Moonshine made from oranges is remembered for its persistent citrus aroma, mild taste and light candied aftertaste. When aged in bottles, the smell of the drink changes – light vanilla tones appear. A good option for processing substandard fruits that will soon deteriorate. The intensity of the citrus notes can be increased or decreased during the preparation of orange Braga.
Suitable oranges of any variety without rot, spoilage and mold. All problematic parts of the fruit should be cut out before the beginning of the bookmark ingredients, and moldy oranges are better not to use at all.
Orange juice contains 8-10% sugar, and to get 1 liter of juice, you will need about 2 kg of fruit. This means that the maximum theoretical yield of forty-degree moonshine with 1 kg of oranges is 60 ml, in practice the amount will be lower by 10-15%.
You can increase the yield with sugar (1 kg additionally gives about 1.1 liters), but the main thing here is not to overdo it, so that the characteristic citrus tones remain. The best option is for more than 1-2 kg of sugar per 10 kg of raw materials.
For the production of Braga, it is optimal to use wine yeast (preferably for white wines) or homemade sourdough from raisins, then the taste of moonshine will be softer and without obvious alcoholic tones. Lack of wine yeast and sourdough in long fermentation – up to 50 days. On alcohol or baking yeast, Braga from oranges will play for 4-10 days, but the finished moonshine will not be so fragrant and soft.
- oranges – 10 kg;
- sugar-1-2 kg (optional);
- water – 4 liters per 1 kg of sugar;
- yeast-for 10 liters of wine, alcohol, sourdough wort, 100 g of pressed or 20 g of dry baking (choose only one type of yeast).
Recipe for Braga from oranges
1. wash the Oranges in warm water and wipe them dry to remove pathogenic microorganisms from the surface that can accidentally infect the wort, then remove the peel from the fruit. The more white pulp is removed, the less risk that the orange moonshine will turn bitter. Peeled oranges chop with a meat grinder or any other method.
An alternative and more preferable option is to squeeze out the juice with a juicer. Then the pulp will definitely not give bitterness.
2. Crushed pulp (or orange juice) and place in fermenting container.
3. Dissolve the sugar in water (can be preheated to 35-45 °C). The resulting syrup is mixed with orange wort. Fill the fermentation tank with a maximum of 75% of the volume, so that there is room for foam and carbon dioxide.
4. Arrange the yeast according to the instructions on the bag and add them to the wort. Close the container with a hydraulic seal of any design (you can put it under a medical glove by piercing one finger with a needle to release the gas).
5. Transfer the Braga from oranges to a dark room with a stable temperature of 20-28 °C. Leave until the end of fermentation. Depending on the selected yeast, fermentation will last 4-50 days. Readiness can be judged by the absence of gas from the hydraulic seal (deflated glove), slightly bitter taste of Braga without sweetness and a layer of sediment on the bottom.
Getting moonshine from oranges
6. Braga from orange juice is simply drained without sediment into an alembic, and Braga with pulp is pre-filtered through 1-2 layers of gauze and squeezed dry.
7. Make the first distillation at maximum speed, select the moonshine until the strength in the jet falls below 30%.
8. Measure the strength of the resulting product, then calculate the amount of pure alcohol (volume in liters multiplied by the strength as a percentage and divided by 100).
9. Dilute the moonshine with water to 18-20% by volume (for classic distillers). Make a second distillation. The first 18-20% of the output of the amount of pure alcohol should be collected separately, this is a harmful fraction of the “head”, you can not drink it.
To enhance the orange flavor during the second stage, you can hang it in a cube (in a gauze bag) or add orange peels or zest (peeled peel without white pulp) to the suhaparnik. Zest is preferable because it does not give bitterness, but it is important to observe the measure so that the aroma does not become too strong and Intrusive. For 5 liters of raw alcohol, the peel from half of an average orange is enough, or even less.
10. Select the target product (“body”) until the strength in the jet falls below 45%. Then you can finish the distillation or collect the remaining distillate (“tails”) separately.
11. the” Body ” of moonshine from oranges is diluted with water to the desired potable strength (usually 40-45% by volume), poured into glass bottles or cans and sealed. Before tasting, leave for at least 3-4 days in a cool place to stabilize the taste after mixing with water.