Is it possible to make wine from mash. Recipe for making delicious moonshine from homemade wine
As mentioned above, mash is the result of alcoholic fermentation of berries or fruits. Braga is used not only as an independent drink, you can make good tasty wine from it, moonshine is made on the basis of mash by distillation, but we have a separate chapter on moonshine, so let's dwell on wines in more detail.
Wine can be made from fermented grape, other berry or fruit juice, or it can be based on mash.
How to prepare dishes for processing raw materials
When preparing any wine, it is important to choose and prepare the right dishes in which we will ferment berries or fruits.
Dishes should be glass, enameled or wooden. It is not recommended to use zinc, aluminum, copper utensils. The size of the dishes depends on how much wine you want to make.
Dishes must be absolutely clean. Before use, the container must be thoroughly washed with soda; it is not recommended to use flavored chemical detergents. After that, the container must be disinfected with a weak solution of potassium permanganate (0.25%) or caustic soda (0.25–0.5%), then doused with boiling water and rinsed with purified raw cold water.
Wine making
grape wine
Prepare grape brew. For this, it is better to use wine grapes, as they contain a sufficient amount of sugar. You can use other varieties. For the wine to be sweeter, the grapes must be overripe. If you are using sour grapes, more sugar will need to be added. Berries must be clean and dry. Separate the berries from the twigs and mash well with a wooden rolling pin. When the berries ferment properly, mix them again, sprinkle with sugar (400 g of sugar per 1 kg of berries) and squeeze with a press.
After 2-3 weeks, carefully filter the mash. On average, from 1 kg of grapes you should get 0.5-0.6 liters of juice. Pour the liquid into a glass bottle, close the cork with a tube, lower the free end of which into a container with purified water, and place in a dark room at room temperature. After 30-40 days the wine will be ready. During fermentation, any berries and fruits release alcohol, but if you want a stronger wine, you can add a small amount of pure medical alcohol or vodka there. After adding alcohol, the wine is aged for another 5-7 days.
apple wine
If your apples are rotten, do not be upset and do not throw them away, you can make excellent wine from them. Place the apples in a pre-cooked bowl and let them rot to the point where the juice comes out of them. Then mix them well and leave to ferment for another 10-14 days. After that, strain the mash several times through clean gauze and add sugar and water there (for 1 liter of juice 250-300 g of sugar and 125-150 ml of water), let the sugar dissolve, pour the resulting glass bottle and leave to ferment for another 2-3 weeks . The readiness of wine can be determined by color. The wine should be light and transparent. Wine can also be alcoholized by adding vodka or pure medical alcohol to it and keeping it for another 5-7 days.
cherry wine
When making cherry wine, use ripe or overripe cherries; unripe berries are not suitable for making wine. Rinse the cherries thoroughly in advance and dry. Then knock out the seeds and place the berry in the prepared dish. Leave to ferment for 10–14 days, then mix the mash with a small amount of sugar (100 g of sugar per 1 kg of pitted berries) and leave for another 7–10 days. After that, strain the mash, mix with water (250 ml of water per 1 liter of juice) and sugar (sugar is added to taste), pour into a vessel and set to ferment for 10-14 days. After that, the wine can be further alcoholized.
Currant wine
Rinse and dry blackcurrants thoroughly. Then separate the branches. This must be done, as the twigs give the wine an unpleasant taste. Mash the berry with a wooden rolling pin and leave for 10-14 days. After the currant ferments, you need to add water (150 ml of water per 1 kg of currant) and sugar to taste and leave to ferment for another 10-14 days. After that, strain several times, pour into a bottle and let it ferment for another 10-14 days. Wine can also be fortified with alcohol.
Cranberry wine
Slightly remember cranberries and put on fermentation for 15-20 days. Since cranberries are too acidic, we recommend adding more sugar for the second fermentation and diluting the water with apple juice (100 ml of water, 100 ml of apple juice and at least 450 g of sugar per 1 kg of cranberries). The second fermentation should last 30-40 days. After that, the mash must be carefully filtered, poured into a transparent vessel and left for another 30–40 days, after which the wine should become transparent and lighten.
How to store wine
Wine is best stored in transparent glass bottles so that it is convenient to observe the change in color and precipitation. Wine can only be bottled when it becomes clear (no haze). Wine is poured under the cork. The bottle is tightly sealed with a cork so that no air can enter there. If air enters the bottle, the wine may spoil. The corked bottle is placed horizontally, then the cork swells from the inside and closes the neck of the bottle more tightly.
Wine is best stored in the cellar, if this is not possible, then it can be stored in the refrigerator. Bottles can be placed one on top of the other, then they are laid with cardboard. If you age the wine for several years, then 3 times a year you need to take the bottle in your hands and, without changing its horizontal position, carefully rotate it around the axis several times. If you have opened a bottle, then it is better to use all the wine, since in an uncorked bottle the wine comes into contact with air and loses its best qualities. If the wine still remains, it can be poured into a smaller vessel, again under the cork and tightly closed.
Confectionery products containing mash
Cake "Cherry"
Prepare biscuit dough, to do this, first beat the egg whites with a mixer until foam forms, then, continuing to beat, gradually add the yolks, sugar, flour, vanillin, beat until sour cream thickens. Put the finished dough immediately into a hot oven and bake for 15-20 minutes. Check the readiness of the cake as follows: carefully pierce the cake with a match, if the dough sticks to the match, keep the cake in the oven for a few more minutes, and if it does not stick, then the biscuit is ready. Remove the finished cake immediately from the oven and set to cool. Prepare 1 more such cake. While the cakes are cooling, make cream and impregnation.
Beat softened butter with a mixer and, continuing to beat, add condensed milk and vanilla. To prepare the impregnation, mix cherry syrup with water 1: 1 and add a few drops of purified mash there, instead of cherry syrup, you can use fresh cherry juice, slightly sweetened with sugar. When you have the cream ready, the impregnation and cakes have cooled, cut each cake horizontally so that you get 4 cakes in total. Soak each cake with the prepared impregnation. ? mix parts of the cream with fresh cherries, from which you first knock out the seeds. Lubricate each soaked cake with cherry cream. Lay the cakes on top of each other, spread the whole cake on top with cream and decorate with cherry berries. Put the cake in the refrigerator for 40-50 minutes, after which the cake can be served.
For the test you will need (for each cake):
eggs - 4-5 pcs.
sugar - 1 tbsp.
flour - 1 tbsp.
vanillin - on the tip of a knife
For cream (for the whole cake):
butter - 400 g
condensed milk - 1 can
vanillin - on the tip of a knife.
For impregnation (for the whole cake):
water - 50–75 ml
cherry syrup - 50–75 ml
purified mash - 2-3 ml
Cake "Almond Delight"
Beat the eggs with a mixer until foamy, then, continuing to beat, add sugar there, beat with sugar. Turn the washed and dried almonds through a meat grinder, and then grind in a coffee grinder, mix with beaten eggs and sugar, add vanillin and a few drops of peeled mash to the dough, mix everything for 15 minutes. Divide the resulting dough into 2 equal parts and bake 2 cakes, bake for 10-15 minutes. Then prepare the cream.
Pour the cream with sugar and add a little cocoa powder, mix everything and put on a small fire, cook the mass, stirring, until it thickens to the consistency of sour cream. Cool the mass and beat with a mixer, adding a little vanillin there and grease the cakes with cream, laying them on top of each other.
For the test you will need:
eggs - 8-10 pcs.
sugar - 2 tbsp.
almonds - 400 g
vanillin - on the tip of a knife
purified mash - 3-4 ml.
For cream:
cream - 2 tbsp.
sugar - 1 tbsp.
cocoa - 1 tsp
vanillin - on the tip of a knife
Brandenburg Night Cake
Mix flour, cocoa, sugar and vanilla. Add softened margarine to it and rub it thoroughly. Then add eggs, salt, vanillin, soda slaked with citric acid, and a few drops of purified mash, mix everything thoroughly. Divide the dough into 4 equal parts and roll out the cakes with a thickness of 1.5 cm with a wooden rolling pin, put them in the oven and bake for 15 minutes. Cool the finished cakes. While the cakes are cooling, you can prepare the cream.
First, grind the eggs with sugar, then add flour, cocoa, vanilla, softened butter and milk and mix everything thoroughly so that no lumps remain. Put the mass on a small fire and, stirring, bring to a boil. Lubricate the cakes with the cooled cream, sprinkle the top cake with chopped nuts or confectionery sprinkles.
For the test you will need:
flour - 2 tbsp.
cocoa - 2 tbsp. l.
sugar - 1 tbsp.
vanillin - on the tip of a knife
margarine - 200 g
eggs - 3-4 pcs.
soda - ? tsp
lemon acid - ? tsp
purified mash - 2-3 ml.
For cream:
eggs - 4-5 pcs.
sugar - 1 tbsp.
flour - 2 tbsp. l.
cocoa - 1 tsp
softened butter - 1 tbsp. l.
milk - 2 tbsp.
Cookies "Nut"
Peel the peanuts and lightly fry, then crush it or turn it through a meat grinder, mix the nuts with sugar, vanilla and flour properly, then add butter or margarine, yolks and peeled mash, diluted 1: 1 with water, mix everything thoroughly. Put the dough on a table sprinkled with flour and roll it out with a wooden rolling pin into a layer 1 cm thick. Cut the figures with special notches. If you don't have grooves, you can use a glass with thin walls. Cookies are baked on a baking sheet greased with margarine and sprinkled with flour. After 20-25 minutes, the cookies should be ready. While the cookies are baking, prepare the frosting.
To do this, mix cocoa powder with sugar, add butter and milk, bring the mass to a boil, if the icing is too liquid, add cocoa until the desired consistency is obtained. Coat cookies with icing and sprinkle with grated nuts or confectionery sprinkles.
For the test you will need:
peanuts - 2 tbsp.
sugar - ? Art.
vanillin - on the tip of a knife
flour - 1 tbsp.
egg yolks - 3 pcs.
purified mash - 1 tsp.
water - 1 tsp.
For glaze:
cocoa - 4 tbsp. l.
sugar - 3 tbsp. l.
oil - 1 tbsp. l.
milk - ? Art.
Cookies "Oatmeal"
Grind oatmeal in a coffee grinder, then mix with sugar, vanilla and flour, add butter or margarine, egg yolks and purified mash diluted with water 1:1. Stir until a homogeneous mass is formed. Roll out the dough in a thin layer and cut the figures into notches. Bake for 20-25 minutes. The finished cookies can be anointed with chocolate icing (see "nut" cookies) and sprinkled with confectionery sprinkles.
You will need:
oatmeal - 2 tbsp.
sugar - 1 tbsp.
vanillin - on the tip of a knife
flour - 1 tbsp.
butter or margarine - 200-250 g
egg yolks - 4 pcs.
purified mash - 1 tsp.
water - 1 tsp.
Buns "Homemade"
Sift flour and mix with sugar. Then add poppy seeds, vanillin, butter or margarine, yolks, salt and purified mash, half diluted with water. Mix everything properly, roll the dough into a tourniquet and cut it into several pieces, roll up small balls and put on a baking sheet. Brush each bun with beaten egg. Bake for 20 minutes.
You will need:
flour - 1.5 tbsp.
sugar - ? Art.
poppy - ? Art.
vanillin - on the tip of a knife
butter or margarine - 75 g
eggs - 5 yolks and 1 egg for brushing
purified mash - 1 tsp.
water - 1 tsp.
Lemongrass
Beat the yolks with sugar until foamy, then add butter or margarine, a few drops of purified mash, sifted flour and soda slaked with citric acid; rub until a crumbly mass is obtained. Now prepare the filling.
Cut the lemons into 4 parts each, remove the seeds, mince the lemons with sugar. Spread half of the crumbly mass evenly into the mold, then put the filling on this layer and cover it with the remaining mass. Bake for 20-25 minutes.
You will need:
egg yolks - 5 pcs.
sugar - 1 tbsp.
butter or margarine - 250 g
purified mash - 2-3 ml
flour - 2 tbsp.
soda - ? tsp
lemon acid - ? tsp
For filling:
lemon - 2 pcs.
sugar - 1 tbsp.
salty biscuits
Sift the flour and add softened butter or margarine to it. Add salt, citric acid and a few drops of purified mash to the water, mix everything and pour into the flour mixed with butter. Then add the egg there and knead the dough. After you have kneaded the dough, put it in the refrigerator, and after 30-40 minutes take it out, roll it into a thin layer and cut the figures into notches. Spread the egg on top of the cookies and bake for 10-15 minutes.
You will need:
flour - 400 g
butter or margarine - 200-250 g
water - ? Art.
salt - ? tsp
lemon acid - ? tsp
purified mash - 2-3 ml
egg - 1 pc.
"Apple Surprise"
Sift the flour, mix it with powdered sugar and butter or margarine. Add salt, citric acid and purified mash to the water and pour into the flour mixed with powdered sugar and butter, then add the egg there and knead the dough. Keep the dough in a cool place for 30-40 minutes. While the dough is in the refrigerator, prepare the apple filling.
To do this, cut the apples into thin slices, put in an enamel bowl and sprinkle with sugar, after a few minutes the apples will give juice. Roll out the dough into a thin layer and cut into notches or a knife into squares. Brush the squares with the egg, put the apple filling and fold the corner to the corner to make envelopes. Brush each egg on top and sprinkle with powdered sugar. Bake for 15-20 minutes.
For the test you will need:
flour - 400 g
powdered sugar - Art.
butter or margarine - 200-250 g
water - ? Art.
salt - ? tsp
lemon acid - ? tsp
purified mash - 2-3 ml
egg - 1 pc.
For filling:
apples - 1 kg
sugar - 1.5 tbsp.
For sprinkling and dressing:
powdered sugar - Art.
egg - 1 pc.
Cake with nut cream
Sift the flour and mix it with powdered sugar and butter or margarine. Add salt, citric acid and a few drops of purified mash to the water. Mix everything, add the egg and knead the dough. Put the dough in the refrigerator for 30-40 minutes. After that, divide the dough into several parts, roll each part into a thin layer and bake in the oven for 10-15 minutes. Prepare cream.
Beat eggs with sugar, add milk or cream there and mix. Put the mass on a small fire and, stirring, bring to a boil; then refrigerate the mass. Grind crushed peanuts or walnuts in a coffee grinder, pour into the chilled mass and mix everything properly, add vanillin there. Then beat the butter separately and, continuing to beat, gradually pour in the resulting mass. Lubricate each layer of baked dough with cream and lay the layers on top of each other. Then carefully cut the cakes with a knife.
For the test you will need:
flour - 400 g
powdered sugar - Art.
butter or margarine - 200-250 g
water - ? Art.
salt - ? tsp
lemon acid - ? tsp
purified mash - 2-3 ml
egg - 1 pc.
For cream:
egg - 1 pc.
sugar - 1 tbsp.
milk or cream? Art.
nuts - 1 tbsp.
vanillin - on the tip of a knife
butter - 200-250 g
Pies with cabbage
Dilute the yeast in a glass of warm water and add a few drops of purified mash. Sift the flour and divide it into 2 parts. Mix 1 part with yeast. Then add sugar, salt, butter, eggs, remaining water, vanillin and knead the dough. Knead the dough and add the remaining flour to it until it becomes elastic and stops sticking to your hands. Put the dough in a large bowl, cover with a clean cloth and leave in a warm place for 2-3 hours. During this time, the dough will need to be kneaded 2-3 times. You need to knead as the dough rises. This must be done in order to release carbon dioxide from the dough. Prepare the filling.
Finely chop the cabbage and onion and stew a little. Hard boil eggs, finely chop, mix with cabbage. Salt and pepper the filling a little. Cut the dough into 2 parts, leave 1 part and cover with a napkin, and cut the part into small pieces, which are rolled into thin cakes 1 cm thick. Put the filling and connect the edges of the cake so that you get an oval-shaped pie. Place the pies on a baking sheet greased with margarine and sprinkled with flour. Brush each pie with an egg. Wait for the pies to rise slightly, then bake for 15-20 minutes. While the first portion of pies is baking, make more pies from the remaining dough. If the dough has risen by then, knead it again first.
For the test you will need:
yeast - 30–35 g
water - 2 tbsp.
purified mash - 2-3 ml
flour - 1 kg
sugar - 2 tsp
salt - 1 tsp
vanillin - on the tip of a knife
eggs - 3 pcs.
butter - 100-150 g.
For filling:
cabbage - 1 kg
onion (medium size) - 1 pc.
eggs - 2-3 pcs.
salt, pepper - to taste
Buns with raisins
Sift the flour and divide it into 2 parts. Dilute the yeast in warm water and add a few drops of purified mash there. From one part of the flour and yeast, prepare a dough. To do this, pour the flour into the yeast, knead the dough, cover it with a napkin and put it in a warm place for 1 hour. During this time, the volume of the dough should increase by 1.5–2 times. Now add sugar, salt, butter, egg yolks, vanillin, the remaining flour, raisins to the dough (raisins must be prepared in advance - thoroughly washed and soaked in warm water for 1.5–2 hours) and knead the dough. Put the dough in a warm place for 2 hours, during this time knead the dough 2 times, when the dough rises for the last time, knead it again and cut into small pieces from which to form buns. Spread the buns with egg, place on a baking sheet greased with margarine and sprinkled with flour, and let them rise a little. Then put the buns in the oven and bake for 10-15 minutes.
You will need:
flour - 1 kg
yeast - 25–30 g
water - 2 tbsp.
purified mash - 2-3 ml
sugar - 1 tbsp.
salt - ? tsp
egg yolks - 4-5 pcs.
butter - 200-250 g
vanillin - on the tip of a knife
raisins - 1–1.5 tbsp.
Cheesecakes with strawberries
Dilute the yeast in warm water and add a few drops of purified mash there. From yeast and part of the sifted flour, prepare the dough and put in a warm place for 1 hour. Then knead the dough as usual. Add sugar, salt, butter, eggs or egg yolks, vanilla, remaining flour to the dough. Let the dough rise for 2 hours. Knead the dough periodically as it increases in volume. Cut the finished dough into small pieces, from which roll the balls. Place the balls on a baking sheet greased with margarine and sprinkled with flour, and wait until they rise slightly. After that, make small holes in the balls. Lightly sprinkle the wells with sugar and put a few strawberries in them, sprinkle the strawberries on top with powdered sugar. Lubricate the cheesecakes with an egg, bake for 10-15 minutes.
For the test you will need:
yeast - 25–30 g
water - 2 tbsp.
purified mash - 2-3 ml
flour - 1 kg
sugar - 1 tbsp.
salt - ? tsp
vanillin - on the tip of a knife
eggs - 3 pcs. (or 5 yolks)
butter - 200-250 g.
For filling:
sugar - ? Art.
strawberries - 1 kg
powdered sugar - Art.
strawberry pie
Dilute yeast in a glass of warm water and add a few drops of purified mash. Mix yeast with parts of the sifted flour, add sugar, salt, butter, eggs, vanillin, the remaining water and the remaining flour. Knead the dough and put it in a warm place for 2-3 hours. During this time, knead the dough 2-3 times. Cut the finished dough into 2 pieces. Roll out each part in a layer. Put one layer on a baking sheet, greased with margarine and sprinkled with flour. Lightly sprinkle the layer with flour mixed with powdered sugar, put strawberries on it, sprinkle the berries with sugar, put the second layer on top, connect the edges of the layers together. Poke a small hole in the top and brush the pie with beaten egg. Place the cake in a warm place for a while and let it rise a little. Then bake for 20-25 minutes.
For the test you will need:
yeast - 15–20 g
water - 1 tbsp.
purified mash - 1-2 ml
flour - 500 g
sugar - ? Art.
salt - ? tsp
eggs - 2 pcs. or 3 yolks
butter - 100–150 g
vanillin - on the tip of a knife.
For the filling you will need:
flour - ? Art.
powdered sugar - Art.
strawberry - ? kg
sugar - 2-3 tbsp. l.
Roll with poppy seeds
Sift the flour and divide it into 2 parts. Dilute the yeast in warm water and add some purified mash there. From yeast and 1 part of flour, knead the dough and put it in a warm place for 1 hour. After that, add sugar, salt, butter, eggs, vanillin, the remaining flour to the dough and knead the dough. Put the dough in a warm place for 1.5-2 hours. As the dough rises, knead it. Roll the finished dough into a tourniquet and roll it into a long oval layer. Sprinkle the layer with poppy seeds and roll up. Top the roll with egg and sprinkle with poppy seeds. Place the roll on a baking sheet greased with margarine and sprinkled with flour, let it rise slightly, then bake for 10-15 minutes.
You will need:
flour - ? kg
yeast - 10–15 g
water - 1 tbsp.
purified mash - 1-2 ml
sugar - ? Art.
salt - ? tsp
butter - 150–200 g
eggs - 2-3 pcs.
vanillin - on the tip of a knife
poppy - 1 tbsp.
pancakes
Dissolve the yeast in a glass of warm water and add a little purified mash there, then pour a glass of flour into the yeast, stir and put in a warm place. After 40–45 minutes, add sugar, salt, eggs, vegetable oil, the remaining water and the remaining flour to the dough. Knead the dough and leave for 20-25 minutes in a warm place. When the dough rises, it means that it is ready, and you can bake pancakes.
You will need:
yeast - 10 g
water - 3 tbsp.
purified mash - 1 ml
flour - 1.5–2 tbsp.
sugar - 1-2 tbsp. l.
salt - ? tsp
eggs - 2-3 pcs.
Dilute the yeast in a glass of warm water and add a few drops of purified mash there, mix the yeast with a glass of flour and put in a warm place for 40–45 minutes. After that, add sugar, salt, eggs, vegetable oil, the remaining water and the remaining flour, mix everything thoroughly and put in a warm place for another 20-25 minutes. After the dough has risen, you can bake pancakes.
You will need:
yeast - 10–15 g
water - 2 tbsp.
purified mash - 1 ml
flour - 2 tbsp.
sugar - 1 tbsp. l.
salt - ? tsp
eggs - 2-3 pcs.
vegetable oil - 2 tbsp. l.
Dilute the yeast in a glass of warm water and add a little purified mash, mix the yeast with 1 glass of flour and put in a warm place for 40–45 minutes. When the dough rises, add sugar, salt, eggs, vegetable oil, the remaining water and the remaining flour; knead the dough and put it in a warm place for 20-25 minutes. When the dough is suitable, you can bake pancakes.
You will need:
yeast - 15–20 g
water - 1.5 tbsp.
mash - 1-2 ml
flour - 2.5–3 tbsp.
sugar - 1 tbsp. l.
salt - ? tsp
eggs - 2-3 pcs.
vegetable oil - 2-3 tbsp. l.
Since ancient times in Rus', during feasts, festivities, games, they used intoxicating drinks of various strengths: mead, sbiten, mash, moonshine. Moonshine was obtained from wine based on various fruits and berries, so the taste of this primordially Russian alcoholic drink was very diverse, and its recipe became a family heirloom and was passed down from father to son.
Making high-quality moonshine is not at all easy, this drink requires high quality raw materials, strict adherence to technology, and the exact implementation of all prescriptions. From homemade wine with a volume of 20 liters, you can make just one liter of moonshine. But what moonshine! From him, the Russian soul flows with a spilling song, the legs themselves go into a daring dance, and a friendly conversation turns into a heartfelt conversation.
Moonshine from wine: cleaner than tears!
Home-made moonshine from wine obtained from grape and apple raw materials is considered one of the most delicious types of moonshine. The process of its manufacture consists of several stages:
– preparation of wine material,
- its fermentation
- distillation,
- cleaning of the finished product.
Let's consider each stage in detail on the example of apple raw materials for winemaking. The process is identical for grape wine, only getting juice from grapes is much easier than from apples. We will need:
- apples - 15 kg;
- water - 10 l;
- granulated sugar - 3 kg;
- yeast - 100 g.
1.
The harvested crop of ripe apples is not washed, but subjected to dry cleaning, removing the core, dirt, damaged areas and rot. We extract the juice of their fruits with a juicer, and if it is not there, then the apples should be chopped in any other way, for example, using a grater. Squeeze the crushed mixture using gauze and a press. The finished juice is placed in an enamel pan for initial fermentation, which will cause a violent process that separates the juice into pulp and liquid. On the third day of fermentation, the pulp accumulated on top should be removed using a colander.
The resulting juice is measured to comply with the required proportion of the addition of granulated sugar. This sweet ingredient is added to the wine material at the rate of 200 grams per liter of liquid. Mix the wine preparation thoroughly until the sugar is completely dissolved. Add water and yeast to the solution.
2.
Now the resulting liquid is poured into a glass vessel and closed with a water seal. We place a bottle with wine material in a room where the temperature fluctuates between 18 -24 degrees. Fermentation of apple raw materials takes a month and a half, but even after the process of carbon dioxide separation is completely attenuated, you should wait at least five days until the fermentation processes in apple mash are completed. It is very important to guess the moment of complete maturation of the mash, since the quality of the future moonshine depends on it. If the mash has stood still, the moonshine will turn out to be tasteless and weak, and if, on the contrary, it is not ripe, the yield of moonshine will be significantly reduced.
3. Distillation
So, we proceed to the most important stage in the production of moonshine. The mash obtained as a result of fermentation is placed in a moonshine still and heated over low heat. As soon as the liquid warms up, we add fire. It is very important that the moonshine still be completely sealed - this is necessary in order to minimize the loss of product through evaporation. We provide cooling and monitor the temperature. As soon as the temperature reaches 90 degrees, moonshine begins to drip - the so-called "pervak" - 250-300 ml of liquid with an unpleasant pungent odor. Pervak is a poisonous liquid that should never be consumed. After pervak, moonshine comes out, suitable for consumption. Its volume is about three liters, and the fortress reaches 60%. Then the fortress decreases and a drink with a strength of about 40 degrees is expelled, the volume of which is also about 2-3 liters.
You can check the quality of the finished product with a cotton swab dipped in fresh moonshine. If it burns, the product will turn out well. However, the process is not over yet.
4.
Purification of moonshine consists in filtering the product through a sieve with crushed activated carbon. This will help remove odors and accidental impurities. The use of low temperatures also has a good effect on the quality of home-made alcohol. Moonshine placed in the freezer significantly benefits in taste and smell, since all harmful impurities will be frozen and removed from the product.
To improve the taste and aroma of the drink, you can add some dried apples to moonshine from wine and insist for two weeks
Video of making homemade moonshine
Usually distillation of wine for moonshine is needed in two cases. The first is to obtain a fruit distillate, followed by aging in barrels (optional), this is how cognac and calvados are made. The second is for the disposal of expired store-bought or bad (failed) homemade wine. There is a universal method that is suitable for the two situations listed. With the right approach and following the technology, moonshine from wine is much better than sugar.
Attention! Shop wines contain sulfur (sodium sulfate), which is used as a preservative. At a high concentration of this substance, an unpleasant odor may appear in the finished moonshine. The presence of preservatives and dyes also does not contribute to a good mild taste. Therefore, distillation of the cheapest expired wines, for example, in bags, is not always justified.
The situation is different with homemade wines (grape, apple, cherry, etc.), which do not contain chemical additives. From such drinks, a distillate of the highest quality is obtained, which can be drunk immediately or insisted for 6-12 months in barrels (an alternative is oak chips) to obtain home-made cognac or calvados. Exposure significantly improves the taste, woody notes appear.
The only exception is sour wines, acetic acid makes moonshine sour. Partially, this disadvantage can be eliminated by carbon filtration and the addition of soda (quenching), but it is impossible to completely get rid of the specific aftertaste.
How to distill wine
1. Remove the wine from the sediment (if any), then pour into a distillation cube. The aging of the drink does not matter. You can make moonshine from young and aged wines, this does not affect the quality of the finished product.
2. Distill the wine for the first time without fractionation. Finish the selection of distillate when the output strength (in the jet) falls below 25-30 degrees.
If at first an unpleasant smell of sulfur appeared (typical for shop wines), collect the first 15-20 ml from each liter of wine separately and pour it out.
3. Measure the strength of the resulting moonshine (may be cloudy, this is normal). Determine the amount of absolute alcohol (multiply the volume by the percentage of the fortress and divide by 100). For example, if there are 3 liters of distillate with a strength of 43%, then the pure alcohol content is 1.29 liters (3 * 43/100).
4. Dilute moonshine with water up to 20%. To leave a fruity smell, do not clean with charcoal and other methods, but immediately after dilution, make a second distillation.
5. The first 12-15% of the yield from the amount of absolute alcohol (1.29 * 0.15 \u003d 0.194) is collected separately. This harmful fraction is called "head" and can only be used for technical purposes.
6. Select the main product (called the “body”) until the strength in the jet falls below 40%, then finish the distillation, or collect this distillate separately (“tail”).
7. Dilute the resulting moonshine from wine with water to the desired strength (usually 40-45 degrees), pour into glass containers and close tightly. Before use, let stand for 2-3 days to complete the chemical mixing reactions.
Theoretically, with a strength of 14% from 1 liter of wine, you can get about 260 ml of forty-degree distillate, in practice the yield will be lower due to fractional distillation.
Distillation of wine at home is carried out if it is necessary to obtain fruit vodka (subsequently it is infused in oak barrels in order to obtain a quality drink that is not inferior in value to cognac and calvados), as well as in the case when a batch of wine has become unusable and must be disposed of. In order to get excellent moonshine from homemade wine in both the first and second cases, a recipe is used that provides for the preparation technology, thanks to which the drink is surprisingly beautiful.
Attention! It is undesirable to distill shop wines, since they contain sulfur dioxide, which in large quantities adversely affects human health. But distilling homemade wine is very useful, because they do not contain any chemicals. Moonshine turns out to be pleasant to the taste, when aged in barrels, it becomes quite similar to cognac. The longer the exposure, the better the drink. Distillation of sour wines will not allow you to get such a result, moonshine from them is also obtained with sourness, which can only be removed by a carbon filter or the use of soda.
How to distill house wine
- Wine is taken of any quality and any aging period, it is necessary to remove it from the sediment, only after that it is poured into a distillation cube.
- The distillation process should be slow (approximately 3 liters should come out per hour). The first fraction of 20 ml per liter (“head”) is poured into a separate container and used only for technical purposes, because it contains a lot of harmful impurities.
- The next fraction (“body”) is collected in the main tank, the selection is completed after the strength is lowered by less than 40 degrees.
- The next dose of the fraction ("tail") is collected to be used for a new mash. This helps to increase the strength of the future drink.
- Some people use ready-made moonshine from wine right away, but the quality of the product will not be excellent. In this regard, moonshine is pre-cleaned with coal or soda, but in these cases, the fruity aroma disappears. To eliminate such a precious loss, a second distillation is carried out.
- Moonshine is diluted with water until a fortress of 20 degrees is obtained and distillation is carried out according to the same scheme as for the first time.
- The resulting moonshine is diluted with water to 45 degrees, poured into a container, which is immediately closed. To improve the quality of moonshine from wine, they give the opportunity to settle for two days.
In order to make moonshine from wine, you need a little patience and the right type of wine. The result is a quality, good cleaning product that can be used for several purposes.
We will consider further how to make moonshine, what can serve as raw materials, and what kind of wine should not be used.
How moonshine from wine is used
Distillate from grape wine is also obtained for industrial purposes. It is then used to make such elite drinks as cognac and calvados. You can cook a good one, while getting a product of excellent quality will be possible within 6–8 months after the end of the distillation process. For these purposes, only high-quality grape wine is suitable.
Homemade cognac from wine moonshine, it will turn out to be already vintage!
You will also need to place the resulting moonshine from wine in oak barrels for the specified number of months; in the absence of oak barrels, glass containers can be used. In order for the final product to acquire the desired shade and flavor, oak chips are placed in the container. The resulting final product will not yield to expensive brands of cognac in terms of taste.
However, even without such tincture on oak chips, moonshine made from fruit or grape wines has a pleasant mild taste and aromatic fruity notes.
What kind of wine can be taken for distillation
For distillation, we take those wines that we definitely won’t drink! Almost all types of homemade drink are suitable for processing. You can use any wine, grape, sweet and semi-dry, fortified.
Failed wines are suitable, young and those that have expired.
You can use purchased wines (grape, fruit and berry), but here you should remember that inexpensive brands contain a large amount of preservatives, which will make the final product unsuitable for consumption. The drink will have an unpleasant smell of sulfur, will be hard to drink. Good moonshine comes out of high-quality purchased wine, but its cost is high in the end.
The most acceptable will be moonshine from homemade wine. Its production cost is low and the end product is excellent.
When choosing raw materials for moonshine, you can not stop at sour wine. Moonshine from sour wine has the smell and taste of vinegar. This off-flavour cannot be removed by re-distillation, nor is it removed by multi-stage purification. Sour grape wines suffer from a particularly strong unpleasant aftertaste.
When using sour wine, the taste of the drink will be hopelessly spoiled.
moonshine
The preparation of this product is not difficult for those who have already done it and will not be difficult for beginners. Those who undertook to distill homemade wine for distillate should use our advice:
- Homemade wine is better to distill 2 times. So the final product will receive higher cleaning and good quality.
- After processing, the resulting product should not be cleaned, this eliminates the taste and aroma of fruits.
- After the end of the distillation, homemade moonshine should be kept in glass containers for several days, and preferably a month. The final aroma will be unique and the taste mild.
First distillation
For her, you just need to pour the wine into a moonshine cube and start the process.
The first distillation of wine into moonshine From 10 liters of wine with a strength of 13–14%, the product yield is about 3 liters, but the final result depends not only on the wine, but also on the speed of the process and is usually much lower.
Important! When pouring wine into a cube, be sure to drain it from the sediment and strain through several layers of gauze. Fruit particles or other ingredients should not get into the cube, they can block the movement of the distillate and provoke an explosion.
To obtain a quality product, it should be distilled slowly, at a rate of 3 liters per hour. The whole product obtained is divided into fractions:
- The head is the first 12% of the distillation (if 10 liters of wine are poured, then this is about 200 g). This fraction contains many harmful substances, has an unpleasant odor, is harmful to the human body, it is usually used for technical purposes (added to grape mash), but not drunk.
- The body is the main part, this part is determined by the strength (presence of alcohol), it must be at least 40%.
- The tail or tails are the last part of the haul, often cloudy. It is also undrinkable.
The resulting product must be diluted with water up to 40%, poured into glass bottles. It can be drunk after 2-3 days.
If a second distillation is planned, it is still better to separate the resulting product into fractions and use only the body diluted to 25% ABV for distillation.
The product obtained should not be purified before the second distillation.
Second distillation
In principle, you can drink moonshine from homemade wine even after the first distillation, but the second processing will allow you to get a very high-quality, soft product that is pleasant to drink.
It should be remembered that after the second distillation from 10 liters of the original product, the yield will be slightly more than 2 liters.
First you need to dilute the resulting product to 20-25%. So, if you take 10 liters of 45-degree moonshine, then you will need to add another 5 liters of water to it. After that, you can pour the prepared product into the cube.
The resulting distillate should also be separated into fractions, while the heads and tails should be taken in the same proportions as in the first distillation.
Advice. To give an unusual flavor to the distillate, it can be infused for 2 weeks on dried apples, cinnamon or cloves.
cleaning
You should not clean home-made moonshine from grape or fruit wines; after cleaning, the aroma of grapes or fruits will disappear, which is very undesirable.
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