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Juicy apricots are good not only as part of jams and compotes. The fragrant fruit has long been used for the preparation of alcoholic beverages. The product is obtained with a delicate taste and a special aroma.
They also make from apricots: brandy, liquor, liqueurs, tinctures, wine, syrup
Tips before starting
Almost any fruit is suitable as a raw material for apricot mash: ripe, overripe, crushed, small. The main thing is that they do not have rot and mold.
Wash fruits only if artificial yeast is used, but this is not necessary.
Do not pick fruits along the roads, because such raw materials can adversely affect your health and final taste.
Apricot mash from fresh fruits
Due to the high sweetness of apricots, you can prepare a drink without sugar. In this case, from 10 kg of fruit after distillation, 1,2 liters of moonshine will be obtained.
Each kilogram of sugar increases the yield by about 1 liter, but slightly worsens the flavor and aroma properties of the product.
If the drink is made without sugar, 8-9 liters of water will suffice, if with sugar, then the amount of liquid should be increased to 15-20 liters.
Instead of dry, you can add pressed yeast (100 g), special wine yeast, or completely exclude them from the composition.
Ingredients
Apricot – 10 kg
Sugar – 2-4 kg
Water – 8-20 l
Dry yeast – 20 g
Method of preparation
Remove the seeds from the fruit, grind the apricot pulp to a pulp with your hands, a blender or a meat grinder.
Put the resulting mass in the prepared fermentation container, pour water, add sugar.
Dilute the yeast according to the instructions, add to the wort, mix thoroughly.
Put a water seal, move the vessel to a dark and warm place for fermentation.
After the end of the release of bubbles (after 4–10 days), remove the shutter.
Apricot mash with natural yeast
In this case, it will take more time to ferment (from 20 to 40 days), but the drink will turn out tastier. To preserve the natural yeast, the fruits are not washed.
Ingredients
Apricot – 9 kg
Sugar – 3 kg
Water – 15-18 liters
Method of preparation
Free the fruit from the pits, crush the pulp or knead with your hands.
Pour the fruit mass with water (2-3 l), cover the container with a gauze flap, let stand for 2 days in warmth.
Dissolve sugar in water (10 l), pour the syrup into the apricot must.
Install the shutter, wait for the end of fermentation, overtake.
Moonshine from apricot mash
Carbon cleaning is not recommended in this case: it degrades the quality of the product. It is better to do filtering through the fabric.
If desired, before the 2nd distillation, raw alcohol can be infused on apricot pits (3–4 crushed kernels per 1 liter of liquid): the drink will acquire a light almond flavor, and hydrocyanic acid decomposes in the process.
Aging the final product in a wooden barrel or insisting on oak chips produces apricot brandy.
Method of preparation
Strain the mash through gauze, squeeze out the pulp.
Pour the liquid into the distillation cube, carry out the distillation at the maximum temperature and water supply.
Stop collecting distillate after falling below 30%.
Measure the strength, dilute to 20 degrees.
Without cleaning, overtake again.
Separate the “heads”, collect distillate until the fortress drops below 45%.
Dilute moonshine to the desired degree.
Close the vessel tightly, hold for 2-5 days in a cool dark place, try.
Moonshine on apricot juice
Fruits do not need to be washed before use. About 10 liters of juice will come out of 6 kg of fruit. In this case, you can do without yeast: you get a clean and aromatic product after a single distillation.
Ingredients
Apricot – 20 kg
Pressed yeast – 0,1 kg
Sugar – 1,5 kg
Water – 0,7 L
Method of preparation
Free the fruits from the seeds, squeeze the juice.
Make a syrup from sugar and water, let it cool to a warm state, add to the juice.
Dilute the yeast, after the appearance of foam, pour into the apricot must.
Install a water seal, leave the drink warm until the end of fermentation (about 10 days).
Overtake once, try.
Apricot moonshine from jam
A drink obtained in this way will be less fragrant, but in the presence of old jam it can come in handy. Sugar is optional: it is needed only to increase the yield of the finished product.
Ingredients
Apricot jam – 3 l
Pressed yeast – 150 g
Water – 15 L
Sugar – 3 kg
Method of preparation
Dilute the jam with warm water until smooth.
Introduce sugar and yeast prepared according to the instructions into the drink.
Let the must ferment in a warm place for about 5 days.
Distill the mash and clean up.
Relevance: 17.01.2019
Tags: Vodka, mash, moonshine, Braga recipes, Moonshine recipes