Самогон из алычи (без сахара)
12.6 هزار بار بازدید -
4 سال پیش
-
I'll show you how to
I'll show you how to make moonshine from cherry plum, without sugar. The more sugar you add to the mash, the less cherry plum notes remain. That’s why I don’t add any sugar to the cherry plum mash. If you want more moonshine, add a little sugar.
Using wild yeast, cherry plum mash ferments for 15-45 days. Alcohol or baker's yeast reduces the fermentation period to 5-9 days, but worsens the smell of moonshine. If possible, I advise you to use mash without yeast.
Ingredients:
- ripe cherry plum – 10 kg;
- sugar – 1-2 kg (if you want to get more moonshine);
- water – 5 liters and another 3 liters for every kilogram of sugar;
- yeast - 30 grams of dry or 150 grams of pressed yeast (if the fermentation time of the mash is limited).
Cherry plum mash recipe
1. Collect overripe cherry plums and place in a dark, warm place for 24 hours to soften;
2. Grind the pulp, along with the peel and seeds, to a homogeneous paste. The easiest way to do this is with a meat grinder or a drill with a metal rod at the end. Add water.
3. Cover the container with cherry plum pulp with gauze or a loose lid for 24 hours in a warm, dark place. At this stage, we activate the natural yeast that is on the surface of the berries and give time for the seeds to sink to the bottom of the container. (If there is no fermentation on the third day, in order not to spoil the products, you will have to add artificial yeast (150 grams of pressed or 30 grams of dry). Yeast can be added immediately at the third stage, then the fermentation process will be more active).
4. After 24 hours, remove the seeds from the mash (pour it into another container, and the seeds will remain at the bottom).
5. Install a water seal on the neck (you can use a medical glove with a hole in the finger or a loose lid). Fermentation with natural yeast is slow, so without a water seal the mash may turn sour.
6. Place the container in a dark place with a temperature of 20-28°C. Depending on the activity of the yeast and the temperature, fermentation lasts from 15 to 45 days. There is no need to worry, the mash will not deteriorate under the water seal.
7. Distill the mash for the first time at the highest possible speed. Select the distillate until the strength in the stream drops below 30%. The product may be cloudy, this is normal.
8. Measure the strength of the collected moonshine. Determine the amount of pure alcohol (divide the volume by 100 and multiply by the strength).
9. Dilute the distillate with water to 20% and do a second distillation. The first 10-15% of the yield from the amount of pure alcohol is collected separately. This fraction is called “heads”; due to the content of harmful substances, it is hazardous to health and can only be used for technical purposes.
10. Select the main product (“body”) until the strength in the stream drops below 45%.
11. Dilute the finished cherry plum moonshine with water to 40-45% and seal tightly. To improve the taste, leave for 2-3 days.
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Video sections (chapters):
0:00 Introduction
0:16 Choosing cherry plum for moonshine
0:45 How much moonshine will come out of a bucket of cherry plum
0:58 Grinding cherry plum for mash
1:56 Preparing cherry plum mash for fermentation
2:14 Fermentation conditions for cherry plum mash
2:59 How to determine the readiness of mash
3:15 Distilling mash into moonshine
6:23 Diluting moonshine with water
7:00 Ready cherry plum moonshine
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And in this video I will show you how to clean moonshine in 5 minutes
Очистка самогона за 5 минут
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Subscribe to our channel and watch videos on this topic #moonshine, #mash, #cherryplum, #recipe.
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Our social media channel following the links:
Facebook - Facebook: 1147375328749226
Instagram - https://www.instagram.com/delo__maste...
Telegram - t.me/delo_mastera_boitsa
Odnoklassniki - https://ok.ru/delomasteraboitsa
VKontakte - https://vk.com/club141674316
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Become a channel sponsor and you will get access to exclusive bonuses. More details:
@delo_mastera_boitsa
Thank you very much for your support friends 💕
Using wild yeast, cherry plum mash ferments for 15-45 days. Alcohol or baker's yeast reduces the fermentation period to 5-9 days, but worsens the smell of moonshine. If possible, I advise you to use mash without yeast.
Ingredients:
- ripe cherry plum – 10 kg;
- sugar – 1-2 kg (if you want to get more moonshine);
- water – 5 liters and another 3 liters for every kilogram of sugar;
- yeast - 30 grams of dry or 150 grams of pressed yeast (if the fermentation time of the mash is limited).
Cherry plum mash recipe
1. Collect overripe cherry plums and place in a dark, warm place for 24 hours to soften;
2. Grind the pulp, along with the peel and seeds, to a homogeneous paste. The easiest way to do this is with a meat grinder or a drill with a metal rod at the end. Add water.
3. Cover the container with cherry plum pulp with gauze or a loose lid for 24 hours in a warm, dark place. At this stage, we activate the natural yeast that is on the surface of the berries and give time for the seeds to sink to the bottom of the container. (If there is no fermentation on the third day, in order not to spoil the products, you will have to add artificial yeast (150 grams of pressed or 30 grams of dry). Yeast can be added immediately at the third stage, then the fermentation process will be more active).
4. After 24 hours, remove the seeds from the mash (pour it into another container, and the seeds will remain at the bottom).
5. Install a water seal on the neck (you can use a medical glove with a hole in the finger or a loose lid). Fermentation with natural yeast is slow, so without a water seal the mash may turn sour.
6. Place the container in a dark place with a temperature of 20-28°C. Depending on the activity of the yeast and the temperature, fermentation lasts from 15 to 45 days. There is no need to worry, the mash will not deteriorate under the water seal.
7. Distill the mash for the first time at the highest possible speed. Select the distillate until the strength in the stream drops below 30%. The product may be cloudy, this is normal.
8. Measure the strength of the collected moonshine. Determine the amount of pure alcohol (divide the volume by 100 and multiply by the strength).
9. Dilute the distillate with water to 20% and do a second distillation. The first 10-15% of the yield from the amount of pure alcohol is collected separately. This fraction is called “heads”; due to the content of harmful substances, it is hazardous to health and can only be used for technical purposes.
10. Select the main product (“body”) until the strength in the stream drops below 45%.
11. Dilute the finished cherry plum moonshine with water to 40-45% and seal tightly. To improve the taste, leave for 2-3 days.
▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰
Video sections (chapters):
0:00 Introduction
0:16 Choosing cherry plum for moonshine
0:45 How much moonshine will come out of a bucket of cherry plum
0:58 Grinding cherry plum for mash
1:56 Preparing cherry plum mash for fermentation
2:14 Fermentation conditions for cherry plum mash
2:59 How to determine the readiness of mash
3:15 Distilling mash into moonshine
6:23 Diluting moonshine with water
7:00 Ready cherry plum moonshine
▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰
And in this video I will show you how to clean moonshine in 5 minutes
Очистка самогона за 5 минут
▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰
Subscribe to our channel and watch videos on this topic #moonshine, #mash, #cherryplum, #recipe.
▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰
Our social media channel following the links:
Facebook - Facebook: 1147375328749226
Instagram - https://www.instagram.com/delo__maste...
Telegram - t.me/delo_mastera_boitsa
Odnoklassniki - https://ok.ru/delomasteraboitsa
VKontakte - https://vk.com/club141674316
▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰
Become a channel sponsor and you will get access to exclusive bonuses. More details:
@delo_mastera_boitsa
Thank you very much for your support friends 💕
4 سال پیش
در تاریخ 1399/06/08 منتشر شده
است.
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