock. So, from 1 kg of sugar, 1 liter of drink is obtained, while its strength will be 50%. An excellent result will be considered if you end up with 1.2 liters.

Braga for moonshine from wheat

Such a base helps to get an easy-to-drink and fairly gentle final product. The main feature of this moonshine is the absence of yeast, which is replaced by cereal malt. It is very important to take only high-quality raw materials. So, the grain should be well dried and stored for no more than a year. In addition, make sure that it is not rotten and damaged.

The recipe for brew for moonshine is as follows. Take 4 kg of wheat and the same amount of sugar. The amount of water depends on the container you have chosen for fermentation. Preparing a drink is not difficult, so almost anyone can handle it.

Cooking process

Now let's figure out how to put mash on moonshine from grain:

First, wheat should be poured into a container, spread evenly and poured with water so that it is 6 cm higher. Cover with a lid and leave for a couple of days in a cool place.
When you see that sprouts have appeared, you can send half a kilogram of sugar to the grain. You need to mix everything very well and it is better to do it with your hands. If the mass is thick enough, then you can add a little water. Then the container must be wrapped with gauze and put for 10 days in a warm place.
After the time has passed, you have received a sourdough that will be an excellent substitute for yeast. Now you need to pour it into a glass bottle and send 3.5 kg of sugar and 3 kg of wheat there. The resulting mixture should be poured with warm water.
On the neck of the bottle you need to put on a glove with a small hole on the finger or a special water seal. It should be placed in a place where the temperature does not fall below 18 degrees and does not rise above 24. It will take you no more than 10 days to ferment.
When the glove deflates or the water seal stops blowing bubbles, we can assume that the mash is ready. You just have to drain the sediment and start distilling moonshine.

Leftover wheat can be reused for three more servings.

for moonshine

Thanks to the sweet base, the drink is very aromatic and quite fortified. It is very important to follow all the recommendations and never deviate from the recipe. For this option, any jam is suitable, even candied or already started to ferment. Ideally, if you take already old blanks, as they will ferment very well.

The recipe for brew for moonshine is as follows. You need to take 6 liters of any jam, about 30 liters of warm water, about 300 g of alcohol yeast and 3 kg of sugar.

Cooking process

Now let's look at how to put mash on moonshine from jam:

You need to take a pan with a volume of 40 liters. Pour warm water into it, pour sugar and mix until completely dissolved. Then we send the jam there and mix again.
Yeast must be diluted in a separate bowl and only then added to a large saucepan. Mix the resulting mixture well and put in a warm place. It is also recommended to wrap the pan with a blanket.
The fermentation process will take you about 10 days. It is very important that the liquid ferments well, otherwise moonshine will not work.
After this time, the mash must be poured into a moonshine still, and then further cleaned.

The modern market is saturated with special equipment for making delicious homemade moonshine. And our grandparents used aluminum flasks or cans. The container was ideally suited for this purpose, as it has a shutter that ensures the release of carbon dioxide. But novice moonshiners are wondering if it is possible to put mash in aluminum flasks? It is possible, but it is important to properly prepare the mash and distillation container.

The right mash will be obtained only from high-quality raw materials. Do not use rotten fruits or vegetables, otherwise the drink will acquire an unpleasant taste and repulsive smell. Sugar and yeast are added in strictly defined proportions, the intensity of the fermentation of the drink depends on this. Too little or too much sugar will kill the yeast. If there is not enough glucose, then the latter will not have enough food. And if there is a lot, then the concentration of alcohol will increase and fermentation will stop prematurely, since the yeast is not able to survive even at a strength of 14%.

Braga in an aluminum flask

Three liters of mash will require a kilogram of sugar and 100 g of alcohol or 20 g of dry yeast, and the required amount may vary depending on the moonshine recipe. The wash liquid is distilled two or three times, separating the "heads" and "tails".

For those who do not know how to properly ferment raw materials, it is better to be guided by the following rules:

The optimal container for mash should be made of stainless steel or food grade aluminum. You can also use food grade plastic utensils. If you plan to distill in this container, then it is better to choose an aluminum flask. Fill it with mash and install a water seal to remove carbon dioxide.
Use only purified water for mash, it should not contain impurities. To do this, it is preliminarily defended for two or three days, and then filtered. Never distill or boil the water, as it will be deprived of oxygen and therefore unsuitable for fermentation.
Be sure to purchase accurate scales, with their help you can accurately calculate the required number of mash components.
A drink from fresh berries is fermented with the help of, and mash from water and sugar is based on alcohol or bread (regular or dry).
The flask is filled to 3⁄4 of its volume so that the gases accumulated in the mash do not lead to an explosion.

Moonshine from a flask

Aluminum containers must be sterilized before pouring raw materials. To do this, it is doused with boiling water. This treatment is important to prevent toxic impurities from entering the wash liquid from an untreated surface. At the end of sterilization, the container is filled with mash and left to ferment for 25–45 days. A water seal is installed on the flask or a medical glove is simply put on.

If there is a moonshine still available, then the fermented mass is poured into it. Otherwise, you can distill directly from an aluminum flask. All you need is an electric or gas stove. It should stand on any flat surface, then covered with a metal shield.

A container with distilled mash is placed on a shield. A gas fitting is installed at the top of the flask, which is connected to a three-liter jar with a silicone hose. You can use a larger container, depending on the amount of liquid being distilled. The mash is distilled at a temperature of 75 degrees. For safety reasons, it is important to check the heating device for defects in the wire and socket before starting the distillation.

Moonshine cleaning

In an aluminum flask, you can overtake the drink, but not clean it. There are many methods for purifying distillate, but the most common and affordable are the following:

Potassium permanganate (potassium permanganate). With the help of this tool, it is easy and simple to qualitatively clean the distillate from fusel oil and various harmful impurities. You can buy it at any pharmacy. A three-liter jar of distillate will require only three grams of permanganate. Add the crystals to the moonshine container, then shake vigorously and close with a plastic lid. Then heat the container in a water bath for 15 minutes. The recommended bath temperature is 50–70 degrees.
Baking soda. The one that is in the kitchen of any hostess. Not everyone knows that it has cleansing properties. Add soda to the jar, at the rate of 10 grams per liter of distillate, then pour moonshine into it, stir well with a wooden spoon and leave for 30 minutes. Then stir and let the distillate stand for about 12 hours.
Activated carbon. This tool has long been known to everyone for its absorbent properties. There will be no trace of harmful substances. Moonshine will turn out clean and tasty, without foreign smell.

Of course, it is better to use modern equipment, since aluminum containers are corroded by sour mash over time. So, a homemade device will not last long. In addition, doctors do not recommend using aluminum utensils, fearing that harmful secretions will get into food. Nevertheless, many continue to use flasks for moonshine. This is understandable, because the advantages are obvious: low price, availability and ease of use. Yes, and making a moonshine still from a can or flask is not at all difficult.

Categories
- Bakery products
- Dessert
- Diary
- diaries
- Snacks
- canning
- cooking
- Recipes
- Recipes
- With the world on a string

Popular