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If you decide to get the highest quality moonshine, then it is best to give up any additional ingredients. Fermentation in this case is started with the help of wild yeast, which are on the surface of the fruit.
That is why it is forbidden to wash it during the cleaning of raw materials, so as not to wash off those very fungi!
Ingredients:
Fruit — 3 kg.
Water — 1 liter.
There is no fundamental difference between yeast and yeast-free fermentation. They are distinguished only by the activity of fungi and the maturation period of the braga. The whole technology looks like this:
The higher the ripening of the fruits, the more sugar they contain.
The fruits are cleaned with a towel. The stems, twigs and bones are removed. Fruits cannot be washed, as extremely valuable wild yeast will be washed off them.
All raw materials are ground with a blender and dumped into a fermentation tank.
For about a day, the wort should breathe through gauze, after which it is necessary to put a water seal and take the container to a dark place.
Yeast fermentation will end in 5-10 days, and yeast-free fermentation will gurgle for 3-5 weeks.
When the braga subsides and brightens, it will be necessary to drain it from the sediment and filter it through gauze. After that, pour the liquid into the alembic.
We recommend double distillation, and for the first time it is done without separation of fractions. We produce distillation until the strength in the jet drops to 30 degrees. After that, we stir the moonshine with water to 20 degrees of strength and send it to the second distillation.
The second time we select "heads", "body" and "tails". Remember that for every 1 kg of sugar, 50 ml of heads must be separated and only after that you should start collecting the main product. Distillation takes place until the fortress drops to 40 degrees.
Try to infuse moonshine for a day to stabilize the taste.
