Apricot chacha recipe. Apricot mash - how to make it correctly? Ingredients, recipes and recommendations for making apricot mash

A recipe for apricot moonshine at home will help you prepare a delicious drink that is suitable for a feast with friends and relatives. You can cook it in different ways, which is why the taste of the drink will change. It depends on what you want to get in the end - taste and aroma or cooking speed.

Ingredients

Apricots 10 kilograms water 15 liters Sugar 5 kilograms Yeast 100 grams

• Number of servings: 6
• Cooking time: 3 minutes

How to make mash for moonshine from apricots: components

You can use any apricots. It is important that they are ripe or even overripe, perhaps wrinkled, but without mold or rot.

So, you need to take the following components:

• 10 kg of apricots;
• 15 liters of water;
• 5 kg of sugar (less possible);
• 100 g yeast.

The more sugar you add, the more moonshine you will get. Since apricots themselves contain little fructose, without adding sugar to the mixture, the output will be only about 1 liter of moonshine. But if you add specified quantity granulated sugar, then you can expel up to 7 liters of drink.

Moreover, if the fruits are overly sweet, it is recommended to make moonshine from apricots without yeast and sugar. In this case, you can get a drink that resembles German schnapps. But if the fruit is too sour, then without sweeteners the drink will turn out tasteless.

It is not necessary to add yeast, but in this case the mash will be ready only in a month. Although thanks artificial yeast this time is reduced to about a week. But in the first case you can get more good taste and smell.

Preparing mash and distilling alcohol

Wanting to do homemade alcohol, the question arises of how to make mash for moonshine from apricots. If you plan to prepare a drink without yeast, then you should not wash the fruit. It is enough just to remove the seeds from them, which can cause bitterness in the alcohol. Then you need to crush the apricots with your hands to get homogeneous mass. It should be placed in fermentation tank.

• Water, sugar and yeast (if necessary) are also added here.
• You should close the container with a lid, in which you need to make a small hole and place a thin tube in it.
• It needs to be placed in a jar of water.
• Fermentation should begin within a few hours.
• And after two days, gas will be released from the tube, and the water in the jar will begin to gurgle.

Fermentation is considered complete when gas bubbles stop forming.

Then the mash needs to be strained so that only liquid remains. After this, it can be distilled using a special apparatus. Secondary distillation will help improve the quality of the resulting alcohol.\

Apricot moonshine can be prepared at home using the following methods:

• by preparing mash from apricots and subsequent distillation;
• prepare a drink such as apricot tincture with moonshine.

Both recipes are good in their own way, so we will look at each of them in detail.

Apricot moonshine: recipe with distillation of fruit mash

How to make moonshine from apricots? First you need to prepare apricot mash. There are several variations of preparation. Classic version: take 4 kg of fresh, ripe apricots (it is important that they are not rotten, not broken, not wormy), rinse them in clean water, make cuts and remove the seeds. Mash the apricots to a paste. Add 2 kg of sugar, 200 g of yeast (you can use regular baker’s yeast, but professionals prefer alcoholic yeast), and pour in 10 liters of water. Leave the resulting mixture to ferment for 3-7 days (during this time the yeast should process all the sugar). Before distillation, it is advisable to taste the mash: if it is sweet, then you need to leave it to ferment for a while.

If there is no taste of sugar in the apricot mash for moonshine, then you can filter it from solid particles (for example, through several layers of gauze and cotton wool) and proceed. With double distillation, the taste of the drink is more subtle and soft. Now you know how to make moonshine from apricots! But apricot mash for moonshine can be prepared in other ways.

For example, many people wonder how to cook apricot moonshine without yeast. At the same time, without yeast it turns out apricot moonshine without sugar, because You won’t need it at all without yeast. If you are interested in this method of preparing moonshine from apricots, then here is a recipe for you: take 5 kg of apricots, preferably homemade (in no case rotten), so that you can be sure that they have not been treated with synthetic preparations. There is no need to wash them, because... There are natural, wild yeasts on the skin of the fruit. Fruits should be ripe, sweet, with high sugar content. The seeds should be removed from them, and the pulp should be turned into puree.

Then the pulp must be filled with water (8-9 liters) and left to ferment for at least 2 weeks. The process may take 1-1.5 months, because... There is a very small amount of wild yeast in apricots and you need to give them time to process all the sugar from the fruit. You can determine the readiness of the mash by taste: if you don’t feel the sweetness, you can distill it. It is also important that without adding yeast, the alcohol content of the mash can be very low (for example, 5% vol.), which is the absolute norm. Now you know how to make mash from apricots!

It is necessary to distill apricot mash without yeast (it is important not to forget to filter it before doing this). This recipe for apricot moonshine at home will allow you to get a truly tasty and aromatic drink.

Well, we smoothly move on to next recipe apricot moonshine.

Homemade apricot tincture

Apricot tincture is an equally tasty drink that is also quite easy to prepare. The recipe for apricot tincture is as follows: take ripened (but not overripe) fruits, rinse, remove the pits and grind into porridge. Then take 40% raw alcohol (which can be obtained from sugar, for example, according to a recipe) and pour in the resulting slurry. Send container with future apricot liqueur with dark, cool place for 2 months. Then drain the resulting aromatic moonshine, leaving the pulp in the container. The moonshine tincture on apricots is ready, now you know how to make moonshine from apricots.

There is also a simpler option in which you do not need to resort to distillation: apricot tincture with vodka. You need to repeat the same manipulations as in the previous recipe with raw alcohol. But it is important to remember that apricot liqueur with vodka will most likely be less tasty, because... Vodka is a purchased product that is not always of good quality.

How to do apricot tincture with alcohol? Using the same recipe described above, alcohol can be easily obtained using a distillation column (for example,). It is only important to remember that alcohol has too high alcohol content, and before using the tincture it is necessary to dilute it to 40-50% vol. Filtered water (or better yet, distilled water). Apricotsovka is ready! The recipe is extremely simple.

Homemade alcohol differs not only in quality, but also in taste. After apricot moonshine you are guaranteed not to have a headache (if you know when to stop, of course). It is important to know some production nuances in order to get a tasty drink. . You will find the recipe for making apricot moonshine below.

Now let’s figure out how to make apricot mash. To begin with, it is important to know exactly whether you will add yeast. If not, then the fruit should not be washed. On their surface there is large number yeast cultures. As for purchased yeast, it is best to purchase pressed live yeast - it is natural, but powdered yeast contains a large number of chemical additives, no matter how the manufacturers prove otherwise.

For the mash you will need the following ingredients:

• 10 kg of fruits, preferably slightly overripe
• 10 to 15 liters of water
• About five kilogram packets of sugar
• Natural pressed yeast - about 100 grams.

Apricot mash with sugar does not require careful cleaning of the fruit - just cut them in half and remove the pit. The fruits need to be sorted out, rotten areas cut off, but soft and slightly spoiled ones can be left.

Then fill the fruit with water. It must be clean - spring or filtered. Do not take boiled water under any circumstances! If you prepare mash without sugar, then you need about 10 liters, and if with it, then about 15 liters.

Now pour the mixture into a suitable container, a large dark bottle is best. Let's do water seal. To do this, you need to take a regular latex glove and pull it over the neck of the filled container. Now the apricot mash for moonshine is placed in a dark and warm place for the fermentation process. How to understand that it has stopped? The glove falls off and the sediment settles to the bottom. Such signs clearly indicate that the time has come for the first distillation of the future drink. To do this, strain the mash through clean gauze. At the same time, the so-called “heads” - the first 500 ml - are discarded. Apricot moonshine is tender, easy to drink and does not cause any headaches (with a good snack and moderate consumption). If you want to enhance the fruity aroma, we recommend adding a couple of fresh fruits to the bottle and letting the drink infuse.

In the Balkan countries, such a drink as rakia. Since the climate of the countries of the Balkan Peninsula is very favorable, a large amount of harvest allows the preparation of such alcoholic drinks .

How is the drink made correctly? The rakia recipe includes the following components:

• Apricots - 25 kilograms of ripe fruits. It is better to choose sweet varieties so as not to add large amounts of sugar and yeast.
• Clean water - 75 liters. As mentioned above, it is better to take spring water or from a filter.
• Sugar - about twenty kilograms.
• Natural pressed yeast - 200g.

Let's start cooking:

• The fruit is not washed; the pit is removed and chopped using a food processor.
• Immediately place the fruit in the desired container and fill it with water. It should not be cold - hold it at room temperature an hour. Add sugar and stir well until it dissolves.
• Pour yeast warm water, add a pinch of sugar and wait for the foam to begin to form. After this, pour the mixture into our mash. Another option is to prepare a so-called “starter”, which speeds up the fermentation process. To do this, prepare the mixture two days in advance. We dilute the yeast with warm water, add about a liter of fruit puree. A simple recipe for apricot moonshine at home is completed with a pinch of sugar. Leave the dishes in a warm place. This mixture allows you to start the fermentation process as quickly as possible.
• Place the container with apricot mash in a warm place, not forgetting about the glove. As soon as it falls and the sediment sinks to the bottom, the process is complete. Genuine brandy is not filtered; containers with thick bottoms are used for the distillation process. Distillation takes place at low heat or a water bath.
• The first and last half liter must be removed. The drink is further purified using a special carbon filter.

Apricot moonshine Balkan recipes ready! The walkie-talkie is served with cheese or delicious cuts from meat.

Another recipe for apricot mash that will not leave you indifferent:

• Peel 20 kilograms of fruit and squeeze out the juice. It’s convenient to do it this way: first make a puree, and then squeeze out the liquid using gauze. This technique will allow you to avoid adding large amounts of sugar and yeast.
• We make syrup from one and a half kilograms of sugar and 0.7 liters of pure water. To do this, pour some water over the sugar and set it on slow fire. Cook for about 10 minutes after the sugar has completely dissolved.
• We dilute yeast (100 grams) with warm water. Pour the syrup, cooled to a warm state, into our mash. We also send thoroughly mixed yeast and water there.
• We remove the container to a warm place in order to speed up the fermentation process. As usual, we use a glove. The approximate completion date is from 10 to 14 days.
• Using a distiller, we distill the drink using a single fractional distillation.

The first distillation of apricot moonshine

Doing first distillation of apricot mash You should purchase a distillation unit that works as a regular distiller. This procedure is carried out at maximum temperature with maximum water supply - the basic rule applied in the cooking process homemade apricot moonshine. In this case, the tank is filled no more than two-thirds. Usually the result is apricot mash volume 7l. After this, the pervak ​​is left to brew in a dark place for several days.

If the resulting liquid turns out to be cloudy, in this case you can additionally use a filter made of crushed activated carbon. However, as many who make fruit alcohol at home assure, this will negatively affect the aroma of the alcoholic drink.

Re-distillation of apricot brandy

Repeated cleaning before how to make moonshine from apricots, must be carried out with cutting off the head part of the drink, which contains a lot of volatile alcohols. Before distillation, crude alcohol is diluted, if necessary, and poured into a tank, the heating of which is turned on at minimum power.

As soon as the resulting liquid stops oozing unpleasant aroma acetone - you can start selecting the “body”. What has already been obtained can be poured out or used as a disinfectant for equipment.

In the process of selecting the “body,” it would be a good idea to increase the heating a little. Selection should continue until approximately fifty degrees in the stream - until moonshine still the cloudy fraction will not start to drip from unpleasant smell. It can also be distilled almost completely and used to later prepare apricot brandy.

So, before you cook, it is important to know a few subtleties:

• If the fruit is sour, it is extremely important to add sugar, otherwise the finished alcohol will be too little. Adding sugar makes it possible to increase the yield almost 2 times. If the fruit is sweet, then making mash from apricots It won’t take much time, and the result will be a great alcoholic drink.
• As for yeast, the mash recipe most often includes it. You can cope without them, but in this case you will have to wait months for the desired result. Without yeast and sugar The fermentation process will slow down significantly, so it is best to add yeast if the fruit has a lot of sugar. There is an opinion that due to the acceleration of processes, the drink may turn out to be of lower quality. However, experience shows that the difference is not too great.
• In case apricot moonshine after the first distillation, it turns out not very fragrant, fruit notes are faintly felt in it - while the drink is infused, put a couple of fresh fruits in the container with it.
• Also, in order to give the future drink pleasant notes of almonds, like, for example, liqueur, crude moonshine is infused on the stone - only three broken kernels per liter will be enough.
• When re-distilling hydrocyanic acid, which is contained in them, will begin to decompose into aromatic hydrocarbons. However, you should be careful - not many people like almond flavor.
• When the strength of the resulting product begins to decrease during the distillation process, it is necessary to set aside the container with the fraction and substitute another container. Next, the selection will continue in 300 ml increments - while the drink has not yet become cloudy and has a pleasant apricot aroma, it can be added to the “body”.
• You can drink it after a couple of weeks of infusion in a glass container, diluting it in advance with clean water to forty degrees.
• To turn moonshine into natural brandy, it is best to keep it in a barrel. If you do not have such a capacity, you can use an alternative cheap option - oak chips.

Moonshine from apricot jam

How to make mash from apricot jam? Everyone is familiar with the situation when several jars remain, but you no longer want to eat them. So let's prepare a wonderful alcoholic drink that does not cause unpleasant hangover symptoms. The recipe for apricot moonshine requires the following components:

• Jam - about three liters, old will do.
• Granulated sugar - three kilograms
• Fifteen liters of clean water.
• Pressed yeast - about 100 grams.

The preparation process is extremely simple - the jam must be diluted with warm water, add sugar and yeast, and left to ferment in a warm place. After completing the fermentation process, you need to clean and distill the moonshine using any method convenient and familiar to you.

You can make not only moonshine, but also real brandy. This drink will not leave guests indifferent. Apricot brandy is prepared as follows:

• Peel one and a half kilograms of fruit and cut it in half.
• The seeds themselves must be split, the inner kernels removed and soaked in a liter of vodka.
• Grind the fruit halves into puree.
• In fruit puree add two liters of cognac and let it brew.
• Mix both liquids and add about one and a half kilograms of sugar. Let our brandy brew for about 10 days in a cool place.
• Brandy apricots are ready for moonshine! It turns out very tasty, with spicy almond notes.

The main problem is the large amount of pectin in fruits. This substance binds the pulp of the fruit and prevents a sufficient amount of juice from being separated. In addition, pectin promotes the production of methyl alcohol, which we do not need at all. There are several options to solve the problem:

• Heating the finished product wort for moonshine up to seventy degrees. If you are making moonshine from apricots without yeast, you cannot use this method, because the yeast cultures on the surface of the fruit will die.
• After a good spin, the fruit pulp is soaked in warm water for a couple of hours, and then the liquid is filtered. This method is suitable for any type of moonshine preparation at home - both with and without yeast.

The first and last portions of moonshine are poured out - they may contain methyl hydrates that we do not need.

As you can see, you can very easily make apricot moonshine or brandy without much effort. Homemade alcoholic drinks guaranteed not to harm health (moderate consumption), they will give real pleasure.

Most delicious drinks obtained by distilling mash from apricot, as it has a pleasant, delicate aroma, which communicates very well with moonshine. Personally, I like to make apricot moonshine, the recipe for which is given below, because it is simple and affordable. From just three fruit trees middle-aged fish can collect up to 30 or even 40 kilograms of carrion after a thunderstorm has passed. Of course, some can be used to make jam, eat fresh, but there will always be an excess.

So, unlike the same apple, apricot is a large fruit with very delicate pulp, so you can peel it and mash it into puree with your hands very quickly and easily. Its sugar content is quite high - 12-14%, while sucrose breaks down better into alcohols and secondary products during the fermentation process than artificial sugar.

Apricot mash recipe for moonshine

The proportions of the ingredients are as follows:

• 1 part apricot pulp
• 1 part water
• 1 kg of sugar per 10 liters of the resulting mixture
• 50 grams of yeast per 1 kg of sugar

It’s simple - we mix pitted apricot puree one to one with water, that is, for 10 kilograms of pulp we take 10 liters of water. Mix well, add sugar and yeast dissolved in water, and then traditionally send it to bask in the sun.

Important ! You don't always need to add sugar to apricot mash. If you want to get good, aromatic chacha, then adding sugar to the mash is strictly prohibited! Yes, the yield will be lower, but the quality of the product will be much higher.

And here it is important to take into account one more point. If you do not add sugar to the apricot mash, then do not add yeast. The fermentation process must proceed naturally, so it will take more time. If with yeast the raw material is ready for distillation after 7-8 days, then with natural fermentation it will take twice as long - about 15, or even 20 days.

Apricot moonshine - recipe and subtleties of distillation

If you decide to get really high-quality chacha, then give up sugar and yeast, and adjust the recipe as follows:

• 3 parts apricot puree
• 2 parts water
• Part 1 peach puree(if available)

Peach will add contrast to the drink and make the taste more pronounced. But in its absence, you can get by with just apricots and water. It is important to place the container in the sun so that the mash warms up well in the open air and begins to ferment in natural conditions. It is not necessary to put it indoors if the nights are warm - during the day the sun will work as a fermentation catalyst. We install the water seal a day after it starts.

When the mash is ready, it must be distilled without filtration or clarification. The main subtlety here is not to make the fire too high. And the point here is not only that the mash can burn - no, this happens extremely rarely if a good one is used alembic, but that the drink should slowly and systematically break down into fractions. Today, many are accustomed to chasing speed, not paying attention to quality, and then they are surprised how a grandfather in his village on an old machine gets a drink of better quality than they do at home on super modern ones. distillation columns. Details, my friends, are what matter!

So, moonshine using apricot mash is distilled very slowly. There are no “slowly running streams” - just a monotonously dripping drink. We only do two runs! Otherwise the aroma will be lost. At the same time, on the second stage we traditionally fill the steamer with fruit pulp, but without lemon zest so she doesn't interrupt delicate aroma apricot Intermediate purification of raw alcohol can be skipped, but the final product must be passed through carbon filters. This is how you get quality product, which will surprise even experienced moonshiners.

If you are preparing mash and apricots with sugar, then you can distill it using the usual method, filtering, making the fire stronger, allowing the moonshine to flow in a thin stream to save time.

What apricots should I use to make mash?

The variety doesn't matter, the only thing that matters is the degree of maturity. Sometimes a strong wind knocks unripe, “crispy” fruits off the tree. They are not suitable for making mash. It is very easy to check the pulp for maturity - its color should be rich, yellow or orange, sometimes with a pink or reddish tint. In your hands it should be easily crushed, releasing a copious amount of juice. Crumpled, overripe fruits are suitable for mash. The main thing is that they are free from severe rot and mold, which can ruin the taste.

In my experience, I do not recommend mixing apricot and plum, as the latter overpowers the delicate apricot aroma. Moreover, for apricot mash, I recommend using a separate fermentation tank and a distillation cube, which will be used only for preparing apricot moonshine, so as not to interrupt its delicate aroma.

Apricot moonshine is perhaps the most popular fruit distillate in the world after grape distillate. Brandy (schnaps, rakia) from apricots is made all over the world - from the Caucasus and the Middle East to the Balkans, Germany, and the States. Many connoisseurs rate good, aged apricot moonshine even higher than vintage cognacs - only to get such an elite drink you need to make it correctly. How exactly? Read in the article!