Simple recipes for apricot alcohol at home. Recipes for homemade apricot tinctures Alcohol tincture from apricot kernels

Apricots are probably the most popular fruit in our country; in terms of competition, they are only inferior to apples. And today we will look at one very tasty and aromatic recipe on how to make homemade moonshine from this miracle fruit. The classic version of this recipe does not use yeast or sugar, which makes the drink very soft and aromatic, without the yeasty aftertaste characteristic of sugar moonshine. But we will look at three main variations, with an emphasis on quality, speed and quantity.

To make moonshine from apricots, first of all we need to prepare the fruit. You can use any variety of apricot, large or small, it doesn’t matter, even broken ones collected from the floor will do. The most important thing is that they are not rotten or covered with mold.

Compound:

• 10 kg. apricot;
• 8-15 l. water;
• Dry yeast 20 g or 100 g. pressed (optional, they are added to speed up fermentation);
• 5 kg. sugar (optional, adding will slightly degrade the quality but will significantly increase the yield of moonshine)

A little theory

If we do not add sugar to the mash, then from 10 kilograms of apricot we will get approximately 1.2 liters of moonshine, provided that the fruit contains 11% fructose. Adding sugar can increase the yield by 3-4 times, but will leave its own small imprint on the taste of the drink. It's up to you to decide what's best, but it's better to focus on apricots; if they're sweet, we'll do without sugar and yeast, and as a result we'll get excellent apricot schnapps. But if your fruits are sour, then you will get very little moonshine without sugar.

As for yeast, it is necessary to speed up the fermentation process, because the yeast that is on apricots ferments well, but for a long time. The whole process can drag on for a month and a half, while with bakery ones, the mash ferments for a little more than a week, or even less. But accelerated fermentation will have a bad effect on the taste and aroma of the drink.

1. Without the use of yeast and sugar, we get a high-quality drink, but it’s very little and we’ll have to wait a long time.

2. You will have to wait about the same amount of time with sugar, but we will increase the yield several times with minor losses in quality.

3. With yeast and sugar, we get moonshine quickly and a lot, but of much worse quality.

Preparation:

We take apricots; if you do not plan to add yeast, then the fruits should not be washed. We take out the bones from them and discard the slightly rotten ones.

Now we need to thoroughly chop the fruit; a blender or meat grinder is perfect.

Pour the apricot puree with water, if you do not add sugar, then 8-10 liters of water is enough, and with sugar - 15 liters. If necessary, dilute and add yeast.

We transfer our mash to ferment in a dark, warm place, and install a rubber glove or water seal on the neck as a valve. Fermentation can last from a week (with yeast) to a month and a half (without it). As soon as the glove is deflated, the mash will lighten, become bitter in taste and sediment will fall to the bottom; fermentation can be considered complete and you can begin distillation.

Before distilling, strain the mash through cheesecloth so that the remaining apricots do not burn. We must divide the output into fractions. The first 100-200 ml. These are heads, they can be easily distinguished by their unpleasant smell. They are strictly forbidden to eat. As soon as we select the heads, we begin to collect the main exit until its strength drops below 30 degrees.

To purify this apricot moonshine, especially if it is made without the use of yeast, it is better not to use any purification methods other than re-distillation in order to preserve the wonderful aroma and taste of the apricot drink.

It is easy to drink, there is no headache in the morning, the taste is so pleasant that you don’t even want to have a snack.

For clarity, watch the video recipe

Moonshine from apricot jam

This drink, of course, is not as aromatic and tasty as described in the previous recipe, but it’s quite suitable as an option to give new life to old jam.

Ingredients:

• 3 l. apricot jam;
• 150 g pressed yeast;
• 3 kg. Sahara;
• 15 l. water.

Preparation:

1. Dissolve the jam in warm water, add sugar and diluted yeast.
2. Let it ferment in a warm, dark place for 5 days.
3. Then we distill and purify it using any method known to you.

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The abundance and cheapness of apricot, along with the high sugar content in the fruit, make it possible to make moonshine from it in any quantity.

ripe and very ripe;
different names;
broken, crumpled, small, large, medium;
not rotten without mold;

For convenience and ease of calculation, from 10 kg of apricot we get about 1.3 liters of distillate, with a classic strength of 40 degrees. If you add another 4 kg of granulated sugar to the mash, the amount of moonshine at the exit will increase to 7 liters, while the taste and organoleptic properties will slightly decrease.

To get real “German schnapps”, we take very sweet fruits, without adding sugar, endure the whole process and do the distillation.

When you have apricots that are not very sweet, add sugar so that the distillate yield is worthy of the time spent.

Product proportions:
1. water - 12 liters
2. sugar - 4 kg
3. pressed yeast, 100 - grams or 30 - grams dry
4. natural wild apricots - without adding purchased ones
5. apricots up to – 10 kg

If you add properly diluted baker's or alcohol yeast to the mash, the aging time of the mash will be reduced by three times to 5-11 days, but their presence affects the taste and aroma of alcohol, homemade moonshine Abrikosovka with wild yeast

The fruits contain natural yeast, the amount of which is sufficient to complete its task in the fermentation tank, and the mash will be ready after 30 days.

This is a long fermentation process, but the smell and taste of the resulting drink will be perfect. All ingredients have been collected, start loading them into the fermentation container.

Do not wash apricots picked from trees; they must be picked ripe; if it rains, it could wash away wild yeast from the surface; it is always present on the fruits of apricots, grapes, etc.

Therefore, you need to wait 3 days for the trembling to appear on the surface of the fruit again. It is advisable to remove the pits from apricots; this is done so that bitterness does not appear in the drink.

Mash the apricots with your hands, or by any other method available and convenient to you, into a homogeneous pulp, transfer them to a fermentation container, add all the necessary ingredients, and diluted yeast to speed up fermentation and mix thoroughly.

If we prepare mash without adding sugar, in the case of sweetish fruits, we will need from 8 to 10 liters of water. If with added sugar, up to 15 liters of water.

Cover the lid and attach the container neck, water seal, glass bubbler, or a classic rubber glove to the cap. Move the container to a place with an indoor climate of +19 to +27 C.

You will see the first signs of fermentation in the time interval from 3 to 48 hours. This is foam and air bubbles on the surface; it also depends a lot on the yeast used.

With natural or wild yeast, apricot mash will ferment twice as long. When the mash in the steeping vat stops emitting gas (the glove is completely blown), and the taste becomes bitter, it becomes lighter, and the cake will settle to the bottom of the tank.

This means that fermentation has stopped, and it’s time to filter the wort and distill the mash. Separate the finished mash through a large sieve or bag and pour it into a moonshine cube. We make sure to filter so that the sediment does not burn at the bottom during heating and does not affect the taste of the final product.

The mash can be distilled using a distillation apparatus of any design that you have. We stop selection after the distillate strength drops below 30%.

To preserve the aroma of the original raw material (apricots), you don’t have to purify the distillate, but improve the quality of the drink by re-distilling it. The distillate collected during the first distillation will be diluted partially with clean water, while reducing its strength to 20-25%. Let's re-distill.

Important! Separate the initial 50-100 ml of distillate (if there was sugar in the mash, then 150-200 ml). This is called “heads”, a harmful distillation, you should not drink it. Then comes the distillate, until the output strength drops to less than 40. You have collected a drink that is valuable to us.

Now let’s dilute the apricot moonshine with purified water to the accepted standard strength of the drink (usually 40-45%), it is advisable to keep it in a cool place for a couple of days before drinking, and get rid of the light sediment at the bottom by filtering through a filter.

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Apricot is rightfully considered one of the most popular fruits; thanks to its high yield, hundreds of thousands of tons of fragrant fruits are harvested every year. Apricots are eaten both fresh and canned, for example, jams or jams are made; apricot moonshine or, more simply put, apricot drink is no less popular.

Today, there are dozens of recipes for a homemade drink, but the main criteria for its preparation are the ingredients - whether to use sugar and yeast or not - the choice is purely individual, in any case, apricot moonshine will turn out excellent!

Classic is always in fashion

The most popular recipe is the one that contains sugar and yeast.

Despite numerous contradictions regarding the addition of these ingredients, apricot moonshine will turn out aromatic with a soft fruity palette.

To prepare the drink at home you will need:

1. Fresh apricot (crushed, juicy and even overripe fruits are perfect) – 10 kg;
2. Granulated sugar – 5 kg;
3. Pressed yeast – 100 g;
4. Water – 10 – 15 l (depending on the structure of the apricot).

In the classic recipe, the mash is prepared with sugar because it is this that allows you to increase the final yield of the drink by at least 3 times. Some gourmets still insist on sugar-free recipes, but if instead of a fleshy honey fruit there is a sour apricot, the yield will be very small, so in this case sugar is a salvation.

To make the mash brew faster, yeast is used. You can do without them, but in this case the fermentation process will increase from 7 to 30-40 days.

To prepare apricots at home, you must first sort out and wash the fruits, be sure to ensure that there is no rot, then each apricot must be pitted. After the preparatory stage, the fruit must be chopped; a regular meat grinder or a modern blender is perfect for this. The resulting fruit puree must be poured into a bottle or container in which the mash will play, add yeast, having previously dissolved it in water, add the remaining amount of water.

After fermentation is complete, the next stage begins - primary distillation. To do this, you need to strain the resulting consistency through cheesecloth. The entire output obtained is divided into:

1. “Heads” are the first 0.1 - 0.2 liters, which have a characteristic odor due to the aldehydes present in the composition;
2. Main yield (collected as long as the strength remains at 30°;
3. “Tails” is the last fraction, which is used to increase the strength of the next mash, or simply not used.

Apricot moonshine will turn out soft with a pleasant aroma and a light aftertaste if you re-distill it.

Cooking apricots without sugar and yeast

You will need:

1. Ripe apricot – 5 kg;
2. Water – 7 – 9 l.

IMPORTANT: Fruits are not washed under any circumstances, they are only pitted, mashed and filled with water.

It is better to take sweet apricot; the higher the sugar content, the better the product. Braga costs from 2 weeks to 1.5 months, the duration will depend on the sugar content of the fruit, the higher it is, the faster the fermentation process will end. Distillation can be fractional, but it is better to choose double distillation.

Prepare delicious quality drinks for yourself and your loved ones!

Video recipe

Of course, this fruit did not grow in Russia and other countries of the northern part of the continent several decades ago, so the recipes for its use are relatively new. However, we note that it is somewhat reminiscent of plums, which were well known in the northern part of the mainland. Therefore, some of the cooking methods are almost similar.

Apricot liqueur.

Conventionally, the list of steps used to make apricot tincture with vodka can be divided into several categories:

1. Recommendations that are easy to implement and allow you to create the necessary product in the shortest possible time. As a rule, manufacturing takes from about 10 days to several tens of months. Everything directly depends on what strength you need to get and what method of preparation is used. In some cases, long exposure is justified, in others you can violate the recommendations. Of course, whether or not to follow the production technology is the choice of each winemaker, since taste, color, strength and other qualities depend on this.
2. Complex techniques for using key ingredients, requiring specific skills and equipment. An example is the use of seed kernels, which can impart unusual taste. Separating them from the shell is quite difficult. The main thing is to do this work efficiently, since the shell contains toxic substances for the human body. Also, some recipes clearly indicate the need to obtain finely ground powder from kernels. This can only be done if you have a good blender that can chop and grind small grains.

Recommendations for combining several ingredients, among which the fruit in question acts as the main one. As a rule, you can modify the recipe yourself by adding a similar fruit, certain herbs or flower petals.

When making such a decision, it is worth considering the fact that the result may be unpleasant. Therefore, we recommend experimenting in small batches.

At home, an alcohol-containing drink can be made using alcohol or even wine. When considering recipes, we decide that it must have a strength of about 40%. Otherwise, the resulting product can be classified as liqueur or even wine.

Proper preparation of fruits

Apricot vodka at home can be made of high quality only if all the ingredients used are properly prepared. Particular attention should be paid to preparing the fruits and seeds of the main component. The features of their preparation include:

1. You can use any available variety. It is advisable to use fruit grown on the site. This is due to the high cost of those that are brought. Also, do not forget that the fruits release all the substances that are in the composition. If various chemicals were used to increase productivity, then they will be in the alcoholic drink.
2. The fruits must be ripe. Unripe ones have a thick skin and an unpleasant taste, which will negatively affect the liqueur.
3. The size of the fruit does not matter much, but the more pulp, the more flavor will be imparted to the alcohol.
4. Particular attention is paid to the selection stage of overripe, rotten, and unripe fruits. Even a small number of them can lead to the fact that the work done will not bring the long-awaited result.
5. After the fruits have been washed, they are dried. However, this does not mean that they can be stored for a long time. This is due to the rapid loss of taste, aroma and beneficial properties upon drying. Therefore, to obtain a drink with a bright taste, it is recommended to use the fruits immediately after they have been picked.

There should be no problems with selecting fruits collected independently. As for fruits that come from other countries, things are a little more complicated. As a rule, they are larger, but the taste may be less intense, depending on the variety and growing habits. Therefore, before purchasing large quantities of the fruit in question for future use, it is recommended to try it.

Common mistakes when using seeds

When making liqueur, you can also use seeds.

The kernels of the kernels may also be used. However, when choosing such a recipe, many make a serious mistake, which leads to the unsuitability of the resulting drink. It consists of poor-quality separation of the nucleoli from the surrounding membrane, which contains a large amount of hydrocyanic acid.

It can be noted that when this acid enters the body, a serious allergic reaction and food poisoning occurs.

However, it can also be used to benefit the body. Hydrocyanic acid is part of many oils that improve skin condition and so on.

The simplest recipe

Vodka from apricots can be prepared at home without the use of special equipment and even in the absence of skills in creating alcoholic beverages. At the same time, the taste of the drink will differ significantly from store products. Also in this case, there are no complex processes for creating syrups; there is no need to buy additional ingredients other than the basic ones.

Components used in manufacturing include:

1. The fruit itself is about one kilogram.
2. Liter of 40-degree consistency.
3. About one kilogram of sugar.

The amount of ingredients may vary, but the proportions must be maintained. If you do not follow the proportions, the result may not please you. In this case, it imparts a sweet taste that many people like.

• They should not be rotten or wormy, and the degree of ripeness is chosen taking into account what flavor is achieved: if you need a very sweet and pronounced one, then we choose only ripe fruits.
• They are thoroughly washed beforehand and cleared of debris.

A lot will depend on which alcohol-containing product is used. When choosing it you need to consider:

1. It should not have any aftertaste, that is, we take the usual one. If there is an aftertaste, then the resulting result in terms of taste is unpredictable.
2. The quality of the alcohol-containing liquid is an important point on which the softness of the final product and how “it will go” will depend.

The classic recipe, which creates a consistency unique in its taste, is as follows:

1. First you need to peel all the fruits from the seeds. It is worth paying attention to the fact that there are recipes that create vodka from apricots at home using the pits. Therefore, you don’t have to throw them away, but save them for another drink. But the shell from the cores can be thrown away, since it is only applicable for the manufacture of special oils.
2. The peeled fruits are placed in a jar and filled almost to the top. The resulting filled containers must be left to stand for 3 weeks or a month in direct sunlight. It is quite important to ensure exposure to high temperature: direct sunlight heats the surface of the jar and its contents. If it is not possible to ensure exposure to sunlight, then the jars can simply be placed in a warm place.
3. After the aging period has expired, which is necessary for the apricot tincture with vodka to have a unique taste, we drain the liquid. You can do this using gauze, since the pulp should remain in the jar.
4. After the liquid has been drained, fill the jar with sugar and place it in the sun again. You should shake the jar periodically to eliminate the possibility of stagnation. It should draw out excess liquid from the fruit, which is necessary to achieve a smooth taste.
5. It is recommended to keep the syrup for 2 weeks, after which it is filtered through gauze. The resulting pulp is squeezed out and then mixed with the previously created consistency.
6. To ensure that the taste is not too sweet, it is recommended to add the pulp gradually. The syrup that remains can be used to make confectionery products.
7. The resulting tincture of apricots with vodka is left for about 5-7 days in a cool place. If necessary, additional filtration of the resulting mixture is carried out.

Recipes and cooking tips

Nucleoli and spices

In some cases, several ingredients are mixed to obtain an unusual taste, but the cooking recommendations in question are created taking into account the fact that the fruit in question becomes the basis. The recommendations in question define the use of the following ingredients:

1. Half a liter of alcohol-containing liquid. It is recommended to use a high-quality product from trusted manufacturers, as a lot will depend on this.
2. 250 grams of sugar. We choose finely crystallized sugar. This is due to the fact that it must completely dissolve. Therefore, the finer the structure, the simpler the manufacturing process.
3. Ground cinnamon. Cinnamon can be called a fairly well-known flavoring agent. However, if you don’t like it, you don’t have to use it.
4. 3 cloves. In this case, only petals are used. Carnations must be fresh, the leaves must be filled with life. This is due to the fact that some time after the flower is cut, it loses its aroma. Therefore, if you use stale petals, they will not affect the taste.
5. A little vanilla sugar. It is also recommended to choose finely ground vanilla sugar, as it needs to dissolve.

Preparation of apricot tincture.

The above components in the indicated quantities are used for each kilogram of stone fruit. Wherein:

1. Instead of the well-known vodka, you can also use alcohol, which has a strength of 50%.
2. It should have some flavor.
3. Ground cinnamon is taken in small quantities - about one pinch. The grind must be very fine so that the cinnamon dissolves into the created consistency.
4. Vanilla sugar can bring a different flavor to the flavor. The decision of whether to add it or not depends on taste preferences.

Apricot vodka at home according to the recipe in question is prepared as follows:

1. The fruits are first selected, washed and dried. After this, they are cut in half and the seeds are removed.
2. The seeds have their own unique qualities; inside them there are kernels, which are necessary for the apricot tincture with vodka to have a unique taste.
3. In order to get the necessary nucleoli, you need to split the seeds. It is recommended to rinse the nucleoli thoroughly.
4. After the required number of nucleoli have been extracted, we collect them together and grind them thoroughly. You can use a blender for this. The result of grinding should be a free-flowing consistency.
5. Previously dried and peeled fruits are collected in jars, and then ground kernels are sprinkled on top. Cinnamon, regular and vanilla sugar are also added. All this is filled to the top and placed in a warm place to infuse for about one month.
6. After a month has passed, the entire consistency is filtered using gauze. In this case, the filtering process should be carried out several times - the created consistency will become clean and beautiful, which is also important.
7. Next, bottle the resulting product and leave it for another couple of days so that it picks up the aroma.

The peculiarities of the recipe in question determine that apricot vodka at home turns out to be truly delicious. The aroma of cinnamon creates an aftertaste, the taste is not very sweet, but mild.

Addition to wine

As previously noted, it is possible to mix certain ingredients to obtain an unusual result. In some cases, another alcoholic beverage is used as an additional ingredient. An example is the case when wine is added, which becomes the base. The resulting result has a unique taste and softness.

This original recipe calls for the following ingredients:

1. Half a kilogram of the fruit in question.
2. Sugar – approximately 450 grams.
3. Only 150 ml of pure vodka.
4. 0.5 liter bottle of wine.

Stone fruits must be ripe, only whole pulp is selected - rot must be weeded out. An alcohol-containing liquid without any aftertaste, preferably expensive, of poor quality can spoil the resulting product and make it harsh. We pay special attention to the choice of white - it should be white, dry or semi-sweet.

Apricot vodka at home should not be created using sweet or red wine, as in combination with the fruit it will turn out cloying.

Homemade apricot vodka.

The quality of the chosen wine is also quite important. Some have a large amount of alcohol, and during preparation, strong fermentation was allowed. In our case, you need to choose a wine that has a mild taste, alcohol content within 15%.

Many inexpensive wines fit within this range, so this should not be a problem.

The cooking process is quite simple. It consists of the steps below:

1. First you need to mix white wine with sugar. In order for the crystals to dissolve, the created consistency is heated. During heating, you need to stir constantly, as the sugar can burn and this will lead to a bitter taste.
2. Previously pitted fruits are added to the heated mixture with wine. The resulting mass is brought to a boil, as when cooking jam. This stage should be continued until the fruit turns into mush.
3. As soon as the consistency resembles porridge, turn off the heat and add alcohol-containing liquid. Mix thoroughly and wait until everything cools down.
4. The resulting liquid is bottled and stored in the refrigerator for about one week. This apricot tincture should not be stored in a warm place, since the presence of a large amount of sugar and wine in the composition will lead to fermentation. If fermentation has begun, the final product may have an unpleasant aftertaste.

After one week, the consistency can be filtered. You don't have to do this, it all depends on preference. The strength of the resulting drink is not high, so it is suitable as an aperitif.

Remedy with mint and honey

Apricot tincture can also be medicinal. Since ancient times, such liquids have been used to treat various diseases, kill pathogens, and as compresses.

Apricot tincture gets rid of pathogens.

Therefore, with proper preparation and combination of ingredients, the resulting consistency can also become healing and help the body fight certain diseases.

To prepare the remedy you will need:

1. Freshly squeezed juice – approximately 300 ml.
2. About 300 ml of 70% alcohol.
3. Honey – 100 grams.
4. Peppermint – about 15 grams.

In this case, the composition contains quite a lot of honey. Honey has long been attributed medicinal properties, which is associated with numerous examples of its helping the body with various diseases. However, it is worth considering the fact that its effect on the body depends on the quality of honey.

You can often find a situation where sugar is added to honey or it is diluted when using other components. When using unnatural honey, the tincture will not be medicinal in nature and may have an unpleasant taste. Therefore, you should pay attention to the quality of the honey you purchase.

The juice of the fruit in question contains quite a lot of useful substances. High-percentage alcohol kills all microbes in the body and is often used in medicine for sterilization. Peppermint also has beneficial properties; when added, the tincture has a unique taste and aroma.

You can prepare the remedy by following the recommendations below:

1. To begin with, the mint is filled with approximately 300 ml of water, which has been recently boiled. The obtained result should be infused for 4 hours.
2. The mint decoction should be thoroughly strained, and then freshly squeezed juice, honey and alcohol should be added to it. The resulting liquid by mixing several ingredients is sent to a warm place where light rays will not penetrate for 2 weeks. In order for the components to mix and release their beneficial substances, it is recommended to shake the liquid periodically for the first week; this is not done for the second week.
3. After the specified time has passed, the apricot tincture with vodka is filtered several times and can be used as a medicinal product.

1. You should drink 1-2 tablespoons 3-4 times a day. It is worth noting that the strength of the resulting medicinal product is quite high.
2. It is recommended to take before meals, as this will increase its effectiveness.

You should drink 1-2 tablespoons 3-4 times a day before meals

Apricot tincture with vodka is taken for edema, in the treatment of acute gastritis or for cardiovascular disease. The ingredients used in production have the following beneficial qualities:

1. The one in question has been used in medicine for quite some time. A feature of the composition of its pulp is the high content of beta-carotene, which is represented by provitamin A. This substance, according to the results of studies, prevents the development of cancer cells. The composition also contains a large amount of iron, phosphorus and magnesium, which also have a beneficial effect on the body.
2. Honey is credited with a huge number of beneficial effects on the body. One of them can be called an anti-inflammatory effect, which helps during the passage of various diseases.

The above points determine that many people make apricot tincture with vodka or alcohol to treat certain diseases. This recipe can also be used to prepare a regular alcoholic drink, but instead of alcohol, available products from the wine and vodka department are used.

Fruit seeds have a large number of useful elements and can also be used to prepare various drinks. Apricot tincture with vodka, created using seeds and pulp, will have a different taste.

The recipe, which involves using seeds, requires the following ingredients:

1. Seedling. They are not on sale, but you can buy the fruits themselves, peel them and use both the pulp and the seeds to prepare drinks according to various recipes.
2. In this case, you will need 1 liter.
3. Vanilla, about 4-5 grams.
4. Sugar 100 grams.

In this case, apricot tincture with vodka is prepared taking into account the following recommendations:

1. First you need to get the kernels from the seeds. To do this they need to be split. The work is painstaking; when force is applied, the bones can bounce off. Therefore, it is recommended to perform this process away from glass items.
2. The peeled kernels need to be crushed. A blender is used for this. If there is no such device in the kitchen, then the grinding process will take quite a lot of time and effort, but it can be done using the old method: take a wooden hammer or other durable cutlery and squeeze the kernels.
3. After complete grinding, fill them with alcohol-containing liquid. Apricot vodka can also be prepared at home by infusing the resulting consistency. In this case, 4-5 weeks are needed.
4. After the allotted time has passed, the mixture should be strained. To do this, use gauze, which is folded in several layers, or a paper filter. To obtain a clean liquid, you need to repeat the process several times.
5. Sugar and vanilla are diluted in the resulting liquid. It is worth paying attention to the amount of vanilla added, as it significantly changes the taste of the drink.
6. If you want the apricot tincture with vodka to have a lower strength, add sugar syrup rather than sugar. The syrup is prepared as follows: 0.5 liters of boiled water is stirred with 100 grams of sugar, and only after that it is added to the previously obtained composition. In this case, you should mix thoroughly.

Apricot-flower recipe

Many recipes call for the use of herbs or flowers. When added correctly, they can significantly change the taste of the drink and make it brighter. Herbs also have a healing effect. The main ingredient in question does not combine with many flowers and herbs due to its bright taste. It is often mixed with marigold petals that are appropriate for the fruit in question.

Apricot vodka tincture is prepared using the following ingredients:

1. Fruits of fruits.
2. Alcohol-containing drink 0.5 liters.
3. Marigold petals or saffron threads.

This recipe also calls for the use of seed kernels. Therefore, the fruit is needed whole.

The flower recipe is as follows:

1. To begin with, the fruit should be washed well. After this, all the fruits are cut into four parts.
2. After cutting the pulp into four parts, the seeds are removed and the kernels are removed from them.
3. The kernels can be chopped or thoroughly ground using a blender.
4. We select a bottle of the required volume, fill it ¾ with fruits and kernels. At this stage, saffron threads or marigold petals are added to the bottles or jars. At the same time, we note that for 1 liter only one marigold flower or 4-5 pieces of saffron threads is taken.
5. The next step is to add a 40% strength component.
6. Close the resulting mixture tightly and place it in the sun. It is recommended to shake everything every day.
7. After 2 weeks, the resulting mixture is poured into a clean bottle, and the fruits that were previously used are half covered with sugar. In this case, the jar of sugar should be shaken frequently.
8. After another 2 weeks, the two already prepared mixtures are mixed and placed in a dark place for 1 week.

The above technology allows you to achieve a simply unique taste. It is almost impossible to find it on sale. At the same time, it is healthy, has good softness and great strength.

Calculations show that a homemade indispensable attribute of every feast is about 20% more expensive than a regular alcohol product that can be purchased in a store. When calculating, it should be taken into account that in some cases the volume of liquid obtained increases without loss of degree, in others it decreases significantly.

It is worth noting that the cost of creating an alcoholic drink will be slightly higher than the cost of, for example, cognac in a store, since it often becomes one of the main components. However, it is not worth comparing the results with the distillery flavored offerings sold in the store.

Even people who rarely drink alcohol will immediately notice the difference. That is why, for special and ordinary days, many decide to create a homemade consistency poured into glasses.

Most drinks can be created at home. An inexpensive product can also be a reason for tasting, which can be proven by creating a tincture according to one of the above recipes.

The art of winemaking and liqueur creation has been honed over several centuries. During this time, a huge number of recipes have appeared that involve the use of various herbs, berries and other components as the main ingredients.

Self-production is carried out by people who strive to obtain a truly unsurpassed alcoholic drink, since it is possible to control the entire process from the very beginning to the end: adjusting the resulting degree, the amount of sugar in the composition, changing the type of consistency and much more can be done through experiments or modifying the recommendations used .