Moonshine on walnut partitions and pine nuts

Step-by-step preparation

Cooking time: 26 day

1. STEP 1

   

   First, let's prepare moonshine, because it is in the drink you prepare yourself that you can be 100 percent sure. We will make the simplest option - sugar moonshine. It is obtained without any foreign odors, which may not have the best effect on the taste. For it we need water, sugar and yeast.

2. STEP 2

   

   I buy yeast at a special wine store and prefer fast-acting, so-called “Turbo” yeast. They are very fine and somewhat similar to wholemeal flour, so my recipe is with this kind of yeast. If you take others, carefully read the instructions (if available).

3. STEP 3

   

   For the drink, we heat the water to approximately 35-37 degrees. This is the optimal temperature for making mash, since yeast dies in hot water and works very poorly in cold water. Add sugar and yeast. Stir until the liquid is homogeneous. Then they close it with a lid with a water seal so that during fermentation the resulting gas escapes through it. Such containers can be purchased in the same wine stores as yeast.

4. STEP 4

   

   Place in a warm place for about 7 days. The mash is ready as soon as gas stops being released. Then we leave the closed tank at room temperature for another 3-4 days to raise the temperature.

5. STEP 5

   

   After our mash is ready, it needs to be distilled. To do this, we assemble the moonshine still and pour mash into it, as stated in the instructions for it. Close and place on medium heat. As soon as the temperature reaches 60 degrees, turn on cold water to cool.

6. STEP 6

   

   The distillation process itself usually begins at a temperature of 75 degrees. At first, the moonshine is approximately 70 degrees and the distillation must be completed when it drops to 40 degrees. But you need to ensure that the temperature of the mash in the column does not exceed 80 degrees. At high temperatures, the device can simply explode, so be careful with this process.

7. STEP 7

   

   After the moonshine has been distilled, we proceed directly to infusion. And we will consider two types. This is for a feast and as a medicine. These are the products we will need for the “cognac” version.

8. STEP 8

   

   Place the walnuts, zest, black tea, cloves, black pepper, lemon balm and pine nut shells into a clean, dry jar with a wide neck. We also add honey, which can be replaced with maple syrup or sugar in the same proportions. Fresh lemon balm can be replaced with a pinch of dry lemon balm.

9. STEP 9

   

   Pour in the moonshine and cover with a clean lid and mix well. Place in a dark place and leave there for two weeks. Periodically we take it out and splash around.

10. STEP 10

    

    This is the kind of moonshine that appears on the walnut partitions in two weeks.

11. STEP 11

    

    For a medicinal infusion, the so-called tincture, we will need a lot more partitions and a lot less moonshine. Usually the proportions are 1:1.

12. STEP 12

    

    Place partitions in a clean and dry jar and fill with moonshine. The septa must be completely covered with liquid. Close the jar and put it in a dark place for two weeks.

13. STEP 13

    

    This is what the tincture will look like in two weeks.

14. STEP 14

    

    Strain the tincture through several layers of gauze. You need to take it 10 drops three times a day. You can take from 3 weeks to 3 months. Then you need to take the same break as you took the tincture.

15. STEP 15

    

    Our moonshine infused with walnut partitions and tincture are ready. We pour them into bottles and close them. It is better to cool the moonshine before drinking.

16. STEP 16

    

    Have fun and have a good time.

Comments on the recipe

maraly

06.08.2023

4.8

Interesting recipe. I know only this version of homemade moonshine made from wheat and without yeast.

Natalia Tsibulskaya

06.08.2023

4.7

Well Lara, you made moonshine for every taste. Invite me to visit now. I'll try it!

Hoshuug

06.08.2023

4.9

Good time to you, as a piece of advice, if you add pine nut shells, then the tea will not necessarily give the color to the shell, and vice versa, if there are no pine nut shells, you can use tea, and if you fry the shells a little in a frying pan, then the color of the drink will be obtained faster and You can experiment by the degree of roasting of the shell, how the saturation will change (similar to oak chips, only not in the oven, but in a frying pan), and if it’s purely based on nuts, then the taste will be resinous for everyone.