Moonshine from jam or berries - the benefits and harms of a drink if cooked at home From jam, you can cook homemade moonshine, a seemingly healthy natural alcoholic product. How to cook it and whether there are safe doses of alcohol - in the article Fruit moonshine, homemade mash or homemade wine - alcoholic drinks loved by many Ukrainians. But can alcohol be useful if you cook it without \? And how much alcohol to drink in general, so as not to harm your health - we deal with experts.
The Dietary Guidelines for Americans Acceptable Drinking Limits The Dietary Guidelines for Americans 2020-2025 Acceptable Drinking Limits are:.
up to 2 servings or less per day for men;
1 serving or less per day for women.
The Ministry of Health of Ukraine notes that there is no safe dose of alcohol at all. Although the agency agrees that minimal alcohol consumption slightly reduces the risk of coronary heart disease.
At the same time, drinking any alcohol is harmful in the long run.. But people drank, drink and will drink alcoholic beverages. Another question is that you should not abuse alcohol, and if you drink alcohol, then only high-quality.
You can save on alcohol and make homemade alcohol using old or " A good mash will come out, which is subsequently distilled into fragrant moonshine with fruity notes. Even beginners will master the technology, you will need:.
water - 30 liters;
jam - 6 liters;
pressed yeast - 300 grams (or 50 grams dry);
sugar - 3 kg (optional).
The process of making moonshine from jam at home takes from 4-10 days to several months. There are two options for how to drive moonshine out of such a mash.
To drive moonshine out of mash, you need to either distill using a steam generator, or heat the tank very slowly and drive over low heat. Either distill using a steam generator, or heat the tank very slowly and drive over low heat.. Otherwise, the mash must be passed through several layers of gauze.
Recipe for moonshine from jam on fire:.
Heat water up to 50-60°C. Add jam, stir until mixture is smooth.
Cool down to 30°C (required, otherwise the yeast will die from the heat).
Dilute the yeast according to the instructions on the label, then add to the container with future mash.
Add sugar, mix well (optional step).
Install a water seal on the fermentation tank (a medical glove with a hole in? finger) and put for 5-9 days in a dark warm place (18-25°C). Braga is ready if it is lit up (precipitate has fallen), it has become bitter in taste, and the water seal has stopped bubbling.
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