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  • ruRussian
Download
00:00:03
from honey and introduce you to the intricacies of
00:00:06
preparing this drink,
00:00:08
join us let's go
00:00:11
[music]
00:00:26
Hello Dear viewers, this is
00:00:29
moonshine Sanych So today I will present
00:00:30
you a recipe for moonshine from honey, what you need
00:00:34
to know
00:00:35
So first, in what cases does it make sense
00:00:38
to make moonshine from honey The fact is that
00:00:41
honey is a rather expensive ingredient and,
00:00:44
in general, if you buy it purely for
00:00:47
moonshine there is no
00:00:49
economic sense. I mean, there is
00:00:51
absolutely no sense here, so we make
00:00:54
moonshine from honey if you have one of three
00:00:58
cases, the first case is if you you have
00:01:01
your own apiary and you cannot sell
00:01:04
all the honey that you have prepared. That is,
00:01:08
you have a surplus of honey that you
00:01:10
do not know what to do with because you
00:01:12
cannot get so much in a year in advance, or
00:01:14
even more. And then it makes sense, of course,
00:01:17
to make moonshine from honey The second option
00:01:19
is when you find honey in your possession
00:01:23
even though you don’t have it
00:01:26
periodically. Some honey has already
00:01:29
been candied, some has already been stored for
00:01:31
an unknown amount of time. And you’ve accumulated
00:01:34
about 5 kilograms of this wonderful
00:01:38
product, but it’s not clear what to do with it. And
00:01:41
now new season and you can
00:01:43
buy new, fresher and healthier honey,
00:01:45
then of course it also makes sense to make
00:01:50
moonshine with honey from old honey. Well, the third case,
00:01:54
which has nothing to do with economics,
00:01:56
is if you are just
00:01:59
curious what will happen, and in this case
00:02:01
you just advance you don’t care about all
00:02:03
the economics, but you want to make
00:02:05
your own moonshine from honey, then you just
00:02:07
buy honey and start preparing the
00:02:11
second point, which honey is suitable? Well, of
00:02:14
course, there is no point in using fresh honey for the
00:02:17
production of moonshine; absolutely
00:02:19
any honey that has been stored in your cellar for
00:02:21
quite a long time, which
00:02:23
is candied, which will be suitable it is not known when it was
00:02:25
collected
00:02:26
or even if the honey begins to
00:02:29
spoil slightly, any honey will do. So
00:02:32
here, in my opinion, everything is clear. The
00:02:35
third point: Whether to add sugar means
00:02:38
Moonshiners are divided into two categories,
00:02:40
one burns until it is obligatory because
00:02:42
the yield will be greater, the other says no
00:02:44
why for this must be done means
00:02:46
Dear viewers, of course you accept
00:02:48
your method of making moonshine from
00:02:52
honey I am not a supporter of adding sugar,
00:02:55
I will explain why this is my personal opinion
00:02:57
I will explain why, in any case, when you
00:03:00
take Honey, it is a rather expensive
00:03:02
ingredient Even if you have it
00:03:04
candied, it still does not appeal to him
00:03:07
value, so if you add
00:03:10
sugar to honey, then sugar can simply
00:03:13
deprive your final drink of your final
00:03:17
moonshine, and the leptic organ inherent in
00:03:19
moonshine is made from honey, so you
00:03:23
think about it. If you want to mix honey and
00:03:26
sugar, maybe this idea is so-so, well, in
00:03:29
my opinion that’s exactly the way it is, if you
00:03:31
make moonshine from honey, you still need to.
00:03:33
In my opinion, stock up or
00:03:36
take 5 kilograms of honey and don’t add any
00:03:39
sugar. In the end,
00:03:42
you can always make moonshine from sugar separately
00:03:45
and at any time of the year. Now let’s
00:03:47
move on directly to
00:03:49
the recipe itself, what we need, as I said,
00:03:52
we will need 5 kilograms of honey, we
00:03:55
will need 20 liters of water, that is, the
00:03:58
hydromodulus will be 1 to 4 and one more
00:04:01
subtlety we will need freed yeast You
00:04:04
can, of course, use ordinary
00:04:06
alcoholic yeast Turbo yeast and so
00:04:08
on there are no problems, but it’s still
00:04:11
better if you take a fairly expensive
00:04:13
ingredient. In my opinion, use
00:04:16
this yeast specifically. The prefix is ​​like this
00:04:19
on the packaging, you will see this and my friend, they are
00:04:21
specially
00:04:22
designed for working with fruit and
00:04:25
berry mash and they are the ones that are
00:04:28
best suited for honey mash. The thing is
00:04:31
that they have Another feature is that they are
00:04:33
very resistant to carbon
00:04:38
dioxide during the fermentation of honey fruit
00:04:41
berries, this gas is produced
00:04:43
somewhat more than during the fermentation of
00:04:46
sugar rejects, so these yeasts,
00:04:49
since they are resistant, they do not die from
00:04:51
excesses of this carbon dioxide. So
00:04:54
take the yeast with the prefix front with
00:04:59
we have figured out the intricacies of preparation regarding yeast. Let's move
00:05:01
on. The first thing we need to do is
00:05:03
naturally put the mash. It is
00:05:06
very convenient to put the mash
00:05:08
directly in the distillation cube of a
00:05:11
moonshine still. Let's say at home alcohol. A
00:05:13
link to the manufacturers will be in the
00:05:16
description of this video since this
00:05:18
device in its standard configuration
00:05:20
is designed not only for distilling
00:05:22
moonshine, but also for substituting the mash,
00:05:25
you will now see how it is assembled on
00:05:28
the screen and In addition, this device is
00:05:30
naturally designed for heating. And you and I
00:05:33
need to heat the mash. So, what are
00:05:35
we doing? We take the moonshine still,
00:05:38
let’s say the house is filled with alcohol
00:05:41
10 liters of water from the 20 that we
00:05:44
have and heat this water as it
00:05:48
warms up, we begin to add honey. Our
00:05:51
task is so that all of our honey, that is, 5 kg,
00:05:54
is dissolved in these 10 liters of water
00:05:57
after you and I have completely dissolved the honey,
00:06:01
we need to boil our
00:06:04
solution, this honey solution
00:06:06
needs to be boiled for 10 minutes, this is another
00:06:10
subtlety of preparing mash from honey, I
00:06:13
will explain why the matter is that honey
00:06:15
is a natural antiseptic, we
00:06:19
value it for these beneficial properties. But in
00:06:21
this case, we
00:06:23
absolutely do not need these antiseptic properties
00:06:25
because this will not allow the yeast to
00:06:29
work properly; moreover, some of the
00:06:31
yeast may even die upon
00:06:33
contact with this natural
00:06:35
antiseptic, so
00:06:37
we need to remove these antiseptic properties; for this we
00:06:39
boil our solution or honey syrup for
00:06:43
10 minutes, then continue
00:06:48
as soon as our syrup is boiled, we
00:06:52
add the remaining water 10 liters
00:06:55
Total is our fermentation tank Or
00:06:58
let’s say the distillation cube of the apparatus the house
00:06:59
alcohol is completely ready for setting up the mash
00:07:02
but the point is that it is
00:07:05
still hot we need to wait for
00:07:07
our solution to cool down to a temperature of
00:07:11
28-30 degrees Because if you and I
00:07:13
start the yeast
00:07:15
into a fermentation tank where the temperature is
00:07:18
40 and above, this yeast will simply die
00:07:21
now How much yeast to add, in
00:07:25
principle, the coefficient is 10 grams of
00:07:27
dry yeast per 1 kg of honey But more
00:07:30
precisely, you should look at the packaging of the
00:07:33
yeast that you purchased there, it is
00:07:36
always written out quite accurately
00:07:38
how much to add when what
00:07:41
temperature to do this at and how many days
00:07:43
will your mash ferment After
00:07:45
adding yeast, we simply put
00:07:48
the mash on fermentation and wait for the set
00:07:51
period, as a rule, the mash will be ready
00:07:54
in 5-7 days again depending on
00:07:56
what yeast you used and
00:07:58
here is another subtlety of preparing
00:08:00
honey mash The fact is that you do
00:08:06
n’t need to lighten this mash by force, I mean, under
00:08:09
no circumstances will you use bentonite, you will simply lose the
00:08:10
organoleptic properties. So in this case,
00:08:13
after 5-7 days, your mash is ready, a good
00:08:16
option. If you can take this mash out
00:08:18
into the cold and literally in day, it will
00:08:21
lighten for you if you
00:08:24
don’t have this option or it’s summer outside. You can
00:08:26
simply leave this mash under the same
00:08:29
water seal for 7-8 days at room
00:08:33
temperature and it will also lighten for you,
00:08:36
after which, when the mash is ready, we make the
00:08:40
first one with you distillation the first distillation
00:08:42
is done in exactly the same way as with regular
00:08:44
sugar mash we assemble the apparatus in the
00:08:47
Steel mode and do the distillation at
00:08:51
the highest possible speed again.
00:08:54
I remind you that the maximum possible
00:08:56
speed is not the number of kilowatts
00:08:59
that your
00:09:01
induction cooker or heating element is able to produce, this is the
00:09:04
speed at in which your moonshine
00:09:07
flows out at approximately room temperature,
00:09:09
that is, your refrigerator can cope with
00:09:13
this load, if your refrigerator cannot
00:09:15
cope and hot moonshine comes from the spout for
00:09:17
selecting the finished product,
00:09:20
then the heating needs to be reduced again; the
00:09:22
maximum possible speed is the
00:09:24
speed at which your refrigerator
00:09:26
is able to utilize heat. So You and I
00:09:30
have already received ready-made peppers,
00:09:32
and now our task is to dilute
00:09:35
this special pepper with water to an alcohol content of
00:09:40
20-30%. Now everything is ready for the second
00:09:43
distillation. Before the second distillation, you need to
00:09:44
know one more subtlety. Dear
00:09:47
viewers, mesh belongs to the same
00:09:51
class as fruit mashes and,
00:09:53
accordingly, in order to make high
00:09:55
-quality moonshine from honey, you
00:09:58
need copper for the second distillation because
00:10:01
it is copper at the chemical level that
00:10:03
retains all sulfur compounds
00:10:06
that we got into the
00:10:09
raw alcohol, so for the second distillation
00:10:12
on the house alcohol apparatus, you just
00:10:15
need a small column with copper
00:10:18
plates, this column
00:10:21
allows you to get the highest
00:10:23
quality product,
00:10:25
it will retain the sulfur compound and in the final
00:10:29
strength of the moonshine you will have approximately
00:10:32
92-94 percent alcohol content That is, it
00:10:34
will be such an under-rectification, we
00:10:37
won’t clean it because if we
00:10:39
clean this idiot
00:10:42
[music]
00:10:44
all the aromatics of our drink, why then did
00:10:47
we do all this to get 96% and six
00:10:51
tenths also makes no sense since the
00:10:52
strength of the moonshine will be but again,
00:10:56
there is no aromatics and here Solomon’s
00:10:58
decisions are to carry out the distillation on a small
00:11:01
column with copper plates and get an
00:11:04
under-rectification of 90 to 94%
00:11:08
alcohol content, thus the
00:11:10
organoleptic aromatics of the drink will be
00:11:12
preserved and the
00:11:14
sulfur compound and heads and everything
00:11:17
else will not get into our drink
00:11:21
now about the heads Here, too, there is
00:11:23
one subtlety for moonshine from honey,
00:11:25
which means that the calculation of the selection of heads is carried out
00:11:29
according to the formula of absolute alcohol, this is
00:11:32
probably everyone already knows, I’ve talked about this more than once,
00:11:33
it means, but the coefficient
00:11:36
is taken not 10% of absolute alcohol, but
00:11:40
12, this is exactly what is done for this
00:11:44
so that our final drink is
00:11:46
cleaner and with greater organoletics
00:11:50
for longer, so in general, we all do the
00:11:52
second distillation, I want to say again
00:11:55
that if you have
00:11:58
any problems with the first second
00:11:59
distillation, I will put it in the description of
00:12:02
this video links to how I did these
00:12:05
distillations of fruit rejects on a
00:12:08
house alcohol apparatus and you can
00:12:10
watch these videos there, everything is described in detail
00:12:12
How to do both the first and
00:12:16
second distillations In addition, you should
00:12:18
know that this is a column with copper
00:12:20
plates, it is not included in the standard
00:12:22
package the device is home alcohol, but you
00:12:24
can order it additionally when
00:12:27
purchasing the device, which means this thing is very
00:12:30
convenient because it is sold assembled,
00:12:32
there is also a point that you can
00:12:34
just buy these
00:12:36
copper plates and disassemble the column, put the
00:12:39
copper plates, remove one, put the
00:12:41
others, to be honest, in my opinion Look, this is a so-
00:12:43
so activity if you have absolutely
00:12:46
no need to do anything and want to
00:12:49
occupy your time
00:12:50
and your hands, then of course you can
00:12:54
do it. I’m not a supporter of this method,
00:12:56
so I basically have two columns,
00:12:58
one is a
00:13:00
meter-long rectification column, the house is an alcohol column, the other is
00:13:03
half a meter. with copper plates,
00:13:07
I want to say again that last year I made
00:13:09
fruit mash using a home alcohol machine and
00:13:12
was very pleased with the result. So
00:13:14
if you have a desire to make mash from
00:13:17
honey and then make fruit
00:13:19
distillates, take a closer look at this
00:13:21
machine. This is a powerful, wonderful machine
00:13:23
link to the manufacturer in the description of
00:13:25
this video So today we have discussed
00:13:28
with you How to make your homemade moonshine
00:13:31
from honey I hope this video was
00:13:33
useful to you. Once again I want to say that
00:13:36
I will leave links to the first and second distillation
00:13:37
in the description. I will also probably
00:13:39
leave other links there as I did
00:13:42
how I did the distillation of fruit marriage
00:13:46
Perhaps if any of you want
00:13:47
a mash not made from honey, let’s say from some
00:13:49
fruits please this video will be useful for you
00:13:51
and for today everything was
00:13:55
moonshine Sanych subscribe to the channel there
00:13:56
will be a lot of interesting things by subscribing do not
00:13:58
forget to like write
00:14:00
comments And to you Dear viewers,
00:14:02
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Самогонный аппарат ДомСпирт от производителя https://domspirt.ru/ 1. Как поставить брагу из варенья? Бражка для самогона. Самогоноварение. https://www.youtube.com/watch?v=R6fpYxCZMdg 2. Тарельчатая колонна. Обзор самогонного аппарата на 3 дюйма от DomSpirt. https://www.youtube.com/watch?v=cpHGF9urVdk 3. Как гнать самогон? Что должен знать самогонщик? Тонкости самогоноварения. https://www.youtube.com/watch?v=ixaT2gTy6UY 4. Первая и вторая перегонка пошагово. Фруктовая брага. Сербская Сливовица. https://www.youtube.com/watch?v=_sfpEMLl428 5. Тарельчатая колонна. А какие бывают тарелки? Важно знать до покупки! https://www.youtube.com/watch?v=QIATUAujRYo Telegram канал Самогон Саныча https://t.me/samogon_sanych Подписывайтесь! Канал Самогон Саныч Яндекс.Дзен https://dzen.ru/samogon67 Подписывайтесь! По вопросам рекламы пишите: [email protected] Книги Самогон Саныча по самогоноварению: 1). "Самогон для "чайников". Надежные рецепты." 2023 год. https://www.piter.com/product/samogon-dlya-chaynikov-nadyozhnye-retsepty 2). "Самогоноварение для "чайников". 2020 год. https://ridero.ru/books/samogonovarenie_dlya_chainikov/ 3). "Теперь, когда у Вас есть самогонный аппарат, что можно приготовить? Настойки" - для зрителей РФ здесь https://ridero.ru/books/teper_kogda_u_vas_est_samogonnyi_apparat_chto_mozhno_prigotovit_nastoiki/ , - для зарубежных зрителей здесь - https://www.amazon.com/dp/B07H3STBXD Здравствуйте, Уважаемые зрители! С Вами - Самогон Саныч. Это самогонный канал. Сегодня поговорим о том, как сделать самогон из меда. Разберем, как поставить брагу на меде правильно, а также тонкости перегонки медовой браги. Как гнать самогон? Отвечу на вопросы зрителей. Присоединяйтесь к видео! Подписывайтесь! Спонсорство канала: https://www.youtube.com/channel/UC5C-JDduUzdbBhUS-9iHxvw/join Поддержка канала: Карта Тинькофф 5536 9139 6945 3972 Bitcoin: bc1qvgpfyew6zthwnw7mtevz58tmwl5l3yzpy0myja Ethereum: 0x1C9FDBC2a1fB87c15B256Ec91914028B701D19ad Я - фермер и на своем канале Ютюб рассказываю о самогоноварении. Предлагаю рецепты, настоек, наливок, закусок и т.д. Кроме того , объясняю, как сделать самогон без запаха, похмелья и головных болей в домашних условиях. Подписывайтесь на канал! Жмите! https://www.youtube.com/channel/UC5C-JDduUzdbBhUS-9iHxvw?sub_confirmation=1 **************************************************************** Для Вашего удобства Все плейлисты разделены по темам: 1). Самогоноварение https://www.youtube.com/playlist?list=PLMzNC-kLSVP5nGmzS5fd96GsTGqEjiiJx 2). Рецепты домашних настоек https://www.youtube.com/playlist?list=PLMzNC-kLSVP4Ac2GG5a59lleeka16MAVV 3). Рецепты домашних наливок https://www.youtube.com/playlist?list=PLMzNC-kLSVP531L8EgYlF4VgayORD0Yn1 4). Рецепты браги для самогона https://www.youtube.com/playlist?list=PLMzNC-kLSVP6cx-COtw94hSHm8g3jp9lZ

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