How to make vodka from alcohol (ethyl or medical). Profitable business: alcohol production

Drinks from alcohol at home are quite easy to prepare. This is an interesting and exciting process. For its implementation, recipes will be required, which will indicate the necessary ingredients in the correct proportions. The final result depends on their quality and type. Manufacturing technology is very important. Knowing all the subtleties and secrets, you can get a masterpiece even better than on store shelves. At home, it is quite easy to make liquor, cognac, vodka, wine and other alcoholic drinks.

Recipes for making wine at home

Wine is a refined and pleasant alcoholic drink. In addition, its moderate use is good for the health of the whole organism. An alcoholic masterpiece can be prepared not only from fresh grapes. It is easy to make at home even in the middle of winter.

This will require:

4 liters of regular grape juice;
1 kg of sugar;
1 liter of alcohol.

First you need to mix the juice with sugar and put it on a slow fire. When the sweet ingredient has dissolved, remove the liquid from the stove and cool completely. Then you need to install a water seal, putting the wine blank in a warm place for fermentation for two weeks. It is very important to add sugar once every few days and stir it thoroughly.

At the end of the period, it is necessary to pass the drink through a sieve or gauze. Add alcohol to it in an amount not exceeding 20% of the total liquid volume. The resulting mixture should be placed in a dark, cool place for 14 days. It is easy to get rid of the sediment accumulated at the bottom with a special hose. Such an alcoholic drink must be infused for five months.

As a base, instead of the classic grape juice, you can use a raspberry or cherry substitute. The resulting wine will have an original and pleasant taste.

Alcohol vodka recipes at home

Vodka is the most widely used alcoholic drink in the world. Cooking it at home is not difficult. Yes, and the cost will be an order of magnitude lower than the store. To create it you will need: water, alcohol, glucose.

The cooking method is quite simple:

Water. You need clean liquid. Boiled, distilled water containing a large amount of salts and other minerals will not work.
Alcohol. You only need ethyl or medical. It is poured into the water.
Glucose. It is added at the end. You can get the ingredient at home. To do this, mix 1: 1 sugar with water and boil until the appearance of white foam stops.
The final stage. The mixture in the container must be shaken well. Then put in a cool place for several hours.

Vodka can be prepared with tinted flavors. For this, various spices are used: anise, mint, ginger.

In order to make lemon vodka, citrus is poured over with boiling water and the peel is removed from it. It and the squeezed juice are placed in two different vessels and poured with vodka already prepared from alcohol. Clog and put in a dark place for 14 days. At the end of the term, both liquids are poured into one bottle.

Cognac recipes at home

Cognac, like any other alcoholic drink, can be made on your own. There are various recipes.

One of them will require:

one liter of vodka prepared at home from alcohol;
a couple of teaspoons of oak bark;
10 dry rose hips and hawthorn;
a tablespoon of sugar or honey;
a pinch of nutmeg;
a teaspoon of black tea;
some vanilla.

First of all, you need to quickly prepare the oak bark. It is poured with boiling water and insisted for about 10 minutes. Then the bark is filtered, washed in running water and dried in the sun. This helps to rid the drink of the unpleasant odor and taste that tannins have.

All dry ingredients should be transferred to a glass or wooden container. Pour them with vodka prepared with alcohol. Then mix everything well with a wooden spoon or stick. Close the container tightly and put it in a dark place for a month, periodically shaking the cognac.

Strain the resulting drink through gauze with cotton wool, bottle and seal tightly. The shelf life of such alcohol reaches five years.

Recipes for making liquor at home

Liquor is usually sweet, with pleasant, inviting aromas, an alcoholic drink. It's easy to make at home. A sweet elixir is made on the basis of fruit or berry juices with the addition of sugar, alcohol and water.

To create raspberry liqueur, you need to do simple manipulations:

Wash the berries thoroughly. Place them in a glass container and pour alcohol.
Put the blank in a secluded place for two weeks. Shake the mass lightly every five days.
Mix sugar with water in a ratio of 1:1. Cook the syrup from the ingredients until the appearance of white foam stops.
Cool the syrup to body temperature. Then pour it into the raspberries that have been infused for 14 days.
Put in a dark place for two weeks. At the end of the period, strain the liquor, pour into clean bottles and cork tightly.

Pleasant and fragrant tasting coffee-based liqueur. To prepare it, the finely ground ingredient is combined with water and brought to a boil. In a hermetically sealed container, it is insisted for 24 hours. Strained coffee liquid is combined with sugar and vodka. The mixture is heated until the crystals dissolve. The liquor is cooled and passed through gauze several times. The drink is bottled and insisted for several days.

Recommendations for making strong homemade drinks

Making your favorite alcoholic drink at home is not as difficult as it seems at first glance. To do this, there are various recipes that simplify the whole process, eliminating the rule of "trial and error". If you follow the proven instructions exactly, the result will exceed expectations.

It is very important to remember the basic rules for making spirits:

water must be clean, without any impurities;
only edible alcohol can be used;
strictly follow the recipe;
do not neglect the production technique;
add odorous herbs in moderation so as not to spoil the taste of alcoholic beverages;
wash all ingredients thoroughly and give in to the necessary processing;
utensils for infusion and pouring should be made of natural material and perfectly clean.

Home-made alcoholic drinks are cheaper than in stores. In addition, everyone will try to use only high-quality and natural ingredients, making it less likely to get poisoned.

Known recipes will teach you how to make a drink, and over time you can experiment and create your own masterpiece. The main thing is to adhere to the correct technology for creating each individual drink.

Attention: information is provided for informational purposes only. Remember the dangers of alcohol!

Vodka is a multifaceted product, it is made at home using all kinds of raw materials - sweets, jams, potatoes, grapes, etc. Consider the traditional technology for preparing an alcoholic drink from sugar and yeast.

Feedstock: purified water, sugar, dry yeast

Equipment: container, moonshine still

The initial stage includes the preparation of sugar mash at the rate of 1 kg. sugar per 5 liters of water. Water is poured into a large container and sugar is added.

To speed up the process of dissolving sugar, it is recommended to heat the water to a temperature of 30 ° C (you can use a boiler). After thoroughly stirring the sugar in warm water, add dry yeast (about 100 grams).

At the end of the specified time, the ripened sugar mash is poured into the distillation complex (moonshine still) for further production of raw alcohol. Next, a dry steamer and a so-called refrigerator are installed.

Thermoelectric heaters are located in the apparatus at the very bottom, so constant control of the liquid will not allow them to burn out.

Connecting the pipes will determine the supply, output of water and the finished product. In this case, the water outlet tube must be immersed in any container.

Modern distillation complexes provide for the connection of automation, temperature sensors are also connected directly to the apparatus. Thanks to this device, it becomes much easier to manage processes.

After starting the device, the mass is heated, and when the temperature reaches 98 ° C, the device will automatically turn off. You can periodically measure the alcohol content of the water leaving the machine. Most often, at the limiting temperature, it will reach less than 5%.

Ultimately got raw alcohol, and for the manufacture of pure alcohol should go through the process of rectification. To carry out rectification, it is necessary to replace the nozzle of the device; for this, it should be disassembled. The sleeping raw is carefully drained, the sediment is removed, and the container is washed. Then the alcohol is again placed in the installation and the connection of additional elements begins - a stainless pipe, inside of which there is a spiral-prismatic nozzle.

It is also necessary to connect the start-stop system, as well as a silicone tube at the dephlegmator outlet (to output heated water).

The principle of operation of a distillation column. Raw alcohol boils in the installation tank and the vapors begin to rise up the pipe. The vapors also contain harmful fractions that must be disposed of. In the reflux condenser, the steam cools and begins to flow back into the pipe, falling into a spiral-prismatic nozzle. In the heated nozzle, the vapors begin to evaporate again and enter the dephlegmator.

Such repeated cooling and evaporation will contribute to the alignment of substances in the vapor state in the following sequence:

at the very top are light ether-aldehyde fractions;
below are low-boiling fractions (pure alcohol).

To gradually remove the top layer, open the clamp of the start-stop system, as a result of which a slow selection of harmful alcohol fractions begins (no more than 120 milliliters per hour).

To determine this speed is simple, just set the amount of alcohol flowing out in 1 minute and multiply by 60.

This selection reduces or increases the temperature of the installation. Ultimately, 10% of harmful fractions should come out of the installation (for 5 liters of alcohol - 500 ml.).

The total running time should ideally be 8 hours, but it is generally practiced to run the column for 3-4 hours. It should be noted that the lower the selection rate, the better the finished product is obtained.

Many of us know what a mini-distillery is and what function it performs. True, not everyone can afford to purchase such a unit and produce high-purity alcohol at home. Fortunately, you can not spend large sums of money and make a design with your own hands. Consider the principle of operation of a home mini-distillery, as well as the algorithm for its self-assembly at home.

1

Of course, most of us know how much quality homemade alcohol costs these days. In addition, the composition of drinks that we buy in stores may not match what is written on the packaging. In order not to take risks and not overpay, you can go the other way and use the simplest household mini-distillery right at home. With it, you can not only produce highly purified alcohol and all kinds of drinks. Perhaps he will help you open your own business and get alcohol at home, not only for yourself and your loved ones.

To understand how a mini-distillery works, you need to understand the components and basics of making alcohol at home.

Mini distillery for making alcohol at home

Vegetable fibers are considered the main ingredient in creating alcohol with your own hands. These include the juice of berry crops, grain, potatoes, sugar beet and waste from its processing.

A one-time distillation of this raw material at home gives only a preliminary separation of the primary mash. The composition of the latter includes many components, among which there are not only alcohol, but also many harmful products: ethyl acetate, acetaldehyde, ethyl methanoate. The presence of all these components is highly undesirable in the composition of any food product.

To get rid of these impurities, the mash undergoes a reusable purification called fractionation. This process guarantees the production of highly purified home-made alcohol, which can be used not only for making drinks, but also for any household purposes.

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2

The extraction of pure alcohol at home is completely analogous to the industrial production of alcohol. This can be judged by the configuration of modern mini-distilleries. Their design includes the same elements as in the factory settings, only much smaller. It is worth remembering that the presence of certain parts determines the price category of units for the manufacture of alcohol - the more expensive the device, the more components it includes. A household mini-distillery of average cost consists of the following elements:

unit for water-thermal processing of the mixture;
apparatus-mixer of pure cultures;
fermentation vessels;
mixture distillation unit;
distillation device;
installation for repeated cleaning of mash;
a device for absolutization - the final stage of cleaning the mash.

Complete set of a modern mini-distillery

The unit, which includes all these parts, works according to the following principle. First, the mash enters the unit for heat treatment. There, it is exposed to high temperatures, and also undergoes grinding with a hammer mill in specially created conditions. Then the already crushed mash is mixed with water and alpha-amylase - a special enzyme preparation. After that, the resulting mixture falls under a powerful steam jet and is processed by enzymes. So the mini-distillery produces high-quality and chilled alcohol, which can then be mixed with plant components. As a result of this, craftsmen receive healing or alcohol and other natural medicines.

It is important to remember that in order to achieve a good result when processing mash at home, the latter must be properly mixed. To do this, it is necessary to strictly observe, all components of the mixture must be added in optimal proportions and ferment under certain conditions.

3

Having understood the principle of operation of the unit at home, you can start making it yourself. We will use the simplest materials that can be found at home. As a result, we will be able to save a good amount of money. To make your own hands you will need:

galvanized bucket with a capacity of up to 8 liters;
2 meters of copper pipe;
clamp and a pair of bolts;
cold welding;
aluminum pan or can;
3–4 nuts;
silicone gasket;
several screw ties;
2-3 meters of steel wire;
drill.

Before proceeding with the assembly with your own hands, we recommend that you make an approximate drawing in which you need to indicate the dimensions and joints of the elements to each other. In addition, in the drawing it is worth noting the number of fasteners used and the volumes of the vessels. So you will not get confused in assembling the device at home.

Drawing of a home mini-factory for the production of alcohol

First you need to make a coil. To make it at home, you can take any cylinder and wrap a copper tube around it. Both ends must remain open so that vapors can enter and exit the coil without obstruction. Next, take a drill and drill a small hole in the wall of the bucket. The hole size must be calculated depending on the diameter of the copper tube. It should fit snugly into the hole and not hang out in it. We pass the lower part of our coil through the hole, while we fix the upper part in a standing position with a clamp and bolts. It is important to pay attention to the tightness of the lower end of the tube. It is best to coat this part of the coil with cold welding.

The next step in the manufacture of the device with your own hands will be the preparation of the distillation cube. To do this, we take a can or pan with a sealed lid, after which we connect it to the apparatus. If the lid does not fit snugly on the vessel, it is best to use a silicone gasket. Remember, in no case do not use rubber, as this material will simply spoil the alcohol with its smell.

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Alcohol is often used to make various homemade spirits. But getting a quality product can be difficult, so it can be made at home. The basis for the preparation of alcohol is wheat, potatoes, corn, and cereals are used to create malt.

Malt for making alcohol

Cereal grains must be germinated in a small and shallow vessel. Cereals should be scattered at the bottom, but not more than 3 cm, before that, the grain will need to be moistened in a manganese-potassium mixture. Further, the prepared grain is moistened with water and left on the sunny side. It is recommended to cover the container with grain with glass or film. As water is absorbed, it should be added to the dishes, and also make sure that the cereals are constantly in the water.

After the first sprouts appear and are 3 cm long, you can proceed to the next step. This length of the sprouts indicates that the malt is ready. It takes about a week to get this length, maybe a little longer.

Starch for alcohol

When the malt is prepared, any kind of starch that is diluted in water should be used. You can buy starch itself or make it yourself, for example, from potatoes. Even potatoes that have begun to spoil can be used to remove starch and create alcohol. The root crop must be finely chopped and pour water into it at the rate of 1: 1. It turns out that 1 liter of water will be needed for 1 kg of potatoes. After that, the contents are put on a slow fire and everything is cooked for about 2 hours until a glue-like substance is obtained.

If corn or wheat is used to remove starch, then the grains will need to be initially crushed and ground, the main thing is to crush the shell of the grains. For grain, twice as much water will be required, and the ratio will be 1: 2, for 1 kg of grain 2 liters of water. The ingredients are boiled until the porridge is thick, but not very dense.

Now you should extract the starch from the resulting mixture. Initially, it is necessary to allow the finished mixture to cool to about 60 degrees. While the mixture is cooling, you can grind the malt using a meat grinder or blender. Next, the malt is added to the starch mixture and you will need to keep the temperature at 60 degrees. To do this, you need to put the container in hot water for an hour or just wrap the container in a blanket. After that, the container is taken out and left in the room for final cooling and starch separation.

Fermentation and distillation

After the mixture has completely cooled, yeast is introduced. For normal fermentation, a temperature of 18-20 degrees will be needed, but a little more is possible. The higher the temperature, the faster the fermentation will be. As a rule, 3 days will be enough for room temperature. At a temperature of 18 degrees, fermentation will occur for about a week.

When the mash is ready, you need to overtake it, and for this you need a distillation apparatus. By the way, the strength of the final product - alcohol - depends on the distillation device. In order to get 1 liter of alcohol at home, with a strength of 60 degrees or more, you will need 100 grams of yeast per 2.5 kg of cereals.

Once distilled, homemade spirits tend to be cloudy and not very pleasing to the eye, so they can be clarified. To purify alcohol, you can add a little potassium permanganate and mix the contents, then leave everything for a day. Further, the alcohol is drained, so that the sediment is not shaken, and then everything is filtered through cheesecloth.

To improve the smell, you can put activated charcoal in a bottle of alcohol and leave everything for 14 days. Periodically, the container must be shaken and then filtered.

Other methods of making alcohol at home

There are different ways to make alcohol at home, where different ingredients are used:

Sugar beet. It is best to extract the juice from the beets and ferment it, but you can go the other way. The beets are washed, then grated, malt is added to it, which can be used from the recipe described above, and hot water is added. The contents must be boiled until the beets become soft, then grind it through a sieve. The wort must be cooled to room temperature and yeast is added without removing the thick. To create such a mash, you need 500 grams of malt, 5 liters of water and 10-15 kg of beets. Before getting alcohol, you need to squeeze the thick. The output is 1-1.5 liters of the finished product.
Fruits and berries. To create alcohol, you can use berries or other types of fruits. They must be crushed, then add 5% malt, counting from the total mass and add water. Next, water is added and everything is thoroughly mixed. On low heat, the contents must be boiled, then rubbed using a sieve and left to cool and ferment. When creating homemade alcohol, it is recommended to use unripe fruits and it is better that they are tart, since it is in green fruits that there is a lot of starch, which will turn into sugar only at the ripening stage.
Bread. Alcohol can be obtained from bread mash, for this you need to put 10 loaves of black bread in 10 liters of warm water and leave everything to cook until the bread is completely dissolved. Further, the contents are cooled to 60 degrees and 3.5 kg of malt is added. The ingredients must be left for 3 hours, maintaining a constant temperature of 60 degrees. Next, the mash is cooled to room temperature and 350 grams of yeast is added to it. Everything must be left for a week for fermentation, and after distillation, 2 liters of alcohol should be obtained.
Sugar. Sugar mash will allow you to get up to 4 liters of alcohol. To prepare it, you will need to use 30 liters of water, about 7 kg of sugar, and 500 grams of yeast.
Jam. If the jam is already candied and no one wants to eat it, then alcohol can be made from it. For cooking, you need 6 kg of base, 30 liters of water, and 200 grams of yeast. From this amount of ingredients, approximately 3 liters of alcohol will be obtained at the output.
Candies. If there are sweets with filling, then alcohol can also be made from them. To do this, dilute 1 kg of sweets in 5 liters of water and add 40 grams of yeast. This amount can give 500 ml of alcohol, which will have a delicate and unusual taste.
Wild pears. It is from these fruits that you can get the maximum amount of alcohol. To do this, it will be enough to boil 2.5 buckets of pears, then add 1.5 kg of malt and 2.5 of water. The prepared contents must be supplemented with 2.5 kg of sugar, as well as 100 grams of yeast. The output of the resulting raw material will be 3 liters of alcohol.

Using such simple recipes, it will be possible to make alcohol at home, and the better the distillation apparatus, the larger, stronger and better the alcohol will be.

As already mentioned, to get moonshine you will need three components: raw materials, on the basis of which alcohol will be prepared, water and sourdough.

The highest quality moonshine is considered to be prepared on the basis of cereals - rye, wheat, oats, buckwheat or barley, etc., as well as potatoes and sugar beets. In addition, berries, fruits (especially apples, plums and pears), beer, starch, sugar, honey, halva, jam, molasses and even sweets are used as the basis. However, rye grains are still in the lead, since the moonshine obtained from them is the most palatable and does not give a severe hangover.

If you want to get a pleasant, mild taste of alcohol, make high demands on the second necessary component - water. Its hardness should not exceed 4 mg/eq. For example, in Moscow before the revolution, water intended for the manufacture of alcohol was delivered exclusively from certain, proven places, which were springs in Mytishchi, in the upper reaches of the Klyazma and the Moscow River.

The third component is no less important. The quality of the prepared product also largely depends on it. Previously, rye sourdough was used, then brewer's yeast, later they began to use artificially grown yeast cultures. In the absence of yeast, they can be replaced with ripe hop cones, from which a decoction is prepared, then added to the sourdough.

The initial stage in the preparation of alcohol is the production of mash, for which all three of the above components are combined in certain proportions. Here are some tips that are useful for both beginners and professionals of the “marching art”.

- How do you know if the mash is ready? To do this, bring a lit match to the container. If the match goes out, then the product is not yet ready. Another way is to taste the mash. Sweetish mash has not yet “reached the standard”. A bitter taste indicates the readiness of the product.

- Braga should be infused in wooden or enameled containers.

– The quality also depends on the temperature. Fermentation should take place in heat. The optimum temperature is considered to be - 50-60 ° C. In the villages, the dishes in which the mash is cooked are usually placed on the stove.

- To obtain vodka with a pleasant taste, smell and color, before starting the preparation of the mash, you can put the galangal root in the starter culture. The resulting vodka will be light brown in color, pleasant in taste and smell. For the same purpose, bison grass, a dried sprig of mint, and ripe red pepper can be added to the starter.

– Never throw away waste. Everything you need to start a new fermentation is added to the used mash. The vodka obtained from such a mash is always of the best quality.

To prepare alcohol, the mash that has reached readiness is subjected to distillation. Note that alcohol produced by single distillation is significantly inferior in quality to alcohol obtained by triple distillation.

And now we give recipes for making moonshine for every taste, because the basis (raw materials) can be a wide variety of products.

Moonshine bread

This is the highest quality moonshine and, perhaps, the most popular. Strong enough, it nevertheless has a mild taste. After its use, there is no severe hangover.

Ingredients: grain (preferably rye) - 4 kg, yeast - 50 g, water - 30 l.

Preparation: pour 10 liters of water into a sufficiently capacious container. It should be hot and not hard (remember, water hardness should not exceed 4 mg / eq.). Pour the grain into the water and mix well, then add another 10 liters of the same hot water, and after a while pour in the same amount of cold water. After adding the yeast, close the container and let the mash brew. After 3 days, the finished mash can be distilled.

Moonshine potato

Ingredients: peeled fresh potatoes - 1 kg, rye flour - 1 kg, rye straw - 50 g, water.

Preparation: finely chop the potatoes, then mash them with a rolling pin and place in a bowl. Add boiling water to obtain a mixture of 20 liters. Add rye flour and straw, let it brew for 2 hours. After this time, you will see that a cloudy precipitate has appeared in the container. Carefully drain the liquid, and again add water to the resulting sediment, the temperature of which is 50 ° C. Mix well. Wait a while and drain the liquid again, combine it with the liquid from the previous drain and place the fermentation container. Distill the finished potato mash. As a result, you will get soft moonshine with a strength of no more than 20%.

Bread moonshine with potatoes

Ingredients: malt (germinated, dried and ground rye, wheat, barley, millet, corn and peas) - 2 buckets, potatoes - 4-5 buckets, yeast - 0.5 kg, water.

Preparation: boil the potatoes and pound them in the water that remains after cooking. Put in a tub. Sprinkle malt flour on top. Again pound until you get an even, jelly-like mass. The mixture should be very hot during cooking. Sprinkle the mixture with the rest of the flour again and leave overnight. After 10–12 hours, stir, pour into a barrel, add yeast. Leave to ferment for 5-6 days. After you can overtake.

Moonshine bread on hops

Ingredients: rye or wheat grain - 1 bucket, boiled potatoes - 2 buckets, boiled hops - 3 l, mash - 1.5-2 l, water.

Preparation: germinate wheat or rye in a wooden trough. Boil potatoes and remember them well. In the mash, that is, the mash left over from the last time, add the boiled hops. Next, thoroughly mix the grain, potatoes and mash. Grain can be ground or passed through a meat grinder.

Put the mash in a warm place. When the fermentation process is over, you can start distillation.

Moonshine from sugar beet

Ingredients: finely chopped beets (based on filling a 10-liter container with it), Poltava groats - 2 kg, water.

Preparation: fill the container with beets, then, filling it with water, close the lid and put on fire. Boil the mixture for 1.5–2 hours, then drain the water into a separate bowl, and boil the beets in the container again, filling with new water. Repeat the operation again.

Pour 5 liters of the resulting beetroot water into the cereal and put the mixture in heat. After 5 days, add 15 liters of the same beetroot water and leave the mash to infuse. After 2 weeks, the finished mash can be distilled.

Moonshine sugar

Ingredients: sugar - 6 kg, yeast - 200 g, water - 30 l, dry currant or cherry branches and / or dry dill.

Preparation: dissolve sugar in warm water and add yeast. Put in a warm place. To get a pleasant smell, you can add branches of currant or cherry, or dry dill. After 6-7 days, the mash is ready for distillation.

Moonshine from chokeberry

Ingredients: ripe berries - 1 kg, fresh kvass (bread) - 10 l, yeast - 50 g.

Preparation: carefully crush the berries, add kvass and yeast. Leave the resulting mixture for fermentation (the temperature should not be lower than 17 ° C). After the end of the fermentation reaction, distillation can begin. It is good to hold it 3-4 times to get higher quality moonshine.

Moonshine from syrup

Ingredients: syrup (any) - 6 l, yeast - 200 g, water.

Preparation: dilute the syrup in water, add yeast. After a week, the mash can be distilled.

Moonshine from apple juice

Ingredients: apple juice - 35 l, sugar - 3 kg, yeast - 200 g.

Preparation: chop apples and grind, squeeze the juice. Add sugar and yeast. Let the mash brew in a warm place, after a week you can start distillation.

Moonshine from plums

Ingredients: plums - 3 buckets, sugar - to taste.

Preparation: mash the plums and leave to ferment for 2 weeks. Water does not need to be added. If sugar is added, then the yield of the product after distillation will be greater.

Moonshine from pears

Ingredients: boiled garden pears - 5 buckets, sugar - 2 kg, yeast - 200 g, water - 5 l.

Preparation: add pears, sugar and yeast to the water. Put in a warm place for a week. After this time, distill the finished mash.

Moonshine from grapes

Ingredients: grapes, yeast - 100 g, sugar - 5 kg, water - 30 l.

Preparation: crush the grapes, leave the juice on the wine, and add yeast and sugar to the grapes (1 bucket). Dilute in water. Insist 1 week, then overtake.

Starch moonshine

Ingredients: starch - 10 kg, yeast - 500 g, sugar - 1 kg, water - 2 buckets.

Preparation: fill the starch with water and brew like jelly. Then add yeast and sugar. Steep for 3-5 days, then distill.

Moonshine from halva

Ingredients: halva - 10 kg, water - 15-20 liters.

Preparation: dilute the halva in warm water. Let the mash brew for 8 days, distill.

So that the moonshine does not have the smell of sunflower oil, add a sprig of mint to it.

Candy moonshine

Ingredients: sweets (with filling) - 5 kg, water - 2 buckets.

Preparation: dilute sweets in warm water. Infuse for 4-5 days, then distill.

Moonshine from tomato paste, sugar and beer

Ingredients: tomato paste - 250 g, beer - 1 bottle, sugar - 10 kg, water - 30 l.

Preparation: pour water over a mixture of tomato paste, beer and sugar. Stir, let ferment in a warm place, then distill the finished mash.

Moonshine "medovukha"

Ingredients: honey - 4 jars of 700 g each (that is, 2800 g of honey), syrup (any) - 3 l, yeast - 300 g, water - 27 l.

Preparation: mix honey, syrup and yeast, add water. Insist in a warm place for a week, distill.

Moonshine "ready in a day" (method 1)

Ingredients: peas - 1 kg, sugar - 5 kg, yeast - 500 g, fresh milk - 1 l, water - 15 l.

Preparation: mix peas with sugar, add yeast, pour warm water. Add fresh milk. Stand for a day, then overtake.

Moonshine "ready in a day" (method 2)

Ingredients: sugar - 5 kg, yeast - 500 g, medium-sized raw potatoes - 25 pcs., Milk - 3 cups, bread - 4 loaves, water - 25 l.

Preparation: combine all the ingredients, add boiled water, mix well. The mixture is fermented for 24 hours. After this time, distill the finished mash.

Moonshine "ready in ... 2 hours"

Ingredients: sugar - 10 kg, yeast - 1 pack, milk - 3 l, water - 3-4 l.

Preparation: very unusual. Pour sugar, yeast and milk together with water into the washing machine. Spin for 2 hours, then let stand for a while and proceed with the distillation.