Moonshine from apple juice
Moonshine from apple juice
Ingredients
- 30 kg apples
- 20 liters purified water
- 4 kg Sahara If you prefer to use sweet fruits to prepare the drink, you can do without this additive.
- 100 gr yeast It is best to choose in briquettes
Instructions
- First, the apples must be prepared for processing. All rotten spots, dents, seeds, and cores are removed. Next, the fruit is cut into small slices.
- Next, grind the apple slices until smooth. You can grate them, but it's easier to use a special crusher.
- The resulting puree, together with the juice, is placed in a fermentation container.
- Next, dissolve the sugar in water (if using). Pour the resulting syrup into the applesauce. If you're not using sugar, simply add water to the apples.
- To speed up the fermentation process, dissolve dry or pressed yeast in warm water (check the instructions). Add the prepared mixture to the fermentation vessel. If you're preparing the mash using wild yeast, skip this step.
- Install a water seal on the neck of the container, and then put the mash in a dark place where the temperature is 18–28 degrees.
- Depending on the yeast you use, the mash will be ready in 5 to 45 days. It should taste bitter, become clear in color, stop bubbling, and the pulp should settle to the bottom as sediment. After this, you can begin distillation.
- Once the mash has reached the desired consistency, it's time to distill the drink: the mash is poured off the sediment into a still. First, the liquid should be filtered through cheesecloth to remove any solid particles that could impart bitterness during distillation.
- First, the mash is distilled once using any distillation apparatus. Don't worry if the liquid is cloudy; this is normal for moonshine, and this will be corrected later.
- Next, you need to calculate the total alcohol content of the liquid. Determine how much pure alcohol was produced during the distillation process. For example, if you produced 2 liters of 60% ABV moonshine, the drink contains approximately 1200 ml of pure alcohol.
- Dilute the drink with water to 20%, but do not purify! Purification will destroy the light apple aroma that is so important to the drink.
- Distill the moonshine again. The first 8–12% of pure alcohol should be poured into a separate container. You'll notice that the liquid has an unpleasant odor. This is due to harmful impurities that are not suitable for consumption and should only be used for technical purposes.
- Before dilution, you need to select the main product, the strength of which is 40%.
- Next, the moonshine is diluted with water to the desired strength (40–45%). The distillate is poured into a glass container, sealed with an airtight lid, and left for 3–4 days in a cool, dark place to allow the flavor to mature.
Note
It's best to use home-grown apples for making mash. This will give the finished drink a more complex and rich flavor.
Home brewing is often associated with something negative and low-quality. In fact, moonshine made from apple juice is a quite pleasant drink, perfect even for those who aren't particularly fond of moonshine or other strong liquors.
