Cleaning moonshine

The word "moonshine" does not need clarification. Even those who have never tried it know about high-temperature drink. His story leads to the reign of the Tsar of Grozny itself, in which, by the way, the very first tavern in Russia was built. It was located at the Kremlin, and there feasted only oprichniks, called people "the royal dogs." The orders were not yet invented, but there was another sign of distinction and recognition - the royal ladle. The lad who received the bucket had the right to drink everywhere as much as he scooped up from the first time (and, of course, for free).

Russian moonshine in the XIX century. Surpassed the quality of French cognac and English whiskey. They drove him slowly, driving out only half of the finished barge. For yeast, collectible yeast, key water and Russian frost-resistant rye were taken. Cleaning of moonshine was made by milk, protein, coal from lime, beech or birch. The drink was incredibly expensive, its price was 100 times higher than the cost of the best Scotch whiskey. It was this moonshine that sent Empress Catherine the Great to Frederick the Great, Karl Linnaeus, Voltaire, Gustav III.

Purification of the moonshine was carried out and freeze-dried. The drink was poured into barrels and left in the cold. The water froze, remaining on the walls of the barrel together with impurities.

Now moonshine is made from sugar, fruits, berries, beets, grapes, potatoes. Water and yeast are added to these products. After fermentation, the distillation process takes place. The product obtained is not distinguished by a pleasant smell and taste. Here, of course, requires the cleaning of moonshine. There were many ways of cleaning in Russia, but only a few have survived to this day.

1. Cleaning the moonshine with milk. To six liters of the expelled drink is added a liter of homemade milk and distilled again. The second distillation should give crystal clearness.

2. To 12 liters of moonshine is added 400 g of birch, or lime, or beech pure coal. It is necessary to insist, until the coal completely falls to the bottom. Moisten the sauce, add 3 liters of water, 750 g of raisins and overtake again.

Of course, it will not be the same drink that the empress sent to such high personalities, but the quality will be much higher.

Today, cleaning has many options.

1. Cleaning moonshine. Today this is not the coal that was used in the times of Catherine the Great or Ivan the Terrible. Coal is now using activated. It is crushed, poured into a funnel (by laying a layer of cotton wool beforehand) and a dripping beverage is passed through this funnel.

2. Cleaning of moonshine by potassium permanganate. To 3 liters of moonshine add 2.5 g of potassium permanganate and leave, corking to intensify the course of the process. It is necessary to wait for precipitation. Then the drink is gently drained and filtered through a layer of cotton wool. You can pour coal directly into the container with moonshine (50 grams per liter), insist for two weeks and strain.

3. Cleaning the moonshine with nuts. For a liter of drink you will need a handful of pine nuts. Insist also two weeks. Moonshine and cleansed and gains a soft taste.

4. Refinement. Before putting the brew for distillation, salt, ashes from beech, birch and linden fall asleep on it. Often usually. The resulting drink is bred, achieving a 40% strength and again distilled, but without additives.

5. Cleaning and softening of taste. In four liters of moonshine added (per gram) cinnamon and vanillin, a small bay leaf, 14 pieces each. Cloves and pepper, a full tablespoon of quality instant coffee. To insist 24 hours, pour a glass of milk into the infusion and leave for two days. Well, then strain, as usual, through a layer of cotton wool.

Moonshine can be brought to a 100-degree fortress using calcined copper sulfate. It is added to the moonshine. Each molecule of vitriol will attract 7 molecules of water - dehydration will occur. The product is distilled once more. The resulting alcohol is hygroscopic, so it should only be stored in a ukuporennoy container.