We prepare a homemade tincture from natural propolis using ethyl alcohol or vodka. Alcohol tincture of propolis (20% concentration) How to prepare a tincture from vodka 20 degrees

Moonshine - 3l, premium black tea - 1 tbsp, sugar 3 tbsp, bay leaf - 5-6 pcs. , allspice - 5 peas, black pepper - 5 peas, red pepper - 0.5 pods, lemon balm 1 tbsp. l, vanillin on the tip of a knife. Mix all the ingredients, add moonshine and let it sit for 10 days in a dark place. Then drain the finished tincture, filter it, bottle it, and use it.

Recipe for using oak chips;

For 1 liter of moonshine with a strength of 40-45 degrees, add 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. After about two weeks, you will feel how the smell of moonshine begins to change, noble notes of cognac appear (I almost every day approached the jar in order to smell this pleasant smell). After a month, the product is ready for use. But I repeat, you can leave it to steep 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, poured 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, after which it is bottled.

Methods for coloring moonshine

To get 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 in a glass container, tightly closed.

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

If you are going to sweeten the moonshine, then tinting 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 1 liter. water, cook, skimming foam until it stops forming. Cool and leave for 2 weeks so that all the sediment sinks 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 the release of gases is completed. Then we throw several tablets of activated carbon into the solution and shake vigorously. Then leave 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 alcohol aftertaste.

Jam is also used to sweeten moonshine. It is taken in the following proportion: 3 liters of moonshine to 4 teaspoons of jam.
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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. This color is also obtained by infusing moonshine on orange peel, walnut partitions or the peel of an unripe orange.

The color yellow comes from saffron. By adjusting its amount you can get different shades of yellow. To obtain a yellow color, moonshine can also be infused with lemon balm, speedwell, mint, or using parsley leaves, celery or horseradish.

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

For scarlet color you need to prepare a special dye. Cook 4g. food coloring powder and 4g. purified cream of tartar powder in 1.1 liters of water. Set aside and filter through cheesecloth. Add to the moonshine in the amount depending on what shade of scarlet color you want to get.

The purple color is obtained by infusing moonshine with sunflower seeds. You can also tint the moonshine with carmine and strain through yarrow or femur flowers, or add a little, literally a few drops, of a thick decoction of sandalwood or blueberries.

Straining the moonshine through yarrow or berenets, without tinting, gives it a pale blue color.

Infusion of cornflower flowers gives the moonshine a blue color.

Using different varieties of jam you can get shades of red, yellow and purple.

Now let's look at the green color - like absinthe. We take chervil, finely grind it, put 4 handfuls in a thin cloth and strain the moonshine through a funnel with chervil. The second method involves infusing moonshine with blackcurrant leaves. A green color can also be obtained by infusing moonshine with onion feathers or the juice of parsley leaves.

If you use green onions, wash them first, then put them in hot water and boil them twice. After this, place the onion in cold water. Place the feathers in a thin cloth or gauze and squeeze out the juice. Place the juice in a silver pouring spoon and cook until the volume of the juice is reduced by half. Now the resulting paint can be infused with moonshine

In order to get moonshine with the taste we require, we need to infuse it on some plant, then distill it and infuse it again on the same plant.

Experiment with the taste of moonshine using various raw materials and components from herbal additives.

Moonshine, as a strong alcoholic drink, reacts strongly to additives, so you should not overdo it with them. So that you can determine the taste of the future moonshine when using certain additives, we provide a table of taste characteristics when the moonshine is infused for at least two weeks. Name Taste Amount of additives, g/l
Orange peel bitter 50 - 100
Lemon zest bitter 60 - 250
Orange peel bitter 2.5 - 50
Rosemary bitter-spicy 0.5 - 1
Saffron bitter-spicy 0.1 - 0.5
Bitter-bitter star anise 3 - 20
Cinnamon bitter-bitter 3 - 15
Bitter vanilla 0.5 - 2
Bitter bay leaf 0.5 - 2
Spicy-hot cardamom 4 - 20
Spicy-burning nutmeg 3 - 6
Allspice, 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 volume of additives by 20-30%, you can prepare moonshine in 2-3 days, but it’s better not to get too carried away with it.

To add flavor to moonshine, aromatic substances infused with alcohol are used. In order to extract substances from plants, they need to be infused with moonshine, after being crushed. Leave until the moonshine takes away all the flavoring substances from the plant. Moonshine, for infusion, should have a strength of 45-50oC. The solution must be periodically decanted, then the aromatic substances must be added again and shaken, and the more times this is done, the more concentrated the infusion we will get. You can boil the raw material in a sealed container at a boil for 10-15 minutes.

Tinctures are usually made within 3-5 weeks. But if you raise the temperature to 50-60°C, you can reduce the infusion time to 5-8 days. This is what precocious people do.

In order to obtain a tincture with rich aromatic substances and the desired aroma, but not change the taste of the drink, you need to distill the decoction from the raw materials.

Infusions are also distilled. Take finely ground spice to your taste, pour boiling water in a proportion of 400g. spices for 3.5 liters of water, close tightly and leave for 24 hours. Then add 2.5 liters of water and distill. You need to distill until the smell of the spice begins to disappear. After this, add new spices and distill again. Then you can distill again. We use the resulting “triple” water for moonshine in a proportion of 200g. water per 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 intense. It is best to infuse water with spices separately or make a decoction, and only then add it to the mash.

If we prepare the mash with flavoring water, we will remove the smell of fusel and give the moonshine a good aroma.

Blueberry tincture

You pour a kilogram of blueberries into a three-liter jar and fill it with moonshine. After a month you can use it. If you sit on oak chips for half a year, 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 don’t think that this will have a better effect on the taste.

Borodinskaya tincture

Borodinskaya tincture.

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

Grind all the ingredients coarsely, pour into a jar, fill with 50% alcohol (moonshine). Leave for 1 week, shaking daily. After filtering, add sugar coloring if necessary, bring the strength to 40-42%

Preparing roasted barley. Take half a glass of pearl barley and pour it into a frying pan. Place on medium heat. Stir constantly. As soon as it starts to brown, add half of it. We fry the rest until it is approximately coffee-colored. The drink has a smell and resembles the taste of Borodino bread; the smell of moonshine is well masked if made with it. You can and should experiment with proportions.

Rye tincture

Rye tincture
Take a loaf of Borodino bread. Cut the pulp without crust into 2x2 cm pieces. Dry until slightly toasted in the oven. The result was hard, flavorful crackers.

Pour half a glass of these crackers (no more) with vodka or 40% moonshine in a three-liter jar (up to the lid). Insist for two weeks. Drain and filter thoroughly. The tincture will be slightly brown and quite 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 bubbles begin to form), let cool at room temperature, filter. You can drink immediately.

Garlic tincture.

Garlic tincture. My favorite tincture, it’s quick to make and drinks well. For 1 liter of vodka, 1 clove (not the head) cut into three parts. 10 black peppercorns. Leave for a day, filter, consume.

Marmulet

Marmulet - 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. Leave for three weeks. Filter, consume.

Kolganovka 2 "Erofeich" For 1 liter. 1 tbsp of kolgan. 1 tbsp Ivan tea. Leave 1 tbsp of Leuzea sophroloides (maral root) for 2 weeks.

Khrenovukha

Hrenovukha. Fresh peeled horseradish root, cut into thin slices 100 - 150 g
Zest of 1 lemon
Vanillin (not vanilla sugar, namely vanillin) - one 2 gram sachet
Cloves (buds) - 10 pcs.
Honey - 50 grams (if you don’t have scales - 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 it and let it sit for 5 days, not forgetting to shake it 1-2-3 times a day. After five days, we filter through a strainer, drain the horseradish and the rest, and return the infusion to 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 sit, the dregs will settle and the view will be more beautiful. And so does the taste.

Pertsovka

Pertsovka
1 tablespoon of honey, 2 chili pods, a teaspoon of dried paprika, a few crushed black peppercorns, a few pieces of lemon zest, a pinch of propolis. A few grains (on the tip of a knife) of vanilla sugar, a piece the size of a fingernail, cinnamon. Using a very sharp knife or razor, make several longitudinal cuts in the chili pods to quickly get the alcohol inside.
The required ingredients are honey and pepper, the rest are to enrich the bouquet.
Leave for 1 week, shaking regularly, then filter and consume.

Moonshine in 2 hours

Place 10 kg of sugar, 100 g of yeast, 3 liters of milk, 30-40 liters of water in the washing machine. Rotate for 2 hours, then let sit and distill.

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. Yield 5 l.

Moonshine per day No. 2

5 kg of sugar, 500 g of yeast, 3 glasses of milk, crumble 4 loaves of bread, crush 25 medium potatoes, pour 25 liters of warm boiled water over it all and mix. Leave for 1 day. Then distill.

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 flavor. Infuse in a warm place for 6-7 days, then distill. Yield - 6l.

It is widely believed that 1 kg of sugar produces 1 liter of moonshine. If you use efficient devices, you can get 10 liters of good moonshine from 7 kg of sugar. In this case, excess sugar is not required, since it will still go to waste.

Moonshine starch

Dilute 10 kg of starch with 20 liters of water and brew it like jelly, add 500 g of yeast and 1 kg of sugar. Leave for 3-5 days. Then distill. Yield - 11l.

Moonshine syrup

Dilute 6 liters of any syrup in 30 liters of water and add 200 g of yeast. Leave for 7 days. Yield - 7l.

Moonshine from tomato paste

Moonshine from candies

Dilute 5 kg of sweets with filling in 20 liters of water. Leave for 4-5 days, then distill. Yield - 5l.

Moonshine from jam

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

Moonshine from tomato paste

Dilute 1 liter of tomato paste in 30 liters of water, add 0.5 liters of beer and 10 kg of sugar. Leave in a warm place until it ferments, then distill. The yield is 7-8 liters.

Orange moonshine

Infuse double moonshine with orange zest for seven days (in a ratio of 5: 1). Then dilute

water, the amount of which should be half the volume of moonshine used, and distilled so as to obtain a volume equal to the original volume of moonshine. Then carefully cut the zest from two or three oranges and pour in distilled vodka. Leave 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° C. When fermentation stops, distill. Yield 2-3 l.

Moonshine Anise No. 1

(Peter I's favorite drink.)

Grind 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 the distilled moonshine and leave again for 4 weeks. Filter and dilute 1/3 with soft spring water.

Moonshine Anise No. 2

Crush 1.2 kg of anise seeds coarsely, pour 6 liters of purified double moonshine into them and leave for 3 days. Add 9 liters of purified double moonshine and distill.

Moonshine Anise No. 3

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

Moonshine Anise No. 4

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

Moonshine Anise No. 5

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

Moonshine Anise No. 6

1.2 kg of large crushed anise, 2.5 g of orris root, 60 g of salt, pour 12.5 liters of purified double moonshine and leave for two days, then distill.

Moonshine Anise No. 7

Finely crush 200 g of fresh anise, pour 12 liters of double moonshine over it and leave for 4 weeks, then distill over moderate heat to obtain 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 be milky in color. To lighten, put 1 egg white there and mix as best as possible. Shake occasionally for several days.

Moonshine Anise No. 8

400 g of fresh anise 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 Anise No. 9

Distill 400 g of anise, 12.5 liters of moonshine over low heat, placing 50 g of crushed anise in a canvas under the outlet of the coil so that the moonshine flows through it. In order for the moonshine to be green, crush 50 g of dried birch leaves and place them in a canvas under the outlet of the coil.

Cherry moonshine

Remove the seeds from the cherries, 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 for two days with a stirrer. 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 become cloudy during the distillation process, it should be collected in a separate container. Cloudy moonshine can be distilled again. Cherry pits give the resulting moonshine a special almond taste and smell.

Dry cherries are also suitable for making moonshine. To do this, they are first placed in hot water, and then, when they soften, they are crushed with a masher. The further process is carried out similarly to that described above. Fermentation in this case proceeds more slowly.

Moonshine Cherry No. 1 (sweet)

Clean the moonshine by infusing it on coals (see cleaning methods). Pour the cherry pulp and crushed seeds with purified moonshine and distill. Fill the bottle prepared for moonshine with fresh cherries and pour in distilled moonshine so that the moonshine covers the cherries by 8 cm and leave. The readiness of the drink is determined by its thickness: 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 liter.

Moonshine Cherry No. 2 (sweet)

Remove the seeds from the cherries, mash the pulp and put in a cool place for 2 days to release the juice. Then squeeze the pulp through a cloth, mix the pomace with crushed seeds, pour in 3.5-4.5 liters of French vodka (see recipe) and distill. Dilute the resulting moonshine with cherry juice at a ratio of 2:1, add sugar, mix well and filter.

Moonshine Cherry No. 3 (sweet)

Take 30-36 liters of cherries, remove the pits, squeeze the pulp through canvas or double gauze. Crush the pomace and seeds and put them in a bucket cube, pour in 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 - 1 liter of 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 liters of water, 4 handfuls of crushed cherry pits, distill until pure vodka comes out. Squeeze the juice from fresh cherries, pour it into a container, let it sit, and when the grounds fall off, strain. Pour the juice into a saucepan, add sugar and cook until 1/3 of the part is reduced, then add cinnamon, cardamom seeds, cloves, cover and simmer over low heat without boiling, then cool. For 1.2 liters of juice, take 400 g of sugar, 15 g of cinnamon, 6 g of cardamom, 10 g of cloves. Dilute the resulting moonshine with the prepared juice at a ratio of 2:1 (one part is moonshine), mix and filter.

Grape moonshine

Add 5 kg of sugar, 100 g of yeast to 10 liters of grape pomace, add 30 liters of water. Leave for 7 days, then distill twice.

Moonshine Pear No. 1

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

Moonshine Pear No. 2

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

Moonshine Gvozdichny No. 1

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

Moonshine Gvozdichny No. 2

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

Moonshine Gvozdichny No. 3

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

Moonshine Gvozdichny No. 4

Grind 90 g of cloves, pour 12 liters of moonshine over 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.

Digilny moonshine No. 1

Finely chop 1.2 kg of dry angelica root, pour in 5 liters of double moonshine, leave for 3 days, then add 6 liters of double moonshine and distill.

Digilny moonshine No. 2

Grind 500 g of fresh angelica seeds, pour in 10 liters of double moonshine and leave for 3 days. Then distill. Distillation is carried out until the resulting moonshine remains transparent and does not have a milky tint. Sweeten with sugar syrup to taste and filter.

Digilny moonshine No. 3

120 g angelica, 100 g cinnamon, 100 g cardamom, 50 g lemon peel, pour 18 liters of moonshine. Leave for 4 days, then distill.

Jasmine moonshine

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

Stomach Moonshine

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

Casserole

Pour 1-2 liters of dry lemon peels into 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 nutmegs, chop everything. Then take a thick glass bottle, fill it with the resulting mixture and fill it with moonshine, leaving free space on top. Coat the bottle with 6 cm thick dough and seal tightly. Heat the oven high and turn it off. Place the bottle there and wait until the oven has cooled completely. Heat the oven and place the bottle there 8-10 times. Inspect the dough after each time. Cover any cracks that appear in it with dough. Then filter the moonshine and sweeten it with syrup to taste.

Raisin moonshine

Mix and chop 800 g of raisins, 400 g of cardamom, pour in a bucket of double moonshine. Leave for 7 days, then distill.

Moonshine Cardamom No. 1

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

Moonshine Cardamom No. 2

100 g cardamom, 1.2 kg lemon peel, 200 g cinnamon, 100 g galangal, 100 g cloves, 100 g orris root, 40 g anise, pour 12 liters of moonshine. Leave for 3 days, then distill.

Moonshine Cardamom No. 3

50 g cardamom, 25 g anise, 20 g cloves, 15 g angelica, pour 12 liters of moonshine. Leave for 7 days, then distill.

Moonshine Potato No. 1

Wash and grate 20 kg of potatoes and add them to water that has been boiled and cooled to 60°C, stirring at the same time. Add 1 kg of flour and a little chopped wheat straw, mix well. When the mixture becomes light, drain it, and refill the remaining sediment in water at 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 liters 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 grated potatoes. After 3 hours, add 37 liters of water and mix again. Then add 1.8 liters of yeast and mix again. Seal the container tightly and leave for 3-4 days in the dark until sediment forms and bubbles appear. After that, immediately distill.

Moonshine Cinnamon No. 1

Finely grind 400 g of fresh cinnamon, pour in 12 liters of double moonshine, seal tightly and leave 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 No. 2

Finely grind 400 g of cinnamon, pour in 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 No. 3

90 g of cinnamon, 45 g of cardamom, 15 g of marjoram, a handful of rosemary and sage, 4 violet roots, pour 12 liters of double moonshine. Leave for 3 days, then distill.

Moonshine Cinnamon No. 4

Finely grind 400 g of cinnamon, pour in 2.5 liters of hot boiled water, seal well, and place in a cooling oven. When the cabinet has completely cooled down, move the container to a warm place and leave for a day. Then shake and start distilling. When 0.5 liters of moonshine have distilled, pour another 0.5 liters of water into the cube, then another 0.5 liters of water in the same way. Continue distilling until you get another 1 liter. 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

Pour 1.2 kg of dry apples into 12 liters of double moonshine and distill. Grind 200 g of cinnamon and add it to the distilled moonshine, seal tightly and leave for 7 days. Then distill on the lowest heat.

Cinnamon No. 6

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

Fortifying moonshine

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

Lavender moonshine

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

Bay moonshine

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

Lemon No. 1

Infuse double moonshine with lemon zest for 3 weeks (take 5 parts moonshine and 1 part 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 the thin top layer of zest from three small lemons, put it in a bottle and fill it with distilled moonshine. Leave in a warm place for 5-8 days, then filter. You can sweeten it a little (200 g sugar per 1 liter).

Lemon No. 2

400 g of lemon peel, 400 g of violet, pour 12 liters of double moonshine. Leave 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 into 5 liters of double moonshine and 3.5 liters of water, add the peels of 4 oranges or 5-6 green oranges, a handful of crushed coriander and 4 cloves. Leave 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. Leave 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 orris root, pour 12 liters of double moonshine, leave for 6 days, then distill.

Raspberry No. 2

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

Juniper moonshine (gin)

Crush 1.6 kg of juniper berries and pour in 8 liters of double moonshine. Leave for 14 days, then distill to ¾ of the original volume.

Moscow moonshine

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

Moonshine Mint No. 1

Pour 4 handfuls of dry mint into 3 liters of double moonshine, leave for 3 days, then distill. Infuse again until green on a handful of fresh blackcurrant or lovage leaves. Sweeten with syrup from 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, seal tightly and leave in the sun or in a warm place for 3 days. Then distill and add syrup to taste.

Moonshine Mint No. 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.

Liquid moonshine (for liqueurs)

Fill the container 1/3 with the berries from which the liqueur will be made, fill with moonshine and distill. Dilute the resulting moonshine by 1/3 with boiled water and mix thoroughly. This moonshine will acquire the smell of berries, and the liqueur will have 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 kernels and bitter almonds, chop, dilute with milk to a jelly state and press through a sieve. Add this jelly to the 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 place in a cooling oven 8-10 times over the course of two days. Then filter, add 100 g of raisins, pour in 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, seal tightly, coat with dough and place in the oven on medium heat for 3 days. You can put it in a cooling oven for days, but then this must be done at least 12 times. Then filter and distill. Place a handful of birch leaves, a handful of blackcurrant leaves, a handful of bird cherry leaves, and ½ a handful of mint in moonshine and leave for 1 day. After this, strain and sweeten to taste.

Rosemary moonshine

Infuse 400 g of rosemary, 60 g of salt, 12 liters of double moonshine 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. Leave for 1 month, then distill to obtain 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 and distill over low heat to obtain 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, mash them in a mortar, place them in a container and cover with a layer of salt on top. The thickness of the layer should be such that you can take a normal pinch. Spread a wet cloth, cover with a circle with pressure and leave in a cool place for 6-8 weeks, until the petals begin to rot. Transfer everything into a cube, add water at a ratio of 1:1, mix and distill. The pervach will contain alcohol from roses and therefore have a strong odor. Subsequently, the moonshine will be practically odorless. It should not be used. Distill the first moonshine again, sweeten it, filter it.

Wormwood moonshine No. 1

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

Wormwood No. 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 No. 3

1.5 kg of the tops of young shoots of wormwood, 100 g of angelica root, 100 g of orris 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 to obtain 8 liters of moonshine, to which add 1.2 kg of sugar dissolved in 0.6 liters of water. This moonshine is tinted green by infusing a handful of blackcurrant or lovage leaves.

Wormwood No. 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 tinting it for 2-3 days with a handful of blackcurrant or lovage leaves. Then filter and sweeten to taste.

Wormwood No. 5

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

Pomerantsevy No. 1

Orange (grapefruit) can be replaced with green oranges, but you will need twice as many. Pour 800 g of orange peel without pulp into 12 liters of double moonshine. Leave for 3 days and then distill.

Pomerantsevy No. 2

Pour 1.5 kg of orange peel into 6 liters of double moonshine and leave for 3 days. Then add 8.5 liters of double moonshine and distill to obtain 8.5 liters of vodka. Sweeten to taste.

Pomerantsevy 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. Leave for 7 days, then distill, sweeten to taste and filter.

Pomerantsevy No. 4

Dilute 12 liters of moonshine with 6 liters of water and distill over low heat until you get 3 liters of double moonshine, add 200 g of finely chopped orange zest, seal and leave in a warm place for 7 days. Distill and sweeten with syrup from 1.5 kg of sugar.

Pomerantsevy No. 5

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

Pomerantsevy No. 6

400 g orange zest, 200 g star anise, 85 g nutmeg, 85 g nutmeg, 85 g cardamom, 85 g cinnamon, 200 g pistachios, 70 g cloves, pour 11 liters of double moonshine. Leave for 7 days and then distill.

Simple moonshine No. 1 (double)

Distill any moonshine through the cube again.

Simple moonshine No. 2 (from millet)

Boil 3 liters of millet, dilute with warm water, add 100 g of yeast, 1.2 kg of sauerkraut dough and leave to ferment. When it sours and ferments, distill it twice.

Simple moonshine No. 3 (from fruits)

Fill 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 this, drain and distill the moonshine, add new moonshine to the remaining fruits and let it ferment again, and then drain and distill it.

Rice moonshine No. 1

A bottle of malaga, 200 g of broken rice, 400 g of large raisins, boiled in water, and as much sugar syrup as needed to taste. Add 400 g of water and 200 g of white brewer's yeast there, leave to ferment in the container 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. Leave for 3-4 days, then filter. Add vanilla tincture and 2 drops of rose oil to the already distilled moonshine. Place 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, roasted like coffee, 25 g of saffron, pour 60 liters of purified moonshine and distill to obtain 43 liters of vodka, which can be tinted with burnt syrup.

Rowan No. 1

Collect 3 kg of ripe rowan before frost, mash, add 80-100 g of yeast, pour in 12 liters of fresh bread kvass and leave at a temperature of 15-16 ° C. When the active release of gas stops, stir and distill. Then add 6 liters of moonshine and distill again until the foreign odors are eliminated.

Rowan No. 2

After the first frost, collect rowan berries, mash and squeeze out the juice, which is left to ferment in a warm room. When fermentation is over, distill twice. The result will be moonshine without fusel oils with a taste reminiscent of French cognac.

Rowan No. 3

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

Beetroot No. 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 small amount of water. Leave 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 2 times.

Beetroot No. 2

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

Beetroot No. 3

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

Beetroot No. 4

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

Beetroot No. 5

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

Plum moonshine No. 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 2 times.

Plum No. 2

The ripest plums, along with their seeds, are pounded in a mortar. At the same time, water is added until the mass turns into a liquid porridge, which is left to ferment. When the “porridge” stops releasing gas, it is poured into a cube and distilled 2-3 times.

Caraway moonshine No. 1

Pour 1.2 kg of coarsely crushed cumin into 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 cumin, crush it, pour in 12 liters of moonshine, distill and sweeten with syrup from 800 g of sugar.

Caraway No. 3

Grind 400 g of cumin, 50 g of anise, 60 g of orris root, 50 g of dry lemon peel, mix, pour in 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 a white color and a pungent taste. Sweeten with syrup to taste and filter.

Caraway No. 4

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

Herbal moonshine No. 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 with double moonshine like this so that it covers the grass. Leave for 2-3 days, then distill.

Herbal No. 2

45 g of cinnamon, 20 g of nutmeg, 20 g of nutmeg, 20 g of galangal, 20 g of orris 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. Leave for six 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 mint, a handful of rosemary, 400 g of raisins, 100 g of orange peel, 20 g angelica. Pour all this over 12 liters of double moonshine. Leave for 7 days, then distill.

Herbal No. 4

50 g cinnamon, 50 g cardamom, 50 g nutmeg, 100 g pistachios, 120 g lemon peel, 35 g anise, 35 g incense, 20 g cloves, pour all this with 12 liters of double moonshine and close tightly. Infuse in a warm place for 4 days, then distill.

Herbal No. 5

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

Herbal No. 6

Take 155 g cumin, 155 g sage, 155 g hyssop, 155 g marjoram, 100 g lemon peel, 100 g rosemary, 120 g pistachios, 20 g cinnamon, 20 g nutmeg, 20 g nutmeg, 20 g frankincense, 20 g cardamom, a handful of juniper berries, 20 g of cloves. Pour in 18 liters of double moonshine. Leave 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 cinnamon, 50 g cardamom, 50 g ginger, 50 g galangal, 50 g nra (calamus), 50 g rhubarb, 50 g licorice root, 50 g star anise, 130 g rosemary, 35 g sage, 15 g capsicum, 15 g marjoram, 35 g nutmeg, 50 g orange peel, 50 g angelica, 50 g caraway, 50 g parsley, 50 g rose petals, 35 g 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 nutmeg, 1.6 kg of sugar, pour in 6 liters of good moonshine. Leave for 2-3 days, then distill.

French vodka No. 1

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

Rotten fruits and berries are used, which are filled 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, distill through the cube 3 times.

French vodka No. 2

Distill 37 liters of moonshine, 6 liters of milk to obtain 20 liters of moonshine. Add 3 liters of milk, 1.5 kg of rye bread, 6 liters of grape wine, 2.5 kg of raisins, 800 g of sugar and distill until you get 12 liters of moonshine.

French vodka No. 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 liters of white

grape wine, 1.2 kg of raisins, 400 g of sugar, close tightly and place in a cool place.

French vodka No. 4

Pour 800 g of raisins into 12 liters of moonshine and distill.

French vodka No. 5

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

Bread moonshine No. 1

Grind 4 kg of wheat, add 1 kg of sugar, add 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 it and leave for 8-10 days. Then strain and distill this mash 2 times.

Bread No. 2

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

Bread No. 3

The 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 the point of crunching when bitten, it is ground. Then 2 buckets of hot water are poured into the tub, 8 kg of ground grain is added and mixed. After two hours, add 2 buckets of hot water and mix again. After an hour, add 0.5 buckets of cold water, mix and add yeast. Infuse in a warm place for 3 days, then distill.

Bread No. 4

Sprout 10 kg of wheat, grind, add 0.5 kg of yeast, add 30 liters of water. Leave in a warm place until it ferments, then distill 2 times.

Bread No. 5

1.2 kg of dry Borodino (cumin) bread crusts, 40 g of cinnamon, 30 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 No. 6

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

Bread No. 7

Soak rye, wheat, barley, millet, corn or peas in warm water, spread in a layer no thicker than 2 cm and let germinate, making sure that the grain does not sour. Dry the sprouted grain, grind it into flour and add little by little to boiling water, stirring constantly. Bring to a liquid jelly state. Then cover the container and leave for 10-12 hours, then cool to room temperature and add yeast (for 2 buckets of starter - 2 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 very good classic moonshine.

Bread No. 8

Sprout the grain as in bread recipe No. 6 and grind it. Boil the potatoes and pound them hot until they become jelly with the water in which they were boiled, while adding a little malt flour. Then sprinkle 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 distill. 2-2.5 buckets of potatoes are boiled per bucket of malt.

Tea moonshine

Pour 200 g of good green tea into 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 through the cloth, 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 No. 1

200 g of sage, 50 g of coriander, 25 g of dill, 60 g of 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 in 25 liters of moonshine and distill over low heat. Sweeten and filter.

Apple moonshine No. 1

Pour moonshine over fresh apples 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 flare up. Let it sit in a cool place so that the grounds 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. Leave in a dark place for 7 days, then distill 2 times.

The best recipes for homemade currant vodka tinctures

Many people prefer homemade drinks prepared with their own hands to ready-made store-bought drinks. Tinctures and liqueurs made with natural ingredients are significantly superior to those purchased in the supermarket.

Alcohol tinctures at home are very popular, but in fact you can make them with other alcoholic drinks. The main ingredient may be:

• Alcohol or vodka;
• Wine;
• Cognac;
• Gin;
• Rum or whiskey.

If you prepare homemade tinctures using ingredients such as cognac or gin, the task becomes a little more complicated. It is necessary to fight the initial smell and taste of such alcohol or find a combination of aromas, as well as correctly select fruits and berries that, together with the main ingredient, will create the desired taste picture.

It is best to prepare tincture liqueurs at home using alcohol. It is the best solvent, and the larger its proportion in the solution, the richer and stronger the drink will be. The alcohol tincture should have a temperature of at least 45, the most optimal value is 60. At this level of alcohol, the drink will be prepared much faster, and the taste will be more intense.

No need to worry about the alcohol strength. After the cooking process is completed, it can be diluted to the desired degree. If you decide to start your own production, you need to be patient. The preparation period can take from 2 weeks to 6 months, depending on the ingredients used and the desired result.

Classification of homemade alcoholic drinks

Homemade alcohol tinctures can be divided into:

• Bitters - this drink has a strength of 40 to 60% and is most often prepared on the basis of herbs, leaves, roots, seeds or berries. Spices and ground nuts are also often added to enhance the aftertaste;
• Sweet ones - their strength is reduced to 20-30%, and they are infused with apples or pears, or berries: currants and rowan berries. When preparing them, a large amount of sugar is used;
• Spicy - the number of degrees ranges from 40 to 60%. Various spices are used for infusion, and the drink itself is prepared for further distillation in a moonshine still.

Sweet alcoholic liqueurs, in turn, are classified depending on the amount of sugar in their composition:

• If up to 0.3 kg of sugar is used per 1 liter of drink, this is a tincture;
• By adding 0.3-0.4 kg of granulated sugar, you get a liqueur;
• If the amount exceeds 0.5 kg per 1 liter of drink, it is liqueur.

How to properly dilute alcohol at home

Before making a tincture from alcohol, it is necessary to determine the category of the future drink. Pure medical 96% alcohol is used only in a few recipes; in all other cases it must be properly diluted with water to the desired degree.

What to do if you don’t have an alcohol meter at home? The calculation scheme is quite simple. If you have 1 liter of 96% alcohol, this means that 1000 ml of liquid contains 960 ml of pure 100% alcohol. Let's say to prepare the liqueur you need to use 50% vodka, that is, 1 liter of liquid should contain 500 ml of pure alcohol. To correctly calculate the amount of water required, the initial volume (1 liter) should be multiplied by the initial degree (96) and divided by the desired one (50). Thus, we get the total amount of liquid: (1x96): 50 = 1.92 liters.

It turns out that to 1 liter of medical alcohol (96%) you need to add 920 ml of water to get a solution with a strength of 50%. It is important to carry out the procedure itself correctly. When mixing, it is necessary to pour alcohol into the water, and not vice versa, and it is better to use the liquid chilled. When mixed with warm water, alcohol may become cloudy and acquire an unpleasant odor and taste.

Alcohol tinctures at home, basic recipe

To prepare alcohol tinctures at home, a wide variety of recipes are used. In order not to get lost among them, they can be divided into certain groups.

Alcohol tinctures best quick recipes

Based on the classification, three basic cooking recipes can be derived:

1. Bitters recipe;
2. Spicy;
3. Sweet.

Basic bitter recipe

A homemade alcohol tincture is a bitters recipe that involves the use of tart berries, seeds, leaves and roots. The ingredients are placed in a glass container three-quarters full and filled with alcohol. The contents are kept for the amount of time specified in the recipe, shaking occasionally. Then it is filtered through cheesecloth, and the finished drink is infused for another couple of months.

Basic spicy recipe

To prepare the spicy tincture and liqueur, use the ingredients specified in the recipe. They are mixed with the required amount of alcohol and left for the specified time. The resulting liquid is then passed through a moonshine still to achieve the final result.

Basic recipe sweet

A similar tincture of berries with vodka is prepared according to the bitter principle. The only difference is the sugar syrup, which is mixed with the finished drink. The ingredients are heated for more thorough mixing of the components (but do not boil) and poured into bottles for storage.

Homemade vodka tinctures and liqueurs can be prepared from any desired ingredients. Most often, sweet berries or crushed fruits are used, and their combination gives excellent results and a high-quality drink.

In traditional recipes, cherries, plums or raspberries are most often used. These sweet berries make the liqueur soft and aromatic. Alcohol prepared in this way has an excellent taste and is significantly superior to the product purchased in the store.

The beauty of homemade liqueurs also lies in their strength. Some prefer a light dessert drink for a sweet table, others prefer a stronger one for a feast. Everyone can cook according to their own taste and desire.

Currants are very popular in the preparation of homemade liqueurs and liqueurs. Both black and red, it is widely used in this field. Many recipes based on this berry are prepared quite simply, and the result exceeds all expectations.

Currant liqueurs are made with vodka, alcohol, cognac and even gin. In various versions, both whole berries and squeezed juice are used for preparation. For a richer taste, cherry leaves are often added, which give the alcohol new notes and aromas.

A particularly tasty liqueur is made from white currants. Strong and aromatic, it is easy to drink and does not cause a hangover. Any recipe can be varied with spices such as cloves, cinnamon or vanilla by adding them to the syrup. Berry and citrus flavors also go well together.

Many homemade drinks can be not only tasty, but also healthy. For example, chokeberry alcohol infusion has healing properties. The tart red berry is also used in many recipes and helps relieve colds.

Homemade wines and liqueurs, the recipes of which attract with their variety, are prepared easily and quickly if you know some secrets:

• Before placing the berries in a prepared container for infusion, professionals recommend slightly freezing them. This procedure will allow you to get more juice;
• It is not recommended to expose the bottle to sunlight; it must be stored in a dark place. Some recipes include sun infusion, which makes the drink lighter and gives it a smoky flavor;
• If berries or fruits are pre-fried, caramel is formed from fructose. Thanks to this, the taste will be more noble and aromatic;
• It is not recommended to open the lid during the preparation process, as this may introduce unwanted oxygen and bacteria into the drink.

By following these small rules, even a beginner will be able to surprise guests with good, high-quality homemade liqueur.

Bottom line

By preparing vodka tinctures at home, you can be confident in the quality of the product consumed. The taste of the drink depends only on your wishes, which opens up a huge palette of possibilities for imagination. Properly prepared homemade alcohol is easy to drink and has a pleasant fruity aroma.

Video recipe: homemade currant berry tincture

The best recipes for homemade tinctures were kept strictly secret for a long time and passed down from generation to generation. Wonderful liqueurs with a strong alcohol base, with the addition of various herbs, berries and spices, many of which have a pronounced medicinal effect, are still in great demand today. A unique type of alcohol with a strength of up to 45% and a high sugar content provides a huge field for the realization of culinary imagination.

The five most commonly used ingredients in recipes are:

Masters manage to prepare tinctures of various colors and shades without the use of chemical dyes and food flavorings. Only the gifts of nature are used here: mint, saffron, pine nut shells, cornflower flowers, sunflower seeds, citrus fruits, anise, blueberries and much more. Industrially produced tincture can always be bought in stores. It is much more interesting and useful to make it with your own hands according to the given recipes. Anyone can find something exclusive for themselves. A simple technological process and the commercial availability of all components provide the opportunity to create a masterpiece from alcohol or vodka infused with linden, cranberry, hawthorn, and viburnum. Feel like real creators, try and fantasize to your heart’s content!

Due to the availability of ingredients, speed of preparation and rich taste, cranberry liqueurs are deservedly considered one of the best alcoholic drinks prepared at home. We will look at two of the best recipes, based on which even beginners can create stunning alcoholic masterpieces.

Any ripe berries are suitable for cranberry liqueurs - fresh or frozen, which are sold in stores almost all year round. In the second case, it is better to make the drink according to the second recipe, since store-bought fruits do not ferment well, which requires separate preparation of starter cultures.

Classic cranberry liqueur recipe

Real liqueurs are prepared by natural fermentation without vodka or other alcohol, only sugar is added. They are not as strong as tinctures, but they better retain the aroma and taste of the original raw materials. To increase the strength at the last stage, you can pour a little alcohol or vodka into the already prepared liqueur.

Ingredients:

• cranberries – 500 grams;
• water – 0.5 liters;
• sugar – 0.7 kg.

Preparation:

1. Separate unwashed cranberries from the bunches, mash until smooth and place in a container with a wide neck. There is wild yeast on the surface of the berries, so cranberries should not be washed, otherwise they may not ferment.

2. Add water, sugar and mix well.

3. Bandage the neck with gauze and place the container for 3-5 days in a dark room with a temperature of 18-25°C. Stir once a day with a clean hand or a wooden stick.

If fermentation has not started, you should add 100 grams of unwashed raisins or make a starter from fruit, for example, apples.

4. If signs of fermentation appear (hissing, foam near the surface, sour smell), install a water seal on the container or put on a medical glove with a small hole in the finger.

5. After 30-40 days, the water seal will stop gurgling (the glove will deflate), which means that fermentation is over and it’s time to move on to the next stage.

6. Drain the finished cranberry liqueur from the sediment, filter through gauze and cotton wool, pour into bottles, then cap tightly.

7. Before use, keep in the refrigerator (basement) for 30-40 days.

Classic cranberry liqueur

If desired, the strength of the drink (initial 12-14 degrees) can be increased by adding 10-15% alcohol (vodka) of the volume of the liqueur.

Store in a cool, dark place (10-16°C). Shelf life up to 2 years.

Recipe for cranberry liqueur with vodka

This drink is made faster and easier than the previous one. True, it is more like cranberry tincture than a classic liqueur.

Ingredients:

• cranberries – 0.5 kg;
• vodka (moonshine, alcohol 40-45%) – 1 liter;
• water – 1 liter;
• sugar – 1 kg;
• dry mint – 2-3 leaves (optional);
• chopped galangal root (cinquefoil) - 1 teaspoon (optional).

Sugar can be replaced with honey in the same proportions. If moonshine is used, it must be as odor free as possible, otherwise the aroma of the liqueur will be worse.

Preparation:

1. Separate the berries from the stalks, wash well and crush with a wooden rolling pin (grind with a meat grinder or blender) until smooth.

2. Add mint and galangal, pour vodka.

3. Mix well, close the lid tightly and put the jar in a dark place at room temperature for 10-14 days.

4. On the last day of infusion, mix water and sugar, bring the mixture to a boil, then simmer over low heat for 4-5 minutes, skimming off the foam. Cool the finished syrup to room temperature.

5. Mix the syrup with cranberry infusion, close tightly and keep in a dark, warm place for 7-10 days.

6. Filter the finished liqueur through 2-3 layers of gauze and cotton wool.

Cranberry liqueur with vodka

Store in an airtight container in a cool place out of direct sunlight. The shelf life of homemade cranberry liqueur is 3 years. The result is a drink with a strength of 14-16 degrees with a perfectly balanced taste and a subtle forest aroma.