We have a new recipe at Moonshiners Club. To get more great recipes go to: www.moonshiners.club
This time it is Moonshine with oak bark.
Not all moonshiners can buy or keep and oak barrel for maturing their beverages. This problem can be solved by infusing the distillate with pharmaceutical oak bark or specially made woodchips that imitate soaking and heat-treatment of a barrel. We’ll look over both variants.
You can use any grain, fruit or sugar moonshine. Hardening agents, which are contained in core and wood, turn into eco-friendly clear materials upon contact with ethanol. They change the color, taste, and smell of even the most common moonshine. Depending on the time of maturing it can obtain notes of fruits, vanilla, flowers, and chocolate.
Oak Bark Moonshine
This is a simple and fast way of refining the distillate that doesn’t require great time or financial expenses. You’ll get a soft infusion with a distinct cognac smell.
• Moonshine (45-50%) – 0.8 gl/3 liters
• Oak Bark – 3 tablespoons
• Honey – 1 tablespoon
• Cloves – 5 knops
• Allspice – 10 peas
• Tutsan – 1 tablespoon
• Marjoram – 1 tablespoon
• Vanillin and coriander – a pinch
You can infuse moonshine exclusively with oak, without adding any other ingredients. But then you’ll get a strong taste and smell. I recommend buying bark and other herbs in a pharmacy, because their quality is somehow controlled there.
Step 1: Step 1
Put spices and oak bark into a glass vessel, fill it with moonshine, stir it up, and seal with a lead.
Step 2: Step 2
Infuse it for 14-16 days in a dark place with room temperature. Shake it every 3-4 days.
Step 3: Step 3
Filter the infusion through gauze and cotton waste filter. For max clarification you might need to carry out 3-4 filtrations. Then bottle it for storing, hermetically sealing it with lids.
Step 4: Step 4
Before drinking let the oak moonshine mature for 10-12 days. This will greatly improve its taste.