Moonshine from potatoes: a recipe at home
Even grandmother Vzboltaya made potato moonshine, now you will learn this secret recipe. All you need is a lot of potatoes, preferably sweet, but it is not necessary.
Potato mash with malt
This recipe uses grain malt to help convert starch into sugar. And then, in the process of fermentation, yeast converts sugar into alcohol.
If you have the opportunity, you can freeze the potatoes a little before cooking the brew, then they will become sweeter.
The amount of moonshine produced directly depends on the starch content of the potatoes. For potato mash, it is better to choose varieties with a high starch content.
Ingredients
Potatoes - 20 kg
Grain malt - 1 kg
Boiled water - 30 liters
Pressed baker's yeast - 500 g
The method of preparation
Potatoes must be washed, dried a little, and then grated on a coarse grater.
Heat 20 liters of water to 70 degrees and mix with the potato mass.
Now add the malt and mix well.
Cover the container with a lid, put it on a small fire and bring the wort to 65 degrees (2-3 degrees error is permissible). At this temperature, brew the wort for one hour. If the temperature goes beyond 61-72 degrees, then the starch will not be able to be processed into sugar and there will be nothing to ferment in the following stages.
After an hour, remove the wort from the heat and cool it to 30 degrees.
Strain the potato mass and pour it into a fermentation container.
Pour the remaining water, preheated to 50 degrees, over the cake and let it brew for a while.
As soon as a precipitate falls to the bottom of the container, strain it again and mix it with the liquid obtained at step 6.
Now dilute the baker's yeast according to the instructions on the package and mix it with the potato mash.
Install the water seal and transfer the container to a dark place at room temperature for 5-12 days.
After fermentation is complete, strain the brew and you can proceed to distillation.
Recipe for potato moonshine
Distill the prepared potato brew on a moonshine still.
Collect the liquid until the strength in the stream drops below 30 degrees.
Measure the overall strength distillate and determine the amount of pure alcohol.
At this stage, it is necessary to dilute the moonshine with water to a strength of 20%, and distill the distillate again.
The first 10-15% of the released liquid is collected in a separate container. These are the "heads" that can harm our health.
After the strength of the stream drops below 45 degrees, stop collecting moonshine.
Dilute the resulting drink with water to 40-45%.
Before tasting, keep potato moonshine for 2-3 days in a cool place (refrigerator or cellar).
Important! In many countries, potato moonshine is considered hazardous to health due to the content of high concentrations of methyl alcohol, fusel oils and hydrocyanic acid.
Update: 08.04.2018
Category: Vodka an Moonshine