Contents
Along with the highest quality bread drink, beetroot alcohol is considered a classic of moonshine. Such alcohol requires minimal effort and allows you to get a lot of the finished product.
Tips before starting
It is recommended to use sugar beet: it ferments better, but fodder is also suitable.
The distillation is performed twice to achieve a purer composition and eliminate the unpleasant vegetable odor.
The quality of the starter is checked with a match (if it burns, the mash is ready) or a taste test (it should be sweetish).
To improve the color and smell of the finished moonshine, galangal (root), mint, bison or red pepper are added to the composition before distillation.
Production waste (mash) can be reused by adding the necessary ingredients: the quality of the final product will be much better.
For sourdough, it is better to choose a wooden or enameled container.
Beet three-stage moonshine
The output of the finished product in this case will be about 5 liters.
Optionally, millet is included in the recipe: 4 kg of cereal is required for 2 liters of “triple” beetroot broth, the mixture is infused for 5 days, diluted with 15 liters of beetroot liquid and kept for another 2 weeks.
Ingredients
Sugar beet – 20 kg
Yeast – 0,2 kg
Method of preparation
Grate the vegetable, soak in water, boil for one and a half hours, drain the broth into a bulk container.
Pour the beet mass again with water, boil, strain the broth into the same container.
Repeat the process for the third time, dilute the yeast in the resulting mixture of decoctions.
Let the liquid brew for about a crescent, after fermentation is completed, overtake.
Moonshine “Beet light”
From the indicated amount of raw materials, about 4-5 liters of alcohol will be obtained. If, after boiling the beets, you use only juice and discard the thick, you can do without sugar: 30 kg of yeast is needed for 0,2 liters of beetroot liquid.
Infusion period in this case is increased by 2 days.
Ingredients
Beets – 8 kg
Sugar – 2 kg
Yeast – ½ kg
Water – 10 L
Method of preparation
Grate the beets, boil, soak in water, cooling the mass to a warm state.
Introduce yeast and sugar into the infusion, leave for 3-4 days.
After lowering the beet mass to the bottom and the appearance of a crust, mix the mash and overtake.
Moonshine from beet waste
About 7 liters of alcohol come out of the given amount of raw materials.
Ingredients
Beet molasses – 1 bucket
Yeast – 0,2-0,25 kg
Water – 25 L
Method of preparation
Dissolve yeast in beet liquid, pour in water.
Put the mixture in heat for 7-8 days, overtake twice.
Relevance: 03.12.2018
Tags: Vodka, Braga, Moonshine, Moonshine Recipes