Those in the know have discovered that famous brand names do not always mean that the product is better. In fact, something that you made yourself, in the comfort of your own kitchen, is often far superior to what you can get in the stores. It also allows you to know exactly what the product contains. Furthermore, you can make almost everything yourself, including strong liquor. For a great homemade tipple, you only need a moonshine recipe and some basic equipment.
Most people think of moonshine as something that is made by farmers in the Appalachian Mountains. It's a type of liquor that tends to be so strong that drinking it feels like pouring fire down your throat. However, similar versions are made all over the world and have different names. What they all have in common is that they're usually distilled at home and contain a lot of alcohol.
The first step in the production process is to create a mash. This is often a mixture of corn, water, sugar and yeast. The mash has to ferment, with the corn mainly included for flavor while the sugar creates the alcohol.
After three or four days, the mash has fermented enough. You can now filter the liquid and bottle it as a type of beer. To turn it into something strong enough to make your eyes water, however, you need to distill it. To do this, place the mash in a large distilling pot and heat it. The vapors will rise into a special part of the pot known as the condenser, where they will cool into a clear liquid with lots of kick.
Not every version of moonshine uses corn mash. In Scotland, for example, wheat or barley is used, while in Ireland, Finland and Iceland, potatoes are the ingredient of choice. Russians may opt for beets and in many Asian countries rice is used. Sometimes distillers in the Democratic Republic of Congo use cassava or even plantains.
For a different flavor, you may use fruits instead of grains or starchy vegetables. Plums are widely used in Eastern Europe, while fruits like apricots, peaches or cherries are common ingredients in other European countries too. Haitians and Hondurans are just some of the people who prefer using sugar cane instead.
In the world's wine regions, grapes are naturally in abundance. This means that distillers in these areas often choose grapes as the main ingredient for what then becomes a drink not unlike brandy. A very strong, clear liquor known as 'witblits', or 'white lightning', is a highly rated product from South Africa's wine region and is often available in local liquor stores.
Technically, you can't really call it 'moonshine' if it has been produced legally. Most countries have very strict regulations about producing alcohol at home. However, it is possible to get a distilling license to legally produce liquor in small batches, so check the local laws before you invest in that distilling pot.
Most people think of moonshine as something that is made by farmers in the Appalachian Mountains. It's a type of liquor that tends to be so strong that drinking it feels like pouring fire down your throat. However, similar versions are made all over the world and have different names. What they all have in common is that they're usually distilled at home and contain a lot of alcohol.
The first step in the production process is to create a mash. This is often a mixture of corn, water, sugar and yeast. The mash has to ferment, with the corn mainly included for flavor while the sugar creates the alcohol.
After three or four days, the mash has fermented enough. You can now filter the liquid and bottle it as a type of beer. To turn it into something strong enough to make your eyes water, however, you need to distill it. To do this, place the mash in a large distilling pot and heat it. The vapors will rise into a special part of the pot known as the condenser, where they will cool into a clear liquid with lots of kick.
Not every version of moonshine uses corn mash. In Scotland, for example, wheat or barley is used, while in Ireland, Finland and Iceland, potatoes are the ingredient of choice. Russians may opt for beets and in many Asian countries rice is used. Sometimes distillers in the Democratic Republic of Congo use cassava or even plantains.
For a different flavor, you may use fruits instead of grains or starchy vegetables. Plums are widely used in Eastern Europe, while fruits like apricots, peaches or cherries are common ingredients in other European countries too. Haitians and Hondurans are just some of the people who prefer using sugar cane instead.
In the world's wine regions, grapes are naturally in abundance. This means that distillers in these areas often choose grapes as the main ingredient for what then becomes a drink not unlike brandy. A very strong, clear liquor known as 'witblits', or 'white lightning', is a highly rated product from South Africa's wine region and is often available in local liquor stores.
Technically, you can't really call it 'moonshine' if it has been produced legally. Most countries have very strict regulations about producing alcohol at home. However, it is possible to get a distilling license to legally produce liquor in small batches, so check the local laws before you invest in that distilling pot.
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