How to make moonshine from birch sap at home: a recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Everyone knows that birch sap is not only delicious, but also very he althy. In the spring, many gourmets and lovers of this wonderful natural drink begin to collect it. Fresh juice is the most fortified and, accordingly, he althy, but juice preservation allows you to use this drink throughout the year.

Fresh juice and slightly fermented can be used to make various homemade alcoholic products. Many are interested in the question: how to make moonshine from birch sap? This is due to the fact that the alcohol market is currently far from perfect, and home-made alcohol is not only cheap, but also safe.

The benefits of birch sap and drinks based on it

Birch sap is undoubtedly a very he althy drink. It contains vitamins B12 and B6, and the sugar content is reduced to only 2%, which is important for people with diabetes. It is also worth noting that the juice contains more than a dozen organic acids.

Due to the enormous benefits and availability of thisnatural drink came up with a huge number of recipes based on it. The most popular recipes are moonshine made from birch sap. This is due to the fact that it has a special mild taste, but most importantly, a person receives a quality guarantee, because this product is prepared by hand. Taste shades can be modified by adding various additives. How to make moonshine from birch sap correctly? This requires precise adherence to technology and desire.

Birch tree recipe

The drink, based on fermented birch nectar, is very ancient. Moonshine from fermented birch sap is called birch, birch or birch.

The fermented moonshine recipe from birch sap is quite simple. You only need fresh birch nectar - 30 liters, and kefir or milk - 25 g. How to make moonshine from fermented birch sap to make it tasty. Just like moonshine, which is made without yeast. The finished product will be transparent, clean and without any impurities.

Birch vodka recipe

In the event that there is no moonshine still, you can make birch vodka. To do this, add 2 kg of sugar to 10 liters of birch sap and cook it all over low heat until the volume of liquid becomes 2 times less. Then cool and pass the liquid through cheesecloth, which must be folded several times. Next, 1 liter of vodka is poured and 100 g of softened yeast are placed. All this must be thoroughly mixedcomplete dissolution. It remains to cut the lemon into small slices and add to the alcohol. The resulting liquid is placed for half a day in a warm place, then cleaned in a refrigerator or cellar. Birch sap vodka is ready.

Champagne bottles are good for storing this alcohol. The cork must be well fixed with wire. This spirit will be strong, smelling of zest and birch.

Birch wine recipe

From birch nectar you can prepare an exquisite natural wine product. It will turn out light and pleasant in taste. The recipe is very simple, even those who have never encountered winemaking can use it.

• Mixed 3 liters of birch nectar, a bottle of white wine (preferably dry), 700 g of granulated sugar, a few lemons.
• Take a container that is suitable for the mixture and fill it.
• The wine is put in a cool place for a couple of months.
• Then everything must be filtered, removed from the sediment and bottled.
• In a couple more months the wine will be ready.
• It is recommended to add dried apricots, raisins, honey, cognac, port wine to taste.

Alcoholic drinks made from birch nectar can differ in strength, taste, softness. Consumer reviews of moonshine made from birch sap lead by more than other alcoholic beverages made from birch nectar.

Recipe for mash. Classic

In moonshine at home from birch sap, in principle, the cooking processstandard. The only difference is that ordinary water is traditionally used, and in this case undiluted birch sap is taken. First prepare the mash. Ingredients:

• natural birch juice – 10 l;
• yeast - 200 g (pressed);
• sugar - 3 kg;
• sour milk or kefir - 1 tbsp. l.

The fermentation process will take place through the decomposition of sugar. This is because the yeast interacts with ethyl alcohol, carbon dioxide, and juice. This process must proceed in a certain temperature regime.

Birch sap must be filtered with gauze folded several times. After that, the juice is heated, but it cannot be boiled. It is important that the liquid has oxygen. Can be heated up to a maximum of 30°C. While the juice is heating, sugar is added to it. If the juice is still warmed up to a higher temperature, then it can then simply be cooled to the desired temperature. The dishes for preparing the mash should be large to avoid splashing out the liquid. Then the yeast is taken, they are kneaded with a fork to a crumb state. They are also added to the container where the mash is being prepared. After that, kefir or sour milk is added, they reduce the foaming process in the product.

The container with blanks for mash must be placed in a warm place and put under a water seal. After that, the bubbling process of the mash will occur. It will end in about 10-14 days. An indicator of the end of this process can also be the usuala rubber medical glove, or rather its fall. Next, you should visually evaluate the mash. It should lighten up and become almost transparent. The yeast should have settled to the bottom by this time. To taste, it will be bittersweet, without a taste of sweetness. The presence of these signs indicates that the mash is ready. Now it remains to distill it into moonshine.

Recipe for home brew without yeast

Interesting is the recipe for moonshine from birch sap without yeast and sugar. In this case, it is important that the fermentation of raw materials occurs only due to natural glucose, which contains birch sap. If everything is done correctly, then such home-made moonshine from birch sap will be much tastier than yeast. The cooking process itself is more complicated, but the result is worth it.

The moonshine process

How to make moonshine from birch sap after mash is ready? It remains to distill the mash into moonshine. The finished product, which is guaranteed to be of the highest quality, can be tasted without fear of negative consequences.

The classic moonshine process includes the following steps:

• prepare the wort first;
• then comes the fermentation process;
• distill;
• clear;
• sometimes a second distillation is required.

The drive must be done slowly. In order to get moonshine, the mash must be poured into the distillation cube of the moonshine still. Then heat under a tight lid. As for the heating rate, it is different. Initially, the heating process is fast. Then, when the wash is heated above 70°C, the rate of temperature increase must be reduced.