The best tincture. Effective and best alcohol tincture recipes

Many prefer ready-made shop drinks home cooked by hand. Tinctures and liqueurs aged with natural ingredients are significantly better than 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 can become cloudy and acquire bad 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.

AT traditional recipes most often used cherry, plum or raspberry. These sweet berries make the liqueur soft and fragrant. Alcohol prepared in this way has excellent taste and is vastly superior to the store-bought product.

The beauty of homemade liqueurs also lies in their strength. Some prefer light dessert a drink for a sweet table, others are stronger 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. AT 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.

Especially delicious liqueur prepared 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.

Many homemade drinks can be not only tasty, but also healthy. For example, pouring 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;
• Sun exposure to the bottle is not recommended, 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 liquor. home cooking.

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

Tinctures are prepared from various herbs, leaves, flowers, roots and other components. Homemade tinctures are sweet, bitter, dessert, semi-sweet. As a rule, tinctures are prepared with vodka.

Depending on the selected raw materials, tinctures have different colors. To properly prepare the tincture, you need to know some tricks.

“And I was there, drinking honey-beer ...”

This is how it ends folk tales Slavs. According to legend, alcohol and vodka were not invented by them ... the fiery intoxicating drink allegedly came from the east. But the honey referred to in the saying is a primordially Russian drink from the time of princely feasts. Indeed, at its core natural honey, strawberries and cherries, prunes. Fermentation method (for which hops and barley were used or Rye bread) and a two-week infusion turned out famous drink. Well, the familiar names "Medovukha", "Khrenovukha", "Peppercorn" speak for themselves.

For example, "Khrenovukha" to make very simple. Pass the horseradish root through a meat grinder. 3 art. spoons of this mass pour 0.5 liters of vodka, add 3 tbsp. spoons of honey. Infuse for 3 days in a dark place, shaking occasionally. Drain the liquid, leaving a sediment, and store the tincture in a dark place tightly closed.

garlic, horseradish, hot pepper in different proportions, infused with alcohol or vodka, there are medicine in the fight against excess cholesterol, have antiseptic properties. Such tinctures treat diseases of blood vessels, stomach, intestines, resist colds, improve immunity.

For a long time in Rus', alcoholic tinctures were prepared from "overseas" products, which in those days were red and black pepper, cumin, cloves, lemon, apricot. Familiar to all wild rose, dill, juniper, walnuts, birch buds, oak bast, calamus and even Pine cones and needles are infused with alcohol alone or with other components and are used in folk medicine.
Collections of medicinal herbs are also used for the manufacture of alcoholic tinctures for recreational purposes. Dried, less often fresh linden flowers, chamomile, St. John's wort, calendula, motherwort, mint, valerian, golden mustache and others are poured with vodka or alcohol and infused. Note that pharmaceutical preparations are also made on edible alcohol.

Here recipe alcohol tincture , which is a universal remedy for cleansing the body of toxins. Grind 200 g of garlic, pour alcohol (200 g) and leave for 14 days in a dark place. Then strain, add 2 tbsp. spoons of honey and 30 ml of pharmacy alcohol tincture of propolis. Insist 3 days. Such tincture is medicine and is taken in doses of 1-25 drops according to a special scheme.

For cooking tinctures vodka is used with a strength of 40 °, which is infused with various herbs and roots, berries and seeds.On fresh herbs and leaves vodka is insisted for 2-7 days (depending on their type), and on berries, seeds and roots- 4-6 weeks, tender berries (strawberries, raspberries, blackberries)- no more than 2 weeks.

WHAT YOU SHOULD KNOW:

It is worth understanding one thing in advance: the culture of tinctures is an endless chain of trial and error. There are many classic recipes or simply guaranteed successful combinations, but in some cases they turn out to be frankly spoiled, while in other cases, on the contrary, they acquire additional flavor bonuses. Everything will depend on the compatibility, the set of ingredients and the storage conditions of the tincture - each of these points guarantees you a lot of pitfalls and a whole universe for experimentation.

It is easiest to experiment with the simplest drinks in terms of taste. In fact, you can also insist on simple alcohol - it will be much easier to handle such drinks, but it will be much less interesting. Another thing is more complex alcohols: gin, grappa, even rum, bourbon and whiskey.

For such drinks, you need to more scrupulously select a pair. The main rule is that you need to either supplement or completely interrupt the original taste of alcohol with the main ingredient. For example, juniper gin (although it seems simple and transparent) is not so easy to curb - sweet berries are most often used for this: currants, raspberries and others.

To start your experiments, it is better to use well-known combinations that will become your starting point: gin on raspberries, red or black currants; cherry bourbon; plum calvados; rum on cherry or raspberry; scotch on apricot (better even dried apricots); cognac on cherry or sweet cherry.

Second important question consists in how many berries or fruits to put in a jar. Let's say right away: you should not feel sorry for the product: the more berries, the brighter and richer the taste of the final potion. It is also important to understand this rule: the more berries, the more juice will be released into the tincture and the stronger alcohol will fall in degrees, which is usually not very good - here you have to find a balance, and it’s better on your own, according to your personal taste.

STORAGE:

To store the tincture, you first need to acquire correct capacity: not too narrow glass containers with a sealed lid and always transparent - to follow the process. Another important thing that you definitely have to stock up on is your patience. Frequent opening of the lid “for testing” or “sniffing” can lead to disastrous consequences.

“When I undertook to prepare my first such tincture - then it was gin on raspberries - it captured me so much that I showed it to all my friends with joy, opened the jar and let it smell. Over time, because of this, the berries that floated to the surface began to become covered with mold (and this is even though the gin was 57 degrees). So remember - it is contraindicated to open in vain. And pop-up berries can be dealt with with the help of special weights and chintz.” -VYACHESLAV LANKIN bar manager of Delicatessen restaurant

It is easier and best to store a magic jar in a normal room temperature- leave the rest of the options in the experiment area. But the meaning temperature regime in general is quite simple: increasing the temperature increases the rate of diffusion, so the tincture cooks faster. But not always, though, it's better for her.

One more important detail from the storage area- rays of light. If you leave the container in a dark closet, the tincture will turn out to be darker in color and seem to be thicker in appearance. it classic version. But you can go further and put it in the sun (for example, on the roof of your villa) - the color will fade, become more rusty and lighter, and the tincture itself, no matter how strange it may sound, will acquire smoked taste and smell.

You can uncork the potion after two weeks of infusion. Only after that it makes sense to somehow try the tincture for taste and smell. And that is if you use juicy berries or fruit. Hard, dried ingredients or pits and seeds will take much longer to infuse.

The easiest way to determine the degree of readiness is visually - when the color of alcohol and berries mix, and the contents of your jar become almost 100 percent uniform, you can stop infusion. The exception is yours personal experience or bones contained in fruits and berries, for the sake of additional astringency of which you can continue to insist and wait a long time for the cherished result.

Final stage before use- separation of fruits from alcohol. First you need to strain everything through a fine sieve, pouring the berries soaked with alcohol into it, and leave it for 20-30 minutes. The question remains whether to squeeze the berries or not. Everything is also quite simple here - you can squeeze everything, except for the berries, which are a gruel in the shell (like currants and raspberries) - then these small residues will not be filtered later. And the rest is all - the tincture is ready.

ON A NOTE:

liqueurs insist in bottles filled with berries to the neck and tied with a cloth (instead of corks). Periodically (after 2-3 days) the bottles are shaken.

After aging, add to the liqueur to taste. sugar syrup or sugar. Filter tinctures and liqueurs through filter paper or cotton wool, without wringing them out, and store in dark tightly closed bottles in a cool place.

Liqueurs prepared in the same way as liqueurs, but instead of the usual one, they take vodka with a strength of over 50 °, or alcohol, or a mixture of alcohol and 40 ° vodka (for 1 liter of liquor - 3/4 vodka and 1/4 alcohol). If the liqueurs are cloudy, they are clarified egg white(for 1/2 liter of liquor - 1 protein). The protein is whipped until light foam and, continuing to beat, pour in the liquor, put it in a warm place and, after the formation of white flakes, filter it through cotton wool.

Do not confuse tincture with liqueur - these are two different categories of drinks. The latter are most often obtained by fermentation (or, conversely, by simply mixing alcohol with fruit drink, if we talk about industrial quantities). They are also distinguished by the level of alcohol content - no more than 20%.

FOR YOUR INFORMATION:

A sort of alcohol close to tinctures - bitter. It includes bitters, some liqueurs and rare vermouths.

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Tincture on vodka "Erofeich" or "VODKA EROFEIA"

Ingredients: 3 liters of vodka. 2 handfuls of centaury grass, St. 25 g of thyme, sage, Alexandrian leaf. 50 g each of dill seeds, anise, Bogorodskaya grass, garden dawn seeds, juniper berries, chicory, chamomile flowers and peony flowers. 100 g of galangal roots and lemon root.

Cooking:
Cut all plants, pour into a five-liter jar and pour vodka. Cork the jar, put it in a warm place for 1 day, then strain. Take a few drops before meals, adding to a glass of vodka. Connoisseurs claim that this tincture has numerous healing properties.
historical fact: the royal barber cured Count A.G. Orlov of a severe cold with it in 1768.

Tincture "Aromatic"

Ingredients: 50 g lemon zest, 1 nutmeg, 10 pieces. cloves, 1 liter of vodka.

Cooking:
Dry lemon peel, nutmeg and cloves pour vodka and leave for 1 month. Strain and bottle.

Tincture "Healing"

Ingredients: 10 g of anise, 10 g of chamomile, 10 g of dill, 1 liter of vodka.

Cooking:
Pour anise, chamomile and dill with vodka and leave for 5 weeks, then strain and bottle.

Cherry tincture

Ingredients: 1/2 l vodka, 1/2 kg cherries, 2 tbsp. spoons of honey.

Cooking:
Pour vodka over cherries and honey. After 3-5 days, drain the tincture, bottle and cork.

Tincture on horseradish

Ingredients: 1/2 liter vodka, 4 tbsp. tablespoons chopped horseradish root.
Cooking:
Pour the crushed horseradish root with vodka and let stand for 1-2 days. Then drain the vodka, strain, pour into a bottle and cork.

Carrot tincture

Ingredients: 1/2 liter of vodka, 1/2 cup of dried carrots.

Cooking:
Dried carrots pour vodka and stand for a day, strain and, bottling, cork tightly.

Herbal tincture

Ingredients: 1 liter of vodka, 1 teaspoon of ground pepper, 1 teaspoon allspice, 1 teaspoon of cumin, a few mint leaves, parsley, linden flowers, 5 viburnum berries, 5 juniper berries, a sprig of rue.

Cooking:
Pour all the components with vodka, stand for 5-7 days, strain and bottle.

Rowan tincture

Ingredients: 1 kg of berries, 1 liter of vodka, vanilla sugar.

Cooking:
Rinse the mountain ash, dry it, pour it onto a baking sheet covered with clean paper, and dry it in the oven, making sure that the berries do not burn. Pour dried berries into bottles for 1/3 of the volume, pour vodka and put in a warm place for 3 weeks. Then strain the tincture and pour into clean bottles. Pour a little vanilla sugar into each.

Ryabinovka(rowan on cognac)

Rinse berries (harvested after the first frost) cold water, peel off the stalks and pour into bottles at 2/3 of their height.
Pour cognac and leave for about 3 weeks in a dark place. Then strain the tincture and store in tightly closed bottles.

hunting drink

Ingredients: 1/2 liter of vodka, 5-6 juniper berries (fresh or dry), 1 tbsp. a spoonful of garlic juice, pepper and salt to taste.

Cooking:
Mix all the ingredients and stand for 1 day, then strain and bottle.

Cowberry tincture

Ingredients: 2 kg cranberries, 1 liter vodka, 200 ml cranberry juice, 200 g sugar, 200 ml water.

Cooking:
Pour ripe lingonberries into a bottle, pour vodka and leave for 2 months in a warm place. Then strain, tint cranberry juice, mix with sugar syrup and bottle.

Rosehip tincture

Ingredients: 1 liter of vodka, 80 g of rosehip flowers, 100 g of honey.

Cooking:
Boil rosehip flowers with honey, cool, strain and pour vodka. Insist a week.

Pink tincture

Ingredients: 100 g of rose petals, 200 g of sugar, 100 ml of water, 1 liter of vodka.
Cooking:
Boil rose petals in sugar syrup, pour vodka and leave for 2-3 weeks. Strain and bottle.

Anisette

Ingredients: vodka-2.5 l, common anise - 4 g, star anise - 0.2 g, cumin - 0.3 g, coriander - 0.15 g, dill - 0.4 g

Cooking: components are poured with vodka and incubated for 2 weeks. The tincture is strong and bitter.

Homemade tincture on birch buds

Ingredients: vodka - half a liter, birch buds - 50 gr, 1 teaspoon of honey

Cooking: the kidneys insist in vodka for ten days, after which bee honey is added.

Lingonberry tincture (recipe-2)

Ingredients: vodka - 2 l, cognac - 150 ml, lingonberries - 4 kg, cherries - 500 gr, sugar syrup - 2.5 l, citric acid.

Cooking: kidneys pour lingonberries and cherries into a bottle, pour cognac and vodka. They insist a week. Then add syrup and acid. In this recipe homemade tincture It turns out sweet and sour and a beautiful reddish-brown color.

Homemade blackberry tincture

Ingredients: alcoholized blackberry juice made from 2.5 kg of berries - 2 l, sugar syrup - 1.5 l, vanillin - 0.05 g, citric acid - 3 g, water.

Cooking: the juice is sweetened with syrup and vanillin with citric acid is added. Dilute with water to taste. It turns out not very strong, but aromatic drink.

Tincture on barberry leaves

Ingredients: vodka - 1 l, barberry leaves - 200 gr

Cooking: the leaves are crushed and poured into bottles of vodka. I keep it at room temperature for a week. After a week, the tincture is filtered and bottled. Used in small amounts medicinal purposes.

Tincture on honey and partitions from walnuts

Ingredients: vodka - 1 l, honey - 2 tablespoons, partitions from walnuts- 0.5 kg, water - 0.5 l

Cooking: partitions are infused in vodka for 3 days, then water and honey are added.

Tincture with mint, anise and nuts

Ingredients: vodka - 2 l, mint - 40 gr, anise - 40 gr, nuts - 40 gr.
Cooking: herbs and nuts are put in vodka and cleaned for two weeks in a warm place. Then strain and consume.

Pepper tincture

Ingredients: vodka - 2 l, pepper - 70 g, sugar - 200 g, water - 3 cups.

Cooking: pepper is poured into vodka and kept for 2 weeks in a warm place. Then strain and add the syrup. The tincture should stand for another 3-4 weeks.

Wormwood tincture

Ingredients: vodka - 0.5 l, wormwood - 2.5 g, sugar - 10 g.

Cooking: dried wormwood is put in vodka and kept for 2 weeks. Then filter, add sugar, previously dissolved in a small amount of water.

Propolis homemade tincture

Ingredients: vodka - 1 l, propolis - 200 gr, birch sap.

Cooking: propolis is crushed and poured into a bottle, poured with vodka. Shake well and infuse for 3 days, shaking occasionally. If desired, add birch sap.

Cumin tincture

Ingredients: vodka - 1 l, cumin - 800 gr, sugar, water - 3 l.

Cooking: caraway seeds stand in water, vodka and sugar are added to caraway water.

Cognac homemade - 1st option

Ingredients: 3 liters of vodka, 1 tbsp. tea spoon higher grades, 3 tbsp. spoons of sugar, 5 pcs. bay leaf, 5 pieces. allspice, 5 pcs. black pepper, 1 piece hot capsicum, 1 tbsp. a spoonful of mint or lemon balm, vanillin on the tip of a knife.

Cooking:
Mix all components, pour vodka and keep in a dark place for 10 days. Then strain the drink and bottle it.

Cognac homemade - 2nd option

Ingredients: 3 liters of vodka, 2 tbsp. spoons of oak bark, a pinch of tea, 1-2 peppercorns, 2 pcs. bay leaf, a pinch of St. John's wort, lemon balm and tarragon, 2 slices of dry citrus peels, vanillin on the tip of a knife, 10-15 pcs. partitions walnut.

Cooking:
Put walnut partitions into vodka and let it brew for 3 days. Strain the infusion, add all the ingredients and keep in a dark place. Then strain the drink and bottle it.

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POPULAR RECIPES:

Tincture "Hunting"

Vodka- 1 l

juniper berries- 40 g

Black ground pepper - 2 g

Dill seeds- 50 g

Salt- 10 g

Horseradish- 40 g

Blackcurrant Gin

Gin- 750 ml

lemon zest- 5 g

Black currant- 1 kg

Powdered sugar- 30 g

Bourbon on cherry

Bourbon- 700 ml

Cherry (can be with a bone)- 1.2 kg

Powdered sugar- 20 g

Scotch on quince

Scotch- 750 ml

Quince- 1 kg

Sugar- 100 g

Tincture "44"

Calvados- 1 l

Coffee- 44 grains

Carnation- 44 buds

Rafinated sugar- 44 pieces

Orange- 1 PC.

2. Before putting the berries in the tincture, they should be frozen - the ice will destroy the structure, and they will release juices and other elements faster.

3. There is an opinion that the readiness of the tincture should be determined by the berries that have surfaced. Actually, it is not. In any case, this thesis should not be used.

4. Another common opinion is that harmful acids are released from the seeds of berries during the infusion process. This is true, but you should not be afraid of them - the doses are too small to cause at least some harm to a person.

5. When roasting natural sugars fruits are caramelized. This effect can be skillfully used - for example, fry pineapple slices in a pan, and only then add them to the tincture. Thus, you do not have to put sugar there, and caramel will add saturation to the color scheme.

First, tinctures appeared that were prepared with alcohol, vodka, and later cognac. Then - balms, which differ from tinctures in comparative density and variety of components. Tinctures and balms came in modern world from ancient times.

Despite the fact that they are prepared on the basis of alcoholic beverages, balms and tinctures are medicinal preparations. It is impossible to say exactly which country or who exactly invented them first. But, most likely, the birthplace of these medicinal drinks became one of the eastern countries.

In Rus', tinctures appeared around the 10th century AD. e.

A certain man named Erofey tried to use an old oriental recipe for the preparation of strong alcoholic beverages. He insisted on vodka mint, anise, crushed nuts. All the products that make up the future tincture, he poured into a bottle and placed in a warm place. The vessel stood in a warm room near the stove for more than 12 days. When Erofey decided to see what exactly he did, he discovered a qualitatively new drink.

Now we can say with certainty that it was a tincture. The drink made by Erofei was widely sold among the people, and he was nicknamed in honor of the "inventor" - "Erofey's vodka" or "Erofeich" vodka (recipe above)

Making cognac is a rather complicated and lengthy process, the primary (initial) "material" for which is young dry wines, mostly white. The wine is distilled once and then aged in oak barrels.

In Rus', vodka has long been an essential attribute of any meal, as well as fishing, hunting, baths and all other "exciting" moments of pastime.

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primary sources of information:

Homemade vodka tinctures in many respects bypass store counterparts. The tincture recipes are simple, require simple ingredients, and the drinks are attractive both in appearance and in aroma and taste. In addition, self-prepared tinctures will be completely natural.

Classification of home tinctures

Vodka tinctures can be divided into 3 groups: bitter, sweet and spicy. Bitter ones are prepared on the basis of medicinal herbs, leaves, roots, unsweetened berries. For a more pronounced taste, chopped nuts and spices are added to them. The strength of bitter tinctures is from 40 to 60 degrees.

Sweet tinctures are less strong: up to 30 degrees. They are cooked on fruits, berries or their mixture. Such drinks are easy to drink, they are served on festive table. For their preparation, a large amount of sugar or honey is used. Depending on the amount of sweetener, such drinks are divided into types. If 1 liter of liquid contains less than 300 g of sugar, a tincture is obtained. If 300-400 g of sweetener are added, this is a liqueur. If the recipe includes more than 400-500 g of sugar - this is liquor.

In spicy tinctures, various spices form the basis. They are prepared from horseradish, basil, wild garlic, anise, mint, lavender, sage, etc. The strength of such drinks is 40-60 degrees.

Quick tinctures

Fans of homemade tinctures believe that a drink can fully reveal its taste and aroma only after a few months of infusion. However, if you urgently need to organize a table, recipes for quick vodka tinctures will be a salvation. First you need to learn the secrets of their preparation.

1. To speed up the fermentation process, the container with the future tincture is placed under the sun's rays. In cloudy weather, you can use the oven, heated to 50 degrees.
2. Raw materials for the drink (herbs, spices, etc.) are cut into large pieces.
3. Spices will quickly release their flavor into the liquid if the container is shaken frequently.
4. For 1-3 days, mint, lemon, cranberry, horseradish tinctures are prepared.
5. You can give the original shade of the drink using natural ingredients. For example, cornflower flowers will color the liquid blue, sunflower seeds purple, saffron yellow.

Limonovka

Vodka infused with citrus fruits is very fragrant, tasty and invigorating. All the beneficial substances contained in the lemon pass into the drink. With moderate use, lemon tincture will help to cope with fatigue, nervous tension, bad mood, increase immunity and body tone.

Ingredients:

• 3 liters of vodka;
• zest from 6 lemons;
• 800 g of sugar;
• 1.5 liters of water.

Cooking steps.

1. Lemon zest is rubbed on a medium grater, then pour 200 ml of water for 24 hours.
2. Sugar syrup is prepared: water is combined with sugar and boiled over low heat, stirring all the time. Constantly remove the foam. The syrup is boiled 2 times and cooled at room conditions.
3. Lemon infusion and sugar syrup are mixed in a glass jar.
4. A day later, the drink is bottled and cleaned in a cold place. Initially, lemon juice may turn out to be cloudy, but after 2-3 days it will turn out transparent with yellow tint tincture.

Klukovka

This is one of the quickest vodka tinctures to prepare. The drink is light, soft, slightly sour. The benefits of berries under the influence of alcohol are enhanced, so a moderate amount of cranberries is very beneficial for health. It increases appetite, warms, prevents colds, dilates blood vessels, normalizes blood pressure, strengthens gums, eliminates problems of the genitourinary system.

Ingredients:

• 500 ml of vodka;
• 200 g cranberries;
• 50 g sugar or honey.

Cooking steps.

1. Cranberries are doused with boiling water, then poured hot water for 3 minutes.
2. Steamed berries are mashed with a mortar. Pour it with vodka, leave for 12 hours.
3. After the specified time, the drink is passed through a cotton-gauze filter. Sweetener is added to taste.
4. The tincture is brought to a boil over low heat. Serve chilled.

Mint tincture

This drink is easy to drink, causing a pleasant chill in the stomach. Mint tincture on vodka has a calming and healing effect on the body. In strictly limited quantities, it is prescribed for tachycardia, hypertension, migraine, irritability, chronic fatigue, some diseases of the gastrointestinal tract.

Ingredients:

• 1 liter of vodka;
• 30 g dried mint;
• 30 g honey (optional)

Cooking steps.

1. Mint is poured with vodka and left in a dark place for 2 days.
2. The drink is filtered through a homemade filter.
3. The tincture is sweetened (optional), mixed thoroughly and left for another day.
4. The finished drink is bottled and kept in a cool place.

horseradish

Horseradish is used in the treatment of many diseases, and in combination with alcohol base root properties are enhanced. Vodka infused with this root will be useful for colds, hepatitis, stones in gallbladder, mastopathy, neuralgia, rheumatism, diabetes, impotence.

Ingredients:

• 3 liters of vodka;
• 5 horseradish roots;
• 10 pieces. red hot pepper(dried);
• 50 ml liquid honey.

Cooking steps.

1. Horseradish and pepper are crushed, placed in glassware, honey is added, vodka is poured.
2. The mixture is left in a cool place for 6 days. The container is shaken daily.
3. The finished tincture is filtered, poured into bottles and put in the refrigerator. Served cold.

Long exposure tinctures

Drinks according to these recipes are prepared much longer, but they turn out to be more fragrant, rich, tasty. They can be made from any desired ingredients. Mostly fruits and sweet berries are used. Many homemade tinctures are drunk not only for pleasure, but for medicinal purposes. However, you need to know what useful properties have certain components.

Cherry tincture

Cherry contains great amount vitamins and minerals, which are stored in alcohol tincture. A drink prepared according to this recipe is used with increased blood viscosity, varicose veins, low hemoglobin, high pressure, overweight, impaired metabolism, nervous exhaustion.

Ingredients:

• 500 ml of vodka;
• 250 ml of boiled water;
• 1 kg of cherries;
• 700 g sugar.

Cooking steps.

1. Wash the berries, remove the stalks.
2. Place the cherry in a jar, sprinkle with sugar. Close the jar with a cloth.
3. Keep a container of cherries in the sun or near heating appliances for 35 days. During this time, a juice suitable for making tincture is formed in the jar.
4. Combine 250 ml of juice with water and vodka. Pour the drink into bottles, serve chilled.

Currant tincture

A beautiful drink with a pronounced berry aroma is not only tasty, but also very healthy. It is taken to reduce body temperature, prevent colds, raise the general tone of the body, improve mood, and normalize blood pressure.

Ingredients:

• 500 ml of vodka;
• 100 g of sugar;
• 200 g red currants.

Cooking steps.

1. The berries are freed from twigs, washed, dried, placed in a glass container.
2. Add granulated sugar and vodka.
3. The container is placed in a dark warm place for 14 days. Shake periodically.
4. Strain before serving. Store in a cool place.

Tincture "Taiga"

Tincture with original taste on the basis of needles are treated colds, heart disease, disease respiratory tract, arthritis, neuroses, migraines, kidney and urogenital diseases, gastritis with high acidity.

Ingredients:

• 450 ml of alcohol (90-70 degrees);
• 70 g of pine needles;
• 4.5 liters of vodka;
• 100 g sugar.

Cooking steps.

1. First of all, a coniferous concentrate is prepared. Pine needles are crushed and poured with alcohol. Leave for a week in a warm place, then filter.
2. The concentrate is combined with sugar and vodka. Bottled and left at room conditions for another 5 days.
3. Refrigerate before serving. If desired, dilute with tonic.

Tincture "Autumn"

Rowan and apples have a rich set of substances useful for the body. A tincture based on them is prescribed to strengthen immunity, improve mental activity, normalize the work of the digestive organs, cleanse blood vessels, and also for various viral diseases.

Ingredients:

• 1.5 liters of vodka;
• 300 g of sugar;
• 1 kg of juicy apples;
• 500 g of ripe rowan.

Cooking steps.

1. Rowan sorted, washed, dried on a paper towel.
2. Apples are washed, freed from the core, cut into rings.
3. Rowan and apples are placed alternately in a jar. Sprinkle each layer with sugar.
4. Fruit and berry mixture is poured with vodka. The jar is covered with gauze and left at room conditions for 3 months. The tincture is ready when the rowan berries become colorless.
5. The finished tincture is filtered, poured into bottles and placed in a dark, cold place.

By making vodka tinctures on your own, you can be sure of their quality and safety. For the base of the drink, you can take absolutely any ingredients, experimenting with color and taste. Properly prepared homemade tincture is sure to please any guest.

The recipe and technology is very simple. By quality finished product it turns out no worse than factory analogues, and even better with good raw materials. I will tell you how to make vodka from alcohol at home. You will learn how to properly dilute alcohol with water in the right proportions. Flavorings can also be added if desired.

If you or your relatives have access to high-quality ethyl alcohol, then I advise you to prepare vodka according to this recipe. Moreover, now in Russia there is no responsibility for moonshining and the production of vodka mixtures for their own needs (the main thing is not to sell). The whole process consists of four simple steps, which we will consider in detail.

1. Water preparation. Classical Russian vodka recipes use spring water. But it is not easy for residents of big cities to get it, so we will get by with ordinary bottled water, which can be bought in almost every store. The first thing to know - boiled and distilled water is not suitable for vodka, because during boiling and distillation, water loses part useful substances and does not dissolve alcohol well.

For home production vodka uses water containing a minimum amount of salts. If you buy it in a store, then carefully look at the label, which indicates the salt content. I also advise you to pay attention to transparency and hardness, the softer and more transparent the water, the better.

2. Preparation of alcohol. Naturally, it should be only ethyl or medical. The difference between them is that medical alcohol made from ethyl, it contains small impurities of water and other substances at the molecular level. Both ethyl and medical alcohol are suitable for the production of vodka, in our case there is no significant difference between them.

Before dilution, the strength of alcohol is determined, this is done using a hydrometer. The initial strength is needed in order to later know in what proportion to mix alcohol with water.

3. Preparation of other ingredients. In addition to water and alcohol, we need glucose. It can be prepared independently by dissolving 1 kg of sugar in 1 liter of water. The mixture is then placed on slow fire and boil. During the boiling process, a white foam will appear, which must be removed. The syrup is considered ready if the foam no longer appears, then it can be removed from the heat.

Depending on your taste preferences, honey can still be added to alcohol vodka, citric acid, orange and lemon juices.

4. Mixing. After all the ingredients are ready, proceed to mixing. First, we determine the amount of water. This is done using a special table below.

For example, if you want to get vodka with a strength of 40 degrees, then you need to mix 100 ml of 90-100 degree alcohol with 130.8 ml of water. That's how they count correct proportion. In the example, it is 1 part alcohol to 1.3 parts water. You can make adjustments for the addition of other substances (glucose, juice), but these ingredients do not significantly affect the strength of the finished drink.

All the necessary calculations are automatically made by the alcohol dilution calculator with water.

Counting in progress...

Enter the initial data on the left

To receive after dilution,
need to add water

It is the strength of 40 degrees that is considered optimal, as it contributes to the complete dissolution of the molecules of all substances that make up the composition. Remember that 500 ml of water and 500 ml of alcohol will not make one liter of vodka, since some of the liquid will be absorbed by chemical reactions.

Now let's move on to mixing. First, the calculated amount of water is poured into the prepared container, then glucose (at least a little) and other ingredients (optional) are added to taste. When diluting, remember that It is correct to add alcohol to water, and not vice versa. Otherwise, the alcohol will turn white and become unsuitable for making homemade vodka.

After right amount alcohol fell into the container, the entire contents are thoroughly mixed. This helps the substances dissolve faster. If the container is tightly closed, then instead of stirring the vodka can be shaken.

4. Purification filtration. 3-4 tablets are placed in the resulting solution activated carbon and shake well. Next, vodka must be infused for 2 hours at room temperature, and then filtered through a dense cloth.

Alcohol vodka is almost ready. It remains only to pour it, filling the bottles to the very neck, and tightly close the corks. When exposed to air, the alcohol will evaporate. I advise you to let the drink rest for another 1-2 days, then its taste will be optimal. The shelf life of vodka prepared according to this recipe depends on the amount of third-party additives. If they are not, then vodka can be stored indefinitely.

Stanislav shared with us his method of "sorting" the dilution of alcohol with water.

Tincture - strong alcoholic drink based on various berries, fruits, nuts, roots and herbs. Preparing a tincture at home is not at all difficult - it will take several simple ingredients and a little patience.

Homemade vodka tincture is not only natural and delicious drink, it is still very useful for health, if you know the measure. In medical and preventive purposes take vodka tinctures should be 1 tbsp. 2-3 times a day. It will improve blood circulation, normalize blood pressure, relieve stress. Sweet homemade tinctures of berries and fruits can be served to guests after a hearty feast.

The tincture has a pleasant copper color, rich taste and amazing berry flavor.

You will need(based on 10 liters of tincture) 6 kg of berries, 0.5 kg of sugar, vodka.

Cooking. Rinse the mountain ash, remove the tails, dry a little and pour 2/3 of the volume into jars (or a bottle), sprinkling with sugar. Fill the covered berries with vodka so as to completely cover them. Leave to infuse at room temperature, periodically adding vodka, as the berries absorb the liquid. Infuse the mountain ash for 4 weeks, then drain the resulting liquid into a clean sealed container and fill the berries with a new portion of vodka. Keep it up for another 6 weeks. Then drain the infusion and mix it with the first. Let the drink "rest" for at least a week. The longer the tincture will stand, the tastier it will turn out.

This tincture is not only very tasty, but also useful, especially for colds.

You will need 0.5 l of vodka, 0.5 kg of berries, 1 tbsp. honey.

Cooking. Wash the berries and dry well. Then pour into a jar, add honey and fill with vodka. Close the jar tightly and place in a dark, dry place for two weeks. Strain the resulting liquid and bottle it. Store tincture of viburnum should be in the refrigerator.

Pine nut tincture is remedy with many ailments. However, don't get carried away with it!

You will need 1 st. pine nuts(unrefined), 150 g of sugar and 0.5 l of vodka.

Cooking. Pour vodka with nuts and sugar and leave to infuse in a dark, warm place for 2 weeks. Shake the tincture container daily to completely dissolve the sugar. After 2 weeks, strain the tincture into a clean, airtight container. Do not throw away the nuts, but pour vodka again (without adding sugar) and leave for another 2 weeks. Then drain and mix both liquids. The tincture is ready!

This tincture should be prepared from unripened nuts with soft green skins. And you need to collect such fruits right before processing so that they do not lose their useful qualities.

You will need 30-40 green walnuts, 500-800 g of sugar and 1 liter of vodka.

Cooking. Rinse the nuts, chop and put in a jar. Sprinkle with sugar and fill with vodka. Put the jar for 2 weeks in a dark place to infuse. Then strain the liquid and bottle.

Cranberry tincture relieves headaches and helps with chronic fatigue. In addition, it is very tasty and fragrant. It can be served to guests after a hearty meal.

You will need(based on 0.5 l of drink) 250 g of berries, 200 g of sugar, 0.5 l of vodka, 50 ml of water.

Cooking. Sort the berries, wash and dry. Put them in a jar, sprinkle with sugar and crush a little to make a slurry. Pour everything with vodka, add water, mix and, after closing the jar with a lid, put it in a dark, warm place for 15 days. Then strain the tincture 2-3 times through gauze folded in several layers, pour into bottles. The tincture is ready after a couple of weeks. If it turned out too sour, you can add sugar syrup.

To prepare this tincture, you can take any berries (raspberries, strawberries, currants, cherries, lingonberries or a mixture of berries).

You will need 0.5-1 kg of berries, 1 tbsp. sugar and 1 liter of vodka.

Cooking. Wash and dry the berries. In a sterilized two-liter jar pour sugar, pour in vodka and lay the berries until the vodka flows over the edge of the jar. Roll up (!) with a lid and infuse for at least 48 days. Then strain into a clean container, squeeze the berries, add more sugar to the tincture if desired.

Cherry tincture is perhaps the most common, classic version of home tincture.

You will need 2-3 kg, 250-500 g of sugar, 1 liter of vodka.

Cooking. Rinse the cherries and dry well. Pour the berries into three-liter jar 2/3 of the volume, pour vodka to completely cover the berries. Close the lid and put for 2 weeks in the dark cool place. Then pour the infused liquid into a clean three-liter jar. Add to infused cherries fresh berries, add sugar, mix and place again in a dark, cool place. After 4 days, squeeze the berries through gauze, strain the resulting juice and mix everything with the previously poured tincture.

This tincture is quite strong and very fragrant.

You will need 1.5 kg of apples, 300 g of sugar, 1 liter of vodka, 0.5 liter of water.

Cooking. wash well under cold water and discuss. Remove dark spots, rot and cut out the core with stones. Cut apples into small cubes and put in a jar. Pour in the vodka to completely cover the fruit. Close the jar with a lid and place it in a dark place for 1-2 weeks. Periodically add vodka to the jar, as apples absorb it, and shake lightly. Then strain the tincture through cheesecloth into a clean container. Prepare syrup from water and sugar, mix it with tincture, let it brew for several hours, then strain again through cheesecloth. The drink is ready! Store it in a dark place with a well sealed lid.