The process of home brewing. How to drive moonshine correctly at home: technologies for the production of a strong alcoholic drink

Home brewing is a great way to get a quality alcoholic drink without harmful chemical compounds. The classic version of its preparation is considered to be a technology involving the use of sugar and yeast. How to prepare a drink correctly, what steps do you need to go through from preparatory work to the first tasting? Let's figure it out together.

Ingredients and auxiliary materials

Classical production technology 40 — degree moonshine offers to get 5 liters of drink from the following components:

After collecting all the necessary ingredients, they begin to process the dishes. Pots and bottles are recommended to be washed with hot water and wiped dry with a clean towel. Neglect of this rule is fraught with the appearance of a strange smell and aftertaste in the product.

How to make mash from sugar

First you need to calculate what output of moonshine you want to get at the end of the work. With self-production, each kilogram of sugar gives 1.1 - 1.2 liters of drink, the strength of which is 40 ° C. To get an accurate volume, it is desirable to increase the number of components by about 12%, since the end result is often less than expected. To the exit of on the violation of the distillation rules, the quality of the ingredients and the temperature regime affect. Thus, 3.5 liters of water are added to 1 kg of a sweet product (half a liter will be inverted) and 100 g of pressed yeast (or 20 g of dry yeast).

Carrying out the inversion of sugar gives syrup and speeds up the fermentation process. Some housewives prefer to dissolve the product in warm water, but it’s better to work hard and cook the syrup:

3 liters of water are poured into a large saucepan and heated to 80 ° C;
slowly pour 6 kg of sweetness and mix, achieving a uniform mass;
the syrup is brought to a boil, then boiled for 10 minutes;
25 g of citric acid is added to the composition and the minimum temperature is set on the stove (acid should be added gradually to avoid foaming);
in a closed saucepan, the whole mass is boiled for another 60 minutes.

To get high-quality mash, you need to prepare water. In case of compliance with hygienic standards, it will not create a third-party smell and unpleasant taste. Tap water for moonshine at home must be defended for 24 to 48 hours. Harmful impurities will precipitate, and the hardness of the water will decrease. The settled water is poured into the pan through a thin tube.

Then cold water is combined with sweet syrup in such a pan, when filled, a quarter of its volume will remain free. Otherwise, the bubbling mash will overflow and stain the room.

The yeast, mashed by hand, is thrown immediately into a container or pre-dissolved in sweetened water.
The dishes are closed and wait 5 - 10 minutes - during this time foam should appear on the surface of the future moonshine. If dry yeast is used to make a drink, it is activated by following the instructions on the package. As a rule, the required amount of the product is dissolved in water with a temperature of 33 - 37 ° C, after which the container is closed and wrapped in warm unnecessary things. The dishes are cleaned for half an hour in a stuffy room and wait for the formation of a uniform "cap". The yeast is then added to the wort.

For the course of fermentation processes, the mash is placed in a bottle with a water seal and the container is taken out to a room with a temperature of 26 - 31 ° C – these are ideal conditions for yeast development. The syrup-based mash exudes a pleasant smell of caramel, so you don’t have to worry about the air in the room. In general, fermentation takes 4-5 days. To eliminate excess carbon dioxide every 12 hours, the mash is shaken for 50 seconds without removing the water seal.

You can understand that the mash is suitable for distillation by a number of signs:

specific alcohol smell;
clarified surface of the mash;
sediment formation;
lack of hissing and bubbles in the water seal;
bitter taste associated with the conversion of sugar into alcohol;
a burning match over the mash does not die out.

Work on degassing and clarification of the mash begins with draining from the yeast sediment. The liquid released through the tube is heated to 50 °, poured into a bottle again and combined with bentonite. This is natural white clay, which is a clarifier. If the output of the mash was 20 liters, bentonite will need 2 - 3 tbsp. l. The ground clay is dissolved in a glass of warm water and waiting for it to turn into a creamy mass. In this form, bentonite is introduced into the mash, the container is plugged and shaken well. After 22 hours, the mixture will be recyclable.

How to make moonshine at home - instructions on how to properly drive

Moonshine from sugar and yeast: simple recipes

Recipe with milk and potatoes

Cooking This variety of moonshine requires the following ingredients:

The ingredients are placed in a large pot of warm boiled water and mixed thoroughly. The recipe requires the mixture to be infused for one day and overtaken. Moonshine is bottled, sealed and put away in the basement.

Recipe with dill and currant leaf

To prepare fragrant moonshine from sugar and yeast, you can:

dry dill - 1 bunch;
yeast - 200 g;
sugar - 6 kg;
currant leaves - 10 pcs.

The main components are mixed in 30 liters of warm boiled water, after which phyto raw materials are placed. A pleasant smelling drink is collected in 5 days, then it is distilled. The output is 6 liters.

Moonshine from yeast, sugar and starch

20 liters of water are brought to a boil and 10 kg of starch are stirred in it. 500 g of yeast and 1 kg of sugar are introduced into the cooled jelly. If desired, throw a bunch of dill or currant leaf. Braga insist 4 days, then distilled. Product yield - 11 l.

Moonshine with jam

Delicious moonshine is obtained from jam. 6 liters of old sweets are diluted with warm water (30 liters) and put into a mixture of 200 g of yeast. Braga is kept for 5 days and distilled. The volume gives an output of about 7 liters.

Moonshine recipe with natural coffee

The dissolved sugar is boiled and the foam is removed as it forms (the ratio of ingredients is 1.5 kg per 7.5 l). 400 g of ground coffee are dissolved in the syrup and the mixture is allowed to stand until soured. Having overtaken the mash, another 200 g of coffee is poured into the future alcoholic drink and allowed to brew in a sealed container for 3 to 5 days. Then re-distillation is carried out and 2 liters of pure drink are obtained.

Candy moonshine

The recipe for this drink consists of yeast (200 g) and sweets dissolved in hot water (5 kg per 20 l). Bragun insist 4 days, then distilled. The result is 5 liters of delicious homemade alcohol.

cherry pulp recipe

7 liters of water and 200 g of yeast are added to 10 kg of mashed cherry fruits. The composition is removed in a warm place for rapid fermentation. This process can take 2 to 6 weeks. Next, crushed cherry pits are placed in the mash and the whole mass is distilled. If moonshine does not become light from the first distillation, it is recycled.

Any kind of moonshine obtained at home can be consumed in its pure form. The drink will be a worthy alternative to store-bought vodka. The classic recipe is easy to improve by infusing the finished product with pepper, mint or lemon zest.

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Moonshine is obtained subject to the temperature regime at all stages of production. Many people ask themselves: "How to master moonshine, where to start its production?"

The main points can be noted:

implementation of the selection and preparation of initial raw materials;
fermentation process;
distillation;
cleansing;
refining, during which the drink is given a certain taste, aroma and color.

Moonshine for beginners can result in a low-quality drink. The output of cloudy alcohol with a bad smell is the result of a deviation from the rules of preparation. Therefore, it is necessary to highlight the main stages. So, let's talk about moonshine. Where to begin?

Selection of initial raw materials

Usually, when choosing raw materials, their availability, that is, saving money, is taken as the main criterion. Often sugar is taken as the basis. This product is valuable and nutritious. Depending on the location of the area in which the drink is made, instead of sugar, starch, various cereals, beets, potatoes can be taken.

What to choose - a distiller or a rectifier?

Moonshine for beginners involves resolving the question: "Which apparatus to choose?" All distillation devices that are represented by the industry can be divided into distillers and distillation columns. Many different units are presented on the website www.zasamogon.ru. Moonshine for beginners is widely covered on it.

Distillers are classic devices, the design of which was invented several centuries ago. The basis of their functioning is to heat alcohol to a boil and further condense its vapors in a cooling coil.
Rectifiers are devices that have appeared relatively recently. They are based on laboratory invented installations, with the help of which pure alcohol is obtained. When distilling mash using this device, very strong alcohol is obtained. This cannot be achieved by using a distiller, even with numerous distillations.

To decide which device is right for you, you must answer the question of what you want to get as a result: pure alcohol or classic drinks that preserve the natural taste of the initial raw materials?

What are the volumes of the drink received?

Do not forget about the level of performance. Before purchasing, you must decide how many liters of drink you want to receive at the exit at a time. If you do not need large volumes, then it is advised to purchase a 13-liter moonshine still. For one distillation, it makes it possible to obtain 3 liters of distillate. However, if you want to get a larger volume of moonshine, then you should pay attention to 35-liter units.

How to heat a cube for distillation?

If the house has a gas stove, then the heating process will not be problematic. But if you are the owner of an electric or induction stove, then certain difficulties may arise, since in this case the distillation cube must have an absolutely flat bottom. This is necessary for maximum pairing with the heating element. And the device of the standard modification will be inappropriate.

Especially for this case, special models of devices have been developed that are suitable for induction cookers and electric heaters. For example, we can note the brand "Ivanych-Lux".

A separate problem is the availability of running water at the place of moonshine brewing. Undoubtedly, the supply of cold water from the tap is carried out in almost all modern dwellings, and if you are engaged in moonshine at home, then there are no problems with the flow of water.

But if you are relaxing in a country house and are going to cook mash there? In this case, the supply of running water can be problematic. To solve this problem, special models have also been invented that function without the presence of running water.

Do you need a dryer or not?

What should be noted in such a process as moonshine for beginners? Sukhoparnik is an integral attribute of the process. Its other name is a dephlegmator (or a sump). It is needed in order to prevent heavy ones from getting into the moonshine during the distillation process. This device provides good taste and physical qualities of moonshine at the exit. The drink is obtained without impurities and does not have foreign odors.

Also, with the help of a reflux condenser, you can give the drink a pleasant aroma. For this purpose, before distillation, citrus peel is placed in the container.

In sedimentation tanks with a vertical tsarga, the level of purification of moonshine is much higher. Recently, devices with double dry steamers have become very popular.

Will a thermometer be needed?

Undoubtedly, like a dephlegmator, a thermometer is extremely necessary for home brewing. It is known that water is in the middle between the boiling points of each of these two substances. Knowing this feature, many resort to compiling their own tables to control the temperature at which distillation proceeds. The result is a product with a higher level of quality.

However, there are supporters of traditional methods in home brewing, where the presence of a thermometer is not a prerequisite. But every day there are fewer such fans. In this case, it all depends on the taste of the manufacturer. He has to choose: to purchase a moonshine apparatus with or without a thermometer.

What is needed to make mash?

To do this, you must stock up:

a container for fermentation made of food material (plastic, glass, stainless steel, an aluminum milk can is also suitable);
hydraulic lock;
alcohol yeast;
water;
sugar.

Preparing for the process

If you decide to resort to using a 30-liter fermentation tank, then you will get about 25 liters of mash in it. First of all, bottled water is purchased. You can also take water from pipes, but it must be filtered. Spring water is also applicable, or it will take 20 liters.

Water should be slightly warmed up. It should be brought up to about 40 degrees. Sugar dissolves more easily in warm water. 5 kg of granulated sugar is poured into the water in a ratio of 1: 4 and thoroughly mixed until completely dissolved.

Yeast preparation

The smell from them is much less and, as a rule, pleasant, which affects the taste of the mash.
Significantly less foam is formed.
Special yeasts show resistance to alcohol. Braga will become stronger, and the output will be more product.
Yeast for alcohol during the fermentation process emit a smaller amount of impurities.

In a business like moonshine for beginners, the proportion of dry yeast is very important. Calculating their number is very simple. For 1 liter of wort you will need about 3.5-4.5 g of alcohol yeast. It turns out that for 23 liters of mash you will need 80-100 g.

1 liter of warm, but not hot water, about 35 degrees, is poured into a small bowl. It dissolves 50 g of sugar. Then the yeast is added. After a while, bubbles will appear on the surface. This means that the yeast has begun to ferment.

It is necessary to wait about a quarter of an hour and pour the resulting mixture into the prepared wort. The container should be hermetically sealed and a water seal installed. A small amount of water is poured into it.

Fermentation will begin in about half an hour. The first two days, the mash must be mixed, since it is covered with a film on top, which prevents the flow of oxygen.

Fermentation activity is monitored by the operation of the hydraulic shutter. If gurgling is often heard from it, then fermentation is active. The process can take up to 3 weeks. You can also determine its end by shutter activity.

Braga at the exit should not be sweet, otherwise, not all sugar has been processed, and yeast will need to be added to continue fermentation. This will help a device that measures the amount of sugar. It should have an indicator of 0-2%.

When the drink is ready, it must be put in a cold place, but not in the cold, for clarification. If this is not possible, then just let it stand for a couple of days so that the fermented yeast precipitates.

distillation process

The settled mash is poured into a cube for distillation. This is done with a hose so as not to raise the sediment from the yeast. The tank of the moonshine still is three-quarters full. For example, 9 liters of mash are poured into a container of 12 liters. Then the distiller is installed on the cube, and the moonshine apparatus is placed on the stove, cooling water is supplied and the refrigerator is filled with it.

We wait until the thermometer rises to 80 ° C, after which the water starts up. The first drops will appear at a temperature of 80-83°C.

The primary product is by no means drunk. In the terminology of moonshiners, it is called the "head". It is based on low-boiling poisons (acetone and methanol). About 130 ml of the first drops are taken from 9 liters of mash, which should be poured out.

Next, the product is selected, for the sake of which the whole process was carried out. It's called "heart". The selection continues until the alcohol in the jet (drops from the apparatus that did not fall into the container for moonshine) has an indicator of 40%. You can determine the level of alcohol in the stream using an alcohol meter and a small flask (25-100 ml).

After that, the selection stops. The remainder of the mash, stillage, alcohol contains little, but there is a large amount of fusel oils. If you need to continue the selection of "tails" (moonshine with a strength of 40%), then change the container and continue the process until the alcohol is 20%. You should not interfere with the "tails" and "heart" of moonshine. "Tails" can be poured into a cube for the next distillation.

A classic moonshine still usually produces 1.5 liters of moonshine with a strength of 58-62% from 9 liters of mash.

What is important to consider?

During the distillation process, the heating of the mash above 96 ° C should not be allowed.
Be careful when handling gas. Moonshine with a high alcohol content can easily ignite, resulting in a fire.
After the end of distillation, turn off the heating element so as not to get burned.
Let the machine cool down.
Pour out the spent bard.

Cleaning process

What question still arises before those who master moonshine brewing? For beginners, cleaning, or rather its rules, are also unfamiliar. This article will describe the most common method of cleansing with activated charcoal. Used birch or coconut. It is advised to use as it is more porous and will provide better cleansing.

For passed through coal. The powder itself cannot be thrown into alcohol, since after an hour it begins to release aldehydes.

For filtration, they resort to the use of a specialized column or funnel made of glass or stainless steel. It is not recommended to use a plastic funnel or jug-type charcoal filters, as the alcohol will interact with the plastic.

Secondary distillation

To improve the taste, the resulting alcohol is subjected to secondary distillation. It is preliminarily diluted to 20 or 30%. The process proceeds similarly to the previous method. The exception is that this time the "heads" are taken twice as less.

gentrification

The resulting product is of high quality and is used in food. If desired, the drink is given a certain taste, color and aroma.

For 1 liter of moonshine, 1 tbsp is taken. l. honey and 5 whole prunes, and 4 g of oak chips are also added. It should be insisted for 3-4 weeks. The content is then filtered.

Improving the flavor of a drink can be achieved in a variety of ways. Many plants contribute to this. The main thing is to know which part of it is more effective.

For example, if you are using mustard, anise, cumin or dill, then it is better to take seeds. If pepper, cardamom or vanilla is taken, then their fruits are used. The inflorescences of saffron and cloves give a wonderful taste. The most fragrant plants such as marjoram, laurel and tarragon are leaves. Cinnamon or oak bark is very suitable. If horseradish, ginger or galangal are used, then their roots are taken. Nuts can also change the smell and taste. Many people use apricot pits.

You can also sweeten moonshine with syrups. The simplest is brewed from sugar and water in a 1: 1 ratio. The syrup is allowed to brew for 2 weeks. Honey is also used to add sweetness.

When adding syrup and honey, alcohol must be heated so that gases are released from it. At the end of the evolution of gases, the drink is ready for filtration.

In such a case as home brewing for beginners, a recipe book will come in handy. It should be noted that there are many ways to prepare this alcoholic beverage. Moonshine for beginners fb2 reveals in sufficient detail. Files with the fb2 extension are e-books in the FictionBook format. There is also a book for those who master moonshine. For beginners, the recipes are quite understandable and accessible.

How to make moonshine from jam?

How to master moonshine for beginners? From jam, the recipe is quite simple. First of all, you should put the mash, which will then turn into moonshine during distillation.

Such moonshine is made, as a rule, if a jar of jam has sour. You can even mix several types of it. The main thing is that it should be as sweet as possible.

There are a number of ways to prepare such a drink, including without the use of yeast. However, it is not advised to make moonshine without their use. In particular, this method is not recommended for beginners. The jam has already begun to ferment, and sour fermentation may take over in the process. Braga will go bad, and the drink will fail.

Another important detail. The jam, on the basis of which the mash will be prepared, must be cooked on sugar, and not on a substitute.

How is moonshine made from jam without sugar?

In a business like moonshine for beginners, proportions are very important. To prepare a drink according to this recipe, 6 liters of fermented jam, 300 g of yeast and 30 liters of water are taken.

The process consists of the following steps:

water is heated, and jam dissolves in it;
crushed yeast is poured into 0.5 liters of warm water and left until the foam begins to rise;
water with jam is cooled to a temperature of 40 0 C, and yeast dough is poured into it;
everything is thoroughly mixed and closed with gauze;
a container with mash is placed in a warm place and wrapped;
fermentation should take place for 5 days;
Moonshine is filtered and filtered.

How to make moonshine from jam with sugar?

What recipe can be advised for people mastering moonshine? For beginners, the recipe for sugar moonshine is also simple. The same ingredients are taken as in the previous recipe, only 3 kg of granulated sugar is added.

The cooking process consists of the following steps:

The water heats up and the sugar dissolves in it.
Jam is added and everything is thoroughly mixed.
The crushed yeast is poured into 0.5 liters of warm water and infused until the foam rises.
The sweet solution is cooled to 40 0 C. Yeast dough is poured into it.
Everything is thoroughly mixed, and the container is closed with gauze.
The container is wrapped and placed in a warm place. The fermentation process takes place over 10 days.
Fermentation should be controlled, as it may end earlier, and the mash will turn sour. The distillation process begins at the moment when the mash acquires a bitter taste.
Braga is filtered and distilled.

What is often of interest to people who are mastering moonshine for beginners: how much sugar moonshine is the output? The drink will eventually come out 6 liters.

How to make moonshine based on jam without yeast?

This recipe involves replacing yeast with beer.

You should take:

sour jam - 6 liters;
sugar - 1.2 kg;
beer - 1.2 l;
boiled water - 27 liters.

Jam is poured into the fermentation container. Sugar is poured into it, beer is poured in and cooled to 40 0 C is added.

The neck of the container is closed with gauze. The container is wrapped and placed in a warm place for 10 days. After the end of the fermentation of the mash, the drink is filtered and distilled into moonshine. The output is 8 liters of drink.

Note

For all three methods of making moonshine based on jam, it is not at all necessary to take 6 liters of jam. You can take as much as you need or as much as you have, the remaining ingredients are reduced or increased in the appropriate proportion.

In order for moonshine brewing for beginners to proceed without errors, you should follow a number of important recommendations from experienced professionals:

Never overheat the brew. In addition to spoiling the drink, you run the risk of the vessel exploding. In addition, at high temperatures, the mash may begin to overflow through the neck. To prevent this effect, an additional filter is placed. A three-liter jar is taken, which is twisted with a metal lid. Two small holes are pre-drilled in it. If the high temperature causes the mash to overflow, then it will go into the jar, and not into the drink being prepared.
Both sugar-based and starch-based products are taken as the basis of the feedstock. A good drink comes from sweets, fruits, tomato juice, bread, peas. But the ideal ingredient is still sugar.
To determine the readiness of the mash, you can try it. It is ready if it has a bitter taste. If it is sweet, then the fermentation process has not yet ended.
So that the sourdough does not get into the moonshine during distillation, then even before the start of the process, pour in 0.5 liters of fresh milk and add 2 tablespoons of oil.
Waste from mash that has undergone distillation can be saved. The ingredients for the new starter are added there. The quality of such moonshine is always higher.
If the starter is based on flavored water, and there are fragrant herbs in the steamer, then the moonshine at the exit will not have a sharp specific smell.

Many useful tips can be found on the site www.zasamogon.ru. Moonshine for beginners in this case will be easier.

In the past few years, in shopping centers you can find specialized stores selling goods for home brewing. The growth in the number of such stores is due to a sharp decline in the quality of alcoholic products in the public distribution network. This article explains the basic principles ethanol synthesis or raw alcohol, which can become a good business in a BP environment. After reading it, you will understand what the quality of the resulting product depends on.

Synthesis of ethanol or ethyl raw alcohol is a complex multi-step process. The first stage is preparing feedstock. It can be any product rich in sucrose or starch: sugar beets, grapes, potatoes, apples, halva, molasses, etc. The most common and well-known is sugar. Sugar is diluted with water in a ratio of 1: 4, after which yeast.

The quality of water and yeast determine how quickly you get ripe mash suitable for distillation. When using tap water, it is pre-boiled and cooled to remove the chlorine contained in it.

Yeast, before adding them to the sugar solution, it is necessary to “revive” - that is, place them in warm water (30-35 degrees Celsius) and soak in this water for about half an hour until foam appears in the yeast solution. After that, the yeast is added to the sugar solution. For better dissolution of sugar, the water in which it is planned to be dissolved is preheated to a temperature of 80-90 degrees. (Or, more efficiently, sugar is boiled in it for several hours to obtain the so-called "invert sugar". In any case, after obtaining the medium, it is cooled to a temperature of about 30 degrees. 27 - ideal conditions for the growth and operation of yeast - note of knowledgeable people.)

After the introduction of yeast, the fermentation process begins, lasting several weeks with strict observance of the temperature and with the constant removal of carbon dioxide, which is formed during fermentation. When the temperature drops, fermentation stops, and when it rises, the yeast may die. Therefore, the temperature must be strictly controlled. Thermostats for aquarium fish do an excellent job with this task.

A water seal is used to remove gases. The simplest design of the shutter is a hose, one end of which is down into the fermentation tank, and the other into a jar of water. At the very beginning, the fermentation process is rapid, with abundant gas formation, so it is necessary to monitor the free passage of the hose.

The fermentation process is not fast and takes an average of 14 days. It can be accelerated by actively mixing fermented raw materials. During Prohibition, household washing machines were even used for this purpose.

Also on sale are special yeast with the prefix "turbo" in the name. This means that yeast contains enzymes that speed up their growth. When using such yeast, the product ready for distillation can be obtained in a few days. At the end of this stage, mash should be obtained - a low-alcohol raw material for the subsequent synthesis of ethanol. The strength of the mash, as a rule, does not exceed 14-16 degrees. Braga is a light translucent solution with yeast sediment in a fermentation tank.

The next step is distillation or obtaining raw alcohol(moonshine). The mash filtered from yeast is poured into the distillation tank, which is heated to a certain temperature. Vapors of the mash evaporating when heated pass through a serpentine tube immersed in cold water. In the process of heating, the temperature of the mash begins to rise, and when it reaches 65-70 degrees, the first drops of liquid with a characteristic pungent odor appear at the outlet of the coil tube. This is the so-called pervach"(first fraction), which is acetone.

« Pervach"is a strong chemical poison that can cause severe liver damage even in small doses. In industry, it is used as a solvent under the name "technical alcohol". Collect it in a separate container. You will wipe the contacts with a thin layer. In general, it has a lot of applications, since it is a good solvent for fat deposits. With a distillation cube capacity of 10 liters, you will get at least 200 ml of "pervacha".

When the temperature of the mash vapor reaches 73 degrees, the separation of the pervach stops and drops begin to flow from the coil raw alcohol, he is moonshine. The heat should be reduced, otherwise the mash brought to a boil will throw sedimentary yeast into the coil tube, which will give the drink a characteristic white color. The temperature on the thermometer stabilizes at 73.0-73.5 degrees and its further growth stops until the raw material with maximum strength is separated. As a rule, it is 40-60 degrees (depending on the initial strength of the mash).

As soon as an increase in temperature is recorded (over 74 degrees Celsius), further distillation must be stopped. If you continue the process with a continuing increase in temperature on the thermometer, you will feel the characteristic smell of fusel oils, and the strength of the product will fall in parallel with the increase in temperature.

If you are interested in quality, not quantity, then it is wiser to interrupt the distillation process at the very beginning of the temperature rise. Having opened the distillation cube, you will be surprised that a sufficiently large amount of mash remains in it (at least 1/3 of the volume of the cube), only now it is called not mash, but bard. This is a high-calorie raw material rich in enzymes, which in the old days was poured into a manger for cattle in order for it to gain weight faster. How you use the bard is up to you.

What should you pay attention to. With an alembic capacity of 10 liters and a mash strength of 16 degrees, you should get about 4 liters of high-quality raw alcohol, requiring neither filtration nor re-distillation. This is with meticulous adherence to the process. And where did the remaining 6 liters go? 200-300 ml - pervach, 4 liters of product, and the rest of the bard. Do not feel sorry for 6 liters? It's a pity! Of these, you can get about 2.5 liters of moonshine with a strength of about 30%. True, this moonshine will have a strong smell of fusel oils and taste unpleasant.

So, it's a pity to pour the bard not only to you. At distilleries, where distillation cubes have capacities 100-1000 times larger than yours, tens and hundreds of liters have to drain pervach and stillage. And these are losses. Therefore, it is not profitable for alcohol producers to produce high-quality products. From that, alcoholic beverages arrive on the shelves by no means of the best quality. Think about it. Save your health! Maybe buy alcohol mashine- not such a bad idea?

Editorial note

We remind you that at this particular moment, only the distribution of self-made alcoholic products is prohibited. For personal use, moonshine can be driven calmly, but as soon as you start distributing it, especially for money, and not "free of charge, as a service", then that's it, administration at least.

UPD: in response to numerous comments

The article is for informational purposes, designed to give a general idea of the processes that ensure the synthesis of raw alcohol. We deliberately do not consider private options associated with the industrial production of this substance, as well as with special cases of manufacturing various wine and vodka products. Nevertheless, we cannot but respond to the just comments of our readers. Yes, yeast at the indicated temperature is likely to rest, since the optimal conditions for their existence are 27 degrees Celsius. Yes, invert sugar is a more efficient medium for their growth, providing more production. Yes, alcohol is obtained in production by hydrolysis and rectification methods. And the answer to many other statements is also “yes”. So thank you, dear readers, that you are fighting so zealously for the clarity of numbers and wording. We are grateful for your advice and will try to take it into account in our next articles on this topic.

Russian moonshine is more of a symbol than a drink. In terms of popularity among Russians, it competes only with vodka, but high-quality and properly prepared, it is able to surpass it in terms of taste. So how to brew moonshine at home, so that the bouquet of flavor is excellent, and the safety is maximum?

Raw material

To infuse the mash, products are used that are capable of forming ethyl alcohol under the influence of yeast. It can be traditional sugar, fruits, berries. Starchy potatoes, grains: wheat, rye, rice. but they additionally need to be saccharified, since it alone is not enough for a full-fledged process.
Yeast suitable for baking or dry, ideal for the preparation of alcohol.

The main component is water, it is given special attention. It must be clean, drinkable, without sediment, not containing chlorine. If not bottled, but tap water is used, it is better when it stands for several days, then unwanted elements will settle to the bottom.
The use of boiled and distilled water is not recommended, since the first one lacks oxygen, and the second option does not contain the necessary elements, this will prevent normal fermentation. This also applies to hard water.

So that the end result does not disappoint at the very beginning, it is extremely undesirable to use spoiled products, saving in this matter is inappropriate.

The technology of moonshine brewing at home, the process is complex and responsible, does not tolerate a superficial attitude, most importantly, compliance with all requirements for temperature conditions and proportions exclusively at each stage of the preparatory work.

Preliminary preparation of raw materials;
cooking mash;
direct distillation;
cleaning.

Home brew

There are many ways, but the most familiar, and giving a successful result, is obtained on the basis of a sweet syrup. Do not expect special flavor notes in such moonshine - cognac will not work. But it is easy to make and will go well as a substitute for vodka. How to brew moonshine from sugar so that it turns out to be of good quality and not inferior to store-bought drinks in terms of taste?

First of all, you need to choose dishes, any one that has nutritional characteristics and is suitable in size is applicable. It needs to be thoroughly washed and wiped dry. The features of the original product directly depend on the purity of the container where fermentation will take place, only then foreign odors will not appear in it, and pathogenic bacteria will not have a chance.

To get 5 liters of excellent moonshine at the output, you need to prepare:

6 kg of granulated sugar;
18 liters of water;
600 g of yeast (dry 120 g is also allowed);
25 g citric acid.

When adding sugar, many simply stir it into the liquid, this is correct, but not always justified. To make moonshine with excellent taste properties, you need to prepare the right sugar syrup, this technique is also called inverting. During its manufacture, pathogenic microorganisms are destroyed, and the composition ferments more intensively and matures faster. These manipulations are not considered mandatory, but using this technique, you can be convinced of its advantages.

How does the conversion process work:

In a large saucepan, heat 3l. water up to 80 C°;
pour and stir 6 kg of sugar;
bring to a boil and cook for 10 minutes;
add citric acid and reduce gas;
the syrup will be ready in an hour, languishing over low heat.

Ready syrup is poured into the canister intended for fermentation, water is added there. It is important not to fill the container completely, you need to leave a place (1/4) for foaming.

It is preferable to dissolve pressed yeast in sweet wort and wait for the formation of a foamy cap. Dry analogues are bred according to the instructions on the package.
Baker's yeast begins to ferment strongly, so saturated foaming can be extinguished with ordinary cookie crumbs or a spoonful of sunflower oil. This will not affect the quality, but the foam will not overflow over the edges.

But only sugar is also not enough, yeast must be additionally fed with nitrogen and phosphorus. For this, fruits or their juice, berries are sometimes used; in apartment conditions, black bread crackers, boiled grain are better suited. But canned ingredients are not suitable, now they contain additives that can slow down the development of yeast bacteria.

The container should be closed with a lid, but complete tightness is not needed here, the vapors formed during fermentation should find a way out. For this, a water seal is used.

The optimum temperature for full fermentation is from 20 to 30 degrees. With a decrease in indicators, the activity of yeast enzymes will decrease. An increase above 40 threatens the death of bacteria. Optimally, when the mode is set to 25 on the first day, later, it rises slightly. Shake the contents of the can a couple of times a day.

How long the process will take depends on the initial components and the temperature in the room where they are located. Usually it is from 3 days to 14.

When the release of carbon dioxide stops, and the composition loses the taste of sweetness, the mash is ready. If the fermentation has stopped, but the sweet aftertaste remains, then the ingredients may have been incorrectly calculated, or unsuccessful yeast has been caught. In this case, you need to add more yeast and wait a little more.

Distillation

Moonshine on sugar is distinguished by a large return on alcohol.
The essence of the first distillation is to separate alcohol from other excess components. A liter of mash at the exit will give a quarter of the original amount, 250 g. The distillation cube should not be completely filled, the allowable rate is 75%. Otherwise, splashes and foam will enter the cooler during boiling.

How to brew moonshine in a moonshine still?
Brazhka is poured into the apparatus without sediment and put on fire so that it heats up to a boil, distillation is carried out over low heat.

The cooler contains cold water, it must be replenished regularly, its low temperature is a guarantee of exceptional results. When the liquid heats up, steam begins to be released, it goes through the tube to the coil, cools down in it and condensate accumulates in the dishes for the final result.
The amount of moonshine obtained for each kilogram of sand is 1 - 1.2 liters with a strength of 50% -40%.

"Tails" and "heads"

It is very important to know how to brew moonshine correctly, not only the success of the enterprise, but also the health of its consumers will depend on this. In addition to ethyl alcohol, its harmful methyl counterpart is also present in the liquid. Their boiling point is lower than water values, so they turn into steam earlier. The first portions of condensate are called "pervach", they are the strongest, but there are plenty of poisonous components in them, and it is categorically contraindicated to use them.

As a rule, 50 ml of “pervach” comes out for every kilogram of sugar, therefore, according to the recipe, it will turn out to be at least 300 ml.

The main volatile fractions have evaporated, now ethanol vapors are actively coming out. This is 70% of all that comes out and is raw alcohol.

When the bulk of the alcohol has boiled away, and the saturation of the moonshine has dropped below 40 degrees, and it stops burning, the so-called tails are formed. It is substances with a heavy molecular weight that begin to evaporate, their boiling point, as opposed to water, is much higher.

We chop the tails of moonshine from sugar - we throw it away. The tails may contain aromatic substances, but in our case we will not get the notes of "henesy" from sugar. Here - the tails are fuselage and a terrible stench.

Redistillation

Usually the second distillation is practiced infrequently, but in order to improve the quality of alcohol and, to reduce the concentration of odor and harmful oils, it is preferable to carry it out.

In this case, the resulting moonshine is diluted with water (2: 1) and again distilled in compliance with the same rules: pervach, raw alcohol, fusel part. You can overtake a third time, but this is not so common. It is traditionally believed that the race ends while the moonshine is burning, its degree decreases, which means it's time.

Definition of fortress

It is very difficult to determine the percentage of alcohol in a liquid, that is, the degree of a drink, just by trying it. Purified and refined moonshine can give a feeling of softness even with its significant strength. And the hydrometer will not show reliably, in the presence of various additives.

It is correct to carry out measurements at 20C °, since density changes at different temperatures. If too precise indicators are not required, then this table will help determine the concentration more reliably:

ConcentrationHow to cleanThe drink is ready, but you don't want to drink it because of the cloudy color and unpleasant fusel smell? It smells of impurities formed during the preparation of mash. Therefore, it is important to know not only how to brew moonshine, but also how to clean it. In order for it to turn out to be of high quality and not smell like fusel oils, which are real nerve poisons, it needs to be thoroughly cleaned, then it will be pleasant to drink it, and there will be much less harm There are many cleaning methods, activated carbon, soda, salt, chemical elements are used. For example, two effective methods are proposed that can purify a drink to an acceptable result. A teaspoon of potassium permanganate is added to a regular can (3 l) of finished alcohol. The container with a tightly closed lid must be shaken vigorously until a black precipitate appears. Then the container is placed in a dark place for 2 weeks. The ripened liquid with sediment is filtered by passing through a thick layer of gauze. Cow's milk copes well with methanol and fusel oils, its chemical composition, reacting with undesirable components, turns into a flocculent sediment. A glass of milk is thoroughly mixed in three liters, placed in a closed place without access to light, Filtered with gauze, as in the first case. The last step is diluting the moonshine to the desired strength. But it is not recommended to drink it immediately, let it brew for several days in a dark room and cool. Then the shades of taste will sparkle with bright colors, and you can taste the fruits of your labor in a warm company.

How to clean

The drink is ready, but you don’t feel like drinking it because of the cloudy color and unpleasant fusel smell? It smells of impurities formed during the preparation of mash. Therefore, it is important to know not only how to brew moonshine, but also how to clean it.

In order for it to turn out to be of high quality and not smell like fusel oils, which are real nerve poisons, it needs to be thoroughly cleaned, then it will be pleasant to drink it, and there will be much less harm.

There are many cleaning methods, activated carbon, soda, salt, chemical elements are used. For example, two effective methods are proposed that can purify a drink to an acceptable result.

A teaspoon of potassium permanganate is added to a regular can (3 l) of finished alcohol. The container with a tightly closed lid must be shaken vigorously until a black precipitate appears. Then the container is placed in a dark place for 2 weeks. The matured liquid with sediment is filtered by passing through a thick layer of gauze.

Cow's milk copes well with methanol and fusel oils, its chemical composition, reacting with undesirable components, turns into a flocculent precipitate. A glass of milk is thoroughly mixed in three liters, placed in a closed place without access to light, filtered with gauze, as in the first case.

The last stage is the dilution of moonshine to the desired strength. But it is not recommended to drink it immediately, let it brew for several days in a dark room and cool. Then the shades of taste will sparkle with bright colors, and you can taste the fruits of your labor in a warm company.

How much we have heard about Russian moonshine, in some way it is even a symbol of our people, like a bear and a balalaika. By the way, this drink was popular not only in Rus', in Ukraine it was called Gorilka, in the USA it was called Moonshine, in Hungary - Polinka. But of course, the word Moonshine is more pleasant for us, which evokes something native, homely, from the village, poured into a glass and in a bite with salted lard and pickles mmm. In the south of Russia, it is called Chacha, although initially it was, specifically, grape moonshine, today, any homemade fire drink is called this name, so every lover should be able to make moonshine at home!

Many today cook it at home, because it is interesting, useful, and simply entertaining. The feeling that you have withstood the mash for so long, and now the “moment of truth” will come, a miracle will be born from a hastily assembled distiller is inexpressible. And how nice it is to please friends with homemade fire water, mixing it with various bases and turning it into tinctures and cognac, liqueurs and other joys from homemade alcohol.

It may seem to beginners that this activity is quite difficult, but we hasten to reassure you - anyone can do it, the main thing is desire!

Usually, it takes a month, a couple of kilograms of sugar, water and patience to make one liter of 50% homemade Sam. It may not work the first time, but in the future you will gain the necessary experience and be able to make chic works of alcoholic art in your kitchen, and we will help you with this, our website contains the best recipes and tips for you.

How to make moonshine at home

So let's start at the very beginning, I advise you to take care of cleanliness, pots, fermentation tank, bottles for bottling in the future, and most importantly, the moonshine should be clean to produce a truly high-quality product.

Many beginners in this matter do not pay due attention to cleanliness and therefore subsequently complain about the third-party smell and taste of their product.
Yes, indeed, this is possible with unclean containers, third-party bacteria can get into the product, which cause side effects to carry.
Braga is a very active substance, when it gets into it, third-party bacteria produce completely different substances that should be produced, therefore, there is a third-party smell and taste, do not repeat these mistakes and you will get a truly high-quality product.

The calculation of the main ingredients for the production of sugar mash is approximately as follows:

6 kg of granulated sugar;
18 liters of water;
600 g of yeast (dry 120 g is also allowed);
25 g citric acid.

From this calculation, you can make any volume of mash, the amount of water can be slightly increased for better fermentation of sugar.

Sugar mash recipe

First, let's try to determine the amount of moonshine that we need at the exit, for beginners, when producing moonshine at home, as a rule, at the exit from one kilogram of sugar, 1 maximum 1.2 moonshine with a strength of 40 degrees is obtained. In order to get the actual desired result, I advise you to increase the amount of ingredients by about 10%, because for beginners, for various reasons, such as distillation temperature, not enough quality raw materials, the actual yield may differ from the desired one.

Let us dwell a little on the issue of inverting sugar, do not be so afraid of this abstruse name, this name means the usual process of making sugar syrup, I just do it in such a way that to make alcohol, yeast must first break down our beet or cane sugar into more simple and natural sugars, so to speak These are glucose and fructose.

Incidentally, the heating process will kill all unnecessary microorganisms that may get on the sugar during the transportation of the package and so on.

Moonshine from such sugar ferments faster, there are fewer side microorganisms that can adversely affect the quality of the mash. With the same approach with inverting sugar, moonshine will have a better taste than its usual counterpart. Although this process is not considered to be found in most cases, it is omitted, it is recommended to simply dissolve the sugar in warm water.

Water for moonshine

It is better to stand tap water for 1-2 days so that all undesirable elements such as chlorine, or other substances that disinfect water at water stations, come out of it.

But you shouldn’t get too carried away with the process of water purification, in no case should you boil such water or distill it, because it needs oxygen, which friends will need for the fermentation process.

Preparation of water for moonshine This is a very important and crucial stage, it is recommended to take good quality water, but you still drink this moonshine afterwards.

When we have prepared the water, it must be poured into the fermentation tank, add sugar syrup or just sugar and mix, the container must be filled no more than 3/4 of the volume, otherwise during the active fermentation process the foam may fly over the edges of the container and you will have to wash the floor.
It is necessary to pour a small amount of wort from the fermentation vat and then add yeast to it, if it is ordinary pressed yeast, then simply dilute it in this wort and pour the fermentation vat back.

For mash we take 15 liters of juice, three kilograms of sugar, yeast (100 g). We slightly heat the birch sap, then pour sugar into it, mix, and then add the yeast.

We insist the mass for a week, then filter the liquid and distill.

To improve the taste, before putting the resulting mass to ferment in heat, you can add cherry or garden currant leaves there.

Rowan moonshine recipe

We sort out ripe mountain ash, remove bad or damaged berries. Pour sugar, add water. We mix everything, throw in the yeast, again carefully stir the mass and only then set it to ferment. Fermentation time is approximately two weeks. Next comes the distillation. Food consumption: mountain ash - three kilograms, water - five liters, yeast - 100 g.
In this recipe, you will need to take berries, bread kvass instead of water, yeast. Thoroughly crush the mountain ash, add yeast and kvass, mix. Then we put the mixture on fermentation (about 6 days). We distill once, add moonshine (6 liters) and distill again.

Quantity of products: kvass - five liters, berries - three kilograms, yeast - 50 g.

Moonshine from apricots

From apricots, with proper observance of all stages of the technological process, you can get a great fragrant alcoholic drink.

We remove the stones from the apricots, grind them in a blender or meat grinder, add yeast, a little sugar syrup and set to ferment. After two or three weeks, we filter the finished mash and put it on distillation. The best option is to overtake two or three times.

Quantity of products: apricots - 10 kg, sugar - 10 kg, water - three liters, yeast - 100 g.

Moonshine on herbs

Many people like to cook moonshine on various herbs. This drink has a pleasant aroma, rich taste, and therefore easy to drink.

For six liters of moonshine we take dill (10 g), sage (100 g), coriander (30 g), wild rose (30 g). Fill the components with moonshine, insist for about five days. After standing, the mass is distilled. After distillation, add sugar syrup (glass) to the finished product.
We take wormwood (20 g), mint (200 g), rosemary (15 g), cloves (10 g), fill everything with moonshine (12 liters), tightly close. We remove the container and insist for three days. After that, we filter the tincture and distill once.

grape moonshine

So, to make moonshine from grapes, you will need:

10 liters of grape pomace;
five kilos of sugar;
yeast (100 g);
30 liters of water.

Gently pour the pomace of grapes with water, let stand, add the rest of the ingredients. Stir the mixture constantly during cooking, then put in heat. The exposure period is a week.

After that, we filter the mash and only then distill it. It is advisable to do the distillation twice, in which case you get a transparent delicious moonshine.