Moonshine from apricots: a recipe at home. How to make homemade apricot moonshine

Apricots are the most common fruit in the CIS countries, so they are available to everyone. Made from apricots fragrant jam, prepare jelly, compotes, marmalade and others delicious food. The applications of the apricot do not end there, as moonshiners also use this fruit in the manufacture of homemade alcohol. There are a considerable number of ways to help make moonshine from apricots at home.

Apricot properties

Apricot is a fruit that contains fructose, but it is not enough to completely do without sugar and yeast when. For example, if you do not add these products to apricots, then from 10 kilograms of fruits you can get only 1.2 liters of moonshine. If the apricots themselves are sweet, then this figure will be higher.

Moonshine from apricots

As for yeast, they, like sugar, speed up the process of making mash, but it should be noted that according to the recipe for making moonshine from apricots, it is better to add wine yeast. However, when adding yeast to moonshine, you should be careful, since an excess of this component can lead to accelerated fermentation of the mash and distort the taste of the finished moonshine.

Recipes

There are many recipes for cooking apricot moonshine, but first consider traditional way drink preparation:

You should prepare 10 kilograms of apricots, 8-15 liters of water, 20 grams of dry yeast and 5 kilograms of sugar.
On apricots that have not been washed, there are so-called wild yeasts, which must also participate in the process of mash fermentation. But it is desirable to get rid of the seeds, since they can give moonshine a bitter aftertaste.
At this stage, pitted apricots should be chopped in a blender or passed through a meat grinder.
Apricot puree must be poured with water. If sugar is not added, then there should be no more than 10 liters of water. If sugar is added, then at least 15 liters of water must be added.
The container with the mash should be put to wander in a dark place; first, a water seal must be placed on the neck of the bottle. The duration of the fermentation period directly depends on whether yeast was added to the mash. If they are in the composition of raw materials, then the fermentation process will last 7-10 days. If there is no yeast in the mash, then fermentation will last at least 1 month. The end of the fermentation process can be considered the falling off and blowing off of the hydrolock glove.
Before distilling the mash, the raw materials should be filtered through several layers of gauze. When distilling moonshine, it is necessary to break it into fractions: “heads”, “body” and “tails”. Only then can the drink be consumed.

Moonshine can also be made from apricot jam. Such a recipe will come in handy for the winter, when there is no stock. fresh fruit. Moonshine made from apricot jam will be inferior in its aroma to alcohol made from fresh apricots, but it cannot be called tasteless.

To make moonshine from apricot jam, you should:

Prepare necessary components: 3 liters of jam, 150 grams of pressed yeast, 3 kilograms of sugar, 15 liters of water.
To begin with, the jam should be diluted in warm water and then add sugar and yeast there.
The blank for 5 days should be placed in a warm place, which will allow it to ferment.
As soon as the mash is ready, it should be distilled through the moonshine still.

If all the rules for making moonshine from apricots were followed, the output will be 6-9 liters of a quality drink.

In more detail, you should consider the distillation of mash made on apricots or jam from them. In the process of mash distillation, attention should be paid to the distillation of such a fraction as “heads”, since it consists of methyl alcohol and acetone. The use of even a very small amount of these substances can lead to intoxication, disruption nervous system, blindness and even death of a person! Part of the "heads" is approximately 5% of the amount of moonshine that should be obtained at the exit.

When distilling moonshine, it is also important to get rid of fusel oils, some of which make up 8% of the volume of moonshine that should be obtained at the output.

Moonshine can be prepared not only from apricots, but also from cherry plums, plums, apples and pears. Fruit raw materials have long been considered one of the most suitable for the preparation of high-quality mash.

Apricot moonshine is the most popular distillate in the world. Brandy (rakia, schnapps) is made from this fruit all over the planet - from the Middle East and the Caucasus to the States, Germany and the Balkans. Some connoisseurs put this drink higher than many vintage cognacs.

Apricot is very reluctant to release juice and contains a large number of pectins. Despite this, they prepare different types alcoholic beverages: liqueurs, liqueurs, tinctures, wines, etc. And the best of them is home-made moonshine from apricots. A simple method of preparation and provides him with such popularity. When forcing, the aroma and flavor of the fruit is concentrated and turned into an amazing product. It becomes especially elegant and thin after a long exposure. From the article you will learn how to make moonshine from apricots at home. So let's get started.

Main problems

Apricot belongs to the Plum genus. Therefore, the main problem this fruit for the moonshiner and winemaker, this is the pectin contained in the fruits. It pulls together the fibers of plants, makes the mash cloudy (the distillate obtained from it), prevents the juice from separating and promotes the formation methyl alcohols. The latter are not needed at all in apricot brandy.

Mining methods

So, in order not to leave the precious juice in the squeezes and quickly get it in full, you should use the following methods:

pectolytic enzymes. There are quite a few of them. For example, "Depectyl", "Clarification", etc. But it should be borne in mind that after processing with the enzyme, the wort will need to be reheated.
diffuse method. Rough extraction is used, followed by infusion in warm water for several hours. In this case, as much water is taken as indicated in the recipe.
Heating the wort for 20-30 minutes (temperature 60-70 degrees).

But there is one nuance that is worth mentioning. In all three methods the mash will ferment on CKD (pure yeast culture). They are used specifically for fruit wines. If there is a desire to make the most in a simple way, then apricots cannot be washed and heated. Over time, they will independently ferment into the wort on the so-called natural, wild yeast. But it should be borne in mind that without yeast, moonshine from apricots is prepared much longer and it turns out less. The maximum it ferments up to 14-15 degrees. With baker's and alcohol yeast, the process is accelerated many times over. However, the resulting product will have a clear moonshine aftertaste, which is quite difficult to get rid of. Let's go further.

Braga from apricots for moonshine

This simple, basic recipe is based on wild yeast. And it is necessary to act according to the “red” technology, that is, when the must ferments along with the pulp.

The amount of added sugar is self-adjusting. For example, if very sweet fruits are caught, then you can put it less than indicated in the recipe. Apricot moonshine is also made without sugar. But in this case, it will come out very little. On the other hand, if you overdo it with a sweet additive, you will get not apricot brandy, but ordinary sugar moonshine. And it is always important to pay attention to the presence of fructose (about 150 grams per liter). Taking it into account, the sugar content in the wort should not exceed 25% during the fermentation of the drink with wild yeast. If this percentage is exceeded, then the mash simply will not ferment.

Ingredients and must

Moonshine from apricots without yeast should be made in compliance with the following optimal and proven proportions:

10-12 liters of water;
4 kilograms of sugar (to speed up the process must be inverted);
2 buckets of ripe apricots.

Before preparing the wort, all the fruits are sorted. Moldy and rotten parts are cut off, and the bones are removed. If they are not removed, then the moonshine mash will have an almond flavor. If, on the contrary, you love him, then the bones should be added later - immediately after the first run.

The fruits are crushed with a pusher or hands. Sugar and water are added to the resulting mass, mixed well, poured into a container with a wide neck, covered with gauze and placed for 2-3 days in a dark place. During this time, a hat of pulp will appear on the wort. It must be knocked down and periodically stir the whole mass with a wooden spoon. After a couple of days of fermentation, the wort will be ready, and it can be put under a water seal.

Another homemade apricot moonshine recipe

By preparing the wort using a different technology, you can get lighter mash. As a result, moonshine from apricots will become more noble and pure. To do this, add a third of sugar and a third of water to all fruits. Further, everything is kneaded until a homogeneous mass is obtained and fermented in the manner indicated above. After 2-3 days, it is necessary to drain the resulting liquid and squeeze the pulp well. After diluting with the remaining sugar and water, placing under the shutter.

The resulting wort is poured into a suitable container - plastic barrel or a bottle - and put under a glove or under a water seal for rapid fermentation. Depending on the density of the mash, the sweetness of the fruit, temperature and other circumstances, this process lasts from a week to a month. On CKD everything goes faster. The readiness of the mash can be determined by the shutter: it stops blowing bubbles.

Of course, one cannot be one hundred percent sure that the mash has not burnt to the bottom of the cube (the only exceptions are the owners of steam generators). Therefore, if driven not by steam, but by the standard method, then the mash must be separated from the pulp by filtering and pressing. Well, for complete purity, you need to use one of the cleaning methods, which we will briefly list below.

Lightening Methods: Gelatin

This is one of the best means getting rid of mud. For 10 liters of moonshine, you need from 0.5 to 2 grams of natural, high-quality gelatin. Before pasting, it is soaked in 5-10 times the amount of water for 2-3 hours. Then add the same amount of boiling water and mix thoroughly. The result should be a gelatin solution without lumps with a temperature of 35-40 o C.

Then it is poured in a thin stream into the moonshine and at the same time the drink is constantly stirred. Then the resulting mixture is poured into a vessel, tightly sealed and settled in a dark place for two to three weeks until precipitation occurs.

Egg white

To clarify 50 liters of moonshine, just one is enough egg white. For 100 liters, take 2-3 pieces. It is very important that the eggs are fresh. The protein is carefully separated from the yolk and lightly whipped into foam with a little water. The resulting solution is poured into moonshine and mixed thoroughly. After that, a water seal is installed on the container and the drink settles for 2-3 weeks.

Isinglass

For 100 liters of moonshine, 1.5-2 grams of selected catfish glue is enough. It must be soaked in cold water, which changes until the adhesive granules are completely swollen. After a little it is necessary to heat and pour on these granules.

When the glue disperses, it must be filtered through the flannel. This will help get rid of lumps and various impurities. Then the rest of the moonshine is poured in and mixed thoroughly. After 2-3 weeks, the sediment completely falls out.

Milk (casein)

Some quite successfully lighten moonshine with this particular liquid. For 1 liter of drink, 1 tsp is taken. skimmed milk. Then everything is thoroughly mixed and settled for several days until a precipitate forms.

First distillation

Any distillation apparatus that can operate in distiller mode is suitable for it. The process is carried out with the maximum supply of water and at maximum temperature. By the way, this rule applies to all fruit brews. To prevent splashes from entering the product, a dry steamer must be installed in front of the refrigerator. Well, and, of course, you should not fill the tank more than 2/3 of its volume.

The distillation is carried out almost to dryness and ends when the fruity smell is no longer felt in the tailings. If you are afraid of methyl alcohol, you can select several heads already at the first pasture (with our amount of ingredients, this is about 100 ml.). From the indicated volume of fruit, about 5-7 liters of moonshine from apricots with a strength of 30-40 degrees are obtained.

Then pervach should settle for several days. If the distillate is too cloudy, you can additionally pass it through a carbon filter. But according to the assurances of people who know how to make moonshine from apricots at home, this will negatively affect the aroma of the drink. Although this can be fixed.

If, after the initial distillation, the moonshine came out not aromatic enough and fruit notes are poorly felt in it, it is worth throwing a few fresh apricots into the jar for the “rest” of the drink. Well, to make moonshine light almond notes, like the famous Amaretto liqueur, raw alcohol is specially insisted on apricot kernels(3-4 broken kernels per litre). When re-distilled, they contain hydrocyanic acid decomposes to aromatic compounds. But you should be careful - not everyone will like the aroma of almonds.

Redistillation

To prepare quality moonshine from apricots at home, just one distillation is not enough. A repeated one is definitely needed, and it is produced fractionally: with cutting off heads rich in volatile alcohols (methylene and others) and containing fusel oils tails. If necessary, the raw material is diluted before distillation to 30 degrees. The diluted liquid is poured into the tank with the heating turned on at minimum power. The optimal distillate output rate is 2-3 drops per second.

Finished fractions are taken in an amount of 5-10% AC - this is approximately 250 ml per volume. The selection of the body can begin after the dripping liquid ceases to smell like acetone. "Heads" are not used. They can be used to disinfect equipment or simply poured out.

During the selection of the "heart" heating should be slightly increased. Pumping continues after reaching 50 degrees in the jet. At this moment, a bad-smelling “mutnyak” will drip from the apparatus, which is the tail fractions. They can also be driven dry and used during next preparation apricot brandy.

When the "tails" are on the way and the strength of the moonshine drops, it is worth removing head fraction and put other dishes under the refrigerator. Then the drink is added to the body literally 200-300 ml each until it has lost its fruity aroma and become cloudy.

Everything, moonshine from apricots, the recipe of which was presented above, is ready! But you can use it only after it has settled in a glass bowl for two weeks. Well, it would be useful to first dilute it with clean water to about 40-45 degrees. And to turn moonshine into apricot brandy, you need to infuse the drink in a barrel. In the absence of a barrel, a simple and cheap alternative is quite suitable - oak chips. You need to put it a little - there is only one 10-cm chip per liter of moonshine. It is not recommended to exceed this amount, as the drink can turn into an unpleasant-tasting “stool”. Well, it’s worth keeping longer - at least two months.

Finally

Now you know the recipe for moonshine from apricots at home. As you can see, there is nothing supernatural in its preparation. Neither virtuoso skills nor sophisticated equipment are needed. All you need is a desire and a sincere love for fruit distillates, which are rightfully considered the real elite among homemade drinks!

Moonshine from apricots at home can be prepared by the following methods:

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

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

Apricot moonshine: a recipe with fruit mash distillation

How to make moonshine from apricots? Initially, you need to prepare apricot mash. There are several cooking options. Classic option: 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 bones. Mash the apricots until mushy. Add 2 kg of sugar, 200 g of yeast (you can take ordinary bakers, but professionals prefer alcohol), and pour 10 liters of water. Leave the resulting mixture to ferment for 3-7 days (during this time, the yeast must process all the sugar). Before distillation, it is advisable to taste the mash: if it is sweet, then you need to leave it to wander 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 to. 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 are wondering how to cook moonshine from apricots without yeast. At the same time without yeast it turns out moonshine from apricots without sugar, because You won't need it without yeast. If you are interested in this method of making moonshine from apricots, then here is a recipe for you: take 5 kg of apricots, preferably homemade (by no means rotten), so that you can be sure that they were not treated with synthetic preparations. You do not need to wash them, because. on the skin of the fruit are natural, wild yeasts. Fruits should be ripe, sweet, with high sugar content. The bones should be removed from them, and the pulp should be mashed.

Then the gruel should be filled with water (8-9 liters) and left to ferment for at least 2 weeks. The process may be delayed for 1-1.5 months, because. There is very little 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 sweetness, you can distill it. It is also important that without the addition of 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 apricot mash!

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

Well, we are smoothly moving on to the next apricot moonshine recipe.

Apricot tincture at home

Apricot tincture - not less than delicious drink, which is also quite simple to prepare. The recipe for apricot tincture is as follows: take ripe (but not overripe) fruits, rinse, remove the seeds and grind into porridge. Then take 40% raw alcohol (which can be obtained from sugar, for example, according to a recipe) and pour the resulting slurry. Send the container with the future apricot tincture to a dark, cool place for 2 months. Then drain the resulting fragrant moonshine, leaving the pulp in the container. Apricot moonshine tincture is ready, now you know how to make moonshine from apricots.

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

How to do alcohol tincture of apricots? According to the same recipe described above, alcohol can be easily obtained on 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 even distilled). Apricot is ready! The recipe is extremely simple.

Apricots are quite a popular fruit and they are used in many ways. various recipes. Apricot moonshine is one of the most aromatic drinks with a refined taste. fruit flavor. Apricots of any variety are suitable for cooking: both ripe and overripe, and apricot jam is also suitable (you can even take a very old one, the main thing is that there is no mold).

This marvelous fruit began to spread from Armenia, and in some countries it is called "Armenian apples"

We have collected for you the most interesting recipes making moonshine from apricot, with detailed instructions on preparation, which will allow you to easily prepare this drink at home. The information is collected from all over the Internet, so you do not have to go from site to site to find the answer to your question.

Moonshine from apricots: cooking secrets

Apricots are the second most popular after apples. In what recipes are they not used! Jams, liqueurs, compotes, tinctures, wines... Taste variations of drinks made from these fruits are extensive, and every time they surprise with new sensations.

Today we will look at how to make homemade apricot moonshine without the use of yeast and sugar. Without these ingredients, the drink turns out to be soft, rich, acquires a delicate aroma and does not have characteristic yeast notes in the taste. Let's try to recreate at home three options for apricot moonshine, focusing on speed, quality and quantity.

Moonshine from fresh apricots

In order to manufacture delicious moonshine from fresh apricots, it is not necessary to buy perfect, undamaged fruit. The fruits can be anything: large and small, whole and broken, ripe and overripe - all of them will be mercilessly crushed. The main thing is that apricots should not have rot and mold.

Required Ingredients:

apricots - 10 kg;
water - 8-15 l;
yeast - 100 g (you can add them if you wish - to speed up the fermentation processes);
sugar - 5 kg (adding is optional, since sugar worsens the taste of the drink, but it increases its volume).

It's important to know

Braga without sugar will give out about 1.5 liters of moonshine (out of 10 kg of apricot). The necessary sweetness will be given to it by the fruits themselves due to the fructose they contain. Sugar, on the other hand, can triple or quadruple the volume of the drink, while affecting its taste.

What to do? Everything is simple. When parsing a recipe, start from your fruits. If they are sweet enough, you will not need yeast and sugar, but in the case of sour apricots, it is better to sweeten the moonshine.

Yeast, as mentioned above, speeds up the fermentation process. Moonshine from ripe apricots without yeast will ferment for a very long time - about 40-45 days, while adding them will reduce this period to 7-10 days. However, there are some “pitfalls” here too - operational fermentation will give the drink a specific taste and smell.

Drawing conclusions

So, let's break it all down:

The recipe, which does not involve yeast and sugar, results in a delicious, clean, high-quality moonshine. True, it will turn out to be small (maximum 1.5 liters), and the cooking process will take a month and a half. But on the other hand, not entirely pleasant yeast notes will be absent in its taste.
With the participation of sugar, the preparation time is not reduced, but the yield of the drink is significantly increased. Minus - the quality of moonshine worsens a little.
The most efficient way is with the addition of both yeast and sugar. However, here speed comes at the expense of quality - the moonshine turns out to be “average” and not so clean.

Which recipe to choose in the end is up to you. When choosing, start from what is more important to you - terms, quality or mash yield.

Manufacturing technology at home

Prepare fruit. If you decide to make moonshine without yeast, you should not wash the apricots.
Free the fruits from the stones and chop with a blender or meat grinder.
Fill the resulting slurry with water. Without sugar, 10 liters will be enough, with sugar - 15 liters of water. Separately, dilute the yeast in warm water and add it to the mixture (optional).
Braga should be stored in a dark but warm place with airtight closed lid(a water seal or a rubber glove will do).
Infusion will last: 7-10 days (with the addition of yeast), 40-45 days (without it).
When the mash acquires a light color and bitter notes in taste, and a precipitate forms at the bottom of the container, you can proceed to distillation.
Before this, filter the liquid through several layers of gauze.
Distillation is carried out on a special moonshine still. Divide the product yield into fractions. The first batch ("heads") should be selected, as it contains toxic substances.
After removing the first fraction, you can start collecting the main yield until the alcohol content drops below 45%.
At the next stage, the output of the so-called "tails" rich in fusel oils will begin. To clean them, moonshine should be driven a few more times.

Attention! If moonshine is prepared without yeast, it is better not to apply any cleaning methods to it, but simply repeat the distillation. This will help keep it bright apricot flavor and aroma.

The result is a soft, easy-to-drink drink that tastes like apricot hoppy vodka.

A detailed recipe is presented in the video below.

Moonshine from apricot jam

There is great way save moldy or fermented apricot jam - make excellent moonshine from it.

Ingredients:

apricot jam - 6 l:
water - 30 l;
yeast - 300 g.

Cooking process:

Dissolve apricot jam in warm water until smooth. Add to it a separately made yeast sourdough.
Attention! To increase the amount of moonshine, you can add 3 kg of sugar to the recipe.
Braga cover and send to infuse for 5 days in a dark warm place.
Next, the moonshine is distilled and purified by any known method.

From these ingredients, 6 liters of the drink should be obtained, and with the participation of sugar - 9 liters.

Attention! When preparing jam - the basis for moonshine, make sure that there are no traces of mold on it. The latter is extremely harmful to the body.

The recipe for moonshine from apricot jam is described step by step in the video:

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Choosing raw materials

Apricots are suitable for any variety - this will not affect the taste and aroma of the drink. They can be both the first ripeness and completely overripe. Wrinkled fruits will do as well. The most important thing is that the apricots show no signs of mold and rot.

Sugar and yeast - to add or not

Apricots contain different amounts of fructose. This indicator depends on where the fruit is grown, as well as on its variety. Approximate fructose content is 11%. It can be calculated that without the introduction of granulated sugar from 10 kg of raw materials, approximately 1.2 liters of apricot moonshine will be obtained. When sugar is added according to the recipe, the yield increases to 7 liters. However, the organoleptic properties of alcohol will undoubtedly become worse.

It is best not to add either yeast or granulated sugar. But then your apricots should be very sweet. When distilling such a mash, you will get not an ordinary moonshine, but a real one. german schnapps. But if the raw material is acidic, then it will not be possible to do without granulated sugar, since the product yield will be extremely small.

On the fresh apricots wild yeast is already there by default. They can perfectly ferment the wort on their own, but they will need a lot of time - a little more than a month. If you add yeast to the recipe, then the mash will be ready in 5-10 days. However, this will negatively affect the taste and smell of the drink in the future. If you have the time and desire to really get quality product, make apricot mash without adding yeast.

His Majesty - the recipe!

We will need:

10 kg of raw materials:
from 8 to 15 liters of water;
5 kg of sugar - optional;
20 g of dry or 100 g of pressed yeast - an ingredient of your choice.

Preparation of the mash

Raw materials should never be washed, otherwise you will get rid of wild yeast spores. Remove all the bones, because they "give" alcohol a bitter aftertaste.
Now the apricots should be turned into a kind of gruel. A blender or meat grinder will help you with this. You can also just crush the fruit with your hands. Homogeneous mass place in a fermentation container.
We add water, granulated sugar and yeast (previously diluted according to the instructions) to it. Mix the substance. If you are making mash without sugar, then take 8-10 liters of water. If you add sand, then increase the water "dose" by 5 liters.
A rubber glove with a hole is put on the vessel or a water seal is installed. Take the container to a warm and dark place. If you chose wild yeast for fermentation, then the first signs of it will appear after about 2 days. In the case of adding yeast - after 2 hours. You will observe a hiss and the appearance of a foam cap. A little later, the water seal will begin to bubble, and the glove will inflate.
After 10-40 days (depending on the chosen fermentation method), your apricot mash at home will be ready. You will see this by the following signs: the water seal will stop bubbling water (the glove will fall), the mash will become lighter, its taste gives off bitterness, there is sediment at the bottom of the vessel. It's time to move on to the next step - distillation.

Cooking moonshine from apricots

Carefully strain your mash with cheesecloth. This is a must, as pieces of pulp are likely to burn during the distillation process. The taste of the drink from this will become much worse, and may even deteriorate. As they say, a fly in the ointment ...
Distillation can be carried out in a moonshine of absolutely any design. Stop distillation as soon as the ABV falls below 30%. But experts do not advise cleaning this drink. After all, with it, almost all apricot flavor. To improve the quality, be sure to re-distill.
Dilute the resulting alcohol with water to a strength of 18-20%, and then send it to the secondary distillation.
We select the head fraction - the first 50-100 ml, if sugar was not added (otherwise - 200-250 ml). This liquid is not suitable for consumption. Then we continue distillation until the strength of alcohol is below 40 degrees.
Now dilute the drink to the strength that you like. Usually it is 40-45 degrees. Before you treat yourself to apricot moonshine, soak it in a dark and cool place several days. This will improve the organoleptic properties of the drink.

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Baby, you are an apricosmos! Cooking delicious apricot moonshine

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

Apricot - that fruit! Despite the fact that this fruit is reluctant to give juice and contains a lot of pectins, it is used with might and main to make the most different alcohol- wines, liqueurs, liqueurs.
But moonshine from apricots is best obtained at home - when distilled, the taste and aroma of the berries are concentrated, the fruits, even not very bright in themselves, are transformed into a stunning product that becomes especially thin and elegant after a long exposure.
Today we will learn how to make apricot moonshine using the example of simple recipe, but with nuances that will allow you to turn an ordinary fruit distillate into your own, like nothing else masterpiece!

Homemade moonshine from apricots - the main problems
Preparation of mash from apricots for moonshine
The first distillation of apricot moonshine
Redistillation, apricot brandy aging

Main problems

Apricot is a tree of the “plum” genus, respectively, the main problem of this fruit for a winemaker and moonshiner is pectin, which is contained in excess in fruits.
Pectin binds plant fibers, does not allow juice to separate, makes the mash (and the distillate obtained from it) cloudy, and also promotes the formation of methyl alcohols, which are not needed at all in apricot brandy.
Speaking of apricot wine we briefly touched on this topic (by the way, any of the wine recipes given in this article is suitable for making mash - it will be ready after primary fermentation).

So, in order to get juice faster, easier and in in full without leaving precious liquid in the squeezes, you can use the following methods:

Heating the wort to 60-70 degrees for 20-30 minutes;
Diffuse method: rough extraction, after which - infusion of the extraction in warm water for several hours (water in this case is taken in the amount indicated in the recipe);
Pectolytic enzymes - there are many of them, for example "DEPECTIL Clarification", google to help you. After the enzyme treatment, the wort will again need to be heated.

There is one but - all three methods imply that the mash will roam on pure culture yeast - CKD, yeast for fruit wines, they are sold on the Internet. If you want to make mash in a simpler way, you can’t heat the fruits, as well as wash them - unfortunate yeast-savages live there, terrible on the face, kind inside - they are quite able to ferment the wort.

Moonshine from apricots without yeast is cooked longer and it turns out less, since the "savages" make no more than 14-15 degrees. Alcoholic and baker's yeast is even easier and faster, but the resulting product will have a clear moonshine flavor, which is extremely difficult to get rid of. In general, the choice is yours.

Preparation of mash from apricots for moonshine

Simplest, basic recipe, on wild yeast, according to the "red" technology - that is, the wort will ferment along with the pulp.

Tip #1: When it comes to sugar, if your fruit is very, very sweet, you can add less of it than in the recipe.
Apricot moonshine without sugar is, of course, a noble thing, but a thankless one, since its yield is very small.
On the other hand, the more sugar, the more chances to get not apricot brandy, but sugar moonshine.
In any case, it should be remembered that the sugar content in the wort during fermentation with wild yeast should not exceed 25%, taking into account their own fruit sugars(roughly speaking, 150 grams per liter), otherwise the mash will not ferment.

The optimal, proven proportions for apricot moonshine without yeast are as follows:

2 buckets of ripe apricots;
4 kg of sugar (for faster fermentation, sugar can be inverted);
10-12 liters of clean water.

To prepare the wort, you need to sort out the fruits, cut off the rotten and moldy parts, remove the seeds (with the bones, the brew from moonshine will have too almond taste, if you like it, we will add the bones later, after the first run). Mash the fruits with your hands or with a crush, add all the water and sugar, mix well and put in a container with a wide neck, covered with gauze, in a warm, dark place for a couple of days. Tomorrow or the day after tomorrow, a hat of pulp is formed on the wort - it must be knocked down, periodically stirring the mass with a wooden spoon. After a couple of days of fermentation, the wort is ready for setting under a water seal.

in order for the mash to be lighter, and the apricot moonshine more pure and noble, the wort can be made using a different technology, a little more complicated. To do this, all the fruits are taken, a third of the water and a third of the sugar, everything is well kneaded and fermented in the same way. But after 2-3 days of fermentation, the resulting liquid is drained, and the pulp is squeezed out well, everything is diluted with the rest of the water and sugar and placed under the shutter.

The resulting wort is placed in a suitable container - a bottle or a plastic barrel and placed under a water seal or under a glove for rapid fermentation. This stage can last from a week to almost a month - depending on the temperature, the sweetness of the fruit, the density of the mash and other circumstances. On CKD everything goes faster. After the shutter has stopped blowing bubbles, the mash is ready.

only the owners of steam generators can be completely sure that the bard will not burn to the bottom of the cube. If you are going to drive not by ferry, but in the usual way- Braga must be separated from the pulp by pressing and filtering, and for complete purity, you can use one of the wine purification methods described in this article.

The first distillation of apricot moonshine

You will need any distillation apparatus operating in the mode of a conventional distiller. The distillation is carried out at the maximum temperature, with the maximum possible water supply - this general rule for all fruit mash. To in finished product splashes did not get in, you can install a steamer in front of the refrigerator. The tank, of course, is not filled more than 2/3 of the volume.

The distillation is carried out almost to dryness - while the fruity smell is still observed in the tailings. If you are afraid of methyl alcohols, already at the first pasture, you can select a few heads, for our volume - about 100 ml. From the indicated volume of fruit, approximately 5-7 liters of apricot moonshine with a strength of about 30-40 degrees should be obtained.

Now the pervak needs to be allowed to rest for a few days. If the distillate turned out to be too cloudy, it can be additionally driven through a carbon filter, but, they say, this negatively affects the aroma of the drink.

if the moonshine after the first pasture turned out to be not fragrant enough, notes of fruits are not felt well in it - for the rest period, you can throw a few fresh apricots into the jar.
Also, to give the future light drink almond notes, like Amaretto liqueur, raw alcohol can be infused on apricot pits - only 3-4 broken kernels per liter
With repeated distillation, the hydrocyanic acid contained in them will decompose to aromatic compounds. But be careful - not everyone likes the aroma of almonds.

Redistillation, apricot brandy aging

Redistillation is necessary for any fruit moonshine, it is necessarily produced fractionally - with cutting off heads rich in volatile alcohols: methylene and the like, and tails containing fusel oils. Before distillation, the crude is diluted to 30 degrees, if necessary. The diluted liquid is poured into the tank, the heating is turned on at minimum power - the distillate should drip literally 2-3 drops per second.

The head fractions are taken in an amount of 5-10% AC - this is approximately 250 ml per our volume. As soon as the dripping liquid has ceased to smell unpleasantly of acetone, the selection of the body can begin. "Heads" are not used, they can be poured out or used, for example, to disinfect equipment when brewing homemade beer.

When selecting the "heart" heating can be slightly increased. The selection continues up to about 50 degrees in the jet - until an unpleasantly smelling "turbidity" - tail fractions - drips from the apparatus. They can also be driven almost dry and used the next time you make apricot brandy.

when the strength of moonshine decreases and the “tails” are already on the way, it is better to remove the resulting head fraction and substitute separate dishes under the refrigerator. Further, the selection continues literally in 200-300 ml - while moonshine is not cloudy yet and has a pleasant aroma of apricots, it can be added to the body

Everything, moonshine from apricots is ready! It will be possible to drink it after a week or two of rest in glassware, previously diluted with clean water to 40-45 degrees.
But in order to turn moonshine into a real apricot brandy, it is still advisable to keep it in a barrel. If you do not have a barrel, use its simple and cheap alternative - oak chips, I wrote about its properties and preparation in this article.
Wood chips need to be put a little - one 10-cm chip per liter of moonshine, or even less, otherwise there is a risk of turning the drink into a "stool" (your obedient servant already has such a bitter experience), and keeping it longer, at least a couple of months.

So we learned how to drive moonshine out of apricots at home! As we can see, there is nothing supernatural in this, neither sophisticated equipment nor any virtuoso skills are needed - only desire and sincere love for the real elite of home drinks - fruit distillates!

therumdiary.ru

APRICOT DRINK RECIPE

Apricot is rightfully considered one of the most popular fruits, due to its high yield, hundreds of thousands of tons of fragrant fruits are harvested annually. They eat apricots, both fresh and canned species, for example, they make jam or jams, moonshine from apricot or, more simply, apricot is no less popular.

Today there are dozens of recipes house drink, but the main criteria for its preparation are the ingredients - whether to use sugar and yeast or not - the choice is purely individual, in any case, apricot moonshine will come out excellent!

CLASSICS ALWAYS IN FASHION

Most popular recipe is the one in which there is sugar and yeast.

Despite the many controversies regarding the addition of these ingredients, apricot moonshine will turn out fragrant with a soft fruity palette.

To prepare a drink at home, you will need:

Fresh apricot (compressed, juicy and even overripe fruits are perfect) - 10 kg;
Sugar - 5 kg;
Pressed yeast - 100 gr;
Water - 10 - 15 liters (depending on the structure of the apricot).

AT classic recipe Braga is prepared with sugar because it is it that allows you to increase the final yield of the drink by at least 3 times. Some gourmets still insist on sugar-free recipes, but if instead of a fleshy honey fruit there is a sour apricot, the yield will be very small, so in this case sugar is salvation.

In order for the mash to replay faster, yeast is used. You can do without them, but in this case, the fermentation process will increase from 7 to 30-40 days.

To prepare an apricot at home, you must first sort and wash the fruit, you must make sure that rot does not get caught, then each apricot must be pitted. After preparatory phase, fruits must be chopped, for this a conventional meat grinder or a modern blender is perfect. Received fruit puree it is necessary to pour it into a bottle or a container in which the mash will play, add yeast, after dissolving it in water, add the remaining amount of water.

Sun protection

The container must be left in a place where there is no direct sunlight; a water seal must be put on the neck. The most convenient and easiest way is to buy a latex glove at the pharmacy and put it on the neck of the container where the mash plays. Another advantage of the glove is a visual understanding of the end of the fermentation process (the glove will deflate, and sediment will appear at the bottom).

After the completion of fermentation, the next stage begins - the primary distillation. To do this, strain the resulting consistency through cheesecloth. The total output is divided by:

"Heads" are the first 0.1 - 0.2 liters, which have a characteristic odor due to the aldehydes present in the composition;
Main exit (gathered as long as the fortress is kept up to 30 °;
"Tails" - the last faction, which is used to increase the strength of the next mash, or simply not use it.

Apricot moonshine will turn out soft with a pleasant aroma and a slight aftertaste if you re-distill.

PREPARING APRICOT WITHOUT SUGAR AND YEAST

To make moonshine at home you will need:

Ripe apricot - 5 kg;
Water - 7 - 9 liters.

IMPORTANT: Fruits are by no means washed, they are only peeled, mashed in mashed potatoes and filled with water.

It is better to take apricot sweet, the higher the sugar content, the better the product will turn out. Braga costs from 2 weeks to 1.5 months, the duration will depend on the sugar content of the fruit, the higher, the faster the fermentation process will end. The distillation can be fractional, but it is better to choose a double one.

Prepare delicious quality drinks for yourself and your loved ones!

VIDEORECIPE

samogon-braga.ru

Making a drink according to Balkan recipes

Features of making homemade alcohol

If you decide at home normal conditions to prepare moonshine from this delicious fruit, you should know about its features. taste buds we are not deceived - this fruit contains an average of about 18% sugars, in a wild game (zherdel) - about 8%, which is also not bad.

From apricots, although thick, it is still juice, and not mashed, like from bananas or pumpkins, so you can limit the amount of water in the wort. When adding water, add sugar to bring the sugar content of the future mash to 20%. The pits of ripe fruits are easily separated, the skin is thin, so it is not difficult to process apricots.

Recipes

In the countries of the Balkan Peninsula, “Armenian apples” are used to make a delicious and very popular drink among tourists - raki kaysieva. It is obtained by single or double fractional distillation followed by infusion in oak barrels. Why not make this apricot moonshine at your home distillery?

Apricot brandy is made from ripe, literally falling apart fruits that have not begun to rot in any way. Otherwise, fermenting them correctly with a minimum of yeast will not work. We will need

ripe apricots ( cultivar) - 25 kg;
prepared water - 75 liters;
sugar - 20 kg;
pressed yeast - 200 gr.

Cooking steps

The drink should be allowed to rest for several days, and it can be drunk cold or slightly warmed. As an appetizer - meat and cheese cuts.

If you first make juice from apricots, and only make mash from it, then you can hardly add yeast. Get fragrant and pure moonshine from apricots, which does not have to be distilled twice. About 6 liters of juice with a sugar content of about 10%–15% will come out of 10 kg of fruit. Would need:

apricots - 20 kg;
sugar - 1.5 kg;
pressed yeast - 100 gr.

Important: the juice from the perch may have an undesirably high level of acidity (standard - 1%). It can be overridden by adding soft water in a ratio of 1: 1 or pour another juice with a low acid content - apple (from domestic varieties has an acidity of 0.2%), peach (0.4%), cherry (0.4%).

Do not wash the apricots, remove the pits and squeeze for juice. From sugar we make saturated sugar syrup(0.7 water and 1.5 sugar), cool to + 30 ° C, pour into juice.
We breed yeast, wait for the appearance of abundant foam and pour it into the wort. We put to wander in a warm place (t about + 25 ° C).
Estimated turnaround time is 10 days. We distill on a distiller with a single fractional distillation and enjoy the marvelous aroma.

heavenly drink

The taste of cool apricot moonshine is a reminder of a light seaside breeze, warm nights, and summer. Well, if you want even more heat, then do as the Bulgarians do: add caramel or burnt sugar, a little orange peels, a couple of clove buds and a piece of cinnamon stick and heat (do not boil!) in a Turk. A cold dank evening will instantly take on the shade of a holiday.

samogonpil.ru

How to make a drink at home

Apricots are probably the most popular fruit in our country; in terms of competition, they are only inferior to apples. And today we will look at one very tasty and fragrant recipe how to make homemade moonshine from this miracle fruit. AT classic version this recipe does not use yeast and sugar, which makes the drink very soft and aromatic, without the characteristic sugar moonshine yeasty taste. But we will look at three main variations, with a focus on quality, speed and quantity.

To make moonshine from apricot, the first thing we need to do is prepare the fruit. You can use any variety of apricot, large or small, it does not matter, even beaten, collected from the floor, will do. The most important thing is that they are not rotten or moldy.

Compound:

10 kg. apricot;
8-15 l. water;
Dry yeast 20 g or 100 g. pressed (optional, they are added to speed up fermentation);
5 kg. sugar (optional, adding will slightly degrade the quality but significantly increase the yield of moonshine)

A bit of theory

If you do not add sugar to the mash, then at the exit from 10 kilograms of apricots we will get about 1.2 liters of moonshine, provided that the fruit contains 11% fructose.
Adding sugar can increase the yield by 3-4 times, but will leave a small imprint on the taste of the drink.
It's up to you to decide which is better, but it's better to focus on apricots, if they are sweet we can do without sugar and yeast, and as a result we get an excellent apricot schnapps.
But if your fruits are sour, then very little moonshine will turn out without sugar.

As for yeast, they are necessary to speed up the fermentation process, because the yeast that is on apricots ferment well, but for a long time. The whole process can drag on for a month and a half, while with bakery, mash wanders a little more than a week, or even less. But accelerated fermentation badly affect the taste and aroma of the drink.

All in all:

Without the use of yeast and sugar, we get quality drink but very few and long wait.
With sugar, you will have to wait about the same, but we will increase the yield by several times with a slight loss in quality.
With yeast and sugar moonshine we will get quickly and a lot, but of much worse quality.

Cooking:

We transfer our mash to wander in a dark warm place, on the neck we install a rubber glove or a water seal as a valve. Fermentation can last from a week (with yeast) to a month and a half (without it). As soon as the glove is blown off, the mash will brighten, become bitter in taste and sediment will fall to the bottom. Fermentation can be considered complete and you can start distillation.

Before distillation, we filter the mash through cheesecloth so that the remains of the apricot do not burn. The output must be divided into fractions. The first 100-200 ml. these are heads, they are easy to distinguish by bad smell. It is strictly forbidden to eat them. As soon as we select the heads, we begin to collect the main exit until its fortress drops below 30 degrees.

To clean this apricot moonshine, especially if it is prepared without the use of yeast, it is better not to use any cleaning methods other than rerun, to save wonderful aroma and the taste of an apricot drink.

It is easy to drink, in the morning the head does not hurt, the taste is so pleasant that you don’t even want to have a snack.

MOONSHINE FROM JAM

Of course, this drink is not as fragrant and tasty as described in the previous recipe, but as an option, giving new life to old jam will do just fine.

Ingredients:

3 l. apricot jam;
150 g of pressed yeast;
3 kg. Sahara;
15 l. water.

Cooking:

Dilute jam in warm water, add sugar and diluted yeast.
We put to wander in a warm dark place for 5 days.
Then we distill and clean it in any way you know.

At the output, we get from 6 to 9 liters of moonshine. For more information on making moonshine from old jam, see here.

alkozona.ru

Moonshine from apricots without yeast

Required Ingredients

9 liters of apricots
3 kilograms of granulated sugar
15-18 liters of water

Cooking process

Bones are removed from apricots, and the pulp should be mashed
AT finished mass crushed apricots pour 2-3 liters of water, cover with gauze and leave in a warm place for a couple of days
Dissolve sugar in 10 liters of water and add to the fruit mass
The fermentation process takes 2 to 3 weeks
When fermentation stops, the mash can be distilled

When distilling, do not forget to remove the head fraction. there will be almost pure alcohol(not having the necessary fruity aroma and taste). Usually apricot moonshine is made of weak or medium strength. As a purification from harmful impurities, the use of carbon or fabric filters is preferable (pass through the filter several times). Best used for moonshine.

Apricot moonshine with yeast

Be sure to remove the seeds from the fruit

Required Ingredients

10-11 kilograms of apricots
100-150 grams of yeast
9-10 kilograms of granulated sugar
3-4 liters of water

Cooking process

The fruits are peeled, the bones are removed; apricots are passed through a meat grinder or blender
Sugar dissolves in warm water
An apricot mass is placed in the fermentation tank, then it is poured with the resulting warm water with sugar and yeast added
Everything is mixed well and put in a warm place for 5-7 days
At the end of fermentation, you can distill the mash, you need 2 distillations

www.samogon.ru

Apricot tincture: creating an aromatic drink and its description

Apricot tincture is no less popular drink than traditional moonshine.
In addition, for its preparation is absolutely not needed alembic, but you will need some ready-made alcohol or vodka. Based on this, the question arises of how to prepare a tincture of apricots, which our next recipe. To implement it, we need the following set of ingredients:

apricots - 1.5 kg;
vodka - 1 l.

It is these two components that will be quite enough to prepare a full-fledged tincture. In general, the liqueur is made quite simply, you just need to pour the fruit with alcohol and leave this mixture for 20-30 days. However apricot tincture and its creation contains some nuances. First of all, they consist in the preparation of the fruits themselves. They must first be thoroughly washed, removing all dirt and dust. In addition, you need to remove the bones and separate the skin, leaving only the pulp. Next, you need to fill it with vodka and put in a dark place. In this position, the mixture should stand for at least 3–5 days, after which it must be mixed and set aside to infuse for another 20–25 days. As soon as the drink is completely settled, it must be filtered and cleaned. After that, it will acquire its final aroma and full taste.

apricot kernels

Instead of apricots, you can use their bones, which are infused with moonshine.

To do this, you need to take 0.5 liters of vodka, add 20–25 apricot pits to it, stand this liquid for at least 40–50 days, and strain the resulting drink well.
As a result, the tincture on apricot kernels will acquire a unique almond taste and delicate aroma.
In general, each of these recipes serves as the basis for creating a great drink that can be a decoration. holiday table and to please the guests who gathered behind him.

samogonhik.ru

Contraindications

From apricot mash it turns out strong alcoholic drink. Excessive use of it is harmful to health, so be careful. If you decide to use the tincture to heal the disease, do not forget to consult a specialist. It is possible that you have other problems that may worsen after taking apricot remedy. How - best cocktail according to Moonshine Men.

The abundance and cheapness of apricot, while high content sugars in fruits allow you to make moonshine from it in any quantities. To infuse mash, it is recommended to choose apricot fruits according to the following criteria:

ripe and very ripe;
different names;
broken, crumpled, small, large, medium;
not rotten without mold;

For convenience and ease of calculation, from 10 kg of apricot we get about 1.3 liters of distillate, with a classic strength of 40 degrees. When adding another 4 kg of granulated sugar to the brew, the amount of moonshine at the outlet will increase to 7 liters, while the taste and organoleptic properties will slightly decrease.

To get a real "German schnapps", we take very sweet fruits, without adding sugar, we withstand the whole process and do the distillation.
When you have not very sweet apricots, we pour in sugar so that the distillate yield is worthy of the time spent.

Product proportions:
1. water - 12 liters
2. sugar - 4 kg
3. pressed yeast, 100 - grams or 30 - grams of dry
4. natural wild on apricots - without the addition of purchased
5. apricots up to - 10 kg

If you add properly diluted bakery or alcohol yeast the aging time of the mash will be reduced three times to 5-11 days, but their presence affects the taste and aroma of alcohol, moonshine Apricot homemade with wild yeast

On the fruits, there is natural yeast, the amount of which is enough to complete its task in the fermentation tank, and the mash will be ready after 30 days. This is a long fermentation process, but the smell and taste of the drink at the end will be perfect. All the ingredients are collected, proceed to load them into fermentation tank.

Do not wash apricots plucked from trees, they must be removed ripe, if it rained, it could wash wild yeast from the surface, they are always on the fruits of apricots, and grapes, etc., so you need to wait 3 days to shiver again appeared on the surface of the fruit. It is advisable to remove the stones from apricots, this is done so that bitterness does not appear in the drink.

Knead the apricots with your hands, or with another method that is accessible and convenient for you, into a homogeneous gruel, transfer to a fermentation tank, add everything the right ingredients, and diluted with yeast, to speed up fermentation and mix thoroughly.
If we prepare mash without adding sugar, in the case of sweetish fruits, it will take from 8 to 10 liters of water. If with the addition of sugar up to 15 liters of water.

Cover the lid and attach a container, a water seal, a glass bubbler to the cork, but you can also use a classic rubber glove. Transfer the container to a place with an indoor climate from +19 to +27 C. You will see the first signs of fermentation in the time interval from 3 to 48 hours. This is foam and air bubbles on the surface, it also depends a lot on the yeast used. Then, after a couple of days, an intensive release of gas will begin (gurgling in the water seal) or the glove will inflate.
A period of active fermentation began.

with natural or wild yeast apricot mash will ferment twice as long. When the mash in the key vat stops emitting gas (the glove is completely pouting), and it tastes bitter, brightens, the cake will settle on the bottom of the tank. This means that the fermentation has stopped, the time has come to filter the wort and overtake the mash. Separate the ready-made mash through a large sieve or bag and pour into a moonshine cube. We filter it necessarily so that the sediment does not burn on the bottom during heating, and does not affect the taste of the final product.

Braga can be overtaken on a distillation apparatus, of any design that you have. We stop the selection after the fall of the distillate strength below 30%.

In order to preserve the aroma of the feedstock (apricots), we can not purify the distillate, but improve the quality of the drink by re-distillation. We will dilute the distillate collected during the first distillation with partially pure water, while lowering its strength to 20-25%. We overtake again.
Important! We separate the initial 50-100 ml of distillate (if there was sugar in the mash, then 150-200 ml). This is called “heads”, harmful distillation, you can’t drink it. Then comes the distillate, until the fortress at the exit falls below 40. You have collected a valuable drink for us.

Now we will dilute the apricot moonshine with purified water, to the accepted standard strength of the drink (usually 40-45%), it is advisable to keep a couple of days in a cool place before use, get rid of the light sediment at the bottom by filtering through a filter.