Moonshine from jam

Step-by-step preparation

Cooking time: 16 day

1. STEP 1

   

   How to make moonshine from jam at home? Prepare all the necessary products. Any jam or berries and fruits mashed with sugar will do. Winter preparation can be fermented or candied; you can also mix different types of jam to prepare one mash. For preparation you will also need a moonshine still.

2. STEP 2

   

   Take the jar, wash it in running water, and dry it. Place the prepared jam into it.

3. STEP 3

   

   Crumble the yeast into a bowl and add sugar to it. Choose fresh, pressed yeast. You can replace them with wine ones. Of course, you don’t have to add them at all, but the time for the start and end of fermentation of the mash will only increase significantly.

4. STEP 4

   

   Pour the yeast with warm water (37-40 degrees). The water temperature should be no more than 40 degrees, as this can kill the yeast. In addition, you cannot use filtered and boiled water - the water must be live (from the tap)! Wait for the yeast to begin activity - the appearance of a foamy cap and pour it into the fermentation container. If a foam cap does not appear, then you need to use other yeast.

5. STEP 5

   

   Add water to the jar up to the hanger (also live water), stir gently. You should not fill it with water to the top, as there must be room for fermentation, otherwise the liquid may leak out.

6. STEP 6

   

   Put on a disposable glove and put it in a warm place. Temperature must be at least 20 degrees.

7. STEP 7

   

   Thanks to the yeast, the fermentation process should begin quickly enough and then the glove will inflate. It can last from 10 to 16 days. When fermentation is over, the glove will deflate. This means the mash is ready for distillation.

8. STEP 8

   

   Strain the resulting mash through several layers of gauze.

9. STEP 9

   

   Assemble the moonshine still. If provided on your model, connect cold water hoses.

10. STEP 10

    

    Pour the mash into the moonshine still and put the still on the fire. As soon as the temperature reaches 70 degrees, turn on the cold water for cooling, and do not allow the temperature to rise above 80 degrees. Collect moonshine in a separate container. In principle, it is already ready for use, but has a distinct moonshine smell, so a second distillation is recommended for greater purity of the finished product.

11. STEP 11

    

    To do this, dilute the finished moonshine to 20 degrees of strength. If you don’t have an alcohol meter, then take 400 ml of clean water for 1 liter of moonshine. Pour the diluted moonshine into the moonshine still and repeat the distillation, but the first and last 100 ml must be collected in a separate container and poured out. These are the so-called horns and hooves - the product is very saturated with fusel oils and is therefore dangerous for consumption. Pour the remaining moonshine into bottles and let it brew a couple of days.

12. STEP 12

    

    Be careful when drinking alcohol!

Comments on the recipe

sveta

28.07.2023

4.5

Interesting recipe and new to me. I know this recipe for homemade moonshine without jam and without yeast.

Elena

28.07.2023

4.8

I prepared a lot of jam, we don’t have time to eat it all, so from time to time it disappears. I will send all the unused jars to the village, where they will find a use for them. This recipe has been used there for several years to obtain an alcoholic drink.

Tortaletka

28.07.2023

4.8

I think it's been several centuries already)