Juicy watermelon raw materials, despite the high sugar content, are not particularly popular among home winemakers and moonshiners.
The fact is that the sweet southern fruit contains a lot of water, so the yield of alcohol from it is very small. To increase the amount of moonshine, sugar is added to the watermelon pulp.
They also make from watermelon: liquor, tincture, syrup
Tips before starting
Yeast is an essential component for making a drink from aromatic fruits. Without them, watermelon raw materials will sour, since it practically does not contain “wild” fungi that activate fermentation.
You do not need to add water: it is in the sweet pulp and so in abundance.
The watermelon peel must be cut off along with the white layer: it can give moonshine an unpleasant aftertaste.
For the preparation of mash, ripe, overripe and even slightly sour fruits are suitable.
Moonshine can be drunk neat, insisted on oak chips or in a barrel, used as an ingredient for cocktails.
Watermelon moonshine “Classic”
Instead of regular sugar, you can use cane or fructose, instead of solid yeast – dry (15 g).
If you include raisins (1 kg) in the composition, fermentation processes will go more actively.
Dried fruits must first be soaked and slightly warmed up.
Before distillation, it is recommended to keep the mash for 1-2 weeks in the cold for complete clarification.
Ingredients
Red watermelon pulp – 25 kg
Sugar – 2,5 kg
Pressed yeast – 50 g
Method of preparation
Grind the watermelon mass through a sieve to separate the seeds.
Sprinkle the resulting slurry with sugar, let it brew a little.
Stir until the sugar is completely dissolved.
Dissolve yeast in warm water, pour into must.
Leave the mixture warm until the end of fermentation (about 6-7 days).
Strain, overtake twice without intermediate filtration.
Watermelon moonshine with lemon
To obtain the required amount of watermelon juice, approximately 10-15 large fruits will be required, grape juice – 2-3 kg of light-colored berries. In the absence of grapes, you can only get by with watermelon raw materials, increasing its amount to 30 liters.
To squeeze the juice, use a blender, juicer or press. Instead of yeast, you can use raisin sourdough. You will get a drink with a milder taste, but it will take longer to ferment (1-1,5 months).
Ingredients
Watermelon juice – 20 l
Grape juice – 10 l
Lemon – 3 pcs.
Sugar – 1 kg
Wine yeast – 1 pack
Yeast nutrition – according to the instructions
Method of preparation
Combine two types of juice, leave them for half a day to start fermentation or warm them up a little, without boiling.
Remove the skin from the lemons, squeeze the juice into the must.
Grind citrus pulp and zest, add to the drink.
Pour sugar, yeast and top dressing into the fruit mixture.
Install a water seal on the vessel, send the wort to a warm and dark place for fermentation.
After the end of the fermentation processes, drain the drink from the sediment, filter or let it stand in the cold for 2 weeks.
Perform a double run.
Relevance: 18.01.2019
Tags: Vodka, Braga, Moonshine, Moonshine Recipes