We master the recipes for delicious moonshine

Let's consider home brewing as a creative process, an opportunity to make high-quality homemade alcohol. Let's try to learn new recipes for delicious moonshine and master them in practice. Moreover, some people like high-grade tinctures, for example, St. John's wort or wormwood. Others prefer sweetened or even sweetened alcohol, such as liquor or liqueur. Let's talk about such types of drinks that are familiar to someone, and someone will discover a new recipe that will become a favorite in the future. And there will be something to surprise guests.

Remember! The main rule: for the preparation of strong tinctures, as well as low-grade drinks, take only purified moonshine. Desirable - double distillation or obtained using a distillation column. Otherwise, harmful impurities and flavors will interfere with the disclosure of the bouquet of the finished product.

Types of sweetness

All alcoholic tinctures are conditionally divided into the following types:

1. Bitter. Prepared on herbs, fragrant plants, spices: horseradish, tea, hibiscus and other ingredients. They are called bitter because sugar is not specially added to them. Only a sweet note is possible due to the product on which the tincture is made. Here sugar cannot be more than 2%.
2. Semi-sweet. Sugar is not added to them, although its content can be about 6%. We are talking about tinctures that use berries, or berries and herbs (seasonings). The sweetness depends on how much sugar is in the berries used.
3. Sweet. We are talking about tinctures (liqueurs), to which sugar is added. Its level is about 20%.
4. Very sweet liqueurs. They contain sugar - 30%, or even more.

It should be remembered that you should not make drinks too sweet. And if you even love liqueurs, then don't forget: they are insidious, they can be more easily "knocked out of the saddle", and the hangover after "brute force" is harder. Therefore, liqueurs are consumed in small doses, or used for cocktails.

Plants better give useful properties and essential oils to alcohol, which has a strength of 45 ° or more. That is why it is better to make them on moonshine, and not on purchased vodka.

foundation of the foundations

First of all, consider the recipe for moonshine prepared with alcohol yeast, since it is the base on which delicious alcohol is produced in the future.

It is prepared with alcoholic yeast, since when using bakery products, the yield of the finished product will decrease.

Let's take the ingredients for the mash at the rate of: for 10 liters of water - 2.5 kg of sugar, 100 g of yeast (alcohol). We don't add anything else. We dilute sugar in warm water, in a separate container - yeast with a pinch of sugar and see if it comes up. Add to the sugar solution and put on fermentation, be sure to cover the vessel with a lid, but not hermetically. Braga is in a warm place until it overheats and becomes bitter in taste, without a sweet aftertaste. Usually, alcoholic yeast mash becomes ready for distillation in a week, a maximum of 10 days.

Moonshine should not have a pronounced smell and, if possible, it is freed from impurities and taste. Therefore, a double cut-off distillation is necessary in the secondary heads and tails process. Using the rectification method, one distillation can be dispensed with.

Quick Recipe

You can make moonshine in a day, for which you need:

• sugar - 5 kg;
• pressed yeast - 500 g;
• fresh milk - 1 l;
• peas - 1 kg;
• water - 15 liters.

Mix sugar, yeast and water, as in the previous recipe. Add milk and peas, leave warm for a day. After that moonshine is distilled from milk.

tomato

A liter of tomato paste is diluted in 30 liters of water, 10 kg of sugar are added, and 0.5 liters of beer are added. Distilled when fermented. Moonshine from tomato paste is of good quality, but its yield is 7-8 liters, which, when using 10 kg of sugar, is not the best option.

From glucose

To make moonshine on glucose, follow the same proportions as for sugar. You can put it on dry yeast, which is enough for 10 liters of water 50 g.

Moonshine from mash prepared on glucose is especially soft when compared with sugar. It has a smaller number of "heads" and "tails", harmful impurities. Even a single distillation gives a fairly high-quality product.

"Gastric"

In order to make moonshine on mint, there is more than one recipe invented. We will consider the one that is popularly called "gastric", because in reasonable doses it helps with ailments associated with the gastrointestinal tract: stool disorders, flatulence, heaviness in the stomach, etc.

This is not just mint moonshine, but also contains other useful ingredients. We mix 400 g of herbs: mint, sage and anise, add 100 g of chopped ginger. The mixture is poured into 12 liters of moonshine of the first distillation (without selected heads and tails). Leave in a dark and warm place for 21 days, shaking (stirring) daily. Then we carry out the second distillation.

Secondary distillation is carried out by distillation, a distillation column is not used for this, since it relieves the final product not only of smell and taste, but also of the beneficial substances contained in such moonshine.

Barley Borodino Tincture

It got its name because it resembles the smell of Borodino bread and even has its aftertaste. Barley tincture is made by adding cumin and coriander seeds. For 3 liters of moonshine 50 ° strength, take half a glass of pearl barley, pour it into a dry frying pan and fry. When the color changes, half is poured out, and the rest is roasted to a coffee tone. Coriander and cumin take 10 grams each. Coarsely grind barley and spices (in a coffee grinder) and pour moonshine in a jar. Strain after a week of infusion. If necessary and desired, tint with burnt sugar, dilute with distilled water to 40 °.

Zubrovka

The famous tincture with the smell of herbs, as if you are in a meadow, under a stack of hay. It is better if the bison is homemade, because in this case you know for sure that it is infused on the grass of the same name - bison. For a three-liter jar of moonshine, you will need 3 - 6 blades of grass (depending on their size). The plant can be bought in the markets, from herbalists, just make sure that it is green and smells like a meadow. Cut into pieces and put in a jar of alcohol for two weeks. To make the taste softer, add sugar - up to 3 tsp. and the juice of one lemon.
Zubrovka is one of the best tinctures that are recommended to be used in nature - for barbecue, fish soup, lard.

Elite grain drinks

Some moonshine recipes involve the use of grain and are considered elite. This is moonshine made from oats, wheat, rye, etc. We will consider how to make moonshine from buckwheat.
First, let's make porridge: take 1.5 kg of buckwheat, fill it with water and heat it to a temperature of 60 - 65 ° C and so we will simmer for about 1.5 hours. Then just bring to a boil and simmer for 15 minutes. In the porridge that has cooled down to 60 degrees, add 4 grams of enzymes A and G, mix and let it brew for another hour and a half. Then we make a wort from 16 liters of water, 4 kg of sugar and 500 g of pressed yeast. After fermentation, which lasts about 5 days (watch out!), We turn the strained mash into moonshine.
By the way! French buckwheat whiskey, produced in small batches, is valued among connoisseurs. You can also make a drink at home. To do this, buckwheat moonshine (traditionally - from raw, not fried buckwheat) is kept for a couple of years in the basement in an oak barrel.

Pumpkin

To make moonshine from pumpkin, peel the vegetable from the skin and seeds, then either pass it raw through a juicer, or boil and mash. Add another 10 liters of water, 2 kg of sugar and 200 g of pressed (30 g of dry) yeast to 10 liters of puree (juice) obtained. It is better that the mash stay in a glass bottle with a medical glove on it. Distilled at the end of fermentation.
In pumpkin moonshine, a slight smell of this vegetable is heard, and a hint of pumpkin seeds is felt in the aftertaste.

Juniper

To make moonshine on juniper, you need to stock up on berries. You can either buy them on the market, or prepare them yourself if juniper grows somewhere nearby. One and a half kilograms of berries are poured with 8 liters of moonshine of the first distillation. They insist and distill for two weeks until they get ¾ of the original volume - 6 liters.
Having once again distilled the moonshine with juniper berries infused in it, you will get almost real gin, which is made on an industrial scale in this way.

Tinctures on berries and fruits

You can safely make tinctures on the berries that you have. So you get healthy moonshine. For example, tincture on chokeberry or hawthorn reduces pressure, and on garlic, as well as on grapefruit and lingonberries, it helps the body fight viruses during periods of epidemics. Works if consumed in moderation. And they are done like this:
A handful - two of the raw materials we need (preferably chopped) are poured with moonshine and infused - from two weeks to several months, then filtered and filtered. In addition, you can make spring vitamin tinctures from dandelions or nettles. They are not only tasty, but also healthy.

Pomegranate

It is considered an assistant in strengthening blood vessels, normalizing blood pressure, improving blood counts, and treating inflammatory and colds. Pomegranate tincture is made either from juice (grains are ground, for example, through a metal sieve), or from grains along with juice, or even together with the skin. In the latter case, astringency will be expressed. The ratio - per liter of moonshine - 3-4 fruits. You need to insist at least 3 weeks.

barberry

Barberry tincture has a pronounced “candy” flavor, slight sourness and a pleasant color, depending on the color of the berries: yellow, burgundy, bluish. For a liter of moonshine, take 3 tablespoons of berries and 1-3 tablespoons of honey, to taste. Sugar is not very suitable for this recipe.

Apricot with almonds

It turns out very tasty moonshine from apricots, infused with almonds. Moonshine is obtained in the usual way, like any fruit moonshine. Then, 200 g of almonds, 4 g of coriander and cinnamon, 100 g of apricot kernels and 600 - 800 g of sugar (to taste) are added to 4 liters of the product in crushed form. In a closed state, insist for a week, add half a liter of boiled water, filter, bottle and cork.

pistachio

Amazing in taste, aroma, cognac color, the drink is obtained from pistachio shells, which are pre-fried until dark. You should take shells from unsalted pistachios!
For a 3-liter jar of moonshine, you need half a glass of fried shells. Insist for two weeks, filter, add sugar - to taste, usually - half a glass.

Kiwi

This drink is easily confused with lemon liqueur, although it has its own flavor. Kiwi liqueur will be yellowish, and its degree of sweetness will depend on how much sugar you put in (for 0.5 liters - from 50 to 200 g).
For 0.5 liters of moonshine, you will need 4 kiwis, along with the skin, chopped in a blender, a little lemon, orange or grapefruit zest (the choice of citrus flavor will affect the taste). Mix everything, clog. Keep in warmth and darkness for a month. Strain, squeeze, add sugar, and even better - sugar syrup. If too strong for you - add boiled chilled water.

Experiment, add your ingredients, change the proportions. And, of course, share these recipes and your own developments with your friends on social networks or in the comments below!