How to make blueberry moonshine – This delicious blueberry moonshine has a kick that will ignite your taste buds and bring on that country home feeling.
1/2 gallon blueberry juice1 tub of blueberries, washedCinnamon sticks1 cup brown or white sugar1 can blueberry pie filling750 ml. Everclear (190 or 151 proof depending on the kick you want) or moonshine2 tbsp. vanilla extract
1. Warm up the blueberry juice, blueberries, and cinnamon sticks in a large pot, then slowly add the sugar and blueberry pie filling.2. Simmer for about a half an hour, then turn off the heat and let it all cool.3. Add the moonshine and the vanilla extract and pour into mason jars to infuse for a few days.4. Strain before serving.
- 1 Can I use extract to flavor moonshine?
- 2 How do you add essence to alcohol?
- 3 How long can you infuse fruit in alcohol?
- 4 How do you age and flavor moonshine?
- 5 Can you add fruit juice to moonshine?
Can I use extract to flavor moonshine?
How to Flavor Moonshine with Extract – There are several ways to flavor moonshine. Some people like fruit-infused moonshine or honey moonshine. However, today, I will focus on flavoring using extracts. The first time is usually the hardest, but you will get better with more practice and come up with your own distinct moonshine whiskey.
How long does infused moonshine last?
Different flavors will have different life spans. Generally they will last two years unopened and about six months after opening. They will generally last longer if you store them in the fridge after opening as well.
Can you use extract instead of flavoring?
Flavoring oils and extracts can be easily substituted for one another in most recipes. Since flavoring oils are so much more concentrated, you only need a few drops in place of a teaspoon of extract. One other thing to note is that flavoring oils are usually less shelf-stable than extracts.
How do you make flavour extract?
– The process is simple: combine fresh fruit or herbs and alcohol in a jar and let it sit for a while. The longer the extract sits, the stronger the flavour. When the extract is at the strength you like, strain it through cheesecloth and discard the fruit, herb, or nut bits.
Cheesecloth is ideal as it catches any small seeds from the fruit. Store in glass containers in a cool, dark location. Small, thoroughly cleaned glass spice jars or empty extract bottles work well. Dark-coloured containers are best since sunlight can’t penetrate the glass, which will cause the contents to spoil.
Making alcohol-infused extracts is exactly like making herbal tinctures. The basic steps are: Add the fruits or herbs (mashed or chopped depending on the ingredient) to a glass jar, like a mason jar or an old, clean, jam jar. Pour the alcohol over your fruit or herbs – all the ingredients should be covered. Some ingredients, such as mint, are best chopped, so they release more flavour. The longer you leave it, the stronger the flavour – the final flavour should be almost unbearably strong. The storage times I recommend in the recipes below are the minimum.
How do you add essence to alcohol?
Essence can be added right in and instantly flavors spirits. First, distill a simple sugar wash neutral spirit with a moonshine still or maybe an alcohol still. Next filter the distilled spirit. Then pick the alcohol essence you want and add the alcohol essence to the neutral spirit.
How long can you infuse fruit in alcohol?
How long should I infuse liquor? – Again, this really depends on the ingredients/type of liquor. For something like strawberry infused vodka, you can leave it to infuse for up to a week. In fact, the longer you infuse it, the better it will taste! Last year when we made it for the wedding, we ended up leaving it for about a week and it smelled more like syrup than vodka. So good! For something like jalapeño infused tequila, however, less than 24 hours will do the trick. In fact, if you’re heat-sensitive, 10-12 hours is plenty. We use this same rule of thumb for infusions made with lots of herbs or spices. If you’re not sure, open the jar after 24-48 hours and give it a smell.
If it’s very fragrant from the infusion, it’s probably good to go. If not, let it infuse for another day or two and check again. As a general rule of thumb, 3-5 days is the perfect amount for most infusions. And don’t worry – even if you’re using fresh fruit, you don’t have to worry about anything going bad.
The alcohol prevents any mold from growing on the fruit, so even after you strain it, you can keep it for years.
What makes moonshine taste bad?
Using Tap Water – You might not even think about it. You use tap water for your mash because it’s easily available, and really, what’s the difference? Tap water can contain impurities and chemicals, both of which can affect the aroma and taste of your moonshine. Serious moonshiners who want to create high-quality hooch know only to use distilled water.
Is moonshine better cold or warm?
Drinking Moonshine Straight and as a Substitution – It’s that characteristic (if unexpected) smoothness that draws in first-time moonshine drinkers. “If you want to try the spirit just as it is and you’re drinking it straight, I always recommend pouring it over ice,” Elder says “In fact, I keep my bottles on ice when I do my tastings.” The pure, straightforward taste of unflavored moonshine makes it incredibly versatile when it comes to cocktails, especially as a substitute for other alcohols.
- It is comparable to vodka so the next time you’re going to do a vodka cranberry or vodka soda, try moonshine instead,” Elder suggests.
- Another of his favorites is to update the Bloody Mary by using 2 ounces of moonshine over 12 ounces of ice and Bloody Mary mix before straining it and topping it with more moonshine-soaked vegetables.
To easily make your own, Elder says, drain and save the liquid from a pickle jar, keeping the pickles in the jar, then fill the jar up halfway with moonshine before topping up with the pickle juice. For a kick, add a few dashes of hot sauce before closing, shaking, and letting sit in the refrigerator for a few hours to marinate. Credit: Ole Smoky Moonshine Historically, one of the most enticing aspects of crafting moonshine was its relative simplicity and speed to make, which remains largely true to this day. Since the liquor isn’t aged, batches can be turned around in a matter of days without the need for barrels and storage facilities (hence less chance of gaining the attention of the police and tax collectors).
How do you age and flavor moonshine?
One way to trigger the aging process is with oak wood chips, which can improve the bourbon’s flavor and give it a smooth, mellow taste. It is advised for those making their own moonshine to use wood chips rather than aging the wash in a barrel, as they are better at flavor enhancement.
How do you fix bad taste in moonshine?
Most newcomers face a problem of a bad smelling moonshine. Craftsmen have come up with a few simple methods which allow solving this problem in a quick and effective way without wasting too much time and efforts. These are the most effective tested methods. Six methods of getting rid of the unpleasant smell:
Pour 2-3 grams of potassium permanganate powder per 3 liters of the finished product. Wait for the precipitate to settle. To speed up the process, just close the jar, shake it several times, and put it for 10-15 minutes in a heated bath at a temperature of 50-70°C. Add 8-10 grams of baking soda per 1 liter of moonshine, stir, and infuse for 20-30 minutes. Then stir again and leave for 10-12 hours. After this, drain the top liquid layer and remove the sediment at the bottom. Soda is good for getting rid of fusel oils that cause an unpleasant smell. Infuse your moonshine with orris root for 12 days (100 grams of ground root per 3 liters of moonshine). This old recipe is of little use to urban dwellers, since finding orris violets in stores is nearly impossible. However, this method is very effective. Freeze the moonshine in a metallic keg or glass container, Water will freeze near the edges of the container along with harmful substances. After the water turns into ice, pour the liquid moonshine into another container. If necessary, repeat the process several times. This method is simple and cheap, as the only thing you need is a refrigerator. Re-distillation. Dilute the moonshine with water to 15-20% and run another distillation, separating the finished product into fractions. This method is laborious and time-consuming. These blemishes notwithstanding, it’s also the most effective. Clearing with activated carbon, For this method, you’ll need birch charcoal (BAU-A and BAU-LV). Technology: grind the charcoal and roll it in several layers of cheesecloth. Filter the moonshine through the obtained filter.
Clearing with Carbon Still, activated carbon remains the most simple and environmentally-friendly method of clearing moonshine. It removes unpleasant smells and harmful substances. Let’s find out how you can clear your moonshine with carbon at home. Thanks to its pores, carbon absorbs molecules of a certain size, so it’s very important to choose the right type of coal.
- For example, animal bone coal consists of micropores and can only absorb small molecules.
- Fusel oils and other harmful substances are composed of large molecules—that’s why this type of coal is not suitable in our case.
- Note: In order to clear the moonshine you’ll need activated carbon obtained by wood pyrolysis (decomposition brought about by high temperatures).
Most activated carbon tablets sold in pharmacies are made from animal bones with the use of binding additives (starch). Its ability to absorb harmful impurities is extremely low. Alternatively, there is a commercial product that I now use for clearing most of my Moonshine, which is the Still Spirits – EZ Filter System,
This is the simplest method of clearing Moonshine, the kit comes with everything you need, including purpose-built filtering containers, all you need to purchase ongoing is purpose-made carbon cartridges & washers, both of which are very cost-effective and save a lot of time in filtering your Moonshine.
Where to get Charcoal for Moonshine It can be purhcased from homebrewing shops. The most suitable are BAU-A and BAU-LV activated birch charcoal, and also KAU-A activated coconut coal, designed specifically for the liquor industry. Due to the presence of impurities, coal found in gas masks and other industrial devices should NOT be used! You can find carbon with large pores in many water filters. Birch charcoal is the best one Clearing Moonshine with carbon It’s pretty straightforward from here on: crush the carbon in a saucepan, then add to the moonshine (40-55%), 50 grams per liter. After this, infuse the mixture for a week in a sealed container.
Can you add fruit juice to moonshine?
Fruity Moonshine: Add Unique Flavors And Reduce Alcohol Content – The addition of fruit to moonshine can help to reduce the alcohol content while also adding a unique flavor. Depending on the fruit, it may take 2-4 days for it to infuse, but some combinations may work better over time.