Sanitize every piece of equipment that will touch the mash using hot water or a commercial sanitizer before starting.

Chop or crush 5 to 6 pounds of fresh fruit into 1/2 to 1 inch pieces, discarding any damaged parts.

Heat 1 gallon of filtered water to 170°F (77°C) in a large pot, then remove from heat and add the prepared fruit.

Let the mixture cool to room temperature (70°F/21°C), then stir in 3 to 4 pounds of granulated sugar, 1 teaspoon yeast nutrient, 1/2 teaspoon acid blend, and 1/2 teaspoon pectic enzyme.

Measure the specific gravity of the cooled mixture with a hydrometer and record the starting gravity.

Rehydrate the yeast in warm water at around 70°F (21°C) for 15 minutes, then pitch it into the mash.

Transfer the mash to the sanitized carboy, leaving 2 to 3 inches of headspace, install the airlock half-filled with water, and let ferment.

Allow primary fermentation at 65–75°F (18–24°C) for 3 to 4 weeks, monitoring airlock activity until bubbling stops.

Once fermentation is complete, use sanitized tubing to rack clear liquid off sediment into a clean carboy.

Let the racked spirit rest undisturbed for 5 to 7 days to allow remaining particles to settle.

Filter the clear moonshine through cheesecloth or a coffee filter into sterilized glass bottles and seal tightly.

Age the bottled moonshine in a cool, dark place for at least two weeks before serving for best flavor.