What is moonshine made from? Moonshine brewing at home: the basics of preparing the drink

Homemade moonshine does not need additional advertising. Ease of production and accessibility, low cost of the necessary components - all this contributes to the fact that an increasing number of Russians are interested in methods and recipes on how to make it at home tasty and suitable for a feast with friends.

Making moonshine with your own hands is quite simple:

• sugar or starchy products pour warm water th in a certain ratio;
• are added yeast to convert mash components into alcohol;
• the finished mash is distilled through a moonshine still for separating alcoholic beverages;
• homemade alcohol is possible clear, give practically any taste and aroma.

Knowing the basic principles of how to brew moonshine, you can easily prepare a high-quality alcoholic drink.

For the moonshine distillation process The following equipment is required:

1. for running or bulk water, the design of which is significantly different. The distribution network presents various models of units at almost every taste and budget client.
2. Alembic, which can be used as steamers, cans, pots, buckets, equipped with a lid in which it is necessary to drill a hole for a tube that discharges alcohol vapor into the coil. The preferred material is stainless steel, but enamel cookware is also possible. The container must withstand heat and not oxidize.
3. Connecting tubes, preferably copper or stainless steel.
4. When distilling moonshine with a jug, it is ensured cleaning and flavoring finished product.
5. Container for sealing mash(glass bottles, plastic or metal containers are used).
6. Water seal, impervious to oxygen. You can use a simple rubber glove that fits over the neck of the bottle.
7. Wooden spoon to stir the mash.

Tools also needed:

1. alcohol meter to measure the strength of the resulting product;
2. thermometer to regulate temperature requirements;
3. saccharometer to control the amount of sweet product in the mash.

note! Properly distilled homemade moonshine quality is not inferior, and sometimes even surpasses factory-made alcoholic drinks.

Composition - what ingredients are used in moonshine brewing?

At home, you can brew moonshine from products containing starch or sugar. During fermentation, these components turn into alcohol. The distillation of alcohol and the yield of the final product depends on the amount of processed components and the strength of the drink.

Fermentation is provided by yeast of natural or artificial origin. “Wild” yeast fungi are found on the surface of unwashed fruits and berries collected in sunny weather. They ensure slow fermentation of the product. You can also use malt, produced from sprouted grains, hops.

• prepare a saturated sugar solution (2 kg of sweets per 1 liter of water);
• boil down with slow heating to half the volume of liquid;
• Citric acid is added to prevent crystallization.

The method promotes cleaning the mash from living microorganisms, the activity of which can worsen the taste of an alcoholic drink. In addition, yeast reacts faster with sugar prepared in this way.

How to prepare mash for moonshine?

It is believed that it is better for a person to drink a drink containing alcohol 38-42% , but often the recipe calls for much higher:

• Georgian (chacha) from 70°;
• tinctures – from 45°;
• – from 70°;
• – up to 75°.

Important! To obtain such a high-quality drink, double or triple distillation (distillation) of the mash is required.

There are a lot of recipes on how to properly brew moonshine, but every craftsman, by slightly changing the ingredients or procedure, gets a new flavor bouquet every time.

Water required medium hard, it is better to use bottled one, which is sold in retail chains. You can use spring or well water.

• collect the required amount of liquid into a clean container;
• stand, covering the neck with gauze, for at least a day at room temperature;
• heat to 35-40°С, dissolve in it the required amount of sugar according to the recipe;
• fill the mash vessel 3/4 full so that when foaming the liquid does not overflow;
• add yeast;
• install a water seal, cover the container with a thick cloth that retains heat.

The drink is checked according to the following criteria:

• the liquid has become transparent, sediment has collected at the bottom of the container;
• a clear alcoholic aroma has appeared; a match lit above the surface does not go out;
• the mash became bitter, gas bubbles stopped being released.

The liquid should be carefully drained from the residue and poured into the distillation cube.

How to make moonshine?

When the mash is ready, the problem arises of how to properly distill the liquid to obtain a high-quality product.

Must be observed following conditions:

• not used for food first 50 ml moonshine, called " head" The product is used for technical purposes;
• liquid below 40° (“tails”) add to the next portion of mash to increase the yield of the finished drink;
• The middle part is used for drinking "body", which contains fewer harmful impurities.

At what speed to distill moonshine is determined individually. Primary requirements:

• the liquid should flow in a continuous stream;
• the final product is cold;
• no additional alcohol vapors escape from the coil;
• no loud gurgling can be heard in the distillation cube.

Usually, after the mash boils, the heating is reduced by half.

Finished Product Cleaning

The rules on how to distill moonshine to make a drink of good quality are supplemented by the obligatory requirement of homemade alcohol. The following methods are used for this:

• filtering liquid through several layers of gauze;
• disinfection, activated;
• cleansing the drink with chicken egg whites and kefir.

Can combine all methods in turn.

It should be remembered that good moonshine is obtained only from high-quality raw materials. It is better for novice moonshiners to adhere to generally accepted requirements when brewing homemade alcohol. Masters of their craft, as a result of constant experiments, create new ones, which over time become public property.

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 results. 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 should be rinsed with hot water and wiped dry with a clean cloth. The cleaner the bottles and pans, 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 amount 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 output. 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. A 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. Heating also kills pathogenic microorganisms on the surface of the sugar, which are waiting for more favorable conditions to reproduce (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:

1. Heat 3 liters of water to a temperature of 70-80°C in a large saucepan.
2. Add sugar (6 kg) and mix slowly until a homogeneous mass is formed.
3. Bring the syrup to a boil, simmer for 10 minutes, skimming the foam from the surface.
4. So slow(a lot of foam will appear) add citric acid (25 grams), reduce the heat on the stove to a minimum.
5. Cover the pan with a lid and simmer for 60 minutes.

3. Water preparation. A very important stage, during which the taste of the finished product is largely formed. Water for mash must meet hygienic standards and have no color, taste or 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, the optimal temperature of the finished mixture is 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 is cooled to 32-36°C, the required amount of dry yeast is added, covered with a lid, and the container itself is wrapped in 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. Thanks to shaking, excess carbon dioxide will evaporate, which interferes with the normal functioning of the 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. Making the right moonshine is 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”.

Attention! When choosing white clay, make sure that the composition does not contain aromatic additives that will irrevocably spoil 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 of warm water. Then stir 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.

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 the traditional method - while the distillate is burning in a 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.

Purifying sugar moonshine with charcoal is considered natural and environmentally friendly, but with the right approach, for example, potassium permanganate with baking soda also gives good results. The main thing before cleaning is to dilute the distillate with water to 15-20 degrees so that the molecular bonds become weaker.

10. Second distillation. Pour the diluted raw alcohol (necessarily for fire safety purposes) 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. At the 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 time is enough for the completion of chemical reactions that occur when mixing liquids.

Stanislav shared the secrets of diluting alcohol with water especially for Alkofan.

The most popular drink, moonshine, was distilled by our distant ancestors and, most likely, will be distilled by our grandchildren and great-grandchildren. But not everyone knows how to make moonshine correctly, especially if this activity was not part of the family culture.

There is some knowledge, but it is scattered and not always correct. Therefore, those who want to join this interesting and creative activity must first master theoretical knowledge.

In principle, you can make moonshine even with the help of two pans and film. But this is if there are no other possibilities. We propose to do everything in a civilized manner, according to the rules.

For our grandparents, and even our parents, an aluminum milk flask was considered the normal vessel for preparing mash and subsequent distillation. Today this is not just an atavism. It has been experimentally proven that aluminum enters into chemical reactions with the aggressive environment found in such containers. Therefore, we recommend that you stop using aluminum both for maturing the mash and for distilling it. What remains?

To prepare the wort it is better to take:

• glass bottle the right size. It is supplemented with a rubber glove attached to the neck or a water seal;
• plastic dishes, specially designed for maturing mash, also equipped with a water seal;
• food grade stainless steel tank. For example, when making sugar mash without additives, you can immediately use a distillation cube. If this is a grain or fruit wort that needs to be filtered before distillation, then it is better to take separate dishes.

The moonshine still is preferably made of food grade stainless steel. A good material, especially for distilling grain mash, is copper, but devices made from it are much more expensive than those made from stainless steel. You can limit yourself to a copper coil; with its help, sulfur compounds, which are certainly present in the grain mash, are removed.

Before use, all utensils are thoroughly washed, otherwise the finished product can be spoiled - it will acquire an unpleasant odor, and the mash may sour in a dirty fermentation container.

Equipment needed by a moonshiner

If using a pan or bottle as a container for fermentation is acceptable, then you cannot do without a moonshine still. It can be homemade or industrially produced.

The first option for a skilled owner will be cheaper, but will require careful selection of materials and a lot of effort.

Advice. To begin with, you can try a pressure cooker as an apparatus (if you have one).

It is equipped with two blast valves, one of which is left in place, and the other is removed and a silicone tube is put in its place (the fitting remains). But the manufacture of a cooler with a coil will have to be done.

It is advisable to equip a homemade moonshine still with a steam steamer, or even better - two for partial purification of moonshine from fusel oils and other impurities that arise during the fermentation process.

When purchasing a ready-made device, you save yourself the hassle, but make your choice responsibly. Don’t go for cheapness, but choose a reliable device with good user reviews. Additional options - a steamer (preferably two, one of which is collapsible for flavoring the moonshine already during distillation), a reinforcing column will be very useful in the production of high-quality homemade alcohol.

A moonshiner cannot do without:

• alcohol meter. You need to know what kind of moonshine you have;
• thermometer. It will help to correctly divide the distillate into fractions and will not allow the temperature in the cube to rise to the point of splashing (the release of mash or foam into the finished distillate). The best thermometer is digital, but you can initially get by with a bimetallic one;
• correct and simple mash recipes and subsequent distillation.

Selection of raw materials

Remember from the first steps: a distiller who wants to achieve mastery and make delicious moonshine will never use low-quality raw materials. This applies to both sugar and fruits and vegetables, cereals or grains. Waste raw materials are called that way because they are only suitable for disposal.

By buying, for example, swept sugar (essentially its waste) at a cheap price or deciding to process moldy jam, you will only waste your time and effort, and you will remain extremely dissatisfied with the resulting moonshine. Therefore, in order not to be disappointed from the first steps, use fresh raw materials.

Compliance with safety regulations

This question is extremely important. You yourself have probably heard about cases of moonshine still explosions and fires, sometimes claiming lives. So you shouldn't joke about it. Here are the basic safety rules for a moonshiner:

1. Never don't leave moonshine still during distillation unattended. If splash drift occurs, which cannot be insured against, the tube and coil may be clogged by the thick part of the mash. As a result, an explosion will occur. Alcohol ignites easily and a fire cannot be avoided.
2. Before putting the mash to distillation, check tightness of all connections. If you hear a whistling sound or even see a burst of steam during heating, stop heating immediately. Due to the release of alcohol vapors, you will not only experience a lack of product, but can also cause a fire.
3. Follow cooling the steam in the refrigerator. If the cooler is a closed type (most of them are today), it should always be cold, especially at the point where the distillate exits. The water in a static refrigerator should also not heat up. Otherwise, some of the non-condensed vapor will evaporate, filling the room, and then boom!

How to properly distill moonshine

Making moonshine at home includes the required steps:

• , its clarification, filtering and preparation for distillation.
• The first "straight-through" distillation.
• with division into factions.
• Purification of the resulting distillate.
• If necessary, dilute to the desired strength, flavor and tint.

Since all stages are important to obtain a product that is not embarrassing to put on the table and to be sure that it will not cause harm to users, let’s consider them in more detail.

Compliance with mash preparation technology

In order for the mash to be a success and live up to expectations, there are rules that are not recommended to be broken:

• Clean dishes.
• Soft water. Under no circumstances take distilled or boiled water. It does not contain substances that serve as food for yeast. It is better to take spring water or purified with a household filter. If you are sure that soft water flows from your tap (there are no deposits in the kettle), you can not filter it specifically for brewing.
• Quality ingredients.
• Warm room, in which fermentation will take place. For all types of wort, the recommended room temperature is from 22 to 28°C. The higher the temperature, the more violent and short-lived the fermentation will be. In other words, the mash will sooner be ready for distillation.

• 10 liters of prepared water;
• 2 kg sugar;
• dry yeast – 30 g, pressed yeast – 200 g.

A few words about yeast. For moonshine, the best ones are alcohol ones (see:). They are sold either in specialized stores (including on the Internet) or on the market. In almost every market there is a “granny” who specializes in selling yeast. There will always be alcohol in her arsenal.

Heat the water to 28 degrees, add sugar, stir. It is better to leave the yeast beforehand: adding a pinch of sugar and a little water, wait for the “cap” to form. This is evidence of yeast activity. They quickly convert sugar into alcohol.

Carefully! Do not add yeast to hot water - it will die. The maximum temperature is 30°C, but it’s better to lower it by a couple of degrees.

It is not necessary (although it is advisable) to place the mash under a water seal. You can cover it with a lid. Fermentation lasts from several days to two weeks (this is if it’s cool). Check readiness for hauling by the following signs:

• the hissing has completely stopped, there is no foam;
• The mash tastes bitter without the slightest sweetness and alcohol is felt in it;
• The liquid has cleared up and there is a small yeast sediment at the bottom.

Clarifying mash

Sugar mash, although popular because of its simplicity, the best home distillates are obtained using grain () or fruits, berries, grapes. The wort requires clarification after fermentation is complete. For this, white clay is used. Ideal for cat litter.

Advice. See the ingredients on the packaging. It should say: bentonite and no flavorings, odor eliminators, etc. All this will turn into moonshine! Before use, the filler is crushed or ground.

2-3 tablespoons of powder are poured into a glass, water is added, diluted and poured into the mash. Stir and wait until it settles to the bottom, at the same time dragging with it the suspensions that make the mash opaque. Be sure to shake it several times over the course of an hour! The process takes about a day. Then the mash is removed from the sediment. Better - using a silicone tube, like wine. And the sediment is poured, but not into the sewer (it can clog the pipes).

Note. White clay will not only lighten the mash, but also remove harmful components from it. Because of this, the resulting moonshine will have a pleasant taste and not a pungent odor.

First distillation

Previously, moonshine was distilled at a time until it was “still burning.” That's why he was smelly and the hangover was severe. Today this method is unacceptable. AND Moonshine should be distilled twice. The first time - without division into factions. This is exactly what our ancestors did.

Second stage

After finishing the distillation, the resulting liquid must be diluted to 20-30°, no more. Do not forget that it is a highly flammable liquid! Distill again, dividing the moonshine into fractions:

• heads or- This is pure poison, which should not be ingested categorically. The amount of this fraction is about 50 ml for each kg of sugar that you put in the mash;
• body. The main part that you will place on the table. Select until the strength in the stream is 40°. There is an opinion – 50°;
• tails– low-grade and low-grade liquid. It is also selected separately (see:).

Attention. From approximately 1 kg of sugar you can get up to 1.2 liters of moonshine.

This means that the body or heart of the distillate will be approximately 1 liter. But it is better to leave a little more for the “tails”, which do not differ in taste or pleasant smell and contain a large amount of fusel oils.

Correct temperature regulation

The distillation cube is placed on fire and heated until the temperature reaches 70°. Another guideline is until a “fog” of distillate appears in the receiving tube (preferably a transparent silicone one). Then the heat is abruptly turned down to a minimum and the heads are taken out very slowly, drop by drop, avoiding a stream.

Having finished selecting the heads, substitute another dish and add temperature so that the moonshine flows in a thin stream. When the thermometer reaches 85-88°C, change the dishes again and take the tails to 98°C. It doesn't make sense any further - it's almost water.

Purification of drinking moonshine

To achieve a near-perfect home distillate, it is purified. The best ways are with wood or soda or milk. Many people use a household water filter jug. In this case, the filter is used only for moonshine, and between cleanings it is stored in the refrigerator, wrapped in film.

Dilution and settling of the finished product

After cleaning, homemade alcohol is diluted to the desired degree. You need to take soft (purified) water and pour alcohol into the water, and in no case vice versa, otherwise the liquid may become cloudy. To calculate proportions, use a moonshine calculator or.

Before serving, the moonshine should be allowed to sit in the refrigerator for several days to stabilize the taste.

Flavoring and coloring

Improve the appearance and taste of moonshine with berry juice, orange zest, caramelized sugar, herbs, etc.

What to do with waste?

The heads are poured out. As a last resort, they can be used for tinctures, but not for oral use.

The tails will still be useful during the subsequent haul. They are refined with oil and then added to the still. This increases the yield of moonshine.

Every Russian person knows what moonshine is. This is an alcoholic product obtained from almost any available raw material by distillation. Home brewing for beginning alcohol producers is one of the first stages in learning this culture. The process of distillation using a machine seems complicated and mysterious at first. But as soon as you start to learn everything about moonshine, each time the production process becomes more and more simple and understandable.

The moonshine recipe has become popular and widespread due to its ease of production, low cost and availability of raw materials. The finished product is one hundred percent natural, unlike many store-bought ones, and can be made from berries, jam, sweets, compote, and vegetables.

Moonshine brewing at home does not take much time and requires only preliminary study of technology and equipment. This requires: raw materials, fermentation containers and the apparatus itself. The production of moonshine is divided into several stages:

1. Selection of raw materials.
2. Making mash.
3. Obtaining distillate.
4. Moonshine purification.

Each stage has its own nuances and features, which are extremely important to observe in order to obtain a quality product. To make this drink, you must strictly adhere to the recipe and perform all the required stages of distillation and purification. Knowing how to make moonshine at home, you can save a lot on alcohol and produce other types based on it. The resulting product produces cognac, whiskey and various tinctures of berries and herbs.

Sugar mash

Homemade moonshine is made from sugar. Its production is the first stage of production. It includes:

• Yeast.
• Sugar.
• Water.

Sugar and yeast are diluted in a small amount of water and infused for an hour. After this, heat the rest of the water, but do not cook it, add the prepared mixture and mix. All the liquid is poured into prepared jars, and gloves with punctures are put on the necks. Using this design, carbon dioxide formed during the fermentation process is removed. The mixture is infused for about a week at room temperature.

Selection of raw materials

Moonshine brewing technology provides a wide selection of raw materials. This is what the wort is made from for subsequent fermentation. The ingredients for moonshine can be very different, the main thing is that they contain sugar or starch. These include:

• Berries and jams made from them.
• Fruits.
• Sweet vegetables.
• Potato.
• Corn.

The higher quality the source material, the better the finished product will be. The most affordable is still regular granulated sugar. Other products either contain it or it is released during the processing of raw materials. The best moonshine is made from fruit or grain.

Calculation of proportions

It is impossible to make moonshine with your own hands without calculating the proportions. Each raw material produces a different volume of product. The best moonshine is made from cereals. From 1 kilogram of one type of grain, approximately 0.3 - 0.4 liters of pure alcohol is obtained. The largest volume is provided by starch, rice and sugar - from 0.5 to 0.7 liters. The rest of the raw materials have a low yield of moonshine. Fruits and sugar beets - from 0.7 to 0.26 liters, potatoes give about 0.18 liters per kilogram.

When choosing raw materials, you need to pay attention to the desired result. If you need pure moonshine, then it can be prepared from any available products. For cognac or whiskey you need cereals, for chacha you need grape mash, and for Calvados you need apple mash.

Water for moonshine

The moonshine brewing process is not complete without water. It is one of the main ingredients and occupies most of the total volume. Therefore, the quality of water significantly affects the taste parameters of the product. The best option is to use purchased purified water. It will not be very hard and will not have any foreign odors or impurities. If you take water from the tap, then you need to let it sit for a couple of days in a prepared clean container. However, you should not use distilled water or boil it before cooking.

Inverting sugar

The technology for making moonshine is very diverse and contains many different methods. One of them is inverting sugar. It is used to improve the taste parameters of the product, speed up the fermentation process and obtain a larger volume of moonshine.

Inverted sugar syrup for mash is prepared from sugar water and citric acid. Add sugar to boiling water and stir until smooth. The resulting syrup is cooked over low heat for about 10 minutes. After this, citric acid is added very carefully. The entire mixture is brought to readiness under the lid within an hour. The heat needs to be increased, but so that the liquid does not boil, but simply cooks.

Fermentation

You need to know how to brew moonshine according to all the rules at each stage in order to get a tasty and high-quality product. Fermentation requires a lot of attention and important criteria.

The first is the storage location and temperature. The room should be dark, do not allow direct sunlight to hit the container with mash. The temperature is up to 27 degrees, without sudden changes. If the room is colder than 20 degrees, the fermentation process will not start and infusion will not produce results.

The water seal during fermentation is also of great importance. Most often it is replaced with a medical glove with holes made. This design is needed to remove gas and indicate the completion of the process.

Mixing ingredients

All recipes for making moonshine are similar in one step - mixing the ingredients. To prepare mash, the finished sugar syrup is placed in a prepared container. After this, it is filled with clean water. The volume of liquid in the jar should not exceed 3/4 of the total volume. This place is set aside for the foam formed during the fermentation process.

Pitching Yeast

Before adding, pressed yeast is kneaded by hand to activate it. Dry crumbly ones are filled with water and kept for about an hour. The appearance of foam indicates that the fermentation process has started. If it becomes too much, you can add a piece of cookies. This additive will make the process more moderate, and you will get no less high-quality moonshine.

Fermentation process

When preparing homemade moonshine, you need to adhere to time limits. The mash prepared from the wort is aged for about a month. The minimum period is at least a couple of weeks. In less time, the fermentation process will not be completed and a sufficient amount of alcohol will not be released. Longer exposure will give a better final product.

How to determine when fermentation is over

The completion of the process is determined by several criteria:

• Stopping the release of carbon dioxide. Determined by the fall of the glove.
• Formation of foam on the surface of the mash.
• Pronounced alcohol smell.
• Bitterness in taste.

The manifestation of several signs at the same time indicates that the process of alcohol formation is complete, and you can move on to the next production stage.

Degassing and clarification of mash

The production of moonshine includes the stage of removing excess gas from the mash and clarifying it. It is the last one before the distillation begins. White clay is used for it. Sometimes it is replaced with bentonite.

The clarifier is mixed with water to a uniform thick consistency. The mash, removed from the sediment, is heated to a high temperature for cleaning to kill the remaining yeast and is poured back into the container. Concrete is mixed with liquid and infused for 30 hours. The purified product is removed from the resulting sediment, which is disposed of as solid waste, since it tends to harden.

Distillation

Moonshine at home cannot be made without distillation. This is the process of isolating pure alcohol from prepared mash. There are several ways to make good moonshine. In this case, different numbers of distillations are used, and different methods are used. But there are certain recommendations on how to properly brew moonshine at home. Their implementation ensures high-quality results.

First distillation

At this stage, the maximum amount of alcohol is released. The mash is poured into the distillation cube and put on fire. In this process, 3 fractions are formed.

The first is approximately 40 milliliters and is the most harmful. The second is the main faction. It will undergo further distillation. Proper moonshine should not be below 40 degrees. As soon as the percentage of alcohol drops, the release of the base is completed. The distillation residues will contain fusel oils that are harmful to health. Therefore, they are not used further.

Second distillation

During the second distillation, the first fraction is selected from the resulting base. It is released as long as the alcohol content is maintained at 40 degrees. As soon as this indicator begins to fall, the distillation is completed.

Is there any point in a third distillation?

The third distillation is carried out only if the moonshine still contains a large amount of harmful impurities. This happens extremely rarely. In other cases, this step does not make sense, since it is impossible to obtain pure alcohol by distillation.

Distillation without a moonshine still

Without a distillation apparatus it is impossible to obtain high quality moonshine. But in the absence of a device, it can be replaced with a homemade design.

To do this, pour the mash into a large saucepan. A small metal container is placed in it so that the liquid does not pour into it over the edge. The large saucepan is covered with a frying pan so that it fits as tightly as possible. You can additionally lay wet thick fabric for better sealing. Water is poured into the pan to cool the structure during the process.

Cold water needs to be replaced when heated. After the process is completed, the finished moonshine is poured from a smaller container into a storage container.

Cleaning the finished moonshine

Purification of the finished product is used to finally get rid of harmful components. The main secrets of moonshine brewing are choosing the right filter. Can be used:

• Milk. It is added to moonshine and left to settle until flakes appear. After this, they are filtered from the drink.
• Carbon filtration. The method of settling and direct filtration is used. In the second method, cotton wool and coal are placed in a funnel, then the layer of cotton wool is repeated again. The finished moonshine is filtered through this structure.
• Potassium permanganate. It is added to moonshine and left for a couple of days. After this, the liquid is removed from the sediment and re-distilled.

Dilution and settling

Moonshine is diluted with water and settled to obtain a more pronounced, bright taste. You need to keep the drink in a small, tightly closed container for about 5 days. The room should be dark and cool, no more than 20 degrees.

Natural additives for moonshine

Additives help once again clean and soften the taste of the finished moonshine. Citrus fruits, nuts and sugar are used as flavor enhancers. Both the lemon itself and its juice or zest can be used. The nuts most often chosen are pine or walnuts. They have the most pronounced taste. Only burnt sugar is added. It has a light caramel flavor and transfers it to the drink.

Moonshine recipes

Any moonshine recipe includes 2 main preparation steps. The first is the fermentation of raw materials, the next one is the distillation of the resulting mash. There are many different options depending on the ingredients and additional techniques. The best moonshine recipes are carefully preserved and passed down through generations.

Recipe for making moonshine without yeast

Moonshine, the recipes of which do not include the use of yeast, is very popular. To prepare it you will need:

• Tomato paste – 1 liter.
• Beer – 0.25 liters.
• Water - 15 liters.
• Sugar – 5 kilograms.

Braga is made from a mixture of tomato paste, sugar and beer. It is infused for a month and then distilled twice.

Grape moonshine

Recipes for delicious moonshine often include fruits and berries. For the grape drink you will need:

• Grapes – 10 kilograms.
• Water – 15 liters.
• Sugar – 2.5 kilograms.
• Yeast – 100 grams.

Juices are prepared from the berries, filled with water and infused for a couple of hours. After this, the remaining ingredients are added. The finished mixture is infused for about a week and filtered before the next stage. Distillation must be double, followed by filtration.

Rice moonshine

To try how to make moonshine at home from rice, you can use the simplest recipe. For it you need:

• Rice – 3 kilograms.
• Water – 8 liters.
• Sprouted malt – 1 cup.
• Yeast 250 grams.

The finished rice, without draining the broth, is mixed with cold water and malt and aged for about 12 hours. After this, yeast is added and stirred. This mixture is infused for a week. The finished mash is filtered and distilled in a cube.

Recipe for making moonshine from jam

To prepare moonshine from jam you need:

• Jam – 2 liters.
• Sugar – 1 kilogram.
• Water – 10 liters.
• Yeast – 100 grams.

Braga is infused from a mixture of jam, warm water, sugar and yeast. Preparation time: one week. After this, the mixture is filtered and distilled.

Moonshine from potatoes

Potato moonshine is one of the most labor-intensive recipes, but it is not of high quality. Main ingredients:

• Potatoes – 5 kilograms.
• Water – 20 liters.
• Oats – 2 kilograms.
• Yeast – 300 grams.

Ground oats are poured with a small amount of boiling water. Grated potatoes are added to it. The mixture is stirred and infused for 2-3 hours. Then water and yeast are added. The mixture is closed and sent to a dark place. You need to start distillation as soon as sediment and bubbles form.

Moonshine from honey

This moonshine has the sweetest composition. To prepare you need:

• Honey – 3 kilograms.
• Sugar – 3 kilograms.
• Yeast – 300 grams.
• Water – 20 liters.

All ingredients are mixed in a container and infused for one week. The finished mash is distilled twice.

Moonshine from corn

To prepare moonshine from corn grains you will need:

• Corn – 4 kilograms.
• Flour – 0.5 kilograms.
• Water – 20 liters.
• Malt – 0.5 kilograms.
• Yeast – 50 grams.

Flour is mixed with crushed corn, poured with boiling water and cooked in a large container for 4 - 5 hours. The finished mass is cooled, mixed with barley malt and cooled. After this, you need to infuse the product in a container wrapped in a blanket for a couple of hours and cool to 20 degrees. After this, yeast is added and the mixture ferments for another week. Before distillation, filtration of the mash is required.

Bread moonshine

This recipe includes not only bread, but also potatoes and grains in the following quantities:

• Potatoes – 5 kilograms.
• Bread – 4 loaves.
• Sprouted oats – 3 kilograms.
• Water – 5 liters.
• Yeast – 0.5 kilograms.

Grated potatoes, ground oats, soaked and ground bread and yeast are mixed in one container. The mixture is kneaded to a homogeneous porridge and kept for a week. After this, double distillation is performed to obtain the finished product.

Recipe for making moonshine from grain

This recipe is very complex and requires strict implementation. But unlike bread moonshine, this moonshine turns out to be of very high quality. Ingredients:

• Grain – 5 kilograms.
• Water – 10 liters.
• Yeast 250 grams.

The grain is soaked in a small amount of water for a couple of days. After which it is filled with 5 liters of hot water and left for another couple of hours. Then the rest of the water is poured in, mixed and infused for another couple of hours. Only after this is yeast added, and the mixture is aged for 3 - 4 days. The finished mash is filtered and distilled twice.

Wheat moonshine

Wheat moonshine is considered classic. It is very easy to prepare and does not require complex ingredients. To prepare you need:

• Wheat – 4 kilograms.
• Sugar – 5 kilograms.
• Water – 20 liters.

The grain is ground and mixed with four kilograms of sugar and three liters of water. The mixture is infused in a warm place for a week, after which the remaining sugar is poured in and all the water is poured in. The resulting mixture is infused for another week and then distilled twice. Ready moonshine must be filtered before use for better results.

Rye moonshine

To prepare this moonshine, sprouted rye is used - 2 kilograms. Other ingredients:

• Water – 6 liters.
• Yeast – 100 grams.

The grain is ground, mixed with water and brought to a thick state. The finished mixture is infused for about 12 hours and cooled to just below 20 degrees. Yeast is added to the mixture, after which it ferments for another week. The resulting mash is filtered and distilled. One time is enough for this recipe.

Moonshine from birch sap

In this recipe, birch sap acts as water. To prepare you need:

• Juice – 10 liters.
• Sugar – 2 kilograms.
• Yeast – 50 grams.

To prepare mash, birch sap is heated and only then mixed with sugar and yeast. The mixture is infused in a dark room at room temperature for one week. The finished mash is filtered and distilled. During one stage of distillation, it is necessary to additionally filter the resulting moonshine.

Herbal moonshine

Herbal moonshine has a spicy, tart taste and aroma. This makes it very easy to drink and is obtained by infusing a ready-made pure product. To prepare you need:

• Wormwood – 10 grams.
• Mint – 100 grams.
• Rosemary – 7 grams.
• Cloves – 5 grams.
• Moonshine - 6 liters.

All ingredients are mixed in one container and infused for a couple of days. After this, the drink is further distilled.

Moonshine is a very ancient drink that is prepared everywhere. It is so popular because it can be prepared from almost any food raw material. There will always be a lot of variety among the recipes, so everyone can constantly experiment and get new options.

Connoisseurs of alcoholic beverages will certainly not ignore such a well-known drink as moonshine. After all, moonshine can be considered a classic drink that you can prepare yourself, and its taste can be very diverse and it will meet the requirements of even the most demanding gourmets. Knowing the intricacies of the process and the characteristics of the composition will help you avoid mistakes.

Sugar mash

Braga, made from sugar and yeast, is considered the most popular alcoholic drink among Russian residents, and there are many varieties of it.

However, the process of its preparation should begin by studying some fairly simple recommendations that will allow you to obtain mash of the highest quality, free of foreign tastes and odors, and also characterized by absolute transparency, which should also be considered an important advantage of this drink.

Since it is often the presence of a foreign odor that is considered the main defect of home-made moonshine. it is precisely getting rid of it that should be considered a priority task before starting the moonshine process.

To ensure that the resulting sugar mash is aromatic, does not disappoint with its taste and does not require secondary purification, the following rules for preparing for the main process should be followed:

• All containers that are required in the process of producing mash must be perfectly clean. Don’t be lazy, rinse with hot water and a sufficient amount of detergent all the pots, bottles and basins in which you plan to produce the mash, and you will be sure that your moonshine will pleasantly surprise everyone whom you decide to pamper with your own prepared drink;
• after thorough rinsing, the container should be wiped with a clean cloth - this will also ensure that the resulting product is of the highest quality and has no foreign odor or taste;
• strict adherence to the quantity of all components - this condition must also be observed as precisely as possible, since it is their ratio that makes the drink itself rich, having a clearly defined taste and smell.

Today, moonshine lovers are presented with many different recipes, which may differ both in the constituent components, their quantity and ratio, and in the stages and their sequence in the process of preparing moonshine. The recipe for moonshine may vary depending on the place of its production, the characteristics of the culture and even the natural conditions of the region where it is planned to begin making the mash.

Classic technology for making mash from sugar and yeast: amount of initial ingredients

Moonshine at home, which is prepared using classical technology, is of the highest quality, has no unnecessary odor or unpleasant taste, but is uniquely transparent and at the same time pleasant to the taste, made from the following ingredients:

1. granulated sugar - 6 kg;
2. citric acid in the amount of 25 grams;
3. preferably purified drinking water - 18 liters;
4. yeast - dry 120 grams or compressed yeast 600 grams.

From the listed amount of ingredients you will get about 5 liters of amazingly tasty moonshine, and the resulting forty-degree drink will be delicious.

Classic mash recipe at home

The classic recipe has a number of specific features that are used when using any number of components and their combinations. The technology for producing mash made from granulated sugar, carried out at home, is quite simple.

Let's take a closer look at what steps should be completed so that your work is not in vain, and your time and effort are not wasted.

Calculation of proportions

To obtain mash at home, you should first calculate the amount you want to receive.

To more accurately calculate the required ingredients, you need to know that 1.1 liters of forty degree drink will be obtained from 1 kg of sugar. However, it often happens that due to the not entirely correct amount of initial ingredients, errors in distillation technology and poor adherence to temperature conditions. For this reason, you should change the recipe for moonshine, and take 10 percent more of all components than recommended.

In order for homemade moonshine to have a pronounced taste, the following ratio of components should be observed: for 1 kg of granulated sugar, take 3.5 liters of high-quality purified water, preferably not tap water (half a liter is added when inverting sugar), as well as yeast in the amount of 100 g if yeast pressed, or 20 g when the yeast is dry.

Sugar inversion process

Inversion, which is the production of syrup from granulated sugar, allows for a more complete breakdown of glucose and destruction of pathogenic microorganisms by raising the temperature. After all, it is microbes that worsen the taste of the resulting mash and at the same time can cause its spoilage.

Also, with the help of inversion, the fermentation process is improved, which greatly facilitates the work of the yeast, and also allows for more complete mixing of all components. And although many recipes only suggest stirring sugar in water, inversion is considered the most preferable option for producing high-quality moonshine.

The inversion process consists of several stages:

• heating water - its temperature should be about 80°C;
• 6 kg of sugar is poured into three liters of heated water;
• the syrup is then quickly brought to boiling point, and after 10 minutes 25 g of citric acid should be added to it;
• After this, the syrup is boiled again for 1 hour.

Water - quality requirements

Since it is water that is the basis of mash, the moonshine recipe will be most successful when high-quality water was used: not hard, without any foreign taste or smell.

This can be achieved if the preparation of moonshine is based on purchased high-quality purified water. If tap water is used, then it should be collected in large containers, first left for several days and then carefully drained, leaving the resulting sediment at the bottom.

The process of mixing the constituent components

After receiving the sugar syrup, it is poured into a container in which fermentation will take place. Water at room temperature is added to the syrup with constant vigorous stirring. The final temperature of the mixture should be about 27°C.

After mixing the syrup and water, the resulting homogeneous mixture should not occupy more than 3/4 of the maximum volume of the container used, since during subsequent fermentation the foam may overflow.

Pitching Yeast

For a more active action, the yeast should first be kneaded with your hands, placed in a small container with warm water, then left for a short amount of time (about 10 minutes) - this is necessary to begin the fermentation process. This applies to compressed yeast.

Dry yeast should also be pre-soaked in warm boiled water, left until maximum dissolution, and then wrapped and placed in a warm time. After about 40 minutes, a stable cap of foam appears on the surface - this is an indication that the yeast is active and the fermentation process has begun.

If, when using dry baker's yeast, too active foaming occurs, you should add a small amount of cookies to the container to activate the yeast: this will not negatively affect the quality of the mash. Moonshine at home will now retain its excellent qualities and delight you with its excellent taste.

Fermentation process

Next, moonshine brewing at home continues by transferring the filled containers to a room where a constant temperature is maintained, the most optimal for the active work of yeast is 25-30 ° C. The use of invert sugar allows you to obtain mash with a pleasant taste and caramel smell.

The containers in which fermentation occurs must first be equipped with water seals. Also, to maintain a constant temperature, containers are wrapped in warm clothes (blankets, fur coats, building insulating materials), and an aquarium temperature maintainer can also be used.

The duration of fermentation is about 3-11 days, most often the end of this process is observed already on days 5-8. Shaking containers with mash after 10-12 hours allows you to speed up the process and also remove excess gas from the mixture.

• the process of foam formation stops;
• a lit match brought to the table does not go out;
• there is an alcohol smell;
• the resulting liquid tastes bitter, which indicates the end of the transition of sugar into alcohol.

The integrated use of the listed signs can help you avoid making mistakes in determining the readiness of the mash.

Lightening the mash

Using natural white clay, or bentonite, allows you to lighten the resulting mash and eliminate excess carbon dioxide.

To do this, the mash is drained from the yeast sediment and then heated. High temperatures kill any remaining yeast.

Now the mash is poured back into the container, bentonite is added to it and the resulting mash is clarified. Bentonite is first crushed using a coffee grinder, then mixed with water at a low temperature until the consistency of liquid sour cream is formed and the resulting mixture is poured into the mash. Intensive stirring allows for the best possible cleansing and clarity of the mash. Next, the mash is left completely alone for 25-30 hours.

Pour the cleaned mash into a container; the sediment should not be poured into the sewer, as it can harden and turn into a hard-to-break cement plug that is difficult to remove and creates serious problems in the sewer.

The process of obtaining moonshine

Moonshine at home is distilled from the resulting and purified mash, which is ready for use. To do this, you must also follow a certain sequence of actions.

First distillation

This process is to extract as much alcohol as possible.

To do this, the clarified mash is poured into a distillation cube, the fire is turned on low, and individual fractions are separated. The first of them, “head”, is 50 ml and is the most harmful to health. It can be used strictly for technical purposes.