Moonshine from birch sap at home
Description
The recipe won't take much time. Birch sap promotes improved yeast fermentation, which is why this type of moonshine always turns out well. Fresh birch sap is best for preparation, but store-bought sap works perfectly too. For the moonshine, you'll need: sugar, birch sap, yeast, and kefir. You'll also need a special airlock (hydraulic lock). 1. Pour birch sap into a saucepan, place it over low heat, and warm to 30°C (86°F), then add sugar and mix thoroughly. Do not overheat the sap. 2. Dissolve the yeast according to the instructions on the package. 3. Pour the sugar-sap mixture into the prepared fermentation vessel, then add the dissolved yeast. Leave one-third of the fermentation vessel empty. 4. Add one tablespoon of kefir. Mix everything well. Stir the mixture gently and slowly using a wooden spoon. 5. Leave the vessel at room temperature and fit it with an airlock. This is a special device also called a fermentation lock. 6. Monitor until bubbles stop appearing (around day 10–12), the wash becomes lighter in color, and tastes slightly bitter. Then siphon off the liquid, avoiding the sediment, and proceed to distillation. 7. After all steps, you'll get about 3.5 liters of birch sap moonshine. The resulting drink usually has an alcohol strength of around 45% ABV. The beverage is now ready to serve.