Homemade Apple Moonshine
Homemade Apple Moonshine
The main advantage of apple moonshine is its low price and ease of production. Despite its low alcohol content, this homemade drink is highly intoxicating, warms in cold weather, supports the immune system, and normalizes digestion. It has an apple aroma and a mild flavor.
Ingredients
- 15 kg apples
- 10 l water
- 2 kg Sahara
- 5 tbsp yeast (or 1 tablespoon dry)
Instructions
- Sort the apples, remove any damaged areas and seeds, which can give the moonshine a bitter taste.
- Crush the fruit and juice it using a juicer. 2.5 kg of fruit should yield about 1 liter of clear liquid.
- Pour the juice into a glass container suitable for fermentation.
- Make sugar syrup. Pour water into a heavy-bottomed saucepan and mix it with granulated sugar. You can adjust the amount of sweetener depending on the sweetness of the apples. If the apples are juicy and sweet, you can use slightly less granulated sugar, and vice versa.
- Place the sugar and water solution on the fire and bring to a boil, stirring constantly, and cook for approximately 15 minutes.
- Cool the syrup thoroughly and mix with apple juice.
- Prepare yeast according to package instructions.
- Mix the yeast thoroughly with the wort in the fermentation chamber until smooth.
- Place a water seal on the bottle neck. Store the mash in a dark place. The optimal temperature for active fermentation is between 19 and 27°C. You can use a rubber glove stretched over the bottle neck. Poke a small hole in one finger of the glove to allow gases to escape, preventing alcohol production.
- During the fermentation stage, you need to shake the container every day to prevent the mash from turning sour.
- Once the pulp settles to the bottom and the fermentation stops, the drink will clear and become bitter. This will occur within 1–6 weeks, depending on the ingredients used and the fermentation method. It's time to proceed to distillation.
Note
Sugar and yeast are optional; they merely act as catalysts and increase the yield. However, they increase the risk of reducing the quality of the moonshine. Using only water and sugar yields one and a half liters of strong alcoholic beverage—40–60°C.
The water should not be boiled; it is advisable to take it from wells and let it sit for several hours to allow impurities to settle.
To obtain the perfect drink, you must strictly adhere to the moonshine recipe and the quantities of required ingredients.
You need to use alcohol or wine yeast, not baker's yeast.
You can use any water, including bottled and boiled, but spring water is preferable.
The drink must stand for at least 14 days to allow the wine or wild yeast to mature.
The more granulated sugar you use, the stronger the moonshine will be.
