The subtleties of cooking apple mash. How to make apple mash for moonshine

Braga from apples for moonshine is an excellent base that helps to make moonshine with a pleasant smell and taste at home. In fairness, it should be said that you can make juice and jam from apples at home. But if there is no point in replenishing stocks, then you can pay attention to the production of distillate. In addition, slightly spoiled fruits can be used to make moonshine, but on condition that they undergo some training.

Alcoholic drink from apple mash

Braga for moonshine can be made from almost any product. As for apples, there are at least two recipes that can be used without fear of spoiling the raw materials. In the process of making distillate, you can use not only fruits, but also juice.

Apple mash is a special product, the production of which should be approached with all responsibility. Fruit-based distillate has a number of disadvantages and a number of advantages. You can call these shortcomings minor, but still it is worth having an idea of \u200b\u200ball the nuances before starting to create an apple base suitable for the production of moonshine.

So what are the disadvantages of:

Using wild yeast mash wanders for a long time.
When sugar is added, some of the flavor is lost.
It will require patience and perseverance in the manufacture of wort.
We'll have to sort through the apples and separate them from the seeds and cut out the core.

When making mash based on wild yeast (that is, using only those microorganisms that are present on the surface of fruits, berries and grains), it should be borne in mind that the mash will be ready in about 30–45 days.

The apple base is sugar sensitive. You can supplement the brew with fructose or identify individual proportions that will help maintain the quality of alcohol and at the same time speed up the fermentation process.

To purée a large number fruit, you have to be patient. Of course, you can use a grater or blender. But it is better to purchase a special nozzle for a drill - it will help to grind fruits in large quantities.

When the apples are processed into a puree, they should be immersed, along with the juice, in a fermentation container.
After the puree is sent to the container, it is necessary to dilute the sugar in warm water. You can prepare syrup - this will significantly improve the quality of the distillate, or you can simply pour sugar into the container and pour it warm water.
Then the yeast comes into play. They will have to be diluted, based on the instructions that are on the package. Yeast should be allowed to soak a little in warm water, and then sent to other components of the future moonshine. If wild yeast is used, then skip this step.
After the mash, mix thoroughly to saturate it with oxygen, which is necessary for a full-fledged fermentation process.
The final stage in the process of preparing the mash is to consider closing the container with a lid equipped with a water seal. If there is no such device, then we use a glove - we make a small hole in the middle finger and put the glove on the container.

We send to a room with a stable temperature. After 5-10 days, it will be ready for processing, but on condition that the manufacturer used wine, alcohol or baker's yeast. But the wild yeast product will be ready in about 45 days.

Apple-based mash recipes may vary various additions, you can use any fruit, make adjustments to the recipe. But the above recipe should be considered a classic, it will allow you to cook a quality product at home with pleasant taste and aroma.

Braga recipe for moonshine with juice

A mash made from juice can be used as a base. She will help to expel the moonshine from bright aroma fruits.

For creating quality drink you will need the following ingredients:

5 liters good juice from apples (naturally, the juice should not be packaged, but prepared independently).
1 kilogram of sugar (you can refuse to use sugar if the apples were sweet or reduce its amount).
Water (we calculate the proportions as follows: 200 milliliters per 1 liter of juice and 3 liters per 1 kilogram of sugar).
30 grams of dry yeast (if we use wild yeast in the manufacturing process of the product, then dry microorganisms can be replaced with raisins in the proportion of 30 grams per 1 liter of juice).

If wild yeast is used in the production process, then raisins should not be washed, just like apples before creating juice. Fruits should be wiped with a dry cloth. Washing will kill all microorganisms and cause the mash to turn sour.

So, when all the components are ready, we proceed to create the mash. The process is not particularly complicated, it takes place in several stages:

Add juice to the container, mix it with sugar and yeast. It is advisable to soak the yeast before sending it to the container. You can make syrup from sugar or simply dissolve it in warm water.
Then thoroughly mix the components and send them to a room with a stable temperature. The temperature should not exceed 28 degrees. After 5-10 days, the product will be ready for processing, provided that dry or pressed yeast was used in the manufacturing process. Based on wild yeast, the mash will be ready for distillation in 45-60 days. It all depends on the activity of microorganisms.

We make moonshine from mash

After the mash is ready for processing, it will have to be filtered. As a filter, gauze folded in several layers or a cotton-gauze filter is used. Filtration will help remove large apple residues and avoid damage to the mash during the distillation process.

If the product burns to the walls of the distillation cube, then you can pour out the mash and put in a new one. The burning taste and the corresponding aroma cannot be removed even after repeated distillation in the apparatus.

After the product has been filtered, it should be poured into a still and distilled. It is better to carry out with the separation of "heads" and "tails", it is worth taking away the "body" until the fortress in the jet drops to 30 degrees.

If, after the first distillation, moonshine from apples is cloudy, it is recommended to overtake it again, since it is likely that the drink is rich fusel oils. In principle, turbidity is a normal phenomenon, you can simply pass alcohol through the filter several times. But if the turbidity remains, the product should still be reprocessed - this will affect the taste of the drink, eliminate the aroma, but significantly increase the quality of the moonshine.

It is worth noting that apple-based recipes are incredibly popular among distillers. They allow you to create a drink at home at no special cost that can compete with purchased alcohol.

In our country, apples are highly revered. And they eat them in the most diverse way - in compote, salad, mashed potatoes, jam, pies. And do not forget about the culture of distillation. Apple moonshine has always been the most common in the USSR and Russia after sugar. Most likely, large harvests, especially individual years, have an impact.

At first glance, apples are easy to process. In reality, this is not the case: there is a huge discrepancy in recipes and dosages when preparing products. This has its own charm - in the uniqueness of each particular recipe.

But there is still general rules by production technology. Braga as a whole is prepared according to a recipe that includes water, yeast, sugar. And, of course, the fruits themselves. With the option of preparing mash without yeast, it will be necessary to remove it in a warm place.

Fruit should be properly prepared: try not to wash the fruit, as natural bacteria are located on the skin to promote fermentation. It is also necessary to remove the boxes and stalks from the seeds, which give a not very pleasant bitter aftertaste. We do not forget about possible rotten places to avoid the ingress of harmful impurities, and the raw material for the future drink is ready.

How to cook

To prepare juice from apples, the following is required: apples are processed into puree, sugar is added in the proportion of one glass - 1 kilogram. We mix the wort and pulp until the sugar dissolves and infuse at room temperature four days. When the mash ripens, we separate it from the cake, preferably with gauze.

Read also:

Add sugar to the filtered liquid with the calculation of one kilogram - one glass. We mix everything thoroughly and put it on fermentation for half a month. After the mash is ready, it is recommended to overtake it twice to get the result in the form of apple moonshine.

As we found out, there are many options for apple moonshine, so let's focus on the five most typical ones. Cooking them is not as difficult as you might think.

Eternal classic from mash

We note with confidence that the drink associated with the brew according to the description below is liked by the absolute majority. We take a kilogram of 30 apples, 20 liters of water, 2-4 kilograms of sugar and 10 grams of dry wine type yeast. Apples should be processed before crushing to get a coarse-grained gruel. Be sure to try the resulting mixture to determine the water-sugar calculation.

With the predominance of acidic types of apples in the must, lay the maximum amount of water-sugar solution. And with the predominance of sweet or unripe apples, we reduce such a calculation to options of 3 kilos of sand and 15 water-sugar product, or even 2 and 10 kilograms, respectively.

If everything is clear in the proportions, then add 9/10 cool pre-poured water and mix everything, and make sugar syrup in the rest. We make cooling to 30 degrees, place it in the blank for the wort, stir again.

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At the same time, we dilute the yeast contents in water heated to 35 degrees, leaving for 20 minutes. Add the resulting product to the fermentation tank and mix everything again. The container is then closed with a lid with a water seal and left for 21 days in a dry and warm place. Do not forget to eliminate the surface cake. With its full sediment at the bottom of the container and the liquid changing in favor of light and bitterness, you can safely start distilling the contents.

Apple pomace in mash

After the appearance of the juice, what remains is the so-called apple pomace. The result is interesting - the approximate equivalent of the famous apple chacha. To prepare it, you will need a dozen kilos of the cake itself, 5 kg. sugar, 35 liters of water and yeast. You can take 100 grams of dry or a pound of pressed type.

So, the cake should be placed under water at a temperature of 30 degrees. Then sand and yeast solution are added. Close the fermentation container tightly with a water seal, leave to rest in warmth and without moisture. And then apply the technology described in the first recipe of the classic plan.

Apple juice and mash

This option will delight genuine gourmets of this kind of drink. As a result, we get apple brandy, the base of which will be pure juice. This is truly the most perfect type of taste and aroma. To the classical components in the form apple juice about 15 liters, about 3 kg of sand, 200 grams of yeast, honey and lemon peel taste.

Let the juice stand for a few days beforehand. Then it is decanted from the sediment, and mixed with sugar and yeast, or rather their solution. Add lemon zest and honey if desired. The resulting substance should be stored in a dim room for 30 days with occasional stirring. And now, after a month's rest ready mash ready to use.

Many consider apple moonshine the best drink. And most importantly - the most affordable, because every garden abounds with apples, and in winter these fruits can be bought at no extra cost. There is a small nuance - the right recipe. In general, moonshine can be brewed from any product, but it is apple that is valued for its incredible taste and aroma. That is why we decided to reveal the secret of this drink.

The theory of apple moonshine

This alcoholic drink is one of the ten most simple and delicious species alcohol prepared at home. Its taste cannot be compared with any other alcoholic beverage, even industrially prepared.

The popularity of this moonshine is due not only to the simplicity of the recipe, but also amazing taste and affordable raw materials - apples are easy to find and grow in our area.

Did you know? Statisticians calculated that every second fruit tree on the planet - an apple tree.

And these fruits are distinguished by a high percentage of sugar content - 8-15%. Therefore, from a kilogram of fruit, you can get 85-150 ml of a drink with a strength of 40 °.

Selection of quality raw materials

Absolutely all varieties of apples are suitable for moonshine, including substandard product (central part, peel, fallen fruits). But perfect option- whole juicy pieces fragrant fruit without seeds. However, as experts say, this is not necessary at all. The main condition: fruits must not contain signs of spoilage.

It is not recommended to wash apples before processing (except for heavily contaminated fruits). This rule is important to observe if the drink is prepared from apples alone, without sourdough and granulated sugar. If you have chosen a recipe where these ingredients are present, you can safely wash the fruits.

Important! How sweeter apples the less sugar you need.

Raw materials for moonshine do not have to be fresh fruits, you can take the waste left after squeezing the juice, the juice itself and dried fruits.

Apple brew is a versatile product from which you can get excellent moonshine, and you can also drink it as a separate low-alcohol drink. The most popular type of mash, which is known to almost everyone, is cider.

Braga from whole apples

This recipe can be called a "classic of the genre." You will need:

15 kg ripe apples(you can have one variety, or you can assorted);
10 liters of water;
2 kg of granulated sugar;
10 g dry or 50 g pressed yeast.

Cooking sequence:

Fruits are washed, spoiled parts are cut off, the stalks and core are removed. Next, the fruits are cut into small slices, which are then rubbed on a grater.
The resulting mass is placed in a volumetric bottle and poured with part of the water (9 liters). Sugar is added to the rest of the water and mixed well until the sand is completely dissolved. This syrup is then poured into a bottle.
Yeast is poured with warm (+25 ... +28 ° C) water and allowed to ferment, after which everything is poured into a bottle and mixed.
A water seal is installed on the container, closed and placed in a warm place for 7-14 days. All this time, periodically you need to mix the mash and drown the resulting hat.
The readiness of the drink is determined by a hydrometer. The indicator should be 0-1%. You can also determine the taste (the drink is not unsweetened) and by appearance(A sediment forms at the bottom of the container and no carbon dioxide is released).

Did you know? Apple seeds contain the dangerous substance amygdalin. Once in the stomach, it, under the influence of hydrocyanic acid, turns into a strong poison.

Braga from apple juice

To prepare apple mash, it is not necessary to have fresh apples on hand; this drink can be obtained from juice. For this you will need:

apple juice - 15 l;
sugar (adjusted depending on the degree of sweetness of the juice) - 3 kg;
raw yeast - 200 g.

All these components (yeast is preliminarily diluted with warm water) are mixed, poured into a container, covered with gauze and placed in a warm place.

Fermentation will last 25-30 days, after which the drink is ready for further distillation or consumption.

Braga without yeast

It is also possible to prepare low-alcohol homemade mash without sourdough (because there is natural yeast on the skin of the fruit), using natural material - raisins or wheat germ. The result is a natural flavored drink containing a minimum of alcohol. Moreover, you can drink it in the hot season to quench your thirst.

To make yeast-free mash you will need:

sweet apples - 10 kg;
water - 3 l;
sugar - 3 kg;
raisins (if you decide to use it) or sprouted wheat - 100-150 g.

Important! Water must be drinkable, but not boiled, otherwise the fermentation process is disturbed.

Technology for making mash without yeast.

Ripe fruits are cleaned of impurities (do not wash!) And crushed to uniform consistency. The resulting mixture is poured into enamelware, add 1.5 liters of water there and pour 1 kg of sugar. All this is mixed, covered with gauze and placed in a warm place for 2-3 days.
After the start of fermentation, everything is poured into glassware, the rest of the water is poured out, granulated sugar and raisins (wheat) are added. All this is mixed, a water seal is installed on the neck and placed in a warm place for fermentation.
Over time, the spent wort is bottled and drunk chilled. If you overtake this mash, it will come out excellent apple moonshine.

This option is prepared mainly from sour varieties (sugar content - 7%, acidity - 0.5-0.7%).

A delicious drink can be obtained from a combination of several varieties, of which 10% is bitter, 70% sweet or bittersweet and 20% sour.

Important! If pears are used in the recipe, then they are equated with sour varieties.

Unripe fruits are removed from the tree and placed in a warm place for ripening, after which the juice is squeezed out. The resulting cake is squeezed again. The wort of primary and secondary extraction is taken in a ratio of 4:1.

When preparing real cider, yeast and sugar are not added to the product - fermentation occurs under the action of natural ingredients. True, to activate the process, it is necessary to separately prepare the starter (3-5% of the total volume). To do this, fruits (do not wash!) are cut and mixed with sugar and water. All this before fermentation is placed in a warm place. It is this starter that is added to the wort.
Cider should ferment in a cool (not higher than +20 °C) place for 30-45 days. If the temperature is too low, the fermentation process may take 3-6 months.

For cooking, it is better to take capacious bottles and fill them with raw materials by 6/7. A glove is put on the neck, which, when filled with carbon dioxide, is removed and put on again.

When the wort stops fermenting, the drink is ready for drinking or further distillation.

Distillation process of apple moonshine

Many who distill apple mash notice the absence of a characteristic aroma in the final product. And the thing is that the mash should not be pre-filtered.

Of course, the must should be freed from the thick, but it should not be filtered. And you need to make sure that the mash does not burn. Therefore, the container must be heated slowly.
One of the basic principles of distillation is the division into "head", "heart" ("body") and "tails":

The "head" is 200-250 ml and is simply poured out.
"Tails" are obtained at 40 degrees. They are collected and distilled after a second time.
The part that turned out in the middle is the “body” of the drink, which is used further.

Before the secondary distillation, 3 liters of water and an alcoholic drink filtered from apples are poured into a capacious container. At the same time, at redistillation"head", "body" and "tail" are also distinguished. The middle part is taken until a fortress of 40 ° is obtained.

Did you know? Many nations have their own types of moonshine. For example, in Ukraine it is vodka, in Hungary it is palinka, in England it is hooch, in Ireland it is potin. Even the famous absinthe, brandy, whiskey and rum are also types of moonshine.

This drink is obtained by distilling cider in a special apparatus, followed by prolonged aging in oak containers. However, real Calvados is made exclusively in Normandy, in the department of Calvados. In a word, Calvados, like champagne, is the property of the nation.
Manufacturers take only medium-sized, fragrant categories of apples. And this is where the combination different varieties. For classic drink take the following varieties:

sweet and sour - 70%;
bitter - 10%;
sour - 20%.

But first, the cider, which was mentioned above, is being prepared. Cider is distilled in alambicas of the Charente category or in pot stills. The best choice- double run.

After the first distillation, the so-called distillate is obtained, which in professional language is called aquavit or de vie. To make a real calvados, it is poured into barrels and aged. Of course, it is desirable that the barrels are new, then the drink will take over the tannins and be saturated with aroma. Only then can the future Calvados be poured into old containers.

Important! The peculiarity of Calvados is that it is not aged in one barrel, but is constantly poured, including mixed with other alcoholic beverages.

Therefore, everything that is prepared at home is called apple brandy. But at home you can prepare a fragrant drink with an unforgettable taste.
This will require:

cider (strength 6%) - 10 l;
pulp - 10 kg;
sugar - 1 tablespoon;
purified water.

The distillation process is best done using a distillation cube, but a simple moonshine unit can also be used. As a result of the first distillation, raw materials with a strength of 25-30% come out. At the second stage, only the “heart” is selected, leaving the “head” and “tail” until the next series, and added to the wort right before distillation.

The resulting drink is infused in barrels or in glass containers, adding oak sawdust. Sugar is added to the same distillation and the drink is aged for 4-8 months.

After maturation, Calvados is filtered and bottled for a week. Only after this period it can be tasted.

No matter how simple the recipes for making alcoholic beverages from apples may seem, there are still nuances that should be taken into account.

For cooking, you need to take only high-quality fruits, discarding carrion and rotten apples. If you only have fallen fruit, carefully process them, cutting off all rotten places, otherwise the drink will be too bitter.
When placing wort in a container, leave at least 10% empty space. This space is needed for the formation of foam and carbon dioxide.
Baker's yeast is not suitable for obtaining a quality drink - they speed up the fermentation process and the drink does not have time to get enough of the specific taste and aroma.
You can just add to a simple workpiece for moonshine pieces of apples. Thus, after fermentation, a refined drink will come out.
You can experiment by adding different fruit and berry components. So you get a unique mash with the taste of plums, pears, grapes. The main thing in this procedure is that the sugar content of the wort should not be higher than 20%, otherwise it will not ferment.
If you have made a distillate based on apples and pears, you should either drink it in the next few months or leave it to age in a barrel for at least a year. After six months, the drink temporarily loses its characteristic bouquet.
You can verify the quality of the selected material in this way: a kilogram of fruit is crushed and left for several days. If they have not fermented, then it is better to refuse such raw materials.

That's all I wanted to tell you about apple moonshine. Knowing the secrets of its preparation, you can enjoy the great taste of your own alcoholic drink and surprise your guests.

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With a large harvest of apples, something must be done. If jam, compote, juice and even puree are ready, then it's time to make blanks from alcoholic beverages. Sugar mash with apples is one of the best sentences for a good harvest, because you can get both low-alcohol drinks from it and use it for distillation to get moonshine. What are the ways to cook mash?

What is apple mash

By itself, apple mash is already ready low alcohol drink which is prepared from fresh fruit. It has a light brown color, almost zero transparency, sweet and sour taste, sediment at the bottom of the bottle. Since apples contain a lot of iron and other nutrients, the mash does not lose these properties, because it does not pass heat treatment. So we can safely say that Braga is useful product, and the ease of preparation makes it one of the most popular among summer residents.

What apples are needed

Before proceeding with the preparation of the mash, it is necessary to clarify from which apples it is best to do this. Depending on your ultimate goal, you can take both fruits from the tree and fallen fruits. If you will distill the mash into moonshine, then collect everything in a row. For cider, prepare good whole fruits that will make the drink not only tasty, but also beautiful in appearance.

If you do not want to use yeast in the recipe, then you will only need sweet varieties. For any low-sweet varieties, you will have to add sugar and yeast one way or another. Here are some data on varieties that can serve as a reference point for using apples in a particular recipe (% sugar / % fruit acids are indicated):

wild game or sour varieties - 6/1.3;
unsorted sweet and sour - 10/0.9;
sweet and sour or tart garden - 16/1;
sweet - 20/1.

Braga from apple juice for moonshine will ferment well, give the desired degree and yield of the product, if sugar is added to sour and unsorted sweet and sour fruits. In this case, the period of fermentation of apples with high content there will be less acids than for less acidic varieties, because an acidic environment is fruitful for yeast fermentation. If apples are without sourness, then you can add to the recipe lemon juice.

apple mash recipe

The process of making apple mash is not that complicated, but it takes a lot of time to wait ready drink– from 10 to 30 days. There are several recipes, and not only on whole apples, but also on other raw materials: cake, applesauce or even ready-made juice. The strength of the drink will depend on the number of days that the mash fermented and produced alcohol.

From applesauce

Time: 40 minutes.
Servings: 10 persons.
Cuisine: Russian.
Difficulty: medium.

The easiest way to cook mash is from applesauce. The result will be excellent, regardless of what kind of apples, sugar content and acidity you choose. The recipe calls for the addition of yeast. You can use both pressed and dry fruits. It is important to keep the proportions in order to get a delicious mash, without an obvious yeast flavor.

Ingredients:

apples of any variety - 30 kg;
water - 20 l;
sugar - 4 kg;
yeast - 100 g (or 30 g dry).

Cooking method:

Apples turn into puree. Grind fruit can be using a food processor or meat grinder.
Dilute with 17 liters of water.
Pour sugar into 2.5 liters of water and mix. To quickly dissolve the water, you can warm it up a little, but you can’t boil it.
Cool the finished syrup and pour into the apple mixture.
Heat the remaining half-liter of water to 30 degrees, pour in the yeast, a spoonful of sugar, wait for foaming and add everything to the must of applesauce, water and syrup.
Close the container and put it in a dark place for 10 days. The air temperature must be at least 25 degrees.
On the first day, the bottle or pan must be shaken strongly to remove the “cap” of pulp on the surface - it interferes with gas removal and fermentation.

From juice

Time: 20 minutes.
Servings: 7 persons.
Calorie content of the dish: 200 kcal / 100 g.
Purpose: alcoholic beverage.
Cuisine: Russian.
Difficulty: easy.

If you have harvested a large crop and prepared a lot of juice, then it is quite possible to turn even the smallest part of it into mash. This is done very simply, your actions are literally for 10 minutes. The main condition for preparation is that the juice must be 100% natural. Shop options will not work, do not even try. As in the previous recipe, fermentation yeast can be used both dry and pressed.

Ingredients:

apple juice 100% without sugar - 5 l;
sugar - 1 kg;
pressed yeast - 30 g (or 10 g dry).

Cooking method:

Mix all ingredients in a bottle.
Put in a dark place for 30 days.

On cake

Time: 50 minutes.
Number of servings: 15 persons.
Calorie content of the dish: 250 kcal / 100 g.
Purpose: alcoholic beverage.
Cuisine: Russian.
Difficulty: difficult.

Getting mash on the cake is almost 100% waste-free production. Everything that remains after squeezing the juice, including seeds, stalks, peel, is ideal for future distillation of moonshine. It is recommended not to squeeze apple pomace dry, thereby increasing the fructose content. This will make the alcoholic drink more aromatic and retain the taste of apples in it.

Ingredients:

apple cake - 10 kg;
water - 35 l;
sugar - 5 kg;
pressed yeast - 350 g (or 100 g dry).

Cooking method:

Place the apple pomace in a large container that will leave room for fermentation after adding all the ingredients. IN this case You will need a container of 60 liters.
Heat the water to 30 degrees and pour the cake.
Dilute sugar in advance a small amount water, add to the cake and mix.
Dilute the yeast in water in advance, add to the wort and mix.
Close the container tightly by installing a water seal or rubber glove by making a few holes in it.
Remove the future mash in a warm place where the sun's rays do not fall. The temperature should be at least 18, but not more than 28 degrees.
In the early days, stir the mash so that the cake from the cake settles.
The duration of fermentation is from 6 to 10 days.
The end of fermentation is determined by the cessation of the release of gas bubbles by a water seal or if the glove is blown away, as well as by the bitter taste of the mash.
When the mash on apples wins back, filter it from the cake and let it brew for another day. It is best to strain through several layers of gauze.

Yeast free

Time: 30 minutes.
Servings: 10 persons.
Calorie content of the dish: 240 kcal / 100 g.
Purpose: alcoholic beverage.
Cuisine: Russian.
Difficulty: medium.

Another way to prepare mash eliminates the addition of yeast. Not all varieties of apples are suitable for such a recipe, so before starting cooking, it is necessary to check one or another variety for the possibility of fermentation. To do this, take 1 kg of apples and grind it into puree in a way convenient for you. Add 100 g of sugar to it and leave at room temperature. If after 1-2 days the puree began to ferment actively, then feel free to start preparing yeast-free mash.

Ingredients:

apples - 10 kg;
sugar - 4 kg;
raisins or wheat germ - 100 g.

Cooking method:

Grind the apples in puree along with the peel according to the standard scheme, add sugar.
Throw in raisins or wheat germ. Stir.
After 10-14 days, the first stage of fermentation will end. Remove the cake (it can be used to bookmark other batches).
Strain the juice - it will turn out about 5-6 liters.
Add another 5-6 cups of sugar to the juice, leave to ferment for 2 weeks.
Braga from apples without yeast is ready!

Although cooking recipes may seem very simple to you, as in any other business, there are recommendations and secrets that help make high-quality mash:

When choosing apples, do not take those that are already starting to rot. Otherwise, carefully cut out all stale parts, otherwise even the distillate will get a bitter aftertaste, not to mention the Braga itself.
The 10% rule tells you to always choose a container that has 10% empty space for foam and carbon dioxide.
Never use baker's yeast for the preparation of alcoholic beverages. If there are no other options, then be prepared for the fact that the taste and smell of the drink will not be the most pleasant. Such yeasts form volatile impurities that require double distillation.
Add apple pieces to sugar syrup during its preparation. It enhances the taste sugar mash at the end of fermentation.
You can safely mix apples with other fruit and berry ingredients. If desired, you can get apple and plum mash or apple and grape mash. It is very important in this case to ensure that the concentration of sugar in the future wort does not exceed 20%, otherwise fermentation simply will not take place.
The prepared distillate, which was based on pear and apple mash, is best consumed within the next few months, or kept in oak barrel but not more than a year. Experts assure that this drink after long storage partly loses the fullness of its flavor bouquet.

Video

Natural moonshine from apples at home is fragrant and tasty. The implementation of the product is relevant for those who have a dacha, or access to a large harvest of apples. In conditions when part of the fruit falls off, or the harvest is so large that it cannot be dealt with by harvesting, making fragrant moonshine from apples becomes an excellent way to process stocks.

Any recipe for apple mash does not require significant financial costs, is unpretentious in preparation, and with a high chance it turns out to be successful even after the first attempt. Positive in the preparation of the mash is the fact that it can be left as it is, without turning into moonshine, getting an excellent soft drink or cider.

Suitable apples for mash

You can put mash from almost any apples. Even cake or pieces with rotten parts removed are suitable. But ideally, it is desirable to use whole sweet fruits. The sugar content in the wort for apple mash, and later the alcohol content in it, will depend on the type of fruit used, the sweeter the better.

Sour and neutral fruits require the use of additional sugar. An approximate division by the amount of sugar and fruit acids:

Wild game and sour varieties contain 6% sugar and 1.3% acids
In gradeless sweet and sour fruits, the rates are 10% and 0.9%
Sweet and sour and tart soda apples contain 10% sugar and 1% acids
Sweet apples are 10% sugar and 1% fruit acids.

Let's look at a few suitable options for how to make apple mash.

Recipe from whole apples with yeast

The proposed apple mash recipe can become an independent drinking drink, or is suitable for further distillation.

Here's how many ingredients you need to take:

30 kg apples
4 kg of sugar (can be omitted if the apples are sweet enough)
20 liters of water
100 g dry yeast

The apple moonshine recipe looks like this:

Cut apples in half or quarters
Grind all apples with a meat grinder, or a drill with a special construction attachment until a homogeneous puree is obtained.
Transfer the puree to a fermentation container, pour 16 liters of water there
Dissolve the sugars in the remaining water and also transfer to the fermentation tank
Yeast must be fermented before adding, pour it into warm water temperature from 30 to 35 degrees in a ratio of 1:10 and let it brew for 10-20 minutes
Dry baker's yeast or any other is suitable for making apple moonshine, but wine yeast is ideal for apple moonshine.
After the yeast cap has risen, add the yeast to the wort and mix everything
Close the container tightly, install a water seal and put the apple mash in a warm place up to +25 degrees for 7-12 days
A day later, the braga needs to be opened and checked. When a dense layer (cap) of the pulp is formed, mix it well so that it does not sour
When all the pulp settles and the mash becomes lighter, you can still make additional clarification with bentonite or immediately start distilling apple mash

Distillation of apple mash

Apple mash must be distilled 2 times
For the first distillation, it is desirable to use a steam generator or steam boiler. The method allows the liquid to be distilled without filtration, which retains more of the apple flavor. If you do not have this equipment, take and squeeze through several layers of gauze
Pour the finished mash into a distillation cube. It is important that the cake pieces do not fall into the tank, otherwise they will start to burn and give bitterness.
The first stage is driven almost to water up to 5% alcohol in the jet. The first run often gives cloudy moonshine due to apple fusel oils
Measure the strength of the resulting raw alcohol and determine the amount of absolute alcohol
Before the second distillation, apple moonshine can be infused for fresh apples 3-4 days this will enhance the apple flavor of an already fragrant product
Dilute the resulting raw material with clean water up to 20-30% without additional ways cleaning, because a pleasant apple flavor should remain in the final product
Distill a second time with separation into fractions. Select the first 10% of the absolute alcohol of the heads, they have bad smell and contains a lot of harmful impurities, you can not drink it
Select the main product to a temperature in a cube of 91 degrees, select the rest separately for further processing, for example, rectification
Dilute the resulting moonshine to a strength of 40% and leave to rest in a glass in a dark place for at least 7 days, after the end of aging, the moonshine acquires delicate fragrance and loses the bad taste.

Recipe with apple juice yeast

On freshly squeezed or on ready-made industrial apple juice, they put mash for moonshine, only on condition that it is 100% natural without preservatives, otherwise fermentation will be difficult for mash.

Braga is prepared from apple juice as follows:

Take 5 liters of juice
Take pressed yeast 30 g or 10 g dry, better wine
The technology for making moonshine from apple juice is the simplest, mix all the ingredients in a fermentation container and leave to ferment in a warm, dark place
After fermentation is complete, remove the mash from the sediment
In fact, this is a young wine, after double distillation you will get moonshine from young apple wine
The resulting "wine" can be bottled and left to rest for a few months, so you get a delicious cider as a drink on its own.
To get moonshine from apple juice, distill twice

Yeast-free recipe

Before making moonshine from apples, it is important to test the selected variety. In the absence of yeast in the apple mash recipe for moonshine, you need to test: 1 kg of the selected variety is mashed and mixed with 200 g of sugar. The mixture should actively “walk” by the evening for 2 days.

If the test is successful, they begin to prepare the ingredients for yeast-free apple mash:

10 kg apples
4 kg sugar
100 g raisins

The recipe for cooking consists of several stages:

Make a puree, mix with sugar
Raisins are added to speed up fermentation.
Mix well for 10-15 minutes, achieving complete dissolution of sugar
After 10-14 days, the cake is removed
Apple mash is filtered through several layers of gauze
Add 6 more glasses of sugar and leave for 2 weeks
After 2 weeks, apple mash for moonshine is removed from the sediment and filtered, it becomes ready for further distillation

Summarize

Cooked apple distillate is great for any time of the year. Its unobtrusive aroma goes well with cold appetizers, chicken and vegetable dishes. Having prepared a drink 1 time, you will definitely want to use similar recipes again. After all, this process is quite simple, cost-effective and affordable.