Moonshine from pumpkin: 3 recipes at home

Tips before you start

1. There are several ways to make brew: from pulp, juice, with or without sugar.

2. Pumpkin does not contain wild yeast, so you will have to add purchased or homemade yeast.

3. For the preparation of moonshine, you can use both sweet early varieties and late harvested table fruits with a high starch content. In the latter case, the mass is "saccharified" with the help of malt or special enzymes.

Pumpkin moonshine without sugar

Starchy pumpkin is better suited for this recipe. Before use, peel and seed the fruit, cut the flesh into cubes, grind it with a blender or meat grinder.

Instead of malt, dry enzymes (Amylosubtilin and Glucavamorin) can be used for "saccharification" according to the instructions.

Ingredients

1. Pumpkin pulp - 15 kg

2. Water - 15 liters

3. Barley malt - 0.2 kg

4. Dry yeast - 100 g

The method of preparation

1. Dilute the pumpkin puree with water, boil, and cook for 1-2 hours.

2. Let the mass cool slightly (to 60-70 °C), add malt.

3. Wrap the container with the broth with a warm blanket, let it brew for 2 hours.

4. Cool the mass to 25 °C, dissolve the yeast in warm water and add to the pumpkin pulp.

5. Pour the wort into the fermentation vessel, put the closure, send the container to the heat.

6. After fermentation (7-12 days), pass the product through a cheesecloth filter and distill twice.

Moonshine from pumpkin "Sugar"

The fruits should be pre-cleaned of peel and seeds, cut, ground with a meat grinder or blender, and the water should be kept warm. To get a tastier drink, you can leave out the sugar and use pumpkin juice instead of pulp. The yield of the final product in this case will be less, but the quality will be much higher. If the juice is sweetened, then the amount of water is reduced by half.

Ingredients

1. Pumpkin pulp - 15 kg

2. Water - 35 liters

3. Dry yeast - 0.2 kg

4. Sugar - 5 kg

Method of preparation

1. Pour warm water over the pumpkin mass, sweeten with sugar.

2. Dissolve the yeast, add to the fruit gruel, stir thoroughly.

3. Leave the wort warm for 1-2 weeks.

4. After fermentation, remove the drink from the sediment, pass through a cheesecloth.

5. Distill the product twice.

Pumpkin moonshine "Tender"

Dry yeast can be replaced with pressed yeast (300 g). The amount of sugar depends on the sweetness of the fruit. The volume of water is indicated for 1 kg of sugar, for each additional one, add another 3 liters of liquid.

Ingredients

1. Pumpkin pulp - 20 kg

2. Water - 20 liters

3. Sugar - 1-4 kg

4. Dry yeast - 60 g

The method of preparation

1. Cut the fruit, peeled and seeded, into pieces, put the mass in a saucepan, cover with water (15 liters).

2. Cook pumpkin pulp, stirring, for half an hour.

3. Grind the boiled mass with a blender or mash it with a wooden pestle.

4. Put the pumpkin pulp in a glass container, add the remaining water, add sugar, and stir.

5. Allow the wort to cool to room temperature, add the yeast diluted according to the instructions.

6. Stir the wort, put a water seal on the vessel, leave the mass to ferment in the heat.

7. After fermentation (after 1-1.5 weeks), strain the brew through a cheesecloth.

8. Double distill, dilute the drink to the desired strength, place in a glass container, let stand in the cool and dark for at least 1 week.

Update: 20.01.2019

Category: Vodka an Moonshine