Brew and moonshine from jam: a universal recipe at home

Before we know it, a new season of home-made spins and winter preparations will begin. But what to do with last year's stocks?

If you have a lot of jam left over, you can bake pies every day. But you can also make something more interesting, such as homemade moonshine from jam.

Of course, before we expel the moonshine, we need to prepare a brew from the very jam that we have lying around on the pantry shelves. There is nothing complicated in this process, and even a beginner can handle it without any problems.

Three basic rules of successful brewing from jam

1. For the preparation of brew, jam from any fruit and berries and even jam that has fermented is suitable.

2. If you are preparing brag from fermented jam, then still use artificial yeast. Otherwise, relying only on wild strains, the fermentation process can take a month or even longer.

3. If your jam is very sweet, then the amount of sugar in the cooking process can be slightly reduced, and in some cases you can do without it altogether.

Recipe for brew from jam

In this recipe, you can replace the pressed yeast with 50 g of dry baker's yeast.

Ingredients

1. Jam - 6 liters

2. Water - 30 liters

3. Compressed yeast - 300 g

4. Granulated sugar - 3 kg

The method of preparation

1. Water must be poured into a container of a suitable size and heated to a temperature of 50-60 degrees.

2. Then add the jam and mix well until the mass becomes homogeneous.

3. As soon as the future brew has cooled to 30 degrees, we need to dilute the yeast according to the instructions on the package and then add it to the total mass.

4. At this stage, add sugar and mix everything well.

5. Now install a water seal on the neck of the fermentation vessel. You can also use a medical glove with a small hole in one of the fingers.

6. Transfer the container to a dark place with a temperature of 18-25 degrees for 5-9 days.

7. The mash is considered ready when fermentation has completely stopped - it has brightened and sediment has fallen to the bottom. You can also try the brew - it should taste bitter.

Making moonshine from jam

1. The finished brew must be carefully drained from the sediment, and then filtered through a cheesecloth filter.

2. In the process of distillation, we select moonshine until the strength in the stream drops below 30 degrees. Also, the resulting distillate may become cloudy, at this stage it is normal and no action is required.

3. Now you need to measure the overall strength of the drink and then determine the amount of pure alcohol.

4. Dilute the moonshine with water to 20 degrees and distill it again.

5. Be sure to! The first 8-15% of the liquid should be collected in another container, as these "heads" are very harmful to health and should not be consumed.

6. As soon as the strength in the stream drops below 42-45 degrees, stop collecting moonshine.

7. Dilute the resulting moonshine from jam with water to the desired strength and leave for 3-4 days until the mixing reaction is complete.

8. The drink is ready and you can start tasting or making other delicious homemade drinks.

9. If desired, the finished product can be filtered and bottled.

You can measure the strength with a special tool called an areometer, also known as a spirit meter.

Update: 02.04.2018

Category: Vodka an Moonshine