Braga and apricot moonshine: 5 recipes at home

Juicy apricots are good not only as part of jam and compotes. The aromatic fruit has long been used to make alcoholic beverages. The product comes out with a spicy taste and a special smell.

1 Tips before starting
2 Apricot mash from new fruits
3 Apricot mash with natural yeast
4 Moonshine from apricot mash
5 Moonshine with apricot juice
6 Apricot moonshine made from jam

Tips before the start

Almost any fruit is suitable as a raw material for apricot mash: ripe, overripe, crushed, small. The main thing is that they should not be rotten or moldy.

Fruits are washed only if artificial yeast is used, but this is not necessary.

Do not pick fruits along roadways, because such raw materials can have a bad effect on your health and final taste.

Apricot mash from new fruits

Thanks to the extreme sweetness of apricots, you can make a sugar-free drink. In this case, from 10 kg of fruit after distillation you will get 1.2 liters of moonshine.

Any kilogram of sugar increases the yield by approximately 1 liter, but slightly worsens the flavor and aroma characteristics of the product.

If the drink is made without sugar, 8–9 liters will be enough. water, if with sugar, then the amount of water must be increased to 15–20 liters.

Instead of dry yeast, you can add compressed yeast (100 g), special wine yeast, or completely exclude them from the composition.

Ingredients

Dry yeast – 20 g

Preparation method

Remove the seeds from the fruit, grind the apricot pulp to a pulp with your hands, a blender or a meat grinder.

Place the resulting mass in the prepared fermentation container, add water, and add sugar.

Dilute the yeast in accordance with the instructions, add it to the wort, and mix thoroughly.

Place a water seal and transfer the vessel to a black and warm space for fermentation.

After the bubbles have stopped bubbling (after 4–10 days), remove the shutter.

Apricot mash with natural yeast

In this case, fermentation will take more time (from 20 to 40 days), but the drink will turn out tastier. To preserve natural yeast, the fruits are not washed.

Ingredients

Preparation method

Remove the fruit from the seeds, crush the pulp or mash it with your hands.

Fill the fruit mass with water (2–3 l), cover the container with a piece of gauze, and let it stand for 2 days in a warm place.

Dilute sugar in water (10 l), pour syrup into apricot wort.

Install the shutter, wait for fermentation to finish, and distill.

Moonshine from apricot mash

In this case, charcoal cleaning is not recommended: it worsens the properties of the product. It is better to do with filtration through tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) .

If desired, before the 2nd distillation, you can infuse the raw alcohol with apricot kernels (3-4 crushed kernels per 1 liter of water): the drink will acquire a slight almond smell, and hydrocyanic acid will disintegrate in the process.

If you keep the final product in a wood barrel or infuse it with oak chips, you get apricot brandy.

Preparation method

Strain the mash through gauze (a medical system of cells and intercellular substances united by a common origin, structure and functions) , squeeze out the pulp.

Pour the liquid into the distillation cube, distill at the highest temperature and water supply.

Stop collecting distillate after the temperature drops below 30%.

Measure the strength, dilute to 20 degrees.

Without cleaning, distill again.

Separate the “heads”, collect the distillate until the strength drops below 45%.

Dilute the moonshine to the appropriate degree.

Seal the vessel tightly, keep it in a cool, black place for 2–5 days, and try.

Moonshine with apricot juice

There is no need to wash fruits before using them. About 6 liters will come out of 10 kg of fruit. juice In this case, it is possible to do without yeast: you will get a clean and fragrant product after a single distillation.

Ingredients

Pressed yeast – 0.1 kg

Preparation method

Remove the seeds from the fruits and squeeze out the juice.

Create a syrup from sugar and water, let it cool until warm, add to the juice.

Dilute the yeast, after foam appears, pour into the apricot wort.

Install a water seal and leave the drink warm until fermentation is complete (approximately 10 days).

Distill once and try.

Apricot moonshine made from jam

A drink purchased using this method will be the least fragrant, but if you have old jam, it may be necessary. It is not necessary to consume sugar: it is only needed to increase the yield of the finished product.

Ingredients

Apricot jam – 3 l

Pressed yeast – 150 g

Preparation method

Dilute the jam with warm water until smooth.

Add sugar and yeast prepared according to instructions into the drink.

Allow the wort to ferment in a warm place for approximately 5 days.

Distill the mash and clean.

Is there an error or do you have anything to add?

Faithful apricot moonshine

In the traditional recipe (without yeast and sugar) this is one of the most fragrant fruit distillates with a soft, refined taste. The method for making moonshine from apricots depends on the main task: properties, quantity or speed. We will look at these three options.

Ripe and overripe apricots of all types are suitable, you can even take wrinkled or very small ones. The main thing is that the fruits are free from rottenness and mold.

Ingredients:

apricots – 10 kg;
sugar – 1-5 kg (optional);
water – 8 l. and another 4 liters per kilogram of sugar;
yeast - 100 g compressed or 20 g dry (optional).

Depending on the variety and region of cultivation, apricots contain up to 11% fructose. This means that in the best case, without adding sugar, 10 kg of fruit will yield about 1.2 liters of distillate with a strength of 40 degrees. Adding sugar according to the proportions in the recipe increases the yield to approximately 7 liters. (1 kg gives 1.1 liters of forty-proof moonshine), but it aggravates the organoleptic properties - taste and smell. If the fruits are very sweet, I advise you to create apricot moonshine without sugar and yeast, it will be real German schnapps. Sugar must be added to sour apricots, otherwise the yield of the finished product will be unpleasantly surprising.

The fruits themselves contain feral yeast that does its own job perfectly. Their only drawback is long fermentation; the mash will be ready only after 25-40 days. The addition of artificial yeast (alcoholic or baker's) reduces the fermentation time to 4-10 days, but has a bad effect on the smell, and sometimes the taste. Therefore, if time is tight, it is better to prepare apricot mash with wild yeast.

Apricot mash recipe

1. Be sure to remove the seeds from unwashed fruits (essentially if you make them without yeast). The seeds in the moonshine may cause bitterness.

2. Using your hands, a meat grinder or a blender, process the apricot pulp into a homogeneous pulp and place in a fermentation container.

3. Add water, sugar and yeast diluted according to instructions (for vigorous fermentation). Mix well. It's better to throw 20-25% of the size free for foam.

4. Place a water seal on the neck of the container (a honey rubber glove with a hole in the finger) and transfer it to a black space at room temperature (18-27°C). Depending on the selected yeast, after 2-48 hours the first signs of fermentation will appear: foam and hissing, then the water seal will begin to release gas (gurgle) or the glove will inflate.

Water seal designs for wine, mash and beer

5. Apricot mash ferments with wild yeast for 25-40 days, with artificial yeast – up to 10 days. Fermentation will be completed when the water seal does not release gas (the glove is deflated), the mash becomes lighter in color, tastes bitter without sweetness, and a layer of sediment appears on the bottom. It's time for the race.

Making moonshine from apricots

6. Pour the mash through cheesecloth into the distillation cube, squeeze out the cake well. It is imperative to strain so that the remaining pulp does not burn during the distillation process and spoil the taste.

7. Distill the mash using a moonshine still of any design. Finish collecting the distillate after the strength drops below 30%. It is better not to clean moonshine with charcoal or other methods, otherwise some of the smell will disappear. The 2nd distillation will help improve the property.

8. Measure the strength of the distillate collected at the previous step. Find the amount of absolute alcohol (multiply the size by the strength and divide by 100). Dilute the entire drink with water, reducing the strength to 18-20%. Distill for the 2nd time.

9. Collect the first 12-15% of the amount of absolute alcohol separately. This harmful fraction is called “heads”; drinking it is prohibited (unsafe for health). Next, select the distillate until the output strength drops below 45 degrees. This is the product that suits us - the “body”.

10. Dilute the apricot moonshine with water to the desired strength (usually 40-45%) and before use, keep it for 1-2 days in a dark, cool place, in a hermetically sealed glass container.

Apricot moonshine 🍑 – 4 mash recipes

This mind-blowing fruit began to spread from Armenia, which is why its other name is “Armenian apples.” Apricots are a fairly universally recognized fruit and are used in almost all recipes. Apricot moonshine is a particularly fragrant intoxicating drink with a unique fruit taste.

Apricot mash recipes

The article contains several fascinating and proven recipes for making mash from apricots for moonshine, with step-by-step manufacturing tips, which makes it possible to easily create a drink without the help of others.

A simple mash recipe without yeast

apricot fruit	2 ten-liter buckets;
sugar	4 kg;
settled water	10 -12 l..

Apricot mash and its preparation:

We prepare the fruits: we remove rotten and spoiled ones:
remove the seeds and mash the fruits with your hands;
pour into a large tank;
pour in water and add sugar;
mix well, cover the container with a thick cloth (the totality of various and interacting tissues form organs) , and put it in an unlit space:
after 2-3 days a cap of pulp will appear, which we stir from time to time and heat with a wooden spatula;
after a week, pour the wort into a bottle and install a water seal;
when carbon dioxide stops coming out: the emission of bubbles stops, which means the mash is ready for the upcoming processing.

Apricot mash with yeast

We prepare the components needed for making mash:

apricots – 10 kg;
sweet sand – 3-5 kg;
dry yeast – 100 gr.;
water:

without the use of sugar - 10 l.;
with the introduction of sugar - 15 l..

Step-by-step preparation of mash:

wash the fruits and remove the seeds;
knead by hand or pass the fruit through a meat grinder;
pour the crushed fruits with water and mix;
pour it into a huge glass container and install the shutter;
set aside for fermentation for a week.

Signs that the mash is ready:

the liquid will become light;
foam will disappear;
sediment appears on the day.

IMPORTANT. For mash you need uncontaminated, settled water. It is strictly not recommended to use boiled water.

Apricot mash with lemon juice

Having prepared all the components listed below, you can begin making the mash:

settled water	10 l.;
sugar	4 kg;
lemon	1 piece;
apricots	18 kg.

we sort through the fruits and cut out rotten and weathered areas;
remove the seeds;
knead by hand or with a rolling pin;
pour 8 liters. water;
pour sugar into the pan, pour two liters of water, and mix thoroughly;
squeeze the juice out of the lemon and put it on the stove to cook the syrup;
cook over low heat, stirring constantly;
the process lasts 40-50 minutes;
let cool and pour into the apricot mass;
stir until the syrup is completely dissolved;
cover the container with a cloth (a collection of different and interacting tissues form organs) or a lid, and place it in a dark space for 3-4 days until a cap of pulp appears;
pour into the fermentation container and install the shutter;
let stand until the fermentation process is complete.

Apricot mash with apricot pits

If you want the moonshine to have an almond flavor, then you need to discard the seeds from half of the fruits taken. The mash, fermented on apricot kernels, has such a pleasant taste that it is drunk with great pleasure.

apricots – 8-10 kg;
settled water 10-15 l.;
sweet sand – 4-5 kg;
yeast: 25 g dry or 100 g compressed.

Conditions for proper mash production:

We wipe any fruit with a cardboard napkin;
remove the seeds from half the fruits:
knead the fruits manually or using a rolling pin;
put it in a large glass container;
pour out the sugar and pour out the water;
Dissolve the yeast in a small amount of warm water and add it to the container;
install a water seal on the neck and place in heat for fermentation;
After fermentation is complete, we filter the wort first through a sieve and then through multi-layer gauze.

The mash is ready for distillation.

Making moonshine from apricots

Apricot moonshine is prepared in step-by-step steps using the following technology:

we strain the mash through cheesecloth so that during distillation the thick fraction does not burn and harm the taste of the moonshine;
squeeze out the pulp and pour the juice into the total mass;
pour the strained mash into a distillation container;
we begin the distillation process and stop selection when the stream reaches at least 30 degrees;
We measure the degrees of distilled water and calculate the amount of alcohol. To do this: multiply the acquired size by degrees and divide by 100;
dilute the liquid with water so that its strength is 18-20 degrees;
At the second stage of distillation, we select 12-15% of the amount of alcohol into a separate container. This amount of alcohol is called “head”; drinking it as an alcoholic drink is unsafe for life;
Next, we select the distillation product until the output product shows a strength below 45 degrees. This liquid collection is called “body”;
dilute apricot moonshine with water to 40-45 degrees;
pour into glass containers and seal tightly;
We keep it for a couple of days in a very cold place, and then taste it.

Recipe for making moonshine from apricots

Apricot is rightfully considered one of the most popular fruits, thanks to its high yield; hundreds of thousands of tons of fragrant fruits are harvested every year. They eat apricots, both fresh and canned, for example, they make preserves or jams; apricot moonshine, or, more simply put, apricot milk, is not the least popular .

Now there are dozens of recipes for a homemade drink, but the main aspects of making it are the ingredients - whether to use sugar and yeast or not - the choice is purely individual, in any case, the apricot moonshine will turn out excellent!

Classics are always in fashion

The more popular recipe is the one that contains sugar and yeast.

Despite the numerous contradictions regarding the addition of these ingredients, apricot moonshine will turn out fragrant with a soft fruity flavor.

To make the drink at home you will need:

The freshest apricot (crushed, juicy and even overripe fruits are excellent) – 10 kg;
Sweet sand – 5 kg;
Compressed yeast – 100 g;
Water – 10 – 15 l (depending on the structure of the apricot).

In the traditional recipe, the mash is prepared with sugar, so it allows you to increase the final yield of the drink by at least 3 times. Some gourmets still insist on recipes without sugar, but if instead of a fleshy honey fruit there is a sour apricot, the yield will be quite small, because in this case sugar is a salvation.

To make the mash faster, yeast is used. You can do without them, but in this case the fermentation process will increase from 7 to 30-40 days.

To make apricots at home, you must first sort out and wash the fruits, you must be careful not to get rotten, then any apricot must be pitted. After the preliminary step, the fruit needs to be chopped; a regular meat grinder or a modern blender is perfect for this. The purchased fruit puree must be poured into a bottle or container in which the mash will be played, add yeast, having previously dissolved it in water, add the remaining amount of water.

The container must be thrown in a place where there is no direct sunlight, and a water seal must be placed on the neck. A more successful and simpler method is to purchase a latex glove at the pharmacy and put it on the neck of the container where the mash plays. Another advantage of the glove is the visual awareness of the end of the fermentation process (the glove will deflate, and sediment will appear on the bottom) .

After fermentation is complete, the next step comes - primary distillation. To do this, you need to strain the resulting consistency through cheesecloth. The entire purchased output is divided into:

“Heads” are the first 0.1 - 0.2 liters, which have a corresponding odor due to the aldehydes present in the composition;
Main exit (collected until the strength remains at 30°;
“Tails” is an extreme fraction that is used to increase the strength of the subsequent mash, or simply not to use.

Apricot moonshine will turn out soft with a pleasant smell and a light aftertaste if you re-distill it.

Making apricots without sugar and yeast

To make moonshine at home you will need:

Ripe apricot – 5 kg;
Water – 7 – 9 l.

IMPORTANT: Fruits should not be washed under any circumstances; they are only pitted, mashed and filled with water.

It is better to take sweet apricot; the higher the sugar content, the better the product. Braga costs from 2 weeks to 1.5 months, the duration will depend on the sugar content of the fruit, the higher it is, the faster the fermentation process will be completed . Distillation can be fractional, but it is better to choose double distillation.

Prepare tasty, high-quality drinks for yourself and your loved ones!

Braga and apricot moonshine: 5 recipes at home