Apricot moonshine, when properly cooked, is a very pleasant alcoholic beverage, and in the technology of its preparation there is nothing complicated, in the presence of the apparatus itself, of course. And if your grandmother in times of universal struggle with the green serpent carefully hid him somewhere in the attic - it's time to get it and, finally, to master it. And for moonshine any, even over-ridden and broken apricots will suit - all the same they will have to be mercilessly crushed.
Recipe for apricot moonshine
Ingredients:
- apricots - 10 kg;
- sugar - 10 kg;
- yeast - 100 g;
- water - 3 liters.
Preparation
Apricots are thoroughly washed under cold running water and be sure to remove pits. After the ripe fruit should be kneaded into a homogeneous mush - it can be hand, blender or with the help of a meat grinder. To quickly dissolve the sugar, pour it with hot water, after waiting until it cools down to room temperature.
Yeast for braga should be only alcohol (not to be confused with bakery!). We prepare them separately in warm water and add to the apricot puree, as well as sugar syrup. We roll the enameled pan with the brag of clean rags and leave it in a warm, dark place for about a month - it depends on the temperature in the room and on the quality of the yeast. Before pouring braga into the home-made apparatus, we filter it through the gauze. It is advisable to drive the moonshine through the machine several times. Among the connoisseurs of apricot moonshine, the "blending" of the second and third distillation is especially appreciated. And after cleaning from the fusel oils we get a soft, fragrant and moderately strong drink.
How to make moonshine from apricot jam?
Of course, to transfer the excellent jam to moonshine - not everyone will get a hand on it. But if it is already spoiled, moldy or fermented - this is the only way to save a once valuable product.
Ingredients:
- jam apricot - 6 l;
- yeast - 300 g;
- water - 30 liters.
Preparation
In warm water we brew fermented apricot jam . Separately prepare the yeast starter and also add to the pan. To increase the final yield of moonshine, you can additionally pour 3 kg of sugar and stir until it is completely dissolved. Braga is covered and left for 5 days in a warm, dark place. After it is distilled and purified in the usual way. Of this amount of jam should be 6 liters of moonshine, and with additional sugar - 9 liters. This kind of moonshine is especially good for making home-made tinctures and liquors.