Most fruits can be used as an ingredient in home brew to make moonshine. Fermentation is the process by which sugar is converted into alcohol by yeast.

Adding sugar to fruit allows you to increase the level of alcohol that is produced during the fermentation process. With the help of a fruit mixture, or a stronger alcoholic drink - can be produced. In order for the mash fermentation process to begin, yeast is needed. There are many, they can be purchased in stores or on the Internet.

To prepare the mash you will need:

• At least 2.5 kg of fruit
• Half a kilo of sugar per 2.5 kg of fruit
• 30 grams of lemon juice per 2.5 kg of fruit
• Yeast
• Press
• large saucepan
• big spoon
• Five liter plastic bucket

Preparing fruit for mash:

1. Thoroughly wash and clean the fruit. Be sure to remove the seeds from them. Cut fruit into medium sized pieces.

2. Place the chopped fruits in a saucepan, and fill with water so that the liquid completely covers them.

3. Bring this mixture to a boil. Add sugar and lemon juice and mix well.

4. Remove the pan from the heat. Using a press, grind everything thoroughly. You should get a kind of fruit puree. You can also use a blender for this, but then it will take more time.

5. Allow fruit puree to cool to room temperature.

6. Pour the fruit puree into a plastic bucket and add water (until the bucket is three-quarters full).

Braga fermentation process:

1. Add yeast to the diluted fruit puree and mix everything well.

2. Cover the bucket with plastic wrap to keep air out. Make 5-10 small holes in the film to release carbon dioxide.

3. Let your fruit puree sit for about three days.

4. Remove the plastic wrap and remove any floating mixture from the bucket. Do this with a large spoon. After that, mix everything again, cover the bucket with a clean film. Don't forget to make about 10 holes in the film to let the carbon dioxide out! We leave the fruit puree to infuse for another 2-3 days.

5. Remove the plastic film, then again remove the rest of the fruit puree floating on the surface. Again we cover the bucket with a clean film, make several holes in it and leave it for 2-3 days.

6. At this stage, the fruit mash is already completely ready. A distillation process may be carried out. If you have such a desire, then you can leave the must to continue fermenting, in which case you will get a fruit liqueur.

Technology for making fruit mash - video:

Fruit mash. Part 1. Theory:

Fruit mash. Part 2. Wort preparation:

Fruit mash. Part 3. Add yeast:

Fruit mash. Part 4. The proportions of the mash:

Fruit mash. Part 5. Adding wort:

Fruit mash. Part 6. Preparation for distillation:

Fruit and berry mash. Part 7. Distillation:

You can use different types of yeast. Even ordinary baker's yeast can work, but it's better to use special yeast designed for making wines and liquors.

The temperature of the mash should remain stable, around 25 degrees Celsius. Temperature fluctuations can adversely affect the fermentation process.

During the fermentation process, fruit mash will smell unpleasant. Therefore, it must be located in places where a not very pleasant smell will not be heard by you and others.

There are cases when during the fermentation process it is necessary to add water to the wort. This happens with intense evaporation. The vessel in which the mash is located must be two-thirds full during fermentation, watch this!

Yeast can be activated by mixing it with fruit puree, then leave for one night, and add it to the mash the next day.

During fermentation, fruit mash should be covered to prevent air and unwanted bacteria from entering, which can spoil its quality, and hence the quality of the future alcoholic beverage.

The original and self-sufficient taste, the incomparable and rich aroma of fruit distillate, as well as the availability and cheapness of the ingredients used - perhaps this is more than enough to quit all business and start making fruit mash for high-quality moonshine of the highest standard. Moreover, from the point of view of taste, there is no difference in which fruit to use for mash - almost every fruit equally gives off its specific taste and aroma. All that remains for you is to find the most suitable taste for you and, following the recipe exactly, prepare fruit mash for first-class moonshine with your own hands.

Let's consider several reliable, proven by many generations recipes for home brew from various fruits, on the basis of which, without much effort, it is very easy to make moonshine of a sufficiently high standard at home.

Variant with sugar and yeast

The preparation of fruit mash of this type directly depends on the sweetness of the raw materials used - the sweeter the fruit, the more alcohol the yeast can process.

This recipe assumes that the total amount of sugar in the mash will be 25%. Therefore, it is very important to determine in advance the percentage of its content in the fruits used, and then calculate the missing volume of the sweet component and add it during the cooking process.

Need to prepare

Cooking sequence

1. Wash the selected fruits with running water, then dry them on paper towels.
2. We remove the bones, if any, and grind the fruit until a homogeneous puree is obtained. If you do not get rid of the seeds, then a bitter aftertaste in an already prepared drink cannot be avoided.
3. We shift the fruit gruel into an iron or glass container, after which we leave it for a couple of days in a warm place, allowing it to ferment on its own. To avoid dust and various insects, I recommend covering the puree with a gauze cloth, previously folded in two or three layers.
4. We add clean, drinking water and the missing amount of granulated sugar to the fermented mass. If the puree is too thick, increase the amount of water added.
5. Thoroughly stir the prepared mixture to dissolve the grains of sugar as much as possible.
6. Separately, we breed wine yeast by dissolving them in water heated to 25-30 ° C. The resulting yeast solution is added to the prepared wort.
7. The prepared solution is poured into a vessel for fermentation, after which we put a hydraulic seal on its neck. Instead of a water seal, you can use an ordinary medical glove, in one of the fingers of which you need to make a small hole in advance.
8. After the shutter stops emitting bubbles (the glove deflates and sags), the mash will brighten and taste bitter, without a hint of sweetness, and a sour aroma will spread around the room, remove the shutter and carefully drain the liquid from the sediment formed at the bottom of the vessel. Then we pass the liquid through a fine strainer or gauze folded several times.
9. Pour the filtered fruit mash into a distillation cube and distill twice. The first time directly, without division into fractional stages, and the second time - with the division of the "body", "heads" and "tails".

Sugar and yeast free option

If you want to make home-made moonshine of the highest quality, which is famous for the complete absence of yeast flavor and has a pronounced fruity aroma, then you need to abandon any additional components other than fruit and water. In this case, the fermentation process is started with the help of wild yeast located on the surface of each fruit.

Despite the fact that such yeast works much more slowly than artificial ones, fruit mash has a more real natural aroma and taste, and this is only possible because during a long fermentation, the fruits used have time to completely give up all the essential oils.

Need to prepare

Cooking sequence

1. In no case should I wash the fruit, otherwise the wild yeast, so valuable and necessary for fermentation, will be washed off. If the fruits are too dirty, then lightly wipe them with a damp cloth, removing only dirt and dust.
2. We check the fruit for the presence of rotten areas and, if necessary, cut them out. If there are bones, then remove them.
3. We twist the fruit pulp through a meat grinder or grind it thoroughly in a blender bowl. The result should be a homogeneous fruit pulp.
4. The resulting mass is placed in a fermentation tank, and then insisted for a couple of days in a warm place, hidden from the sun. If there is a desire to give the future strong drink a light almond flavor, then add 4-6 seeds of any fruit to the fruit puree.
5. In a slightly played wort, add spring, well or bottled water at room temperature.
6. We stir the mixture and install a water seal or a medical glove with a small hole in one of the fingers on the neck of the fermentation vessel.
7. We wait until the fermentation stops completely. Roughly, it takes from one to three weeks, depending on the sweetness of the fruits used and the temperature in the room where the fermentation takes place.
8. When the evolution of gas stops, and the mash loses its sweet taste and becomes bitter, you can start filtering the fruit mash. First, carefully drain it from the sediment formed at the bottom of the vessel, and then pass it through a fine strainer or cotton-gauze filter.
9. Pour the cleaned and reclaimed mash into the moonshine still and carry out a double distillation.

Video recipes

Check out video tutorials from experienced distillers that will help you understand the simple technique of making fruit mash at home.

Initially, I recommend studying a simple recipe for creating high-quality fruit mash with wild yeast. An interesting and informative tour awaits you, covering the basics of winemaking: preparing fruits, washing and fermenting the pulp, reducing acidity and the subtleties of installing a water seal.

In this video tutorial, you will learn how to put fruit mash on artificial yeast with your own hands and how to correctly calculate the missing amount of granulated sugar. You will also get acquainted with the process of distilling the finished mash on a moonshine still into first-class home-made alcohol.

And finally, I want to present a full-fledged, detailed process for making fruit and berry moonshine, which is quite easy to prepare on your own, without leaving your home and without special knowledge about winemaking. An experienced master will initiate you into the secret mysteries of home-brewing and share his invaluable experience, giving you useful tips.

Useful information

• If you are not in the know, then I want to enlighten you and tell you about a good and affordable recipe for everyone. The drink surprises with its pronounced, refined aroma and refined, noble taste, which are observed in some expensive store-bought alcoholic beverages.
• An incomparable and surprisingly high-quality moonshine can be prepared on the basis of. The finished product has a charming bread taste, as well as a light aroma of fresh kvass.
• Perhaps not every one of you knows that without outside help it is very easy and quick to make, which is a little sour or stagnant on the shelves of the pantry, having lost its original fresh aroma. An equally tasty and aromatic product is obtained on a basis that is no longer suitable for eating.

Now you are familiar with the basic, simplest recipes for fruit mash, which can be based on absolutely any fruit that has been born in abundance in your summer cottage. Cook for health and do not be lazy to tell us your opinion on whether or not you liked the moonshine made on the basis of fruit mash, made according to my recommendations. If you are preparing a fruit drink in a different way, please describe the recipe in the comments - I am a big connoisseur of new ideas. Thank you all for your attention and good luck in moonshine brewing!

Fruits and berries are not only delicious, but also very beneficial for human health. There are a huge number of recipes for cooking dishes from fruits, but not everyone knows that high-quality moonshine can be prepared from fruits and berries. The thing is that fresh fruits contain a considerable amount of fructose, which gives fruits and berries a sweet taste. Braga for moonshine from fruit is obtained simply and quickly, but only if the distiller prepares it according to the recipe and follows all the rules for preparing such raw materials.

fruit alcohol

Features of alcohol from fruits

Different fruits contain different amounts of sugar. For example, in plums it is 9-16%, in apricots - 5-23%, in apples - 8-16%, etc. To prepare fruit moonshine without adding sugar, it is necessary that the selected fruit consists of at least 25% Sahara. However, there are no such sweet fruits in nature, so the moonshiner will in any case have to add sugar to the preparation of fruit mash.

Recipes

There are a large number of recipes for making mash from berries and fruits. One of the most popular recipes for obtaining fruit moonshine is the one according to the rules of which alcohol must be prepared from plums. The recipe for such a drink is as follows:

1. Ingredients such as: 12 kilograms of plums, 1.5 kilograms of sugar, 10 liters of drinking water and 100 grams of yeast are taken.
2. First of all, plums must be pitted and mashed. If the seeds are not removed from the fruit, then because of this, the resulting alcohol may have an unpleasant bitter taste.
3. Sugar must be dissolved in a small amount of water. Sugar syrup is then added to a container with plums.
4. Yeast is diluted in water at a temperature of 35 degrees and also poured into the mash preparation.
5. It is necessary to add 8-10 liters of water to the workpiece. After that, the future mash is put in a warm place for a week.
6. After this period, the mash must be filtered and poured into the distillation cube of the moonshine still. Raw materials must be distilled once in the distillation mode and one more time in the rectification mode.

At home, you can also make moonshine from apples. To obtain mash from these fruits, 20 liters of water, 30 kilograms of apples, 20 grams of dry yeast and 4 kilograms of sugar should be prepared.

First, the apples should be sorted out, the areas of rot, pits and tails removed. If this is not done, moonshine will be bitter. Apples after preparation must be cut into small thin pieces. After that, the pieces of fruit should be crushed to a puree consistency in a blender or grated.

The puree is transferred to a container in which the mash will ferment. Meanwhile, syrup is made from sugar and water and poured into apple puree. After that, the yeast should be diluted with warm water and added to the mash.

A water seal is placed on the neck of the container in which the mash is located and placed in a place where the temperature is maintained at 18-28 degrees. The fermentation period of raw materials varies from five to forty days, so the state of the mash must be constantly monitored. As soon as the raw material ceases to emit carbon dioxide, and also acquires a bitter smell and taste, it can be considered ready for distillation.

Fruit brew for moonshine is distilled twice.

Alcohol from berries and fruits can be prepared not only from fruits, but also from their juice. For example, a recipe for making mash from apple juice is popular among moonshiners. To get a mash, you should take a kilogram of sugar, 5 liters of apple juice, 3 liters of water and 10 grams of dry yeast.

The preparation of moonshine begins by adding sugar to the juice with yeast. The blank is filled three-quarters of the container for the fermentation of the mash, put on a medical glove on the neck. The container with the preparation of moonshine is placed in a warm place. The fermentation period, as in the previous recipe, will depend on the sugar content of the apples and the type of yeast. The readiness of the mash can be determined by the glove - when it is blown away, it will be possible to assume that the raw material for distillation is ready.

Moonshine from berries and fruits has an excellent taste and delicate aroma. This drink can be served with any meal. Braga from fruits can be made regardless of the season, which is its advantage for distillation.

When preparing alcohol from fruits, you can experiment with different berries and fruits, since they all contain sugar in their composition.

Among summer residents and owners of private farmsteads with a large number of trees and berries, fruit mash is most popular for processing into tasty and fragrant moonshine.

In principle, all fruits and berries growing in our gardens are suitable for fragrant distillate. The only limitation is the desire to get berry wine as well, and not transfer the entire crop to moonshine.

Most often, home-made strong alcohol is driven from:

• apples of any variety, including scavengers;
• pears, although they are usually “diluted” with the same apples, plums, etc.;
• drain. For many European peoples, it is their favorite moonshine;
• apricot;
• cherries are also one of the most delicious distillates. You can make a combined must of cherries and sweet cherries;
• exotic fruits - bananas, pineapples, etc. If, of course, you have such an opportunity.

Preparation of ingredients

There is an opinion that slightly rotten raw materials can also be used for mash. Don't listen to this bad advice. Fruits and berries must be of high quality. Not without the fact that somewhere to cut off the spoiled, but the bulk should be without rot.

Braga is prepared with alcohol (wine) yeast or wild yeast. In the latter case, the best solution is not to wash the fruit at all, because wild yeast lives on the skin, where the wax coating is noticeable. Therefore, if the fruit turned out to be too dirty, especially - harvested after heavy rain, they must be washed. But in this case, add at least half of the yeast according to the norm to them, otherwise the wort may turn sour.

More often, for fruit distillate, stone fruits are used in the overripe stage, when they can no longer be eaten. Then - for wine, and with an excess - for moonshine.

Many remove the seeds, believing that they add excessive bitterness to the final product. Others, on the contrary, are left to give an "almond" flavor to moonshine.

Recipes and proportions

You can cook both a fruit mix and mash from one type of fruit. In any case, the final product will definitely have notes of the ingredients present in the mash.

All mashes are pleasant to the taste, but different fruits should be mixed with care so as not to get a “clogged” and incomprehensible aroma.

In the process of preparing the mash, as a rule, add:

• water to make the wort liquid;
• sugar - to increase the yield of strong distillate;
• yeast to quickly ripen the mash and prevent souring.

Although not necessary, there are all-natural recipes without additives.

Regular proportions: equal parts fruit puree and water. Sugar is added at the rate of 1-1.5 kg per 10 liters of must, depending on the sweetness of the fruit. Yeast - 50 g per 10 liters.

Variant with sugar and yeast

You will need:

• 20 l fruit / berry puree;
• 20 liters of water;
• 2-3 kg of sugar (the amount depends on the sweetness of the fruit);
• 100 g of wine or 200 alcohol yeast.

Important. The use of baker's yeast is not welcome - they will leave their unpleasant mark in the moonshine.

Cooking rules:

1. Puree fruits in a convenient way: using a pusher (only suitable for overripe plums, apricots, berries), a blender or a juicer. After the juicer, mix back the juice and crushed pulp.
2. Dissolve sugar in warm water.
3. Mix with puree.
4. Dissolve the yeast and let it rise.
5. Add to the wort, the temperature of which should be between 25-29°C.
6. Put in a warm place under a water seal.
7. Distill twice after maturation.

Sugar and yeast free

This recipe does not use purchased yeast, wild ones will “work”. Therefore, do not wash fruits or berries. Dust is not terrible, it will not get into the haul. Options:

• Crush soft fruits and / or berries, add water and ferment.
• Get juice from fruits or berries. Do not throw away the pulp, but fill it with water so that it only covers the pulp. Stir. For 5 liters of juice, take 1 liter of "gruel" from the pulp.

Carefully. If it is permissible to ferment fruit moonshine with yeast in an ordinary container under a loose lid, then without yeast, be sure to put it under a water seal.

How to cook on different fruits?

You can use both "domesticated" and wild-growing fruits and berries. Here are some easy-to-follow recipes that give excellent results.

Rowan without yeast and sugar

Wait for the first frosts so that bitterness leaves the mountain ash. Pick berries, do not wash. Using a blender or meat grinder, turn them into a puree.

Put on fermentation without any additives. After 7-9 days in the heat under a water seal, the wort is ready for distillation.

Slivovitz traditional

A recipe from the Balkan countries, where slivovitz is the most revered distillate. Can be made with or without sugar. The taste is not particularly different, but more distillate is obtained with sugar.

Do not add yeast and do not wash plums. Just mash to a puree and leave to ferment. If you are going to add sugar, then the proportion is for 6 kg of puree - 1 kg of sugar.

From dried fruits

If fresh fruits are not available, but you have a supply of dried fruits, they can be easily turned into.

1. 10 kg of dried fruits (any) pour 10 liters of water and boil for 5 minutes.
2. Add 4 kg of sugar and stir until dissolved.
3. Pour into a fermentation tank and add 10 liters of cold water.
4. Take your temperature. If needed, let it cool down. At 25-29°C, add 100 g dry or 0.5 kg alcoholic pressed yeast.
5. After fermentation for 5-10 days, distill twice.

Fermentation and distillation

It is impossible to say unequivocally how long the fermentation will last, but there are approximate guidelines. For mash with sugar and yeast - up to 10 days, without sugar and yeast - 3-4 weeks. Checking readiness for driving, as usual:

• The water seal does not gurgle, the glove "hung".
• A match brought to the mash continues to burn (carbon dioxide is not released, which extinguishes it).
• There is no sweetness in the taste.
• The wort is self-clarifying: at the bottom there is a layer of solid particles, the liquid becomes transparent.

To cook in a moonshine still with heating with a heating element or on a stove, be sure to strain through a colander, and then filter the wort, otherwise the burnt particles will ruin the moonshine.

When using the CA with a steam generator or cube-in-cube, filtration is not necessary. Distill fruit mash at least twice. The first time - without division into factions. Secondary - with separate selections of heads, bodies and tails.

Purification of fruit moonshine

After the second fractional distillation, it is desirable to further refine the distillate, although this is an optional process.

Advice. Let the fruit moonshine stand in the cool for 3-4 days and only then try it.

If the aroma and taste suit you perfectly, then there is no need for additional purification. Still, it will remove some of the smell inherent in the distillate from the fruit.

But if there is a need for cleanup, it is best to use . Choose your own way:

• Pass moonshine through crushed activated carbon. Insert cotton wool into a funnel or a cut plastic bottle, pour a layer of coal. Pour moonshine into a funnel and filter through coal and cotton wool.
• Use a household charcoal water filter jug.
• Insist moonshine on crushed coal, then filter.

Digestion of fruit brews

For not too “advanced” distillers, we will briefly explain: the method is based on the research of a certain Gabriel61, told by him on one of the forums. The essence of the method is to strengthen and purify the distillate as much as possible. At the same time retaining the flavor of the original raw materials.

But that experience was directed to a distillate from grain raw materials. And in 2016, another experimenter named alexeyT published his own results. The main difference is that the main aroma of the fruit distillate appears closer to the ethereal stage (that is, the heads of moonshine), and the grain one - closer to the tails.

In the case of fruit mash (from the second stage - with raw alcohol), 4 stages are carried out on a conventional SA (consisting of a cube and a cooler), and the fifth - on a packed drawer with a reflux condenser.

Many, including the fifth distillation, are carried out on a conventional distiller, and also get a good result - in terms of strength, taste and purity of the product.

Each time, approximately 3-5% of heads are seized, in terms of pure alcohol contained in the cube. When distilling with a drawer and a reflux condenser, the heads are removed quite a bit, guided by the smell. Tails are mercilessly cut off at all stages. With each distillation, the distillate is getting stronger.

As a result, a fairly pure fruit alcohol-under-rectified up to 90 ° strength. For first-hand details, see forum.grainwine.info/index.php/topic/1060-otgabrialivanie, where the author shares his own experience.

If you have your own orchard or know where to get fruit cheaply - be sure to make fruit moonshine, it is much tastier and healthier than purchased vodka. And share the article with your friends on social networks - it will also be useful to them.

To prepare mash for the purpose of subsequent distillation and obtaining alcohol, at least three components are needed: water, yeast and sugar. Perhaps, without exception, all berries contain sugar in a greater or lesser percentage. Therefore, any berries are suitable for obtaining a strong drink, depending on the taste and olfactory preferences of the distiller. Even from a watermelon (albeit a very large one, but a berry), with a strong desire, you can get moonshine. Depending on the selected berry, the presence and amount of yeast and sugar in the recipe will be determined.

Berries like hawthorn and mountain ash contain little sugar, and without additional use of it, the percentage of alcohol yield will be negligible. Sweet berries like grapes or some cherries can help you avoid adding extra sugar. Many berries have “wild” yeast on their skins, which, although they ferment many times longer than “cultural” (alcohol or bakery), do not give extraneous flavors and aromas, giving the drink a touch of nobility.

However, one thing is indisputable: recipes for berry mash at home are used very often and everywhere, and give fragrant and fairly soft distillates. And the most popular grapes are generally known to the whole world: we know them under the names of chacha, grappa, rakia and others. The most important thing when preparing mash from berries is to prevent spoiled or rotten berries from getting into the must. Infection of the wort with mold will ruin all your work, so take the time and carefully sort through the raw materials before preparing the mash.

Below we consider a few examples of berry mash recipes.

Important. In order to preserve the aroma of berry raw materials and at the same time not “poison” the drink with harmful impurities, it is necessary to carry out distillation on a reliable apparatus. The best solution would be (we recommend choosing a device with a brand distillation column) that meets modern quality and safety standards. the model of interest can be found at.

Recipe for mash from strawberries (wild strawberries)

Ingredients:

• berries - 5 kg
• pure water - 7 l
• granulated sugar - 1 kg
• yeast - 15 g dry or 70 g pressed

Cooking:

1. Mash the berries to a homogeneous mushy mass and transfer to a fermentation container.
2. Add sugar, water and yeast activated according to the instructions to the berry mass.
3. Stir the wort with a clean mixer, close the container with a lid with a water seal and put it in a warm, dark place.
4. Fermentation time, depending on the yeast, is measured from 7 to 30 days. The finished mash does not emit gas, it tastes bitter (without a sweet aftertaste), the liquid is clarified (yeast and raw materials precipitate).

Recipe for mash from rowan berries

Ingredients:

• red rowan berries - 5 kg
• granulated sugar - 5 kg
• clean water - 15 liters
• yeast - 300 grams pressed or 50 grams dry

Note. Instead of yeast, it is permissible to use raisin sourdough.

Braga preparation:

1. Pour rowan on the hands with boiling water.
2. Separate the berries from the brushes and mash with a crush.
3. Transfer the berry mass to a fermentation container, add sugar and warm water (30-32 ° C)
4. Activate the yeast according to the instructions and add to the container.
5. Mix the contents of the container well, then put the container in a dark, warm place.
6. After 1.5-2 days, the fermentation process should begin. When fermentation has begun, close the container with a lid and install a water seal (or signal glove).
7. The fermentation process takes an average of two to three weeks. The wort during this time must be periodically mixed (every 2-3 days)

Recipe for mash from grapes

Ingredients:

• grapes - 5 kilograms
• warm clean water - 15 liters
• dry yeast - 40 grams, it is better to use alcohol
• granulated sugar - 5 kilograms

If you want to use wild yeast for fermentation, then you do not need to wash the grapes. Just remember that purchased grapes are treated with chemicals that kill yeast. Only berries grown in reliable sources are suitable for wild yeast mash. In this case, no additional yeast is needed. Keep in mind that the fermentation process will take from 20 to 60 days, but the wait is worth the result!

Braga preparation:

1. Sort the berries and place them in the freezer for a day (they will give juice better).
2. Defrost the berries and without effort crush them in a bowl with your hands or a crush.
3. Transfer the berries to a fermentation container and add water (28-30°C).
4. Activate yeast and add to fermentation container.
5. Add sugar in batches. On the first day, we add the first kilogram of sugar, and in the next four days we add the remaining sugar per kilogram (total, all 5 kg will go away in five days), gently mixing the wort until the sugar is completely dissolved.
6. Throughout the fermentation process (from 7 to 14 days on dry yeast), the mash must be tightly closed with a lid with an installed water seal (or “signal glove”).

The berry moonshine obtained as a result of the distillation of mash is a fragrant and tasty drink. Its taste characteristics can be supplemented by preparing one of.