Wash the fruit thoroughly, cut into small pieces, removing the pits. Put the fruit in a three-liter jar, fill it with water, leaving about 10-15 cm of space from the top. Cover the jar with gauze and leave it in a warm place for 3-5 days. Stir the mixture once a day. After 3-5 days, strain the liquid through cheesecloth. The resulting drink can be consumed immediately or left to ferment further in a sealed container for another 2-3 days.
Description
The recipe won't take much time. 1. Start by preparing the mash. Bring water to a boil and add hops. Cover with a lid and let it steep. 2. Carefully strain through a sieve or cheesecloth, then slowly pour in flour in a thin stream. Mix thoroughly until smooth. Let the mash sit for 30–40 minutes. 3. Rye grains need to be sprouted in advance. This is quite simple. First, rinse them under running water, spread in a single layer in a suitable container, and cover with cheesecloth. Leave for 2–3 days. Once sprouted, dry the grains thoroughly and grind into flour. 4. For the base of this sugar-free and yeast-free moonshine recipe, you can use many different ingredients—pears, apples, vegetables, etc. 5. Now simply combine the base with the mash and ground sprouted grain. Gradually add clean water until you achieve a rather liquid consistency. 6. Leave the mixture in a warm place. It's difficult to specify exactly how long fermentation will take, but in any case, sugar-free and yeast-free moonshine takes longer to prepare at home than traditional versions. 7. After fermentation, distill the mash to obtain approximately 3 liters of natural homemade spirit. Serve chilled.