Moonshine from beer

It is preferable to use live beer for making moonshine, but, in principle, any variety will do. Moreover, the final taste of moonshine will not vary much.

So, we start cooking, for which we pour all the beer into an alembic, mix it well to get rid of the bubbles. Next, we let the beer stand like this for one hour, while we do not close the cube with a lid - we leave it open. Then we connect the alembic to a moonshine distiller, heat it on low heat. We distill all the beer. As a result, we get 600 ml of liquid, quite strong - up to 40 degrees.

So, it's time to re-distillation. To do this, we dilute the liquid obtained after the first distillation with water, as a result, the strength of the liquid should be about 20 degrees, pour it into an alembic. The cube must be clean. The first 10% of the liquid is poured into the sink - this part is not suitable for drinking. Then we collect the so-called "body" - we finish the collection when the fortress in the jet is less than 40%. After the second distillation, as a rule, about 400 ml of liquid remains. Its strength is up to 50%.

Now we will filter the moonshine, for which we will use charcoal. You can take coconut or charcoal. We build a filter, usually this is done as follows: the bottom is cut off from the plastic bottle, and a layer of cotton wool or cotton pads is placed in the neck. Coal is poured on top at the rate of 50 grams per liter. Then moonshine is passed through the filter, which needs to be cleaned. Charcoal absorbs the remains of fusel oils.

Filtered moonshine is kept in a closed container in a cool dark place for 3 days, after which it can be tasted. The taste and smell of the drink is specific, but many people like it.

Successful experiments!