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Homemade moonshine from jam

Russian cuisine
Description Products Steps
Homemade moonshine from jam

You can make moonshine from any jam that suits your taste, but be sure to add yeast, otherwise fermentation will take a long time. We also do not recommend mixing several flavors of jam, as this can spoil the moonshine. Cherry or apricot jam with pits is best suited for this drink.

  1. Calories
    47,35 kcal
  2. Protein
    0,37 gram
  3. Fat
    0,08 gram
  4. Carbohydrates
    11,75 gram
  5. ~ Time
    12 Min
  6. Pepper
  7. Complexity

Products per 50 serving:

  1. Water
    Water
    30 l = 30000 g
  2. Jam
    Jam
    6 l = 6000 g
  3. Dry yeast
    Dry yeast
    20 tbsp. l. = 240 g
  4. Sugar
    Sugar
    to taste

Steps:


  1. Wash the storage container thoroughly and scald with boiling water. Cut a small hole in the rubber glove.

  2. Heat the water to 60°C, then add the jam, stir and cool to 30°C. Add sugar and yeast and mix well.

  3. Pour everything into a mash container, put a stretchy material, such as a glove, over the neck, and leave it warm for 5-9 days.

  4. Check the moonshine during distillation until the strength drops below 30%. Then dilute with water to 20 °C and distill again. Separate the harmful fractions, that is, approximately 9-16% of pure alcohol.

  5. When the strength in the stream is below 42-45%, finish selecting the product, dilute to the desired strength (40-45%) and place in a dark, cool place for 2-3 days.

  6. Serve homemade jam moonshine chilled.
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