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How To Make A Sugar Wash For Moonshine?

What is a good recipe for moonshine?

  • Combine apple juice, apple cider, white sugar, brown sugar, and cinnamon sticks in a large pot; bring to almost a boil. Cover pot with a lid, reduce heat, and simmer for about 1 hour. Remove pot from heat and cool completely. Stir grain alcohol and vodka into syrup and remove cinnamon sticks.

Contents

How much sugar do I put in a 5 gallon wash?

For a 5 gallon mash: (201) If using bird feed, make sure it is perishable, or in other words is free of preservatives. 7 lbs (3.2kg) of granulated sugar. 1 tbsp yeast (distillers yeast if available.)

How much sugar do I need for 5 gallons of mash?

For example, for every 1 gallon of water, you would use 1 pound of sugar, and 1 pound of corn meal. So for a 5 gallon mash (which is recommended for your first batches of moonshine) you would use 5 gallons of water, 5 pounds of corn meal, and 5 pounds of sugar.

How do you make alcohol wash?

Actual steps to produce the cleared wash ready for distilling:

  1. Clean and sterilise your fermenter.
  2. Add 21 litres of water to your fermenter at 40°C.
  3. Add 6KGs white sugar and stir well to dissolve.
  4. Add Classic yeast and Turbo Carbon and stir well.
  5. Leave fermenter at 20°C room temperature to ferment.

Do you need to clear a sugar wash before distilling?

Within 24 hours Turbo Clear removes over 95% of the yeast cells, solids and other unwanted compounds from the wash – at this point it is acceptable for distilling. For ultimate quality – leave for 48 hours to remove up to 99% of the solids.

How much moonshine do you get from 5 gallons of mash?

A 5 gallon run will yield 1-2 gallons of alcohol. A 8 gallon run will yield 1.5-3 gallons of alcohol. A 10 gallon run will yield 2-4 gallons of alcohol.

How do you know when sugar wash is done fermenting?

Fermentation is complete when the yeast has used up all of the dextrose/sugar. All signs of fermentation should be finished and the hydrometer reading will have remained static for two days. If in doubt, leave the wash for an extra day or two. Wash and sterilise the wash and spirit hydrometer in cold water.

What kind of corn is best for moonshine?

The kind of corn for moonshine that we recommend is cracked, dry yellow corn, and yes, it’s field corn. It should be a good grade corn that is relatively clean.

Can you use cracked corn for moonshine?

What Type of Corn Should I use in my Moonshine? Our favorite type of corn to be used in moonshine is cracked, dry yellow corn. This type of corn is considered field corn and it needs to be clean and food-grade. It is recommended to use air dried corn rather than gas dried.

Can you put too much yeast in moonshine mash?

The “ 100 grams of dry yeast per 5 gallons” rule only applies to a pure sugar mash where you aim to turn it into vodka or as a base spirit for liquors. Fermenting a wort with more than 4 grams of yeast per gallon will effect undesirable sulfur flavors that can be difficult to get rid of.

How long does it take to ferment sugar wash?

It takes time for your sweet mix of sugar water to ferment into an alcohol wash, and more for it to clear. Generally the whole process takes at least 4-6 weeks.

Will sugar water and yeast make alcohol?

When a sugar wash comes into contact with a strain of yeast, over time the yeast will start to feed off the sugars and grow. As it grows, the sugars will convert into ethanol and carbon dioxide.

Should I stir my sugar wash?

Fermenting Directions Dissolve sugar, adding more hot water if necessary. After fermentation is complete, de-gas the mash before adding your clearing agent. Vigorously stir/agitate the wash until the foam subsides.

What temperature should I ferment sugar?

Dissolve sugar, adding more hot water if required. Top up fermenter with a combination of ice, cold water, or warm water to obtain a total volume of 6.6 US gallons (25L) at a starting temperature of 100° F (38° C) or other temperature as noted on turbo yeast package.

Is turbo yeast good for moonshine?

Excellent yeast for moonshine sugar wash. This yeast is an excellent yeast for simple sugar wash fermentations. Vodka Turbo Yeast has a low congener profile and a great sugar-to-ethanol conversion rate, making it the best yeast for vodka, high purity neutral spirits or moonshine alcohol.

How to Make “Sugar Shine”

Remember, all information is provided solely for educational purposes. Making a mash is allowed because it is essentially simply beer, which is now permitted in all 50 states, but distilling alcohol is banned unless an individual has a fuel alcohol or a distilled spirit plant licence.

Ingredients

Wine yeast is made with 8 pounds of sugar and yeast nutrients in 5.5 gallons of water.

Equipment Needed

  • 2 Packets Wine Yeast 8 Pounds SugarYeast Nutrient5.
  • 5 Gallons Water

Mash Making Process

5.5 liters of water were added to a brew kettle that had been sterilized. Because the mash will not be heated to pasteurization temperatures, all brewing equipment should be thoroughly cleaned with an oxygen-based cleaner (such as PBW or Oxyclean) and then sanitized with an acid-based sanitizer (such as star-san) to ensure that only yeast and sugar water end up in the fermenter. Because the mash will not be heated to pasteurization temperatures, all brewing equipment should be thoroughly cleaned with an oxygen-based cleaner (such as After that, we added 8 pounds of sugar to the boiling water.

Once we’d added the sugar, we turned the heat up to high and gently brought the mash up to 70 degrees Fahrenheit.

  • With a mash paddle, we gently swirled the sugar and water combination while the kettle was heating, until the sugar was entirely dissolved.

We switched off the heat as soon as the temperature hit (70 degrees).

We aerate the sugar mash by transferring it back and forth between two disinfected buckets, and then transferring it into a sanitized fermentation vessel.

  • The fermenting bucket was covered with a sterilized lid and an airlock.

Over the course of a year, we’ve discovered that a basement or a dark closet provide excellent fermentation environments.

We measured the gravity of the beer with a brewing hydrometer and decided that fermentation had come to an end.

  • We made certain to leave the sediment and yeast in the fermenter after the fermentation process.

We then distilled the sugar wash many times, checking the proof each time, until the necessary proof was achieved.

When we carried out this experiment, we received a federal fuel alcohol permission as well as the necessary state permits to do so.

  • As previously stated, this is nearly identical to the process used to manufacture commercial vodka.

As a result, this method is best suited for creating a flavorless vodka that will almost certainly be filtered before consumption.

It’s important to note that distilling alcohol without a permission is against the law.

How To Make Moonshine: Your First Sugar Wash

  1. Every rookie distiller should start with a sugar wash, according to Rick, because there is little chance of making a mistake with this recipe.
  2. Once you have a firm grasp on the fundamentals of reflux distillation, you may experiment with additional recipes that call for reflux, such as this Cranberry Moonshine.
  3. After that, you may begin experimenting with pot distillation by making this No-Cook Mash Moonshine Recipe or this Honey Moonshine Recipe, both of which are delicious.
  4. Please keep in mind that this post is just for informational reasons.

Ingredients

  • Every rookie distiller should start with a sugar wash, according to Rick, because there is little chance of making a mistake with it. You may experiment with different recipes that call for reflux distillation when you’ve mastered the fundamentals of reflux distillation, such as this Cranberry Moonshine. After that, you may begin experimenting with pot distillation by making this No-Cook Mash Moonshine Recipe or this Honey Moonshine Recipe, which are both easy to prepare. Please keep in mind that this post is just for informational reasons!

    Fermenting Directions

    • Rick suggests that every beginner distiller start with a sugar wash as their first recipe because there is little room for error. Once you’ve mastered the fundamentals of reflux distillation, you may experiment with different recipes that call for reflux, such as this Cranberry Moonshine. After that, you may begin experimenting with pot distillation by making this No-Cook Mash Moonshine Recipe or this Honey Moonshine Recipe, which are both easy to make. Please keep in mind that this post is just for informational reasons!

      • Then, according to the package guidelines, add a clearing agent. For example, Sparkolloid specifies that you should use 1 teaspoon per gallon of water. Add 2 cups of boiling water to the Sparkolloid and bring to a boil for 3-5 minutes, or until the powder is dissolved. then carefully whisk in your wash, which should be clear in 24 hours.
        With the use of a siphon, transfer the mash to your moonshine still.

      Distilling Directions

        • The reflux distillation method will be used to make your moonshine.
        • The following are general guidelines for utilizing anEssential Extractor Pro Series II Complete Moonshine Still
        • However, they are not exhaustive.
        • Copper mesh should be used to pack your stainless steel moonshine still as needed.
        • It is possible that you will not require copper mesh and will instead use a different sort of column packing depending on your still.
        • Then you’ll want to heat up your still.
        • Due of safety concerns, we normally recommend that electric heat be used instead of gas heat
        • However, make sure that you choose an electric element that does not cycle.

      Remove and discard your foreshots (which weigh approximately 3 ounces)

    • At this stage, the temperature should be around 173 degrees Fahrenheit.

      Once this is completed, you may begin collecting your distillate.

      1. There will also be a slowing down of the distillate flow from the condenser.

      Remove the bung as soon as the temperature begins to decline in order to allow for ventilation and to prevent the bung from being accidently sucked within the column if there is a blockage someplace.

      Enjoy

    How To Make A Sugar Wash – Learn to Moonshine

    • Reflux distillation will be used to make your moonshine.
    • .
    • Using anEssential Extractor Pro Series II Complete Moonshine Still, the following methods serve as a general reference.
    • Copper mesh may be added to your stainless steel moonshine still as required.
    • It is possible that you will not require copper mesh and will instead use a different sort of column packing, depending on your still.
    • Afterwards, preheat your still.
    • Due to safety concerns, we normally propose that electric heat be used instead of natural gas;
    • however, be certain that the electric element does not cycle.

    At this stage, the temperature should be around 173 degrees Fahrenheit (F).

    This is the point at which you may begin collecting your distillate.

    • There will also be a slowing down of the distillate flowing from the condenser.

    Remove the bung as soon as the temperature begins to decline in order to allow for ventilation and to prevent the bung from being mistakenly pulled into the column if there is a blockage someplace.

    Enjoy;

    • Reflux distillation will be used to make your moonshine. The following are general guidelines for utilizing an Essential Extractor Pro Series II Complete Moonshine Still
    • However, they are not exhaustive. Copper mesh may be added to your stainless steel moonshine still as needed. (Depending on your still, you may not require copper mesh and may choose for an alternative form of column packing.)
      After that, heat up your still. Due of safety concerns, we normally recommend that electric heat be used instead of natural gas
    • However, make sure that you choose an electric element that does not cycle. Prior to any vapor being formed, be sure to pass your cooling water through the condenser and dephlegmator. Remove and discard your foreshots (which weigh approximately 3 ounces). The temperature should be around 173 degrees Fahrenheit at this stage. However, depending on the calibration of your thermometer and your height, the actual temperature may change
    • The most important thing is that the temperature remains steady. After then, you may begin collecting your distillate. When the temperature begins to rise after a period of time, you will know you have entered the tails. In addition, the flow of distillate from the condenser will slow. Finally, turn off the heat but keep the cooling water going until you are certain that there is no more vapor in the column. Remove the bung as soon as the temperature begins to decline in order to allow for ventilation and to prevent the bung from being accidently sucked within the column if there is a blockage elsewhere
    • Make your product to your liking by blending and/or cutting it
    • Enjoy

    Reflux distillation will be used to create your moonshine. The following steps are a general guidance based on the use of anEssential Extractor Pro Series II Complete Moonshine Still. Pack copper mesh into your stainless steel moonshine still as needed. (Depending on your still, you may not require copper mesh and may choose for an alternative form of column packing.)
    Then turn on your still. We normally recommend that you utilize electric heat over gas for safety reasons, but make sure that you use an electric element that does not cycle. Make sure to pass your cooling water through the condenser and dephlegmator before any vapor is created. Remove and discard your foreshots (about 3 ounces);
    At this stage, the temperature should be around 173° F. However, the precise temperature may change based on the calibration of your thermometer and your elevation, but the most important thing is that the temperature remains steady. After that, you may begin collecting your distillate;
    The temperature will rise after a long period of time, indicating that you have entered the tails. The flow of distillate from the condenser will likewise slow down. Finally, turn off the heat but keep the cooling water going until you’re certain there is no more vapor in the column. As soon as the temperature begins to decline, remove the bung to allow for ventilation and to prevent the bung from being mistakenly sucked within the column if there is a blockage elsewhere. Taste your stuff before blending or cutting it;
    Enjoy;

    How To Determine Final Alcohol content of Sugar Wash!

    • You may get an idea of the potential ultimate alcohol level of the sugar wash by measuring the specific gravity of the wash before fermentation begins or by using the calculator I’ve included in the next section.
    • Simply input the amount of sugar you’re using and the amount of water you’re using for the wash.

    Calculating Potential Alcohol Content

    In order to determine the probable ultimate alcohol percentage of the sugar wash, you can either measure the specific gravity of the wash before fermentation begins, or use the calculator I’ve provided below. Simply enter the amount of sugar you’re using and the amount of water you’re using to wash the dishes in the input fields.

    The Importance of Yeast Nutrients

    You may estimate the probable ultimate alcohol percentage of the sugar wash by either measuring the specific gravity of the wash before fermentation begins or by using the calculator I’ve provided below. Simply input the amount of sugar you want to use and the amount of water you want to use for the wash.

    5 Gallon Sugar Wash Recipe

    1. The formula for a simple five-gallon sugar wash is included below, which I’ve used in the past for the production of Vodka.
    2. I’ve laid down detailed instructions from beginning to end, which should make it extremely simple for you to follow.

    Ingredients:

    • The formula for a simple five-gallon sugar wash is included below, which I’ve used in the past for the production of gin. The directions have been laid out from beginning to end, so they should be simple to understand and implement.

    Use tap water, but allow it to rest for a few days so that the chlorine may be absorbed by the water molecules. You don’t want to destroy your yeast, do you? The well will enough, so don’t be concerned.

    Instructions:

    1. You may use tap water, but you should let it to rest for a few days to allow the chlorine to evaporate completely. Want to be sure you don’t destroy the yeast. The well will enough, so don’t worry.

    Use tap water, but allow it to rest for a few days so that the chlorine may evaporate. You don’t want to destroy your yeast, right? You’ll be alright if you’re on a well.

    Sugar Shine 2021

    • This sugar shine dish is a testament to the philosophy of beauty in simplicity since it is straightforward and straightforward.
    • Instead of utilizing a more sophisticated mash to give nutrients for the yeast, this recipe employs plain table sugar to accomplish the same goal.
    • Although the mash is as straightforward as it gets in terms of complexity, selecting the appropriate yeast type may make all the difference in the final flavor.
    • Choose a strain that is compatible with simple sugars, such as baking yeast, which may be found in the following varieties : With a clean and quick fermentation, you should be able to produce a beautiful wash that is simple to distill.

    Sugar Shine is a slang term for sugar.

    1. This sugar shine dish is a perfect example of the principle of beauty in simplicity since it is straightforward and straightforward. The nutrients for the yeast in this recipe are provided by plain table sugar rather than a more sophisticated mash as in other recipes. When it comes to the mash, this is as straightforward as it gets, but choosing the appropriate yeast may make all the difference in the end result. Choose a strain that is compatible with simple sugars, such as baking yeast, which may be found in the following varieties: Ideally, you should have a good wash that is extremely easy to distill after a clean and quick fermentation.

      • Sweetness abounds in this world of sugar.

This sugar shine recipe is a testament to the idea that there is beauty in simplicity. It is straightforward and straightforward. Instead of utilizing a more sophisticated mash to give nutrients for the yeast, this recipe employs plain table sugar to do so. Although the mash is as straightforward as it gets in terms of complexity, selecting the proper yeast may make all the difference in the final flavor. Choosing a yeast strain that is compatible with simple sugars, such as baker’s yeast, is highly recommended.

Take caution, though, since if you aren’t careful and get a bit sip-happy, this light and delectable shine will come crashing down on you.

Giving this recipe a go?

  1. This sugar shine recipe is a testament to the idea that there is beauty in simplicity.
  2. It is straightforward and straight to the point.
  3. Instead of utilizing a more sophisticated mash to supply nutrients for the yeast, this recipe uses regular table sugar to do so.
  4. Although the mash is as straightforward as it gets in terms of complexity, choosing the appropriate yeast type may make all the difference in the final flavor.
  5. Choosing a strain that is compatible with simple sugars, such as baker’s yeast, is highly recommended.

Take cautious, though, since if you aren’t careful and get a bit sip-happy, this light and delectable shine will come back to haunt you!

  • This sugar shine dish is a testament to the philosophy of beauty in simplicity since it is straightforward and straightforward. Instead of utilizing a more sophisticated mash to give nutrients for the yeast, this recipe employs plain table sugar to accomplish the same goal. Although the mash is as straightforward as it gets in terms of complexity, selecting the appropriate yeast type may make all the difference in the final flavor. Choose a strain that is compatible with simple sugars, such as baking yeast, which may be found in the following varieties : With a clean and quick fermentation, you should be able to produce a beautiful wash that is simple to distill.

    • Sugar Shine is a slang term for sugar.

Wanna spice up this simple sugar shine?

This sugar shine dish is a perfect example of the principle of beauty in simplicity since it is straightforward and straightforward. The nutrients for the yeast in this recipe are provided by plain table sugar rather than a more sophisticated mash as in other recipes. When it comes to the mash, this is as straightforward as it gets, but choosing the appropriate yeast may make all the difference in the end result. Choose a strain that is compatible with simple sugars, such as baking yeast, which may be found in the following varieties: Ideally, you should have a good wash that is extremely easy to distill after a clean and quick fermentation.

Sweetness abounds in this world of sugar.

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  1. This sugar shine recipe is a testament to the idea that there is beauty in simplicity.
  2. It is straightforward and straightforward.
  3. Instead of utilizing a more sophisticated mash to give nutrients for the yeast, this recipe employs plain table sugar to do so.
  4. Although the mash is as straightforward as it gets in terms of complexity, selecting the proper yeast may make all the difference in the final flavor.
  5. Choosing a yeast strain that is compatible with simple sugars, such as baker’s yeast, is highly recommended.

Take caution, though, since if you aren’t careful and get a bit sip-happy, this light and delectable shine will come crashing down on you.

Ingredients

  • 14 pounds of granulated white sugar
  • 6 gallons of fresh, filtered, and dechlorinated water
  • 1 package of turbo yeast (enough to make 6.6 US gallons (25L) of beer
  • 1 cup of baking soda
  • A clearing agent is a person or thing that clears a mess.

Equipment

  • Primary fermenter (8-gallon or bigger) with a tight-fitting cover
  • Airlock
  • Long-handled plastic spoon
  • Thermometer
  • Hydrometer
  • Test cylinder (optional)
  • Aerator.

Directions

1.) Clean and sterilize all of the equipment by following the manufacturer’s instructions for equipment cleanser. 2.)Bring two liters of water to a boil and pour into the fermenter to dissolve the sugar. Sugar should be dissolved in hot water, with more hot water if necessary. In a large fermenter, fill it halfway with ice, then half way with cold or warm water to achieve a total capacity of 6.6 US gallons (25L) at a starting temperature of 100 degrees Fahrenheit (38 degrees Celsius) or other temperature specified on the turbo yeast box.

  • Make a note of the temperature and hydrometer readings.

Place the lid on the fermenter and fill the airlock halfway with water before placing it into the lid.

That’s all there is to it.

  1. Adding the clearing agent once fermentation is complete, and after the wash has been cleaned, you may proceed with the distillation process.

With the addition of a flavoring such as a speciality liqueur essence, you may create a wide variety of liqueurs, ranging from Amaretto and Irish cream to fruit schnapps and everything in between.

Read More fromThe Joy of Home Distilling

  • (1)Clean and sterilize all of the equipment by following the manufacturer’s instructions for equipment cleanser. 2.)Bring two liters of water to a boil and pour it into the fermenter to start the fermentation. Using extra hot water if necessary, dissolve the sugar. Start at a temperature of 100° F (38° C) or a temperature specified on the turbo yeast package and top up the fermenter with a mixture of ice, cold water, or warm water to achieve a total volume of 6.6 US gallons (25L). 3.) Float your hydrometer in the wash, or place a sample in a test cylinder (the advantage of placing a sample in a test cylinder is that you may wait until the temperature of the sample is closer to the calibrated temperature of the hydrometer before getting your measurement).

    1. Pour in turbo yeast and quickly whisk until all nutrients are dissolved and there are no clumps of yeast left.

    In general, you should expect to observe some activity within 2 to 4 hours, depending on the multiple variables, such as the beginning temperature and the exact turbo yeast that you have chosen.

    Up until the fermentation process is done, that is all there is to it!

    • It is also possible at this time to add flavors directly to the cleaned wash without distilling the mixture.

    The clear base flavor and high proof that come from distillation are not present in this method, but it is a perfectly fine alternative for some.

Author Rick Morris’s bookThe Joy of Home Distilling: The Ultimate Guide to Making Your Own Vodka, Whiskey, Rum. Brandy, Moonshine, and More has been used with his permission to provide this excerpt. Skyhorse Publishing, Inc. retains ownership of the copyright in 2014.

Published on May 10, 2019
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Inspiration for edible alchemy.

Copyright 2021, All Rights Reserved | Ogden Publications, Inc. Copyright 2021, All Rights Reserved | Ogden Publications, Inc.

Sugar Shine Recipe

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The Best Type of Sugar for Making Sugar Shine

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Molasses Can Also Be Used To Make Sugar Shine

Molasses and honey are examples of items that may be used as a sugar replacement in recipes. It is a byproduct of the sugar-making process that uses grapes, sugar beets, or sugar cane to produce table sugar. This is the primary component in the production of rum, however it is typically combined with raw sugar, despite the fact that it may be used alone throughout the fermentation process.. The reasoning for this is that while molasses has a very strong flavor, combining it with raw sugar can make it appropriate for use with essences and other flavoring agents.

Molasses, on the other hand, is highly recommended for rum production, and may be acquired in bulk quantities of 20kg buckets from a variety of providers in rural regions.

Dextrose Can Also Be Used To Make Sugar Shine

  1. Molasses and honey are examples of materials that can be used as sugar substitutes.
  2. In the production of table sugar, molasses is produced by processing grapes, sugar beets, or sugar cane into a syrup or syrup.
  3. This is the primary component in rum production, however it is frequently combined with raw sugar, despite the fact that it may be used alone throughout the fermentation process.
  4. In this case, the reasoning is that because molasses has a very strong flavor, combining it with raw sugar might make it more suited for use with essences.

The use of molasses in rum production, however, is highly encouraged, and it can be acquired in bulk quantities of 20kg buckets from various merchants in rural regions.

Choosing the Right Yeast For Your Sugar Shine

In addition, it should be emphasized that high-quality turbo or distillers yeast should be utilized because these types have higher alcohol tolerance than conventional variations. Using a high-quality yeast type will allow you to ferment your sugar wash and provide the greatest results, such as an alcohol strength of around 20 percent alcohol. If you are unable to get certain types of yeasts on the market, you may change your combination by diluting it with 4 liters of water for every 1 kilogram of sugar instead.

  1. One type of yeast you should avoid using is baker’s yeast since it has the lowest tolerance to alcohol.

How to Make Your Own Sugar Shine

A sugar shine can be prepared for in one of two ways, according to the general rule of thumb. While the one approach entails utilizing manufactured sugar to create a genuine sugar wash, the other relies on natural ingredients such as fruits and vegetables to achieve the same results. A fermentation vessel will be required in order to make your sugar sparkle. It is simpler to use fermentation barrels than other devices since they are carefully constructed with a one-way valve, they can be sealed tightly with ease, and many include a fake bottom to prevent your meals from coming into touch with the barrel’s base.

Because of its easy press-and-play technique, TheMistis great for enhancing the appearance of sugar.

  1. In terms of size and operation, the Mist is comparable to a kitchen kettle and is just as simple to use.

As a result, it is an excellent choice for storing your boat, cottage, trailer, or any other item where there is limited access to water.

How to Make Sugar Shine from Sugar

To produce a sugar shine, you’ll need a refined sugar such as white sugar, raw sugar, brown sugar, castor sugar, dextrose, and molasses, as well as several other ingredients. The recipe is as follows:

Ingredients

  • If you want to produce a genuine wash, combine 25 liters of water with 8 kg of either raw or white rice.
  • Once the liquid has been thoroughly mixed, yeast may be added in order to begin the fermentation procedure.
  • In most cases, the fermentation process takes a week or more to finish.
  • If you only want to prepare a small batch, you may combine 3 liters of ordinary water with 1kg of either of these sugars and still get consistent results, according to the manufacturer.
  • You won’t notice much of a difference in your wash mixture during the first hour after mixing it.

During the first 60 minutes of washing your clothes, it is preferable not to screw the cover on too firmly.

The fermentation process will be complete when you no longer notice any difference in the rise or bubbling of your mixture.

How to Make Your Own Sugar Wash Using Fruits or Vegetables

  1. Another option for creating a sugar wash is to use natural ingredients such as vegetables and fruits.
  2. In order to extract the juice that contains the sugar, you will need to use a juice extractor, a blender, or a cider press to remove the juice from the fruit.
  3. Packed juices can be used as long as they do not include any preservatives, as these could harm the yeast in the recipe.
  4. If you are purchasing fruit juice, you must be certain that you are purchasing fruit juice and not fruit drink or fruit juice concentrate.

It is feasible to produce 5-7 percent alcohol strength from apples if you utilize organic apples.

The Takeaway

Another option for creating a sugar wash is to utilize natural ingredients such as vegetables and fruits.. In order to extract the juice that contains the sugar content, you will need to utilize a juice extractor, a blender, or a cider press. As long as it does not include any preservatives, it can be used in place of fresh juice, which would otherwise harm the yeast. Make certain that you are getting fruit juice and not fruit drink when you are purchasing fruit juice. According to the type of chemical used in these washes, you can produce varying degrees of alcohol strength.

  1. You may also use sweets such as white sugar and raw sugar to improve the outcome of your recipe.

Making Moonshine

Making Moonshine is a simple process. Making sugar wash moonshine is a straightforward process. An alcohol production process that includes the use of a moonshine still necessitates the use of a sugar wash, which is a mixture of water, sugar, and yeast. Creating a sugar wash is one of the most economical and straightforward methods of preparing a wash for fermentation. It may be done with inexpensive table sugar or dextrose, or with brown sugar if you want a more rum-like flavor. Take a look at our straightforward sugar wash recipe.

During the process of growth, the sugars will be converted into ethanol and CO2.

  1. Within a short period of time, as the yeast colony continues to expand, it will begin to feed off the sugars at an alarming rate.

The Procedure consists of the following steps: Make the sugar dissolve by starting with 5.5 liters of boiling water (approximately 105-110 degrees F), which should be hot enough.

After that, add a couple of handfuls of ice to the sugar water to chill it down even further.

  • After that, add the Turbo Yeast and thoroughly mix it up.

With the Mile Hi Distilling 48 Hour Turbo Yeast, fermentation should take around 5 days, and you should be able to achieve up to 20% ABV (alcohol by volume) in the wash.

If necessary, use aBrew Belt to assist keep the temperature at 75 degrees Fahrenheit in colder areas like as basements and other storage areas.

    1. Moonshine Production Making moonshine with sugar wash is a straightforward process.
    2. An alcohol fermentation process that includes the use of a moonshine still necessitates the use of sugar wash, a mixture of water, sugar, and yeast.
    3. Creating a sugar wash is a cost-effective and simple method of preparing a wash for fermentation purposes.
    4. If you want a more rum-like wash, you may use table sugar or dextrose, which are both inexpensive options.
    5. Make use of our easy sugar wash recipe for best results.

After coming into touch with a strain of yeast, a sugar wash will begin to feed the yeast, which will eventually cause the yeast to expand.

Approximately 60 minutes should pass after the yeast comes into touch with the sugar, with minimal action.

  • The fermentation process will come to an end when the yeast is unable to obtain enough nutrients and carbohydrates, and the alcohol percentage begins to climb.

In a large mixing bowl, combine 18 lbs of sugar and boiling water and whisk until well combined.

Allow it to sit for an hour or more until the temperature drops to approximately 80 degrees Fahrenheit, if necessary.

  • Install an airlock in the fermentation bucket’s lid before closing the container.

Keep the fermenting bucket in a cool, dark location between 70 and 75 degrees Fahrenheit..

Once these processes have been completed, the yeast will begin its first cycle of “life” in the laboratory.

  1. With the majority of yeast strains, the moonshine production process will take 5-7 days.
  2. Despite the fact that our popular 48-Hour yeast is capable of producing 20 percent in 5 days, it is advised that you wait a full 7 days for all yeast to settle or use Turbo Clear for a faster clearing process.
  3. Fruits are another excellent alternative to normal sugar when it comes to creating moonshine.
  4. This is a wonderful procedure to do since it allows you to experiment with different fruits in order to get natural tastes in the final result.

Apples, plums, pears, and a broad variety of berries may also be used to experiment with while making that liquor in a moonshine still, as can a variety of other fruits and vegetables.

For fermentation, all you really need is table sugar and whatever gathered fruit juices you can get your hands on.

  • Some fruit juices include preservatives that have the potential to destroy the yeast in your mash.

If you don’t want to use artificial sweeteners, you may always use regular table sugar or dextrose.

Check out our blog posts on how to prepare for your first run!

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Simple Sugar Shine Mash Recipe

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Moonshine taste

Sugar shine has no flavor once it has been distilled (I always opt for double distillation). The absence of a distinct flavor may be detrimental since the drink is uninteresting on its own. Pure vodka, on the other hand, should be smooth and soft, with no discernible flavor. Keep in mind that vodka is not the same as whiskey. And it’s perfect for preparing sweet handmade liqueurs like Zubrowka, as well as cocktails and other drinks.

The recipe

  • After distillation, sugar shine has no flavor (I always opt for double distillation). Because the drink is not intriguing on its own, the absence of a distinct flavor may be detrimental. Pure vodka, on the other hand, should be smooth and soft, and it should have no taste. Always keep in mind that vodka is not the same thing as whiskey! Furthermore, it is great for preparing sweet homemade liqueurs such as Zubrowka, as well as cocktails and other drinks.
  1. What is the reason for my recommendation of turbo yeast?
  2. Because, if you follow the directions, it is stable, quick, and predictably effective.

Instructions

Step Bring a 12-gallon pot of water to a boil, then dissolve the sugar in it.

Step 2

Step 1/12 gallon of water should be brought to a boil, then the sugar should be dissolved completely.

Step 3

  1. Step Stir the yeast into the syrup until it is fully dissolved.
  2. It is critical that you follow the directions on the packaging.
  3. Then you’ll want to set up an air lock.
  4. Do not open the tank until the fermentation process is complete;
  5. contact with oxygen will cause the mash to become sour.

Step 4

Step Maintain a temperature of 70-80 degrees Fahrenheit in the fermenting vessel. Once the bubbling in the air lock has stopped, the fermentation process has come to a conclusion.

According on the circumstances, temperature, and type of yeast, it normally takes 2-3 days to complete the process. Regardless of what is written on the yeast box, if there is still bubbling in the air lock, the fermentation is not complete. Please be patient!

Step 5

Step If the mash is foggy (as it almost always is), store it in the refrigerator for up to two weeks. As a result, everything becomes evident.

Step 6

If you are using turbo yeast, you will not need to add any additional nutrients because the packet contains all of the required components. Using distilled yeast, you’ll need 1 lb. of chopped raisins for per batch of bread. This should be put to the fermentation tank prior to the installation of the air locking system.

How to add sugar

  1. Never add sugar directly into a fermentation tank without first stirring it.
  2. This method is preferred since the sugar will dissolve entirely and be fully digested by the yeast when using a sugar syrup.
  3. You might try substituting dextrose for the sugar.
  4. This is composed of 99.
  5. 5 percent glucose and is completely digested by the yeast, resulting in less distillation oil being produced.

What water to use?

Because it lacks the components essential for the regular activity of the yeast, distilled bottled water is not an acceptable substitute. Neither water nor soap should be too hard or soft; the maximum degree of hardness is 2. More information may be found here.

The optimum fermentation temperature

It’s important to remember that the fermentation process raises the temperature of the mash. This indicates that the indoor temperature should be a little lower, between 70 and 75 degrees Fahrenheit. If the tank has gotten excessively hot, the ambient temperature should be reduced gradually, rather than in rapid bursts. To progressively lower the temperature of the tank, it can be wrapped in a blanket, resulting in a thermos-like environment.

How to protect the mash from souring

  1. First and foremost, the fermenting tank should not be opened.
  2. It should be shook once or twice a day for the first several days, and the air lock should not be removed during this time period.
  3. The fermentation vessel should be thoroughly sterilized, washed, and dried before use to ensure that the mash does not sour and that the process runs smoothly.
  4. This will ensure that no more bacteria enters the wash.

What to do if the mash is sweet or sour

Sugar wash that has been properly prepared is harsh and bitter, with a little sourness and a distinct taste of alcohol. However, whether it has a sour or sweet flavor, you may still reanimate it by adding yeast to the sour varieties and diluting the sweet varieties with water to restore the yeast activity.

Can you drink sugar wash without distillation?

Sugar wash that has been properly prepared is harsh and bitter, with a faint sourness and a distinct taste of alcoholic beverage. However, whether it has a sour or sweet flavor, you may still reanimate it by adding yeast to the sour samples and diluting the sweet samples with water to restore the yeast activity.

If you put too much sugar

  • Sugar wash that has been properly prepared is harsh and bitter, with a faint sourness and a distinct flavor of ethanol.
  • Even if it has a sour or sweet flavor, you may still reanimate it by adding yeast to the sour ones and diluting the sweet ones with water to restore the yeast activity.

How to make homemade alcohol with sugar and yeast

Making sugar moonshine is a classic moonshining recipe that has been passed down through generations. There are other different sugar wash recipes and distillation processes available, but for beginners, I recommend that you stick to this recipe in order to avoid wasting valuable raw materials in your home laboratory. You’ll be able to create a drink that tastes far superior to any store-bought vodka. Now, let’s go through all of the intricacies in great detail.

To begin, make certain that all of the containers and jars that will be utilized are completely clean.

Many inexperienced moonshiners overlook the need of sterility and then complain about strange odors and flavors.

How to make sugar moonshine

  1. It is a traditional moonshining recipe to make sugar moonshine.
  2. There are other different sugar wash recipes and distillation processes available, but for beginners, I recommend that you stick to this recipe in order to avoid wasting valuable raw materials in your home kitchen.
  3. The beverage you prepare will be far superior than any store-bought vodka you’ve ever had before!
  4. Let’s take a closer look at each and every aspect.
  5. Check to be that all of the containers and vessels you’ll be using are completely clean before you start cooking.

Unsterility is often overlooked by beginner moonshiners, who subsequently complain of strange odors and flavors..

  • Making sugar moonshine is a classic moonshine recipe that has been passed down through generations. There are other different sugar wash recipes and distillation processes available, but for beginners, I recommend sticking to this approach to avoid wasting valuable raw materials at home. You will be able to create a drink that is far superior to any store-bought vodka. Let’s go through each and every element in great detail. First and foremost, make certain that all of the containers and vessels that will be utilized are completely clean.

    • Many inexperienced moonshiners overlook the need of sterility, and then complain about strange odors and flavors.

Sugar Moonshine: Wash Recipe

  1. Making sugar moonshine is a traditional moonshining recipe that has been passed down through the generations. There are other different sugar wash recipes and distillation processes available, but for beginners, I recommend that you stick to this recipe in order to avoid wasting valuable raw materials at home. You will be able to create a beverage that is far superior than any store-bought vodka. Let’s go through all of the details in great detail. First and foremost, make certain that all of the containers and jars utilized are impeccably clean.

    Many first-time moonshiners overlook the need of sterility, and they later complain about strange odors and flavors.

  1. For every kilo of sugar, you need add 4 liters of water (and an additional 0.
  2. 5 liters if you are inverting the mixture) as well as 100 grams of pressed yeast or 20 grams of dried yeast, depending on your preference.
  1. Sugars are being inverted. This somewhat complicated word merely refers to the process of making sugar syrup using citric acid. As carbohydrates are broken down by yeast into monosaccharides—glucose and fructose—these monosaccharides are then “put on hold” until better circumstances (temperature and humidity) are met.

Moonshine created from inverted sugars ferments more quickly and has a superior flavor than regular moonshine. I advocate heating syrup instead of inverting it, even though it is deemed optional because most recipes call for just dissolving sugar in warm water instead. It is necessary to do the following steps in order to invert sugars for wash:

  1. It ferments more quickly and has a superior flavour when moonshine is created from inverted sugars. I recommend boiling the syrup rather than merely dissolving the sugar in warm water, even though this step is deemed optional in most recipes. It is necessary to do the following steps in order to invert sugars for washing:

Moonshine created from inverted sugars ferments more quickly and has a superior flavor than traditional moonshine. I advocate heating syrup instead of inverting it, even though it is deemed optional because most recipes call for merely dissolving sugar in warm water. For washing purposes, you will need to do the following to invert sugars:

  1. Water is being prepared. Since it directly influences the taste of the finished product, this stage is extremely vital to complete well. The water used for washing should meet all sanitary requirements, including being clear, tasteless, and odorless.
  1. I recommend allowing tap water to settle for 1-2 days before preparing sugar syrup.
  2. Water hardness is reduced as a result of this, and the sediment layer is allowed to settle.
  3. Afterwards, pass the water through a thin tube to remove any debris.
  4. Warning!
  5. When making moonshine, avoid boiling or distilling the water because this will result in deoxygenation.
  6. Yeast and fermentation require the presence of oxygen.
  1. Putting the components together. Pour the heated syrup into a fermentation jar and top it down with cold water to start the fermentation process (24 liters). If you’re using unconverted sugars, dissolve them in warm water and vigorously whisk them in. The ideal temperature of the combination is 27-30 degrees Celsius in both circumstances.

Fill the vase up to three-quarters of its capacity. It is possible that the wash will overflow during vigorous fermentation, and you will have to wipe the strangely smelling result off the floor.

  1. Adding yeast to the mix. It is possible to add the distillers yeast directly into the vessel, but it is preferable to mash them with clean hands first. The ideal method, on the other hand, would be to dissolve the yeast in a little amount of prepared must (water and sugar), cover the pot, and then wait for the foam to form. Most of the time, it takes approximately 5-10 minutes.

Yeast is being added. When using distillers yeast, you can put it straight to the vessel, but you should mash it with your hands first. The ideal approach, on the other hand, would be to dissolve the yeast in a little amount of prepared must (water and sugar), close the boiling pot, and then wait for the foam to appear. Most of the time, it takes 5-10 minutes.

  1. Fermentation. Install an airlock on the wash vessel and move it to a room with a consistent temperature between 26 and 31 degrees Celsius (this is essential for yeast growth). The smell of caramel is produced by inverted sugars during wash fermentation.
  1. Maintaining temperature conditions requires covering the vessel with warm blankets or fur coats as well as providing heat insulation through the use of thermal insulating materials throughout the building process.
  2. Fish tank heaters with a temperature regulating system can also be installed in a tank.
  3. Fermentation lasts between 3 and 10 days (usually 4-7 days).
  4. If you want to shake the wash every 12-16 hours without removing the airlock, I propose shaking it for 45-60 seconds.
  5. Shaking enables for the removal of an excessive amount of carbon dioxide.

The following are the primary indicators that the sugar wash is ready for distillation:

  • The flavor is bitter (since all carbohydrates are converted to ethanol)
  • It has been determined that carbon dioxide is no longer created (the airlock is not bubbling).
    The top layers of the wash are lighter in color, and sediment may be seen at the bottom.
    There is no hissing sound to be heard.
    You can smell a strong ethanol odour in the air
  • When a lit match is placed in the washing machine, it continues to burn.

Keep an eye out for these indicators, since at least 2-3 of them must happen before you can be certain that fermentation has halted. Making a mistake is quite simple in the absence of this.

  1. Degassing and clarity are required. It is not possible to skip through this level. It’s time to decant the sugar wash and pour it into a big cooking pot through a narrow tube that was previously used. Then bring it up to 50 degrees Celsius. The high temperature kills the remaining yeast and encourages the production of carbon dioxide.
  • The degassing and clarifying processes are described below.
  • It is not possible to skip this level.
  • Using a thin tube, decant the sugar wash into a large cooking pot and place the pot on the stove to heat.
  • Afterwards, heat it to 50 degrees Celsius.
  • The remaining yeast is killed by the high temperature, which also encourages the production of carbon dioxide.

Distilling Procedure:

  1. Degassing and clarifying are performed. There is no way around this stage. Once the sugar wash has been decanted, it should be poured into a big cooking pot through a narrow tube. Then heat it up to 50 degrees Celsius. High temperatures destroy any surviving yeast and encourage the production of carbon dioxide.

Degassing and explanation are necessary. It is not possible to skip this step. It’s time to decant the sugar wash and pour it into a big cooking pot through a narrow tube. Then bring it up to 50°C. High temperatures destroy the remaining yeast and encourage the production of carbon dioxide.

  1. Clarification. Due to the presence of dangerous chemicals in the intermediate fraction (raw alcohol), extra clarifying is required before the second distillation cycle. Due to the fact that there is no universally acknowledged approach, you can use whatever way you like.

Clarification. In order to proceed with the second distillation run, it is necessary to clarify the intermediate fraction (raw alcohol) owing to the presence of harmful chemicals. Due to the fact that there is no universally accepted approach, you can use whatever way you like.

  1. The second distillation run has been completed. In order to ensure fire safety, dilute the raw alcohol before pouring it into the distillation still. Begin distilling on a low heat setting. Gather the heads in the same manner as before—first 50 ml for 1 kilo of sugar
  2. Next 100 ml per 1 kilo of sugar
  3. And last 100 ml per 1 kilo of sugar.
  1. It is preferable to change the steam dome, if one is present, immediately after collecting the first fraction.
  2. Continue to collect the main product until the ABV is less than 40% of the total.
  1. Diluting and infusing are two different things. Dilute the homemade moonshine with water until it reaches the appropriate strength at the end of the process (usually 40-45 percent ). The next step is to bottle and seal the completed product, and then keep it in a cool dark area for 3-4 days to soften and balance the flavor of the drink. This amount of time is sufficient for the chemical processes that occur when liquids are mixed to come to a halt.

How to Ferment Sugar Wash to Make Vodka – Part 1

Diluting and infusing are two important steps. Dilute the homemade moonshine with water until it reaches the appropriate strength in the last step of preparation (usually 40-45 percent ). The next step is to bottle and seal the completed product, and then keep it in a cool dark area for 3-4 days to soften and balance the taste of the beverage. In order for the chemical reactions that occur while mixing liquids to cease, this amount of time must be allowed.

  • The process of diluting and infusing Finally, dilute the homemade moonshine with water until it reaches the required strength (usually 40-45 percent ). For a softer and more balanced flavor, bottle and seal the completed product and set it aside for 3-4 days in a cool, dark area to infuse. This amount of time is sufficient for the chemical processes that occur while mixing liquids to come to a halt.
  1. Fill your fermentation jar halfway with water and sugar. Continue to heat the water and mix the solution until all of the sugar has been completely dissolved. Allow the solution to cool to 40 degrees Celsius or 104 degrees Fahrenheit before adding the turbo yeast. Stir it in for a few seconds. Reduce the heat to 30 degrees Celsius (86 degrees Fahrenheit), cover the pot, and leave it to ferment for 48 hours. Because of the anti-foaming ingredient, this fermentation will only produce a thin coating of bubbles on the surface, but you will undoubtedly be able to hear the bubbles rising to the surface of the liquid.

    • As an extra advantage, it has an anti-foaming ingredient and can withstand greater temperatures without developing undesirable characteristics
    • It also contains a yeast nutrient integrated into the composition.

    Allow it to continue to bubble if the bubbling has greatly decreased

  2. If not, allow it to continue to bubble.

    This helps to keep the end of the pipe clean of the dead yeast that has collected in the bottom of the pot.

    • Place the other end of the pipe in the bottle and pour the fermented liquid into the bottle
    • If necessary, repeat the process.

    You will observe that the sky is overcast.

    Placing the bottle top on it and storing the wash in your refrigerator for 2 to 3 days will enough

  3. Take note of how much clearer the wash is after this period of time.

    1. Take note of the yeast that has precipitated in the bottom once more.

    Sugar Wash Recipe

    In a fermentation jar, combine the water and sugar. The sugar should be completely dissolved by heating the water and stirring the solution. Pour in the turbo yeast when the solution has cooled to 40 degrees Celsius or 104 degrees Fahrenheit. Briefly include this;
    Put a cover on the pot and leave it to ferment for 48 hours at 30 degrees Celsius (86 degrees Fahrenheit). While just a thin coating of bubbles will be seen on the surface of the fermentation due to the anti-foaming ingredient, you will undoubtedly hear the bubbles rising in the pot. We are employing a specially developed yeast called Turbo yeast to attain the relatively high alcohol concentration of between 14 and 19 percent. As an extra advantage, it has an anti-foaming ingredient and can withstand greater temperatures without developing undesirable characteristics; it also contains yeast nutrition integrated into the composition. The fermentation should be heard after 48 hours. Allow it to continue to bubble if the bubbling has been greatly decreased; otherwise, allow it to continue to bubble. Mine is complete, and it is ready to be rung out or syphoned clean;
    Take a food-grade container and a piece of polyethylene tubing and put them together like this:
    Wrap the end of the pipe with a silicon elastic band and affix the skewer to one end so that only a half-inch of the skewer protrudes beyond the end of the pipe. In this way, any dead yeast that has precipitated in the bottom of the pot is kept away from the pipe’s end. Make a syphon out of the fermented wash by inserting the skewered end of the pipe. Incorporate the other end of the pipe into the bottle, and then pour the fermented liquid into the bottle from the other end. a brief peek at the precipitate that has accumulated at the bottom of the fermentation vessel
    The racked and fermented sugar wash may be seen in the photo above right. You’ll notice how foggy it is when you look outside.. This is extremely fine yeast particle that has not precipitated; we want to get rid of as much of it as possible before distillation. Place the top back on the bottle and store the wash in your refrigerator for 2 to 3 days to preserve its freshness. Consider how much clearer the wash is after this period of time has elapsed. Now it’s time to start distilling! Look at the bottom of the bowl once again and you’ll discover precipitated yeast. You’ll need to rack this off again before you can begin distilling the wash. Watch for tomorrow’s episode, in which we shall distill this with the help of a stock pot distiller;

    • 15 kg Still Spirits Distiller’s Nutrient Light Spirits
    • 1 x SachetStill Spirits Distiller’s Yeast Vodka 20g (can also useStill Spirits Distiller’s Yeast Gin 20g)
    • 6 kg Sugar (13 lb) (or 6.6 kg Dextrose (14.5 lb)

    Directions:

    1. To your cleaned and sanitized fermenter, add 21 L (5.5 US gal) of water at roughly 30°C (86°F).
    1. Stir in 6 KG (13 lb) sucrose or 6.6 KG dextrose until completely dissolved. You should have roughly 25 L (6.6 US gal) of sugar solution ready for fermentation at this point. Take your Distiller’s Nutrient and give it a thorough shake. Measure out 150 g (5.3 oz) or according to the directions on the package of the Distiller’s Nutrient – 15 percent ABV for up to 15 percent ABV. Please refer to the Light Spirits page in the Distiller’s Range handbook for more measurement unit choices
    1. Pour in the Distiller’s Yeast along with your measured out Distiller’s Nutrient into the fermentation vessel, stirring carefully to ensure that both ingredients are completely dissolved before continuing. Fit your lid and airlock (which has been half-filled with previously boiled water)
    2. And then close your container.
    1. Bring both of the ingredients to the fermentation vessel at the same time and swirl them thoroughly to dissolve the dissolved Distiller’s Yeast and the measured Distiller’s Nutrient. Put on your lid and airlock (which has been half-filled with previously boiling water)
    2. And you’re done.
    1. When the bubbles in your airlocks have stopped, you may be sure that fermentation has finished. This should occur within around 7 days (if the temperature has remained at or above 20°C (68°F) during the process). At this point, if you taste the wash it should taste dry and not at all sweet, and if you use a hydrometer, the gravity measurement should have stabilized and remained the same for two consecutive days.
    1. After that, you should let the wash sit for 1-2 days to let any leftover sediments and yeast to “settle out.” Still Spirits Turbo Clear can be used to expedite the clarifying procedure in this situation.
    1. After that, you’ll be able to distill your wash to create your spirit. The wash should be siphoned into your still, leaving the sediment in the bottom of the still. In order to produce the highest quality spirits, we recommend starting with a column still, such as the Turbo 500 with Condenser Column, for your first distilling session. Please refer to the instruction manual that came with your distillation machine for specific instructions on how to distill your spirit.
    1. In order to polish your spirit and get a cleaner, smoother flavor after your first distillation (or double distillation if using the Alembic Dome Pot Still), you may pass your finished spirit through a carbon filter. For this reason, the Still Spirits EZ filter is highly recommended.
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