Moonshine from fruits at home. Fruit moonshine recipe

Most fruits can be used as an ingredient for mash to subsequently produce moonshine. Fermentation is the process by which sugar is converted into alcohol by yeast.

Adding sugar to fruit allows you to increase the level of alcohol that is produced during fermentation. Using the fruit mixture, a stronger alcoholic drink can be produced. In order for the fermentation process of the mash to begin, yeast is needed. There are many available and can be purchased in stores or online.

To prepare the mash you will need:

• At least 2.5 kg of fruit
• Half a kilogram of sugar per 2.5 kg of fruit
• 30 grams of lemon juice per 2.5 kg of fruit
• Yeast
• Press
• Large saucepan
• Big spoon
• Five liter plastic bucket

Preparing fruit for mash:

1. Wash and peel the fruit thoroughly. Be sure to remove the seeds from them. Cut the fruit into medium-sized slices.

2. Place the chopped fruits in a saucepan and add water so that the liquid completely covers them.

3. Bring this mixture to a boil. Add sugar and lemon juice and mix everything well.

4. Remove the pan from the heat. Using a press, grind everything thoroughly. You should end up with a kind of fruit puree. You can also use a blender for this, but then it will take more time.

5. Let the fruit puree cool until room temperature.

6. Pour the fruit puree into a plastic bucket and add water (until the bucket is three-quarters full).

The fermentation process of mash:

1. Add yeast to the diluted fruit puree and mix everything well.

2. Cover the bucket with plastic wrap so that no air gets into it. Make 5-10 small holes in the film to allow carbon dioxide to escape.

3. Let your fruit puree sit for about three days.

4. Remove plastic film and remove any mixture floating on the surface from the bucket. Do this with a large spoon. After this, mix everything again and cover the bucket with clean film. Don't forget to make about 10 holes in the film to allow carbon dioxide to escape! Leave the fruit puree to steep for another 2-3 days.

5. Remove the plastic film, then remove any floating residue on the surface again. fruit puree. Again, cover the bucket with clean film, make several holes in it and leave for 2-3 days.

6. At this stage, the fruit mash is completely ready. A distillation process can be carried out. If you so desire, you can leave the wort to continue fermentation, in which case you will get a fruit liqueur.

Technology for making mash from fruits - video:

Fruit mash. Part 1. Theory:

Fruit mash. Part 2. Wort preparation:

Fruit mash. Part 3. Add yeast:

Fruit mash. Part 4. Proportions of mash:

Fruit mash. Part 5. Adding wort:

Fruit mash. Part 6. Preparation for distillation:

Fruit and berry mash. Part 7. Distillation:

you can use different kinds yeast. Even regular baker's yeast can work, but it is still better to use special yeast designed for making wines and liqueurs.

The mash temperature should remain stable, approximately 25 degrees Celsius. Temperature fluctuations can negatively affect the fermentation process.

During the fermentation process, the fruit mash will smell unpleasant. Therefore, it must be located in places where the not entirely pleasant smell will not be audible to you and others.

There are times when during the fermentation process it is necessary to add water to the wort. This happens with intense evaporation. The vessel in which the mash is located must be two-thirds full during fermentation, watch this!

Yeast can be activated by stirring it with fruit puree, then leave it for one night, and the next day add it to the mash.

During fermentation, the fruit mash must be covered to prevent the entry of air and unwanted bacteria, which can spoil its quality, and therefore the quality of the future alcoholic drink.

Most often, fruit mash is used for moonshine, which can be made from any berries and fruits. This is very profitable, since almost every owner of a private house has at his disposal a whole garden of free fruits. How is fruit mash prepared? This is exactly what we will talk about today.

Fruit mash is a great way to recycle excess fruits and berries from your own garden.

Everyone knows that alcohol on store shelves is becoming more expensive every day, and it is not always possible to buy an extra bottle of drink even for a very big holiday. Some people have long abandoned store-bought products and make their own alcoholic drinks. Modern people can do almost anything alcoholic drinks at home (cognac, rum, liqueur, wine and other equally tasty drinks).

How to make fruit mash at home yourself?

You can make mash not only from regular sugar and yeast, but also from fruit. You can take completely different fruits as a basis. Any berry is also ideal for subsequent production of mash and moonshine, respectively. During the fermentation process they will turn into real alcohol.

For the mash you will need yeast, sugar and fruit

To obtain a higher alcohol level, add a little sugar to the fruit. Thanks to the resulting fermented mixture, you can get not only a simple mash, but also high-quality liqueur, wine and even quite strong moonshine. In order for the fermentation process to begin, yeast must be added to the mixture. Nowadays, there is a huge variety of yeast, which you can buy at any grocery store or on the Internet.

The fruit mash recipe is very simple. To prepare it, you should take approximately 3 kg of fruits or berries, half a kilogram of sugar, approximately 30 g of lemon juice or several tablespoons citric acid and yeast. All these ingredients are thoroughly mixed and placed in a fairly large bucket.

It is very important to cover the container with a lid so that the fruit is under the so-called press. This is why you should put something very heavy on the lid, for example, bricks or filled three-liter jars.

For more information on making fruit mash, watch this video:

Before placing all the ingredients of the future mash into a container, you should prepare the fruit well. To begin with, experts recommend washing them very thoroughly and removing seeds and damaged areas. It is also very important to cut large components, such as apples, into slices, because crushed fruits can speed up the fermentation process.

Sliced ​​fruits must be placed at the very bottom of the container and poured cold water so that the liquid completely covers the fruit.

After this, you can boil this mixture and add sugar and lemon juice. All this should be stirred constantly to make a puree.

After this, remove the pan from the heat and stir the mixture again. For the perfect consistency, you can use a blender, but in this case it will take a lot of time.

After this, you need to let the fruit mixture cool to room temperature. Then the puree is transferred to a regular bucket and filled with water almost halfway.

How to make mash from fruit puree?

As everyone already understood, this was not the final result of obtaining the alcoholic mixture that is necessary for preparing alcoholic fruit drinks.

The next step is adding yeast to the resulting puree. It is very important to stir the puree so that the yeast is almost completely dissolved in the mixture. After this, cover the bucket with cling film. This must be done as tightly as possible so that excess oxygen does not enter the container. However, for carbon dioxide to escape, 5 to 10 small holes should be made in the film. For an example of making apple-based fruit mash, watch this video:

Fruit puree should be infused in such conditions for at least 3 days. After a few days, it is necessary to remove the film and eliminate all the liquid that has formed on the surface of the press. A large spoon or ladle is ideal for this process. After this, you should mix the puree again and cover it again with the same sequence. In no case should you forget about the holes, otherwise the mash for moonshine will never appear. Then you need to wait at least another 2 - 3 days.

The same procedure should be repeated again. Already on the 9th day the mash will be completely ready. The resulting product can be processed to produce almost any alcoholic beverage.

Most often, of course, fruit mash is processed into liqueurs and moonshine, since their preparation does not require a lot of sugar and other ingredients.

Sometimes the mash is left in this position for at least 2 weeks, and then real liqueur comes out without distillation.

If you leave the mash for 2 weeks, you will get a real fruit liqueur

Still, you shouldn’t think that making mash is a very simple process. First, you should carefully prepare the fruit. As a rule, this takes a lot of free time. Secondly, it is very important to constantly monitor the condition of the brew. The fact is that sometimes, for unknown reasons, the fermentation process does not occur, and fruit puree becomes simply dangerous for further use. And, of course, we must not forget about the press, which must be sufficient to compress a certain amount of fruit puree. An example of mash making apple pulp watch in this video:

Fruit mash is truly a salvation for the current population. Thanks to her, we have the opportunity to independently prepare pleasant-tasting fruit alcoholic drinks, which cost a lot of money in stores.

To prepare mash for subsequent distillation and production of alcohol, you need at least three components: water, yeast and sugar. Perhaps all berries, without exception, contain sugar in a greater or lesser percentage. Because to receive strong drink Any berries are suitable, depending on the taste and olfactory preferences of the distiller. Even from a watermelon (albeit a very large berry), if you really want to, you can get moonshine. Depending on the selected berry, the presence and quantity of yeast and sugar in the recipe will be determined.

Berries like hawthorn and rowan contain little sugar, and without additional use, the percentage of alcohol yield will be negligible. Sweet berries like grapes or some cherries allow you to avoid adding extra sugar. Many berries have “wild” yeast on the skin, which, although it ferments many times longer than “cultivated” ones (alcoholic or baking), does not give off any foreign flavors and aromas, giving the drink a touch of nobility.

However, one thing is indisputable: homemade berry mash recipes are used very often and everywhere, and produce aromatic and fairly soft distillates. And the most popular grapes are generally known throughout the world: we know them under the names chacha, grappa, rakia and others. The most important thing when preparing mash from berries is to prevent spoiled or rotten berries from getting into the wort. Infection of the wort with mold will ruin all your work, so take the time and carefully sort out the raw materials before preparing the mash.

Below we will look at several examples of berry mash recipes.

Important. In order to preserve the aroma of berry raw materials and at the same time not to “poison” the drink with harmful impurities, it is necessary to carry out distillation on a reliable apparatus. The best solution would be (we recommend choosing a device with a distillation column brand) that meets modern quality and safety standards. The model you are interested in can be found at.

Strawberry mash recipe

Ingredients:

• berries - 5 kg
• clean water - 7 l
• granulated sugar - 1 kg
• yeast - 15 g dry or 70 g pressed

Preparation:

1. Mash the berries to a homogeneous mushy mass and transfer to a fermentation container.
2. Add sugar, water and yeast activated according to instructions to the berry mass.
3. Mix the wort with a clean stirrer, close the container with a lid with a water seal and put it in a warm, dark place.
4. Fermentation time, depending on the yeast, ranges from 7 to 30 days. The finished mash does not emit gas, it tastes bitter (without a sweet aftertaste), the liquid is clarified (yeast and raw materials precipitate).

Recipe for mash from rowan berries

Ingredients:

• red rowan berries - 5 kg
• granulated sugar - 5 kg
• clean water - 15 liters
• yeast - 300 grams pressed or 50 grams dry

Note. Instead of yeast, it is permissible to use raisin starter.

Making mash:

1. Pour boiling water over the rowan berries.
2. Separate the berries from the bunches and mash with a masher.
3. Transfer the berry mass to a fermentation container, add sugar and warm water (30-32°C)
4. Activate the yeast according to the instructions and add to the container.
5. Mix the contents of the container thoroughly, then place the container in a dark, warm place.
6. After 1.5-2 days, the fermentation process should begin. When fermentation has begun, close the container with a lid and install a water seal (or alarm glove).
7. The fermentation process takes an average of two to three weeks. During this time, the wort must be stirred periodically (every 2-3 days)

Grape mash recipe

Ingredients:

• grapes - 5 kilograms
• warm clean water - 15 liters
• dry yeast - 40 grams, it is better to use alcoholic yeast
• granulated sugar - 5 kilograms

If you want to use wild yeast for fermentation, you do not need to wash the grapes. Just remember that purchased grapes are treated with chemicals that kill yeast. Only berries grown in reliable sources are suitable for mash with wild yeast. In this case, there is no need to add additional yeast. Keep in mind that the fermentation process will take from 20 to 60 days, but the wait time is worth the result!

Making mash:

1. Sort the berries and place them in the freezer for a day (they will give juice better).
2. Thaw the berries and crush them lightly in a bowl with your hands or a masher.
3. Transfer the berries to a fermentation container and add water (28-30°C).
4. Activate the yeast and add to the fermentation container.
5. Add sugar in several stages. On the first day we add the first kilogram of sugar, and in the next four days we add the remaining sugar one kilogram at a time (in total, all 5 kg will be consumed in five days), carefully stirring the wort until the sugar is completely dissolved.
6. Throughout the entire fermentation process (from 7 to 14 days with dry yeast), the mash should be tightly closed with a lid with an installed water seal (or “signal glove”).

The berry moonshine obtained as a result of distillation of mash is aromatic and delicious drink. Its taste characteristics can be complemented by preparing one of.

Fruits and berries are a traditional component of mash. When using such raw materials, you can create fruit moonshine using own recipes. Properly cooked alcoholic drink will have a pronounced fruity aroma. The process of preparing fruit mash is not easy, but it is worth your effort - the soft, fruity distillate that results is much healthier and tastier than its sugar counterpart.

Fruit mash has its own characteristics. Having chosen the raw materials, find out how much sugar is contained in the fruits, use a special table for this. Usually, grapes, apples, plums, pears, cherries, raspberries and other fruits are used for fruit and berry mash, the main thing is that they are sweet. The sweeter the fruit, the tastier the brew and the yield of the finished product will be.

Ingredients and tools for mash

• fruits or berries
• sugar optional
• wine or fruit yeast
• meat grinder, press, juicer or blender for grinding or squeezing juice
• large spoon for stirring the wort
• fermentation vessel of suitable size

Algorithm for preparing fruit mash

1. Wash the fruits under running water if they are very dirty
2. Remove fruits that have large seeds.
3. Grind the fruit with a meat grinder, blender or any other available method so that it resembles puree. Or you can squeeze pure juice juicer or press
   

   The red fermentation scheme is when the mash is placed together with fruit cake. The white fermentation scheme is when only pure juice without cake is fermented.

4. Place the mass in the fermentation container; if the wort is too thick, add a little water, but the total volume should not fill three quarters of the container
   

   To increase yield or if the fruit contains little sugar, say less than 7%, sugar can be added. But keep in mind that the more sugar you add, the less flavor and aromatic qualities will remain from the initial raw materials in the final product.

5. Calculate the amount of yeast required for the resulting wort
6. Dissolve the yeast in a small amount of warm water, add to the wort and mix thoroughly. Yeast for fruit mash should be wine or specialized fruit yeast to ensure maximum fermentation and prevent extraneous odors
7. To prevent air from entering the fermentation container, tightly seal and install a water seal. When exposed to air, oxidation occurs, which will ultimately affect the quality of the product.
8. Place in a dark room with a temperature of 18-25 degrees
9. If you ferment according to the red scheme (with cake), stir the mash for the first 3-4 days, a cap will rise that must be settled and prevent souring
10. If everything is done correctly, then after 7-14 days of fermentation the mash will be ready for distillation. Fermentation time will depend on many factors - the amount of sugar, the yeast chosen and the ambient temperature
11. Before distillation, the mash must be filtered through several layers of gauze (if fermented with cake) to get rid of impurities that can burn during distillation and give off bitterness.
12. If you used a white scheme, you only need to remove the sediment and that will be enough, but you can also additionally lighten the mash. Our opinion is that additional clarification for fruit mash is not necessary.
    

    Gentle lightening is carried out using hibiscus tea, gelatin or natural white clay. Under their influence, the yeast precipitates, and the mash becomes light. Clarification with bentonite (white clay) removes impurities well and saves time.

Moonshine made from berries and fruits is a drink that requires a creative approach. You can focus on the basic recipe, but at the same time improvise a little when making fruit mash for future moonshine.

1. Removing seeds takes a lot of time, but the fruit drink will not be bitter in the end
2. We do not recommend washing fruits that are not very dirty; there is wild yeast on the surface of any fruit and it is washed off when washed. Some fruits and berries can be brewed without yeast, such as grapes.
3. Use a press or juicer and ferment pure juice. According to the white scheme, without cake, the highest quality product is obtained
4. For mash made from berries or fruits, use only wine or fruit yeast
5. If you still decide to use sugar, it is better to replace it with glucose, fructose or dextrose
6. Do not allow temperature fluctuations - this will negatively affect the fermentation process
7. Clarifying the mash improves the quality of moonshine
8. During fermentation, the fruit mash will have a specific smell. Therefore, it is better to place it in a separate room.

Fruit moonshine has the taste and aroma of fruits or berries from which the mash was made: tart and aromatic moonshine is obtained from cherries. The alcoholic drink made from plums is not too sweet and has a pleasant plum smell. Pear moonshine is very aromatic and tasty. Except fresh berries and fruits you can use juice, jam, dried fruits and even aromatic herbs. Unusual taste have fruit distillates from raisins, dates, dried apricots.

Fruit moonshine recipe. We will take with you a plum.

Plums are a good raw material for mash. This drink has an excellent taste and pleasant aroma. How to make mash from plums at home? The recipe is simple, but before cooking you should familiarize yourself with the nuances. Before starting to make the mash, the plums are crushed (but under no circumstances wash it, the surface contains wild yeast, which we will still need to ferment sugar and fructose. When we have decided on the raw materials, we need to find out what sugar content it contains, which can be determine from the table.

Percentage content of various substances in the wet weight of fruits and berries

Apricots
Cowberry
Strawberries
Gooseberry
Sea ​​buckthorn
currant

The moonshine recipe is such that it should contain 25% sugar. Plum contains 10% sugar, therefore it lacks another 15% to produce moonshine, which means that for every 10 liters of crushed plums one and a half kilograms of sugar should be added. Thus, you can calculate the amount of added sugar for any berry.

And so the ingredients we need:

• Plums – 12 kg;
• Sugar – 1.5 kg;
• Drinking water – 10 l;
• Yeast – 100 g.

Technology:

1. Peel the plums and mash until a homogeneous paste is obtained. It will be necessary to remove the seeds, because otherwise the finished moonshine may be a little bitter or the smell will not be particularly pleasant. Ideally, you also need to remove the skins, leaving only the pulp itself for the mash. But extracting the pulp is a very labor-intensive process, so in order to avoid excesses, we will simply filter the finished mash through cheesecloth, which is much simpler.

2. Take sugar and dissolve it in a small amount of water. Add the resulting syrup from sugar and water to the container where the plum is located.

3. Dissolve the yeast in warm water (t 30°C), pour it into the future mash, and mix all the ingredients thoroughly.

4. Add water. The task is to bring the mash to a liquid consistency. Usually this requires 8-10 liters of water.

5. Place the container with plum mash in a warm place. The fermentation process lasts 7-10 days.

6. After the mash, it should be filtered. To do this, it is poured through cheesecloth into a container for distillation.

7. To get high-quality moonshine from plum mash, it is recommended to distill it twice, using the classic method and moonshine still which we offer you