Samogon from potatoes at home: a recipe, cooking features

In Russia, in the 18th century, they began to make moonshine from potatoes, which became a serious alternative to grain raw materials. Many craftsmen today from a small potato stock get quite good alcohol at home. The quality of such a drink can be brought to a fairly high level.

Historical reference

There is reliable evidence that during the reign of Ivan the Terrible, strong drinks have become widespread. In open then the first taverns alcohol could only be used by wealthy people. This right was used by the royal oprichniks, who were very proud of this.

If the king's servant differed in something special, he became the owner of a special name bucket. The owner of such an award was allowed to drink the moonshine for free by scooping it with this bucket, but it could be done no more than once.

Gradually self-brewing became the lot of the boyar estate. Only since the 19th century the peasants were allowed to manufacture this alcohol-containing beverage. From the brew, for the manufacture of which rye malt, grain and yeast served, managed to get moonshine, with its purity and quality composition not inferior to the best grades of the famous French cognac.

To efficiently remove fusel oils and other toxins from the resulting beverage, the producers used milk and egg white. Together with the use of a large amount of grain, this significantly increased the cost of home-brew, so not everyone could afford to use it.

In order to reduce the cost of alcohol-containing products in the middle of the 19th century, they started to make moonshine from potatoes. Such raw material significantly reduced the cost and simplified the production process in comparison with grain material, especially highly prized barley.

Homemade potatoes at home: a recipe

Currently, each family uses potatoes for nutrition. Many people store this product for the whole winter period. Almost all summer residents grow their own potatoes.

Given the general availability and cheapness of this "earth apple", as the tubers of this vegetable was called under Peter the Great, many people who produce alcohol at home have paid close attention to potatoes as an optimal kind of raw material for brewing.

It is probably better to use surplus stocks of this product for cooking domestic alcohol than with the onset of the spring period with sacks to throw away rotten potatoes.

There are several proven recipes, telling how to make moonshine from potatoes. For example, 25 kilograms of water is taken 20 kilograms of potatoes, one kilogram of wheat flour and a pound of yeast.

Potatoes are thoroughly washed, rubbed on a large grater and filled with fifteen liters of slightly warmed water. The resulting mixture should be well mixed and add flour there. After re-stirring, allow it to settle to form a precipitate.

Then the liquid part is poured into another container. In the resulting sediment add the remaining water in a volume of up to ten liters. Add the previously drained liquid portion and pour the yeast there.

Received for this recipe brew from potatoes for moonshine insists about two weeks. After she fermented, it is distilled with a moonshine. Then follows the obligatory stage of purification of the obtained alcohol-containing liquid from toxins and various impurities.

Methods of cleaning

Self-made potato at home can be cleaned with potassium permanganate, activated charcoal or milk.

Manganetsovka simply falls asleep in the liquid obtained after distillation, and at the same time precipitation of harmful substances occurs.

Powder from activated carbon is also covered in liquid. Cleaning will get the better quality the more coal will be used.

The adsorbent should stand in the brew itself for a day, then the beverage should be drained.
It is not bad to purify the alcohol-containing liquid milk, which requires one glass per ten-liter volume of moonshine.

Other recipes of potato moonshine

Quality mug from potato is obtained with the addition of oats. For this, the following ingredients are taken: potatoes - 10 kg, oats - 6 kg, yeast - 1.5 kg, water - 35 liters.

The method of preparation is as follows: the ground grain is poured with five liters of boiling water, then potatoes are added there, which are pre-grinded.

Infusion lasts for three hours, then after cooling the mixture, yeast is added and the remaining water is poured. Braga is insisted for about five days, then can be distilled.

Recipe using sprouted grain

Some experts praise moonshine from boiled potatoes and sprouted grain.

For this, any sprouted grain of 4 kg is taken. It is crushed, then mixed with pre-boiled and ground potatoes, which is taken 8 kilograms. After 12 hours of soaking, the mixture is poured into 25 liters of warm water and 100 grams of yeast are added.

For fermentation brag about this recipe is about one week.

Braga made of frozen potatoes

You can also use frozen potatoes for brewing. Everyone knows that such potatoes taste sweet in their taste. This, perhaps, is the optimal application for a frost-damaged root crop.

The brewing formula is the same as the usual potato, and the cost of the drink will decrease. Of course, in this case, the taste of moonshine will change a little, so you should try everything. Some experts specially frost the potatoes in the freezer of the refrigerator before putting it on fermentation.

The following recipe is used for making moonshine from frozen potatoes: they take 20 kg of frozen potatoes, 25 liters of purified water, one kilogram of flour and a pound of yeast.

Well washed potatoes grind and pour boiled water, cooled to 50 degrees Celsius. Then the flour is gradually introduced, at the same time it is necessary to mix everything constantly with a wooden spatula. The solution should stand a little, then the liquid merges with the sediment and the remaining water is added to it.

When the braga is standing it needs to be filtered. Yeast is added to the resulting wort, after which the container should be placed in a warm dark place. The fermentation period is about two weeks.

Ways to speed up the process

Some manufacturers of home potions do not suit long periods of fermentation of raw materials, so craftsmen improve the recipe in this direction.

For example, the process is accelerated by adding sugar to the moonshine from the potatoes.
There is the following recipe, which allows you to shorten the time of burglarizing to readiness. To do this, take 25 liters of warm water 4 kg of potatoes, 10 kilograms of sugar, 8 loaves of bread and 500 grams of yeast.

The potato is pre-brewed and pounded with the help of a wooden pestle. Then sugar is added to the container. You can add a little milk, then enter the yeast. All bread is crumbling and is also added to the total mass. Then everything is poured with a bit of cooled boiled water.

In a day, such a brave can already be driven. This method is used when the time for making moonshine is extremely limited, and there is a lot of raw materials.

Homeless Meatless Recipe

Some Internet users share their own experiences on how they make moonshine from potatoes without yeast.

It is known that the process of converting potato starch into monosaccharin actively occurs in acidic media. This allows you to use for brewing, for example, sour apples.

After harvesting potatoes in the country site, there always remains a lot of small things and cut root crops, to put into storage which does not make sense.
This non-standard potato should be washed and crushed or crushed, for example, in a meat grinder.

It is also necessary to take, for example, apple cake, which remains from the squeeze of juice. Pumpkin is desirable to have as much as the mashed potatoes. All this is mixed together and placed in one or more containers. Yeast should not be placed.

Capacities should not be filled by more than two thirds, since in a couple of days the intensive fermentation process will begin, and the purée volume will increase significantly.

Wander all this will be about three weeks. As soon as the wort sharply settles, this will signal that the fermentation process has ended. The liquid must be drained immediately, so that it does not have time to peroxide.

It turns out gray sludge, which is better to filter first, and then distilled through the brewer's apparatus.

The resulting liquid must be cleaned with manganese, then use activated charcoal and milk. After that, the alcohol-containing product is distilled the second time and any perfume (vanilla sugar, etc.) is added to it.

Reviews about the moonshine from potatoes

Studying the reviews on potato moonshine on the Internet sites, we can draw the following conclusions.

Undoubtedly, in potato, when using it for the manufacture of bregs, in addition to certain positive moments (general availability, cheapness), there are a number of significant drawbacks. Compared with the classic method of making home-made alcohol, the potato moonshine gives a lower yield of the finished product. In it often in large quantities there are hydrocyanic acid and fusel oils.

When it is manufactured, it is necessary to carefully monitor that the "head" must necessarily be separated from the "tail".

A lot of time should be given to cleaning at the stage when the first distillation has already been made and the second one is planned. We have to make certain efforts to overcome the strong odor emanating from the finished product.

Nevertheless, after applying certain efforts from this material, you can get a fairly high-quality product.