Moonshine at home from potatoes can be made quite easily. The plant has a large supply of carbohydrates, which is good for health. Moonshine from potatoes can be made if there is a large harvest of this product. In order not to spoil or throw away the vegetable, it is better in this case to distill moonshine from potatoes. To ensure that the taste of the mash is normal, it is best to use potatoes from a new crop, which are harvested in early autumn.

Technology for preparing the product for use in moonshine

Moonshine from potatoes can be prepared according to different recipes. Some of them are quite complex, but there are also many simple methods for preparing this drink.

Most often, people use yeast and sugar to make moonshine from potatoes at home.

This greatly simplifies the technology for making mash and speeds up the process of obtaining an alcoholic drink. In some cases, oats, hops, brewer's yeast, and various other ingredients are used as ingredients. This complicates the moonshine recipe and makes the process more labor-intensive.

In order for potato moonshine to be of high quality, you must use old potato tubers that have been frozen. This choice is due to the fact that the frozen product has a sweetish taste. Usually the harvest of this vegetable is stored in cellars, garages and other places where, in the winter cold, potatoes are stored for several months. But if there are no such places, then to make an alcoholic drink using potatoes, the tubers can be frozen in the refrigerator or a separate freezer. But many recipes use fresh potatoes, so you must first choose a method for making moonshine, and then select products for it.

Simple recipes for making an alcoholic drink

Moonshine can be prepared using the following recipe:

1. Frozen potatoes - 18 - 20 kg.
2. Wheat flour - 1 kg.
3. Boiled water - 20 - 25 l.
4. Yeast - 0.5 kg.

Instead of flour, you can use wheat, barley or rye malt in this recipe. It is needed to break down the starch contained in the tubers. This reaction will produce sugar, which the yeast will convert into alcohol.

Frozen potatoes are quite suitable for moonshine.

They start making moonshine by peeling the tubers and then washing them thoroughly. After this, grate the potatoes using a grater with medium-diameter holes. The resulting mixture is poured with water (about 14 - 15 liters will be needed). The water is pre-boiled. It must be heated to +55 – 60 °C. All the flour is added to the mixture, and then the resulting mass is thoroughly mixed. A precipitate precipitates from the mixture, which is poured into another vessel. Add another 10 liters of water to the main mass, mix everything. Let the resulting mixture sit for 120 minutes. If sediment appears, it must be removed. The result will be mash. It is transferred to a fermentation vessel, and then yeast is added. They are bred in warm water at a temperature of no more than +28 °C.

The fermentation vessel is transferred to a dark room, where the fermentation process occurs for 6 - 13 days.

After this time, the mash is considered ready. This is determined by the bitter taste, light shade of the liquid, and the appearance of sediment at the bottom of the dish. At the next stage, the resulting mash is distilled into moonshine using a moonshine still.

How to quickly make moonshine from potatoes

There is a recipe that allows you to get an alcoholic drink in a minimum amount of time. For it you need to have the following ingredients:

First you need to boil the tubers. Then they are peeled and grated. Granulated sugar and yeast are added to the mixture and poured with milk. The bread must be finely chopped and then added to the resulting mixture. Boil water, cool it so that it is still warm, and then pour the resulting mixture with liquid. The solution is left for 24 hours. After the specified time, the mash is cleaned using a filter or gauze, and then distilled into moonshine.

Other recipes for moonshine from potato tubers

In some cases, granulated sugar may not be used. Then use the following ingredients:

1. Oats - 5 - 6 kg.
2. Potatoes - 9 kg.
3. Water - 30 - 35 l.
4. Yeast - 1.5 kg.

Potato tubers are washed, peeled, and then grated. The oats are crushed, pour boiling water (5 l) into it, and mix well. Add the potato mixture to the vessel with oats.

Leave the whole mixture for about 3 hours. Then 30 liters of water are poured into the fermentation vessel and yeast is added. Take the container into a dark room.

There, the fermentation process takes place for 5 - 6 days. As soon as all the signs of readiness of the mash are evident, it is filtered and then distilled into moonshine.

By adding oats, you can make moonshine without sugar.

You can make an alcoholic drink from sprouted grains and potato tubers. To do this you will need the following products:

1. Potatoes - 8 kg.
2. Sprouted grain - 4 kg.
3. Yeast - 100 g.
4. Water - 20-25 l.

The grain can be wheat or barley. In some cases, amateurs recommend using oats. The water must be boiled or spring water. You can use well-purified water, which is sold in bottles.

The preparation of the drink begins with peeling the potato tubers. There should be no rot, dark spots, or cuts on them.

You cannot use green or brown tubers, as the taste of moonshine will change for the worse.

Potatoes are boiled. Then it is pounded with a wooden pestle, but the water is not drained from the pan. Get puree.

The sprouted grain is ground using a coffee grinder. Half of the resulting mixture should be mixed with mashed potatoes, and the other part should simply be poured on top. Infuse the resulting mass for 12 hours. Then everything is mixed. Add water and mix thoroughly again. The mash is transferred to a dark room, where it should remain for about a week. The room should not be exposed to sunlight, and the temperature should be maintained at +25 – 28 °C. After fermentation is complete, the mash is filtered and then passed through a moonshine still 2 times.

The 2 recipes described above do not have good taste due to the low sugar content in potatoes. Also, moonshine and alcoholic drinks obtained by these methods contain a lot of fusel oils and such a dangerous product as hydrocyanic acid. Therefore, in addition to double-running the mash through the apparatus and filtering the liquid, additional purification of the moonshine will be required in various accessible ways.

Moonshine brewing in our country has a long, one might say ancient, tradition. Strong alcoholic drinks first appeared in Rus' in the 16th century, under Tsar Ivan the Terrible. At that time, the production of any alcohol became a state monopoly, and the death penalty was guaranteed for the production of “homemade” vodka. Alcohol could only be consumed in special royal taverns, which cost a lot of money and was at first the privilege of rich people - merchants, guardsmen, and royal servants. A simple peasant could drink normally only after a month of hard work.

However, times have changed. First, the boyars, and by the 19th century, ordinary peasants were given the opportunity to brew moonshine at home. When the First World War began, a ban was introduced on the sale of vodka, which is why the preparation of moonshine began to take on the character of a tradition - the strong drink was used to pay for the work done, consumed personally, and sold “under the counter.” Accordingly, the technology for producing a pure and strong drink at home was developed; folk craftsmen developed recipes for preparing and purifying the product, as well as various kinds of liqueurs and balms based on home-made moonshine.

In general, if you step back from small details and look at the bigger picture, it becomes clear that it was the state’s attempts to ban this ancient tradition that led to “surges” in moonshine activity. The last of such government interventions was the so-called prohibition law, adopted under M.S. Gorbachev. This law, which was supposed to limit the consumption of strong alcoholic beverages by the population, led to the revival of the former art of making alcohol at home, including moonshine.

Making moonshine from potatoes

Before dwelling on the technical details of preparing this wonderful drink, I would like to explain why this might be necessary in our enlightened 21st century, why we need moonshine from potatoes at home, when, for example, in a store you can buy alcohol of any strength and for every taste.

1. There is always a risk of poisoning from counterfeit booze, no matter what store you buy it from. This may be the result of either counterfeit goods, a production failure, or the use of low-quality raw materials supplied to the distillery.
2. Price. Nowadays, in an era of economic crisis, this factor is important. Sometimes there is a need to organize a festive feast or simply relieve stress accumulated during difficult work days. Why take away a significant amount of money from the family budget if you can make moonshine at home?
3. Traditional way of life. It’s hard to imagine a Russian person without this drink. The cooking process itself looks like a kind of sacrament, and the taste of freshly roasted “pervak” brings back memories of tall grass in the village and potatoes baked in a fire near the river.

Why potatoes?

In our article, potatoes are considered as the basis from which moonshine can be made, since it has some advantages relative to other products. Cheapness is the main one. Traditionally, many families in our country stock up on potatoes for the winter, but in the spring it turns out that some of the potatoes harvested last year remain unconsumed. I don’t really want to eat it anymore, due to the fact that after long storage the former taste qualities have been lost.

However, you can use these last year's supplies as raw materials for preparing an ancient drink. The tubers of this root vegetable are rich in starch, which, decomposing into fractions, is converted into sugar and, with certain processing, begins to ferment, which is what we need. Based on the above factors, folk craftsmen have developed a lot of recipes for making potato moonshine, so this is the best choice. The recipe for making moonshine from potatoes, described below, has been time-tested and is used everywhere. It is with his example that we will tell you how to make moonshine.

Recipe for making moonshine - “Babka”

The best raw material for making potato moonshine is frozen potatoes - they have a “sweet” taste. If in winter your “stocks” were stored in good conditions and did not freeze naturally, then it is recommended to put them in the refrigerator for a while in order to artificially achieve the desired effect. To make this recipe, you will need the following products:

• Potatoes - 20 kg;
• 1 kg flour;
• 0.5 kg of yeast;
• 25 liters of boiled water.

Instead of flour, old recipes used malt - soaked and sprouted grains of wheat, barley or rye. It promoted the release of sugar from the starch contained in potatoes. Sugar subsequently ferments under the influence of yeast, which leads to the appearance of our beloved drink. However, the technology for making malt is too labor-intensive and complex: it requires skill and the availability of grain of the required quality, so we will still describe the method using flour.

Mash preparation technology

So, let's proceed directly to preparing potato moonshine:

1. You need to peel the potatoes and wash them.
2. Grate the tubers.
3. Immerse the resulting slurry in 15 liters of boiled water at a temperature of no less than 60 degrees.
4. Add a kilogram of flour into the container.
5. Mix all ingredients thoroughly.
6. After some time, when sediment forms in the container, pour the contents into another container.
7. Add, stirring, ten liters of water.
8. Next, you need to wait about two hours until a sediment appears, and then pour the liquid component into the container from which we first poured the contents. So, in fact, we got potato mash.
9. We pour yeast diluted in water into the mash; we must ensure that the water is at a temperature of less than 28 degrees.
10. Upon completion of this process, the potato mash should stand for 6 to 14 days.
11. The mash will be ready when the above period has passed and it will have a light color, slightly bitter taste and sediment.
12. After all the above procedures, we distill our product using a moonshine still.

Moonshine distillation technology

Moonshine from potatoes has its own characteristics, due to the initially slightly higher content of fusel oils in the product. However, you should not be afraid of this, since the technology described below allows you to obtain a truly high-quality product.

The following procedure must be followed:

1. The potato mash we received was distilled on the machine for the first time. It is necessary to continue expelling until the product degree drops below 30%.
2. Drain everything into one container and measure it with an alcohol meter to find out the amount of alcohol obtained.
3. Add water until the strength of the resulting mixture reaches 20% and repeat the distillation process. The first thing that comes out based on pure alcohol is about 15% should be set aside. It is they that contain an increased concentration of fusel oils. Drinking this is strictly not recommended, as it can cause damage to health, but it can be used for economic purposes.
4. Stop distilling when the strength of the moonshine drops below 45%.
5. Give the resulting moonshine the strength you prefer by diluting it with water in the required proportions. It is also recommended to let the potato moonshine sit in a cool place for 2–4 days.
6. Congratulations! You received the first product and became a successor to the ancient tradition of moonshine brewing.

Attention, TODAY only!

Without exaggeration, moonshine can be called a folk drink. And if only a few know how to make it, almost every adult citizen has tried it. There are many reasons for this - expensive store-bought alcohol, an increasing number of poisonings from surrogate alcohol, a severe hangover after drinking, etc. Moonshine has one continuous advantage - pure, natural, without foreign harmful impurities and, if prepared correctly, a fresh head in the morning. In addition, almost any product can be used as a raw material. Rumor has it that during the war moonshine was even made using sawdust. We will tell you how to make moonshine from potatoes at home.

Of course, the most popular is sugar mash, made from water, sugar and yeast. Some people make mash with fruits and berries, and some use potatoes as a seed. It’s difficult to call this drink ideal; even after double distillation, you will notice a foreign smell, and the taste will be specific. But this is the best way to use sprouting and sometimes frozen potatoes.

Features of potato mash

In order to start fermentation you will need standard sugar, yeast and flour. The last component is necessary to convert the starch contained in potatoes into sugar. Experienced professionals recommend using frozen potatoes, which have a characteristic sweetish taste. If the potatoes did not have time to freeze during the winter, put them in the freezer for several hours to make high-quality moonshine from frozen potatoes at home. If this is not done, the mash will ferment much longer, and the taste of the finished product will become sharper.

In general, the use of such a vegetable “sourdough”, sugar and yeast makes the process of making mash very simple. You can complicate the recipe and add additional components in the form of oats, hops, natural sweeteners, malt to break down starch molecules, etc. All this will make it possible to get a brighter bouquet of the drink, but at the same time complicate your task.

Cooking methods

Let's start describing the recipes according to the scheme from simple to complex.

"Granny"

The simplest, both in terms of ingredients and cooking time, is “Babka”.

To make mash you will need:

• Potatoes - 30 kg;
• Boiled water - 37.5 l;
• Wheat flour - 1.5 kg;
• Yeast - 750 gr.

You can additionally use malt, which will begin to actively break down starch molecules into sugar, which is necessary for the functioning of yeast. In principle, flour also copes with this task, so if there is no malt, this will not affect the quality of the mash.

How to cook:

• peel potatoes;
• wash;
• grate on a medium grater or pass through a meat grinder once;
• pour the mixture with 22.5 liters of boiled water, cooled to 60 0 C, and stir;
• add 1.5 kg of wheat flour, mix again.

After the starter is prepared, wait for the sediment to form, after which you pour the water into another container (can).

Dilute yeast in warm (not hot) water and add to the mash. Cover the container with a canvas cloth and leave it for a week and a half in a dark place.

After 10-12 days you check. The finished mash is light, with a slight cloudy sediment, and tastes bitter.

Now you can start distilling.

Be sure to pass it through the device 2 times to get rid of fusel oils and foreign aroma. After this, you further purify the moonshine with activated carbon or potassium permanganate.

Bread-based mash

This recipe is also very popular due to the speed of preparing the mash. In just a day you can get ready-made moonshine.

You will need:

• Potatoes - 4 kg;
• Bread - 5 loaves;
• Sugar - 10 kg;
• Milk - 1500 ml;
• Yeast - 10 kg;
• Water - 50 l.

How to cook:

• peel, wash, boil the potatoes and mash them (as an option, you can grate them on a medium grater);
• add sugar and milk;
• dissolve the yeast in warm water and add to the previously prepared mixture;
• crumble or cut the bread into small pieces and add to the total mass;
• Fill everything with warm water 36-38 0 C.

The mixture is thoroughly mixed again with a wooden stick. Cover the container with a cotton towel or canvas cloth and leave it in a dark, warm place for a day.

Braga without sugar

Another recipe for a specific moonshine, distilled from unsweetened mash. The taste is unique, vaguely reminiscent of tequila.

You will need:

• Potatoes - 5 kg;
• Oats - 3 kg;
• Yeast - 750 gr;
• Water - 17.5 l.

How to cook:

• peel, wash and grate the potatoes on a medium grater;
• pass the oats through a meat grinder and pour in 2-2.5 liters of boiling water;
• Gradually add potatoes to the bowl with oats, constantly stirring the mixture.

Just leave this container on the table for 3-4 hours. Next, pour in the remaining water and yeast diluted in a small amount of warm water.

Cover the container with a towel or cloth and leave it in a dark, very warm place for a week.

Strain and pour into a distillation cube.

Braga based on sprouted wheat

Perhaps, it is from this mash that you can get moonshine that is familiar in taste and aroma with a rather tart aftertaste. By the way, this recipe is basic.

You will need:

• Potatoes - 10 kg;
• Sprouted wheat - 5 kg;
• Water - 30 l;
• Yeast - 125 gr.

How to cook:

• peel, wash and boil potatoes;

Be sure to check the potatoes for damage or rot. You should not use green or rotten ones, as this will certainly affect the taste of the finished drink.

• without draining the water, mash the potatoes directly in the pan;
• pass the grain through a meat grinder and divide it into 2 parts;

You don't have to use only wheat. Barley or oats are perfect for making mash, which will also need to be soaked for several days and wait until the grains “hatch”.

Mix one part with potatoes, pour the second on top and leave for 12-15 hours, after covering with a towel.

After this time, stir the entire mixture with a wooden stick or spoon, add yeast diluted in warm water and the remaining water, cover again and forget about it for a week.

Drain the liquid carefully so as not to touch the remainder and fill it in. You will learn how to do it in the corresponding article.

All of these recipes, with the exception of mash based on white bread, do not contain sugar. This, of course, affects the taste of the drink, so for those who are accustomed to traditional moonshine, it will not seem the brightest. In addition, the quality of home-made potato moonshine leaves much to be desired due to the high concentration of fusel oils. Some even claim that this drink contains hydrocyanic acid. We won’t argue, since we didn’t test for enzymes, but in most European countries, potato-based alcoholic drinks are prohibited precisely because of the potential harm to health.

However, if you follow the technology, dosage and procedure for preparing the mash, be sure to do a double run and use it, which additionally “catches” fusel oils, you will get a completely acceptable drink. Well, for those who are accustomed to traditional moonshine, we recommend trying mash recipes that use both potatoes and sugar.

Video - how to make moonshine from potatoes at home:

Of course, such alcohol cannot equal the taste of French cognacs or even good homemade berry moonshine. It is better not to drink it in its pure form, but to make tinctures and liqueurs with it. It is also better not to prepare medications such as cough syrups with this - especially if you are going to give it to children. Potato moonshine contains a lot of fusel oils and hydrocyanic acid. They only bring harm to the body. But if you carefully distill it, you can reduce their concentration to normal.

Many people don’t know how to make moonshine from potatoes so that it turns out soft enough and the alcohol yield is pleasing. The vegetable is low in carbohydrates, so you won’t be able to extract it the way you would from berries or fruits. In this article you will find three recipes for homemade potato moonshine.

So, if you have a lot of extra potatoes that are already starting to rot in the spring, a little time and a great desire to try something new in moonshine brewing, go for it.

In order for the starch in the tubers to break down into sugar and react with yeast, a catalyst is needed. That is why it is better to distill moonshine from potatoes with malt. You can take malt from any available grain: barley, wheat or rye. If you can’t get malt, you can simply germinate the grains. The only question is finding whole grains. In a village or country house this is not a problem, but in a metropolis difficulties may arise. But if you look hard enough, you will find both malt and grain. As a last resort, instead of malt, you can use plain flour. But in this case, the yield of moonshine from potatoes will be less - flour cannot process starch into sugar in large quantities. However, don’t expect that even if you use malt, there will be a lot of pure alcohol. Potatoes contain several times less sugar than berries, and the less sugar, the lower the alcohol yield. The law of moonshine.

In addition to malt, you will need yeast, the potatoes themselves and water. Take pressed yeast, but if you don’t have it on hand, take dry yeast - you need 3-5 times less of it than pressed yeast. Just dissolve them completely in warm water. You can add a little sugar to the water so that the culture has something to “eat” and the yeast grows.

Is it possible to distill moonshine from potatoes without yeast?

It will not be possible to distill moonshine from potatoes without yeast - there is no “wild” yeast in the vegetable, like there is on the skin of grapes, and mash cannot be made without them.

Take only filtered or bottled water. If you take it from the tap and just boil it, there will still be heavy metals left. Our moonshine will not taste the best anyway. And bad water can make it completely undrinkable.

Potatoes should be taken old, stale, they contain the maximum amount of starch. It is better to keep it in the refrigerator or cellar for 2-3 days before cooking. Moonshine from frozen potatoes turns out better, and its yield is greater - under the influence of cold, starch begins to break down into sugars, this makes the “work” easier for the malt. But you can also make it using boiled potatoes. The taste turns out to be a little softer, but here, as they say, it’s not for everyone.

Moonshine from frozen potatoes at home: “Babka” recipe

The first recipe for moonshine is made from fresh potatoes. As mentioned above, it is advisable to freeze the tubers a little. Moonshine made from frozen potatoes at home is better than moonshine that was stored at room temperature.

Also, to prepare mash, you definitely need a kitchen thermometer so as not to overheat the water.

Making moonshine from potatoes according to this recipe is called “Babka”. Let's look at it step by step:

1. Rinse the tubers well and grate them or grind them in a blender. There is no need to clean them.
2. Pour 2/3 of water into the mixture (if you took 20 kg of potatoes, then pour 20 liters of water). The water must be boiled, not lower than 70 degrees.
3. Add malt to the pan, stir and cook for an hour, making sure the temperature is 60-70 degrees. If you violate the temperature regime, the reaction of malt and starch will not occur. Sugar will not be released and the wort will not ferment.
4. Cool the brew to 30 degrees and pour the liquid part into the pan.
5. Do not squeeze out the remaining potatoes; fill them with the remaining third of the water (water temperature should be 50-55 degrees). Let the wort brew.
6. When you see sediment at the bottom, drain the liquid to the one you got the first time. Squeeze out what has precipitated. Add yeast to the mash, pour into a non-metallic bottle, put a glove or water seal on the neck and leave to ferment in a dark, warm place.
7. Active fermentation will occur from a week to two. When all the sediment has sunk to the bottom, the mash will lighten, and the glove will deflate (or the water seal will stop blowing bubbles), fermentation is complete. It can be distilled.

Distillation of mash:

1. Before you start distilling, strain the mash twice through a clean cloth. There should be no lumps or pieces in it. If they burn to the bottom of the cube, this will greatly spoil the taste of the finished drink.
2. For the first time, distill the mash until the strength in the stream remains at least 30%.
3. Using a hydrometer, measure the pure alcohol content in the moonshine. Dilute it with water so that the percentage of alcohol in the resulting liquid is no higher than 20. If there is more alcohol, it is unsafe to distill - the cube may explode.
4. Distill a second time. Collect the first 10% separately and discard. This is the upper faction. It contains the maximum concentration of methanol; you cannot drink such alcohol. If you want, you can use it for sterilization. Distill until the strength drops to 45 degrees.
5. Measure the amount of alcohol in the moonshine again and dilute it to 40-45%. Pour into jars and let “rest” in a dark place for several days to a week.

The yield of such moonshine is small, and the taste is quite harsh. But it’s perfect for tinctures and liqueurs.

Moonshine from potatoes and bread at home (with video)

In this recipe, moonshine is made from potatoes and sugar. Bread is used instead of malt. The more sugar you take, the greater the yield during distillation. But if you overdo it, you’ll end up with an incomprehensible, hot drink with a cloying aftertaste.

Therefore, try to maintain the indicated proportions:

• Potatoes – 1 part.
• Bread (wheat or rye, without bran, as fresh as possible) – 1 part.
• Sugar – 2.5 parts.
• Milk – 1/2 part.
• Yeast – 100 g pressed per 1 kg of sugar.
• Water is 5 times more than sugar.

Peel and boil the potatoes. Crush it, add sugar and yeast diluted in warm water. First soak the bread in warm milk, pour it all into the potatoes, cover with warm water and leave to ferment for a day. After this, drain the liquid and squeeze out the sediment, filter the mash through cheesecloth and distill 2 times as stated in the first recipe. The yield of moonshine will be much greater, and the taste will be softer. In addition, this is the fastest way to obtain mash.

Watch the video below, in which making moonshine from potatoes at home is shown very clearly and easily:

Moonshine from boiled mashed potatoes without sugar

Moonshine made from boiled potatoes is better than from raw ones. This is due to the fact that starch already begins to disintegrate during cooking, therefore, boiled potatoes react better with malt, the taste is softer, and the yield is slightly greater.

• Malt – 4 kg.
• Potatoes – 8 kg.
• Pressed yeast - 100 g, and if you take dry yeast - 20 g.
• Purified water – 20 l.

First you need to grind the sprouted grains in a meat grinder. Boil the peeled potatoes and mash them together with the water that remains after cooking. Pour everything into a non-metallic container and cover with malt “flour”. The mass should be 60-70 degrees for sugar to begin to release. If the puree has cooled down, warm it up a little. Mix everything well and leave until the morning. In the morning, pour 20 liters of water, add diluted yeast and leave to ferment for a week. When the liquid becomes lighter in color and a sediment has formed at the bottom, it can be distilled.

The resulting moonshine will not have a delicate berry flavor. It tastes more like unrefined vodka. Therefore, it is better to make tinctures from it.

An excellent cherry is obtained if you take 1.5 kg of ripe cherries, 0.7 liters of moonshine and 0.5 kg of sugar. Cherries should be dried in the sun or in the oven at temperatures up to 100 degrees. Mix cherries, moonshine and sugar in a large jar, cover with a plastic lid and leave to steep for at least a month. Shake the tincture twice a week. When the drink acquires a beautiful ruby ​​color, strain, squeeze out the cherries and bottle the tincture.

Moonshine from potatoes began to be made in Rus' from the beginning of the 18th century, when the “earth apple” somewhat replaced the grain raw materials traditional for this drink. If you have a small supply of potatoes, then making an excellent alcoholic drink will not be difficult, and this article will help you.

1 Ladle of moonshine - reward for heroes

It is unknown who was the first in Rus' to brew moonshine. However, it is precisely established (there is documentary evidence) that the strong drink was widespread during the time of Ivan the Terrible. It was under him that the first taverns were opened, in which only the royal guardsmen were allowed to feast. The tsar's most distinguished servants were awarded a personalized ladle. The owner of such an award could drink from it for free, but only after scooping up the moonshine once.

Over time, the boyars usurped the production of homemade alcohol, and mass production of the drink declined sharply. It was only in the 19th century that peasant families again began to distill grain into alcohol. For this, a recipe was used, the basis of which was mash made from rye malt, grain and yeast. The result was a high-quality drink, which in its composition and purity of production was superior even to French cognac.

Rich farms spared no grain for the production of alcohol. And the removal of fusel oils and other toxins was done using milk and egg whites. This recipe made it possible to obtain only 20 liters of pure alcohol from 1200 liters of mash. That's why it was very expensive and not accessible to everyone. Around the middle of the 19th century, they began to make potato moonshine, which was easier to make and cheaper than its grain counterparts and, moreover, was highly valued at all times.

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2 Potato mash recipe

Today, every family uses potatoes for food and stores them according to their needs. Therefore, if you decide at home, then it’s easier to use Peter the Great’s “earth apple” for this. Potato mash will be ready after two weeks of fermentation. Her recipe contains the following ingredients:

• potatoes 20 kg,
• wheat flour 1 kg,
• yeast 0.5 kg,
• water 25 l.

Washed and coarsely grated potatoes are poured with warm water with a volume of 15 liters. Everything is mixed well, flour is added to the mixture. Then the raw materials are mixed again and allowed to settle until a sediment forms. After this, the liquid is poured into another container, and another 10 liters of water are added to the sediment. After some time, the liquid is drained again and yeast is added to it. The mash is aged for 10 to 15 days. After this, the raw alcohol can be placed in a moonshine still for distillation.

You can clean finished moonshine from impurities and toxins using potassium permanganate, activated carbon or milk. Potassium permanganate is simply added to the liquid, and harmful substances will begin to precipitate. Activated carbon is also added to moonshine. The more it is, the better the cleaning. The drink should be drained approximately 24 hours after adding the adsorbent. It cleans well with alcohol and milk, which will require about one glass per 10 liters of alcohol. If you are interested, then use the above methods.

3 Potato moonshine with oats and sprouted grains

The recipe for making homemade alcohol from potatoes may vary depending on the availability of additional ingredients and flavors. In addition to the simple method of making alcohol, which involves only potatoes, yeast, flour and water, we can advise you to try making moonshine from mash, which is prepared with the addition of oats.

To do this you will need:

• potatoes 10 kg,
• oats 6 kg,
• yeast 1.5 kg,
• water 35 l.

Pour 5 liters of boiling water into the ground grain and add grated potatoes to the mixture. Infuse the liquid for 3 hours, add yeast and 30 liters of water to the cooled product. After five days, the mash is ready for distillation.

Many connoisseurs of homemade moonshine advise preparing raw materials for distillation from sprouted grains.

For 25 liters of water take 8 kg of potatoes, 4 kg of any sprouted grain and 100 grams of yeast. Grated boiled potatoes are mixed with crushed sprouted grains and left for 12 hours. Only after this water and yeast are added to the mixture. It takes about 7 days for the product to ferment. Potato moonshine can also be made from frozen raw materials. This recipe does not contain anything new, and is even cheaper. However, the taste of the drinks will vary. Therefore, the best alcohol can only be obtained through trial and error. We wish you to find your own, most successful recipe!

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