Apricot brew and moonshine: 5 recipes at home
Juicy apricots are good not only in jams and compotes. Fragrant fruit has long been used to make alcoholic beverages. The product has a delicate flavor and special aroma.
What else is made from apricots? brandy, liqueur, liqueurs, tinctures, wine, syrup
Tips before you start
Almost any fruit is suitable as a raw material for apricot brew: ripe, overripe, crushed, small. The main thing is that they are free of rot and mold.
Fruit is washed only if artificial yeast is used, but it is not necessary.
Do not pick fruits along the roadways, as such raw materials can adversely affect your health and the final taste.
Apricot brew from fresh fruit
Due to the high sweetness of apricots, you can make a drink without sugar. In this case, 10 kg of fruit after distillation will produce 1.2 liters of moonshine.
Each kilogram of sugar increases the yield by about 1 liter, but slightly worsens the flavoring properties of the product.
If the drink is made without sugar, 8-9 liters of water will be enough, if with sugar, the amount of liquid should be increased to 15-20 liters.
Instead of dry yeast, you can add pressed yeast (100 g), special wine yeast, or exclude it from the composition altogether.
Ingredients
Apricot - 10 kg
Sugar - 2-4 kg
Water - 8-20 liters
Dry yeast - 20 g
The method of preparation
Remove the seeds from the fruit, grind the apricot pulp to a state of gruel with your hands, a blender or a meat grinder.
Put the resulting mass into a prepared fermentation container, fill with water, add sugar.
Dilute the yeast according to the instructions, add it to the wort, mix thoroughly.
Put a water seal, transfer the vessel to a dark and warm place for fermentation.
After bubbles are released (after 4-10 days), remove the closure.
Apricot brew with natural yeast
In this case, fermentation will take more time (20 to 40 days), but the drink will be tastier. To preserve natural yeast, do not wash the fruit.
Ingredients
Apricot - 9 kg
Sugar - 3 kg
Water - 15-18 liters
The method of preparation
Pit the fruit, crush or mash the flesh with your hands.
Pour the fruit mass with water (2-3 liters), cover the container with a gauze cloth, let stand for 2 days in the heat.
Dissolve sugar in water (10 liters), pour the syrup into the apricot wort.
Install the shutter, wait for the end of fermentation, distill.
Moonshine from apricot brew
Charcoal purification is not recommended in this case: it worsens the quality of the product. It is better to do with filtration through a cloth.
If desired, before the 2nd distillation, you can insist raw alcohol on apricot kernels (3-4 crushed kernels per 1 liter of liquid): the drink will acquire a light almond flavor, and hydrocyanic acid will break down in the process.
If you age the final product in a wooden barrel or infuse it with oak chips, you will get apricot brandy.
Method of preparation
Strain the brew through a gauze cloth, squeeze out the pulp.
Pour the liquid into a distillation still, distill at maximum temperature and water supply.
Stop collecting the distillate after the degree drops below 30%.
Measure the strength, dilute to 20 degrees.
Distill again without cleaning.
Separate the "heads", collect the distillate until the strength drops below 45%.
Dilute the moonshine to the desired degree.
Tightly seal the vessel, keep it in a cool, dark place for 2-5 days, taste.
Moonshine on apricot juice
No need to wash the fruit before use. 10 kg of fruit will produce about 6 liters of juice. In this case, you can do without yeast: you will get a clean and aromatic product after a single distillation.
Ingredients
Apricot - 20 kg
Pressed yeast - 0.1 kg
Sugar - 1.5 kg
Water - 0.7 liters
The method of preparation
Pit the fruit, squeeze out the juice.
Make syrup from sugar and water, let it cool to a warm state, add to the juice.
Dissolve the yeast, pour it into the apricot wort after the foam appears.
Install a water seal, leave the drink warm until the end of fermentation (about 10 days).
Distill once, taste.
Apricot moonshine from jam
The drink obtained in this way will be less flavorful, but if you have old jam, it can be useful. Sugar is not necessary: it is needed only to increase the yield of the finished product.
Ingredients
Apricot jam - 3 liters
Pressed yeast - 150 g
Water - 15 liters
Sugar - 3 kg
The method of preparation
Dilute the jam with warm water until smooth.
Add sugar and yeast prepared according to the instructions to the drink.
Let the wort ferment in a warm place for about 5 days.
Distill the brew and perform the cleaning.
Update: 17.01.2019
Category: Vodka an Moonshine