How to make moonshine. Home Brewing for beginners at home
Let's talk about moonshine. How to make it, how and from what to cook for it mash.
Moonshine - a famous alcoholic beverage prepared at home.
I want to clarify right away that this article is not a call for alcoholism, but quite the opposite - primarily for those who do not abuse alcohol and who want to always have high-quality and tasty alcoholic beverages in their domestic stores.
Earlier, I did not even come to mind, to do home brewing, but I have a small garden in which apples, cherries, plums, a few vines grow, and sometimes it’s not advisable to make jam from the whole crop - they haven’t eaten last year.
I make homemade wines and now I decided to try to make moonshine
I do not like this name “moonshine”, I prefer to call it - a strong homemade alcoholic drink.I associate the word “moonshine” with an unclear liquid, with a specific smell and the film by Gaidai - “Samogerschiki”
In this article I want to tell you how you can make wonderful, tasty and fragrant strong drinks at home, popularly referred to as "moonshine"
The law on moonshine in Russia (punishment for moonshine)
Today, if you make these drinks for personal use, you can safely do it.
No one will make a complaint to you if you use it personally, or decided to treat your friends or acquaintances
But if you decide to earn extra money on this, then many laws and by-laws will immediately fall on your head - from illegal business activities to licensing the production of alcohol-containing liquids, which imply administrative penalties (fines from 500 to 5,000 rubles) to criminal ( from 300,000 rubles to the real term of imprisonment).
So prepare for yourself any delights, but it is better to forget about business.
Tips - Homebrew for beginners
I want to give some tips for beginners in this field:
If you decide to seriously do this to get real, tasty drinks - do not use self-made distillation apparatus.
If there is no opportunity to make a high-quality and correct distiller, it is better to get it ready.
When choosing, pay attention to what material it is made of, it is better from food grade stainless steel, but the steam chamber connecting the tubes and the coil in the refrigerator should ideally be copper.
Keep in mind when choosing the volume of the device, it is necessary to fill it with distillation only for 2/3 of the volume, that is, if the device is 12 liters, you can overtake no more than 8 liters of mash at a time.
Please note that the machine must have a built-in thermometer, this will greatly facilitate your cooking process.
Try to use juices of berries, fruits, jams for making home brews - something that gives the final product a taste, believe water, sugar, yeast - this is not the best option for making a tasty drink.
Do not use yeast for baking, in extreme cases, use wine yeast.
Be sure to purchase a hydrometer to measure the density of your wine material and an alcohol meter to measure the strength of your finished product.
How to make a mash
To make a home brew, prepare a clean container with a tight lid,suitable for food
The volume of the tank must be 1/3 more than the volume of the material you have prepared
Prepare a water seal, to remove carbon dioxide during the fermentation process, which can be purchased at the store in finished form and cut it into the container lid, or use a hose and a jar of water for this
Recipe for moonshine on the berries
Consider two options for the preparation of the material on the example of a well-known and popular grape and rather contradictory berries - lemongrass.
Braga from grapes
The grapes can be any - varietal, wine, wild.
It is advisable to collect it in dry weather, at least 3-4 days after the rain, so that the formed yeast bacteria are not washed off on its surface.
Look through all the grapes with berries, remove the rotten and spoiled
Since home volumes are usually not large, it is better to use a small saucepan, in which you will crush bunches of grapes in small portions, crush grapes, and load them into a container.
After recycling all the material, do not forget that 1/3 of free space should remain in the container, cover the container with a clean towel and leave at room temperature for 3 to 5 days.
Every day, do not forget to mix your mass with a long wooden spoon, preferably 2-3 times.
As you settle, the juice that is released will be in the bottom of the tank, and the whole cake will rise to the top in the form of a cap.
Through a colander and a layer of gauze, carefully pour the juice into a prepared glass bottle, or fermentation tank, squeeze the cake through several layers of gauze and put it back into the empty container.
The resulting juice is the juice of the first spin, it is best to make wine from it, if such a task is not worth it, then it will make a great cognac.
Pour water into a container with squeezed oil cake, by volume exactly the same amount as the juice was poured.
The whole procedure is repeated for 3 - 5 days, at the end you will get the juice of the second spin, from it you can also get a wonderful, tasty wine, or excellent whiskey
After the second spin, we also pour the cake in water, equal in volume to the drained juice, and prepare the material for chacha, the technology is similar.
And so you have the juice. If you decide not to make wine, but apply all the material for distillation, then decide on the basis of the volume of juice obtained, what you want to end up with - just strong alcohol or brandy, whiskey, chacha.
It is possible to ferment each spin separately and then distill separately as well, you can mix everything together and prepare the mash with one volume
Depending on the grape varieties, its sugar content, you need to add sugar, based on 10 liters of juice 2 - 2.5 kg of sugar, but it is better after the sugar is completely dissolved to measure the density of the material with a hydrometer, and add sugar if the density is below 20 - 25 mg / cm3, the higher the density before fermentation, the better. Focus on the fact that the output of a strong drink will be about 1 liter from 1 kg of sugar or from 5 liters of home brew.
Pour wine yeast - you can buy them in specialized stores that sell everything you need for winemaking and moonsharing. Such shops are now in almost every city.
It is better to produce fermentation in a warm place, but I don’t recommend close to radiators.
Days 7 - 10 your brew will be boiled, you will see the end of fermentation by the absence of bubbles in your hydraulic seal.
Braga well drove off, if its density is ready, will be 3 - 5 mg / cm3.
From the lemongrass, as well as from other soft berries (raspberry, strawberry, honeysuckle), the juice is best obtained using sugar.
Be sure to sort out the berry and remove the rotten and spoiled.
A berry is poured into a large basin and it is necessary to fill it with sugar on top, with a thick layer.
Cover with a towel and leave for 3 - 5 days.
Do not fill the container full, the released juice will lift the berry up.
Juice should be carefully drained from the container, and in the remaining berry in the container, pour pure water, exactly as much as the juice has been drained, the infusion procedure will also last up to 5 days.
After a similar third procedure, pouring the juice through gauze, squeeze the berry cake.
Keep in mind, sour berries, such as lemongrass, will require more sugar, otherwise fermentation will not be complete and long.
In the same way, you can separate the juice and currants, but it is better to knead it before sugar.
Mixed with sugar, juice of berries is poured into a container for fermentation, wine yeast is added (how many grams and how many liters of juice, as a rule, is indicated on the bags with yeast).
The container is tightly closed, the water seal is installed and placed in a warm place for 7 - 10 days.
Braga from jam for moonshine
If you have last year's jam, which you are no longer going to use for tea, the perfect material for making delicious strong drinks.
From practice - I do not share the jam according to the varieties, and everything that is available is poured into one tank (do not forget that only suitable containers should be used for food).
Fill with water - at the rate of 2 - 3 liters of water per 1 liter of jam and leave to infuse for 4 - 5 days, regularly stirring the whole mass.
Through the colander to drain the resulting infusion, and the remaining from the jam berries, you can once again pour water in the amount of half of the merged infusion, withstand the same 4 - 5 days and the second infusion merged with the first infusion.
Determine the density of the hydrometer and, if it is less necessary, add sugar.
The rest of the fermentation process is described above.
How to make homemade brago on home-made moonshine without wheat
For the preparation of such brew based on 1 kg of pure wheat, you will need 1.5 kg of sugar and 7 liters of water
We pour wheat into a saucepan and fill it with sugar solution for 1 liter of water, 200 g of sugar, pour it so that the sugar solution covers the wheat for 2 - 3 cm.
Cover the pot and place in a warm place for 3 to 4 days.
During this time, the wheat will ferment and fool up.
Pour into an airtight container, add sugar and the remaining water, install a water seal.
Stir the wheat periodically.
Days after 10 the fermentation process is over, the mash is ready.
In order to get a quality product from this brew, you will most likely have to overtake it 3-4 times.
The recipe for homeless vodka from sugar and yeast
I invite you to view this video, which shows an experiment with different yeasts for the preparation of mash and the whole step-by-step process, I think you will choose the most optimal option for yourself.
How to drive moonshine at home
So, your Braga is ready, it must be carefully drained, better through a soft thin hose into another container, it is possible in three-liter jars (this process is also called withdrawal from the sediment) and let it stand for a few more days. Before distillation, once again remove from sediment.
- Prepare the distiller, wash it.
- Fill the mash on 2/3 of the volume, tightly twist the lid and connect the sukhoparnik, then the refrigerator, to which supply and discharge of cold water is done, it is better that it is flowing.
- Install the device on the stove on a large fire.
- At a temperature of about 50 degrees, open the cold water through the refrigerator in a thin stream.
- Substitute a clean jar to the drain of the product.
- The first drops will appear, which by 60 - 70 degrees will turn into a thin stream.
- The first 30 - 50 grams, you need to merge, you can a little more, it is the so-called - "head."
- In no case should they be left, it is better to use them for technical needs.
- In the people of the head is also called "pervach." Sometimes you can hear - "here I have enough of the first class."
- Pervach can not be a class - it is pure acetone, smell the liquid first 50 grams, a strong smell of acetone.
- Heads separated, reduce the fire to a minimum, to stop the rapid process of distillation.
- Keeping the temperature in the range of 65 - 85 degrees, adjust the fire so that the output of the product goes in slow drops.
- The strength of the product can be checked by filling the spoon with a few drops, set it on fire, the flame will be red-blue.
- The volume of a strong product at an exit, will be, about, about 1 liter from 5 liters of the filled in material.
- After your drink, when checked, will stop catching fire, the presence of alcohol can be determined by taste.
- Immediately I say - it is not recommended to take a sample during preparation, and you need to determine the presence of a fortress from a few drops, to the tongue, you will feel the presence of alcohol by slight burning.
- If before that you took a sample in larger quantities, then it would be very difficult to determine the presence of alcohol from a few drops.
- You have determined that the presence of alcohol in the resulting product is minimal, or completely absent.
- Put a new dish under the exit and continue distillation, then you will go, the so-called "tails".
- You will need them in order to dilute the resulting product to the desired strength.
- At the same time the temperature will gradually begin to rise until boiling.
After collecting a small number of tails (how many you need, decide on measurements of the strength of the main product obtained, an alcohol meter), turn off the fire, finish this activity, if you have more distillation material, and you decide to continue the process further, you need to refill the distiller with a new batch of mash .
Work at the same time be sure to wear thick gloves, so as not to burn yourself, be sure to disconnect and drain the liquid from the sucker, all fusel and essential oils remain in the sucker, rinse it.
The finished product to the desired strength needs to be diluted with tails and allowed to cool.
For cognac, the fortress is within 40 degrees, whiskey is a little more than 45 - 50 grams, if you plan to make tinctures, liqueurs, you can get a little less than 40 grams.
Even at this stage, the drink from juices, jams, is tasty, fragrant, and almost odorless fusel oils that do not require repeated distillation.
It can then be passed through a carbon filter, add 2 - 3 teaspoons of oak chips or 3 - 4 pieces of prunes to a 3-liter jar and put in a dark place to infuse.