Recipe for mash from apples and apple juice for moonshine. Braga from apples for moonshine

Braga from apples for moonshine, prepared at home, does not require excessive spending
financial resources. None of the recipes are difficult. Even those who use them for the first time have a chance to get delicious drink or flavored cider. Ready mash can be left in its original form, and not turned into moonshine. The recipes are accessible to those who have the opportunity to use a large crop of apples.

Owners of household plots or country houses with a garden in harvest years can afford to prepare jam, compotes or apple puree for the winter. These products, rich in useful components, are the optimal raw materials for making mash. The prepared drink is suitable both for consumption in its original form and for distillation into brandy from apples.

The moonshine recipe can be found in an old cookbook. It is not recommended to use packaged juice products for this purpose. Carefully selected fruits can be crushed by squeezing the juice by hand, using a blender or food processor. Straining and boiling are not required. Braga is placed immediately after the preparation of raw materials.

It is best to use whole sweet fruits, as well as cake, carrion, unripe fruits or pieces with rot removed.

When choosing a variety of apples, it should be remembered that the sweeter they are, the less sugar will be used in the must for mash. The composition of the prepared drink will affect its alcohol content after distillation.

The use of acidic and neutral fruits requires additional sugar. The approximate ratio of the amount of sugar to fruit acids in certain varieties of apples
is:

wild game and sour fruits - 6% sugar and 1.3% acids;
sweet and sour varieties - 10% sugar and 0.9% acids;
tart soda fruits - 10% sugar and 1% acids;
sweet apples - 10% sugar and 1% acids.

It is useful to use the product in finished form without processing. After straining and cooling
apple mash you can taste a natural drink with a pleasant aroma. This environmentally friendly product sometimes surpasses factory-made products in its qualities. low alcohol drinks, energy drinks or beer. In the heat, apple mash quenches thirst well.

Experienced home winemakers do not advise washing fruit if the mash is put to ripen on wild yeast. Sugar, sourdough, baker's yeast are not added to the wort, so the taste of the product
becomes cleaner. This recipe is suitable for those who plan to distill mash from sweet varieties of apples that contain fructose and sugar in large quantities.

In other recipes, it is necessary to wash the fruits. It is important to remove the stones with the core, which give the finished alcoholic drink a bitter aftertaste. Prepared slices are placed in a special container for subsequent fermentation.

Cooking apple mash - proportions per 20 liters

Before you make apple mash, you need to choose the most suitable recipe. For the following method of preparing a drink, you will need to prepare whole apples. The product is suitable for consumption in finished form or for distillation. You will need the following ingredients:

apples - 30 kg;
sugar - 4 kg;
water - 20 l;
dry baker's yeast - 100 g.

By choosing this recipe, you can use wine yeast. To prepare a drink, you must perform the following steps:

Cut apples into 2 or 4 pieces.
Grind fruit in a meat grinder until smooth. applesauce(you can use a drill with a nozzle).
Transfer the finished puree to a special container for fermentation and pour water (16 l).
Dissolve sugar in water, add it to the bowl with puree.
Dilute the yeast before use by pouring it into warm water in a ratio of 1:10, the temperature of which is +30 ... + 35 ° C, leave for 10-20 minutes.
Introduce the yeast into the must after raising the wine cap, and then mix everything.
Close the container tightly enough by installing a water seal.
Put the apple mash in a warm place with a temperature level of up to + 25 ° C for 7-12 days.

After a day, the container must be opened to check the mash. If a dense layer of pulp has appeared on its surface, i.e., the cap must be mixed properly. When the cap turns into a precipitate, and the composition becomes light, it will be possible to proceed with additional clarification using
bentonite.

Braga from apples is distilled 2 times. Initially, the procedure is carried out using a steam generator
or steam boiler. It is carried out almost to the content of alcohol in the liquid jet
5%. This method ensures the distillation of mash without filtration, from which the aroma of apples is better preserved,
but fusel oils in fruits make moonshine cloudy.

Before the next distillation, the strength of alcohol should be measured and its amount determined. To dilute the obtained raw material, pure water of 20-30% is used. Additional ways cleaning is not required, because finished product should have a pleasant apple flavor.

The second distillation of mash

In order to overtake the made mash 2 times with maximum effect, it should be divided into fractions. To do this, you will need to remove the first 10% of alcohol (head), which have bad smell. Primary apple mash contains various harmful impurities in in large numbers, so you can not drink this composition.

First, the main product should be selected, and the rest should be selected to be processed separately, for example, to be rectified.
After receiving moonshine, it will need to be diluted to a strength of 40% by volume, and then left in a glass container in a dark place for at least 7 days.
Moonshine aged in this way should acquire delicate fragrance and lose the bad taste.
To make the moonshine smell more pleasant, before the second distillation, the drink is infused for 3-4 days on fresh and dried apples. Take a handful of each component.
Before starting the secondary treatment, the distillate should be sorted and filtered.
The output must be of high quality. alcoholic drink, which has a mild taste and fruity aroma.

If the strength of moonshine from apples that has passed a double stage is 65-70% by volume, then before
drinking the drink will need to dilute it to 40% vol. Before that, he needs to be allowed to settle for 1-2 weeks so that his aroma and taste improve. Then the liquid is filtered through gauze and put on fire with the addition of water (3 l) to it. double distillation allows you to get Calvados of excellent quality, the strength of which is about 65% vol.

If the apple mash, which was planned to be used for the purpose of distillation, quickly turned sour, then all efforts to overtake it will be in vain.

When it is not possible to start the distillation immediately, the mash can be stored in the refrigerator for a short time, pouring it into an airtight container with a water seal. Making mash from apples may be ineffective if this is not observed. temperature regime that requires the selected recipe.

The use of yeast raw materials in not enough also will not achieve a positive effect. Third-party microorganisms may begin to develop in the liquid. To restore fermentation are added fresh yeast, but if the process has not started again, it will be necessary to distill what was received earlier.

How to make apple cider for calvados - step by step recipe

Used for distillation apple cider, which requires oak barrels for aging.
If not, then you can use glass jars with oak pegs. They represent
wooden bars, having a length of 10-15 cm and a thickness of 5-7 mm.

The future drink is poured into a container after dilution to a strength of 40-45% vol.
Jars of apple cider are hermetically sealed and put to ripen in a cool place (basement or cellar).
The minimum amount of exposure time is 6 months. The longer it is, the more delicious the cider becomes.

Cooking the famous Calvados at home is of high quality. It doesn't
inferior noble drinks released in the factory. In order not to break the technology
making a drink, you should follow the recommendations below:

Practically only sweet varieties of apples with a sugar content of more than 7% are used.
Several varieties are taken in the following ratio: sweet - 70%, sour - 20%, bitter - 10%.
Unripe fruits should be stored for some time in a dark room at room temperature.
You can make apple juice using a centrifugal juicer.
Cake should not be thrown away, it is diluted with water, and then it settles for 8-12 hours and is wrung out.
Cider is prepared from juice of 1 and 2 extractions, taken in proportions of 80% and 20%.

Recipe without the use of yeast and sugar

For the manufacture of Calvados, real apple mash without yeast is used.. The fermentation of the must occurs due to the leaven, which is prepared using crushed unwashed apples, sugar and water. She pours in after she starts to ferment. Cider matures in 1-1.5 months at room temperature 20°C.

At low temperatures indoor fermentation is extended for up to 3 months. For the manufacture of
Calvados ready cider should be distilled 2 times. The distillate must have a strength,
component is not less than 70-80% vol. Next is filtering ready drink and bottling
bottled with tight stoppers.

Making mash, fragrant cider or strong apple calvados is interesting. The finished product itself
is natural drink, it can please even the most fastidious connoisseurs of alcohol. It is important not to abuse the mash during friendly gatherings.

Calvados is in all respects a pleasant drink, an aristocrat among moonshine, which is pleasant both to treat yourself and to put on the table for friends. Meanwhile, for its preparation, all that is required is apple brew for moonshine, which is further in the usual way.

Suitable for making moonshine any apples from your garden, as well as carrion at the stage of an almost ripe crop. Such processing will reduce crop losses, benefit even from substandard fruits.

Consider how to properly organize the process so that the mash made from apples is a success and in the end you get exactly the product that you expected.

Raw material preparation

Fruits can not be especially selected, the main thing is that they are already ripe or almost ripe (this applies to carrion to a greater extent). Be sure to consider fruit acidity. If according to some recipes from sweet apples you can cook mash with almost no added sugar, then for sour apples sugar is simply necessary.

Otherwise, you simply will not get enough with good taste and degree indicators. To approximately determine sugar content and acidity, it is best to use the table:

In addition, you should know that these indicators depend not only on the variety, but also on the conditions of a particular year. For example, if the year is dry, the fruits turned out to be small, then the amount of sugars in apples will increase. To mash out apple juice was perfect, you need to focus not only on the table, but also on your own sense of taste. That is, apples should be tried.

It is better not to wash the fruits collected from the ground or plucked from the tree, because the skin in a waxy coating, which will certainly be washed off in water, contains natural yeasts that help fermentation. They will provide a rich taste to the finished moonshine. If it rained the day before, the carrion is dirty, of course, it needs to be washed, but be sure to add unwashed fruits taken from the tree.

Yeast-free mash

To prepare yeast-free mash for moonshine, you need the following ingredients:

applesauce (as in the recipe above) - 10 kg;
sugar - 4 - 4.5 kg, depending on acidity;
raisins - 100 g (it can be replaced with the same amount of wheat germ).

We do not add water! Pour sugar directly into the puree, add raisins (sprouts).

Advice! Before preparing the mash in this way, try making it from 0.5 kg of apples and 200 g of sugar (with or without raisins) and see how the fermentation process goes (it should start in 1.5 - 2 days) to correct the recipe if needed.

After 10 days - two weeks, you need to drain the juice from the cake (which can be reused for a new mash). It will turn out a little - 5-6 liters. Add another glass of sugar per liter of juice and leave to ferment until the mash is ripe. This mash recipe is stretched over time, but the output is an excellent product.

Moonshine made from apples has a pleasant aroma, it is soft, easy to drink and will provide a pleasant aftertaste.

Homemade apple moonshine is very popular with many distillers. There are plenty of raw materials to obtain apple mash, because these fruits grow in almost every garden and in considerable quantities.

To prepare this drink, any variety of apples is suitable, and the sweeter they are, the less sugar is required. The raw materials for apple moonshine can be: apple juice, juice pomace, apple pulp or dried fruits.

Apples can also be used to make delicious light cider, calvados or drinking brew, which will replace a mug in hot summer rye kvass. This article will present simple and proven recipes for making apple mash for moonshine.

How to choose apples

Before proceeding with the production of moonshine or cider it is necessary to select the appropriate fruit for each type of drink. Almost any apple is suitable for moonshine, and unnecessary can be cut off. But for cider, only the best fruits are needed.

In addition to taste and aroma, various varieties apples differ in the content of fruit acids and sugar. Therefore, when preparing mash for cider or moonshine, these quality characteristics of apples must be taken into account.

sweet apples go only for yeast-free fermentation. Add sugar, water and yeast to sour ones. When using a specific recipe, you can use the following data on varieties, where the first digit is% sugar, the second is% fruit acids:

Unsorted sweet and sour - 10/0.9.
Sour varieties or wild game - 6 / 1.3.
Sweet-20/1.
Tart garden and sweet and sour - 16/1.

In order for the apple mash for moonshine to reach well and give the desired product yield and the required degree, sugar is added to unsorted sweet-sour and sour fruits. More sour apples ferment earlier, because the acidic environment.

Fruit preparation

To get delicious apple mash for moonshine, the fruits are well prepared. If possible, it is better not to wash the fruit, as the bacteria and natural yeast that "live" on the peel will further contribute to fermentation.

To avoid an unpleasant bitter aftertaste of the final product, it is necessary to remove the stalks and seed pods containing tannins. To avoid harmful impurities, rotting places are also cut out.

Popular Recipes

From applesauce - yeast

Simple apple brew for moonshine It is made from any variety in terms of sugar content and acidity. This will require:

Apples - 30 kg.
Water (not boiled and settled for a day) - 20 liters.
Pressed yeast - 100 gr.
Sugar - 3.7 kg.

Yeast from juice

This recipe making mash from ready-made juice which must be 100% natural. You can add some sugar and citric acid. For cooking you will need:

Juice - 5l.
Sugar - 1 kg.
Yeast (pressed) - 30 gr.

We mix all the ingredients in a fermentation container, after which we leave it for a month in a warm and dark place with a tightly closed lid (water seal). At the end of the process, we filter and get raw materials for moonshine or excellent cider.

Yeast-free from apples

Before making the mash according to the specified recipe, it is necessary to check the selected variety. To do this, prepare a puree of 200 gr. sugar and 1 kg of apples, and watch how fermentation is going on, which should begin after 1-1.5 days, proceeding quite actively. Required Ingredients:

Apples - 10 kg.
Wheat sprouts or raisins - 100 gr.
Sugar - from 4 kg.

The famous Calvados can be made from homemade moonshine just as good as the factory version. In fact, this is the distillation of apple cider and the subsequent aging of the product in oak barrels. The main condition for this is the observance of all the proportions that are indicated in the recipe when making cider from apples and the exact following of the technological process.

For making cider, which will be later turned into brandy, several varieties of apples are taken:

Sweet (sugar content over 7%) - 70%.
Sour varieties - 20%.
Gorky - 10%.

Classic cider

After getting the juice the remaining apple cake can also be used. At the output, this will turn out to be a kind of equivalent of the famous chacha, only apple. For this you will need:

Apple cake - 10 kg.
Sugar - 5 kg.
Pressed yeast - 500 gr.
Water-35 l.

Braga from apples for drinking

Drinking apple mash is essentially a low-alcohol refreshing drink or cider that is quite palatable. For its preparation, the following ingredients are used:

Sweet varieties of apples - 5 kg.
Sour apple varieties - 5 kg.

A similar drink can be prepared using yeast and sugar, but in pure form drinking it will not be so useful and pleasant, since such mash will contain toxic substances that can be harmful to health.

Selection of fresh fruits

When selecting fruit for mash, it is not advisable to use fallen apples with rot. But if you still can’t do without apple droplets, you need to carefully cut out all the rotten places so that the semi-finished product for moonshine does not turn out to be too bitter.

10 percent rule

When laying the wort in the fermentation tank, it is necessary to leave about 10 percent of free space so that the accumulation of carbon dioxide and foam does not create excessive pressure on the water seal and the tank itself.

Baker's yeast is not for quality alcohol

Baker's yeast is sometimes used to make mash, but despite the fact that the fermentation process is accelerated, the product itself eventually acquires a characteristic unpleasant smell and taste.

Braga sugar with apples

If you add pieces of apples to the usual blank for moonshine (sugar-yeast), then at the end of the fermentation process you will get an ennobled sugar mash with apples.

Experiment

When it is quite acceptable to mix apples with various fruit and berry ingredients. For example, add grapes or plums to apples. The main thing, at the same time, is that the sugar content of the wort does not exceed 20 percent. Otherwise, fermentation simply will not take place.

Braga from whole apples

What is necessary:

Apples - 30 kg.
Sugar - 4 kg.
Water - 20 l.
Yeast (pressed) - 100 gr.

Depending on the yeast used, the mash will reach readiness in 5-45 days and you can drive moonshine.

double distillation

The resulting mash, made according to the above recipes, filter and make the first distillation using the device of any design. The temperature during distillation should be increased gradually. The first 200-300 ml (“heads”) are poured into a separate container for technical needs. Then we continue to select the product until its strength drops to 35% in the stream.

To give moonshine a pleasant aroma, it can be infused for several days. dried apples, but be sure to filter before the secondary distillation. Measure the total strength of the distillate and dilute to 25-30%.

Then a second distillation is done, where the first 10-12 percent of the amount pure product is also taken into a separate container for technical purposes, as it is hazardous to health. The product is then withdrawn to a strength of 40% in the jet.

apple distillate

To stabilize the taste of the distillate it is poured into a glass container with an airtight lid and placed for several days in a cool dark place. The resulting apple moonshine can be diluted with water at will up to 40-45 degrees.

Cooked apple distillate is perfect for any holiday or just “warming up”. Its aroma goes well with vegetable and chicken dishes as well as cold appetizers. Once you have prepared and tasted this drink, you will definitely want to do it again. Moreover, it is a fairly simple, affordable and cost-effective process.

Attention, only TODAY!

An excellent way of apple processing - especially for those who have an orchard in their country house, plot or in a private house - is home-brewing. Moonshine from apple juice is quite common, and one might even say democratic drink. After all, the fruits different varieties are found everywhere, and when forcing out of them, excellent fruit drink, or "homemade Calvados".

By the way, some of any moonshine from apple juice or apples are combined together under this name, which is not entirely correct, since real Calvados involves special aging technology in oak barrels, which saturate it with an original and unique aroma and apple flavor with hints of wood.

General provisions

cooking recipes this drink are not particularly difficult, and most importantly, after a well-performed distillation, they practically do not require additional curtsy: refining, removing the smell. And all this is due to the pleasant and spicy aroma of fruits that moonshine from apple juice or apples has. And to get the mash, you can recommend apples, and cake from processing, and unclarified juice.

Yes, by the way, it is best if the fruits are from different varieties, in which case the final product will have a special mixed bouquet and aroma from each of the varieties.

Moonshine from apple juice. Recipe

It is much easier to make from ready-made juice than directly from whole fruits. This is probably why those who have an annual abundance in the garden of apples prefer to put these methods into action. Any juices can be used: both natural, freshly squeezed, and those that have undergone thermal preservation and cooking. It has been observed that from natural juices (especially the so-called blend) the final product obtained will be the most aromatic and full-bodied. The choice of juice as a raw material is relevant if you have a good juicer, and the volume of the crop itself allows you to do a juicer.

What can be done at home

From this raw material, you just need to try to make home-made Calvados. And by the way, it is possible to prepare the volume of a natural product in juice for the future as a raw material, in order to later make tinctures from it, experimenting with the flavor range.

The basic method is quite simple: the juice with pulp is diluted with sugar, yeast is introduced, then the mash is aged and then distilled. Possible and folk recipe moonshine from apple juice, reminiscent of the way Georgian chacha ripens, but in this case the apples should be the sweetest, ripest, juiciest. The fruits also need to be cleaned of seeds and take the softest, but not rotten.

Those who wish to make homemade Calvados in the kitchen should buy an oak barrel, where the subsequent aging of the drink will take place. A normal and effective replacement for a barrel will be the use of oak chips, which are crushed and loaded into a prepared container with alcohol expelled from the juice. The insisting process itself should be more than six months (or better, a year). Of course, not every moonshiner will stand the time, and you will definitely want to try. But for these purposes, there is a way to make a faster, but less flavored drink, which will only remind Calvados. For these purposes, spices are taken plus vanilla in a certain amount.

Braga from apple juice for moonshine. Recipe

Braga, of course, is the main and indispensable ingredient for cooking good drink. The simplest and most popular set of ingredients among the people: for every five liters of juice we take a kilo of sugar and 20 grams each. Then your wort will ferment quite quickly and everything will be as it should. But in this case, the taste of the mash will be a little “yeasty”. If you are not used to rushing anywhere, if you do not like the taste of store-bought yeast, then advice: instead of them, we use slightly fermented raisins of ordinary grapes. They live cultures of natural wine yeast which are used to make wine. Only before the "sourdough" you need to try not to wash the raisins, in particular - do not pour boiling water over them, as some housewives like to do, so that, they say, harmful microbes are destroyed. From this procedure, all yeast can die, in mash it will not ferment at all.

Granulated sugar is best dissolved in a small amount of heated juice, and then mixed with the main amount of wort in a fermentation vessel. The processes of making mash in this (yeast-free) case will take longer than in the yeast recipe, and can even reach up to a month in duration. But on the other hand, the taste will become much thinner.

General provisions

Braga from apple juice for moonshine is, of course, a product of fermentation. So, if there is at least a slight gas separation, the use of water seals is required. This is a sine qua non to make moonshine from apple juice. During the fermentation process, the mass does not require constant mixing, and the final alcoholic drink will not need filtration, clarification, or additional efforts to improve the taste. It will be enough to simply separate the fermented juice from the precipitated yeast. And the distillation of homemade Calvados is carried out according to the traditional scheme: separation of heads, tails. It is also possible to overtake a second time, for additional purification of the product, but then some taste qualities may be lost.

Gate

So, first of all, in order to prepare the right moonshine from apple juice at home, you need to put a water seal on the container. It is done according to the traditional scheme.

It is necessary to stop the access of oxygen from the surrounding space, as this leads to the fact that the raw material does not ferment, but sour. The water seal is designed to release carbon dioxide, which is formed during fermentation, and prevents contact of the mash with open air. Of course, the necessary device can be bought in a store or ordered online. But it is not a fact that it will fit in size to the container chosen for home brewing. Therefore, many people prefer to make a water seal with their own hands.

The most popular among the people can be safely called a device converted from a dropper bought at a pharmacy. In order to make such a device, you need to cut off the plastic tube from the dropper, and seal the container with the future mash poured into it. In the center of the lid, make a hole corresponding to the diameter of the tube and, inserting one tip there, tightly insulate. And bring the other end of the tube, for example, into a glass of water (to restrict air access). During fermentation, the system will emit characteristic "gurgles", indicating that the process is proceeding on schedule. As soon as these signals stop, this tells us that the brew is ready, and it's time to kick out the moonshine!

From homemade apple wine

Making moonshine from apple juice is not a very laborious process. But you can simplify it even more by using a ready-made "mash" - young wine is converted into moonshine, usually in cases where it "did not work out", that is, it does not satisfy certain palatability, but pouring out such goodness is still a pity. Usually such a wine, due to improper use of technology, is already in the first stage of acetic transformation or has various fungal ailments that make its taste not very pleasant, to put it mildly (well, if this is a completely frank swill, nevertheless the best option will be discarded rather than used for distillation). Fruit wine in this case should be considered as a well-cleaned and clarified brew. In addition, some special requirements for this natural product not worth presenting, as it is of rather high quality.

In this case, we pour the wine into a hardware container for further actions, and you can no longer add anything there. These actions, as already mentioned, can be significantly further distilled into moonshine by the traditional method of heating and subsequent distillation. It should be noted that when moonshine still there is a sukhoparnik or one distillation will be enough, separating the heads and tails. This is followed by cleaning with a charcoal filter. Otherwise, in order to distill a high-quality final product, we need a double distillation. Some also use additional insistence on dried fruits or chopped fresh apples ah to enhance the apple flavor.

Homemade calvados with oak notes

How to make moonshine from apple juice so that it resembles this world-famous drink that gained popularity in certain years thanks to the works of Remarque? The whole secret is that apple moonshine (recipes for making mash from juice, see above) must be infused for quite a long time (at least six months), like, for example, cognac. apple brandy then it acquires a characteristic aftertaste that many connoisseurs liked so much. Of course, for these purposes it would be best to purchase a small oak barrel made by a master. But if you don't have it on hand, don't worry. The specific container can be completely replaced oak chips. It must be taken from 20 to 60 grams for each liter intended for infusion. Here, the dosage is made empirically, according to personal tastes and preferences, but still try not to overdo it, otherwise tannins can clog the main tone - apple!

Apples? great option for the preparation of an environmentally friendly cheerful drink for a feast. The cost of fruits is insignificant: more than 10 buckets of fruits can be harvested from a tree. They are very juicy, which leads to a large yield of alcohol. The mash production technology is easy to perform, but you need to know some subtleties. It is important to choose quality ingredients, prepare them. It is equally important to find good recipe. And also know how to make low-alcohol mash or cider from apple juice? basis for strong homemade calvados, schnapps, brandy.

Attention! Always remove the seed box along with the seeds, otherwise the drink during the fermentation process, storage will acquire bitterness and an unpleasant odor.

Choosing ingredients and utensils

To put the mash, you need yeast, sugar, water. Everything seems simple, but there are special requirements for the ingredients.

Baker's yeast is used to make the classic 10 degree home brew. To make a fermentation drink (fruit must), apple calvados needs wine or alcohol yeast. They raise the degree to the limits of 18? 25%.
Sugar. Most of all it is in summer varieties of fruits, however, their juiciness and aroma are lower than those of autumn and winter. Therefore, for mash it is better to choose mixed varieties. The sweeter the solution in the manufacture, the stronger the drink.
Water is needed spring, from a well, or filtered. Not boiled.
Utensils: an aluminum flask, a glass bottle, a jar, stainless steel containers, an enameled tank, a wooden barrel.
"Lid": sealed (near the flask), rubber medical glove with thin punctures (on the jar). Cork with a water seal (for a large bottle). It is important that carbon dioxide slowly escapes, preventing oxygen from entering.

Be sure to put the drink in heat (20 - 30 degrees). When the temperature is lowered, fermentation does not occur, when the temperature rises? stops (microorganisms, enzymes die).

How to make mash from fresh apples correctly

The fruits from the tree can not be washed, they are clean from heavy rains and contain natural yeast cells on the surface. Fruits are imported, from the market, the store must be washed, it is not known what chemicals they were treated with.

Recipe: from apple slices

Cooking.

Separate seeds, dark spots from fruit. Leave the peel.
Grind the fruits, fill the bottle with them.
Make a warm yeast solution: yeast, 3 tbsp. l. sugar, 0.5 l of water. Mix thoroughly and add to fruit.
Pour in the same mixture of heated water with the remaining sugar dissolved.
Put on a glove with 2-3 holes pierced with a thin needle. During fermentation, the glove inflates, after the drink is ready, it will fall off (5 - 7 days).

When the mash is ready, it needs to be filtered, filtered, bottled. Place them inside a cool dark cabinet.

Recipe: from fruit puree - the basis for moonshine, calvados

15 kg of apples,
10 liters of water
2 kg of granulated sugar,
yeast 50 gr. (dry? 10 gr.).

Cooking.

The first distillation of the strained mash is carried out 10-12 days after the pulp settles at the bottom of the dish. For flavoring, dried candied fruits are added to the alcohol solution. The second stage of processing should be done after 5 days.

Braga from fresh apple juice

Recipe: Rapid Fermentation Drink

Juice 10 l,
sugar 2 kg,
dry yeast powder 20 gr.

Cooking.

Mix yeast, sugar in warm apple juice, fill bottle to ? level.
Seal with a medical glove.
Infuse the drink for 6 - 8 days without access to light, at an ambient temperature of 20? 25 deg.

Filter, pour into containers, store in the cold.

Recipe: apple mash? basis for spirits

Juice - 20 l,
sugar 4 kg,
fresh pressed yeast 200 gr.

Cooking.

Filter apple mash twice, distillation? in a day.

How to make cider for homemade apple calvados

Recipe: no added sugar, yeast

All you need is apples. Take 20% sour, 10% bitter, 70% sweet fruits, peel, chop. Do not wash them first.

Separate apple juice, strain into a bottle.
Pour the cake with water, squeeze it out after 24 hours, add the solution to the juice.
Make wine sourdough, leave for a day.
Remove sediment, foam, mix with cider base.
Seal the bottle with a tight cap with a tube inserted into it? hose, one end of which is lowered to the bottom of the dishes. Place the other in a container of water. (You can use an industrial water seal, or a latex glove).

Same as with apple wine, the production time for cider for Calvados is from 3 to 5 months.

Recipe: Instant Cider

Apples dense juicy sweet and sour 3 kg,
sugar 600 gr.
water 600 ml.
raisins 50 gr.

Cooking.

Will the glove deflate after 7? 9 days of fermentation. Filter the drink, pour into a clean container under the corks.

Homemade apple cider on juice tastes like fruit champagne, it is not recommended to store it for a long time, so it is better to prepare small portions.

Preparing your own invigorating drinks: apple mash, cider, calvados will protect you from the danger of poisoning with poor-quality wine and vodka products, and save you from extra cash costs.