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Friends, I have long wanted to share with you a recipe for the simplest moonshine from apples. He needs the simplest products for him, and moonshine comes out with an original smell and taste. Easy to drink, does not give a hangover. And most importantly, the output costs literally a penny, especially if you take apples from your garden.
The story was shared by blog subscriber Mikhail.
Why I decided to make alcohol myself
No wonder they say – if you want to do something well, do it yourself. And you should definitely try to make alcoholic drinks yourself, as our ancestors did. Only in this way will I know what I drink myself and what I treat my friends to. Therefore, it was decided not to give up experiments and drive moonshine from improvised, especially almost free materials.
The raw material was apples from the site. My parents are inveterate six-hundred gardeners, growing apples in incredible quantities. Every year it is not clear what to do with tens of kilograms of ripe fruits.
No one remembers the names of the varieties, but we collect one late-ripening red-fruited variety already in September or October. After ripening in the underground in December, apples become sweet. We chose them as the source material.
“Important!” Braga can be made not only from apples, but also from juice, jam, jam.
What ingredients are required
To prepare, I take:
- chopped apples – one bucket;
- sugar – I took 5 kg, maybe less if the variety is sweet;
- wine yeast, but in no case baker’s yeast;
- water – 18 liters, it should be clean and warm.
A drill with a nozzle for chopping apples is an excellent substitute for a blender.
You can also add a handful of raisins for flavor and better fermentation. It also doesn’t need to be washed. A few pears or quince, accidentally lying around in the basement, will only improve the taste and aroma of moonshine.
The cooking process
First, I select fruits without signs of rot. It is not necessary to wash the apples, this will have a bad effect on the fermentation process, if there is obvious dirt, you can carefully wipe or cut it off. I cut the apples, take out the core and tails.
Now the apples need to be chopped into porridge. For this, a 2 kW electric drill was taken with a nozzle for stirring cement mixtures. Lower the nozzle into a bucket of fruit, turn on the drill and grind until tender.
Then sugar must be dissolved in warm water at a temperature of about 30 degrees. I poured sweet water along with fruit puree into a fermentation tank, mixed it all up again.
It is desirable that fermentation occurs at a temperature of 24 to 30 degrees. I had a capacity near the battery. I used a large thirty-liter glass bottle that my parents had left over from Soviet times.
“Advice!” From above, the bottle must be closed with gauze or a water seal so that the flies do not breed.
Once every two or three days, it is important to mix the mash and observe the degree of readiness. The process usually takes 1-3 weeks, my mash matured in 15 days. When the pulp of the apples settles to the bottom, and the liquid remains on top, the fermentation process can be considered complete. Now you need to overtake the resulting mash twice.
After the first distillation, measure the strength and dilute so that the alcohol content is about 20%. Then distill the liquid a second time. Drain the first ten percent of the volume, it is better not to use them inside.
The rest is diluted to a forty-degree fortress, poured into a container, you can add a little activated carbon, which is then filtered. Put in a dark place for three days, then you can serve.
What result did I get
I am pleased with the result. For the holidays, there is something to put on the table for guests, and even you can show off the moonshine recipe. The wife is also satisfied, because the family budget is being saved. Parents are pleased that it is not in vain that they are engaged in a garden, apples came in handy.
If you didn’t overdo it with coal, then the aroma of apples will be present in the moonshine, which is very pleasant. This is not just diluted alcohol for you, but a natural product.
The resulting moonshine from apples.
But here is one problem. My wife and friends love Blue Curacao liqueur and other exotics. And how to achieve such a taste, it is not known. We bought the blue dye, but what to add to get the flavor?
And in general, if someone came across the independent production of this particular liquor, what should I add? We coped with the preparation of the drink, the taste is excellent, but I want something else, some new shades of aroma.
Some insist alcohol on oranges before the second distillation, so that the moonshine turns out to be more fragrant, but I do without it, I’m afraid that it will affect the quality. If anyone has similar experience, it would be interesting to know.
Dear readers, remember that alcohol abuse harms your body. Take care of yourself!