It is advisable to make moonshine from Jerusalem artichoke for the disposal of unnecessary tubers. You will get a relatively mild distillate with a slight smell of apples or celery. The average yield is 1 liter of 40% from 10 kg of raw materials. The disadvantage is a labor-intensive cooking technology that requires long cooking.
The exact amount of water depends on the juiciness of the tubers. Citric acid is used to stabilize the acidity of the wort. To increase the yield, you can add 4-1 kg of sugar at the 2th stage, this will not greatly affect the flavor.
Ingredients:
- Jerusalem artichoke root – 10 kg;
- sugar – 1-2 kg (optional);
- water – 5-10 liters and another 4 liters for each kilogram of sugar;
- citric acid – 5 grams per liter of water;
- yeast – 100 grams pressed or 25 grams dry.
Jerusalem artichoke recipe
1. Peel the roots from the ground, wash, grind on a fine grater.
2. Put the pulp in a large saucepan, add water (3-5 liters), mix. The mass should be liquid. Pour in more water if necessary.
3. Put the pan on the fire, boil, cook for 60-90 minutes, periodically stirring and crushing lumps, until the “porridge” becomes thick, homogeneous with a characteristic smell of baked apples.
4. Cool the mixture to 30-35°C, pour into a fermentation tank. Add 2-3 liters of cold water, citric acid (the entire volume of water is taken into account) and sugar (optional). It is desirable to leave 25% of the volume free for foam and gas.
5. Dilute the yeast according to the instructions on the label, then add to the mash. Mix.
6. Install a water seal on the neck of the container (or a medical glove with a hole in the finger). Transfer the mash to a dark room with a temperature of 18-27 ° C. Fermentation lasts 3-10 days, then the water seal stops emitting gas, the mash becomes bitter in taste, sweetness is not felt. It’s time for the race.
Obtaining moonshine from Jerusalem artichoke
7. Filter the mash through cheesecloth so that there are no solid parts left that can burn during distillation. Owners of steam generators can skip this step.
8. Fill the distillation cube with liquid mash. Overtake the first time without dividing the output into fractions. Finish distillate extraction when the strength of the output (in the jet) falls below 30%. Measure the overall strength of the drink. Determine the amount of absolute alcohol (multiply the volume by the percentage of the fortress, then divide by 100).
9. Dilute the resulting moonshine with water up to 18-20%. Distill again with separation into fractions: collect the first 12-15% of the amount of absolute alcohol separately, using it for technical needs. Stop the selection of the main product when the strength in the jet drops below 45%.
10. Dilute moonshine from Jerusalem artichoke with water up to 40-45 degrees. Leave for 3-4 days before use to improve organoleptic properties.
