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Table of Contents
Can you use oranges in moonshine mash?
Re: is it possable to make a mash out of oranges
Yes it’s possible to make a wash from orange.
Can you ferment oranges into alcohol?
Oranges are primarily juice, this is great for wine making but fermentation changes the flavour so much we need to help the wine along.
What is the best fruit to put in moonshine?
There are many ways to flavor moonshine, but the easiest way to do it is to add the fruit directly to a jar of finished shine (or vice versa). Cut the peach into slices or (if they’re small enough) stick two or three whole peaches in a quart jar, add shine, and leave it sit.
Zesty Orange Wine Recipe
March 20, 2013 How to make peach flavored moonshine
There are many ways to make peach moonshine. For example, one could make peach schnapps, which means the alcohol itself is made from fermented peach juice and then distilled. However, distilling alcohol at home for personal consumption is illegal in the United States and one would need to be a commercial distiller to do so. A much easier way to make peach moonshine is to add flavor to neutral-tasting, hard liquor, store-bought alcohol like Ole Smokey (or whatever brand of moonshine you prefer). Both are good, but we will explain the second option in this article.
Flavor with spices, dried peaches and concentrate (best)
The easiest way to make the best tasting peach moonshine is to use (peach pie) spices and peach juice concentrate. Frozen concentrated peach juice makes the absolute best peach shine because it contains the strongest peach flavor while diluting the alcohol the least. The recipe is as follows:
1/8 tsp cinnamon
1/8 tsp ginger
1/8 tsp orange
1/8 tsp cloves
1/2″ dried vanilla bean
1/4 tsp pink peppercorns
1 tbsp toasted white oak chips
6 dried peaches
Or replace the above with the Peach Moonshine Spice Kit
3 cans (thawed) of white grape peach concentrate
6 cups 100-proof moonshine (Ole Smokey, Sugarlands, etc.)
Place all ingredients except dried peaches in a muslin bag. Cut peaches into 1/2 inch pieces. Add muslin bags and peaches to 6 cups of 100-proof moonshine. Leave for 24-48 hours. Remove muslin bag, leaving peaches. Divide alcohol and peaches between 3 liter glasses. Top up each quart jar with White Grape Peach Concentrate.
Flavor with fresh peaches
When it comes to making fresh peaches shine, just any peach won’t do, and you probably won’t find the kind of peaches you need at the grocery store. The best variety of peach to make peach shine is the Indian peach. This particular variety of peach is most commonly used for pickling, canning, or baking. Indian peaches are a beautiful blood red color on the inside and have a sweet but “tart” taste.
9 blood peaches (also called Indian peaches)
100 Proof Moonshine (Ole Smokey’s White Lightnin’ is perfect for this)
How long does it take for oranges to ferment?
Allow the fruit mixture to sit in a cool, dark place.
Fermentation occurs once bubbles appear on the fruit because the yeast is digesting the sugar and converting it into alcohol. Fruit tends to ferment quickly, in 24 to 48 hours. However, some people prefer to ferment the fruit for up to 2 to 3 weeks.
Zesty Orange Wine Recipe
Article overview
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To ferment fruit, first mix sugar, water, and baker’s yeast in a jar. Then cover the jar loosely and leave at room temperature for 3-4 days to ferment. Once the sugar water has finished fermenting, peel and cut your fruit into small pieces. Then add the fruit to the glass along with a little more sugar. Finally, cover the jar with the lid and leave the fruit at room temperature for a few more days to ferment! To learn more about the differences between fermenting canned fruit and fresh fruit, keep reading the article!
How much sugar do I need for 5 gallons of mash?
How Many Pounds of Sugar to Make 5 Gallons of Mash? A 5-gallon of mash requires 5 pounds of white sugar when using 5 pounds of corn which will yield a 15% finished product of 5 gallons or 3 quarts.
Zesty Orange Wine Recipe
FAQ
What is Moonshine Mash from it?
Moonshine mash is usually made from corn, sugar, yeast and water and left to ferment for 5-10 days. A Sugar Wash can be made using only water and yeast and no grains to make moonshine or spirits.
How much moonshine does 5 gallons of pulp make?
For a 5 gallon mash recipe, the yield is about 3 liters on average from 130 proof. Once you let it rise for consumption, the yield is around 1 to 2 gallons of moonshine, depending on how high you want your proof to be for drinking.
How many pounds of sugar for 5 gallons of porridge?
A 5 gallon mash requires 5 pounds of white sugar when using 5 pounds of corn, yielding a 15% finished product of 5 gallons or 3 quarts.
How to make mash for corn whiskey
Once you’ve made this batch of simple mash for Moonshine and become familiar with the process, try making a very simple 80% corn, 20% malted barley mash for Corn Whiskey or White Lightning. The proportion of corn in the mash must be at least 80% and no less.
This is an easy corn whiskey porridge used by many shiners as a simple porridge recipe. This recipe becomes a “corn whiskey” or “white flash” when aged for a minimum of 2 years in white oak barrels, which may be new or charred, which is not necessary for the aging process.
Using a Grain Bill for Records
The use of a grain bill is recommended for record keeping when making mash. By keeping a grain account and notes of the mash, you can reproduce the exact mash over and over again. The grain bill will help you decide which mash is your favorite corn whiskey or moonshine.
Want to know what Jack Daniel’s Tennessee Whiskey Grain Bill is? It’s made from 80% corn, 12% rye, and 8% malted barley! How’s that for some insiders, uh-huh?
Get your free downloadable grain bill by filling out the form below to print and use. It’s great to clip to a pulp bucket and then add it to your notebook for future reference. Print 4 to a page!
Do a basic mash or sacrifice run
Making this batch of corn porridge is a great starter recipe, especially when you’re breaking in your still and need to make a sacrifice run. You can definitely just use sugar, water, and yeast with no corn!
Use plain white sugar and crushed corn in this batch to keep costs down. After that, you can choose to use organic sugar and non-GMO corn like we do.
Water plays an important role in how the mash turns out. If your water contains too much chlorine or other heavy materials, the end result mash may not be optimal. If you’re having trouble with your mash, you may need to check the pH in your water with pH strips.
We found out pretty quickly how filtered water plays a big part in the perfect batch of mash. If you don’t have a good filtration system like we have in our Berkey filter, then the next best thing is to buy spring water. The exact one we’ve been using for over a decade can be found on the shop page listed below this post.
Simple Mash for Moonshine video tutorial
Yeast for making porridge for moonshine
We prefer to use 2 different types of yeast in our batches. One is a brewer’s yeast and the other is a simple bread yeast. Using the 2 different types of yeast usually gives a better mash. We came to this conclusion through experimentation, and we encourage you to do so as you begin your journey.
Ingredients for a simple porridge
5 pounds white sugar
4 gallons of filtered water
5 pounds of crushed corn
1 teaspoon of brewer’s yeast
1 teaspoon active bread yeast
Materials needed to craft a basic Moonshine Porridge
5 gallon bucket with lid
⅝” rubber grommet (optional)
Airlock (optional but highly recommended)
Soup pot or large saucepan for heating water and sugar
Heat source for heating sugar, water and grain
areometer
Infrared thermometer (optional)
digital scale (optional)
Steps to create a simple mush for moonshine
Measure out all ingredients in bowls or bags. Add 2-3 gallons of filtered water to the stock pot. Heat it up to 165 degrees. Add the sugar and stir to dissolve. Add the corn. Turn off the stove
Pour the pulp into the bucket
After 1 hour, pour the contents into a 5 gallon bucket. Add enough hot or cold water to reach the target temperature of 95-100 degrees and specific gravity to within 1-2 inches from the rim of the bucket and record the value on the grain bill. If the value is below 1.5, add more sugar, the normal value is 1.5 and above (not necessary for a sacrificial run). When the temperature reaches 95-100 degrees, sprinkle the yeast on top and leave for 5 minutes. Give the contents a good stir and place the airlock in the spout on the top of the lid and place on top of the bucket. If using an airlock, fill to max
Print out the easy mash recipe
fermentation of the mash
For this recipe, stir the porridge around the same time of day each day. The fermentation process can last between 5 and 10 days. If you’re using an airlock, you’ll notice a constant fairly fast flashing at the beginning and towards the end of the fermentation time, it will be a slow flashing and then basically stop. If not using an airlock, allow at least a week before the start of the run.
Conclusion How to make mash for moonshine
How to make porridge for moonshine is very easy with this basic recipe. Keep trying and experimenting, and as you get used to the process, it gets easier each time. If you’re interested in learning more about the history of Moonshine, be sure to check it out.
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What happens if you ferment an orange?
There is as much vitamin C in the peel and pith of an orange as there is in the flesh and juice. Fermenting the fruit softened the peel and made the peel edible, allowing more vitamin C to be available to the sailors. Fermenting also removed some of the bitterness in the pith of the orange.
Zesty Orange Wine Recipe
Posted by Chris
Oranges, lemons and limes have been used as a source of vitamin C for centuries. As a child, I learned that the British were called “limeys” because they carried limes on their ships to prevent scurvy. In my youthful naivete, I imagined the fruit being used fresh on board ships. But this was not the case.
Fresh fruit bruises during transport. Mold would have been a common problem in the damp coolness of the sea air. Instead, citrus fruits were preserved in salt vats, as were pickles, sauerkraut, and herring. Salt not only prevented spoilage, it also softened the skin. The peel and pulp of an orange contain just as much vitamin C as the pulp and juice. Fermenting the fruit made the skin softer and edible, making more vitamin C available to sailors. The fermenting also removed some of the bitterness in the orange’s pulp.
Fermented oranges are versatile. Any type of orange can be preserved this way, so take advantage of the clementines, blood oranges and Seville oranges that have such a short season by preserving them in salt.
Use fermented oranges in sauces, salad dressings, dips and relishes all year round. While you can add them to cooked dishes for flavor, you lose the probiotic benefits and some of the vitamin C, so add them at the end of the cooking rather than the beginning. Better yet, use them raw in dips or salad dressings so you get all the probiotics and vitamin C. They’re so easy to make, you’ll want to keep a jar of salt-preserved oranges in the fridge for a pantry staple.
Fermented Oranges
Ingredients:
• 3 pounds. of organic oranges
• ½ cup salt
• 2-inch piece of ginger (optional)
Gear:
• 1 Fermentools kit
• 2 liter wide mouth jar
• Plate
• Metal ring for the wide-mouth glass
• Sharp paring knife
• Bowl for salt
Method:
Add a tablespoon of salt to the bottom of the mason jar.
Wash oranges well. Cut off the blossom and stem ends of each orange. Carefully cut each orange into quarters without severing the connection on the opposite end. This allows the oranges to open like a flower at the junction. Sprinkle 1-2 teaspoons of salt on the inside of each orange and place in your glass. If using, peel the ginger with the edge of a spoon. Slice the ginger very thinly with a sharp knife. Put the ginger in the glass and spread between the oranges. Fill the glass to within two inches of the top with salted oranges.
Add two tablespoons of whey or liquid from a successful fermentation. This will seed your ferment and ensure you are starting with the best lactobacteria to get a good orange ferment.
Fill the jar to within two inches of the lid with filtered water.
Place the Fermentools glass weight, fermentation lock and lid. Place the prepared glass on a plate to catch any accidental spills. Let it ferment for a week or two. Once the active bubbling has stopped, you’ll notice that the orange peel looks a little less orange and a little paler.
Place the jar in the refrigerator for long-term storage. It keeps in the fridge for up to a year and gets better with age as the flavors blend.
Use them anywhere you would use fresh oranges.
Ways to use fermented oranges
While you can serve canned oranges straight from the jar in a pickle peel, here are two of my favorite ways to serve salt-preserved oranges. They’re especially good when mixed with white balsamic vinegar instead of white vinegar or apple cider vinegar.
Orange Basil Salad Dressing
Prepare this easy salad dressing with salted oranges and fresh garden herbs. Cut a fermented orange into small pieces. Pour into a quart wide-mouth glass. Add a small handful of basil leaves, a small bunch of chopped chives, 1/2 cup olive oil, and 1/4 cup white balsamic vinegar. Stir in a teaspoon of Dijon mustard. Use a hand blender to puree the dressing directly in the glass. It gets thicker and creamier as you mix. Serve over a mixed green salad.
Orange glaze for basting poultry or fish
This glaze serves up the bright taste of oranges. For best results, apply the glaze in the last 10 minutes of roasting.
Mix in a salted orange, chopped; a quarter cup of honey; two tablespoons of olive oil; a clove of garlic, pressed; a teaspoon of fresh sage leaves, chopped; and 2 tablespoons fresh thyme leaves, removed from their stems. You can puree the mixture in the small bowl of a blender or with an immersion blender.
Pour over chicken, turkey, duck, pheasant, rabbit, pork chops or fish during the last 10 minutes of the cooking time. Roast just until the glaze sets. don’t let it burn
It’s your turn:
What’s your favorite way to store the abundance of seasonal citrus?
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If you are interested in fermented oranges, the following posts will do the same. Try them and see what you think:
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Fermentation and traditional ways of preserving food fascinate Chris. She has been experimenting with microbes since purchasing her first San Francisco Sourdough Kit in the 1970s. Their repertoire of ferments expanded to include fruit and herbal wine making, kombucha and kefir, cheese and lactic ferments, sauerkraut and kimchi, as well as lesser-known fermented fruits and vegetables. To fuel her fascination, Chris recently took a university course on the human microbiome and gained a new appreciation for the role lactobacilli play in human well-being. Chris shares her knowledge with her readers on her blog at JoybileeFarm.com.
What kind of alcohol is made from oranges?
The three main types of orange liqueur are triple sec, Curaçao, and brandy-based.
Zesty Orange Wine Recipe
Orange Liqueur – just like macerating citrus with distillate right? Believe it or not, it’s actually not that cut and dry. Within this niche category of liqueurs, there are a few details you need to know before diving in.
First off, orange liqueurs are a fairly diverse group of spirits and are made around the world. While citrus flavors are the thread that binds these liqueurs together, a variety of distillates are used as a common base, including but not limited to vodka, brandy, or rum. Popular producing areas for citrus-based liqueurs include France, Italy, and the Caribbean islands. Most have an average ABV of 30-40%. Orange liqueurs get their citrus flavor from a variety of techniques, including maceration with dried orange peels or the addition of orange-based essential oils. In terms of flavor, orange liqueurs can range from bitter to sweet and contain a variety of additional herbs, spices, or added flavorings. The three main types of orange liqueur are triple sec, curaçao and brandy based.
Still not sure where to start? We’ve done the work for you! Here’s a handful of what we think are the best orange liqueurs available right now. Grab your shakers and get ready for a flavor-packed education!
What alcohol is made with oranges?
Cointreau and Grand Marnier are two of the best-known orange liqueurs brands. Cointreau was invented in 1875 by Edouard Cointreau, from a secret formula that includes dried peels from both bitter and sweet oranges.
Zesty Orange Wine Recipe
Curaçao is named after the island of the same name in the Netherlands Antilles in the extreme south of the Caribbean. Originally, it was flavored by the peels of the bitter oranges growing there. Curaçao is naturally clear but can often be found in colored versions, particularly a strikingly light blue that is often found in mixed drinks. Both Triple Sec and Curaçao are made by many brands. In general, as with most spirits, the lower the price, the lower the quality of the product.
Cointreau and Grand Marnier are two of the most well-known orange liqueur brands. Cointreau was invented by Edouard Cointreau in 1875 using a secret formula containing dried peels of bitter and sweet oranges. Grand Marnier differs from all others in that the orange peel flavored alcohol is blended with cognac and other secret ingredients, then aged in oak barrels. The rich, complex flavors of Cointreau and Grand Marnier make them favorites for use in desserts like pastries and soufflés.
Can you distill orange juice?
I know commercial orange juice itself contains a good amount of methanol itself released by the natural enzymes in the peel of the orange breaking down pectin. Subsequently a distilled spirit from citrus should be well distilled with particular emphasis on a fores cut in the second or finishing distillation.
Zesty Orange Wine Recipe
As for pH, yes, citrus fruits can be difficult to ferment, especially the more acidic varieties like lemon juice, which have a pH of 2.0. Orange juice is fairly easy as it is in a stable range for fermentation consistent with many grapes at pH 3.3. Grapefruit juice drops at 3am. Each citrus variety has its own assortment. The fermentation experiment documented below used a mix of citrus fruits (free stuff a friend brought over, worth about £300), including lemons (2 types), oranges, tangerines, grapefruit and ‘uglyfruit’. I had to do a pH adjustment on this fruit puree brandy since most of the juice came from lemons.
Before I tell you about this customization, let me add that crushing 300 pounds of citrus fruit, squeezing it, or otherwise mashing it with a tool was by far the least fun I’ve had creating a fermentation when I did it If I were doing citrus distillation on a real scale I would just use frozen concentrated juice as it would be so much easier to work with.
The fruit was all sliced and squeezed into two 30-gallon plastic barrel fermenters, resulting in each containing about 8 gallons of juice. To this was added 25 pounds of sugar (about 1,050 SG between fruit and sugar or 12.5 Brix or 6.25% potential alcohol) > I didn’t aim for high alcohol because I know citrus is very volatile in distillation and I wanted to preserve the aroma and therefore the taste of the distillate as much as possible.
The pH of my resulting fruit mash was around 2.8, so I decided I would first try boosting the mash naturally with concentrated orange juice (3 cans) on a keg that would give me a pH of about 3.1 brought. I still preferred to come up just a bit, so I used some powdered calcium carbonate to get up to 3.3 (you can also use potassium bicarbonate to raise the pH slightly), a perfectly acceptable range for fermentation . To do this I added well chopped raisins to each keg for yeast nutrient and added active liquid yeast from my Donna jug to the fermentation. Approximately around 6 ounces.
The yeast itself is important in citrus brandy, both for flavor and ester profile, but also because citrus fruits produce a good amount of aldehydes. I then used a low aldehyde producer which also keeps H2S or So2 ok. The fermentation runs at around 65-70 degrees and I expect the fermentation to be more or less complete in around 7 days.
Well if you are seriously considering citrus distillation you also need to consider that citrus contains a tremendous amount of pectin and I probably should have used a pectin enzyme in my fermentation to facilitate further breakdown. I know that commercial orange juice itself contains a good amount of methanol, which is released by the natural enzymes in the orange peel that break down pectin. A citrus fruit distillate should then be distilled well, with particular emphasis on a pre-cut in the second or final distillation. I wouldn’t throw away less than 50 million. of heads per gallon of base wine for the second distillation. In fact, I would probably just throw the heads out entirely, and not repeat them in a future distillation either. In the liver, methanol is broken down into formic acid/formaldehyde. Not something to play with or anything to ingest.
I would do a slow double distillation on a still for each citrus brandy (throw out the percussion keg, no training wheels needed here!!). With something as volatile as citrus, I would go against the conventional wisdom of most spirits and even run the strip slowly so as not to gasse the aromatic compounds you want to keep. Keep the product temperature of the resulting alcohol between 55-70 degrees. Again, make good and focused cuts when doubling.
There you have it, citrus schnapps. It’s kind of “meh” on its own, so you want to take it up a notch? I’ll show you the method!
Each region has its own approach to distillation, usually using the raw or waste materials that are abundant in that culture’s products. Curacao, an island in the Lesser Antilles, is no exception. In 1527, Spanish explorers brought the bitter Seville orange to the island, where it did not ripen due to the climate and instead fell from the trees, where the peel later ripened and became highly aromatic. Over time, the oranges became known as “Laraha” and they were used in the production and development (along with other botanical inputs) of the famous Blue Curacao that was so popular in the tiki bar movement.
I developed my own version of this spirit a few years ago to use as a 90 proof brandy imitation or to dip into a decent strength liqueur with water, sugar and food coloring for cocktails. It’s really delicious, just lightly sweetened and poured over the rocks.
First, start with your previously made and double pot distilled citrus brandy we talked about above (or a good neutral grain brandy). Whatever you use should already have been cut with the heads and tails removed. Add this to a carboy of no more than 70 proof (never return more than 70 proof of alcohol to a still to redistill due to ethanol’s flash point and its ability to hold a static charge). To do this, add the following and let it masquerade for 3 days:
Bitter Orange Peel 80 grams per gallon
Sweet Orange Peel 15g per gallon
lemon zest 5 g per gallon
Lime zest 8 grams per gallon
½ vanilla bean per gallon
Grains of Paradise 0.02 g per gallon
2 cinnamon sticks per gallon
1 Ceylon Stick per gallon
3 star anise per gallon
½ tsp nutmeg per gallon
½ tsp ground cayenne pepper per gallon
¼ tsp cardamom per gallon
To do this, you can either split the citrus zest (which you could save and dehydrate from the citrus itself) between the pot maceration and a gin basket, or you can add another dose of zest to the gin basket at about half the rate mentioned above. This is a fairly expensive recipe to make and as such it doesn’t make any commercial sense so I usually only make a few gallons at a time and usually use one of my 1 gallon prototyping stills to make it.
The finished liquor can be dripped to 90 proof and sweetened to taste or then dripped to 30-80 proof and sweetened to taste and then colored.
I prefer 90 with just a little bit of sugar, pour it over some ice cubes and enjoy.
Well, if a sustainable farmer in KY or IN wants to get really geeky, they could even grow their own juice/peel material in the form of the highly aromatic and lemony Trifoliate Orange:
We named this in honor of Queens Of The Stone Age; My god is the sun:
How long should fruit mash ferment?
Leave your mash to ferment for about 7-14 days or until there is no activity in your airlock for two days. Once fermentation is complete you can strain any solids out of your mash. Put the strained liquid into your freezer.
Zesty Orange Wine Recipe
One of the best parts about making moonshine is the fact that it really is a hobby that never gets old. Because there are so many different ways to make quality spirits at home.
Making moonshine never has to be boring or monotonous. There are always new and innovative ways to improve your craft and create something that is distinctively yours.
The evolution of fermented fruits
While some moonlighters strive to find the perfect blend of whiskey, others are looking for something sweeter. Adding fruit to your moonshine is certainly not a new concept. In fact, the concept of using fruit for fermentation is believed to have originated with early humans eating rotten fruit on the ground out of necessity. Many experts believe that the body evolved to absorb ethanol, which made this option possible.
Two ways to make fruit flavored moonshine
While rotten fruit doesn’t sound appetizing, fruit-flavored moonshine certainly is. There are two different ways to bring the sweet taste of ripe fruit into your homemade spirits. The easiest way is to make moonshine and then fill it with fruits. This is usually done by placing the fruit in a moonshine jar for a few days or weeks, then straining out the solids before serving.
The second way is probably much more difficult, but brings wonderful results. This method uses fruit as the base of your porridge. Instead of adding flavors after your moonshine is made, make your moonshine from your fruit. This can also be done in the case of Applejack by making moonshine from fruit juice or apple cider.
Contact a local farmer
Are you ready to take your moonshine to the next level by making a mash out of fruit? The best time to make this type of mash is when the fruit of choice is just out of season. Contacting a local farmer and getting a large batch of overripe or imperfect fruit off their hands at a good price is one way to save on costs. Many moonshiners are happy to pay their local farmers in whiskey!
Equipment required to craft moonshine
Large Pot: Most moonshine recipes are for 5 gallon stills and require large pots. We love the Bayou Classic 44 Quart Stainless Steel Pot because it has an inner basket that’s perfect for lining with cheesecloth to remove solids from your porridge.
Long Spoon: Most household spoons are not long enough to use in the large pots needed for moonshine. We love HIC Brands that Cook 97050 Helen Chen’s Asian Kitchen Bamboo Kitchen Spoon.
Siphon: Using a simple siphon is a great way to transfer liquid from your pot to your fermentor.
Cooking Thermometer: Temperature is arguably one of the most important factors in making moonshine. The HABOR Digital Instant Read Meat Thermometer is an easy-to-use tool for monitoring your temperature and delivers excellent results.
Cheesecloth: A cheesecloth is a great way to strain your porridge. It can be gently squeezed (with sanitized hands) to get every drop of liquid out. Our all-in-one kits come with cheesecloth, but here’s our recommendation if you need to buy an extra cheesecloth.
Fermenter: One of the best parts of our all-in-one kits is that they are a fermentor, yet all in one. This means less equipment to buy and store. If you’re using our Mist 1 Gallon Air Still, we recommend this Home Brew Ohio glass fermenter with double bubble airlock. It’s clear so you always know what’s happening with your mash and is the perfect size to complement our air still.
The Best Stills for Making Moonshine
The manufacture of moonshine is a craft rooted in tradition. However, modern devices can make the process easier than ever. At How to Moonshine we offer two all-in-one kits that combine a fermenter and a still.
Our Blue Ridge Stovetop Still can easily be used in any kitchen. This means you don’t need to buy a special heat source and you can distill your spirits in your kitchen. This kit also includes a water pump that can be used in a standard kitchen sink. It truly is your all-in-one moonshine solution.
If you’re looking for an easy distillation process, check out our Mist 1 Gallon Air Still. This still is as easy to use as a kitchen kettle. You can create smaller recipes using your own kitchen equipment to get the spirits you need in smaller batches.
The sweet taste of summer all year round
One of the biggest benefits of making your moonshine from fruit is the ability to bottle that sweet taste of summer to enjoy year-round. So, without further ado, let’s take a closer look at our top five fruit puree recipes.
Apple Jack moonshine
Apple Jack Moonshine is arguably the easiest fruit-based moonshine to make. This is because this mash is made from apple juice or cider and not real fruit. Not only does Apple Jack Moonshine not have to peel and chop pounds of fruit, but it also uses freeze distillation.
What is Freeze Distillation?
Freeze distillation is a process that instead of heating the alcohol in your mash and then condensing it to remove it, the mash is frozen. Since the boiling and freezing points of water and alcohol are different, heating or cooling your mash can separate them. Freeze distillation allows you to distill your mash in your freezer. Early risers would take advantage of cold winter nights!
One thing to note about Applejack Moonshine is that since it uses freeze distillation, you cannot fractionate your yield. This means there is a chance you are ingesting methanol. Drink with caution!
While this recipe doesn’t require any of our high quality stills, it does require some specialty equipment. While Moonshiners are similar to what you likely have in your kitchen, they’re on a much larger scale.
Applejack Moonshine Recipe
Applejack Moonshine has been dubbed “apple pie in a jar”. This classic moonshine recipe is a classic all over the world. Although this recipe doesn’t call for fresh fruit, it is recommended to use good quality apple cider.
You don’t need a still for this recipe, but you do need a large fermenter. You can still use one of our all-in-one kits or buy a large fermentor like this one from Home Brew Ohio. However, it doesn’t come with an airlock and is quite expensive. It does offer a peg at the bottom, though, which is a nice feature. Also remember that you need a freezer room big enough for your fermenter.
To prepare this recipe you will need:
5 gallons of unpasteurized apple cider: It’s important to use good quality apple cider. Apple juice does not provide a quality result and cannot be substituted.
5 pounds table or cane sugar – needs to be granulated
1 packet Cider Yeast: Cider yeast was perfectly formulated to work with this type of cider base.
The first step is to make a simple syrup out of a gallon of your apple cider and your sugar. Heat your cider to 160°F and add your sugar. Stir well until fully dissolved. Pour the syrup and remaining 4 gallons of cider into a sanitized fermentation bucket. Chill your porridge. You can use an immersion cooler or place your pot in ice water. Once the mixture has reached 75°F, you can add the cider yeast. Aerate your mash by shaking the container for about 10 seconds. Cover with an airtight lid and add your airlock. Allow your mash to ferment for about 7-14 days, or until there is no activity in your airlock for two days. Once fermentation is complete, you can strain any solids out of your mash. Place the strained liquid in your freezer. Once your porridge is in your freezer, ice will form at the top of your storage jar. This is water leaving your mash. Use a sanitized scoop or spoon to scrape the ice off the top of the jar. The longer you let your moonshine distill and the more water you remove, the stronger your moonshine will be. Enjoy!
Check out the best moonshine mash recipes
Peach Moonshine Mash
Does something say summer like biting into a fresh calm? Bottle that sunshine flavor by making your own peach moonshine!
This peach moonshine porridge requires a large number of peaches. Consider contacting a local producer at the end of the season to see if you can get a large batch of overripe fruit at a better price.
Peach Moonshine Mash Ingredients:
½ bushel peaches (about 25 pounds)
6 pounds of cane sugar
2 packets of bread yeast
Hygiene is one of the most important steps in moonlighting. Wash your peaches well to remove any natural yeast or pesticides. Quarter the peaches and remove the pits. Place the peach pieces in your food processor to further chop them up. Do not liquefy completely. Pour your peaches into your large pot and heat to 160°F. Once your peach mash has reached 160°F, it’s time to pour your mash into your fermenter. Add four pounds. Sugar and stir well with a spoon until completely dissolved. Top up the mash with cold, filtered water until the fermenter reaches 5.5 gallons. Stir well to incorporate all the ingredients into the porridge. Allow your porridge to cool to 70°F. You can place the fermenter in a sink filled with ice water to cool your mash faster, or use an immersion chiller. Another option is to just wait a few hours. Once your mash reaches 70°F, you can add your yeast and aerate the mash by pouring it from one 5-gallon bucket to the other or shaking it (using an airtight lid) for 10 seconds. Put on the airlock. Place your bucket in a temperate area for about 7-14 days. Your mash is fermented when there is no activity in the lock for 2 days.
Once the fermentation process is complete, it’s time to distill. Check out our step-by-step moonshine guide to learn more.
Strawberry Moonlight
This moonshine porridge recipe uses frozen berries. Using frozen fruit is a great way to not only save money but also enjoy the fresh taste of seasonal fruit all year round.
For this recipe you will need:
6 pounds frozen strawberries
5 gallons of filtered water
5 pounds. from sugar
yeast starter
Start by taking your strawberries out of the freezer and letting them thaw. Pour a gallon of water into a saucepan and heat to 90°F. Once the water is 90°F, pour in all of the sugar and stir until completely dissolved. Once the strawberries are thawed, puree them to a puree and add the simple syrup. Pour the mixture into a fermenter and add the remaining 4 gallons of filtered water. Make a yeast starter. If you’re not sure how to make a yeast starter, watch the video below. Once your porridge is 70°F, you can add your yeast starter to your porridge. Aerate your mash by picking it up and shaking it or passing it between the fermenter and the saucepan about 10 times. Add an airtight lid and airlock and allow to ferment for 7-14 days. After fermentation, strain the mash and distil as usual.
Blueberry Moonshine Mash
This is a tart twist on the more popular fruit moonshine porridge. It’s a very pretty spirit that’s great to drink neat or add to cocktails.
This mash also uses frozen berries, which is a great touch since it calls for 20 pounds of fruit! Imagine your grocery bill if you bought it fresh from the grocery store! 20 pounds is a lot of fruit for a simple porridge.
Feel free to decrease the amount of fruit but keep the rest of the ingredients the same. This should still make a tasty mush without costing you an arm and a leg.
Ingredients for Blueberry Moonshine Mash
20 pounds frozen blueberries
5 pounds white sugar
5 gallons of filtered water
yeast starter
Instructions for making a blueberry puree:
In a large saucepan, add the frozen blueberries and 3 gallons of filtered water. Heat to 160°F. Add the sugar slowly, stirring to ensure it dissolves completely. Remove from stove. You can chill your mash with an immersion chiller or place your pot in ice water. Once your mash has cooled to 70°F, you are ready to prepare your yeast starter. Transfer your mash to your fermentor and add your yeast starter. Aerate your mash by pouring it between your fermentation bucket and saucepan about 10 times, or by adding an airtight lid and shaking for about 10 seconds. Add your airlock and ferment for about 7-14 days or until the airlock shows no activity for two days. Once fermentation is complete, strain and distill as usual.
Mashed potatoes and vodka
While potatoes aren’t technically a fruit, using potatoes to make spirits makes so much sense that we thought it would be beneficial to add this recipe to the list.
One of the benefits of making mashed potatoes is that unlike many of the grain ingredients traditionally found in a mashed potato, potatoes are easy to obtain. In addition, buying a large quantity of potatoes is relatively cheap and not uncommon at all.
Making spirits from potatoes is also a traditional recipe, although most vodkas no longer feature this versatile fruit as a key ingredient.
While fruit recipes are generally made to be full of flavor, vodka is made to be flavorless. Instead, you can enjoy this recipe neat or add fruit flavors to your vodka. By making your vodka with potatoes and then infusing your spirit with fruit, you save a lot of money on expensive products.
Ingredients for Potato Vodka Mash
7 gallons of water
25 pounds of potatoes
5 pounds crushed malted barley
yeast starter
Instructions for making mashed potatoes and vodka:
The first step is to thoroughly clean all of the potatoes with a scrubbing brush to ensure all dirt is removed. Next, dice the potatoes and place in a large saucepan. Top up with water so the potatoes are completely submerged. Cook until tender (about 20 minutes). Don’t drain the water. Instead, use an immersion blender (recommended) or puree by hand (ouch) until well combined. We recommend using cheesecloth for this recipe. Place your ingredients in cheesecloth, then add filtered water until your 7-gallon stock pot is full. Heat the mash, stirring constantly, until it reaches 140°F. Add the malted barley and stir well to fully combine. Maintain a temperature of 140°F for 20 minutes. Stir for about 30 seconds every four minutes. Increase the temperature to 152°F for one hour. Stir for about 30 seconds every 10 minutes. If you have a hydrometer, use it to measure gravity. If it’s below 1.065, add sugar to get 1.065. Chill the mash overnight in a cool, dark room to allow the barley enzymes to fully break down the potato starch. Once your mash has cooled, place it in a fermenting pot. Prepare a yeast starter. Add to your mash and aerate by pouring your mash between your saucepan and fermentation pitcher about 10 times. Add an airtight lid and airlock to your fermenter and allow your mash to ferment for about 7-14 days, or until there is no activity in the airlock for 2 days. Once fermentation is complete, strain well and distill as usual.
For more information on clarifying, distilling, and fractionating your mash, see our guide to making moonshine.
How long do you leave fruit in moonshine?
I make things with the fruit and I use the fruit-infused spirits in cocktails. I always let the jars sit undisturbed at least 4-6 weeks before opening, then usually use them up within 3-4 weeks once I do. I give them a little shake to settle the fruit about once a week.
Zesty Orange Wine Recipe
I’m having trouble finding a definite answer to that. For the past few summers, I’ve been pouring small batches of fruit into glass jars, covering them completely with alcohol, screwing the lids on very tight, and placing them in the back of a dark, cool(ish) cupboard. I make things with the fruit and use the fruit-infused spirits in cocktails. I always let the jars sit undisturbed for at least 4-6 weeks before opening and then usually consume them within 3-4 weeks once I’ve done that. I give them a little shake about once a week to calm the fruit down. I’ve never gotten sick from it.
Now I’m getting a little paranoid about food safety, mainly because I’m giving away some of my juicy fruit this year. Is it necessary to chill those glasses while they do their alcoholic thing? Some of the instructions online say to refrigerate it, others don’t mention it. The jars were not canned in a water bath or pressure can and the lids are only screwed on tightly, not officially sealed with the “pop”. I always sterilize the glasses first in the dishwasher or boil them in water. I always cover the fruit completely with alcohol.
How long is moonshine with fruit good for?
Moonshine mixed with fruit will have a considerably shorter shelf life than pure moonshine. If unopened and stored correctly, it can last several years. If opened, the shelf life is shortened to around 3-6 months in the refrigerator.
Zesty Orange Wine Recipe
Though different sources say different things, the answer to whether or not moonshine can go bad is clear — a bottle of unflavored moonshine, much like other plain spirits, has an indefinite shelf life. However, a flavored bottle of moonshine is likely to have a shorter shelf life.
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If you want to make sure you can safely drink that bottle of moonshine that’s been sitting in the back of a cupboard for who knows how long, here’s everything you need to know about moonshine!
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How long does moonshine last?
Most moonshine has an indefinite shelf life, so in most cases if you find an unopened bottle of moonshine that’s been sitting in your cupboard for ages, you don’t have to worry about the quality of the moonshine or possible health risks.
However, once the bottle of Moonshine has been opened, the shelf life is reduced to 6 months.
The reason an unopened bottle of moonshine can last so long is due to the distillation process. Unlike many alcohols, moonshine is distilled without sugar, meaning the liquid cannot spoil. Anything with sugar has a limited shelf life, which is why moonshine with added flavors (or other flavored spirits) can go bad if left on the shelf for too long.
Note, however, that not all moonshine is processed and distilled in the same way. Making moonshine is a controversial and complicated process due to the drink’s illegality. So if you didn’t make the moonshine yourself, you could be drinking a moonshine that isn’t 100% pure.
Commercial moonshine is usually flavored with added sugar, which contributes to a reduced shelf life. Unopened, these moonshines are said to last for years, but for safety and drink quality, it’s recommended that you drink them quickly.
Signs of when a moonshine goes bad
If you’re worried your opened (or unopened) bottle of moonshine has gone bad, here are the warning signs to look out for.
The biggest sign that your moonshine has gone bad is the taste. There’s no harm in opening the bottle of moonshine and taking a sip. You’ll know if it’s out because the taste will be foul. Taking a sip of moonshine to check if it has gone bad should only be safe if the moonshine has been properly stored, sealed and distilled.
Keep in mind that if the moonshine has been stored uncovered and therefore exposed to oxygen, this will affect the flavor of the moonshine, but doesn’t necessarily mean it has gone bad.
However, if you notice that the color of the texture of the moonshine looks different than normal, do not continue to drink it. If in doubt, be sure to do the spoon test. The spoon test works like this: Pour some moonshine into the spoon and light it.
A blue flame indicates the moonshine is safe to drink, while a red or yellow flame indicates the moonshine contains lead, meaning it is not safe to consume.
Is it dangerous to drink bad moonshine?
There’s a reason moonshine is illegal – the distillation process used to make moonshine can easily be tainted by deadly metallic particles. Even if Moonshine has an unlimited shelf life, there’s no telling whether or not a particular bottle will be deadly.
If you’re new to moonshine, there are two chemicals you need to be aware of: methanol and ethanol.
methanol
Methanol is a colorless alcoholic substance that is the simplest alcohol in the world. Even in the smallest doses, methanol can be extremely dangerous and potentially fatal when mixed with ethanol.
ethanol
Ethanol, on the other hand, is a simple alcohol that is safe to drink in small amounts. Drinking too much ethanol quickly can be dangerous, such as causing stomach pumps. Therefore, ethanol must be consumed in small amounts, such as with a blender or as a shot.
There should be no traces of methanol in a good batch of moonshine. There are traces of methanol in a bad batch of moonshine, making safe ethanol toxic.
What does methanol do?
When consumed, methanol breaks down into formaldehyde, formate and formic acid. In the simplest explanation, methanol can cause permanent blindness because it targets the optic nerve. This mostly happens when consumed, but can also occur during the distillation process.
At worst, methanol can be deadly. Because it is difficult to tell whether a liquid contains methanol or not because methanol has no aroma.
The risk of methanol in moonshine is why it’s illegal. If you want to buy a bottle of moonshine, it must be bought from a reputable and reputable dealer who has followed the distillation process correctly.
How to store moonshine
As with any spirit, it is not safe to drink an entire bottle of Moonshine on its own, so you need to know how to store it properly for safe drinking later.
If you’re wondering whether moonshine needs refrigeration, there’s no wrong answer. Some people like to chill their moonshine to keep the alcohol cool and protected from sunlight, but there’s no evidence that unrefrigerated moonshine is bad for you.
However, this only applies to pure moonshine, as an opened bottle of flavored moonshine needs to be refrigerated to extend its shelf life. This is because the coolness of the fridge slows the oxidation process, which slows down the spoiling of the sugar in the flavored moonshine.
Keep in mind that this only applies to opened bottles of moonshine flavored, as an unopened bottle of moonshine flavored can last for years, whether it’s in the fridge or not.
When storing moonshine, it doesn’t matter if you store it in plastic or glass. Moonshine will not burn through plastic unless an open flame is nearby. However, stick to a glass container for long-term storage.
It is always best to keep Moonshine out of direct sunlight. This is because the UV rays penetrate through the container (whether plastic or glass), essentially “cooking” the moonshine and greatly reducing its shelf life. Because of this, people usually keep their moonshine in the back of a dark, cool closet.
What about moonlight in the heat?
So we’ve explained why moonshine can’t be exposed to direct sunlight. But what about heat?
As long as the moonshine has been checked, sealed and stored properly, the temperature of the storage room it is in should not matter.
It doesn’t go bad in the traditional sense, instead the flavor of the moonshine is compromised. This is because the heat separates the chemicals in the moonshine to create a new configuration, resulting in a change in flavor.
This will not be a problem for those who do not care about the taste of moonshine. However, for those who do, you need to keep the moonshine in a cool and dark environment. A wine cellar or a cool cellar is best suited for this.
Can I freeze moonshine?
So we know moonshine changes flavor in the heat, but what about the cold?
Moonshine has a high ABV content of around 40%, which means it needs a very, very cold place to freeze properly. A regular freezer will probably not do the trick as moonshine needs a temperature of -235°F to freeze completely.
Even if it freezes, the water content in the moonshine is more likely to freeze long before the alcohol, only resulting in a stronger moonshine with a higher ABV content.
Can flavored moonshine go bad?
While pure moonshine has an unlimited shelf life, flavored moonshine has a much shorter shelf life. Pure moonshine, like other pure spirits, is distilled long enough to contain 0% sugar concentration to keep it from going bad.
Flavored moonshine, on the other hand, relies on sugar for flavor, meaning it will eventually spoil. This sugar content can come from either artificial sweeteners or the sugars found in fruit.
How about moonshine mixed with fruit?
Moonshine mixed with fruit has a much shorter shelf life than pure moonshine. Unopened and properly stored, it can last for several years. Once opened, the shelf life in the refrigerator is reduced to approx. 3-6 months. Often the sugar content in fruit is forgotten, which is only increased during the distillation process.
The reason moonshine mixed with fruit goes bad quickly is due to evaporation. Once the container or bottle has been opened (or if restored), exposure to air will cause the alcohol to gradually evaporate. This may take a while but the results will be seen in a few years where the content will just disappear.
The evaporation process is only accelerated when the flavored moonshine is exposed to heat and light, lowering the alcohol content and toning down the flavor.
Contact with air also leads to oxidation. Oxidation is a chemical reaction that changes the atomic composition of moonshine, causing flavored moonshine to taste sour. It will also shorten its shelf life.
last words
So there you have it. If you have stored your bottle of pure moonshine properly and bought it from a reputable dealer, the alcohol has an unlimited shelf life.
If you store your flavored moonshine the same way, the shelf life is around 2-3 years. Once opened, the flavored moonshine’s shelf life is shortened to around 3-6 months due to the sugar content and exposure to air.
The world of moonlight is volatile and complicated. Because it can be difficult to tell if a bottle of moonshine is bad or not, some people risk their health to see if the alcohol is safe to drink.
The importance of buying and consuming moonshine from a reputable retailer cannot be underestimated. Moonshine needs to be distilled, sealed, inspected, and stored properly to prevent moonshine from going bad. Worse, it is difficult to determine whether or not the moonshine contains methanol, leading to blindness or even death.
There are many risks one must take when consuming moonshine. Just be sure to follow the strict rules for storing open and unopened moonshine containers!
What to add to moonshine to make it taste better?
- Coke. Moonshine is whiskey, so the classic combination of whiskey and Coke works whether that whiskey has spent time in a barrel or not. …
- Grapefruit Juice. Flavorwise, this is sort of the poor American cousin of the Paloma. …
- Ginger Ale. …
- Sweet Vermouth. …
- Lemonade. …
- Iced Tea.
Zesty Orange Wine Recipe
coke
Moonshine is whisky, so the classic combination of whiskey and cola works regardless of whether that whiskey has spent time in a cask or not. Some of the sweeter, corn-heavy moonshines actually have some cola notes that bridge the gap between the two ingredients.
grapefruit juice
Flavor-wise, this is something of the Paloma’s poor American cousin. You can really taste the two individual components – there is a strong, earthy undertone of moonshine with a layer of light, lemony grapefruit juice on top.
ginger ale
No matter which blender you use, you will never lose the distinctive and strong flavor of Moonshine. But if that’s what you want, mix it up with ginger ale. Note that we are not talking about ginger beer here. In a highball, the sweeter ginger ale helps the moonlight go down the smoothest.
sweet vermouth
No, it’s not exactly a Manhattan, but if you want to turn your moonshine into a strong, stirred drink, this is the way to go. You can use the traditional 2:1 whiskey to vermouth ratio of a Manhattan, but we like a 50/50 split even better. Make sure to shake it down with lots of ice as you’ll want some dilution to mellow out any flavors.
lemonade
Moonshine dulls the sweetness of bottled soda in a way that makes the combination truly better than the sum of its parts. Simply toss these two together in a pint glass with some ice for the perfect accompaniment to a summer cookout.
Icetea
As with some other blenders that work with moonshine, a bottled iced tea will result in a nicer end result than the more intense versions you might make from scratch. But when mixing this one, be aware that it can be easy to overdo it. We’ve found that adding one ounce of whiskey for every three ounces of iced tea adds a perfect punch to an otherwise bland drink.
Can oranges ferment?
Fermented oranges are versatile. Any kind of orange can be preserved this way, so take advantage of the Clementines, blood oranges and Seville oranges that have such a short season, by preserving them in salt. Use fermented oranges in sauces, salad dressings, dips and relishes all year round.
Zesty Orange Wine Recipe
Posted by Chris
Oranges, lemons and limes have been used as a source of vitamin C for centuries. As a child, I learned that the British were called “limeys” because they carried limes on their ships to prevent scurvy. In my youthful naivete, I imagined the fruit being used fresh on board ships. But this was not the case.
Fresh fruit bruises during transport. Mold would have been a common problem in the damp coolness of the sea air. Instead, citrus fruits were preserved in salt vats, as were pickles, sauerkraut, and herring. Salt not only prevented spoilage, it also softened the skin. The peel and pulp of an orange contain just as much vitamin C as the pulp and juice. Fermenting the fruit made the skin softer and edible, making more vitamin C available to sailors. The fermenting also removed some of the bitterness in the orange’s pulp.
Fermented oranges are versatile. Any type of orange can be preserved this way, so take advantage of the clementines, blood oranges and Seville oranges that have such a short season by preserving them in salt.
Use fermented oranges in sauces, salad dressings, dips and relishes all year round. While you can add them to cooked dishes for flavor, you lose the probiotic benefits and some of the vitamin C, so add them at the end of the cooking rather than the beginning. Better yet, use them raw in dips or salad dressings so you get all the probiotics and vitamin C. They’re so easy to make, you’ll want to keep a jar of salt-preserved oranges in the fridge for a pantry staple.
Fermented Oranges
Ingredients:
• 3 pounds. of organic oranges
• ½ cup salt
• 2-inch piece of ginger (optional)
Gear:
• 1 Fermentools kit
• 2 liter wide mouth jar
• Plate
• Metal ring for the wide-mouth glass
• Sharp paring knife
• Bowl for salt
Method:
Add a tablespoon of salt to the bottom of the mason jar.
Wash oranges well. Cut off the blossom and stem ends of each orange. Carefully cut each orange into quarters without severing the connection on the opposite end. This allows the oranges to open like a flower at the junction. Sprinkle 1-2 teaspoons of salt on the inside of each orange and place in your glass. If using, peel the ginger with the edge of a spoon. Slice the ginger very thinly with a sharp knife. Put the ginger in the glass and spread between the oranges. Fill the glass to within two inches of the top with salted oranges.
Add two tablespoons of whey or liquid from a successful fermentation. This will seed your ferment and ensure you are starting with the best lactobacteria to get a good orange ferment.
Fill the jar to within two inches of the lid with filtered water.
Place the Fermentools glass weight, fermentation lock and lid. Place the prepared glass on a plate to catch any accidental spills. Let it ferment for a week or two. Once the active bubbling has stopped, you’ll notice that the orange peel looks a little less orange and a little paler.
Place the jar in the refrigerator for long-term storage. It keeps in the fridge for up to a year and gets better with age as the flavors blend.
Use them anywhere you would use fresh oranges.
Ways to use fermented oranges
While you can serve canned oranges straight from the jar in a pickle peel, here are two of my favorite ways to serve salt-preserved oranges. They’re especially good when mixed with white balsamic vinegar instead of white vinegar or apple cider vinegar.
Orange Basil Salad Dressing
Prepare this easy salad dressing with salted oranges and fresh garden herbs. Cut a fermented orange into small pieces. Pour into a quart wide-mouth glass. Add a small handful of basil leaves, a small bunch of chopped chives, 1/2 cup olive oil, and 1/4 cup white balsamic vinegar. Stir in a teaspoon of Dijon mustard. Use a hand blender to puree the dressing directly in the glass. It gets thicker and creamier as you mix. Serve over a mixed green salad.
Orange glaze for basting poultry or fish
This glaze serves up the bright taste of oranges. For best results, apply the glaze in the last 10 minutes of roasting.
Mix in a salted orange, chopped; a quarter cup of honey; two tablespoons of olive oil; a clove of garlic, pressed; a teaspoon of fresh sage leaves, chopped; and 2 tablespoons fresh thyme leaves, removed from their stems. You can puree the mixture in the small bowl of a blender or with an immersion blender.
Pour over chicken, turkey, duck, pheasant, rabbit, pork chops or fish during the last 10 minutes of the cooking time. Roast just until the glaze sets. don’t let it burn
It’s your turn:
What’s your favorite way to store the abundance of seasonal citrus?
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If you are interested in fermented oranges, the following posts will do the same. Try them and see what you think:
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Fermentation and traditional ways of preserving food fascinate Chris. She has been experimenting with microbes since purchasing her first San Francisco Sourdough Kit in the 1970s. Their repertoire of ferments expanded to include fruit and herbal wine making, kombucha and kefir, cheese and lactic ferments, sauerkraut and kimchi, as well as lesser-known fermented fruits and vegetables. To fuel her fascination, Chris recently took a university course on the human microbiome and gained a new appreciation for the role lactobacilli play in human well-being. Chris shares her knowledge with her readers on her blog at JoybileeFarm.com.
Can you distill oranges?
I know commercial orange juice itself contains a good amount of methanol itself released by the natural enzymes in the peel of the orange breaking down pectin. Subsequently a distilled spirit from citrus should be well distilled with particular emphasis on a fores cut in the second or finishing distillation.
Zesty Orange Wine Recipe
As for pH, yes, citrus fruits can be difficult to ferment, especially the more acidic varieties like lemon juice, which have a pH of 2.0. Orange juice is fairly easy as it is in a stable range for fermentation consistent with many grapes at pH 3.3. Grapefruit juice drops at 3am. Each citrus variety has its own assortment. The fermentation experiment documented below used a mix of citrus fruits (free stuff a friend brought over, worth about £300), including lemons (2 types), oranges, tangerines, grapefruit and ‘uglyfruit’. I had to do a pH adjustment on this fruit puree brandy since most of the juice came from lemons.
Before I tell you about this customization, let me add that crushing 300 pounds of citrus fruit, squeezing it, or otherwise mashing it with a tool was by far the least fun I’ve had creating a fermentation when I did it If I were doing citrus distillation on a real scale I would just use frozen concentrated juice as it would be so much easier to work with.
The fruit was all sliced and squeezed into two 30-gallon plastic barrel fermenters, resulting in each containing about 8 gallons of juice. To this was added 25 pounds of sugar (about 1,050 SG between fruit and sugar or 12.5 Brix or 6.25% potential alcohol) > I didn’t aim for high alcohol because I know citrus is very volatile in distillation and I wanted to preserve the aroma and therefore the taste of the distillate as much as possible.
The pH of my resulting fruit mash was around 2.8, so I decided I would first try boosting the mash naturally with concentrated orange juice (3 cans) on a keg that would give me a pH of about 3.1 brought. I still preferred to come up just a bit, so I used some powdered calcium carbonate to get up to 3.3 (you can also use potassium bicarbonate to raise the pH slightly), a perfectly acceptable range for fermentation . To do this I added well chopped raisins to each keg for yeast nutrient and added active liquid yeast from my Donna jug to the fermentation. Approximately around 6 ounces.
The yeast itself is important in citrus brandy, both for flavor and ester profile, but also because citrus fruits produce a good amount of aldehydes. I then used a low aldehyde producer which also keeps H2S or So2 ok. The fermentation runs at around 65-70 degrees and I expect the fermentation to be more or less complete in around 7 days.
Well if you are seriously considering citrus distillation you also need to consider that citrus contains a tremendous amount of pectin and I probably should have used a pectin enzyme in my fermentation to facilitate further breakdown. I know that commercial orange juice itself contains a good amount of methanol, which is released by the natural enzymes in the orange peel that break down pectin. A citrus fruit distillate should then be distilled well, with particular emphasis on a pre-cut in the second or final distillation. I wouldn’t throw away less than 50 million. of heads per gallon of base wine for the second distillation. In fact, I would probably just throw the heads out entirely, and not repeat them in a future distillation either. In the liver, methanol is broken down into formic acid/formaldehyde. Not something to play with or anything to ingest.
I would do a slow double distillation on a still for each citrus brandy (throw out the percussion keg, no training wheels needed here!!). With something as volatile as citrus, I would go against the conventional wisdom of most spirits and even run the strip slowly so as not to gasse the aromatic compounds you want to keep. Keep the product temperature of the resulting alcohol between 55-70 degrees. Again, make good and focused cuts when doubling.
There you have it, citrus schnapps. It’s kind of “meh” on its own, so you want to take it up a notch? I’ll show you the method!
Each region has its own approach to distillation, usually using the raw or waste materials that are abundant in that culture’s products. Curacao, an island in the Lesser Antilles, is no exception. In 1527, Spanish explorers brought the bitter Seville orange to the island, where it did not ripen due to the climate and instead fell from the trees, where the peel later ripened and became highly aromatic. Over time, the oranges became known as “Laraha” and they were used in the production and development (along with other botanical inputs) of the famous Blue Curacao that was so popular in the tiki bar movement.
I developed my own version of this spirit a few years ago to use as a 90 proof brandy imitation or to dip into a decent strength liqueur with water, sugar and food coloring for cocktails. It’s really delicious, just lightly sweetened and poured over the rocks.
First, start with your previously made and double pot distilled citrus brandy we talked about above (or a good neutral grain brandy). Whatever you use should already have been cut with the heads and tails removed. Add this to a carboy of no more than 70 proof (never return more than 70 proof of alcohol to a still to redistill due to ethanol’s flash point and its ability to hold a static charge). To do this, add the following and let it masquerade for 3 days:
Bitter Orange Peel 80 grams per gallon
Sweet Orange Peel 15g per gallon
lemon zest 5 g per gallon
Lime zest 8 grams per gallon
½ vanilla bean per gallon
Grains of Paradise 0.02 g per gallon
2 cinnamon sticks per gallon
1 Ceylon Stick per gallon
3 star anise per gallon
½ tsp nutmeg per gallon
½ tsp ground cayenne pepper per gallon
¼ tsp cardamom per gallon
To do this, you can either split the citrus zest (which you could save and dehydrate from the citrus itself) between the pot maceration and a gin basket, or you can add another dose of zest to the gin basket at about half the rate mentioned above. This is a fairly expensive recipe to make and as such it doesn’t make any commercial sense so I usually only make a few gallons at a time and usually use one of my 1 gallon prototyping stills to make it.
The finished liquor can be dripped to 90 proof and sweetened to taste or then dripped to 30-80 proof and sweetened to taste and then colored.
I prefer 90 with just a little bit of sugar, pour it over some ice cubes and enjoy.
Well, if a sustainable farmer in KY or IN wants to get really geeky, they could even grow their own juice/peel material in the form of the highly aromatic and lemony Trifoliate Orange:
We named this in honor of Queens Of The Stone Age; My god is the sun:
Can you make moonshine out of fruit?
There are two different ways to get the sweet flavor of ripe fruit into your homemade spirits. The easiest way is to make moonshine and then infuse it with fruit. This is usually done by placing fruit into a jar with moonshine for a number of days or weeks and then straining out the solids before serving.
Zesty Orange Wine Recipe
One of the best parts about making moonshine is the fact that it really is a hobby that never gets old. Because there are so many different ways to make quality spirits at home.
Making moonshine never has to be boring or monotonous. There are always new and innovative ways to improve your craft and create something that is distinctively yours.
The evolution of fermented fruits
While some moonlighters strive to find the perfect blend of whiskey, others are looking for something sweeter. Adding fruit to your moonshine is certainly not a new concept. In fact, the concept of using fruit for fermentation is believed to have originated with early humans eating rotten fruit on the ground out of necessity. Many experts believe that the body evolved to absorb ethanol, which made this option possible.
Two ways to make fruit flavored moonshine
While rotten fruit doesn’t sound appetizing, fruit-flavored moonshine certainly is. There are two different ways to bring the sweet taste of ripe fruit into your homemade spirits. The easiest way is to make moonshine and then fill it with fruits. This is usually done by placing the fruit in a moonshine jar for a few days or weeks, then straining out the solids before serving.
The second way is probably much more difficult, but brings wonderful results. This method uses fruit as the base of your porridge. Instead of adding flavors after your moonshine is made, make your moonshine from your fruit. This can also be done in the case of Applejack by making moonshine from fruit juice or apple cider.
Contact a local farmer
Are you ready to take your moonshine to the next level by making a mash out of fruit? The best time to make this type of mash is when the fruit of choice is just out of season. Contacting a local farmer and getting a large batch of overripe or imperfect fruit off their hands at a good price is one way to save on costs. Many moonshiners are happy to pay their local farmers in whiskey!
Equipment required to craft moonshine
Large Pot: Most moonshine recipes are for 5 gallon stills and require large pots. We love the Bayou Classic 44 Quart Stainless Steel Pot because it has an inner basket that’s perfect for lining with cheesecloth to remove solids from your porridge.
Long Spoon: Most household spoons are not long enough to use in the large pots needed for moonshine. We love HIC Brands that Cook 97050 Helen Chen’s Asian Kitchen Bamboo Kitchen Spoon.
Siphon: Using a simple siphon is a great way to transfer liquid from your pot to your fermentor.
Cooking Thermometer: Temperature is arguably one of the most important factors in making moonshine. The HABOR Digital Instant Read Meat Thermometer is an easy-to-use tool for monitoring your temperature and delivers excellent results.
Cheesecloth: A cheesecloth is a great way to strain your porridge. It can be gently squeezed (with sanitized hands) to get every drop of liquid out. Our all-in-one kits come with cheesecloth, but here’s our recommendation if you need to buy an extra cheesecloth.
Fermenter: One of the best parts of our all-in-one kits is that they are a fermentor, yet all in one. This means less equipment to buy and store. If you’re using our Mist 1 Gallon Air Still, we recommend this Home Brew Ohio glass fermenter with double bubble airlock. It’s clear so you always know what’s happening with your mash and is the perfect size to complement our air still.
The Best Stills for Making Moonshine
The manufacture of moonshine is a craft rooted in tradition. However, modern devices can make the process easier than ever. At How to Moonshine we offer two all-in-one kits that combine a fermenter and a still.
Our Blue Ridge Stovetop Still can easily be used in any kitchen. This means you don’t need to buy a special heat source and you can distill your spirits in your kitchen. This kit also includes a water pump that can be used in a standard kitchen sink. It truly is your all-in-one moonshine solution.
If you’re looking for an easy distillation process, check out our Mist 1 Gallon Air Still. This still is as easy to use as a kitchen kettle. You can create smaller recipes using your own kitchen equipment to get the spirits you need in smaller batches.
The sweet taste of summer all year round
One of the biggest benefits of making your moonshine from fruit is the ability to bottle that sweet taste of summer to enjoy year-round. So, without further ado, let’s take a closer look at our top five fruit puree recipes.
Apple Jack moonshine
Apple Jack Moonshine is arguably the easiest fruit-based moonshine to make. This is because this mash is made from apple juice or cider and not real fruit. Not only does Apple Jack Moonshine not have to peel and chop pounds of fruit, but it also uses freeze distillation.
What is Freeze Distillation?
Freeze distillation is a process that instead of heating the alcohol in your mash and then condensing it to remove it, the mash is frozen. Since the boiling and freezing points of water and alcohol are different, heating or cooling your mash can separate them. Freeze distillation allows you to distill your mash in your freezer. Early risers would take advantage of cold winter nights!
One thing to note about Applejack Moonshine is that since it uses freeze distillation, you cannot fractionate your yield. This means there is a chance you are ingesting methanol. Drink with caution!
While this recipe doesn’t require any of our high quality stills, it does require some specialty equipment. While Moonshiners are similar to what you likely have in your kitchen, they’re on a much larger scale.
Applejack Moonshine Recipe
Applejack Moonshine has been dubbed “apple pie in a jar”. This classic moonshine recipe is a classic all over the world. Although this recipe doesn’t call for fresh fruit, it is recommended to use good quality apple cider.
You don’t need a still for this recipe, but you do need a large fermenter. You can still use one of our all-in-one kits or buy a large fermentor like this one from Home Brew Ohio. However, it doesn’t come with an airlock and is quite expensive. It does offer a peg at the bottom, though, which is a nice feature. Also remember that you need a freezer room big enough for your fermenter.
To prepare this recipe you will need:
5 gallons of unpasteurized apple cider: It’s important to use good quality apple cider. Apple juice does not provide a quality result and cannot be substituted.
5 pounds table or cane sugar – needs to be granulated
1 packet Cider Yeast: Cider yeast was perfectly formulated to work with this type of cider base.
The first step is to make a simple syrup out of a gallon of your apple cider and your sugar. Heat your cider to 160°F and add your sugar. Stir well until fully dissolved. Pour the syrup and remaining 4 gallons of cider into a sanitized fermentation bucket. Chill your porridge. You can use an immersion cooler or place your pot in ice water. Once the mixture has reached 75°F, you can add the cider yeast. Aerate your mash by shaking the container for about 10 seconds. Cover with an airtight lid and add your airlock. Allow your mash to ferment for about 7-14 days, or until there is no activity in your airlock for two days. Once fermentation is complete, you can strain any solids out of your mash. Place the strained liquid in your freezer. Once your porridge is in your freezer, ice will form at the top of your storage jar. This is water leaving your mash. Use a sanitized scoop or spoon to scrape the ice off the top of the jar. The longer you let your moonshine distill and the more water you remove, the stronger your moonshine will be. Enjoy!
Check out the best moonshine mash recipes
Peach Moonshine Mash
Does something say summer like biting into a fresh calm? Bottle that sunshine flavor by making your own peach moonshine!
This peach moonshine porridge requires a large number of peaches. Consider contacting a local producer at the end of the season to see if you can get a large batch of overripe fruit at a better price.
Peach Moonshine Mash Ingredients:
½ bushel peaches (about 25 pounds)
6 pounds of cane sugar
2 packets of bread yeast
Hygiene is one of the most important steps in moonlighting. Wash your peaches well to remove any natural yeast or pesticides. Quarter the peaches and remove the pits. Place the peach pieces in your food processor to further chop them up. Do not liquefy completely. Pour your peaches into your large pot and heat to 160°F. Once your peach mash has reached 160°F, it’s time to pour your mash into your fermenter. Add four pounds. Sugar and stir well with a spoon until completely dissolved. Top up the mash with cold, filtered water until the fermenter reaches 5.5 gallons. Stir well to incorporate all the ingredients into the porridge. Allow your porridge to cool to 70°F. You can place the fermenter in a sink filled with ice water to cool your mash faster, or use an immersion chiller. Another option is to just wait a few hours. Once your mash reaches 70°F, you can add your yeast and aerate the mash by pouring it from one 5-gallon bucket to the other or shaking it (using an airtight lid) for 10 seconds. Put on the airlock. Place your bucket in a temperate area for about 7-14 days. Your mash is fermented when there is no activity in the lock for 2 days.
Once the fermentation process is complete, it’s time to distill. Check out our step-by-step moonshine guide to learn more.
Strawberry Moonlight
This moonshine porridge recipe uses frozen berries. Using frozen fruit is a great way to not only save money but also enjoy the fresh taste of seasonal fruit all year round.
For this recipe you will need:
6 pounds frozen strawberries
5 gallons of filtered water
5 pounds. from sugar
yeast starter
Start by taking your strawberries out of the freezer and letting them thaw. Pour a gallon of water into a saucepan and heat to 90°F. Once the water is 90°F, pour in all of the sugar and stir until completely dissolved. Once the strawberries are thawed, puree them to a puree and add the simple syrup. Pour the mixture into a fermenter and add the remaining 4 gallons of filtered water. Make a yeast starter. If you’re not sure how to make a yeast starter, watch the video below. Once your porridge is 70°F, you can add your yeast starter to your porridge. Aerate your mash by picking it up and shaking it or passing it between the fermenter and the saucepan about 10 times. Add an airtight lid and airlock and allow to ferment for 7-14 days. After fermentation, strain the mash and distil as usual.
Blueberry Moonshine Mash
This is a tart twist on the more popular fruit moonshine porridge. It’s a very pretty spirit that’s great to drink neat or add to cocktails.
This mash also uses frozen berries, which is a great touch since it calls for 20 pounds of fruit! Imagine your grocery bill if you bought it fresh from the grocery store! 20 pounds is a lot of fruit for a simple porridge.
Feel free to decrease the amount of fruit but keep the rest of the ingredients the same. This should still make a tasty mush without costing you an arm and a leg.
Ingredients for Blueberry Moonshine Mash
20 pounds frozen blueberries
5 pounds white sugar
5 gallons of filtered water
yeast starter
Instructions for making a blueberry puree:
In a large saucepan, add the frozen blueberries and 3 gallons of filtered water. Heat to 160°F. Add the sugar slowly, stirring to ensure it dissolves completely. Remove from stove. You can chill your mash with an immersion chiller or place your pot in ice water. Once your mash has cooled to 70°F, you are ready to prepare your yeast starter. Transfer your mash to your fermentor and add your yeast starter. Aerate your mash by pouring it between your fermentation bucket and saucepan about 10 times, or by adding an airtight lid and shaking for about 10 seconds. Add your airlock and ferment for about 7-14 days or until the airlock shows no activity for two days. Once fermentation is complete, strain and distill as usual.
Mashed potatoes and vodka
While potatoes aren’t technically a fruit, using potatoes to make spirits makes so much sense that we thought it would be beneficial to add this recipe to the list.
One of the benefits of making mashed potatoes is that unlike many of the grain ingredients traditionally found in a mashed potato, potatoes are easy to obtain. In addition, buying a large quantity of potatoes is relatively cheap and not uncommon at all.
Making spirits from potatoes is also a traditional recipe, although most vodkas no longer feature this versatile fruit as a key ingredient.
While fruit recipes are generally made to be full of flavor, vodka is made to be flavorless. Instead, you can enjoy this recipe neat or add fruit flavors to your vodka. By making your vodka with potatoes and then infusing your spirit with fruit, you save a lot of money on expensive products.
Ingredients for Potato Vodka Mash
7 gallons of water
25 pounds of potatoes
5 pounds crushed malted barley
yeast starter
Instructions for making mashed potatoes and vodka:
The first step is to thoroughly clean all of the potatoes with a scrubbing brush to ensure all dirt is removed. Next, dice the potatoes and place in a large saucepan. Top up with water so the potatoes are completely submerged. Cook until tender (about 20 minutes). Don’t drain the water. Instead, use an immersion blender (recommended) or puree by hand (ouch) until well combined. We recommend using cheesecloth for this recipe. Place your ingredients in cheesecloth, then add filtered water until your 7-gallon stock pot is full. Heat the mash, stirring constantly, until it reaches 140°F. Add the malted barley and stir well to fully combine. Maintain a temperature of 140°F for 20 minutes. Stir for about 30 seconds every four minutes. Increase the temperature to 152°F for one hour. Stir for about 30 seconds every 10 minutes. If you have a hydrometer, use it to measure gravity. If it’s below 1.065, add sugar to get 1.065. Chill the mash overnight in a cool, dark room to allow the barley enzymes to fully break down the potato starch. Once your mash has cooled, place it in a fermenting pot. Prepare a yeast starter. Add to your mash and aerate by pouring your mash between your saucepan and fermentation pitcher about 10 times. Add an airtight lid and airlock to your fermenter and allow your mash to ferment for about 7-14 days, or until there is no activity in the airlock for 2 days. Once fermentation is complete, strain well and distill as usual.
For more information on clarifying, distilling, and fractionating your mash, see our guide to making moonshine.
How do you make alcohol out of orange peels?
Simply stuff a bottle with the peel of two Valencia oranges and fill up with vodka. Stick it in a dark place and let it sit for 6 weeks ’til whenever. Unlike limoncello, where you don’t leave the peel in so long for the infusion process, orange vodka doesn’t turn bitter the longer the peel sits.
Zesty Orange Wine Recipe
Okay, okay, I know what you’re thinking… There she is again. More fortified alcohol. The funny thing is I’m not even a big drinker! But my friends and family enjoy cocktails, and I find myself making fortified liquor for holiday gifts.
After visiting an orange grove and stocking up on a ton of fresh Valencia oranges, I decided to take a break from the sweets like inverted orange cake and orange marmalade. Some oranges were chosen for infusing vodka.
Why this recipe is so awesome
One of the easiest ways to add unique flavors to your cocktails is to use fruit-infused vodka. You don’t have to buy all the flavors either. If you find yourself with a bumper crop of fruit, in my case oranges, then you really should try infused vodka.
Valencia oranges are thin-skinned and full of juice compared to their marine orange counterparts. I’ve experimented with two versions of my orange-infused vodka. The first infused vodka with just the orange peel and the second infused vodka with orange slices.
Then I put them in the dark closet and kind of forgot about them.
The man wanted pure orange vodka, so we didn’t add sugar syrup like you would with limoncello or orangecello. We wanted to make an orange flavored vodka.
Which variant tasted better? Surprisingly, the pure orange peel version worked better. Try both versions for yourself.
ingredients you need
Oranges: Valencia oranges have less pith than navy oranges. So if you want to add orange slices to your vodka, you want less pulp. Mark gives that bitter taste. For the skin only, you can use any type of orange peel for infusion.
Valencia oranges have less pith than navy oranges. So if you want to add orange slices to your vodka, you want less pulp. Mark gives that bitter taste. For the skin only, you can use any type of orange peel for infusion. Vodka: Use your favorite vodka as a base. And yes, you can use this technique to infuse gin, rum, or tequila.
Use your favorite vodka as a base. And yes, you can use this technique to infuse gin, rum, or tequila. Sugar: This is optional. If you just want to make orange vodka, skip the sugar and simple syrup making. If you want to make a liqueur like orangecello, you need sugar.
Step-by-step instructions
1. Wash oranges with hot water and scrub oranges with a vegetable brush to remove residue and wax. Pat them dry. Using a potato peeler or zester, remove any orange peel or the orange peel from the oranges, leaving no white pith on the peel. Only remove the orange, otherwise Orangecello will become bitter.
2. Place the bark in a large container and pour vodka or Everclear over it. Cover the container and leave in a cool, dark place for at least 10 days and up to 30 days. During this time no stirring is required.
3. Strain the skins from the alcohol and discard the skins.
4. You can also use orange slices. If you do, cut into thin slices and place in a large mason jar and cover with vodka.
5. To make orange cello, prepare the simple syrup. Combine water and sugar in a large saucepan and cook about 15 minutes. Allow to cool, then stir into the infused vodka. Store in the freezer until ready to serve.
Recipe tips and FAQs
Now you think I have a bottle of orange vodka, now what? Well, you can make yourself an orange martini by adding a dash of vermouth. You can enjoy it straight in shots or mix it with some simple syrup to make orange cello.
Basically, you can use this orange vodka in all cocktails that require vodka. Salute and enjoy!
What fruits can you infuse vodka with? My cousin introduced us to the first of many fruit infusions. She added small home-grown plums to the vodka and let it sit. The result was a really delicious vodka and some very potent plums.
You can infuse vodka with most fruits. I used pomegranates, cranberries, oranges, and lemons to name a few. Berries like strawberries and blackberries are also great for infusing alcohol. You can also add herbs, peppercorns, and cinnamon sticks for extra flavor. How long does it take to make infused vodka? So I told you how easy it is to make vodka with orange preparation. Simply fill a bottle with the peel of two Valencia oranges and top up with vodka. Stick it in a dark place and let it sit for 6 weeks, until whenever.
Unlike limoncello, where you don’t leave the rind in as long for the infusion process, orange vodka doesn’t get bitter the longer the rind sits. For other fruits, taste taste after six weeks and see if you like the taste.
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Skip to content Yield: 1 liter of orange vodka for Orangecello Print Like its lemon version, Orangecello is easy to prepare. All you need is a bottle of vodka, some oranges to make orange vodka, then add the simple syrup. Prep time 10 minutes Cook time 15 minutes Additional time 14 days Total time 14 days 25 minutes Ingredients 6 large oranges
1L vodka or Everclear alcohol*
2 cups of granulated sugar
3 cups water Instructions Wash oranges with hot water and scrub oranges with a vegetable brush to remove residue and wax. Pat them dry. Using a potato peeler or zester, remove any orange peel or the orange peel from the oranges, leaving no white pith on the peel. Only remove the orange, otherwise Orangecello will become bitter. Place bark in a large container and pour Everclear* over it. Cover the container and leave in a cool, dark place for at least 10 days and up to 30 days. During this time no stirring is required. Strain the alcohol from the skins and discard the skins. In a large saucepan over medium-high heat, stir together the sugar and water. Cook for 15 minutes, then remove from heat and allow to cool. Pour the sugar mixture over the alcohol. Store in the freezer until ready to serve. Notes You can use any kind of orange, I personally like the Valencia orange. Cut off only the zest of the orange and leave the pulp as it causes bitterness. Nutrition Facts: Yield: 48 Serving Size: 2 oz shot
Amount Per Serving: Calories: 87 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrate: 11g Fiber: 0.6g Sugar: 10.5g Protein: 0.2g
PS If you try this recipe, why not leave a star rating in the recipe card just below and/or leave a review in the comments section further down the page? I always appreciate your feedback.
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How to make Orange Brandy, Orange Mampoer recipe (Part 1)
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is it possable to make a mash out of oranges
Post by dakotasnake » Monday Feb 25th, 2013 02:47pm
The only thing I ever did with oranges was run some wine through the still, which the woman made and she didn’t like it, well I didn’t like it either, I’m not really sure how she did made him.
today marks the beginning of a new error.
is it possable to make a mash out of oranges
Post by dakotasnake » Monday Feb 25th, 2013 02:47pm
The only thing I ever did with oranges was run some wine through the still, which the woman made and she didn’t like it, well I didn’t like it either, I’m not really sure how she did made him.
today marks the beginning of a new error.
Zesty Orange Wine Recipe
Orange wine is unique. Perhaps not as popular as some of the other fruit wines, but with a little thought into the recipe it can make a great early evening sip. This recipe works with any type of orange, tangerine, tangerine, or blood orange, so it’s worth experimenting to find the perfect flavor.
Light and sparkling orange wine
If anyone has ever tried fermenting orange juice, then you know that the result is usually not that good. Of course, orange juice is only part of the fruit. There’s the juice, the pulp, and the peel. Almost all of the orange flavor that we want to keep in this wine recipe comes from the zest.
The juice is finely flavored and light in taste, the fermentation alone drives out the “orange” that we want to keep in the finished wine. The peel, on the other hand, is packed with oils that are truly the essence of the orange. The use of the zest in this orange wine recipe is crucial to the aroma and flavor of this orange wine.
An Orange Wine is the sum of its parts
Oranges are primarily juice, which is great for wine making, but fermentation changes the flavor so much that we need to help the wine. The juice, pulp and zest of the oranges are better than just the juice alone, but we can accentuate the flavor by using other ingredients:
Orange Blossom Honey
Using honey instead of regular white sugar adds another layer of flavor that can really round out and enhance the orange wine.
Better still, we can use honey from the orange tree in the form of orange blossom honey. While orange blossom honey isn’t necessarily “orange flavored,” it really does come full circle with the maximum use of an ingredient.
Using honey can enhance any fruit wine and is something I learned from making mead. It goes really well in this orange wine, so I recommend it for this recipe. You can still use regular white sugar, but I urge you to spend a little more and use honey in this recipe if you can.
Pick your oranges, blood oranges, tangerines, tangerines, satsumas
All of these fruits are familiar to the orange, but each has its own unique characteristics. It is a personal preference which one you use, everyone will produce a great wine so I would suggest making your choice based on some of the following criteria:
Availability: If you happen to have an orange glut, be sure to use it. If a variety like tangerines is in season where you live, use that one, they are tastier and riper than other oranges.
Seasonality: You can find blood oranges at your local store with other satsumas during certain times of the year. After the season, the quality of the fruit is better and the orange wine is better.
Raw or Organic: We use the peel in this orange wine, so find raw or organic oranges whenever possible. Citrus fruits are often sprayed with a wax that interferes with the wine.
In a pinch, you can remove most of the wax by placing the oranges in a colander and pouring freshly boiled water over the oranges. Immediately cool the oranges by running cold water over them.
What You Need to Make Orange Wine – Makes 1 gallon / 4.5 liters
Ingredients for orange wine
1.5 kg of oranges of your choice
4 liters of water
1 kg honey (preferably orange blossom)
1/4 tsp wine tannin
1/2 tsp pectin enzyme
1 tsp yeast nutrient
1 Campden tablet
1 bag yeast (Lalvin 71B-1122 is a good choice, but experiment with others)
Orange Wine Method
1. First, prepare half of the orange peels with a potato peeler to end up with fairly large pieces of peel. Be sure to rub off only the outer shell, leaving behind as much white skin as possible.
2. Place the zest in the sieve bag and start peeling and segmenting the oranges. Cut the oranges into segments with a knife, leaving as much pulp as possible between the segments. Do this with all the oranges and put the prepared orange pieces in the strainer.
3. Place the strainer bag in the sanitized fermenter and start heating half the water in a large pan. Bring the water to a boil for about a minute and then remove from the heat.
4. Add the honey to the hot water and stir, then pour over the fruit in the fermenter. Stir to combine, then add the remaining half of the cold water to lower the temperature. Add the crushed Campden tablet and leave covered for 12 hours.
5. 12 hours after adding the Campden tablet, add the yeast nutrient, tannin and pectin enzyme and stir gently to incorporate. Leave the must for 24 hours.
6. The next day, add the yeast by sprinkling it onto the top of the must (you can rehydrate according to package directions for best results). Cover the jar, attach an airlock and leave to ferment.
7. The fermentation begins a few days after the yeast has been set up. Stir the must daily to keep the fruit circulating. After 7 days, lift out the strainer bag and drain thoroughly, but avoid squeezing out any liquid. Cover the fermentation vessel and let it rest for at least 24 hours.
8. After at least 24 hours, pour the wine into a demijohn/carboy. Most of the fermentation will be over so a hydrometer reading can be taken to confirm the final gravity. Attach a bung and airlock and allow fermentation to complete and conditioning to take place.
9. The wine clarifies over several weeks or months. After about a month some sediment has accumulated, put it in a clean demijohn and let it condition. Repeat this process when significant deposits begin to settle.
10. After at least 3-4 months the wine is clarified and you can start bottling. It is best to let the wine age for as long as possible. Leaving the wine in the demijohn for 6-8 months is not a problem and in most cases it is beneficial.
11. When bottling the wine, you can consider back-sweetening if you prefer a sweeter finish. Taste the wine and adjust according to this guide.
This orange wine makes a great drinking wine using the whole fruit. The flavor of the orange you use will show through in part due to the flavor of the peel in the finish. Definitely worth it, and you can usually do it all year round due to availability
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