Moonshine Infused with Walnut Partitions

Cooking method

1. Step 1:

   

   First we'll make the moonshine, because a drink you've made yourself is one you can be 100% sure of. We'll do the simplest version — sugar moonshine. It comes out free of off-odors that could spoil the flavor. For it you'll need water, sugar, and yeast.

2. Step 2:

   

   I buy my yeast at a specialty wine shop and prefer the fast-acting "Turbo" kind. It's very fine, a bit like coarse flour, so my recipe is written for that type. If you use a different yeast, read the instructions carefully (if there are any).

3. Step 3:

   

   For the mash, heat the water to about 95–99°F (35–37°C). That's the ideal temperature for making mash — yeast dies in hot water and works poorly in cold. Add the sugar and yeast and stir until the liquid is smooth. Then seal the container with an airlock lid so the gas produced during fermentation can escape. You can buy this kind of container at the same wine shops that sell the yeast.

4. Step 4:

   

   Keep it somewhere warm for about 7 days. The mash is ready once it stops giving off gas. Then leave the sealed tank at room temperature for another 3–4 days to build up strength.

5. Step 5:

   

   Once the mash is ready, it needs to be distilled. Assemble your still and pour in the mash according to its instructions. Close it up and set it over medium heat. As soon as the temperature reaches 140°F (60°C), turn on the cooling water.

6. Step 6:

   

   Distillation usually begins at around 167°F (75°C). At first the distillate runs at about 70% ABV, and you should stop distilling once it drops to 40% ABV. Keep the mash temperature in the column from going above 176°F (80°C). At too high a temperature the still can actually burst, so be careful with this step.

7. Step 7:

   

   Once the moonshine has been distilled, we move on to infusing it. We'll look at two versions: one for the table and one as a remedy. Here's what you'll need for the "cognac" version.

8. Step 8:

   

   Into a clean, dry wide-mouth jar, put the walnut partitions, orange zest, black tea, cloves, black pepper, lemon balm, and pine nut shells. Add the honey too (you can swap it for maple syrup or sugar in the same amount). Fresh lemon balm can be replaced with a pinch of dried.

9. Step 9:

   

   Pour in the moonshine, close with a clean lid, and mix well. Put it in a dark place and leave it for two weeks, taking it out and giving it a shake now and then.

10. Step 10:

    

    Here's what the walnut-partition moonshine looks like after two weeks.

11. Step 11:

    

    For the medicinal infusion — the tincture — you'll need a lot more partitions and a lot less moonshine. The usual ratio is 1:1.

12. Step 12:

    

    Put the partitions in a clean, dry jar and cover with moonshine. The partitions should be completely submerged. Close the jar and set it in a dark place for two weeks.

13. Step 13:

    

    Here's what the tincture looks like after two weeks.

14. Step 14:

    

    Strain the tincture through several layers of cheesecloth. Take 10 drops three times a day. You can take it for anywhere from 3 weeks to 3 months, then take a break for as long as you took it.

15. Step 15:

    

    Our walnut-partition moonshine and tincture are ready. Pour them into bottles and seal. It's best to chill the moonshine before serving.

16. Step 16:

    

    Cheers — enjoy the celebration and stay in good health.