Inverting sugar for mash is harmful. A simple recipe for moonshine from sugar and yeast at home

Moonshine has long ceased to be a simple way to get alcohol, turning into a real art. Moonshiners are constantly improving the techniques for preparing an alcoholic drink, trying to make its taste softer and more original. One way to get high-quality alcohol is to invert sugar for mash.

The manufacture of moonshine is based on the fermentation of sugary substances under the influence of a yeast fungus. Yeast breaks down sugar into simpler saccharides, which are then converted into alcohol and carbon dioxide. In order for the fermentation of sugar to go faster, and the moonshine to turn out to be of better quality, a preliminary inversion is carried out.

Sugar inversion is a chemical process that is accompanied by the breakdown (hydrolysis) of one sucrose molecule in beet or cane sugar into two molecules of fructose and glucose. This forced chemical reaction can be carried out at home using the simplest and most affordable substances.

Important! The catalysts for the hydrolysis of sugar are citric acid and high temperatures above 80 ° C.

How to invert with citric acid?

Masters of home brewing are still entering into discussions about the advisability of inverting sugar for home brew. Whether or not you should resort to such technology, each owner decides for himself. To do this, it is enough to compare two types of moonshine - inverted and non-inverted, evaluating their softness, purity and strength.

First you need to decide on the amount of alcohol that you plan to get by moonshine. This will help measure out the right amount of sugar, water and citric acid.

Important! From 1 kg of sugar, on average, 1 liter of moonshine with a strength of 40 ° is obtained.

For every kilogram of sugar you need to take:

0.5 l of water;
3-4 g of citric acid.

The amount of citric acid affects only the inversion speed and does not affect the taste of the drink.

Since the reaction is accompanied by an active release of foam, you should choose a capacious container for the mash. After mixing all the ingredients, it should be filled no more than two-thirds.

Description of the inverting process step by step:

Pour all the required volume of water into the selected container and heat it to a temperature of 70-80 ° C.
Add all the sugar in small portions, stirring the mixture vigorously.
Bring the liquid to a boil, cook for 10 minutes, constantly removing the white foam that appears on the surface. The output should be a sugar syrup of a uniform golden hue.
Reduce the fire on the stove to a minimum. Very slowly, in several crystals, add citric acid to the composition, constantly stirring the liquid. It is impossible to add all the acid at once, otherwise the mixture will begin to foam strongly and flow out of the tank.
When the foam goes to a minimum, you can cover the container with a lid and leave the composition on fire to boil for 1.5-2 hours at a temperature of 95-100 ° C.
Cool the finished inverted syrup to room temperature and place in a fermentation container along with yeast, water and other ingredients. When laying the main ingredients, it must be remembered that part of the sugar has already been added to the composition.

In order for a drink based on inverted syrup to demonstrate excellent qualities, it is necessary to carefully prepare the water for the composition. If tap water is used, it must be allowed to stand for several days and carefully drained without affecting the sediment. You cannot boil water for moonshine. To purify the liquid, you can use a carbon filter, a household filter, pass it through a cation exchanger or sulfonated coal.

Important! Careful observance of the inverting technology will allow you to get the “correct” syrup, reminiscent of natural honey in appearance and composition.

Some moonshine masters recommend neutralizing some of the citric acid in the resulting syrup with baking soda. Thus, a moderately acidic environment favorable for the functioning of the yeast will be obtained. For one gram of citric acid, you need one teaspoon without a slide of baking soda.

But many owners prefer to leave the syrup in its original form, since citric acid gives the composition pleasant aromatic notes.

Video: how to make syrup at home

Watch a video that shows how to invert sugar for mash with your own hands:

Pros and cons of the process

The forced breakdown of sugar has its advantages and disadvantages, which can be studied before resorting to this chemical reaction.

Benefits of inverting sugar:

Sugar undergoes heat treatment and is released from pathogenic microflora. This allows you to protect the mash from infection with microbes without spoiling the final product.
Braga, under the influence of an inverted substance, ripens faster and accumulates less harmful compounds that are the end product of the vital activity of a yeast fungus.
Sweet syrup helps to get rid of the sharp and not always pleasant smell of mash, to make the final product more pleasant and soft in taste.

Fast fermentation reduces the amount of fusel oil in the mash, which allows you to collect more of the finished product, cutting off the leftovers later.
Completely fermented mash acquires a pleasant sweetish aftertaste without losing the proper strength.

There are also opponents of additional manipulations with syrup, who believe that there is no need to invert sugar.

What are the disadvantages of the process:

It takes extra time and physical effort to prepare the syrup, although as a result, the fermentation time is halved.
In the process of inversion, the chemical compound furfural is formed. This substance has toxic properties and, at a high concentration in products, can irritate the mucous membranes and skin.

Important! Homemade jam and marmalade contains much more furfural than invert sugar. Therefore, the danger of syrup in moonshine for human health is exaggerated.

In some cases, there is a lower yield of finished moonshine using inverted sugar.

Practice shows that mash prepared using invert technology has much more advantages. The method should be used by those moonshiners who prefer softer alcoholic drinks, devoid of harsh odors and aromas of yeast.

The technology will help you get the perfect alcohol on dried apples, cranberries, red and chokeberry, grapes and even bananas. And adherents of classic moonshine methods can be advised to try to prepare an inverted drink at least once in order to make their own judgment about the original recipe.

It is commonly believed that yeast converts sugar into alcohol. Actually this is not true.

During fermentation, the first breakdown of sugar(which actually consists of sucrose molecules) to fructose and glucose. In chemistry, this process is called hydrolysis.

To facilitate the work of yeast, while obtaining a better one, you need to invert sugar for mash at the first stage. This process is simple, but requires some patience.

You will need:

sugar - in the amount you need;
a little water - for syrup;
citric acid: 3-4 grams for every kilogram of sugar.

In hydrolysis, citric acid acts as a catalyst that starts the process of converting one complex molecule of sucrose into two simple ones - glucose and fructose. The process takes place under the influence of a temperature exceeding 80°C.

We talk about making mash in almost every article on home brewing. But it makes sense to recall: for 1 kg of sugar you need 100 g of alcohol yeast, a little more - about 110-120 g, if you use bakery pressed or 10 g of dry and 4 liters of water.

In this form, we serve the proportions so that it is easy to translate them into any quantity and calculate how many ingredients you need for the container you have in which the mash will ripen.

Don't forget: you need to fill the container with mash no more than three-quarters, preferably two-thirds of the volume, so that during fermentation your product does not run away like milk on fire without supervision.

Syrup preparation

Although many have heard that it is better to cook sugar syrup for mash, not everyone knows how to cook it correctly in order to get the most out of it.

Here's how to properly prepare mash syrup:

We choose - it should be such that after filling it with water and sugar, at least a third of the volume remains, since a lot of foam is expected.
We select the proportions: for example, for 1.5 liters of water - 3 kg of sugar and 9-12 g of citric acid.
Pour water, heat it and pour sugar into the hot one.
Boil for about 10 minutes, constantly skimming off the resulting foam.
Reduce the heat to a minimum and, when the boil almost stops, add citric acid.
We close the pan with a lid and let it simmer (you can - without boiling, but do not allow the temperature to drop below 80 ° C) for an hour.

Important point: citric acid must be added slowly, literally by the gram. Watch the foam rise. If you pour all the acid at once, the syrup can foam up sharply and pour onto the stove.

This completes the preparation of the syrup, but before preparing the mash, it must be cooled to 30 degrees and only then mixed with water and yeast, as well as other ingredients, if you add them.

The Benefits of Inverting

What is better than mash on inverted sugar compared to regular mash, without all these "troubles"?

Compared to sugar simply dissolved in moderately warm water, invert syrup does not contain pathogenic microorganisms (in particular, fungi), which are often present on the surface of sugar crystals. Therefore, it will not infect the mash with them and will not spoil the final product.
Having facilitated the work of yeast, we get accelerated mash and, accordingly, less accumulation of harmful substances in it, which is facilitated by prolonged exposure to yeast fungi.
When used to prepare the wort of fruits, berries, products with a high content of starch, sweet syrup, used instead of regular sugar, eliminates the sharp and unpleasant smell of mash. Therefore, when preparing moonshine with additional ingredients, you should definitely use inversion.
Hydrolysis has a positive effect on the taste, smell, organoleptic of the finished product during conventional or distillation using.

Inversion does not play a special role if you do not use a distillation plant in your work, but. In this case, the hydrolysis step in the preparation of the mash can be skipped.

Disadvantages of hydrolysis

Among the main disadvantages of inversion, many call the formation of a harmful by-product - furfural, considering this the main argument against using invert sugar for mash.

How to independently determine that furfural is present in moonshine? This substance has an odor reminiscent of bitter almonds or a crust of black bread. If you did not use any bread ingredients, then this is how the mentioned chemical element manifests itself.

In fact, this furfural is present in many foods. For example, in coffee it is much more than in moonshine. It must be in alcohols according to GOST. But have you ever thought that during the preparation of jam, sugar inevitably undergoes hydrolysis and furfural is also formed in it, which is silent in cookbooks and indications of the composition on jars in the distribution network.

And why blow it, because it’s clear enough - to poison yourself with jam, you need to eat several kilograms of it in one sitting. And they eat it with teaspoons! The same with moonshine. If you drink a lot of it, then you can get into intensive care, if not worse.

And - regardless of whether the sugar was inverted in the mash or simply dissolved. After all, it was not in vain that Avicenna said a thousand years ago the wisest words that there are no absolute poisons in our world, as well as absolutely useful substances - there are doses and prescriptions.

Let your invert sugar mash help you quickly create high-quality moonshine that has a mild, pleasant taste and contains a minimum of harmful substances. Do not forget to spread the information received among your friends in social networks, leave your comments, share your experience.

Sugar inversion is the separation of the sucrose molecule in cane or beet sugar into two components, glucose and sucrose. This is carried out by heating to 80 ° C and above with the addition of citric acid. This component acts as a catalyst for the reaction. Such a syrup is very similar in structure and appearance to natural honey, which is used by unscrupulous sellers.

On thematic forums, the use of invert sugar for mash is one of the most discussed topics. Some moonshiners prefer to use sugar syrup in all recipes, while others do without “dancing with a tambourine”, because they assure that this is of no use. To understand the truth, it is enough to independently prepare two types of distillate and compare them. You can also explore the advantages and disadvantages of inverting sugar for mash.

Pros:

No unpleasant odor. In the process of fermentation of mash, to which ordinary sugar is added, an unpleasant characteristic odor appears. But in the case of wort syrup, this nuance is absent.
Fast reaction. Thanks to monosaccharides, yeast converts carbohydrates into alcohol much faster, since in this case additional time costs for their hydrolysis are not required. It is difficult to accurately determine the time difference, since fermentation depends primarily on the composition of the mash, but on average it is 2-4 days.

The organoleptic properties of the must are preserved. If the recipe for mash on inverted sugar with berries, grains or fruits was used, the taste and aroma of the ingredients will be transferred to the finished product as much as possible, but at the same time it will be slightly supplemented with notes of honey.
Disinfection. Due to the fact that granulated sugar is processed at elevated temperatures, harmful microorganisms are eliminated in it.
Increasing the volume of the final product. Since the invert syrup promotes accelerated fermentation, the amount of fusel oils in the must is reduced, and therefore waste.

Despite the obvious advantages, the use of invert sugar syrup for mash was not without drawbacks.

Minuses:

Waste of time and effort. In order to understand how to invert sugar for mash and the cooking process itself, it takes a lot of time. The recipe is not particularly difficult, but it can take more than 1 hour of free time.
furfural formation. This component has a unique aroma of almonds, but it belongs to toxic substances. If there is a high concentration of content in moonshine, the mucous membrane and epidermis will begin to irritate when consumed.

For reference! In the process of boiling the syrup, furfural is formed - an aldehyde with the smell of fresh rye bread or almonds. In high concentration, it is an extremely toxic derivative, but it is produced too little when inverted. For comparison, in ordinary jam it is 10% more

But here it is enough to recall any homemade jam, in which the level of toxin saturation is much higher than in manufactured alcohol.

VIDEO: What is the difference between mash on prepared syrup and regular sugar?

Cooking method

Before you make an invert syrup for moonshine, you should correctly calculate the proportions. Otherwise, the mixture will turn out to be either too liquid or crystallize, and such a product is no longer suitable for use.

drinking water - 500 ml;
granulated sugar - 1 kg;
citric acid - 5 gr.

These values can be used as a basis for calculating any volume of raw materials. It is not recommended to use aluminum pans in the process of preparing invert sugar, in which the mixture will acquire a darker shade, moreover, in the future the pan will no longer be washed.

After mixing all the components in the container, at least 1/3 of the free space should remain.

Steps for making invert sugar:

heat the water, without bringing to a boil, stir in the granulated sugar;
stir the mixture until a homogeneous consistency is obtained and switch the fire to a medium level;
cook the ingredients for 10 minutes, while making sure that the syrup does not boil;
remove the resulting foam cap;
gradually add citric acid in small portions;
cover with a lid and switch the stove to low heat so that the liquid does not boil.

The process of further cooking should last for 1 hour, but 20 minutes before the end, it is recommended to periodically check the syrup for readiness. To do this, scoop up the liquid with a spoon and lift it up - the thread should be viscous and not tear - if this happens, it's time to remove the container from the stove.

Acid neutralization algorithm

There is an opinion that citric acid must be quenched with soda. Perhaps this process will not be superfluous. For our recipe, you need to use 1.25 gr for each gram of lemon. baking soda. Approximately it will come out 1 tsp.

If the distillation cube consists of aluminum, the soda will need to be replaced with ground chalk (2 tsp). This is justified by the increased sensitivity of the alloy to sodium bicarbonate.

dilute soda in a small amount of water;
after dissolving the crystals, pour the liquid into the finished inverted syrup;
mix thoroughly until the formation of foam stops completely.

The process of neutralizing citric acid is not considered mandatory. The acidity must be present in the mash, not exceeding a certain value. This indicator can only be detected using a pH meter. Not all moonshiners have such a measuring device, and it is simply impossible to calculate pH by external parameters or taste. If you do not apply any of the methods with an increased level of acidity, the mash will cook longer.

After the invert sugar moonshine is ready, the moonshiner will feel how much softer the taste, less pronounced aroma and pleasant aftertaste will be during the tasting.

some chemistry

According to the chemical composition, refined beet sugar consists of 99% sucrose (disaccharide).

Cane has exactly the same composition, so claims about its greater usefulness and less harm to the body are nothing more than a marketing ploy.

To activate the yeast, you need a simpler form of carbohydrates - monosaccharides. Inversion of regular sugar is carried out to split sucrose into 2 main molecules - fructose and glucose. The role of crystallizers in this case is high temperature and citric acid.

Based on the advantages and disadvantages, it becomes clear that these factors are more noticeable during fermentation and distillation. Also, the use of syrup slightly affects the taste of the product.

Preparation of raw materials without furfural

As already known, the toxic component is formed during boiling, when the temperature reaches values above 80°C. To reduce its amount, you need to prepare syrup, not exceeding 60-70 ° C.

Since the intensity of heating is less, the cooking time increases from one hour to two. Raise the temperature to 80°C 30 minutes before cooking. After boiling, the pan is removed and wrapped in a warm blanket for 40 minutes. The result is invert sugar with a small amount of toxins.

It should be noted that you can simplify the cooking process with the help of a multicooker. The device allows you to set the desired temperature and turn off timer. Also, keeping the syrup in a closed slow cooker will eliminate the need to wrap the pan with a blanket, because. it retains heat well.

VIDEO: Cooking technology without the formation of furfural

Cooking sugar syrup for moonshine Cooking syrup for moonshine Nobody will argue with the fact that self-made alcohol is safer than store-bought alcohol. And if the syrup has a pleasant aroma and color, then it is also pleasant to drink it. But after all, the taste of homemade moonshine can be made much more pleasant. And all you need is to add syrup to the moonshine. Almost all lovers of preparing alcoholic drinks and cocktails based on it are faced with sugar syrup. Those who do not understand its preparation may say that this is all extremely simple. But in fact, everything is not as it seems at first glance. And if you prepare sugar syrup incorrectly, then it will not ennoble the taste of the drink, but will spoil it completely. Therefore, before you start cooking, you need to properly understand. Namely: what varieties it happens; how to make sugar syrup at home; how to make invert syrup; how to make syrup for cocktails and tinctures with caramel flavor. How to prepare the main syrup In the preparation of cocktails with alcohol, it is not customary to use granulated sugar. Its crystals can not only spoil the texture of the drink, but also the taste. That is why bartenders replace sugar with sugar syrup. Cooking the main, or it is also called simple, sugar syrup is quite simple. For this you will need: 100 g of granulated sugar; 100 ml hot water. The ingredients must be mixed until they are completely dissolved. After cooling, the mixture must be filtered. But for the preparation of tinctures, a sweeter sugar syrup is usually used. To prepare it, you need to take 200 g of sugar per 100 ml of water. And the cooking technology will be slightly different. Since a large amount of sugar dissolves worse in a smaller amount of water, it is necessary to make a water bath. With a slight heat, bring to readiness. How to determine the sample In recipes, you can often find the phrases: "cook sugar syrup to a test for a hard ball" or sugar syrup "make a test for a thin thread." Do not be afraid and put the recipe aside. What are the samples of syrup: the main one, which is not thick and not sticky in structure. "Thin thread". It is determined very easily. You need to take a little mixture and drop it on your index finger soaked in water. Cover it with a large one and unclench it. In this case, this thin thread should form, which will break literally in one or two centimeters. "Ball". To determine the sample, you need to drop the syrup into a glass of cold, or even ice, water and quickly remove it. Ready to this sample can be easily rolled into a ball. Rules for cooking And yet, no matter how simple the recipe may seem, when preparing it, some rules must be observed: When cooking, it is necessary to remove the foam. It should be noted that less foam is formed when using refined sugar. In order for the sugar to dissolve, it must be constantly stirred. Otherwise, it can simply sink to the bottom and burn. But after dissolution, it is no longer possible to interfere with it. You need to cook at a low temperature, when it barely gurgles. It is desirable to take a saucepan with a thick bottom. You can use a cauldron. Sugar can always be replaced with powdered sugar. But it is necessary to measure not by volume, but by weight. Preparation of caramel syrup For the preparation of home-made alcoholic beverages, not sugar syrup, but caramel is often used. Winemakers use it to sweeten, color, and give a distinctive flavor to homemade spirits. Preparing caramel is also very simple. It must be boiled until it begins to acquire a dark color. After that, it must be diluted with water or a small amount of basic syrup. Sugar caramel syrup can be of three types: Light caramel. It is thick and has a light honey color. If you still drop hot caramel into a glass of cold water, you get a hard drop that crumbles on your teeth. Dark. It has a consistency similar to the previous one. But its color is closer to brown and more intense aroma. It is it that is used to infuse alcohol with a rich caramel aroma and characteristic color. Zhzhenka. Also used to color alcohol. But not everyone likes its strong aroma with light smoky notes. Preparation of invert syrup When inverted, sucrose breaks down into two components: fructose and glucose. Invert sugar occurs naturally in honey. It is prepared on its own and is very similar to honey. This is an ideal option for those who are allergic to natural bee products. And in winemaking, it is used to give drinks a taste with a slight sourness. But it is most often used all the same for the preparation of moonshine mash. With this ingredient, it ferments much faster, and the drink comes out of it with a more noble taste. Even the heads and tails have a less pungent smell. And the taste of moonshine from such mash is more pleasant than from ordinary sugar. Braga recipe on invert syrup You will need the following ingredients: granulated sugar - 2 kg; water - 1 liter (maybe a little more); citric acid - 15 g. In a thick-walled saucepan, you need to combine sugar with water. You can use enamelware. Bring to a boil over low heat. When it boils, it is necessary to remove the foam and put citric acid. Remove the foam that will stand out again with a slotted spoon. After there is no more foam, close the pan tightly with a lid. If there is a hole in the lid for steam to escape, it must be covered with bread crumb. Cook on the smallest fire from 25 minutes to 1.5 hours. Cooking time depends on readiness. And it is determined by a breakdown on a thick thread. When the mixture reaches the desired consistency, remove from heat and let it cool. You can start making excellent moonshine based on the resulting mash. You also need to sweeten moonshine correctly. To give a sweet taste to the finished moonshine, use the main sugar syrup. But before using it, you need to let it stand for two weeks. During this time, the so-called "silt" will settle and settle. It can negatively affect the taste of the drink. In the process of mixing moonshine with sugar syrup, carbon dioxide is released. The mixing process will end when the outgassing stops. Then you need to put a few tablets of activated charcoal into the resulting drink and mix well. Let the mixture sit for a couple more hours. Then it remains to strain through a cloth or gauze folded in several layers. The resulting drink must be bottled and insisted for at least three days in a dark place with a temperature of 3-4 degrees. All these manipulations will not be in vain. Thus, moonshine acquires a pleasant, mild taste. And even the specific aroma of alcohol almost completely disappears. To diversify your collection of homemade alcohol, you just need to learn how to properly prepare sugar syrups. After all, they open up a huge scope for the search for new tastes.

Nobody will argue with the fact that self-made alcohol is safer than store-bought. And if it has a pleasant aroma and color, then it is also pleasant to drink. But the taste can be made much more pleasant. And all you need is to add syrup to the moonshine.

Almost all lovers of preparing alcoholic drinks at home and based on it are faced with sugar syrup. Those who do not understand its preparation may say that this is all extremely simple. But in fact, everything is not as it seems at first glance. And if you prepare sugar syrup incorrectly, then it will not ennoble the taste of the drink, but will spoil it completely.

Therefore, before you start cooking, you need to properly understand. Namely:

what varieties does it exist;
how to make sugar syrup at home;
how to make invert syrup;
how to make syrup for cocktails and tinctures with caramel flavor.

How to make basic syrup

In the preparation of cocktails with alcohol, it is not customary to use granulated sugar. Its crystals may not

sugar syrup

only spoil the texture of the drink, but also the taste. That is why bartenders replace sugar with sugar syrup.

Cooking the main, or it is also called simple, sugar syrup is quite simple. For this you will need:

100 g of granulated sugar;
100 ml hot water.

The ingredients must be mixed until they are completely dissolved. After cooling, the mixture must be filtered.

But for cooking, a sweeter sugar syrup is usually used. To prepare it, you need to take 200 g of sugar per 100 ml of water. And the cooking technology will be slightly different. Since a large amount of sugar dissolves worse in a smaller amount of water, it is necessary to make a water bath. With a slight heat, bring to readiness.

How to determine the sample

In recipes, you can often find the phrases: “cook sugar syrup to a hard ball test” or
"make a test on a thin thread." Do not be afraid and put the recipe aside.

What are the samples of syrup:

basic, which is not thick and not sticky structure.
"Thin thread". It is determined very easily. You need to take a little mixture and drop it on your index finger soaked in water. Cover it with a large one and unclench it. In this case, this thin thread should form, which will break literally in one or two centimeters.
"Ball". To determine the sample, you need to drop the syrup into a glass of cold, or even ice, water and quickly remove it. Ready to this sample can be easily rolled into a ball.

Rules for cooking

And yet, no matter how simple the recipe may seem, when preparing it, some rules must be observed:

when cooking, be sure to remove the foam. It should be noted that less foam is formed when using refined sugar.
In order for the sugar to dissolve, it must be constantly stirred. Otherwise, it can simply sink to the bottom and burn. But after dissolution, it is no longer possible to interfere with it.
You need to cook at a low temperature, when it barely gurgles.
It is desirable to take a saucepan with a thick bottom. You can use a cauldron.
Sugar can always be replaced with powdered sugar. But it is necessary to measure not by volume, but by weight.

Making caramel syrup

For the preparation of homemade alcoholic beverages, not sugar syrup is often used, but caramel. Winemakers use it to sweeten, color, and give a distinctive flavor to homemade spirits.

Preparing caramel is also very simple. It must be cooked until it starts to turn dark in color. After that, it must be diluted with water or a small amount of basic syrup.

Sugar caramel syrup can be of three types:

light caramel. It is thick and has a light honey color. If you still drop hot caramel into a glass of cold water, you get a hard drop that crumbles on your teeth.
Dark. It has a consistency similar to the previous one. But its color is closer to brown and more intense aroma. It is it that is used to infuse alcohol with a rich caramel aroma and characteristic color.
Zhzhenka. Also used to color alcohol. But not everyone likes its strong aroma with light smoky notes.

Preparation of invert syrup

When inverted, sucrose breaks down into two components: fructose and glucose. invert sugar
present in nature in honey. It is prepared on its own and is very similar to honey. This is an ideal option for those who are allergic to natural bee products. And in winemaking, it is used to give drinks a taste with a slight sourness.

But it is most often used all the same for the preparation of moonshine mash. With this ingredient, it ferments much faster, and the drink comes out of it with a more noble taste. Even the heads and tails have a less pungent smell. And the taste of moonshine from such mash is more pleasant than from ordinary sugar.

Braga recipe with invert syrup

You will need the following ingredients:

granulated sugar - 2 kg;
water - 1 liter (maybe a little more);
citric acid - 15 g.

In a thick-walled saucepan, you need to combine sugar with water. You can use enamelware. Bring to a boil over low heat.

When it boils, it is necessary to remove the foam and put citric acid. Remove the foam that will stand out again with a slotted spoon.

After there is no more foam, close the pan tightly with a lid. If there is a hole in the lid for steam to escape, it must be covered with bread crumb.

Cook on the smallest fire from 25 minutes to 1.5 hours. Cooking time depends on readiness. And it is determined by a breakdown on a thick thread. When the mixture reaches the desired consistency, remove from heat and let it cool.

You can start making excellent moonshine based on the resulting mash.

You also need to sweeten moonshine correctly

To give a sweet taste to the finished moonshine, use the main sugar syrup. But before use it must be allowed to settle for two weeks. During this time, the so-called "silt" will settle and settle. It can negatively affect the taste of the drink.

In the process of mixing moonshine with sugar syrup, carbon dioxide is released. The mixing process will end when the outgassing stops.

Then you need to put a few tablets in the resulting drink and mix well. Let the mixture sit for a couple more hours. Then it remains to strain through a cloth or gauze folded in several layers.

The resulting drink must be bottled and insisted for at least three days in a dark place with a temperature of 3-4 degrees.

All these manipulations will not be in vain. Thus, moonshine acquires a pleasant, mild taste. And even the specific aroma of alcohol almost completely disappears.

To diversify your collection of homemade alcohol, you just need to learn how to properly prepare sugar syrups. After all, they open up a huge scope for the search for new tastes.

Modern medicine on guard of your health:

ZBProstatic>>> – urological patch: a modern way to treat prostatitis, impotence, infertility and other male ailments!;

Leviron Duo>>> – a remedy for liver restoration: living cells of dihydroquercetin are the strongest helper for the liver!;

AlcoProst>>> - drops for alcoholism: treatment of alcoholism in 30 days!