How to make kozinaki candy mash. Moonshine from expired sweets (chocolate, caramel, stuffed). Cherry braga

Recipe (in a simple way):

4.5-5l of water + 100g of pressed yeast or 2 bags of Saf-moment (11g) + 1kg of sugar.

Let it ferment, controlling the temperature around 25 g.

Lighten / defend.

TOMATO PASTE BRAGA

3 liters of water, 1 kg of granulated sugar, 300 g of tomato paste or 100 g of dry yeast.
Mix everything and leave in a warm place for two weeks.

BRAGA FROM JAM

6 liters of fermented jam, 30 liters of warm water, 200 g of yeast, 3 kg of granulated sugar.

Dilute the jam with warm water, add yeast and sugar. Insist in a dark place for 3-5 days, then overtake.

The output is 6 liters.

GRAPE BRAGA

1 bucket of grape pomace, 5 kg of granulated sugar, 100 g of yeast, 30 l of water.

Pour pomace with water, add sugar and yeast, stir everything thoroughly. Insist 7 days, then overtake 2 times. Exit - 7 liters.

CHERRY BRAGA

20 kg of cherries, 2 kg of granulated sugar, 200 g of yeast.

Peel the cherries, mash the pulp, add sugar and diluted yeast. Place in a moderately warm place, stirring occasionally for the first two days.

Pound the removed bones and, after the end of fermentation, mix with the mash and distill it. Exit - 8 liters.

BRAGA FROM PEAR

10 kg of rotten pears, 400 g of granulated sugar, 40-50 g of yeast.

Boil pears, add granulated sugar and yeast, as well as 1-1.5 liters of water. Insist in a warm place for 7 days, then overtake 2 times. Exit - 10 liters.

CRANBERRY BRAGA

2 kg of cranberries, 8 l of water, 800 g of granulated sugar, 1 pack of yeast.

Rub the cranberries through a colander, add water to the squeeze, then boil for 15 minutes. Pour in granulated sugar and boil the same amount. Cool the syrup to the temperature of fresh milk and pour in raw cranberry juice. Add yeast, stir and leave to ferment. After fermentation, distill.

BRAGA FROM SWEETS

5 kg of filled candies, 20 liters of water.

Dissolve the candies in warm water. Infuse for 4-5 days, then overtake. The output is 5 liters.

STARCH BRAGA

10 kg of starch, 20 l of water, 1 kg of granulated sugar, 500 g of yeast.

Dilute starch with water and brew like jelly. Cool to 20-22 ° С, add yeast and sugar. Insist for 3-5 days, then overtake. Exit - 11 liters.

BRAGA FROM HONEY

3 kg of honey, 2 l of sugar syrup, 300 g of yeast.

Dilute honey and syrup in 25 liters of water at a temperature of 22-25 ° C. Dissolve the yeast in a small amount of water, add to the honey solution and infuse for 7-8 days in a warm place. Then overtake. Exit - 7 liters.

BRAGA FROM SUGAR SAND

6 kg of granulated sugar, 30 l of water, 200 g of yeast.

Pour sugar in warm water, lower the yeast and stir everything. Add a handful of blackcurrant leaves and a bunch of dry dill to the solution. Put everything in a warm place for 6-7 days, then overtake. Product yield - 6 liters.

BEET BRAGA

Recipe 1

8 kg of sugar beets, 5-6 kg of granulated sugar, 10 liters of water, 500 g of yeast.

Peel the beets, grate and boil. Add 10 liters of water to warm beets with a temperature of + 25 ° C. Dissolve the yeast in a little water and add to the beets.

Infuse the mixture in a warm place for 3-4 days. When the beet mass sinks to the bottom and is covered with a crust, mix everything and distill it 2 times.

Recipe 2

15-20 kg of sugar beets, 5-6 kg of granulated sugar, 10 liters of water, 500 g of yeast.

Peel the beets, grate and bake in a Russian oven in cast iron with a capacity of 10-15 liters. Cool to a temperature of 22-25 ° С, add sugar, water of the same temperature and yeast diluted in a small amount of water. Cover the mixture and place in a warm place for 3-4 days. Then mix, and when the beets sink to the bottom and a crust forms on top, overtake.

SYRUP BRAGA

6 liters of any syrup, 30 liters of water, 200 g of yeast.

Dissolve the syrup in water and add yeast. Insist for 7 days. Exit - 7 liters.

BRAGA FROM PLUM

12 kg of plums, 1-1.5 kg of granulated sugar.

Peel the plums, mash, add sugar and leave for 12-15 days. When fermentation stops distill 2 times.

DRIED FRUIT BRAGA

2 kg of dried apples or pears, 10 l of water, 3 kg of sugar, 300 g of yeast.

Pour dried fruits into water, boil a little. Add sugar and yeast. Insist in a dark place for 7 days, add a bunch of dry thyme and distill. Output - 3.5 liters.

PUMPKIN BRAGA

Take pumpkin and barley malt. Cut the pumpkin into small pieces, peeling off the peel and seeds.

Pour 1 part of water into 2 parts of chopped pumpkin and cook until tender, then crush into a uniform mass and rub with ground malt at the rate of 100 g of malt per 10 liters of pumpkin mass. Mix everything well, add cold water, cooling to the temperature of fresh milk. Add yeast, ferment and distill.

BRAGA FROM FRUIT AND BERRY JUICE

9 liters of juice, 250-300 g of yeast.

Add yeast to the juice and leave for 14 days in a dark place at a temperature of 20-24 ° C. When fermentation stops, distill. The output is 2-3 liters.

BRAGA FROM HALVA

10 kg of halva, 15-20 liters of water, 20 g of mint.

Dissolve halva in water, add mint to remove odor. Insist 5 days, then overtake. Exit - 10 liters.

BRAGA FROM APPLE

15 kg of apples, 1 kg of granulated sugar, 65 g of yeast.

Thoroughly peel the apples and remove the seeds, then squeeze out the juice. Add sugar and yeast to 12 liters of juice. Insist in a warm place for 7 days, then overtake 2 times. Exit - 1 liter.

Braga from watermelon

1 watermelon, 1 tbsp. granulated sugar, 1 tbsp. l. liquid yeast.

Cut off the top from the watermelon (you can overripe). Remove some pulp to pour sugar and yeast inside. Close the hole with the cut off tip and leave for two weeks. At the end of this period, the mash will be ready.

GRAPE BRAGA FOR THE FURTHER PRODUCTION OF COGNAC

Most of the grape varieties used for the manufacture of alcohol, mash (wort) is prepared using the technology of processing fruits and berries. In this case, the final result is a grape moonshine, called in the Caucasus "chacha".

But if you decide to start making a more noble drink - cognac, then the wort preparation technology needs to be slightly changed.

First, for these purposes, certain grape varieties are used, which are distinguished by a neutral aroma and taste, moderate sugar content and high acidity. The best varieties for the production of cognac wine materials are: Aligote, Rkatsiteli, Sil-vaner, Bayan-shirey, Rhine Riesling, Plavai, Black Sereksia, Terbash, Claret, Shabash, White Feteaska.

Secondly, the wort must be separated from the pulp as soon as possible after crushing the berries in order to minimize the presence of wax deposits from the peel of the berries in the wort. The presence of a waxy coating spoils the quality of cognac, giving it an unpleasant smell.

Thirdly, cognac wine materials are fermented on natural (natural) yeast without the addition of granulated sugar.

Moonshine in Russia was driven and will be driven. The classic was right when he mentioned the recipe for moonshine even from a stool: almost any raw material containing simple and complex carbohydrates can be processed into a strong drink with more or less success. And even more so candy, since they are almost nothing but carbohydrates. One is a candy-based recipe. Here's a recipe for home brew sweets for moonshine below and we'll talk.

Sweets are bought, sweets are given, sweets are forgotten and lie in lockers for years. And on holidays, there is more candy than you can eat. Throw away the surplus and substandard? There is a better way out: to put the mash and overtake, especially since it is very simple! For making a candy mash recipe at home, both caramel and chocolates are suitable. If you wish, you can even mix them, the taste will not suffer from this, it will only become more original. Regardless of the type of sweets, the taste of the resulting moonshine will be very unusual, but here it is for an amateur.

Candy mash recipe (caramel)

Ingredients:

caramel - 1 kg
clean water - 4 liters
pressed yeast - 40 grams (dry - 8-10 grams)

Mash preparation:

The caramel is completely dissolved in heated water.
The syrup is poured into a fermentation tank, activated yeast is added.
Everything is mixed well and removed to ferment in a warm dark place for 5-7 days.

The finished mash is distilled. It is important to remember that the resulting raw alcohol must be distilled again, and the final product must be passed through a cotton-gauze filter with charcoal. For high-quality distillation with a complete separation of non-drinking fractions, we recommend (we recommend choosing an apparatus with a distillation column of the brand). When choosing a model, it is always useful to read - this is a proven way not to miscalculate and take a truly reliable and easy-to-use distiller.

Chocolate mash recipe

Ingredients:

chocolates - 1 kg
water - 1.5 liters
pressed yeast - 50 grams (dry - 10 grams)

Mash preparation:

Pour sweets with 500 milliliters of warm water, stir until smooth.
Add activated yeast to the candy mass, mix and leave for 30-40 minutes.
Top up the remaining liter of warm water, close the lid and ferment in a warm, dark place for 5-7 days.

The finished mash (bitter in taste, there is no sweetish aftertaste, the process of gas formation has stopped) is distilled with the same reservations as in the recipe with caramel. The taste of the drink turns out to be very unusual, but if you have a sweet tooth, then you will appreciate the light chocolate aftertaste and pleasant candy aroma. Such moonshine is hardly suitable for, but you can try to insist it on berries if the candies were filled with berries.

Candy moonshine can surprise a lot of people. But there are many good recipes according to which you can make amazingly delicious alcohol at home from improvised products - sweets left over from the holidays.

Many years ago, the villagers came up with a new way of making moonshine - based on marmalade, sucking or chocolate candies. Such delicacies could be purchased in the store at a discount due to the expiration date. The fact is that even dried and weathered candies will not affect the taste of the final product in any way. The main necessary component in them is sugar, which is quite enough in sweets. The undoubted advantage of such a process at home is that during the preparation of this type of moonshine there will be no unpleasant odor. And the drink obtained at the exit will delight people with a delicious aroma and pleasant taste. In addition, the more varieties of sweets go for such alcohol, the more interesting its taste will be.

Surely, many people often have caramels at home that have not been eaten. These products do not have to be thrown away - rather, on the contrary, if you collect about a kilogram of such sweets, you can make strong and unusual-tasting alcohol.

A kilogram of caramel sweets should be thoroughly dissolved in 4 liters of warm water. This process should take several hours for all harmful aromas to come out of the sweets. Then you should add about 40 grams of compressed yeast to this mass. All ingredients are well mixed, and then sent to a warm place for fermentation for several days. The resulting mash, which will then go through the distillation process, will yield about a liter of a strong aromatic drink at the exit. Such moonshine will definitely appeal to all lovers of extraordinary alcohol.

Moonshine made from chocolate sweets has been popular since Soviet times. Such alcohol was especially common among the rural population. They knew the special secrets of making such mash, which, in terms of its taste characteristics, came out no worse than the alcohol presented on domestic counters.

To prepare chocolate moonshine, you will need about three kilograms of chocolates (of any variety).
Pour the sweets with 10 liters of water so that they dissolve well. In this case, the water should have a temperature of about 85 degrees. There, later, you need to add 290 grams of yeast and thoroughly dissolve them in the infusion.
Next, the liquid is sent to a warm place to start the fermentation process. After a week, when fermentation has already taken effect, you can start distillation. Distillation is best done several times.
The output is about 5 liters of very tasty, pure and aromatic alcohol, which will have an incredible smell of sweets, and therefore will not require any additional aromatization.
This moonshine requires filtration: the product is passed through a dense layer of gauze with cotton wool using ordinary charcoal. To make the filtration process better, you can pour a tablespoon of sugar and about 50 grams of soda for every 3 sheets of cotton wool.
When these components flow through the tube, they will dissolve well and give the homemade drink a soft and delicate flavor.

Homemade moonshine made from sweets allows you to carry out any experiments. You can add and dissolve caramels or gummies to chocolates. Alcohol with the addition of halva and even marshmallow will be no less tasty. This combination of sweets in the future alcohol will create a truly delicate taste and delicious aroma that has many shades.

Moonshine made from candies is a peculiar and rather sweet homemade drink that may not be to everyone's taste. However, this alcohol is absolutely not bitter, does not require the addition of sugar, and, moreover, has an amazing aftertaste. Plus, it's the perfect opportunity to apply candy you don't like to taste for something really worthwhile.

At the beginning of the 15th century, a wonderful drink called moonshine became widespread in Russia. Many years have passed since then, but he was driven and continues to be driven to this day. The brew tincture is heated and boiled for a long time, as a result, alcohol vapors begin to be released, and moonshine is obtained. Sugar, apples, currants, pears, fruit and berry preserves are usually used as home brew. We offer to make an unusual moonshine from chocolate sweets, which has a wonderful aroma and pleasant aftertaste. You won't even have to eat!

Moonshine with chocolate flavor

Moonshine can be infused from various sweets. Caramel, chocolate are perfect. All of these candies contain a lot of sugar, so they will perfectly start the fermentation process. We chose chocolates.

Prepare:

3 kg. sweets;
15 l. water;
0.2 kg. pressed yeast.

Step-by-step recipe for moonshine:

Cooking mash. To do this, free all the sweets from the wrappers. Grind them by hand or with a meat grinder.
Boil in a large container with 15 liters of water. The water has boiled - throw in the chopped raw materials, turn down the burner and cook until completely dissolved. Remember to stir, as there is a chance of burning. The burnt taste cannot be removed.
If you decide to make mash from different varieties of sweets, then dissolve them separately, evenly distributing water, and then mix the liquids. This moment is very important, since different candies dissolve in different ways in time.
Wait until the mixture cools down to 30 degrees and pour into a prepared container. Do not pour it to the very edges, leave space - foam will soon form.
Dissolve the yeast following the instructions. Put them in a container filled with mash. Stir well. You should not close the lid tightly, it is better to wear a medical glove, pierced with a needle on one of your fingers. This stage resembles the procedure for making liqueurs.
Store the mash in a dark place at a temperature not exceeding 20 degrees.
Braga will be ready in 10-14 days. If the glove is deflated, and a sediment has deposited at the bottom, it's time to drive it.
Sometimes an oily layer appears on the surface. Be sure to remove it, it will only mess up the process.
Pour the finished mash directly into the moonshine still, do it carefully, trying not to mix the sediment and liquid. Strain through a cotton-gauze layer.
Begin distillation. Remove the first half a liter (the so-called "heads") for household needs.
Measure the strength of the drink with an alcohol meter. Once it reaches 30 degrees, complete the process.

If the moonshine infused with chocolate is very strong, dilute it with water. Have fun!

Chocolate moonshine

Chocolate strong pleasure drink gained great popularity in the Soviet Union, when there were a lot of windy, spoiled and cheap sweets in rural shops. The people got used to it and began to benefit from the current situation. It is undesirable to add marmalade, since a natural thickener pectin is used in its production, which, as a result of fermentation, decomposes to methane, an element very dangerous to health. Never add cookies, they contain a lot of starch and soda that will ruin your whole moonshine business.

Take:

2 kg. sweets;
20 l. water;
0.3 kg. pressed yeast.

Step by step recipe:

Heat up the water. Put chopped candy in it.
Wait for complete dissolution, remove from heat.
Dilute the yeast following the directions. Add them to the bulk.
Pour the mash into a large container, but do not fill the dishes, as there should be room for the foam formed during fermentation.
Close the container, place in a warm room.
Start distilling in a week.
At the exit, you can get up to 5 liters of pure moonshine. Be sure to filter the drink.
Take cotton wool and cheesecloth, make a thick layer of them, add 2 tablespoons of activated carbon. Pass the liquid.

Decide to experiment and make a real mix: combine chocolate candies, caramels, halva in the mash. Refined taste is guaranteed.

Second leg

In moonshine, sometimes they resort to the second distillation, that is, the drink is driven from the moonshine of the first outlet. What is it for? First of all, to improve the quality of the product, it turns out to be softer, more pleasant, stronger and cleaner. How do you make a double chocolate moonshine?

Step by step recipe:

Dilute the strong drink with cool water, bringing the total degree to 30.

Isn't it possible to overtake it without dilution? Of course, it is possible, only two points should be taken into account: strong liquid contains a lot of alcohol, so the moonshine still can catch fire; the output you get is a small volume of products.

Clear the first distillation. Use potassium permanganate, activated charcoal, or baking soda and salt to cleanse. For example, when using the latter components, it is enough to put one tablespoon of salt and soda in the moonshine and leave for two hours. It remains to filter. Use a water filter or medical gauze folded in layers.
The final stage is the distillation of the filtered product. Do not forget to divide the drink into three parts: head (first 10%, only for household needs), body (main part), tail (residual 10%, the strength of which is less than 40 degrees). The head has an unpleasant smell, you can add the tail to a new brew (loop).
The chocolate moonshine made by double distillation resembles the elite varieties of brandy in taste notes.

Sweets are lying around, but it's a pity to throw them away? Do not despair. Now you know great recipes for moonshine made from chocolate. Insisting mash on chocolates, you can get not only a strong, clean, but also insanely aromatic and heady drink. Before use, it is advisable to stand fresh moonshine for several days.

In contact with

From various sweets, it has become popular since the days of the Soviet Union. Then, when substandard goods appeared in stores in large quantities at a low price, and the local population bought them to make a drink at home. At that time, by the way, they say, it was not always possible to cook legally. But since the goods were quite easy to get, and the cost was low, it gained special popularity from sweets.

What sweets are suitable for making moonshine?

In fact, very different. It can be made from chocolates, from caramel; marshmallows, halva and other sweets are good for this. However, the expediency of such raw materials for preparation is controversial, especially now, with a large amount of additives in the composition of sweets.

These may be aromatic substances that will not have the best effect on the quality and taste of the drink. In addition, it is believed that alcohol from candy is no better than sugar, and in some cases even worse. Although some moonshiners note a milder taste of the drink prepared according to this recipe.

In any case, since sweets are more expensive than sugar, the point of making moonshine from sweets is only to use substandard raw materials that you got for free. For example, if its implementation period has passed and it is not suitable for consumption.

Another problem with such raw materials is that they contain large quantities of starch and dextrins, which are polysaccharides and are not fermented directly by yeast. Therefore, the raw material must be cooked before setting it up for fermentation. Namely, subject to heat treatment to remove excess aromatic substances and parallel sterilization. To convert starch and dextrins into monosaccharides, you need to use green malt.

Preparing a drink

The standard recipe is as follows. To prepare wort for 1 kg of sweets, 1.5 liters of water and 130 g of green malt are taken. It is possible and even desirable to use the latter in large quantities, since in the wort of these ingredients it is a source of nutrients. And also the introduction of ammonium sulfate and superphosphate is desirable. The cooking technology is as follows. The water is brought to a boil, stirring, the main raw material is poured and then stirred until it is completely dissolved.

The most appropriate processing temperature for raw candy is 85–90 degrees. The difficulty in choosing a mode is as follows: at a higher temperature, the caramel dissolves faster, but the amount of sugar that caramelizes increases, which leads to losses. The duration depends on the temperature, recipe, type of raw material and the degree of its contamination.

For example, mint caramel takes about 3-4 hours at 85 degrees. This time can be significantly reduced if the raw material is blown through with an air stream from the compressor. During the heat treatment of caramel raw materials, good ventilation should be provided in the room so that aromatic substances do not accumulate. In addition, during heat treatment, it is necessary to compensate for the significant water losses that occur during this process.

After that, the mass is cooled to a temperature of 65 degrees and soy milk is added. The saccharification technology is common: for two and a half hours, the raw materials are kept at a temperature of 65 degrees. At the end, it is cooled to the fermentation temperature, superphosphate and ammonium sulfate are added.

Pour no more than 70% of the volume into the fermentation tank. For 3 kg of sweets, approximately 15 liters of water and 200 g of yeast are taken. All this is mixed and installed in a container on which a water seal is put on.

It is transferred from the candies to a dark room and kept for 5-14 days, depending on which candies are used. It is believed that fermentation is fastest when using chocolate candies, but this also depends on the amount of yeast and its proportions with sugar in the candies. And, accordingly, and how saccharification is carried out.

The fermented candy mash is poured from the sediment through two or three layers of gauze and clarified. For this, it is advisable to use bentonite or another proven method. After that, moonshine is prepared. The distillation cube of the moonshine still is filled with home brew, as always, the first 30-50 ml are collected separately, these are heads. If the fortress reaches 30–40%, the selection of the body is stopped, followed by the tails. In this case, the selection of the head and tail fractions must be done sufficiently, otherwise the amount of harmful substances in the drink will be high.

Moonshine can turn out cloudy, it is advisable to dilute it to 17–20% and purify it with coal or another method. Then overtake again. At the second distillation, the process is stopped when the alcohol at the outlet falls below 45%.

At the exit from five kilograms of sweets, 5 liters of a drink are obtained, which will not require aromatization and contain the smell of moonshine. Be sure to filter it using charcoal. Then you can use a filter that consists of water and soda, it will make the drink very soft and delicate.

In addition to standard recipes, ingredients can be mixed in different ways, coming up with your own combinations. For example, this recipe: per kilogram of chocolates, you can take the same amount of caramel or halva, depending on your own preferences. Chocolate creates an incredibly delicate and unusual taste, as well as a pleasant aroma. However, moonshine with chocolate candies is a delicacy that not everyone likes. But it's a good alternative to a sugar drink that has a chocolatey aftertaste and doesn't taste so bitter. It is also a smart way to dispose of candy that has already gone bad.