Braga and moonshine from persimmon at home

It is not difficult to get moonshine from persimmon at home if you know all the stages of preparing a strong drink. This is facilitated by the increased sugar content of the fruit and good characteristics for distillation. Difficulties can arise only when purchasing raw materials due to the increased cost of fruits. Moonshine, prepared on the basis of persimmon, is characterized by a mild pleasant aftertaste. This feature fully justifies the cost of purchasing raw materials. Therefore, many craftsmen are trying to find an opportunity to buy southern fruits in season for the original fortified drink.

Persimmon sugar content is 20-25%, which is ideal for moonshine

Selection and preparation of ingredients

To prepare a fortified drink, you need to choose ripe and overripe fruits. Moreover, persimmon can be of any variety and size. Even fruits with small defects will do.

Before proceeding with the procedure, the fruits must be washed and put in a colander to remove excess moisture. But if you do not use yeast to make mash, then this stage of preparation should be skipped.

Then you should clean them from the stalks and remove rotten and damaged areas. Before laying the raw materials in the container, it is necessary to remove the bones so that the tannins contained in them do not spoil the taste of the final product. At the end of the preparatory stage, the fruits should be mashed to a mushy state.

Persimmon moonshine recipe without yeast and sugar

For the preparation of moonshine according to this recipe, you must use unwashed fruits. But in this case, there must be confidence that they have not been treated with various insecticidal and fungicidal preparations.

Persimmon mash recipe for moonshine

When using this recipe, wild yeast, which is contained in the peel of persimmons, will activate the fermentation process. In this case, it will take at least three to six weeks to infuse the mash, depending on the mode of detention. The advantage of this method is that the final product retains the pronounced taste and smell of natural raw materials.

Required components:

• 14 kg of persimmon;
• 7 L of water;
• 35 g citric acid.

The procedure for preparing the mash:

1. Grind the fruits to a mushy state.
2. Transfer the resulting mixture to a large container, add water and pour in citric acid.
3. Mix thoroughly until a homogeneous composition.

The volume of the resulting mixture should not exceed 75% of the fermentation capacity. After the preparatory stage, the container with the workpiece must be placed in a warm room with a temperature of + 28-30 degrees and a water seal should be put on the neck.

The readiness of the mash for distillation can be determined by the absence of gas emissions and a bitter taste. In this case, a pronounced sediment will appear at the bottom of the container, and the liquid in the upper part of the container should brighten significantly.

The lower the temperature of the content of the mash, the longer the fermentation process

Distillation of moonshine

To prepare high-quality moonshine based on persimmons, you need to properly distill. Any mistakes made at this stage can lead to failure.

The distillation process of moonshine:

1. Overtake the mash at the first stage, without dividing into fractions, selecting the raw material until its strength drops to 30 degrees.
2. Determine the mass fraction of alcohol in raw milk by multiplying its volume by the fortress and dividing by 100%.
3. Dilute the workpiece with water to a strength of 20 degrees.
4. Re-distill raw, but already dividing into fractions.
5. The first volume within 10-15% is taken 1-2 drops per second at a temperature of 65-78 degrees.
6. Then 80% to carry out the fence with a stream slightly thicker than a match, until the fortress drops to 45-50 units.
7. The remaining 5-7% are fusel oils, which are best not separated, as they can adversely affect the quality of moonshine.
8. At the end of distillation, you need to add water to the drink so that its strength is 45-50 degrees.

The output of moonshine from persimmon is 270 ml with 1 kg of natural raw materials

Persimmon moonshine recipe with sugar and yeast

Using this recipe, the fruits must first be washed. The process of preparing a fortified drink is significantly accelerated by adding sugar and yeast to the mash and is about 12 days. But in this case, the aroma and taste of moonshine, according to subtle connoisseurs of distillates, are inferior to the drink prepared according to the previous recipe.

Persimmon mash recipe for moonshine

For mash, you need to prepare a large container in advance. You should also allow the water to settle beforehand or pass it through the filter.

Necessary ingredients:

• 5 kg of persimmon;
• 1 kg of sugar;
• 9 L of water;
• 100 g of pressed or 20 g of dry yeast;
• 45 g citric acid.

Procedure:

1. Dissolve the yeast in 3 liters of water, mix with a spatula and leave the mixture for a few minutes in a warm place until foam appears.
2. Fold the mashed persimmon into a prepared container.
3. Add the remaining water, sugar and citric acid to it.
4. Stir the mixture until smooth.
5. Pour the yeast solution into it in a thin stream, stirring constantly.
6. Install a water seal on the neck of the container.

At the end, transfer the mash to a dark room with a temperature of + 28-30 degrees. Keep in this mode until the fermentation process is over.

An increase in the temperature of the mash content to +35 degrees leads to the “death” of yeast

Distillation of moonshine

It is necessary to start distillation when the mash becomes noticeably lighter, the gurgling stops, a cloudy precipitate falls out, an alcohol smell appears, bubbles and foam disappear.

Stages of distillation of moonshine:

1. Heat the wash to 50 degrees, and then take it out to the cold for several hours to remove gas and lighten the shade.
2. Carry out the first stage at high power without dividing into fractions.
3. The selection is carried out until the strength of the raw material drops to 30 units.
4. Dilute it with water up to 20 degrees.
5. Carry out a second distillation, but with a division into fractions.
6. The first 12% of the product should be taken 1-2 drops per second at a temperature of 65-78 degrees.
7. In the future, carry out the intake of the “body” of the drink with about 80% of a trickle, a little more thick than a match.
8. It is better not to select the remaining tail fraction, since it is a fusel oil that will negatively affect the quality of moonshine.

At the end of the procedure, the resulting drink must be diluted with water to a strength of 40-45 degrees. To saturate the taste and give softness, moonshine must first be kept at a temperature of + 5-7 degrees for three to four days.

The shelf life of moonshine is unlimited

Persimmon tincture on moonshine

On the basis of persimmon, you can cook at home and tincture on moonshine. This fortified drink has an original taste and medicinal properties. For its preparation, ripe, but not overripe fruits should be selected in order to exclude a cloudy shade.

Necessary ingredients:

• 3 persimmons;
• 100 grams of sugar;
• 500 ml of moonshine;
• 1 medium sized orange.

Cooking process:

1. Thoroughly wash the orange, pour boiling water over it.
2. Remove the zest, and then peel the white partitions so that only the pulp of the citrus remains.
3. Divide it into two or three parts, set aside.
4. Prepare the persimmon, remove the peel and seeds, cut the flesh into small pieces.
5. Pour it into a container, add orange and zest, sugar and mix the ingredients thoroughly.
6. Close the container tightly, put it in a dark place with a temperature of +25 degrees and stand for 12 hours, periodically stirring the mixture.
7. After the waiting period, the persimmon will release the juice and the sugar will dissolve.
8. The resulting mixture must be poured with moonshine, mixed, close the container tightly.
9. Infuse the drink for two weeks in a dark place, and shake the bottle every three days.
10. After the time has elapsed, pass the mixture 2-3 times through a cotton-gauze filter.
11. Discard the rest of the pulp without squeezing.
12. Pour the drink into glass bottles for storage, cork tightly.

Before serving, the fortified drink should be cooled for two to three days.

Conclusion

Persimmon moonshine at home is a fortified soft drink with a pleasant aroma of southern fruits. Cooking it is quite within the power of everyone, if you strictly follow the recommendations for preparing the ingredients, infusing the mash and performing the technological process of distillation. In this case, you will get a quality drink that is in no way inferior to store-bought vodka, and according to some characteristics it will be even better.