After the revision, there may be several cans of old compote in the basement, which must somehow be disposed of before a new batch arrives. One of the easiest ways is to overtake on moonshine. We will consider the correct technology for obtaining mash from compote and the method of fractional distillation, which allows you to make high-quality alcohol without purification.
Any compote is suitable for making moonshine, for example, apple, cherry, plum or peach. The drink can even be fermented, the main thing is not sour and without mold.
Ingredients:
- compote – 5 liters;
- water – 2 liters and another 4 liters for each kilogram of sugar;
- pressed yeast – 300 grams (60 grams of dry);
- sugar – 1 kg (optional).
The exact proportions depend on the amount of sugar originally added to the compote. I advise you to cook mash, adhering to the ratio: for 1 kg of sugar (initial plus added) 4 liters of water (total amount with compote) and 100 grams of fresh pressed yeast or 20 grams of dry. If the amount of sugar in the compote is unknown, you will have to navigate by taste. Braga should be liquid, sweet, but not cloying. The maximum allowable sugar content of the wort before fermentation is 20%. With 1 kg of sugar (added and in fruits), up to 1,2 liters of distillate with a strength of 40% is obtained.
Compote brew recipe
1. Dilute yeast according to label instructions.
2. Pour the compote without fruit into a fermentation container, add sugar (optional), water and yeast. Mix well. It is desirable that at least 20-25% of free space for foam and carbon dioxide is left in the fermentation tank.
3. Install a water seal or a medical glove with a hole in the finger on the neck of the container, seal all connections. Move the bottle to a dark place with a temperature of 18-25°C. If fermentation has not started after 1-2 days, add more water.
Estimated fermentation time for compote mash is 5-8 days. When the water seal stops bubbling, sediment appears at the bottom, the mash becomes lighter and becomes bitter in taste without sweetness, you can proceed to the next step.
Obtaining moonshine from compote
4. Drain the compote mash from the sediment into the distillation cube.
5. Distill on a moonshine without separation into fractions. Select the product until the strength in the stream falls below 30%.
6. Measure the strength of the resulting moonshine. Determine the amount of pure alcohol (multiply the volume by the fortress, then divide by 100). Dilute the distillate with water up to 20%. Do not peel to leave a fruity aroma. Overtake again. The first 12-15% of the yield from the amount of pure alcohol is collected separately and poured out, or used for technical purposes. This “head” is a harmful fraction containing substances hazardous to health.
7. Select the “body” (the main product) until the strength in the jet drops below 45%. Finish selection or collect “tails” (last fraction) separately.
8. Before use, keep moonshine from compote (in a glass container, tightly closed) for 2-3 days in a dark, cool place, this will noticeably improve the taste and aroma.
