Moonshine from honey

Step-by-step preparation

Cooking time: 18 day

1. STEP 1

   

   How to make moonshine from honey at home? Prepare your food. Any honey is suitable for making moonshine, even old honey, even old honey in a honeycomb (in this case you will have to strain the mash). Today I used dry yeast, but you can use fresh ones.

2. STEP 2

   

   Add honey to the water, bring to a boil and cook, skimming off the foam, for about 10 minutes over low heat.

3. STEP 3

   

   Cool the syrup to room temperature and then pour it into a fermentation container.

4. STEP 4

   

   Pour yeast with warm water. To prevent yeast activity from dying, the water temperature should be no more than 40 degrees. Read more about this at the end of the recipe.

5. STEP 5

   

   Wait until the yeast is activated - a foamy “cap” forms on the surface. Typically, if the yeast is fresh, this will take about 10 minutes. Pour the water with yeast into the fermentation container.

6. STEP 6

   

   Mix everything. The fermentation container should be 2/3 full. It is better to take large glass jars for these purposes.

7. STEP 7

   

   Put a disposable glove on top of the jar, then put it in a warm, dark place. The temperature should be from 20 to 28 degrees.

8. STEP 8

   

   When the glove inflates, it means fermentation has begun. It can last from 10 to 18 days. It lasted 14 days for me.

9. STEP 9

   

   Once the glove is deflated, the mash is ready for distillation. If you are using regular honey, not in a comb, there is no need to strain it. Pour the mash into the moonshine still. Strain the mash on the honeycomb through a sieve with gauze.

10. STEP 10

    

    Assemble the moonshine still according to the instructions. If your model provides this, connect all cold water hoses. Place on low heat. As soon as the temperature reaches 70 degrees, turn on the cold water. Throughout the distillation, monitor the temperature - it should not rise above 80 degrees. Collect the resulting moonshine in a separate container. It is ready to drink, but I recommend doing a second distillation.

11. STEP 11

    

    In this case, the product will be cleaner, without foreign odors. To do this, dilute the resulting moonshine to a strength of 20 degrees (for this, take 500 ml of water per 1 liter of moonshine). Pour the resulting moonshine into the still and repeat the distillation in the same way. But during the second distillation, separately collect the first 100 ml and the last 100 ml of the resulting moonshine - this product must be poured out, it is saturated with fusel oils and is harmful to humans.

12. STEP 12

    

    Pour the remaining moonshine into bottles and let it brew for a couple of days. Be careful when drinking alcohol!

Comments on the recipe

kisik07

28.11.2023

5

You can use sugar instead of honey, watch the video.

Svetlana

28.11.2023

4.8

My dad makes this kind of moonshine. Since the times when it was hard to sell honey (he is a beekeeper), and hard to buy sugar. It turns out better than with sugar, that's for sure. Moreover, you can take not only pure honey, which is intended for food, but also with impurities of wax, honey that, as a result of improper storage, has begun to ferment. So if you have an apiary, then your cookbook simply must be replenished with this recipe.