The recipe for tinctures on moonshine. Recipes of homemade cognacs from moonshine

Homemade brewing - an excellent alternative to purchased alcohol, especially since it is quite anti-crisis production. But today we will talk about the period when the actual manufacture of moonshine has already been worked out, and in several versions). Drink is obtained, judging by the reviews of neighbors and friends, treated to the holidays, quality and delicious. But still I would like some kind of diversity and progress in this process. Here the recipe of tinctures on moonshine comes to the rescue as a variant of improving the expelled drink.

Tinctures, liquors, liqueurs

It's good to do such upgrading of the base, especially since many ingredients and technologies are quite accessible to the average person in the street. There are both modern and ancient recipes for such drinks. Traditionally tinctures on juice or juice-containing raw materials are called liqueurs. And if there is also a lot of sugar, then liqueurs. And any recipe for tinctures on moonshine is easy to implement: we put the listed ingredients in the prepared base, put it in a dark and warm place for a long time, detach and, if necessary, filter it additionally. So, let's get started.

Home Cognac

Those who produced at home this drink, close to its taste qualities good seasoned cognac, will never buy a store. After all, most of the cognac now sold has little in common with its French counterpart. Firstly, let's start with the fact that it is produced from alcohol-rectificate. In the composition, in addition to the necessary ingredients, burnt sugar is included (mainly for giving the appropriate color). A genuine - actually made from grape moonshine.

Production technology

Our house brandy, too, we will produce on the basis of grapes. You can, of course, use ordinary brew from jam or sugar, but on the grape base, the taste of the resulting drink is almost close to the original.

1. First of all it is necessary to make a moonshine from grape cakes. After distilling Chacha or brandy, cleaning and filtering, we make the following procedures.
2. Cognac is aged in oak, barrels scorched by fire. Proceeding from this principle, we store the oak branch thicker (the source material is in the nearest forest or planting), cut it into chocks, dry it in natural conditions for a couple of weeks. Then you need to adjust the chips, which would have climbed in size in the neck prepared for infusion of dishes (preferably, less).
3. Next, we burn chips. The thing is that when the fire is treated with heat, the structure of the wood changes: the glucose turns into caramel, which gives the cognac its original taste and color. Do not completely burn the wood! It will be enough just to sing a little on the gas burner or on the stove.
4. Carefully place the burned chips in the tank and fill it with grape moonshine. We twist or caulk tightly. We put it for aging in a dark and warm place. During this process, the extraction of oils, enzymes and resins, tannins from the baked oak will take place.

Readiness

In occasion of readiness of house cognac. In principle, he acquires his main properties after two weeks (especially if he is in a suitable place). But in six months it will be completely impossible to distinguish the drink from the brandy brandy! So bear as much as you can. But I really want to try: what happened? Tip: you can make the main capacity and "lay" it for six months or a year to insist. And in addition - to make a few half-liters with the same ingredients and try in a couple of weeks, for the next holiday.

More about the fineness of production

It requires emulation - the evaporation of alcohol from the raw material during exposure and saturation with air. In oak barrels this process happens by itself. At home, this phenomenon can be simulated as follows. We pour (not more often than once a week) preparing cognac from one container to another in the open air (you can in the kitchen with open windows). We repeat the procedure several times. Then again, we seal the bottles and lay them for infusion. Some specialists prefer to just open bottles with wide throats for a while to simulate evaporation and saturation. But then you need to cover the containers on top with gauze, in order to avoid getting into the drink various insects and dust.

Home cognac is the most popular recipe for tinctures on home-brew. Or at least one of. After a half-year period, filter the brandy with a cotton swab and pour it for further storage and use.

Walnuts

Another popular drink in the people, where moonshine is used as a base - a tincture on walnuts. And they take both the edible pulp and the walnut partitions. There are many useful substances in the membranes: microelements, vitamins, amino acids. To prepare a similar tincture, one should use dry membranes in the amount of one glass per liter of base. We put them in a bottle and fill it with a measured amount of moonshine (the fortress is 40-55 degrees, who loves it). We remove into a dark warm place.

Terms of preparation

The next day the tincture acquires a characteristic brownish color, reminiscent of cognac (by the way, it is sometimes called home cognac by the people). But you need to insist for at least one month. Then the tincture will acquire a pleasant reddish hue and a good, slightly bitter taste. After it is necessary to filter (do the procedure with a cotton-tampon swab). Some add a pinch of cinnamon to the final stage of the preparation of the drink. Then you get a kind of spicy taste, an excellent aftertaste, but an amateur. So it's better not to experiment yet, but to follow this recipe of tinctures on moonshine.

Lemon

As a basis, we use any moonshine (but thoroughly cleaned first of all, of course). In general, this additive certainly was invented to hide the unpleasant after-taste of a not quite high-quality drink. Because citrus fruits beat them cleanly, coping well with this task. Lemon tincture is very simple. On a liter of moonshine (40-55%) we use three medium lemons. We clean them from the peel and cut them so that the juice flows. We put it into the prepared bottle, fill it with moonshine, cork and clean it for infusion into a dark and warm place. Three days later the tincture is ready. It remains to filter it and pour it into half-liter bottles. You can store it in the refrigerator, then it can stand for several years (if you do not use it previously for the intended purpose). If desired, sugar syrup can be introduced into the product, then a wonderful lemon liqueur is obtained - a good additive to dessert and a cup of coffee or tea.

For reference

All these procedures can be done with any other citrus: mandarins, oranges, limes, grapefruits. And it always turns out delicious and fragrant, tinctures have a pronounced bouquet.

About the peel

Peel, by the way, can also go to use. Some users prefer, for example, to create a tincture of lemon peel, which has a somewhat bitter, interesting taste, especially if you add a little lemon juice and sugar syrup to it. It turns out stunningly delicious liqueur: sour-bitter-sweet, not very strong (because of the added syrup, the degree drops to 30).

For these purposes, take half a glass of grated lemon peel per liter of moonshine. The basis can be used any, even with an unpleasant aftertaste - still it will go to shade when using skins and juice. You can also do with a tangerine peel, which is bulk especially during the Christmas and New Year holidays (it needs a glass per liter). Do not throw away, use.

Cedar

Home tinctures on home-brew can be from many products. As a filler in the course is everything: berries, fruits, herbs, nuts. With the latter is done, for example, cedar tincture on moonshine, which has a kind of "Siberian" taste of needles and nuts. It can be prepared in several ways. It is suitable for drinking and for treatment, well, it is very useful for the body! So, cooking options.

1. Therapeutic (from the "old recipes" series: we do not drink, but we are treated). It is necessary to take: kilo cedar nuts, liter of moonshine (40-55% strength), honey - 1 kilogram, water - 1 liter. Nuts shake together with the shell. Fill with boiled water. We close the dishes and leave to insist in a dark place for several days. Then open, add moonshine and insist for another month, stirring occasionally the mass. At the last stage, we introduce honey and dissolve it in a drink. Filter with a filter. We pour into bottles. We use for the prevention of colds (especially good in winter). The usual dose of intake (recommended) is not more than 50 grams before meals. But, we warn, tincture very tasty turns out. Therefore, to keep from the next portion is quite difficult!
2. For the second option "nutcracker" will need: a glass of pine nuts along with shells, a liter of moonshine, a pinch of vanillin, half a cup of sugar, a spoon of orange peel, several leaves of currant. Nuts are poured with boiling water three times (and merge). So get rid of the resin base of the nut. But who likes the spruce taste of the drink, may not produce this procedure. Then we cut the nuts together with the peel, put it into a container, add sugar, vanilla, zest, currant leaves. We fill the moonshine and insist in the dark place for ten days. Then - filter, pour into bottles and taste!