Contents
Tips before starting
Braga can be made in several ways: from pulp, juice, with or without sugar.
Pumpkin does not contain wild yeast, so you will need to add store-bought or homemade yeast.
For the preparation of moonshine, you can use both sweet early varieties and late harvest table fruits with a high starch content. In the latter case, the mass is “saccharified” with the help of malt or special enzymes.
Pumpkin moonshine without sugar
Starchy pumpkin works best for this recipe. Before use, the fruits are peeled and seeds are cut, the pulp is cut into cubes, crushed with a blender or meat grinder.
Instead of malt for “saccharification”, dry enzymes (Amylosubtilin and Glukavamorin) can be used in accordance with the instructions.
Ingredients
Pumpkin pulp – 15 kg
Water – 15 L
Barley malt – 0,2 kg
Dry yeast – 100 g
Method of preparation
Dilute pumpkin gruel with water, boil, boil for 1-2 hours.
Allow the mass to cool slightly (up to 60-70 ° C), pour in the malt.
Wrap the container with the decoction with a warm blanket, let it brew for 2 hours.
Cool the mass to 25 ° C, dissolve the yeast in warm water and add to the pumpkin pulp.
Pour the wort into a fermentation vessel, put the shutter, send the container to the heat.
After the end of the fermentation processes (after 7-12 days), pass the product through a gauze filter, overtake twice.
Moonshine from pumpkin “Sugar”
Fruits must first be cleaned of skins and seeds, cut, grind with a meat grinder or blender, water should be kept warm. To get a more delicious drink, you can not add sugar, but use pumpkin juice instead of pulp. The output of the final product in this case will be less, but the quality will be an order of magnitude higher. If the juice is sweetened, then the amount of water is halved.
Ingredients
Pumpkin pulp – 15 kg
Water – 35 L
Dry yeast – 0,2 kg
Sugar – 5 kg
Method of preparation
Pour pumpkin mass with warm water, sweeten with sugar.
Dilute the yeast, add to the fruit pulp, mix thoroughly.
Leave the wort warm for 1-2 weeks.
After the end of fermentation, remove the drink from the sediment, pass through a gauze flap.
Distill the product twice.
Pumpkin moonshine “Gentle”
Dry yeast can be replaced with pressed (300 g). The amount of sugar depends on the sweetness of the fruit. The volume of water is indicated for 1 kg of sugar, for each additional 3 liters of liquid should be added.
Ingredients
Pumpkin pulp – 20 kg
Water – 20 L
Sugar – 1-4 kg
Dry yeast – 60 g
Method of preparation
Cut the peeled and seeded fruits into pieces, put the mass in a saucepan, pour water (15 l).
Boil the pumpkin pulp, stirring, for half an hour.
Grind the boiled mass with a blender or knead with a wooden pestle.
Put pumpkin gruel in a glass container, pour in the remaining water, add sugar, mix.
Allow the wort to cool to room temperature, add the yeast diluted according to the instructions.
Stir the wort, put a water seal on the vessel, leave the mass to ferment in the heat.
At the end of fermentation (after 1-1,5 weeks), strain the mash through gauze.
Perform a double distillation, dilute the drink to the desired strength, place in a glass container, let stand in cool and dark for at least 1 week.
Relevance: 20.01.2019
Tags: Vodka, Braga, Moonshine, Moonshine Recipes