Folk recipes for tinctures from moonshine. Basic recipe sweet

Hello!

Actually, the idea is to get a distillate. The only question is what was that alcohol from.
And so, for example, Gin and Absinthe (and not only) are prepared in this way. They insist and overtake.

izyaslav

Izyaslav

Hello!

About 3 years ago (I have not yet been engaged in home-brewing myself) I put black chokeberry and hawthorn infused with alcohol (naturally rectified). And happily forgot about it. Recently found them in the basement. Drinking rectificate after distillate ... somehow you don’t feel like it ....

And now the actual question is, if I dilute it all and distill it, what will I get? the same rectification or will it still be something else?

As far as I understand, rectified differs from distillate in that distillation is a fermentation product of mash (grain or sugar, it doesn’t matter), and rectified is the production of alcohol from raw materials by distilling it through an industrial distillation column. In distilleries, this column is several stories high and has significant dimensions and is technologically difficult to maintain and manufacture.

izyaslav

Izyaslav

• Bot protection: 2820-3861-54-922

fai8583

Fai8583

And what could be bad happened to the tincture during this time? And than rectifying alcohol worse than what happens with ordinary distillation? I don't see any benefits? In addition to the now fashionable myth about the benefits of fusel oils. But the latter is highly doubtful. Otherwise, fuselage would be added, and not sought to be removed.

The first Pokhmelkin wrote about the benefits of fusel oils, if I am not mistaken in his work, the history of Russian vodka. Where he claimed that fusel oils neutralize some harmful substances in alcohol and therefore homemade moonshine, despite the smell and taste, is safer than vodka. You can argue here for a long time whether this is true, but after all, Pokhmelkin defended the rights of the USSR to primacy in the production of vodka and as a trade and commercial symbol. Moreover, he defended it officially, in international organizations for trade and commercial brands. And now Russia is using with might and main his achievements and the result of the work of the great scientist. It is a pity that he left at the wrong time and so tragically, but he could still bring many benefits to our country and the Russian people.

Indeed, there is no point in arguing about it. I think you should stick to your preferences and trust your own feelings and experience. Only and everything!

Novel

Novel

• City Caucasian Mineral Waters
• Bot protection: 2820-3861-54-922

fai8583

Fai8583

And why is distillation alcohol worse than what is obtained with ordinary distillation? In addition to the now fashionable myth about the benefits of fusel oils. But the latter is highly doubtful. Otherwise, fuselage would be added, and not sought to be removed.

The benefits of fusel oils are not a myth, but a reality. The benefit is that these same oils reduce the entry of alcohol into the bloodstream and thereby facilitate the work of the liver.
But here, too, everything is not so simple. The concept of "fusel oils" is very loose. The thing is that this is, by and large, a whole "bouquet" of different chemical substances. The task is to determine which are the most harmful and how to remove them from the product.
Most simple ways by using charcoal and aging in wooden barrels.
Role wooden barrel in the process of cleaning is a separate issue.

P.S. if you think, then what's the point in REAL EXPENSIVE cognacs, whiskey, brandy, grappa, tequila, etc. Why then these problems with large losses of alcohol during distillation, several distillations, aging in barrels?
After all, it was easier to make a rectificate, dilute it with water and that's all, drink at least fill yourself with chemically pure alcohol.

I confess that I often ask myself the same questions. True, I would exclude cognac from this list. In it, unlike the same tequila, there is no characteristic "moonshine" aftertaste. I think it's a matter of taste habits and traditions. The Japanese drink warm sake, to the surprise of us Europeans.

fai8583

Fai8583

If you sip 300-500 grams of cognac and compare it with the same sip of white cognac, in the morning the conclusion will be incredibly obvious in favor of a white drink))) ... Another thing is quantity and quality. That is, what is saturated, noble, often needs to be observed with a much smaller measure. Otherwise, the consequences will not fail to wait long.

And this again speaks of the benefits pure alcohol. In cognac and fusel oils, there are more and other, albeit more pleasant, impurities. What is there to compare vodka with distillate, even those that have been distilled twice. No professor apologists for fusel oils will be able to convince a sick head in the morning. Although, perhaps, someone's body has adapted? I have no!

izyaslav

Izyaslav

• Bot protection: 2820-3861-54-922

And what could be bad happened to the tincture during this time? And why is distillation alcohol worse than what is obtained with ordinary distillation? I don't see any benefits? In addition to the now fashionable myth about the benefits of fusel oils. But the latter is highly doubtful. Otherwise, fuselage would be added, and not sought to be removed.

The first Pokhmelkin wrote about the benefits of fusel oils, if I am not mistaken in his work, the history of Russian vodka. Where he claimed that fusel oils neutralize some harmful substances in alcohol and therefore home-brew, despite the smell and taste, is safer than vodka. You can argue here for a long time whether this is true, but after all, Pokhmelkin defended the rights of the USSR to primacy in the production of vodka and as a trade and commercial symbol. Moreover, he defended it officially, in international organizations for trade and commercial brands. And now Russia is using with might and main his achievements and the result of the work of the great scientist. It is a pity that he left at the wrong time and so tragically, but he could still bring many benefits to our country and the Russian people.

Maybe Pokhlebkin?
P.S. If you are talking about the book by Pokhlebkin V.V., then it was with his light hand that the myth of Mendeleev and vodka went to the people.

Novel

Novel

• City Caucasian Mineral Waters
• Bot protection: 2820-3861-54-922

I confess that I often ask myself the same questions. True, I would exclude cognac from this list. In it, unlike the same tequila, there is no characteristic "moonshine" aftertaste. I think it's a matter of taste habits and traditions.

WHAT IS COGNAC??? WHERE SHOULD HE GET? HOW THERE ARE SO MUCH NAIVE PEOPLE IN THE MODERN WORLD. Well, there are not so many vineyards and oak barrels to fill the shelves of world shops with cognacs, whiskeys, etc. And even more so in our country, where the enemy of the USSR, the humpbacked back in the 90s, deliberately destroyed wine elite varieties grapes cultivated for centuries.

Recipe for modern cognac: rectified alcohol (from sawdust) + oak sawdust in a canvas bag (at best, defective parquet from a sawmill) + E150 ( burnt sugar) + flavoring additives (freely sold for all occasions). All this is heated in metal containers with tenami up to 65 degrees. After 4 hours "THREE STARS", after 5 - 6 hours "FIVE STARS". They bottled it and sold it to suckers from 700 rubles and more.
The first Pokhmelkin wrote about the benefits of fusel oils, if I am not mistaken in his work, the history of Russian vodka. Where he claimed that fusel oils neutralize some harmful substances in alcohol and therefore home-brew, despite the smell and taste, is safer than vodka. You can argue here for a long time whether this is true, but after all, Pokhmelkin defended the rights of the USSR to primacy in the production of vodka and as a trade and commercial symbol. Moreover, he defended it officially, in international organizations for trade and commercial brands. And now Russia is using with might and main his achievements and the result of the work of the great scientist. It is a pity that he left at the wrong time and so tragically, but he could still bring many benefits to our country and the Russian people. Maybe Pokhlebkin?
P.S. If you are talking about the book by Pokhlebkin V.V., then it was with his light hand that the myth of Mendeleev and vodka went to the people.

Yes, it’s true that Pokhlebkin is the author, but I misinterpreted his last name. But what exactly is the myth about Mendeleev will cause you negative and what is the essence of the myth, otherwise we have a lot of different myths in the country in different options. If about the creation of vodka, then no one has yet canceled Mendelev's dissertation and it is pointless to dispute this work of the scientist and its significance. As for Pokhlebkin, he generally did an incredible amount for the country, even if through his efforts the trademark for vodka was fixed for Russia in a dispute between several states. Therefore, the information coming from Pokhlebkin can at least be trusted and listened to.

In Mendeleev's work "On the Combination of Alcohol with Water" there is not a word about vodka.

P.S. You exalt Pokhlebkin’s contribution so much (it’s not clear in what area of ​​science), but you didn’t even remember his last name (didn’t you know?)

P.P.S. Regarding courts, disputes, etc. I advise you to read from different sources - maybe your opinion will change, if you continue to say something, then I would like specifics, and not just the words "incredibly many", "his efforts ... recorded ... several states."

No, Genatsvale! When a society has no color differentiation of pants, then there is no goal, and when there is no goal, there is no future ...

The best recipes for homemade currant vodka tinctures

Many people prefer home-made, homemade drinks to ready-made store-bought drinks. Liqueurs and liqueurs aged natural ingredients, significantly benefit in comparison with those purchased in the supermarket.

Alcohol tinctures at home are very popular, but in fact, you can prepare other alcoholic beverages as well. The main ingredient may be:

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

If you prepare homemade tinctures with ingredients such as cognac or gin, the task becomes a little more complicated. It is necessary to deal with the original smell and taste of such alcohol or find a combination of aromas, as well as choose the right fruits and berries, which, together with the main ingredient, will create the desired taste picture.

Pouring tinctures at home is best prepared with alcohol. It is the best solvent, and the larger its proportion in the solution, the richer and stronger the drink will turn out. Alcohol tincture should have a degree of at least 45, the most optimal value is 60. With this level of alcohol, the drink will cook much faster, and the taste will be more intense.

Don't worry about the strength of the alcohol. After the end of the cooking process, it can be diluted to the desired degree. If you decide to do 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 home alcoholic beverages

Homemade tinctures for alcohol can be divided into:

• Bitter - such a 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 - their strength is reduced to 20-30%, and insist on apples or pears, or berries: currants and mountain ash. Used in their preparation a large number of Sahara;
• Spicy - the number of degrees is from 40 to 60%. Various spices are used for infusion, and the drink itself is prepared for further distillation in a moonshine still.

Sweet alcohol tinctures, 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;
• When 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 liquor.

How to dilute alcohol at home

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

What to do if there is no 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. Suppose, for the preparation of liquor, it is necessary to use 50% vodka, that is, 1 liter of liquid should contain 500 ml pure alcohol. To correctly calculate the amount of water needed, 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 \u003d 1.92 liters.

It turns out that 920 ml of water must be added to 1 liter of medical alcohol (96%) to obtain a solution with a strength of 50%. It is important to carry out the procedure correctly. When mixing, it is necessary to pour alcohol into the water, and not vice versa, and it is better to use a chilled liquid. When mixed with warm water, alcohol may become cloudy and acquire no nice smell 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 conditionally divided into certain groups.

Alcohol tinctures the best quick recipes

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

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

Basic recipe bitter

Alcohol tincture at home is a bitter recipe that involves the use of tart berries, seeds, leaves and roots. The ingredients are folded into a glass container by three quarters and poured with alcohol. The contents are kept for the amount of time specified in the recipe, shaking occasionally. Then it is filtered through gauze, and the finished drink is infused for another couple of months.

Basic recipe spicy

For the preparation of spicy tinctures and liqueurs, the ingredients indicated in the recipe are used. They are mixed with necessary quantity alcohol and insist the specified time. The resulting liquid is then passed through alcohol mashine, to achieve the final result.

Basic recipe sweet

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

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

IN traditional recipes most often used cherry, plum or raspberry. These sweet berries make the liqueur soft and fragrant. 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, while others prefer a stronger one for a feast. Everyone can cook according to their 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 make on vodka, alcohol, cognac and even gin. IN various options for cooking, both whole berries and squeezed juice are used. 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, liquor on alcohol from chokeberry has healing properties. The tart red berry is also used in many recipes and helps with colds.

Homemade wines and tinctures, whose recipes beckon with their diversity, are prepared easily and quickly, if you know some secrets:

• Before placing the berries in a prepared container for infusion, professionals recommend freezing them slightly. This procedure will allow you to large quantity juice;
• Hit not recommended sun rays on the bottle, it must be stored in a dark place. Some recipes include steeping in the sun, which makes the drink lighter and gives it a smoked flavor;
• If berries or fruits are pre-fried, then caramel is formed from fructose. Thanks to this, the taste will be more noble and fragrant;
• It is not recommended to open the lid during the preparation process, this is fraught with the ingress of unwanted oxygen and bacteria into the drink.

Following these small rules, even a beginner will be able to surprise guests with a good and high-quality home-made liquor.

Outcome

By preparing vodka tinctures at home, you can be sure of the quality of the consumed product. 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: tincture of currant berries at home

Moonshine-3l, black tea premium- 1 tbsp sugar 3 tbsp, 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, pour moonshine and insist 10 days in a dark place. Then we drain the finished tincture, filter it and bottle it, use it.

Recipe for the use of 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 requires a regular supply of oxygen. Somewhere in two weeks you will feel how the smell of moonshine begins to change, noble notes of cognac appear (I approached the jar almost every day in order to feel this pleasant smell). A month later, 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, poured with moonshine and insisted 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 obtain brown moonshine, we take granulated sugar, melt it in a copper bowl and cook until dark. The resulting solution is diluted hot water or moonshine, also hot. The solution can be stored in glassware in a tightly closed state.

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

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

Sweetening moonshine

Let's prepare a special syrup. We take 1 kg. sugar, pour 1l. water, cook, skimming the foam until it stops forming. We cool and insist 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 the end of the release of gases. Then we throw a few activated charcoal tablets into the solution and shake vigorously. Then insist 2 hours at room temperature and filter through a fine 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 pleasant taste and an almost complete lack of alcohol taste.

Jam is also used to sweeten moonshine. It is taken in proportion: 3 liters of moonshine for 4 teaspoons of jam.
Class! 1
02:28
In addition to the taste we need, we also need a certain color of moonshine.

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

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

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

For the scarlet color, you need to prepare a special dye. Cook 4g. powder food grade paint and 4g. powder of purified cream of tartar in 1.1 liters of water. We defend, filter through gauze. Add to moonshine in the amount depending on what shade of scarlet you want to get.

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

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

Infusion on cornflower flowers gives moonshine a blue color.

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

And now let's get on in green- like absinthe. We take chervil, finely grind it, 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 blackcurrant leaves. Green color can also be obtained by infusing moonshine with onion feathers or parsley leaf juice.

If you will use green onion, then first wash it, then dip it in hot water and boil it 2 times. After that, move the onion into 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 juice volume is reduced by 2 times. Now the resulting paint can be infused with moonshine

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

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

Moonshine, how strong alcoholic drink, 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 taste characteristics when insisting moonshine for at least two weeks. Name Taste Number of additives, g / l
Orange peel bitter 50 - 100
Lemon peel bitter 60 - 250
Orange peel bitter 2.5 - 50
Rosemary bitter-spicy 0.5 - 1
Saffron bitter-spicy 0.1 - 0.5
Star anise bitter-bitter 3 - 20
Cinnamon bitter-bitter 3 - 15
Vanilla bitter 0.5 - 2
Bay leaf bitter 0.5 - 2
Cardamom spicy-burning 4 - 20
Nutmeg spicy-burning 3 - 6
Allspice moderately hot 3 - 6
Hot ginger 1.5 - 12
Carnation burning 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’s better not to get carried away with this.

To give moonshine aroma, aromatic substances infused with alcohol are used. In order to extract substances from plants, they must be insisted on moonshine, after grinding. Insist until the moonshine takes all the flavoring substances from the plant. Moonshine, for insisting, should be a strength of 45-50οС. The solution needs to be decanted periodically, then the flavoring substances should be added again and shaken, and the more times this is done, the higher the concentration of the infusion will be. You can boil raw materials in a sealed container while boiling for 10-15 minutes.

Tinctures are usually made within 3-5 weeks. But if the temperature is raised to 50-60°C, then the infusion time can be reduced to 5-8 days. That's what quickies do.

In order to obtain a tincture with saturated aromatic substances and the desired aroma, but not to change the taste of the drink, it is necessary to distill the decoction from the raw material.

Also distilled and infusions. We take a finely ground spice to your taste, pour it with boiling water in a proportion of 400g. spices for 3.5 liters of water, tightly close and insist for 24 hours. Then add 2.5 liters of water and distill. You need to distill until the moment when the smell of the spice begins to disappear. After that, add new spices and distill again. Then you can overtake again. The resulting "triple" water is used for moonshine in the 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 strong. 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 on flavoring water, then we will beat off the smell of fuselage and give the moonshine a good aroma.

Blueberry Tincture

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

Tincture Borodino

Borodino tincture.

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

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

Cooking roasted barley. We take half a glass of pearl barley, pour it into a frying pan. We put on medium fire. We stir constantly. As soon as it starts to brown, we pour out half. The rest is roasted to approximately coffee color. The drink has a smell and resembles the taste of Borodino bread, the smell of moonshine is well masked if made 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 pieces 2x2 cm. Dry to the degree of minimal toasting in the oven. The result was firm, 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 two weeks. Drain and filter thoroughly. The tincture will be slightly brown, quite fragrant.

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 bulges go), let cool at room temperature, filter. You can drink immediately.

Garlic tincture.

Garlic tincture. My favorite tincture, made quickly and drunk well. For 1 liter of vodka 1 clove (not a head) cut into three parts. 10 black peppercorns. Day to insist. Filter, use.

marmuletka

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

Kolganovka

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

Kolganovka 2 "Erofeich" For 1 liter. 1 tbsp. 1 tablespoon Ivan tea. 1 tbsp of leuzea sofrolovidnaya (maral root) lie for 2 weeks.

horseradish

Fucked up. Fresh peeled horseradish root, cut into thin circles 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 are no scales - about 4 teaspoons).
Ginger, ground cinnamon and ground nutmeg - 1/2 teaspoon each.

Pour all this into a 3-liter jar and pour diluted alcohol or moonshine.
We close and insist for 5 days, not forgetting to shake 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 turbidity will settle and the view will be more beautiful. And yes, the taste too.

peppercorn

peppercorn
1 tablespoon of honey, 2 chili pods, a teaspoon of dried paprika, a few crushed black peppercorns, a few pieces of lemon peel, a pinch of propolis. A few grains (at the tip of a knife) vanilla sugar, a piece the size of a fingernail, cinnamon. In the chili pods, make several longitudinal cuts with a very sharp knife or razor to quickly get the alcohol inside.
Of the ingredients, honey and pepper are mandatory, the rest to enrich the bouquet.
Infuse for 1 week, shaking regularly, then filter and consume.

Moonshine in 2 hours

10 kg of sugar, 100 g of yeast, 3 liters of milk, 30-40 liters of water are placed 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 overtake. Yield 5 l.

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 all this into 25 liters of warm boiled water and mix. Insist 1 day. Then overtake.

Moonshine sugar

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. Output - 6l.

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

Starch moonshine

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

moonshine syrup

Dilute 6 liters of any syrup in 30 liters of water and add 200 g of yeast. Insist 7 days. Output - 7l.

Moonshine from tomato paste

Candy moonshine

Dilute 5 kg of sweets with filling in 20 liters of water. Insist 4-5 days, then overtake. Output - 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. Insist in a dark place for 3-5 days, then overtake. The output will be 9 liters. If you do not add sugar, the yield will be 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. Infuse in a warm place until fermented, then overtake. The output is 7-8 liters.

moonshine orange

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

water, the amount of which should be half that of the used moonshine, and overtake 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 over the distilled vodka. Infuse in a warm place for 5-8 days, then filter. You can sweeten it up a bit.

Moonshine from fruit juice

In 9 liters of juice, add 250-300 g of yeast, leave for 14 days in a dark place at a temperature of 20-24 ° C. When fermentation stops, overtake. Yield 2-3 liters.

Moonshine Anise No. 1

(Peter I's favorite drink.)

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

Moonshine Anise No. 2

Crush coarsely 1, 2 kg of anise seeds, pour them with 6 liters of purified double moonshine and leave for 3 days. Add 9 liters of purified double moonshine and overtake.

Moonshine Anise No. 3

Pound 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 overtake. The volume of distilled vodka should be equal to the original volume of moonshine. After that, add 1-1, 5 kg of lemon peel, 20 g of ginger, 20 g of table salt and leave for 4-5 weeks. Filter.

Moonshine Anise No. 4

400 g anise seeds, 50 g cumin, 40 g orris root and 45 g dry lemon peel crush together. Pour 7.5 liters of purified double moonshine and overtake.

Moonshine Anise № 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 2.5 liters of moonshine is obtained. After that, 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 overtake.

Moonshine Anise No. 7

Finely crush 200 g of fresh anise, pour 12 liters of double moonshine into it and leave for 4 weeks, then distill over moderate heat so as to get 9-10 liters of moonshine. Prepare a syrup from 1.6 kg of sugar and 1.2 liters of water and sweeten the vodka. The mixture will turn milky. For clarification, put there 1 egg white and mix as best you can. Shake occasionally for several days.

Moonshine Anise No. 8

400 g fresh anise seeds, 200 g star anise, 200 g coriander, 50 g fennel pour 12 liters of double moonshine and leave for 4 weeks, and then overtake. 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, putting 50 g of crushed anise in the canvas under the coil outlet so that the moonshine goes through it. In order for the moonshine to be green, crush 50 g of dried birch leaves and put them in a canvas under the coil outlet.

cherry moonshine

Remove the pits from the cherries, mash the pulp and put in a separate container in a moderately warm place. During fermentation, cover the container with a lid and periodically stir with a stirrer for two days. Crush the cherry pits and, at the end of fermentation, mix with the pulp and overtake. Ready-to-use moonshine has no color. As soon as it begins to become cloudy 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 suitable for making moonshine. To do this, they are first placed in hot water, and then, when they soften, they are crushed 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)

Purify moonshine by insisting it on coals (see cleaning methods). Pour the pulp of cherries and crushed bones with purified moonshine and overtake. Fill the bottle prepared for moonshine with fresh cherries and pour distilled moonshine so that the moonshine covers the cherries by 8 cm and leave. 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 l.

Moonshine Cherry No. 2 (sweet)

Remove the pits from the cherries, mash the pulp and put it in a cool place for 2 days to extract the juice. Then squeeze the pulp through the canvas, and mix the pomace with crushed bones, pour 3.5-4.5 liters of French vodka (see recipe) and overtake. 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 gauze. Grind the pomace and bones and put them in a bucket cube, pour over French vodka (see recipe), add 1.2 liters of milk and overtake. Add cherry juice and powdered sugar to the distilled moonshine, mix well and filter (for 1 liter of moonshine - Zl of juice and 600-650 grams of powder).

Moonshine Cherry No. 4 (sweet)

5 l double moonshine, 65 g cinnamon, 25 g cardamom, 15 g cloves, 15 g nutmeg, 0.6 l of water, 4 handfuls of crushed cherry pits distill until it goes pure vodka. Extract juice from fresh cherries, pour it into a container, let it stand, and when the thick falls, strain. Pour the juice into a saucepan, add sugar and cook until 1/3 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, 400 g of sugar, 15 g of cinnamon, 6 g of cardamom, 10 g of cloves are taken. Dilute the resulting 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. Infuse for 7 days, then overtake twice.

Moonshine Pear No. 1

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

Moonshine Pear No. 2

Half fill container wild pears and let it rot. Then knead and insist 15-20 days, then overtake 2 times.

Moonshine Gvozdichny No. 1

Finely grind 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 overtake. Boil syrup from 2 kg of sugar, dilute in moonshine and leave for another day, then filter.

Moonshine Gvozdichny No. 2

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

Moonshine Gvozdichny No. 3

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

Moonshine Gvozdichny 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 overtake. Sweeten at the rate of 400 g of sugar per 12 liters.

Moonshine Angelica No. 1

Finely cut 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 overtake.

Moonshine Angelica No. 2

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

Moonshine Angelica No. 3

120 g of angelica, 100 g of cinnamon, 100 g of cardamom, 50 g of 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 all 12 liters of double moonshine. Infuse 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 overtake. 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 bottle of thick glass, fill with the resulting mixture and pour moonshine, leaving free space on top. Coat the bottle with 6 cm thick dough and seal tightly. Preheat oven to high temperature and turn off. Put the bottle in there and wait until the oven has completely cooled down. Heat the oven and put the bottle there 8-10 times. Inspect the dough after each use. Cover the cracks that appear in it with dough. Then filter the moonshine and sweeten 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 overtake.

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 orris root, 40 g of anise pour 12 liters of moonshine. Insist 3 days, then overtake.

Moonshine Cardamom No. 3

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

Moonshine Potato No. 1

Wash and grate 20 kg of potatoes and add it to boiled and cooled to 60 ° C water, stirring at the same time. Add 1 kg of flour and a little crushed wheat straw, mix well. When the mixture becomes light, drain it, and refill the remains in the form of sediment with water at a temperature of 50 ° C. Stir and infuse a little more time 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 overtake 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 liters of water and mix again. Then add 1.8 liters of yeast and mix again. Seal the container tightly and infuse for 3-4 days in the dark until a precipitate and bubbles appear. After that immediately overtake.

Moonshine Cinnamon No. 1

Finely crush 400 g of fresh cinnamon, pour 12 liters of double moonshine, cork tightly and insist in a warm place or in the sun for 7 days, then overtake. Sweeten with sugar syrup prepared at the rate of 400 g of sugar per 1.2 liters of water.

Moonshine Cinnamon No. 2

Finely crush 400 g of cinnamon, pour 5 liters of double moonshine and leave for 15 days. Then add 2.5 liters of boiled water and distill over low heat until 2.5 liters of moonshine is obtained, 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. Insist 3 days, then overtake.

Moonshine Cinnamon No. 4

Finely crush 400 g of cinnamon, pour 2.5 liters of hot boiled water, cork well, put in a cooling oven. When the cabinet has completely cooled down, rearrange the container in a warm place and leave for a day. Then shake and start distillation. When 0.5 liters of moonshine is distilled, pour another 0.5 liters of water into the cube, then another 0.5 liters of water in the same way. Continue to distill 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, cork well and infuse 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 overtake. Pound 200 g of cinnamon and add it to the distilled moonshine, cork tightly and leave for 7 days. Then overtake on the smallest fire.

Cinnamon #6

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

Fixing moonshine

Take 100 g of cinnamon, 100 g of nutmeg, 100 g of nutmeg, 30 g of cloves, 100 g of coriander, 200 g of pistachio nuts, 100 g of frankincense, 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 a cooling oven, and then within 3 days put in a cooling cabinet 3-4 more times, and during breaks wrap the container warmly and leave it in a warm place. Those who have an oven can put it there for 3 days. Then overtake over low heat, add 100 g of licorice root and leave for 3 days. Drain carefully, sweeten to taste and filter.

lavender moonshine

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

Laurel moonshine

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

Lemon No. 1

Infuse 3 weeks of double moonshine on lemon zest (take 5 parts of moonshine and 1 part of zest). Then dilute with 2.5 parts of water and overtake. The volume of distilled vodka should be equal to the original volume of moonshine. cut thin upper layer zest of three small lemons, put in a bottle and pour distilled moonshine. Infuse in a warm place for 5-8 days, then filter. You can sweeten it a little (200 g of sugar per 1 liter).

Lemon #2

400 g of lemon peel, 400 g of violet pour 12 liters of double moonshine. Infuse for 6 days, and then distill over low heat until 6 liters of moonshine come out.

Lemon No. 3

Pour the zest of 30 lemons with 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. Infuse 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 overtake and sweeten 1.2 kg of syrup.

Raspberry No. 1

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

Raspberry No. 2

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

Juniper moonshine (gin)

1, 6 kg of juniper berries crush and pour 8 liters of double moonshine. Infuse for 14 days, then overtake 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 overtake, having obtained the initial volume.

Moonshine Mint No. 1

4 handfuls of dry mint pour 3 liters of double moonshine, leave for 3 days, then overtake. Again, insist until a green color is obtained on a handful of fresh blackcurrant leaves or lovage. Sweeten with syrup from 1.2 kg of sugar boiled in 0.6 liters of water and filter.

Moonshine Mint No. 2

200 g of mint, 25 g of wormwood, 15 g of rosemary, 25 g of sage, 15 g of cardamom, 10 g of cloves pour 12 liters of moonshine, cork tightly and insist in the sun or in a warm place for 3 days. Then overtake 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 overtake and filter.

Bulk moonshine (for liqueurs)

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

Peach No. 1

For 12 liters of double moonshine, take 2 kg of peach leaves, leave for 2-3 weeks and overtake. Then take 400 g of peach kernels and bitter almonds, chop, dilute with milk to a state of jelly and push 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 state of jelly, fill a thick-walled bottle, cork 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 overtake. 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 a cooling oven for days, but then this must be done at least 12 times. Then filter and overtake. A handful of birch leaves, a handful of blackcurrant leaves, a handful of bird cherry leaves, ½ a handful of mint put in 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 insist 3 days. Distill and sweeten 1.2 kg of syrup.

Pink #1

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

Pink No. 2

Collect rose petals, mash them in a mortar, place 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. Put everything in a cube, pour water at the rate of 1: 1, mix and overtake. Pervach will contain alcohol from roses and accordingly have strong smell. Subsequently, moonshine will go almost odorless. It should not be used. Distill the first moonshine again, sweeten, filter.

Wormwood moonshine No. 1

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

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 overtake.

Wormwood No. 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 anise, pour 12 liters of double moonshine and leave for 4 weeks. Then overtake to obtain 8 liters of moonshine, in which add 1.2 kg of sugar dissolved in 0.6 liters of water. Such moonshine is tinted in green color insisting on a handful of blackcurrant leaves or lovage.

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 overtake to obtain 6 liters of moonshine. This moonshine can also be made green by tinting it by infusing for 2-3 days on a handful of blackcurrant leaves or lovage. 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 overtake.

Orange No. 1

Pomeranian (grapefruit) can be replaced with green oranges, but they will need twice as much. Pour 800 g of orange peel without pulp into 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 overtake to obtain 8.5 liters of vodka. Sweeten to taste.

Orange No. 3

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

Orange No. 4

Dilute 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 zest there, cork and insist in a warm place for 7 days. Distill and sweeten with syrup from 1.5 kg of sugar.

Orange No. 5

20 g of crushed cloves insist 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 to it 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 nutmeg, 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 #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 sour dough and leave to ferment. When sour and ferment, overtake 2 times.

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 that, drain and overtake the moonshine, and add new moonshine to the remaining fruits and let it ferment again, and then drain and overtake it.

Rice moonshine No. 1

A bottle of malaga, 200 g of crushed 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 a bowl for 3-4 days. Then add 12 liters of double moonshine, 6 liters of soft spring water and overtake so that 9 liters of moonshine come 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 already distilled moonshine. In a canvas bag put 600 g of fresh oak bark and 5 g of galangal root. Place this bag in a container with moonshine and tightly cork.

Rice No. 2

2.5 kg of crushed rice, overcooked like coffee, 25 g of saffron, pour 60 liters of purified moonshine and overtake to obtain 43 liters of vodka, which can be tinted with burnt syrup.

Rowan number 1

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

Rowan number 2

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

Rowan number 3

Mash the mountain ash, pour 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 overtake 2 times.

Beet No. 1

Grate and boil 8 kg of sugar beets. Add 5-6 kg of sugar to still warm beets, pour 10 liters of water at a temperature of 25 ° C. Add 500 g of yeast diluted in a small amount 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 overtake 2 times.

Beet No. 2

Grate the beets, add water and boil for 1-1.5 hours. Drain the liquid into a container, and again pour water over the beets and boil again for 1-1.5 hours, then drain. Pour again, boil and drain. Drain all the liquid obtained during 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 infuse for 10-15 days until the formation of foam stops. When sugar, potatoes or other ingredients are added, the infusion lasts 4-7 days. At the end of fermentation overtake.

Beet No. 3

Prepare 4 liters of beet liquid in the same way as in 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 ready, then overtake.

Beet 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.

Beet No. 5

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

Plum No. 2

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

Caraway moonshine No. 1

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

Cumin No. 2

Take 1.8 kg of cumin, crush it, pour 12 liters of moonshine, overtake and sweeten with syrup from 800 g of sugar.

Cumin No. 3

Grind 400 g of cumin, 50 g of anise, 60 g of orris root, 50 g of dry lemon peel, 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.

Cumin No. 4

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

Herbal Moonshine No. 1

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

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. Insist b days, then overtake 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 flakes, 2 handfuls of juniper berries, a handful of spearmint, a handful of rosemary, 400 g of raisins, 100 g of orange peel, 20 g angelica. All this pour 12 liters of double moonshine. Insist 7 days, then overtake.

Herbal No. 4

50 g cinnamon, 50 g cardamom, 50 g nutmeg, 100 g pistachios, 120 g lemon peel, 35 g anise, 35 g frankincense, 20 g cloves, pour all this into 12 liters of double moonshine 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 frankincense, 35 g of nutmeg, 35 g of nutmeg, 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 black bread, smeared with honey, and overtake 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 18 liters of double moonshine. Infuse for 6 days, then add 800 g of raisins and a slice of bread smeared with honey. Distill on slow fire.

Herbal No. 7

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

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 cumin, 50 g parsley, 50 g rose petals, 35 g cloves. Pour 12 liters of double moonshine, leave for 6 days, then overtake 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 6 liters of good moonshine. Insist 2-3 days, then overtake.

French Vodka No. 1

(So ​​in the old days they called vodka of very good quality).

Rotten fruits and berries are used, which are poured with water so that it slightly covers them. Then grape wine and yeast are added 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, overtake through the cube 3 times.

French Vodka No. 2

37 liters of moonshine, overtake 6 liters of milk until 20 liters of moonshine are obtained. 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 overtake until 12 liters of moonshine are obtained.

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 overtake again. Then add 3 liters of white

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

French Vodka No. 4

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

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, pour 3 liters of water and insist 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 overtake 2 times. Do not throw away waste, but add 5 kg of sugar, 8 liters of warm water to it and leave for 8-10 days. Then strain and overtake this mash 2 times.

Khlebny 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 also grind. Boil 10 kg of potatoes and mash them. Mix potatoes with grains and bread, add 1 kg of yeast and infuse in a warm place for 7-8 days. Overtake 2 times.

Khlebny No. 3

The grain is soaked in tubs for 3 days, dried on baking sheets for 2 days and finally dried in the oven. When the grain dries to the crunch stage when biting, it is ground. Then 2 buckets are poured into the tub hot water, add 8 kg of ground grain and mix. 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.

Khlebny No. 4

Germinate 10 kg of wheat, grind, add 0.5 kg of yeast, pour 30 liters of water. Infuse in a warm place until fermented, then overtake 2 times.

Khlebny No. 5

1.2kg dry bread crusts Borodino (cumin) 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 overtake to obtain 10 liters of moonshine.

Khlebny No. 6

Germinate 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 grains and bread, add 1 kg of yeast and infuse in a warm place for 7-8 days. Overtake 2 times.

Khlebny No. 7

Soak rye, wheat, barley, millet, corn or peas in warm water, spread 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 a little to boiling water, stirring constantly. Bring to the state of liquid jelly. Then cover the container and infuse for 10-12 hours, then cool to room temperature and add yeast (for 2 buckets of sourdough - U2 kg). If there is no yeast, add 1 kg of dry peas. Ferment 5-6 days (with peas - 10). When fermentation is over, overtake. It turns out a very good classic moonshine.

Khlebny No. 8

Sprout the grain, as in the bread recipe No. 6 and grind it. Boil the potatoes and crush them hot to the state of jelly with the water in which they were boiled, while pouring a little malt flour. Then pour the rest of the 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. 2-2, 5 buckets of potatoes are boiled on a 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 canvas, close tightly and leave for 8 days. Then add another 100 g of green tea, 2.5 liters of boiled water and overtake 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 wild rose or pink color pour 12 liters of moonshine, close tightly and leave for 2 days. Then overtake 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 overtake 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 boil 3 times, making sure that the moonshine does not flare up. Let stand in a cool place so that the thick settles to the bottom, strain and add water at the rate of 2.5 liters per 10 liters of moonshine. Then overtake and filter.

Apple No. 2

Grate apples and squeeze 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.

100 Recipes for homemade tinctures and liquors...

The duration of infusion ranges from 2 to 6 weeks, if necessary, the infusion time can be reduced to 7-10 days by increasing the temperature to 50-60°C. Tinctures contain up to 30% sugar with a strength of up to 45% vol. alcohol, they are less sweet, but stronger than liqueurs, have a pleasant taste and can serve as both an alcoholic drink and a healing elixir.

Tinctures should be stored in a dark, cool place in tightly closed dark-colored bottles.

Cardamom tincture

4-6 g of cardamom seeds, 1 liter of vodka, 1 liter of water, 400-600 g of sugar.
Pour cardamom seeds with vodka, insist in a warm place for several days, strain, add boiled water, sugar and stir until it is completely dissolved.

Cranberry tincture

1 glass of cranberries, 1 glass of sugar, 500 ml of vodka.

Grind cranberries with sugar, pour vodka. Infuse for 2 weeks (more is possible: the longer it costs, the tastier). Strain.

Sea buckthorn tincture

Pass sea buckthorn berries through a meat grinder (you can use the cake left over from cooking sea ​​buckthorn juice), pour vodka or alcohol diluted with water. Vodka should cover the raw material, but not by much. Infuse for 3-4 weeks (or longer), strain, squeeze, filter through a fourfold cloth and sweeten with sugar syrup (1.5 cups of sugar per 1 cup of water).

Tincture "Autumn"

500 g of mountain ash, 1 kg of fragrant ripe apples (Renet), 300 g of sugar, 1.5 l of vodka

Thoroughly wash the rowan berries (collected after frost), put them in a colander, let the water drain and remove the stems. Wash the apples, dry them, remove the core and cut them into rings. Lay apples and mountain ash in layers in a suitable vessel, sprinkle each layer with sugar. Pour in vodka so that the fruit is completely covered. Cover with gauze and leave at room temperature for 2-3 months until the berries discolor. Strain the tincture, filter, bottle and store in a dark and cool place.

mint tincture

100 g peppermint, 40 g dill seeds, 12-15 g juniper berries, 3-5 g cinnamon, 1 l vodka, sugar syrup

Pour all the ingredients with vodka and leave for 2 weeks. Then strain and sweeten to taste with sugar syrup.

Foamy tincture

50 g juniper berries, peel of 2 lemons, 1 liter of vodka, 1 tbsp. l. ginger, 1 tbsp. l. Sahara.

Infuse vodka for 2 weeks on a handful of juniper berries, then 5 days on the peel of two lemons. Mix crushed ginger with sugar and dilute in infused vodka. Keep 2 weeks in the sun. Then strain, bottle and store in a cold place. The tincture is ready for use in six months.

Juicy berry tincture

Pour juicy berries (strawberries, raspberries, wild strawberries, black currants, etc.) into a bottle or jar in layers, sprinkling them with sugar. Condense the contents of the dishes by shaking. Berries should be completely covered in sugar. Dishes with berries

Put in the sun. When after 1-2 days the berries give juice, it must be drained, and sugar should be added to the bowl with the remaining berries. So do 3-4 times. In the collected juice, add from 100 to 200 ml of vodka per 1 liter of juice. Take 1-1.5 kg of sugar per 1 kg of berries.

Fruit syrup tincture

The easiest way is to take a ready-made syrup (apple, chokeberry, lemon or other) and add vodka or alcohol to it. The sugar content in such syrups is 60-65%, and in sweet tinctures - from 8 to 30%. Accordingly, vodka is also added to the syrup - from 100 to 300 ml per 1 liter of syrup.

Caraway tincture

4-6 g of cumin, 1 liter of vodka, 1 liter of water, 400-600 g of sugar.

Pour cumin seeds with vodka, insist in a warm place for several days, strain, add boiled water and sugar, stirring until the sugar is completely dissolved.

Herbal tincture

1/2 st. l. oak bark, 1/2 tbsp. l. dried coriander seeds or greens, 1/2 tbsp. l. thyme, 5 blades of bison, 5 blades of lemon balm, 500 ml of vodka, 2 tbsp. l. honey.

Pour honey with vodka and stir well. Pour into a bottle and add all the ingredients there. Close the bottle well, keep in a cool place for 2-3 months. After that, strain the contents through cheesecloth and pour into another bottle. Close the cork and put in the refrigerator.

citrus tincture

Dry peel of 4-5 tangerines, or 2-3 oranges, or 3-4 lemons, 500 ml of vodka, 2 pieces of refined sugar.

Put dry citrus peel in a jar and pour vodka, add sugar and leave at room temperature for 12-15 days.

Clove tincture

4-6 g of cloves, 1 liter of vodka, 1 liter of water, 400-600 g of sugar.

Pour vodka over the cloves, insist in a warm place for several days, strain, add boiled water, sugar and stir until it is completely dissolved.

Tincture on horseradish

100 g of horseradish root, 2 sweet (Bulgarian) peppers, 1 mild pepper, 1 liter of vodka.

Wash the horseradish root with a brush and cut into medium-sized strips. Peel the pepper and cut into thin circles. Pepper seeds do not throw away, but put together with horseradish and pepper in a glass jar and pour vodka. Put in a dark cool place. After 2 weeks, drain the infusion, strain and pour into a bottle. Drink heavily chilled. It is an appetite stimulant and is good for colds.

Apricot tincture

1 glass of apricots, 500 ml of vodka.

Take out and break a few seeds, leave the rest of the apricots whole. Pour vodka and put for 1 month in a warm dark place to infuse.

Strawberry tincture

1 kg of strawberries, 1 kg of sugar, 300 ml of vodka.

Grind strawberries (strawberries) with sugar, add vodka. Then proceed as usual.

Quince tincture

8 glasses of quince juice, 8 glasses of vodka, a bunch of rye straw, 50 g of sugar, vanilla sugar.

Grind or grate overripe quince. Very finely chop a bunch of rye straw. Mix quince and straw.

Squeeze juice from quince. Mix the resulting juice with vodka. Add ordinary sugar and a little vanilla. Drain the juice into a bottle, leave for a week. Then filter.

Pepper tincture

20 g black pepper, 3-5 g allspice, 2-3 drops of cardamom oil, 1 liter of purified vodka.

Add all other ingredients to vodka. Infuse for 2 weeks, then strain and filter.

Wormwood tincture

100 g of anise seeds, 30 g of sugar, fresh tops of young wormwood, 1 liter of strong vodka.

Put the tops of wormwood into the bottle, filling 1/4 of the volume, add anise seeds and pour strong vodka. Insist for 2-3 weeks in a warm place. Then strain and sweeten a little if desired.

citrus tincture

Zest of 2 lemons, or 2 oranges, or 4 tangerines, 1 liter of vodka, a few drops of citrus juice.

From oranges, tangerines or lemons, cut off a thin colored layer - zest (without a white subcortical layer that gives bitterness to drinks), pour vodka. Can also be used dried zest. Squeeze a few drops of citrus juice into the tincture. The resulting drink is lovely fragrance thanks to essential oils contained in the zest. Infuse in a warm place, then strain and filter.

Healing tincture

30-40 g of galangal root, 10-15 g of dill and anise seeds, 2-3g of ginger, 1 liter of vodka.

Pour the ingredients with strong vodka and insist in a warm place for 2-3 weeks, then strain and filter.

Tincture "fisherman's"

3-4 cloves of garlic, 1.5-2 g of ground pepper, 10 g of table salt, 4-5 g of pounded bay leaves, 30 g of sugar, 1 liter of purified vodka.

Grind garlic, add ground pepper, salt, sugar and bay leaf. Pour everything with vodka and leave for 4-5 days, shaking daily. Then filter through a cloth filter.

Tincture "Hunting"

1 liter of strong vodka, 30-40 g of juniper berries, 2 g of ground black pepper, 50 g of dill seeds, 10-12 g of table salt, 40 g of horseradish.

Pour vodka over all ingredients. Infuse for two weeks in a warm place, periodically shaking the contents. Then strain and filter.

Barberry tincture

1 liter of vodka, 200 g of barberry leaves.

Place the crushed dried barberry leaves in a bottle, pour in vodka, cork and keep at room temperature for a week. Then drain the tincture, filter well. Consume in small quantities. Barberry tincture has pronounced medicinal qualities. IN traditional medicine This tincture is used for uterine bleeding. Take 30 drops 3 times a day for 3 weeks.

Birch tincture

1 liter of vodka, 200 g of propolis, birch sap to taste Grind propolis, pour into a bottle, pour vodka, shake for half an hour Then leave for 3 days, shaking occasionally. Before use, dilute the tincture with birch sap.

Cowberry tincture

To prepare lingonberry tincture, select ripe lingonberries, fill 1/2 of a quarter bottle with it, pour vodka and let it brew for 2-3 months in a warm place, and then tint with cranberry juice or cochineal infusion.

Cowberry-cherry tincture

3.5 kg cranberries, 600 g cherries, 150 ml brandy, 2 liters of vodka, 2.5 liters of sugar syrup, citric acid.

Pour fresh lingonberries and cherries into the bottle, add cognac, vodka and insist. Then sweeten with sugar syrup, add citric acid. The tincture will turn out sweet and sour, with a slight pleasant bitterness, a complex aroma of cranberries and cherries, reddish-brown in color.

Cherry tincture

250 ml of cherry juice, 250 ml of boiled water, 500 ml of vodka; for cherry juice: 1 kg of cherries and 700 g of sugar.

Washed cherries without stalks put in a bottle with a wide neck, pour sugar up to the neck, cover with gauze,

Tie up and put in the sun for 30-40 days. Received Cherry juice mix with boiled water and vodka.

Cherry stem tincture

500 g of cherry stalks, 200 g of sugar, 2 liters of vodka.

Rinse the cherry stalks, dry them, pour them into a bottle with a wide mouth, cover with sugar, shake, tie the neck of the bottle with gauze and keep in the room for 30 days. After that, pour vodka into the bottle, leave for 2 days and strain through cheesecloth.

Grapefruit tincture

1 grapefruit, 500 ml of vodka or alcohol.

Peel the grapefruit, cut the peel and pulp. Then put all this into a vessel and pour vodka or alcohol. Put insist. The longer, the tastier the drink. Strain, filter and cork into bottles.

Tincture from walnuts

500 ml of vodka, 400 g of young walnuts, 1 tbsp. l. honey.

Finely chop the nuts and insist vodka on them for a month. Add honey before drinking.

Tincture galangal

Rinse and dry the dug roots of galangal well. Then boil, strain the broth, cool and dilute with alcohol to a strength of 30-40 ° or put 2-3 roots in a bottle, pour vodka and leave for 10-15 days.

Tangerine tincture

8 art. l. dried tangerine peel, 750 ml of vodka.

Dry the peel of tangerines, chop, pour vodka and insist for a week. Refrigerate before use.

Almond tincture

1.25 g of bitter almond oil, 500 ml of sugar syrup, 4-5 liters of vodka. Mix vodka with sugar syrup and almond oil.

Medicinal tincture

1 tsp lime blossom, 50 g pitted prunes, 1 tsp. thyme, 1 tsp mint, 500 ml vodka, 10 g propolis dried prunes finely chopped, mixed with lime blossom, thyme, mint and pour vodka. Close the bottle tightly and put in a warm place for 2 months. After that, strain the tincture, add propolis to it, cork and let it brew for 1 month.

Tincture "Excellent"

205 g each of oregano flowers, St. John's wort, English mint, zorny root and orange peel, 102 g each of dill seed, gut, anise and juniper berries, 51.2 g tripoli, 12.3 liters of purified vodka.

Pour all the ingredients with vodka, insist and strain.

Blackberry tincture

Alcoholic blackberry juice (blackberry - 2.5 kg) - 2 l, sugar syrup - 1.4 l, vanillin - 0.05 g, citric acid - 3 g, water.
Alcoholic blackberry juice with a total content of extractives of not more than 200 g is sweetened with 66% sugar syrup, flavored with vanillin.
Add citric acid to bring the acidity to 0.4 g/100 ml.
The resulting tincture is dark red, sweet and sour, with a blackberry flavor, with a strength of not more than 20%.

Ginseng tincture

Vodka - 0.5 l, a piece of ginseng, honey - 1 teaspoon.
Steep vodka on a piece of ginseng root for 2-3 days.
Honey can be added if desired.
You can add vodka to the tincture 2-3 times.

Loja flower tincture

Vodka - 1 l, sucker flowers - 100 g, honey - 1 tbsp. spoon.
Infuse vodka on the flowers of sucker (pshat) for at least 3 weeks.
Before use, mix with bee honey.

Tincture on mint, anise and nuts.

Vodka - 2 l, mint - 40 g, anise - 40 g, nuts - 40 g.
Put mint, anise, nuts in vodka, put for 12 days in a warm place.
After that, after straining, you can use it.
Then you can again pour half the proportion of vodka into the thick and leave it warm for 1 month.

Nut tincture

Vodka - 0.5 l, young walnuts - 400 g, honey - 1 tbsp. spoon.
Finely chop the young walnuts and steep the highest quality vodka on them.
Mix with honey before use.

Tavern tincture

For 1 bottle of vodka - 2 tablespoons of honey, 5 blades of bison, 5 blades of thyme, 1/2 teaspoon of oak bark, coriander, thyme.
Pour honey with vodka and stir well. Pour into a bottle and add herbs to it.
Close the bottle well and keep in a cool place for 2-3 months.
After that, strain through cheesecloth into another bottle, close the cork and refrigerate.

Lemon tincture

For 1 bottle of vodka - 2 medium-sized lemons.
This is a traditional tincture made from lemon peels.
Wash the lemons, wipe with a dry towel. With a sharp knife, cut off all the yellow skin, trying to do it as thin as possible, since the slightest presence of white skin gives the vodka an unpleasant bitter aftertaste.
Infuse for several days in a warm place, then filter.
It does not need dark dishes.

Tangerine tincture

0.75 l of vodka, 6 tbsp. tablespoons dried tangerine peel
It has a very beautiful, sunny color and excellent taste.
tangerine peel crush, pour high-quality vodka and insist for a week.
Refrigerate before use.

Sea tincture

For 0.5 l of vodka - 20 g of seeds from equal weight parts of sage, peppermint, galangal and ginger.
Infuse for 1 month, then strain and bottle.

Amateur tincture

For 1 bottle of vodka - 6 medium cloves of garlic, 1 pod of red pepper (hot).
Finely chop the garlic, pour into a bottle, add red pepper, pour vodka, cork tightly and let it brew for 3 weeks.
Then strain into another bottle, add juice from half a lemon, close tightly.
Keep refrigerated.
A component of this tincture can also be 1 bay leaf, which gives it a piquant taste.

Tincture “Hunting”

For 1 liter of strong vodka, take 30-40 g of juniper berries, 2 g of ground black pepper, 50 g of dill seeds, 10-12 g of table salt, 40 g of horseradish.
This is a very sharp, strong tincture with a sharp taste and smell.
Infuse for 2 weeks in a warm place, periodically shaking the contents.
Then strain and filter.

pepper tincture

2 liters of vodka, 70 g of pepper, 200-300 g of sugar, 3-4 glasses of water.
Pour pepper into vodka, put in a warm place for 2 weeks, strain, dilute with weak syrup, pour into a bottle below the neck, cork, put in a warm place for several weeks.
Then carefully drain, bottle.

Rowan tincture

This tincture is prepared on cognac or vodka.
Rowan berries should be collected after the first autumn frosts, cleaned of stems and poured into bottles at 2/3 of their height.
Pour cognac or vodka, cork and insist for at least 3 weeks in a dark place until the drink becomes dark brown and has a strong rowan aroma. Strain.
Store in well-corked bottles.
Does not need dark dishes. To improve the bouquet, you can use this method.
The first infusion of cognac or vodka, which has stood for 2-3 weeks, is drained, and the berries are again poured with the same amount of vodka or cognac.
After 3 weeks, drain and mix with the filtered first tincture.

Caraway tincture

Vodka - to taste, 800 g of cumin, sugar - to taste, 3 liters of water.
First prepare caraway water, that is, overtake it in a cube, putting caraway seeds.
When used, caraway tincture is sweetened and added to vodka.

French tincture

To prepare this tincture, a mixture of the following herbs is taken: cardamom, galangal, ginger, cloves, cinnamon and anise, taken at 43 g per quarter (containing about 3 liters) bottle of vodka.

Black currant leaf extract

One of the most delicious is a tincture of young, not yet blossoming buds and blackcurrant leaves (older leaves, collected in early summer, also give a good product).
Prepare and store in dark bottles.
It is necessary to collect buds and leaves in dry weather; it is best to put them in a sieve, rinse lightly from dust and, scattering them on fabrics, let them dry slightly.
Then fill cleanly washed bottles with them almost to the top, pour vodka, cork tightly and put in a warm room for a day.
After this, filter through a glass funnel lined with white filter paper or cotton wool.
Cotton should not be squeezed out, as the turbidity can turn into tincture and straining will have to be repeated.
With this method, the tincture retains the aroma of a fresh leaf.
Wormwood, mint and other tinctures are prepared in the same way.

Healing tincture

1 bottle of vodka, 10 g of propolis, 50 g of pitted prunes per teaspoon of lime blossom, sweet clover, thyme, mint.
Finely chop dried prunes, mix with linden blossom, sweet clover, thyme, mint and pour over vodka.
Close the bottle tightly and put in a warm place for 2 months.
After that, strain the tincture, add propolis to it, cork and let it brew for a month.

apple tincture

2.5 kg of apples, 1.5 l of vodka, 7.5 l of water, 2 kg of sugar.
Put peeled and chopped apples in a large bottle, pour vodka and chilled water. Tie the throat of the bottle with gauze, put it in the sun for 2 weeks and shake it daily.
When the apples float to the top, strain the liquid through cheesecloth, add sugar, put in the sun for 2 days, and then take it out for 10 days in a cold place, then strain, bottle, cork, tie the corks with ropes and keep in a cold place.
The drink can be consumed after 3 weeks.

Anisette

Common anise - 4 g, star anise - 0.2 g, cumin - 0.5 g, coriander - 0.2 g, dill (seeds) - 0.5 g, vodka - 2.5 l.
The components are infused for 2 weeks, filtered, poured into bottles.
Refrigerate before use.

Tincture of orange peels.

Orange peel - 180 g, vodka - 2 l, sugar syrup - 3 l, citric acid - 2 g, tartrazine - 20-25 g.
Fill with strong vodka orange peels, put in a warm place for 1-2 weeks, strain, sweeten with 66% sugar syrup.
Simultaneously add citric acid, tartrazine to make a sweet, fresh orange peel color tincture with an acidity of 0.02 g/100 mg and an orange flavor.

Tincture of barberry leaves.
Vodka - 1 l, barberry leaves - 200 g.
Place the crushed dried barberry leaves in a bottle, pour in vodka, cork and keep at room temperature for 7 days.
After a week, drain the tincture, filter well until transparent. Consume in small quantities.
This tincture in folk medicine is used as a hemostatic agent for uterine bleeding with a dosage of 30 drops 3 times a day for 2-3 weeks. Wormwood tincture.
Vodka - 1 l, wormwood - 50 g, sugar - 50 g.
Fresh or dried wormwood is poured with vodka, insisted for 2 weeks, filtered, sugar is added.
Bottled and corked.
Relieves nervous tension. Birch bud tincture.
Vodka - 0.5 l, birch sticks - 50 g, honey - 1 teaspoon.
Take birch sticks, insist vodka on them for 10 days.
Before use, if desired, add bee honey. Birch tincture with propolis.
Vodka - 1 l, propolis - 200 g, birch sap - optional.
To prepare birch tincture, it is necessary to grind propolis, pour it into a bottle and pour vodka, shaking for half an hour.
Then insist, periodically shaking, for three days.
If desired, the tincture can be diluted with birch sap before use. Cowberry-cherry tincture
Cognac - 150 ml, vodka 2 l, cranberries - 3.5 kg, cherries - 600 g, sugar syrup - 2.5 l, citric acid.
Pour fresh lingonberries and cherries into a bottle, top up with selected cognac, vodka and insist.
Then sweeten with 66% sugar syrup, citric acid, bring the acidity of the tincture to 0.5 g / 100 ml.
The resulting forest tincture is sweet and sour, with a pleasant slight bitterness, a complex aroma of lingonberries and cherries, reddish-brown. Cherry tincture
Vodka - 0.5 l, cherry juice with sugar - 250 ml, water - 250 ml.
Washed cherries without stalks put in a bottle with a wide mouth, cover with sugar up to the neck, cover with gauze, tie and put in the sun for 30-49 days.
The resulting cherry juice (0.7 kg of sugar per 1 kg of cherries) mixed with boiled water and vodka. Cherry stem tincture
Vodka - 1 l, cherry stalks - 250 g, sugar - 100 g.
Rinse the stalks, dry, pour into a bottle with a wide mouth, cover with sugar syrup, shake, tie the neck of the bottle with gauze and keep in the room for 30 days.
After that, pour vodka into the bottle, mix, leave for 2 days, strain through cheesecloth. mint tincture
Vodka - 1 l, mint leaves - 50 g.
fresh leaves mints collected in dry weather are crushed, poured with vodka, insisted for 2 weeks.
Strain and bottle.
The tincture has a beautiful green-emerald color, enhances appetite, improves digestion. “Erofeich” (one of many recipes)
2 g of flowers and herbs: oregano, St. John's wort, lovage (dawn), sage, wormwood, lemon balm, yarrow, thyme, young leaves of strawberries, apple and pear, hawthorn flowers, 0.5 g of cardamom and anise (total 14 components) , 1 liter of good vodka.
Infuse for 2-3 months, drain, filter, pour into dark bottles and cork.
The tincture raises the tone, relieves nervous tension. Partition tincture of nuts
Vodka - 1 l, honey bee - 2 tbsp. spoons, partitions from walnuts, water - 0.5 l.
Partitions of walnuts put in vodka and leave for 2-3 days.
Then mix with cold boiled water and honey. English Pepper Tincture “Bitter Tears”
Vodka - 2 l, pepper - 70 g, sugar - 200-300 g, water - 3-4 cups.
Take vodka, add English or simple pepper, put in a warm place for 2 weeks, strain, dilute with weak sugar syrup, strain, pour the tincture with pepper into the bottle below the neck, cork it, put it in a warm place for several weeks, so that the mixture is infused, drain carefully and bottle. Orange colorless bitters
Vodka - 1 l, dried orange peel - 2.4 g, sugar - to taste.
Pour dried orange peels into the bottle, add vodka.
Leave for 2 weeks, shaking occasionally.
Then add sugar to taste. Ancient tincture on sage, ginger, kalanche
Vodka - 2 l, sage - 25 g, ginger - 25 g, kalancha - 25 g, water - 1.5 l.
Pour vodka over ginger, kalancha and sage. Then put to brew for 18 days.
After this period, add spring water to the tincture and filter. Healing tincture
Vodka - 0.5 l, various healing herbs- 50 g, granulated sugar - 50 g.
To prepare the elixir, you need to take 1/2 g of: celery seeds, cumin, anise; 1 g each: elderberry flowers, sweet peas, cloves, black pepper, nutmeg, cardamom, St. John's wort; 2 g each: cinnamon, rose petals, ginger, fragrant tea, coffee, rum essence, cherry essence, mint drops, pear essence, plum essence, barberry essence; 3 g each: partitions of nuts, tarragon (tarragon), thyme (urtsa); 4 g each: cilantro, parsley seeds, dill seeds.
All listed components boil the drink over low heat, cool, strain.
Then add sugar to the mixture strong vodka, pour into bottles, cork and put on aging.
The drink relieves the general weakness of the body. Apple-honey tincture
Vodka - 1.5 l, apples - 1.5 kg, sugar - 200 g, natural honey - 50 g, water - 1.5 l.
Infuse vodka on apples for several days, add sugar, honey, water - to taste.
Prepared tincture with a strength of not more than 25%, with sugar 3 g / 100 mg, acidity 0.23 g / 100 ml, yellow color with a golden hue sweet and sour taste and the aroma of apple with honey. Herbal honey tincture
1 liter of vodka, 4 tbsp. spoons of honey, 1 tbsp. a spoonful of oak bark, coriander seeds, dried thyme, lemon balm, bison.
Stir honey with vodka and pour herbs over it, cork the bottle, put in a cool place for 2-3 months.
Strain, pour into bottles, cork.
Store in a dark, cool place. Gooseberry tincture
2 kg of gooseberries, 2 liters of vodka, 2-3 slices of rye bread, jam syrup.
Pour gooseberries into a bottle, pour water, spread bread thick jam, dry on a wire rack and add to the bottle.
The bottle is tightly corked and placed in a dark, cool place for 4 months. Pear-currant tincture
100 g dried pears, 100 g of raisins, 100 g of young currant leaves, 2 liters of vodka.
Place in a bottle, put in a dark place for 1 month, shake occasionally.
Filter the finished tincture, bottle, cork. Apricot tincture
2 kg apricot, 250 g sugar, cinnamon, cloves, 1 liter of vodka.
Apricot pulp is cut into slices, the kernels are crushed in a mortar, sugar is added, cloves 5-6 pcs. and cinnamon on the tip of a knife, pour vodka and insist 1 month.
Then filtered, bottled, corked and placed in a dark, cool place. Healing walnut tincture
0.5 l of good Cahors, 2.5 cups of walnut kernels, 5 lemons, 750 g of aloe leaves, 1 kg of honey and butter.
Nuts, lemons with peel, but pitted, aloe leaves are passed through a meat grinder, everything is mixed. Store in a dark, cool place.
For diseases of the lungs and bronchi, take 3 times a day before meals, 1 tablespoon for 10-15 days.
On the recommendation of a doctor, repeat the course after 2 weeks. Beet tincture
0.5 l beetroot juice, 0.5 kg of honey, 0.5 l of vodka.
Mix thoroughly, put in a cool dark place for 3-4 days, shake occasionally.
To remove kidney stones, take 1 tablespoon diluted in 0.5 cups of hot water for a month.
On the recommendation of a doctor, the course is repeated after two weeks.
The tincture is stored in a dark, cool place. Vitamin tincture
1 cup beetroot juice, 1 cup carrot juice, juice of 1/2 lemon, 1/2 cup cranberry juice, 1 cup honey and 100 ml alcohol.
Mix thoroughly and infuse for 3-4 days in a dark, cool place, shake occasionally.
With hypertension and as a general tonic, take 1 tablespoon three times a day before meals for 1.5-2 months. Garlic tincture
350 g minced garlic, 200 ml alcohol (96% vol.).
Insist 10 days. Take with milk (1/4 cup) 3 times a day from 1 to 15 drops, increasing with each dose by 1 drop, and then decreasing to 1 drop.
The remaining tincture is taken 25 drops per day.
Garlic tincture is an excellent cleansing and restorative agent that helps to remove lime and fat deposits from the body, relieve vascular spasms, and actively improves metabolic processes. Application
Translation of old Russian measures for calculating weight and volume into modern ones

WEIGHT MEASURES 1 pood = 40 pounds = 16.38 kg
1 lb = 32 lots = 0.409 kg
1 lot = 3 spools = 12.8g
1 spool = 96 shares = 4.27 g
1 share = 1/96 spool = 44.43 mg

VOLUME MEASURES 1 garnet = 1/4 bucket = 1/8 quadruple = 3.28 l
(14 pounds of honey can fit into the garnet; 1 Russian pound - 409 g)
1 quarter \u003d 8 garnets \u003d 2 buckets \u003d 26.24 l
1 bottle (wine) = 1/16 bucket = 0.77 l
1 bottle (vodka) = 1/20 bucket = 0.624 l
1 damask \u003d 2 bottles \u003d 10 cups \u003d 1.23 l
1 cup = 1/10 damask = 2 scales = 0.123 g
1 shkalik (kosushka) \u003d 1/2 cups \u003d 0.06 l
8 pounds = 16 glasses = 4 quarts = 1 garnet
2 pounds = 4 glasses = 1 quart = 1/4 garnet
1 lb = 2 cups = 16 tablespoons
1/2 lb = 1 cup = 8 tablespoons
1/4 lb = 1/2 cup = 4 tbsp. spoons = 8 lots
1/8 lb = 1/4 cup = 2 tbsp. spoons = 4 lots
1/16 lb = 1/8 cup = 1 tbsp. spoon = 2 lots

Low alcohol liqueur
7 kg of berries (raspberries, currants, pitted cherries or any other) are poured into a bottle, pouring 3 kg of sugar, the neck of the bottle is tied with a cloth and placed in the sun for 3-5 days, shaken periodically.
After the start of fermentation, a water seal is placed (or a plastic bag under an elastic band) and left in a dark place for 30-40 days until the end of fermentation.
Then the liqueur is filtered, bottled, corked. Store in a cool, dark place.
You can prepare low-alcohol mixed liqueurs: as the berries and fruits ripen, ripened fruits are put into the bottle and sprinkled with sugar at the rate of 300-400 g of sugar per 1 kg of berries.
If desired, you can add freshly squeezed lemon or orange juice last and make a drink like Sangria. Cherry liqueur
Cherry - 3 kg, sugar - 1 kg, vodka 1 l.
Pour cherries into a bottle and sprinkle with sugar. Tie the bottle with cheesecloth and put it in the sun for 6 weeks to ferment the cherry. Then drain the cherry juice, pour into bottles, cork and put in a cold place.
Pour vodka over the cherries left from the bottle, close tightly and let stand at room temperature for two months.
Drain the second liquor, filter, pour into bottles, cork.
After 5-6 months, the liqueur can be consumed. Vishnevka
Black cherries are dried in the sun, laid out in 1 layer on the fabric. They fall asleep in a bottle, shaking so that the cherries settle down well, and pour vodka so that the fruits are completely covered.
Insist 12-14 days, drain liquid fraction, and the fruits are again poured with vodka for 2 weeks, then drained and poured 3-1 times with vodka.
Infuse for 2 months, mix with 2 previously merged fractions, add sugar to taste, bottle, cork and store as long as necessary. Cherry liqueur in Polish
Cherry - 1 kg, sugar - 800 g, vodka - 200 ml.
Place pitted cherries in a jar and sprinkle with sugar, after 2-3 days add vodka.
Tie the jar with gauze or cloth and put in a warm dark place for 1.5-2 months.
Filter, bottle, cork. Cherry liqueur in French
Take a well-ripened cherry, carefully remove the seeds. Leave the stalks, cut off by 1 cm. Transfer the prepared berries to sterile jars with screw caps.
Screw on the lids and lower the jars for a few minutes in boiling water.
Cool and then pour vodka over the berries so that it covers them slightly, add sugar, a piece of cinnamon, a few cloves or lemon or orange peels to taste.
Seal tightly and shake occasionally to dissolve the sugar. After 3 months, the liqueur is ready for use. Livka " baked cherry”
Vodka, cherry, sugar.
Arrange ripe, de-stemmed cherries on a plank and put them in the oven so that the cherries wrinkle a little and do not dry out. Cool them and fill them with a prepared barrel or bottle.
When the barrel is completely full, pour vodka into the berries, let stand in a cold cellar for 10 days.
Then pour all the liquid into a separate bottle, pour vodka over the berries a second time, leave for two weeks, drain the liquid, pour the berries a third time and let stand for 7 weeks.
Then mix all three liqueurs together, sweeten to taste, cork, pitch and keep in the cellar. Gooseberry liqueur
1 kg of gooseberries, 0.6 liters of vodka and wine, 300 g of sugar.
Wash the gooseberries, peel them from the stalks, put them in a bottle and pour vodka. Infuse for 2 weeks, drain the infusion and pour gooseberries with wine 18-20% vol. fortress (preferably homemade apple or quince), leave for 2 weeks, drain the infusion, heat, dissolve sugar in it and combine with the first infusion.
Stir, stand for 5-6 days, strain, bottle, cork. Raspberry-gooseberry liqueur
Half of the bottle is filled with gooseberries and poured with 70% alcohol so that the fruits are completely covered.
Insist month. Then add raspberries in the amount of 200-250 g per 1 kg of gooseberries and insist another week.
Then it is drained, settled, removed from the sediment and bottled.
Sugar can be added to taste. Red currant casserole
Currants are poured into a clay pot or enamel pan, poured with homemade table wine and aged in moderate hot oven 14-15 hours (possible with breaks).
The liqueur is drained, sugar is added to taste and bottled. Fragrant rose liqueur
5 kg of red currant, 4 kg of sugar, 150 rose petals.
Wash the currants, dry them, remove them from the stalks, pour layers of currants, rose petals, sugar into the bottle, close the neck with a cloth, put in the sun for a month.
Drain, strain through a cloth, pour into bottles, cork. Blackcurrant liqueur
3 kg of currants, 1 kg of sugar, 250 ml of 70% alcohol.
Wash the currants, dry them, put them in a bottle in layers with sugar, put them in the sun for 3-4 days. Shake the bottle periodically.
After the start of fermentation, install a water seal (or a plastic bag under an elastic band, and put it in a dark place for 1.5 months.
After the end of fermentation, the liquor is filtered and alcohol is added at the rate of 50-70 g per 1 liter of liquor, bottled and corked. Plum liqueur
Wash ripe sweet plums, dry them, remove pits, pour 80% into a bottle, pour vodka to cover the fruits, put in a dark place.
Insist for a month, weekly, for better mixing of the wine material with air, decant the liquid fraction and pour it into the bottle again.
Drain, add sugar in the amount of 200 g per 1 liter of liqueur and let stand for a week.
Strain, bottle, cork. Slivovitz
Overripe, slightly dried plum, preferably Hungarian, pour into a bottle at 80-90% of the volume, pour water and leave for 1.5 months. Drain and cork the infusion.
Pour plums with sugar syrup: 300 g of sugar per 1 liter of water, 400 ml of syrup are taken per 1 liter of infusion.
The mixture is insisted for 1 week, drained, settled, filtered, mixed with the previously drained infusion, bottled, corked and insisted for another 3-6 months. Dried prunes
Prunes are washed, pitted, cut into pieces, poured into a bottle, poured with alcohol and vodka at the rate of 600 g of prunes 0.5 liters of alcohol and 2 liters of vodka, insist 1.5 months, periodically shaking the bottle. The infusion is drained, filtered and corked.
Plums are poured with water in an amount equal to the drained infusion, infused for 3 days, drained, mixed with the previously drained infusion and infused until completely settled, drained from the sediment, sugar is added to taste, poured, clogged.
With storage, the taste of the liqueur improves. Ternovka
Vodka - 2.25 l, turn - 2.5 kg, sugar - 1.25 kg.
Put the ripe turn into an 8-liter bottle and sprinkle with sugar. Wrap with gauze and put in the sun for 6 weeks.
When the turn ferments, pour 250 ml of vodka into it and let it stand for 4 months, then strain the liqueur, pour in another 2 liters of vodka, pour everything into an enamel pan, boil, cool, bottle, cork tightly, pour paraffin, put in a box , cover with dry sand and keep in a cool, dry place.
The liqueur will be ready to drink in 6 months. Caraway liqueur
Vodka - 2 l, cumin - 80 g, sugar - 600 g, water - 3 cups.
Take vodka, add cumin, let stand in a warm place for 2-3 weeks, dilute with sugar syrup (at the rate of 3 cups of water per 600 g of sugar), strain through cotton wool, pour the liquor into a bottle below the neck, cork it, put it in a warm place for a few weeks for the mixture to infuse, drain carefully and bottle.

Among moonshiners, many oppose quick tinctures, believing that real taste and a rich fragrant bouquet of alcohol is able to open up only after several months of settling. However, if the guests are due to arrive one of these days, and there is nothing ready in the storerooms, then there is only one salvation - the preparation of a quick vodka tincture. Today you can find a huge variety of such drinks, including horseradish, and lemon vodka, and herbal alcohol. Recipes fast alcohol quite simple, so they can be used by both experienced and novice moonshiners.

Little tricks

To prepare homemade tinctures in as soon as possible, you can use several tricks, namely:

To get a beautiful and unusual shade of vodka tincture, you can insist it on various natural coloring additives. For example, the blue color of the drink can be obtained with the help of cornflowers, the purple tint will be given by sunflower seeds, and the yellow one by saffron.

Quick homemade alcohol recipes

Check out interesting recipes tinctures fast food and please your loved ones with unusual, but at the same time simple alcohol.

Recipe number 1. Quick cranberry

One of the most simple options drink - cranberry tincture. You can cook it
for 12-15 hours. The drink is easy to drink, its taste is soft, reeking of sourness. For tincture you will need:

• vodka - 0.5 l.;
• cranberries - 150–200 gr.;
• sugar or honey - optional.

Cranberries must first be doused with boiling water. To do this, it is folded into a container, poured with hot water and kept in it for about 3 minutes. When the berries are ready, the liquid is drained from them, rubbed with a wooden mortar, and then poured with alcohol.

After 12 hours, the tincture is passed through the filter, sugar or honey is added to it, mixed thoroughly and placed in a saucepan for slow fire. The solution is brought to a boil, removed from the stove, cooled and served.

According to the reviews of people who made this drink, the optimal amount of sugar is 2 tbsp. l.

Recipe number 2. mint moonshine

A fragrant moonshine drink can be prepared in 2-3 days. You only need 1 liter of alcohol and 2 dessert spoons dry mint. The grass is poured with moonshine and insisted for a couple of days in a dark place. The resulting liquid must be carefully filtered (first through gauze, and then through cotton wool). If desired, you can add a little honey, mix well and wait another day.

Quick mint moonshine is good to drink, and spicy herb in the composition causes an unusual chill in the stomach after use.

Recipe number 3. Limonovka

Among vodka tinctures, an honorable place is occupied by alcohol infused with citrus fruits.
The drink turns out to be invigorating, tasty and incredibly fragrant. Vodka tincture will require the following ingredients from you:

• vodka - 3 liters;
• lemon zest from 6 fruits;
• sugar - 0.8 kg;
• water - 1.5 l.

The skin is carefully cut from lemons, cut into thin strips or rubbed on a grater, poured with vodka for a day. After that, sugar syrup is prepared. Water is poured into a saucepan, a sweetener is poured into it, put on a slow fire and, stirring constantly, bring to a boil. The foam formed on the syrup is removed. It is better to boil the solution twice, and then cool to room temperature.

After that, both liquids (syrup and infusion of zest) are combined in an enameled or glass container, mixed well, and allowed to settle a little. The drink is bottled and kept cool for long-term storage.

Do not worry if the lemon juice immediately after cooking is a little cloudy. In just a couple of days, all the sediment will disappear, and you will get a fragrant transparent alcohol with a yellowish tinge.

Recipe number 4. Homemade quick cognac

Prepare cognac original recipe possible in just 2 weeks. For a drink will need:

• vodka or diluted alcohol - 3 liters;
• carnation - 6-8 inflorescences;
• granulated sugar - 7 tsp;
• nutmeg and cinnamon (powder) - ½ tsp each;
• vanilla - ¼ tsp;
• coffee (preferably instant) - 1 tbsp. l.;
• citric acid - 1 tsp.

Alcohol is poured into a glass container, the rest of the ingredients are added to it, everything is thoroughly mixed, covered with a lid and left for 2 weeks in a place inaccessible to sunlight. As time passes cognac tincture alcohol filtered, bottled. The drink is suitable for both second courses and sweets.

Recipe number 5. horseradish

Fans of spicy strong drinks can be advised to cook horseradish. For tincture you will need:

• horseradish - 5 roots;
• red pepper (dried) - 10 pcs.;
• honey - 2-3 tbsp. l.;
• vodka - 3 l.

It is better to choose medium-sized peppers, as otherwise the drink will be too spicy.

Pepper and horseradish cut into small pieces, put in a bottle, add honey and pour vodka. Infuse the mixture for 7 days in a cool place. Shake the container periodically. When the drink is ready, it is filtered, bottled and put in the refrigerator. Cool the horseradish a little before use.