Contents
I have always said that moonshine is an incredible scope for creativity. A good moonshiner will be able to make a decent drink from almost any product. I love to experiment, so I have tried many recipes that are beyond the understanding of local distillers.
As you know, a good mash is the basis of any noble drink, so I devoted most of my creative experiments to the mash.
I won’t say that they all ended successfully, but an experiment is an experiment in order to try and discover something new for yourself. Today I am ready to share the best recipes that I found on foreign forums and personally experienced.
Story from my subscriber Artyom.
Easter vodka on raisins
A classic Jewish recipe, which consists in cooking mash with raisins. No synthetic additives are used, just dried grapes, water and some sugar. You don’t even need to add yeast.
The only negative is that this is not the most budgetary experiment, since about 20 kg of raisins will be required for 5 liters of mash, and in our stores the price for it starts at 300 rubles.
It is enough to pour raisins with warm water, add a little sugar (about 200-300 g, this will speed up the start) and wait. However, it will take a long time to wait. Such braga can play up to three weeks.
Attention! Be sure to use a water seal!
After the mash has brightened, and the gas bubbles have ceased to stand out, it can be safely poured into a cube and driven.
Distillation is carried out in the classical way, but taking into account two points: firstly, there is no need to be afraid that the “pervak” will be cloudy, and secondly, I prefer to add a little tails to the final drink, this adds aromatic properties.
Braga from the “tree” – maple and birch sap
But the next experience can be called budget. I tried to make moonshine from ordinary birch sap, but I didn’t really like the result. The specific aroma of the distillate spoiled the whole drink.
Then I read on a Canadian alcohol forum that maple sap can also be distilled. This is unpopular with us, although there are more than enough maples in the cities.
But I decided to become pioneers and went out of town for juice. I won’t say that it was easy, but I still managed to get a 20-liter canister of this juice.
And I can also say this thing – if you do not like thrills, never taste maple juice. We are not Canadians, we do not understand how they can drink THIS
To make the mash I used:
- 1 kg sugar for making maple syrup;
- turbo yeast for fruits;
- alkaline additives and vitamins for feeding yeast.
After distillation, it turned out to be a really tasty drink. There was no smack of plinth that I was expecting. In terms of taste, it is much superior to the product made from birch sap.
Very Bloody Mary
It so happened that my neighbor works as a sales representative and he was given a salary in food. He received 30 liters of tomato paste, the expiration date of which was confidently approaching a critical point.
Perhaps this is my strangest experiment. I took 5 liters of pasta, added 2 kg of sugar and poured in old brewer’s yeast from the brewery. The process went, and even so quickly that the mash was ready after 10 days.
After a triple distillation and the addition of second-rut tailings, the drink turned out to be at least strange. Tomato taste is not for everyone, but many of my comrades, whom I treated, really liked it.
Vodka for Harry Potter
Another “strange” experiment of mine is the preparation of pumpkin vodka. I just took a huge pumpkin (8 kg), baked it in the oven, crushed it with a fork into something like mashed potatoes and poured the whole thing with 10 liters of water. Then I added just one pinch of yeast.
Getting ready for graduation at Hogwarts
The pumpkin roams well, stably, but for a long time. I had to wait about 15 days, of course, it was possible to add more yeast, but I was wondering how long the mash would last.
Surprisingly, it was one of the most delicious drinks that I prepared. Delicate and light aroma … of melon. I don’t know why melons, but there was no smell of pumpkin.
That’s my strange craving for experiments. Many of them, I must say, were very successful. What unusual recipes do you know?
