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.
Moonshine goes by many names, depending on where in the world it is made and what the main ingredients are. However, no matter what you call it, the drink is essentially a very strong liquor with a high alcohol content and is distilled in small batches, usually illegally. Especially in the Appalachian region of the United States, farmers would often turn their harvests into drink because it was easier to transport over long distances and could earn them a handsome income.
The drink that comes from the Appalachian region is distilled from corn mash. This is a mixture of mashed corn, yeast, sugar and pure water. The corn is mainly responsible for the drink's flavor. The reason for adding yeast is that the mash has to ferment so that the sugar can be turned into alcohol and provide the kick you want to get from each fiery drop.
When the mash has fermented for around four days, it forms a beer-like liquid which you can strain and drink. If you choose to take it a step further, though, you place the fermented mash in a distilling pot and heat it. Vapors will rise into the condenser part of the pot and when they've cooled, they turn liquid again. This clear, distilled liquid is extremely high in alcohol.
You don't have to use corn to make your own liquor. Wheat and barley are good alternatives for a drink with a more Scottish flavor. In Asia, rice is a popular ingredient to use while in parts of Scandinavia and Ireland, potatoes are the starch of choice. Congolese distillers often opt for plantains or cassavas, both of which are staple foods in the DRC, and call the end product lotoko. In Russia, some distillers use beets.
Often distillers will use fruits instead of grains or starches. Sugar cane is a common ingredient in the countries of the Caribbean and Central America. In Eastern Europe, a drink made from plums is popular but you can also find versions using apricots, cherries, peaches or even walnuts, each with its own distinct flavor.
Many versions of moonshine are made with grapes. You'll find these especially in areas where wine production is common too and grapes are plentiful. In South Africa, a high-quality grape-based firewater with a name that translates as 'white lightning' can even be bought legally in liquor stores and at farmer's markets.
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.
Moonshine goes by many names, depending on where in the world it is made and what the main ingredients are. However, no matter what you call it, the drink is essentially a very strong liquor with a high alcohol content and is distilled in small batches, usually illegally. Especially in the Appalachian region of the United States, farmers would often turn their harvests into drink because it was easier to transport over long distances and could earn them a handsome income.
The drink that comes from the Appalachian region is distilled from corn mash. This is a mixture of mashed corn, yeast, sugar and pure water. The corn is mainly responsible for the drink's flavor. The reason for adding yeast is that the mash has to ferment so that the sugar can be turned into alcohol and provide the kick you want to get from each fiery drop.
When the mash has fermented for around four days, it forms a beer-like liquid which you can strain and drink. If you choose to take it a step further, though, you place the fermented mash in a distilling pot and heat it. Vapors will rise into the condenser part of the pot and when they've cooled, they turn liquid again. This clear, distilled liquid is extremely high in alcohol.
You don't have to use corn to make your own liquor. Wheat and barley are good alternatives for a drink with a more Scottish flavor. In Asia, rice is a popular ingredient to use while in parts of Scandinavia and Ireland, potatoes are the starch of choice. Congolese distillers often opt for plantains or cassavas, both of which are staple foods in the DRC, and call the end product lotoko. In Russia, some distillers use beets.
Often distillers will use fruits instead of grains or starches. Sugar cane is a common ingredient in the countries of the Caribbean and Central America. In Eastern Europe, a drink made from plums is popular but you can also find versions using apricots, cherries, peaches or even walnuts, each with its own distinct flavor.
Many versions of moonshine are made with grapes. You'll find these especially in areas where wine production is common too and grapes are plentiful. In South Africa, a high-quality grape-based firewater with a name that translates as 'white lightning' can even be bought legally in liquor stores and at farmer's markets.
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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