Moonshine from beer: how to make?
For a long time people all over the world have come up with variousrecipes for the preparation of domestic alcoholic beverages. On domestic expanses of people's alcohol became moonshine. It is made from berg based on sugar, potatoes, bread, sweets. Below is told how to make moonshine from beer, and overdue.
Choosing raw materials
Many consumers have such embarrassment thatthe shelf life of beer, available at home, has expired, you can not drink it in any case, but you can use it with advantage. It produces a strong home made drink with a good taste. In principle, the brew from the overdue beer is prepared according to the standard scheme, by distillation. Its taste will please and surprise the "gourmets" of this drink. In the process, you can use any beer:
- strong;
- light;
- dark;
- alive;
- canned or bottled.
To name the resulting alcohol as elite andexquisite complex, but similar product from other raw materials also does not shine with a magical aroma and taste. Some craftsmen advise adding yeast and sugar. However, this is unlikely to be appropriate, since beer, past preserved and pasteurized, can not ferment, but simply sour. And in the end you will not get a real beer drink, but a standard "pervach" with a mixture of sugar and hop alcohol.
The following is a recipe for how to get rid of the foam raw materials in order to get the desired product.
Where to begin?
In order to make moonshine from beer,It will take five liters of basic raw materials and 500 grams of water (or to calculate in appropriate proportions if the quantity is different). Even in the overdue foam product, there is a lot of carbon dioxide that needs to be removed. Otherwise, the acid can get distilled in the brew, which will worsen its taste. That is why it is necessary to carry out a kind of degassing.
First of all, you need beer wortpour into a distillation vessel (it needs to be filled no more than a third). Then mix with a spoon until the foam on the surface disappears to the maximum. Allow the brage to stand for about an hour in the tank with the lid removed. After this, you can proceed to the main process.
First haul
At this stage, a distillate will be obtained, with whichit will be necessary to work further, which will make it possible to purify the drink from various impurities that degrade moonshine during the distillation process. This stage does not provide for the subdivision of the drink, as in standard cases ("pervach", basis, "echoing"). This is due to the fact that due to the specific properties of the brag, it is rather problematic to perform the sorting.
The capacity for distillation is connected to the moonshineaggregate and is heated over low heat. Here the main thing is not to rush, because excessive temperature promotes the repeated formation of foam. The appearance of the first drops will give you a strong and sharp, intoxicating smell.
If you take as a basis samogon from beer in quantityfive liters, then after the first distillation there will be about 600-650 milliliters of distillate (strength - 35-38 degrees). It is recommended to take a drink as long as the strength is kept at 30 degrees. In order to find out the amount of pure alcohol in the product, use a standard alcoholometer.
Second distillation
At this stage, improve the taste of moonshine. In addition, the yield of the finished product is divided into varieties (fractions). Received before this strong beer must, or rather an alcoholic beverage, diluted with water by 1/5 part. After that, the prepared raw material is poured into a clean container for distillation.
In the process of starting 10 percent of the amountof pure alcohol merge separately. This fraction contains the maximum number of fusel oils and other impurities, it is not recommended to use it. After that, the main product is collected, collecting it goes until the fortress of moonshine does not fall below 40 degrees. Depending on the initial strength of the beer, the yield and content of alcohol in the finished product may differ. On average, about half a liter of moonshine, a strength of 40-50 degrees.
The final stage
To make moonshine from beer became more qualitative,it is recommended to filter and settle the finished beverage. Homemade alcohol can be passed through a charcoal filter or use other traditional methods. It is worth noting that a specific aromatic aroma will still remain. Because of the characteristics of the raw material, the moonshine obtained is difficult to compare with any other drink. For greater saturation and density, it is recommended to keep the product for a couple of days.
From users and authors sound ambiguousresponses about this "delicacy". Indeed, he is an amateur, but many like it. Some craftsmen recommend using milk instead of water when mixing the initial brew, others advise adding yeast and sugar. Having decided to make a samogon from beer, the recipe of which is presented above, remember that it is better not to use beer that is too late, but before the distillation it is necessary to remove the foam for the exit of carbon dioxide.
