Home-made vodka, which is also home-brew, is not in vain considered a drink much tastier and even more useful than its factory-made counterpart. A natural product without any chemistry (of course, if prepared in compliance with all the subtleties of technology, from raw materials of good quality) will not be shameful if it is put on a holiday table or treated to a neighbor who has come to the light.
Some clarifications and specifications
One of the most important issues of home brewing: "How to put the mash?" However, starting a process, you should think carefully over what exactly you are going to make vodka from. Most often, sugar and yeast water are taken for its production. The fortress, of course, is excellent. But the drink itself - not really. Looks unclear, the smell is also not too appetizing. Moonshine made from sugar
(fodder) beets, popularly referred to as “beetroot,” as well as from starch and potatoes, deserves a similar characteristic. To give the drink a marketable appearance, it is necessary to distill the liquid several times, filter, add flavorings, improve taste and color. Much less trouble in this regard will bring
crops and fruits. Therefore, we will discuss such nuances: how to put the
mash of wheat, for example, and some fruits.
Fruit vodka
If you ever drank moonshine, expelled from grape meal, from cherries or plums, apples or quinces - you probably will not forget its delicate pleasant aroma and excellent flavoring bouquet. After libations, the head does not hurt, there is no
hangover syndrome , but positive feelings remain. And so you probably wondered about the question of how to put the mash in order to get a similar drink. First you need to compare the amount of feedstock with the final product. So, from 1 kg of grapes comes about 0.09-0.14 liters of alcohol; 1 kg of cherries will give out 0.05 liters of "fiery water", from the same number of apples 0.06 liters are obtained, and from pears - 0.07 liters. Now the varieties: the taste of the grape mash, in principle, does not depend on whether it is made from “lidia”, “cabernet” or “buzoyka”. The main thing is that the grapes mature well and reach the consumer degree of ripeness. Now about how to put
apple mash right
: sweet varieties are suitable for it - winter and autumn. Moreover, the fruits only taken from the tree are not suitable, they should lie down a little. Next, pay attention to the yeast. For moonshine, special ones are best suited - pressed beer and spirit. Conventional bakery is impractical to take, because they will greatly reduce the amount of output product. And now specifically: how to put the mash on the berries (grape). You will need: water - 30 liters, fruit squeeze - 10 liters, sugar - 5 kg, yeast - 100 g. First, dissolve the yeast. To do this, pour a liter of water into a saucepan, heat up to about + 30 degrees. Hot is not necessary, otherwise the yeast will “become stale” and die. Now let them stand a little, come up. Heat 5 more liters in another pan, but already up to + 50. Pour sugar and make syrup. Wait until it cools down and combine with yeast, and then with the remaining water. Further on the bottles, distribute the squeezes, add water. Do not top up the bottles for a quarter, and pull
rubber gloves over the necks
. Put for a week in a warm place, so that the mash is insisted. Subsequently, double-distill the product. Everything, moonshine is ready, set the table!
Wheat vodka
Now the question: "How to put mash on wheat?" The preparatory stage, i.e., the dissolution of sugar and yeast, is the same as in the previous recipe. Amount of ingredients: for each kilogram of grain it is required: water - 3 liters, yeast - 50 g, malt and sugar - 200 g each. Wheat needs to be crushed to groats. Mix sugar-yeast water with malt, pour into the grits, stir and place to ferment in heat for 2 weeks. When carbon dioxide ceases to be released, the mash is ready to drive moonshine out of it.
These are the subtleties contained in the process of producing home-made vodka!