Moonshine from grape cake

Put the grape cake in a fermentation tank.

Dilute sugar in warm water, stir it thoroughly. If the grapes used in this case are sour varieties, then more sugar can be added.

Pour water with dissolved sugar into a fermentation tank. At the same time, the water must be warm (at least 25 degrees) so that the fermentation process is started, but not hot (no more than 30 degrees) - otherwise the yeast will die.

Then dilute the dry yeast according to the instructions on their label (if you take live yeast, you will need 5 times more). Pour the diluted yeast into the fermentation tank. Put a water seal on the container to remove carbon dioxide (you can replace it with a medical rubber glove with a small hole in the finger).

Put the container with grape cake in a warm place without direct sunlight. Once every couple of days, remove the water seal and thoroughly mix the contents of the fermentation tank.

Depending on the grape variety, the quality of the yeast used and the volume of sugar, the fermentation process lasts 1-2 weeks. The moment when carbon dioxide stopped being released through the hydraulic seal (the rubber glove deflated) means that the fermentation process is over.

After that, the fermented liquid must be filtered from various kinds of impurities (grape skins, seeds). To do this, the contents of the container must be passed through several layers of gauze.

Next, the filtered drink must be distilled through a moonshine distiller. This will be the so-called primary distillation, as a result of which the primary is formed.

The resulting moonshine has a cloudy color and increased strength. Therefore, it is necessary to carry out secondary distillation. Determine the strength of the resulting moonshine and dilute it to 40-45 degrees with distilled water.

Pour the moonshine into glass containers and close the lids tightly. Let the product stand for 3-4 days to stabilize the taste and you can start tasting. Enjoy your meal!