How I Made Moonshine With Apricots And Sugar!

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Description

Making apricot moonshine from scratch involves fermenting apricots, sugar, and water, then distilling the mixture to create a high-proof alcohol. This process requires equipment like a still and some knowledge of distillation, as well as safety precautions since distilling alcohol can be dangerous if not done properly. How to make moonshine from apricots:
Ingredients:
10-15 lbs (4.5-7 kg) of ripe apricots (fresh or dried)
5-7 lbs (2.2-3.2 kg) of sugar
4-5 gallons (15-19 liters) of water
1 packet of distiller's yeast (or bread yeast as a substitute)
Equipment:
Large fermenting container
Airlock and lid
Pot still or reflux still
Thermometer
Siphon
Clean glass jars for storage
Steps:
1. Prepare the Apricots:
Wash the apricots thoroughly and remove the pits. You can mash the apricots to break them down, either by hand or with a blender. You want the fruit to be as pulpy as possible to maximize juice extraction.
2. Make the Mash:
In a large fermenting container, mix the mashed apricots, sugar, and water. Heat some of the water (not boiling) to dissolve the sugar fully, then add the rest of the water to cool the mixture down to room temperature (around 75-85°F or 24-29°C).
Add the yeast once the mash has cooled to room temperature. Stir the yeast into the mixture well.
3. Fermentation:
Seal the fermenter with an airlock. Store it in a cool, dark place at around 70-75°F (21-24°C).
Allow the mixture to ferment for 1 to 2 weeks. You'll notice bubbles forming in the airlock-this is a sign that fermentation is occurring. Once the bubbling slows or stops, fermentation is complete.
4. Distillation:
Important: Make sure distilling is legal in your area, and always follow safety protocols when operating a still.
Strain the fermented mash to remove solid particles (apricot pulp) before distillation. Use a siphon to transfer the liquid into the still, avoiding disturbing the sediment at the bottom of the fermenter.
Heat the still slowly and collect the distillate in stages:
Discard the first few ounces (called the "foreshots") as these contain harmful methanol.
Collect the "hearts," which are the purest and best-tasting alcohol. Monitor the temperature closely to ensure proper separation.
The last portion, the "tails," may contain impurities and can be discarded or re-distilled.
5. Aging (Optional):
Once you've collected the hearts, you can choose to age the moonshine to mellow the flavor or bottle it immediately.
For added apricot flavor, you can infuse the distilled moonshine with more apricots by adding slices to the jar and letting it sit for a few weeks.
6. Bottle and Enjoy:
Bottle your apricot moonshine in clean, sterilized jars or bottles. It can be enjoyed neat, mixed into cocktails, or aged further to develop more flavor.

Video sections (chapters):
0:00 Introduction
0:38 Removing apricot pits
1:27 Grinding apricots
2:12 Making mash
5:34 Preparing mash for distillation
6:34 First distillation of mash
8:09 Second distillation of moonshine
9:10 Diluting moonshine
10:40 Conclusion

And in this video we will show How to make plum moonshine https://youtu.be/unhQ7kMaVhc

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