The history of moonshine in Russia. Moonshine is a strong drink that was common in Russia during the reign of Ivan the Terrible.

The history of moonshine

The love for nature in a person is laid, as you know, from his very birth. Every day, learning more and more about the world around us, our ancestors strove to prolong their lives in it as long as possible and enjoy all the delights provided by this world.

Even in ancient times, people began to produce food preparations, including a variety of drinks that were made from the juices of fruits and berries.

Having a sufficiently large number of children in his house, the owner tried to prepare as many products as possible for the family. But over time, the drinks stored in a secluded place were fermented and destroyed in order to avoid possible poisoning.

Subsequently, a person learned to understand a lot about a product “spoiled” by time and make new drinks. But the wine of that time did not contain such an alcohol strength as today's, and was equated with drinks decorating the table for eminent guests or family holidays.

But in the world there is one, very fabulous and different from all other legends about the origin of the "foggy" drink, which often makes people smile when they learn about it for the first time.

A long time ago, in a country unknown to anyone until now, a terrible heat came. Juicy soft grasses dried up before our eyes, and animals and birds, who had previously lived in peace and harmony, began to kill each other in order to quench their thirst with the blood of their “brother”. And because of this natural disaster, the quickly ripening fruits of trees and shrubs fell into pits and ravines formed on the once fertile land.

Gradually rotting, they turned into a fetid porridge and dried up. But one day the north wind drove black liquid clouds into this country, and torrential monsoon rains did not take long to wait. Pits and ravines instantly filled with water, and when the rains passed, the humus of fruits and berries began to enter into a natural chemical reaction with moisture sludge.

The thirsty hunter, who had taken refuge in the cave for the entire time of the rains, finally decided to come out of his hiding place and enjoy the juice of the newly appeared fruits. But, passing by one of the puddles that had already fermented, he heard a pleasant smell of wine and, greedily pressing his lips to the settled clean drink, received great pleasure from its taste. So, they say, the era of the birth of a unique and eventually respected by all people drink under the simple name "wine" began.

In Russia, wine has always been valued and, often consuming it in large quantities, many have tried to find all sorts of ways to strengthen it. Gradually, simple winemaking was replaced by the technological production of moonshine.

Distilling the low-alcohol-containing mash (compared to the resulting result), the distillers spared no time and production raw materials to achieve the only goal: to get a strong drink of the highest quality. That is why the “good potion” produced on Russian soil began to differ sharply from foreign drinks.

The great tsar of the Russian land, Peter I, at one time even issued a decree in which a demand was put forward for the captains of Russian ships going on a long voyage, so that on the territories of foreign states sailors “were not allowed to consume overseas wines instead of bitter Russian, so as not to cloud their bright heads with demonic a drink from which, except for diseases and dope, nothing can be expected ... "

But Prince Orlov, who once glorified himself as an “amorous admirer of the fair sex,” often liked to repeat to his friends that “transparent and strong-smelling moonshine, like an angel of love affairs” always helped him in intimate relationships with women: “... three stacks knock over, and desires - for a whole quarter out! Yes, and in my head the thoughts are all clear: I absolutely understand what my lady craves ... even without words! .. "

But with the advent of Soviet power, the numerous methods of making moonshine that had existed since the 15th century gradually began to be eradicated: the ban on its production unleashed the hands of many false masters who did not understand anything about the real thing and at the same time undeservedly “appropriated” the good ancient Russian drink the nationwide glory of muddy and bad smelling tincture.

Recently, however, manufacturers of high-quality products have begun to appear in our country again, raising all Russian moonshining from the “basics”. With the help of their advice, many novice "distillers" will be able not only to avoid possible poisoning resulting from improper observance of the technological process of making a drink, but also to save a lot of raw materials necessary for the production.

To do this, you need to take a closer look at all the material contained in this book and, above all, try to remember one wise rule that our ancestors used in the old days: “Better, yes better!”

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Purification of moonshine Moonshine, in addition to ethyl alcohol and water, also contains harmful impurities that must be removed. Each type of impurities uses its own cleaning method, but potassium permanganate and charcoal are most often used. When used correctly, these methods

02.05.2016

Moonshine is a native Russian alcoholic drink with a rich history and ancient origins. But contrary to the prevailing opinion of the public, this drink was considered better in quality than foreign whiskey and brandy, and it was the prerogative of only the upper strata of society to use it.

Every self-respecting nobleman was engaged in the production of moonshine, involving many peasants in this process.

No one knows how it appeared, or who invented moonshine or moonshine, but it is quite clear that the first alcoholic drink that people came up with was wine. There is even a legend that during the great drought, when even almost all the reservoirs dried up and the fruits from the trees fell to the ground, the birds pecked at each other's blood in order to somehow quench their thirst. Suddenly black clouds flew in, and it began to rain, filling the pools again, on the dried bottom of which lay rotten fruits. A lost wanderer, who was very thirsty, drank from one of these reservoirs and was very surprised by the taste of this drink. Thus, people learned how to make wine. But of course, this is just a legend. But it is not in vain that people say: "A fairy tale is a lie, but there is a hint in it, a lesson for good fellows."

The first drinking establishments in Russia appeared during the time of Tsar Ivan the Terrible, but ordinary peasants still could not use moonshine of that time.

There are also references to moonshine as mead, aniseed vodka, tavern, etc. in the literary works of Pushkin, Gogol, Bulgakov. Everyone knows that many foreigners associate Russia with vodka, but few people know that this vodka is of rather high quality. It was not for nothing that even the Russian Empress Catherine the Great sent a bottle of alcoholic drink, which was so valued in Europe at that time, as a gift to European rulers. This continued until the very coming to power of the communist regime (after the overthrow of Tsar Nicholas II). Prohibitions began on the production and sale of alcoholic beverages, and continued for almost the entire period of the communist regime. In the era of the Soviet Union, home-brewing (which was prosecuted at that time by law and involved criminal liability with confiscation of property) was the most widespread. Moonshine became available to ordinary people. It was during this period of time that the most unusual and diverse were invented (but easy to use and made from almost improvised materials)

The story of a strong liquor known as moonshine.

Moonshine is a strong drink that was common in Russia during the reign of Ivan the Terrible. It was under him that the first tavern was created, which was located on the territory of the Moscow Kremlin. Only guardsmen, who were popularly called “royal dogs”, could feast in a tavern. They were proud of this right: drunk and smart - two lands in it. At that time, orders were not given, and the heroes were awarded the royal ladle. The owner of this ladle drank everywhere for free - exactly as much as he could scoop up at one time. There were many hunters who wanted to run into the "king's tavern" in order to sip on alcohol, the "drink of the guardsmen", because the forbidden fruit is always sweeter.

In Russia, as is commonly believed, vodka, or, more precisely, its prototype - a strong drink called aqua vitae (aqua-vita in Latin - "water of life") - was first brought by the Genoese, who were heading to Lithuania on trade business. Their path ran through Moscow, in which foreigners received an audience with Prince Dmitry Ivanovich. They presented the prince with vessels with the aforementioned intoxicating drink. This product of the distillation of fermented grape juice did not make a special impression on our ancestors.

In 1429, Aqua Vita was again brought to Moscow by foreigners as a universal medicine. At the court of the young prince Vasily II Vasilyevich, the liquid was appreciated, but due to its strength, they preferred to dilute it with water. The idea of diluting alcohol served as an impetus for the production of Russian vodka, but from grain. In ancient times, before the appearance of wine regalia in Russia, distillation was the essence of moonshine. In the middle of the 18th century, noble landowners were engaged in the production of vodka in Russia. Empress Catherine II made distilling an exclusive privilege of the nobility.

Rich people were engaged in moonshining exclusively for themselves, guests and gifts. The very same "moonshine" was an illustrator of prosperity in the house. The Imperial Decree of March 31, 1765 allowed only nobles to produce vodka, while they were exempt from taxation. "Home-made vodkas", unlike state-owned ones, were predominantly flavored. Water and various vegetable flavorings were added to the thrice distilled alcohol. And then they did another, (fourth!) distillation.

Russian moonshine of the first half of the 19th century often surpassed English whiskey and French cognac in quality. They drove it slowly, not bringing the "mash race" to half of its original volume. For the sake of quality, up to 95% of the original raw materials were lost. Out of 1200 liters of mash, which contained about 350 kilograms of grain and rye malt, about 20 kilograms of yeast at the first distillation, only about 40 liters of "bread wine" came out.
After cleaning with milk and egg white and re-distillation, approximately 20 liters of good alcohol came out. After cleaning and dilution, again, no more than 20–30 liters of moonshine vodka was obtained. Such a drink was literally more expensive than gold. Each large noble estate had its own secrets of moonshine distillation, distillation of the 18th-19th centuries was nominal and was not of a commercial nature.

Monopoly on the manufacture and sale of alcohol

At the beginning of the 16th century, “burning wine” was taken not to Russia, but from it. This was the first experience of Russian vodka export. At the end of the 15th century, the Grand Duke of Moscow and the "sovereign of All Russia" Ivan III introduced a state monopoly on the production and sale of vodka.

The wine monopoly that arose at that time (since then the word “monopolka” has lived in the Russian language, meaning “wine tavern”) was actually abolished only in 1992, when the state finally abandoned the persecution of citizens for the manufacture of alcoholic beverages. There is nothing surprising in such vitality of state monopolies. They served as one of the main sources of income for the state, which sold "monopoly" goods at sharply inflated prices. For example, the cost of producing vodka in pre-revolutionary Russia amounted to about 200 million rubles. per year, and the population paid 900 million rubles for it. The difference in the amount of 700 million rubles. was the monopoly profit of the tsarist government, covering up to 30% of all its expenses. There is a well-known story that when the famous reformer of the domestic economy, Count Sergei Witte, discovered a large shortage of funds in the budget of the Russian Empire, he quickly organized the construction of one and a half hundred wineries and subordinated them to ... the Ministry of Finance, thanks to which wine revenues went directly to the treasury

Production of alcohol in Russia at home

The first Russian term defining the process of producing alcoholic beverages at home appeared only during the time of the tavern (tavern, tavern), when the production of vodka became either a state regalia or was concentrated in the hands of the palace nobility. Korchazhnichat meant brewing beer, mead or mash at home not for sale, but for oneself. The concept of tavern emerged as an alternative to another term, shinkarstvo - to sell vodka and other alcoholic beverages for bottling (cups) in a drinking house. Shinkarit - to be the owner of a tavern. Let's drink a cup for a tavern. Therefore, the interpretation of the term squirm - to sell alcoholic beverages in a tavern, is not correct.

Ivan Ivanovich SOKOLOV (1823-1918) - Near the tavern

Vodka

In the first place in terms of popularity of use, for moonshine, is ordinary sugar or agricultural products containing sugar, such as berries, fruits, including grapes, sugar beets, sugar cane, etc. The second most popular, but the first in of importance is starch and various starchy foods. At the same time, in the process of making mash, it is necessary to saccharify starch with malt. To convert starch into sugar, our ancestors learned to saccharify it with the help of enzymes contained in sprouted grains (diastase). This is how vodka appeared in Russia and other countries. In those countries where there was an abundance of products containing sugar, they learned how to produce strong alcoholic drinks from sugar-containing plant materials. Such drinks include rum from sugar cane, cognac and chacha from grapes, calvados from apple juice, mulberries from mulberries, slivovitz from plums, arrack from dairy products, araki from dates, peysihovka from raisins, pulca - from the juice of the fruit of the cactus.

History reference

Bread wine or polugar is an old Russian drink (distillate) made on the territory of Russia and the Russian Empire. Most often, mentions of this drink are found in the period from the 15th century to the present day, but no one knows the exact data on the beginning of production.

Production technology

Bread wine was obtained by double distillation of grain mash and dilution of the resulting product to a strength of 38.8 to 48% vol. alcohol. In some formulations, various cleaning was provided: with milk, coal, etc. The raw materials for the preparation of polugar were cereals: barley, oats, wheat, rye. The choice of one or another raw material depended on the geographical location of the distillery, but most often it was rye or barley.

Dough was used as yeast - a mixture of flour, water and yeast. At that time, housewives used it to make bread. The concept of "yeast" and their action was discovered later. The scheme for preparing the mash was quite simple. The grain was soaked and germinated, after which it was crushed, mixed with water and the resulting mixture was heated to 60-70 degrees. The resulting mash was cooled to 30 degrees and then the dough was added. Fermentation began. After the mash had completely fermented, it was poured into pot stills and double distilled. First, raw alcohol was obtained, and then alcohol was made from it with a strength of 60-75% vol. The alcohol obtained after the second distillation was diluted with water to the required strength, purified, and the Bread wine was allowed to rest. Of course, the drink obtained in those days was significantly different from what they are doing now.

Moonshine is a strong alcoholic drink, familiar, perhaps, to everyone. The drink is obtained from fermented sugar syrup or any sugared products: cereals, beets, potatoes, fruits, berries. Its production is an interesting and even fascinating process. A moonshine still is, in fact, a real distiller. Their history goes far back into the centuries.

As soon as mankind learned to separate liquids from each other by evaporation and collecting condensate, people began to invent special equipment to simplify this process. The basic principle of distillation has passed through the centuries and has remained unchanged. The devices themselves underwent changes, acquiring convenient “gadgets” that made the resulting product stronger, cleaner and softer.

The ancient Egyptians, Romans and Greeks distilled mainly water and essential oils. For this they used ceramic or clay vessels and metal pipes. For some reason, for a long time it never occurred to anyone to throw fermented grapes into the apparatus in order to finally get a mysterious elixir that produces an amazing effect of intoxication on a person.

The Arabs adopted the technology when they were studying at Alexandria University and made a really significant contribution to its improvement. It was they who gave shape to special varieties of distillers alambika and alquitara, and then presented them to an innovation-hungry Europe. More information about the history of copper moonshine stills can be found in the article "Alambik: the history of occurrence." The Arabs began to build the entire apparatus from copper - a metal known not only for its uniform heating, safety in contact with food, but even for its amazing ability to absorb unwanted impurities from liquids.

Scientists and doctors constantly improved the apparatus for the production of valuable oils and medicinal essences. So, in the 9th century, Avicenna improved the structure of the condenser - he significantly lengthened the tube and turned it into a coil.

The widespread use of moonshine in Europe began in the Middle Ages. The most important science in those days was mystical alchemy, in the center of which was the problem of obtaining the philosopher's stone. Naturally, such essentially fabulous tasks were not performed by scientists, monks and healers, but they made amazing progress in other sciences and in distillation.

It was in his alchemical quest that the monk Valentius, having distilled wine through the apparatus, made an amazing discovery - aquavita (Latin aqua vitae - water of life). The clear liquid had many healing properties. According to one written source, doctors prescribed aquavit to those who caught a cold, from bad breath; treated her wounds, cuts and bites. In addition, in the Middle Ages, the property of a magical distillate, when used in reasonable quantities, was already noticed to nourish new forces, relieve pain, cheer up in hours of despondency and increase fun during festivities.

In the 15th century, Basil Valentin dramatically improved the moonshine installation. He advises immersing the pipes with vapors in a container of cold water, which should be changed if possible. Condensation due to this is accelerated at times. In addition, Basil began to carry out repeated distillations of the resulting condensate and noted that the aquavit was obtained stronger.

The 16th century is truly the heyday of moonshine brewing. Various types of devices are ubiquitous. Somewhere they use copper alambiks, somewhere they use various alloys in the design of the moonshine still. In France, for example, a new type of alambic was invented for the distillation of wine spirit - Charente. It differs from its progenitor in that it has an additional intermediate tank in which the wine is preheated and the vapors are additionally cooled. In countries where grapes do not grow, alcohol begins to be distilled from fermented grains, berries and fruits. Drinks from different countries are getting more and more pronounced differences.

Moonshine in Russia was initially perceived with caution. But soon the population gets acquainted with both the healing and intoxicating qualities of the drink, and traditional Russian vodka appears on grain and potato raw materials. Initially, vodka was pursued by the monks as a healing elixir; it was widely used in all kinds of tinctures.

Alcohol production has been gaining industrial scale everywhere since the 17th century, because even then the moonshine still made it possible to obtain a sufficiently large amount of the finished product. For Russia, the XVII-XVIII centuries are marked by searches in the field of recipes and flavoring of vodka. The drink was made mainly for personal needs in each family. Most of the landowners started home distilleries and experimented in every possible way with the refinement of the drink - they added herbs, berries, nuts. The first moonshine stills in Russia were wooden or clay containers with metal tubes.

But the 19th century was marked by a real technological revolution in moonshine, both around the world and in Russia. The method of heating is being improved - it becomes more uniform and gentle, which makes it possible to organize continuous distillation. The main discovery is, of course, the distillation unit - this is a column in which steam is separated into volatile and heavy fractions. Using such a device, you can get the highest quality alcohol: a very high strength (96%) and without impurities, which makes it surprisingly soft.

The history of moonshine is not complete without dark spots. Initially, the presence of a moonshine at home was a sign of the high status of the owner. Then drinking establishments began to appear. When the production of alcoholic products acquired an industrial scale, authorities everywhere began to practice a ban on home-made alcohol in order to gain a monopoly and replenish the treasury. By the 20th century, thanks to the work of the government, in Russia, "moonshiner" becomes a swear word.

By 2002, everything is back to normal. Now anyone can do home brewing. In addition, this is relevant - in our time it is impossible to completely trust the products from the store. But at home, from products of which there is confidence, it is quite possible to expel a strong alcoholic drink for your own use and treat guests.

In modern times, moonshine has moved into the big leagues of intricate hobbies. If you thoroughly understand all the intricacies of such an entertaining process, it becomes clear that even the distillation of ordinary grain moonshine is a certain, rather high, degree of cooking. But in addition to simple moonshine, anyone with enthusiasm and desire can cook home-made whiskey, grappa, cognac at home. With the permission to brew moonshine, the townsfolk got an exclusive opportunity to realize themselves creatively, plunge into the mysterious world of all kinds of recipes and features of making strong alcohol, surprise their friends and relatives. And the high quality of the ingredients and equipment offered on the market today sweeps away all the last doubts about the prestige of such an occupation as home-made strong drinks.

Now there are many moonshine stillsthat allow you to overtake alcohol at home as comfortably as possible. These are alambiks with alcitars made of pure copper, and moonshine stills with distillation units made of safe stainless alloys. And some craftsmen even manage to create moonshine installations with their own hands. By the way, such an experience was common in Russia back in Soviet times, when it was the ban on alcohol that forced people to be inventive.

You should pay attention to the fact that you should always approach home-brewing with responsibility and strictly observing the technology and safety recommendations - then the quality of the resulting product will certainly be at its best.

Today moonshine is known all over the world. It is used as the basis for many classic drinks (cognac, tequila, etc.), medicinal tinctures, and also consumed in its pure form. But, who was the first to start making moonshine, and when did the first moonshine still appear? More on this later in the article.

The ancient world and the first moonshine still

Recently, archaeologists have discovered earthenware vessels with metal pipes. It is believed that these devices could be the first moonshine stills. According to scientists, the ancient Romans, Greeks and Egyptians used these vessels to produce distilled water and essential oils.

The Arabs improved the design and were the first to make the moonshine still made of metal. To do this, they used copper, since this metal could heat up evenly and absorb unwanted impurities in liquids. But the Arabs did not guess to make moonshine. In the 9th century, the scientist Avicenna significantly lengthened the pipe, and also folded it into a serpentine!

The appearance of moonshine still in Europe

In the Middle Ages in Europe there was a real flowering of alchemy. Everyone was looking for the philosopher's stone and dreamed of creating an elixir of immortality. It was monks and alchemists who achieved significant success in distillation. The monk Valentius was the first to distill wine through the apparatus, as a result of which he received a liquid, which he called - aquavita or "water of life". It was believed that this progenitor of moonshine had healing properties!

In the 15th century, Basil Valentin significantly improved the installation by placing pipes with fumes from a container of cold water. Naturally, the condensation in such cases increased significantly. In the 16th century moonshine flourished not only in Europe, but also in Russia.

Moonshine stills in Russia

The first moonshine stills were received hostilely in Russia. This is not surprising, because earlier intoxicating drinks were brewed, not distilled. And even then, it was possible to try mead or mash only on big holidays. The rest of the time, our ancestors led a sober lifestyle.

Moonshine became popular under Ivan the Terrible, who opened the first tavern in Russia in the Kremlin. Moonshine was poured in it for free, but only to guardsmen, in modern terms, the "bodyguards" of the king. Already under Boris Godunov, there were more taverns, and all of them were state-owned. The income from them replenished the treasury, so everyone was interested in popularizing moonshine.

Allow yourself to have a home alcohol mashine only nobles and owners of taverns could. After the abolition of serfdom, the production of moonshine became expensive, so it was replaced with "fuel oil" - a cheaper analogue. It was almost impossible to drink it, so the peasants began to have home-made analogues of moonshine stills.

Moonshine brewing flourished in Russia in the 19th century, methods and methods of preparation were improved, and the first drink with a strength of 96% was obtained!

The fight against home-brewing began under Stalin, but reached its climax under the reign of Khrushchev. At that time, people who brewed moonshine at home were publicly punished, and the profession of “moonshiner” itself became synonymous with curses. According to the authorities, this was due to the problem of total drunkenness, but in fact the state wanted to become a monopoly in the production of moonshine and vodka.

It cannot be said that home-brewing has completely disappeared, people simply began to hide it and improve moonshine stills: make them smaller, more productive, etc.

Moonshine today

Today, at the legislative level, it is allowed to drive moonshine at home, but only for personal purposes, and not for sale. Modern moonshiners are no longer hiding and can safely sip as much drink as they need, as well as try new recipes.

Nevertheless, the variety of shapes and models of moonshine stills has not decreased, and today they are all available in our catalog.