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Cold peach moonshine is a popular alcoholic drink during hot periods. It has a fairly simple cooking method. However, there are many subtle nuances that should be taken into account. Now everyone can find a recipe for this drink to suit their taste, because there are many variations of peach moonshine at home.
Secrets of making peach moonshine
Before talking about the technology for preparing peach mash, you should understand the main aspects of the preparatory work.
About the components
Since the mash is made from peaches, these fruits will be the main components.
Before making moonshine from peaches, you need to consider 2 important points:
- The amount of peach mash produced at home according to the classic recipe will be quite low. However, the drink will have an amazing taste and pleasant aroma. It's quite easy to drink.
- The strength of peach moonshine according to the classic recipe is approximately 55-60%. To reduce it, just prepare a tincture. To do this, you simply need to dilute the resulting product with water to the required concentration.
Of course, in order to prepare tasty and healthy peach moonshine at home, you need to strictly follow not only the recipe, but also the preparation technology. However, responsible food selection is also important. Peaches from wild varieties are suitable for this solution.
Despite the presence of natural sugars and acids in this fruit, you will have to add sugar, citric acid and yeast to the alcoholic drink. Moreover, it is better to buy a high-quality last component; artificial yeast only worsens the taste of the finished product.
Preparing Ingredients
The technology for making moonshine from peaches at home requires special preparation.
- It is better to remove the bones. Of course, there are lovers of moonshine with peach pits. However, it is worth considering that in this case the drink will be very bitter. This taste is difficult to remove.
- For additional flavor, add a few overripe but not rotten fruits.
- Rotten areas should be removed, as they can harm the fermentation process, not to mention the technology for making moonshine from peaches without yeast.
This preparatory work will improve the quality of the resulting product.
Tips and Tricks
Many housewives offer the following tricks in preparing this unique alcoholic product:
- To prevent the fermentation process from slowing down, the room should be maintained at a constant temperature of approximately 22 degrees Celsius.
- To prevent spoilage of the mash, keep the container in a dark place.
- The end of the fermentation process should be determined not by time, but by the appearance of the liquid: it should contain a cloudy sediment and clarified wort. The release of gas in the form of bubbles should stop.
- Before the second distillation, it is better to clean the solution with a complex of potassium permanganate and activated carbon. The last component preserves the aroma of peaches.
Following these simple tips, it’s quite easy to make real brandy.
How to make mash from peaches
Braga is the basis of the future alcoholic drink. Therefore, its preparation must be taken responsibly. There are many options.
Peach mash recipe without yeast
Ingredients:
- peaches – 5 kg;
- sugar – 1 kg;
- water – 4 l.
Cooking method:
- Prepare peaches by removing cores, pits and any rotten areas.
- Grind the fruit pulp to a puree.
- Prepare the syrup: mix half the volume of water and sugar in one pan, put on gas and boil for 5-7 minutes. Remove foam. Cool the solution.
- Add remaining ingredients. To stir thoroughly.
- Cover the container with a cloth and place it in a dark place for 3 days, stirring the mixture periodically.
- After 20 hours, pour the solution into the fermentation container (approximately ¾ of the volume). Close with a water seal.
Leave in a dark place at 22 degrees Celsius for 1 month.
How to make mash from peaches with added yeast
The production technology is similar to the previous version.
Ingredients:
- fruits – 10 kg;
- sugar – 4 kg;
- water – 10 l;
- dry yeast – 20 g.
The preparation method is the same as in the previous version, except for the addition of yeast.
How to make mash from peach leaves and pits
Ingredients:
- double moonshine – 6 l;
- peach pits – 0.8 kg;
- raisins – 0.1 kg.
Cooking method:
- Grind the peach pits to a powder. Dilute with water until the jelly is thick.
- Pour into a large container with thick walls and close tightly. Coat the walls with dough.
- Place the bottle in the cooling oven. Repeat the procedure 10 times within two days. If cracks appear in the dough, they need to be covered.
- Strain the mixture several times.
Mix the resulting mass with the remaining ingredients.
Fermentation
On average, this process takes 20-40 days. It depends on the type of ingredients used: peaches, yeast and sugar, as well as external conditions: lack of light, air access, and a certain room temperature.
During the fermentation process, sugar decomposes at the chemical level into alcohol and carbon dioxide.
How to make moonshine from peaches
Ingredients:
- fruits – 10 kg;
- sugar – 10 kg;
- water – 4 l;
- yeast – 0.4 kg.
Cooking method:
- Prepare the peaches: remove the core and pits, as well as any rotten areas.
- Grind the fruit pulp to a puree.
- Prepare the syrup: mix part of the water and sugar in one pan, put on gas and boil for 5-7 minutes. Skim off the foam and cool the solution.
- Add remaining components. Mix thoroughly.
- Cover the container with a cloth and place in a dark place for 3 days, stirring the composition periodically.
- After 20 hours, pour the solution into the prepared container (about ¾ of the volume). Close with a water seal and leave in a dark place at a temperature of 22 degrees for a month.
- The mixture must be carefully filtered.
- Next, the liquid should be distilled.
- Perform filtration by several fractions.
- Repeat distillation and filtration.
The finished drink should be poured into another container and placed in the refrigerator to steep for another 2 days.
How to infuse moonshine on peaches with honey
Ingredients:
- moonshine – 1 l;
- overripe peaches – 6 pcs.
Cooking method:
- Prepare peaches: rinse, dry and remove pits.
- Squeeze juice from fruits.
- Mix with moonshine and pour the solution into a dark glass container.
Leave to infuse in a cool place for 30 days.
Moonshine infused with peach pits
Ingredients:
- fruit seeds – 10 pcs.;
- sugar – 0.4 kg;
- water – 0.2 l;
- vodka – 1.5 l.
Cooking method:
- Grind the seeds to a powder. Pour into bottle.
- Add vodka. Close the lid tightly and place in a lighted place to infuse for 1 month.
- Drain the infusion and strain the solution twice.
- Prepare the syrup: dissolve sugar in water, bring to a boil, cook until thick. Cool.
- Add to vodka. To stir thoroughly.
Pour into bottles, close tightly, and put in a dark place.
Another option requires the following ingredients:
- fruit seeds – 0.4 kg;
- sugar – 0.2 kg;
- water – 0.2 l;
- vodka – 0.8 l;
- cinnamon – 5 g;
- cloves – 2 pcs.;
- ginger – 2 g.
Cooking method:
- Grind the seeds to a powder and pour into a bottle. Add cinnamon, cloves and ginger.
- Add vodka. Close the lid tightly and place in a bright place to infuse for 1 month.
- Drain the infusion and strain it twice.
- Prepare the syrup: dissolve sugar in water, bring to a boil, cook until thick. Cool.
- Add to vodka. Mix thoroughly.
Pour into bottles, close tightly, and put in a dark place.
How to infuse moonshine on peaches with herbs
Ingredients:
- fruit seeds – 0.4 kg;
- sugar – 0.2 kg;
- water – 0.2 l;
- vodka – 0.8 l;
- cinnamon – 5 g;
- cloves – 2 pcs.;
- ginger – 2 g;
- mint – 3 g;
- cardamom – 2 g;
- sage – 3 g.
Cooking method:
- Grind the seeds to a powder. Pour into bottle. Add cinnamon, cloves and ginger and other spices.
- Add vodka. Close the lid tightly and leave in a bright place to infuse for 1 month.
- Drain the infusion and strain twice.
- Prepare the syrup: dissolve sugar in water, bring to a boil, cook until thick, cool.
- Add to vodka. Stir thoroughly.
Pour into bottles, close tightly and put in a dark place.
Rules for storing peach moonshine
Like any other homemade moonshine, this drink should be stored in a cool, dark place without air access to the solution.
It is better to use glass bottles or canning jars with metal lids. For large volumes, stainless steel barrels are suitable.
The shelf life of pure moonshine is approximately 3-7 years, but with additives it varies. Can be stored for a maximum of 5 years.
The appearance of the product should be checked periodically. If there are signs of spoilage, moonshine should not be consumed.
Conclusion
Peach moonshine is an unusual drink. It is quite easy to prepare it at home. However, there are specific subtleties of preparation and content that must be taken into account.
