The recipe for moonshine from sugar and yeast is the easiest way to make mash for subsequent distillation at home. Moonshine is made from an alcohol-containing mass - mash, which is the result of fermentation of products containing sucrose or starchy compounds.

Moonshine brewing includes the following steps:

1. Mash preparation.
2. Distillation of mash. In fact, this is the distillation of alcohol from an alcohol-containing mass using a homemade or factory moonshine still.
3. Purification. In the production of ethyl alcohol on an industrial scale, instead of distillation, a rectification method is used, which makes it possible to separate ethanol from fusel oils and aldehyde fractions; at home, even moonshine from sugar and yeast will have to be additionally purified from harmful components.

Braga, or mash, can be made from any starchy vegetables (potatoes, beets, peas), sugar-rich fruits and berries, grains, pre-cooked jam or starch. The classic recipe for making moonshine involves the use of pure sugar... Yeast and water are equally important ingredients.

From each kilogram of sugar, you can get 1.1-1.2 liters of the finished drink. The yield of the final product is influenced by the observance of the rules of distillation, in particular, the temperature regime and the quality of the components used. For 1 kg of sugar, you need to take 3.5 liters of water and 100 g of pressed or 20 g of dry yeast.

On average, to get 5 liters of ready-made 400 moonshine you will need:

• 6 kg of sugar;
• 120 g dry or 600 g compressed yeast;
• 21 liters of water (3 liters will be used to prepare the syrup);
• 25 g citric acid.

Prepare clean dishes. It must first be doused with boiling water and wiped dry. Thus, all the dishes necessary for creating and storing the finished drink are prepared. This will protect the final product from foreign smell and taste.

Different mash recipes differ in the way the sugar is prepared for the fermentation process. You can simply dissolve it in hot water or carry out an inversion process - the splitting of sucrose molecules into separate molecules of fructose and glucose. The cleavage reaction is carried out at a high temperature (not lower than 80 ° C) in the presence of a catalyst - citric acid. Inverted syrup is close to natural honey in consistency and carbohydrate composition.

Mash made from inverted sugar syrup, despite the additional costs for its preparation, has a number of advantages.

The fermentation process in it proceeds faster, which contributes to the accumulation in the final product of a smaller amount of undesirable impurities - by-products of the yeast's vital activity. The use of inverted syrup for saccharification of cereals or other wort products improves the taste and other organoleptic qualities of the moonshine obtained from them. Cooking syrup at high temperature helps to cleanse raw materials from pathogenic microorganisms and fungi.

If mash recipes provide for the use of chopped vegetables or fruits rich in polysaccharides, sugar inversion is carried out separately in order to avoid the formation of a toxic substance from hemicellulose - furfural, which irritates the skin and mucous membranes.

Prepare the syrup as follows:

1. 3 liters of water must be heated to a temperature of 80 ° C (it is advisable to use a thermometer for control).
2. Sugar must be added gradually, stirring constantly.
3. After the sugar is completely dissolved, the syrup is brought to a boil and cooked for 10 minutes.
4. Citric acid is added to the syrup. Simmer for another 1 hour.

Water preparation

The quality of the water is of great importance for the organoleptic properties of the finished beverage. It is best to use filtered water. The tap liquid must first be allowed to settle for 1-2 days to free it from residual chlorine and reduce the hardness index. Spring, well or melt water is well suited for home brewing.

It is strictly forbidden to boil water... The fermentation process is caused by special cultures of fungi, unicellular organisms consume glucose and release carbon dioxide, ethyl alcohol. Boiling destroys oxygen in water and yeast cannot normally exist in it.

Water is poured into a saucepan through a thin tube so as not to disturb the sediment.

Yeast preparation

Before adding to the mash, the yeast must be prepared. The pressed product is pre-kneaded by hand. It can be immediately placed in the ready-made liquid, or first dissolved in a small amount of warm diluted syrup.

Dry yeast is activated by dissolving in diluted syrup heated to a temperature of + 33 ... + 37 ° C. The container is wrapped and left in a warm room for 25-30 minutes until a uniform dense foam appears. The mixture can then be used.

The process of making sugar mash

Ready for moonshine has ° characteristic features, including:

1. The specific smell of alcohol.
2. Clarification due to precipitation.
3. Disappearance of signs of fermentation (gas bubbles no longer appear in the water seal).
4. Bitter taste (the process of converting sugar into alcohol is completely completed).
5. A burning match above an open wash does not fade out.
6. The hydrometer reading should not exceed 2.5%. Otherwise, it is necessary to continue fermentation, for which yeast is added to the mixture again.

The finished mash is poured through a tube so as not to disturb the sediment. Then it is heated to 50 ° C, after which it is poured into a clean glass container... For additional clarification, you can use bentonite (clay mineral). For every 10 liters of finished mash, add 1-1.5 tbsp. l. bentonite. First, the clay must be diluted in a glass of warm water and allowed to swell until a creamy mass is formed. Bentonite is poured into a container with a mash, shaken vigorously and left for a day. After this procedure, you can carry out moonshine.

Some mash recipes provide for the addition of spices, herbs and other components to it before distillation to ennoble the taste and aroma of the finished drink. In addition, for additional cleaning, whole milk can be poured into the mash: 1 liter for every 5 liters of alcohol-containing mass. In this case, after the first run, the raw material may have a whitish tint.

Distillation

The classic recipe for moonshine involves double distillation.

First haul

During the heating of the alcohol-containing mixture, the liquid evaporates. Different components of the mash have different boiling points, and therefore do not evaporate at the same time. Water and most harmful impurities evaporate at temperatures of 100 ° C and above, while alcohol distillation starts already at 78.3 ° C. Therefore, it is so important to control the temperature of the distillation. The solution temperature should not exceed 98 ° C.

During the distillation process, the mixture is separated into fractions. The first and last portions contain such toxic substances as acetic and other aldehydes, ethyl formate and methyl acetate, methyl alcohol. In this regard, the first distillation is divided into 3 stages:

1. 1 faction - "cutting off heads". The volume of the fraction is determined at the rate of 50 g for each kilogram of sugar. In this case, it is 300 ml. This is the so-called technical alcohol; drinking it inside is dangerous to health.
2. 2nd faction - "body". After collecting the first portion of moonshine, it is advisable to change the outlet pipe, as well as the cooler and the tank. At this stage of the process, it is important to strictly control the strength of the product. Immediately after reducing the strength below 40% vol. it is necessary to change the reservoir.
3. 3 faction - "tail". This portion of moonshine contains little alcohol, but many undesirable impurities, including fusel oil.

Cleaning procedure

After the first distillation, sugar and yeast moonshine, like any other, needs to be refined.

The most popular method. To do this, potassium permanganate must be added to the moonshine until a slightly pink solution is obtained and left for several days until a black precipitate forms. The drink thus purified must be filtered through several layers of cotton wool.

Another simple way to purify moonshine is to use activated carbon in the distillation process, for which it is placed in a funnel.

Prepare the funnel in advance:

1. Cover the drain hole with a layer of gauze, on which sprinkle crushed activated carbon and place under the dripping moonshine.
2. After distillation, the drink can be filtered again through a layer of gauze with a sorbent.
3. Coal can be placed in a container with moonshine for several days at the rate of 50 g per 1 liter of drink and stirred daily, strain before use.

You can clean moonshine with milk... Many people like this method because of its simplicity and absolute naturalness. Any milk can be used: homemade, store-bought, even dry. The fat content of the product is more important, it should be minimal, otherwise the output will be the same muddy moonshine that appears in jokes. Although if you plan to re-distill the drink, then this does not matter, in the end it will be transparent. Purification is based on the ability of casein and albumin protein molecules to establish strong bonds with fusel oil molecules and other impurities harmful to humans and precipitate.

For 10 liters of raw materials, 150-250 ml of milk will be required, the liquids are combined, mixed, the container is covered. Moonshine should be defended for 7 days, the first five of which must be stirred or shaken daily. After the end of the cleaning period, the moonshine is carefully drained so as not to stir up the flakes at the bottom, and the remaining liquid is filtered through a layer of cotton wool

Second leg

Re-distillation allows you to get high quality moonshine, purifying it from fusel oils and harmful impurities. It turns out to be crystal clear and does not have the unpleasant odor characteristic of raw. It can be consumed neat or used to make homemade liqueurs, liqueurs and other alcoholic "goodies".

Before re-distillation, the raw material is diluted with clean water to a strength of 20% vol., Placed in a cube and distilled in the same way as for the first time.

It is necessary to dilute the raw material:

• Firstly, if you skip this stage or pour in little water, you can get an explosion and a fire in the room caused by the ignition of vapors.
• Secondly, the high strength of the liquid makes the molecular bond of ethyl alcohol and fusel oils more stable, and it is impossible to get a pure product at the output, the meaning of the whole procedure is lost.

For the second distillation, the sequence of combining the liquids is relevant. First, water should be poured into the container, and then alcohol, otherwise the final product will turn out cloudy. In fact, the secondary distillation process is identical to the first, the difference is only observed in the amount of yield, it will be significantly higher. There are three fractions in re-distilled moonshine:

1. Head... It is saturated with methanol and vinegar, categorically not suitable for internal use, as it causes not intoxication, but poisoning. It can be used for lighting fire or technical needs. It takes about 7-12% of the total output. It is easy to identify the head by smell, a drop of liquid is rubbed on the hands, if the smell of acetone is no longer there, you can collect what is suitable for drinking.
2. Moonshine body, then for what everything is happening, about 80% of the volume. Confirmed by arson, the second faction burns with a blue flame.
3. Tails... At this stage, the strength of alcohol decreases, and the content of fusel oils increases. Drinking them is undesirable, but you should not pour them out either. The third faction can be added to the braga to increase the fortress. Tails are cut off at a strength of 45-40 ° and below.

Further distillation

As to whether it is worth distilling moonshine for the third time, there is no unequivocal opinion. It is believed that if after the second procedure the alcohol was purified with charcoal, then this is quite enough. But if it was used to remove harmful components vegetable oil or milk, then the third cleaning will help get rid of impurities. The process repeats the sequence of the second distillation.

Here the head will be about 3-4%, and the strength of the main fraction is 60-75 °, then it should be diluted to the desired alcohol content with water. In principle, the ferrying procedure can be repeated an unlimited number of times, but after the third one, little changes in the composition of the drink, it turns out to be quite clean and all the following times are almost meaningless.

Moonshine made from sugar and yeast is sometimes mixed with whole milk instead of the second distillation at the rate of 100 g per 5 liters of raw milk. After the milk is curdled, the drink is filtered and considered ready for use. Nevertheless, the second distillation more reliably cleans the moonshine from unwanted impurities and fusel oils than milk.

Distillate from grains or fruits does not need to be further refined, this will remove a pleasant aroma from them. But if you put herbs or citrus peels in a dry greenhouse, then on the contrary, it will ennoble the smell. Aromatization should be done only after the selection of the head is over and the main fraction has gone.

Moonshine is completed by diluting the finished product with water to the desired strength. To improve the taste, it is recommended to insist ready-made moonshine for 3 days in a dark cool room before use.

Word " Braga"Has a single root with the word" ferment ", which illustrates the technology of its preparation. V finished form it is a low-alcohol, pleasantly refreshing drink with a strength of no more than 9 degrees. Braga at home, the recipes for which you will find in this section, differs in the composition of the fermentation mixture, does not require special knowledge or equipment.

Braga is a mixture of sugar-containing products that have undergone a fermentation process. Prepare it for distillation and distillation into moonshine, and for use on its own.

How to make mash

The basic cooking technology is quite simple: the sugar-containing mixture is fermented at room temperature. The mixture can be water with sugar, jam, syrup and other sweet foods. As you can see, the drink is very simple to make. All you need is water and foods high in sugar or fructose.

Homemade mash recipes simple, in the simplest of them it is enough to take only water, sugar, introduce yeast into the mixture, and keep the mixture in a warm place for several days until tender. The time for making the mash differs depending on the raw materials used to make it, and can vary from 6-8 hours to several weeks.

The benefits of mash

Ready-made mash has many useful properties... She perfectly quenches thirst in the heat, is able to relax and calm down a tired person. And due to the fact that during the preparation process the raw materials are fermented, it also contains fermentation products that are useful for the body. Here you will learn how to make mash yourself, various recipes for its preparation, Interesting Facts and information about this simple, tasty and healthy drink.

After checking the basement, you may find a couple of cans of old compote, which must be processed before a fresh batch arrives. There is the most common and fairly simple way - making moonshine. Below are the correct ...

If you decide to start distilling, then first you should find out the recipe for home brew for moonshine, since this is the most important thing in this matter. There are many different options that allow you to get a drink with an original taste.

general information

First, you need to understand the basic terms that are used in the preparation of moonshine.

Braga is a sugar-containing wort that is made from processed yeast. The fermentation process produces ethyl alcohol, gas and some by-products.

Wort is a liquid containing sugar. It appears due to the introduction of yeast into it. The wort can be completely different:

• fruit - consists of water and fruit;
• grain - consists of water and specially prepared grain;
• sugar - water and sugar.

Sugar is of great importance in the preparation of mash, since its quality affects the drink. If it is of poor quality, then in the process of fermentation, the liquid will acquire an unpleasant smell and taste. In general, sugar is an excellent field for experimentation, since different variants give their taste to moonshine.

As for the water, it must be drinking and only of high quality. In no case should you boil the liquid, since oxygen must remain in it.

Yeast selection

Yeast is a microorganism that multiplies by budding. Without this product, it is impossible to get high-quality mash, and, accordingly, moonshine. You can use completely different yeast to prepare a drink, but it should be borne in mind that each of the options has its own unique features:

1. The bakery option is used mainly for sugar mash... The result is approximately 10% alcohol and a large amount of by-products.
2. The alcohol version allows you to get mash with a high percentage of alcohol - up to 18%, but at the same time, a lot of side impurities are released.
3. Whiskey yeast is used to make grain wort.
4. The wine version is intended for the production of fruit must. The result is a wash with a large percentage of alcohol and a small amount of side impurities.

When choosing yeast, it is very important to take a quality product in order to get a good drink in the end.

Nutrients

In order for the yeast to grow quickly and well enough, in addition to sugar, it is necessary to use other minerals, for example nitrogen and phosphorus. An excellent combination is considered when 1 kg of sugar accounts for 3 g of superphosphate. If you do not accept the use of chemicals, then you can do with natural ingredients. You can add to the mash natural juice or chopped fruits and berries. Also, boiled grain can be used as a natural component, or the proportion for high-quality moonshine is as follows: 1 kg of natural ingredients should be taken for 10-15 liters of mash.

Important aspects

Particular attention should be paid to the container, which is intended for fermentation. Any deep container with a lid will work, but it should not be airtight to allow carbon dioxide to escape. It is very important that all containers used are clean.

Proven classic

There is a better recipe for moonshine mash, which is the basis for other options:

1. For starters, it's worth tackling the yeast. To do this, combine half a liter of water with 100 g of sugar. After that, you need to put a little yeast into the resulting liquid in such a way that for 1 kg of sugar there are 100 g of compressed yeast, and if you take dry, then 100 g corresponds to 6 kg of sugar. After that, everything needs to be put in a warm place for a couple of hours. The yeast needs to be stirred from time to time. When the foam begins to actively form, this will indicate that this mixture can be added to the wort.
2. Now let's move on to making the wort. To begin with, it is worth dissolving 4 kg of sugar in 4 liters of water. It is not recommended to take less liquid, as there is a great risk that the mash will not have time to ferment. Everything must be cooked at room temperature, this is very important.
3. Combine the prepared yeast and wort, mix and leave to ferment at a temperature not lower than 20, but not higher than 35 degrees. Remember that heat is generated during fermentation, so keep it under control, as overheating useful material may die.
4. Remember that some yeast has the ability to produce copious foam, so keep in mind that the container should not be filled to the very top. To extinguish it, you can use some crushed cookies or dry bread. Depending on the raw material, the fermentation process can last from 3 to 14 days. Consider the fact that the longer the wash is, the more impurities it forms. Therefore, on average, it will be suitable for distillation in a week.
5. Braga for sugar moonshine will be ready when carbon dioxide ceases to emit on the surface. Also, another sign of readiness is the presence of a light layer and the lowering of the yeast down. It is also worth trying the drink - it should be bitter and sour without the presence of sweetness.

What to do with sediment?

In this case, the brew for moonshine can change and develop in two scenarios:

1. Do not drain the sediment. In addition to yeast and various other substances, it contains alcohol, so if you remove it, it will significantly reduce the alcohol yield. In this case, the final product may contain a small amount of impurities.
2. Drain off sediment. In this case, you will significantly reduce the percentage of impurities contained in the final product. If the recipe for mash for moonshine implied the use of fruits, then clarification of the drink is simply necessary.

In general, it's up to you to decide whether to remove the sediment or leave it all the same.

Possible difficulties

During the cooking process, some difficulties may arise that will negatively affect the final product:

Many are interested in the question of how much moonshine is obtained from the mash. The amount of the final product directly depends on the feedstock. So, from 1 kg of sugar, 1 liter of a drink is obtained, while its strength will be 50%. An excellent result will be considered if you end up with 1.2 liters.

Braga for moonshine from wheat

Such a base helps to obtain an easy-to-drink and rather tender final product. The main feature of such moonshine is the absence of yeast, which replaces cereal malt. It is very important to take only high quality raw materials. So, the grain should be well dried and stored for no more than a year. In addition, make sure that it is not rotten and damaged.

The recipe for home brew is as follows. Take 4 kg of wheat and the same amount of sugar. The amount of water depends on the container you have chosen for fermentation. Preparing a drink is easy, so almost anyone can handle it.

Cooking process

Now let's figure out how to put the mash on grain moonshine:

1. First, the wheat must be poured into a container, spread evenly and filled with water so that it is 6 cm higher. Cover with a lid and leave for a couple of days in a cool place.
2. When you see that sprouts have appeared, you can send a pound of sugar to the grain. You need to mix everything very well and it is better to do it with your hands. If the mass is thick enough, then you can add a little water. Then the container must be wrapped with gauze and put in a warm place for 10 days.
3. Over the course of time, you've got a sourdough that makes a great substitute for yeast. Now you need to pour it into a glass bottle and send 3.5 kg of sugar and 3 kg of wheat there. The resulting mixture should be poured with warm water.
4. On the neck of the bottle, you need to put on a glove with a small hole on your finger or a special water seal. It should be placed in a place where the temperature does not drop below 18 degrees and does not rise above 24. The fermentation process will take you no more than 10 days.
5. When the glove deflates or the odor trap stops bubbling, we can assume that the wash is ready. You just have to drain the sediment and start distilling the moonshine.

Leftover wheat can be reused for three more servings.

for moonshine

Thanks to the sweet base, the drink is very aromatic and strong enough. It is very important to follow all the recommendations and not to deviate a step from the recipe. For this option, any jam is suitable, even candied or already fermented. Ideally, if you take already old blanks, as they will ferment very well.

The recipe for home brew is as follows. You need to take 6 liters of any jam, about 30 liters of warm water, about 300 g of alcoholic yeast and 3 kg of sugar.

Cooking process

Now let's look at how to put the mash on moonshine from jam:

1. You need to take a pan with a volume of 40 liters. Pour warm water into it, pour sugar and stir until completely dissolved. Then we send the jam there and mix again.
2. The yeast must be diluted in a separate bowl and only then added to a large saucepan. The resulting mixture must be thoroughly mixed and placed in a warm place. It is also recommended to wrap the pan with a blanket.
3. The fermentation process will take you about 10 days. It is very important that the liquid ferments well, otherwise you will not be able to moonshine.
4. After this time, the mash must be poured into a moonshine still, and then further cleaned.

Today there are many recipes for making home brew for moonshine. V different countries there are traditional methods based on certain berries and plants, as a result of which such world-famous drinks as: cognac, brandy, rum, whiskey were born. In principle, you can drive out of anything, if only there was a fermentation process and the bacteria developed precious alcohol, and for this you only need:

1. Bacteria
2. Food for bacteria (most often sugar)

Everything else only gives the drink a taste and aroma, so moonshine can be driven even from manure (only who will drink it). Traditionally, alcohol is made from the following bases:

• Cereals
• Grapes and wine waste (pressed)
• Fruits and berries
• Sugarcane

This, of course, does not end the list, because you can drive alcohol from potatoes, agave, and other nutrient media, although you need to add sugar. Can be driven out of a simple mash consisting of sugar, water and yeast. There are a lot of recipes, in this article we will consider the main ways, observing which you can get a gorgeous drink at home, putting it on a festive table, it will not be a shame to treat friends and relatives and get the glory of a master of moonshine.

Braga is a product that is used as an independent drink and as a raw material for the production of moonshine. To get high-quality moonshine, you must initially take care of the quality of raw materials for the mash.

Preparatory stage

Before you start distilling, you should take care of the cleanliness of all the equipment used. The fermentation tank must be thoroughly washed in hot water and dried very thoroughly. This point is especially important, since the slightest intrusion of foreign elements can spoil the entire product.

Almost anything can be used as a container, the main thing is to correlate its volume with the volume of the desired product. In no case should you use galvanized dishes for the container, as over time it will begin to oxidize and make the mash toxic and, accordingly, unhealthy. You can not take under this case and dishes made of cheap plastic, which is now quite common in many stores. You can take plastic containers on which there is a mark “for food products».

Traditional mash recipe for sugar moonshine

Braga for moonshine is a fairly simple and straightforward recipe, especially in the traditional version. Yeast, water and sugar are indispensable components of traditional mash.

Water is a very important aspect of a quality wash. Best option- water from the spring, passed filtration. Distilled or boiled water is absolutely not suitable - they lack the beneficial microflora that yeast needs. It is worth considering that if the water is too hard, then the fermentation rate slows down significantly, this is important to consider if it is necessary to prepare the mash by a certain date.

The choice of yeast should also be approached quite carefully. At the moment, there is such a type as alcoholic yeast on the yeast market. They have a number of advantages. Firstly, they guarantee the absence of unnecessary impurities that can contaminate the wash. Secondly, they help to achieve the best taste and aroma of the finished drink.

There is even a note on their packaging that they are suitable for both baking and making drinks. Another well-known and frequently used brand is SAF-Moment yeast. So, if spirit yeast is not readily available, you can go to the nearest store and purchase yeast from one of these companies.

Pressed tremors are also suitable for making mash, although they are inferior to dry ones in some moments, but still it is easier to get them, especially if you live in a small town.

The quality of the sugar, like the rest of the ingredients, also plays a role. Therefore, you should not save on this product. When you use good granulated sugar, you end up with a better product.

The approximate proportions are as follows: for 2 kg of sugar - 10 liters of water and 200 gr. pressed yeast (or 40 grams dry).

Let's move on to the process itself: how to make a mash for moonshine.

First of all, sugar dissolves in warm water. Then yeast is added to them.

Note! Pressed yeast must initially be diluted with a small amount of sugar to activate it (it takes about 5 minutes), and dry yeast can be immediately poured over the sugar solution.

The dishes under the wash are closed with a water seal. A water trap is a necessary thing if you are going to make moonshine yourself. Its design allows the release of carbon dioxide that accumulates in the container, but at the same time does not allow excess air to enter. In other words, it provides complete sealing of the container. The odor trap can be made either independently or bought (it is quite inexpensive, and there are a lot of benefits from it).

Note! The odor trap must be purchased exclusively from environmentally friendly and high-quality materials, so you should make sure that its composition is natural before buying.

The question arises: how to put the mash on moonshine? It should be put at a temperature of 28-32 degrees, since at a temperature below 20, the fermentation process will not start or will take place in a sluggish form, and when heated above 40 degrees, the yeast, so necessary for us for mash, dies.

Stir the wort every few days for a minute or two. Braga should stand for one to two weeks.

Wash readiness for distillation: how to determine? The first sign of the readiness of the mash is the absence of carbon dioxide release, the yeast settling and the presence of a light layer on the surface of the mash. For reliability, you can taste the mash - it should be bitter-sour, without a sweetish aftertaste.

If you adhere to the traditional recipe, the output of moonshine from 10 liters of mash will turn out to be about 2-2.5 liters of pure drink.

Accelerated mash preparation process

As noted earlier, the mash is prepared for a week or two, depending on temperature, yeast and other factors. But what if there is no way to wait so long and moonshine is needed in the coming days? A quick wash will come to the rescue. Naturally, the quality of the drink obtained in this way will be slightly worse than that of a fully infused drink, therefore it is made only in extreme cases. But when speed is a priority, quality can be slightly sacrificed.

Quick mash from sugar

Composition:

• granulated sugar - 1.5 kg;
• dry yeast - 30 gr. (or 150 gr. pressed);
• clean water (but not distilled or boiled!) - 7.5 liters.
• So, how to make home brew quickly?

Stage 1. We heat the water to 30 degrees, add sugar there and mix it properly.

Stage 2. We dilute our yeast in lukewarm water and pour this yeast mixture into sugar syrup.

Stage 3. Pour the mash into a suitable container and install an aquarium heater in it, with which we maintain the temperature at 25 degrees for three days. After three days, the mash is ready for distillation.

If the household does not have an aquarium heater and it is absolutely impractical to buy one, you can maintain the temperature by any other heating method. The easiest way is to wrap the container in warm clothes and place it near a battery or electronic heater, but in this case, the fermentation process can take longer - four to five days.

It is advisable that the heating system used allows you to control the temperature, since it is better to put the mash for moonshine at a temperature of 22 to 30 degrees.

Thus, after the first distillation, you will get 2 liters of good moonshine, with a strength of about 45 degrees.

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Quick mash of peas

Quick wash for moonshine from peas is used when there are absolutely no digestible conditions for comfortable fermentation and for temperature regulation.

Composition for pea mash:

• granulated sugar - 7kg;
• peeled peas - 2 kg;
• sour cream - 200 gr. (standard packing);
• dry yeast - 60 gr. (or 350 grams of compressed yeast);
• clean water - 35 liters.

Now let's proceed to the description of the manufacturing itself. quick wash from peas.

Stage 1. We heat the water to 25 - 30 degrees and pour it into a large container with a volume of 40 liters (a can is well suited for this purpose).

Stage 2. We dilute yeast in warm water.

Stage 3. Put peas and diluted yeast into the can. All this is well mixed.

Stage 4. After 10 - 15 minutes, pour granulated sugar there and add sour cream, and then stir the whole mass again.

Note! Sour cream is imperative in this case, since after a few hours the abundant formation of foam will begin, which will want to come out of the banks, and sour cream will not allow this to happen.

Stage 5. We close our container for mash and wrap it with a blanket or something else large and warm. If it is possible to maintain the temperature at 23-29 degrees, then very good. If not, then it's okay, the mash will still be ready for distillation in 3 days.

It is recommended to take no more than seven liters of moonshine during distillation if the above proportions were applied. Otherwise, the moonshine will be unclear and therefore of lower quality.

To make the moonshine cleaner and better, you need to clean it up. For example, pass the moonshine through a charcoal filter (this is the fastest way).

Note! On the Internet, there are tips for creating a quick wash in the washing machine. It is strongly discouraged to use this method. Firstly, this method will not give a result and the yeast from intensive stirring for three to four hours will not ferment faster. Secondly, with this method of making mash for moonshine, there is a high probability of washing powder getting into the mash, and this not only spoils the taste, but it is also dangerous to health. So, mash in a few hours is still clearly not for home-made, but in a few days - it is quite possible.

And yet, it is better to use a long-term recipe for making mash, since it is better to make mash for moonshine not in a hurry, but calmly let it ferment in the usual way.

Braga from jam

Another interesting recipe is a mash of jam. Jam from apples, cherries, strawberries or currants is well suited for this business. You can experiment with other flavors, depending on personal preference.

• water - 5 liters;
• jam - 2.5 kg;
• dry yeast - 3.5-4 gr.
• Optionally, you can add fresh fruits, the same as in jam, or raisins (it will give the mash a light creamy flavor).

Making mash from jam.

Stage 1. The jam is placed in a saucepan and filled with clean water at room temperature.

Stage 2. A mixture of jam with water (in other words, wort) is heated to a temperature of 40-50 degrees, after which it is left to cool down to 20-25 degrees.

Stage 3. Yeast is added to the cooled wort and mixed thoroughly there.

Stage 4. We place our drink in a fermentation tank and close it with a water seal.

Advice! If there is no water seal at home, and it is not possible to purchase it at the moment, then an ordinary medical glove will come to the rescue. Just pull it over the neck of the container and poke a small hole in one of your fingers. Besides the fact that it will release carbon dioxide and not let air back in, the glove will also act as a fermentation control. As soon as the glove falls off, the fermentation process is complete.

Stage 5. How to correctly put the mash on the moonshine made from jam? The conditions are the same as for traditional sugar mash. The container is placed in a dark place with a temperature of 20-28 degrees. The drink must be stirred every day with a wooden stick or spatula.

Note! During the mash mixing procedure, make sure that the object for stirring is clean and dry and there is no danger of other substances getting into the mash, as this can spoil the entire fermentation process.

Stage 6. After a couple of weeks, when all signs of the completion of the fermentation process were found (the opal glove or the airlock stopped releasing bubbles, the mash brightened, and a precipitate appeared), you can strain the drink and the mash from the jam is ready.

Advice! Any mash can start active foaming, so people with experience in making alcohol are advised to crush half of the cookies into mash before leaving it to ferment. This will help prevent active foam formation.

In addition to the above recipes, there are many others, such as mash from grapes, plums, oranges, potatoes, persimmons, sea buckthorn, dates, pears, corn, etc. You can take ready-made recipes and customize them for yourself, for example, replace the fruit or create a mix of flavors using different products. In general, making home brew for moonshine is not only creating a product for moonshine, but also space for creativity and taste research.

Making moonshine

After you have decided on the recipe for preparing a product for moonshine, the question must arise: how to distill the mash into moonshine? We will consider this issue next in our article.

It is recommended to distill the mash using a moonshine still, even if not very expensive, because nothing will give the same result as using special equipment. Naturally, each moonshine still has its own characteristics and nuances that must be taken into account, but the general concepts and the algorithm of actions are approximately the same. In any case, the cube for the mash is filled only by ¾, this is important and you should not neglect this rule so that the mash does not "run away".

Distillation of mash into moonshine can be carried out in three ways:

1. Conventional distillation (distillation).
2. Fractional distillation.
3. Double distillation of moonshine, combining the above two methods.

Conventional distillation is the simplest method, the second option is already more complicated, but in principle it does not differ much from the first in terms of labor costs. But double distillation is a more laborious and time-consuming process, but it guarantees an excellent result. Whatever you choose, we will tell you about any of the above.

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Conventional distillation

First of all, the distiller must be rinsed with running water, and then connected to the distillation still. Without exception, all devices have fittings for cooling inlet and outlet for cooling and ready-made beverage. Hoses should be attached to all fittings, preferably made of food grade silicone.

The hose that allows water to pass through must be connected to the running water supply, and the hose that outputs the water must be taken to a drain, for example, to a sink, a bathtub or somewhere else, depending on how convenient for you.

There are moonshine stills with a special fitting for a thermometer, in which case it should also be used during distillation. Moonshine stills equipped with heating elements (tubular electric heaters) must be connected to a power source. Do not forget to take this into account when choosing premises for distillation of moonshine.

In the absence of heating elements, the cube is placed on a stove: electric or gas.

When the temperature reaches 60 degrees, cooling can be supplied. When the temperature approaches 75 degrees, the distillate will begin to come out and must be taken into the receiving vessel. As soon as the heating temperature of the cube reaches 100 degrees, the distillation must be completed: turn off the heating and drain the remaining liquid from the cube.

Fractional distillation

This process is more laborious, but gives a higher quality alcohol at the end.

Let's talk about temperature. The temperature at which ethyl alcohol boils is significantly different from that at which water and harmful fusel oils... The purified alcohol begins to boil at a temperature of 78.3 degrees Celsius and a pressure of 760 mm Hg, water boils at a temperature of 100 degrees and at exactly the same pressure. The distillation process is carried out by heating the mash to a boil, and the steam obtained during this process is then cooled and forms a jet. The liquid obtained in this way is called a distillate.

There is a pattern: the more alcohol in a liquid, the lower its boiling point, respectively, when alcohol evaporates from the liquid, its boiling point becomes higher.

Algorithm for heating mash to make moonshine

Making home-brew mash at home is an interesting and creative process, but distilling mash into moonshine is no less exciting and requires close attention.

For the manufacture of high quality alcohol, it is necessary to adhere to a certain algorithm for heating the mash. There are three critical boiling points:

1. The first critical boiling point is reached at a temperature of 65-67 degrees and corresponds to the boiling point of light impurities.
2. The second critical point is the boiling point of ethyl alcohol, i.e. 78.3 degrees.
3. The third critical point is reached at temperatures above 85 degrees and means the beginning of the release of harmful and heavy fusel oils.

If the temperature has reached only 67-68 degrees, then such moonshine is called "pervach", because it is not suitable for food consumption and is poisonous even for external use (i.e. it is not suitable for use as a lotion, etc.).

It is very convenient to determine the temperature if there is a thermometer in the cube. If not, then the moment of the first critical point is determined visually, when the condensation process begins on the walls of the refrigerator of the moonshine still, and the walls of the receiving flask are covered with the first droplets and a light aroma of alcohol begins to hover in the air. The process of moving from critical point 1 to critical point 2 is one of the most crucial moments. At this time, it is necessary to quickly reduce the heating rate in a small temperature range, because otherwise, a sharp ejection of the wash may occur.

As soon as the temperature approaches the second critical point with a temperature of 78.3 degrees, the main stage of distillation of moonshine begins. As mentioned earlier, as the concentration of alcohol decreases, the boiling point increases. This worsens the distillation conditions, therefore it is optimal to maintain the temperature from 78 to 83 degrees constantly throughout the entire distillation process.

Reaching the third critical point indicates that the concentration of alcohol in the wash has reached a minimum. At this moment, an intense release of toxic fusel oils begins, which degrades the quality, taste and usefulness of moonshine. As soon as the temperature reaches 85 degrees, the process of distilling the mash into moonshine should be completed immediately. In the absence of a thermometer, you can determine the third critical point with a piece of paper. This is done very easily: we put a piece of paper in the distillate obtained at that moment, if it lights up in blue fire, then the distillation process should be continued, if it does not start to burn, then the concentration of alcohol in the distillate is already minimal and now harmful fusel oils prevail there. In this case, the distillation of the mash should be completed.

Double distillation of moonshine

The name of this method speaks for itself. First of all, alcohol is distilled in the usual way at a temperature of 100 degrees. After that, the resulting distillate is diluted with pure (preferably spring) water so that the strength is 30-40% vol. Then the second method is used - fractional distillation. Keeping the temperature at 78-83 degrees.

This dual method helps to make the final product cleaner and at the same time improves its quality.

Output of finished moonshine

The question often arises: how much moonshine will be obtained from 20 liters of mash?

The exact answer to it depends on the recipe chosen and the amount of sugar in the mash. It has already been indicated above how much moonshine will turn out if you distill 10 liters of mash. Accordingly, according to traditional recipe, from 20 liters of mash you get 4-5 liters of pure drink.

From this article you learned:

• traditional recipe for making mash;
• jam recipe for jam;
• pea and sour cream mash recipe;
• how to make a quick mash;
• what are the best ingredients to choose;
• how to properly set the mash for moonshine;
• what are the methods for distilling alcohol;
• how many liters of moonshine will be obtained from 10 or 20 liters of home brew.

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The fastest brew for moonshine with potatoes

This recipe allows you to achieve the desired result in a day. Let's make a reservation right away. You should not try to prepare the coveted distillate in a shorter time. If you are told that a quick wash can be made in 2 hours by running it in the centrifuge of a washing machine, be skeptical about this information. In this way, you most likely will not achieve anything, except for enriching your future drink with laundry detergents, which is unlikely to benefit it.

Ingredient List

1. Potatoes - 2 kg;
2. Rye bread - 4 loaves;
3. Granulated sugar - 5 kg;
4. Brewer's yeast - 5 kg;
5. Milk - 1 l;
6. Water - 25 liters.

Cooking method

Peel, boil and crush the potatoes. Mix it with crumbled bread, add sugar, yeast, milk and pour hot water over it all. Stir the resulting substance thoroughly, then leave to ripen in a dark place at room temperature. The next day, the mash can be used for its intended purpose.

Quick mash for sugar moonshine

The slogan for this method can be a familiar phrase from childhood: "catch a fish big and small."

Ingredient List

1. Granulated sugar - 3 kg;
2. Yeast - dry 60 g or pressed 300 g;
3. Water - 15 liters.

Cooking method

Dissolve sugar in water heated to 30 ° C. Add separately diluted yeast there. Place the fermentation tank in a dry, warm place, after lowering the aquarium heater, set at + 25 ° C, into it. After 3 days, the substance will be ready for distillation.

Quick mash for moonshine in 2 days

You can try to speed up the fermentation process by splitting sugar into glucose and fructose using citric acid, but we personally cannot vouch for the two-day result promised by the author of the video.

Quick mash for moonshine on peas

Peas are an ideal breeding ground for intensive fermentation. This quality is successfully used to obtain early maturing brew.

Ingredient List

1. Granulated sugar - 7 kg;
2. Hulled peas - 2 kg;
3. Sour cream - 200 g;
4. Yeast - dry 60 g or pressed 350 g;
5. Water - 35 liters.

Cooking method

Pour water, heated to a temperature of 25 ° C, into a forty-liter fermentation tank. Send peas and yeast diluted in warm water there, and then mix the contents of the vessel well. Then, after 15 minutes, add sugar and sour cream (the latter is needed to prevent an overly active foaming process). Stir the substance again, close the container with a tight lid, wrap it with a blanket or some other suitable thick cloth and leave for 3 days in a warm, dark place. After the expiration of the specified period, you can safely proceed to distillation.

Sugar

• In the case of using only sugar and yeast, the mash is brewed in a clean bowl. For 3.5 liters of water, 1 kg of the first component and 100 g of compressed yeast are taken.
• It is better to first prepare a sweet syrup, pour sugar or granulated sugar with hot water, stir, then keep the solution on fire until it boils. Let it simmer for 10 minutes, then add 25 g of citric acid and again in a sealed container, keep on low heat for 1 hour.
• All microbes, if they were in sugar, will die, this will ensure sterility. And it will become more intense to wander in the mash. Next, the cooled syrup is poured into a flask or bottle and 18 liters of water are added there.
• Pressed yeast, pre-mashed, is also added there. The container with the wash is closed and placed in a room with a room temperature not higher than 31 degrees. The fermentation process lasts an average of 5 days.
• From time to time, the mash must be shaken (every half day) without opening the water seal (a special lid with a valve). You can also use a rubber glove as it, it will show the accumulation of gases. It is enough to take it off the bottle from time to time and release it, then put it on again.

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Without inverting

If you do not use sugar inversion, then there is another recipe for mash. 100 g of sugar is mixed in half a liter of water. 10 g of compressed yeast is placed there. For two hours, the sweet solution is placed in a warm room.

Violent foam formation is eliminated by stirring. The wort is being prepared. The same kilogram of sugar is poured into 4 liters of water and stirred. Then the sweet yeast solution is combined with the wort. The container with it is placed in a warm place at a temperature of 20 to 34 degrees for fermentation.

It should be remembered that additional heat is generated with it, so it is important not to overheat the mash. It is necessary to provide for abundant skimming, leaving space in the container for this. The process will last from several days to a crescent.

From grain

Another way to make mash for moonshine is to make it from wheat and without yeast. The grain is germinated first. This is done in the following way: 5 kg of wheat is sieved and poured into a wide container, then filled with warm coated water.

One and a half kilograms of sugar are added and covered with a lid, set for germination. When sprouts appear, the grain is transferred to another container, and 15 liters of water are added to it with the addition of another 5 kg of sugar. It is closed with a water seal and infused for 10 days in a warm place. After a week and a half of fermentation, the wort will be ready for distillation.

From jam

If you have fermented berry or fruit jam on hand, you can put it on the mash. A capacious flask (30 liters) is taken. Warm water is poured, sugar dissolves in it. Jam is also sent there. All this is stirred. Yeast is bred separately and added to the container. Mash runs at temperatures from 18 to 25 degrees for up to 10 days. For 30 liters of water, 6 liters of jam, 3 kg of sugar and a third of a pack of pressed yeast are used.

From potatoes

How to make potato mash for a strong alcoholic drink? In wartime, people drove moonshine from frozen potatoes. There is such a way. First, the mash is made. 20 kg of frozen potatoes is washed and ground in any way (you can also use a meat grinder). The resulting mass is poured with 15 liters of boiling water cooled to 60 degrees.

Kilogram is added wheat flour... The solution is thoroughly mixed, settled until a precipitate appears, followed by draining. Then another 10 liters of water is poured into the container with the remaining sediment (its temperature is already 50 degrees), all this is again mixed and settled. With the appearance of a precipitate, the second liquid is also drained. Then both are mixed, compressed yeast is added at the rate of 5 liters of liquid 100 g. Braga “runs” for two weeks.

With the addition of oats

If you have potatoes and ground oats, then you can also make mash from them. Water is boiled at the rate of 5 liters per 3.6 kg of oats and 10 kg of potatoes. First, oats are poured with boiling water, mixed, grated potatoes (raw) are added to it, the mixture is infused for 3 hours. Then another 30 liters of water is added with stirring, one and a half kilograms of stirred compressed yeast is immediately added. The container with the mash is infused for 3 or 4 days in a warm place. When bubbles appear, the liquid is distilled into alcohol.

With barley malt

Beer is made from grains. You can also make mash from them, mixing with vegetables. For this, one and a half kilograms of bran and barley malt are taken. Filled with 2 liters of water at a temperature of 18 - 20 degrees, mixed. Then add 2 liters of 30-degree water.

The mass is mixed, and 10 kg of crushed boiled potatoes with 5 liters of hot water are sent into it. After insisting for 3 hours, add 10 liters of cool water with 300 grams of yeast (brewer's). The container stands in a warm place for up to 4 days, then the mash is distilled.

Pumpkin

Braga for moonshine from various products

Pumpkin is also suitable for home brew. It must be washed, peeled, and seeds removed. Cut into pieces, add water and boil. Crush and grind the resulting mass, adding barley malt (ground). Mix everything well by adding cold water, let it cool down to the temperature of a human body. It remains to put the yeast and let stand in a warm room. The ratio of ingredients is as follows: pumpkin and water - 2: 1, 100 g of malt is taken per kilogram of vegetable, pressed yeast and water - 1:40.

Cherry

Cherry moonshine is delicious. It is easy to make mash out of it. Pits are removed from the fruit, and the pulp is kneaded and placed in heat. You can add warm water at your discretion. Fermentation will begin soon, the container with the fruit must be closed, stirring the mass from time to time. Ground cherry pits are also added to it. After the appearance of a strong alcoholic odor, distillation follows.

If you take dry yeast instead of raw yeast for home brew, then their amount will be about three times less.

From apples

The best fruits very suitable for mash are apples. There is even a small amount of "live yeast" in their skins. Chopping the fruits in a blender or meat grinder, get fruit puree... Granulated sugar is added to it at the rate of a glass per kilogram of apples.

The mass is mixed and placed in a warm place for 4 days. The mixture that has matured to the appearance of the smell of alcohol is filtered, separating the juice, more sugar is added to it in a ratio of 1: 1, and is put on fermentation. It will take about two weeks.

You can also make mash directly from ready-made apple juice. To 15 liters of it is added 3 kg of granulated sugar and 200 g of yeast (pressed). After 10 days of infusion, a strong mash is obtained.

From rowan

How to make mash for moonshine without using berry yeast? Some of them in their raw form are also suitable for this. This alcoholic liquid is easy to make. In the fall, ripe rowan fruits are harvested, washed and pounded until mashed.

Pour warm water into a 20-liter bottle, add raisins and put in a cool place. This will require 5 kg of red rowan berries, 12 liters of boiled and cooled water, 5 kg of sugar, 100 g of raisins or crushed grapes.

Fermentation lasts up to a month. "Chernoplodka" is also suitable for home brew. It is taken 6 kg with the addition of 3 kg of sugar and 10 liters of water. Used and 100 g of raisins. With the addition of yeast, it is not needed, but they are needed for a dozen liters of water 200 - 300 g. However, moonshine will be tastier without them.

From watermelon

Having bought a watermelon in a store and discovering its overripeness, you can make a mash. Cut a hole in the crust on top, add a glass of granulated sugar and a tablespoon of pressed yeast there. Then close the hole with the finished "lid" and leave for a couple of weeks. The watermelon pulp will ferment and can be distilled.

Yeast for mash

Yeast- the most important component of the fermentation process. Yeast is exceptionally rich in essential nutrients for the body. The use of yeast in the preparation of moonshine is based on its ability to convert sugar by enzymes into ethyl alcohol and carbon dioxide.

It is best to use alcoholic yeast to make mash. This yeast is commercially available and allows you to reach the maximum ethyl alcohol content in your wort. You can also recommend turbo-yeast made in Great Britain - Turbo No. 77 - guaranteed result.

Mash water

Water is vital to the production of any high-quality beverage, and moonshine is no exception. The quality of moonshine is 60% due to the quality of the water used. The water must be clear, colorless, odorless and free of off-taste, meet the hygienic requirements for drinking water. Preference should be given to soft water with a low content of magnesium and calcium salts, preferably spring or from an artesian source. Raw water is used to prepare the mash, because after boiling it does not contain the dissolved air needed by the yeast. Tap water can be purified by settling and filtering.

Classic mash recipe

Mash recipes are numerous, but the mash recipe presented here is one of the easiest to prepare. This is sugar mash.

For 1 kg of sugar, you need 4-5 liters. warm water and 100 g of pressed yeast (dry yeast is 5 times less, about 20 g).

Sugar must be well dissolved in warm water, undissolved sugar will settle to the bottom and will not participate in fermentation.

Dried yeast must be diluted in a separate bowl, filled with water at a temperature of 25-30 ° C and adding 2-3 tablespoons of sugar. After about an hour, the yeast came to life, and everything is mixed in a suitable flask, or in bottles from under clean water.

The resulting solution must be placed in a warm place. At the same time, do not close it tightly, in order to avoid a possible explosion of the container from overpressure. The optimal fermentation time is 3 to 10 days. At the end of fermentation, carefully, so as not to touch the sediment, pour the resulting product into another container. Braga is ready to eat.

Questions and answers

What is braga?

Braga is a wort containing sugar and yeast. When the yeast is fermented, ethyl alcohol, carbon dioxide, is obtained from sugar.

What is wort?

It is a solution of sugar in water with added nutrients. When yeast is added to this solution, the wort begins to ferment and mash is obtained. For the preparation of wort, not only pure sugar (sucrose) is used, but also fruits, berries, beets that contain sugar (glucose, fructose), or potatoes, cereals that contain starch.

Where does ethyl alcohol come from in the wash?

Yeast feeds on sugar dissolved in water and releases ethyl alcohol (ethanol) as a waste product. Alcohol is not obtained from any other compounds besides sugars. When the alcohol content becomes more than 12-13%, the yeast dies, even if not all of the sugar has yet been processed. They cannot live with such a high concentration of alcohol.

Can you make mash from fruits and berries?

Sure. Moreover, moonshine from such a mash will be of better quality than from sugar. But most likely, sugar will still have to be added, since fruits often do not have sufficient sugar content.

How is mash made from fruits and berries?

Squeeze out the juice. Grape juice usually contains enough sugar (mainly glucose) right away. Other fruits and berries are generally less sweet. If sugar is not added to their juice, then the alcohol yield will be quite small. The addition of sugar increases the alcohol yield, but degrades its quality. It is better to add pure glucose to the juice.

At what temperature is yeast introduced and fermented?

Yeast is added to the wort at a temperature not exceeding 30 ° C. The main fermentation should take place at 23-28 ° C. If the temperature in the room is noticeably lower, then at home, the mash is usually heated. It is convenient to use a submersible aquarium heater for this. If the temperature is below 18 degrees, then the process can slow down significantly, but if overheated to a temperature of more than 30 ° C, then the yeast bacteria may die. It must be remembered that during intensive fermentation, the mash itself heats up by several degrees, especially in a large container. Sometimes you even have to forcibly cool the mash that is too hot.

How much yeast do you need to add?

For must from sugar, fruits and berries - usually adhere to the ratio: for 1 kg of total sugar (+ 4-4.5 liters of water) - 100 g of pressed yeast or 20 g of fermented dry. For wort from starch-containing raw materials, it is desirable to reduce the amount of yeast by about 2 times.

What is a yeast feed?

Sometimes, for faster and more complete fermentation, yeast feed is added to the sugar wort - minerals containing nitrogen and phosphorus compounds. For fruit, berry and grain raw materials, additional feeding is not required - all the necessary nutrients are present in the wort.

What to make home brew for moonshine?

You can make mash in any container designed for food. The lid, it is better that it does not close tightly or has holes so that carbon dioxide can escape freely.

How to close the container with the mash?

There is an excellent folk method- a rubber glove is put on the container with the wash, and 1-3 punctures are made on the fingers with a needle to release carbon dioxide. This device helps to control the fermentation process. If the glove is inflated - the process is underway, the opal means it has completely fermented, it's time for distillation. However, it should be borne in mind that with a sharp drop in temperature, the glove also falls off, sometimes it is even sucked into the vessel.

How much free space to leave in the container with the wash?

Never pour the wort all the way to the top! During fermentation, foam will go, which will overflow. Better to leave at least 20-25% of the empty space.

Braga foams a lot. How to be?

To extinguish the foam, you need to pour crushed cookies or a bag of dry fast yeast "Saf-Moment" into the wash. Sometimes sunflower oil is poured for this purpose or ice cubes are added to cool the mash.

How long does the mash take to prepare?

The readiness of the mash depends on two factors: the raw materials used and the temperature. Mash usually ferments from 3 to 14 days. But it should be borne in mind that the longer the wash wanders, the more it accumulates foreign harmful substances.

How long does it take for the mash to fully ripen?

Sugar and fruit and berry mash ferment for about 7-14 days. Braga on starchy raw materials ripens faster - in 3-4 days. When fermentation is over, gas bubbles cease to evolve. Braga tastes sour-bitter, sugar is not felt. It tastes like the presence of alcohol. You can still wait 1 day for settling and carefully drain the mash from the sediment. It is convenient to use a flexible tube for this. There are a lot of solid particles in the grain wash and it is impossible to separate them from the liquid without large losses. Therefore, grain mash is usually distilled without filtration, using not direct heating, but heating with steam from a steam generator.

Is it possible to start distilling the mash before it ripens?

It is possible, but the alcohol yield will be less than usual.

How long can ripened mash be stored?

No more than 1-2 days at room temperature. This is not very useful, since processes begin that give by-products and reduce the quality of the mash. If you already have to store the finished mash, then it is better - at a lower temperature. And always without access to air!

How to determine if the mash is ready?

The main criterion for readiness is taste. Braga should not be sweet (that is, all the sugar should decay). Carbon dioxide also ceases to be released, and the required fermentation time has passed. But all these signs need to be looked at together. For example, enough time has passed and the mash no longer emits carbon dioxide, but the taste remains sweet - this means that you made a mistake in the proportions between the ingredients or in the choice of yeast. In such a case, it is necessary that the mash “do good”. If you do not want to lose some of the product.

How much moonshine is obtained from the mash?

Usually, from 1 kg of sugar and 4.5 liters of mash, 1 liter of moonshine with a strength of up to 50% can be obtained.

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Inverting the mash

Next, we will pay attention to the description of the inversion process. Such a tricky word is called the preparation of ordinary sugar syrup. The purpose of this process is to break down sugar into simple sugars. In this case, the yeast will not produce enzymes in order to decompose this sucrose into simple sugars. As a result, the product will be less smelly, as there will be no excess enzymes in it. In principle, inversion can be dispensed with, and those who are in a hurry to the final goal can simply skip the next paragraph of the article, but, we repeat, the more carefully you will observe technological process, the tastier the drink will be. So let's continue.

The inverting process is simple and inexpensive. The required amount of water is brought to a temperature of 70-80 degrees, after which sugar is added there. We prepare the syrup as follows: 2 kg of sugar are taken for 1 liter of water. The resulting mass is mixed and brought to a boil, after which citric acid is added to it. Proportions - 5 g of citric acid per 1 kg of sugar. After adding citric acid, the mixture is cooked for another 15-20 minutes, after which it is removed from heat. The syrup is ready.

As you know, without water - not here and not here

Water plays an important role in the mash preparation process. Direct dependence - the better the water, the better both the appearance and the taste of the final product... We understand that spring water is not available to everyone, but we urge you not to use at least tap water, but to take that purified bottled or spring water for making moonshine.

And remember that water for moonshine should not be distilled or boiled - this will lead to a loss of oxygen, and yeast needs it for fermentation.

The fermentation process itself

After you have prepared the syrup, it is poured into the fermentation vessel. It is also poured there the right amount cold water. In this case, the container should be filled no more than three quarters, since during active fermentation, the foam will overflow, and your high spirits from a successful process will be somewhat darkened by crawling on the floor with a rag. Next, yeast should be added to the container. You can simply knead them with your hands, or, as in the case of inversion, you can strictly follow the technical process: dissolve in a small amount of wort (a mixture of sugar and water). This is done in a small saucepan, after 10-15 minutes foam forms on the surface there, and all this is poured into the fermentation container.

After all the necessary ingredients are in one container, a water seal is put on it, and it is installed in a room where the temperature is maintained at 26-31 degrees.

Remember that a stable temperature is essential for the yeast to thrive, so use anything from old blankets to aquarium heaters to maintain it.

Fermentation lasts on average 7-10 days.

Twice a day, the container with the mash must be shaken for a minute, so excess carbon dioxide is removed from there, which interferes with the yeast's work.

Signs that the mash is ready

• the presence of an alcoholic smell;
• bitter taste of the drink, which indicates the complete processing of sugar;
• the cessation of the release of carbon dioxide;
• sediment appeared at the bottom of the container, and the top became lighter;
• you brought a lighted match to the mash, but the burning process continued.

If your product has at least 2-3 of these signs, then the mash is ready.

Degassing and clarification of mash

At the final stage, it is necessary to degass and clarify the wash. In principle, this process, as well as inversion, can also be dispensed with, but in the end you will get a drink of muddy color, which they like to drink of marginal-looking elements in domestic television films. Did you try for this? Therefore, take a little more patience and pour the mash through a straw into a large saucepan, ridding it of sediment. Next, heat the pan to 50 degrees, so that carbon dioxide residues will be released from the mash, which are completely unnecessary in the further process.

Next, lighten the wash with bentonite - natural white clay. To clarify 10 liters of mash, you will need 1-2 tablespoons of crushed bentonite, which must be dissolved in 125 ml of warm water. After 10-15 minutes of infusion, the mixture in consistency will be akin to thick sour cream. It is added to a container with home brew, which is tightly closed, and then shaken vigorously. After that, the mash is settled for 20-30 hours and is ready for distillation.

In this article, we briefly covered all the main stages of making mash. In principle, the drink that is now in your container can be consumed - once in Russia the expression "eat mash" was even used - but we are sure that you are interested in a full-fledged final product, and in further materials we will continue the story about preparation of high quality moonshine.

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table

You can add flavor to moonshine in two ways:

1. preliminary saturation of the mash with aromatic components;
2. refining the drink after distillation (as well as during subsequent distillation).

By the way, re-distillation is part of the refinement of the drink and is often performed after cleaning with activated carbon and potassium permanganate.

Accordingly, all recipes are also divided into two parts.

It remains only to add that all the numbers in them are rather arbitrary and are needed for the most part so that you know what to focus on. Still, moonshiners are not prescription-bound pharmacists, but a kind of free creators.

Name	Recipe	Output
Fragrant moonshine made from sugar	Take 6 kg of sugar and 200 g of yeast, pour in 30 liters of water, stir. To make the drink aromatic, add a small amount of currant leaves and a bunch of dill. Insist the mash for six to seven days, then proceed to distillation.	6 l
Starch moonshine	Bring 20 liters of water to a boil and add 10 kg of starch. Cool the resulting jelly, then dilute 1 kg of sugar and 500 g of yeast in it. You can also add a small amount of currant leaves and a bunch of dill here. Before distillation, insist the mash for three to five days.	11 l
Jam moonshine	Dissolve 6 liters of old jam in 30 liters of warm water and add 200 g of yeast. Before distillation, insist the mash for three to five days. If the jam was of good quality, then the rut itself will come out first-class.	6-7 l
Jam moonshine with a large yield	Dissolve 6 liters of old jam in 30 liters of warm water, add 200 g of yeast and 3 kg of sugar. Insist the mash for three to five days before distillation.	9 l
Moonshine from natural coffee	Dissolve 1.5 kg of sugar in 7.5 liters of water and boil it, skimming off the foam whenever it appears. Add 400 g to the finished sugar syrup ground coffee and let the mixture sour. Distill the mash and add another 200 g of ground coffee. Let the drink settle in a tightly sealed container for three to five days, then distill again.	2 l
Cocoa moonshine	Prepared in a similar way. Dissolve 1.5 kg of sugar in 7.5 liters of water and boil it, constantly skimming off the foam. Add 400 g of cocoa powder to the finished sugar syrup and let the mixture sour. Distill the mash and add another 200 g of cocoa. Let the drink settle in a tightly sealed container for three to five days, then distill again.	2 l
Cappuccino moonshine	If there is no pure sugar in the instant cappuccino you purchased, the drink is prepared in the same way as moonshine from cocoa and coffee. Otherwise, you need to reduce the amount of sugar by 100-200 g. So, dissolve 1.5 kg (1.3 kg) of sugar in 7.5 liters of water and boil it, constantly skimming off the foam. Add 400 g of cappuccino powder to the finished sugar syrup and let the mixture sour. Distill the mash and add another 200 g of cappuccino. Let the drink settle in a tightly sealed container for three to five days, then distill again.	2-2.5 l
Moonshine from syrup	Dissolve 6 liters of sugar syrup with any flavoring filler in 30 liters of water and add 200 g of yeast. Before distilling, brew the mash for a week.	7 l
Moonshine from sweets	Dissolve 5 kg of filled candies in 20 liters of hot water and add 200 g of yeast. Before distillation, insist the mash for four to five days.	5 l
Moonshine from ice cream	Dissolve 2.5 kg of ice cream with any flavoring filler in 10 liters of hot water and add 200 g of yeast. Before distillation, insist the mash for five to seven days.	2.5-3 l
Cherry moonshine	Mash 10 kg of cherry pulp, add 200 g of yeast and 7 liters of water and place the container in a moderately warm place. At the end of the vigorous fermentation period (two to six weeks), crush the cherry pits and mix them with the pulp, then distill the mash. The moonshine should turn out colorless, otherwise distill it again. Cherry pits not participating in fermentation release a minimum amount of hydrocyanic acid, which gives the drink a special almond taste and smell.	10-12 l
Dried cherry moonshine	Pour 10 kg of dried cherry pulp with hot water and let it soak. Drain the water, then mash the pulp, add 200 g of yeast, 7 liters of water and place in a moderately warm place. The period of vigorous fermentation in dry cherries will end a few days later than in fresh ones (on average - also from two to six weeks). At the end, pound the cherry pits, mix them with the pulp, and then distill the mash. The moonshine should turn out colorless, otherwise distill it again.	9-11 l
Moonshine from ready-made juice	Add 300 g of yeast to 9 liters of juice of any berries or fruits. Insist for two weeks. Distill immediately after vigorous fermentation.	2-3 l
Rose petal moonshine	Mash the rose petals in a mortar or in any other way, then cover with a significant amount of salt - the thickness of the layer should be such that you can take a full pinch. Put a wet cloth on top of the salt, cover it with a circle with oppression and leave the mixture in a cool place for six to eight weeks (it is important that the petals do not start to rot). Then transfer the mass to a distillation vessel, fill the petals with water in a 1: 1 ratio, mix everything, and then distill. The first moonshine will smell strongly of roses, and after it will go odorless liquid. Moonshine with a smell must be distilled again, sweetened with syrup (water and sugar) and filtered. 5 kg of rose petals yield about 2 liters of finished drink	2 l
Potato moonshine	Wash and grate 20 kg potatoes. Add 5 liters of water at 60 ° C, 1 kg of flour and 3–6 handfuls of chopped wheat straw, mix everything thoroughly. When the mixture is light enough, drain the water into a separate container and add 5 liters of clean water at a temperature of about 50 ° C to the potato mass. Stir the mixture and leave for several hours. Then drain the water again and combine with the liquid waiting in a separate container. Add yeast to the resulting starch solution at the rate of 100 g per 5 l and leave for two weeks, and then distill.	6-9 l
Moonshine from potatoes and oats	Wash and grate 10 kg of potatoes. Pour boiling water over 6 kg of ground oats and mix thoroughly, gradually adding the grated potatoes. Leave the mass for three hours, then add 37 liters of water and mix everything again. Then add 1.8 kg of yeast and mix everything again. Seal the container with a water seal and leave the mixture for three to four days until the end of vigorous fermentation, then distill.	6-9 l
Moonshine from grapes	In 10 liters of grape pomace, add 5 kg of sugar, 100 g of yeast and 30 liters of water. Insist for a week, then distill twice.	9-11 l
Rowan moonshine	Mash 3 kg of ripe mountain ash, harvested before frost, add 80-100 g of yeast, 12 liters of fresh bread kvass and leave at a temperature of 15-16 ° C until the end of the active fermentation period (two to six weeks), then distill. Then add 6 liters of ready-made moonshine and distill again to eliminate extraneous odors.	8-10 liters at the first distillation
Triple rowan moonshine	Mash the berries and fill with ready-made mountain ash moonshine so that it barely covers them, and the container is half full. Then add yeast at the rate of 15–20 g per 1 kg of mass, close the container with a water seal and leave the mixture for two weeks, then distill twice.	60% of the original weight
Apple moonshine	Chop the apples and squeeze the juice out of the pulp. For 12 liters of juice, take 1 kg of sugar and 65 g of yeast. Insist for a week, then distill twice.	10 l
Wild pear moonshine	Mash 10 kg of rotten wild pears, add 500 g of sugar, 40-50 g of yeast and 1 liter of water. Insist for two to three weeks, then distill twice.	6-7 l
Pear moonshine	Bring 10 kg of rotten pears to a boil, add 400 g of sugar, 40-50 g of yeast and 1-1.5 liters of water. Insist in a warm place for a week, then distill twice.	7 l
Moonshine from tomato paste	Add 1 liter of tomato paste, 0.5 liter of beer and 10 kg of sugar to 30 liters of water. Insist until the end of vigorous fermentation, then distill.	7–8 l
Sugar beet moonshine	Grate and boil 8 kg of sugar beets. Add 5-6 kg of sugar, 10 l of room temperature water and 500 g of yeast diluted in a little water to the still warm beets. Leave the mixture in a warm place for three to four days. When the beets sink to the bottom and a crust forms on top, stir the mash, and then distill twice.	about 12 liters at the first distillation
Moonshine from sugar beet juice	Grate sugar beets, boil and squeeze the juice. K 30 l beet juice add 200 g yeast and stand for five to six days, then distill twice.	20-25 l depending on the sugar content of the beets
Beet molasses moonshine	In 10 liters of sugar beet molasses, add 200-250 g of yeast and 25 liters of water. Leave the mixture in a warm place for a week and then distill twice.	about 8 liters at the first distillation.
Beet moonshine	It is made by analogy with potato. Grate the beets, cover with water and boil for 60-90 minutes. Drain the liquid into a separate container, and again fill the beets with water and boil, then drain the liquid again. Repeat one more time. Pour the liquid obtained after three boils into one container - it should be filled no more than two-thirds of its volume. Add yeast at the rate of 10 g per 1 liter of liquid and leave the mixture for two weeks - until the end of the vigorous fermentation period. Then distill. If you add sugar, potatoes or other ingredients to the grated beets before boiling, you can insist less - about a week.	60-70% of the original weight
Moonshine from plums	Mash 12 kg of plums until smooth and add 1–1.5 kg of sugar. Soak the mixture for two weeks until the end of vigorous fermentation, then distill twice.	8 l
Plum moonshine with seeds	Mash 12 kg of ripe plums together with the seeds (you can use a mortar), periodically adding a little water. As a result, the mixture should reach the consistency of a liquid porridge. Soak the pulp until the end of vigorous fermentation (two to six weeks), and then distill two to three times.	8 l at the first distillation
Moonshine from garden beets and Poltava groats	Prepare 4 liters of beetroot liquid as described in the previous recipe, add 2 kg of Poltava groats and leave the mixture for four to five days. Pour the resulting mash into 15 liters of beetroot liquid and stand until the end of vigorous fermentation, then distill twice.	15 l
Millet moonshine	Boil 10 kg of millet, add 3 liters of warm water, 250 g of yeast and 1.2 kg of any yeast dough. At the end of the vigorous fermentation (from two to six weeks), distill the mash twice.	7 l
Wheat moonshine	Grind 4 kg of wheat, add 1 kg of sugar, 3 liters of water and stand for five to seven days. Then add 5 kg of sugar and 18 liters of water and leave for another week. When the mash becomes bitter, strain it and distill twice. Add 5 kg of sugar, 8 liters of warm water to the waste and soak for eight to ten days. Then strain the resulting liquid and distill twice.	in the first case - 20-25 l, in the second - no more than 10 l
Wheat moonshine No. 2	Sprout and then grind 10 kg of wheat, add 0.5 kg of yeast and 30 liters of water. Insist the mixture in a warm place until the end of vigorous fermentation, then distill twice.	25-30 l
Classic bread moonshine	Soak rye, wheat, barley, millet, corn or peas in warm water and spread out in a thin layer for germination (make sure that the grain does not turn sour). Dry and grind the sprouted grain, then add it little by little to boiling water, stirring constantly. The mixture should reach the consistency of a liquid jelly. Close the container and hold the mass for 10-12 hours. Then add yeast at the rate of 2 kg per 25 l of sourdough or 1 kg of dry peas. Insist for a week (with peas - two weeks), then distill.	65% of the original weight
Bread moonshine	Sprout 6 kg of rye, wheat or barley and then grind them. Soak 8 loaves of black bread in 10 liters of water and grind too. Boil and mash 10 kg of potatoes. Stir the potatoes with grain and bread, add 1 kg of yeast and leave in a warm place for a week, then distill twice.	22-25 l
Moonshine from bread crusts	Take 1.2 kg of dry caraway (Borodino) bread crusts, 40 g of cinnamon and 30 dried clove flowers. Pour in 10 liters of moonshine and leave the mixture for four to five days. Then add 5 liters of water and distill until you get 10 liters of moonshine.
Moonshine from any cereals	Soak the grain in tubs for three days, then dry it on baking sheets for two days, and then dry it in the oven. When the grain is dry enough to crackle when bitten, crush it. Pour 25 liters of hot water into a container, add 8 kg of ground grain and stir. After two hours, add another 25 liters of hot water and stir again. After an hour, add 6 liters of cold water, stir and add 1 kg of yeast. Leave the mixture in a warm place for three days and then distill.	60% of the original weight
Moonshine "French vodka"	Fill the rotten fruits and berries with water so that it only slightly covers them. Add grape wine and yeast at the rate of 0.7 L of wine and 50 g of yeast per 12 L of the mixture. After two to six weeks, at the end of the vigorous fermentation, distill the mash twice.	60-70% of the original weight
Moonshine in a hurry	Place 10 kg of sugar, 100 g of yeast, 3 liters of milk and 30–40 liters of water in a Soviet washing machine. After two hours of "washing", let the mixture settle, then overtake.
Moonshine per day	Take 5 kg of sugar, 0.5 kg of yeast, 1 liter of milk and 1 kg of peas, add 15 liters of warm water. Insist the mixture for a day, then distill.	5 l
Moonshine per day No. 2	Take 5 kg of sugar, 0.5 kg of yeast, 3 glasses of milk. Toss everything and then add 4 loaves of crumbled bread and 25 medium-sized crushed potatoes. Pour 25 liters of warm boiled water into the resulting mass and mix. Insist the mixture for a day, then distill.	7–8 l

Flavored after distillation

Name	Recipe
Triple flavored rice moonshine	Take 200 g of crushed rice, 400 g of raisins boiled in water, sugar syrup to taste, a bottle of malaga, 0.5 liters of water and 200 g of white brewer's yeast. Soak the mixture for three to four days. Then add 12 liters of double moonshine, 6 liters of soft spring water and distill so that you end up with 9 liters of moonshine. In a separate bowl, pour 0.2 liters of triple moonshine with a strength of 70 degrees and add 3-4 tsp. vanilla. Infuse the liquid for three to four days, and then filter it off. Add 2 drops of rose oil to the vanilla tincture and pour it into the triple-distilled moonshine. Put 600 g of fresh oak bark and 5 g of galangal root in a canvas bag, place it in a container with moonshine, seal it tightly and infuse the drink for at least a week.
Moonshine with anise seeds	Grind 200 g of anise seeds and fill them with 10 liters of refined double moonshine. Insist the liquid for a month, then add 5 liters of water and distill. In the finished moonshine, add 200 g of crushed anise seeds and leave for another month. Then filter the drink and dilute with spring water (1 part water to 2 parts moonshine).
Moonshine with anise flavor	Take 1.2 kg of coarsely chopped anise seeds, pour 6 liters of peeled double moonshine over them and leave for three to four days. Then add another 9 liters of purified double moonshine and distill.
Aniseed spicy moonshine (with the aroma of anise, dill and ginger)	Take 300 g of crushed anise seeds and 150 g of dill seeds, pour 10 liters of double moonshine over them and leave for a month. Then add 5 liters of water and distill so that you get 10 liters of moonshine. Then add 1-1.5 kg of lemon zest, 20 g of ginger and 20 g of table salt. Infuse the drink for four to five weeks, then filter.
Aniseed spicy moonshine (with anise, caraway and violet aroma)	Grind 400 g of anise seeds, 50 g of cumin seeds, 40 g of violet root and 45 g of dry lemon peel. Mix everything, pour 7.5 liters of purified double moonshine, then distill the drink.
Strong moonshine with anise flavor and syrup	Take 200 g of finely chopped anise, fill it with 5 liters of double moonshine and leave for two weeks. Add 2.5 liters of water, then distill the liquid so that you end up with 2.5 liters of moonshine. Add strong syrup to taste, filter the drink.
Moonshine with anise and violet aroma	Take 1.2 kg of crushed anise, 2.5 g of violet root and 60 g of salt, add 12.5 liters of refined double moonshine. Insist the liquid for two days, then distill.
Sweet moonshine with fresh anise	Grind 200 g of fresh anise and fill it with 12 liters of double moonshine. Infuse the liquid for four weeks, then distill so that you end up with 9-10 liters of moonshine. Prepare a syrup from 1.6 kg of sugar and 1.2 liters of water and sweeten the moonshine with it. Add 1 egg white and mix thoroughly. Shake the moonshine periodically for several days.
Green moonshine with anise flavor	Take 400 g of anise, fill it with 12.5 liters of moonshine and distill over low heat, passing the flowing moonshine through a layer of canvas (pre-wrap 50 g of crushed anise seeds and 50 g of dried birch leaves in a cloth).
Spicy moonshine with fresh anise, coriander, star anise and fennel	Take 400 g of fresh anise seeds, 200 g of star anise, 200 g of coriander, 50 g of fennel, fill them with 12 liters of double moonshine and leave for a month, then distill so that 10 liters of moonshine comes out. Prepare a syrup with 3.3 kg of sugar and 1.6 liters of water and sweeten the moonshine with it. Filter the drink.
Moonshine "French vodka" No. 2	Mix 37 liters of moonshine and 6 liters of milk. Distill the liquid to obtain 20 liters of moonshine. Add 3 l milk, 6 l grape wine, 1.5 kg rye bread, 2.5 kg of raisins, 800 g of sugar and distill until you get 12 liters of moonshine.
Moonshine "French vodka" No. 3	Distill 37 liters of moonshine and 6 liters of milk. Add 3 liters of soft spring water, 3 liters of milk, 3.3 kg of rye bread and distill again. Then add 3 liters of white grape wine, 1.2 kg of raisins, 400 g of sugar, tightly close the container and put in a cool place to cool.
Moonshine "French vodka" No. 4	Take 800 g of raisins, pour in 12 liters of moonshine and distill.
Moonshine with orange flavor	Take 5 parts double moonshine and 1 part orange peel, leave for a week. Then add water (it should be half as much) and distill so that the initial volume of moonshine is obtained. Pour the zest of 2-3 oranges with this drink and let the mixture stand for a week, then filter. Add sugar to taste.
Double moonshine with apple flavor	Pour fresh apples with moonshine so that they are completely covered with liquid. Insist for six months. Then strain the resulting mass, sweeten to taste and let it boil three times (make sure that the moonshine does not flash). After that, let the drink settle in a cool place, strain it again and add water at the rate of 2.5 liters per 10 liters of moonshine. Distill and filter the drink.
Moonshine with aromatic herbs	Take 200 g of sage, 50 g of coriander, 25 g of dill, 60 g of rose hips or pink, add 12 liters of moonshine, tightly close the container and leave the liquid for two days. Distill the drink and sweeten to taste.
Moonshine with aromatic herbs No. 2	Take 400 g of sage, 50 g of coriander, 50 g of dill, add 25 liters of moonshine and distill over low heat. Sweeten and filter the drink.
Moonshine with cloves and raisins	Chop and mix 800 g of raisins and 100 g of cloves and pour in 12 liters of double moonshine. Infuse the drink for a week, then distill and sweeten sugar syrup taste.
Moonshine with cloves and raisins No. 2	Put 10 g of cloves in a bottle, fill it with 2-5 liters of moonshine and leave for two weeks. Then add water at the rate of 2 parts of moonshine to 1 part of water and distill so that the initial volume of moonshine is obtained. Push white raisins (50 g per 1 liter of moonshine), add cloves (5 pieces per 1 liter of moonshine) and leave for two weeks on double moonshine obtained earlier. After that strain the drink, add milk (1 tablespoon per 1 liter of moonshine) and filter. You can sweeten the moonshine by adding 100 g of sugar or 200 g of syrup for each liter.
Moonshine with laurel berries	Finely grind 800 g of laurel berries, pour in 12 liters of double moonshine and leave for three days, then distill the drink.
Moonshine with juniper	Pound 1.6 kg of juniper berries, pour in 8 liters of double moonshine and leave for two weeks. Then distill the drink until you get 6 liters of moonshine.
Moonshine with cloves	Finely grind 100 g of cloves and pour in 6 liters of double moonshine. Cap the bottle tightly, put it in a warm place for a week, then distill the liquid. Cook syrup from 2 kg of sugar, add to moonshine and leave for a day, then filter the drink.
Moonshine with cloves No. 2	Grind 90 g of cloves, pour in 12 liters of moonshine and leave for a week. Then add another 200 grams of cloves and distill. Sweeten the drink at the rate of 100 g of sugar per 3 liters of moonshine.
Triple moonshine with angelica root	Grind 500 g of fresh angelica seeds, pour in 10 liters of double moonshine and leave for three days. Then distill the moonshine so that it becomes transparent, without a milky sheen. Sweeten the drink with sugar syrup to taste and filter.
Triple moonshine with angelica root No. 2	Take 1.2 kg of finely chopped dry angelica root, pour in 5 liters of double moonshine and leave for three days. Then add another 6 liters of double moonshine and distill.
Moonshine with rosemary	Take 400 g of rosemary and 60 g of salt, add 12 liters of double moonshine and leave for three days. Distill the drink and add 1.2 L of sugar syrup.
Moonshine with lavender, cloves, cinnamon and honey	Grind and stir 100 g lavender, 25 g cloves, 25 g cinnamon. Add 12 liters of double moonshine and leave for a week. Then add 4 tbsp to the infusion. l. honey and distill over low heat.
Moonshine with cinnamon, angelica and cardamom	Take 120 g angelica, 100 g cinnamon, 100 g cardamom, 50 g lemon peel, pour in 18 liters of moonshine. Infuse the drink for four days, then distill.
Triple moonshine with green tea	Take 200 g of quality green tea, pour 1.2 liters of boiling water over it, close the container, let the tea leaves cool, and then strain it. Dilute 7.5 liters of double moonshine with tea leaves, squeeze the tea leaves through the canvas into the same container, close it tightly and infuse the liquid for eight days. Then add another 100 g of green tea, 2.5 liters of boiled water and distill until you get 3.7 liters of moonshine. Sweeten to taste and filter.
Moonshine with black tea and sugar caramel	Take 50 g of black long tea, pour 1 liter of moonshine over it and let it brew for a day. Then distill and filter the drink. Fry the sugar in a skillet to make 60 g of caramel, chop it and add to the finished moonshine for sweetness.

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From rusks

A fairly common option for making homemade mash, which will require:

• granulated sugar,
• yeast,
• crackers (it is best to take rye),
• water.

The proportions are maintained taking into account the needs, first according to the recipe, and then, based on our own experience.

For alcohol

As you know, to get pure alcohol, first "drive" moonshine, for which the mash is put. The classic recipe in this case will be the most suitable, namely: dry yeast, sugar, carefully settled or filtered pure water. Proportions: take 100 grams of yeast (if dry yeast is used, then the amount is reduced to 20 grams), one kilogram of sugar and 4-5 liters of water (the water must be warm).

From apples

To obtain an apple mash, you need about 15 kg of fresh apples, about 1 kg of sugar and about 60 grams of compressed yeast. It is imperative to peel apples and seeds, then squeeze out the juice thoroughly. Dissolve sugar in apple juice, add yeast there. Infuse mass for a week.

To obtain an apple mash, you need about 15 kg of fresh apples, about 1 kg of sugar and about 60 grams of compressed yeast.

It is imperative to peel apples and seeds, then squeeze out the juice thoroughly. Dissolve sugar in apple juice, add yeast there. Infuse mass for a week.

Fast way

As a rule, it takes time to receive the mash - from about a week to 10 days. But true masters also have in store recipes for making quick mash, when high-quality raw materials for distillation can be obtained in three days. This will require split peas, sugar, yeast, and warm water.

From jam

A very popular recipe for good mash, when sugar is replaced by jam from berries or fruits - currant, raspberry or blueberry. By the way, here you can even take pre-fermented jam. For 30 liters of water, you will need about 5.5-6 kg of jam, as well as 200 grams of compressed yeast.

For drinking

Braga is commonly used to distill moonshine. But there are recipes in our arsenal that allow you to enjoy brew as an independent alcoholic beverage... To do this, you need jam (200-300 grams), pressed yeast - 100 grams, sugar - a pound and three liters of boiled water (always warm).

From sweets

The original recipe for mash made from sweets. To do this, you need to take not chocolate candies, and all the familiar caramel with fruit and berry filling. So, you need 5 kg of caramel, 20 liters of water, 200 grams of raw yeast. Mash caramel thoroughly, mix and dissolve in water, then add yeast.

Potato mash

Recipes for potato mash are very diverse. This is explained, first of all, by the prevalence of this garden culture. For cooking you will need:

• 20 kg of potatoes,
• one and a half kilograms of rye flour (in the absence of rye, you can take wheat flour),
• 400 grams of yeast.

The fermentation process is long, it will take at least two weeks.

Cherry juice

Good mash comes from any fruit juice, for example, cherry. We take 20 kg of cherries, peel the berries, squeeze out the juice. Then add sugar (2 kg) and yeast diluted in warm water (200 grams), mix everything and set for a week. In the early days, the mash must be gently stirred.

From honey

Various recipes making mash for moonshine necessarily include options with honey (mead). To do this, you need to prepare two liters of sugar syrup, add honey - 3 kg, dissolve everything in warm water (25 liters) and add 300 grams of raw yeast.

The fermentation and brewing time of the mash is about a week.

A drink prepared in this way not only helps to relieve hangover symptoms, but also cures colds and also cleanses the body. Contains minerals and vitamins. If you add mint to the drink, you will have a calm and healthy sleep.

An alcoholic drink made on the basis of honey was used several hundred, or even thousands of years ago. On excavated tombs, ancient people described the technology of making mead.

Braga from tomato paste

Another classic recipe mash is a recipe for making it from tomato paste. To do this, you need to take 10 kg of sugar, 1 kg of tomato paste, 30 liters of water and a bottle of any beer. All ingredients are thoroughly mixed and left in a warm place for 8-10 days to ferment.

Beetroot preparation

One of the most popular recipes for making home brew includes beets. But before using beets, you need to peel, grate, boil or bake them. You will need:

• 8 kg of beets
• 500 grams of yeast
• 10 liters of water,
• about 5 kg of sugar.

The ingredients are mixed, insisted for four days, waiting for all the beetroot to settle to the bottom, then stir and insist again for two days.

Watermelon mash

No less high-quality mash can be made from watermelon. To make a drink, you need to take the pulp of one watermelon (about 6 kg), a pound of sugar, 500 grams of yeast and a little warm water (200 ml). Pour the crushed pulp with warm sugar syrup, add yeast and ferment in a warm place for a week.

From dried fruits

Fresh fruit is not always on hand in sufficient quantities. In this case, a recipe for making dried fruit mash will help. We will need:

• 10 liters of water,
• 2 kg of any dried fruit,
• 3-4 kg of sugar,
• 300 grams of yeast.

Dried fruits need to be steamed in boiling water, then slightly cool the whole mass, add sugar and yeast. Insist for about a week.

From rice

To make rice mash, you need to stock up not only with yeast (200 grams per 10 liters of water), but also ground malt (2.5-3 cups). You will also need 3 kg of rice.

Boil the rice, cool it, add malt to it and let it stand for 12 hours. Then add the yeast diluted in water and let it brew for five days.

From halva

Eastern delicacy- halva can also be used to make good mash. The recipe includes:

• 20 liters of water,
• 20 grams of mint (it is necessary in order to remove the smell sunflower oil),
• 10 kg of halva.

The components are stirred in water, then infused for 8-9 days in a warm place.

Carrot mash

Good mash comes from carrots. You will need 10 kg of carrots (it is better to take juicy varieties), about one liter of warm water, 1 kg of wheat flour, 200 grams of yeast.

Wash the carrots, boil and crush until a gruel is obtained. Dissolve flour in water, mix with carrots, add yeast. Insist for 7-8 days.

Apricot mash recipe

Not a bad mash is obtained from ripe apricots. To prepare it, we will need:

• 10 kg of apricots,
• 100 grams of yeast
• 10 kg sugar
• three liters of water.

The apricots should be pitted, mash the fruit, pour sugar syrup over them and add yeast. The mass must ferment. Insist until distillation for about 5-6 days.

Cranberry

From the famous "northern" berry, you can also get an excellent and strong brew. To do this, grind the cranberries (about 2 kg), drain the juice, and boil the extracts. Add 1 kg of sugar to the broth, boil again, cool. Add cranberry juice to the broth, dilute everything with water (total amount of water - 8 liters), then add yeast and mix everything. Fermentation time is 6-7 days.

Pumpkin

Pumpkin - useful product containing trace elements such as iron, calcium, pectin, as well as vitamins of group B, A and E.

To prepare a drink you will need:

• pumpkin,
• malt.

The proportions of the components are chosen based on the mass of the pumpkin - 1 part of water is taken for 2 parts of the vegetable, and 100 grams of malt per 10 liters. You will also need 100 grams of yeast. The pumpkin is cut, peeled, boiled or baked. Then the vegetable should be crushed to a pulp, mixed with warm water, first with ground malt, add yeast and put to fermentation. Time is approximately 7-8 days.

Fruit

Fruit is often used to make mash. They contain a large amount of sugar, which is necessary for the fermentation process. Are used:

• Apples,
• plums,
• pears,
• pineapples,
• grape
• and much more.

In this section on our website we have tried to collect the most best recipes, which have been tried by many people in practice and received a good rating.

Experienced craftsmen have accurate eyes, and the hand is already "full", because the process of making drinks, in addition to the exact adherence to the recipe, also involves creativity. It is also important to remember that even the most correct and accurate recipe can be ruined by taking low-quality ingredients, doing everything in a hurry, without effort and patience.

At the same time, using our recipes, you can make good mash, high-quality moonshine, and on their basis, and other excellent drinks - cognac, vodka, rum, sherry. Choose any option, components suitable for you and try yourself in the role of a master distiller - we assure you that you will like the process, and the result will please you!

Making alcoholic beverages at home is a fun activity, moreover, using our equipment, as well as the best and correct recipes mash, knowing all the subtleties and details of distillation, you can be sure that you will get a real natural product!

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Braga is an amazing drink with a long history dating back to ancient times. It was "put" in Egypt, and in ancient Sumer, and in Babylon. The classic recipe for mash - water, sugar and yeast, each people used with imagination, replaced some components with similar ones, experimented, tried, invented. So, in Russia, the mash was put on berry juice or honey, peas or familiar hops were used instead of yeast. At princely feasts, the meal was completed with honey mash, it is not by chance that all fairy tales end with the saying - "I was there, I drank honey beer (that is, mash)."

Mash can be used as an independent drink, but most often it is the basis for making moonshine or wine. The main process in any recipe for good mash is fermentation. The taste of the resulting alcoholic beverages depends on the degree of its completeness. For example, the correct mash recipe for the famous English ale or porter is based on strong fermentation, but for many varieties German beer fermentation time is greatly reduced.

In Russia, at all times, recipes for making home brew for moonshine were popular. At the same time, the best recipes were passed down from generation to generation, and today we have the opportunity to take advantage of the advice of skilled craftsmen.

Cracker mash recipe

A fairly common option for making homemade mash, which will require:

• granulated sugar,
• yeast,
• crackers (it is best to take rye),
• water.

The proportions are maintained taking into account the needs, first according to the recipe, and then, based on our own experience.

Alcohol mash recipes

As you know, to get pure alcohol, first "drive" moonshine, for which the mash is put. The classic recipe in this case will be the most suitable, namely: dry yeast, sugar, carefully settled or filtered pure water. Proportions: take 100 grams of yeast (if dry yeast is used, then the amount is reduced to 20 grams), one kilogram of sugar and 4-5 liters of water (the water must be warm).

Braga from apples

To obtain an apple mash, you need about 15 kg of fresh apples, about 1 kg of sugar and about 60 grams of compressed yeast. It is imperative to peel apples and seeds, then squeeze out the juice thoroughly. Dissolve sugar in apple juice, add yeast there. Infuse mass for a week.

To obtain an apple mash, you need about 15 kg of fresh apples, about 1 kg of sugar and about 60 grams of compressed yeast.

It is imperative to peel apples and seeds, then squeeze out the juice thoroughly. Dissolve sugar in apple juice, add yeast there. Infuse mass for a week.

Quick braga

As a rule, it takes time to receive the mash - from about a week to 10 days. But true masters also have in store recipes for making quick mash, when high-quality raw materials for distillation can be obtained in three days. This will require split peas, sugar, yeast, and warm water.

Braga from jam

A very popular recipe for good mash, when sugar is replaced by jam from berries or fruits - currant, raspberry or blueberry. By the way, here you can even take pre-fermented jam. For 30 liters of water, you will need about 5.5-6 kg of jam, as well as 200 grams of compressed yeast.

Braga for drinking

Braga is commonly used to distill moonshine. But there are recipes in our arsenal that allow you to enjoy mash as an independent alcoholic drink. To do this, you need jam (200-300 grams), pressed yeast - 100 grams, sugar - a pound and three liters of boiled water (always warm).

Candy mash recipe

The original recipe for mash made from sweets. To do this, you need to take not chocolates, but all the familiar caramel with fruit and berry filling. So, you need 5 kg of caramel, 20 liters of water, 200 grams of raw yeast. Mash caramel thoroughly, mix and dissolve in water, then add yeast.

Potato mash

Recipes for potato mash are very diverse. This is explained, first of all, by the prevalence of this garden culture. For cooking you will need:

• 20 kg of potatoes,
• one and a half kilograms of rye flour (in the absence of rye, you can take wheat flour),
• 400 grams of yeast.

The fermentation process is long, it will take at least two weeks.

Cherry juice braga

A good mash is obtained from any fruit juice, such as cherry juice. We take 20 kg of cherries, peel the berries, squeeze out the juice. Then add sugar (2 kg) and yeast diluted in warm water (200 grams), mix everything and set for a week. In the early days, the mash must be gently stirred.

Braga from honey

A variety of recipes for making mash for moonshine necessarily include options with honey (mead). To do this, you need to prepare two liters of sugar syrup, add honey - 3 kg, dissolve everything in warm water (25 liters) and add 300 grams of raw yeast.

The fermentation and brewing time of the mash is about a week.

A drink prepared in this way not only helps to relieve hangover symptoms, but also cures colds and also cleanses the body. Contains minerals and vitamins. If you add mint to the drink, you will have a calm and healthy sleep.

An alcoholic drink made on the basis of honey was used several hundred, or even thousands of years ago. On excavated tombs, ancient people described the technology of making mead.

Braga from tomato paste

Another classic recipe for mash is a recipe for making it from tomato paste. To do this, you need to take 10 kg of sugar, 1 kg of tomato paste, 30 liters of water and a bottle of any beer. All ingredients are thoroughly mixed and left in a warm place for 8-10 days to ferment.

Making beet mash

One of the most popular recipes for making home brew includes beets. But before using beets, you need to peel, grate, boil or bake them. You will need:

• 8 kg of beets
• 500 grams of yeast
• 10 liters of water,
• about 5 kg of sugar.

The ingredients are mixed, insisted for four days, waiting for all the beetroot to settle to the bottom, then stir and insist again for two days.

Watermelon mash

No less high-quality mash can be made from watermelon. To make a drink, you need to take the pulp of one watermelon (about 6 kg), a pound of sugar, 500 grams of yeast and a little warm water (200 ml). Pour the crushed pulp with warm sugar syrup, add yeast and ferment in a warm place for a week.

Braga from dried fruits

Fresh fruit is not always on hand in sufficient quantities. In this case, a recipe for making dried fruit mash will help. We will need:

• 10 liters of water,
• 2 kg of any dried fruit,
• 3-4 kg of sugar,
• 300 grams of yeast.

Dried fruits need to be steamed in boiling water, then slightly cool the whole mass, add sugar and yeast. Insist for about a week.

Rice mash recipe

To make rice mash, you need to stock up not only with yeast (200 grams per 10 liters of water), but also ground malt (2.5-3 cups). You will also need 3 kg of rice.

Boil the rice, cool it, add malt to it and let it stand for 12 hours. Then add the yeast diluted in water and let it brew for five days.

Halva home brew recipe

An oriental delicacy - halva can also be used to make good mash. The recipe includes:

• 20 liters of water,
• 20 grams of mint (it is necessary to remove the smell of sunflower oil),
• 10 kg of halva.

The components are stirred in water, then infused for 8-9 days in a warm place.

Carrot mash

Good mash comes from carrots. You will need 10 kg of carrots (it is better to take juicy varieties), about one liter of warm water, 1 kg of wheat flour, 200 grams of yeast.

Wash the carrots, boil and crush until a gruel is obtained. Dissolve flour in water, mix with carrots, add yeast. Insist for 7-8 days.

Apricot mash recipe

Not a bad mash is obtained from ripe apricots. To prepare it, we will need:

• 10 kg of apricots,
• 100 grams of yeast
• 10 kg sugar
• three liters of water.

The apricots should be pitted, mash the fruit, pour sugar syrup over them and add yeast. The mass must ferment. Insist until distillation for about 5-6 days.

Cranberry braga

From the famous "northern" berry, you can also get an excellent and strong brew. To do this, grind the cranberries (about 2 kg), drain the juice, and boil the extracts. Add 1 kg of sugar to the broth, boil again, cool. Add cranberry juice to the broth, dilute everything with water (total amount of water - 8 liters), then add yeast and mix everything. Fermentation time is 6-7 days.

Pumpkin mash

Pumpkin is a useful product containing trace elements such as iron, calcium, pectin, as well as vitamins of group B, A and E.

To prepare a drink you will need:

• pumpkin,
• malt.

The proportions of the components are chosen based on the mass of the pumpkin - 1 part of water is taken for 2 parts of the vegetable, and 100 grams of malt per 10 liters. You will also need 100 grams of yeast. The pumpkin is cut, peeled, boiled or baked. Then the vegetable should be crushed to a pulp, mixed with warm water, first with ground malt, add yeast and put to fermentation. Time is approximately 7-8 days.

Sugar mash

The most popular and easy to calculate.
See in detail - an example of calculating sugar mash.

Fruit

Fruit is often used to make mash. They contain a large amount of sugar, which is necessary for the fermentation process. Are used:

• Apples,
• plums,
• pears,
• pineapples,
• grape

and much more. Read more about fruit mash recipes.

In this section on our website, we tried to collect the best recipes that have been tried by many people in practice and received a good rating.

Experienced craftsmen have accurate eyes, and the hand is already "full", because the process of making drinks, in addition to the exact adherence to the recipe, also involves creativity. It is also important to remember that even the most correct and accurate recipe can be ruined by taking low-quality ingredients, doing everything in a hurry, without effort and patience.

At the same time, using our recipes, you can make good mash, high-quality moonshine, and on their basis, and other excellent drinks - cognac, vodka, rum, sherry. Choose any option, components suitable for you and try yourself in the role of a master distiller - we assure you that you will like the process, and the result will please you!

Making alcoholic beverages at home is a fascinating activity, moreover, using our equipment, as well as the best and correct recipes for mash, knowing all the subtleties and details of distillation, you can be sure that you will get a real natural product!