Moonshine from beets

Description

The recipe won't take much time. Making moonshine from beets is quite labor-intensive, and the final product has a specific odor, so it's better to infuse the moonshine with herbs, dried fruits, or orange and lemon peels. But if you still decide to experiment, then you'll find this recipe useful, which explains in detail. The drink is ready to serve.

Instructions

1. 1

   Step 1

   We thoroughly wash the beet, peel it, and cut into small pieces. Then we mince it in a meat grinder or grate it on a grater.

2. 2

   Step 2

   Pour 7 liters of water over the chopped beet and place over heat. Boil for 1 hour. Our goal is to extract all the sugar contained in the beet.

3. 3

   Step 3

   Cool and strain, squeezing the juice from the cooked beet thoroughly. Place the resulting liquid over heat and cook until a thick syrup forms.

4. 4

   Step 4

   Pour water (7 liters) over the squeezed beet and boil for 1 hour. Then strain.

5. 5

   Step 5

   Pour the beet "compote" into a large pot where the mash will ferment. Add the cooled syrup to it. Add the yeast when the liquid has cooled to a temperature of 25-30 degrees Celsius. Stir well, install an airlock, and leave the mash to ferment in a warm, dark place until fully matured. When it stops bubbling and no more gas is released, the mash should become slightly lighter in color. Fermentation time is 7-10 days.

6. 6

   Step 6

   Now, distill the mash. You'll get the best results with double distillation. Dilute the obtained spirit with water in a 1:1 ratio and distill it once again. This way, you'll remove a greater amount of harmful substances. You'll end up with about 2 liters of final product. That's it, the moonshine is ready. Don't overindulge!