Preparation of moonshine and alcohol for personal use
absolutely legal!
After the demise of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article on the prohibition of the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the Administrative Liability of Legal Entities (Organizations) and Individual Entrepreneurs for Offenses in the Field of Production and Turnover ethyl alcohol, alcoholic and alcohol-containing products” (Collection of Legislation Russian Federation, 1999, N 28, art. 3476).
Excerpt from the Federal Law of the Russian Federation:
"The effect of this Federal Law does not apply to the activities of citizens (individuals) who do not produce products containing ethyl alcohol for the purpose of marketing."
Moonshine in other countries:
In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production for the purpose of selling moonshine, chacha, mulberry vodka, mash and other alcoholic beverages, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal purposes.
In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Administrative Offenses of Ukraine provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the manufacture and storage of moonshine without the purpose of sale, for the storage without the purpose of sale of apparatus * for its production.
Article 12.43 repeats this information practically word for word. “Production or purchase of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of devices for their production” in the Code of the Republic of Belarus on Administrative Offenses. Paragraph No. 1 states: “Manufacturing by individuals of strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), as well as storage of devices * used for their manufacture - entails a warning or a fine in the amount of up to five basic units with confiscation of the indicated drinks, semi-finished products and devices.
*Purchase moonshine stills for home use it is still possible, since their second purpose is the distillation of water and the production of components for natural cosmetics and perfumes.
Mulberry in the south of the Russian Plain has been spreading by self-sowing and especially from root shoots since time immemorial. In the 1970s, many forest belts were laid from it for breeding silkworms. The main part of plantations and self-sowing of mulberry is outbred, out of sorts, with small berries. A significant part of the berry crop is lost. It makes sense to collect large Tsargrad black and Persian white mulberries. It is bought fresh, for processing into jams, jams, etc., it is also suitable.
No one really bothers with small mulberry fruits. They simply fall to the ground, usually outside of households on the street. At best, they are pecked by chickens and ducks. And meanwhile the fruits of the very best quality in terms of ripeness and flavor. They ferment easily, thanks to the natural yeast on their surface. Modern materials, such as even agrofibre, which is bought for greenhouses (it is not used in June) and all kinds of mesh fabrics, even old tulle, can stretch or simply spread under mulberry trees for passive picking of berries. Even if it is in the country, where you do not visit every day, a slightly fermented mulberry is quite suitable for liquor or wine. It is better than unripe, forcibly plucked from a tree.
Mulberry wine
Like all fruit and berry wines, it is prepared with water, sugar and citric acid. For getting good taste it is from the berries that are available to you that you need to make several options. All containers with different recipes number, then conduct a tasting and choose the best composition.
Mulberry Wine Ingredients
Five liters of water;
One and a half kilograms of sugar;
Ten grams of citric acid;
One and a half to two kilograms of mulberry.
Mulberry wine recipe and cooking technology
Stage one
Despite the fact that mulberries are often picked straight from the ground, they do not need to be washed. You can just wipe off the dust with a damp cloth. It is important to preserve the yeast that is present on it.
Stage two
We put the berries in a ten-liter bottle, fill it with water, add sugar and add citric acid. We put on a rubber glove on top of the neck or install a water seal. We put the container in a warm place for fermentation.
Stage three
As soon as the glove falls, the fermentation process can be considered complete. Carefully pour the future wine into the pan so that the sediment remains in the first bottle. After that, additionally filter the liquid through cheesecloth.
Stage four
On low heat, sterilize the drink until all the gas comes out. It is important to control the temperature of the liquid, it should not exceed 70 degrees. Then cool, add, if necessary, sugar and bottle.
Mulberry wine is ready.
Pouring from mulberry (mulberry berries).
The mulberry filling is obtained completely simple recipe. A fragrant drink of rich black color with a slightly tart aftertaste can be prepared in two ways - with vodka from without.
Ingredients for mulberry liqueur with alcohol:
vodka (moonshine, alcohol 40-45%) - 200 ml;
water - 100 ml;
black mulberries - 1 cup;
sugar - 1 cup.
Pay special attention to the quality of the berries, they must be ripe and juicy. Even a slightly rotten, spoiled or moldy mulberry should not get into the drink. Otherwise, the finished liqueur will have an unpleasant bitter taste.
Mulberry liqueur preparation technology
1. Rinse the collected berries thoroughly in running water, fold the container and crush with a wooden mallet. This is done in order for the mulberry to release the juice. After an hour, the mixture can be transferred to a glass jar, where it will be infused.
2. Prepare syrup from 100 ml of water and 1 cup of sugar. First, boil the mixture, skimming off the white foam, then cool to room temperature.
3. Add sugar syrup into a jar with crumpled mulberries, pour 200 ml of vodka into the same place.
4. Thoroughly mix the contents of the jar, cover and refrigerate for 2 weeks. This is enough time for the silk liqueur to become delicious.
5. After infusion, the drink must be filtered by filtering the liquor through a double layer of gauze. If small particles nevertheless seeped into the filtered drink, you can additionally filter the liquor through a cotton filter.
6. At the final stage homemade liqueur from mulberry is poured into glass bottles. I recommend storing it in a cool place, such as a refrigerator or basement. Shelf life - up to 3 years.
Mulberry liqueur without vodka
Ingredients:
mulberry (mulberry) - 2 kg;
sugar - 700 grams.
1. Pour the berries into a jar, add sugar and shake well several times.
2. Bandage the neck of the jar with gauze and transfer to a dark place with a temperature of 18-25°C.
3. After 2-3 days, when it becomes clear that the liqueur has fermented (foam and hiss will appear), remove the gauze and install a water seal on the neck or a medical glove with a hole in one of the fingers.
4. After 20-40 days, fermentation will stop (the water seal will stop gurgling or the glove will deflate). It's time to filter the liquor through several layers of gauze and cotton wool, and then bottle it for storage. Shelf life - 2-3 years.
Mulberry or mulberry is one of the few summer berries that are practically not used for winter preparations. It is only in Central Asia that jam is made from it, and not everyone knows that a light dessert wine can be made from mulberries. Subject to the preparation technique, mulberry wine will turn out to be moderately saturated, with a pleasant unobtrusive taste and aroma. If desired, mulberries can be combined with other berries to obtain an exquisite blended wine.
Important nuances of making a drink
To get a delicious alcoholic drink, you need to know all the features of its preparation.
- For winemaking, black mulberry is best suited, as it has the most pronounced taste and bright color. In rare cases, you can use the red variety of the mulberry, and the wine is practically not made from white varieties.
- You need to collect only fully ripe berries at a time when they are already beginning to fall off. But in no case should spoiled, rotten, moldy berries and carrion be used.
- If necessary, the harvested crop can be washed, since the mulberry peel contains a minimum of wild yeast. But if the berries are clean, then it is better to leave them unwashed.
- To obtain full-fledged active fermentation, it is recommended to include store-bought wine yeast, berry or raisin sourdough, unwashed raisins in the ingredients.
- Due to the water content, lemon juice or acid must be added to the drink. Thanks to these ingredients, the taste of wine will be richer and deeper.
- To improve the consistency and color, you can use a pectin enzyme, sold in specialized stores. It must be added to the wort 12 hours before adding yeast or starter.
For winemaking, you need to use pre-washed and disinfected dishes and tools. It is advisable not to use metal objects and containers, as they react with the wort and give it an unpleasant aftertaste. It is undesirable to add tap water, it is better to replace it with spring or purified bottled water.
Cooking technology
The technique of making wine from mulberry is practically no different from grape. For getting alcoholic drink on classic recipe you will need:
- Mulberry - 3 kg;
- Unwashed raisins - 500 g;
- Sugar - 500 g;
- Store-bought wine yeast - 5 g;
- Purified water - 2 l;
- Juice of two medium lemons.
First you need to sort and prepare the fruits - remove the spoiled berries, rinse if necessary. Make syrup from sugar and water, and then the sequence of actions is as follows:
- Transfer the berries to a container with a wide neck, pour over syrup, add raisins and leave for two hours in a warm place.
- Add lemon juice, as well as pectin enzyme if using. Leave for 12 hours at room temperature, and then add wine yeast, mix thoroughly.
- Cover the container with gauze to prevent debris and insects from entering, and rearrange it in a dark, warm place for four days. The mass should be stirred daily twice a day with a clean hand or a wooden spoon.
- On the fifth day, the risen pulp is carefully removed, juice is squeezed out of it using gauze or a special press.
- The resulting wort is poured into a fermentation tank, covered with a water seal and left in a warm, dark place until the end of fermentation.
- After completion of fermentation, which is evidenced by the absence of bubbles in the water seal, the wort is carefully removed from the sediment. For this, a thin tube is used, but it is important to ensure that its end does not reach the sediment.
- The filtered young wine is bottled, filling them to the very neck, corked. Keep it in a cool place for at least four months.
After the appearance of sediment in the bottles, the wine must be decanted as soon as possible, so that it will become more transparent and will not be bitter.
If desired, other ingredients can be added to mulberry wine, which will make its taste more interesting and unusual. Despite the use of various components, the cooking technique does not differ from the classical one. The following ingredients can be added to mulberry wine:
- Mint and cinnamon - 1 kg of mulberry, 3.8 liters of water, 100 ml of lemon juice, 60 g of fresh mint, 500 g, refined sugar a couple of cinnamon sticks, 2.5 g of dry wine yeast. Mint, cinnamon and lemon juice are added to the mashed berries, which are then fermented. Further stages are identical to the classical technique. Thanks to mint, the wine gets a refreshing note, and cinnamon makes the taste velvety, enveloping.
- Raspberries - 3.6 kg of black mulberry, 800 ml of raspberry juice, 2.8 kg of refined sugar, 30 ml of lemon juice, 30 g of dry yeast. Raspberry juice, sugar, lemon juice are added to the mashed mulberry. The whole mass is put on a small fire until the sugar is completely dissolved. After cooling, yeast is added and the container is put on fermentation, and then the juice is squeezed out and poured into the suleya under the water seal.
- Honey and rhubarb - 4 kg of white mulberry, 400 g of rhubarb, 3 medium lemons, 6 liters of apple juice, 1 kg of sugar, 400 g of honey, 5 g of yeast. Add sugar, honey, minced lemon along with zest and juice to the berry puree, Apple juice. The whole mass must be boiled over low heat until honey and refined sugar are completely dissolved, and after cooling, add yeast to it. Leave to ferment for three days in a warm place, and then squeeze the juice, pour it into a fermentation container and put it under a water seal.
Properly prepared mulberry wine has a beautiful purple-burgundy transparent color and a light berry flavor. Its strength does not exceed 12 turns, and the drink should be stored in a cool place for no more than 5 years.
Mulberry is the fruit of the mulberry tree, often found in Central Asia, Ukraine or in the south of Russia. Usually the berries are used to make jam or compote, but not many people know that they can make excellent wine. Mulberry wine does not have a pronounced taste and aroma, so additional ingredients are added to the berries.
Mulberry has low acidity and water content, which prevents normal fermentation. But these unique berries contain a huge amount of various vitamins and antioxidants that are indispensable for the human body.
Not all mulberries are suitable for winemaking.
For making wine, it is better to use black mulberries.
There are three varieties of mulberry:
- black;
- red;
- white.
The most delicious wine is obtained from black mulberry, and white is absolutely not suitable for winemaking. Some experts also use red, but the drink from it is not very attractive. As a rule, a classic set is used to make mulberry wine: water, sugar and berries. But to improve the taste, you can add lemon, cinnamon, mint, strawberries, etc. to it.
It should be noted that the absence of additional additives significantly increases the preparation time of the drink, and its taste is less pronounced. Wine can be made with or without wine yeast. To increase the strength, vodka, alcohol or fortified white wine is added to the drink.
The preparation of raw materials includes the correct collection and sorting of berries.
Advice. The ideal time for harvesting is sunny and dry weather, and the berries themselves must be ripe, free of rot, mold and damage.
It is not necessary to wash the mulberry, so as not to wash off some of the bacteria that are useful for fermentation. It is enough just to sort out the berries and lightly wipe with a soft cloth. Water for wine must be clean, not chlorinated, without impurities. Spring or purchased bottled is best.
Ripe and juicy berries are harvested for making wine. Crockery and inventory
To get quality and delicious drink at home, it is necessary to use exclusively glass, enameled or wooden utensils and utensils. Upon contact with the metal, the must oxidizes and the wine does not begin to ferment, but immediately turns sour.
Before you start the process of home winemaking, you should take care of the inventory.
Necessary utensils:
- big enamel pan or a bucket (2 pcs);
- wooden spoon and pusher;
- a large bottle of thick glass (2 pcs);
- thin rubber tube (hose);
- a water seal or medical glove with a hole in the thumb or middle finger;
- sterile gauze.
All dishes must be clean and pre-sterilized so that the wine begins to ferment faster and does not deteriorate.
Classic mulberry wine
When all the ingredients and utensils are prepared, you can start producing a fragrant drink. This simple recipe does not require any additional additives other than lemon and raisins. Lemon or citric acid will add brightness to the mulberry wine, and raisins are used instead of yeast.
From the ingredients you will need the berries themselves, lemon, sugar and raisins. For 5 liters of water you will need:
- black mulberry (2 kg);
- lemon (2 pcs);
- sugar (1.5 kg);
- unwashed dark raisins(100 gr).
In a separate bowl, carefully knead and rub the collected berries with a wooden pusher. When the mulberry has released enough juice, it is transferred to a large enameled container, a pound of sugar, raisins, juice of two lemons and water are added.
All this is thoroughly mixed, covered with gauze and placed for several days in a dark room at room temperature. Every day, future wine must be stirred with a clean wooden spoon. After 2-4 days, the wort will begin to emit a slightly sour aroma, foam and bubbles will appear on the surface. This means that the fermentation has successfully begun, and it's time to proceed to the next stage.
The fermented wort is well filtered through 3-4 layers of gauze into a glass bottle, filling it by 70-75%, and squeezed. Another pound of sugar is added there, shaken and put on top of a glove or water seal. The bottle is transferred to a dark place with t about + 25C and left for three weeks.
When the wine brightens well, and a thick layer of sediment forms at the bottom, the water seal is removed. The drink is carefully poured into another container using a thin rubber hose and tightly sealed so that there is no access to oxygen.
Young wine is placed in a cool place (cellar or cellar) and drained from the sediment every month. At the next drain, you can add the remaining sugar to it and again tightly close the cork. After 4 months, the drink can be filtered again and bottled. They must be stored strictly in a horizontal position, preferably in the refrigerator.
Periodically, mulberry wine is poured into a clean bowl, separating from the sediment. Mulberry cinnamon wine with mint
Such a drink is not only very tasty and original, but also extremely healthy.
For 3.8 liters of water is taken:
- mulberry (2 kg);
- lemons (4 pcs);
- sugar (2.8 kg);
- cinnamon (4 sticks);
- wine yeast (tsp);
- fresh chopped mint leaves (6 large spoons).
Instead of fresh, dry mint is also quite suitable, but already less, about 2 tables. l. All these ingredients will yield 8.4 liters of finished wine. Therefore, if desired, the proportions can be adjusted independently.
The cooking process is not much different from the classic. In a separate bowl, it is necessary to boil a sweet syrup from water and sugar, cool slightly and pour pre-mashed berries over it. Lemon juice, mint and cinnamon are also added there and allowed to cool to room temperature.
Only after that, yeast is introduced into the wort, the container is covered with gauze and put in heat for 10 days. The mixture is stirred twice a day, and as soon as active fermentation begins, it is filtered, the juice is squeezed out and poured into a bottle under a water seal.
An interesting aftertaste of mulberry wine will give cinnamon. Further actions will be standard for all recipes. As soon as the fermentation is over, the wine is poured into a clean vessel, without touching the sediment, and left tightly closed for several months. Periodically (during the formation of a precipitate), it is poured, and after that it is bottled and stored.
Autumn mulberry wine
A very interesting, albeit time-consuming recipe, which includes a lot of additional components.
Important. Instead of water, apple juice is used here, but if necessary, it can be replaced with sugar syrup, cooked from 0.6 kg of sugar and 5.5 liters of water.
For 6 liters of juice (apple) you will need:
- mulberries (4 kg);
- chopped rhubarb stalks (0.4 kg);
- juice and zest of lemons (3 pcs);
- honey (0.4 kg);
- strawberries (0.2 kg);
- sugar (1 kg);
- wine yeast (packaging).
Place all ingredients in a large saucepan and heat over low heat (up to t + 60C). As soon as the sugar and honey dissolve, the pan is removed from the heat, cooled and yeast is added. Then cover with gauze and put in heat for fermentation. After 4 days, the wort can be filtered, squeezed out the juice, poured into a large bottle and covered with a glove.
Some winemakers replace the water with apple juice. Active fermentation will last about a month, and then the wine is separated from the sediment, poured into another bottle and again put under a water seal (glove). A month later, the drink is drained again, additionally filtered and bottled, in which the wine will ripen for another six months.
Strong mulberry drink with vodka
The lightest and quick recipe that does not require long preparation.
Enough to take:
- a glass of black mulberry;
- the same amount of vodka;
- half a glass of water;
- a glass of sugar.
Mash the berries thoroughly, and boil and cool the sugar syrup in a separate bowl. Pour the prepared mulberries with syrup, add vodka, stir and refrigerate for a couple of weeks. Then the drink is filtered and poured into bottles.
Silky drink with white wine
Despite the ease of preparation, the wine is no less tasty and aromatic.
Per liter of water take:
- mulberry (2 kg);
- sugar (0.3 kg);
- cinnamon (10 gr);
- fortified white wine (200 ml).
Water, cinnamon and sugar are added to the grated berries and left warm for a week to initial fermentation. After that, the mixture is carefully filtered, white wine is added, stirred, filtered again and bottled. Delicious and healthy drink completely ready for use.
Wine made from mulberries has an unusual and unique taste. Original and fragrant homemade mulberry wine is easy to make yourself, without any experience in winemaking. Even despite the fact that mulberries are not the most suitable raw material for this.
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In order for you to make homemade wine from mulberries, you need to select a sufficient number of excellent berries that are free from mold and rot. After all, even 1 small spoiled berry can ruin the whole wine. As water, I recommended that you use filtered water in this recipe, and even better spring water. The inventory that you will use in the process of making this wine, you pre-wash and dry. In addition, when using wine materials in the course of your work, you must ensure that your hands are clean.
Consider products and necessary proportions for house wine from mulberry according to the original recipe:
- Mulberry (ripe berries) - 2 kg
- Sugar - 1.5 kg
- Filtered or spring water - 5l
- Citric acid - 10g (you can use two lemons)
So let's start the cooking process.
1. Using a wooden rolling pin, we crush our mulberries and leave them in this state for about an hour so that they can release juice
2. We move our mixture prepared in this way into a container that has a wide neck, add about a third granulated sugar(gram 500), raisins, citric acid (you can squeeze the lemon juice of 2 lemons) and water. All necessary ingredients mix, cover with gauze and put in a dark place that has room temperature. Every day we have to mix our mixture. This process must be carried out with clean hands or using a wooden stick. After two or three days, foam should appear, and we should also smell a sour smell and possibly hiss. This will indicate the beginning of the fermentation process.
3. After our fermentation process begins, we filter our wort. To do this, we must use gauze, which is folded in several layers. We squeeze our pulp, the liquid that is obtained in this way, mix with our juice. More thorough squeezing is not necessary.
4. Pour our juice into the prepared container, in which the fermentation process will take place and add about a third of granulated sugar (500 grams), mix. We place the water seal on the neck of the prepared container. By the way, for these purposes, you can use a medical glove with a hole in your finger. We put our container in an unlit place at a temperature of 18-25 degrees.
5. After 5 days, we remove our shutter, drain about 500 g of our juice that has fermented, add the rest of the granulated sugar to it and mix everything. We pour the syrup obtained from juice and granulated sugar back and install our shutter.
6. Our active fermentation process should take place within 20-45 days. This process can be considered complete when our glove deflates, i.e. no gas is released through our water seal. In this case, we should notice the sediment. After we finish our active stage, we will need to pour the wine into a new container. This process must be carried out carefully enough so that you cannot accidentally touch the sediment; for this, it is best to use a straw.
7. When we have poured our mixture into a new container, we again install a water seal. After that, we place our container in a dark place at a temperature of 10-16 degrees.
8. During the aging process of our wine, from time to time we may notice a sediment that will need to be removed. In order to do this, pour our mixture into a clean container at least 1 time per month.
9. After we have completed the aging of our wine, it is necessary to taste it and understand its taste. If it seems to you that there is not enough sugar in the wine, then it must be added. And if you want to make the wine stronger, then you should add vodka or alcohol, but this volume should not exceed 10-15% of the total volume of wine
