Was Ist Moonshine Der klammheimlich hergestellte Schnaps der einfachen Leute: Moonshine
Unter Schwarzbrennerei wird die illegale Herstellung von Spirituosen verstanden. Es wird heimlich eine Anlage zum Schnaps-Brennen betrieben. In den USA werden schwarzgebrannte Spirituosen als Moonshine bezeichnet. Moonshine ist ein Begriff aus der Zeit der us-amerikanischen Prohibition. Auch heute wird Moonshine als Spirituose vermarktet. Bei Moonshine Whiskey handelt es sich im Grunde um fermentierte Mais-Maische, die zu einem klaren Whisky destiliert wird. Der frischen Moonshine wird, im. Moonshine (englisch für Mondschein) steht für: umgangssprachliche Bezeichnung für schwarzgebrannte Spirituosen, siehe Schwarzbrennerei · Moonshine. In den USA werden schwarzgebrannte Spirituosen als Moonshine bezeichnet. Dieser Name stammt aus der Prohibitionszeit, während der die Schwarzbrenner.
von Ergebnissen oder Vorschlägen für "moonshine schnaps". Vor fast Jahren wurde dieser Schnaps heimlich im blassen Mondschein gebrannt: Moonshine! Erfahren Sie hier mehr über ihn und seine heutige Form! In den USA werden schwarzgebrannte Spirituosen als Moonshine bezeichnet. Dieser Name stammt aus der Prohibitionszeit, während der die Schwarzbrenner.
Was Ist Moonshine Whisky oder doch kein Whisky ?Illegal und am Zoll vorbei geschieht die Herstellung heute natürlich auch nicht mehr. Je nach Region hatten diese Spirituosen eine andere Bezeichnung. Zeige 12 24 48 96 pro Seite. Namensräume Artikel Diskussion. Wie kam der Moonshine zu seinem Biw Bank Willich Keine Abgabe an Jugendliche! Das sind dann auch einfach nur klare, also ungelagerte, Getreidebrände.
Was Ist Moonshine - Herstellung und Vertrieb und Moonshine.Die Moonshine, die es heute abgefüllt im Shops zu kaufen gibt, sind natürlich legal und eine Erinnerung an die Schwarzbrennerzeiten, vor allem in Irland. Und wenn ich das richtig gesehen habe brauch man beim Pulver Mais sogar das Mais nicht mehr zu erhitzen wie beim Malz. Dies geschah unter anderen durch die Herstellung von Moonshine. Die private Herstellung von Schnaps ist so alt wie das Getränk selbst.
The mash would then be heated in a distillation chamber, yielding a beverage with a very high alcohol content and a rough, raw flavor.
During Prohibition, people also started making it in their homes, and many home brewers today maintain small stills in their homes. There are several reasons why moonshine can be dangerous.
The first is the high alcohol content, which is typically much higher than that of commercial alcohol. The second is the lack of quality control at the still, which can result in contamination of the alcohol or the bottles it is packaged in.
Historically, a wide range of substances were also added to the spirit to make it stronger, and some of these were extremely hazardous, causing people to sicken and sometimes die as a result of consuming it.
When made under controlled conditions and filtered properly, this form of alcohol does not pose much of a health threat. Some people like making their own spirits because they enjoy playing around with ingredients, or they want to evade high alcohol prices and taxes.
With some training in chemistry and food safety , these individuals can produce alcohol that is comparable to that someone might find in the store, but it is still considered illegal, due to lack of inspection by regulatory agencies.
Mary McMahon Last Modified Date: July 30, Moonshine is alcohol that has been distilled and sold in secret, usually with the goal of evading high liquor taxes or bans on the sale of alcohol.
The penalty for illegal manufacture of spirits is a large fine or prison and confiscation of the spirit-making equipment.
Even the possession or manufacturing of moonshine equipment is a criminal act. Importing any equipment that can be used for spirit distillation is supposed to be reported to the authorities.
In the Dominican Republic, moonshine is called cleren in the towns near the border with Haiti and pitrinche in the eastern towns.
It is made from sugar or fermented sugar cane. Its production is illegal but the law is rarely enforced.
Another form is berunte , fermented from either corn which is the most common , rice, melon, pineapple or wheat. In Ecuador, moonshine is often distilled from sugarcane , and referred to as Puro , Spanish for pure, or trago from the Spanish verb tragar , to swallow.
Some people refer to it as Puntas Tips It is also known as "fuerte" or strong. It is often put in glass containers with fruits.
A popular preparation mixes the alcohol with sugar cane juice and lemon juice. In England , an excise licence is required to manufacture spirits by any means.
In Estonia moonshine is referred to as puskar , samagonn , samakas or metsakohin and is usually made from potatoes or rye. Finnish moonshine, pontikka , is home-made vodka , usually made from any fermentable carbohydrates , most commonly grain, sugar or potato, made into kilju and distilled, ideally three times kolmasti kirkastettu.
It is said that the name pontikka came about due to the poor quality French wine from Pontacq. Other names are ponu an abbreviation of pontikka , ponantsa a pun on Bonanza , kotipolttoinen home-burnt , tuliliemi fire sauce , korpiroju wildwood junk , or korpikuusen kyyneleet tears of a wildwood spruce as stills often are located in remote locations.
In Finland Swedish, the most common term is moscha , deriving from English "moonshine", as the term was first used by emigrants who had returned home from America.
Moonshining was boosted by prohibition in Finland in —32, but even though alcohol was legalized, high excise taxes were still levied on it and various restrictions were in place.
However, in recent years, the structural change of the rural Finland, the changes in Finnish alcohol politics due to EU membership, the rise of living standards and the availability of cheaper legal liquors, caused by lowering the excise taxes and abolishment of specific import restrictions from Estonia, have made making pontikka a rarity, and it is no longer considered a serious policy issue.
Unlicensed moonshining is technically illegal in Finland, but it is often considered a challenge or hobby.
In practice prosecution follows only if the authorities become aware that the product is being sold. Most Finnish moonshiners use simple pot stills and flash distillation.
Some have constructed sophisticated reflux or rock stills for fractional distillation , containing plate columns or packed columns , with reflux filling components of Raschig rings , crushed glass, nuts, glass pellets or steel wool.
The city of Kitee is the most famous Finnish "moonshine-city". Although by definition illegal, drinks produced by the same process are legally available: a brand of vodka called "Kiteen kirkas" "Kitee's Clear" is available commercially  and Helsinki Distilling Company also produces " sea-buckthorn pontikka".
There are strong local traditions depending on the provinces: lambic or calvados is distillated from cider in Brittany and Normandy , mirabelle , prune , and kirsch are mainly produced in the East Alsace , Lorraine , Bourgogne , Champagne , and every wine-producing region has, to some extent, a tradition of making brandy, the most famous being Cognac and Armagnac.
Unlicensed moonshining was tolerated in France up to the late s. Owning a registered fruit orchard or a vineyard still gives the right to have the production distilled, but is no longer free, and a licensed distiller must be utilized.
The excise amounts to 7. In Georgia the traditional grape moonshine is called chacha. Recently, with modernized distilling and aging technology, chacha is promoted as "Georgian brandy" or "Georgian vodka", and is compared to grappa.
In Germany, moonshine is called Schwarzgebrannter. The term is very often translated "black burned" since the word schwarz means black, but in this case schwarz means illegal as in black market.
A more accurate translation is "illegally distilled liquor". Such stills were only used by hobbyists until that date. Possession of such a still is not illegal, but its use was made illegal in January The ownership of larger stills must be reported to fiscal authorities, otherwise it is illegal, and the use of these stills requires a licence.
The German market for moonshine is limited, in part because legal alcohol is inexpensive, compared to most European countries and in part because controls are generally effective.
German home-distilled alcohol is in most cases a type of traditional German Schnapps , often a type of fruit brandy.
There are many legal and often very small distilleries in Germany. Most of these small distilleries are located in Southern Germany , located on farms and are home-distilleries.
These producers of distilled beverages are called Abfindungsbrennerei and the operation of these small distilleries requires a special type of licence.
The number of such licences is limited and it is difficult to obtain one, since in most cases all licences are in use. An Abfindungsbrennerei is only allowed to produce a limited amount of pure alcohol per year and the operation of the still is limited to some months of the year.
There are tight controls of these limitations. The products of an Abfindungsbrennerei, though in many cases home-distilled, are not considered Schwarzgebrannter, since they are taxed and legal.
Ghanaian moonshine is referred to as akpeteshie , and is distilled from palm wine, or juice from the sugar cane. It is also at times referred to as apio or simply hot drink.
It is usually made from pomace grapes. There are legal commercial distilleries, but private stills are quite common, particularly in rural areas.
Home distilled products are generally produced in limited quantities, for the distiller's personal use and for gifts to friends and family—many of whom are often present during the distillation process.
The broadest term for Guatemalan moonshine is cusha. It is popular in large regions of the countryside, where it is made by fermenting fruits, particularly for Mayan festivities.
If forbidden, nobody is prosecuting its manufacture. Cusha is also a valuable for shamans, who consume it during cleansing ceremonies and spit on their "patients" with it.
In Haiti moonshine is called clairin. It is made from sugar cane juice or syrup, fermented with the wild yeast of the local area and distilled once to proof on a small batch still discontinuous distillation.
There are over small producers or 'guildives' making Clairin for the local consumption of their own village.
It is typically consumed straight off the still out of a plastic bottle or jug with no dilution. Okolehao is an ancient Hawaiian alcoholic spirit whose main ingredient was the root of the ti plant.
Okolehao's forerunner was a fermented ti root beverage or beer. When distillation techniques were introduced by English seamen in , it was distilled into a highly alcoholic spirit.
Just as moonshine on the mainland was produced using various formulas, okolehao was produced using various fermentable ingredients.
Aging in used whiskey barrels improved the flavor, though this was rarely done. In Honduras, moonshine is commonly called guaro.
It is normally distilled from sugarcane. In small towns, it is often sold out of the home by the producer. In cities and larger towns you can find it where other liquors are sold, usually in plastic bottles with labels of local producers.
It is mostly made in rural areas where the ingredients, usually fruit, are readily available. In modern times, home destillation was illegal since medieval time, it was a privilege of the nobility , as it constituted a tax fraud if not carried out at a licensed distillery, however it was, and is quite widespread.
Community distilleries also exist, operated by one or more villages, to make maintaining the equipment profitable in case of rented distill-time, however, the personal quota is 50 liters.
Icelandic moonshine Landi is distilled mash gambri or landabrugg. Although potatoes and sugar are the most common constituent of Icelandic moonshine, any carbohydrate can be used, including stale bread.
Landi is often consumed by people who cannot buy alcohol, either due to their young age or distance from the nearest alcohol store.
Locally produced moonshine is known in India as tharra. In South India, moonshine is any alcoholic drink not made in distilleries. Toddy and arrack are not synonyms or Indian names for moonshine liquor.
Toddy or taddy is an alcoholic beverage made from the sap of palm trees, and arrack refers to strong spirits made traditionally from fermented fruit juices, and the sap of the palm tree.
In the Indian state of Goa , a locally produced cashew flavored drink Feni is popular among locals and the tourists. Many thousands of people have died consuming moonshine in India, including a number of major incidents with over dead at a time, often — but not exclusively — associated with methanol poisoning of the victims, where highly toxic methanol is used as a cheap way, as compared to the proper use of ethanol , to increase the alcohol content of moonshine.
Arrack is commonly produced as moonshine, and has resulted in deaths from contaminants. Arak especially Aragh sagi made from various kinds of fruit based liqueurs as well as from wine is commonly produced as moonshine.
Its underground production practices have resulted in deaths from contaminants. Also because of the danger of carrying Arak in Iran as a forbidden drink in Islam or simply the difficulty of finding it, some use pure ethanol made for chemical uses which increases the chance of alcohol poisoning.
The term is a diminutive of the word pota ' a pot'. As elsewhere, poteen is the basis for extensive folklore with crafty hillsmen pitted against the "excise men" as in the song The Hackler from Grouse Hall.
In the past, the wisp of smoke on an isolated hillside was what gave the poteen-maker away: in modern times this risk was removed by the use of bottled gas to fire the clandestine still.
Clandestine distillation of alcohol typically from grapes which is called grappa was common in the once poor north eastern part of Italy, which still produces some of the finest grappa in the country but with tighter control over the supply of distillation equipment its popularity has slumped.
However, distillation of grappa still continues in the rural areas of Italy especially in the south where control over distilling equipment is not as rigid.
Typically, families produce small quantities for their own consumption and for gifts to others. Nowadays, the supply of production equipment larger than three litres is controlled, and anything smaller must bear a sign stating that moonshine production is illegal.
On the island of Sardinia , one can still find local varieties of abbardenti a distillate similar to spanish aguardiente or italian grappa which is dubbed ' fil'e ferru ', which means 'iron-thread' in the Sardinian language ; this peculiar name comes from the fact that jugs and bottles were buried to hide them from authorities with iron-thread tied to them for later retrieval.
Legal production occurs both by large-scale industrial producers as well as small producers who still use the traditional formerly illegal methods.
Illegally distilled alcohol is widely made in Kenya, known as " Changaa ", " Kumi kumi " or "Kill me quick".
It is mostly made from maize and produced with crude stills made from old oil drums. It has been known to cause blindness and death.
This may be caused by unscrupulous adulteration by sellers who want to give the beverage more 'kick', for example, adding battery acid.
It may be caused by impure distillation. After being illegal in Kenya for many years, the Kenyan government legalised the traditional home-brewed spirit in , in an effort to take business away from establishments where toxic chemicals are added to the brew to make it stronger.
In Laos Lao People's Democratic Republic the home distillation of spirits is technically illegal, although this law is rarely enforced.
Usually brewed from rice, it varies from well produced, smooth tasting liquor to very rough spirits with many impurities. The brewing kettle commonly is an old aluminum milk-can approximately 40l.
Normally sugar, baker's yeast and water is fermented for few weeks and then distilled with help of gas-burner or wood-cooker.
Typically, the moonshine is made out of grapes, which are the leftovers from the production of wine, but also made from plums Slivovica.
Moonshine is highly popular because it is commonly used for medicinal purposes. This process usually uses diluted moonshine with caramelised sugar, and the liquor is then boiled and consumed while still hot.
In Malawi moonshine is commonly brewed and distilled by women in townships and villages. Known as "kachasu" or "Jang'ala" in Chichewa, various sources of starch may be used including potatoes, sugar cane or maize.
Although technically illegal, there is no social stigma attached to moderate consumption. In the state of Sarawak , moonshine is called Langkau, meaning 'hut' in the Iban language, which is where people cook them illegally.
Langkau is made from fermented rice wine tuak and cooked in a barrel with a little house hanging off the top of the barrel.
Some rural folks like to drink 'Langkau' at festivals and during leisure hours. In Sabah, a drink similar to 'Langkau' is called 'Montoku'.
Mexico has a variety of home-made alcohol based on sugar cane or agave. The most common name for sugar-cane based moonshine is 'win' in the central Mexican states or ' charanda ' in Michoacan in the west coast.
Agave-based distilled beverages are generally named ' mezcal '. However, depending on the region, it can take the names of ' tequila ', ' sotol ', or ' bacanora '.
The legal product is usually made from fruit since there are statutes against diverting grain away from human consumption. Distilled liquor made from grain may also be called daru or double-daru if distilled twice.
Legal raksi is seldom aged; usually quite harsh to the taste. Illegal daru may be smoother, or it can be poisonous if improperly prepared.
It is not uncommon for Nepalese to tell outsiders that the concoction does not exist. New Zealand is one of the few western societies where home distillation is legal for personal consumption but not for private sale.
In New Zealand, stills and instruction in their use are sold openly. Hokonui moonshine was produced in Southland by early settlers whose then illegal distilling activities gained legendary status; see Hokonui Hills.
Hokonui Moonshine is now produced legally and commercially by the Southern Distilling Company which has recently started to export it.
In the country of Nicaragua, home distilled spirits are called "Cususa". It is distilled by means of a cold bowl of water porra placed over a metal drum full of the fermented corn.
A tube channels the condensation to a bottle. In Nigeria, home based brewing is illegal. Moonshine is variously called ' ogogoro ', 'kai-kai', 'kainkain', 'Abua first eleven', 'agbagba', 'akpeteshi', 'aka mere', 'push me, I push you', 'koo koo juice', 'crazy man in the bottle', or ' Sapele water' particularly in Delta State , depending on locality.
Following the addition of other herbal substances the product may be referred to as "man powa". Due to the very high taxation of alcohol, moonshine production—primarily from potatoes and sugar—remains a popular, albeit illegal, activity in most parts of the country.
A more contemporary name is "sputnik" after the Soviet satellites, a joke that the liquor's strength could send one into orbit.
In the old days on Finnskogen they called the mash Skogens vin "Wine of the forest" , a name used by poorer people without access to distilling equipment.
When talking to foreigners, some Norwegians use the term "something local" about their moonshine. In Norway, moonshine is commonly mixed with coffee, and sometimes a spoon of sugar.
This drink is known as karsk , and has a special tie to the mid- and north-Norwegian regions, but is also enjoyed elsewhere. Add coffee to the cup until the coin can no longer be seen, then add hjemmebrent, straight from the still until the coin can again be seen.
Apple juice is also a common beverage for mixing, as it is said to "kill the taste" of bad moonshine. While brewing is permitted in Norway, distillation is not.
Possession of equipment capable of distilling is also illegal. Alcohol is strictly licensed or otherwise illegal in Pakistan. However unregulated production in rural areas thrives.
Products include tharra and its variants including what is ironically known as " Hunza water" and rudimentary beers made from barley , rye and other grain mixtures.
Some brandy is also produced in the north where fruit is more readily available. Methanol contamination is a serious problem in some regions.
In the faraway rural areas of Panama, the illegal beverage is known as "chirrisco" or "chicha fuerte", and is highly persecuted by the law, as it is a public health concern.
It is often made out of any kind of fruit but is especially brewed from rice or corn. Unscrupulous or ignorant distillers often add car battery acid or toxic chemicals to increase potency, thereby leading to poisoning and severe health problems.
In fact, discarded herbicide containers are used to store chirrisco. Sweet cane liquor also is very famous and highly against the law, mainly made and consumed on Azuero's peninsula area, it is known as "guarapo".
It is fermented buried into the ground for around a year then distilled up to 3 times. This is a tradition well known by a few Spanish descendant from the peninsula passed down from generations.
Peru is one of the few countries where moonshine is completely legal. The production and sale of homemade alcoholic drinks is entirely unregulated and their consumption is common in daily meals.
Pisco is one of the most common alcoholic drinks in Peru, although different types of chicha , with their generally low alcohol content, are the most popular alcoholic drinks in the country, with regional variations common in all areas.
Even small children enjoy chicha as commonly as children in other countries may drink juice. This is especially true of the non-alcoholic chicha morada purple chicha , loved by both children and adults.
The low alcohol content rarely causes drunkenness or dependence , even in small children. Chicha was also consumed by the ancient Peruvians, before the Incas ' empire; it was apparently consumed by Chavin De Huantar, one of the first cultures in Peru.
Lambanog is distilled from the sap either of the coconut flower or of the nipa palm fruit. Commercial versions—usually 80 to 90 proof—are widely available, but homemade lambanog can be found in the coconut-producing regions of the country.
The Polish name for moonshine is bimber ; although the word samogon from Russian is also used. The tradition of producing moonshine might be traced back to the Middle Ages when tavern owners manufactured vodka for local sale from grain and fruit.
Later, other means were adopted, particularly those based on fermentation of sugar by yeast. Because of the climate and density of the population, most of the activity occurred indoors.
Selling home-made alcohol is also a tax offence as there is an excise imposed on sale of alcohol, and there is no provision for those manufacturing alcohol illegally to pay this duty if they want to.
The small sets for home distillation can also be easily purchased in any chemical glass shop with no control whatsoever. The word refers to bagasse , the mash of grape skins and stems left over from the production of wine, which is distilled to produce this spirit that bears the same name.
When aged in oak casks, it acquires an orange color, similar to whisky, and enhanced flavour. This is called bagaceira. In the Algarve, Arbutus unedo is endemic, and its fruit ferments on its own while still on the tree.
A drink is made from it called medronho. It is prepared by many people in rural areas, using traditional methods, both for private consumption and for sale.
Production is subject to government inspection, for purposes of levying the alcohol tax; undeclared distilleries, even for personal use, are illegal.
Historically, it was made from malted grain and therefore similar to whisky , but this method is relatively rare nowadays, due to increased availability of more convenient base ingredients, such as table sugar, which modern samogon is most often made from.
Other common ingredients include beets, potatoes, bread, or various fruit. The production of samogon is widespread in Russia.
Its sale is subject to licensing. Unauthorised sale of samogon is prohibited, however, production for personal consumption has been legal since in most of the country.
Samogon often has a strong repulsive odor, but due to cheap and fast production, and the ability to personalize the flavor of the drink, it is relatively popular.
Pervach is known for having little to no smell. Samogon is one of the most popular alcoholic beverages in the country.
It directly competes with vodka , which is more expensive in part due to taxes on distilled alcohol , but contains fewer impurities.
A study found that, among rural households in central Russia, samogon was the most common alcoholic beverage, its per capita consumption exceeding the consumption of vodka 4.
The study estimated that, at the time, it was 4 to 5 times cheaper to manufacture homemade samogon from sugar than to buy an equivalent quantity of vodka.
As of , typical cost of production of homemade samogon is on the order of 30 rubles approx. It has been largely replaced with samogon among marginal classes.
Some analysts forecasted that the trend will result in increased adoption of samogon among the middle class, and by , samogon would overtake vodka as the most common alcoholic beverage nationwide.
In , it was estimated that the black market share in hard liquor sales in Russia dropped to 50 percent in from 65 percent in and sells for about a third of the vodka sold in shops.
Illicitly produced whisky from Scotland is called peatreek. The term refers to the smoke or reek infused in the drink by drying the malted barley over a peat fire.
Production of spirits in Scotland requires the relevant excise licences, as in the rest of the UK. Many types of moonshine are produced in Serbia, even though they are almost exclusively fruit-based, made in pot-stills and commonly referred to as rakija.