Braga from caramel. Moonshine made from chocolate sweets. How to make moonshine from sweets

Substandard (expired, sticky, crushed, etc.) candies contain a lot of sugar, therefore they are a good raw material for home brewing. The problem is that it also contains oils, fragrances and other chemicals that can ruin the aroma and flavor of the distillate. We will consider a universal technology for making moonshine from sweets, suitable for any raw material.

It is difficult to predict how high-quality moonshine will come out. It depends on the additives. In any case, the drink will not be better than regular sugar. It is advisable to cook candy mash only from waste that cannot be used for other needs. The yield depends on the sugar content of the candies.

Ingredients:

sweets - 3 kg;
water - 15 liters;
yeast - 200 grams of pressed (or 40 grams of dry).

Care should be taken to ensure good ventilation in advance, since a strong, specific smell will appear during cooking.

Candy mash recipe

1. Peel the sweets from the wrappers without mixing different varieties. Pass soft (chocolate, stuffed) through a meat grinder, caramel and other hard leave as is.

2. Boil the water, slowly add the candy mass to the water, stirring constantly.

Sweets have a different consistency, so each variety must be brewed in a separate container, otherwise some will burn before others have time to dissolve.

3. Maintaining the temperature at 50-85 ° C, cook the wort until smooth. The time depends on the hardness of the candies, chocolate is enough for 10-15 minutes at 50-60 ° C, and the caramel may take about an hour to dissolve at 80-85 ° C.

Since all candies are different, it is impossible to predict the exact cooking time. If the mass becomes too thick, you should periodically add water.

4. Cool the mixture to a temperature of 27-30 ° C, pour it into a fermentation vessel (you can mix different types). If the consistency is thick, add more water to make the wort runny. Braga should be sweet, but not cloying (maximum sugar content - 20%). Fill the container no more than 70% of its volume, as active foaming is possible.

5. Dilute the yeast according to the instructions on the label, then add to the candy wort and stir.

6. Install a water seal or a medical glove with a hole in the finger on the neck of the container. Transfer the candy mash to a dark room (you can cover it) with a temperature of 18-27 ° C.

7. Fermentation lasts 5-14 days. Then the airlock stops emitting gas (the glove is deflated), a sediment appears at the bottom, and the mash becomes bitter in taste, no sweetness is felt.

During fermentation, an oily film may appear on the surface of the mash; this is palm and other types of oil that are added to sweets. The film should be removed as soon as it appears, especially before distillation.

8. Drain the fermented candy mash from the sediment, strain through 2-3 layers of gauze. Preferably one of the methods.

Getting moonshine from sweets

9. Fill the distillation cube of the moonshine still with home brew. Overtake the mash for the first time. Collect the first 20-30 ml of output from each kilogram of sweets separately. This is a harmful fraction that should not be drunk. Stop taking distillate when the strength in the jet falls below 30%. Measure the total strength of the drink. Determine the amount of absolute alcohol (the volume in liters is multiplied by the strength in percent and divided by 100).

10. Candy moonshine (may be cloudy) dilute with water to 17-20%. It is advisable to clean it with coal, milk or another method, then distill it again.

12. At the second distillation, collect the first 14-15% of the yield from the amount of absolute alcohol separately. Stop the process if the strength in the jet falls below 45%.

13. Dilute the obtained moonshine from sweets with water to 40-45 degrees and stand for 2-3 days in a dark room before use.

Yeast is able to give moonshine a specific, not the most pleasant aftertaste. In addition, products that do not contain artificially grown microorganisms are now popular.

Something like bread, pastries. In our case, this is mash without yeast, although it is not entirely correct to say so.

The fermentation process won't start so easily. We need to use let not industrial, but "wild" yeast (microscopic fungi that are found on the skins of fruits), malt from cereals.

In addition, some foods contribute to fermentation: honey, jam, hops, sweets, raisins etc. As a result, we get a natural product, "not cloudy" by unknown components, which is easy, pleasant and even healthy to drink (if not overused).

So let's talk about how to make mash without factory-made yeast.

We should remember the simple recipes, known to our ancestors, which were driven a hundred years ago, when there were no pressed or dry turbo yeast in stores. At best, they were made independently from bran, flour and hops.

Wheat mash with sugar

Want to get natural wheat vodka, before which even expensive store types pale? Then take this recipe into service. If possible, take wheat as full-weight, without debris and broken grains.

You will need:

4 kg of wheat;

Important. Wheat should be no older than a year and no younger than two months. Young (recently harvested) grain has insufficient germination energy, like the old one, and we need friendly shoots according to the recipe.

4 kg of granulated sugar;
30 liters of water.

You can take half of this norm, everything will work out too. But the starter culture still needs to be made from 1 kg of grain and 500 g of sugar.

Leaven

Rinse 1 kg of grain several times with clean water without the use of chemicals to remove dirt and dust. Distribute evenly over the bottom of the container and fill with water so that it covers the grain by a centimeter or two. Measure water, its amount is included in the total amount of water for the recipe!

Place in a cool and dark place, covered with a lid. Do not miss the moment when the grains will sprout (in 1-2 days). Add 0.5 kg of sugar, stir by hand. If the mass is thick, add more water. At this stage, the container must be placed in a warm place and tied with gauze (cloth). The sourdough will be ready in 10 days.

Gate

You will need:

3 kg of washed selected grain;
2 cups dry hops (available at the pharmacy)
1 cup rye or wheat flour;
15 liters of water;
to choose from: unwashed apples, pears, berries, peeled boiled crushed potatoes. The total weight is 2-3 kg.

Germination of grain

We put the grain in a bottle in an even layer and fill it with water so that it is exactly flush with the upper grains. We close the capron lid. We leave in this form for 3 - 4 days, daily "turning" the bottle so that all the grains are wetted and germinate evenly.

You can also germinate on a baking sheet by covering the wet grain after washing with a well-moistened cloth. Spray the cloth twice a day from a spray bottle, shake the baking sheet. Germination takes 3 - 4 days.

Cooking steam

Fill the hops with boiling water (1.5 - 2 liters) in a saucepan or other heat-resistant container, cover, leave for 15-20 minutes. We filter, we squeeze out hops. Gradually adding, knead the flour so that there are no lumps. It is not forbidden to use a mixer and loosen up all the steam at once. Let it stand for an hour.

Braga

Ferry

As a rule, fermentation lasts 10-12 days. Then the wort is clarified, the sediment falls out. Braga is removed from the sediment and distilled twice. The first time - directly, without division into factions. Secondly - spreading up to 20 °, taking the heads and tails into a separate dish.

The moonshine obtained from this mash has a thick aroma and a rich, sharp taste. Not everyone likes it, and it is difficult to achieve a large yield of alcohol.

Rice mash without yeast

They make such mash on unfiltered unpasteurized "live" beer... The taste is reminiscent of traditional rice vodka, but with a peculiar flavor.

You will need:

4 cups polished rice
6 glasses of granulated sugar;
1 liter of beer.

Council. Try adding a handful of dried fruits to the mash, they will improve fermentation, add flavor to the final product.

All ingredients are mixed in a suitable container and left warm (best temperature 24-28 ° C) under a water seal. Braga ripens 10-12 days.

Yeast-free mash with fruits and berries

Otherwise, we can say that this is braga on wild yeast, which in nature live on the skin of fruits and on the surface of berries. It wanders longer than using purchased yeast, but the moonshine is natural, with the taste of the product from which the mash is made.

During a long fermentation, fruits and berries manage to convey their aroma to the future distillate and the one who tastes it will feel the fruity smell, not yeast. Here are some berry and fruit mash recipes without yeast added.

Plum

Very popular in the Balkan countries plum brandy - moonshine cooked on plums. The main reason is the ease of preparation. But we will not discount the pleasant taste either. For mash, 12 kg of plums and 2 kg of sugar are required. Ripe fruits are not washed, kneaded with sugar, left to ferment in a warm place for 15 - 20 days.

Plum braga is prepared without sugar. 3 buckets of ripe plums are mashed and left to ferment in the heat for 3 weeks. Then distilled.

Note. The difference in ingredients does not affect the taste of the distillate, but more of it is obtained with sugar.

Rowan

Rowan is harvested after the first frost, since the frozen berry is juicier. Knead each berry (today you can puree in a blender) and leave warm for fermentation.

No water or sugar is added. Rowan wort ripens for 7-10 days. It is worth distilling twice to remove the astringency and harshness in the moonshine.

Apple

Apples are taken only ripe and unwashed. Not necessarily torn off, fallen from a tree will also go, the main thing is not to be rotten. Cut out the cores, if any, spoiled places and pass the apples through a juicer.

The cake is by no means thrown away, but poured with water so that it only covers and is allowed to brew. Juice is added at the rate of: 1 liter of cake with water - 5 liters of juice. Allow to ferment and distill.

Features. Apple mash is not only moonshine, but also a cup of which it is pleasant to drink with a friend.

Berry

Any unwashed berries, both individually and assorted, are pounded and fermented, then distilled. If you add sugar, then a little: for 10 liters of liquid - 2 kg, no more.

Properly prepared fruit and berry mash gives a soft aromatic moonshine, which is pleasant to drink yourself, and it is not shameful to put in front of guests.

Experimental Brag Recipes

Here are some recipes for mash, not very popular among distillers who want to be 100% convinced that they can easily get mash and a good yield of moonshine.

Caramel stuffed

For modern young moonshiners, caramel mash with a filling may seem experimental. But for those who remember the 80s - 90s, this is classic... In those days of sugar shortage and the ban on the independent production of alcohol, it was sweets with jam inside that became a godsend.

The candy moonshine was distinguished not only by the availability of the "material", it was not yet necessary to "get" the yeast for it.

Historical fact. At the time of Gorbachev's "dry law", manufacturers forcibly added substances to baker's pressed yeast that did not allow making normal mash on this yeast. Bread turned out, mash - no.

The caramels also gave a pleasant candy flavor to the homemade distillate, which depended on the type of sweets purchased. Try it too, especially since the output: from 5 kg of caramel - 5 liters of moonshine.

It is necessary:

5 kg of caramel with filling;
2 buckets of warm water (10 liters).

The candies are dissolved in water, stirring and checking how the process is going. Cover with a lid, put in a warm place. After 4-5 days, it can be distilled.

Fruit and chocolate

You need to take 3 liters of unfiltered beer and any fruit juice. Add 1 kg of sugar, 2 bars of chocolate and 10 liters of water.

First, beer and juice are mixed, sugar is diluted in liquid, grated chocolate is added. Stir, cover and heat. Water is added when fermentation becomes noticeable. Braga matures for 3 weeks. Moonshine is soft, without the smell of booze.

Caution... When setting yeast-free mash, the risk of souring is higher than when using yeast.

Therefore, keep an eye on the room temperature. Use a water seal (glove) and start distilling when air bubbles stop coming out or the glove deflates.

You can share your own experience of setting up yeast-free mash in the comments. Like it if the article was useful to you.

Where this name came from, the story is silent, but it is in this form that it is found in most sources:

caramel - 5 kg;
water - 20 liters;
fresh yeast - 200 gr or dry - 40 gr.

The raw materials we got must be cleaned of wrappers and diluted in water. To do this, dip the caramels in warm water and heat until they are completely dissolved. The water temperature should be above 70 ° C, but not boil. Otherwise, part of the sugar will evaporate along with the water. Boiling water should be constantly topped up. It will take about an hour to dilute the sugar syrup. During this time, you need to activate the yeast. The finished syrup will need to be cooled to 25 ° C - 30 ° C and mixed with yeast. The fermentation tank must be selected with a reserve of free space in case of active foaming. For fermentation, you need a warm place and a water seal. Check its condition periodically. Oil and emulsifier stains will appear on the surface, which must be constantly removed. In about a week, two of our sweets are ready. We drain it from the sediment, filter and, preferably, clarify (for example, with coal or soda). Now you can start distilling.

The distillation is carried out with separation into fractions. You do not need to use the first 50 ml. Then we collect the drink until the fortress drops to 40 °. It is better to pass the primary distillate through a filter and repeat the distillation. To do this, first reduce the strength to 20 ° by diluting with water. A few days of aging will allow the flavor to fully round and bond.

Use the same recipe if you got chocolates instead of caramels. Small adjustments need to be made for the ratio of the components. For the same amount of water and yeast, we use 3 kg of sweets. Before adding to water, we process them into a homogeneous mass, for example, using a meat grinder. It will take very little time to completely dissolve, no more than 20 minutes. Then we prepare using a similar technology.

If there are different varieties of sweets, but in small quantities, it is not forbidden to mix them with each other. A prerequisite is that you need to cook the solutions separately. And mix ready-made syrups.

Traditional candy moonshine

A. Dorosh and V. Lysenko in their work on the production of alcoholic beverages give a pre-revolutionary recipe using sweets:

assorted sweets - 1 kg;
water (for wort) - 4.5 - 5 liters;
green malt or malt flour - 0.15 - 0.2 g;
water (for malt) - 500 ml;
ammonium sulfate - 2 g;
superphosphate - 3 g;
fresh yeast - 40 g or dry - 8 g.

The method of making the wort is the same as described earlier. The candies are thoroughly dissolved in warm water. The vaporization process removes volatile flavors. The remaining starch is offered to saccharify. The original recipe recommends making "malt milk" from sprouted malt yourself. We suggest taking as a basis already prepared malt flour and mixing it with water in a ratio of 1: 3. The resulting mixture, which will be the "malt milk", is added to the slightly cooled wort and wait 2.5 hours. Approximately so much will take the process of saccharification of starch.

Phosphorus, sulfur, nitrogen will help create a breeding ground for the life of yeast. We introduce these substances in the form of dressings: ammonium sulfate and superphosphate, which also require special preparation. An extract should be made from superphosphate the day before: soak in boiling water, stir and let it brew for a day. Ammonium sulfate is easy enough to dilute in warm water. The amount of these additives given in the recipe is used for 1 kg of sugar. We have exaggeratedly equated 1 kg of sweets to 1 kg of sugar. We feed the already saccharified wort, prepared for fermentation.

Experienced moonshiners claim that malt and sulfates can be used as alternatives to each other, not necessarily together. The effect of the latter is quite enough. And here the question is more environmental than process efficiency. A drink made with malt is more pleasant to consume than with fertilizers. Even in moral and psychological terms. Sulphates are used for faster results and for sale.

The subsequent fermentation process does not differ from the standard technology used by the first recipe: we ferment sugar, remove sediment, and filter. Then we undergo a double distillation with obligatory division into fractions.

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

Moonshine made from various sweets 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 make moonshine legally. But since the goods were quite easy to get, and the cost was low, moonshine made from sweets gained special popularity.

Moonshine 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 can 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 meaning 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 amounts of starch and dextrins, which are polysaccharides and are not fermented directly by yeast. Therefore, the raw material must be prepared before 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 flow 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.

The candy braga is transferred to a dark room and aged for 5-14 days, depending on which candy is 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 output drops 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.