Grids for infusing fruits in the distillate. Do-it-yourself moonshine on oak chips: instructions, proportions, ingredients

14.11.2021

Do you love fruits not only in their original form, but also to feel the excellent aroma and subtle notes of taste in strong drinks? Are you tired of the monotonous taste of sugar vodka and want to try something new? Then the fruit distillate is something that you will certainly enjoy and will be appreciated by your friends.

Almost any fruit is suitable for the production of fruit and berry distillates. Depending on the raw materials used to make the mash, the name of the final product that you receive will also change. For example, you can make cognac, grappa, and chacha from grapes, calvados from apples, pears from pears, and so on.

Below we describe the main stages of making mash from fruits and berries.

Thoroughly clean your raw materials from seeds, twigs, dirt and rotting spots. This is an important point to prevent contamination of the wash and its subsequent souring. Even if the culture of pure yeast is able to overcome bacteria that can get into the mash along with putrefactive places or dirt, the bacteria will still "eat" some of the sugar and thus you will get mash with a lower sugar content.

There are several ways to make fruit mash, and they are divided into a "red" scheme, and a "white" one.

For the "red scheme"(the pulp is fermented with juice):

Grind the raw materials with a small volume blender up to 30L, or with a large volume construction mixer attachment.

For "white" schemes:

Squeeze juice out of your berries or fruits using a juicer.

From some fruits, such as plums, the amount of juice obtained will be very small. In this regard, mash for plum brandy is made according to the "red" scheme with the addition of water and a certain amount of sugar.

Then place the juice or fruit porridge in the fermentation vessel. The container should remain 30% empty, as the level of the mash may rise.

Measure the amount of sugar in your future wort with a sugar meter (for juice) or a refractometer. For optimal distillate yield from your wort, we recommend adding sugar to the wort to a level of 16-18% Brix.

To liquefy the mash (to break the pectin bonds that make the fruit hard), we also recommend using an enzyme formulation from Schliessman, which reduces the need for adding water. If the wort is too thick, it will interfere with full fermentation, and the formation of a large "cap" is fraught with the formation of acetic acid, which can lead to souring of the mash.

Add yeast according to the indicated dosage, depending on the fermentation temperature. The yeast should be dehydrated beforehand. Pour 10 times the amount of water at a temperature of 35 ° into a container with the required amount of water. After 15 minutes, stir and leave to rest for another 15 minutes. After that, the yeast can be poured into the mash and mixed thoroughly. The temperature difference between the wort and the dehydrated yeast should not exceed 8 °. Otherwise, the yeast may die.

For optimal aromatic formation and fermentation without the danger of souring the mash, you should check the acidity of the mash using a ph-meter or litmus paper. If necessary, acidify the mash to pH 3.0 using (dosage 100-200 ml / 10 l of wort) or sulfuric acid (5-9 ml / 10 l of wort. For preliminary preparation, it is necessary to dilute sulfuric acid in tenfold amount of running water, NOT add water to acid!). Stir the acid thoroughly.

Acidity range - 2.5-4.5 pH;

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The use of salts () also improves yeast nutrition, resulting in more thorough wort fermentation and higher alcohol yields. The recommended dosage is 4 grams per 10 liters of wort. Alcohol, which appears as it ferments in the wort, is an aggressive medium for yeast. The addition of salts allows this environment to be resisted.

Close the fermentation tank hermetically and install a water seal. Stir the mash 2 to 3 times a week.

Braga from pome fruits should be distilled immediately after the end of fermentation. In the case of stone fruits, distillation is carried out after a short storage.

If the storage of the wort will be more than a few weeks, it is necessary to add glucose to protect it from souring (dose: 0.5-1.5 g / hl). To prevent the mash from burning in the cube, squeeze the cake before distillation if you made the mash according to the red scheme.

Notes (edit):

The fermentation temperature should not exceed 18-20 ° C, so that volatile aromatic components are not removed during fermentation with carbon dioxide. The amount of yeast to be used should be calculated depending on the temperature of the mash and the room in which the fermentation takes place. Note that lower temperatures require more yeast than higher temperatures.

Fermentation temperature 12-15 ° С 1 - 2 g yeast per 10 l of wort

Fermentation temperature 16-20 ° С 0.5 - 1 g of yeast per 10 l of wort

All auxiliary products should be mixed evenly and thoroughly in the wash. It is necessary to ensure acidification of the mash to pH 3.0. In case of uneven distribution of acid in areas with high pH levels, bacterial infections can appear, which can spoil the mash.

Have fun making quality drinks at home and enjoy their unique taste!

Master class on fruit distillates

On cold evenings, there is nothing more pleasant than to sit in a comfortable armchair and sip a fragrant tincture. The taste of berries or fragrant herbs will return summer warmth for a few minutes even on the harshest icy midnight. Today, at the School of Craft, we prepare delicious and healthy liqueurs. As always, I only share personally verified recipes.

The bell rings - let's start the lesson!

Warming Taste Tinctures

I'll start the lesson with recipes for drinks that will quickly warm you up in the cold season.

Nut-sea buckthorn tincture

What is required?

Walnut partitions - 1.5 tbsp. l.
Frozen sea buckthorn berries - 0.5 l.
Distillate - 1 l.
Acacia honey or maple syrup - 2 tbsp l.

How to cook?

Put walnut partitions in a 0.5 liter jar and fill with distillate.
Put sea buckthorn in another jar and pour the remaining distillate.
Place both containers in a dark place for 1 week.
Then drain the sea buckthorn infusion. You won't need it anymore, but you can use it as a rub or for other medicinal purposes.
Filter the infusion on walnut partitions.
Pour the walnut infusion over the alcoholized sea buckthorn berries.
Place in a dark place for 3 weeks at room temperature.
Filter.
Add honey. Better to take honey with a delicate taste, such as acacia. Can be substituted with maple syrup.
Leave in the refrigerator for 3 days.

After this time, the tincture is ready for use. Try it with candied fruits, candied fruits, meringues, or soft lemon cookies.

Honey-ginger tincture

It has a good intoxicating effect and is indicated even for colds.

What is required?

Fresh ginger root - 50 g.
Honey - 100 g.
Distillate with a strength of 40 degrees - 800 ml.

How to cook?

Peel fresh ginger, cut into thin slices.
Put ginger in a jar, pour over distillate.
Put the jar in a dark place.
Shake the jar every three days.
After 3 weeks, filter the tincture.
Add honey and stir.
Put the tincture in the refrigerator for another 3-5 days.

The tincture is ready to use. It goes well with hot baked goods such as cinnamon rolls, apple strudel, ginger and caraway muffins. For those who like experimenting, I advise you to try this tincture with hard and spicy cheeses and dried meats.

Spicy krambambula

The spicy taste of this liqueur is reminiscent of Becherovka.

What is required?

Black pepper - 3 peas.
Allspice - 4 + 2 peas.
Carnation - 4 buds (without legs).
Grated nutmeg - 0.5 tsp
Cinnamon - 1 small stick.
Distillate with a strength of 40 degrees - 0.5 liters.
Water - 0.2 ml.
Honey - 2 tbsp. l.

How to cook?

Grind spices in a mortar, except for cinnamon sticks.
Heat the water to a boil.
Add spices and cinnamon, simmer for 10 minutes on the lowest heat, covered.
Remove from heat.
Cool to 45 degrees.
Pour in distillate.
Add honey.
Leave on for 15 minutes.
Strain the liquid.
Pour into a bottle and place in a dark place for 12 days. You can put 1 allspice pea in bottles for every 0.5 liter.
Remove from sediment and bottle into small bottles.
Chill well in refrigerator.

The tincture is ready, you can serve. Be sure to try it with hot potato pancakes with sour cream. Great for pot roasts and other hot meats in traditional Russian cuisine.

Sweet berry liqueurs

Late fruit and berry infusions have a bright and expressive bouquet. They will perfectly complement a festive meal or a family meal.

Slivyanka

Absolutely a win-win option, it always works for everyone, although it takes time.

What is necessary?

Plums - 2 kg.
Granulated sugar - 0.6-0.8 kg (if the plums are sweet, then 0.6 kg will be enough, if the variety is sour, then it is better to take 0.8 kg of sugar).
Distillate with a strength of 38-40 degrees - 1 liter.

How to cook?

Wash the plums, pitted and cut into pieces.
Place in a large jar and top with distillate.
Leave in a warm and dark place to infuse for 30 days.
Once a week, gently stir the infusion with a spoon with a long handle.
After a month, drain the distillate, filter, pour into a container, cover and refrigerate.
Cover the plums in a jar with sugar.
Leave for 7 days in a warm place.
Gently mix the plums and sugar every day; it is better to take a wooden spoon with a long handle for this.
Drain the prepared syrup, squeeze the plums through a sieve into a glass container.
Pour the resulting syrup with infusion from the plums, which was stored in the refrigerator.
Place in a dark place at room temperature for another 30 days.
Remove from the sediment and filter the resulting infusion.

The cream is ready. It goes well with moderately sweet desserts made from milk, sour cream and cottage cheese. Ideal for savory pastries with cheese and cottage cheese, it is in perfect harmony with all dishes that contain dark chocolate and prunes.

You need a well-purified distillate to make the infusions, so make sure you get a good cleaning and filtration beforehand. For spicy and aromatic infusions, use grain or sugar distillates; for fruit and berry infusions, use grape or fruit distillates.

Pomegranate tincture

Bright and aromatic pomegranate liqueur will be the perfect end to a romantic evening. It can be used as a standalone drink or as an ingredient in cocktails.

What is required?

Pips made from 4 medium pomegranates.
Zest of 1 small lemon.
Cinnamon stick.
Cane sugar - 50 g.
Water - 50 ml.
Distillate with a strength of 35-40 degrees - 0.5 liters.

How to cook?

Squeeze the juice from the pomegranate seeds.
Remove the zest from the lemon.
Pomegranate juice, lemon zest, cinnamon pour distillate and leave for 30 days in a dark place at room temperature.
After a month, filter the tincture.
Boil cane sugar syrup and water, cool to room temperature, mix with tincture.
Pour into small bottles, close and refrigerate.

Pomegranate tincture has a shelf life of no more than 4-6 months. Therefore, it is poured into small containers and used in portions. Pomegranate tincture is an excellent accompaniment to red meat dishes, as well as cottage cheese and cheese snacks, fried cheese.

Chokeberry tincture

Aromatic chokeberry tincture heals the sadness of the past summer and gives hope for the best. Be sure to keep it close at hand in case someone gets mocked!

Chokeberry berries - 1.5 kg.
Sugar - 0.5 kg.
Carnation - 3 buds.
Cinnamon - 0.5 sticks.
Distillate with a strength of 40–45 degrees (it is better to take grape) - 1 liter.

How to cook?

Rinse and dry the berries.
Mash the berries with sugar, but not until puree, but until the juice is released.
Put mountain ash with sugar in a glass jar, add cloves.
Leave at room temperature for 48 hours.
Stir the berries in a jar and pour over the distillate.
Leave for 2 months in a dark place.
We filter the finished tincture and bottle it.
We put in the refrigerator for 3 days.

The tincture is ready. It goes well with ice cream, creamy and mousse desserts. It is also pleasant to drink it as a dessert drink after a feast.

Tinctures on aromatic herbs

Fragrant herbal liqueurs are a real salvation for those who are tired of the monotony of the autumn-winter menu. These drinks will whet your appetite, cheer you up and add color to your everyday life.

Vermouth tincture

What is required?

Dried yarrow - 8 g.
Wormwood, ground cinnamon, dried mint - 6 g each.
Cardamom - 4 g.
Grated nutmeg and saffron - 2 g each.
Distillate with a strength of 40–45 degrees - 0.5 liters.

How to cook?

Place the chopped herbs in a dark glass bottle.
Fill with high purity distillate.
Insist at room temperature for 10 days in a dark place.
Shake the bottle daily.
Then strain and refrigerate for another 3 days.

After that, the tincture can be consumed. It is also perfect for vermouth cocktails. The tincture perfectly tones and is ideal as an aperitif before meals.

Tincture "Kremlin"

Spicy, fragrant, aromatic tincture will be an excellent gift for friends and family.

What is required?

Fresh ginger - 50 g.
Dried mint - 50 g.
Dried sage - 50 g.
Distillate with a strength of 40-50 degrees - 1 liter.

How to cook?

Chop the herbs, cut the ginger into thin slices.
Place in a dark glass bottle.
Fill with distillate.
Insist at room temperature for a month in a dark place.
Shake daily.
After a month, filter, bottle and refrigerate for another week.
After 7 days, the tincture is ready.

"Kremlin" is used with dense meat dishes, it is suitable for almost all items of the hot menu.

If you have not managed to collect a stock of summer herbs, you can buy ready-made preparations for the most popular tinctures, from the European "Kummel" to the now cult "Count Razumovsky's Tincture".

Homework

Send me photos and video recipes of your favorite tinctures and liqueurs.

Today we have prepared spicy, aromatic and sweet infusions according to proven recipes.

The bell rings - the lesson is over!

Thank you for the attention.

This topical issue is being discussed with might and main by moonshiners in different countries. At the same time, the Internet is teeming with recipes and offers to make this or that tincture in a short time. Despite this, moonshiners continue to look for an answer to an almost rhetorical question. The thing is that the distillate is insisted on berries, fruits, spices, herbs, etc. And a skillful combination of certain substances helps to create drinks at home that are not inferior in characteristics to elite alcohol.

At home, it can be turned into cognac, absinthe, liqueur, tincture, etc. The list is endless. But before proceeding with the ennobling of alcohol, it is worth understanding what product is planned to be obtained in the end.

Why insist on moonshine?

The question of what to insist on often worries distillers. But before you start experimenting, it is worth figuring out whether these experiments will be beneficial or harmful.

Positive points:

Infusing alcohol on something will help change its taste and smell. The distillate will absorb essential oils, fragrances and acquire a pleasant aroma. For this to happen, it is necessary to add the components not to the mash, but to the finished moonshine, otherwise the effect of the refining will be weak.
Certain herbs and plants can increase alcohol strength, but these tinctures are prepared over a long period of time.
Adding various berries and herbs to the distillate will help get rid of turbidity, remove bitterness and aftertaste.
Various tinctures are used instead of medicines. They are used in the treatment of various diseases. Tincture can act as one of the components of complex therapy.

Among the disadvantages of this method of ennobling alcohol is the ability to spoil alcohol. This only happens if the manufacturer does not follow the recipe.

What moonshine can insist on:

On herbs and plants. They are rich in essential oils, for this reason they can endow the distillate with various properties, improve its taste and mask unpleasant odors.
On spices. You can use everything that can be found in the store or in the kitchen, even pepper and laurel leaves will add a peculiar piquancy to the drink.
On berries and fruits. This method of preparing drinks is suitable for those who love infusions with fruit notes or prefer weak alcohol, as well as inveterate summer residents who have their own garden or vegetable garden.
Even tea and coffee are used to create certain alcoholic beverages, for example, cognac and liqueur.
On nuts and dried fruits. Such tinctures are incredibly popular, they have a lot of useful properties and, at the same time, the recipe for their manufacture is simple to perform.

It is not difficult to insist moonshine on certain components, the process will require endurance and patience. But ultimately, it will be possible to obtain a drink that will meet the requirements of even the most discerning consumers.

The better the alcohol, the higher its cost - this is known to many lovers of high-quality strong drinks. But this rule does not always work 100%. Sometimes, in order to create alcohol that will have excellent taste and quality, it is enough to make a minimum of effort.

The effect of flavors on alcohol

You can insist alcohol or moonshine on the following components, which will change the characteristics of the distillate and give it certain properties:

Bitterness will appear if you add orange or lemon to the alcoholic zest. And also vanilla, cinnamon and laurel leaves will make the drink bitter in taste.
Sage, rosemary, and cloves will add spice to the alcohol.
Nutmeg and cardamom will decorate the moonshine with peculiar notes, making it more piquant in taste.
Red and black pepper will help make the tincture more pungent, and this effect can be achieved by adding cloves and ginger to the distillate.
Spices can be combined with herbs or other ingredients, such a tandem will change not only the taste of the drink, but also affect its color.

If you want to surprise guests with the color of alcohol, then you can add the following components to the moonshine:

Saffron, walnut partitions and orange peel will add a hint of gold to the distillate.
Various herbs: lemon balm, mint, celery, etc. will make the drink yellow, the color will be bright but natural.
If you want to make alcohol of a red hue, then you can use various berries for this purpose, most of all dyes are found in blueberries, cranberries and lingonberries.
Sunflower seeds will color the drink blue, if you add blueberry broth to it, then the shade will be deeper.
Cornflower will make the distillate bluish in appearance, the color will be pleasant and soft.
Coffee and tea, on the other hand, will help make the drink look like cognac or whiskey. If you add oak bark to moonshine, you can get a wonderful drink.

Moonshine as a drink of high strength is distinguished by the ability to absorb ethers and oils that are found in plants, seasonings and flowers. Distillate changes not only color and taste, it acquires certain properties, for this reason, some tinctures are used as medicines.

What can you do yourself?

How to insist moonshine so that it turns into cognac? The answer to this question is simple: you need to choose the right spices and herbs so that the result is a noble drink that would resemble the product of French winemakers.

So, the cognac recipe:

3 liters of moonshine;
peel of 2 lemons or oranges;
spices: cinnamon, nutmeg, black peppercorns and bay leaves, a few sprigs of cloves;
Oak bark;
tea or instant coffee;
burnt sugar.

The recipe is not particularly complicated: you just need to add moonshine to a glass jar, then make caramel, pour it into a container and then add all the spices and herbs. Rinse oak bark and soak it a little in water or grind it in a coffee grinder.

Tea or coffee will improve the shade of the drink, make it look like real French cognac. The product will be ready for use in about 2 weeks. But if there is an opportunity to let the cognac stand a little longer, then you should use it, since this will only improve the quality of the drink.

How to quickly turn moonshine into cognac:

You will need coffee or tea.
And also burnt sugar or caramel.

If we take coffee, then we dilute it in a small amount of warm water so that it does not get lost in lumps. Then we pour the coffee into a glass jar, add moonshine and caramel there. We infuse the drink for 3 days, filter and drink. It is worth noting that such alcohol will have little resemblance to cognac in taste. But it will be softer than the classic moonshine.

The next drink worth paying attention to is absinthe. It has a unique taste and characteristic bitterness. Absinthe was Count Dracula's favorite drink in Bram Stoker's novel of the same name.

Making absinthe at home is not easy, but the effort is worth it.

So, the recipe for making absinthe:

You should start by collecting the ingredients. You will need: wormwood - 25-30 grams, you can only use the tops, stems and roots are not suitable for making such a noble drink. You will also need fennel and anise, you can use plant seeds if nothing else could be found. Pour the herbs into a glass jar and fill them with one liter of strong moonshine. Absinthe will have to be infused for at least 7 days.
After a week, it will be necessary to distill the distillate again. The distillation is carried out directly with the herbs. It is worth making sure that during processing the herbs do not burn to the surface of the alembic. If this happens, then the base can be poured out and started all over again, since even repeated distillation and purification will not help get rid of the smell of burning and bitterness. To prevent the herbs from burning, it is advisable to use an apparatus with a steam generator. The herbs are not removed for the reason that during the heating process they endow the distillate with essential oils, which they could not "give up" during the infusion. This distillation will help make the drink softer despite the degrees.
The next step is to give the distillate a characteristic shade. Absinthe is distinguished not only by its high strength of 70–85 degrees, but also by a pleasant green tint. To give alcohol this color, it is necessary to grind or knead the following herbs in a container: lemon balm, mint, hyssop flowers, dry wormwood (we take all herbs in 10 grams, except lemon balm, it will be needed a little less - only 5 grams). When the herbs are ready, add 40 milliliters of distillate to them and heat the mixture to 50 degrees. During the heating process, the herbs will give all their esters to the alcohol and fill it with aroma. When the liquid has cooled, it is poured into a container with the rest of the absinthe. Now the drink has a pleasant shade.
The last stage can be considered infusion, distillers call it aging. If absinthe stands for a long time, then it changes color, turns yellow, this indicates its quality, such a drink can be drunk without fear. It will be of high quality and mild taste.

If it turns out to make absinthe, then in the manufacture of other drinks, there should not be any particular difficulties, since absinthe has a complex recipe and a capricious character.

Herbal tincture recipes

How to properly prepare herbal tinctures? There are several recipes that can be used without special knowledge of home brewing. But how many people, so many opinions, for this reason, we suggest that you familiarize yourself with various recipes and choose the one that you like the most.

Moonshine tinctures, recipes:

You can make a tincture using only a few components: for 5 liters of distillate, it is worth taking 200 grams of mint and sage and 50 grams of ginger and galangal. Grind all components in a coffee grinder and place them in alcohol. Mix the mixture with a wooden spoon or spatula. Close the container tightly with a lid and send it to a dark and cool place. The tincture will be ready in 14 days, it will have to be filtered; you can use a thick cloth or gauze as a filter. After filtration, re-distill in the apparatus.
To make a pistachio tincture, you need a little more ingredients. The list of ingredients is as follows: half a glass or 125 grams of pistachios, one grapefruit skin, 1 tablespoon of cinnamon and cardamom each, a few sprigs of cloves and nutmeg on the tip of a knife, and 200 grams of rye bread. All components are immersed in a container with alcohol and sent to a dark place for at least 10 days. It is difficult to say exactly how much the drink will be prepared. It is recommended to be shaken and tasted periodically, based on personal preference.
Mint tincture is used in the treatment of various diseases. The recipe is simple: it is worth pouring 200 grams of fresh mint with moonshine in a ratio of 1 to 1. The balm will be ready in about 7-10 days. It is said to help cure hangovers and stomach problems.
Clover tincture is also easy to prepare. It will take a little time to create it. To get a high-quality product, it is enough to pour 50 grams of dried raw materials with 0.5 liters of moonshine and put the container in a dark place, after 2-3 weeks the drink will be ready for use.

Horseradish recipe

How many recipes for horseradish exist is difficult to say. This drink is popular among moonshiners. The point is not only in the relatively simple recipe, but also in the good taste characteristics of the drink.

What ingredients can be used:

1 liter of moonshine.
300 grams of horseradish.
3 tbsp. spoons of honey.
Spices: cloves, peppercorns.

We take a glass container, pour moonshine into it, grind horseradish with a blender and immerse it in distillate. Then we dilute the honey with a small amount of water, if it is thick, and send it to the rest of the horseradish components. Then add spices and close the container with a tight lid. In about 2-3 months the horseradish will be ready for use. But before drinking it, it is recommended to pass the distillate through a filter (thick cloth, gauze).

There are quite a few options that you can use to brew moonshine. It should be based on your own preferences and taste preferences.

puree + syrup
juice + syrup
compote + syrup
juice + compote + syrup, etc.

It is important that the wort is sufficiently sugary (at least 20 g / dm3) and aromatic initially. I often prefer to use compote (highly concentrated decoction) of fruits and berries with low moisture (dense apples, rose hips, thorns, quince, mountain ash, honeysuckle, some types of pears, etc.), in combination with other fractions to make my work easier with mash during its preparation for the distillation. Of course, there will be losses in the aroma, but in any case, it is advisable to make up for them. aromatization... To do this, it is advisable to immediately set aside some of the raw materials for the secondary aromatization of moonshine (possibly freeze). Making compote is very simple. Put portions of fruit in boiling water for 10-15 minutes, followed by discarding them in a colander (drain the drained liquid back into a concentrate). With this method, almost all the sugar (glucose and fructose) will go into the compote, respectively, into the wort.

So, in accordance with our ideas and wishes, we have compiled a wort, which consists of a fruit component and invert sugar syrup. Be sure to measure its sugar content and acidity, and again deeply thoughtful. We decide to bring our complex solution to the correct indicators: sugar - 18-24 g / dm3, acidity 4-5 units. NS. Prepare invert sugar syrup in the required amount. But its concentration can be different, depending on the sugar content of the wort itself. If the sugars in the wort are 6-12 g / dm3, prepare a solution at the rate of 1/3; 12-15 g / dm3 - 1/4; 15-23 g / dm3 - 1/5. Finally we mixed the wort and its sugar content suits us (16-24 g / dm3). HURRAH!!!

We proceed to alkalinization again. Bring the pH of the solution to 4-4.5 units. using the above method. The wort is waiting for application. We will not test it for strength, we will introduce wine yeast in full accordance with the instructions for them and make the mash container work with our one-celled mushrooms.

The question arises: is there a need to feed the yeast? Our experience tells us what is not worth it. Correct modern alcoholic yeast contains in its composition a full range of vitamins and minerals for the normal functioning of the yeast. In addition, excessive protein feeding can release ammonia compounds formed as a result of putrefactive fermentation of amino acids into the wash. This problem is solved by removing (draining) a layer of dead fungi, for which in correct fermentation tanks there are bottom taps for draining the sediment at the final stages of fermentation.

So, sooner or later, the home brew is ripe for driving. Done correctly, it should taste like dry, fruity wine. The tastier the mash, the more delicious the moonshine will be. Preparing the mash for the pursuit. We collect the remnants of fruit floating on the surface, carefully decant the rest of the liquid. READY!!!

Preparing the moonshine still for work. In this situation, we definitely use a 3-fold distillation.

Putting together the configuration "Straight run" and we simply drive the entire enemy to the primary distillate without fractional selection up to 15-20% alcohol in the stream. We try the distillate. We draw conclusions and again think for a long time what to do next.

In our noble deed, nothing is ever unambiguous, as in any other endeavor with the use of a human mind and hands. Again we bow our heads, only this time over the receiving container, we sniff for a long time, lick the drops and think. Sometimes you have to pour everything into a canal, for example melon distillate... And sometimes you get some kind of masterpiece at the first chase (more often with wild yeast, with prolonged fermentation (up to 4 weeks) of the wort). In any case, with the use of the Favorit-Exclusive distiller, you will not have to use carbonation, milk purification, or potassium permanganate. Although I would like to talk about potassium permanganate separately.

In a very weak dilution (8-10 crystals per 1 liter of water), a solution of potassium permanganate, when added to the distillate from above, is able to solve the problem of foreign odors. In this case, the released atomic oxygen neutralizes (oxidizes) the esters of foreign compounds and tail alcohols. It should not be forgotten that potassium permanganate reacts with ethyl alcohol, forming a compound that falls to the bottom in the form of white flakes. After draining this precipitate, you can add potassium permanganate again and again get this precipitate. The process can be repeated until all the alcohol has settled in the form of flakes, and a weak solution of acetone remains in the container.

More often and most likely we will have to distill the resulting fruit distillate again, but this time with a division into fractions. In this situation, we cannot do without a magic ... We collect it in the configuration "Complete without MFP" in the version with a side bar 50 cm, or with a side bar 30 cm. We fill the side bars with nozzles. The options are as follows: the bottom nozzle always .

Above, at your discretion, any combination of copper on-load tap-changers, steel and copper SPN Selivanenko(3-3.5mm). Copper tips should be used in case of doubtful odor of distillate, or one layer prophylactically.

We dilute the distillate with prepared water to a strength of 30%.

We warm up the cube, wait for the first drops, immediately after they appear, we significantly reduce the heating of the system, increase the water pressure. Let the system think about 15 minutes about how to behave further (just kidding). Everything is ready for selection "Head faction".

We increase the heating along with the increase in the cooling of both refrigerators. We start very slowly to select ... It is not difficult to achieve this sampling rate (1-1.5 drops per second), it is enough to adjust the heating by reducing it; and cooling the reflux condenser by slightly opening the cold water supply tap.

Let's select heads in the volume that will be 6-10% of the volume .

For example: in a cube there are 20 liters of distillate with a strength of 40%. Means pure (absolute) alcohol in a distillate of 8 liters. We will select 480-800 ml of heads. at the same time, from time to time to sniff drops, rubbing them in dry and clean palms. As soon as the smell of acetone in the drops disappears, you need to change the receiving container and start taking away the "body". Let's increase the heating and adjust the water supply. The alcohol will flow in a thin trickle. We select it until its strength in the jet drops to 60%. Again, we change the capacity and select the so-called "pretails" to a strength in the stream of 40%. At this, the shoulder strap can be stopped, or you can change the container again and take away all the remaining alcohols for incomprehensible purposes. The selection in this case is carried out until the temperature in the cube reaches 99 degrees. We also disassemble my device.

So we got 4 containers. The first fraction - in the toilet, or leave for lighting fires. The second faction is the most valuable. It needs to be assessed for strength, taste and smell. If everything was done correctly, you will get a delicious moonshine of 65-85%. It can be consumed, although the smell of the raw materials may be partially or completely absent. We take the third can. We taste and smell again. The usual fortress of this fraction is 45-50%. It may turn out to be tastier and more aromatic than the second, or it may not work out. In general - to think again and make a decision. If the aroma has disappeared altogether, mix the 2nd and 3rd fractions, dilute with water and distill using a gin basket. Put the fruits you need for flavoring in it. We carry out the distillation without connecting a reflux condenser and without attachments, up to a cubic temperature of 98 degrees. All is ready.

In any case, no additional cleaning (coal, butter, milk, potassium permanganate) is required.