Moonshine made from sugar and yeast

Step-by-step preparation

Cooking time: 20 day

1. STEP 1

   

   How to make moonshine from sugar and yeast? Prepare all the necessary ingredients. The yeast must be very fresh (see production date). You can also take dry alcohol yeast, which is sold in specialized stores for winemaking and home brewing. Check the proportions on the packaging. Wine yeast is not suitable for moonshine.

2. STEP 2

   

   Break the yeast into small pieces with your hands. Add 1 tablespoon of sugar.

3. STEP 3

   

   Pour in 100 ml of warm water. The water should be no higher than 40 degrees; a higher temperature can kill the yeast and there will be no fermentation. In addition, the water must be unfiltered so that it contains microorganisms.

4. STEP 4

   

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

5. STEP 5

   

   Add the remaining sugar.

6. STEP 6

   

   Pour in the remaining water. It should also be warm and unfiltered. The container should not be completely filled, about a third should be free.

7. STEP 7

   

   Place a water seal or place a disposable glove over the neck of the container. Place the container with the future mash in a warm place.

8. STEP 8

   

   When the glove inflates, it will mean that fermentation has begun. It can last from 10 to 20 days. I fermented for 12 days. When the glove deflates, it will mean that the mash is ready. There are many different opinions about whether it is necessary to filter the mash from yeast and sugar or not

9. STEP 9

   

   Assemble the moonshine still and connect cold water pipes to the cooler (if your model has one). Pour mash into the moonshine still and put on fire. Monitor the temperature: once it reaches 70 degrees, turn on cold water to cool. Collect moonshine that flows in a thin stream. In principle, such moonshine can be consumed, but it has a strong moonshine smell and can cause a headache.

10. STEP 10

    

    Previously, moonshine was distilled once. I recommend doing a re-distillation. To do this, dilute the finished moonshine with water to a strength of 20 degrees. Take 400 ml of water per liter of moonshine. Pour the moonshine into the moonshine still and repeat the distillation procedure. The first and last 100 ml of moonshine must be collected separately and poured. These portions of moonshine contain many harmful substances and fusel oils.

11. STEP 11

    

    The strength of the finished moonshine is about 60-70 degrees. To be sure, you can set a spoonful of the resulting moonshine on fire with a match. Cool the finished moonshine and let it brew for a couple of days. For a nice color, you can tint it with a drop of tea leaves. Enjoy tasting!

Comments on the recipe

Alyona

28.10.2023

4.6

I’ll say right away that all the processes of making moonshine from sugar and yeast are managed by my husband, I’m just a passive participant. That's why I write what I see. Our yeast was alcoholic, purchased at a specialized store. My husband was very dissatisfied with them; we had the mash for 3 weeks. When the moonshine still is on the stove, connect the cold water and turn on the gas at the same time, without waiting for the temperature to reach 70 degrees. We collected the moonshine from the first distillation, without cutting off the “heads” and “tails”. Second distillation - heat the moonshine still until liquid begins to drip, and reduce the heat to low. We cut off the “heads”, the strength of the drink is currently 85 degrees. I missed this moment and took a smaller photo, 75. We continue the process until the strength drops to 50 degrees. The rest goes into the “tails”, up to 20 degrees. We don’t pour out the “heads” and “tails”; we use the “heads” as ignition for the barbecue, and my husband collects the “tails” in a separate container and, when more of them accumulate, distills them again. This is waste-free production. The recipe works, tested. Many thanks to the author.

Elena

28.10.2023

4.9

“Scorched” vodka is not uncommon now, so sometimes people resort to making moonshine at home. I wouldn’t say that this pleasure is cheap, rather the opposite, but all the advantages are obvious, so to speak. My friends told me this interesting fact... that you can also make grain and fruit moonshines, they have an interesting taste, a little different from the usual recipe with sugar. But I don't know where to find such a recipe...

Stanislav

28.10.2023

4.7

The recipe is not well developed. Mistakes were made.1. From 6 kg of sugar you cannot get decent moonshine in a volume of 10 liters. The theoretical yield of alcohol from 1 kg of sugar is 640 ml. When distilling mash into moonshine, there will inevitably be losses, but if we hypothetically neglect them, then the strength of those 10 liters that the author writes about will be (6*0.64)/10=38.4% vol. That is, the volume fraction of alcohol will be less than that of vodka. However, the author in his impressions characterizes him as “strong, real.” I consider it wrong to mislead site users who do not have moonshine brewing experience.2. Food grade aluminum spoils the taste and oxidizes over time. It is better to use glass containers. Even a polyethylene tank is better than aluminum.3. The accumulation of sugar at the bottom can cause the mash to stop fermenting and turn sour. Sugar must be dissolved immediately and in full.4. Stirring with your hand is little pleasure. Only a girl who has never stirred mash could think of advising her to do it with her own hand. There are spoons with a long handle for this. Better wooden or plastic.5. Currant leaves are unlikely to add aroma to moonshine, since most of the aromas are lost during distillation. But if you place the same leaves in a steamer, then achieving the result will be much easier.6. The readiness of the mash is primarily determined by the absence of fermentation. That is, the mash does not bubble, does not hiss and is not carbonated. Secondly, it is tasted. It should not only be sweet, but also bitter.7. And most importantly, why this recipe is no good. It doesn't say anything about a water seal. In its absence, the mash has a high chance of not fermenting, turning sour or even turning into low-quality vinegar. Using a water seal in making mash is the first rule and condition for success. Correct the recipe, otherwise dissatisfied site visitors will make claims.