What can moonshine insist on at home. Cherry infusion on branches Tincture on cherry root reviews

V folk medicine It has long been known that you can make cherry infusion not only on berries, but also on twigs, leaves and stalks. Today, a recipe is widely used - how to insist moonshine on cherries without berries to obtain a remedy with a healing effect.

Benefit

Cherry twigs are used for:

• fortification of the body;
• strengthening of blood vessels;
• boosting the immune system;
• prevention of viral infections;
• diuretic action;
• tonic and invigorating effect;
• antiseptic properties;
• relieving inflammation in the joints.

Important! You should not use cherry infusion for people with diabetes mellitus, high acidity of the stomach, gastritis and ulcers.

Cherry leaf properties

Cherry leaves are distinguished by their antiseptic, antipyretic and anti-inflammatory properties. Cherry infusion based on this raw material automatically acquires the listed properties. The quality of the product is beyond doubt. During production, you can independently adjust the concentration and strength of the drink. It depends on the volume of the leaves. Infusion of cherry leaves is best done on the basis of vodka.

To prepare a healthy and high-quality infusion of cherry leaves, you must use vodka or alcohol. The leaves can be used both fresh and dry. Better to pluck young leaves. Even for harvesting for the winter by drying, it is recommended to collect leaves and young twigs in May-June.

Composition

• cherry leaves - ¾ st.;
• vodka or alcohol - 1 liter.

Preparation

1. Grind the leaves. Not necessarily powdery. Small pieces are allowed.
2. Place the raw materials in a glass jar.
3. Pour in vodka.
4. Leave to infuse in a cool dark place for 14 days.
5. Shake the jar periodically.
6. Strain.
7. Pour into a clean bowl.

If you add tarragon, basil, cinnamon or ginger to the finished tincture, vodka infused with cherries will acquire a richer and more pleasant taste.

Cherry infusion on branches

It is famous for its healing properties and taste easy-to-prepare infusion of cherry branches.

Composition

• moonshine;
• cherry branches;
• granulated sugar;
• water.

Preparation

1. Prepare triple sugar moonshine. After the first distillation, dilute 10-15% with water.
2. Choose dry cherry wood, no scrap. It is advisable to use branches that are 2-3 years old. Chip the chips to a size of 0.5x0.5x10 cm. Rinse and boil. After this, the water will turn brick color.
3. Rinse with boiled water.
4. If you wish, you can fry the branches in the oven for 15 minutes at 180 degrees so that they darken a little. Without roasting, the drink can give too much flower tea.
5. Insist 2 months. Filter.
6. Dilute to 40 degrees.
7. Add 1 tbsp. l. sugar for 3 liters.

Such an infusion of cherry branches will become not only a medicinal preparation, but also an excellent drink on the festive table.

Features of moonshine infusion

On the first day of infusion, the infusion of cherry twigs on moonshine takes on a shade. Throughout the month, it becomes more intense. Moonshine flavor wears off over time. But the smell of alcohol will remain. After dilution, the smell of alcohol and moonshine is replaced by a pleasant unobtrusive aroma, which is easily felt by the receptors. It is recommended to infuse the infusion of cherry twigs for at least 2 months. The longer the holding time, the better. The sample can be removed after the first week in the infusion process.

There are many recipes for how to infuse vodka on cherries - not only from leaves, berries, stalks, branches separately. These components can be mixed and combined to obtain the most intense flavor and healing effect.

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 we 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 of 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.
Buy oak chips

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! 1
02:28
In addition to the taste we require, 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, partitions walnut or the peel of an unripe orange.

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 juice of parsley leaves.

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 need, 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 can 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 give the moonshine aroma, 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 the 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 into a three-liter jar and fill it with moonshine. After a month you can use it. If you stand for half a year for oak chips, the taste changes dramatically for the better. The color of the tincture is almost purple, maybe if you reduce the concentration of blueberries, 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 colgan 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.

Starchy 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 goes 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. Crush the cherry pits 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 liters 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 the pure vodka goes. 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 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, tightly cork the bottle, 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 liter), add cloves (5 pieces per 1 liter) 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 with 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 again pour the residues in the form of sediment 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 grind 400 g of fresh cinnamon, pour 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 grind 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 No. 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

Pour 1 kg of fresh pink flowers into 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 6 liters of moonshine is obtained. 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 warm water, add 100 g of yeast, 1, 2 kg of sauerkraut dough 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 you need to taste sugar syrup... 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. Put 600 g of fresh oak bark and 5 g of galangal root in a canvas bag. 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 frost, pick up rowan berries, knead and squeeze the juice out of them, which to ferment 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 (dawns), 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 yeast - 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 cooked, 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, drain into a saucepan, sweeten to taste and let it boil 3 times, making sure that the moonshine does not burst. 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.

Apple No. 2

Grate the apples and squeeze out the juice. For 12 liters of juice, take 1 kg of sugar and 65 g of yeast. Insist in a dark place for 7 days, then overtake 2 times.

All spirits obtained by distilling mash are analogs of moonshine and differ only in certain nuances of technology.

Therefore, properly prepared moonshine is in no way inferior to the best samples of tequila, brandy and other strong alcoholic beverages.

• how to choose the material to get the mash;
• how to cook mash, and what methods of obtaining it exist;
• what method to choose for a particular material;
• how, by changing the composition and technology of mash preparation, you can change the taste ready-made moonshine;
• what methods of distillation of mash exist;
• how the method of distillation of mash affects the taste, color and smell of the finished product;
• what gives the infusion on wood chips;
• how the choice of wood species affects moonshine infused with chips;
• how to cook correctly and how long does it take to insist moonshine on oak chips, a recipe for cherry, pear, apple and other types of chips;
• how to store and consume the finished drink;
• what can be done from the fractions of the distillation of the mash, which are not included in the moonshine.

Braga is the foundation any moonshine. From her the chemical composition depends on the taste, color and smell finished product, because moonshine is an extract from mash or wine.

Therefore, during the distillation process occurs separation of mash into light and heavy fractions.

The light fractions include various acids and alcohols, while the heavy ones are esters, oils and water with pulp.

Therefore, it is necessary to be very careful about the choice of material for the mash and the method of its fermentation, because any mistake will change the organoleptic properties of the finished product and may make it unsuitable for drinking.

During perestroika, moonshine made from any vegetables, or even just from yeast and sugar... The drink turned out to be strong, with a high content. methyl alcohol, which increased the "zaborosti" moonshine, but was harmful to health.

The combination of mash and sugar is ideal for alcohol production, but to give the desired taste and color, other components have to be included in the composition of the mash products.

No less important is the amount of sugar-containing substances, because bacteria convert sugar into ethyl alcohol until one of the following conditions is met:

• the food (sugar) ran out and the bacteria died of hunger;
• the alcohol content (strength) reached a critical value, and the bacteria died from intoxication.

By changing the amount of sugar-containing products, they regulate the strength of the mash and the remaining sugar, which will go into the distillate, giving it a sweetish taste, as well as saturating fusel oils... By changing the type of sugar-containing product, they regulate the taste of the finished moonshine, because each product gives it some of its own features.

Moreover, much depends on the fermentation technology, therefore, the taste and smell of the finished product obtained from the same components may differ significantly for different masters.

Using products with a high content of polysaccharides to obtain mash, that is, potatoes or various cereals, it is necessary to add sugar or malt to them.

They will break long chains of polysaccharides into short monosaccharides.

If the amount of sugar or malt is insufficient, then part of the long chains will end up in the mash, and from it into the distillation apparatus.

There it will break down into monosaccharides, giving the finished drink a sweetish taste. The same effect is given by excess sugar that remains after the death of bacteria and gives the finished drink a sweetish aftertaste.

The choice of water is equally important., because it is the habitat of bacteria. Tap water contains chlorine, which inhibits the activity of microorganisms, so mash not only ferments more slowly, but also often comes with mold or rot.

Boiled water loses oxygen dissolved in it, so bacteria cannot exist normally and die quickly.

Stream water is the best choice. or a spring, however, you need to make sure that there are no harmful or toxic substances in it, so it is advisable to hand it over for analysis.

Also, water with a high hardness is not suitable, because the excess of calcium and other minerals inhibits bacteria.

Preparation

To get high-quality mash, from which an excellent moonshine will come out, you must both carefully prepare everything and follow the instructions for its manufacture.

At the preparation stage pick up utensils for fermentation, giving preference to:

• glass;
• enameled;
• aluminum.

Desirable do not use small dishes, because the ratio of mash and moonshine with a strength of 45 degrees is approximately 6: 1.

With an increase in the strength of the distillate, this ratio becomes even greater. Competent selection of components and fermentation mode slightly reduces this ratio due to the increase in the strength of the mash.

When choosing components, it must be remembered that each of them has an effect on the properties of the mash. Even a slight change in any of the components, as well as deviations in technology lead to a change in the organoleptic properties of the mash.

Therefore, we recommend making mash in large batches so that the fermentation conditions in all containers are the same. Even if different batches of moonshine differ from each other in color or smell, within the same batch, such a deviation will be minimal.

It is advisable to use containers with a relatively narrow neck. so that you can install a water trap on them or wear a rubber medical glove.

During fermentation, a lot of carbon dioxide is released, and a decrease in the rate of its release indicates the end of fermentation. Therefore, it is very important to track the amount of gas by bubbles in the water seal or by the size and shape of the glove.

Also you will need a warm (23-26 degrees) room, closed from bright light and with low humidity... It is desirable that the room is ventilated.

It is necessary to provide a place for storing containers, which would make it possible to periodically mix the contents. This mixing improves the quality of the mash and raises its strength.

Selection of ingredients

If the proportions are selected so that the set of maximum strength and the full production of sugar occur simultaneously, then after distillation it turns out distillate with neutral alcohol taste.

Besides, any sugar-containing product is converted into methanol during fermentation and other toxic substances that are cut off during the distillation process.

Potatoes, all cereals and stone fruit crops, during fermentation, emit more methanol than other products. Least of all methanol in mash made from sugar and yeast, but it also contains fewer other substances that give this drink a more pleasant taste and smell.

Therefore, there is no recipe for how to insist the ideal mash for moonshine, which would give an excellent taste and does not contain toxic substances.

Theoretically moonshine can be made from any product containing simple or complex sugars... Therefore, it is not particularly important what exactly to use to get the mash.

Most often, to get mash, they use what is easiest to get. Residents of regions where the cultivation of wheat and other cereals is developed make mash from them. Those who have apples, pears or stone fruits in their yards make mash from them.

If it is impossible to get fruit or cereals, potatoes, beets or cabbage are used. Regardless of the choice of the main component Sugar and yeast are required for effective fermentation.

Taking into account the abundance of types of sugar, as well as the difference between the usual granulated sugar from different manufacturers in terms of sweetness, we will give only the average proportions of the components, which will need to be clarified as a result of numerous experiments and experiments.

Yeast can be anything, including Pakmaya, which can be bought at any grocery store.

The most effective wine yeast, but not everyone can get it. Yeast selection affects the fortress of the mash, varying within 9–18%.

In addition, baker's or brewer's yeast, which is noticeably inferior to wine yeast, can give a higher alcohol content with better adherence to the thermal regime. That's why only the amount of distillate changes depending on the type of yeast but not quality.

Mash recipes

We have selected several popular recipes from various products that allow you to get mash suitable for making high-quality moonshine. In addition to the food combination, each recipe has recommendations for preparing and fermenting the mixture.

Sugar with wine yeast

This recipe is classic for the perestroika era, but moonshine is obtained from it. with a minimum content of fractions that give it a pleasant taste and smell... Here is the number of products:

• water 25 l;
• sugar 5 kg;
• pressed wine yeast 0.5 kg.

The water is heated to a temperature of 30–35 degrees and sugar is poured, maintaining the temperature until it is completely dissolved.

Then wait for the temperature to drop to a value of 25-27 degrees and a little syrup is poured to dissolve the yeast in it, while the temperature of the bulk support on same level.

When the yeast is completely dissolved, it is mixed with the bulk of the syrup and sent to fermentation. Fermentation time is 4-8 days.

Wheat malt

Here are the proportions of the main components:

• wheat that has been in dry storage for 2–10 months from the moment of harvest, 4 kg;
• sugar 4 kg;
• water 30 l.

1 kg of wheat rinsed several times with clean running (not tap) water, then soaked for a day or two changing the water every 6-10 hours.

The water is drained, and the soaked wheat washed with a weak solution of manganese or iodine, after which they are placed in a shallow dish and leave to germinate, covering the top with a damp cotton cloth.

For more information on how to soak wheat and germinate it, see this article (Whiskey). Wheat turns into malt when the sprouts are slightly longer than the grain.

The malt is crushed with a blender and mixed with sugar and a small amount of water heated to a temperature of 30 degrees, after which it is placed in a warm place for 10 days.

Then the remaining water is heated to a temperature of 30 degrees, sugar is dissolved in it and ground grain is poured into this syrup, after which, according to the recipe, infusion of malt is poured into the mixed ingredients. The finished mixture is sent to fermentation which will take 10-20 days.

Wheat with yeast

Here number of products required:

• grain (as in the previous section) 5 kg;
• sugar 2 kg;
• baker's yeast or Pakmaya 50 gr;
• water 30 l.

The water is heated to a temperature of 30 degrees, after which yeast is diluted with it, as written on the package, and sugar is diluted in the rest of the water. Then cereal and diluted yeast are added to the syrup, after which the mixture is sent to fermentation which will take 6-12 days.

Apple

Here are the amount of ingredients:

• fresh apples 30 kg;
• running water 20 l;
• sugar 1.5–4 kg, depending on the sweetness of the apples;
• wine yeast 200-300 gr.

Apples are not washed, because bacteria necessary for the beginning of the fermentation process live on their peel.

However, carefully cutting out the seeds and any damaged or rotten areas is necessary.

Then it is crushed with a blender or in any other way and mixed with water and sugar. This mash can be made with or without yeast.

The only difference is that without adding wine yeast fermentation takes 3-7 weeks, and with them - 5-10 days.

Watermelon

Ingredients:

• ripe red pulp 100 kg;
• sugar 10 kg;
• pressed yeast 200 gr or 1 packet Pakmaya.

Can use only whole watermelons without damage, preferably just collected.

After all, the longer they lie, the more fructose and glucose are converted into sugar, which is more difficult for yeast to eat.

The crusts are cut and the pulp is rubbed through a sieve to remove bones and white streaks. All components are mixed and sent to a warm room for fermentation which will take 7-15 days.

Raspberry

Here are the amount of ingredients:

• fresh raspberries 60 kg;
• sugar 10 kg;
• water 50 kg;
• pressed or wine yeast 500 gr.

Raspberries are cleaned of stalks and damaged berries, and then thoroughly knead. You cannot wash the berry because this will remove the natural yeast necessary for fermentation.

If you make a mash with yeast, then its taste will become much worse., as well as the taste of ready-made moonshine, but the fermentation process will end 20-30 days earlier, namely, 5–8 days.

If you decide to add yeast, then they are poured into a container with raspberries and water, then sugar is poured into the same place. If made without yeast, then only sugar is added to water and raspberries.

Fermentation

Fermentation requires a room in which to maintain a stable temperature at 20-25 degrees.

A decrease in temperature will slow down the action of bacteria that convert sugar into alcohol, and activate pathogenic microflora, which also feeds on sugar, but produces substances unsuitable for distillation.

Temperature increase over optimal will lead to the appearance of putrefactive processes that will spoil the mash.

Another condition is lack of bright light, because some bacteria and processes are sensitive to it, so an excess of light will disrupt fermentation and make undesirable changes in it. However, a small light bulb with enough light to keep you from wandering in the dark won't hurt your wash.

A prerequisite for successful fermentation is cutting off the mash from the flow of fresh air.

This can be done with using a water seal or a medical rubber glove, in one of the fingers of which a hole is punctured with the thinnest needle.

The odor trap and glove do not prevent carbon dioxide from escaping from the fermentation tank, so they can be used as sensor signaling the end of the fermentation process.

When the water seal dramatically reduces the number of bubbles, and the glove stops inflating, you need to open the container and check the condition of the wash.

All water-soluble parts should precipitate with a clear boundary between the precipitate and the liquid. Itself the liquid should be relatively clear, without thick turbidity. Then you need to try the mash.

A sweetish taste indicates that the yeast has not been able to process all the sugar, so you need to either wait a few days or add water to reduce the strength of the mash and allow the yeast to finish its work.

This moment is associated with risk, because an incorrect assessment of the situation can lead to souring of the mash. Therefore, experienced moonshiners check the strength of the mash with an alcohol meter and compared with the maximum strength that a particular yeast can produce.

When the mash is ready, filtered to separate liquid and precipitate, after which liquid wash is poured into alcohol mashine, and the sediment is used as yeast for the next batch of mash or used as fertilizer in the garden.

Distillation

Distillation requires a moonshine still (distillation cube), which you can do yourself or buy in a store.

The main condition for obtaining high-quality moonshine is to use an apparatus in which possibility of constant temperature control.

This will allow you to regulate chemical composition moonshine, thus affecting its taste and smell. In one of the articles (cognac on oak chips), we have already talked about the importance of observing the temperature regime, as well as about such distillate fractions, how:

• head;
• body;
• tail.

When distilling, consider the following:

1. Head, consisting of methyl alcohol and other poisons, in small amounts (1-2%) makes the moonshine more "bored", that is, with the same strength the intoxicating effect is more pronounced, but the load on all organs increases sharply.
2. Body, completely cleared of the head and tail, turns into an analogue of medical alcohol - a drink, with an alcoholic effect and an alcoholic taste that has no zest.
3. Tail much less dangerous than the head, but gives moonshine fusel smell, inherent in tequila, whiskey and many other drinks that are classified as noble.

That's why perfect recipe distillation does not exist. Some drain only part of the head, turning the drink into a killer smelly swill, others make an analogue of vodka, devoid of any special taste and smell.

Infusion on wood chips

To improve organoleptic properties his moonshine is insisted on chips of various wood species.

Initially for this used wooden barrels, however, they take up a lot of space and are quite expensive, and the effect of their use is enough for 3-5 treatments, after which the wood loses the necessary substances, and the infusion of moonshine no longer changes its properties.

Keeping the distillate in barrels is still used in the industrial and semi-industrial production of spirits.

Those who drive moonshine for themselves make do with wood chips.

When the distillate interacts with wood, it fills the pores, and the process of diffusion begins, as a result of which part of the elements of the moonshine replaces that which filled the wood, and its contents enter the distillate.

If the wood that will interact with alcohol, pre-burned, then the drink acquires an additional taste and smell, which depend on the degree of firing. This is due to the fact that exposure to heat destroys cellulose and lignin, converting them into glucose and simple sugars, which change the taste of the distillate.

In addition, firing destroys many other substances, as a result of which oils and esters are released, which also affect the taste and smell of the finished product.

The chips will have an even greater effect in the event that if pre-soak it in good wine or liqueur... Once in moonshine, she will give it an unusual pleasant taste and smell, thanks to which it will be able to compete on equal terms with many well-known drinks.

After all general principles the manufacture of any strong alcoholic drink is unchanged, that is, brandy, cognac and other well-known products, in fact, are the same moonshine.

Selection and preparation of wood material

Most often, oak, alder and fruit woods are used for infusion. Oak and, accordingly, tincture from it contain a lot of tannins.

Such substances give a special bitter tart taste and unusual smell drink.

A fruit trees due to the large amount of resins and esters, give the smell of moonshine the scent of wood and earth, and the taste is slightly sour, sometimes with a sweetish tinge.

We have compiled a table in which included the most popular wood species used for infusion, as well as the effect they give. To obtain the results, identical jars were used, into which 600 ml of distillate was poured and 5 g of chips were placed.

The infusion time was 14 days, so the effect of chips was minimal. When infused for several months, the effect will be more pronounced, and may also change over time.

Chip making

The best thing for infusion use fresh wood, for example, a freshly cut branch or a sawn trunk, moreover, the older the tree, the stronger the chips from it will affect the moonshine. The question of where to get one is always very relevant.

Such branches can be collected while felling trees, and it is desirable that the thickness of the branch is 5 cm or more.

The form wood chips does not matter, the main thing is that it passes without problems through the neck of the container for infusing moonshine. Therefore, you can use the wood chips produced by a chipper that recycles branches, or you can chop it yourself with an ax. Read more about this.

Exception makes up chips in case, if it will be preliminarily soak with other alcohol.

In this case it is advisable to use cubes with a side size of 3-5 cm, they will give off the liquid absorbed in them for a long time.

Thanks to this, metabolic processes will be more efficient, and the constant, but slow flow of liquid saturated with sugars will not lead to the multiplication of sugar-eating bacteria, which is difficult to avoid when using thin soaked wood chips.

The only condition is wood chips must be obtained from living healthy wood, only in this case it will give the maximum taste and smell to the drink, and also not harm it.

Indeed, pathogenic bacteria multiply in diseased wood, processing the residual sugar of both wood and distillate, while releasing substances that will spoil the taste, color and smell of the drink.

Therefore, using the chips obtained when disposing of branches using a chipper, carefully inspect each chip and remove it at the slightest suspicion. Also, do not use wood chips with bark.

Burning

Firing is capable of drastically changing the produced wood chips the effect, therefore, every master has been looking for and creating for many years own recipes making a drink at home, giving the distillate an unusual taste, color and smell.

Some share their little secrets in recipes and tell how and how much a drink should be infused on special forums, post useful videos.

Quite often there are recipes for tinctures on medium-roasted chips. How does it turn out the color of the wood material after a given degree of firing shown in the photo.

In addition, mixing wood chips of different species and different ways processing allows you to make tinctures according to one recipe, but with a unique combination of color, taste and smell.

For firing, the chips are loaded into an oven heated to a temperature of 120-210 degrees and left there for a while.

Gradually, the chips begin to change color, because in the absence of a constant flow of oxygen happens not wood oxidation, but caramelization, as a result of which lignin and cellulose break down into monosaccharides. During soaking, monosaccharides are transferred to the distillate and give it a special taste, color and smell.

Soaking in different alcohol

If you decide to soak wood chips in another alcoholic beverage, then consider following rules and instructions - preparation and soaking will take:

• chips 2–5 mm thick - 10–15 hours;
• cubes with a side size of 1–2 cm - 30–50 hours;
• cubes with a side size of 3 cm or more - 1-3 weeks.

Both strong and weak can be used for soaking. alcoholic drinks. Soaking gives good results. wood chips in various juices, which then enter the distillate and change its taste.

You will find more detailed information on wood chips for moonshine and how to process it.

How and how much should you insist?

A clear formula and proportions in relation to the amount, that is, how many grams of wood chips should be put in 1 liter or, for example, 3 liters of alcohol, which provides the best result, does not exist.

The more chips, the stronger its influence, up to too strong, spoiling the taste and smell of the drink.

A further increase in the share of chips is impractical, because it will only slightly reduce the infusion time and, with a high degree of probability, will give the drink an unpleasant taste and smell, which remain unnoticed at a low concentration of chips.

For insisting use glass and enamel containers with hermetically sealed lids, into which, following the recipe, first load wood chips, then pour moonshine. The infusion time is from a week to a year, depending on the desired result.

For a shorter period of time, the processes taking place inside the wood will not have time to significantly change the composition of alcohol, and exceeding this period will not affect the taste and color of the moonshine in any way.

It should be borne in mind that the more chips, the faster the filling of alcohol with the contents of wood pores occurs, therefore, it is necessary to experimentally determine the balance between the amount of wood and the time of infusion.

When preparing the chips for infusion, remember that apple, cherry and other fruit trees do not contain tannins, therefore, moonshine infused with them will have a pleasant smell and a slightly sweetish aftertaste.

Unlike them, oak contains a lot of tannins, so it will give the drink a cognac smell and taste. Due to the unusual influence of oak, lovers of vodka and light alcoholic beverages leave negative reviews about cognac and its recipes on chips of this wood, claiming that it "stinks of bedbugs."

It is necessary to insist moonshine on wood chips in a closed from light room with a temperature of 10-15 degrees.

Exceeding this temperature can lead to repeated fermentation and souring of the product due to the growth of harmful bacteria.

After insisting, the chips can be used several more times, but each time its effect will be less and less. Infused alcohol necessary pour into glass bottles and store in a cool dark place.

A video on how to prepare a fragrant drink, insisting moonshine on wood chips, with your own hands, what smell and taste are given by the types of wood chips of various fruit species and oak:

Output

Infusing moonshine on wood chips can turn it into a noble drink, which will not be a shame to treat any guests. And on holidays, such a tincture will be as appropriate as expensive drinks such as whiskey, cognac or brandy. After reading the article, you learned how:

• make moonshine;
• regulate its taste and color - how much chips should be added per 1 liter of alcohol, and how much the drink should be infused;
• wood chips affect the distillate.

In contact with

On moonshine - decoration of any table. The drink is light and does not cost much. Cherry is an affordable fruit that is grown in any region, and in the summer you can buy it on the market or pick it in the country. The cherry variety practically does not play a role during the preparation of the liqueur. You can also use this fruit to make a tincture. in different ways: both frozen and fresh or dried.

An especially tasty liqueur is obtained with moonshine. But if there is no such product at home, then the recipe can be replaced with vodka. There are several nuances about the preparation of the drink itself.

As for sugar, this ingredient can be added to taste, it is impossible to do without it: even if the cherry variety is sweet, a strong sourness will still appear. But it is very necessary to regulate the amount of sugar. A small portion is added first, and then the drink is brought to perfection. In the process of infusion of the liqueur, you can taste the product and evaluate the degree of sweetness.

It is also worth understanding the difference between liqueurs and liqueurs, as well as liqueurs. In short, the tincture is stronger. You need to count on no more than 30% sugar per liter of drink, otherwise you will get exactly the liqueur. If the prepared tincture does not taste good or seems too strong, you can dilute it with sugar and prepare another product.

There is also a controversial issue about the seeds in the drink. They contain small amounts of hydrocyanic acid and amygdalin. These substances can poison the body, cause severe intoxication, therefore, in most cases, pitted cherries are used.

But if you have already prepared a drink with seeds, you should not be upset and redo it. Amygdalin is activated and is released into the drink only after long infusion within 6 months. For almost all recipes, you can use pitted cherries and are not afraid of poisoning. Some manufacturers say that the stone gives the drink a noble flavor, but this is also a controversial issue.

Cherry liqueur and cherry liqueur will be obtained if the fruit has a slightly dried appearance. To achieve such a state, cherries can be put to dry in the sun for 2-3 days, or they can be heated in the oven for 5 hours at a temperature of 60 degrees. The fruit will lose some of the liquid and give the tincture more flavor. In this case, the cuttings are removed in all recipes.

Tincture with cherries on moonshine: a recipe

You can make the simplest tincture with a minimum of ingredients. It is this recipe that involves the use of pitted cherries. It will require:

• cherry - 1.5 kilograms;
• strength 45-50% - 0.7 liters;
• sugar - 0.5 kilograms.

The cooking sequence is as follows:

• The cherries are thawed or fresh fruit is taken and dried in the sun or in the oven. If you wish, you can skip the stage, the main thing is that there is enough water from the cherries, then the strength of the drink will not fall after infusion. The aroma of such a tincture will turn out to be saturated, the wateriness will go away.
• All ingredients are mixed in glass jar, the container itself is securely closed with a lid and placed in a cool place for a month. The main thing is that direct sunlight does not fall into the jar.
• It is advisable to shake the container every two to three days without opening the lid.
• After the expiration of the period, the liquid is filtered through cheesecloth or filtered by another mechanical method.
• If the drink is poured into bottles and corked, then it can be stored for 3 years in basements.

You can initially make a pitted tincture recipe at home. To do this, you need to take:

• cherries - 1 kilogram;
• sugar - 3 kilograms;
• strength up to 50 degrees - 1 liter.

Stages of cooking at home:

• The cherry is washed, the bones are taken from it.
• After the first stage, the pulp is put into a jar and covered with sugar. In this form, it is stored for up to three hours, until it lets out the juice.
• Next, moonshine is added to the container. The bank is closed and sent for two to three weeks to a warm and dark place.
• If the tincture is ready and its taste suits the manufacturer, then the liquid is filtered through cheesecloth. There should be no fruit particles in the drink.
• The tincture is bottled and stored for three years.

If you want variety, you can use a moonshine tincture, the recipe for which includes spices and other ingredients:

• 2 kilograms of cherries;
• 1 liter of moonshine;
• 10 pieces of cloves;
• 10 tablespoons of sugar;
• cinnamon and nutmeg - on the tip of the knife.

Actions:

• Cherries can be used in fresh, but it is better to dry beforehand. Before adding other ingredients, it is better to pierce the cherries with a toothpick. In this case, the fruits are covered with layers of sugar and spices. The container is filled to 70% of its volume.
• Moonshine is poured into the bottle or until it completely covers the top of the berries. The liquid is either corked or covered with a cloth so that the result tastes soft. For two months, the tincture is stored on a windowsill on the sunny side. Shake it every three days.

Adding leaves or chips

You can also prepare a drink with the addition of cherry parts such as cherry leaves, or make a drink with cherry chips. Chips for moonshine are used only if you want to give the drink a noble taste and make the color more brown. If the chips are from cherries, then the liquid will also be fragrant. But the taste of the liqueur will not get better, so chips or leaves are often used in combination with fruits. One of these recipes includes:

• berries - 1.5-2 kilograms;
• cherry leaves - 200 pieces;
• sugar - 1.5 kilograms;
• moonshine - 1 liter;
• water - 1 liter;
• citric acid - 1.5 teaspoons.

To prepare the tincture you need:

• Rinse berries with leaves and add water. In this form, they are boiled over a fire for 15 minutes.
• The contents of the pan are filtered through cheesecloth.
• The broth is not drained, citric acid is added there, and the mixture is boiled for another 10 minutes.
• The cherry syrup is cooled to room temperature, moonshine is added and bottled. A few fresh leaves can be added to the container for flavor. In this form, the drink is infused for about 15-20 days. To remove turbidity, the liquid is filtered through cotton wool.

Homemade infused cherry products are a delicious product that men and women like. It is a fruity variety of alcohol with a sour taste and a pleasant aroma. Preparing the tincture will not take much time and effort.

Cherry tincture on vodka (moonshine, alcohol) is called "cherry" and is highly valued among lovers of home alcohol. The berry quickly eliminates the sharp vodka aftertaste, as a result the infusion is aromatic with a sweet and sour taste. This is a wonderful feminine or dessert drink. We will look at three proven recipes.

It is better to take large sweet cherries. Suitable for fresh, dried and frozen berries sold in supermarkets all year round... In the latter case, the cherries are pre-thawed and infused with the thawed liquid.

The proportions of sugar can be changed at your discretion, focusing on the taste and sweetness of the selected variety. In the case of sweet berries, I advise you to make a sugar-free cherry tincture according to the first or second recipe. The drink will turn out to be stronger with a more pronounced aroma of raw materials (male version).

The alcohol base can be vodka, purified odorless moonshine, diluted with water to 40-45% alcohol, or cheap cognac (suitable for recipes 1 and 2). Cherry tincture on cognac differs from vodka counterparts in its original tannic flavor.

It is believed that cherry pits contain harmful hydrocyanic acid, so they must be removed. However, the concentration of dangerous impurities is minimal and sugar neutralizes the effect of hydrocyanic acid on the body, and the absence of seeds has a bad effect on the taste (there is no characteristic almond taste). Everyone can solve this issue for himself by choosing a suitable recipe.

Classic cherry tincture

The easiest cooking option with a rich taste and a recognizable almond aftertaste.

Ingredients:

• cherry berries - 1.5 kg;
• vodka (moonshine, cognac, alcohol 45%) - 0.7 liters;
• sugar - 0.5 kg.

Recipe

1. Dry fresh or frozen cherries in the sun, spread out in an even layer and leave in direct sunlight for several days. Alternatively, bake the berries in the oven at 60-80 ° C for 4-6 hours.

This step is optional, but drying removes excess moisture from the cherries, which makes the tincture watery.

2. Mix vodka, sugar and berries in a three-liter jar (the alcohol base should overlap the cherries by at least 1-2 cm, pour more if necessary). Close tightly with a lid, put in a dark place at room temperature for 30 days. Shake the contents of the jar every 2-3 days.

3. Strain the finished tincture through several layers of gauze, squeeze the berries well. Filter the liquid part through cotton wool.

4. Pour the drink into bottles and seal tightly with corks. Store in a refrigerator or basement. Shelf life up to 3 years away from direct sunlight. Fortress - 20-25%.

Classic pitted tincture

Pitted Cherry Tincture

Differs in delicate fruity taste and low strength, similar to that of wine.

Ingredients:

• cherry berries - 1 kg;
• sugar - 3 kg;
• vodka - 1 liter.

Recipe

1. Remove the bones from the washed cherry.

2. Put the pulp in a jar, cover with sugar and leave for 2-3 hours, until the cherries let out the juice.

3. Add vodka (moonshine), close the jar with a lid, shake well several times, then put in a dark, warm (16-25 ° C) place for 15 days.

4. Filter the homemade cherry liqueur through cheesecloth (squeeze dry) and cotton wool to make the drink clear. Sometimes multiple filtering is required.

5. Pour into bottles, close tightly. When stored in a dark, cool place, the shelf life of the tincture is up to 3 years. Fortress - 10-12%.

Pitted on vodka

Tincture with cherry leaves

The leaves enhance the aroma and the citric acid stabilizes the taste. An excellent option for a lean season when there are few raw materials available.

Ingredients:

• berries - 50 pieces;
• cherry leaves - 200 pieces;
• sugar - 1.5 kg;
• vodka - 1 liter;
• water - 1 liter;
• citric acid - 1.5 teaspoons.

Recipe

1. Pour the washed berries with leaves (remove seeds if desired) with water, boil for 15 minutes over low heat, stirring occasionally, then strain through cheesecloth.

2. Add sugar to the resulting broth and citric acid, cook, stirring over low heat for 5-7 minutes until the sugar is completely dissolved.

3. Ready cherry syrup cool to room temperature, add vodka, pour into bottles (cans), seal tightly. To enhance the aroma, you can put a few fresh leaves in the container.

4. Insist at room temperature for 20 days. If the drink turns out to be cloudy, filter through cotton wool.

Store in a cool, dark place. The shelf life of cherry tincture with leaves is up to 2 years. The fortress is 8-10 degrees.

Tincture with cherry leaves