Residual harmful impurities from moonshine after distillation, except for ethyl alcohol and water, are removed by purifying it. Therefore, the necessary refinement of moonshine at home, recipes for its purification using two main ingredients, such as potassium permanganate or charcoal, give its lovers the crystal purity and aristocratic taste of the drink.

So, if moonshine is distilled from high-quality raw materials in compliance with all purification rules, the resulting product is a high-quality drink of excellent purity.

After distilling the moonshine (preferably double) and passing it through activated carbon, filtering at least 7 times, you can proceed to the “freezing” process, which will provide effective cleaning and ennoble the drink.

Pre-prepared jars with a capacity of 1 liter are filled with moonshine and placed in freezer for 5 o'clock. All unnecessary impurities that have a direct impact on the taste and smell of moonshine will settle and freeze on the glass. After the required time has passed, the containers are removed from the freezer and the contents are poured into a clean container. This procedure must be done at least 3 times to improve the effect.

Important! Do not over-expose the jars of moonshine, otherwise it will thicken to a paste.

And so, if double distillation and proper cleaning are done, the moonshine is refined, that is, aromatic substances and various additives of food ingredients are added to it, which completely eliminate the unpleasant odor and add the desired taste to the drink.

Components necessary for refining moonshine

Moonshine drink recipes, refinement and flavoring of this drink are achieved through trial and error and passed on from one generation to the next. And in order for a noble drink to be made from rough moonshine, you need to know how to properly flavor it. To produce a variety of strong drinks, of which moonshine is a component, it is best to use natural substances of plant origin. Essential plants are crushed, and at the same time their aromatic components are extracted using an alcohol solution. To do this, it is best to use alcohol with a strength of at least 50%.

Important! The plants used should be covered 2 cm with an alcohol solution, for greater release of flavoring substances into the drink.

Fresh plants infuse for about a week, while dry ones last up to half a month. To obtain a flavored solution of a stronger concentration, it is distilled, thereby obtaining a certain high-quality essence with a strength of more than 60 degrees with the effect of long-term storage. To prepare the decoction for a quick fix, prepare a solution by boiling the ingredients in a closed container, and best of all with further infusion. Boiling is carried out for at least a quarter of an hour.

The following components can be used as flavored plant substances:

• Seeds – mustard, anise, caraway, dill;
• Fruits – pepper, cardamom, vanilla;
• Color – saffron, cloves;
• Leaves – bay, tarragon, marjoram, savory and others;
• Bark – cinnamon, oak;
• Roots – ginger, horseradish, maral.

Upgrading moonshine at home is also achieved through the use of food additives different tastes presented below:

How to properly sweeten and tint moonshine

The enrichment of moonshine with sugar in the amount of 1 kilogram mixed with a liter of water is achieved by boiling syrup from these ingredients until the foam that appears completely disappears. Next, it is cooled and allowed to stand until half a month, for the existing sediment to disappear. After mixing moonshine and syrup, and possibly honey, the process of gas formation and heating of the mixture begins. At the end of it, activated carbon is added to the mixture, at least 2 tablets by shaking. Next, the resulting drink is infused for 3 hours, filtered and sealed in a bottle. Thus, the resulting moonshine acquires the nobility of the drink and excellent taste.

And finally, a piece of advice: it’s more cost-effective to tint moonshine after you’ve sweetened it to avoid the appearance of sediment and cloudiness of the drink.

Each of the stages has its own characteristics, knowledge of which will help, through the refinement of moonshine, to obtain whiskey, good soft vodka or any other alcoholic product. If we conditionally divide the entire receiving process into stages, then the whole event will look like this:

• Moonshine purification;
• Choosing a recipe and carrying out various kinds of manipulations to impart flavor and color shades;
• Infusion.

How to clean moonshine

To obtain pleasant aroma, you should initially prepare the moonshine, namely, clean it of fusel oils and impurities. They are the ones who form this unpleasant odor and also negatively affect your well-being after drinking alcohol, even in small doses. There are various ways to do this and you can choose the most suitable one or combine several at once. The most effective are:

1. Re-distillation. One of the most effective methods of getting rid of various types of impurities. It takes more time, but allows you to get stronger and more pure alcohol, which is perfect for making cognac, vodka and any drink;
2. Filtration. This could be a homemade carbon filter or special device, which has the ability to purify liquid not only from suspended, but also dissolved particles;
3. Adding substances that absorb harmful compounds. Traditional methods include dairy products and egg whites.

There are many methods for cleaning, but it is important to initially choose the right mash recipe and use high-quality equipment for distillation. The system can be equipped with a distillation column, an additional reflux condenser, and a settling tank.

How can you refine and improve moonshine?

You can change the drink exclusively with natural ingredients or use ready-made concentrated formulations. Each method has its own characteristics, including taste and cooking time.

If we consider the use of natural ingredients, it is important to combine them correctly to get a truly rich taste and color. You can make various noble drinks from moonshine, but cognac is most often made at home. Real shades are difficult to reproduce, since the real drink is prepared in special barrels, and completely different products are used as raw materials. There are many recipes, for example:

• For one liter of purified moonshine, add one pea of ​​black pepper, a pinch of soda, almost the same amount of vanillin, 2 tablespoons of table sugar, a medium-sized bay leaf and ½ teaspoon of tea. All this is heated to 60-70 degrees, no more, so that the alcohol does not begin to evaporate and is left for several hours under closed lid, and then filtered. After this, the solution is put away in a dark place for 5-7 days and you can try it;
• For three liters of moonshine, use a full handful of partitions, which can be obtained by peeling walnuts. They can be crushed, poured into a container, added 6-7 cloves, a tablespoon of dry cumin, tea, as well as a few grams of vanillin or vanilla sugar (2 tablespoons), sometimes citric acid (1/4 teaspoon) is added. Everything is thoroughly mixed and infused for at least 10 days;
• Cognac with a taste of oak can be prepared at home without the use of a special barrel. You need to purchase oak bark, steam it and pour it into the moonshine solution. If you count on three liters of solution, then it is enough to steam 2 tablespoons of bark. Also useful are 6 pieces of black pepper, a tablespoon of St. John's wort, tea and a little cinnamon.

The above recipes are not the only ones, since many people experiment with how to turn moonshine into cognac. In order for the moonshine to truly improve and the taste to become pleasant, it is important to handle spices carefully so that the drink does not become cloying. This is especially true for vanilla, cinnamon and cloves, the excessive aroma of which can spoil the flavor composition.

They are trying to make not only cognac, but also alcohol from moonshine famous brands regarding liqueurs, vodka, whiskey, brandy and so on. It is quite difficult to carry out this process qualitatively, since you need to combine various spices, syrups, and berries. There are many ways to prepare liqueurs, tinctures, and some of them have such a pleasant taste that it is quite difficult to guess their origin.

To help beginning experimenters with alcoholic beverages at home, there is a special table that contains flavor symbols for the most common spices and ingredients used to add color and flavor. It is possible that cognac will not immediately be quite similar to its founder of industrial production, but through experience there is a possibility of achieving the desired result.

Concentrates for moonshine

For those who save time, who do not have the opportunity to wait for a long time, to combine a variety of natural ingredients, there is a way out - concentrated flavors. They are intended for food purposes and many large alcohol producers use similar substances, but only in larger quantities. Such concentrates are commercially available and can be found in specialized online stores. retail outlets in different volumes and with different tastes.

The advantage of using concentrated flavorings is obvious for those who want to achieve almost complete taste matching of alcohol with well-known brands of elite alcohol. With the help of these additives it is easy to reproduce not only cognac from moonshine, but also to make good absinthe, whiskey, liqueur, liqueurs, brandy and other original drinks. The period of preparation of the required solution will take a little time, and not several weeks, which is typical for many tincture recipes.

In many retail outlets you can purchase kits at once, which is very convenient for producing various alcoholic products at home. For example, there is an opportunity to try several well-known brands of cognac at once or experiment with liqueurs and vodka. For each type of drink there is not only special sets, but there are recipes for cooking.

To truly refine moonshine correctly using concentrated additives, you must strictly follow the dosage and recipe. Glucose and citric acid are often added in addition. The strength of moonshine should not exceed 60%; you should use products designed specifically to improve the taste of alcohol. For maximum saturation with the chosen taste, it is advisable to let the solution brew for several days and only then start tasting. Even if the tasting begins immediately after adding the concentrate, not everyone will guess that the base is moonshine.

So that after drinking the drink there are no problems Negative consequences Regarding health related to the presence of concentrate in moonshine, you need to purchase concentrates only from professional companies. This will be a certain guarantee that the composition will not contain harmful compounds and cognac, brandy, whiskey or other product will not only taste good, but also be safe. The cost of such additives is quite reasonable; they can be used for both 10 liters and 100 liters, purchased in sets or individually.

Regardless of the method used for refining, moonshine must be free of impurities, fusel oils, and also have good strength. There is no need to save significantly on equipment and raw materials, since in this case you will not get a high-quality alcoholic drink.

Strong alcoholic drinks must have a fairly high degree of purification, because it is due to this that the degree increases. But this does not mean at all that moonshine or even vodka (which, as you know, is famous for its purity) will completely lack interesting aromatic and taste notes. A similar effect can be achieved not only by distillation on copper still(copper absorbs sulfur oxide, which allows the final drink to convey an uninterrupted bouquet of raw materials - fruits, berries, wine), but also through special operations with the resulting distillate.

Famous drinks such as whiskey, cognac and rum owe their special flavor nuances and noble color to the fact that they are aged in natural wood barrels. Moonshine and vodka can obtain interesting aromatic and color qualities by infusing natural materials. In addition, in the food and alcohol industry there is such a thing as flavoring - special concentrated additives that are quite accessible at home.

Let's plunge into the world of tempting smells and tastes. Just let us first remind you that before refining, it is recommended to clean the distillate. Choose any suitable method from the article “Methods for purifying alcohol”. Some of them remove absolutely all odors, while others allow you to leave the necessary esters, excluding only unwanted impurities.

Excerpt

A famous attribute of winemaking is a wooden barrel. Simple design from natural material adds personality to whiskey, cognac, rum and many other alcoholic drinks.

A cooperage product made from wooden staves (boards) connected by a metal hoop. Oak is mainly used as a material in the manufacture of containers for aging alcoholic beverages. After all, it is this type of wood that is most saturated with tannins - tannins, which impart noble astringency and astringent properties to alcohol.

According to the European tradition, the wood is split, then the staves are naturally dried in an open space for 1.5-3 years. European barrels have thick walls, the wood is devoid of pronounced sharp aromas and aggressive tannins.

American oak is processed differently. The wood is sawn into staves and then dried in special ovens. Due to this in upper layers wood increases the concentration of vanillin and lactones, which provides characteristic notes in the aromas of American whiskeys.

The older the barrel, the less tannins it enriches the drink. A smaller volume will speed up the ripening process, because the wall area per liter of alcohol increases.

Some drinks are matured in barrels made of non-standard wood - chestnut or mulberry. This is how Italian Calvados and Armenian Artsakh are aged.

Certain types of famous alcoholic beverages are refined in barrels that have already been used previously. This not only allows the manufacturer to save money, but also gives the alcohol unique taste. For example, Scotch whiskey is aged in sherry and bourbon casks.

All containers are slightly processed by fire (the rivets must be heated to bend them to the desired shape). But the taste of the future drink depends on the degree of roasting. A weak one will give a woody aroma mixed with vanilla and coconut. Medium - coffee, cocoa and spices. Strong provides spicy notes of smoke.

The best type of oak is Limousin - a representative of French forests. Then come Slavonian, American white, European petiolate. Oak has excellent qualities Caucasian- almost on the same level with Limousin. But, unfortunately, cooperage production has not been established in this region.

The style and quality of drinks such as whiskey and cognac directly depend on aging in an oak barrel. Similar refining is used for elite varieties and many other drinks: for example, rum, tequila, fruit brandy, chacha. Sometimes cherry wood is used; it gives special softness and a pleasant golden color.

The wines are also aged in barrels. The period depends on the type of drink and the material from which the cooperage product is made. Tart wines prefer oak, while acacia wood gives floral notes, adding warmth and herbaceous tones. In a barrel, the wine is not only saturated with interesting taste properties, but also undergoes the oxidation processes necessary for maturation.

At home, you can use both professional charred barrels made from high-quality types of oak wood (Limousin, Slavonian), as well as Russian and Ukrainian cooperage products. It’s just that when aging in the latter, it is recommended to use oak chips (chips of French oak that remain after splitting the wood into staves) or concentrated tannin.

Exposure times vary. It is believed that the best whiskey is obtained if the drink has been refined for 20 years. The minimum aging period, according to the standards and even the laws of the producing countries, is 3 years. The same period is considered the norm for cognac. Other spirits are aged for at least a year. However, it should be noted that the drink can be overexposed. Everything is individual and depends on the tree. Soft woods release tannins and aromas faster, while hard woods take longer to use. Optimal time Aging of strong alcohol at home is approximately 6 months. When using chips, the period is significantly reduced - from 4 to 8 weeks. The drink only needs to brew for a few days on well-chosen tannin.

Wines are diverse and have many options for aging periods. The main thing to remember is that a wooden barrel imparts certain flavors and the longer it is used, the more the bouquet changes. Some wines are consumed fresh; for storing these, it is convenient to use containers made of hard English oak or glass bottles. By the way, the bottle is also suitable for aging wine, because oxidation processes occur in it, and the bouquet also changes, although it is not enriched with tannins. Oak chips and powder can also be used in wine maturation.

It should be remembered that during aging, shrinkage occurs - the drink evaporates - which means it needs to be refilled. The greater the strength of the aged drink, the less liquid evaporates.

In general, moonshine aged in an oak barrel will not only acquire a noble color and unique aroma, but will also be enriched with useful tannins, which will give the drink a noble viscosity.

Giving moonshine aromatic, taste and color qualities

You can achieve the desired color and taste of moonshine not only with the help of wood tannins, which the barrel enriches it with. A variety of supplements can help with this. You can enrich the drink with aroma by infusing it. When refining strong alcohol, natural herbal ingredients are, of course, preferable.

The raw materials can be used either fresh or dried; in any case, they must first be crushed. The duration of the process is 3-5 weeks at room temperature (when using fresh herbs it is reduced to almost a week).
Moonshine, which needs to be poured into raw materials, should have a strength of 45-50% vol. You can get a higher concentration of aromatic substances by periodically changing the herbs. Sometimes, after infusion, the resulting tincture is distilled again to obtain the essence - an aromatic alcohol solution with a strength of 65% vol. It is stored for a long time without losing its qualities.

You can add a concentrated aromatic solution to the moonshine: boil the plants in water under a tightly closed lid for 10-15 minutes, then leave for a little while. The resulting decoction is distilled through a distiller. The concentrated solution is added to drinks in the required ratio - everything is individual and depends on how aromatic and how strong the product needs to be obtained. The strength of the drink is monitored using an alcohol meter. By the way, to give a more intense aroma to the mixture (moonshine and concentrate), you can insist on the ingredient that is the basis of the decoction.

Many plants can improve the aroma of moonshine and give it certain notes. The main thing is to know which parts are used in tinctures and concentrates. After all, aromatic substances, as a rule,
concentrated in certain plant elements. It is better to take mustard, anise, cumin and dill seeds. In pepper, cardamom and vanilla - fruit. Perfect fit flowers cloves and saffron. The most fragrant of laurel, marjoram and tarragon is leaves. Ideal for infusion bark cinnamon and oak. Horseradish, ginger, galangal and maralia are used roots.

Nuts can change not only the aroma, but also the taste. Bitter kernels are excellent apricot kernels. All kinds of dried fruits and berries are useful for adding flavor to moonshine.

Refining moonshine is an activity bordering on haute cuisine. You can intelligently combine various ingredients to get individual bouquets. Russian moonshine liqueurs with bitter “warming” flavors are famous. All kinds of seasonings are the best way to enrich drinks with spicy and fiery tones.

Infusion in such proportions should take at least 2 weeks.

You can sweeten moonshine using syrups. The easiest way to prepare it: boil 1 kg of sugar in 1 liter of water. You definitely need to remove the foam. Then let the syrup brew for 2 weeks, because the composition may contain sediment, which given period will concentrate at the bottom of the container and, naturally, must be removed. Honey is also used as a sweetener for moonshine.

When adding syrup or honey to a drink, the alcohol must be heated so that gases begin to be released. When gas separation ends, the drink can be considered ready for further action - filtration. It can be done using

Purified moonshine is bottled and infused for 3 days at a temperature of 3-4°C. A delicious sweet drink is ready!

Moonshine can be tinted. Moreover, the range of colors is surprisingly rich. Sweetened alcohol is best colored after adding sugar and before filtering.

Golden color will be provided by saffron in combination with a small amount of blueberries or blueberries, orange peel, unripe orange peel, walnut partitions.

Yellow will give an infusion of mint and lemon balm, as well as parsley, horseradish or celery leaves.

Saturated red The moonshine will get its color if you use dried blueberries.

You can even make moonshine blue using cornflower flowers.

Blackcurrant leaves will give green color. Dye is also prepared from the feathers of green onions. To do this, you need to wash it, place it in hot water, boil twice and transfer to cold water. Squeeze out the juice and boil until half-full in a silver bowl (for example, a pouring spoon).

Brown the dye is made by heating granulated sugar in a copper bowl. The resulting dark mass can be added directly to the moonshine, after preheating it. It is allowed to color moonshine with tea (most importantly, high quality) - a tablespoon per 3 liters. The cognac color is provided by pine nuts (with shells, of course).

It is practiced to add jam to moonshine. Then it will turn out not only sweet, but also colorful. It is enough to pour 3-4 teaspoons into 3 liters. Natural dried berries and flowers will also give moonshine interesting color and taste characteristics. Such tinctures are especially good when sweetened - for example, the famous mountain ash.

You need to infuse moonshine with natural dyes for a week, maintaining room temperature. After coloring, be sure to strain the drink to remove any sediment.

All the herbal additives described will make the moonshine much softer and more pleasant to drink.

Refining moonshine is an interesting and exciting activity. This is a complete component of home brewing. Giving alcohol aroma, taste and color is a kind of art. And it requires good orientation in the specifics of ennoblement. It is imperative to understand how to use various equipment and how to select the necessary ingredients. Barrels made of noble types of natural wood, oak chips of varying degrees of firing, concentrated tannin with bright and tart aromas and an amazing variety of herbs, berries and nuts - all this is quite available both on the market and in the vast natural pantry. Learning to refine alcohol is not so difficult, but this skill will allow you to delight yourself, your loved ones and guests with real masterpieces created with your own hands.

Many newcomers to moonshine often ask the question: “How to refine moonshine?” After all, not everyone prefers elite store-bought drinks. In such cases, well-known methods will come to the rescue, as a result of which even gourmets will not be able to distinguish purchased alcohol from that prepared at home.

1

Before you begin refining moonshine, it is worth remembering that only the distillate that was initially prepared from high-quality mash and distilled in an appropriate moonshine still can be subject to such a procedure. If you did not follow the rules for mixing the mixture or used a homemade device for cleaning, then you are unlikely to achieve a good result.

If you are convinced of the proper quality of moonshine, then you can begin preparing for upgrading. This process consists of several simple steps. Each of them has its own characteristics. Having understood them, you will have the opportunity to radically change the aroma of your drinks and make their taste more expressive. It is with the help of these methods that experienced moonshiners obtain homemade cognac and whiskey, tasty and soft vodka or real gin in everyday conditions.

Homemade cognac

The first stage of our work will be cleaning the moonshine. Even if you are sure perfect cleanliness your alcohol, distilled it several times in a distiller, and then additionally, then before refining it will still have to be driven through the distiller again. The second stage will be choosing a suitable recipe and performing all the necessary manipulations, as a result of which we will achieve a change in the smell and taste of moonshine. The third and final stage in the transformation of alcohol will be its infusion.

By devoting maximum time to each stage of refining, we will end up with an excellent drink with a refined taste, expressive aftertaste and delicate aroma.

So, having received alcohol at home and consumed it several times with your friends, you decided to take another step in moonshine and prepare homemade elite. The first thing required is to clean the drink again. At this stage of alcohol refining, we will make efforts to clean the alcohol from harmful impurities and all kinds of heavy fractions. It is fusel oils and other undesirable substances that create an unpleasant odor.

In addition, fusel oils affect the appearance of unpleasant sensations after drinking alcohol, which we all experience the next morning after a feast. By eliminating them, we will give the drink a unique aroma. To purify homemade alcohol, you can use several methods:

• re-distillation;
• filtration using absorbents;
• adding food;
• separation of alcohol in a distillation column followed by mixing of additives.

Distillation is considered one of the most effective methods. It takes a lot of time, but with repeated distillation of alcohol we get a pure and strong drink, from which we can then make whiskey or cognac. Do not forget that secondary distillation must be performed only in a special apparatus equipped with a steam chamber.

Secondary distillation of moonshine

The second method is filtering. A carbon filter is best for this, but any other substance can also be used. The main thing is that the additive effectively absorbs not only suspended but also dissolved particles. The third option is to purify moonshine using egg white, which also has useful adsorbing properties.

The last method is the longest option. It is good if you have moonshine with a strength of at least 50 degrees. Such alcohol contains a lot of alcohol, which must be separated from other liquids, purified, and then diluted with water and added with special flavorings and flavoring additives. It is very important that the latter are made only from natural ingredients.

3

To refine alcohol and get delicious whiskey or cognac from it, you can go in several ways: use natural ingredients or use ready-made concentrated mixtures. These methods differ in the amount of time spent and the taste that the original product acquires.

When using natural ingredients, the most important thing is to choose the right proportion. It is worth thoroughly preparing and studying the features of each component. This is the only way to understand what properties each product has and what we get when mixing them. Experienced moonshiners use the addition of natural products exclusively to produce homemade cognac. It is quite difficult to reproduce the hue, taste and aroma of real cognac, since famous companies use oak barrels and special equipment when preparing it. To make the closest possible copy of the drink, there are several recipes.

For example, to refine 1 liter. homemade alcohol, you need to add a pinch of soda, a few grams of black peppercorns, 2 g of vanillin and half a spoon of black tea. All this must be heated to 70˚C. It is not recommended to heat it any more, as the alcohol may evaporate. After this, you need to turn off the burner and leave the mixture under the closed lid. Then the solution must be filtered and left in a dark place for a week. After this, you can try the resulting alcohol.

Upgrading homemade alcohol

There is another one known method. Take a handful of walnuts and peel them. We select the partitions that separate the nuts and pour them into a container. Next you will need to add 7-8 clove flowers, a tablespoon of dried cumin and 2 tablespoons of vanilla sugar. Some moonshiners also add to the mixture citric acid. All this must be thoroughly mixed in 3 liters of moonshine and left for 12 days.

The third recipe is also in demand among lovers of homemade elite dishes. With its help you can prepare delicious cognac with an oak aftertaste without using wooden barrel. To do this, take several pieces of oak bark and steam it. After this, take the resulting infusion and add it to the moonshine at the rate of 1 tbsp. spoon for 1.5 l. moonshine. You can also add 5 black peppercorns, one tablespoon each of tea and St. John's wort and 2-3 g of ground cinnamon.

The above recipes cannot be called the only ones. There are many more ways to refine homemade alcohol. Each of them requires maximum attention when experimenting with spices. This primarily concerns vanilla, ground cinnamon and cloves. These ingredients have a strong odor, and if you add them in too much quantity, the moonshine can spoil.

Many moonshiners don’t stop only at cognac, trying to come up with their own original recipes for the preparation of liqueurs, rum and brandy. In such cases, not only the available spices are used to refine the alcohol, but also various syrups and berries.

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Many consider moonshine to be a “plebeian” drink, the best place for which is a feast in the village, where there is no opportunity to purchase more refined alcohol. The reason for this opinion is the specific taste and smell of homemade “hot drink”. Meanwhile, at home, it is quite possible to refine moonshine, which will turn it into a drink that is in no way inferior to expensive rum or vodka.

Main stages of the procedure

If you decide to refine your homemade alcohol, pay Special attention distillate preparation technologies. Everything must be in accordance with the recommendations of professionals; equipment and raw materials are selected only of high quality.

To make good vodka, cognac or whiskey from moonshine, you need to subject it to three-stage processing:

• Cleaning from fusel oils and other impurities.
• Selecting a concentrate and adding it to a drink.
• Infusion.

When you go through these three stages, you will get a good and soft drink that your guests will hardly be able to distinguish from store-bought counterparts.

Moonshine cleaning

First of all, you need to remove all harmful impurities from homemade alcohol. It is they who give it a specific smell and taste, causing poor health in the morning after the feast.

There is a large number different ways cleaning, of which the most effective are:

1. Repeated distillation - the alcohol is diluted to a strength of 10-15 degrees and re-distilled through a moonshine still.
2. Filtration - most often at home, a filter made of several layers of gauze is used, between which powdered activated carbon is laid. The filtration procedure must be repeated at least 2-3 times.
3. Adding Products That Can Absorb harmful substances. This is egg white and milk. As the alcohol infuses, pellets are formed containing all the chemical elements. To remove them, you need to use a cotton-gauze filter.

- this is an important stage, but remember that a high-quality product can only be obtained if you responsibly approach the choice of raw materials and equipment. If you took cheap and low-grade ingredients, you are unlikely to be able to create “elite” alcohol, despite all your tricks.

How to improve your homemade drink using natural products

Refining moonshine means that with the help of concentrates or natural substances it is given new flavor shades, making it soft and pleasant to drink. Most often, cognac is made from it, but this should not limit your imagination: there are recipes that allow you to create whiskey, Calvados, Tibetan tincture and many other “delicacies” based on homemade raw materials. The most important thing is not to be afraid to experiment.

Cognac with oak flavor

This product can be made at home without using an oak barrel. Steam the oak bark with boiling water and add it to the purified alcohol. For 3 liters of alcohol, 2 tablespoons of bark is enough. There, put 6 black peppercorns, a tablespoon each of St. John's wort and high-quality tea, and a pinch of cinnamon. Leave in a dark place for two weeks.

Homemade cognac

Take 3 liters of moonshine, add about 1 g of potassium permanganate (it will help remove fusel oils). Leave for 10 hours, then pass through a cotton-gauze filter. After the purification process, you need to supplement the alcohol with the following ingredients:

• Cloves – 7 buds.
• Cumin - a tablespoon.
• High-quality black tea - a tablespoon.
• Vanilla sugar - a tablespoon.
• Citric acid - on the tip of the knife.
• Walnut membranes - half a glass.
• Oak bark - a teaspoon.

Mix the composition, close the container with a lid and place it in a dark place for a week. Then strain and bottle.

Wormwood moonshine

Distill the homemade drink twice and add salt and dry wormwood to it. Based on 12 liters of raw materials, you will need 60 g of the first ingredient and 300 g of the second. Leave for seven days, then open the container and add 1.2 kg of honey into it and distill the liquid again. An unusual alcohol with wormwood flavor is ready for drinking.

Juniper moonshine

Add 1.5 kg of juniper berries to 8 liters of homemade alcohol. Infuse for 14 days at room temperature, on the 15th day distill the tincture.

Anise moonshine

Distill 10 liters of homemade drink twice and add 200 g of crushed anise seeds. Insist for a month. Then add 5 liters of water to the infusion and distill it a third time. Mix the resulting liquid with 200 g of new seeds and leave again for four weeks. After this time, filter and dilute slightly with purified water.

Upgrading with concentrates

For those who are not ready to wait a long time and combine various natural ingredients, there are recipes that involve the use of concentrates. With their help, you can prepare a “noble” drink in a few hours, not in a few weeks. The range of your options also becomes very wide: specialized retail outlets sell flavorings for creating absinthe, cognac, whiskey, brandy and many other types of alcohol.

To get a quality product, strictly follow the dosages indicated on the packaging. Do not take moonshine stronger than 60 degrees. The effect of concentrates is fully revealed after a few days, but immediately after adding them to alcohol, the result is a drink that is completely different in taste from homemade moonshine.

Be careful: low-quality additives can be harmful to your health, so buy flavors only from trusted manufacturers in retail outlets that are trustworthy.

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Moonshine is not inherently a noble drink; to correct this, there are many ways in which you can make a decent product at home. It will not be inferior in quality to factory-made alcohol; if everything is done correctly, it will even surpass it.

In Soviet times, there was only one cleaning method - potassium permanganate, but to be honest, this is not the best way, as practice has shown, little can be cleaned with this method, and the smell remains the same. So such recipes are a thing of the past.

Use good mash, for this you will need quality products(apples, apricots, wheat, grapes), clean water. A good moonshine still is also an important thing in this matter; without it, the entire process of moonshine brewing is impossible.

So, you must remember, in order to get high-quality moonshine, you need to separate the “heads” and “tails” of the drink, perform double distillation and let the resulting liquid rest for about 2 weeks. After all these procedures, you can proceed to further actions..

Purification from fusel oils

All purification options pursue only one goal - to purify the drink from “fusel”; we get rid of methanols and acetones in the process of selecting “heads”.

It is important to remember that the higher the output degree of the drink, the less fusel oils. I’ll say right away that in our article we will not consider chemical cleaning options; our goal is to get a completely natural drink.

Cleaning recipes:

1. the simplest method, after the first distillation, for each liter of “raw”, add 1 tbsp. l. salt and 1 tsp. soda, this method is suitable if you have a distillation cube made of of stainless steel, it is believed that salt and soda can damage the aluminum cube. Next, carry out the second distillation.
2. the next method is to use a “charcoal column”, its similarity is very easy to make at home, for this you will need a 5-liter plastic bottle, activated carbon (it is better to use birch), and a kitchen paper napkin. The bottom of the bottle is cut off, holes are made in the lid, and the coal is washed in clean water before use. Place a paper towel folded in two layers on the neck of the bottle and screw the cap tightly. Then we fill in the washed coal and install our device on a 3-liter cylinder, then pour in the moonshine.
3. Filtering with egg whites also removes fusel oils. The cleaning process is very simple - for 1 liter of moonshine, 1 egg white, mix well and the next day strain the drink through cotton wool or gauze folded in several layers.
4. filtration using milk, for purification it is better to use low-fat milk, at the rate of 200 ml of milk per 1 liter of moonshine, mix well and let sit for a week in a dark place, then strain through cotton wool or gauze. Every day you need to shake the bottle, this will better improve your drink.

These are not all cleaning recipes, some even use bread for this, people have a rich imagination and every day more and more new methods appear. They can be combined with each other, this will only improve the quality of the product.

In general, the process of moonshine brewing itself and the subsequent refinement of moonshine is a whole philosophy, the process is very exciting and addictive, but it is not suitable for everyone, but only for diligent, patient and thoughtful people.

After all, only by possessing all these qualities can a person ultimately obtain a unique product of the highest quality at home. Here are the recipes.

Improving the taste

The smell in moonshine has always been repulsive, but thanks to the following natural additives, you can easily get rid of it even at home. Here are just a few examples:

1. saffron and carnation flowers,
2. oak and cinnamon bark,
3. roots of ginger, horseradish, parsnip and rhodiola (this plant is also called rose root or golden root),
4. caraway seeds, nutmeg, anise, mustard,
5. leaves of tarragon, marjoram, dill.

It is important to add exactly the part of the plant that is indicated in this recipe.. You need to infuse moonshine with these additives for at least 3 weeks, during which time the drink will absorb not only the aroma, but everything useful material. Drinking such a drink in small quantities will not only not harm your body, but, on the contrary, will be beneficial.

Some moonshiners improve the taste by adding honey, jam, lemon or orange zest, or sugar syrup to the drink. But all these additives will only complement the taste, but will not fundamentally change it.

To achieve this, you can prepare the following drinks based on moonshine (but do not forget that this will only be an imitation of natural ones, although if you use the recipes correctly, only a real expert can distinguish them by taste and feel the difference):

1. gin, to prepare it you will need the following ingredients - 3 liters of “base” after the first distillation and 500 grams of juniper berries (it is better to grind them well), you can also add cinnamon, almonds or coriander to your taste. Leave the resulting mixture in a dark place for two weeks and then re-distill it. If you do everything right, you will end up with a drink with a dry and tart taste, like gin.
2. to make whiskey, you will need to add 75 grams of honey to 3 liters of “base” (as practice has shown, it is better to use buckwheat), a pinch of vanilla, half a bar of dark chocolate and 3 tsp. cinnamon The whole thing is infused for about 3 days, then diluted cold water(in a 1:1 ratio) and re-distilled. Thus, you get a drink that tastes like whiskey.

   Everyone knows that whiskey is aged in oak barrels, but not everyone has them, so before the second distillation, you can add oak shavings or bark to everything else, if you don’t have oak trees nearby, you can buy oak bark at any pharmacy . To give the drink a characteristic color, burnt sugar is used; to the above portion of “raw” you add 3 tablespoons of sugar melted in a frying pan; do not allow it to burn too much - this will add unnecessary, pronounced bitterness.

3. It’s more difficult to make rum, some do the following - add grapefruit to the finished double-distilled moonshine at the rate of 1 medium fruit per 3 liters, 250 grams of white raisins and infuse the resulting mixture for about 2 weeks. But in order to get the drink that is most accurate in taste and recipe, it is recommended to do this - make mash from cane sugar, proportions - 3 liters warm water- 1 kg of sugar, mix all this thoroughly and add diluted special yeast for rum, it’s easy to find on the Internet.

   After 4 days under the water seal, check the sugar content, if it is 0, then you are doing everything right, add a little more sugar and leave for a couple of days. After this, proceed to double distillation, then add coconut charcoal to the resulting drink at the rate of 30 grams per 3 liters. Let it sit for 3 days, shaking occasionally, then filter the liquid. The final stage will be the addition of oak chips, in a proportion of 10 grams per 1 liter (tip: boil the oak chips in boiling water for 10 minutes, this procedure will remove any excess taste). Then let it sit for about two weeks and your homemade rum is ready, it will taste almost like the real thing.

From moonshine you can make not only the above drinks, you can also make:

1. vodka;
2. cognac;
3. absinthe;
4. Calvados.

And even brandy, it’s easy to make - just distill fruit or grape wine twice.

As you can see, refining this drink is not an easy task, but it is worthwhile; the only limiter in this process will be your imagination.

Important points

In conclusion, the following points should be noted:

1. first, you must decide on the drink that you ultimately plan to get; the composition of your mash, the number of distillations and ingredients will depend on this;
2. you will need large containers for production; for mash it is better to use large ones plastic barrels(it’s easy to make a homemade water seal on their lid; a hole is made, a suitable hose is inserted, sealed, and then the hose is simply lowered into a plastic bottle of water). The moonshine itself and all subsequent manipulations with it are best done in glass bottles or cylinders;
3. pay great attention to the yeast, it must be good quality and be specialized, because ordinary bakery yeast gives an unpleasant smell, wine yeast is also suitable;
4. Pay attention to the water too, ideally it should be filtered through a special filter;
5. be sure to purchase related tools, such as an alcohol meter, a sugar density meter, measuring cups and special scales on which it will be convenient to weigh the necessary ingredients.

And remember that there is no limit to perfection, even the best recipe can always be improved. Don’t be afraid to experiment and you will succeed, enjoy your feasts! This is the refinement of moonshine.

True connoisseurs of moonshine know: you can get a high-quality drink only through fractional double distillation and further refinement. You can experiment endlessly: brew moonshine with nuts, berries, and all kinds of herbs and spices. The final taste of the resulting drink will depend not so much on the type of components added, but on their harmonious combination.

Proven tincture recipes

Refinement of moonshine? a fun and creative process. You can significantly improve the taste and aroma of the drink by infusing it with blackberries, rowan berries, cranberries, raisins, prunes, anise, lemon or orange zest, bark and leaves of trees and shrubs, mint, cinnamon, cumin, coriander, nutmeg, almonds, pepper , vanilla, licorice, honey, etc. The infusion can be prepared either with the addition of one component or contain a whole bouquet of herbs and spices.

Tinctures made with pine nuts, walnuts or almonds

You can quickly clean moonshine from residual harmful impurities and improve its taste with a handful of pre-roasted
pine nuts. For a 3-liter jar, a small 1-2 handfuls are enough. The longer this infusion sits, the better.

Berry and fruit liqueurs

Refining moonshine can significantly improve its taste. At home, by adding all sorts of aromatic components, you can get all kinds of high-quality tinctures that are not only indistinguishable, but sometimes even superior to store-bought ones. Such recipes are passed down from generation to generation in many families. Let's list some of them.

Cognac from moonshine

You can get quite decent cognac at home using this recipe: add a handful to 3 liters of purified moonshine pine nuts or walnut partitions, a couple of dried clove flowers, 1 tbsp. a spoonful of tea, 1 teaspoon of cumin, 3 g lemon or 1 tbsp. spoon lemon juice and vanillin on the tip of a knife. Sometimes a bay leaf is thrown into the mixture, but should this be done very carefully? A large amount of laurel can give an undesirable aftertaste.

You can also imitate cognac using oak bark extract. In addition to the bark, 1 tbsp is added to 1 liter of moonshine. spoon of granulated sugar. The drink is stored in a dark place for 3 months.

A very aromatic cognac can be obtained using a mixture of rose hips, black tea, oak bark, St. John's wort, vanilla, cinnamon, peppercorns and bay leaves. To add a little sweetness, glucose tablets are added to this cognac.

Moonshine infused with coffee, sugar, cloves, cinnamon and vanilla has a very pleasant taste. But perhaps the most unusual cognac recipe? This is cognac obtained from an infusion of nutmeg, cloves, pepper, sugar and milk. For 3 liters of moonshine add at least a glass of milk,
which instantly collapses. After 3 weeks, the drink is filtered.

French Hennessy cognac is prepared by infusing almonds, raisins and oak bark. Calvados (apple brandy) is more difficult to imitate, since even the wort is prepared using pure apple juice(cider) from a mixture of bittersweet and sour apples, and instead of yeast, raisins or wine yeast are added. But if you put some effort into it, you can get a rich brandy with apple and floral tones. After distillation and thorough cleaning, moonshine from such wort is additionally aged on oak chips.

Liqueurs

Their composition can be very diverse. Liqueurs are prepared from almost all types of berries and fruits: apples, pears, plums, strawberries, raspberries and blackberries, apricots, pomegranates, dogwoods, as well as from coffee, milk and eggs, almonds and even dark beer. Here are a few recipes.

In the eyes of most people, moonshine has acquired a bad reputation and causes negative associations. Just hearing a hint of this alcohol, the image of a cloudy liquid with an unpleasant smell and taste appears in the minds of many.

However, making delicious homemade moonshine is comparable to real art, and knowing some secrets will help you create alcohol that can satisfy the desires of even the most fastidious gourmets. All you need is to figure out how to refine moonshine at home.

In fact, if you carry out a series of manipulations with alcohol, the result will be a high-quality alcoholic drink that does not have the smell of fusel oils and is very soft and pleasant to the taste.

Did you know? Refining moonshine is a simple process aimed at improving the taste and aroma characteristics of alcohol, which can easily be done at home. During the process of refining, the drink acquires a unique color that pleases the eye, a delicate and appetizing taste, as well as a glorious, attractive aroma.

There are actually so many solutions for how to refine moonshine and give it an attractive taste and aroma that it is not difficult to get lost in them. Let's consider only the most common and proven recipes for refining moonshine at home.

First of all, let's start with cleaning homemade moonshine. In order to get true pleasure from drinking alcohol, it must be freed from fusel oils and other foreign substances, since they create such an unattractive aroma and taste. Let's consider the most best ways for cleaning moonshine:

• The most effective and proven method for generations is re-distillation of moonshine. As a result, you will receive pure and strong raw materials, from which you can easily make high-quality whiskey, and even whiskey.
• Next, you should pay attention to drink filtration. It must be carried out using coal or any other means with absorbent properties. Moreover, it is necessary to pass alcohol through the filter several times in a row, this will significantly improve the external and tasting qualities of the drink.
• No less common folk method alcohol purification from foreign impurities involves the use egg white. It perfectly absorbs almost all excess substances, making the liquid crystal clear and transparent.
• The longest and at the same time effective method involves using columns for cleaning moonshine. Its use is advisable only if the strength of the drink exceeds 50 rpm. After purification from foreign impurities, alcohol can be safely diluted with spring water without fear of the appearance of turbidity or sediment.

Cognac making recipes

Few people know that with the help of certain natural additives, homemade moonshine can be turned into real noble cognac, which can with great difficulty be distinguished from expensive purchased products.

However, I want to warn you in advance that it will take a lot of time to prepare, but the result is really worth it.

Recipe with tea

Preparation

1. Mix all ingredients together and place in an enamel pan.
2. Pour strong alcohol over the prepared mixture and place the container on low heat.
3. We heat the alcohol to a temperature of 70 degrees with constant and intense stirring. Do not overheat the liquid, otherwise the alcohol will evaporate.
4. Turn off the stove and cover the pan with a lid, allowing it to sit until it cools completely.
5. We filter the future cognac through gauze folded in 4-5 layers and leave it in dark room for ripening within a week.

Recipe with walnuts

For this recipe, we will not need the shells or kernels of the walnut, but the partitions located inside it. To give your future cognac an additional note of freshness, you can experiment with adding lemon or orange zest.

Preparation

1. Place all the spices and walnut partitions in a three-liter jar.
2. Pour strong alcohol into it and stir well.
3. Place the container in a dark, warm room for at least two weeks, shaking the contents daily.
4. We filter the alcohol and keep it in a cool place for another 3-4 days.

With oak bark

The presented recipe will be useful to moonshiners who do not have the opportunity to infuse the product in wooden barrels.

Preparation

1. Place oak chips in a small bowl and scald them with boiling water, then let them sit for half an hour.
2. Drain the liquid from the oak mixture and place it in a glass bottle.
3. We also send cinnamon and black pepper there, then pour in strong alcohol and stir the ingredients thoroughly.
4. We send the bottle to a warm room and leave for at least three weeks, shaking the liquid daily.
5. We carry out thorough filtration and allow the drink to “rest” for another couple of days.

Recipes for making tincture

You can significantly improve the taste and aroma characteristics of moonshine at home by infusing it with berries, fruits and other components.

The tincture can be prepared using one ingredient, or you can add a whole bouquet of spices and herbs. I offer several simple recipes for tinctures, following the instructions of which you can use absolutely any raw material.

Berry tincture recipe

At home, by adding all kinds of berries, you can get any kind of high-quality tincture, which will not only be no different, but often superior to store-bought products. Berry liqueurs have a pronounced taste of the fruits used, harmoniously combining sourness and sweetness.

Preparation

1. Wash the raspberries and put them in a glass bottle.
2. We also send vanilla and citric acid there.
3. Pour the resulting mixture with strong alcohol and stir lightly.
4. Keep the infusion in a warm place for at least 10 days.
5. We filter and add sugar, then leave for another week.

Mint tincture recipe

Preparation

1. Place all dry ingredients in a glass bottle.
2. Add strong alcohol there.
3. We seal the container and leave the liquid in the dark for two weeks.
4. We filter the drink through a cotton and gauze filter and taste it.

Liquor making recipes

To transform moonshine into liqueur, you can use almost all varieties of fruits and berries: plums, pears, strawberries, apples, apricots, dogwoods, pomegranates, as well as almonds, milk and eggs, coffee and “dark beer.” I present the most popular recipes for preparing a sweet alcoholic drink at home.

Vanilla liqueur recipe

Preparation

1. Dilute strong alcohol with distilled water until the desired strength is obtained.
2. Add burnt or cane sugar and natural vanilla.
3. Stir the alcohol thoroughly until the sweet ingredient is completely dissolved.
4. We seal the container and leave it for two weeks, shaking the contents every three days.
5. We filter the liqueur and begin tasting.

Coffee liqueur recipe

Preparation

1. Pour coffee and vanilla sugar with strong alcohol and leave for a week in a warm place, while shaking the contents of the jar once a day.
2. Strain the liquid through cheesecloth and add milk, sugar and water.
3. Stir the mixture until the sugar grains dissolve.
4. We return the infusion to its original place and keep it for another 10 days.
5. We repeat the filtration procedure and place the alcohol in a cool place for a couple of days.

Video recipes for refining moonshine at home

I would also like to introduce you to other versions of refining homemade moonshine, which were developed by experienced moonshiners.

• Video No. 1.

A professional winemaker will share his signature method of refining moonshine at home by adding dried apples.

• Video No. 2.

In this video, a master of his craft will introduce you to the simplest way to refine grain moonshine using dried apricots and raisins.

• Video No. 3.

After watching this video, you will learn how to refine homemade moonshine at home using regular granulated sugar, significantly improving the taste of the intoxicating drink and ridding it of the aroma of fusel oils.

Helpful information

No refining methods will help you if the original product is of poor quality. Therefore, it is very important that the distillate be made from good mash, subject to all the rules and conditions of the production technology. I bring to your attention proven recipes for high-quality alcohol, following which you are guaranteed to get a high-quality product suitable for consumption that can be easily refined.

• —Apricot moonshine—has a wonderful fruity aroma and a soft, pleasant taste.
• — Moonshine on oak chips delights with its cognac color, light almond aroma and deep taste.
• is considered a classic and does not require expensive and hard-to-find components.
• Moonshine with dried apricots allows you to enjoy the drink at any time of the year, delighting you with its tasting characteristics of the noble alcohol.

Now, having familiarized yourself with simple recipes and having precise instructions for their implementation, you know exactly how to give moonshine a new pleasant taste and smell. It is only worth noting that no amount of aromatization or filtration can help make homemade moonshine elite if the precise production technology, proven over the years, is not followed.

If you are fully confident in your abilities and knowledge, then you can safely experiment with various aromatic and flavor additives. Positive results and more luck in moonshine brewing!

Purchased alcoholic drinks are not a priori quality. It is much safer for health to distill your own moonshine and be sure that all standards are met when creating the drink. Refining moonshine will make the drink refined and palatable.

Stages of moonshine refining

There are many recipes for how to refine moonshine at home. They all consist of three stages:

1. Alcohol purification
2. Selection of additives for refining
3. Infusion

Cleaning options

Before proceeding with further work, we need to obtain alcohol of the highest quality; this requires purification. Cleansing involves getting rid of fusel oils and impurities. You can do this in several ways:

• Fractional distillation. Double distillation process, the second distillation is done by separating the head and tail fractions this guarantees a pure and Reviver We recommend that you always do this. For secondary distillation, it is necessary to use a device with reinforcement, i.e. with an installed reflux condenser
• Filtration. Activated carbon can be used as a filter, which has an absorbent effect. To find out how to do this, read the articles: and
• Adding products, capable of absorbing harmful components of moonshine. For example, or.
• Rectification. This method allows you to purify moonshine as much as possible and obtain almost pure alcohol (at home it is not possible to obtain alcohol with a strength higher than 96 degrees). Alcohol is diluted with water and refilled natural flavors and flavoring additives

You can use several cleaning options one after another for one drink.

Methods of improvement

There are so many methods for refining moonshine at home; you can make drinks like whiskey, cognac, brandy, so let’s look at how to season moonshine.

Oak chips (chips)

To simulate exposure in oak barrel you need to infuse the moonshine with oak chips or, as they are also called, oak chips. In order not to spoil the drink with excessive tannicity, the wood chips must be prepared correctly.

1. To do this, you need to soak the wood chips in water for 3 days and change the water every 8 hours.
2. Then dilute 1 tablespoon of soda in 1 liter of water and pour over the wood chips for a day.
3. Rinse thoroughly with clean water.
4. Boil the washed wood chips for 40 minutes over low heat
5. Dry the wood chips, but not in the sun - only natural drying
6. Add to moonshine at the rate of 1-4 grams per liter and leave for 3-4 weeks

Aging in oak barrel

Nuts

Pine nuts, walnuts, almonds are used as the main additives; you can add black raisins, oak chips, mint, walnut partitions, apricot kernels.

Recipe with walnut partitions

• 1 liter of moonshine
• 1 cup walnut partitions
• 1 g cinnamon
• 1 g vanilla sugar
• 2 pcs. carnations
• 2 tablespoons honey (≈ 60 g)

Preparation:

1. Mix everything and leave for a month
2. Then remove the formed sediment and filter through a cotton filter.
3. You will get a wonderful cognac color

Berries and fruits

You can make blackberry infusion, mountain ash, strawberry liqueur, currant, apple liqueur, cherry sweetish strong drink, lingonberry-cherry liqueur.

Raspberry liqueur recipe

• 1 kg raspberries
• 1 liter of alcohol 94-96 degrees
• 400 grams of sugar
• 1 liter of water

Preparation:

1. Rinse the raspberries several times with clean water.
2. Place the berries in a jar
3. Pour in alcohol and stir
4. Cover with a lid and leave for 10-12 days.
5. At the expiration of required quantity days, filter the product through 2 layers of gauze
6. Add syrup from 400 g of sugar and 1 liter to the filtered infusion. water. Leave to infuse for 1 week
7. Filter through a cotton filter to get rid of fine suspended matter.

Herbs, roots, vegetables

Seasoning moonshine with seeds of coriander, thyme, lemon balm, bison, etc. will give unique tastes and aromas

Mint tincture recipe

• 0.5 liters of moonshine
• 10 g dried peppermint
• 5 g dill seeds
• 3 g juniper berries
• 1.5 g ginger
• 1 g cinnamon
• 15 g sugar

Preparation:

1. Pour all the ingredients into a jar and pour moonshine, stir, close the lid
2. Place in a dark place for two weeks
3. After the required time has passed, filter the tincture through cheesecloth.

Concentrated mixtures

This is a method of quick enhancement; such additives have a balanced composition and accurately replicate the aroma and taste of elite drinks. Such mixtures can now be bought in many specialized stores.

Other methods of improvement

There are other methods, such as, you can prepare, follow the links, each method is described in detail.

Bottom line

Refining moonshine is a labor-intensive process that requires the distillate to be prepared from high-quality mash and purified in several ways. And only purified moonshine was mixed with various additives (natural or concentrates), according to the recipe, and left to infuse. Only with this sequence a high-quality refined drink is obtained.