Moonshine from apple cake

Step-by-step cooking

1. Step 1:

   

   Apple cake (pulp, pomace) is a waste product of homemade apple juice or wine, for example. If you are the lucky owner of a moonshine machine, do not throw away such a cake! It will make a first-class brew for the further production of moonshine.

2. Step 2:

   

   In this recipe, granulated sugar and dry fast-acting yeast are used to prepare the brew, since its own sugar and wild yeast cake will most likely not be enough to obtain high-quality brew. Cover the cake for now and set aside for a while, let's do the syrup.

3. Step 3:

   

   Add sugar to a bowl with a liter of warm filtered water. The water temperature is extremely important and should be about 35-37 degrees, not higher. Otherwise, the yeast will begin to die. Stir the mixture until the sugar grains are completely dissolved. You will get sugar syrup. It is necessary for further activation of the yeast.

4. Step 4:

   

   Pour the fast-acting yeast into the warm syrup and mix. Leave the mixture in a warm place for about ten to fifteen minutes.

5. Step 5:

   

   It is necessary to wait for the activation of yeast. The signal that yeast is alive and suitable for work is the appearance on their surface of such a lush foam cap.

6. Step 6:

   

   Transfer the cake to a suitable fermentation tank. I will use a plastic bottle with a volume of 12.5 liters. It is impossible to fill the container up to the neck, there should be room for fermentation foam in it. Pour the yeast and all the remaining water into the bottle. Shake thoroughly until all ingredients are combined. Pull the medical glove tightly over the neck and fasten it to monitor how the fermentation is going. In the fingers of the glove, pierce the hole with a needle.

8. Step 7:

   

   Leave the bottle of braga in a warm room for a week. Periodically shake it well so that the cake does not form a dense layer. During fermentation, the medical glove should inflate due to the carbon dioxide released from the brew, and at the very end of fermentation, it should deflate. On the seventh day, we check the taste of the braga - it should not be sweet. All the sugar had to be "eaten" by yeast.

9. Step 8:

   

   Separate the braga from the cake, do not forget to squeeze it out properly, and then also filter the braga through several layers of thick gauze. We will get about 4-4.5 liters of braga for primary distillation. That's the kind it should be at this stage.

10. Step 9:

    

    Assemble the moonshine machine according to the instructions. Pour the braga into the tank of the moonshine machine and put it to heat over medium heat.

11. Step 10:

    

    When the temperature in the system reaches 60 degrees, connect the cold water supply. Since everyone has different devices, check the instructions of your moonshine machine.

12. Step 11:

    

    The long-awaited distillation of life-giving moisture will occur at about 75 degrees. Make sure that the temperature in the system does not rise above the 85 degree mark to prevent damage to the device. Distillate in the form of moonshine enters the collection container. The first 50 ml of pervak are not suitable for consumption, they are poured out. The distillation must be completed at a temperature of 37-35 degrees.