Braga from plum for moonshine

There are many variations of moonshine – it is made on the basis of sugar, wheat and other grains, various fruits, and so on. Plum moonshine, also known as slivovitz, is one of the most common drink options.

Plum Braga: Cooking Secrets

The creation of mash is the first stage in the process of making homemade moonshine from plums, and the taste of the future drink depends on its quality. There are various recipes for mash from plums for moonshine: with and without yeast, with or without sugar. Despite the differences in recipes, all methods of making slivovitz have one thing in common – the need to carefully select fruits for making mash, since its taste will depend on their quality.

In addition to carefully selected fruits, a water seal is needed – a home-made or purchased valve that serves to remove carbon dioxide, and also prevents bacteria from entering the container.

Plum mash can be made on the basis of both purchased yeast and “wild” ones located on the skin of the fruit. Cooking time depends on the chosen method.

Braga from plum for moonshine without yeast

It is not difficult to prepare moonshine from plums without yeast, but it takes much more time than when using them.

Ingredients:

• fruit – 1 kg;
• water – 1 l;
• sugar (to taste) – 100 g.

Prepare in this way:

1. The fruits are prepared: they are cleaned of debris, the bones are removed. It is impossible to wash them at the same time – otherwise the fermentation process will not begin.
2. Mash the fruits into a pulp (you can grind in a food processor or use a blender) and add water. Add sugar if desired.
3. The resulting mass is poured into a fermentation tank, a water seal is installed.
4. Store in a dark place for 4-5 weeks until a precipitate forms and the liquid becomes lighter.
5. After that, the liquid must be filtered through folded gauze, and so as not to shake the sediment remaining at the bottom.

Braga from plum for moonshine with yeast

The recipe for moonshine from plums with yeast – dry or pressed – is not much different from a recipe that does not include them. The main difference is the reduction in cooking time.

For cooking you will need:

• plum – 10 kg;
• water – 9–10 l;
• sugar – 1 kg (to taste);
• dry yeast – 20 g.

The recipe is not much different from the previous one:

1. Fruits are washed, stones are removed and kneaded into a homogeneous mass.
2. Sugar and yeast pre-diluted with warm water are added to the plum mass.
3. Pour in water.
4. Install a water seal on the container and clean it in a dark place.
5. Store 7-10 days before precipitation.
6. Strain through cheesecloth before distillation.

How to drain the mash without sediment

Since it is difficult to filter mash in the process of making moonshine from plums at home through a fine filter (pieces of pulp will inevitably clog small holes, and it will easily seep through large sediment), two methods of decanting can be named:

• without the use of special tools – that is, simply by tilting the container (or, for example, with a ladle) – suitable only for small volumes;
• through a rubber tube, one end lowered into the wash, and the other into the distillation cube.

There are a few things to keep in mind when using the second method:

1. The container with mash is placed above the distillation apparatus.
2. The wider the tube, the faster the liquid overflows.
3. Before starting the procedure, the end of the hose that is placed in the distillation cube is purged.
4. The end of the tube placed in the wash should not touch the sediment.
5. The hose can be changed to a thinner one when the amount of drink is greatly reduced.
6. To reduce the rate of fluid supply, the hose is pinched.

When pouring, the distillation vessel is not completely filled, about one-fourth of the volume should remain empty.

A simple plum moonshine recipe at home

The classic plum moonshine recipe does not change significantly depending on how the mash was prepared.

The following ingredients are required for cooking:

• fruit – 10 kg;
• water – 9 l;
• sugar – 1-1,5 kg (to taste);
• dry yeast – 20 g (optional).

Plum brandy is prepared as follows:

1. Braga is prepared according to any of the previously mentioned recipes and left to settle until sediment appears.
2. After the end of the fermentation process, the liquid is poured into the distillation cube through a filter made of folded gauze.
3. Distillation is carried out twice, the first time – to a fortress of 30%. Before the second distillation, plum brandy is diluted, reducing the strength to 20%, and distilled again to a strength of 40%.
4. If desired, the drink is diluted with water, poured and left to infuse for 3-5 days. At this time, it is stored in the refrigerator.

Moonshine from plums with stones

You can make moonshine from plums with or without seeds. The main difference is the taste of the drink. Alcohol made from fruits with stones is more bitter.

In addition, more fruits with a stone will be needed – by about one kilogram, if their initial number is 10 kilograms.

The rest of the recipe doesn’t change much.

Ingredients:

• fruit – 11 kg;
• water – 9–10 l;
• sugar – 1,5 kg;
• dry yeast – 20 g.

Make a drink as follows:

1. Peel the fruits, wash and knead until a homogeneous mass is obtained.
2. Yeast is diluted with warm water and added to the mixture. Water is poured in, a water seal is installed and left to ferment for about 10-14 days.
3. When the mass settles, it is poured through a filter into a distillation cube and distilled twice, draining 10% of the liquid flowing down at the beginning of the distillation (for the second time – and at the end too).

Plum moonshine on pressed yeast

When preparing plum moonshine at home, there is no difference whether to use dry or pressed yeast for this. The difference is in their number, pressed 5 times more.

Ingredients:

• plums – 10 kg;
• sugar – 2 kg;
• water – 10 l;
• pressed yeast – 100 g.

Preparation:

1. Fruits are prepared – washed, pitted (or not – to taste), mashed into a puree.
2. Sugar is poured into water, mixed and poured into fruit puree.
3. Yeast is diluted in warm water and poured into the mixture.
4. A water seal is installed and left to ferment for 10–15 days until precipitation occurs.
5. Strain and (at the same time) pour into an alembic.
6. Distilled twice, draining the initial and final fractions.

How to make moonshine from plums without sugar

Moonshine from plum wine without added sugar is prepared according to the classic recipe with or without dry yeast. More recipes are no different, however, for a better taste, it is advisable to take fruits of sweeter varieties.

Conclusion

Plum moonshine is easy to prepare, which is facilitated by a variety of recipes and their variability. The peculiarity of this type of alcohol is that it requires double distillation, since it does not tolerate additional purification. But as a result, it retains the aroma and flavor of ripe fruits.