April 29, 2008


Filed under: Brewer's Recipes — Tags: , , — recipemania @ 9:07 am

Fermenting Process:
Use a 200 litre plastic drum.
Take a fruit like peaches, crush enough of it and fill the drum up to half with it.
Fill up the drum with water and leave for about two weeks. No sugar or yeast must be added, as the natural content of these ingredients already inside the fruit, is high enough.

Inspect your concoction often. As soon as you see small bubbles forming on the surface, it means that the fermenting process has started. When the fermenting process stops, it is time to prepare the concoction for the next process. Bale out the fermented liquid into 20 litres plastic containers through cheesecloth.

Steam Kettle Process:
Find enough 750 ml or litre glass bottles, which can be sealed, for your final product to end up in.
Get a pressure cooker or a water boiler of about ten litres capacity and about five metres of 15 mm to 25 mm of copper tubing. Convert and modify the cooker or boiler so that the copper tubing can be fastened and unfastened to the top lid by means of male and female brass ferrules. You may need a capable person for the threading or brazing task. Roll the copper tubing into coils. The cooker or boiler must be of good quality stainless steel, so as not to chemically react to the process or heat.


When your equipment is ready it must look like something as illustrated below:
The lid of your boiler or cooker must have a tight seal, not allowing any evaporation, except through the copper tubing.

The idea is now to pour the fermented liquid into the cooker and boil the liquid. The principle here is that during the evaporation process through the copper tubing, the alcoholic content of the liquid will cool off first, to form a liquid, while the water content will escape through the tubing as steam.

The secret here, to get a quality product, is to boil the alcohol a second time, to get rid of all possible harmful impurities.
You can now start to fill up your bottles and treat your friends to one of the most exquisite alcoholic drinks available, but beware – it is tasty and extremely potent, with or without mix, and may floor you if you do not use it slowly and in moderation.

Adding sugar at the start of the process will increase alcoholic content of the end product, which is totally unnecessary.
Adding some yeast at the start of the process will hasten the fermenting time.
You can repeat the process with any type of fruit, ending up with a variety of MAMPOER types and tastes (“MAMPOER” is the Afrikaans name for this type of strong alcoholic drink, traditionally brewed by moonshine brewers and fruit farmers in South Africa – nowadays only licensed brewers may produce it for commercial purposes).

Before the steam kettle process, the fermented liquid can be used as a beer; if you store it long enough, it becomes wine.



  1. thanks 4 ur info

    Comment by sahabat88 — April 29, 2008 @ 9:14 am

  2. Hi Their
    How much yeast must be used if so desired.
    Regards Dirk Odendaal
    083 657 5820

    Comment by Dirk — January 19, 2010 @ 3:17 pm

    • Hi Dirk. This will of course depend on the type of yeast you are using, but if you have a proper distiller’s yeast, rule of thumb would be 1g per litre of fermentation

      Comment by Hendre' Barnard — May 8, 2015 @ 9:10 am

  3. To legally make mampoer (Yes, you have to have a permit to do that) visit and book for training on how to make liquor (Brandy, witblits, mampoer, vodka etc) and distill legally in South Africa.The course is great fun and provide you with the ingredients and some equipment to start with your own mampoer fermentation and learn how to distill it easily.

    Comment by GB — March 30, 2010 @ 1:15 pm

  4. Where in DURBAN can I buy mampoer or witblits. Any help pleace.

    Comment by Andre Strydom — June 6, 2011 @ 11:41 am

  5. Is there any online training on how to make different types of mampoer the traditional way, as I am a half a world away from SA and would really like to start making mampoer? I opened a bottle of bottle of Marico Valley pineapple mampoer I brought from SA more than 3 years ago when I immigrated and my guests gone off their rockers, everyone want some.

    Comment by Anton Botha — July 29, 2011 @ 10:13 pm

  6. Have a look at to see the latest home distilling equipment and recipes to make your own mampoer in a legal, safe and informed manner.

    Comment by Distilique — March 1, 2012 @ 3:34 pm

  7. What does the law say can anyone sell or is there a pacific license needed for man- and selling

    Comment by carel — April 16, 2012 @ 8:03 am

    • Carel, to produce Mampoer at Home for own use and gifting purposes is legal only if you are registered as an Article 116 Manufacturer with the Excise Department at SARS. However to sell produced alcohol you need a Liquor Production License, and Product Approval (the latter from the Department of Agriculture).

      Comment by Hendre' Barnard — May 8, 2015 @ 9:05 am

  8. hallo my sa vriende,,,jip, ek en my broer het op n plaas in natal gewoon waar ons mampoer gestook het..ek wil dit graag beklemtoon dat die lemoene se skille nie so leker smaak nie…mar ons het turksfye en appels gemeng en was baie beindruk met die smaak van die produk.ek woon nou in buenosaires waar ek ook nou gan begin stook.dankie vir die pynappel idee…s-a is ver en mampoer skaars…

    Comment by michiel jansen van vuuren — May 10, 2012 @ 7:56 pm

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    Comment by Inexpensive Plastic Sheeting for Forming — July 28, 2013 @ 6:54 am


    Comment by callie — February 8, 2014 @ 1:39 pm

    • Hi Callie. There is no specific time for fermentation. It will depend on the type of yeast for alcohol tolerance, and the amount of available sugar. Those are the only two things that SHOULD stop a fermentation, i.e. there is too much alcohol and it kills the yeast, or there is no more sugar available to ferment. Sugar content differs from fruit type to fruit type, so there is also no fixed rule on this. Just try to use JUST the juice with no added water for maximum sugar and flavour. The more water you add the more you dilute. Water should only be added if the juice is too viscous for the yeast to ferment. You can then test the sugar with either an SG or Brix Meter, and adjust the sugar according to the alcohol tolerance of the yeast you are using, 3% for bread yeast, 8% for brewers yeast, 14% for wine yeast or 19% for distillers yeast (all depending on cultivar of yeast). To learn how to do these calculations, see the article “Handy Sugar Calculations” on our Website,

      Comment by Hendre' Barnard — August 11, 2016 @ 6:09 am

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    Comment by vape kit — October 22, 2014 @ 7:48 pm

  13. hi almal , ek het ook n paar probeer slae. ek wil weet op watter grade is die beste omte stook +- 70 tot 75 gr , op 100 gr loop hy skoon alkol. hy brand n mooi blou vlametjie soos ek hom op vang en toets. met andewoorde myne is dan skoon wit blits .as jy hom proe ,is hy so sterk slaan amper jou assem weg ,dan het ek die produk nie eens vir n 2 /3 keur weer gestook nie. mooi dag .laat weet van grade pls

    Comment by richard — August 10, 2016 @ 5:26 pm

    • Hi Richard. In regards to your question about which temperature is the best to distill at – there is no such thing.

      There are 3 basic reasons why you cannot distill at a given temperature. We go through this in detail during the training courses we provide at Distillique, but quick and dirty:

      1. You do not know, and cannot test, what happened in a fermentation prior to distilling, so there is no way you can decide beforehand at what temperature you want to distill. Boiling Temperature is determined by the composition of the fermentation, and this will be different in each batch.
      2. As you extract ethanol, you are changing the composition of the fermentation and the vapours, which changes the temperature, in other words the temperature WILL raise and MUST raise. If you therefore try to keep it at a given temperature, you are trying to change the laws of physics. It cannot be done.
      3. By trying to control a temperature you will cause surge boiling which will mix all your fractions (heads, hearts, tails) up, and this causes sharpness, bad flavours, etc.

      The rule with distilling a quality product is SLOW, STEADY HEAT ADDITION. Small flame, as small as you can get, and leave it. Take your time. Smell and taste your fractions or cuts in small batches to separate out the heads and tails.

      You can get more detailed information on our Website, .

      Just a couple of other points – witblits is made from grapes, mampoer from other fruit. It is not dependant on strength.

      Secondly, when working with fruit or Grapes, strong is not good. The higher the percentage alcohol, the less flavour you have. Ideally Brandy or Mampoer is distilled between 60 and 65%. Second and third distillations should not be necessary unless you did a stripping run.

      Finally, if you want to increase the strength of your product, you do this by increasing your reflux in your still. This can be accomplished either by redesigning your vapour chamber, or cooling the vapour chamber by wrapping a wet cloth around it.

      Let me know if you have any further questions.

      Comment by Hendre' Barnard — August 11, 2016 @ 6:47 am



    Comment by FABIAN CUYLER — October 21, 2016 @ 12:00 pm

  15. Afternoon all

    I am a newby and already worked through pages and pages of info on distilling. Slowly but surely things start to make sense. I obtained a decent still and most of equpiment needed. Question where to turn for further equipment if so needed. Without going overseas. I


    Comment by Chris van der Berg — September 4, 2017 @ 12:11 pm

  16. Goeie dag. Ek wil graag weet of jy net die vrug op ‘n natuulike manier kan gis sonder om enige iets by te gooi? En kook jy net die sap nadat dit gegis het of die vrug daarby.

    Comment by Renier — May 29, 2018 @ 2:24 pm

    • Dag Renier.

      `n Vrug sal natuurlik gis aangesien daar altyd bakterieë (gis) op alles voorkom. Jou probleem is egter dat jy geen beheer het oor wat gaan gebeur nie, want jy weet nie watter gis dit is nie. Jy weet dus nie watter smake gaan vorm nie, of al die suiker omgesit gaan word in alkohol nie, wat die alkohol vlak in die fermentasie gaan wees nie, ens. Jy kan ook nie die vrug steriliseer voor gisting nie, anders maak jy die wilde gis dood.

      Na gisting verby is, en jy dan distilleer (of kook soos jy dit stel) mag jy moontlik beter smaak kry met die vrug binne die sap tydens distillasie, maar jy sal dan `n bainmarie of jacketed boiler of pot nodig hê sodat die vrugte nie vasbrand nie. Indien jy net `n gewone pot het, sal jy net van die wyn af werk.

      Let asseblief net op dat indien jy die vrugte stukke in die sap los tydens fermentasie gaan daar meer methanol vorm – die komponente wat jou blind maak of jou kan vergiftig.

      Comment by Hendre' Barnard — June 5, 2018 @ 9:19 am

  17. What is the alcohol % using this merhod?

    Comment by Chris — June 6, 2018 @ 4:55 am

    • Chris, I am assuming you are referring to the response I gave to Renier?

      Alcohol Percentage is dependent on a lot of factors, not least of which, WHAT alcohol percentage are you referring too – alcohol percentage of the fermentation (the wine), the distillate, or the final product.

      Alcohol percentage of the fermentation (the fruit wine) is determined by the amount of sugar present, and the type of yeast used to ferment the sugar. You first need to measure your sugar content, then you can calculate the amount of sugar contained within the juice, and then you can work that back to the AP or Alcohol Potential. For help with these calculations you can check out this article on our website –

      The other factor is the type of yeast used. Yeast has two tolerances – an alcohol tolerance and a sugar tolerance. The sugar tolerance is the percentage of sugar at which yeast will die because of osmotic stress. The alcohol tolerance is the percentage alcohol at which yeast will die because of alcohol solvency. Bread Yeast and Wild Yeast will therefore only give you low percentages (3 to 4%) alcohol in fermentation, while wine yeast will give you 10 to 15%, and Champagne Yeast will give you 19% (if there is enough sugar to get that high).

      The fruit with the highest sugar content is grapes (which is why we make wine from grapes) and that will give you between 13 and 15% ABV in the fermentation (alcohol by volume). Most other fruits will vary between 5 and 10% ABV in the fermentation.

      Alcohol Percentage during distillation is determined by the still type used, and specifically a concept called reflux which will determine the alcohol strength. The more reflux your still has (based on its construction and design) the higher the purity of your spirit. The mistake most Mampoer Distillers make however is that they try to make their product as strong as possible. This is completely the wrong way to distill fruit, as the higher the purity, the lower the flavor profile. The ideal distillation strength for a fruit fermentation is between 60 and 65%.

      Finally, the final product percentage is determined by your choice – to what level do you want to dilute the distillate for the final Mampoer through the addition of distilled or Reverse Osmosis Filtered Water. Traditionally Mampoer Distillers aim for 50 to 55% diluted strength, but most people find this too strong and unpalatable. Commercially everyone aims for 43% ABV (the same as brandy and whisky).

      Comment by Hendre' Barnard — June 6, 2018 @ 6:34 am

      • Hendré
        Thx for replying. Yip those factors I understand. My question should have been on average without any sugar or yeast added. I assumed the % would be lower and wanted to know by how much. Thx again.

        Comment by Chris — June 6, 2018 @ 10:07 am

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