Moonshine from beer: how to make?

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

For a long time, people around the world have come up with various recipes for making homemade liquor. In domestic open spaces, moonshine has become popular alcohol. It is made from mash based on sugar, potatoes, bread, sweets. Below is how to make moonshine from beer, and expired.

Choosing raw materials

Many consumers experience such embarrassment that the shelf life of the beer available at home has expired, you should never drink it, but you can use it with benefit. It makes a strong homemade drink with a good taste. In principle, moonshine from expired beer is prepared according to the standard scheme, by distillation. Its taste will please and surprise the “gourmets” of this drink. Any beer can be used in the process:

• strong;
• light;
• dark;
• live;
• canned or bottled.

It is difficult to call the resulting alcohol elite and refined, but a similar product from other raw materials also does not shine with a magical aroma and taste. Some craftsmen advise addingyeast and sugar. However, this is hardly appropriate, since beer that has been preserved and pasteurized may not ferment, but simply turn sour. And the result is not a real beer drink, but a standard “pervach” with a mixture of sugar and hop alcohol.

The following is a recipe for how to properly overtake the foam raw material to get the desired product.

Where to start?

In order to make moonshine from beer, you need five liters of basic raw materials and 500 grams of water (or calculate in appropriate proportions if the quantity is different). Even an expired foam product has a lot of carbon dioxide that needs to be removed. Otherwise, the acid may get into moonshine during distillation, which will worsen its taste. That is why a kind of degassing should be carried out.

First of all, it is necessary to pour the beer wort into a distillation tank (you need to fill it no more than a third). Then mix with a spoon until the foam on the surface disappears to the maximum. Let the mash stand for about an hour in the tank with the lid removed. After that, you can proceed to the main process.

First run

At this stage, a distillate will be obtained, with which it will be necessary to work further, which will make it possible to purify the drink from various impurities that worsen moonshine during the distillation process. This stage does not provide for the division of the drink, as in standard cases (“pervach”, base, “secondary”). This is due to the fact that due to the specific properties of the mash, sorting is rather problematic.

Capacityfor distillation, it is connected to a moonshine unit and heated over low heat. The main thing here is not to rush, because excessive temperature contributes to the re-formation of foam. A strong and sharp intoxicating smell will let you know about the appearance of the first drops.

If we take moonshine from beer in the amount of five liters as a basis, then after the first distillation about 600-650 milliliters of distillate will come out (fortress - 35-38 degrees). It is recommended to take a drink as long as the fortress is kept at 30 degrees. To find out the amount of pure alcohol in a product, use a standard alcohol meter.

Second stage

At this stage, the taste of moonshine is improved. In addition, the output of the finished product is divided into grades (fractions). The strong beer wort obtained before this, or rather an alcoholic drink, is diluted with water by 1/5 part. After that, the prepared raw material is poured into a clean container for distillation.

In the process, the starting 10 percent of the amount of pure alcohol is drained separately. This fraction contains the maximum amount of fusel oils and other impurities, it is highly recommended not to use it. After that, the main product is collected, it is collected until the strength of the moonshine drops below 40 degrees. Depending on the initial strength of the beer, the yield and alcohol content in the finished product may vary. On average, about half a liter of moonshine is obtained, with a strength of 40-50 degrees.

Final stage

To make beer moonshine better, it is recommendedperform filtration and settling of the finished drink. Homemade alcohol can be passed through a charcoal filter or other traditional methods can be used. It is worth noting that the specific hop aroma will still remain. Due to the characteristics of the raw materials, the resulting moonshine is difficult to compare with any other drink. For greater saturation and density, it is recommended to keep the product for a couple of days.

From users and authors there are mixed responses about this "delicacy". Indeed, he is an amateur, but many people like it. Some craftsmen recommend using milk instead of water when mixing the initial mash, others advise adding yeast and sugar. Having decided to make moonshine from beer, the recipe of which is presented above, remember that it is better not to use too expired beer, and before distillation, be sure to remove the foam to release carbon dioxide.