Most often used fruit, which can be made from any berries and fruits. This is very beneficial, since almost every owner of a private house has a whole garden of free fruits at his disposal. How is fruit mash prepared? That's what we'll talk about today.
Fruit mash - great way dispose of excess fruits and berries from your own garden
Everyone knows that alcohol is becoming more expensive on store shelves 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 alcoholic beverages on their own. Modern people can do almost any alcoholic drinks at home (cognac, rum, liquor, wines and other equally delicious drinks).
How to make fruit mash at home on your own?
You can make mash not only from ordinary sugar and yeast, but also from fruits. You can absolutely take as a basis different fruits. Any berry is also ideal for the subsequent production of mash and moonshine, respectively. In the process of fermentation, they will turn into real alcohol.
For mash you will need yeast, sugar and fruit
To get a higher level of alcohol, you should add a little sugar to the fruit. Thanks to the resulting fermented mixture, you can get not only a simple brew, but also high-quality liquor, wine, and even enough 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 can be bought at any grocery store or on the Internet.
The recipe for fruit mash is very simple. To prepare it, you should take about 3 kg of fruits or berries, half a kilogram of sugar, about 30 g of lemon juice or a few 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 in such a way that the fruits are under the so-called press. It is for this that it is worth putting something very heavy on the lid, for example, bricks or filled three-liter jars.
For more details see this video:
Before placing all the ingredients of the future mash in a container, you should prepare the fruit well. To begin with, experts recommend washing them very carefully and cleaning them from bones and damaged areas. It is also very important to cut large components, such as apples, into slices, because it is chopped fruits that can contribute to accelerated process fermentation.
Sliced fruit must be placed at the very bottom of the container and pour cold water so that the liquid completely covers the fruit.
After that, you can boil this mixture and add sugar and lemon juice. All this should be constantly stirred in order to get a puree.
After that, 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 that, it is necessary to allow the fruit mixture to cool until 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 an alcoholic mixture, which is necessary for the preparation of alcoholic fruit drinks.
The next step is to add 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 that, cover the bucket cling film. This must be done as tightly as possible so that excess oxygen does not enter the container. Nevertheless, for the release of carbon dioxide, 5-10 small holes should be made in the film. An example of making fruit mash based on apples, see this video:
Fruit puree should be infused under 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 that, it is worth mixing the puree again and again cover with the same sequence. In no case should you forget about the holes, otherwise the brew for moonshine will not 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 processed into liqueurs and moonshine, since their preparation does not require a lot of sugar and other components.
Sometimes the mash is left in this position for at least 2 weeks, and then the real liquor comes out without distillation.
If you leave the mash for 2 weeks, you get a real fruit liqueur
Still, do not think that cooking mash is a very simple process. First, you should carefully prepare the fruit. As a rule, it takes a lot of free time. Secondly, it is very important to constantly monitor the state of the mash. 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 should be sufficient to compress a certain amount fruit puree. An example of making mash on apple pomace see in this video:
Braga on fruit is really a salvation for the current population. Thanks to her, we have the opportunity to independently prepare delicious fruit alcoholic drinks that cost a lot of money in stores.
Fruits and berries are not only delicious, but also very beneficial for human health. Exists great amount recipes for cooking dishes from fruits, but not everyone knows that fruits and berries can be cooked quality moonshine. The whole point is that in fresh fruits contains a considerable amount of fructose, which gives fruits and berries a sweet taste. Braga for moonshine from fruit is obtained simply and quickly, but only if the distiller prepares it according to the recipe and follows all the rules for preparing such raw materials.
fruit alcohol
Features of alcohol from fruits
Various fruits contain different amount Sahara. For example, in plums it is 9-16%, in apricots - 5-23%, in apples - 8-16%, etc. To prepare fruit moonshine without adding sugar, it is necessary that the selected fruit consists of at least 25% Sahara. However, there are no such sweet fruits in nature, so the moonshiner will in any case have to add sugar to the preparation of fruit mash.
Recipes
Exists a large number of recipes for making mash from berries and fruits. One of the most popular recipes obtaining fruit moonshine is considered to be the one according to the rules of which alcohol must be prepared from plums. The recipe for such a drink is as follows:
- Ingredients such as: 12 kilograms of plums, 1.5 kilograms of sugar, 10 liters of drinking water and 100 grams of yeast are taken.
- First of all, plums must be pitted and mashed. If the seeds are not removed from the fruit, then because of this, the resulting alcohol may have an unpleasant bitter taste.
- Sugar must be dissolved in a small amount water. sugar syrup then added to a container with plums.
- Yeast is diluted in water at a temperature of 35 degrees and also poured into the mash preparation.
- It is necessary to add 8-10 liters of water to the workpiece. After that, the future mash is put in a warm place for a week.
- After this period, the mash must be filtered and poured into the distillation cube of the moonshine still. Raw materials must be distilled once in the distillation mode and one more time in the rectification mode.
You can also cook at home. To obtain mash from these fruits, 20 liters of water, 30 kilograms of apples, 20 grams of dry yeast and 4 kilograms of sugar should be prepared.
First, the apples should be sorted out, the areas of rot, pits and tails removed. If this is not done, moonshine will be bitter. Apples after preparation must be cut into small thin pieces. After that, the pieces of fruit should be crushed to a puree consistency in a blender or grated.
The puree is transferred to a container in which the mash will ferment. Meanwhile, syrup is made from sugar and water and poured into apple puree. After that, the yeast should be diluted with warm water and added to the mash.
A water seal is placed on the neck of the container in which the mash is located and placed in a place where the temperature is maintained at 18-28 degrees. The fermentation period of raw materials varies from five to forty days, so the state of the mash must be constantly monitored. As soon as the raw material ceases to emit carbon dioxide, and also acquires a bitter smell and taste, it can be considered ready for distillation.
Fruit brew for moonshine is distilled twice.
Alcohol from berries and fruits can be prepared not only from fruits, but also from their juice. For example, a recipe for making mash from apple juice. To get a mash, you should take a kilogram of sugar, 5 liters of apple juice, 3 liters of water and 10 grams of dry yeast.
The preparation of moonshine begins by adding sugar to the juice with yeast. The workpiece is filled three-quarters, a medical glove is put on the neck. The container with the preparation of moonshine is placed in a warm place. The fermentation period, as in the previous recipe, will depend on the sugar content of the apples and the type of yeast. The readiness of the mash can be determined by the glove - when it is blown away, it will be possible to assume that the raw material for distillation is ready.
And the fruit has an excellent taste and delicate aroma. This drink can be served with any meal. Braga from fruits can be made regardless of the season, which is its advantage for distillation.
When preparing alcohol from fruits, you can experiment with different berries and fruits, since they all contain sugar in their composition.
- puree + syrup
- juice + syrup
- compote + syrup
- juice + compote + syrup, etc.
It is important that the wort be sufficiently sugary (at least 20 g/dm3) and fragrant initially. I often prefer to use compote (highly concentrated decoction) of fruits and berries with low moisture content (dense apples, rose hips, blackthorn, quince, mountain ash, honeysuckle, some types of pears, etc.), in combination with other fractions to facilitate work with Braga during her preparation for the transfer. Of course, there will be losses in aroma, but in any case it is desirable to make up for them. aromatization. To do this, immediately, it is desirable to set aside some of the raw materials for the secondary flavoring of moonshine (it is possible to freeze). Making compote is very easy. Put portions of fruit into boiling water for 10-15 minutes, then discard them in a colander (drain the drained liquid back into the concentrate). With this method, almost all sugar (glucose and fructose) will fall into the compote, respectively, into the wort.
So, in accordance with our ideas and wishes, we made a must, which consists of a fruit component and syrup invert sugar. Be sure to measure its sugar content and acidity, and again think deeply. We decide to bring our complex solution to the correct indicators: sugar - 18-24 g / dm3, acidity 4-5 units. RN. We prepare invert sugar syrup in the right volume. But its concentration can be different, depending on the sugar content of the wort itself. If the sugars in the wort are 6-12 g/dm3, prepare a solution at the rate of 1/3; 12-15 g/dm3 - 1/4; 15-23 g/dm3 - 1/5. Finally, we have mixed the wort and its sugar content suits us (16-24 g/dm3). HOORAY!!!
Let's get back to slicing. We will bring the pH of the solution to 4-4.5 units. using the above method. The must is waiting to be added. We will not test it for strength, we will bring wine yeast in full accordance with the instructions for them and make the waste container with our unicellular fungi work.
The question arises: is there a need to feed the yeast? Our experience tells us that it is not worth it. Correct modern alcohol yeast contain in their composition a full range of vitamins and trace elements for the normal functioning of yeast. In addition, excessive protein feeding can release ammonia compounds into the wash, formed as a result of putrefactive fermentation of amino acids. This problem is solved by removing (draining) a layer of dead fungi, for which correct fermentation tanks there are bottom taps for draining the sediment at the final stages of fermentation.
So, sooner or later, the mash is ripe for driving. If everything was done correctly, it should taste like dry fruit wine. How tastier than mash, so, accordingly, moonshine will be tastier. We're getting ready for the chase. We collect the remains of fruit floating on the surface, carefully decant the rest of the liquid. READY!!!
Cooking alcohol mashine to work. In this situation, be sure to use a 3-fold stage.
Collecting the configuration "straight run" and simply distill all the enemy to the primary distillate without fractional selection up to 15-20% alcohol content in the jet. Let's try distillate. We draw conclusions and again think for a long time what to do next.
In our noble cause, nothing is ever unambiguous, as in any other business with the use of the human mind and hands. Again we bow our heads, only this time over the receiving container, we sniff for a long time, lick the drops and think. Sometimes you have to pour everything into a canal, for example melon distillate. And sometimes some kind of masterpiece is obtained at the first chase (more often on wild yeast, with long-term fermentation (up to 4 weeks) of the wort). In any case, with the use of the Favorit-Exclusive distiller, it is not necessary to use carbonization, cleaning with milk, potassium permanganate. Although I would like to talk about potassium permanganate separately.
In a very low dilution (8-10 crystals per 1 liter of water), a solution of potassium permanganate, when added to the distillate from above, is able to solve the problem of odors. In this case, the released atomic oxygen neutralizes (oxidizes) the esters of foreign compounds and tail alcohols. At the same time, one should not forget that potassium permanganate reacts with ethyl alcohol, forming a compound that falls to the bottom in the form of white flakes. After straining this sediment, you can add potassium permanganate again and again get this sediment. The process can be repeated until all the alcohol has settled in the form of flakes, and a weak solution of acetone remains in the container.
More often and most likely, we will have to overtake the resulting fruit distillate again, but already with separation into fractions. In this situation, we can not do without the magic . We collect it in the configuration "complete without MFP" in the version with a 50 cm side, or with a 30 cm side. We fill the sides with nozzles. The options are as follows: the lower nozzle is always .
From above, at your discretion, any combination of copper tap-changers, steel and copper SPN Selivanenko(3-3.5mm). Copper nozzles should be used in case of a doubtful smell of distillate, or one layer prophylactically.
Dilute the distillate with prepared water to a strength of 30%.
We heat up the cube, wait for the first drops, immediately after they appear, we significantly reduce the heating of the system, increase the water pressure. Let the system think for about 15 minutes about how to behave further (just kidding). Everything is ready for selection "head faction".
We increase the heating along with the increase in cooling of both refrigerators. Starting very slowly . It is not difficult to achieve this selection rate (1-1.5 drops per second), it is enough to adjust the heating by reducing it; and cooling the reflux condenser by slightly opening the cold water supply valve.
We will select the heads in the volume that will be 6-10% of the volume .
For example: in a cube there are 20 liters of distillate with a strength of 40%. This means that pure (absolute) alcohol in the distillate is 8 liters. Heads will be selected 480-800 ml. at the same time, sniff the drops from time to time, rubbing them in dry and clean palms. As soon as the smell of acetone in drops disappears, you need to change the receiving container and begin to select the “body”. Increase the heat and adjust the water supply. Alcohol will flow in a thin stream. We select it until its strength in the stream drops to 60%. Again we change the container and select the so-called "pre-tails" up to a fortress in the jet of 40%. On this shoulder strap, you can stop, or you can change the container again and select all the remaining alcohols for incomprehensible purposes. The selection in this case is carried out until the temperature in the cube reaches 99 degrees. We disassemble and wash the device.
So we got 4 containers. The first fraction - in the toilet, or leave to light fires. The second faction is the most valuable. It must be evaluated for strength, taste and smell. If everything was done correctly, then it will turn out delicious moonshine 65-85%. It can be consumed, although the smell of the raw material may be partially or completely absent. We take the third bank. Again we try and smell. The usual fortress of this faction is 45-50%. It can taste better and more fragrant than the second, and it may not work. In general - again think and make a decision. If the aroma has disappeared altogether, mix the 2nd and 3rd fractions, dilute with water and distill using a gin basket. We put the necessary fruits for flavoring in it. We carry out the distillation without connecting a reflux condenser and without nozzles, up to a temperature in the cube of 98 degrees. All is ready.
In any case, no additional purification (coal, oil, milk, potassium permanganate) is required.
Many people prefer this particular drink among others. alcoholic products, it is quite easy to prepare it from various available products, in other words, you can easily choose a drink “to your taste”.
Consider the fruit moonshine recipe
Making this type of moonshine is highly dependent on the sugar content of the fruit you want to use. If you choose the ingredients in advance, you can use the table of the percentage of sugar and water in fruits and berries. So, for example, most sugar can be found in apricots, and its small amount in sea buckthorn.
The recipe for fruit moonshine at home implies that the amount of sugar in it will be 25%. Therefore, it is very important to know the percentage of its content in the raw materials used, after which you can calculate how much sugar you need to add to your chosen berry.
- So, the fruits or berries you have chosen are crushed. Before this, you need to remove the bones to avoid a bitter aftertaste in the already prepared moonshine.
- It is not worth washing berries and fruits, because they are washed off with water wild yeast that any fruit has. They will be useful during fermentation.
- Fruits mashed into gruel should be left for a couple of days, giving them the opportunity to wander on their own. During this time, you can choose the most suitable for you.
- After added required amount missing sugar and water. The table mentioned above, which can be found in the recipe book for the manufacture of various blanks, will help you find them out.
- If you take a berry with a low juice content, when crushed, a thick puree is obtained. Then some water is added to the wort. After which it is filled with sugar, as in.
- After the fermentation process is over (it can last about a week), it is required to filter the mash. You can do this with gauze, through which the mash is poured into a container for distillation.
- In order not to spoil the product, you need to make sure that there are no parts of berries and fruits left in the mash. And of course, it is necessary (we recommend choosing a device with a distillation column of the brand or with a dry steamer of the brand). You can choose the device that is right for you using.
- After the first distillation, you need to determine the percentage of alcohol in moonshine. In the event that it is less than forty degrees, a second distillation is carried out. After that, moonshine according to the fruit recipe becomes stronger.
From various fruits you can find on our portal.
Moonshine is made from beer, barley grains, vegetables and fruits. The article will discuss how to make moonshine from fruit.
How to make fruit brew
Fruits are different, those that grow in Russia and exotic ones. Braga on fruit is slightly different from standard recipe, the cooking process. That is, it will take longer to fiddle with fruits, but the result will be amazing.
For right technology you should take both berries and fruits so that the taste is soft and tender. Fruits and together with the peel are finely cut, if apples, then the core is removed. Stone fruits or stone fruits are then added to the fruit. They are removed or left, this is optional.
In a filled container, sugar is added to the fruits in certain quantities, if the fruits are sweet, then less sugar is put. And also add syrup, diluting sugar with warm water. It is prepared 1:1, if you put less sugar, then you can’t call it syrup.
The next step is to add water so that the mash turns out to be sparse and non-liquid. It is best to stick to the recipe that is being prepared. Also use bottled water. Since the liquid from the tap contains chlorine, which gives the drink a side taste. Or let the water stand for 2-3 hours, the chlorine will disappear, and add to the wort.
Then yeast is added.
They are:
- alcohol,
- wine (including wild),
- bakery;
- beer.
Brewer's yeast is not suitable for moonshine, they are used to make beer. Such a drink does not have sufficient strength, and the mash will constantly rise into the hat. But moonshine from finished beer will turn out great.
Read also:
Bakery, and alcohol are suitable for moonshine, the base is not fruity.
Wine yeast is ideal for a drink with berries and fruits. Summer residents prefer "wild" bacteria that originate directly on unwashed fruits. It is believed that moonshine due to spontaneous fermentation is soft and tender. But there is a danger in them, in parallel with beneficial bacteria, numerous microbes can develop that spoil fermentation.
If everything is prepared in exact proportions and observed temperature regime 25-28 degrees, then in a week, the fermentation process will appear.
In order for the fermentation process to proceed normally, it is worth looking after. The container where the mash is located must be covered with a film and wrapped tightly, having made 8 - 10 holes. Holes are needed for the release of carbon dioxide.
After three days, remove the film, and collect the fruit floating on top with a large spoon. And again close with polyethylene. The process should be repeated three times with an interval of 2-3 days.
After a certain period, the mash is prepared for distillation. If you leave it, then liquor will turn out from the base.
Proportions of fruit mash:
- fruit and berry puree 20 kg;
- sugar 3 kg (less if the berries are sweet);
- wine yeast 100g;
- 20 liters of water (bottled or settled).
If cherries are used in puree, then it is better to leave with a bone. Since it gives the final drink a rich taste of almonds. Many believe that the fragrance comes from wild apricots, but this is actually not the case. The seed, although bitter, does not have a rich aroma.
By the way, it is known that ordinary liquid turns into ice at 0 degrees, and alcohol at -118. Therefore, many moonshiners, instead of the first distillation, use freezing. This saves time and effort. The container with the mash is put in the freezer for 2-3 days, then the alcohols are decanted. But then you have to do the distillation with a conventional apparatus, since freezing does not remove fusel oils.
banana moonshine
Bananas are exotic berry successfully established in Russia. This fruit is soft, does not require extra effort in processing. It contains 30% sugar, and 2% starch that turns into sugar. Vitamins of group "B" help well in the fermentation process.
But it turned out that the preparation of mash from this difficult process. The wort needs to have moisture, which is not present in the right amount. And even more so in overripe fruits. Therefore, it is necessary to prepare jam, which will act as a must.
At the first stage, overripe fruits should be washed with warm water, separated from the peel. Since the peel contains 10% alcohol, you should not throw it away. The peel with berries is placed in different containers.
Grinding the fruits, add 600 grams of granulated sugar and 2 liters of water for each kilogram. You need to cook in a pan with a Teflon coating, constantly stirring with a wooden spatula, as the berry burns easily. If the jam goes bad, then oh good moonshine you can forget.
As it boils, foam appears, it should be collected and placed in a container with a peel. It contains a lot of sugar. When the jam is cooked and cooled, it will resemble liquid compote. You should take gauze and strain.
Now add to the wort for 1 liter:
- sugar 1 kg;
- water 2 liters;
- wine yeast 10 gr.
Banana cake is sent to a container with a peel and the same process is carried out. Upon completion, you should start distillation in both containers. There is a nuance here, the peel should be distilled twice, and former jam one.
As a result, a rich aroma of bananas will be obtained from the peel, and a soft drink with subtle notes of bananas from the jam. Ennobling moonshine, add orange or vanilla zest. And leave for 2 days, for the process of destabilization.
We make moonshine on a plum
An alcoholic drink from plums can be prepared with or without yeast. If without yeast, then they are harvested unwashed and the wort is made. Moonshine from plums is obtained with a strength of 52 degrees, if such a drink is placed in oak barrels and aged for about three years, then in the Czech Republic such a drink is called "brandy".
