Recipes: Moonshine Mash Recipes, Spirits Recipes,…

German word Schnaps (plural, Schnäpse), which can refer to any strong alcoholic drink but particularly those containing at least 32% ABV (64 proof).
To make pear our apple Schnaps. Put your pears or apples through a meat grinder. If you don't have a meat grinder, smash your fruit with a hammer. Put the ground fruit in your barrel, fill the barrel to no more then ten inches from from the top, you need room for the gases. As you fill the barrell with fruit ad some sugar (dextrose, white, or brown sugar), doesn't matter which kind, about 8kg for apples 6kg for pears (pears naturally have more sugar).DO NOT ADD YEAST. Loosely put the lid on the barrell. After two days stirr, loosely put the lid on then leave fruit to ferment for 3 weeks. Take your mash and squeeze all the juice out with a wine press. Now you have an easy to work with liquid mash, that is ready to be distilled. Removeing the solids keeps them from burning to the bottom of the still, which also makes your end product taste burnt.