Beginning winemakers will be interested to learn how to prepare a popular old drink - mash. In ancient times, it was placed on berries and honey. Good owners always had a decent supply of tasty mash, which was treated to dear guests. More prosperous people put mash on honey. Ordinary people were content with mashing on ordinary hops.
After many centuries, home-made alcohol was replaced by strong drinks produced industrially. But, despite this, home brew and moonshine always remain "in trend." They are loved and revered. They are trusted more than products from the store in beautiful carved bottles.
Certain recipes for home brew have passed from generation to generation over more than one century. So in our century, the dominance of the stalls "pale" wine and vodka products, it will not be amiss to learn how to prepare alcohol at home.
Your product is a guarantee of quality and its naturalness. In it you will not find artificial dyes and not quite edible products of chemical laboratories.
Having brought to the table your own “bragulychka” or moonshine, you will hear many pleasant words addressed to you. Of course, if only these homemade drinks will meet the highest standards: they will be cleaned and taste good.
They will become a decoration of the table and an object of admiration for your guests whom you honored with homemade alcohol. And all the guests will certainly want to know the secrets of making such a tasty and “fun” mash and no less “fun” and strong moonshine from it. And you just have to decide: whether to tell the secret of cooking or leave it for your descendants.
Put the mash of jam
This is the most popular recipe among the people. Today's article is devoted to the proper preparation of mash from jam at home.
Why from this delicious product? The fact is that winter is coming to an end and the housewives in the cellars and other bins suddenly show up the remains of beautiful jam from various berries and fruits. During the winter, you already drank tea with him, and ate pies, and even treated your neighbors. But your jam is not over yet. And so that this wonderful and healthy product does not disappear in vain, you got the idea that you should make mash of jam at home.
Today we offer some simple recipes for the production of such a drink. It is possible in the future to overtake it into a stronger version - moonshine, or you can drink it directly as it is. The taste will be great. Jam can give a drink its aroma and taste. Keep in mind that using a brew of good strength (and excellent quality), you run the risk of going over it a bit. Therefore, monitor the amount of alcohol consumed.
Braga for making moonshine
Our first simple recipe will be: mash for jam for moonshine.
Products from which we will make mash:
- three liters of any jam that you found in the "bins";
- one hundred grams of real yeast (pressed preferably);
- fifteen liters of clean drinking water;
- sugar - two kilograms. If your jam is sweet enough, you can save sugar and make a drink without it. Observe the proportions of jam from the jam, and, in the end, you will definitely like the result.
Cooking technology
- We heat the entire norm of water to 35 degrees.
- We mix in it the whole norm of jam. We mix the contents of the dish well so that it gives its sugar and taste to water as best as possible.
- Add the entire sugar rate to the resulting mixture and again mix very hard.
- Yeast can be pressed or dried. Dry quickly "wake up" and "begin" to action. But for this they need to "cheer up". We dilute the powder in lukewarm water, as indicated on the package and pour into a common vessel with a future brew.
- After we have mixed all our products, the dishes with the fermented liquid do not close very tightly. It is better to use a medical latex glove. Punch holes in her fingers and place bottles on the neck. In the process, when the mash is wandering, carbon dioxide will be released from it. Gas will inflate the glove, and its excess can leave the dishes through the holes made.
- Jam mash should “play” and roam for at least ten days. Provide her with a cozy, warm place for a complete process.
- If a glove is put on the container that deflates after this time - this is a sure sign that the mash is ready. Look into the bottle of jam from the jam and you should see the light surface of the product.
- One of the popular ways to verify the readiness of the mash is to place a burning match in the dishes above the surface of the liquid. If it goes out, then the process is not finished yet and you need to wait two days. And only then use the product for distillation in moonshine.
How to drain the mash?
Braga from homemade jam is ready, if the container is "quiet and grace." Braga stopped playing and brightened. Such a drink can be poured into another container. Do this carefully so as not to raise the must, which has fallen to the bottom. Now, pour out the remaining sediment. And for the preparation of the future moonshine we will adapt the resulting mash.
Braga for drinking
Not everyone can drink moonshine. Of course, it is a home-made and very natural product, but it is very strong and not to everyone's taste. For this case, we have a recipe for mash from jam for future use. Such a drink will be tastier and more aromatic if made from apple jam or currant. Raspberries and strawberries are considered more classic variations and are also suitable for this purpose.
Before making mash from jam, check if you have such a grocery set:
- a three-liter jar of jam - the most beloved and delicious;
- eight liters of fresh water;
- five grams of dry yeast;
We mix products on a mash
- In a large pot or other heat-resistant bowl, spread the jam and add to it the whole norm of water.
- We warm the mixture and mix it with a little fun. As a result, we should get a fairly homogeneous mass.
- Turn off the stove and leave the resulting syrup to cool. But do not cool it completely. Twenty degrees is a sufficient temperature to continue cooking mash.
- Mix dry yeast in warm water according to the instructions. It is better to use a separate mug or glass. When the yeast “wake up” and dissolve, pour them into the syrup from the jam.
Product fermentation
When all the components are mixed, your mash will begin to hiss a soothing puff, releasing many bubbles on the surface. Leave the “playing” product in a warm place. Sometimes (especially the first few days) jam from the jam needs to be mixed. This technique helps to interfere with the rising yeast in the liquid and release carbon dioxide from the depths of the dishes. The lid of the pan, in which the mash is ripening, should not be tightly covered. This is especially true in the early days. Stand in a warm place for at least ten days.
We filter and filter the finished product
To ensure that the quality of the product does not suffer when pouring the drink into another container, use the tube. Take a not very thin clean hose or flexible tube and use it to carefully express the top of the waste into a clean container. Filtration through gauze completes the entire process. Place the cloth in four to five layers and pour the mash through it into the next clean dish.
Now bottle the finished drink. Close all bottles so that alcohol does not evaporate from the product. Place the containers in a cold place without direct sunlight. Ready for a pleasant and "fun" mash.