How to Make Ecuadorian Moonshine

Ecuadorian moonshine, also called puntas or trago, is strong yet smooth, with a sweet aftertaste. This recipe is a modern variation on the traditional method, but rest assured that this updated method will still result in an authentic spirit that will enliven any festive event. Read on to learn how to make Ecuadorian moonshine.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 packet yeast
• 1/2 cup of fresh squeezed orange juice
• 3 parts coarsely ground corn meal (make fresh if possible)
• 3 parts all natural cane sugar (use 5 parts actual sugar cane if possible)
• 1 part brewer's malt
• Tincture of iodine

1. Combine the yeast and orange juice in a glass and set the glass aside. Make sure the glass is stored at room temperature; not too hot, not too cold.

2. Mix the sugar and corn meal. Fill a metal pot with water. You will need one gallon of water for every pound of your sugar/corn meal mixture. Heat the water to 120 degrees F but do not let the water heat more than 140 degrees. When at temperature, slowly stir in cornmeal and sugar mixture, as well as the brewer's malt.

3. Keep the mixture cooking at 120 degrees for an hour. Stir the mixture occasionally, preventing burning.

4. Place a tbsp. of the cooking mixture in a glass and add a few drops of iodine. When the batch is fully cooked, the liquid will turn dark purple. Do not reuse the liquid with iodine, as iodine is poisonous. Throw the liquid away and thoroughly wash the glass.

5. Cool the mixture to room temperature and add the yeast and orange juice, which should be foaming slightly on the top.

6. Store the mixture in a plastic or glass container and cover the lid with a handkerchief, towel or cheesecloth to allow the carbon dioxide to be released. The container should be stored at room temperature for at least 10 days until it tastes like alcohol or is a bit sour.

7. Strain the mixture.