Apple mash is a product that can be used as a low-alcohol drink or used as a raw material for the production of alcohol at home.
It is universal. Let's find out
how to make apple mash. And also we will study the general technology, which subsequently allows you to prepare this drink from other raw materials.
Apple mash
The recipe will be very relevant for those who grow fruit trees in their personal plots. Indeed, sometimes apple trees in dachas give such a plentiful harvest that it cannot be disposed of in any way by making jam, jam or dried billets for compote. It's time to try such a wonderful product as apple mash. The ease of preparation (below we will analyze the recipe step by step, and you will see how easy it is) is combined with excellent taste. With a small fortress, this drink is still able to significantly intoxicate, so it should be consumed carefully. It is also good that you can use a scallop for its preparation.
Step by step recipe
Sort apples, sort rotten ones. Peel, wash, chop. Squeeze the juice in a way that is convenient for you. Pour a bag of dry yeast and a kilogram of sugar into it (this is the proportion of 5 liters of juice and one package of yeast). Place this blank in a tall bulk bottle. From above, on the neck of the container, put on a rubber glove purchased at a pharmacy and pierce it with a needle. Instead, you can use a special device called a “fermentation sheet pile”. Now the drink should remain in a dark place for about a month. When the glove ceases to inflate, this will mean the end of fermentation. Now the apple mash should be filtered until transparent. It can be used to make homemade moonshine.
If you didn’t get apple mash
Let's look at common mistakes to avoid them the next time you make a drink. The fermentation process has many subtleties, so it is difficult for a beginner winemaker and just an amateur to avoid failure.
Let's pay attention to several factors that are a hindrance in the manufacture of mash. The first one is an insufficient or excessive amount of sugar. Keep in mind that fruits contain natural carbohydrates. Apples, for example, are a product with medium sweetness. If you have acidic fruits, you will have to add more sugar. The second negative factor should be called the choice of low-quality yeast. Many take bakeries. But it's not right. When used,
sulfur oxide is released that can spoil the taste of the drink. Volatile impurities also form a bakery product, the presence of which requires additional purification of the drink, and plentiful foam. Special alcohol yeast has advantages over all others and allows you to get the best drink. They will also shorten the time of fermentation. Do not forget to buy a special activator, which is an organic top dressing for spirit yeast.