Recipes, what is better to quickly insist on moonshine. Making moonshine "Green tea"

Making moonshine at home allows you to get high-quality strong alcohol that can be consumed moderately without harm to health. But everyone understands that pure moonshine cannot have a pleasant aroma and original taste; in order to give it certain characteristics, additional ingredients should be added to the liquid. Let's talk aboutwhat to insist on moonshineto get a good result.

Experienced distillers know that moonshine can be infused with almost any component that has a bright taste and a high content of essential oils. Nevertheless, you should not be zealous otherwise the result can turn out to be very unexpected.

Combining and combining some ingredients, you can make alcohol that is no less expressive than the original. Everyone knows that by insisting moonshine on certain components, you can get homemade cognac, whiskey, absinthe and other original drinks.

What can be used to make tinctures? Anything. Fans of the original taste insist alcohol on horseradish roots. Any fruits and berries are suitable, the quality of the feedstock itself is of great importance. It is important that the fruits and berries do not have spoiled and rotten fragments, otherwise the moonshine will not get a pleasant fruit and berry taste and aroma.

The main additives that go well with strong alcohol are honey, wheat, raisins, oak bark, pine nuts, coffee beans, cloves, mint, black pepper, nutmeg and cinnamon. You can prepare a tincture from one or more ingredients, depending on the desired result.

What to insist on moonshineto give it special characteristics

Let's figure out what can be added to alcohol in order to end up with a drink of a certain taste or color. Usually drinks are insisted on herbs with an increased content of essential oils, spices, some even add tea to the liquid, which, in turn, very effectively changes the color and taste of alcohol.

How to give alcohol a special flavor

Few people know what is the best way to insist on moonshine so that it acquires a pleasant aroma, but in fact, softening the smell of alcohol is quite simple. It is enough to add aromatic substances to the liquid, the most common additives: ginger root, cinnamon, vanillin.

Components do not have to be added in mono mode; combined combinations are often used. For example, such a set is often found: a pinch of vanillin and 2-3 cloves.

It will hide the smell of alcohol very well and give a pleasant aroma of lemon or orange. At the same time, it is not necessary to use the fruit completely, it is enough to lower a couple of citrus peels into a container with moonshine. The number of crusts depends on the volume of alcohol, so for three liters you will need the skins of two fruits.

It is worth noting that in order to add flavor, you need to infuse additives after making moonshine. Otherwise, all odors will evaporate during the distillation process.

How to color alcohol

In addition to the issue with aroma, often in the process of home production you have to solve the problem with color.What to insist on moonshineto give it a certain color is not known to everyone, unlike aromatization, this moment does not tolerate amateurs.

First of all, it's important to get it right. To get higher quality alcohol, do not neglect double distillation and additional purification of the drink with milk and other methods. After that, you can begin to give alcohol a certain shade.

If there is a need to give the drink a specific color, then you can use ordinary food coloring, it will not add flavor and will not affect the taste in any way. However, natural ingredients, in addition to changing color, also add flavoring properties. Moreover, the noble shade of alcohol can only be obtained by insisting on natural additives.

The ratio of color and component:

• golden and orange - berry juice and saffron flowers, pine nuts, oak bark;
• yellow - saffron, mint, lemon balm, parsley;
• red - blueberries;
• scarlet - tartar;
• purple and light blue - yarrow, femur;
• blue - cornflowers;
• green - currant leaves.

It is worth remembering that a bright and saturated color in this case will not work, you can only count on a light shade.

How to get sweet moonshine

There are many optionswhat to insist on moonshineto add some sweetness to it. The most common and popular option is. Second is caramel. Raspberries or regular sugar will also help in resolving the issue.

In addition, raisins and prunes will do an excellent job. It is important not to overdo it with the additive, otherwise you can get liquor.

Recipes for popular tinctures

At the end of the conversation about what to insist on homemade moonshine, we bring to your attention recipes for popular tinctures that will turn homemade alcohol into a masterpiece.

Cedar tincture

One of the popular Siberian drinks. It is believed that it is not only tasty, but also useful for the body in moderation.

Compound:

• unpeeled cedar nuts - 40 gr;
• sugar - 1 tbsp. l.;
• dried lemon peel - 20 gr;
• currant leaves - 3 pcs.

The composition of the components is designed for half a liter of moonshine. Pour boiling water over the nuts three times to get rid of the resin, crush them together with the shell and place in a container for infusion. Add the rest of the ingredients and pour moonshine.

Infuse for at least two weeks, shaking occasionally. After the drink is ready, filter through cheesecloth or paper filter. Then let stand for another 3-4 days in a dark, warm place. The tincture can be supplemented with herbs or berries that will not kill the cedar aroma.

homemade peppercorns

The option is suitable for lovers of spicy drinks. Pepper is much more powerful and pleasant than the store-bought factory version of alcohol.

Components:

• hot pepper - 4 pcs.;
• vanilla sugar - a pinch;
• cinnamon - a pinch;
• pepper, black - 4 peas;
• honey - 1 tbsp. l.;
• propolis - on the tip of a knife;
• lemon zest - 1 tbsp. l.;
• paprika - 1 tbsp. l.

The set is designed for a liter of moonshine with a strength of at least 50 degrees.

Chili for cooking slightly cut on the surface. Crush black peas. The remaining components are simply mixed in a jar for infusion. Put the container in a dark warm place and leave for a week. Shake the mixture once a day for better mixing of the components.

As soon as the tincture stands the right time, filter it and let it rest for another couple of days. To reduce the sharpness and strength of the chili tincture, you can not cut it.

Berry tincture

The softest and most delicious tincture of all the proposed options. This drink is more suitable for ladies.

Compound:

• berries (to your taste) - 0.5 kg;
• sugar - 200 gr;
• moonshine - 1 l.

Rinse and dry the berries, remove spoiled and rotten ones. Sprinkle with sugar and mash to extract juice. Pour the mixture with moonshine and mix thoroughly. Put in a dark and warm place. Shake the tincture once a day. After a month, filter and bottle. Alcohol is ready.

Options what to insist on moonshineweight. Every lover of homemade drinks can experiment and create their own unique one.

Today, when more and more is heard in the news about poisoning with counterfeit alcohol, many are inclined to consume high-quality moonshine made according to folk recipes. The consumption of this drink is no longer associated with the degraded alcoholics caricatured in old Soviet comedies. Quite respectable people prefer high-quality moonshine to overseas alcohol, appreciating its strength and taste. If earlier more pure moonshine was used, now manufacturers are striving to improve the taste, insisting on a variety of additives. Correctly selected composition is able to ennoble the drink, giving it a unique aroma.

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What additives to use

In the old days, additives of exclusively vegetable origin were used to make moonshine, but now a lot of artificial dyes have appeared on sale to tint the product and flavors that are quite acceptable for the moonshine brewing process. When using factory-made ingredients, it is sufficient to carefully read and follow the manufacturer's instructions, which contain the method of use and dosage of the product.

However, when making a natural alcoholic product, the use of natural herbal ingredients, which include nutmeg, cinnamon, vanilla and other herbs and spices, is of great importance. The additives used have two main goals:

• improve the taste of an alcoholic beverage;
• give the original color by tinting the drink.

From how correctly the infusion of moonshine was made, its taste and color directly depend.

The additives used in the infusion process have their own characteristics of use, but there are methods used to instantly improve the taste of refined moonshine. Adding berry syrup from ordinary jam instantly changes the taste of moonshine, making it look like berry tincture, depending on the chosen jam. The main thing here is not to overdo it, as excessive consumption of syrup will only spoil the product. For 1 liter of moonshine, 2-3 tablespoons of syrup is enough, which is thoroughly mixed and infused for 2 weeks, after which it must be filtered.

The situation is more complicated with herbal additives used to improve the taste of manufactured moonshine. All herbal ingredients used in moonshine can be divided into several types:

• Seeds of plants, which include nutmeg, caraway seeds, dill and some other umbrella plants.
• Fruits of plants, which include rose hips, pepper, chokeberry berries, vanilla, barberry and cardamom.
• Flowers and leaves of plants - cloves, rosemary, saffron, marjoram, etc.
• Horseradish roots and fresh ginger;
• Oak bark is often used to give a cognac hue.

The above list is far from complete, but contains only the main, most commonly used ingredients. Many moonshine masters will significantly expand it by listing many aromatic herbs and berries.

Most of the ingredients described are sold in a regular grocery store or market, some have to be prepared on their own. Each type of additive has its own harvesting period:

• plant buds and oak bark are collected in the spring, when the sap flow is in progress;
• fruits are used only fully ripened;
• ground parts of plants are taken during the period of greatest flowering, and without cuttings, collecting only flowers or leaves;
• roots are taken only in late autumn, when the ground part fades
• oak bark, which makes moonshine look like cognac, is collected from young plants, since they contain a high content of essential oils.

When harvesting raw materials, undamaged plants should be taken, ensuring drying in a dry, ventilated room to avoid rotting and mold.

Each master has his own recipes. Undoubtedly, starting to experiment and you will determine your own composition for making a unique drink. We will reflect the main taste qualities of the most commonly used ingredients and their optimal dosage.

To get a bitter taste apply:

• zest of orange and lemon is seasoned at the rate of 100 grams per 1 liter of moonshine;
• orange zest, which is enough to fill 50 grams per 1 liter, because of the exceptional taste;
• cinnamon and star anise is enough to fill 15 grams per 1 liter of moonshine.

When making cinnamon moonshine without additives, you should stir 15 grams of cinnamon in a liter of moonshine, then keep it for a week in a dark place, then strain and overtake. The resulting product can then be consumed, or you can add syrup, changing the taste of the drink.

Often the spice is used by mixing with a small amount of other spices - cardamom, rosemary, sage. For example, 35 grams of cardamom are added to 80 grams of cinnamon, a pinch of sage and rosemary, after which the infusion is aged for 3 days, then distilled and filtered.

cinnamon it is permissible to combine with dried fruits that require a longer infusion, as they release the aroma more slowly. For 10 liters of moonshine, 50 grams of cinnamon and 10 kilograms of chopped apples will be required, providing an initial weekly infusion of apples. Subsequently, the product is distilled and only then cinnamon is added.

Rosemary, saffron have a pronounced spicy flavor, which are used in small quantities - 5 grams per 10 liters of moonshine. A little more laurel and vanilla are required, conveying a bitter aftertaste. Their dosage should not exceed 2 grams per 1 liter.

Some gourmets prefer the burning taste of the drink, for which it is necessary to use the following additives:

• black pepper and cardamom - up to 20 grams per liter;
• nutmeg and cloves from 3 to 5 grams per liter.

To ensure the desired result, moonshine must be infused for at least two weeks, and you can insist either separately on one ingredient or by mixing spices in various proportions, experimenting with the result.

Having changed the taste of the finished drink in accordance with your preferences, for the final stage you need to tint it and give it an appropriate beautiful color using natural ingredients. To obtain various shades of moonshine, apply:

• The red color is achieved by infusing moonshine with dried blueberries, which must be ground into powder. After infusion, the product is filtered.
• The original golden hue is provided by the addition of orange peels or walnut entrails, which, moreover, significantly improve the taste of the drink.
• Experts, experimenting with blackcurrant leaves, onion feathers and chervil, achieve a green color, and an infusion of field cornflower can give the drink a bluish tint.
• The most common is the infusion of moonshine on oak bark, which makes it look like cognac, giving the drink a noble cognac shade and unique aroma.

Any alcohol is first evaluated by external properties, followed by aroma and taste. This applies not only to wine and cognac, but also to high-quality moonshine, which can give odds to the so-called "noble" drinks. But in its pure form, this is almost impossible, so we will figure out together what to insist on moonshine in order to give it a pleasant taste, rich aroma and pure shade. Let's take a closer look at the recommendations of experts.

general information

Thanks to a wide range of spicy herbs, moonshiners have unlimited opportunities to give their product unique taste qualities. The nutritional value in such ingredients as cinnamon, pine nuts, peppercorns, bay leaf or vanilla is close to zero, but they contribute to the rapid absorption of alcohol in the body. In addition, thanks to the additives, fortified alcohol acquires a new taste and smell.

Tinctures on berries and fruits, along with a bright color and a pleasant taste, have a healing effect.

Spices that contain glucosides and essential oils have the greatest aromatic qualities. At the same time, glucosides themselves are not aromatic substances, a characteristic aroma is released under the influence of water or alcohol, which leads to the breakdown of glucosides. Under natural conditions, these components are found in different parts of the plant, it can be fruits, leaves, bark or core of the trunk.

Depending on the part of the plant used, spices are divided into the following groups:

• seed - nutmeg;
• fruit - coriander, cardamom, allspice, cumin;
• flowers - carnation;
• leaves - bay leaf, marjoram;
• bark - cinnamon;
• root - ginger, calamus, etc.

Most of the spices have bactericidal properties. We are talking about cloves, pepper, cinnamon, bay leaf, nutmeg.

The time for infusion depends on the type of aromatic plants and the temperature at which the exposure is carried out. Approximately the period lasts from 3 to 5 weeks. In order not to wait such a long period, some moonshiners shorten it by raising the temperature in the storage area. This is how “early” alcohol is created, it will also have a smell and taste, but not as pronounced as with prolonged infusion.

To increase the concentration of essential oils, it is required to re-distill the finished product. The result is a tastier and more aromatic fortified drink. But here the main thing to remember is that additives for alcohol are mixed not into mash, but already into ready-made alcohol.

When spices are added to the mash, the effect will be insignificant, the smell will be muffled, and the taste of the herbs will not be reflected at all.

VIDEO: Lemon tincture on moonshine

How to change taste and aroma

Odorless moonshine recipes consist in mixing dry, fresh herbs, herbal supplements, extracts into the tincture. In addition to the aroma in an alcoholic drink, the taste also changes.

To improve the effect, the exposure process can be repeated a second time. For example, if orange peels were used, which moonshine insisted on earlier, then after the second distillation, you can put fresh citrus zest in a jar and send it to stand for a certain time.

Lemon tincture is often called lady's vodka - it is easy to drink and gives a pleasant aftertaste.

Dried herbs, fresh leaves and spices for moonshine should be used with extreme caution, these components have strong taste and aromatic qualities that will react with alcohol in different ways. Therefore, you should first study what effect will result if you add the selected component.

Before deciding what is the best homemade fortified drink to insist on, you should know that these components can be combined and used in different proportions.

How to change color

In order for the infused alcohol to acquire the desired shade, certain additives should be used. But if the goal is only color, without improving the taste, natural ingredients will not work for you, as they have a direct effect on the smell and taste of the product. Therefore, before infusing moonshine on the selected component, you should make sure that it does not change the taste properties of the drink by checking its presence in the table above.

1. For alcohol to be amber, it must be infused with walnut membranes, orange zest, and saffron.
2. More saturated yellow color will give the product mint, lemon balm leaves, celery or a little saffron.
3. To get a red tint as a result, you need to insist alcohol on blueberries.
4. Sunflower seeds are what moonshine insists on at home to get a bluish tone. To increase saturation, you need to mix in a little blueberry broth.
5. Cornflower flowers will create a gentle, slightly noticeable blue color.

The coloring of moonshine without smell and taste is carried out by the dye. Spices, berries, herbs and other natural products necessarily give their tonality in the organoleptic

1. Alcohol will get a green tint with prolonged infusion on blackcurrant leaves or parsley stalks.
2. The rich brown color comes from the addition of burnt sugar, strong brewed tea, instant coffee drink, or oak bark.

When diluting alcohol with liquid additives, keep in mind that by increasing the volume, the degree of the drink decreases. In order not to get a low-alcohol product, you need to use the components in reasonable amounts.

Herbal tinctures

For some, it is important that homemade liquor not only taste good, but also bring health benefits. To do this, you need to know how to insist moonshine on medicinal herbs. In this process it is very important to distill twice and keep the product for a long time. That is, for the first time, alcohol was expelled, seasoned with herbs, sent to infuse, after a predetermined time, the precipitate is removed, the liquid is distilled in the second round and once again stands on the necessary additives. Then it is drained from the rest and packaged in bottles. You can add a few branches to the container itself for a visual effect.

"Healing Elixir"

For 5 liters of alcohol you will need 4 medium sprigs of mint, 200 gr. sage, 80 gr. ginger and 50 gr. Kalgan. All ingredients are mixed, moved to a container with a tight lid, sent to a dark place for 2 weeks. Shake contents every 2 days.

At the end of the infusion period, the liquid is filtered, distilled and infused again, followed by filtration.

The history of horseradish originates during the reign of Peter I. It was from that moment that it gained great importance in folk medicine. For its preparation you will need:

• alcohol - 1 l;
• horseradish - 350 gr.;
• honey - 4 tbsp. l.;
• cloves - 10 g;
• peppercorns - 4-6 pcs.

It is very important to wait for the full period of infusion, which lasts 2.5-3.5 months.

For cooking, you need 4 cinnamon sticks, 10 gr. cardamom, clove flowers, 20 gr. nutmeg and zest from one grapefruit. Everything is added to 1 liter of moonshine, left to infuse for 1 week, after which 150 g of pistachios are mixed, 250 gr. honey and a small piece of black bread.

When making homemade absinthe, it is very important to obtain a high percentage of alcohol, so it requires double, and sometimes even triple distillation.

What you need to prepare:

• tops of dry wormwood - 20 gr.;
• moonshine - 1 l;
• fennel stems or seeds - 55 gr.;
• anise stems or seeds - 55 gr.

All components must be mixed and kept for more than 2 weeks, then add 0.5 liters of water and drive out. Here, make sure that the herbs do not burn and remain moist. To make the distillate green in 400 ml of liquid, add 12 g. hyssop, 7 gr. Melissa, 11 gr. wormwood.

This consistency is steamed to a temperature of 50 ° C - in this mode, the herbs begin to actively release chlorophyll and saturate the alcohol with aromas. Next, the liquid is cooled. The strength of homemade absinthe should be at least 70%.

The last step is exposure, the more it is infused, the lighter its color will become. The most valuable drinks are yellow absinthes, this is a sign of adherence to the recipe in the manufacture and good quality.

There are many recipes for cognac from moonshine, differing in ingredients and cooking time. We will give a classic recipe, he is Eastern, he is also Early.

For 3 liters of moonshine with a strength of 40-45 ° you will need:

• 3 tbsp Sahara;
• 3 tbsp instant coffee;
• 15 stars of cloves;
• 1 tbsp cinnamon;
• vanilla on the tip of a knife (you can use vanilla essence, you can’t - vanilla sugar).

Coffee and sugar are mixed, diluted with a small amount of hot water so that there are no lumps, and the sugar dissolves. All other spices are added here and poured with alcohol. They insist from 2 weeks or more - in this case, time goes only to the benefit of the drink. Before use, drain from the residue or filter.

The recipe for the real Greek Metaxa has been kept secret for centuries. There are many different recipes, more or less similar to the classic brand of the Greeks. None of them use moonshine, but this is where we decided to include this drink, since for its preparation you will need cognac alcohol obtained by distilling dry white wine.

So, the procedure is as follows:

1. 5 liters of cognac spirit are infused for 6-6.5 months in an oak barrel.
2. After insisting, a bottle of Tokay wine is added - a white dessert wine obtained from dried grapes. In the original, ice wine obtained from frozen grapes is added. Both of these wines are very aromatic. They close again for another 5-5.5 months.
3. 2 months before the end of the term, cognac alcohol (300 ml) is prepared again, 100 g are added to it. dry rose hips, 3-4 cloves, a couple of cinnamon sticks, 0.5 vanilla sticks (all natural, no powders), 20 gr. Sahara. Close in a bottle and leave just for 2 months. Periodically shaking (1 time in 2-4 days).
4. After this time, filter, pour into a barrel with cognac and ice wine and for another month and a half. After that, it remains only to bottle.

VIDEO: How to make limoncello - Italian lemon liqueur

Currently, it is practically not used in its pure form. In most cases, it is used as one of the components of a cocktail. To give it a pleasant color, taste, aroma and smell, it is insisted on various fruits, spices and even vegetables. Now there are a lot of ways to infuse moonshine. In this article, we will consider only the most popular of them.

Many winemakers who prepare alcohol at home are interested in the question of what to insist on moonshine in order to. Those fruits that the winemaker himself wants are added to it, but you should not forget during the preparation process about what taste of the drink you want to get in the end. To give it a berry flavor are used berries. To enhance the taste, you can use several berries, which should go well with each other. To give the drink a more refined taste, you can add to moonshine tinctures prunes, raisins, coffee beans, pine nuts. If you want to improve not only the taste, but also the color of the finished drink, then you need to add tea bags. To obtain a drink with a specific taste, it is added horseradish.

If you add different ingredients to alcohol during cooking, then you can cook at home, absinthe. Moreover, the taste of the finished product, according to many winemakers, is in no way inferior to the store. In more detail about the recipes and answers of moonshine connoisseurs to the question of what is better to infuse moonshine, we will tell further.

In order to get moonshine with a pleasant taste and smell, you should know a few basic rules for its infusion:

1. Most recipes for infusing moonshine at home come down to the fact that you only need to take qualitative alcohol that has been well refined and has a high strength.
2. If it will be added herbs, then the strength of alcohol should be at least 60 degrees. If it is more than this indicator, then alcohol is diluted with water.
3. If they add berries, then its strength should be 70 degrees. This is due to the fact that the berries contain a lot of juice, which is released during the preparation of the tincture. This juice reduces the strength of alcohol.
4. To obtain alcohol with a sweet taste of caramel, it is advisable to warm the berries in the oven before soaking.
5. Alcohol should be infused only in a warm, dark corner of the apartment. Light somewhat changes the taste of the finished drink, and alcohol infused in the dark is ready to drink faster.
6. Alcohol is infused for a long time: from 2 to 3-4 months.
7. During the infusion of moonshine, do not open the lid and look inside the container. Because of this, it can oxidize and its taste will deteriorate.

Thus, if you really want to get a quality drink, then you should be careful during preparation, and be patient during infusion.

What to insist on moonshine at home

Many citizens do not like moonshine because of its strong taste and unpleasant aroma. But, if you find out what it can be insisted on in order to reduce the strength and give the drink new flavors, then ordinary moonshine will sparkle with new colors. What needs to be added to moonshine tinctures in order for them to become tasty? It could be:

• Honey. It has long been the main component of many spirit tinctures. It gives the drink a slightly sweet taste, pleasant and delicate aroma. Usually honey is added by culinary specialists when the mash is infused. They use honey instead of sugar and water, the yeast base is filled with honey.
• Wheat. It is also included in many moonshine spirits. Both grains and young sprouted shoots take part in the cooking process. Wheat grains are also added to the mash and infused with it. Thanks to wheat, the drink becomes stronger and more transparent.
• Caramel. It reduces the degree of moonshine and gives it a light caramel flavor. Many chefs add caramels with the same filling instead, so these drinks are considered the most delicious tinctures made on the basis of homemade moonshine.

Sweets are also used instead of sugar and added to mash. It takes about 10 days to insist moonshine.

• Cedar bark or oak. Such moonshine is called “fast” and is in particular demand among citizens due to the fact that it is included in the recipe for the fastest and best home-made moonshine tinctures.

The bark must be boiled before use and then it is poured with an alcohol composition.

• Anise. Moonshine with anise is suitable for those citizens who love strong drinks. Anise is a herb. Due to this, the finished drink acquires a very specific herbal taste.
• Jasmine. It is added to mash. It reduces the strength of the drink and makes it less tart. Therefore, jasmine is considered an indispensable ingredient for creating the best moonshine tincture recipes for women.

Moonshine with spices

The right spices can give moonshine an interesting flavor. This tincture of moonshine is prepared in several ways:

1. We take a 3-liter container, add 2 leaves of lavrushka, 1 spoonful of dill and tarragon, 6 peas of allspice and 6 cloves to it. Moonshine is infused for about 10 days. Then it is filtered and set aside for another 3-5 days.
2. A cinnamon stick, 1/2 vanilla pod, 6 cloves, 5 allspice peas, zest of one lemon, 2 tablespoons of honey are taken. The components are placed in a container and filled with three liters of 50% moonshine. The mixture is set aside for 2-3 weeks. Then she is filtered through cheesecloth. Alcohol can be drunk.
3. We take 5 peas of bitter and 5 allspice, 1 teaspoon of green tea, 2 star anise, 2 cardamom seeds, 5-7 clove buds, ¼ teaspoon of dry ginger. All components are poured with 3 liters of moonshine with a strength of 45-50 degrees. In the resulting mixture, add 50 ml of sugar and 50 ml of honey. The mixture is infused for about 10 days. Then it needs to be filtered and the alcohol left to infuse for another 10 days.
4. Three lemon and orange. We put the resulting zest in a 3 liter jar and fill it with moonshine. In the composition we add cinnamon, vanilla pod, 3 tablespoons of honey, star anise. The mixture is set aside in a dark corner of the apartment for 10 days. Then it is filtered and again left in a dark corner for 10 days.

Fruit and berry tinctures

To infuse fruit moonshine, there is a universal recipe that has been used by more than one generation of winemakers. It describes the following steps for preparing the tincture:

1. We sort the berries, wash and dry on a towel.
2. We fill them with a liter jar.
3. Pour the prepared berry into a 3 liter jar. It is important that the jar is dry.
4. Pour the same amount of granulated sugar over the berries. Mixing is not required.
5. We dilute the contents of the jar with 50-60% moonshine.
6. Next, close the container with an iron lid.
7. We leave the jar in a dark corner of the apartment or the cellar of the house for 4 months.

Remember that raspberries, strawberries, strawberries are not washed before cooking, otherwise they can give a lot of juice. Currants and grapes are used along with the twigs, otherwise they may give juice.

Some winemakers make moonshine at home using dry forest and garden berries. But remember that such a tincture should be infused for 1.5 months.

Infusion of moonshine for cognac

To insist in its preparation, use oak bark or wood, but before that they need to be prepared in a special way. Thanks to this, the drink will acquire a brown tint and a woody aroma. To make the drink look like cognac, add tea, coffee to alcohol. A soluble or custard composition is used. Instead of tea, you can use caramel made from melted sugar.

Cognac tincture is prepared as follows:

• in three liters of moonshine, add 2 tablespoons of oak bark.

Add to a separate container:

• 5 grams of tea, 1/2 vanilla pod, cinnamon stick;
• We put 10 rose hips in a hot frying pan and fry them until they turn brown. I put it in a container.
• We take 1 spoon of black and 1 spoon of white raisins. It is important that there are no bones in them.
• Next, you need to take 5-6 cloves. We put everything in a container.

Separately, 100 ml of water is sweetened with 10% glucose. Pour into the mixture. Next, strain the moonshine and pour into the mixture. We leave everything in a dark corner of the apartment for 20 days. After this time, we strain the contents and leave for another 1-2 weeks.

Burning infusions

For those who love it hot, moonshine should be insisted on components such as pepper, horseradish, ginger. So the drink will become more burning and strong. Such drinks can be consumed before meals: they whet the appetite very well. They also go well with meat dishes.

horseradish

The recipe for making such homemade tincture on moonshine as "" begins with the fact that the winemaker puts in a 3-liter jar:

• Horseradish. Before that, it needs to be cleaned, cut into strips along the fibers.
• 3 black peas and 3 allspice peas.
• 1 spoonful of dill.
• 5 grams of mustard seeds.
• Zest from one lemon.

The components are poured with 3 liters of 38-45 degree moonshine. The container is placed in a dark corner of the apartment for 2-3 weeks. Next, the composition is filtered and drunk.

peppercorn

To prepare peppercorns according to a special recipe, we need:

• A pod of red Chilean pepper 10 to 15 cm long. It can be replaced with the "Spark" plant, but 2-3 fruits will be required.
• 1 spoon of honey. It can be both liquid and crystallized.
• 3 clove buds, 3 white and 3 black allspice peas.

The components are placed in a container and filled with 3 liters of moonshine. Alcohol is infused in a dark corner of the apartment for about 3 weeks. It is ready to use.

Ginger root tincture

Such a tincture is prepared in a special way. We take:

• 50 grams of ginger root. It is cleaned, washed and cut into rings.
• Lemon. We scald it with boiling water and remove the zest from it. Next, divide the fruit into slices. It is advisable to leave their structure intact.
• 70 grams of honey.
• 1 teaspoon fennel seeds.
• 1 branch of mint.

All ingredients are required to be poured with 3 liters of moonshine. The contents of the jar are set aside in a dark corner of the apartment for 1 month. At this time, the jar needs to be taken out and shaken.

Tinctures on aromatic herbs and flowers

Delicious moonshine tinctures are in particular demand among consumers due to the fact that they are made on available herbs, and even such a tincture is easy to prepare even for a novice cook. In addition, they include a small amount of alcohol, which helps to get rid of many diseases.

On what and on what decoctions do you need to insist on moonshine at home? For example, it is often used acacia flowers. Before cooking, the winemaker must collect a 2-liter container of these flowers. Next, you need to separate the pedicel from the flowers, divide them into three piles, cover with 200 grams of granulated sugar.

Then everything is put into a container. A plate is placed on it and a load is placed. So the container should stand for 3-4 days.

Remember that strong moonshine gives strength to the drink.

How to tint moonshine

Many at the word "moonshine" imagine a drink of gray, greenish color. And not every citizen decides to try it. But, if special components are added to it, then it can become a completely different, more interesting color. What is added to moonshine tinctures? It:

• Blueberries, blueberries, saffron. They give the drink a golden hue. These components are added to the finished composition. Then it needs to be insisted for a couple of days. When moonshine acquires the desired color, it is bottled and consumed.
• Dried blueberries. It gives the drink a red tint.
• Food colorings. They are sold in any store, and are able to color alcohol in any color.
• Yarrow root, femur. Alcohol needs to be filtered through them. They give the drink a blue, blue, green tint.
• Honey. It is added to the mash, and it gives the drink a brown tint.

When adding a new component to home-made moonshine liqueurs, remember that it should be combined with those products that are included in alcohol to taste.

In order for the moonshine tincture to be tasty and of good quality, the winemaker needs to follow the following rules:

1. Before preparing liqueurs from moonshine,. This is done in the following way: the infused alcohol is distilled a second time, additionally purified with soda, coal and potassium permanganate.
2. It is infused in a glass container under a lid. It is required to put it not in a bright and warm place.
3. Any seasonings are added to it, but then it should be understood that the taste of the finished alcohol will be different. On the Internet, you can find many recipes that tell you what to insist on moonshine so that there is no smell in it.
4. If you do not want to put some important ingredient in the drink, then do not put it or replace it with another. Especially many winemakers do not like to put honey.
5. Before making a drink fruits are washed and pitted. Some recipes are based on crushed fruit grains. Such grains make the drink more tart.
6. It should not be forgotten that berries, fruits, honey reduce the strength of the finished drink. But many call them when answering the question of what is better to insist on moonshine so that it is good.
7. Most quick recipes for moonshine-based tinctures are prepared using high-grade alcohol. Winemakers note that it should be at least 55-60 degrees. If the alcohol is too strong, then it is diluted with water.
8. In the preparation of the drink, fresh and dried herbs are used. They are added whole or crushed. Remember that if the herbs are added crushed, then it will be more difficult to filter the finished drink.
9. Many winemakers, answering the question of how to quickly infuse moonshine on berries at home, say that it is better to use chopped herbs and insist the composition for a long time. This will make it more transparent.

Thus, having studied all the above recipes, anyone can easily choose the one that suits him and prepare delicious alcohol at home. Just do not forget that all alcoholic beverages are recommended to be consumed in small quantities. So they will not harm the human body and even help get rid of many colds.

“We are not football players, we are not cyclists,

and we are not artists, but moonshiners!

And we will drink

and we will drive

and we will raise the culture of production!

And they always help us: sugar, yeast and water.

Yu. Nikulin "Moonshiners" (not included in the film version of the song of the Dunce)

Do you want to make a noble drink from not quite aesthetic moonshine? And where do you get that moonshine? Of course, in our time it can be bought without much difficulty. But then you run the risk of acquiring a not quite high-quality or not at all high-quality alcoholic drink. No one will give you a guarantee of quality, and you will have to take the word of the seller.

As a result of some thought, there is a desire to make the most ancient Slavic alcoholic drink at home. And immediately you begin to look for information on how to drive moonshine, where to start, what is mash and what to insist moonshine on.

How to drive moonshine at home

The basis of home brewing are mash and moonshine still. It depends on the mash what moonshine will turn out. But even without the apparatus in this matter it is not possible to do at all. The moonshine still is not a complex structure, you can make it yourself, and now everyone is tirelessly sharing information about this.

The technology of moonshine distillation is not as complicated as it might seem at first glance. Although here, as in any business, there are subtleties and, of course, experience is important. The maturation process of the mash can last from 5 to 14 days, it depends on the recipe that you decide to use.

Ripe mash is poured into the tank of the moonshine still, to which the coil of the cooling device is attached. When the mash is boiled, the alcohol vapor rises and moves along the coil tube, where the vapor cools and turns into a liquid state, into an alcohol-containing drink.

Varieties of moonshine

1. Wheat

For mash, it is necessary to make a starter from 1 kg of sugar, 100 g of yeast, 3 l of water and 4 kg of ground wheat grains. Put for 5 days in a warm place, and then add 18 liters of water, another 5 kg of sugar and 300g of yeast. Again put in a warm place for 7 days. And when the mash becomes light and acquires a bitter taste, strain and distill. From the waste after straining, you can put another sourdough, so do not rush to throw it away, but add 3 kg of sugar, 150 g of yeast and a bucket of water there. But this mash should be overtaken twice to maintain a degree. Everything, you can look for a recipe and herbs to insist on . Moonshine turns out clean, like a tear, which is what is needed for noble drinks.

2. Moonshine "Medok"

For 27 liters of water, you need 3 kg of honey and 300 g of yeast. For the fermentation process, you need to put the mash in a warm place for a week. During distillation, about 7 liters of alcohol-containing drink comes out.

3. Caramel

In 20 liters of warm water, dissolve with the filling (5 kg) and add 300 g of yeast. Put in a warm place for 9-10 days. When distilled, 5 liters of high-quality alcoholic beverage are obtained.

Noble drinks or what to insist on moonshine

1. moonshine absinthe

Do you want to make absinthe at home? And all you need to do is take anise 300g, fresh 200g and pour moonshine (10l). Leave for two weeks and distill again.

2. "Kedrovochka"

Siberians have long appreciated this drink and call it "health elixir". Preparing "Kedrovochka" is very simple. For three liters of moonshine, you will need two handfuls of pine nuts and raisins and 2-3 tablespoons of chopped oak bark. Infuse for two weeks, pour into a clean bowl and you can use it.

3. Cognac №1

There are many recipes for making cognac from moonshine. Here is one of them. Calculation of ingredients for a three-liter jar. Take 3 clove buds, 6 fresh lovage leaves, 3 tbsp. spoons of St. John's wort flowers, 2 teaspoons of instant coffee and 2 teaspoons of dry black tea. Put everything on which moonshine is to be infused in a jar of drink and leave it to infuse for a couple of days. Then pour into a clean bowl.

4. Cognac №2

According to this recipe, for the preparation of cognac you will need 3 tbsp. spoons of coffee beans and chopped oak bark, half of nutmeg and 5 clove buds per three liters of moonshine. Infuse for a week, then strain. The drink is ready! But this is not a real cognac. If you fill it in and keep it in the cellar for at least 15 years, this will be a real, noble cognac!