Moonshine made from sugar and yeast

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for moonshine. First of all, the yeast must be very fresh (see the production date). You can also take dry alcoholic yeast, which are sold in specialized stores for winemaking and moonshine. Wine yeast for moonshine will not work.

2. Step 2:

   

   Break the yeast into small pieces with your hands. Add 1 tablespoon of sugar.

3. Step 3:

   

   Pour in 100 ml of warm water. The water should be no higher than 40 degrees, the temperature above can kill yeast and there will be no fermentation at all. Also, the water must be unfiltered so that there are microorganisms in it.

4. Step 4:

   

   Wait for the foam cap to form and pour the yeast mixture into a large braga container.

5. Step 5:

   

   Add the remaining sugar.

6. Step 6:

   

   Pour in the remaining water. It should also be warm and unfiltered. The container should not be completely filled, about a third should be free.

8. Step 7:

   

   Put a water seal or put a disposable glove on top of the neck of the container and put it in a non-cold place.

9. Step 8:

   

   As soon as the glove inflates, fermentation has begun. It can last from 10 to 20 days. I've been wandering for 12 days. As soon as the glove is deflated, the braga is ready. There are many different opinions: whether it is necessary to filter the brew from yeast and sugar or not, whether it is worth adding coagulants to precipitate sediment or not. I make moonshine from such a brew without pre-filtration.

10. Step 9:

    

    Assemble a moonshine distiller, connect tubes with cold water to the cooler (if it is present in your model). Pour the brew into the moonshine and put it on the fire. Keep an eye on the temperature: as soon as it has reached 70 degrees, turn on cold water to cool. Collect moonshine, which flows in a thin stream. In principle, such moonshine can be consumed, but it has a bright moonshine smell like in the old days and can cause headaches.

11. Step 10:

    

    All because the moonshine was distilled once before. I recommend to do a second distillation. To do this, dilute the finished moonshine with water to a strength of 20 degrees. Take 400 ml of water per liter of moonshine. Pour the moonshine into the moonshine still and repeat the distillation procedure. Only !!! the first 100 ml of moonshine and the last must be collected separately and poured out. These portions of moonshine contain a lot of harmful substances and fusel oils.

12. Step 11:

    

    The strength of the finished moonshine is about 60-70 degrees. To be sure, a spoonful of the resulting moonshine can be set on fire with a match. Cool the finished moonshine and let it brew for a couple of days! For a pleasant color, you can tint it with a drop of tea leaves. Observe the measure when drinking alcohol!