Moonshine from zucchini is an exotic drink with a slight herbal flavor, which is liked by connoisseurs of unusual alcohol. We will consider the correct mash recipe and distillation technology.
Theory
The sugar content in zucchini ranges from 2-6% and depends on the variety, growing area, and growing season. Mature zucchini of sugary varieties (Kavili, Sangrum, Aral, Aeronaut, etc.) grown in a warm climate are best suited.
Even with the maximum sugar content of the pulp, from 1 kg of raw materials you can get up to 60 ml of moonshine from zucchini with a strength of 40%, in practice the yield is 15-30 ml. Therefore, for normal mash fermentation and obtaining an acceptable yield, it is necessary to add sugar, each kilogram added additionally increases the yield by 1,1-1,2 liters (40%).
It has been experimentally established that the optimal ratio in terms of the quantity and quality of the distillate is 1 kg of sugar per 4 kg of zucchini.
For the preparation of squash mash, you can use any type of yeast: dry or pressed bakery, alcohol, wine or sourdough. In terms of the speed of fermentation, alcohol and baker’s yeast are best suited (mash will win back in 3-10 days), but they can worsen the already weak organoleptic properties of the drink. Therefore, if there is nowhere to hurry, it is better to use store-bought wine yeast, or home-made sourdough from raisins or other berries, but fermentation will last 30-60 days.
Ingredients:
- zucchini – 4 kg;
- sugar – 1 kg;
- citric acid – 50 grams;
- water – 5 liters;
- yeast – 20 grams dry (100 grams pressed) or wine (sourdough) per 10 liters of must.
Citric acid is needed to stabilize the acidity of the wort, otherwise the fermentation will be very sluggish and the mash can become infected with pathogenic microorganisms.
Zucchini mash recipe
1. Thoroughly wash the zucchini, peel, cut and remove the seeds. Cut the pulp into pieces.
The peel and bones give bitterness, you must definitely get rid of them!
2. Bring 4 liters of water to a boil. Pour boiling water over the zucchini pulp, cover with a lid, leave for 4-6 hours.
3. Pour the resulting wort into a fermentation tank. Add citric acid, 1 liter of fresh unboiled water. The container must be filled to a maximum of 80% of the volume. Add pre-activated yeast or sourdough according to the instructions on the sachet. Mix.
4. Install any water seal on the neck of the container (you can use a medical glove with a hole pierced by a needle in one of the fingers). Transfer the mash from zucchini to a dark room with a temperature of 20-28 ° C, leave until the end of fermentation, which, depending on the selected yeast and temperature, lasts from 3 to 60 days.
The washed mash does not release gas from the water seal (the glove deflates), it does not taste sweet and is slightly bitter, noticeably brightens, and a layer of sediment is visible at the bottom.
Getting moonshine from zucchini
5. Filter the fermented squash mash through 3-4 layers of gauze (so that the pulp does not burn when heated and does not spoil the taste), then pour into the distillation cube of the moonshine still.
6. Drive for the first time at maximum speed without fractionation. Finish collecting the product when the strength in the stream falls below 18-20%.
7. Measure the strength of the distillate. Determine the amount of pure alcohol (strength in percent multiplied by the volume in liters and divided by 100).
8. Dilute moonshine with water up to 18-20%. Overtake a second time. Collect the first 10-12% of the yield of pure alcohol separately. This harmful faction is called “head” and is suitable only for technical needs.
9. Select the main product (“body”) until the strength in the jet drops below 45%, then finish the distillation or collect the “tails” separately.
10. Dilute the resulting moonshine from zucchini (middle fraction) with water to the desired drinking strength (usually 40-45%), pour into glass containers, seal tightly. Leave in a dark cool place for 2-3 days to stabilize the taste – the reaction of mixing alcohol with water should end.
