Tails and heads on birch sap. How to make mash from birch sap at home

So, the annual spring juice was a success and now we have a fairly large supply of this natural elixir. Some part of it we immediately, some for the future by canning. Fresh or already fermented birch sap is perfect for making weak and strong alcoholic beverages- , . They can easily be cooked at home. It is enough just to follow the technology. Let us consider in detail how birch sap mash is prepared, which is the basis for the subsequent distillation of moonshine.

The benefits of birch sap mash

Why is it so popular today homemade alcoholic drinks? After all, the stores offer the widest assortment from numerous domestic and foreign manufacturers? The answer is simple - a guarantee of the quality of a hand-made product. A lot has already been said about the benefits of birch sap. Also products from it. Alcoholic drinks based on birch sap have a special, mild taste. You will select the ingredients for their preparation yourself, respectively, you will be sure of their quality. Therefore, the product will be as useful as possible and will not harm the body (of course, with moderate use). Application various additives allows you to vary the flavors of future drinks according to your own preferences.

Birch sap mash recipe

The recipe for making mash is, in principle, standard, no matter what raw materials it is made from. IN classic version water is used, but we will take only undiluted natural birch sap. To prepare the mash, we need the following ingredients:

• birch sap - 10 l
• sugar - 3 kg
• pressed baker's yeast - 200 g
• kefir of any fat content or spoiled milk- 1 tbsp. l.

Fermentation occurs by the decomposition of sugar under the influence of yeast into ethanol, carbon dioxide and water. This is only possible with a certain temperature regime and strict concentration of components. Birch sap is filtered through several layers of gauze. Next, it must be heated, but in no case should it be boiled, since the liquid must contain oxygen. It will be enough to heat up to 30C. In the process of heating, we dissolve the prescribed rate of sugar in birch sap. You can heat the birch sap a little more to dissolve the sugar more easily, and then cool it to the recommended temperature.

Important: You need to take a large volume of dishes for mashing (about a third) so that the liquid does not splash out over the edge.

Next, the yeast is kneaded with a fork until crumbly. They are also sent to the preparation for mash. There you also need to add a spoonful of kefir. This simple manipulation will significantly reduce the foaming of the product.

A container with birch mash is placed in a warm place and placed under a water dam. Then it remains only to observe the process of active bubbling. It will stop after about 10-12 days. You can do it easier and use a regular medical glove. The indicator of the end of the fermentation process is the fall of the glove.

Visually, the mash itself will lighten up, become almost transparent, the yeast will settle to the bottom. It will taste bitter-sour, without sweetness. All these signs indicate that birch sap mash is ripe.

There is another option for making mash from birch sap, without adding sugar and yeast. Raw materials are fermented only with the help of natural glucose contained in the juice. This drink is especially delicious. But the process itself is very time-consuming and complex, accessible only to real aces of home-brewing.

Braga from birch sap is ready. The next step is to distill it into . So, at home, you can get an alcoholic drink guaranteed good quality, which you can drink without fear of unpleasant consequences.

Braga on birch sap is a product that many distillers know. It was put hundreds of years ago by our ancestors and believed that such a drink would have healing power, relieve health problems and help save energy.

By its nature, birch sap contains a lot of trace elements. It also contains glucose. For this reason, if you replace the water in the mash recipe with juice, you can get excellent quality alcohol. He will have soft taste and a fortress of 40 degrees. The taste and aroma of this moonshine is very interesting.

Product Features

Braga from birch sap ferments well and rarely turns sour. The latter occurs only if the proportions were not observed or the recipe was violated.

Preparation of mash from birch sap

You can put a mash using various recipes, this will not affect the quality of the product. Moonshine, expelled from birch sap, has differences:

• wonderful aroma;
• mild taste that does not have to be improved with flavorings;
• it is excellent to drink and does not cause a hangover when consumed in moderation, which indicates the quality of the product.

Moonshine on birch sap is a special product, it can become a decoration holiday table and surprise friends and guests unusual taste and smell.

But birch sap still needs to be “extracted”, it is usually collected in the spring, but there are some nuances in the collection process, they should be taken into account:

1. You need to collect juice closer to the top of the tree.
2. You should choose a strong and healthy birch.

The plant has been accumulating trace elements and glucose since autumn. If you collect juice closer to the top, then it will be sweeter, it has a higher content of glucose and nutrients.

Store the product in a dark place, away from the sun, the best container for collecting and storing juice is a dark glass container with a tight lid.

Popular Recipes

Moonshine from birch sap at home is not so difficult to prepare to create alcohol High Quality you will need the following ingredients:

1. 3 kg of sugar, you can use sand or refined sugar.
2. 40 grams of dry yeast or 200 grams of pressed, in a briquette.
3. 1 st. a spoonful of kefir or milk, you can use yogurt.
4. Birch sap - 10 liters.

You should start by washing the container in which we will put the mash. When the dishes are ready, pour a warm, warmed up to 25 degrees base (birch sap) into it.

When the juice reaches room temperature, pour sugar into it, slowly stirring the wort with a wooden spoon or spatula. Metal utensils can oxidize, and metal ions will get into the wash, this will change the taste finished product and affect its quality.

Then we proceed to the preparation of yeast, pour them a small amount water and let stand for a while (all recommendations are on the package). We follow the rules, and then, when the fungi "come to life", we send them to the mash.

Mix birch sap syrup, sugar and yeast thoroughly again. And then add a spoonful of kefir or milk to the components. After we send the container to a dark, but cool room, with a stable temperature.

Kefir, milk or sourdough will reduce the process of gas formation and help avoid active foaming.

The product will be ready for processing in 10-12 days, you need to make sure that the mash is ripe, and then start distillation.

From the indicated volume of birch sap, it will be possible to obtain about 3–3.5 liters of good alcohol with a strength of 45 degrees.

You can resort to additional methods cleaning or re-distilling the distillate in the apparatus, if its quality does not suit the consumer.

Birch is a tree that is a symbol of Russia, but not only birches are full of national flavor. Moonshine made on the basis of the juice of this tree can also be attributed to the original Russian products.

You can also make mash from birch sap without yeast and sugar. Such a recipe will differ in a minimum of ingredients, great taste and aroma.

How to make alcohol from birch sap? You will need the following components:

• 1 st. a spoonful of sourdough or kefir.
• 30 liters of birch sap.

The yield of moonshine from such a product will be much less. From the specified volume, it will be possible to “extract” only 3 liters of moonshine, but what! The drink will have excellent characteristics, but it will take time to make it.

How to make mash: step-by-step instruction production:

• You should start by evaporating excess liquid. Since the main thing when creating a wort is to maintain proportions, you will have to get rid of excess water. Pour the juice into the pan, pre-draining about 3 liters.
• Bring the product to a boil, reduce the temperature to a minimum and cover the pan with a tight lid. When about 10 liters remain in the container, remove the pan from the stove and cool to 20 degrees.
• When the product has cooled down, pour 3 liters of juice into it previously poured. We add kefir or sourdough to the container, mix everything thoroughly and send the wort to ferment in a dark room with a stable temperature.
• Since the mash is made with wild yeast, it is worth controlling the fermentation process. If after 2 days there are no signs of fermentation (foam, smell, etc.), you need to add yeast to the wort. We calculate the proportion according to the volume of the product: you will need about 60 grams of dry or 300 grams of pressed yeast in a briquette. If the yeast is not added to the mash, then it will deteriorate, turn sour, and it will not be possible to overtake it.

Alcohol will be ready for processing in about 10-16 days (but you should first check the mash for maturity, evaluate the color, taste and transparency).

Then the mash is removed from the sediment, passed through a filter of gauze and cotton wool and distilled in a distiller.

After distillation, the product is diluted exclusively with water, otherwise, if juice is used, a substance will appear on the surface of the drink that will resemble jelly. The drink will become cloudy, which will lead to the appearance of sediment and a change in its taste characteristics.

Redistillation

This process will help improve the quality of alcohol, make it stronger and tastier, processing will get rid of fusel oils And harmful impurities. For this reason, it is worth doing, although it will take about 2-3 hours.

Action algorithm:

1. After finishing the first distillation, let the moonshine stand for a while, then measure its strength with an alcohol meter and determine the total amount of alcohol in the distillate.
2. Then it is worth diluting the moonshine with water to a fortress of 20 degrees and cleaning it using any affordable way. You can use coal, but it is better not to use potassium permanganate, it will change the taste of alcohol.
3. Pour the drink into the apparatus and overtake again with separation into fractions, that is, cut off the heads and tails, which will improve the quality of the moonshine.

Put alcohol in the refrigerator and let it stand for 2-3 days. This will help stabilize the taste of the drink and its aroma.

For birch sap in the spring, only the lazy did not go at least once. The life-giving juice of the white-barrels waking up after a winter sleep is rich in trace elements and glucose. If you have collected a lot of juice, then you can go to the delights and put the mash on birch sap. There are usually two recipes: with and without the addition of sugar and yeast. Moonshine from such a mash turns out to be the softest!

Important: the higher the place of collection of juice from the surface of the earth, the more juice rich in glucose. Therefore, for a recipe without added sugar, it is better to use juice collected “high”.

Recipe for mash on birch sap with sugar

Ingredients:

• birch sap - 5 liters
• granulated sugar- 1.5 kilograms
• baker's yeast - 100 grams pressed or 20 grams dry
• milk (or kefir) - half a tablespoon

Braga preparation:

1. Heat the juice to 28-30°C, at constant stirring add sugar.
2. Activate yeast in warm water.
3. Pour juice with sugar into a fermentation container, add yeast. Choose a container so that it remains one third empty.
4. Pour half a spoonful of milk (kefir). This will reduce foaming.
5. Close the container with a lid, put a signal glove or a water seal, remove to wander in a warm, dark place for one and a half to two weeks.

Distill the finished mash (there are no bubbles in the water seal, the glove is blown away, the taste is bitter without a sweet aftertaste). For this, it is better (we recommend choosing a device with a distillation column of the brand or with a dry steamer of the brand), which meets modern quality standards. This will allow you to get a high quality clean and pleasant product.

A complex recipe for mash on birch sap without sugar and yeast

For three liters homemade moonshine according to this recipe you will need 30 liters of juice. Take care of nature and remember that it is permissible to collect no more than 2-3 liters of juice per day from each tree. Among birch moonshine, made without the addition of yeast and sugar, is quite rare, but its noble pure taste is worth the effort.

Ingredients:

• birch sap - 30 l
• kefir (milk) - one tablespoon

Braga preparation:

1. Bring 27 liters of juice to a boil, reduce heat and evaporate excess moisture to a residual volume of about 10 liters.
2. Pour the remaining three liters of birch sap, which have not been heat treated, into the liquid cooled to room temperature. They do contain wild yeast and will act as a leaven.
3. Pour the mixture into fermentation tank, pour in kefir (milk).
4. Close the container with a lid, put a signal glove or water seal, remove to wander in a warm, dark place for 10-15 days.

Important: if suddenly on the second or third day the fermentation process did not start, add baker's yeast(300 grams pressed or 60 grams dry), otherwise all the ingredients and labor will be wasted.

Drain the finished mash from the sediment and overtake. The resulting moonshine can be further cleaned with birch charcoal. Moonshine from mash on birch sap is particularly soft, so it is ideal for dessert.

Moonshine dilute only with water. Birch sap is not suitable for this: when interacting with alcohol, it is converted into a gelatinous substance unsuitable for consumption.

In the spring, many actively harvest birch sap, which is subsequently consumed in pure form or make lemonade and kvass out of it. If the amount of juice is large enough, then prepare moonshine and mash from birch sap. It's not quite the usual way, but allowing you to get great product. There are recipes for making such a mash at home, which are used by many moonshiners.

Juice for making mash is best collected high from the ground. In such places, birch gives it the sweetest and at the same time pure. This is easily explained. The birch is stored with a certain amount of glucose, the more the juice moves along birch trunk the sweeter the juice will become.

Birch juice - great drink, but at the same time it is an excellent environment for mash, because it contains a large number of trace elements that positively affect the functioning of yeast. It is for this reason that mash based on birch sap never has problems associated with fermentation, and never needs additional introduction (feeding) of products that stimulate this process.

Such a mash is prepared without the addition of yeast and a portion of sugar. It turns out due to the natural fermentation of glucose, which is part of birch sap. The cooking process is not quite simple, but the moonshine, which is obtained at the exit, will please with its taste and quality. Only a part of moonshiners can confidently say that they have already prepared such moonshine.

Theory

In a liter of birch sap there is about 0.5 - 2.3% of granulated sugar. In conditions home cooking as a result, about 1 -1.3 liters are obtained quality moonshine having a strength of about 40 degrees. On average, to get 3 liters of moonshine from birch sap, you need to take at least 30 liters of juice.

Ingredients

• 30 liters of birch sap;
• 1 tbsp milk or kefir.

Cooking process

For getting quality mash observe the proportions of sugar and water in a ratio of 3: 1. However, there is much more water in birch sap than necessary, so it becomes necessary to evaporate the excess liquid.

Three liters of juice are initially poured into a container, it is used as natural sourdough. The remaining juice is poured into another container and heated on the stove, bringing to a boil. After that, the fire is reduced to a minimum and continue to cook until about 8-11 liters remain in the container. Next, the boiled birch sap is cooled to 25 °.

Boiled birch sap is mixed with that which was poured into another container. The mixed juice is poured into a container in which fermentation will take place, then kefir or milk is added. A water seal must be installed on the container and moved to a room where a warm temperature (18-28 °) will be maintained.

Attention! natural yeast, which are in birch sap, for various reasons, may not cause active fermentation, therefore, after two days, in this case, about 300 g of pressed yeast or dry yeast are added in an amount of 60 g.

After fermentation is completed (after about 9 - 16 days), the mash must be drained from the sediment, after which it is distilled in a moonshine still.

As a result, they get about 3 - 3.5 liters excellent moonshine and mash from birch sap. The recipe at home involves the process of carrying out additional purification using charcoal obtained from birch trees.

Video clip on the manufacture of birch mash

Moonshine on birch sap

Moonshine obtained on the basis of birch sap is called " princely". It is the replacement plain water on birch sap allows you to get a soft and pleasant-tasting drink, when compared with moonshine prepared according to classic recipe. The technology for preparing such moonshine remains otherwise completely unchanged.

Components

• 3 kg of granulated sugar;
• 10 liters of birch sap;
• 1 tbsp kefir or milk;
• 100g pressed or dry yeast 40g.

Cooking technology

1. Birch sap is slightly heated (not higher than 30 °), granulated sugar is added and everything is mixed.
2. Yeast is dissolved in slightly warmed water, strictly following the instructions on the label.
3. The prepared syrup is poured into the fermentation container, then the yeast diluted according to the instructions is added to it. The container is filled no more than a third, so that the carbon dioxide released during the fermentation process has enough free space.
4. One tablespoon of kefir, sourdough or milk is added to the container, this will significantly reduce foaming.
5. The container is moved to a warm place where the temperature will be from 18 to 28 °. A water seal must be installed on the container.
6. After about 10-12 days, bubbles stop on the water seal, the liquid itself becomes significantly lighter and acquires a bitter taste. At this point, the mash must be removed from the sediment and distilled in a proven and acceptable way.

As a result of strict compliance with all conditions technological process I get 3 - 3.5 liters good moonshine prepared on the basis of birch sap. Such moonshine has a fortress of 40 - 45 degrees. Moonshine from birch sap can be improved by purifying with charcoal, and the quality is also improved by repeated distillation.

Moonshine is a product home production, which is obtained by distillation of mash. (Read the mash recipe). traditional recipes suggest the use of sugar and yeast as raw materials for mash, the strength and purity of moonshine depends on the ratio of these ingredients. However, grapes or fruits are often used as vegetable yeast. IN northern latitudes Braga is put on birch sap, which is collected during the spring sap flow.

Production of moonshine from mash on birch sap at home

After the mash stops playing, it is poured into a special container equipped with a moonshine still. It must be hermetically sealed and the entire volume of the mash is brought to a boil. The resulting steam enters a special glass "refrigerator" through the tube, through which it circulates cold water from the water supply system and condenses on the refrigerator, and then flows down the tube into the substituted container.

Craftsmen will improve this process, convert the pressure cooker under alcohol mashine, use various devices to speed up the distillation. The first portions of moonshine are considered the cleanest and have a high strength (up to 90 degrees). The closer the end of the process, the less strong moonshine turns out, the more fusel oils it concentrates.

That is why, at the end of the distillation process, it is recommended to clean the resulting alcoholic beverage from unnecessary impurities.

Methods for cleaning moonshine on birch sap

1. Cleaning with coconut or charcoal.

   Coal consumption is very economical: for 1 liter of moonshine you will need 30 g of wood and 10 g coconut charcoal. Pour coal through a funnel into a bottle of moonshine. The drink must stand. Then carefully drain the moonshine through a tube from the medical system into another container, filtering the product through cotton wool or a paper filter.

2. Cleaning with a Raw Egg
   A raw beaten egg is poured into a bottle of birch moonshine and settled, then removed from the sediment, which is formed as a result of the reaction of the egg with fusel oils.
3. Cleansing through bread
   In the old days, the resulting moonshine for cleaning was filtered through a cork made of rye bread, which, due to its porosity, absorbed all harmful impurities.

Moonshine on birch sap is popular and easy to prepare. In a number of alcoholic beverages, it is not inferior the best brands grain vodka. At home, it is possible to insist the resulting moonshine on oak bark that ennobles the drink. You can add lemon or orange peels, partitions walnut- all these additives will give pleasant aroma and improve the taste and color of the drink.