Blackberry Moonshine recipe

In order to improve organoleptic properties, it is preferred to use wine or wild (on the surface of berries) yeast, because distillers, baker’s dry or compressed yeast almost completely offset the delicate berry flavor. The only flaw that wild and wine yeast have is that fermentation lasts 3-5 times longer. Therefore if you want to keep pleasant Blackberry flavor, use wine yeast, or a natural yeast that is on blackberries (do not wash them, as it will wash off natural yeast). Ingredients: Blackberries – 6 lbs/3 kilos Sugar – 1-2.2 lbs/0.5-1 kilo (optional) Water – 3 liters (and additional...

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