Moonshine from birch sap

Step-by-step preparation

Cooking time: 16 day

1. STEP 1

   

   It makes sense to make moonshine from birch sap if you have several liters of such sap available. If you collect the sap yourself, then collect the sap as high as possible from the ground along the tree trunk - such sap is much sweeter. To prepare mash, use birch sap instead of water. Fresh pressed yeast can be replaced with wine yeast.

2. STEP 2

   

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

3. STEP 3

   

   Dilute with warm water (temperature no more than 40 degrees to maintain yeast activity). In addition, the water should be unfiltered and unbottled.

4. STEP 4

   

   Pour birch sap into the fermentation container.

5. STEP 5

   

   Wait for the yeast to form a foamy cap and pour into the mash container.

6. STEP 6

   

   Stir.

7. STEP 7

   

   Add sugar, stir again.

8. STEP 8

   

   Put on a disposable glove or put a water seal on top. Place in a dark, cool place where the temperature is 20-25 degrees and leave for 10-16 days.

9. STEP 9

   

   As soon as the glove is inflated, fermentation begins. It can last up to three weeks. As soon as the glove is deflated, the mash is ready for distillation. There is no need to strain it, because... there are no major factions present in it.

10. STEP 10

    

    Assemble the moonshine still according to the instructions. If provided by your model, connect cold water hoses.

11. STEP 11

    

    Pour mash into the moonshine still. Put it on fire. Once the temperature reaches 70 degrees, turn on the cold water to cool down. During the distillation process, do not allow heating above 80 degrees. Collect moonshine in a jar. After the first distillation, the moonshine is ready for use, but has a bright moonshine taste and aroma. Therefore, to obtain a purer product, I recommend carrying out a second distillation.

12. STEP 12

    

    To do this, dilute the resulting moonshine with clean water to a strength of 20 degrees. If you don’t have an alcohol meter, take 400 ml of clean water for 1 liter of moonshine. Pour it into the moonshine still and repeat the distillation procedure, but keep in mind that the first 100 ml and the last 100 ml of the newly obtained moonshine must be poured out - this is the most harmful substance with which you can even be poisoned. Pour the remaining one into bottles and let it brew for a couple of days.

13. STEP 13

    

    You can tint moonshine with a drop of tea leaves. But I prefer clean and transparent, like a tear! Observe moderation when drinking alcohol!

Comments on the recipe

nimfa2707

11.12.2023

5

Indeed, birch sap is a wonderful fundamental component for making moonshine. An important fact is that this component makes moonshine not only taste more pleasant, but also, oddly enough, beneficial for health! I tried this moonshine when I went to visit my uncle in Altai, so I couldn’t pass up this recipe and not write a review! As they explained to me, the formaldehydes of alcohol are more gently absorbed by the body due to the composition of birch sap, so intoxication occurs lightly and unobtrusively, and I’m generally silent about a hangover, since it does not happen from high-quality moonshine prepared with birch sap! Birch sap itself is a seasonal product, and with this kind of processing it can be stored for a long time, unless of course you overuse it