Moonshine from apple pulp

Step-by-step preparation

Cooking time: 8 day

1. STEP 1

   

   How to make moonshine from apple pulp? Prepare everything you need.Apple pulp (pulp, pomace) is a waste product from the production of homemade apple juice or wine. If you are the happy owner of a moonshine still, do not throw away such cake! It will make a first-class mash for the further production of moonshine.

2. STEP 2

   

   In this recipe, granulated sugar and dry instant yeast are used to make mash, since the cake’s own sugar and wild yeast will most likely not be enough to produce high-quality mash. Cover the cake for now and set aside for a while, let's make syrup.

3. STEP 3

   

   Take sugar and add 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 yeast.

4. STEP 4

   

   Pour instant yeast into warm syrup and stir. Leave the mixture in a warm place for about ten to fifteen minutes.

5. STEP 5

   

   You need to wait for the yeast to activate. A signal that the yeast is alive and suitable for work is the appearance of such a lush foam cap on its surface. If this does not appear, use other yeast, otherwise you risk wasting time and food.

6. STEP 6

   

   Transfer the cake into a container of suitable volume for fermentation. I will use a 12.5 liter plastic bottle. You cannot fill the container up to the neck; there must be room for foam from fermentation. Pour the yeast and any remaining water into the bottle. Shake thoroughly until all ingredients are combined. Pull a medical glove tightly over the neck and secure it (you can use tape) to monitor fermentation. Poke a hole in the fingers of the gloves with a needle.

7. STEP 7

   

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

8. STEP 8

   

   Separate the mash from the cake, remembering to squeeze it out thoroughly, and then filter through several layers of thick gauze. We will get approximately 4-4.5 liters. mash for primary distillation. This is what it should look like at this stage.

9. STEP 9

   

   Assemble the moonshine still according to the instructions. Pour the mash into the tank of the moonshine still and heat over medium heat.

10. STEP 10

    

    When the system temperature reaches 60 degrees, turn on the cold water supply. Since everyone’s machines are different, check the instructions for your particular moonshine still.

11. STEP 11

    

    The long-awaited distillation of life-giving moisture will occur at approximately 75 degrees. Make sure that the system temperature does not rise above 85 degrees to prevent damage to the device. The distillate in the form of moonshine enters the collection container. The first 50 ml. Pervakas are not suitable for consumption; they are thrown away. The distillation must be completed at a temperature of 37-35 degrees.