Home-brewed honey at home: a recipe for cooking * Recipes

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Honey is a popular product that is used in cooking for cooking, as a substitute for sugar. Adherents of strong alcoholic drinks at home prepare various alcoholic drinks with its use, to which the beekeeping product gives softness and a pleasant aftertaste. It is prepared on honey and mash, after distillation of which they get very high-quality moonshine with a delicate honey aroma. But in order for the drink to really turn out delicious, you need to choose the right ingredients and adhere to the technology of its preparation.

Selection and preparation of ingredients

Of the ingredients, honey and yeast will be the most important. For the preparation of moonshine, you can use any natural honey (linden, flower, may, buckwheat), the main thing is that it is natural. The natural ingredient will give the drink a delicate aroma and flavor.

Did you know? Almost all the ancient peoples of Europe had traditional recipes for strong drinks using honey.

You can also use old honey, which is already sugared, and even the use of a fermented product for these purposes is allowed. This will not affect the quality of the drink. Sugared honey must be melted, for which place the jar in a pot of boiling water and keep until crystals are completely dissolved.

Moonshine made of honey has a very harsh environment, so it is important to choose the right yeast for mash: for it you need to take strong strains. The “turbo” type yeast is considered to be the most suitable for this purpose - any: Turbo SW20, Turbo Whiskey, 48 Turbo extreme, etc. Unlike bakeries, they do not give a strong smell. It is characteristic that they contribute to accelerated fermentation without strong foaming due to the addition of a special antifoam in them.

It is better to choose a product with absorbents that will give a cleaner aroma of the drink. Dry baker's yeast is not the best option, but they can replace strong strains in the same proportion as for mash on sugar (about 40 g per 10 l). High-quality moonshine can be obtained from mash on special or wine yeast, such as Yeast for rose wines, Yeast for red wines, Yeast for white wines.

Did you know? The progenitor of the moonshine was invented by the German Johann Heinrich Leberecht Pistorius and patented in 1817. With its help it was possible to prepare a high-degree alcoholic drink schnapps.

It should be borne in mind that as a result of shortening the fermentation time, the yield of crude alcohol decreases. How much yeast to take in order to prepare a high-quality drink is determined by the ingredient composition and type of selected strains.

The best recipes

There are many varieties of moonshine that is expelled from mash on honey. We offer below the most popular recipes for a strong honey drink with a detailed step-by-step description of the process of its preparation.

Classic recipe

5015-16 days

Nutritional value per 100 g:

Heat water to +45 ... + 50 ° С. Add honey and mix thoroughly until crystals are completely dissolved.
Cool the honey syrup to + 30 ° C, pour in the wine yeast and mix well. Put the resulting wort in a warm, dry place for fermentation for eight days.
Do the first distillation. Pour the fermented mash into a clean cube of the apparatus and quickly bring to a temperature of +80 ... + 85 ° С. During the distillation process, the condensate strength is monitored every 15–20 minutes using an alcohol meter. Distillation should be stopped when the fortress reaches 30 °.
The distillate is diluted with water to 20 °.
Do a second run. It includes driving away the “heads” and cutting off the “tails”. The volume of “heads” is taken in the amount of 5% of the volume of the distilled solution. They begin to select when the first drops of distillate appear.
Drain fusel oil from the steamer. Select the "body", controlling the strength of the original product. The selection is stopped when the strength of the final product falls below 40 °.
Select the remaining “tails” in a separate container. To speed up this process, heating is made more intense. In the future, this part of the distillate can be used in the preparation of mash (to accelerate the fermentation process).
Dilute the entire volume of the "body", the alcohol content of which is about 60%, with water to a fortress of 40 ° and hold for a week.

The drink is soft with a subtle honey aroma.

Video recipe

Spiced Honey Moonshine

102 weeks

hops with α = 11.5..12
1.5 g

Nutritional value per 100 g:

Pour water heated to a temperature of +25 ... + 28 ° С into the fermentation tank. Add honey, stir and dissolve. Pour all the spices, hops with α = 5..5,2 as normal and sliced lemon. Mix the components and put in a warm place for eight days.
When the mash is ripe (it is easy to determine by the foam, which in some places begins to fall), it must be filtered. Put the remaining cake in gauze, tie in the form of a bag for future use.
Pour the mash into a cube, suspend gauze with oil cake and quickly heat to +75 ... + 80 ° С.
At the beginning of the distillation, “primary heads” are collected, the volume of which is 1% of the total volume of mash.
Select raw alcohol in a separate bowl until the alcohol content drops to 35%.
Raw honey spirit with the addition of hops with high alpha suspended in a cube in gauze is crushed.
Select “heads” in a volume of 5% of the liquid poured into the cube. When the alcohol content in the distillate drops to 40 °, stop the selection of the “body” and take away the “tails”.
The strength of the final product is within 90 °. Dilute the entire volume of raw honey alcohol with water to a fortress of 40 °.

Important! To reduce the amount of toxins in moonshine, it is recommended to repeatedly freeze it. Harmful substances remain on the walls of the dishes.

Video recipe

Mead

2010-12 days

pressed yeast
100 g

Nutritional value per 100 g:

Pour water into enameled dishes and bring to a boil. Add honey and, constantly stirring, boil for about 10 minutes, removing the foam that appears on the surface.
Cool the wort to a temperature of +25 ... + 28 ° С. Introduce yeast strains and sugar diluted in a small amount of warm water.
Leave on for 10-15 minutes to activate the yeast.
Add yeast solution to honey syrup, pour into a fermentation tank. Make a water shutter (you can use a normal medical glove).
Leave for 10 days in a warm place. The mash during this time becomes transparent and takes on a bitter taste.
Drain the mash from the sediment and overtake without separation into fractions. Get 60% crude alcohol, which must be diluted with water to 20-25 °.
The second distillation is divided into fractions, “heads”, “body” and “tails”. The volume of “heads” is taken in the ratio of 10% of the volume of liquid. Take them drop by drop.
In a clean dish, select the "body". At the end of the second distillation, moonshine with a strength of 70 ° is obtained at the output. Dilute honey moonshine with water to a strength of 40 °.

The resulting mead has a pleasant honey aroma and a slightly sweet taste.

Video recipe

Honey moonshine "Bee"

452 weeks

breadcrumbs
100 g

Nutritional value per 100 g:

Melt the honey. In a large bowl with hot water, put a container with honey and, heating and stirring, bring to a liquid state.
Pour 2 liters of water into honey and bring to a boil.
Separate sugar in two liters of hot water and bring to a boil.
Pour honey syrup into a fermentation tank, add corn grits and mix.
Pour sugar syrup into a fermentation tank with honey syrup and corn grits, pour the rest of the water.
Cool the mixture to 30 ° C, introduce dry yeast. To stir thoroughly.
Sprinkle on top of breadcrumbs.
Cover the container and leave for fermentation for a week.
Ready mash must be driven, not dividing into fractions. The finished distillate has a strength of 75 °.
Dissolve moonshine to a fortress of 25 °.
Perform a second distillation, cutting off the “heads”, “body” and “tails”. Select each fraction in a separate dish. The alcohol content in the finished honey moonshine is 90 °.
Dilute the selected "body" with water to a fortress of 40 ° and leave for a week to insist.

The process of preparing this honey moonshine is not as simple as the traditional one, but the result exceeds all expectations.

Video recipe

Features of storage of blanks

Subject to storage rules, moonshine may not lose its qualities for more than ten years. If the drink is cloudy, a precipitate has formed, flakes are a clear sign that the wrong storage conditions were created.

For better safety of the finished drink, you should adhere to such rules:

Moonshine is recommended to be stored in glass containers, such as cans, bottles, bottles. It is best to roll cans with steel lids. They provide tightness (due to which a decrease in strength can be avoided), and also do not react with chemically active alcohol (unlike, for example, nylon caps).
The advantage should be given to glass bottles of vodka, previously thoroughly washed and dried. They need to be closed tightly with stoppers.
If it is necessary to store large volumes of moonshine, it is recommended to use steel barrels (aluminum cans are not suitable for these purposes).
Sometimes moonshine is harvested in wooden barrels. The tree is also neutral with respect to alcohol. However, this method has several disadvantages: it is difficult to maintain the correct air parameters in the storage room (humidity, temperature), the taste of the drink during storage may change.
Moonshine, which includes various substances that improve its properties (herbs, spices, fruits, etc.), should not be stored for more than a year, as long-term storage may cause sediment and turbidity.

Important! Do not store alcohol in dishes previously used to store medicines and non-food substances.

Do not use plastic bottles whose material interacts with alcohol. As a result, the drink becomes cloudy, odors appear, flakes or cloudy precipitate.

For long-term storage of an alcohol-containing drink without loss of quality, it is recommended to provide the following conditions:

relative humidity in the room - 85%;
air temperature - +5 ... + 20 ° С;
Prevention of exposure to sunlight.

Using honey to make moonshine is not a cheap pleasure. Mash can be done on wheat, and beets, and other raw materials that are classic for home brewing. But the proposed recipes can be used to process old or soured honey, which does not affect the taste of the drink. On the contrary, such moonshine, unlike that made on sugar, is very soft, easy to drink and has a honey aftertaste.

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