Is it possible to insist on moonshine almonds. Recipes and features of making moonshine on almonds

Almond tincture Components Almonds - 50 g Vodka - 1 l Sugar - 0.15 kg Water - 1/3 cup Almonds thoroughly grind, add vodka and stand in a dark place for 1 month. After this time, prepare a syrup from 0.15 kg of sugar and 1/3 cup of water. Add the syrup to the tincture,

Almond snack Ingredients For preparation: 300 g of almond kernels, 100 ml vegetable oil, 0.25 teaspoon ground black pepper, 0.25 teaspoon ground red pepper, salt For decoration: grapefruit basket Cooking method Put the almonds in a boiling

Almond Baba with flour Ingredients 3 cups almonds (sweet), 100 g almonds (bitter), 24 yolks, 2 cups sugar, 24 protein,? a glass of wheat flour (or? a glass of potato flour) Method of preparation 3 cups sweet almonds, 100 g of bitter almonds, grind to white with 1

Almond Baba without flour Ingredients 400 g of almonds (sweet), 40 g of almonds (bitter), 2 cups of sugar, 30 yolks, 3 eggs, 30 proteins. Method of cooking Sweet and bitter almonds boil, peel, dry, finely crush, adding 2 cups of sugar, knock down 30 yolks and 3 eggs,

Alvo-i-donagi (almond halva) One of the varieties of Bukhara halva. Photo by the author Another type of halva is "? Alvo-i-donagi", which contains sugar, flavoring substances and almonds. Almonds are finely crumbled and mixed with liquid caramel mass

Almond tube For dough: wheat flour - 400 g, sour cream - 180 g, butter - 110 g, butter for greasing baking sheets - 7 g, powdered sugar for sprinkling - 33 g For filling: almond nuts (chopped) - 180 g , sugar - 180 g, cardamom - 5 g, cognac - 3 g. Oil

Almond halva Ingredients 150-200 g of peeled sweet almonds, 600 g of sugar, 100 g of honey, 250 g of butter, 350 g of semolina, cinnamon on the tip of a knife. Method of preparation Fry the almonds in a pan without oil, cool, mince 2-3 times or

Almonds are a fragrant and unique product in terms of taste, which is widely used in cooking. It is added to baked goods, salads, and preserves. But gourmet distillers have found another worthy use for him - the infusion of moonshine on its kernels.

Attention: hydrocyanic acid

Since almonds are not a nut, as many people mistakenly believe, but the kernel of an inedible plum seed, it has some dosage restrictions. By origin, it can be domesticated (sweet) or wild, with a bitter taste and a pronounced aroma. The wild contains a large amount of hydrocyanic acid, a high concentration of which can lead to poisoning of the body and spoiled taste of moonshine. That is why it is not recommended to insist moonshine on wild almond kernels. Use domesticated. It has a sweetish taste and a lower concentration of hydrocyanic acid.

Important! Sugar is a common antagonist found in every home. If you want to get an original and unsurpassed drink in its aromatic properties, but are afraid to use almonds, replace it with an aromatic additive or essence.

Almond recipes

There are many recipes for making moonshine with almonds, unique in its aroma. Using some tricks with adding a kernel to moonshine, you can not only emphasize the taste of alcohol, but also assign it a supporting role, enhancing the taste of the product.

The most common recipe requires the following ingredients:

• alcohol base 50 degrees - one liter;
• almonds - six to eight pieces;
• raisins - 10 grams;
• sugar - one or two tablespoons;
• oak chips - five grams.

Important! You should not add kernels of other fruit trees to the moonshine instead of almonds. You can hopelessly spoil alcohol by saturating it with toxic substances.

Preparation:

1. Pour boiling water (it should cover the shavings) and leave to infuse for a day.
2. Strain the infused water from the chips, add sugar and moonshine to it, leave for four to five hours.
3. Add almonds and raisins to the resulting mixture, mix everything thoroughly, close the bottle and leave for about three weeks, observing the temperature regime of about 20 degrees.
4. After the allotted time, strain the moonshine from the nuts and raisins, leave for about four more weeks. Almond moonshine ready to eat.

"Amaretto" at home:

• moonshine - 750 ml;
• almond kernel, plum and apricot - 100 grams each;
• purified water - 0.5 liters;
• sugar - 350 grams.

Preparation:

1. Fry the plum and apricot kernels in a skillet (no oil) or in the oven.
2. Cool, mince and add to the moonshine along with the almonds.
3. Make syrup from sugar and water, cool, combine with moonshine.
4. It is necessary to infuse the resulting mixture for 7-10 days, then filter the filling from impurities and stand for another 30 days. The liquor is ready.

The easiest recipe for making almond tincture:

• moonshine 50% - 1.5 liters;
• almonds - 0.5 cups.

Fry the almonds in a dry frying pan or in the oven. Pour the prepared kernels with moonshine. Close tightly, leave for 35-40 days. Stir the contents of the bottle every week, and when the time is right, strain the tincture.

Almond kernels can be replaced with almond oil (three drops for one liter of alcohol).

Important! Don't confuse cooking almond oil with perfume oil. To avoid misunderstandings, purchase everything necessary ingredients in specialized distilling shops.

Experienced moonshiners insist on almonds not only moonshine, but also liqueur, cognac and wine. It is better for a novice distiller to immediately use almond oil or essence, so as not to spoil the product with wild almonds or adding more of it. It is recommended to store the finished drink in a glass container so that it does not acquire an unpleasant aftertaste. Almond tincture has not only a unique aroma, but also due to its properties is ideal as a medicine.

Moonshine-3l, black tea top grade- 1 tablespoon sugar 3 tablespoons, bay leaf - 5-6 pcs. , allspice - 5 peas, black pepper - 5 peas, red pepper - 0.5 pod, lemon balm 1 tbsp. l, vanillin on the tip of a knife. We mix all the ingredients, fill with moonshine and leave for 10 days in a dark place, then drain the finished tincture, filter and bottle it, use it.

Recipe for using oak chips;

For 1 liter of moonshine with a strength of 40-45 degrees, put about 5-10 grams oak chips and a teaspoon of sugar. Place the container in a dark place. Shake regularly and open the lid as alcohol needs a regular small supply of oxygen. Somewhere in two weeks you will feel how the smell of moonshine begins to change, noble notes of cognac appear (I didn’t go to the bank every day to feel this pleasant smell). After a month, the product is ready for use. But I repeat, you can leave it to infuse for a longer period.
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Spotykach

Moonshine 1l, cinnamon - 0.5 tbsp, grated nutmeg - 1 tbsp. l. , vanillin 1 tbsp. sugar 2 cups. Cinnamon, grated nutmeg and vanillin are mixed, filled with moonshine and infused for 2 weeks. Then the tincture is drained, filtered, sugar is added, put on fire, brought to a boil and cooled, and then bottled.

Moonshine coloring methods

To obtain brown moonshine, take granulated sugar, melt it in a copper bowl and cook until dark. We dilute the resulting solution with hot water or moonshine, also hot. The solution can be stored tightly closed in a glass container.

Distillation of the mash with galangal root gives the moonshine a light brown color.

If you are going to sweeten the moonshine, then tint should be done only after sweetening, so that the color and transparency of the moonshine does not deteriorate.

Sweetening moonshine

Let's prepare a special syrup. We take 1kg. sugar, pour in 1 liter. water, cook, removing the foam until it stops forming. We cool and insist for 2 weeks, so that all the sediment goes to the bottom.

When moonshine is mixed with syrup or honey, a chemical reaction occurs and the solution heats up. You need to wait until gas evolution is complete. Then we throw several tablets of activated carbon into the solution and shake vigorously. Then we insist for 2 hours at room temperature and filter through a thin cloth. The resulting drink is packaged in different containers and kept for three days at a temperature of 3-4 ° C. The resulting drink will have a pleasant taste and almost complete absence of alcoholic aftertaste.

Jam is also used to sweeten moonshine. It is taken in the proportion: 3 liters of moonshine to 4 teaspoons of jam.
Class! one
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In addition to the taste we need, we also need a certain color of moonshine.

If we infuse moonshine with saffron and add a little juice from blueberries or blueberries, we get a golden orange (orange) color. Also, this color is obtained by infusing moonshine on an orange peel, walnut partitions or an unripe orange peel.

Saffron is used in yellow. By adjusting its amount, you can get different shades of yellow. To obtain a yellow color, moonshine can also be infused with lemon balm, veronica, mint, or using parsley, celery or horseradish leaves.

To give the red color, the moonshine is infused with dried blueberries. You can grind tartar and food carmine paint to a powder and mix in a 1: 6 ratio, then dissolve in hot water. Filter the resulting mixture and add to the moonshine.

For the scarlet color, you need to prepare a special dye. Cook 4g. food paint powder and 4g. powder of purified tartar in 1.1 liter of water. Defend, filter through cheesecloth. We add to the moonshine in the amount, depending on what shade of scarlet you want to get.

We get the purple color by infusing moonshine on sunflower seeds. You can also tint the moonshine with carmine and strain it through the flowers of yarrow or thigh, or add a little, literally a few drops, of a thick broth of sandalwood or blueberries.

Straining the moonshine through a yarrow or thigh-root, without tint, gives it a pale blue color.

Infusion on cornflower flowers gives the moonshine a blue color.

Using different varieties jams can be obtained in shades of red, yellow and purple.

Now let's get into the green color - like absinthe... We take chervil, finely grind, put 4 handfuls in a thin cloth and filter the moonshine through a funnel with chervil. The second method involves the infusion of moonshine with black currant leaves. Green color can also be obtained by infusing moonshine with onion feathers or parsley leaf juice.

If you will use green onions, then first wash it, then put it in hot water and boil it 2 times. After that, transfer the onion to cold water. Place the feathers in a thin cloth or cheesecloth and squeeze out the juice. Place the juice in a silver pouring spoon and cook until the juice is halved. Now the resulting paint can be infused with moonshine

In order to get the moonshine of the taste we require, we need to insist it on a plant, then distill it and insist again on the same plant.

Experiment with the flavor of moonshine using a variety of raw materials and ingredients from herbal supplements.

Moonshine, how strong alcoholic beverage, reacts strongly to additives, so you should not overdo it with them. So that you can determine the taste of future moonshine when using certain additives - we give a table of taste characteristics when brewing moonshine for at least two weeks.
Bitter orange peel 50 - 100
Bitter lemon peel 60 - 250
Bitter orange peel 2.5 - 50
Bitter spicy rosemary 0.5 - 1
Bitter spicy saffron 0.1 - 0.5
Star anise bitter-bitter 3 - 20
Bitter cinnamon 3 - 15
Bitter vanilla 0.5 - 2
Bitter bay leaf 0.5 - 2
Spicy-hot cardamom 4 - 20
Spicy-hot nutmeg 3 - 6
Allspice pepper moderately hot 3 - 6
Hot ginger 1.5 - 12
Hot cloves 0.6 - 3
Hot black pepper 2 - 24

The substances listed in the table can be combined with each other in certain proportions (except for saffron). If you increase the amount of additives by 20-30%, then you can make moonshine in 2-3 days, but it is better not to get involved in this too much.

To impart aroma to moonshine, aromatic substances infused with alcohol are used. In order to extract substances from plants, they must be insisted on moonshine, pre-chopped. Insist until the moonshine takes all the aromatic substances from the plant. Moonshine, for infusion, must have a strength of 45-50 ° C. The solution must be periodically decanted, then re-add flavoring substances and shake, and the more times we do this, the higher the concentration of the infusion we will get. You can boil raw materials in a sealed container while boiling for 10-15 minutes.

Tinctures are usually made within 3-5 weeks. But if you increase the temperature to 50-60 ° C, then you can reduce the infusion time to 5-8 days. So do early ripeners.

To get a tincture with rich aromatic substances and the desired aroma, but not to change the taste of the drink, you need to distill the broth from the raw materials.

Infusions are also distilled. We take finely crushed spice to your taste, fill it with boiling water in the proportion of 400g. spices for 3.5 liters of water, close tightly and insist for 24 hours. Then add 2.5 liters of water and distill. It is necessary to distill until the moment when the smell of the spice begins to disappear. After that we add new spices and distill again. Then you can overtake again. We use the obtained "triple" water for moonshine in a proportion of 200 g. water for 1.2 liters of moonshine to obtain a taste similar to the taste when distilled with spices.

It is not recommended to add plants and spices to the mash itself, because the aroma will not be saturated. It is best to insist separately water with spices or make a decoction, and only then add to the mash.

If we cook the mash in flavored water, then we will beat off the smell of booze and give the moonshine a good aroma.

Blueberry tincture

Pour a kilogram of blueberries in three liter jar and fill it with moonshine. After a month you can use it. If you stand for half a year on oak chips, the taste changes dramatically for the better. The color of the tincture is almost purple, it may be that if the concentration of blueberries is reduced, the color will become lighter, but I do not think that this will affect the taste for the better.

Borodinskaya tincture

Borodinskaya tincture.

Weighing 3 liters of 50% alcohol or moonshine.
Coriander seeds - 12g
Cumin seeds - 9g
Pearl barley, lightly fried - 20g
Burnt pearl barley - 30g

Coarsely grind all ingredients, pour into a jar, pour 50% alcohol (moonshine). Insist 1 week, shaking daily. After filtering, add sugar color if necessary, bring the strength to 40-42%

Cooking roasted barley. Take half a glass of pearl barley, pour it into a frying pan. We put on medium heat. Stir constantly, and as soon as it starts to brown, pour half of it. Fry the rest to about coffee color. The drink has a smell and resembles the taste of Borodino bread, the smell of moonshine is well masked if done on it. You can and should experiment with proportions.

Rye tincture

Rye tincture
Take a loaf of Borodino bread. Cut the flesh without a crust into 2x2 cm pieces. Dry to a minimum degree of browning in the oven. It turned out to be hard, fragrant crackers.

Pour half a glass of these crackers (no more) with vodka or 40% moonshine in three-liter jar(up to the lid). Insist for two weeks. Drain and filter thoroughly. The tincture will turn out to be slightly brown, rather aromatic.

Cognac tincture (for coffee)

For 3 liters of moonshine. 2 tablespoons of sugar. 1 tablespoon of coffee. 5 cloves. 5 bay leaves. Heat to 70-75 degrees (until the bullets go), let cool at room temperature, filter. You can drink right away.

Garlic tincture.

Garlic tincture. My favorite tincture, it is done quickly and drinks well. For 1 liter of vodka, 1 clove (not a head) cut into three parts. 10 peas of black pepper. Day to insist. Filter, use.

Marmulet

Marmulette - For 0.5 moonshine, a pod of hot pepper (thin, long) and two cloves of garlic. Leave for 2 - 3 weeks.

Kolganovka

Kolganovka. For 3 liters, 30 grams of finely chopped galangal and 50 grams of honey. Insist for three weeks. Filter, consume.

Kolganovka 2 "Erofeich" For 1 liter, 1 tbsp of kolgan stocks. 1 tbsp of Ivan-tea boxes. 1 tbsp of Leuzea sofroloid (maral root) lodges should be insisted for 2 weeks.

Horseradish

Horseradish. Fresh peeled horseradish root, cut into thin slices 100 - 150 gr
Zest of 1 lemon
Vanillin (not vanilla sugar, namely vanillin) - one 2-gram sachet
Cloves (buds) - 10 pcs
Honey - 50 grams (if there is no scale - about 4 teaspoons).
Ginger, ground cinnamon and ground nutmeg - 1/2 teaspoon each.

Pour all this into a 3-liter jar and fill it with diluted alcohol or moonshine.
We close and insist for 5 days, not forgetting to jog 1-2-3 times a day. After five days, we filter through a strainer, horseradish and the rest we canalize, the infusion is back into the bottle. Top up with moonshine or diluted alcohol, close again and rest for 3-4 days. You can drink it right away, but if you let it stand, the dregs will settle and the view will be more beautiful. And the taste too.

Pepper vodka

Pepper vodka
1 tablespoon honey, 2 chili pods, a teaspoon of dried paprika, a few crushed black peppercorns, a few pieces of lemon zest, a pinch of propolis. Several grains (on the tip of a knife) vanilla sugar, a piece the size of a fingernail, cinnamon. In chili pods, make several longitudinal cuts with a very sharp knife or razor so that the alcohol gets inside as quickly as possible.
Of the ingredients, honey and pepper are required, the rest to enrich the bouquet.
Infuse for 1 week, shaking regularly, then filter and use.

Moonshine in 2 hours

Place 10 kg of sugar, 100 g of yeast, 3 l of milk, 30-40 l of water in the washing machine. Spin for 2 hours, then let stand and overtake.

Moonshine per day No. 1

5 kg of sugar, 500 g of yeast, 1 liter of milk, 1 kg of peas pour 15 liters of warm water, leave for 1 day, then distill. Output 5 liters.

Moonshine per day No. 2

5 kg of sugar, 500 g of yeast, 3 cups of milk, crumble 4 loaves of bread, crush 25 medium potatoes, pour 25 liters of warm boiled water over all this and stir. Insist 1 day. Then overtake.

Sugar moonshine

6 kg of sugar, 200 g of yeast pour 30 liters of warm water and mix well, add a bunch of dry dill and currant leaves for smell. Insist in a warm place for 6-7 days, then overtake. Exit - 6L.

It is widely believed that 1 kg of sugar makes 1 liter of moonshine. If using efficient devices, 10 l good moonshine you get from 7 kg of sugar. Excess sugar in this case is not required, since it will still go to waste.

Starch moonshine

Dilute 10 kg of starch with 20 liters of water and brew like jelly, add 500 g of yeast and 1 kg of sugar. Insist 3-5 days. Then overtake. Exit - 11L.

Moonshine syrup

Dilute 6 liters of any syrup in 30 liters of water and add 200 g of yeast. Insist for 7 days. Exit - 7L.

Moonshine from tomato paste

Moonshine from sweets

Dissolve 5 kg of filled candies in 20 liters of water. Insist 4-5 days, then overtake. Exit - 5L.

Jam moonshine

Dilute 6 liters of fermented jam with 30 liters of warm water, add 200 g of yeast and 3 kg of sugar. Insist in a dark place for 3-5 days, then overtake. The output will be 9 liters. If sugar is not added, the yield is 6 liters.

Moonshine from tomato paste

Dilute 1 l tomato paste in 30 liters of water, add 0.5 liters of beer and 10 kg of sugar. Insist in a warm place until fermented, then distill. The output is 7-8 liters.

Orange moonshine

Double moonshine infuse on orange peel for seven days (in a ratio of 5: 1). Then dilute

water, the amount of which should be half the volume of used moonshine, and distilled so as to obtain a volume equal to the original volume of moonshine. Then carefully cut off the zest from two or three oranges and pour over the distilled vodka. Insist in a warm place for 5-8 days, then filter. You can sweeten it a little.

Moonshine from fruit and berry juice

Add 250-300 g of yeast to 9 liters of juice, leave for 14 days in a dark place at a temperature of 20-24 ° С. When fermentation stops, distill. Output 2-3 liters.

Moonshine Anisovy No. 1

(Favorite drink of Peter I.)

Crush 200 g of anise seeds, pour 10 liters of purified double moonshine over them and leave for 4 weeks. Add 5 liters of water and distill. Add 200 g of crushed anise seeds to distilled moonshine and infuse again for 4 weeks. Filter and dilute 1/3 with soft spring water.

Moonshine Anisovy No. 2

Coarsely crush 1, 2 kg of anise seeds, pour 6 liters of purified double moonshine over them and leave for 3 days. Add 9 liters of purified double moonshine and distill.

Moonshine Anisovy No. 3

Crush 300 g of anise seeds, add 150 g of dill seeds, pour 10 liters of double moonshine and leave for 4 weeks. Then dilute with 5 liters of water and distill. The volume of distilled vodka should be equal to the original volume of moonshine. Then add 1-1.5 kg of lemon zest, 20 g of ginger, 20 g of table salt and leave for 4-5 weeks. Filter out.

Moonshine Anisovy No. 4

Pound 400 g of anise seeds, 50 g of caraway seeds, 40 g of violet root and 45 g of dry lemon peel together. Pour 7.5 liters of purified double moonshine and distill.

Moonshine Anisovy No. 5

Finely grind 200 g of anise, pour 5 liters of double moonshine over it and leave for 15 days. Dilute 2.5 liters of water and distill until you get 2.5 liters of moonshine. After that, sweeten with strong syrup to taste and filter.

Moonshine Anisovy No. 6

1, 2 kg of large crushed anise, 2, 5 g of violet root, 60 g of salt pour 12, 5 liters of purified double moonshine and leave for two days, then distill.

Moonshine Anisovy No. 7

Finely grind 200 g of fresh anise, pour 12 liters of double moonshine over it and leave for 4 weeks, then distill over moderate heat so as to get 9-10 liters of moonshine. Prepare syrup from 1, 6 kg of sugar and 1, 2 liters of water and sweeten the vodka. The mixture will turn out to be milky. For clarification, put 1 egg white in there and mix as best as possible. Shake occasionally for several days.

Moonshine Anisovy No. 8

400 g of fresh aniseed seeds, 200 g of star anise, 200 g of coriander, 50 g of fennel pour 12 liters of double moonshine and leave for 4 weeks, and then distill. To the 10 liters of moonshine obtained by distillation, add 3, 3 kg of sugar diluted in 1, 6 liters of water, and strain.

Moonshine Anisovy No. 9

Distill 400 g of anise, 12.5 liters of moonshine over low heat, putting 50 g of crushed anise in a canvas under the coil outlet so that the moonshine flows through it. To make the moonshine green, grind 50 g of dried birch leaves and put them in a canvas under the coil outlet.

Cherry moonshine

Remove the seeds from the cherry, mash the pulp and place in a separate container in a moderately warm place. During fermentation, close the container with a lid and stir periodically with a stirrer for two days. Cherry pits crush and, at the end of fermentation, mix with the pulp and distill. Ready-to-drink moonshine has no color. As soon as it begins to cloud during the distillation process, it should be collected in a separate container. Muddy moonshine can be distilled again. Cherry pits give the resulting moonshine a special almond taste and smell.

Dry cherries are also good for making moonshine. To do this, they are first put in hot water, and then, when they are softened, they are crumpled with pushers. Further, the process is carried out in the same way as described above. Fermentation in this case is slower.

Moonshine Cherry No. 1 (sweet)

Clean the moonshine by steeping it on coals (see cleaning methods). Pour the pulp of cherries and crushed bones with peeled moonshine and distill. Fill a bottle prepared for moonshine with fresh cherries and pour over distilled moonshine, so that the moonshine covers the cherries by 8 cm and insist. The readiness of the drink is determined by the density: if the moonshine sticks to the glass, then it can be drained and it is ready for use. Sometimes sugar is added to such moonshine at the rate of 100-300 g of sugar per 0.6 liters.

Moonshine Cherry No. 2 (sweet)

Remove the seeds from the cherries, mash the pulp and put in a cool place for 2 days to extract juice. Then squeeze the pulp through the canvas, and mix the pomace with the crushed bones, pour 3, 5-4, 5 liters of French vodka (see the recipe) and distill. Dilute the resulting moonshine with cherry juice at the rate of 2: 1, add sugar, mix well and filter.

Moonshine Cherry No. 3 (sweet)

Take 30-36 liters of cherries, remove the seeds, squeeze the pulp through a canvas or double cheesecloth. Pomace and bones crush and put in a bucket cube, pour French vodka (see recipe), add 1, 2 liters of milk and distill. Add cherry juice and powdered sugar to the distilled moonshine, stir well and filter (for 1 liter of moonshine - Zl juice and 600-650 grams of powder).

Moonshine Cherry No. 4 (sweet)

5 l of double moonshine, 65 g of cinnamon, 25 g of cardamom, 15 g of cloves, 15 g of nutmeg, 0.6 l of water, 4 handfuls of crushed cherry pits, distill until pure vodka is used. Squeeze the juice out fresh cherries, pour it into a container, let it settle, and when the thickets fall off, strain. Pour the juice into a saucepan, add sugar and cook until 1/3 part is boiled down, then add cinnamon, cardamom seeds, cloves, cover and simmer over low heat without boiling, then cool. For 1, 2 liters of juice, 400 g of sugar, 15 g of cinnamon, 6 g of cardamom, 10 g of cloves are taken. Dilute the obtained moonshine with the prepared juice at the rate of 2: 1 (one part is moonshine), mix and filter.

Grape moonshine

In 10 liters of grape pomace, add 5 kg of sugar, 100 g of yeast, pour 30 liters of water. Insist for 7 days, then overtake twice.

Moonshine Pear No. 1

Boil 10 kg of rotten pears, add 400 g of sugar and 40-50 g of yeast, pour 1-1.5 liters of water. Insist in a warm place for 7 days, then overtake 2 times.

Moonshine Pear No. 2

Fill the container halfway with wild pears and let it rot. Then knead and leave for 15-20 days, then overtake 2 times.

Moonshine Clove No. 1

Finely crush 100 g of cloves, pour 6 liters of double moonshine into it, seal the bottle tightly, put in a warm place or in the sun for 7 days, then distill. Boil syrup from 2 kg of sugar, dilute in moonshine and leave for another day, then filter.

Moonshine Clove No. 2

Crush together 800 g of clove heads, 800 g of raisins, 100 g of cloves, pour 12 liters of double moonshine. Infuse for 7 days, then distill and sweeten with syrup to taste.

Moonshine Clove No. 3

Place 10 g of cloves in a bottle, pour with moonshine and leave for 14 days, then dilute with water at the rate of 2: 1 (one part is water) and distill so as to obtain the initial volume of moonshine. Crush white raisins (50 g per 1 l), add cloves (5 pieces per 1 l) and insist on the distilled moonshine for 14 days. Then strain, add milk (1 tablespoon per 1 liter) and filter. Can be sweetened (100 g sugar per liter).

Moonshine Clove No. 4

Grind 90 g of cloves, pour 12 liters of moonshine into it and leave for 7 days, then add 200 g of cloves and distill. Sweeten at the rate of 400 g of sugar per 12 liters.

Moonshine Dyagilny number 1

Finely chop 1, 2 kg of dry angelica root, pour 5 liters of double moonshine, leave for 3 days, then add 6 liters of double moonshine and distill.

Moonshine Dyagilny number 2

Grind 500 g of fresh angelica seeds, pour 10 liters of double moonshine and leave for 3 days. Then overtake. Continue distillation until the resulting moonshine retains transparency and does not have a milky tint. Sweeten sugar syrup to taste and filter.

Moonshine Dyagilny number 3

120 g angelica, 100 g cinnamon, 100 g cardamom, 50 g lemon peel pour 18 liters of moonshine. Insist 4 days, then overtake.

Jasmine moonshine

Freshly picked jasmine flowers 200 g pour 4 liters of moonshine, overtake over fairly high heat. Sweeten with syrup and let stand.

Gastric moonshine

Mix 400 g of mint, 400 g of sage, 400 g of anise, 100 g of galangal, 100 g of ginger and pour in all 12 liters of double moonshine. Insist in a warm place for 21 days, shaking every day, and then overtake.

Casserole

Pour 1-2 liters of dry lemon peels with 8-9 liters of moonshine and leave for a day, and then distill. Take 100 g of cinnamon, 35 g of cloves, 45 g of star anise, 45 g of cardamom, 10 g of nutmeg and 4 nutmeg, chop everything. Then take a bottle of thick glass, fill with the resulting mixture and fill with moonshine, leaving free space on top. Coat the bottle with 6 cm thick dough and cork tightly. Heat the oven vigorously and turn it off. Put the bottle in there and wait until the oven has completely cooled down. The oven should be heated and the bottle should be placed there 8-10 times. Inspect the dough after each time. Cover the cracks that appear in it with dough. Then filter the moonshine and sweeten it with syrup to taste.

Raisin moonshine

800 g of raisins, 400 g of cardamom mix and chop, pour a bucket of double moonshine. Insist 7 days, then overtake.

Moonshine Cardamom No. 1

Coarsely crush 800 g of cardamom, pour 4 liters of moonshine and leave for 3 days. Then add 3.5 liters of moonshine and distill.

Moonshine Cardamom No. 2

100 g of cardamom, 1, 2 kg of lemon peel, 200 g of cinnamon, 100 g of galangal, 100 g of cloves, 100 g of violet root, 40 g of anise pour 12 liters of moonshine. Insist 3 days, then overtake.

Moonshine Cardamom No. 3

50 g cardamom, 25 g anise, 20 g cloves, 15 g angelica pour 12 liters of moonshine. Insist 7 days, then overtake.

Moonshine Potato No. 1

Wash and grate 20 kg of potatoes and add them to boiled water cooled to 60 ° C, stirring at the same time. Add 1 kg flour and some chopped wheat straw, mix well. When the mixture becomes light, drain it, and pour the residues in the form of a sediment again with water having a temperature of 50 ° C. Stir and leave for a little longer than the first time. Then drain the liquid and mix it with the liquid from the first drain. Add yeast at the rate of 100 g per 5 l and leave for 10-15 days, and then distill as usual.

Moonshine Potato No. 2

Wash and grate 10 kg of potatoes. Then grind 6 kg of oats, pour boiling water over it and mix well. While stirring, gradually add the grated potatoes. After 3 hours add 37 L of water and stir again. Then add 1, 8 l of yeast and mix again. Cork the container tightly and leave for 3-4 days in the dark until sediment falls and bubbles appear. After that, immediately overtake.

Moonshine Cinnamon number 1

Finely crush 400 g of fresh cinnamon, pour in 12 liters of double moonshine, seal tightly and insist in a warm place or in the sun for 7 days, then distill. Sweeten with sugar syrup prepared at the rate of 400 g of sugar per 1, 2 liters of water.

Moonshine Cinnamon number 2

Finely crush 400 g of cinnamon, pour 5 liters of double moonshine and leave for 15 days. Then add 2.5 liters of boiled water and distill over low heat until you get 2.5 liters of moonshine, which is sweetened to taste with syrup boiled in cinnamon water.

Moonshine Cinnamon number 3

90 g cinnamon, 45 g cardamom, 15 g marjoram, each handful of rosemary and sage, 4 violet roots pour 12 liters of double moonshine. Insist 3 days, then overtake.

Moonshine Cinnamon No. 4

Finely grind 400 g of cinnamon, pour 2.5 liters of hot boiled water, seal well, put in a cooling oven. When the cabinet has cooled down completely, move the container to a warm place and leave for 24 hours. Then shake and begin distillation. When 0.5 liters of moonshine has been distilled, pour another 0.5 liters of water into the cube, then in the same way another 0.5 liters of water. Continue distilling until another 1 L is obtained. Then take 2 kg of sugar, dilute 1, 2 liters of cinnamon water and boil the syrup. Mix 1, 2 liters of double moonshine, the first bottle of distilled cinnamon water and syrup, add 3.5 liters of double moonshine and the remaining cinnamon water, mix, seal well and leave in a warm place for 3 days, then filter.

Moonshine Cinnamon No. 5

1, 2 kg of dry apples pour 12 liters of double moonshine and distill. Crush 200 g of cinnamon and add it to distilled moonshine, cork tightly and leave for 7 days. Then distill on very low heat.

Cinnamon No. 6

Crush 400 g of cinnamon, pour 2.5 liters of double moonshine and leave for 7 days. Then distill, sweeten with syrup to taste and filter.

Fortification moonshine

Take 100 g of cinnamon, 100 g of nutmeg, 100 g of nutmegs, 30 g of cloves, 100 g of coriander, 200 g of pistachio nuts, 100 g of incense, 90 g of galangal, 90 g of rose petals, a handful of rosemary, a handful of sage, 4 violet roots ... Mix everything, grind with a crush and pour 12 liters of double moonshine. Put in the cooling oven, and then within 3 days put in the cooling cabinet 3-4 more times, and in the intervals, wrap the container warmly and leave in a warm place. Those who have a stove can put it there for 3 days. Then distill over low heat, add 100 g of licorice root and leave for 3 days. Drain gently, sweeten to taste and filter.

Lavender moonshine

100 g lavender, 25 g cloves, 25 g cinnamon chop and mix. Pour 12 liters of double moonshine and leave for 7 days. Then put a slice of bread coated with honey in the infusion and distill over low heat.

Laurel moonshine

Finely crush 800 g of laurel berries, pour 12 liters of double moonshine, leave for 3 days, then distill as usual.

Lemon No. 1

Insist 3 weeks double moonshine on lemon peel(take 5 parts of moonshine and 1 part of zest). Then dilute with 2, 5 parts of water and distill. The volume of distilled vodka should be equal to the original volume of moonshine. Cut off a thin top layer of zest from three small lemons, put in a bottle and pour over distilled moonshine. Insist in a warm place for 5-8 days, then filter. You can sweeten it a little (200 g of sugar per 1 liter).

Lemon No. 2

400 g lemon peel, 400 g violets pour 12 liters of double moonshine. Insist for 6 days, and then distill over low heat until 6 liters of moonshine comes out.

Lemon No. 3

Pour the zest of 30 lemons with 5 liters of double moonshine and 3.5 liters of water, add the peel of 4 oranges or 5-6 green oranges, a handful of crushed coriander and 4 cloves. Insist in the sun or in a warm place for 30 days. Then distill until you get 2.5 liters of moonshine. Sweeten with syrup and filter.

Lemon No. 4

1, 2 kg of coarsely crushed lemon peel, 60 g of salt, pour 12 liters of double moonshine. Infuse for 3 days, then distill and sweeten 1, 2 kg of syrup.

Raspberry number 1

800 g of fresh raspberries, 35 g of finely chopped violet root, pour 12 liters of double moonshine, leave for 6 days, then distill.

Raspberry number 2

Pour 400 g of fresh raspberries with 12 liters of moonshine and leave for 2 days, then distill and sweeten to taste.

Juniper moonshine (gin)

1.6 kg juniper berries crush and pour 8 liters of double moonshine. Insist for 14 days, then overtake to ¾ of the original volume.

Moscow moonshine

8 g galangal, 8 g ginger, 8 g anise, 8 g mint pour 1 liter of double moonshine and leave for 3 weeks. Then add 1.5 liters of water and distill, having received the original volume.

Moonshine Mint No. 1

4 handfuls of dry mint pour 3 liters of double moonshine, leave for 3 days, then distill. Insist again until a handful of green is obtained fresh leaves black currant or lovage. Sweeten with syrup of 1.2 kg of sugar boiled in 0.6 liters of water and filter.

Moonshine Mint No. 2

200 g mint, 25 g wormwood, 15 g rosemary, 25 g sage, 15 g cardamom, 10 g cloves pour 12 liters of moonshine, cork tightly and leave in the sun or in a warm place for 3 days. Then distill and add syrup to taste.

moonshine Mint number 3

800 g of mint, 1, 2 kg of honey, 60 g of salt, pour 12 liters of double moonshine, leave for 3 days, then distill and filter.

Pouring moonshine (for liqueurs)

Fill the container 1/3 with berries, from which the liqueur will be made, pour moonshine and distill. Dilute the resulting moonshine by 1/3 with boiled water and mix thoroughly. Such moonshine will acquire the smell of berries, and the liqueur will come out with a natural smell and pure taste.

Peach No. 1

For 12 liters of double moonshine, take 2 kg of peach leaves, leave for 2-3 weeks and distill. Then take 400 g of peach and bitter almond kernels, chop, dilute with milk to a jelly state and push through a sieve. Add this jelly to distilled moonshine and leave for 2 weeks, filter.

Peach No. 2

Finely crush 800 g of peach kernels, dilute with water to a jelly state, fill a thick-walled bottle, seal tightly, coat with dough and put in a cooling oven 8-10 times within two days. Then filter, add 100 g of raisins, pour 6 liters of double moonshine and distill. Sweeten with syrup to taste.

Peach No. 3

Grind 400 g of peach kernels, dilute 6 liters of moonshine, pour into a thick-walled bottle, cork tightly, coat with dough and put the oven on medium heat for 3 days. You can put it in the cooling oven during the days, but then this must be done at least 12 times. Then filter and distill. A handful of birch leaves, a handful of black currant leaves, a handful of bird cherry leaves, put ½ handful of mint in the moonshine and leave for 1 day. Then strain and sweeten to taste.

Rosemary moonshine

400 g of rosemary, 60 g of salt, 12 liters of double moonshine, infuse for 3 days. Distill and sweeten 1, 2 kg of syrup.

Pink No. 1

1 kg of fresh pink flowers pour 4 liters of purified moonshine. Insist for 1 month, then distill until you get 2.5 liters of moonshine. Take 0.4 kg of fresh pink flowers, dilute 1.6 liters of soft water and distill over low heat so that 0.4 liters of rose water comes out, add another 0.4 kg of new fresh pink flowers and 1.2 liters of soft water there and distill over low heat until you get 0.4 liters of double rose water. Dissolve 800 g of sugar in the resulting water. Sweeten the moonshine with syrup and filter.

Pink No. 2

Collect rose petals, knead them in a mortar, put in a container and cover with a layer of salt on top. The thickness of the layer should be such that a normal pinch can be taken. Spread a wet cloth, cover with a circle with oppression and insist in a cool place for 6-8 weeks until the petals begin to rot. Transfer everything to a cube, fill with water at a rate of 1: 1, mix and distill. Pervach will contain alcohol from roses and therefore have a strong scent. Subsequently, moonshine will go almost odorless. It should not be used. Distill the first moonshine again, sweeten, filter.

Wormwood moonshine number 1

800 g of anise, 200 g of wormwood pour 12 liters of moonshine, leave for 14 days, then distill.

Wormwood number 2

300 g of wormwood tops, 60 g of salt, pour 12 liters of double moonshine, leave for 7 days. Then add 1, 2 kg of honey and distill.

Wormwood number 3

1.5 kg of the tops of young shoots of wormwood, 100 g of angelica root, 100 g of violet root, 100 g of oregano leaves, 50 g of anise and 50 g of star anise pour 12 liters of double moonshine and leave for 4 weeks. Then distill until 8 liters of moonshine is obtained, to which add 1.2 kg of sugar dissolved in 0.6 liters of water. Such moonshine is tinted green by insisting on a handful of black currant leaves or lovage.

Wormwood number 4

2 kg of wormwood tops, 300 g of angelica pour 6 liters of moonshine and leave for 2 weeks. Then add 3 liters of water and distill until you get 6 liters of moonshine. This moonshine can also be made green by infusing it for 2-3 days on a handful of black currant leaves or lovage. Then filter and sweeten to taste.

Wormwood number 5

400 g of anise, 200 g of finely chopped wormwood, pour 12 liters of moonshine and distill.

Orange No. 1

Orange (grapefruit) can be substituted for green oranges, but you need twice as many. 800 g of orange peel without pulp pour 12 liters of double moonshine. Insist 3 days and then overtake.

Orange No. 2

1, 5 kg of orange zest pour 6 liters of double moonshine and leave for 3 days. Then add 8.5 liters of double moonshine and distill until you get 8.5 liters of vodka. Sweeten to taste.

Orange No. 3

400 g orange peel, 200 g star anise, 45 g cardamom, 45 g cinnamon, 45 g fennel, 35 g cloves pour 12 liters of double moonshine. Infuse for 7 days, then distill, sweeten to taste and filter.

Orange No. 4

Dissolve 12 liters of moonshine with 6 liters of water and distill over low heat until 3 liters of double moonshine are obtained, add 200 g of finely chopped orange peel there, cork and leave in a warm place for 7 days. Distill and sweeten with 1.5 kg sugar syrup.

Orange No. 5

Insist 20 g of chopped cloves in 6 liters of moonshine for 3 days. Then take 400 g of orange peel, pour 12 liters of moonshine and also leave for 3 days. Add cloves there and stir. Distill and sweeten with syrup to taste.

Orange No. 6

400 g of orange peel, 200 g of star anise, 85 g of nutmegs, 85 g of nutmeg, 85 g of cardamom, 85 g of cinnamon, 200 g of pistachios, 70 g of cloves pour 11 liters of double moonshine. Insist 7 days and then overtake.

Simple moonshine number 1 (double)

Distill any moonshine through the cube again.

Simple moonshine number 2 (from millet)

Boil 3 liters of millet, dilute with warm water, add 100 g of yeast, 1, 2 kg of dough from the sauerkraut and ferment. When sour and fermented, overtake 2 times.

Simple moonshine number 3 (from fruits)

Pour a large container halfway with moonshine and fill it with any berries and fruits, fresh and rotten carrion. When the container is full, everything should ferment. After that, drain and distill the moonshine, and add new moonshine to the remaining fruits and let it ferment again, and then drain and distill it.

Rice moonshine number 1

A bottle of malaga, 200 g of crushed rice, 400 g of large raisins, boiled in water, and how much sugar syrup is needed to taste. Add 400 g of water and 200 g of white brewer's yeast there, leave to ferment in a bowl for 3-4 days. Then add 12 liters of double moonshine, 6 liters of soft spring water and distill so that 9 liters of moonshine comes out. Pour 0.2 liters of 70 ° alcohol or triple moonshine into a separate bowl and add 3-4 teaspoons of vanilla. Insist 3-4 days, then filter. Add vanilla tincture and 2 drops of rose oil to distilled moonshine. In a canvas bag put 600 g of fresh oak bark and 5 g of galangal root. Place this bag in a container with moonshine and seal tightly.

Rice No. 2

2.5 kg of crushed rice, refried like coffee, 25 g of saffron, pour 60 liters of refined moonshine and distill to get 43 liters of vodka, which can be tinted with burnt syrup.

Rowanberry No. 1

Collect 3 kg of ripe mountain ash until frost, knead, add 80-100 g of yeast, pour 12 liters of fresh bread kvass and infuse at a temperature of 15-16 ° C. When active gas evolution stops, stir and distill. Then add 6 liters of moonshine and distill again until extraneous odors are eliminated.

Rowanberry No. 2

After the first frosts, pick up rowan berries, knead and squeeze the juice out of them, which is put to fermentation in a warm room. When fermentation is over, distill twice. You get moonshine without fusel oils with a taste reminiscent of French cognac.

Rowanberry No. 3

Mash the mountain ash, fill it with moonshine so that the berries are barely covered, and the container is half full, add yeast at the rate of 15-20 g per 1 liter, close tightly and leave for 14 days, then overtake 2 times.

Beetroot number 1

Grate and boil 8 kg of sugar beets. Add 5-6 kg of sugar to the still warm beets, pour 10 liters of water at a temperature of 25 ° C. Add 500 g of yeast diluted in a little water. Insist in a warm place for 3-4 days. When the beets sink to the bottom and a crust forms on top, mix everything and distill it 2 times.

Beetroot number 2

Grate the beets, add water and boil for 1-1.5 hours. Pour the liquid into a container, and pour the beets again with water and boil again for 1-1, 5 hours, then drain. Pour again, boil and drain. Pour all the liquid obtained during three boiling times into one container, filling it with no more than 2/3 of its volume. Add yeast at the rate of 40 g per 4 l and leave for 10-15 days until the foam stops forming. When adding sugar, potatoes or other components, the infusion lasts 4-7 days. At the end of fermentation, distill.

Beetroot number 3

Prepare 4 liters of beetroot liquid in the same way as in the previous recipe, add 2 kg of Poltava groats and leave for 4-5 days at a temperature of 20-22 ° C. Then add another 15 liters of beetroot liquid and leave for 15 days until tender, then distill.

Beetroot No. 4

Made from molasses. Take 10 liters of molasses, 200-250 g of yeast, pour 25 liters of water. Insist in a warm place for 7 days. Overtake 2 times.

Beetroot number 5

Grate sugar beets, boil and squeeze the juice. Take 30 liters of juice, 200 g of yeast and leave in a warm place for 5-6 days. Then overtake 2 times.

Plum moonshine number 1

Mash 12 liters of plums, add 1-1.5 kg of sugar and leave for 12-16 days. When fermentation stops, pour everything into a cube and distill it 2 times.

Plum No. 2

The most ripe plums, together with the seeds, are pounded in a mortar. At the same time, water is added until the mass turns into liquid porridge, which is set to wander. When the "porridge" stops emitting gas, it is poured into a cube and distilled 2-3 times.

Caraway moonshine number 1

1, 2 kg of coarsely crushed caraway seeds pour 5 liters of moonshine and leave for 3 days. Then add another 5 liters of moonshine, distill and sweeten to taste.

Caraway No. 2

Take 1, 8 kg of caraway seeds, crush it, pour 12 liters of moonshine, distill and sweeten with syrup of 800 g of sugar.

Caraway No. 3

400 g of cumin, 50 g of anise, 60 g of violet root, 50 g of dry lemon peel, chop, mix, pour 3.5 liters of double moonshine and leave for 2 days. Then add 2.5 liters of soft spring water and drive through the cube until the resulting moonshine acquires White color and pungent taste. Sweeten with syrup to taste and filter.

Caraway No. 4

200 g of caraway seeds, 100 g of coriander, 50 g of anise pour 18 liters of moonshine and distill, then filter.

Herbal moonshine number 1

Take 1 liter of pine cones, 1 liter of centaury, 1 liter of black currant leaf, 1 liter of lovage (dawn), 1 liter of wormwood, 1 liter of thigh, 1 liter of mint, 1 liter of rosemary, 1 liter of raspberry root and pour it all over with double moonshine like this to cover the grass. Insist 2 - 3 days, then overtake.

Herbal No. 2

45 g of cinnamon, 20 g of nutmegs, 20 g of nutmeg, 20 g of galangal, 20 g of violet root, 20 g of incense, 50 g of pistachios, 15 g of cloves pour 12 liters of double moonshine, add 800 g of crushed raisins. Insist for 6 days, then distill over low heat.

Herbal No. 3

Take 2 handfuls of marjoram, 2 handfuls of sage, 2 handfuls of hyssop, 2 handfuls of oregano, a handful of anise, 2 handfuls of basil, 2 handfuls of cypress shavings, 2 handfuls of juniper berries, a handful of curly mint, a handful of rosemary, 400 g of raisins, 100 g of orange peel, 20 g angelica. Pour all this into 12 liters of double moonshine. Insist 7 days, then overtake.

Herbal No. 4

50 g of cinnamon, 50 g of cardamom, 50 g of nutmegs, 100 g of pistachios, 120 g of lemon peel, 35 g of anise, 35 g of incense, 20 g of cloves, pour 12 liters of double moonshine all over and close tightly. Insist in a warm place for 4 days, then overtake.

Herbal No. 5

Take 50 g of cinnamon, 50 g of orange peel, 200 g of pistachios, 35 g of incense, 35 g of nutmeg, 35 g of nutmegs, 35 g of cardamom, 30 g of cloves. Pound all this, mix, pour 15 liters of double moonshine. Infuse for 6 days, then add a slice of brown bread, coated with honey, and distill over low heat.

Herbal No. 6

Take 155 g of cumin, 155 g of sage, 155 g of hyssop, 155 g of marjoram, 100 g of lemon peel, 100 g of rosemary, 120 g of pistachios, 20 g of cinnamon, 20 g of nutmeg, 20 g of nutmegs, 20 g of incense, 20 g cardamom, a handful of juniper berries, 20 g of cloves. Pour 18 liters of double moonshine. Infuse for 6 days, then add 800 g of raisins and a slice of bread coated with honey. Distill over low heat.

Herbal No. 7

Take 120 g lemon peel, 100 g lemon balm, 60 g black cumin, 50 g mint, 50 g thyme, 50 g bay leaf, 50 g verbena root. Pour 12 liters of moonshine, leave for 3-4 days, then distill.

Herbal No. 8

Take 50 g of cinnamon, 50 g of cardamom, 50 g of ginger, 50 g of galangal, 50 g of nra (calamus), 50 g of rhubarb, 50 g of licorice root, 50 g of star anise, 130 g of rosemary, 35 g of sage, 15 g of capsicum, 15 g of marjoram, 35 g of nutmegs, 50 g of orange peel, 50 g of angelica, 50 g of caraway seeds, 50 g of parsley, 50 g of rose petals, 35 g of cloves. Pour 12 liters of double moonshine, leave for 6 days, then distill over low heat.

Herbal No. 9

Take 15 g of marjoram, 15 g of sage, 15 g of cinnamon, 15 g of cloves, 15 g of nutmegs, 1, 6 kg of sugar, pour 6 liters of good moonshine. Insist 2-3 days, then overtake.

French vodka number 1

(This is how very good quality vodka was called in the old days).

Rotten fruits and berries are used, which are poured with water so that it slightly covers them. Then add grape wine and yeast at the rate of 0.7 liters of wine and 50 g of yeast per 12 liters of water-fruit mixture. When everything turns sour, drive it through the cube 3 times.

French vodka number 2

Distill 37 liters of moonshine, 6 liters of milk to obtain 20 liters of moonshine. Add 3 liters of milk, 1.5 kg rye bread, 6 liters of grape wine, 2, 5 kg of raisins, 800 g of sugar and distilled until you get 12 liters of moonshine at the output.

French vodka number 3

Distill 37 liters of moonshine, 6 liters of milk. Add 3 liters of soft spring water, 3 liters of milk, 3.3 kg of rye bread and distill again. Then add 3 l of white

grape wine, 1, 2 kg of raisins, 400 g of sugar, close tightly and put in a cool place.

French vodka number 4

800 g of raisins pour 12 liters of moonshine and distill.

French vodka number 5

12 liters of grape wine, add 650 g of yeast and distill through the cube 2 times.

Bread moonshine number 1

Grind 4 kg of wheat, add 1 kg of sugar, pour 3 liters of water and leave in a warm place for 5 days. Then add 5 kg of sugar and 18 liters of water, leave for 7-8 days. When the mash becomes bitter, strain and distill 2 times. Do not throw away the waste, but add 5 kg of sugar, 8 liters of warm water to them and leave for 8-10 days. Then strain and distill this mash 2 times.

Bread number 2

Germinate 6 liters of rye, wheat or barley and then grind. Soak 8 loaves of black bread in 10 liters of water and grind too. Boil 10 kg of potatoes and knead them. Stir potatoes with grain and bread, add 1 kg of yeast and leave in a warm place for 7-8 days. Overtake 2 times.

Bread number 3

Grain is soaked in tubs for 3 days, dried on baking sheets for 2 days and dried in an oven. When the grain dries to a crunchy biting stage, it is ground. Then 2 buckets of hot water are poured into the tub, 8 kg of ground grain are added and mixed. After two hours, add 2 buckets of hot water and mix again. After an hour add 0.5 buckets cold water, mix and put the yeast. Insist in a warm place for 3 days, then distill.

Bread number 4

Sprout 10 kg of wheat, grind, add 0.5 kg of yeast, pour 30 liters of water. Insist in a warm place until fermented, then distill 2 times.

Bread number 5

1, 2 kg of dry bread crusts of Borodino (caraway) bread, 40 g of cinnamon, 30 pieces of cloves pour 10 liters of moonshine and leave for 4-5 days. Then add 5 liters of water and distill until you get 10 liters of moonshine.

Bread number 6

Germinate 6 kg of rye, wheat or barley and then grind. Soak 8 loaves of brown bread in 10 liters and grind too. Boil 10 kg of potatoes and knead them. Stir potatoes with grain and bread, add 1 kg of yeast and leave in a warm place for 7-8 days. Overtake 2 times.

Bread number 7

Soak rye, wheat, barley, millet, corn or peas in warm water, spread in a layer no thicker than 2 cm and allow to germinate, making sure that the grain does not turn sour. Dry the sprouted grain, grind it into flour and add a little to boiling water, stirring constantly. Bring to the state of liquid jelly. Then cover the container and leave for 10-12 hours, then cool to room temperature and add yeast (for 2 buckets of sourdough - U2 kg). If there is no yeast, add 1 kg of dry peas. Ferment for 5-6 days (with peas - 10). When fermentation is over, distill. It turns out a very good classic moonshine.

Bread number 8

Sprout the grain as in bread recipe # 6 and grind it. Boil the potatoes and crush them hot until they are jelly with the water in which they were boiled, while adding a little malt flour. Then pour the remaining flour on top and leave for 10-12 hours. Then mix, add 0.5 kg of yeast and leave to ferment for 5-6 days, then overtake. For a bucket of malt, 2-2.5 buckets of potatoes are cooked.

Tea moonshine

Pour 200 g of good green tea with 1, 2 liters of boiling water, close tightly, let cool and strain. Dilute 7.5 liters of double moonshine with this tea, squeeze the tea leaves here through the canvas, close tightly and leave for 8 days. Then add another 100 g of green tea ”2.5 liters of boiled water and distill until you get 3, 7 liters of moonshine. Sweeten to taste and filter.

Sage moonshine number 1

200 g sage, 50 g coriander, 25 g dill, 60 g rose hips or pink pour 12 liters of moonshine, close tightly and leave for 2 days. Then distill and sweeten to taste.

Sage No. 2

Take 400 g of sage, 50 g of coriander, 50 g of dill, pour 25 liters of moonshine and distill over low heat. Sweeten and filter.

Apple moonshine number 1

Pour fresh apples with moonshine so that they are all covered with liquid, and leave for six months. Then strain, pour into a saucepan, sweeten to taste and let it boil 3 times, making sure that the moonshine does not flash. Let it settle in a cool place so that the thickets settle to the bottom, strain and add water at the rate of 2.5 liters per 10 liters of moonshine. Then distill and filter.

Many nut lovers are interested in how to make a homemade tincture from their kernels, shells or partitions. For the manufacture of such a drink on alcohol or vodka, you can take both mature kernels and those that have recently begun to ripen. Depending on the recipe chosen, as well as the quality and variety of the starting products, the taste properties of an alcoholic drink prepared at home will be different.

Self-made nut liqueur has a very peculiar, but at the same time its aroma and taste will be unique. Basically, for the manufacture of the drink, they take walnuts, almonds or pine nuts. What is each of these types?

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Varieties of nuts for making homemade alcoholic infusions

Walnut is the most widespread variety in our country. It is a fast growing and highly fertile tree, easily adapting to various climatic conditions. Its fruits contain a lot of vitamins, microelements, polyunsaturated fatty acids and useful proteins.

The fruit of the almond tree is called almond. It has a high calorie content, a high content of protein compounds and fiber.

From a biological point of view, pine nuts are the seeds that the inhabitants of Siberian forests feed on. However, the consumer is more accustomed to thinking of them as nuts. They are a high-calorie food containing easily digestible protein, vegetable fats, coarse fibers, unsaturated fats and a complex of vitamins.

The time for collecting nuts falls on the beginning of autumn, or rather September-October. When buying packaged nuts, you need to look at the packaging date, since the kernels quickly mold, deteriorate and can be harmful to health. Experts say that you should not buy a product in transparent packaging, since light destroys all the beneficial compounds that nuts are rich in.

Now let's move on to the recipes nut liqueur prepared different ways on alcohol or vodka.

Nut tincture on almonds

Option number 1

The tincture prepared in this way at home has a mild and very pleasant taste, since in addition to almonds, there are fruit nucleoli (peach, cherry, plum).

Ingredients:

• almonds - 40 gr;
• fruit kernels - 40 grams of each type;
• vodka - 1 l;
• granulated sugar - 200 gr (1 glass);
• water - 600 ml (3 glasses);
• dried clove buds, anise and coriander seeds - 1⁄2 tsp each;
• ground cinnamon - 1⁄2 tsp

Cooking method:

All of these products are thoroughly chopped, mixed, poured into a large container and filled with vodka. Insist for at least 10 days. At the end, add boiled cooled water and distill until the mixture is purified as much as possible.

The nut tincture prepared according to this recipe will turn out to be bitter, so it should be sweetened with pre-prepared sugar syrup, insisted, filtered, poured into pre-prepared bottles, the container should be tightly closed.

Option number 2

Ingredients:

• almonds - 200 gr;
• vodka - 4 l;
• apricot kernels - 100 g (half a glass);
• granulated sugar - 800 gr (about 4 glasses);
• coriander - 1⁄2 tsp;
• ground cinnamon - 1⁄2 tsp;
• marjoram - 5 gr;
• hyssop - 5 gr.

Cooking method:

The following steps should be followed for the prescription. First, in any way convenient for you, you should grind all the products, mix them, add vodka and insist for 1 week. After 7 days, distill the mixture 1-2 times until the maximum possible purification, pour into containers and close them tightly. Almond tincture is ready to drink.

"Kedrovka", or infusion of pine nuts

Many connoisseurs and tasters of homemade alcoholic beverages love "nutcracker" for its pleasant aroma and strength. It warms up perfectly in the cold season, and the recipe for its production both with diluted alcohol and with vodka is quite simple and quick.

Ingredients:

• pine nut kernels - 140 gr (almost 1 glass);
• alcohol (diluted in a ratio of 1 to 1) or vodka - 1 liter;
• granulated sugar - 50-70 gr (about 2 or 3 tablespoons).

Cooking method:

Peel the nuts and pour 1/2 of the prepared volume of vodka, sweeten, stir until the sugar is completely dissolved. Pour the mixture into a glass container, close the neck and send it to a cool and dark place for 3-4 days.

Then pour the liquid into a free container, pour the nuts with the remaining vodka, without adding sugar. Cork the container again and leave for the same amount of time. After the specified time has elapsed, remove the bottle, drain the liquid and add it to the 1st portion of vodka. If necessary, the procedure is repeated.

The finished "nutcracker" is filtered, poured into small containers, corked and placed in an unlit place.

Tincture on unripe walnuts

This tincture preparation option is the simplest, since it requires a minimum of components.

Ingredients:

• green walnuts- 100 gr;
• alcohol - 1 liter;
• black peppercorns to taste;
• granulated sugar to taste.

Cooking method:

Kernels walnuts free from inner skin and cut into slices. Fill the bottle with them halfway, add pepper, alcohol and cork. The drink should be infused warm for at least 60 days, after which the liquid should be drained and well filtered.

Pour sugar into the resulting nut tincture and wait until it is completely dissolved (or mix with a prepared thick syrup). Distribute the finished drink in small containers, seal them tightly and send to a darkened place.

Lemon-nut tincture.

Ingredients:

• unripe nuts - 80 gr;
• lemons - 10 gr;
• vodka - 1 l;
• water - 200 ml;
• granulated sugar - 60 g (about 2 or 2.5 tablespoons);
• alum - 1 gr.

Cooking method:

Coarsely chop and knead the unripe nuts, add vodka, add thin slices of lemon and alum. Insist for about a week (about 6-7 days), then overtake the infusion and filter it thoroughly.

Prepare sweet sugar syrup, cool to room temperature, strain. Then add it to the nut tincture and filter the drink again.

Sweet Tincture Recipe

Ingredients:

• unripe walnuts - 3 pcs.;
• vodka - 1 l;
• granulated sugar - 300 gr (about one and a half glasses).

Cooking method:

Pour nuts prepared for tincture into a glass bottle, pour vodka, close tightly and leave for at least 30 days. After this time, carefully pour the liquid into a free container, cork and set aside in cool for a while.

Nuts are left in a bottle, sprinkled with sugar, infused until the sugar is completely dissolved for about 20 days. Drain the syrup, mix it with the set aside liquid. Distribute the homemade tincture in the prepared containers and close them tightly.

Walnut shell tincture

Ingredients:

• nutshells;
• vodka;
• sugar syrup to taste.

Cooking method:

The nuts are washed, dried and chopped to remove the nucleoli. The shells remaining after this should be finely crushed, then poured into a glass container so that the shells occupy 2/3 of the volume of the bottle. Then vodka is poured into the vessel to the top and corked.

The mixture is placed in a dark place for 2-3 months, after which the liquid is drained and filtered. In the final stage to improve taste tinctures add sugar syrup.

Strong tincture of walnut partitions

Ingredients:

• walnut partitions - 3 tbsp;
• apricot kernels, crushed - about 60 g (1/2 cup);
• vodka - 1 l;
• sugar - about 8-10 grams (1 tsp);
• instant high quality coffee - about 2-3 grams (1 tsp).

Cooking method:

All components for the tincture are mixed, filled with vodka. The container is tightly closed and placed in a cool place for 2 months, while it is sometimes removed and the contents are shaken.

After 60 days, the tincture is filtered, filtered and diluted with boiled water at room temperature in a ratio of 1 to 1. The finished drink is poured into prepared containers and sent to the dark for storage.

As you can see, there are a lot of recipes for making nut liqueur. We suggest you try each of them and find exactly "your" one.