Pumpkin braga for moonshine

Growing everywhere, pumpkin contains enough sugars to be used for making a distillate at home. The starch in the composition accelerates the fermentation process. Pumpkin moonshine turns out to be soft, with a delicate aroma. Subject to the technology of production and ferrying, a fairly high fortress.

How to make pumpkin moonshine at home

To make moonshine, you need to stock up on pumpkin, sugar and yeast. It is recommended to use table varieties of pumpkin, because it contains more sugars than fodder. Muscat varieties are suitable, the distillate at the exit will have a banana aftertaste. Raw material requirement:

1. Vegetables fully ripe.
2. No mechanical damage or signs of decay.
3. To prepare the product, take a pumpkin that lay for 30 days after harvest, it has a higher concentration of starch than in the freshly plucked one, and a minimum amount of pectin.

The substance is toxic to the body. Therefore, the longer the pumpkin is aged, the purer the moonshine is. Preparatory work before cooking:

1. The vegetable is washed under running water.
2. Divided into 2 parts.
3. The seeds are harvested together with the seed chambers.
4. Cut into pieces approximately 15 cm wide.
5. Placed in a container.
6. Pour in water so that the liquid slightly covers the pieces.
7. Put on fire to boil.

Boil the pumpkin until cooked, it should be soft and easily separate from the peel. The approximate cooking time is about 1 hour. After readiness, the container is removed from the heat, the raw materials are allowed to cool to room temperature. In any recipe for pumpkin moonshine, the distillate is obtained only from the mash.

Pumpkin mash recipes

There are several ways to make mash, you can use sugar or not, prepare malt beforehand or without it. Typically, sugar is added. If you use only one pumpkin, you will get less moonshine, with a low strength. In the process of hydrolysis, alcohol is synthesized from the interaction of sugar with yeast; the strength of the drink depends entirely on the amount of glucose.

With sugar

To make pumpkin mash at home you will need:

• pumpkin - 10 kg;
• yeast - 50 g;
• water - 7 l;
• sugar - 3 kg.

Cooking technology:

1. The cooked pieces of pumpkin are taken out of the container.
2. The water remaining after cooking will go to the mash.
3. The pieces are placed in a colander or sieve.
4. Knead, remove the peel, grind.
5. The result is a homogeneous yellow mass.
6. The raw materials are placed in a fermentation vessel.
7. Put sugar in the broth, heat to a temperature of +30⁰ C, dissolve.
8. Add to fermentation vessel.
9. Dry yeast is pre-poured with water, when they swell, add to the mash.

A water seal is installed on the container, placed in a warm room.

The fermentation process lasts 4-7 days, depending on the amount of raw materials and the air temperature. The end of fermentation is determined by the sediment at the bottom and the cessation of carbon dioxide evolution. Strength can be checked with an alcohol meter. If the product is ready, the indicator will be around 11.5⁰.

You can prepare raw materials by squeezing pumpkin juice.It is not boiled, but squeezed, then mixed with the cake and put on the mash using the same technology as the cooked one.

Sugarless

To get an alcoholic drink from pumpkin without added sugar, you will need:

• dessert beets with a high concentration of starch - 10 kg;
• water - 10 l;
• barley malt - 150 g;
• yeast - 50 g.

Malt can be substituted with glucavamorin or amylosubtilin at the same dosage.

Cooking method:

1. Peel and seeds are removed from the pumpkin.
2. Grind in a meat grinder.
3. The pumpkin mass is combined with water.
4. Cook for 1 hour.
5. Remove from heat, allow to cool to 55⁰ C.
6. The malt is added.
7. Wrap up a container with raw materials, insist 2.5 hours.
8. Allow the mass to cool to room temperature, add yeast.

Pour pumpkin mash into a fermentation container, install a water seal. The process will be less intense than with sugar, and longer - within 2 weeks. After the completion of the process, the pumpkin blank for moonshine is filtered and distilled 2 times. The output will be within 3 l 30⁰ distillate.

With added malt

To maximize the use of sugars in the composition of pumpkin, the maximum breakdown of starch is recommended; for this purpose, use malt, taken from any cereals intended for brewing.

Recipe composition:

• pumpkin - 10 kg;
• yeast - 50 g;
• malt - 100 g;
• water - 10 liters.

To make mash, you need boiled pumpkin and water after boiling.

Algorithm of action:

1. The pumpkin is separated from the peel, with the help of a blender, brought to a state of homogeneous mass.
2. Cool to 55⁰ C, introduce malt.
3. The container is wrapped up, kept for 2 hours.
4. Add water, mix well.
5. Pumpkin raw materials are poured into a fermentation vessel, yeast is added, and a shutter is placed.

You can add or skip sugar in this recipe. If the decision is made in favor of sugar, you need 3 kg. It is preliminarily dissolved in water. Instead of natural malt, you can use enzymes, the dosage is calculated according to the instructions.

Distillation of pumpkin moonshine

Making pumpkin moonshine according to any recipe requires 2 distillations. For the best quality of the product at the exit, it is advisable to strain the mash. There are ways when sediment and pulp are used during ferrying, placing them in the apparatus so that they do not touch the day. But this is not necessary, the method will not add strength and amount of moonshine, in the end.

The strained mash is poured into the tank of the apparatus, distilled until it reaches 30⁰... Then the rest of the raw material is thrown away and the distillate is distilled again. You can add water to the raw to make the liquid 25⁰, or distill it undiluted.

Pumpkin moonshine is distilled at a low temperature, by a drop method, the first 10% of the total volume of alcohol is removed. It is not suitable for consumption, it has a high content of methanol - this is technical alcohol. Take liquid at least 40⁰... As a result, from 3 kg of pumpkin, 1 liter of the finished product should be obtained. Moonshine fortress - within 80⁰... The second distillation is diluted with water to 40-45⁰ and put in the refrigerator for 2-3 hours. As a result, pumpkin moonshine is transparent, soft, with the taste and smell of honey and melon. It can be consumed in its pure form or made all kinds of tinctures.

Secrets of making pumpkin liqueur

There are enough pumpkin infusion recipes to choose the right one. Moonshine, vodka, rum with the addition of all kinds of spices are taken as a basis. Pumpkin contains a large amount of vitamins and minerals useful for the body. As part of the tincture, they are completely preserved, because the pumpkin is taken fresh, dessert or table varieties. The color of the tincture or liquor will depend on the color of the pulp. A prerequisite when choosing a pumpkin is that it must be ripe, with no signs of mold or rot.

Tincture of pumpkin seeds with vodka

Tincture on pumpkin seeds is made with moonshine or vodka, used as a remedy for helminths, to cleanse blood vessels, and get rid of alcohol addiction. Cooking sequence:

1. Ripe pumpkin seeds are pre-harvested.
2. Dry to completely evaporate moisture.
3. They are sorted out after drying so that there are no low-quality raw materials.
4. Grind to a powdery state together with a hard shell.

For tincture you will need:

• pumpkin seeds - 100 g;
• vodka or moonshine - 0.5 l;
• infusion of bay leaves - 50 ml.

An infusion on a bay leaf is made at the rate of 4 leaves per 50 ml of boiling water. Brew in a thermos, insist for a day.

The pumpkin seed remedy is poured into an opaque container, placed in a cool place for a week. Drink on an empty stomach for 30 g.

Pumpkin liqueur on vodka with honey

Ingredients of the recipe:

• pumpkin - 0.5 kg;
• honey - 100 g;
• moonshine or vodka - 0.5 l;

Preparation:

1. Pumpkin pulp (without seeds and peel) is crushed until smooth.
2. Alcohol base is added, poured into an opaque bottle, and corked.
3. Put for 14 days in a dark place, shake occasionally.
4. Filter the liquid, discard the residues.
5. Heat the honey to a liquid state, add it to the tincture.

Remove for 10 days, do not shake. Then carefully decant with the help of a tube, discard the sediment, put it in the refrigerator for 3 days to stabilize the taste.

Pumpkin liqueur on moonshine or vodka with the addition of honey turns out to be light amber in color, with the smell of honey, and has a sweet taste.

Delicious pumpkin liqueur

To prepare liqueur you will need:

• moonshine or vodka - 0.5 l;
• pumpkin pulp - 0.5 kg;
• sugar - 100 g;
• water - 100 ml;
• nutmeg - 20 g.

Step by step recipe:

1. The pumpkin pulp is crushed to a puree state
2. Mixed with alcohol.
3. Set to infuse for 5 days.
4. They are filtering.
5. Syrup is prepared (water + sugar).
6. Nutmeg is added to the syrup.
7. Mixed with pumpkin liqueur.

Remove to infuse for 15 days in an unlit place. Then it is re-filtered. Pumpkin liqueur will be ready in 45 days.

The original recipe for pumpkin liqueur on rum

To prepare pumpkin liqueur on rum, take:

• homogeneous mass of boiled pumpkin - 400 g;
• rum - 0.5 l;
• cane sugar - 300 g;
• cloves - 6 seeds;
• cinnamon - 6 pcs.;
• vanillin - 1 sachet;
• water - 0.4 l.

Preparation of pumpkin liqueur:

1. Water is poured into the container, sugar is poured, syrup is prepared over low heat.
2. Add pumpkin mass and cook, stirring constantly for 10 minutes.
3. Put all the ingredients according to the recipe.
4. Boil for 30 minutes.

Remove the mass from the heat, allow to cool. Then it is filtered through cheesecloth and the residues are wrung out. Add rum. Poured into a bottle, insisted for 3 weeks.

Aromatic pumpkin liqueur with cinnamon and vanilla

Pumpkin product, infused with moonshine with the addition of spices, belongs to dessert drinks. It has a light tart aroma, mild taste and amber color.

Recipe composition:

• pumpkin pulp - 0.5 kg;
• moonshine - 0.5 l;
• sugar - 100 g;
• water - 100 ml;
• vanilla - 10 g;
• cinnamon - 10 g.

Preparation:

1. The pumpkin is passed through a meat grinder.
2. Placed in a container, add moonshine.
3. Close hermetically, leave for 10 days.
4. The drink is filtered, the precipitate is discarded.
5. Prepare syrup, add spices.
6. The cooled mass is mixed with pumpkin tincture.

Withstand 15 days, carefully drained so as not to affect the sediment. Refrigerate for 2 days.

Spicy pumpkin infusion with spices

This pumpkin drink is one of the finest and most expensive. Component components:

• Hokkaido pumpkin - 0.5 kg;
• cognac (vodka, moonshine) - 0.7 l;
• cardamom seed - 2 pcs.;
• anise - 1 pc.;
• white allspice - 2 peas;
• saffron - 5 g;
• sugar - 0.5 kg;
• zest - 1 lemon;
• ginger (fresh) - 25 g;
• cloves - 3 pcs.;
• cinnamon - 1 stick;
• vanilla - 10 g;
• nutmeg - 20 g.

Preparation of pumpkin liqueur:

1. Cut the pumpkin together with the peel into small squares.
2. Placed in a non-metallic container, ceramic or glassware will do.
3. All ingredients are added except sugar.
4. Pour in cognac, close tightly.
5. Withstand 21 days.
6. Pour off the liquid, put it in the refrigerator.
7. The remaining mass is covered with sugar.
8. Insist 25 days, shake occasionally.
9. The resulting liquid is carefully drained and mixed with brandy from the refrigerator.

Withstand 14 days, filtered, bottled, tightly closed.

How to store pumpkin tincture

The pumpkin liqueur contains alcohol, this component increases the shelf life of the product. The drink is stored for 6-8 months in the basement or in the refrigerator. A prerequisite is an opaque container and no lighting. After the expiration date, pumpkin liqueur may become cloudy and lose its taste and smell.

Conclusion

Pumpkin moonshine has a mild taste and pleasant aroma. It can be easily made at home. Suitable for pure consumption, serves as a basis for the preparation of pumpkin drinks with a varied set of ingredients. Moderate consumption is not harmful to health.

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