Homemade plum moonshine: without yeast, with yeast, with seeds, without seeds

Content

1 Plum mash: cooking secrets
2 A simple recipe for plum moonshine at home
3 Moonshine from plums with pits
4 Plum moonshine with pressed yeast
5 How to make moonshine from plums without sugar
6 Conclusion

There are many variations of moonshine - it is made from sugar, wheat and other grains, various fruits, and so on. Plum moonshine, also known as slivovitz, is one of the common variants of the drink.

Plum mash: cooking secrets

Making mash is the first stage in the process of making homemade moonshine from plums, and the taste of the future drink depends on its quality. There are various recipes for plum mash for moonshine: with and without yeast, with or without added sugar. Despite the differences in recipes, all methods of preparing slivovitz have one thing in common - the need to carefully select fruits for making mash, since its taste will depend on their quality.

In addition to carefully selected fruits, a water seal is required - a homemade or purchased valve that serves to remove carbon dioxide and also prevents bacteria from entering the container.

You can make mash from plums using both purchased yeast and “wild” yeast found on the skin of the fruit. Cooking time depends on the chosen method.

Plum mash for moonshine without yeast

Making plum moonshine without yeast is not difficult, but it takes much longer than using them.

Ingredients:

fruits – 1 kg;
water – 1 l;
sugar (to taste) – 100 g.

Prepare this way:

Prepare the fruits: clean them of debris, remove seeds. You cannot wash them, otherwise the fermentation process will not begin.
Mash the fruits into a paste (you can grind them in a food processor or use a blender) and add water. Add sugar if desired.
Pour the resulting mass into a fermentation container and install a water seal.
Store in a dark place for 4–5 weeks, until sediment settles and the liquid becomes lighter in color.
After this, the liquid must be filtered through folded gauze, so as not to stir up the sediment remaining at the bottom.

Plum mash for moonshine with yeast

A recipe for plum moonshine with yeast - dry or pressed - is not much different from a recipe that does not include them. The main difference is the reduction in cooking time.

To prepare you will need:

plum – 10 kg;
water – 9–10 l;
sugar – 1 kg (to taste);
dry yeast – 20 g.

The recipe is not much different from the previous one:

The fruits are washed, seeds removed and kneaded into a homogeneous mass.
Sugar and yeast previously diluted with warm water are added to the plum mass.
Pour in water.
Install a water seal on the container and put it in a dark place.
Store for 7–10 days until sediment settles.
Before distillation, filter through cheesecloth.

How to drain mash without sediment

Since it is difficult to strain the mash in the process of preparing plum moonshine at home through a fine filter (pieces of pulp will inevitably clog small holes, and it will easily leak through large sediments), two methods of decanting can be named:

without the use of special means - that is, simply tilting the container (or, for example, using a ladle) - suitable only for small volumes;
through a rubber tube, one end lowered into the mash and the other into the distillation cube.

There are a few things to keep in mind when using the second method:

The container with mash is placed above the distillation apparatus.
The wider the tube, the faster the liquid flows.
Before starting the procedure, the end of the hose that is placed in the distillation cube is purged.
The end of the tube placed in the mash should not touch the sediment.
The hose can be changed to a thinner one when the amount of drink decreases significantly.
To reduce the fluid flow rate, the hose is pinched.

Important! Before pouring the mash into the distillation apparatus, you can leave the container in cold water for several hours so that the sediment settles better.

When pouring, the distillation container is not completely filled; approximately one-fourth of the volume should remain unfilled.

A simple recipe for plum moonshine at home

The classic recipe for plum moonshine does not change significantly depending on how the mash was prepared.

For preparation you will need the following ingredients:

fruits – 10 kg;
water – 9 l;
sugar – 1–1.5 kg (to taste);
dry yeast – 20 g (optional).

Prepare plum brandy as follows:

Prepare the mash according to any of the previously mentioned recipes and leave it to settle until sediment appears.
After the fermentation process is completed, the liquid is poured into the distillation cube through a filter made of folded gauze.
Distillation is carried out twice, the first time to a strength of 30%. Before the second distillation, the slivovitz is diluted, reducing the strength to 20%, and distilled again to a strength of 40%.
If desired, the drink is diluted with water, bottled and left to infuse for 3–5 days. At this time it is stored in the refrigerator.

Important! During the first distillation, the first 10% of the liquid is drained, and during the secondary distillation, not only the first 10% of the drink is drained, but also the last.

Moonshine from plums with pits

You can make moonshine from plums with or without pits. The main difference is the taste of the drink. Alcohol made from fruits with seeds is more bitter.

In addition, you will need more fruits with seeds - about one kilogram, if their initial quantity is 10 kilograms.

Otherwise the recipe doesn't change much.

Ingredients:

fruits – 11 kg;
water – 9–10 l;
sugar – 1.5 kg;
dry yeast – 20 g.

Make the drink as follows:

Peel the fruits, wash and knead until smooth.
Yeast is diluted with warm water and added to the mixture. Pour in water, install a water seal and leave to ferment for about 10–14 days.
When the mass has settled, it is poured through a filter into a distillation cube and distilled twice, draining 10% of the liquid that drains at the beginning of the distillation (the second time - and at the end too).

Plum moonshine with pressed yeast

When preparing plum moonshine at home, it makes no difference whether you use dry or pressed yeast. The difference is in their quantity; pressed ones need 5 times more.

Ingredients:

plums – 10 kg;
sugar – 2 kg;
water – 10 l;
pressed yeast – 100 g.

Preparation:

The fruits are prepared - washed, pitted (or not, to taste), mashed into a puree.
Sugar is poured into the water, mixed and poured into fruit puree.
Yeast is diluted in warm water and poured into the mixture.
Install a water seal and leave to ferment for 10–15 days until sediment forms.
Strain and (at the same time) pour into a distillation cube.
It is distilled twice, merging the initial and final fractions.

How to make moonshine from plums without sugar

Moonshine from plum wine without added sugar is prepared according to the classic recipe using dry yeast or without using it. The recipes are no different, but for better taste it is advisable to take sweeter varieties of fruit.

Conclusion

It is not difficult to prepare plum moonshine, which is facilitated by the variety of recipes and their variability. The peculiarity of this type of alcohol is that it requires double distillation, since it does not tolerate additional purification. But as a result, it retains the aroma and taste of ripe fruit.