Homemade jam - the best methods for producing a base for homemade alcoholic beverages

Homemade jam - the best methods for producing a base for homemade alcoholic beverages

You can properly prepare moonshine at home; it will taste no worse than a purchased product, while the cost of a homemade analogue is significantly lower. Drinking mash is often prepared from jam, which is suitable for consumption in its pure form. The preparation is capable of conveying a deliciously fruity smell, and it already contains the necessary sugar.

How to create mash from jam?

A unique drink will help you create a mash from jam; when preparing it, you should consider the following points:

1. You should worry about the quality of the water. An ideal option would be spring or well water. If you use tap water, it is better to let it sit for 24 hours so that the impurities settle to the bottom. You can purify water by freezing or using a food filter, but you should not resort to boiling.
2. The mash will be ready when vigorous foaming begins to form, and the taste of the liquid will have a sharp carbonated taste. This means that a sharp release of lactic acid has begun.
3. When fermentation in the drink stops, the drink is not yet recommended for consumption; it is filtered and bottled in a certain capacity.
4. The mash is stored in the refrigerator in a horizontal position.

When making homemade jam, proportions are one of the main points. To make it you need to do the following:

1. Dissolve old jam in warm water in a ratio of 1:3.
2. Strain clear liquid without pieces of fruit from the diluted jam.
3. Add bread yeast in the amount of 30 g per 1 kg of jam.

Recipe for mash made from jam and yeast

If you want to create an unusual drink with a low strength, then a regular base wort recipe will do. This method is used to prepare mash using jam and dry yeast. The last component will make this version of alcohol similar to kvass, so it will be appreciated during the hot summer period. If the mash becomes a preparation for moonshine, then about 1.5 kg of sugar must be added to the ingredients.

• old jam - 3 l;
• dry yeast – 25 g;
• water – 15 l.

1. Dilute the jam with warm water heated to 30 degrees.
2. Add diluted yeast.
3. Pour the mixture into containers and place in a warm, black space. Put a rubber glove on the neck. Insist until the glove falls off.
4. The finished jam must be strained.

How to create mash from old jam?

In a unique recipe, beer is added to the alcoholic drink, so it begins its fermentation naturally, in other words, due to the presence of beer wort in it. With the addition of this component, mash is also prepared from old jam. It takes a couple of times less time to make than the recipe with the addition of yeast and raisins. You can use raspberry or strawberry jam.

• jam – 2 l;
• light beer – 500 ml;
• sugar – 1.5 l;
• water – 10 l.

1. Mix all ingredients. Dilute them with slightly warm water and pour into bottles for fermentation.
2. Infuse the drink in a warm place for one week.

Braga from fermented jam

You can also make a drink from fermented raw materials; for example, a very alcoholic mash made from currant jam has a very unusual taste. The fundamental point that must be taken into account is maintaining the correct proportion when adding yeast; they must be consumed in the correct amount.

• soured jam – 2 kg;
• water – 6 l;
• yeast – 50 g;
• sugar – 1 kg.

1. Dilute the jam with warm water.
2. Add half the yeast and sugar.
3. Wrap the container in a warm cloth (A collection of different and interacting tissues form organs) and leave until fermentation is complete.
4. The recipe for mash from jam is completed by straining it.

How to create mash from sour jam?

The sour preparation can also be used usefully; it is used to prepare jam mash for moonshine. An additional component that helps the process is raisins. Natural fermentation will last for 1-3 months, while the temperature should not fluctuate, but remain between 18 and 20 degrees. If you need to increase the strength of the drink, add a little sugar to it.

• sour jam - 2 l;
• water – 5 l;
• black raisins – 100 g.

1. Pour a solution of warm water and jam into the bottle, add raisins, and throw in about ¼ of the bottle empty.
2. Close the container with a special water seal or put a rubber glove with punctures at the ends of the fingers over the neck.
3. Drop the container before fermentation is complete.
4. Strain the mash and put it in a cold space for another week.

Braga from old compote and jam

The mash made from compote and jam makes a very tasty drink. This recipe also comes in handy with yeast, which will complete the fermentation process. The uniqueness of this cooking method is that not only water, but also compote is used as water for dilution, so the taste of the alcoholic drink comes out most intense.

• jam – 2 l;
• compote – 3 l;
• water – 2 l;
• warm water – 15 l;
• dry yeast – 15 g.

1. Dilute the jam with warm water and compote.
2. Separately dilute the yeast and place in a warm space to begin fermentation.
3. When bubbles appear, you can pour the yeast starter into the diluted jam.
4. The mash made from old jam must be kept in a warm place for a certain number of days, and then it must be strained.

Homemade jam without sugar

For those who are interested in creating alcoholic drinks at home, a recipe for home brew from jam for moonshine will be of great interest. You can choose any kind of jam for it: cherry, strawberry, raspberry or apple. To be 100% sugar-free, the jam must contain about half of the sweetener. For a unique taste, you can add a little vanillin.

• old jam - 6 l;
• water – 15 l;
• compressed yeast – 250 g.

1. Pour the jam into warm water and mix well.
2. Dissolve yeast in warm water and leave for about 10 minutes.
3. Put the yeast in the mash and leave it warm for about 2 weeks.
4. Before preparing moonshine, the mash from old jam is distilled.

Raspberry jam mash

You can get a drink with an indescribable special taste if you use the raspberry jam recipe. Its individuality is the embodiment of such actions as heating the consistency and adding sourdough. After fermentation is complete, the mixture is filtered from sediment using a small sieve or rubber hose.

• water – 2 l;
• jam – 1 l;
• wine yeast - 1 package;
• raisins – 100 g.

1. Place jam in a container and fill with cool water. Dump out the raisins. Heat the mixture.
2. Create the starter: dilute the yeast in warm water until smooth. After the wort has cooled, pour the starter into it.
3. Install the water seal and place it in a warm space.
4. Homemade jam must ferment within 8-15 days; it must be stirred every day.

How to create mash from apple jam?

A traditional variation of this drink is a mash made from apple jam. This component is capable of imparting a rich, light taste; you can use it to prepare moonshine in the future. The process of preparing homemade alcohol is relatively simple and even a beginner can master it.

• apple jam – 3 l;
• dry yeast – 25 g;
• water – 15 l.

1. Dilute the jam with warm water. Add diluted yeast.
2. Pour the mixture into a container and place in a warm space. Put a rubber glove on the neck. Insist until it falls off.
3. Strain the mash.

How to lighten mash from jam?

When cleaning mash from jam, the yeast tends to burn out during distillation and give a burnt taste, which is reflected in the drink itself. Therefore, you can resort to a greater number of lightening methods:

• the deposited sediment is removed from the purchased mash;
• clarification occurs due to freezing of the drink;
• Bentonite is used in a proportion of 1 tsp. for 0.5 liters of drink and the mixture is infused for about 4 hours;
• Hibiscus tea is consumed (70 g of tea per 10 liters of drink);
• adding citric acid (1 tbsp per 10 liters of moonshine);
• clarification using gelatin;
• clarification with soda, potassium permanganate;
• cleaning the drink from impurities using activated carbon;
• clarification of mash using alcohol.

Faithful moonshine from jam

If you have unwanted old or fermented jam in your house, do not rush to throw it in the trash. You can give this product a second life by making moonshine from jam according to the usual recipe. The result will be excellent mash, which we will then distill into fragrant moonshine with fruity notes. Even newcomers can master the technology.

Any type of jam is suitable: apple, raspberry, strawberry, cherry, currant, etc. Some moonshiners, using fermented jam, do not add yeast, but rely on wild strains. But I still advise adding artificial ones, otherwise fermentation will continue for a very long time, and the yield of the finished product may be unpleasantly surprising.

Ingredients:

• water – 30 l.;
• jam – 6 l.;
• compressed yeast – 300 g (or 50 g dry);
• sugar – 3 kg (optional).

Whether to add sugar depends on the initial sweetness of the jam, which may vary. From 1 kg of total sugar (in the berries themselves, added to the jam during the manufacturing process and added before setting the mash) approximately 1.1 liters of moonshine 40% comes out. With all this, it is important that for 1 part of sugar in the mash there are at least 4 parts of water; if necessary, adjust the proportions.

Making mash from jam

1. Heat the water to 50-60°C.

2. Add jam, stir until the mixture becomes homogeneous. Cool to 30°C (certainly, otherwise the yeast will die from the high temperature).

3. Dilute the yeast according to the instructions on the label, then add it to the container with the future mash.

4. Add sugar, mix well (optional step).

5. Place a water seal on the fermentation tank (a honey glove with a hole in the finger) and place it in a black, warm space (18-25°C) for 5-9 days. The mash is ready if it has lightened (precipitate has formed), tasted bitter, and the water seal has stopped bubbling.

Water seal designs for wine, mash and beer

Making moonshine from jam

6. Drain the spent mash from the sediment and filter through cheesecloth so that solid particles do not burn during the heating process.

7. During distillation, select the moonshine until the strength in the stream drops below 30%. The distillate may become cloudy, this is normal.

8. Measure the total strength. Find the amount of pure alcohol.

9. Dilute the moonshine with water to 20 degrees and re-distill. Collect the first 8-15% of the amount of pure alcohol in another container. This harmful fraction is called “head”; drinking it is unsafe for health.

10. Finish the selection of the main product when the strength in the stream drops below 42-45%.

11. Dilute the purchased moonshine from jam to a suitable strength (40-45%) and leave for 2-3 days in a black, cold place to complete the mixing reaction. The drink is ready to drink even without additional cleaning.

How to correctly create mash from jam and distill delicious moonshine from it

Admit it, you probably have a lot of jars of jam at home and you decided to find a use for it - put some mash and distill it into moonshine? 🙂 A detailed recipe has been written for you on how to create this correctly and not translate the product. We'll take a closer look at the one-size-fits-all approach involving yeast and sugar.

Some people advise making mash without using yeast, as if fermenting the jam itself will be enough. We one hundred percent disagree with this view, which is why we are talking about a reliable and effective method for producing moonshine from jam. We are always in favor of experiments, but in this case our worldview is absolutely clear: a recipe without yeast is “out of luck .

What is the best jam to use?

Anything. The richness of the taste of your “sweetness” will specifically affect the smell of the distillate, so it is wise to use the option that you like best. There are no strict restrictions, just follow the tips below:

1. The year of seaming does not matter. It is important that there is no mold (you can safely remove it with a spoon).
2. Seeds (cherries, plums) can be bitter. If you have not removed them in advance, do so before fermentation.
3. All the jam will be filtered in the future (after fermentation), so you shouldn’t worry about the life of your moonshine still. Though cloudy, but high-quality mash will be used for distillation.

Ingredients and proportions for 10, 15, 20 and 30 liters. mash

We have sketched out a table that will give you approximate guidelines in terms of proportions. Keep in mind that the more sugar you add, the more alcohol there will be and the less jam smell. Therefore, there is no need to overdo it with it, although if you do pour it in, then dilute it with water right away.

It is best to use alcohol yeast , which will definitely start fermentation in your wort. I would not make a bet on fermented jam in the hope of dispersing it with wild yeast.

Sprinkle excellent fungi and yeast and maintain the temperature, that’s the whole secret of a good mash.

Step-by-step process of preparing mash and distilling moonshine

Braga is inseparable from moonshine, so we will describe the entire technology in the form of several steps that need to be done in a row. I draw your attention to the temperatures and timing that must be followed. There is no need to rush, and especially not to delay!

1. Heat the water to 50 degrees, add jam and sugar. Mix vigorously.
2. Cool the mixture to a temperature of 25-30 degrees, pour it into the fermentation chamber and add activated alcohol yeast (dilute in a glass of water and wait 10 minutes).
3. Mix all the wort again, install a good water seal on the fermentation tank and take it into a dark space for 5-8 days. At this time, it is important to maintain the temperature around 20-26 degrees.
4. As soon as the mash has come up (the gurgling has stopped, a sediment has fallen, the color has lightened and it tastes bitter), we remove it from the sediment, filter it through cheesecloth and pour it into the moonshine still.
5. We carry out a quick first distillation until the strength drops to 30%.
6. Dilute the resulting distillate with water to 20%.
7. We distill moonshine for the 2nd time. We remove the first 10%, this is a harmful fraction called “head”, which is used as technical alcohol, and we collect the rest (until the strength drops to 40%) for drinking.
8. As a standard, the product should be “allowed to cool” for 24 hours in the refrigerator, but if you can’t wait, you can immediately start tasting :)

There is a development to clean moonshine from harmful impurities and fusel oil. In the case of a distillate based on jam, it is not advisable to do this, because it can kill all the taste and smell of the fruit.

It’s better to carefully carry out double distillation and then you won’t have any questions about the quality of the drink.

A very useful and fascinating video on this issue can be watched on Youtube by Antonich and Alexey Podolyak . The man gives practical advice on distilling moonshine and proves his point regarding jam mash. In very ordinary and understandable words. We recommend you watch it even for self-development.

How to make mash from jam at home

It's no secret that properly prepared homemade alcohol is not inferior in taste to even elite store-bought alcoholic drinks, and at the same time its cost is incredibly amusing.

The material benefit becomes even more significant when the main ingredient is illiquid products that were intended to be disposed of. Now I would like to offer you a good method for processing fermented, spoiled or very old jam. The fact is that the deposits of the year before last are incredibly better suited for the production of excellent mash, which successfully combines a wonderful fruity smell and a narrow luxurious taste.

So, let's figure out how to create high-quality mash from jam at home, followed by distillation into good-quality moonshine according to the usual simple recipe.

Recipe for mash and moonshine from jam

The presented method of producing mash from jam for the next distillation into high-quality moonshine includes calculating the proportion for 5 kg of expired jam, and you, in turn, calculate the size you need - 10, 20, 30 liters.

The process of making home-made moonshine is very simple; even those starting to navigate the expanses of moonshine can easily handle it. The finished product pleasantly amazes with its wonderful subtle aroma and unforgettable soft taste with playful fruity notes.

List of required components

Step-by-step production of mash

1. Pour spring water into an enamel container and heat it to a temperature of about 55-60 degrees.
2. Add jam there and stir well until a homogeneous mixture is obtained.
3. Cool the purchased syrup naturally to a temperature of 28-30 degrees.
4. In a separate bowl, dilute the compressed yeast according to the instructions indicated on the package.
5. Pour the resulting mixture into a glass fermentation vessel, and add the cooled syrup there.
6. Pour in the sweet sand at the end and stir the mixture until the crystals of the sweet component dissolve as much as possible.
7. We install a water seal on the fermentation tank and transfer the vessel with the wort to a warm, black space for 6-9 days. The end of fermentation can be traced by the following signs: a precipitate has formed, the liquid has become lighter, carbon dioxide has ceased to be released, the taste has become bitter.

Step-by-step production of moonshine

1. Carefully drain the fermented liquid from the sediment using a soft straw or narrow hose.
2. We filter the liquid through 4-6 layers of gauze, then pass it through a cotton filter.
3. We pour the prepared mash into the distillation cube of the moonshine still and begin the first distillation without dividing into fractions. We stop sampling the distillate when the strength in the stream drops below 30 rpm. Don't worry if the distillate becomes cloudy - this is normal.
4. We measure the total strength and dilute the burning liquid with well or spring water to 20-23 revolutions.
5. We begin the second distillation with division into fractions, while the first 10-12% of the output is taken into a separate vessel and poured into the sink - this fraction is not allowed for consumption, as it is harmful to human health.
6. We stop selecting the main product when the strength in the stream drops below 42-44 degrees.
7. We dilute the purchased moonshine with spring or well water to a suitable strength.
8. We pour homemade alcohol into glass bottles, seal them tightly and allow the product to ripen in a cold place to stabilize the taste for 3-4 days.

Recipe for drinking jam mash

The expired product is perfect as a base not only for making moonshine, but also a very tasty, refreshing low-alcohol drink - the strength of this alcohol does not exceed 8 revolutions.

In addition to the fact that this drink is ready for tasting in a maximum of a week, it very much absorbs the smell and taste of the initial raw materials, which elevates it to the rank of a high-quality, generous product that can cope with unbearable thirst and fill you with freshness and vigor.

An amazing drinking brew comes from the jam of strawberries, raspberries, currants, apples, peaches and melon.

List of required components

Step-by-step production

1. Pour water into a capacious enameled container and heat it to 24-28 degrees.
2. Add jam to the warm liquid and carefully stir the ingredients.
3. Return the dishes to the heat and heat the syrup to 48-52 degrees, while stirring the mixture from time to time.
4. Remove the container from the heat and allow the syrup to cool to a temperature of 25-28 degrees.
5. In a separate bowl, dissolve dry yeast in a small amount of warm water, literally following the instructions indicated on the package.
6. Pour the cooled syrup into a glass fermentation container and add the yeast mixture.
7. Shake the resulting mass well and install the water seal. You can use a honey glove, having previously made a tiny hole in one of the fingers.
8. We transfer the vessel with the wort to a dark room and place it in a space hidden from sunlight. Without opening the water seal, shake the contents of the vessel at least 2 times a day once a day.
9. The mash is considered ready when rapid and active foaming begins, and its taste becomes sharp, with a tangible carbonated aftertaste. Therefore, having noticed all the listed signs, we remove the water seal and filter the finished product through multi-layer gauze, and then filter it through a cotton filter.
10. Pour the refreshing low-alcohol drink into bottles and store them in the refrigerator, laying them horizontally.
11. We taste the alcohol chilled and, if desired, add fresh mint leaves or a few drops of freshly squeezed citrus juice.

Recipe for mash and jam wine

To produce homemade wine, you need to prepare a brew using wild yeast, which is found on the surface of the raisins. It is best to add raisins, dried independently from unwashed black grapes, since they are literally not treated with antiseptics and will contain the required amount of wild yeast.

Instead of raisins, you can safely use unwashed, hand-crushed strawberries, currants, cherries and raspberries. The wine comes out very fragrant and has a special wonderful taste.

List of required components

Step-by-step production of mash

1. Pour water into an enamel pan and place it on high heat. Warm up the liquid to 24-26 degrees.
2. Grind spoiled or expired jam in a blender until it becomes mushy.
3. Remove the warm water from the heat and pour it into a glass fermentation vessel.
4. Add crushed jam and unwashed raisins there, then mix everything thoroughly.
5. We install a water seal and place the vessel in a black and warm space for about 2-3 months.
6. Once fermentation is over, drain the liquid from the sediment and filter through multilayer gauze and a cotton filter.

Step by step wine production

1. Mix the purified mash with sweet sand and stir thoroughly until the sugar crystals are one hundred percent dissolved.
2. We seal the vessel hermetically and place it in a cold space, hidden from sunlight, for another week.
3. We pour the finished young wine into bottles, filling them to the very neck to avoid any contact with oxygen, and put them in the refrigerator or basement for at least 2-3 months.
4. When sediment appears, filter the wine by pouring it into another container, trying not to touch the sediment. When the sediment has finished forming, we can begin tasting.

Video recipes for jam mash

It would be a good idea to watch the suggested videos, which will help you more quickly understand how to properly make homemade jam at home.

Video No. 1. In this video, an experienced moonshiner will present his own proprietary recipe for producing moonshine from various types of jam. Watch the step-by-step process of making mash, and then - its distillation into high-quality moonshine.

Video No. 2. This video presents an amazing method for recycling candied, expired jam, from which a professional moonshiner will prepare a good-quality mash that will become a good base for wine or moonshine.

Video No. 3. After watching the video presented, you will learn how to prepare healthy drinking mash from jam.