Cherry Moonshine With Sugar and Yeast

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The simplified production technology which preserves the taste and smell of berries. Adding sugar increases the yield.

Ingredients:

• Cherries – 22 lbs/10 kg

• Sugar – 11 lbs/5 kg

• Compressed yeasts – 3.5 oz/100 grams (or 0.7 oz/20 grams of dry ones)

• Water – 1.3 gl/5 liters

Mash the cherries by hands, mashing each berry. Pour the obtained mass into a fermentation container (with pitsor without them). Add water and sugar.

Dilute yeasts according to the manual on label and then add them into the must.

Stir it up, install a water seal (of any design) and leave it in a dark place with a temperature of 68-82.4°F/20-28°C.

After 7-14 days the fermentation will stop (the water seal will stop bubbling, the brew will get brighter and sourer, there will be sediment at the bottom).

I suggest filtering the brew through gauze before starting the distillation process in order to prevent the pulp from burning during heating.

During the distillation it is preferable to draw off first 300-350 ml of the yield into a separate container. That’s a harmful distillate that spoils the moonshines taste. Finish drawing off the main product while the potency of the yield drops below 40 degrees.

To improve the quality perform second distillation (draw off first 50-100 ml separately), diluting the distillate with water to 20 degrees in advance.

Eventually you’ll end up with 2-2.1 gl/7-8 liters (in terms of 40%) of soft cherry moonshine.