Apricot moonshine is a delicious drink with a subtle fruit aroma. To prepare it you can use fresh fruits and jam from them. The quality of mash for distillation depends on additional ingredients and adherence to technology during the preparation process.

Apricots are a component of many dishes. High content sugars (12-14%) allows you to prepare alcoholic drink- moonshine made from apricots, which has a delicate fruity taste and a pleasant aroma.

For fruit mash, you can use whole or broken fruits of any shape. The main requirement for raw materials is the absence of mold and rot.

For mash, the type of fruit is not important. The main selection criterion is ripeness. Unripe fruits are not suitable for the process; the pulp should be easily crushed copious discharge juice

Peach puree can be added to the fermentation liquid as a component. Adding other fruits may overwhelm the delicate flavor.

The mash recipe includes the following ingredients:

• apricots - 10 kg;
• water - 8-15 l;
• yeast - 100 g;
• sugar - 5 kg.

Adding yeast will help speed up the fermentation process. The presence of sugar will increase the yield of the final product, but will deteriorate taste qualities.

Apricot mash, fermented without yeast, will yield 1.5 liters of alcoholic beverage from 10 kg of fruit.

When choosing a recipe for making moonshine at home, you need to rely on the quality of the fruit. For apricots that taste sweet, you won’t need additional ingredients. Sugar must be added to sour fruit purees.

Yeast can reduce the process of making mash from 40-45 days to 1-1.5 weeks. A drink made from mash that is fermented operationally with the participation of yeast will be cloudy in color and have a secondary odor.

The sequence and subtleties of fermentation

The process of preparing mash for distilling apricots at home involves:

The moonshine output must be carefully separated and the temperature in the apparatus monitored, because the first distillation, which is formed at temperatures up to +89.5°C, contains toxins.

It is not recommended to use cleaning methods for moonshine made from pure fruits. Repeated distillation will help preserve the taste and aroma.

Cooking with apricot jam

Apricot fruit jam can also be used for moonshine. The only condition is that there should be no mold in it. To prepare the drink take:

• fruit jam - 6 l;
• water - 30 l;
• yeast - 300 g.

From the listed components, the yield of moonshine will be 6 liters. Adding 3 kg of sugar increases the yield of the final product to 9 liters.

1. Braga is getting ready in the usual way.
2. The jam is dissolved in water and yeast starter is added.
3. The prepared liquid is left for 5 days in a dark, warm place.
4. It is better to use for making sourdough alcohol yeast. This will increase the yield of the final product.

Moonshine brewing in artisanal conditions requires skills in preparing mash, distilling, and cleaning the final product.

The recipe for apricot moonshine has its own subtleties. When adding sugar to fruit purees, you must add yeast. The mash preparation process should take place naturally.

A high-quality output product can be obtained by combining 3 parts puree with 2 parts water. You can add 1 part of chopped ripe peaches to the mash, which will enhance the taste of the drink and give it contrast. In order for the mash to warm up well and begin to ferment, it must be exposed to the sun.

Ready mash You can put it on low heat without filtering to warm it up. The liquid rarely burns when using a quality still. Slow heating is needed for the systematic fractionation of moonshine.

To preserve the aroma of apricot fruit, it is recommended to make only 2 distillations. The final product can be purified using carbon filters.

Braga prepared with the addition of yeast and sugar must be filtered before heating. It is allowed to do rapid distillation using the usual method.

Basic apricot mash - a simple, step-by-step recipe

The simplest recipe for preparing liquid for distillation is based on the use of fruit, water and sugar. Fermentation will take place using yeast located on the surface of the apricots.

If the fruits are very sweet, then you can add less sugar than indicated in the proportions. Braga made exclusively from apricot fruits produces less moonshine, and increasing the amount of sugar in the wort gives a better chance of getting moonshine rather than brandy with a delicate aroma.

Optimal proportions of apricot drink without yeast: for 2 buckets of ripe fruit, take 10-12 liters of water and 4 kg of sugar.

For fast and high-quality fermentation, sugar can be inverted.

Step by step:

Excessive turbidity can be removed using carbon filters, but it is worth considering that they absorb not only fusel oils, but also the aroma. If during distillation the distillate has lost its apricot smell, then you can add fresh fruits to the jar with the first one.

Added Value

Almond flavor is created using several kernels added to moonshine. When the process is repeated, the raw material reaches 30% alcohol content.

Distillation is carried out with slow heating with minimal power. After selecting the first fraction, which contains harmful methyl alcohol and fusel oils, proceed to the main part of the distillate. The “tails” are selected for subsequent use for technical purposes; they cannot be drunk.

Each recipe and technology for preparing an alcoholic drink from apricots is different. Perfection of taste is achieved through the use of quality ingredients and distillation methods.

But it is worth remembering that alcohol in any form is harmful to health, so it should be consumed in moderation.

Apricot moonshine can be prepared at home using the following methods:

• by preparing mash from apricots and subsequent distillation;
• prepare a drink such as apricot tincture with moonshine.

Both recipes are good in their own way, so we will look at each of them in detail.

Apricot moonshine: recipe with distillation of fruit mash

How to make moonshine from apricots? Initially, you need to prepare apricot mash. There are several variations of preparation. The classic option: take 4 kg of fresh, ripe apricots (it is important that they are not rotten, not broken, not wormy), rinse them in clean water, make cuts and remove the seeds. Mash the apricots to a paste. Add 2 kg of sugar, 200 g of yeast (you can use regular baker’s yeast, but professionals prefer alcoholic yeast), and pour in 10 liters of water. Leave the resulting mixture to ferment for 3-7 days (during this time the yeast should process all the sugar). Before distillation, it is advisable to taste the mash: if it is sweet, then you need to leave it to ferment for a while.

If there is no taste of sugar in the apricot mash for moonshine, then you can filter it from solid particles (for example, through several layers of gauze and cotton wool) and proceed. At double distillation The taste of the drink is more subtle and soft. Now you know how to make moonshine from apricots! But apricot mash for moonshine can be prepared in other ways.

For example, many people wonder how to cook apricot moonshine without yeast. At the same time, without yeast it turns out apricot moonshine without sugar, because You won’t need it at all without yeast. If you are interested in this method of preparing moonshine from apricots, then here is a recipe for you: take 5 kg of apricots, preferably homemade (in no case rotten), so that you can be sure that they have not been treated with synthetic preparations. There is no need to wash them, because... There are natural, wild yeasts on the skin of the fruit. Fruits should be ripe, sweet, with high sugar content. The seeds should be removed from them, and the pulp should be turned into puree.

Then the pulp must be filled with water (8-9 liters) and left to ferment for at least 2 weeks. The process may take 1-1.5 months, because... There is a very small amount of wild yeast in apricots and you need to give them time to process all the sugar from the fruit. You can determine the readiness of the mash by taste: if you don’t feel the sweetness, you can distill it. It is also important that without adding yeast, the alcohol content of the mash can be very low (for example, 5% vol.), which is the absolute norm. Now you know how to make mash from apricots!

You need to distill apricot mash without yeast (it is important not to forget to filter it before doing this). This recipe for apricot moonshine at home will allow you to get a truly tasty and aromatic drink.

Well, we smoothly move on to the next recipe for apricot moonshine.

Homemade apricot tincture

Apricot tincture - no less delicious drink, which is also quite easy to prepare. The recipe for apricot tincture is as follows: take ripe (but not overripe) fruits, rinse, remove the pits and grind into porridge. Then take 40% raw alcohol (which can be obtained from sugar, for example, according to a recipe) and pour the resulting slurry. Place the container with the future apricot tincture in a dark, cool place for 2 months. Then drain the resulting aromatic moonshine, leaving the pulp in the container. The moonshine tincture on apricots is ready, now you know how to make moonshine from apricots.

There is also a simpler option in which you do not need to resort to distillation: apricot tincture with vodka. You need to repeat the same manipulations as in the previous recipe with raw alcohol. But it is important to remember that apricot liqueur with vodka will most likely be less tasty, because... Vodka is a purchased product that is not always of good quality.

How to do apricot tincture with alcohol? Using the same recipe described above, alcohol can be easily obtained from distillation column(For example, ). It is only important to remember that alcohol has too high alcohol content, and before using the tincture it is necessary to dilute it to 40-50% vol. Filtered water (or better yet, distilled water). Apricotsovka is ready! The recipe is extremely simple.

Apricots are the second most popular fruit after apples. What recipes don't they use them in! Jams, liqueurs, compotes, tinctures, wines... The taste variations of drinks made from these fruits are vast, and each time they surprise you with new sensations. Today we will look at how to do homemade moonshine from apricots without the use of yeast and sugar. Without these ingredients, the drink turns out soft, rich, acquires a subtle aroma and does not have characteristic yeast notes in taste. Let's try to recreate three versions of apricot moonshine at home, focusing on speed, quality and quantity.

Moonshine from fresh apricots

In order to make delicious moonshine from fresh apricots, it is not necessary to buy perfect, undamaged fruit. The fruits can be anything: large or small, whole or broken, ripe or overripe - all of them will be mercilessly crushed. The main thing is that there should be no rot or mold on the apricots.

Required ingredients:

• apricots – 10 kg;
• water – 8-15 l;
• yeast – 100 g (you can add it as desired to speed up the fermentation process);
• sugar – 5 kg (addition is not necessary, since sugar worsens the taste of the drink, but increases its volume).

This is important to know

Sugar-free mash will yield approximately 1.5 liters of moonshine (from 10 kg of apricot). The fruit itself will give it the necessary sweetness due to the fructose it contains. Sugar can triple or quadruple the volume of the drink, affecting its taste.

What to do? It's simple. When analyzing the recipe, start from your fruits. If they are sweet enough, you will not need yeast and sugar, but in the case of sour apricots, it is better to sweeten the moonshine.

Yeast, as mentioned above, accelerates the fermentation process. Moonshine from ripe apricots without yeast will ferment for a very long time - about 40-45 days, while adding them will reduce this period to 7-10 days. However, there are also pitfalls here - rapid fermentation will give the drink a specific taste and smell.

Drawing conclusions

So, let's break it all down:

• A recipe that does not involve yeast or sugar produces a tasty, clean, high-quality moonshine. True, it will turn out to be small (maximum 1.5 liters), and the preparation process will take a month and a half. But its taste will lack not entirely pleasant yeast notes.
• With the participation of sugar, the preparation time is not reduced, but the yield of the drink increases significantly. The downside is that the quality of the moonshine deteriorates slightly.
• The fastest way is to add both yeast and sugar. However, here speed comes at the expense of quality - the moonshine turns out to be “average” and not so pure.

Which recipe you choose in the end is up to you. When choosing, start from what is more important to you - timing, quality or mash yield.

Home manufacturing technology

1. Prepare the fruit. If you decide to make moonshine without yeast, you should not wash the apricots.
2. Remove the seeds from the fruits and grind them using a blender or meat grinder.
3. Fill the resulting slurry with water. Without sugar, 10 liters of water will be enough, with sugar – 15 liters of water. Separately dilute in warm water yeast and add it to the mixture (optional).
4. The mash should be stored in a dark but warm place with a tightly closed lid (a water seal or a rubber glove will do).
5. Infusion will last: 7-10 days (with the addition of yeast), 40-45 days (without it).
6. When the mash acquires a light color and bitter notes in taste, and sediment forms at the bottom of the container, you can proceed to distillation.
7. Before doing this, filter the liquid through several layers of gauze.
8. Distillation is carried out on a special moonshine still. Divide the product yield into fractions. The first batch (“heads”) should be selected, as it contains toxic substances.
9. After removing the first fraction, you can begin collecting the main output until the alcohol content drops below 45%.
10. At the next stage, the so-called “tails”, rich in fusel oils, will begin to emerge. To clean them, the moonshine should be distilled several more times.

Attention! If moonshine is prepared without yeast, it is better not to use any cleaning methods on it, but simply repeat the distillation. This will help keep it bright apricot flavor and aroma.

As a result, you will get a soft, easy-to-drink drink that tastes like apricot intoxicated vodka.

The detailed recipe is presented in the video below.

Moonshine from apricot jam

Eat great way save moldy or fermented apricot jam - make excellent moonshine from it.

Ingredients:

• apricot jam – 6 l:
• water – 30 l;
• yeast – 300 g.

Cooking process:

1. Dissolve apricot jam in warm water until smooth. Add a separately prepared yeast starter to it.
   

   Attention! To increase the amount of moonshine, you can add 3 kg of sugar to the recipe.

2. Cover the mash with a lid and leave to steep for 5 days in a dark, warm place.
3. Next, the moonshine is distilled and purified by any known method.

These ingredients should make 6 liters of drink, and with sugar - 9 liters.

Attention! When preparing jam - the basis for moonshine, make sure that there are no traces of mold on it. The latter is extremely harmful to the body.

Moonshine recipe from apricot jam described step by step in the video:

Apricots are quite a popular fruit and are used in many various recipes. Apricot moonshine is one of the most aromatic drinks with a refined fruity taste. Apricots of any variety are suitable for cooking: both ripe and overripe, and apricot jam is also suitable (you can even use very old one, the main thing is that there is no mold).

This wonderful fruit began to spread from Armenia, and in some countries it is called “Armenian apples”

We have collected for you the most interesting recipes making moonshine from apricots, with detailed instructions on preparation, which will allow you to easily prepare this drink at home. The information is collected from all over the Internet, so you don’t have to go from site to site to find the answer to your question.

Apricot moonshine: cooking secrets

Apricots are the second most popular fruit after apples. What recipes don't they use them in! Jams, liqueurs, compotes, tinctures, wines... The taste variations of drinks made from these fruits are vast, and each time they surprise you with new sensations.

Today we will look at how to make homemade moonshine from apricots without using yeast and sugar. Without these ingredients, the drink turns out soft, rich, acquires a subtle aroma and does not have characteristic yeast notes in taste. Let's try to recreate three versions of apricot moonshine at home, focusing on speed, quality and quantity.

Moonshine from fresh apricots

In order to make delicious moonshine from fresh apricots, it is not necessary to buy perfect, undamaged fruit. The fruits can be anything: large or small, whole or broken, ripe or overripe - all of them will be mercilessly crushed. The main thing is that there should be no rot or mold on the apricots.

Required ingredients:

• apricots – 10 kg;
• water – 8-15 l;
• yeast – 100 g (you can add it as desired to speed up the fermentation process);
• sugar – 5 kg (addition is not necessary, since sugar worsens the taste of the drink, but increases its volume).

This is important to know

Sugar-free mash will yield approximately 1.5 liters of moonshine (from 10 kg of apricot). The fruit itself will give it the necessary sweetness due to the fructose it contains. Sugar can triple or quadruple the volume of the drink, affecting its taste.

What to do? It's simple. When analyzing the recipe, start from your fruits. If they are sweet enough, you will not need yeast and sugar, but in the case of sour apricots, it is better to sweeten the moonshine.

Yeast, as mentioned above, accelerates the fermentation process. Moonshine from ripe apricots without yeast will ferment for a very long time - about 40-45 days, while adding them will reduce this period to 7-10 days. However, there are also pitfalls here - rapid fermentation will give the drink a specific taste and smell.

Drawing conclusions

So, let's break it all down:

• The recipe, which does not involve yeast and sugar, results in tasty, clean, high-quality moonshine. True, it will turn out to be small (maximum 1.5 liters), and the preparation process will take a month and a half. But its taste will lack not entirely pleasant yeast notes.
• With the participation of sugar, the preparation time is not reduced, but the yield of the drink increases significantly. The downside is that the quality of the moonshine deteriorates slightly.
• The fastest way is to add both yeast and sugar. However, here speed comes at the expense of quality - the moonshine turns out to be “average” and not so pure.

Which recipe you choose in the end is up to you. When choosing, start from what is more important to you - timing, quality or mash yield.

Home manufacturing technology

1. Prepare the fruit. If you decide to make moonshine without yeast, you should not wash the apricots.
2. Remove the seeds from the fruits and grind them using a blender or meat grinder.
3. Fill the resulting slurry with water. Without sugar, 10 liters of water will be enough, with sugar – 15 liters of water. Separately, dilute the yeast in warm water and add it to the mixture (optional).
4. The mash should be stored in a dark but warm place with a tightly closed lid (a water seal or a rubber glove will do).
5. Infusion will last: 7-10 days (with the addition of yeast), 40-45 days (without it).
6. When the mash acquires a light color and bitter notes in taste, and sediment forms at the bottom of the container, you can proceed to distillation.
7. Before doing this, filter the liquid through several layers of gauze.
8. Distillation is carried out on a special moonshine still. Divide the product yield into fractions. The first batch (“heads”) should be selected, as it contains toxic substances.
9. After removing the first fraction, you can begin collecting the main output until the alcohol content drops below 45%.
10. At the next stage, the so-called “tails”, rich in fusel oils, will begin to emerge. To clean them, the moonshine should be distilled several more times.

Attention! If moonshine is prepared without yeast, it is better not to use any cleaning methods on it, but simply repeat the distillation. This will help preserve its bright apricot flavor and aroma.

As a result, you will get a soft, easy-to-drink drink that tastes like apricot intoxicated vodka.

The detailed recipe is presented in the video below.

Moonshine from apricot jam

There is a great way to save moldy or fermented apricot jam - make excellent moonshine from it.

Ingredients:

• apricot jam – 6 l:
• water – 30 l;
• yeast – 300 g.

Cooking process:

1. Dissolve apricot jam in warm water until smooth. Add a separately prepared yeast starter to it.
   

   Attention! To increase the amount of moonshine, you can add 3 kg of sugar to the recipe.

2. Cover the mash with a lid and leave to steep for 5 days in a dark, warm place.
3. Next, the moonshine is distilled and purified by any known method.

These ingredients should make 6 liters of drink, and with sugar - 9 liters.

Attention! When preparing jam - the basis for moonshine, make sure that there are no traces of mold on it. The latter is extremely harmful to the body.

The recipe for moonshine from apricot jam is described step by step in the video:

chtopit.ru

Selecting raw materials

Apricots of any variety are suitable - this will not affect the taste and aroma of the drink in any way. They can be either first ripe or completely overripe. Crumpled fruits will also work. The most important thing is that there are no signs of mold or rot on the apricots.

Sugar and yeast – to add or not

Apricots contain different quantities fructose. This indicator depends on where the fruit is grown, as well as on its variety. The approximate fructose content is 11%. You can calculate that without adding granulated sugar, 10 kg of raw materials will yield approximately 1.2 liters of apricot moonshine. When adding sugar according to the recipe, the yield increases to 7 liters. However, the organoleptic properties of alcohol will undoubtedly become worse.

It is best not to add any yeast or granulated sugar to the recipe. But then your apricots should be very sweet. When distilling such a brew, you will not get ordinary moonshine, but real German schnapps. But if the raw materials are sour, then you won’t be able to do without granulated sugar, since the product yield will be extremely small.

Fresh apricots already contain wild yeast by default. They can perfectly ferment the wort on their own, but they will need a lot of time - a little more than a month. If you add yeast to the recipe, the mash will be ready in 5-10 days. However, this will negatively affect the taste and smell of the drink in the future. If you have the time and desire to get a really high-quality product, make mash from apricots without adding yeast.

His Majesty - the recipe!

We will need:

• 10 kg of raw materials:
• from 8 to 15 liters of water;
• 5 kg of sugar – optional;
• 20 g of dry or 100 g of compressed yeast - optional ingredient.

Preparing the mash

1. Raw materials should never be washed, otherwise you will get rid of wild yeast spores. Remove all the seeds, as they will give the alcohol a bitter taste.
2. Now the apricots should be turned into a kind of mush. A blender or meat grinder will help you with this. You can also simply mash the fruit with your hands. Homogeneous mass place in a fermentation container.
3. Add water, granulated sugar and yeast (pre-diluted according to the instructions) to it. Stir the substance. If you make mash without sugar, then take 8-10 liters of water. If you add sand, then increase the water “dose” by 5 liters.
4. Put a rubber glove with a hole on the vessel or install a water seal. Take the container to a warm and dark place. If you choose wild yeast for fermentation, the first signs of fermentation will appear in about 2 days. In the case of adding yeast - after 2 hours. You will observe hissing and the appearance of a foam cap. A little later, the water seal will begin to bubble, and the glove will inflate.
5. After 10-40 days (depending on the chosen fermentation method), your apricot mash will be ready at home. You will see this by the following signs: the water seal will stop bubbling the water (the glove will fall), the mash will become lighter, its taste is bitter, and there is sediment at the bottom of the vessel. It's time to proceed to the next stage - distillation.

Making moonshine from apricots

1. Carefully strain your mash using gauze. This is necessary, since pieces of pulp will most likely burn during the distillation process. This will make the taste of the drink much worse, and may even deteriorate. As they say, a fly in the ointment...
2. Distillation can be carried out in a moonshine still of absolutely any design. Once the ABV drops below 30%, stop distilling. But experts do not recommend purifying this drink. After all, almost all the apricot flavor will definitely be lost. To improve quality, be sure to re-distill.
3. Dilute the resulting alcohol with water to a strength of 18-20%, then send it for secondary distillation.
4. We select head fraction– the first 50-100 ml, if no sugar was added (otherwise – 200-250 ml). This liquid is not suitable for consumption. Next, we continue distillation until the alcohol strength drops below 40 degrees.
5. Now dilute the drink to the strength you like. Usually it is 40-45 degrees. Before enjoying apricot moonshine, keep it in a dark and cool place for several days. This will improve the organoleptic properties of the drink.

winemake.ru

Baby, you are an apricosmos! Making delicious apricot moonshine

Apricot moonshine is perhaps the most popular fruit distillate in the world after grape distillate. Brandy (schnaps, rakia) from apricots is made all over the world - from the Caucasus and the Middle East to the Balkans, Germany, and the States. Many connoisseurs rate good, seasoned apricot moonshine even higher than vintage cognacs - just to get one like this elite drink you need to do it right. How exactly? Read in the article!

• Apricot is such a fruit! Despite the fact that this fruit is reluctant to give up juice and contains a lot of pectin, it is widely used to prepare different alcohol– wines, liqueurs, liqueurs.
• But the best way to make moonshine from apricots at home is when distilled, the taste and aroma of the berry is concentrated, the fruits, even not very bright in themselves, are transformed into a stunning product that becomes especially subtle and elegant after long-term aging.
• Today we will learn how to make apricot moonshine using the example of simple recipe, but with nuances that will allow you to turn an ordinary fruit distillate into your own, unique masterpiece!

• Homemade apricot moonshine - the main problems
• Preparing apricot mash for moonshine
• The first distillation of apricot moonshine
• Re-distillation, aging of apricot brandy

Main problems

• Apricot is a tree of the plum genus; therefore, the main problem of this fruit for the winemaker and moonshiner is pectin, which is contained in excess in the fruit.
• Pectin binds plant fibers, does not allow juice to separate, makes the mash (and the distillate obtained from it) cloudy, and also promotes the formation methyl alcohols, which are not needed at all in apricot brandy.
• Speaking about apricot wine, we briefly touched on this topic (by the way, any of the wine recipes given in this article is suitable for making mash - it will be ready after the primary fermentation).

So, to extract juice faster, easier and in full, without leaving precious liquid in the squeezes, you can use the following methods:

• Heating the wort to 60-70 degrees for 20-30 minutes;
• Diffuse method: rough squeezing, after which the squeezings are infused in warm water for several hours (water in this case is taken in the amount specified in the recipe);
• Pectolytic enzymes - there are many of them, for example “DEPECTIL Clarification”, Google will help you. After treatment with the enzyme, the wort will again need to be heated.

There is one thing - all three methods imply that the mash will ferment using a pure yeast culture - ChKD, yeast for fruit wines, they are sold on the Internet. If you want to make the mash more in a simple way, you can’t heat the fruits, just like you can’t wash them - poor savage yeast live there, terrible on the face, kind inside – they are quite capable of fermenting wort.

Moonshine from apricots without yeast takes longer to prepare and produces less of it, since the “savages” ferment at no more than 14-15 degrees. Alcohol and baker's yeast are even simpler and faster, but the resulting product will have a distinct moonshine taste, which is extremely difficult to get rid of. In general, the choice is yours.

Preparing apricot mash for moonshine

Simplest, basic recipe, on wild yeast, according to the “red” technology - that is, the wort will ferment together with the pulp.

• Tip #1: As for sugar, if the fruit you come across is very, very sweet, you can add less of it than in the recipe.
• Moonshine from apricot without sugar is, of course, a noble task, but thankless, since its yield is very small.
• On the other hand, the more sugar, the greater the chance of getting not apricot brandy, but sugar moonshine.
• In any case, it should be remembered that the sugar content in the wort when fermented with wild yeast should not exceed 25%, taking into account its own fruit sugars (roughly speaking, 150 grams per liter), otherwise the mash will not ferment.

The optimal, proven proportions for apricot moonshine without yeast are as follows:

• 2 buckets of ripe apricots;
• 4 kg of sugar (to make fermentation proceed faster, sugar can be inverted);
• 10-12 liters of clean water.

To prepare the wort, you need to sort out the fruits, cut off the rotten and moldy parts, remove the seeds (with seeds, the moonshine mash will have too almond flavor, if you like it, add the seeds later, after the first run). Mash the fruits with your hands or a masher, add all the water and sugar, stir well and place in a wide-necked container covered with gauze in a warm, dark place for a couple of days. Tomorrow or the day after tomorrow a cap of pulp will form on the wort - it needs to be knocked down, periodically stirring the mass with a wooden spoon. After a couple of days of fermentation, the wort is ready to be placed under a water seal.

To make the mash lighter, and the apricot moonshine purer and nobler, the wort can be made using a different technology, a little more complicated. To do this, take all the fruits, a third of water and a third of sugar, everything is thoroughly kneaded and fermented in the same way. But after 2-3 days of fermentation, the resulting liquid is drained, and the pulp is thoroughly squeezed out, everything is diluted with the rest of the water and sugar and placed under the seal.

The resulting wort is placed in a suitable container - a bottle or plastic barrel and placed under a water seal or under a glove for vigorous fermentation. This stage can last from a week to almost a month - depending on the temperature, the sweetness of the fruit, the density of the mash and other circumstances. Everything goes faster on CHKD. After the shutter stops producing bubbles, the mash is ready.

Only the owners of steam generators can be completely sure that the stillage will not burn to the bottom of the cube. If you are going to distill not by steam, but in the usual way, the mash must be separated from the pulp by pressing and filtration, and for complete purity, you can use one of the methods for purifying wine outlined in this article.

The first distillation of apricot moonshine

You will need any distillation apparatus that operates in the mode of a conventional distiller. The distillation is carried out at the maximum temperature, with the maximum possible water supply - this is general rule for all fruit mash. To finished product If there are no splashes, you can install a steamer in front of the refrigerator. Naturally, we do not fill the tank more than 2/3 of its volume.

Distillation is carried out almost to dryness - while a fruity smell is still observed in the tails. If you are afraid of methyl alcohols, you can take a few heads already during the first pasture, for our volume - about 100 ml. The indicated volume of fruit should yield approximately 5-7 liters of apricot moonshine with a strength of about 30-40 degrees.

Now the starter needs to be given a few days to rest. If the distillate turns out to be too cloudy, it can be additionally passed through carbon filter, but they say this negatively affects the aroma of the drink.

• If the moonshine after the first distillation is not aromatic enough, the notes of fruit are not noticeable in it - you can throw a few fresh apricots into the jar while resting.
• Also, to give the future drink a light almond note, like Amaretto liqueur, the raw alcohol can be infused with apricot kernels– only 3-4 broken kernels per liter
• When distilled again, the hydrocyanic acid contained in them will decompose into aromatic compounds. But be careful – not everyone likes the almond flavor.

Re-distillation, aging of apricot brandy

Re-distillation is necessary for any fruit moonshine, it is necessarily produced fractionally - with the cutting off of heads rich in volatile alcohols: methylene and the like, and tails containing fusel oils. Before distillation, the raw material is diluted to 30 degrees, if necessary. The diluted liquid is poured into the tank, the heating is turned on at minimum power - the distillate should drip literally 2-3 drops per second.

The head fractions are selected in an amount of 5-10% AC - this is approximately 250 ml per our volume. As soon as the dripping liquid no longer smells unpleasantly of acetone, you can begin selecting the body. The “heads” are not used; they can be poured out or used, for example, to disinfect equipment when brewing home beer.

When selecting the “heart,” the heating can be slightly increased. Selection continues up to approximately 50 degrees in the stream - until an unpleasant-smelling “turbidity” - tail fractions - drips from the apparatus. You can also steam them almost dry and use them the next time you make apricot brandy.

when the strength of the moonshine decreases and the “tails” are already on the way, it is better to remove the resulting head fraction and place a separate container under the refrigerator. Then the selection continues, literally 200-300 ml at a time - while the moonshine is not yet cloudy and has a pleasant aroma of apricots, it can be added to the body

• That's it, apricot moonshine is ready! You can drink it after a week or two of rest in a glass container, previously diluted with clean water to 40-45 degrees.
• But in order to turn moonshine into real apricot brandy, it is still advisable to age it in a barrel. If you don’t have a barrel, use its simple and cheap alternative - oak chips, I wrote about its properties and preparation in this article.
• You need to put a little wood chips - one 10-cm wood chip per liter of moonshine, or even less, otherwise there is a risk of turning the drink into a “stool” (your humble servant already has such bitter experience), and keep it longer, at least a couple of months.

So we learned how to make moonshine out of apricots at home! As we can see, there is nothing supernatural in this; neither complex equipment nor any virtuoso skills are needed - only desire and sincere love for the real elite of home drinks - fruit distillates!

therumdiary.ru

RECIPE FOR PREPARING APRICOT DRINK

Apricot is rightfully considered one of the most popular fruits; thanks to its high yield, hundreds of thousands of tons of fragrant fruits are harvested every year. Apricots are eaten both fresh and canned, for example, jams or jams are made; apricot moonshine or, more simply put, apricot drink is no less popular.

Today there are dozens of recipes homemade drink, but the main criteria for its preparation are the ingredients - whether to use sugar and yeast or not - the choice is purely individual, in any case, apricot moonshine will turn out excellent!

CLASSIC IS ALWAYS IN FASHION

Most popular recipe is the one that contains sugar and yeast.

Despite numerous contradictions regarding the addition of these ingredients, apricot moonshine will turn out aromatic with a soft fruity palette.

To prepare the drink at home you will need:

1. Fresh apricot (crushed, juicy and even overripe fruits are perfect) – 10 kg;
2. Granulated sugar – 5 kg;
3. Pressed yeast – 100 g;
4. Water – 10 – 15 l (depending on the structure of the apricot).

IN classic recipe The mash is prepared with sugar because it is precisely this that allows you to increase the final yield of the drink by at least 3 times. Some gourmets still insist on sugar-free recipes, but if instead of a fleshy honey fruit there is a sour apricot, the yield will be very small, so in this case sugar is a salvation.

To make the mash brew faster, yeast is used. You can do without them, but in this case the fermentation process will increase from 7 to 30-40 days.

To prepare apricots at home, you must first sort out and wash the fruits, be sure to ensure that there is no rot, then each apricot must be pitted. After preparatory stage, the fruit needs to be chopped; a regular meat grinder or a modern blender is perfect for this. Received fruit puree you need to pour it into a bottle or container in which the mash will play, add yeast, having previously dissolved it in water, add the remaining amount of water.

Sun protection

The container must be left in a place where there is no direct sunlight, and a water seal must be placed on the neck. The most convenient and easiest way is to buy a latex glove at the pharmacy and put it on the neck of the container where the mash plays. Another advantage of the glove is the visual understanding of the end of the fermentation process (the glove will deflate and sediment will appear at the bottom).

After fermentation is complete, the next stage begins - primary distillation. To do this, you need to strain the resulting consistency through cheesecloth. The entire output obtained is divided into:

1. “Heads” are the first 0.1 - 0.2 liters, which have a characteristic odor due to the aldehydes present in the composition;
2. Main yield (collected as long as the strength remains at 30°;
3. “Tails” is the last fraction, which is used to increase the strength of the next mash, or simply not used.

Apricot moonshine will turn out soft with a pleasant aroma and a light aftertaste if you re-distill it.

COOKING APRICOTS WITHOUT SUGAR AND YEAST

To make moonshine at home you will need:

1. Ripe apricot – 5 kg;
2. Water – 7 – 9 l.

IMPORTANT: Fruits are not washed under any circumstances, they are only pitted, mashed and filled with water.

It is better to take sweet apricot; the higher the sugar content, the better the product. Braga costs from 2 weeks to 1.5 months, the duration will depend on the sugar content of the fruit, the higher it is, the faster the fermentation process will end. Distillation can be fractional, but it is better to choose double distillation.

Prepare delicious quality drinks for yourself and your loved ones!

VIDEO RECIPE

samogon-braga.ru

Making a drink according to Balkan recipes

Features of making homemade alcohol

If you decide at home normal conditions make moonshine from this delicious fruit, it is worth knowing about its features. Taste buds We are not deceived - this fruit contains on average about 18% sugars, in wild meat (zherdelya) - about 8%, which is also not bad.

Apricots produce, although thick, juice, and not puree, like bananas or pumpkin, so you can limit the amount of water in the wort. When adding water, add sugar to bring the sugar content of the future mash to 20%. The seeds of ripe fruits are easily separated, the skin is thin, so processing apricots is not difficult.

Recipes

In the countries of the Balkan Peninsula, “Armenian apples” are used to make a delicious and very popular drink among tourists - Kaysieva rakia. It is obtained by single or double fractional distillation followed by infusion in oak barrels. Why not make this apricot moonshine in your home distillery?

Apricot brandy is made from ripe, literally falling apart fruits that have by no means begun to rot. Otherwise, it will not be possible to ferment them correctly with a minimum of yeast. We will need

• ripe apricots (cultivated variety) - 25 kg;
• prepared water - 75 liters;
• sugar - 20 kg;
• pressed yeast - 200 gr.

Cooking steps

The drink should be allowed to rest for several days and can be drunk cold or slightly warmed. As a snack - sliced ​​meat and cheese.

1. If you first prepare juice from apricots, and then make mash from it, then you can hardly add yeast. The result will be aromatic and pure apricot moonshine, which does not need to be distilled twice. 10 kg of fruit will yield about 6 liters of juice with a sugar content of about 10%–15%. Required:

• apricots - 20 kg;
• sugar - 1.5 kg;
• pressed yeast - 100 gr.

Important: juice from the perch may be undesirable high level acidity (standard - 1%). It can be knocked down by adding soft water in a 1:1 ratio or pouring another juice with a reduced acid content - apple (from home varieties it has an acidity of 0.2%), peach (0.4%), cherry (0.4%).

• Do not wash the apricots, remove the pits and squeeze for juice. Making saturated sugar from sugar sugar syrup(0.7 water and 1.5 sugar), cool to +30°C, pour into juice.
• We dilute the yeast, wait for the appearance of abundant foam and pour it into the wort. Let it ferment in a warm place (about +25°C).
• The approximate fermentation period is 10 days. Distilled in a single distiller fractional distillation and enjoy the wonderful aroma.

Heavenly drink

The taste of cool apricot moonshine is a reminder of a light seaside breeze, warm nights, and summer. Well, if you want even more warmth, then do as the Bulgarians do: add caramel or burnt sugar to the drink, a little orange peels, a couple of clove buds and a piece of cinnamon stick and heat (do not boil!) in a Turk. A cold, dank evening will instantly take on a festive feel.

samogonpil.ru

How to make a drink at home

Apricots are probably the most popular fruit in our country; in terms of competition, they are only inferior to apples. And today we will look at one very tasty and fragrant recipe, how to make homemade moonshine from this miracle fruit. IN classic version This recipe does not use yeast or sugar, which makes the drink very soft and aromatic, without the yeasty aftertaste characteristic of sugar moonshine. But we will look at three main variations, with an emphasis on quality, speed and quantity.

To make moonshine from apricots, first of all we need to prepare the fruit. You can use any variety of apricot, large or small, it doesn’t matter, even broken ones collected from the floor will do. The most important thing is that they are not rotten or covered with mold.

Compound:

• 10 kg. apricot;
• 8-15 l. water;
• Dry yeast 20 g or 100 g. pressed (optional, they are added to speed up fermentation);
• 5 kg. sugar (optional, adding will slightly degrade the quality but will significantly increase the yield of moonshine)

A little theory

• If we do not add sugar to the mash, then from 10 kilograms of apricot we will get approximately 1.2 liters of moonshine, provided that the fruit contains 11% fructose.
• Adding sugar can increase the yield by 3-4 times, but will leave its own small imprint on the taste of the drink.
• It's up to you to decide what's best, but it's better to focus on apricots; if they're sweet, we'll do without sugar and yeast, and as a result we'll get excellent apricot schnapps.
• But if your fruits are sour, then you will get very little moonshine without sugar.

As for yeast, it is necessary to speed up the fermentation process, because the yeast that is found on apricots ferments well, but for a long time. The whole process can drag on for a month and a half, while with bakery ones, the mash ferments for a little more than a week, or even less. But accelerated fermentation will have a bad effect on the taste and aroma of the drink.

All in all:

1. Without the use of yeast and sugar we get quality drink, but very little and you will have to wait a long time.
2. You will have to wait about the same amount of time with sugar, but we will increase the yield several times with minor losses in quality.
3. With yeast and sugar, we get moonshine quickly and a lot, but of much worse quality.

Preparation:

We transfer our mash to ferment in a dark, warm place, and install a rubber glove or water seal on the neck as a valve. Fermentation can last from a week (with yeast) to a month and a half (without it). As soon as the glove is deflated, the mash will lighten, become bitter in taste and sediment will fall to the bottom; fermentation can be considered complete and you can begin distillation.

Before distilling, strain the mash through cheesecloth so that the remaining apricots do not burn. We must divide the output into fractions. The first 100-200 ml. these are heads, they are easy to distinguish by unpleasant smell. They are strictly forbidden to eat. As soon as we select the heads, we begin to collect the main exit until its strength drops below 30 degrees.

To purify this apricot moonshine, especially if it is made without the use of yeast, it is better not to use any purification methods other than re-distillation in order to preserve the wonderful aroma and taste of the apricot drink.

It is easy to drink, there is no headache in the morning, the taste is so pleasant that you don’t even want to have a snack.

MOONHOON FROM JAM

This drink, of course, is not as aromatic and tasty as described in the previous recipe, but it’s quite suitable as an option to give new life to old jam.

Ingredients:

• 3 l. apricot jam;
• 150 g pressed yeast;
• 3 kg. Sahara;
• 15 l. water.

Preparation:

1. Dissolve the jam in warm water, add sugar and diluted yeast.
2. Let it ferment in a warm, dark place for 5 days.
3. Then we distill and purify it using any method known to you.

At the output we will get from 6 to 9 liters of moonshine. For more information on making moonshine from old jam, see here.

alkozona.ru

Apricot moonshine without yeast

Required Ingredients

• 9 liters of apricots
• 3 kilograms of granulated sugar
• 15-18 liters of water

Cooking process

1. The pits are removed from the apricots and the pulp should be mashed
2. 2-3 liters of water are poured into the finished mass of crushed apricots, covered with gauze and left in a warm place for a couple of days.
3. Dissolve granulated sugar in 10 liters of water and add to the fruit mixture
4. The fermentation process takes 2 to 3 weeks
5. When fermentation stops, the mash can be distilled

When distilling, do not forget to remove the head fraction because there will be almost pure alcohol (not having the necessary fruity aroma and taste). Typically, apricot moonshine is made with a weak or medium strength. To remove harmful impurities, it is preferable to use carbon or fabric filters (pass through the filter several times). It is best to use a high-quality coconut filter for moonshine.

Apricot moonshine with yeast

Be sure to remove seeds from fruits

Required Ingredients

• 10-11 kilograms of apricots
• 100-150 grams of yeast
• 9-10 kilograms of granulated sugar
• 3-4 liters of water

Cooking process

1. The fruits are peeled, the seeds are removed; apricots are passed through a meat grinder or blender
2. Granulated sugar dissolves in warm water
3. The apricot mass is placed in the fermentation container, then it is filled with the resulting warm water with sugar and yeast added
4. Everything is thoroughly mixed and placed in a warm place for 5-7 days
5. At the end of fermentation, you can distill the mash, 2 distillations are required

nashsamogon.ru

Apricot tincture: creating a fragrant drink and its description

Apricot tincture is no less popular drink than traditional moonshine.
In addition, to prepare it, you absolutely do not need a distillation cube, but you will need a certain amount of ready-made alcohol or vodka. Based on this, the question arises of how to prepare apricot tincture, which our next recipe will help answer. To implement it we will need the following set of ingredients:

1. apricots - 1.5 kg;
2. vodka - 1 l.

These two components will be quite enough to prepare a full-fledged tincture. In general, liqueur is quite simple to do; you just need to pour alcohol over the fruits and leave this mixture for 20–30 days. However apricot liqueur and its creation contains some nuances. First of all, they consist in preparing the fruits themselves. They must first be thoroughly washed, removing all dirt and dust. In addition, you need to remove the seeds and separate the skin, leaving only the pulp. Next, you need to fill it with vodka and place it in a dark place. In this position, the mixture should stand for at least 3–5 days, after which it should be stirred and left to infuse for another 20–25 days. Once the drink has completely settled, it needs to be filtered and cleaned. After which it will acquire its final aroma and full taste.

Apricot kernels

Instead of apricots, you can use their pits, which are infused with moonshine.

• To do this, you need to take 0.5 liters of vodka, add 20–25 apricot kernels to it, let this liquid sit for at least 40–50 days, and strain the resulting drink thoroughly.
• As a result, the apricot kernel tincture will acquire a unique almond taste and delicate aroma.
• In general, each of these recipes serves as the basis for creating an excellent drink that can be used as a decoration. festive table and please the guests gathered behind him.

samogonhik.ru

Contraindications

Apricot mash produces a strong alcoholic drink. Excessive consumption is harmful to health, so be careful. If you decide to use the tincture to treat a disease, do not forget to consult a specialist. It is possible that you have other problems that may worsen after taking apricot remedy. How to make a Negroni drink at home - best cocktail According to the version of Moonshine Men.

Anyone can make apricot moonshine at home. Moonshining has always been a very hot topic in society. Some use it as an alternative to traditional vodka, finding this drink much stronger and cheaper. Others choose it because of its naturalness and more pronounced taste. Today there is a large number of variety of recipes, allowing you to create alcohol with different strengths and tastes.

Apricot moonshine: necessary components and preparation process

How to make moonshine? This process itself is quite simple and consists of distillation of a mash liquid specially prepared for this purpose. It is its quality and properties that give the finished drink its aroma and are also responsible for its consistency. Based on this, it follows that the creation of mash is one of the most important stages in creating the most delicious apricot moonshine.

It should be noted that the production of such a drink involves the use of only ripe and intact fruits. Any rot, crushing or other defects will inevitably affect the taste of moonshine, significantly spoiling it. You also need to know that apricots must be used pitted, so be sure to remove them before starting cooking. Any bones fruit trees contain a small amount of hydrocyanic acid, which can not only spoil the taste ready drink, but also make poison out of it. Only by taking these features into account can you be sure of getting a good result and high-quality alcohol.
In general, the recipe for apricot moonshine is as follows:

1. apricots - 10 kg;
2. sugar - 10 kg;
3. water - 3–4 l.

As we can see from the above ingredients, preparing mash is not so difficult. This recipe uses a natural yeast that coats the top layer of the fruit. On their peel you can notice a small whitish or transparent coating, which serves as a natural fungal environment.

Apricot moonshine prepared in this way is truly delicate and has a delicate aroma.

How to make moonshine from apricots: stages of creating the drink and their characteristics

To prepare mash, apricots need to be washed under running water, removing dirt and dust, but no more, since very careful processing can damage the yeast layer. You also need to remove the seeds and grind the pulp using a meat grinder or blender. Thus, we will have an excellent basis for future mash. Place it in a saucepan, add sugar and mix thoroughly.

After this, add water and cover with a lid, put the resulting mixture in a dark place. The mash should be infused with natural microorganisms for 20–40 days until the fermentation process is completely completed.

• However, there is Alternative option, in which before mixing the components you need to add 80–100 g of dry yeast to them. They will serve as a catalyst for the reaction and significantly accelerate the fermentation process.

Thanks to this, moonshine from apricots can be distilled 5-10 days earlier, but this may affect the taste, making it more bitter and harsh. Based on this, it is best to use traditional recipe and natural yeast mushrooms, which are an integral part of nature.

You can regulate the fermentation procedure using rubber glove or a water seal, allowing you to accurately determine the presence of gas formation inside the container. Once the reaction is complete, the distillation procedure can begin. To do this, separate the liquid from the pulp and pour it into the distillation cube, obtaining spicy drink, distinguished by its taste and unsurpassed aroma. In addition, the use classic way and natural fungus will make the moonshine extremely aromatic and tasty.

Apricot tincture: creating a fragrant drink and its description

Apricot tincture is no less popular drink than traditional moonshine.
In addition, to prepare it, you absolutely do not need a distillation cube, but you will need a certain amount of ready-made alcohol or vodka. Based on this, the question arises of how to prepare apricot tincture, which our next recipe will help answer. To implement it we will need the following set of ingredients:

1. apricots - 1.5 kg;
2. vodka - 1 l.

These two components will be quite enough to prepare a full-fledged tincture. In general, liqueur is quite simple to do; you just need to pour alcohol over the fruits and leave this mixture for 20–30 days. However, apricot tincture and its creation contain some nuances. First of all, they consist in preparing the fruits themselves. They must first be thoroughly washed, removing all dirt and dust. In addition, you need to remove the seeds and separate the skin, leaving only the pulp. Next, you need to fill it with vodka and place it in a dark place. In this position, the mixture should stand for at least 3–5 days, after which it should be stirred and left to infuse for another 20–25 days. Once the drink has completely settled, it needs to be filtered and cleaned. After which it will acquire its final aroma and full taste.

Instead of apricots, you can use their pits, which are infused with moonshine. To do this, you need to take 0.5 liters of vodka, add 20–25 apricot kernels to it, let this liquid sit for at least 40–50 days, and strain the resulting drink thoroughly. As a result, the apricot kernel tincture will acquire a unique almond taste and delicate aroma. In general, each of these recipes serves as the basis for creating a magnificent drink that can decorate a festive table and delight the guests gathered around it.

Conclusion on the topic

Apricot moonshine can become a decoration for any table, and preparing it at home is not so difficult. However, this will require quite a lot of time required to create the mash. At the same time, the result of such work will turn out to be simply magnificent, producing an aromatic and delicate drink that can please any connoisseur of alcohol.