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Self-sufficient and original taste of fruit distillates, the availability of ingredients, perhaps this is enough to try to make your own fruit moonshine.
apple moonshine
To squeeze the juice, apples are cut or rubbed, after which the liquid is squeezed out. About 6,5 liters of alcohol comes out of the indicated volume.
Ingredients
Apple juice – 33 l
Sugar – 2,7 kg
Yeast – 0,2 kg
Method of preparation
Soak sugar in juice, add yeast.
Let the drink soak in warmth for 1 week, send for distillation.
Pear moonshine (wild will do)
Pears are taken slightly rotten. If there are not enough fruits (1-2 kg), you can boil them in a bucket of water, and then follow the recipe. Similarly, moonshine is made from apples. Before distillation, a bunch of thyme is added to the mash. It will turn out from 4 to 8 liters of the finished product.
Ingredients
Pears – 5 buckets
Sugar – 2,2 kg
Yeast – 270-320 g
Water – 6-7 l
Method of preparation
Boil the pear mass slightly, including a little water in it.
Pour sugar and yeast into the gruel, pour in water.
Let the mixture brew for at least 8 days, overtake.
grape moonshine
This recipe is good for processing grape pulp (leftovers from wine production or juice extraction). The amount of the final product depends on the type of fruit.
Ingredients
Grape pomace – 11 l
Yeast – 0,1 kg
Sugar – 4 kg
Water – 28 L
Method of preparation
Introduce soaked yeast into the grape mass, sweeten, pour the gruel with water.
Leave the sourdough for about 1 week, overtake twice.
cherry moonshine
Crushed bones, which are added to the starter, give the drink a pleasant almond flavor. Dry cherry fruits are also suitable as a base: in this case, the mass is poured with hot water and crushed after softening. Dried berries will need more time to ferment. The approximate output of moonshine is 8 liters.
Ingredients
Cherry – 20 kg
Yeast – 0,2 kg
Sugar – 2 kg
Method of preparation
Remove the seeds from the fruits, grind the fruit pulp, pour sugar and dissolved yeast into the mass.
Transfer the mixture to a warm corner, leave until the end of fermentation, stir regularly for the first two days.
Crush the bones, pour the resulting flour into the mash.
cranberry moonshine
About 3 liters of the finished product comes out of the indicated volume of raw materials.
Ingredients
Water – 9 L
Cranberry – 2 kg
Yeast – 0,25 kg
Sugar – 2,3 kg
Method of preparation
Crush the berry, soak the mass in water, sweeten, mix well.
Add the diluted yeast to the mixture and let it ferment.
Drain liquid, overtake.
Rowan moonshine
The fruits are harvested slightly frozen. If you prepare pure rowan mash without other components and overtake twice, moonshine will turn out with a special cognac taste. The output of the alcoholic product is about 4 liters.
Ingredients
Rowan berries – 10 kg
Yeast – 0,23 kg
Sugar – 2 kg
Method of preparation
Mash raw materials, squeeze juice, soak sugar and yeast in liquid.
Leave the mixture warm until the end of the fermentation processes, subject to distillation.
Rowan-bread moonshine
Ingredients
Rowan red – 3 kg
Yeast – 0,12 kg
Bread kvass – 11 l
Moonshine – 7 l
Method of preparation
Crush the mountain ash, add yeast, soak the mass in fresh kvass.
Infuse the composition at t = 16-17 ° C until fermentation is completed, knead, distill.
Pour the finished moonshine into the resulting liquid and overtake again.
plum moonshine
If the plums are very ripe, instead of sugar, a little water can be included in the fruit pulp (the seeds do not need to be removed) and the mash should be distilled twice or thrice.
Ingredients
Plum – 13 kg
Sugar – 1,5 kg
Method of preparation
Mash the fruits, add sugar to the mass, let stand for 1,5-2 weeks.
Distill the mixture twice.
Dried fruit moonshine
The approximate volume of the finished drink will be about 4 liters.
Ingredients
Dry apples / pears – 2 kg
Yeast – 0,35 kg
Sugar – 3 kg
Water – 11 L
Method of preparation
Pour the fruit mass with water, boil over medium heat for about 1 hour.
Let the broth cool to a warm state, add sugar and soaked yeast.
Leave the mixture in the dark for 6-7 days, overtake.
Fruit and wine moonshine
Raw materials are taken slightly rotten, almost any fruit will do. The calculation of the number of components is done as follows: for 12 liters of fruit-berry-water mixture, you need 50 g of yeast and 0,7 liters of wine.
Ingredients
A mixture of berries and fruits – any amount
Wine – in proportion
Yeast – proportionally
Water – according to the number of fruits
Method of preparation
Pour the fruit mass with water until completely covered, pour in the wine and dissolve the yeast.
After the end of fermentation, the mixture is subjected to distillation.
Juicy Moonshine Recipe
You will get 2-3 liters of alcohol.
Ingredients
Fruit / berry juice – 9 l
Yeast – 0,3 kg
Method of preparation
Enter the yeast into the juice, let the mixture stand for 1,5-2 weeks in warmth and darkness.
At the end of the fermentation processes overtake.
moonshine syrup recipe
Similarly, moonshine is made from jam, additionally adding 3 kg of sugar to the sourdough. Fermentation time may be slightly reduced. Get 6-9 liters of alcohol.
Ingredients
Water – 30 L
Fruit and berry syrup – 6 l
Yeast – 200 g
Method of preparation
Introduce diluted yeast into the syrup, pour the mass with slightly warm water.
Let the mixture brew for about 1 week and overtake.
The resulting product is used in the manufacture of berry liqueurs to give them a particularly bright flavor.
Ingredients
Berries – any number
Moonshine – by volume of raw materials
Boiled water – by the amount of the product
Method of preparation
Throw the berries into the prepared container, filling a third of the volume, pour moonshine until the raw material is completely covered, overtake.
Dilute alcohol with water (2:1).
Relevance: 02.12.2018
Tags: Vodka, Braga, Moonshine, Moonshine Recipes