Domestic vodka, it's a home-brew, is not in vain considered a drink much more tasty and even useful than its analogue of factory production. A natural product without any chemistry (of course, if prepared with observance of all the subtleties of technology, from good quality raw materials), do not be ashamed if you put it on a festive table or treat a neighbor who went into the fire.
Some refinements and characteristics
One of the most important questions of brewing: "How correctly to put the barge?" However, starting the process, you should think carefully about what you are going to do vodka from. Most often for its production, sugar, yeast water are taken. The fortress, of course, turns out to be excellent. But the drink itself - not really. It looks unclear, the smell is not too appetizing. A moonshine from sugar (fodder) beet, popularly called "borachanka", as well as from starch and potatoes, deserves a similar characteristic. To give the beverage a marketable look, several times the liquid must be distilled, filtered, added flavors, improve the taste and color. Much less trouble in this regard will be delivered to crops and fruits. Therefore, we will discuss such nuances: how correctly to put a brag from wheat, for example, and some fruits.
Fruit Vodka
If you have ever drunk a moonshine, driven out of grape cake, from cherries or plums, apples or quinces - for sure you will not forget its delicate pleasant aroma and an excellent flavor bouquet. After libations, the head does not ache, hangover syndrome is absent, but positive sensations remain. And that's why you are probably interested in the question of how to correctly place the braga in order to get a similar drink. First, you need to compare the amount of raw material with the final product. Thus, about 0.09-0.14 liters of alcohol are released from 1 kg of grapes; 1 kg of cherries will give 0.05 liters of "fire water", from the same number of apples it turns out 0.06 liters, and from pears - 0.07 liters. Now the variety: the taste of grape mash, in principle, does not depend on whether it is made from "lidia", "cabernet" or "buzuzi". The main thing is that the grapes mature well and reach the purchasing degree of ripeness. Now about how to correctly place a brag of apples: for it suitable sweet varieties - winter and autumn. And the fruits, only taken from the tree, are not suitable, they should lie down a little. Then pay attention to the yeast. For brewing the best ones are special - pressed beer and alcohol. It is not advisable to take ordinary baking cookies, since they will greatly reduce the amount of output. And now specifically: how to put brag on berries (grape). You will need: water - 30 liters, fruit squeezes - 10 liters, sugar - 5 kg, yeast - 100 g. First, dissolve the yeast. To do this, pour a liter of water into a saucepan, warm it to about +30 degrees. Hot is not necessary, otherwise yeast will "steal", die. Let them stand a little now, they will do. 5 liters in another pan, but already up to +50. Put in the sugar and make the syrup. Wait until it cools down, and combine with yeast, and then with the remaining water. Further on the bottles distribute squeezes, add water. Bottles on a quarter do not top up, and on the neck, pull rubber gloves. Put for a week in a warm place, so that the braga is infused. After this, expose the product to a double distillation. Everything, the samogonochka is ready, set the table!
Vodka wheaten
Now the question: "How to put brag on wheat?" The preparatory stage, that is, the dissolution of sugar and yeast, is the same as in the previous recipe. Quantity of ingredients: for each kilogram of grain required: water - 3 liters, yeast - 50 grams, malt and sugar - 200 grams. Wheat must be crushed to cereals. Mix sugar-yeast water with malt, pour in the groats, stir and put to wander in the heat for 2 weeks. When carbon dioxide ceases to be released, the braga is ready to drive out moonshine from it.
These are the subtleties of the process of producing home-made vodka!