Even Vzboltaya’s grandmother made potato moonshine, now you will also learn this secret recipe. All that is needed is a lot of potatoes, preferably sweet, but this is not necessary.
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Potato mash with malt
This recipe uses grain malt to help convert starch into sugar. And then during the fermentation process, the yeast converts sugar into alcohol.
If you have the opportunity, then before cooking the mash, you can freeze the potatoes a little, then it will become sweeter.
The amount of moonshine obtained directly depends on the starch content in potatoes. For potato mash, it is better to choose varieties with a high starch content.
Ingredients
Potatoes – 20 kg
Grain malt – 1 kg
Boiled water – 30 l
Pressed baker’s yeast – 500 g
Method of preparation
Potatoes must be washed, dried a little, and then grated on a coarse grater.
We heat 20 liters of water to 70 degrees and mix with the potato mass.
Now add malt and mix well.
We cover the container with a lid, put it on a small fire and bring the wort to 65 degrees (an error of 2-3 degrees is acceptable). At this temperature, boil the wort for one hour. If the temperature goes beyond 61-72 degrees, then the starch will not be able to be processed into sugar, and in the next stages there will simply be nothing to ferment.
After an hour, remove the wort from the heat and cool it to 30 degrees.
Strain the potato mass and pour into a fermentation container.
Pour the cake with the remaining water, preheated to 50 degrees, and let it brew a little.
As soon as a sediment falls on the bottom of the container, filter it again and mix it with the liquid obtained in step 6.
Now we breed baker’s yeast according to the instructions on the package and mix them with potato mash.
We install a water seal and transfer the container to a dark place at room temperature for 5-12 days.
After fermentation is completed, we filter the mash and you can proceed to distillation.
potato moonshine recipe
Prepared potato mash is distilled on a moonshine still.
We collect the liquid until the strength in the stream drops below 30 degrees.
We measure the total strength of the distillate and determine the amount of pure alcohol.
At this stage, it is necessary to dilute the moonshine with water to a strength of 20%, and overtake the distillate again.
We collect the first 10-15% of the released liquid in a separate container. These are the “heads” that can harm our health.
After the fortress drops below 45 degrees in the stream, we stop collecting moonshine.
The resulting drink is diluted with water up to 40-45%.
Before tasting, we keep potato moonshine for 2-3 days in a cool place (refrigerator or cellar).
Important! In many countries, potato moonshine is considered hazardous to health due to its high concentration of methyl alcohol, fusel oils and hydrocyanic acid.
Relevance: 08.04.2018
Tags: Vodka, Braga, Moonshine, Moonshine Recipes