Candy moonshine - mash recipes and distillation. Moonshine from expired sweets (chocolate, caramel, stuffed) Is it possible to put mash on chocolates

Recipes for homemade mash

Homemade mash is an amazing drink. It can be used in pure form, but it is best used to make strong alcoholic drinks at home. There are many ways to make mash. Each person involved in home brewing has his own recipe for the formation of mash. For beginners who are just trying to put mash, it will not be out of place to learn a few recipes.

The most common recipe

Required components:

Such a mash is being prepared like this. Sugar is added to water and stirred until completely dissolved. Yeast is pre-activated. To do this, they are poured into a separate container and warm water with three tablespoons of sugar is added. The resulting substance is thoroughly mixed and defended until foam is formed. After that, the activated yeast is poured into a fermentation tank. Then remove the container in a warm place. After about three days, the mash is ready.

This mash is ideal for almost any alcoholic beverage. home cooking. With this recipe, you can quickly cook mash. Therefore, this recipe is ideal for beginners.

Braga on peas

Required components:

Peas crushed - 2 kilograms
Malt (sprouted grain) - 200 grams
Yeast - 100 grams
Sugar - 250 grams
Water - 7 liters

Peas must be ground into flour, for this you can use a coffee grinder. The resulting flour is added to sweet water, constantly stirring. The mixture must be cooked over low heat until a homogeneous mass is obtained. After cooling, malt is added to the resulting substance and again thoroughly mixed. The basis for the mash is defended for 4 hours. Then it is poured into a fermentation tank and yeast is added. Fermentation time is approximately 5 days. After that, the mash is ready for distillation.

Braga on peas with milk

This recipe is absolutely identical to the previous one. With the exception of one liter of milk, which is added to the mixture during cooking. It is also possible in the process of adding pea flour to water. The main thing is that the milk is in the mixture before the malt.

Braga on red beets

Required components:

Red beets, sugar - 8 kilograms
Sugar - 6 kilograms
Dry yeast - 500 grams
Water - 10 liters

Beets must first be boiled and grated on a fine grater. Then the beetroot mass is poured with warm water. The recommended water temperature should not be lower than 25 degrees Celsius and should not exceed 30 degrees Celsius. Next, you need to activate the yeast, the method is described in the first recipe. Once activated, they are added to the vegetable mixture. The fermentation time of such a mash is about 10 days. The readiness of the mash for distillation can be determined by the grated beets. If she sank to the bottom of the tank, this means that she is ready for further use. It is necessary to take into account the fact that beetroot mash needs a double distillation.

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Fruit mash on apricots

Required components:

Fresh apricots - 10 kilograms
Dry yeast - 100 grams
Water - 3 liters

Before cooking, the fruit must be thoroughly washed and the seeds removed. Then they should be ground into a homogeneous mass. To do this, you can use a blender or meat grinder.

Sugar must be completely dissolved in water. Then mix with chopped apricots and place the mixture in a fermentation tank. Then add yeast and remove for a week in a warm place. After the specified period, the mash is ready for distillation.

Braga on oranges

Required components:

Citruses are peeled and ground in a blender. The resulting mass is transferred to a fermentation tank and covered with sugar, yeast is also added there. If necessary, the seeds from oranges are also removed. Until fully prepared, the mash is recommended to defend for 7 days.

Braga with cherry juice

Required components:

Fresh cherries - 20 kilograms
Dry yeast - 200 grams
Sugar - 2 kilograms

Bones are removed from the berries, and the pulp is crushed in a blender. The resulting mass, together with squeezed juice, is poured into a fermentation tank. Then sugar and activated yeast are added. All the substance is thoroughly mixed and cleaned in a warm place for 5 days. For more efficient fermentation, the first 1-2 days the mash must be stirred.

Braga on watermelons

Required components:

The watermelon is cut into slices, the peel and bones are removed. Sugar dissolves in warm water and, together with watermelon pulp, is poured into a fermentation tank. The amount of water should be minimal, the main thing is that the sugar is completely dissolved in it. Activated yeast is added on top. The terms of fermentation of such mash vary within 5-7 days.

Braga on fermented cherry jam

Required components:

Cherry jam (fermented) - 6 liters
Dry yeast - 200 grams
Sugar - 3 kilograms
Water - 30 liters

The jam is mixed with water, sugar and activated yeast. Until fully prepared, the mash settles for 5 days. This recipe is relevant for any fermented jam.

Braga on tomato paste

Required components:

Tomato paste - 1 liter
Sugar - 10 kilograms
Beer - 500 grams
Water - 30 liters

Tomato paste dissolves in warm, but not hot water. Pour sugar into the resulting mixture and mix thoroughly. Beer is poured on top. The fermentation container is removed in a warm, dry place. Before distillation, the mash should stand for about 10 days.

Braga on bananas

Required components:

Overripe bananas - 10 kilograms
Dry yeast - 200 grams
Sugar - 5 kilograms
Water - 10 liters

Bananas are peeled and chopped. To do this, you can use a blender or meat grinder. Ground bananas are added to warm water with sugar dissolved in it. Yeast is also added there and left to ferment for 10 days.

Braga on zucchini

Required components:

Courgettes are finely cut and mixed with peeled ginger. Then the mixture is poured with boiling water and infused for 7 days. After that, it is filtered. Then sugar and lemon juice are added to the mass. Activated yeast is added on top. Fermentation stops with the release of carbon dioxide, it is difficult to specify the specific dates here. After the cessation of gas separation, the mash should stand for about 3-4 days. After that, the mash is filtered and removed for long-term storage. After 6 months, she is ready for distillation. Despite the long process, the quality of the expelled moonshine is worth it!

Braga on sweets

Required components:

Caramel sweets - 5 kilograms
Dry yeast - 200 grams
Water - 20 liters

Sweets are crushed in a blender. Then mixed with warm water and activated yeast. It takes 10 days for such a mash to be fully ready. After fermentation, it should be filtered. The number of sweets when staging such a mash may vary. The main thing is to observe the following proportion: 1 kilogram of sweets per 4 liters of water.

Here is a far from complete list of recipes for mash. For its preparation, you can use almost any product. Don't be afraid to experiment! Perhaps the mash prepared according to your original recipe will look like divine nectar. And homemade alcohol, obtained as a result of distillation, will compete with the best drinks in the world!

To speed up the fermentation process, it is recommended to use mineral supplements. Buy it like the others healthy foods for the preparation of home brew, moonshine and many strong drinks, you can in the online store of the Alkopribor company.

From what they just do not make mash for moonshine. The main thing is that the raw materials contain sugar or starch. Sweets, be it caramel or chocolate, contain a significant amount of sugar in their composition, which home distillers turn into a decent distillate. After the New Year and other holidays, a significant part of the unclaimed delicacy remains, and such sweet raw materials can also be bought at a bargain price after the markdown of sweets due to the expiration date. If you have access to inexpensive sweets, then by all means try making mash out of them. Moonshine from sweets tastes more like sugar. But depending on the various flavors and additives, it may have other smells in the taste.

Although sweets contain most of the sugar, you still need to extract it from them. Chocolates, caramel, lollipops are suitable for moonshine. They may be winded, with an expired shelf life. It is not recommended to use marmalade, in the production of which pectin is used, to obtain mash. And, as you know, during fermentation, this polysaccharide decomposes into several constituent parts, including poisonous methanol. The most suitable sweets: caramel without filling, they contain only sugar and flavorings. Braga can be made from several varieties of sweets, thereby making the output more interesting taste. Well, in conclusion, it is advisable to use for candy mash only those sweets from which there is nothing to do
no more.

Classic candy mash recipe

To make the right brew and make good moonshine from chocolates or caramels, you will need a saccharometer or refractometer to determine the sugar in the wort. Braga should be sweet, sugar in it should be 20-25%. This recipe is suitable for any type of sweets, following the cooking technology, you will get a decent drink.

Ingredients:

Sweets (chocolate, caramel, lollipops) - 3 kg;
Dry yeast - 50 gr.;
Water - 15 liters.

Cooking:

Remove wrappers from sweets. Scroll soft varieties through a meat grinder, crush hard ones in a mortar or in another accessible way. Distribute each of the same type of candy into different containers.
Heat water to a boil, pour over crushed sweets. While stirring, bring the mass of each container to a homogeneous consistency. Chocolate varieties will be ready in 10-15 minutes, and caramel varieties dissolve in about an hour, depending on the grinding.
Combine the dissolved candy syrups, boil for 30-40 minutes, without bringing to a boil, the mass should be homogeneous, without lumps and solid particles. During cooking, a rather strong specific smell appears, so good ventilation is necessary in the room where the sacrament takes place! Temperature treatment allows you to clean the must as much as possible from various flavoring and chemical additives.
Cool the sweet liquid to a temperature of 25-28 degrees. Measure the amount of sugar in the candy must, if necessary, add granulated sugar up to 20%.
Pour the liquid into a fermentation tank or bottle. Add yeast prepared according to the instructions. Instead of dry yeast, you can use pressed, doubling their amount.
Install a water seal on a container or a rubber glove with a pierced finger. Ferment in a warm room at a temperature of 25-28 degrees. Depending on the quality of yeast, sugar and temperature, fermentation lasts from 6 days to two weeks.
During fermentation, it is not uncommon for an oily film to form on the surface, which must be removed in a timely manner. This may be palm oil and other fats not needed for further distillation.
After the carbon dioxide stops coming out, the mash is considered ready. There should be no sweetness in the taste, alcohol notes are felt. The finished mash is clarified, a sediment forms at the bottom.
Drain the finished mash from the sediment; additionally, it can be filtered through a cotton-gauze filter. and sent for distillation.

How to make moonshine from candy

Pour the mash into the cube of the moonshine still. At maximum heating, overtake the brew to water, that is, the strength in the selection should be 0-5%.
Muddy raw alcohol diluted with water to a strength of 20%. Then the moonshine is subjected to coal cleaning.
In order to get the most pure moonshine without impurities, it must be distilled fractionally again. Separating the head and tail fractions.
Pour purified moonshine into the cube again and select heads of 5-10% of absolute alcohol.
After the goals, select the drinking fraction, drive up to 50-60 degrees in the stream.
Separately select the tails.
Dilute the finished distillate with water to the required alcohol content. Let the drink mature for a few days. And only after that to conduct a tasting of moonshine.

Moonshine from various sweets became popular back in the days of the Soviet Union. Then, when substandard goods appeared in large quantities at a low price in stores, and the local population bought them to make a drink at home. At that time, by the way, it was not always possible to make moonshine legally. But since it was quite easy to get the goods, and the cost was low, moonshine from sweets gained particular popularity.

Candy moonshine

What sweets are suitable for making moonshine? Actually very different. It can be prepared from chocolates, caramel, marshmallows, halva and other sweets are good for this. However, the feasibility of such raw materials for preparation is debatable, especially now, with a large number of additives in the composition of sweets.

These may be aromatic substances that are not the most in the best way will affect the quality and taste of the drink. In addition, it is believed that alcohol from sweets will turn out no better than from sugar, and in some cases even worse. Although some moonshiners note a milder taste of a drink prepared according to this recipe.

In any case, since sweets are more expensive than sugar, the point of making moonshine from sweets is only to use substandard raw materials that you got for nothing. For example, if it has passed the expiration date and it is not suitable for eating.

Another problem with such raw materials is that they contain large amounts of starch and dextrins, which are polysaccharides and are not directly fermented by yeast. Therefore, raw materials must be prepared before installation for fermentation. Namely subjected to heat treatment to remove excess aromatics and parallel sterilization. To convert starch and dextrins to monosaccharides, green malt must be used.

Preparing a drink

This is the standard recipe. To prepare the wort for 1 kg of sweets, 1.5 liters of water and 130 g of green malt are taken. It is possible and even desirable to use the latter in large quantities, since in the must of these ingredients it is the source nutrients. And also desirable is the introduction of ammonium sulfate and superphosphate. The technology of preparation is as follows. The water is brought to a boil, stirring, the main raw material is poured out and then stirred until it is completely dissolved.

The most appropriate processing temperature for candy raw materials is 85–90 degrees. The difficulty of choosing a mode is as follows: with more high temperature The caramel dissolves faster, but the amount of sugar that caramelizes increases, resulting in wastage. The duration depends on the temperature, the recipe, the type of raw material and the degree of contamination.

For example, mint caramel requires approximately 3-4 hours at 85 degrees. This time can be significantly reduced if the raw material is blown with an air flow from the compressor. During the heat treatment of caramel raw materials, good ventilation in the room must be ensured so that aromatic substances do not accumulate. In addition, during heat treatment, it is necessary to compensate for the significant losses of water that occur in this case.

After that, the mass is cooled to a temperature of 65 degrees and soy milk is added. The saccharification technology is usual: for two and a half hours the raw material is kept at a temperature of 65 degrees. Upon completion, it is cooled to the fermentation temperature, superphosphate and ammonium sulfate are added.

Pour no more than 70% of the volume into the fermentation tank of the raw materials required. For 3 kg of sweets, approximately 15 liters of water and 200 g of yeast are taken. All this is mixed and installed in a container, on which a water seal is put on.

Candy mash is transferred to a dark room and aged for 5-14 days, depending on which candies are used. It is believed that the fastest fermentation occurs when using chocolates, but this also depends on the amount of yeast and its proportions with sugar in the sweets. And, accordingly, the way saccharification is performed.

The fermented candy mash is drained from the sediment through two or three layers of gauze and clarified. To do this, it is desirable to use bentonite or another proven method. After that, moonshine is prepared. The distillation cube of the moonshine is filled with mash, as always, the first 30–50 ml are collected separately, these are the heads. If the fortress reaches 30-40%, the selection of the body is stopped, then the tails go. In this case, the selection of the head and tail fractions must be carried out sufficiently, otherwise the amount harmful substances in the drink will be high.

Moonshine can turn out to be cloudy, it is advisable to dilute it to 17–20% and clean it with coal or another method. Then overtake again. At the second distillation, the process is stopped when the fortress falls below 45% at the exit.

At the exit from five kilograms of sweets, 5 liters of a drink are obtained, which will not require aromatization and contain the smell of moonshine. Be sure to filter it using charcoal. Then you can use a filter, which consists of water and soda, it will make the drink very soft and gentle.

In addition to standard recipes, the ingredients can be mixed in different ways, inventing your own combinations. For example, such a recipe: for a kilogram of chocolates, you can take the same amount of caramel or halva, depending on your own preferences. Chocolate creates an incredibly delicate and unusual taste, and besides this, a pleasant aroma. However, moonshine on chocolates is a delicacy that not everyone likes. But it is a good alternative to a sugary drink that has a chocolate aftertaste and is not bitter. In addition, this is a rational way to dispose of candy that has already gone bad.

Substandard (expired, sticky, crushed, etc.) sweets contain a lot of sugar, so they are a good raw material for home brewing. The problem is that the composition also includes oils, flavors and other chemical substances, which can spoil the aroma and taste of the distillate. We will consider a universal technology for making moonshine from sweets, suitable for any raw material.

It is difficult to predict how high-quality moonshine will turn out at the exit. It depends on the additives. In any case, the drink will not be better than regular sugar. It is advisable to prepare candy mash only from waste that cannot be used for other needs. The yield depends on the sugar content of the candy.

Ingredients:

sweets - 3 kg;
water - 15 liters;
yeast - 200 grams pressed (or 40 grams dry).

You should take care of good ventilation in advance, as a strong, specific smell will appear during cooking.

Candy mash recipe

1. Peel candies from wrappers without mixing different varieties. Pass soft (chocolate, with filling) through a meat grinder, leave caramel and other hard ones as they are.

2. Boil water, slowly add the candy mass to the water, stirring constantly.

Candy has a different consistency, so each variety must be brewed in a separate container, otherwise some will burn before others have time to dissolve.

3. Maintaining a temperature of 50-85°C, boil the wort until it becomes homogeneous. The time depends on the hardness of the candy, chocolate candy takes 10-15 minutes at 50-60°C, and caramel can take about an hour to dissolve at 80-85°C.

Since all candies are different, it is impossible to predict the exact cooking time. If the mass becomes too thick, water should be added periodically.

4. Cool the mixture to a temperature of 27-30°C, pour into a fermentation tank (you can mix different types). If the consistency is thick, add more water to thin the wort. Braga should be sweet, but not cloying (maximum sugar content is 20%). Fill the container no more than 70% of the volume, as active foaming is possible.

5. Dilute yeast according to label directions, then add to candy wort and mix.

6. Install a water seal on the neck of the container or medical glove with a hole in the finger. Transfer the candy mash to a dark room (can be covered) with a temperature of 18-27°C.

7. Fermentation lasts 5-14 days. Then the water seal stops emitting gas (the glove deflates), sediment appears at the bottom, and the mash becomes bitter in taste, sweetness is not felt.

During the fermentation process, an oily film may appear on the surface of the mash, this is palm and other types of oil that are added to sweets. The film must be removed as it appears, especially before distillation.

8. Drain the fermented candy mash from the sediment, strain through 2-3 layers of gauze. Preferably one of the methods.

Getting moonshine from candy

9. Fill the distillation cube of the moonshine with mash. Overtake the mash for the first time. Collect the first 20-30 ml of output from each kilogram of sweets separately. This is a harmful fraction that should not be drunk. Stop distillate extraction when the strength in the stream falls below 30%. Measure the overall strength of the drink. Determine the amount of absolute alcohol (volume in liters multiplied by the strength in percent and divided by 100).

10. Candy moonshine (may be cloudy) diluted with water up to 17-20%. It is advisable to clean with coal, milk or other method, then overtake again.

12. At the second distillation, collect the first 14-15% of the yield from the amount of absolute alcohol separately. Stop the process when the fortress in the jet drops below 45%.

13. Dilute the resulting moonshine from sweets with water to 40-45 degrees and stand for 2-3 days in a dark room before use.

Moonshine in Rus' was driven and will be driven. The classic was right when he mentioned the moonshine recipe even from a stool: almost any raw material containing simple and complex carbohydrates can be processed into a strong drink with more or less success. And even more so sweets, since they are almost nothing but carbohydrates. One of them is a candy-based recipe. Let's talk about the recipe for mash from sweets for moonshine below.

Candies are bought, candies are given, candies are forgotten and lie in lockers for years. And on holidays there are more candies than you can eat. Throw away surplus and substandard? There is a better way out: put the mash and overtake, especially since it is very simple! To prepare a homemade candy mash recipe, both caramel and chocolate candies are suitable. They can even be mixed if desired, the taste will not suffer from this, it will only become more original. Regardless of the type of sweets, the taste of the resulting moonshine will be very unusual, but here it’s not for everyone.

Candy mash recipe (caramel)

Ingredients:

caramel - 1 kg
clean water - 4 liters
pressed yeast - 40 grams (dry - 8-10 grams)

Braga preparation:

Caramel is completely dissolved in heated water.
The syrup is poured into a fermentation tank, activated yeast is added.
Everything is mixed well and removed to ferment in a warm dark place for 5-7 days.

Ready mash is distilled. It is important to remember that the resulting raw alcohol must be distilled again, and the final product must be passed through a cotton-gauze filter with charcoal. For high-quality distillation with complete separation non-potable fractions are recommended (we recommend choosing a device with a distillation column brand). When choosing a model, it is always useful to read - this is a proven way not to miscalculate and take a truly reliable and easy-to-use distiller.

Recipe for chocolate mash

Ingredients:

chocolates - 1 kg
water - 1.5 liters
pressed yeast - 50 grams (dry - 10 grams)

Braga preparation:

Pour sweets with 500 milliliters of warm water, stir until smooth.
Add activated yeast to the candy mass, mix and leave for 30-40 minutes.
Add the remaining liter of warm water, close the lid and leave for fermentation in a warm, dark place for 5-7 days.

The finished mash (bitter in taste, there is no sweet aftertaste, the process of gas formation has stopped) is distilled with the same reservations as in the recipe with caramel. The taste of the drink turns out to be very unusual, but if you have a sweet tooth, you will appreciate the light chocolate aftertaste and a pleasant candy aroma. Such moonshine is hardly suitable for, but you can try to insist on berries if the sweets were with berry filling.