Why make pumpkin moonshine if there is such a huge selection of good spirits in stores? It is easy to answer this question: it is not so easy to find excellent quality vodka on sale. The technology for making real vodka is quite complicated, so manufacturers in most cases, under the guise of vodka, produce ordinary alcohol rectified diluted with water.

With homemade pumpkin moonshine, made according to the classic recipe exclusively from natural products, such alcohol cannot even be compared. Do-it-yourself strong drink has a mild taste, delicate aroma, pleasant aftertaste. Drinking is much more pleasant and healthier.

How to cook Braga from pumpkin?

There are several options for making pumpkin moonshine according to the classic recipe. Some use yeast for fermentation, others? barley flour, malt. Sugar is usually added to mash at the rate of 200-400 g per 1 kg of raw materials. For fermentation of the product, sourdough from sweet berries or raisins is sometimes used. Yeast is not added. The downside of this method? longer fermentation time.

The traditional technology for making mash for pumpkin moonshine consists of the following steps:

Braga for pumpkin moonshine is considered ready, when gas emission stops, the fermentation process will stop. The must loses its sweetness, acquires a bitter taste. A layer of sediment forms at the bottom of the container. You can start making moonshine.

You can use a recipe in which the vegetable pulp is not boiled, but juice is made from it using a juicer. In this case, the crude product is diluted with water in a ratio of 1:2. Then the process is repeated.

Another option for making mash for moonshine? use barley malt instead of yeast. According to this recipe, the finished pumpkin porridge is rubbed with barley flour at the rate of 100 g of flour per 1 kg of the main ingredient.

Obtaining moonshine from pumpkin mash

After fermentation, a dense cake remains in the finished wort. So that the pulp does not burn during the distillation process, the mash must be filtered. For filtration, gauze folded in 2-3 layers is used.

The liquid is carefully poured into a distillation cube. Moonshine is prepared in the traditional way. You can select the distillate until the output strength drops to 40 degrees.

The very first outlet with a volume of about 150-200 ml must be taken into a separate container. It contains harmful substances, methyl alcohol, toxic impurities. You can not use this fraction inside, but it is quite possible to use for technical needs.

Pumpkin homemade moonshine of the first stage usually turns out to be slightly cloudy. This is normal. After purification and a second distillation, the distillate will become clear.

In order to clean the finished product from harmful impurities, it is recommended to carry out heat treatment twice. To do this, the distillate is diluted with water to a strength of 20 degrees and distilled. If the drink is too strong, you can dilute it with purified water before drinking.

You can drink moonshine from pumpkin immediately. However, to improve the smell and taste, it is better to keep it for a couple of days in a glass container at room temperature.

Technology for the preparation of pumpkin moonshine

Pumpkin is used in baby and diet food, but moonshiners are interested in it as a source of sugar-containing raw materials from which distillate of acceptable quality can be obtained. Moonshine according to the proposed recipe is remembered for a light pumpkin aroma and an aftertaste of seeds.

Depending on the variety and region of growth, the sugar content of pumpkin is different - 3-15%. In rare cases, if the fruits are very sweet, you can do without sugar, but this is an exception to the rule. Often sugar has to be added, otherwise the moonshine output will disappoint.

There is no wild yeast on the pumpkin, so I advise you to add dry, pressed or spirit. I consider it inexpedient to make pumpkin moonshine on raisin or berry sourdough without yeast, since this will not improve the quality, and the fermentation period will increase several times.

pumpkin - 20 kg;

sugar - 4 kg (optional);

yeast - 300 grams pressed or 60 grams dry;

water - 20-25 liters.

Pumpkin mash recipe

1. Cut the fruit in half. Remove seeds and peel. Cut the pulp into pieces.

2. Place the pieces in a saucepan, pour in 15 liters of water.

3. Cook over medium heat for 15-20 minutes, stirring occasionally until the pumpkin is soft.

4. Crush the pulp until smooth. Place the puree in a fermentation container, add sugar.

An alternative option (without boiling) is to squeeze juice from raw pumpkin, then mix with water (it takes 2 times less than according to the recipe), sugar and yeast.

5. Pour in the remaining 10 liters of water (5 liters without sugar). Stir and cool to room temperature. If the wort is thick, add more water to make the mash thin.

6. Add yeast (you can pre-diluted according to the instructions on the label). Mix.

7. Install a water seal or a medical glove with a hole in the finger on the neck of the container. Transfer the pumpkin mash to a dark room with a temperature of 18-25°C. Fermentation lasts 5-12 days. Then the water seal stops emitting gas, the mash becomes bitter in taste, the sweetness disappears, a layer of sediment appears at the bottom. You can start racing.

Getting moonshine from a pumpkin

8. Strain Braga through cheesecloth into a distillation cube so that the remnants of the pulp do not burn during heating.

9. Distill the pumpkin mash, take the distillate until the yield drops below 30%. The collected product may be cloudy, this is normal.

10. Dilute moonshine with water up to 18-20% (for safety reasons) and overtake again. The first 150 ml of output (without sugar 30-50 ml) drain into a separate container. This harmful fraction containing methyl alcohol and other harmful impurities can only be used for technical needs.

11. Finish collecting pumpkin moonshine when the output strength falls below 40%.

12. Dilute the distillate with water up to 40-45%. Before use, it is advisable to withstand 2-3 days to improve the taste.

Some may wonder “why make moonshine if there are a lot of alcohol on the shelves in the store for every taste?” The answer is obvious! What is sold rarely turns out to be a quality product, since the technology for making strong drinks is complex and manufacturers save money and mainly produce diluted products with various impurities. Cooking at home will be the right solution!

How to make mash from pumpkin?

There are several recipes for making moonshine from pumpkin. Yeast is usually used, less often barley flour and malt. Sugar is added from 250 to 400 grams per 1 kg of product, depending on personal preferences and further use of the drink. Such moonshine is well suited for.

The classic technology for making mash in stages:

1. It is necessary to cut the pumpkin fruits in half, remove the seeds and cut off the peel.
2. Cut into pieces 3-4 cm in size.
3. Pour in water: 1 part liquid, 2 parts pumpkin.
4. Cook until softened (after boiling, such a mass is kept on fire for 15-20 minutes).
5. Turn everything into gruel, cool and place in a container for fermentation.
6. Add sugar in the proportions written above. For example, for 5 kg add 1.5 kg of sugar.
7. Add cool water, one by one. If it's too thick, add a little more liquid.
8. When the temperature of the mass is reduced to 35-37, yeast is placed in the mixture. For 5 kg, 15 grams of ordinary powdered yeast or 75 g of live yeast is enough.
9. The must is thoroughly mixed. A medical glove is put on the neck of the container.
10. The resulting mass is placed in a dark and warm place for fermentation for 6-13 days.

You can make according to a recipe where juice is produced from the pulp, and not boiled. Then the crude product is mixed with water, approximately 1:2. Then the process is repeated.

According to the second recipe, barley malt is used. The resulting slurry is rubbed with barley flour, at the rate of 100 grams per 1 kg of the main component.

At the end of fermentation and the release of gases, the mash can be considered ready. The wort becomes bitter with the formation of sediment. Now you can cook pumpkin moonshine, the recipe for which is quite simple.

Pumpkin moonshine

First, strain the pulp so that it does not burn later. The resulting liquid is poured into a distillation cube. According to the classics, you need to select the distillate until the fortress drops to 40 degrees. The first output of 200 ml will contain harmful substances, so you can’t use it!

Dozens of pumpkin varieties are grown on the territory of our country. This melon is very unpretentious, and in a suitable climate grows with the intensity and tenacity of a weed. So in August-September, many melon growers have an impressive supply of an invaluable food product. These fruitful fruits are stored perfectly, and if the hostess in the kitchen does not have time to process them into juices, cereals, pancakes and soups, then it would be reasonable to make moonshine from pumpkin. Moreover, there are several simple recipes with a good yield.

Processing features for fermentation

The value of pumpkin for nutrition is undeniable: one cannot help but recall its pleasant taste, and the content of alpha- and beta-carotene, potassium and calcium salts. But for home brewing, all these qualities are of no practical importance.

Consider the main "moonshine" characteristics of pumpkin:

• sugar content - 5–20%;
• starch content - 15–20%;
• pulp juiciness - low (juice is more like mashed potatoes);
• aftertaste in moonshine - faintly perceptible "squash".

By the way: the amount of starch increases after two to three months of "aging" pumpkin fruits. So the best time to put the mash is just around Halloween.

Obviously, since there is sugar and starch, with a total weight of about 25%, it means that there is a sense in making moonshine from pumpkin. It is only necessary to add water to the mash and a small amount of sugar to raise the sugar content to 20% of the volume.

Since the fruits contain starch, it is desirable to saccharify it - boil it and add malt or purchased enzymes. So we will increase the yield of alcohol. Since it will be difficult to clarify, drain from the residue or filter the pumpkin puree, it is better to expel the product so that the pulp does not burn.

Important: seeds, inside and thick pumpkin peel do not need to be used for making mash. Only the pulp will go into business. Seeds can be put on a snack.

Recipes

• pumpkin gruel - 15 liters;
• malt - 150 gr.;
• sugar - 5 kg;
• - 60 gr.;
• water - 25 liters.

Porridge with water must be brought to a boil and boil for about an hour. Then cool to +65°C and add

Insulate the container so that the temperature drops slowly - this is necessary for starch saccharification. After an hour, add sugar, stir. We wait until the temperature drops to + 25 ° C and add yeast diluted in warm (+ 30 ° C) water. We put the mash in a warm place (+25°C–+30°C).

Fermentation will last approximately 5-6 days. After that, you can overtake the mash in a distiller. The taste of pumpkin moonshine is rather soft, pleasant, with a very slight aftertaste of zucchini and / or nutmeg (for certain varieties).

1. According to this version, the product yield will be somewhat less, but you won’t have to toil with malt and saccharification (partially starch will turn into sugar anyway). We take:

• peeled chopped pumpkin pulp - 50 kg;
• prepared water (settled, not boiled) - 75–85 liters;
• sugar - 5 kg;
• pressed yeast - 500 gr.

Pumpkin moonshine

First you need to pour the crushed pumpkin with warm (room temperature) water and leave to settle for a day. Shake periodically to release oxygen from the fibers - it is superfluous during fermentation. After settling, add sugar, diluted yeast and leave to ferment for about a week. Next, you can drain the pumpkin pulp and overtake the single method. The output of the product will be about 15 liters.

Tip: if you are making moonshine from pumpkin on an industrial scale, it is advisable to grind it with a construction mixer.

1. Many interesting drinks can be made from pumpkin, including, for example, ale. But if you don’t have time for this, but you like the taste of this gourd,. We take:

• strong 40 ° moonshine - 3 liters;
• peeled pumpkin pulp - 300-400 gr.

We cut the pumpkin into thin slices and dry it for chips in the oven at 40 ° C (this is necessary so that the fibers do not float in the drink later). Add the resulting chips to the alcohol and leave to infuse for a week. There is no need to add sugar - the drink is already sweet with a slight nutmeg aftertaste.

If you are planning to make pumpkin moonshine in mid-October, then by Halloween you will just get a wonderful themed drink. It will come in handy at the holiday and will surely please the guests. Well, the remaining empty pumpkins, if you have enough patience, can be used to make horror lamps.

OTHER

Video: Super delicious PUMPKIN PANKS! Recipe from ELENAPumpkin wine is one of the more or less successful varieties ...

Pea wine 2.5 kg of green peas, 4.5 liters of boiling water, for 4.5 liters of juice - 6 cups of sugar, 1 tbsp. l. yeast, juice 1…

Video: Pumpkin juice (pumpkin recipes) simple video recipe Homemade recipes The wine tastes tart with a delicate aroma ...

Halloween is long gone, and you all hesitate to throw away your carefully carved lamps? Or you just can't...

Video: Rye flour moonshineThis recipe is calculated on a 19-liter bottle. Pour into 2 liters of cold water ...

Homemade pumpkin liqueur has a spicy taste. Therefore, it is excellent for baking and desserts. For cooking…

Pumpkin is used in baby and diet food, but moonshiners are primarily interested in this vegetable as a source of…

Video: Announcement: Pumpkin in a vacuum. Harvesting for the winterPumpkin bragaMost pumpkin varieties are quite sweet, sometimes ...

Moonshine from starch To make moonshine from starch, first of all, you need to properly “steam” ...

Why is it profitable to make moonshine from watermelon? It has a high sugar content (and this is the main component of mash) and bright ...

Moonshine from carrots or "Carrot vodka"
We will need: carrots 15-20kg. , wheat or barley flour not less than 1kg. , yeast 1kg.
Cooking method.
Wash the carrots well, peel, boil them strongly. After that, we crush to a jelly-like state in a container that is suitable in volume.

Pour the prepared flour into a bowl prepared for fermentation, pour hot water, add carrot gruel and mix until smooth.
Let the resulting solution cool to the required temperature, put yeast into it, transfer it to a dark, warm place and leave it for a while.
When the fermentation process stops, season with anise and start distillation over low heat.
Moonshine from pumpkin or "Pumpkin vodka"
We will need: 15-20kg. pumpkin (peeled), 2-3 kg. ground barley malt, 1 kg. yeast.
Cooking method.
Cut the pumpkin into small pieces. Fill with water in proportion - 2 parts of pumpkin to 1 part of liquid. We begin to cook until the vegetable begins to be crushed easily and conveniently. Then we crush the resulting composition to a holistic consistency.

Now put 1 part of malt in a can, pour hot water, cover and leave for 30 minutes. Then stir well and add 7 parts of pumpkin grounds and mix again until there is not a single piece. The resulting solution is cooled to a warm state, add yeast to it and set to ferment. In a few days it will be possible to prepare moonshine.

Beet moonshine or "Vodka from beets"
There is a very popular way to produce vodka from beets. For cooking, you need to take beets, grind it on a grater or cut it very finely.
For one part of crushed beets, take 0.8 part of ground barley malt, rub in water, knead and leave in a closed state for a while. Next, you need to add the beets, already steamed in hot water.

When the composition has cooled to room temperature, add yeast to it.
When the mixture ferments, it must be poured and distilled. To improve the taste, charcoal powder and anise can be added to the mash.
Beet vodka (second recipe)
Another option for the production of vodka from beets: grind sugar beets, cook in an oven and squeeze. Put 200 grams of yeast into the resulting thirty liters of beetroot juice. Leave to ferment in a warm place.
After 5 - 6 days, the mash will ripen. Adding sugar is not required.
When running through a steam apparatus, five liters of vodka are obtained.

molasses vodka
In order to get vodka from molasses, you need to take a bucket of molasses. During the process of producing sugar from beets, a mass remains that cannot be processed, this is molasses. From 200 to 250 grams of yeast is added to this bucket, dilute it all in 25 liters of warm water. We leave the prepared mixture for 6-7 days for fermentation, and we do distillation on a steam apparatus. The yield of finished raw materials, that is, vodka, is 6-7 liters. To improve the smell, perhaps what happened to overtake again.

It is also possible to make vodka from spoiled jam. To do this, take 6 liters of spoiled jam, dilute it in 30 liters of water (preferably warm), and add 200 grams of yeast.
It is possible to increase the yield of finished raw materials by adding 2-3 kilograms of sugar. The prepared mixture ferments in a warm place, this process takes 3-5 days. After fermentation, we do a distillation on a steam apparatus. The yield of the finished product is 6 liters, and if you apply the addition of sugar, the yield of the finished product - vodka, will increase to 9 liters.

Pear vodka
To prepare pear vodka, you need 5 buckets of spoiled garden pears, five liters of hot water, two kilograms of sugar and two hundred grams of yeast. We put the resulting mixture in a warm place for 7 days. Then we distill it through the right apparatus.

Having laid the indicated amount of ingredients, we get eight liters of vodka.

Pear vodka №2
The second recipe for pear vodka: rinse the pears clean, finely chop or rub into a thick mash. Put it in a vat and pour hot water, pour so much water that the temperature would be like that of fresh milk. After that, start the yeast.

Put the congestion to wander for two or three days, then pour the mash into a cube and put it as always.