Braga is the oldest of all known Slavic intoxicating drinks. It was put on fermentation even before the advent of moonshine and vodka. And if on the territory of the southern regions, where grapes, sweet varieties of fruits and various berries were grown everywhere, winemaking flourished, then only mash remained for the Slavs from the east.

Even in the Stone Age, our ancestors noticed that if you leave any sweet juice in a vessel for a long time, it will ferment and turn into a foamy, cloudy, and most importantly, a low-alcohol drink.

The recipe for brew for moonshine (like many recipes that have received worldwide fame) was obtained by accident, but through various experiments and many transformations and improvements, it has come down to our time and has become quite popular.

The main condition for the fermentation process is the complete absence of oxygen. Only then the sugar molecules break down into two components - carbon dioxide and, which is actually the end result, alcohol.

Antoine Lavoisier, a French chemist, became interested in the first such process. Later, when studying yeast, it was proved that fermentation is nothing but the result of the vital activity of living yeast cells.

Preparatory process

One of the main constituent elements of mash for moonshine is sugar. The final result of the drink directly depends on its quality.

If the sugar is bad, the unpleasant taste and smell of mash is guaranteed. On the other hand, it is with him that you can experiment: different sugar gives a different taste to the final drink - moonshine.

Water is no less important. It must be clean, drinkable, in no case should it be boiled - oxygen must be present in the water.

The next step is the choice of yeast, without which high-quality mash will not work. There are several options for this product, the main thing to remember is that each of them has its own characteristics:

• Bakery. Well suited for classic sugar mash, but the output will be no more than 10% alcohol;
• Alcoholic. The percentage of alcohol is 18, but a large amount of impurities occurs;
• For whiskey. They prepare a wort from grain;
• Wine. They make fruit must. The result is a sufficiently large yield of alcohol and a minimum amount of impurities.

In addition to yeast, it is possible to use other minerals, such as grains, previously well-boiled or black (dried) bread. Important: for 10 liters of mash, 1 kg of other components are added.

Another point of preliminary preparation will be the choice of a suitable container. There are three basic rules: the container must be deep, clean and hermetically sealed.

The last rule is basic - carbon dioxide should not go out under any circumstances.

Classic step by step recipe

There is a basic classic recipe for making mash for moonshine from sugar. It is on this basis that various options are possible.

Cooking:

1. Yeast is prepared. Add sugar (100 grams) to warm water (0.5 l), make sure that it dissolves. Next, yeast is reported. The composition is taken to a warm place, stirring occasionally, for only a couple of hours. As soon as active foam formation begins, the mixture is added to the wort;
2. Preparation of the wort: diligently dissolve the sugar with water at room temperature. If the composition by volume is taken less, the mash will not “ripen”;
3. After checking the readiness of the yeast, combine them with the wort. Then leave everything for fermentation at a temperature of 20 to 35 degrees. It is important to remember that with active fermentation, heat begins to be released, and with strong heating, all the necessary substances will die, so the process must be controlled;
4. Some types of yeast produce a very strong foam, so you can not fill the existing container to the end, you need to leave space for fermentation. But if this happened, you can extinguish the foam with dry bread or crushed cookies. The whole process takes 3-14 days. But long-standing mash receives a large amount of impurities. Optimal terms of readiness - 7 days;
5. In the final determination of the readiness of the mash, they are guided by the absence of carbon dioxide gas, clarification of the liquid and the formation of yeast sediment;
6. The question - to drain or not to drain the sediment before distilling moonshine - is solved quite simply: the sediment contains a fair amount of alcohol and when it is removed, the yield of alcohol in the final drink will be much less.

Possible non-compliance with technology leads to certain difficulties. For example:

1. Very long fermentation time. This happens when the required temperature regime is not observed, when low-quality ingredients are used or their quantity is insufficient;
2. After the end of the fermentation period, the drink still retains sweetness. This is the result of non-compliance with proportions, in which case it is necessary to add yeast;
3. If, after the end of the fermentation process, it is not possible to immediately overtake it into moonshine, it is possible to set it aside for storage in the refrigerator for a couple of weeks in an airtight container. But in fact, this is undesirable - there is a high probability that the mash will turn sour.

A positive result is considered if 1 - 1.2 liters of mash is obtained from 1 kg of sugar, while its strength should be 50%.

Braga with alcohol yeast

The recipe for a good brew for moonshine with alcohol yeast includes the following ingredients:

• Sugar - 6 kg;
• Water - 23 l;
• Spirit yeast - 100 g dry or 500 g pressed.

Cooking:

1. Water is heated up to 30 degrees;
2. Mix sugar and water, and in that order. Sugar should be all dissolved;
3. In a small amount of syrup (about 1 liter), dilute the yeast. Soak for an hour in a darkened room until foam appears;
4. Introduce yeast with syrup into the main container. Install a water seal;
5. Place the container with the mash in a darkened warm room. There should be no temperature fluctuations.

The process will take about 10 days. Then remove from the sediment, clarify, overtake. The whole process of preparing such a drink can be seen in the video plot:

Additional mash recipes for moonshine

From wheat

There are a very large number of ways to make mash for moonshine from sugar, recipes for every taste and financial possibilities.

One of these recipes is wheat mash, the final drink is tender, light with a good taste.

A distinctive feature of the drink made from wheat is the absence of yeast in the recipe, they are replaced by wheat malt. The key to success will be the good quality of the main ingredient - wheat grains (they must be dry, intact, with a shelf life of less than a year).

Ingredients:

• Sugar - 4 kg;
• Grain wheat - 4 kg;
• Clean drinking water - depends on the capacity of the dishes (recommended amount - 30 liters).

Cooking:

1. The fourth part of wheat (1 kg) is poured into the selected container, leveled, covered with water 6 cm above the grain level. Cover with a lid, set aside for two days for germination in a not very warm place;
2. When small sprouts appear, 0.5 kg of sugar is poured. Mix thoroughly with your hands, if the mass is very thick, you can add water, but a little. Then the neck of the container is wrapped with gauze and set aside for 10 days, but already in a warm place;
3. The leaven obtained by the previous method is poured into a glass container and the remaining wheat is added - 3 kg, sugar - 3.5 kg, everything is poured with water (it should be slightly higher than the temperature in the room);
4. A medical rubber glove with a small puncture is put on the neck or a water seal is installed. The temperature regime is from 18 to 24 degrees, the fermentation time is 10 days;
5. After the required period, the glove should deflate and now the mash needs to be distilled. The wheat remaining in the sediment is suitable for use three more times.

We offer to cook refreshing kvass with your own hands. Forget thirst!

To learn how to make apple cider, read Fragrant wine will come in handy for the holidays!

Recipes for making honey from dandelions are described. At the end of April, they will begin to bloom actively. Don't miss the moment!

On starch

Many are looking for ways to speed up fermentation. And there are such ways - to add enzymes or specialized activators to speed up. But lovers of naturalness offer to speed up the process with the help of starch, the aging period is halved.

Ingredients:

• Potato starch - 10 kg;
• Clean drinking water - 20 l;
• Sugar - 1 kg;
• Pressed yeast - 500 g

Pour starch with the thinnest stream, like on jelly, with water. The temperature of the mixture should be no more than 22 degrees.

Gradually introduce sugar, followed by yeast. Fermentation time - 5 days, minimum 3.

Then you can overtake. The total mass of the drink is 11 liters.

On peas

Ingredients:

• Sour cream - 200 g;
• Pressed yeast - 300 g;
• Shelled peas - 2 kg;
• Good sugar - 7 kg.

A large can with a tight lid up to the shoulders (leaving room for fermentation) is poured with water just above the temperature in the room. Then you need to add peas, followed by yeast, and, after about an hour, sugar.

Alternative Cooking Options

Consider home brew recipes for moonshine of more traditional preparation from typical and not quite components.

From jam

Ingredients:

• Jam (necessarily fermented) - 6 l;
• Warm water - 30 l;
• Pressed yeast - 200 g;
• Sugar - 3 kg.

Preparation: jam is well diluted with water. Yeast is added first, then sugar.

Set aside for 5 days. The total mass of the jam drink is 6 liters.

on apples

Ingredients:

• If the apples are whole - 30 kg, if already crushed - 10 kg;
• Warm water - 20 l;
• Dry yeast - 100 g;
• Sugar - 4 kg.

Preparation of mash from apples for moonshine: cut the washed and peeled apples into small pieces, be sure to cut off the rotten parts.

A crusher, a grater, a blender are suitable as a tool. As a result, 10 liters of apple composition should come out.

The ratio of sugar / water should initially be 1:5, no matter how many ingredients are taken.

It is better to take dry yeast to avoid souring. But if you do not like the specific smell, you can take wine yeast.

Boil syrup from sugar and water, cool and add to apple must, mix.

Before adding yeast to the mixture, it must be poured into a small amount of warm water and set aside in a warm place for 20 minutes.

We offer you to study in detail the video on the preparation of mash from apples for moonshine:

on grapes

Ingredients:

• Grape pomace - about a 10-liter bucket;
• Sugar - 5 kg;
• Pressed yeast - 100 g;
• Warm drinking water - 30 l.

Preparation: pour the pomace of grapes with water, add the remaining ingredients, mix well. Set aside for 7 days. The total mass of the drink is 7 liters.

From beets

Ingredients:

Preparation: Peeled beets are rubbed with a grater and boiled. While the beets are hot, water is added, the temperature should be 25 degrees as a result.

Yeast dissolved in warm water is added to the beets, sugar is added. Set aside for 4 days.

The beet sediment should sink completely to the bottom. Distilled twice, before this stir the mash.

Problems that arise

There are situations when beginners are faced with the fact that the mash does not want to roam in any way, or this process is too weak. There may be several reasons:

• The fermentation process is already over. You need to check the timing;
• Braga on starch will ferment poorly due to a lack of sugar. It is necessary to grind and add malt;
• Insufficiently high or too high temperature of the place where the mash ripens;
• Not enough yeast. Dilute dry yeast in water and add to the mash.

Sometimes the mash to be distilled is clarified so that the sedimentary particles do not burn. There are several ways to remove the mash from the sediment and stabilize it.

In the old days, this was done by light freezing and mechanical removal of the sediment. For this, gelatin, strong tea leaves, and lime were used. Current moonshine makers are turning to more modern methods:

• With the use of bentonite - clay absorbent. It is diluted in proportion with water 1:5, set aside for swelling for 4 hours. Next, you need to drain the water, dilute with a small amount of drink, then pour it into all the mash. After cleaning, drain the drink, remove the sediment. It is important to remember that the sediment is not drained into the sewer, betonite tends to cement and form plugs;
• Using a filter press. This apparatus works under pressure and uses cardboard as a filter.

One of the most common questions is how long does the mash last after fermentation? At room, normal temperature, the safety of the mash is up to 3 days.

If you put it in a cold cellar or just a refrigerator, the period increases to several weeks. If these deadlines are not observed, the mash will simply turn sour.

Finally, we suggest that you familiarize yourself with another video recipe for moonshine home brew. This time it will be from a mix of fruits and berries with invert syrup:

If there is a truly popular alcoholic drink in Russia, then, without a doubt, it is homemade moonshine. Such alcohol has several obvious advantages. First, the availability and cheapness of its ingredients. Secondly, complete security. When you make moonshine with your own hands, you can be completely sure of the quality of the final product.

Agree, it is rather strange to talk abstractly about the manufacture of moonshine. This process can and should be analyzed only from the practical side using the example of a specific recipe. With your permission, this article will discuss in detail the home technology for distilling moonshine from sugar and yeast. Moreover, this moonshine recipe is considered the most popular and even classic.

However, before talking about specific actions, let's briefly touch on two important points, without which it will not be possible to cook high-quality moonshine.

1. A good product can only be obtained from quality components. You don't need to save money on them.

2. All containers (pots, jars, bottles) that will be used in the production of moonshine must be really clean. First, they must be thoroughly washed with hot water and wiped with a clean piece of cloth.

Action plan

The entire technology for making good moonshine can be divided into two large successive stages:

• obtaining high-quality mash;
• the preparation of the drink itself.

Remember, only with strict adherence to this technology will you be fully satisfied with the result of your work. In this case, the resulting moonshine will be much tastier and better than the overwhelming number of store-bought vodka brands.

Getting mash

1. Preparation of ingredients.

We will need:

• granulated sugar - 4 kg;
• clean water - 12 liters;
• dry yeast - 80 grams;
• citric acid - 15-18 grams.

Particular attention should be paid to water. It is she who is the key to the good taste of moonshine. If you have the opportunity, type well or spring water for our recipe. If there is only tap water, then type it into a bucket and let it stand for 2 days.

Remember, water must not be distilled or boiled, as this will result in the loss of oxygen, and without it full fermentation is impossible.

Instead of 80 grams of dry yeast for making moonshine, you can take 400 grams of pressed. It's not too important.

The final yield of moonshine from such a quantity of initial ingredients will be 4-4.5 liters. If you want to expel a larger or smaller volume of alcohol, you need to follow the proportions given above and change the amount of raw materials used accordingly.

2. Invert sugar.

Such a tricky, at first glance, name implies the usual preparation of sugar syrup using only citric acid. This process has specific objectives.

No matter how carefully you select granulated sugar, a variety of bacteria can be found on the surface of the crystals. When we make brew for moonshine, these microorganisms will begin to multiply in a comfortable, warm and humid environment. This is not dangerous to health, since in the process of distillation (distillation) they will all die. However, these bacteria will have a bad effect on the organoleptic properties (smell and taste) of moonshine.

In addition, inverting sugar can significantly speed up the fermentation process of the mash.

To prepare sugar syrup with citric acid, follow these steps. Pour 2 liters of water into a suitable size enameled pan, put on a slow fire and heat to a temperature of 75-80 degrees Celsius.

Then carefully pour out all the prepared granulated sugar. Stir constantly. All crystals must completely dissolve and form a homogeneous mass with water. Bring the liquid to a boil and keep it on the burner for 9-10 minutes. Do not forget to remove white foam from the surface.

Very slowly add citric acid, reduce the heat to a minimum, cover the syrup with a lid and boil for an hour. After this time, remove the pan from the stove and let cool to a temperature of 28-30 degrees Celsius.

3. We connect the components.

Pour the cooled sugar syrup into a clean fermentation container. Pay attention to an important detail. The container should not be filled more than 75% or three quarters of the volume. For proper full fermentation, free space is needed. Otherwise, when foam forms, the fermenting mash may overflow through the neck.

Now it's time to add yeast. Do not just pour them into a fermentation container. Dry and pressed yeast have their own addition procedure. Follow the directions exactly. This will allow you to put the brew correctly, which in the end will have the best effect on the prepared moonshine.

If you are using pressed yeast, it must first be completely dissolved with 200 ml of sugar syrup. To do this, pour the liquid into an enameled bowl. Add yeast to it and cover with another bowl. Wait for the formation of characteristic foam. As a rule, 10-11 minutes is enough.

If you are using dry yeast, then follow the instructions on the package. Most often, it is enough to add them to a saucepan with a little warm water at a temperature of about 35 degrees Celsius. Then you need to wrap the container with a towel or a blanket and put it on the battery for 25-35 minutes. The signal for the readiness of the yeast will be the same foamy cap.

Now we just have to pour the active yeast into sugar syrup.

4. Fermentation.

For the proper organization of the process, we should use a water seal. You can buy it at any specialized store or make it yourself at home. If, when preparing moonshine, you used to put a similar mash without the use of sugar syrup, then in this case you will be amazed by the pleasant aroma with caramel notes.

The fermentation tank must be placed in a room with a constant temperature of 25-32 degrees Celsius. Additionally, it should be wrapped in blankets.

The duration of this stage can vary greatly and take from 3 to 9 days. Twice a day, you need to shake our container intensively for a minute. Thus, we will contribute to the removal of excess carbon dioxide, which inhibits fermentation.

There are several clear signs that make it clear that we can start brewing moonshine. These include:

• a bitter taste indicates that the yeast has completely converted sugar into alcohol;
• carbon dioxide ceased to be emitted and the gurgling of water from the water seal disappeared;
• sediment has accumulated at the bottom of the fermentation tank, and the mash has noticeably brightened closer to the surface;
• a pronounced alcoholic aroma appeared.

Remember, before you start driving moonshine, there should be 2, and preferably 3 of the listed signs.

5. Degassing.

Using a thin plastic straw, drain the mash from the sediment into a pan of a suitable size. Put it on the stove and bring it to a temperature of 48-52 degrees Celsius. In this way, we destroy the last living yeast and eliminate excess carbon dioxide.

6. Lightening.

For the clarification procedure, we need high-quality bentonite. This is the scientific name for natural white clay. Make sure that there are no foreign impurities in the composition of bentonite. Otherwise, the taste and aroma of moonshine will be completely spoiled.

To lighten the resulting mash, it is enough to take 1.5-2 tablespoons of white clay crushed to a powdery state. Fill it with a full glass of heated water, stir thoroughly. After 12-15 minutes, bentonite will become like thick sour cream.

After that, add white clay to the mash and actively shake the container for 2-3 minutes. Then leave it for a day and proceed to distillation or distillation of moonshine.

This stage not only allows you to lighten the brew, but also acts as an important first step in cleaning the future moonshine. In this way we eliminate most of the harmful substances formed during the fermentation process.

Please note that the remaining sediment must not be discharged into the sewer system. This can lead to clogging, which is then difficult to remove.

Distillation (distillation) process

7. The first distillation of moonshine.

We merge the mash, cleaned of impurities, into the moonshine still (alembic). The task of this stage is to isolate ethyl alcohol from the mash. Some lovers of home-brewing are accustomed to completing the production of moonshine on this. It should be noted that the raw alcohol obtained as a result of the first distillation can really be drunk. However, the taste and aroma of such moonshine leaves much to be desired.

It is necessary to drive moonshine on a small fire. Get used to doing fractional distillation, that is, immediately dividing the resulting product into three fractions: heads (pervak), body (raw alcohol) and tails.

In our case, the heads will be the first 200 ml of output, that is, 50 ml for each kilogram of granulated sugar used to make the mash. Pervak ​​is an extremely harmful liquid that contains a huge amount of harmful impurities in its composition. Drinking it is strictly prohibited. It's best to just pour out the heads.

Our goal is precisely the second fraction, which is usually called the body. In the process of distillation, you need to carefully monitor the strength of the resulting alcohol. This is extremely important. The selection of this fraction should be stopped when the strength of alcohol in the stream becomes less than 40-41 degrees. For accurate measurements, it is best to use an alcohol meter.

The last faction is the tails. It also cannot be drunk. Tails contain large quantities of fusel oils. However, they do not need to be thrown out. It is permissible to use the tails to increase the strength of the next portion of the mash.

8. Cleaning.

You are free to choose any of them for this purpose. In my opinion, the highest quality result is achieved by cleaning the raw material with coal.

Regardless of the method you choose, before starting the cleaning process, it is necessary to dilute the resulting raw alcohol with clean water to a strength of 16-20 degrees. This is an indispensable condition for obtaining excellent results.

9. Second distillation.

The cleaned raw must be poured into the moonshine again. Immediately put it on the lowest possible fire. Let's break up the factions again. We select 200 ml of pervak.

After that, we begin to select the actual home-made moonshine of double distillation. The collection should be completed after the fall of the alcohol fortress is less than 40-41 degrees.

10. Dilution.

This stage is mandatory only for those who want to get moonshine with an ethyl alcohol content of 40-42%, which is familiar to most strong alcoholic beverages. Alcohol should be diluted with clean water.

11. Settling.

Before the long-awaited finale, it remains to take the last step. It should not be ignored. It is upholding that allows you to balance the taste of moonshine as much as possible. Simply pour the alcohol into clean, pre-prepared glass jars or bottles. Seal them tightly and stand in a dark room for 3-5 days.

Now you know exactly how to properly overtake moonshine at home.

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Comment

Moonshine is the most “natural product” that is suitable not only for consumption in its original form, but also for the preparation of a wide variety of tinctures, including healing ones. For their manufacture, various gifts of nature are used: dried fruits, spices, dry herbs, berries, and so on. Note that as a result of simple manipulations, you can get a very worthy, tasty and aromatic drink that can compete with its counterparts of "aristocratic" origin. In order to get such an impressive result, you need to use a carefully prepared "base", that is, moonshine that has gone through a repeated cleaning process.

Refinement of moonshine is an occupation on the verge of haute cuisine. You can correctly combine various ingredients, getting individual bouquets. Famous Russian moonshine tinctures with bitter "warming" tastes. Best of all, all kinds of seasonings enrich drinks with spicy and burning shades. You can sweeten moonshine with syrups. The easiest way to cook:

• Boil 1 kg of sugar in 1 liter of water. Be sure to remove the foam.
• Then let the syrup brew for 2 weeks, because the composition may contain sediment, which during this period will concentrate on the bottom of the container and, of course, must be removed. Honey is also used as a sweetener for moonshine.

When adding syrup or honey to a drink, alcohol must be heated so that gases begin to be released. When the gas separation ends, the drink can be considered ready for further action - filtration. It can be done with coal. Purified moonshine is bottled and infused for 3 days at a temperature of 3-4°C. Delicious sweet drink is ready!

According to the type of impact, additives for moonshine can be divided into the following groups:

• taste;
• aromatic;
• cleaning chemicals;
• natural adsorbents;
• dyes.

The division is somewhat arbitrary, since many plants and chemicals act simultaneously on taste, color and smell.

Flavoring and coloring substances are added in different ways:

• poured in dry form (chopped herbs, wood chips, ready-made additives in the form of powders);
• in the form of infusions or decoctions;
• in the form of essences and aromatic oils;
• during distillation (dry additives must be placed in a steamer, liquid additives can be poured into the mash).

Changing the color of moonshine with natural dyes

The appearance of the drink subjectively affects the perception of its taste. Psychologists have proven that with the right color scheme, alcohol can seem tastier than it actually is. Ladies are especially sensitive to the color of alcohol. The problem of transparent moonshine is solved by natural dyes, the best recipes of which we will consider further.

Black tea

The easiest way, practically does not affect the taste. For 3 liters of moonshine, it is enough to add 1 tablespoon of high-quality black tea (not from a bag), mix, close the jar tightly with a lid and leave for 3-5 days in a dark place.

Every day the shade will change, ranging from cognac light brown to rich black. Lovers of beautiful smells can infuse moonshine on dry tea with the aroma of barberry, bergamot, or add a clove bud along with tea leaves.

Orange (lemon) peels

They remove the specific smell of poorly cleaned moonshine, a pleasant sourness appears in the taste. The addition of lemons makes moonshine light green, oranges - slightly yellow with a golden hue. For refining, only pre-dried peel is suitable, preferably without white pulp, which gives bitterness. Recipe: put the peel of one medium orange or two lemons on 3 liters of moonshine, leave for 10-14 days in a hermetically sealed jar at room temperature.

Prunes

A great way to paint moonshine under cognac by adding interesting flavor notes to the drink, which are found in Armenian cognacs. For a three-liter jar of moonshine, you will need 100 grams of prunes, after 7-10 days of infusion, the moonshine will change color, a pleasant aroma will appear and the taste will soften. The duration of exposure can be changed at your discretion.

Nuts and partitions

The simplest solution: for 7 days, throw partitions from 15 walnuts into 1 liter of moonshine, then strain through cheesecloth. The taste and color of the drink will change beyond recognition. The recipe for moonshine on pine nuts is somewhat more complicated, it requires preliminary evaporation of the nuts, which removes excess resin, then 30 days of aging. But the result is worth it, if there are enough fruits (150 grams of nuts per liter of moonshine).

Caramel (burnt sugar)

A well-known method for making fake cognacs and whiskeys. To paint the moonshine in a pleasant yellow color, you need to heat a tablespoon of sugar over a fire until brown, then add the finished caramel to 1 liter of moonshine and mix until completely dissolved.

Instant coffee

Quickly changes the color of moonshine and interrupts an unpleasant smell. New notes appear on the palate. It is enough to add half a teaspoon of coffee per liter of moonshine. After coffee, it is no longer possible to dilute the drink with water, otherwise it will become cloudy, and filtration will not help, only distillation.

St. John's wort

Colors moonshine in light brown color. Tincture recipe: add 1 tablespoon of dried St. John's wort per 1 liter of moonshine, mix, tightly close the jar and put in a dark place for 7 days. Shake once a day, then strain through cheesecloth.

Remember that St. John's wort is a medicinal plant with a strong sedative (calming) effect. Do not drink more than 300 grams of this tincture at a time.

Food colorings

A good option for those who urgently need to tint moonshine. With the right dye, you can get any color without affecting the taste and smell. The main thing is to create a natural shade and follow the instructions on the label exactly. Not all food colorings are compatible with alcohol, you need to check with sellers before buying.

Delicious Moonshine Recipes

How to make good, delicious homemade moonshine at home? Here are some recipes to complete your collection.

Making moonshine "Green tea"

1. Pour two hundred grams of tea (green) with water. Tea, by the way, must be fresh and of the highest quality. This tea is needed in order to dilute it with seven and a half liters of moonshine (double).
2. Squeeze out the same tea leaves (through the canvas) and insist all this for eight days. When these days fly by, add another hundred grams of the same tea and two and a half liters of water.
3. It remains to do three actions: overtake, sweeten, filter.

Homemade moonshine "Clean Rice"

1. You need to take two hundred grams of rice (crushed), four hundred grams of raisins (large and boiled in water), one bottle of malaga and sugar syrup (as much as you want).
2. Add two hundred grams of brewer's yeast (white) and four hundred grams of water.
3. Leave this "mixture" to ferment for four days. After - add six liters of spring water (soft) and twelve liters of double moonshine.
4. Distill so that you get only nine liters of moonshine.
5. Take another vessel (any), “throw” vanilla into it (four teaspoons) and a little seventy-degree moonshine (triple).
6. Infuse for four days and filter. To the moonshine that you have already distilled, add vanilla tincture and a few drops of oil (pink).
7. Take oak bark (six hundred grams) and galangal root (five grams).
8. Put them (root and oak bark) in a bag (canvas). After placing the bag in a container with moonshine, tightly cork the container.

Moonshine "Sage Fairy"

1. Just fill fresh apples with some ready-made moonshine. All apples must be soaked through with alcohol.
2. After - "commit" them to insistence for a period of six months. If you have the patience to wait for the result for half a year, you need, after exactly this period of time, strain the liquid, pouring it into a saucepan.
3. Add sugar to taste and put the pan, with the liquid, on the fire. Let it boil three times. Watch, as carefully as possible, so that the moonshine, suddenly, does not think to flare up.
4. Leave the liquid to infuse in some place that has coolness.
5. It should be cool until all the thick settles on the very bottom.
6. Then - strain what happened by adding water (calculation: two and a half liters of water per ten liters of moonshine).
7. After - distillation and filtration.

Making moonshine "Bread"

1. Make your choice: millet, barley, corn, peas, rye or wheat.
2. Pour the selected “component” with warm water and let it germinate, making sure that the grain does not sour.
3. When the grain germinates, it must be dried and ground into flour, adding, little by little, to boiling water.
4. Don't forget to stir.
5. When the liquid is very reminiscent of jelly - cover it and let it brew for twelve hours.
6. After - add one kilogram of peas (dry).
7. Leave to ferment for ten days.
8. Then - overtake.

Homemade moonshine "Rose"

1. Take rose petals, mash them and put them in a container. Sprinkle them with salt.
2. Next, you need to spread the canvas (wet), cover it with a circle with oppression and insist, for eight days, in a cool place.
3. When the rose petals begin to rot, stop the infusion period.
4. Put everything in a cube, fill with water (1: 1). Then - mix and distill.
5. It remains only to add a little sugar and filter.

Making homemade moonshine "Svekolochka"

1. Take a beetroot. Rub it. Pour beets with water and boil (several hours).
2. Then drain the liquid into a container. And again - fill the beets with water, boil for the same time and drain.
3. In general, this "stage" must be done three times.
4. Add yeast to the liquid (calculation: one hundred grams per ten liters).
5. Infuse for fifteen days until foam forms.
6. The final "stage" is the stage.

Moonshine "Lavender"

1. Take one hundred grams of lavender flowers. You will also need cinnamon (twenty-five grams) and cloves (twenty-five grams).
2. Grind cinnamon, lavender and cloves and mix.
3. Pour twelve liters of moonshine with this mixture and let it brew for a week.
4. After - put a slice of bread with honey "on the surface" into the tincture.
5. Do a slow fire.

Several delicious recipes for moonshine tinctures

It is worth mentioning that literally everything can be insisted on moonshine. The only question is what will you get as a result of your experiment. It is likely that the result of the applied imagination and effort will be the emergence of a new exotic drink. In the meantime, you are in search of a suitable idea, try the following moonshine tincture recipes, a detailed description of which will be found below.

"Hrenovuha"

Horseradish is a seasoning that is usually consumed in the winter season, which is facilitated by its warming properties. Fans of homemade preparations know that this plant is suitable not only for food, but also for making horseradish - a strong alcoholic drink made from horseradish and moonshine. The main secret of the manufacture of such a product is the observance of the proportions and timing of infusion. So, you need to mix 2 liters of sivukha, 100 grams of coarsely chopped horseradish root, a little ginger, fresh lime and natural honey. Everything needs to be cut, because the pureed ingredients make the drink cloudy and unassuming. Sometimes a recipe for horseradish tincture in diluted alcohol or moonshine is supplemented with currant or cherry leaves, red pepper and other additives. Infuse the mixture for at least five days. Remember, the longer the bottle stays, the more vigorous the horseradish becomes. You need to drink it after straining, diluted with the juice of sour cabbage or fresh cranberries.

We insist on oak

Moonshine tincture on dried oak bark has a pronounced cognac shade and a clear spicy taste with woody notes. Let's say more, this liqueur on oak bark is in many ways superior to industrial cognac, it has such a refined and "expensive" taste. There are a lot of recipes for making such a variant of moonshine tincture, because every lover adds those ingredients that are more to his taste and habits. We offer one of the most delicious and popular recipes, elementary in execution.

So:

• In a 3-liter jar of moonshine, you need to put 50 grams of oak chips, 15 grams of honey, St. John's wort and oregano;
• we also put 20 peas of allspice there, but we put cloves, coriander and vanilla sticks at our discretion;
• the minimum time for infusion of oak bark in moonshine is 3 days, but it is better if the mixture is left alone for several weeks.

Cranberry tincture on personally made moonshine attracts with its rich color and unique aroma of wild berries. Both women and men like this drink equally, which is facilitated by its lightness and unusual aftertaste. The most elementary recipe for cranberry tincture is as follows:

1. It is necessary to mix 800 grams of granulated sugar and a similar amount of crushed cranberries, and this must be done carefully and until the sugar is completely dissolved.
2. The mass is poured with 1.5 liters of moonshine, with a strength of at least 40-50 revolutions.
3. It is possible that you want to reduce the sugar content in the drink or get rid of the sweetness altogether.
4. It's okay, the tincture will not suffer from this. Pouring on cranberries is infused for at least 2-4 weeks, after which it is filtered through several layers of gauze. If you notice a cloudy precipitate, there is no need to worry, it is of an exclusively natural origin.

Rowan flavored drink

Rowan tincture on personally prepared moonshine is made using berries that have already survived good frosts. Before you start preparing a drink in an oak barrel, the mountain ash should be dried a little in the oven or oven. Moonshine is used ordinary sugar, plum, pear or apple, the main thing is that its strength is equal to 70 revolutions. Specialists in home tinctures recommend brewing rowanberry for at least a year, but if you manage to endure a few years, then rowanberry tincture will be worthy of participating in an elite alcohol exhibition.

To do this, several indispensable conditions must be observed:

• Add honey or sugar;
• cool the initial mixture and at first insist it in a cool place;
• filter through dense matter;
• pour into an oak barrel and send to the cellar.

Using prunes

Prunes will help you make an original, tasty and healthy drink from ordinary moonshine, which gives the drink a mild taste and unusual color. Before you make a tincture on prunes from your own moonshine, stock up on the fruits themselves, which can be bought in a store or prepared on their own. If you have to take the store option, do not choose large and light brown fruits that have already lost the lion's share of their taste and aroma.

So:

1. To start with a rolling pin, crush 1 piece of allspice and cloves.
2. Pour the resulting powder into a half-liter jar of moonshine, put 4 pitted prunes, 3 black peppercorns and a couple of grams of vanillin into it.
3. Close all this with a lid and shake well, then leave for 10 days in a cool and dry place.
4. As soon as the infusion period expires, the drink will need to be filtered and poured into beautiful containers that can be put on the table. You can store them in the refrigerator, but not longer than one year. The tincture goes well with cold cuts, savory dishes and cheese of different varieties.
   

Quick additions to moonshine

When deciding what to add to moonshine, you need to decide what it is for. If you want to mask an unpleasant odor, you can add dry or dried berries and fruits to alcohol. To obtain healing tinctures, spices, spices and herbs must be kept in alcohol for a long time. Pourings are sweet alcoholic drinks of medium strength, in which the main tone is set by fruits and berries. Choose and get to work.

So, what can be added to moonshine, as they say, without much bother:

1. Honey or syrup. A great way to give moonshine a pleasant flavor. Sugar syrup is cooked in proportions of sugar and water 1:1. Add to taste, mix thoroughly. If there is a need to further purify the drink, 3-4 activated charcoal tablets are thrown into a three-liter jar. Settling takes 3-4 days, after straining the alcohol is ready to drink.
2. Tea or coffee. Dry tea brewing and instant coffee well interrupt the moonshine spirit and give the drink a new color. Tea will need 1 heaping tablespoon per three-liter jar, stand for at least 5 days. Coffee needs 1.5 teaspoons, alcohol will be ready immediately.
3. Black or chili pepper. A chili pepper can give a spice to a drink - you only need one per liter of moonshine. Be sure to remove the seeds from the pod so that you do not have to pour out too spicy infusion. Black pepper cleanses the drink well, making it useful for the digestive system. Enough 10 peas for a half-liter bottle. Both peppers require a week of aging. The color of moonshine will not change significantly.

In general, almost any spices can be poured into pure strong alcohol: whole cinnamon, saffron, cumin, bay leaf, dried and fresh ginger, star anise, whole or ground nutmeg, and others.

How to get rid of fusel oils?

The worst thing about moonshine is fusel oils. That they are, everyone can see for himself: it is enough to light moonshine - in a spoon (if it does not burn, this is a bad product). After burning alcohol, an oily liquid remains at the bottom. These are harmful fusel oils. How to get rid of them?

1. First: compliance with the production technology, do not increase the temperature, constantly change the water cooler.
2. Ready-made moonshine should be cleaned of fusel oil with potassium permanganate. Throw 2–3 g of potassium permanganate powder onto a three-liter jar. Wait for the precipitate to fall. Drain the moonshine carefully. For this purpose, household water filters of the "Spring" type are used. If not, you can strain the moonshine simply through a vessel of charcoal. Its good substitute can be obtained at home. Kindle a birch fire. When the firewood burns out, but the heat is still very strong, fill the clay pot with charcoal, blow off the ashes. Close the pot tightly with a lid. Wait for the coals to go out. Take them out of the pot, cool, pound (not very finely). Can be used as a filter. You can throw (at the rate of 50 g per liter) into moonshine. Let it stand for three weeks. Shake the vessel every day.
3. Filter. Do not be too lazy to do this and make sure that the taste improves, the amount of impurities decreases.

So, you already have a manufactured purified product. It's already ready to use.

Humanity has been engaged in moonshine since ancient times, but only recently, thanks to the accumulated knowledge and the use of modern equipment, can you get a drink of decent quality and taste. At the same time, despite the seeming simplicity, the production of high-quality moonshine will require a significant amount of time. Properly made moonshine can be made.

How to make moonshine at home

This requires simple equipment and a small amount of starting material. To prepare it, you need a warm room with a temperature of 18 to 24 ° C, a fermentation tank, water, yeast, sugar or sugar-containing products, a water seal, a distillation tank and the time during which the yeast processes sugar into alcohol. The specified temperature is optimal for the production of mash, slight fluctuations in one direction or another may affect the time of manufacture of the original product.

For the fermentation vessel, a glass bottle or a food-grade aluminum milk can is usually used, these materials do not react during fermentation and are available for purchase. A milk can with minor modification can be used as a distillation cube. The moonshine production technology itself is quite simple, water is poured into the container, yeast and fermentation ingredients are added. After 14-21 days, the resulting fermentation product (braga) is distilled and moonshine is obtained. Further, the resulting product can be consumed in a live form or, after additional purification and processing, to obtain high-quality alcohol-containing drinks? liqueurs and spirits.

Classic moonshine ingredients

The simplest (classic) way to get moonshine with a minimum amount of ingredients is a composition consisting of 10 liters of water, 100 grams of yeast and 3 kg of sugar. All this is placed in a fermentation tank and allowed to ferment for two weeks. After distillation
such mash moonshine turns out to be very tough, despite the cleaning methods used, and its taste strongly gives off yeast.

Another classic recipe for moonshine is to get mash from fermented wheat. To do this, 5 kg of grain is poured with water 5 cm above the level of cereals. Then add 1.5-2 kg of sugar and let it brew for 1 week. After that, 5 kg of sugar dissolved in 15 liters of water are added to the container and allowed to ferment for another week.

In the absence of grain, a composition of wheat or rye flour can be used. from flour is also quite simple. This will require a container of 25 liters of water. In 10 liters of warm water, thoroughly mix 4 kg of flour. We let the resulting wort stand for 1.5-2 hours. Add 5 liters of warm water and shake the wort thoroughly again. Then we let the composition settle again for 1 hour and add 5 kg of sugar and 100 g of pressed yeast dissolved in 5 liters of water to the infused solution of flour. Let's go for 2 weeks. After that, it is distilled into strong moonshine and further into liqueurs or tinctures.

Sludge drain and clarification

To make good moonshine, liqueurs and tinctures, the resulting mash should be carefully drained from the sediment and clarified. The need for clarification concerns primarily mash made from rye or wheat flour, for this you can use bentonite (white clay). To prepare a clarifying composition, white clay is diluted with water (you can use mash) to a liquid consistency. For 10 liters of flour mash, you need one tablespoon of bentonite.

Add the suspension to the mash, mix the composition thoroughly and let it stand until the liquid clarifies. After a precipitate with harmful substances falls out, we drain the clean liquid using a nylon tube into a distillation cube.

There is a second way to lighten the mash. To do this, the vessel with the liquid is taken out to a cool room, the access of air to the wort is limited and left to settle for 1 week, after which the alcohol-containing liquid is carefully drained for distillation. Blocking the access of oxygen during the fermentation period and especially the clarification of the mash is a prerequisite for obtaining high-quality moonshine, from which liqueurs and tinctures are obtained. Otherwise, you can get moonshine with a high content of aldehydes.

Distillation

To obtain high-quality moonshine during the distillation process, tails and heads should be removed from the moonshine. The resulting mash has a heterogeneous composition. In it, in addition to ethyl alcohol, are there substances that have a boiling point close to alcohol? esters, aldehydes, methanol and fusel oils.

Fractional distillation implies a division into heads, bodies and tails. heads are fractions with a low boiling point, which should be destroyed or used for technical purposes. The body is the main product of mash processing. Tailings are products with a high boiling point and contain a small amount of alcohol, which can later be recovered by fractional distillation.

Modern distillers with dry steamers make it easy to separate the heads from moonshine. The tails begin to be cut off when the strength of the outgoing moonshine becomes below 40 ° C. In order to properly cut off the heads and separate the tails in the distillation tank, the composition is first heated to a temperature of 65-75 ° C and 1% is cut off from the poured mash. Next, the container is heated to a temperature of 80-85 ° C and an alcohol-containing body is taken. Selected tails can be added to the next mash or, if there are a large number of them, re-distilled.

Moonshine cleaning

There are two ways to clean moonshine: chemical and biological.

For the chemical cleaning method, potassium permanganate and activated carbon are used. To do this, dissolve 2 g of manganese in a glass of water and pour it into a container with moonshine, mix and let stand until a precipitate forms at the bottom of the vessel and the drink becomes
transparent. The liquid is carefully poured or pumped out using a nylon tube. The next step is filtering. To do this, moonshine is passed through a paper filter filled with activated carbon.

During biological treatment, milk or kefir is poured into the alcohol solution, and egg white can also be added. Everyone is mixed, and they wait until the curdled sediment falls to the bottom. After that, the solution is drained and filtered. In order to get good liqueurs and tinctures, it is possible to carry out biological treatment after chemical treatment.

Homemade drinks from moonshine

There is, the most widespread are tinctures and liquors. Moonshine-based products can be divided according to the type of ingredients. If fruits and or berries are used to add flavor, then such drinks are called liqueurs or liqueurs. Basically, these drinks are quite sweet, and their strength usually does not exceed 18? 25 o C. To obtain tinctures, dry materials are usually used: herbs, nuts, roots, dry berries. The fortress of tinctures is usually 25? 55 about C.

Liqueurs

Making liqueurs at home is very simple. For this glass jar filled with berries on? or 2/3 and moonshine with a strength of 50 is added? 55 ° C. The container is closed with a lid and removed for 3-4 weeks in a cool dark place. The resulting drink is filtered and sugar is added depending on the sweetness of the berries and taste preferences. Liqueurs are usually made from strawberries, cherries, plums, black chokeberry or non-feminine mountain ash.

Tinctures

Tinctures are made according to the same principle as liqueurs. Hot peppers, sage roots, black currant buds and other materials can be used as ingredients. Sugar is not added to tinctures after filtration.

Noble drinks from moonshine

From well-purified moonshine, you can prepare? Elite drinks? vaguely reminiscent of the taste of cognac and whiskey.

To prepare homemade cognac, put a handful of walnut partitions into a 3-liter jar, a tablespoon each: black tea, cumin and vanilla sugar. Add a few cloves, on the tip of a knife of citric acid and fill everything with moonshine. Close the lid and send for a week in a cool place. After straining, you can enjoy homemade cognac.

To prepare the simplest homemade whiskey in a 3 liter jar, add three tablespoons of oak bark, 50 g of charcoal, 5-7 prunes and pour 45 ° C moonshine. Infused for two weeks, and after filtering the drink will resemble the taste of whiskey.

Specialists have developed a classic technology for making moonshine based on granulated sugar, and they have also developed effective methods for distilling the drink. In order not to waste time and materials, we will tell you how to easily prepare an alcoholic drink at home. Consider the important aspects and give step-by-step instructions.

How to make mash from sugar

Before starting moonshine, take care of the container, it must be perfectly clean and dry. Wash the jars with baking soda, rinse with warm water, then pour over with boiling water. Sterilize containers in a convenient way. You can put them upside down in the oven or boil them in a pot of water. After all the manipulations, wipe the container dry and leave it at room temperature until the moisture has completely evaporated.

Sugar brew technology

To get high quality moonshine, use the classic cooking technology. At the exit, you have more than 5 liters of a drink with a strength of about 40 degrees. All presented ingredients are subject to correction, since the ratio of components is selected taking into account possible changes.

• purified drinking water - 19 liters.
• granulated sugar (preferably beetroot) - 6.3 kg.
• citric acid - 28 gr.
• dry yeast - 125 gr.

Stage number 1. Choosing the Right Proportions

1. First you need to decide on the amount of moonshine that you want to get at the exit. When preparing a drink on your own, you will have about 1.2-1.25 liters. from 1 kg. granulated sugar, while the fortress will remain the same - 40 degrees.
2. It is recommended to increase the amount of each component by 15%, for certain reasons the yield of the final product is lower by exactly the indicated value. Changes in quantity are achieved due to possible incorrect distillation, temperature conditions, quality of the raw materials used.
3. For 1 kg. granulated sugar accounts for 22-25 gr. dry baker's yeast, 3.5 l. filtered (drinking) water. You will also need another 0.5 liters. liquid in the event that you decide to carry out the inversion procedure.

Stage number 2. Invert sugar

1. By inverting, it is customary to understand the preparation of a syrup based on citric acid and granulated sugar. This must be done for the reason that in the process of fermenting the composition, sugar is first broken down, and the output is fructose with glucose. Later, the listed monosaccharides are processed by yeast into an alcohol base.
2. On the surface of sugar crystals there are so-called pathogenic microorganisms that multiply under favorable conditions (optimum temperature, humidity). Since the mash has its own special aroma, foreign odors are undesirable, for these reasons it is necessary to prevent the growth of harmful bacteria.
3. Moonshine made from inverted sugar is tastier and ferments faster. You can skip this step if you wish, but we recommend that you do not. So, if you follow the advice, we will tell you how to cook the right syrup.
4. For cooking, prepare a large enameled pan with thick walls and a bottom, pour 3.5 liters into it. drinking water, put on medium heat, heat up to 75 degrees. After that, reduce the power of the burner, pour in 6.3 kg. sugar, start stirring slowly with a wooden spatula.
5. Make sure that the sand does not stick to the walls of the container, otherwise it will burn. Bring the mass to a homogeneous state, then add power to a mark above the minimum, but below the average, let the syrup boil. Simmer the mixture for another 7-10 minutes, constantly remove the foam from the surface of the mass.
6. Next, you need to carefully (!) Pour in citric acid in an amount of 28 g. When adding the product to the sand, the foam will rise very high, so do not rush to pour everything at once, proceed step by step. As soon as the citric acid is in the pan, reduce the stove to a minimum, close the container with a lid, simmer over low heat for about 1 hour.

Stage number 3. Water treatment

1. Do not neglect this stage, as it is the basis of the final product. In the process of preparing mash, only purified water is used without taste, color, smell.
2. If you are preparing moonshine with sugar, stand in advance already filtered water for 2-3 days. Only after this period it can be used.
3. Thanks to such filtration, harmful impurities settle at the bottom of the tank and the hardness decreases. After settling, the liquid must be drained from the sediment using a thin medical tube.

Important! Never distill or boil water to make mash. As a result of such actions, the oxygen necessary for fermentation will be lost.

Stage number 4. Combination of sugar with water

1. Pour the sugar syrup into the fermentation tank, add 19 liters. pre-settled cold water. In cases where non-inverted granulated sugar is used, the product is preliminarily dissolved in warm water.
2. Be sure to vigorously stir the composition so that the granules are completely dissolved. Both regular and invert sugar are mixed with liquid, while the temperature of the final product should be in the range of 26-29 degrees.
3. Do not fill the fermentation jar with more than 2/3 of the total volume. If you neglect this recommendation, the foam will begin to accumulate and flow out of the can. As a result, you will be forced to collect the product from the floor surface.

Stage number 5. Adding yeast

1. When adding dry yeast to the wort, they must first be activated. To properly carry out the procedure, use the manufacturer's recommendations, which can be found on the back of the sachet.
2. As a rule, if the water is hot, it must be cooled to the mark of 31-34 degrees. Next, dry yeast is poured according to the specified proportions, the breeding container is covered with a lid.
3. During the infusion of the composition, the bowl or jar containing the yeast is wrapped in a thick towel, and then taken to a warm place with a stable temperature regime.
4. After half an hour, a hat is formed in the container based on ascended yeast, this sign indicates that the product is ready to be added to the wort.
5. If you use baker's yeast to make moonshine, do not be alarmed when you see the possible formation of foam falling beyond the boundaries of the mash container.
6. To extinguish the foam, add the usual store-bought cookies in the amount of 15 gr. or 18 ml. olive/vegetable oil. It is important to realize that such components will not affect the quality of the final product in any way.

Stage number 6. Wort fermentation

1. This step involves installing a water seal on the neck of the container. As soon as such manipulations are completed, transfer the vessel to a room with a stable temperature regime (27-30 degrees).
2. Make sure that there are no sudden temperature fluctuations in the room, otherwise the yeast will not be able to fully develop. In cases with the preparation of the composition on sugar that has undergone inversion, the mash turns out to be soft, has a caramel smell and does not spoil the air in the room.
3. To maintain optimal temperature conditions, cover the container with warm blankets, cover it with pillows or wrap it in old fur coats. You can also surround the jar with building materials responsible for thermal insulation.
4. As a rule, the fermentation stage lasts about 4-10 days, in most cases 5-7 days are enough. Once every 14 hours, you need to take a jar of mash and shake it vigorously for 45 seconds. In this case, the water seal cannot be removed. Such a move will reduce the amount of carbon dioxide, which interferes with the full action of the yeast.

Stage number 7. Checking the readiness of the mash
It is necessary to evaluate the readiness of sugar mash in order to be able to further distill the composition. Consider the actual signs by which you can determine whether the product is ready or not:

• the end of the hiss;
• the smell of alcohol is distinctly felt;
• the composition has a bitter aftertaste, since the yeast has already processed granulated sugar into alcohol;
• the absence of gurgling in the water seal indicates that carbon dioxide has ceased to be released;
• mash has a light shade, sediment forms at the bottom;
• when you bring a burning match to the mash, it does not go out, continuing to burn.

At this stage, it is important to identify from 2 to 6 signs, this will be evidence of the readiness of the mash for distillation. If there are less than two signs, you can easily make a mistake.

For example, a large amount of granulated sugar leads to the early death of yeast, they do not have time to process everything. For the most part, the yeast fungus begins to “doze off” in alcohol, the concentration of which exceeds the 12% mark. As a result, the finished mash will remain sweet.

Stage number 8. Clarification and degassing

1. Remove the mash from the sediment with a thin tube, pour into a saucepan, put the container on the stove and heat to 48-52 degrees. After degassing the mash, pour it back into the vessel and clarify with bentonite (if possible).
2. Bentonite is a natural white clay. It is important that the product does not contain aromatic additives, otherwise they will completely spoil the moonshine.
3. To lighten 25 l. mash you will need about 60 gr. bentonite. Clay must first be ground in a coffee grinder, and then mixed with 275 ml. slightly warm water. After that, knead the clay to a paste-like consistency and wait about a quarter of an hour.
4. After the specified period, add diluted bentonite to the mash, close the lid, shake the composition for 2 minutes, then leave the composition for 25 hours and proceed to distillation.

Stage number 9. Distillation of moonshine

1. Prepare a distillation cube, drain the clarified mash from the sediment. Now you need to separate the alcohol from other components, this will help you distill the first stage.
2. The procedure is carried out at low power. Prepare in advance the exit into several parts: head and body. Collect the first 50 ml in a separate jar. moonshine, which is obtained from 1 kg. Sahara. As calculations show, the first 300 ml. determine the head, it is used only for technical purposes.
3. Next, you need to collect the body of moonshine, it is this fraction that you can drink. The selection of this part stops at the moment when the strength of the drink stream falls below the 40 degree mark. To correctly assess the indicator, use an alcohol meter.

Stage number 10. Cleansing, second stage, settling

1. The ideal cleaning option is the use of activated carbon or potassium permanganate mixed with baking soda. The main condition is that before cleaning, dilute the distillation of the first stage with distilled water so that the strength of the composition drops to 20 degrees.
2. For fire safety purposes, use only diluted moonshine for the second run. Pour it into a special cube, start the procedure on low heat.
3. Cut off heads that are unusable (the first 50 ml of the composition, which are obtained from 1 kg of granulated sugar).
4. Proceed to the selection of the main part, as in the previous case, until the fortress drops to below 40 degrees.
5. Dilute the product to the desired strength, bottle, cork and send to infuse in a cool place.

Making moonshine requires patience, certain theoretical, and better practical skills and attention to detail. It so happened that Russians love this drink more than store-bought products, and this is not surprising. Follow the instructions, follow the proportions, do not violate the deadlines.

Video: how to clean moonshine