Birch Sap Moonshine

Cooking method

1. Step 1:

   

   Making moonshine from birch sap makes sense if you have several liters of it on hand. If you collect the sap yourself, gather it as high up the trunk of the tree as possible — that sap is much sweeter. For the mash, we'll use birch sap instead of water. The yeast is fresh compressed yeast; it can be replaced with wine yeast.

2. Step 2:

   

   Break the yeast into pieces and add a spoonful of sugar.

3. Step 3:

   

   Dissolve it in warm water (no hotter than 40°C, to keep the yeast active). The water should also be unfiltered and not bottled.

4. Step 4:

   

   Pour the birch sap into the fermentation vessel.

5. Step 5:

   

   Wait for a foamy cap to form on the yeast, then pour it into the mash container.

6. Step 6:

   

   Stir.

7. Step 7:

   

   Add the sugar and stir again.

8. Step 8:

   

   Put a disposable glove over the top or fit an airlock. Move it to a dark, not-too-cold spot where the temperature is 20–25°C and leave it for 10–16 days.

9. Step 9:

   

   Once the glove inflates, fermentation has begun. It can last up to three weeks. As soon as the glove deflates, the mash is ready for distilling. There's no need to strain it, since there are no large solids in it.

10. Step 10:

    

    Assemble the still according to the instructions. If your model calls for it, connect the cold-water hoses.

11. Step 11:

    

    Pour the mash into the still. Set it on the heat. As soon as the temperature reaches 70°C, turn on the cold water for cooling. During distillation, don't let it heat above 80°C. Collect the moonshine in a jar. After the first distillation, the moonshine is ready to drink, but it has a strong "raw" taste and smell. So for a cleaner product, I recommend a second distillation.

12. Step 12:

    

    For that, dilute the moonshine with clean water down to a strength of 20% ABV. If you don't have an alcoholmeter, use 400 ml of clean water per 1 liter of moonshine. Pour it into the still and repeat the distillation, but keep in mind that the first 100 ml and the last 100 ml of the newly distilled moonshine must be discarded — that's the most harmful part, and it can even cause poisoning. Pour the remaining moonshine into bottles and let it rest for a couple of days.

13. Step 13:

    

    You can tint the moonshine with a drop of brewed tea. But I prefer it clean and clear as a teardrop! Drink alcohol in moderation!