Cherry moonshine: 6 recipes

Moonshine made from cherries with a refined almond flavor was invented in the German lands as an alternative to drinks based on grain wort. Colorless, it also serves as a base for preparing various original cocktails, aromatic liqueurs and sweetish liqueurs.

Rules for making moonshine from cherries at home

German kirsch is distilled through a special copper distiller - alambik, but domestic craftsmen claim that the same high-quality cherry drink is obtained in a conventional still.

Cherry mash for moonshine

The best drink will come from juicy, sweet, slightly overripe small berries, although any varieties of cherries are suitable for this purpose.

It is important to follow the recommended conditions during the preparation of the product.The fruits are collected in dry weather, preserving the wild yeast that is on the skin. Water and berries are taken in a 1:2 ratio, but some recipes require a different ratio.

Cooking sequence:

1. The berries are sorted, removing leaves and small debris, but not washed.
2. Grind the fruits under pressure so that the seeds do not break.
3. If you don’t like the highlight of the kirsch – the almond flavor – the seeds are selected from the mass.
4. The mash is left to stand in a glass or ceramic container in a warm place, even in the sun, for the first 60–70 hours.
5. When foam appears and a slight hiss is heard, install a water seal or pour it into a special container for long-term fermentation.
6. The wort is transferred to a dark, warm room where the temperature does not drop below 25 ^°C.
7. Fermentation lasts at least 10–20 days, but it is important not to delay distillation after clarification of the liquid so that the mass does not become peroxidized.

The process of distilling moonshine from cherries

• When preparing for distillation, the mash is filtered through cheesecloth once, without achieving clarification.
• They also distill the entire mass without squeezing the berries.
• If seeds are added to the apparatus for aroma, the process is carefully monitored so that the tube does not clog or explode.
• The first distillation is carried out over low heat with steam; a water bath and direct heating are acceptable.
• Traditional kirsch is distilled with preliminary boiling of the wort so that hydrocyanic acid is removed in the process.
• Rectification continues until the end of the liquid.
• The raw material is diluted to a strength of 20% and a second distillation is carried out, since the first is only suitable for technical needs. It makes up 10–15% of the total volume of alcohol.
• The strength of the main fraction is 55–40%.
• If the stream is below 40%, there is already a cloudy residue. It is also selected separately and used for the next distillations.

Cleaning, infusion of moonshine

The pungent odor and woody taste of the cherry product are removed by cleaning and settling in glass or ceramic vessels. Oak chips are added to the containers or the bottles are closed with cork stoppers.

The resulting drink is also poured into small barrels and stored for up to six months or longer, up to 3 years. In the homeland of kirsch, it is infused in clay jugs with wooden stoppers.

How to make moonshine from cherries without yeast

Using simplified technology, the drink is produced without yeast and sugar.

• 12 kg of berries;
• 4 liters of water.

Technology:

1. Prepared and crushed berries with whole seeds are set for the first fermentation for 70 hours.
2. When the process of foam formation begins, the mass is poured into a container with a water seal for long-term fermentation and water is added.
3. Lightening of the mash signals that distillation can begin.
4. The mass is filtered through cheesecloth and secondary distillation is done.

The drink obtained by this method is characterized by bitterness and astringency. It is used as a raw material for tinctures and liqueurs. Previously, punch, grog and burnt drink were prepared on its basis.

Traditional recipe for cherry moonshine with sugar

The taste of moonshine will be brighter if the mash is made with sugar and yeast. This recipe produces a drink similar to traditional kirsch. The same method is used to prepare a product from wild cherries.

• 10 kg of berries;
• 2.5 kg of sugar;
• 300 g pressed yeast or 60 g dry yeast;
• 10 liters of water.

Process:

1. The berries are mashed to release the juice.
2. Place yeast in 200 ml of warm water and sprinkle with a spoon of sugar. In a few minutes, fermentation will begin.The mixture is poured over the berries.
3. Add sugar.
4. Install a water seal and place in heat until fermentation is complete. If gas has ceased to be released, the mash has become light and unsweetened, you need to start the second distillation.

How to make moonshine from yellow cherries

Excess yellow cherries can also be used for distillation. Wait until the berries are completely ripe; it is better to take even overripe ones. The sugar-free drink is prepared only from dark red fruits, and yellow varieties are distilled from sweet mash.

• 8 kg cherries;
• 1.3 kg sugar;
• 65 g pressed yeast;
• 4 liters of water.

Preparation:

1. The berries are pressed with your hands to release the juice.
2. Yeast is diluted and added with sugar to the berries.
3. A container with a water seal is placed in a place with a temperature above 25 ^°From 8–11 days, until the liquid brightens.
4. Distill according to the rules 2 times.

Moonshine from cherries and cherries

The sweetness of ripe cherries and the acidity of cherries complement each other during the fermentation process. The specified amount yields 8 liters of moonshine.

Ingredients:

• 10 kg of fruits;
• 2 kg sugar;
• 200 g fresh yeast.

Process:

1. The seeds are removed from the berries, kneaded or crushed.
2. Yeast is diluted in warm water. Mix berries, yeast and sugar.
3. The first two days the mash is stirred 2-3 times a day.
4. When fermentation is over, do double distillation.

Cherry moonshine tinctures

An alcoholic drink made from sweet berries is often used to make aromatic liqueurs.

Recipe for cherry moonshine tincture with honey

The cherry drink has an almond aftertaste, so the berries are pitted.

• 1 liter of cherry moonshine, diluted with water to 40%;
• 1 kg of ripe berries;
• 150 g honey.

Technology:

1. The berries are crushed.
2. Mix honey, berries and moonshine, close the bottle tightly, and place in a bright place for 2 weeks.The bottle is shaken every day.
3. The mass is filtered and bottled.

Homemade cherry liqueur with moonshine

This product also uses cherry moonshine, which has almond notes.

• 1 kg of ripe berries;
• 1.5 liters of moonshine;
• 1 kg sugar.

Cooking process:

1. The pits are removed from the cherries and the mass is ground in a blender.
2. Mix with sugar and transfer to a bottle.
3. Leave in the sun for 10 days. Every day the bottle is opened and the contents are shaken.
4. The infusion is filtered, moonshine is added.
5. Leave it to pick up the aroma for a few more days before tasting.

Improving the taste characteristics of cherry moonshine

The organoleptic qualities of cherry moonshine are preserved only after the second distillation. Other cleaning methods may distort the taste of the drink.

1. The degrees in moonshine are clarified: the total amount is divided by one hundred percent and multiplied by the number determined when measuring the strength of the drink.
2. The distillate is dissolved with water up to 20 degrees.
3. Re-distillation is carried out. Again, the first portion with harmful properties is selected.
4. The main fraction is taken until a decrease in strength from 40% is recorded. The cloudy precipitate is collected in another container for subsequent distillations.
5. Adjust the strength of the drink by adding water, up to 40–45%.
6. Pour into containers with airtight stoppers, wooden or cork.
7. The taste will stabilize after a few days. Soften the drink by adding fructose at the rate of 1 teaspoon per 1 liter of forty-degree moonshine.

Conclusion

Cherry moonshine is an original drink with a special aftertaste.A significant role in creating characteristic notes during its preparation is played by storage containers with the addition of oak elements. If there is an excess harvest of cherries, lovers can try to repeat the recipe of a recognized alcoholic product.

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