Alcoholic drinks based on moonshine. Moonshine whiskey. Improving the taste of moonshine.

Don't be afraid to experiment. In the event of an unsuccessful, tasteless tincture, you can always extract moonshine from it.
First action- pass the tincture through funnel 2 (moonshine equipment page), of course, the funnel must be filled activated carbon. The taste will be almost completely gone. But I don’t advise you to drink it - when processing with activated carbon, various muck is formed, therefore:
Second act- Distill this, adding to the main volume in the second distillation. There will be practically no losses.
Often you can get away with just distillation, but there is a risk of leaving an aftertaste in the finished product.

In addition to recipes, you can download moonshine labels, and in two versions - a single label for a bottle of moonshine and a block of 6 labels (for a standard sheet of paper).
Labels are tested not only in color, but also on a black and white printer (in terms of black saturation), so if there is no color printer at hand, I use black and white.

The label glue shown in the photo is a regular glue stick. It is important to use transparent (with the inscription Crystal). Gluing labels on bottles is very simple, keeps the label well, if necessary, it is easily washed off after a short soak in water.

And one more nuance - dishes for making tinctures. For volumes of several liters, of course, ordinary cans are very convenient. But for experiments and the first preparation of unfamiliar recipes, it is very convenient to use liter wine bottles with a wide mouth (the wine will have to be drunk, so choose the bottle thoughtfully).

Before preparing homemade drinks from moonshine, you need to prepare for their manufacture. The question concerns equipment, and in particular, scales are needed, with the ability to weigh hundredths of a gram. Such scales are needed for making herbal homemade drinks from moonshine, because very often you have to weigh up to hundredths of a gram.
There are many such scales in online stores, you need to look for them by the phrase “jewelry scales”. As an example - photography.

To peel off labels from factory-made bottles, in addition to soaking in water, you have to use galosh gasoline, only it takes the remaining glue on the bottle.

And finally, recipes. I tried a lot, but settled on these because of the simplicity and good taste. At any event, they leave with a bang.

HRENOVUKHA ON MOONSHINE

moonshine, liters ......... 3
Chili pepper, pieces......2
cinnamon, centime...........1…2
cloves, pieces .............. 3…5
peppercorns, pcs ......... 5 ... 8
sheet of earthlings, art. l......1
fructose...................... to taste

The classic recipe calls for honey, but real honey, in addition to honey itself, often contains some wax, which results in haze. Requires settling for several weeks. Sometimes honey comes across without turbidity, but rarely.
Therefore, instead of honey - strawberry leaf and fructose.

Infused 7 ... 10 days. But very important- after 3 days, start trying to take out the chili pepper in time. At the end of the period, add fructose and filter.

PEPPER ON MOONSHINE

moonshine, liters ............... 3
berry 1, handfuls .............. 1-2
berry 2, handfuls .............. 1-2
sugar ................................. to taste

As in the previous recipe, stand for 7 ... 10 days, do not crush. Sugar at the end. I tried blackcurrant and irga. Great taste.

BERRY ON MOONSHINE

A simple but very tasty recipe.

moonshine, liters .............. 3
cranberries, handfuls .............. 2
lingonberries, handfuls ......... 1
sugar ................................ to taste

The recipe gives freedom for creativity. Yagoda no need to push(it will be difficult to filter), it will infuse perfectly. Stand for 7-10 days, at the end add sugar to taste, filter.

Based on this recipe, the following recipe can be suggested.

CRANBERRY ON HONGHANE

moonshine, liters .............. 3
anise, gram......................5
star anise, gram .............. 0.3
cumin, grams .....................0.6
coriander, gram .............. 0.4
dill, gram .............. 0.5

It is infused for 7 ... 10 days, astringency depends on it. Then it is filtered through funnel 1 and cotton wool (page equipment for moonshine). Some people think it's too much anise. At the first preparation, you can reduce it for testing.

ANISOVKA ON MOONSHINE

moonshine, liters...........1
horseradish, grams .............. 50
ginger, grams .............. 15
peppercorns, pieces .... 2 ... 3
cloves, pieces .............. 2
lemon juice, table. lie...1
fructose ............... to taste

Peel the horseradish and ginger and cut into small pieces with a knife ( do not rub on a grater).
Infuse for 5 days, add fructose at the end and filter.
note- tincture has a shelf life of several months, that is, not for long-term storage. This must be remembered.

IMPROVING THE TASTE OF HONGSHOT

In conclusion, I give two books with recipes for tinctures. A common problem with modern books on tinctures is inaccurate recipes. It needs to be seriously corrected. The books cited do not suffer from this, it is clear from the year of publication.

Russian economic distiller, brewer, mead maker, vodka master, fermenter, vinegar maker and cellar - 1792

DOWNLOAD

In addition to the actual recipes, the taste of moonshine can be improved by the following methods:

Firstly- use rosehip syrup or fructose instead of sugar.

Secondly- add a little glucose (in ampoules) to the finished moonshine - 20 ml per liter of moonshine.
Add glucose before cleaning after the second distillation, that is, heat with glucose. After cooling, pour the moonshine into bottles, and in the freezer for two days.

Thirdly- carefully select top dressing for mash. For example, if you feed the mash rye bread, ready-made moonshine gives bread. When feeding the mash with raisins, I did not feel any changes in taste. You can try to feed dried fruits, dried apricots. This can be used if the entire batch of moonshine goes to one tincture.
If you have prepared mash based on jam (page Braga from jam), then it is not recommended to make bitter tinctures, as the taste of jam may remain in the finished moonshine. It is better to make a berry tincture.

BOOKS ON TINCTIONS

The book contains recipes for moonshine tinctures, and quite a lot of additional information.
To facilitate reading, I give the translation of string measures into modern ones:

Bucket: 12.3 l
Harnetz: 3.3 l
Proportion: 44.5 mg
Spool: 4.3g
Lot: 12.8 g
Pud: 16.4 kg
Pound: 409.5 g
Shtof (mug): 1.23 l

RECIPES for liqueurs, liqueurs, punches, dessert drinks, tinctures and instructions for preparing semi-finished products for them. 1962

Moonshine, as a completely natural product, can be consumed not only in its pure form, but also used as a basis for creating alcoholic beverages. Whiskey, calvados, rum, absinthe - this is only a small part of what can be prepared on its basis, and the quality will not be inferior to elite products.

The main condition for obtaining "noble" drinks is the quality of raw materials. It must be moonshine at least double distilled, thoroughly cleaned and with a strength of more than 50 °. What kind of drinks can be made from moonshine at home and what else is needed for this - in our article.

Aromatization - why and with what help

The characteristic aroma of moonshine is difficult to confuse with some other. And this does not depend on the number of distillations, since this is indeed its integral aroma. But not all is lost. To prepare drinks from moonshine, you can experiment with taste and aroma by infusing it or adding a variety of essences.

Supplements can be synthetic or natural, and while the latter last longer, drinks based on them will be much healthier.

Simultaneously with the aroma obtained from essential oils plants, you can even change the color of moonshine and, accordingly, give it a certain aftertaste.

If desired, moonshine can be tinted. For coloring, infusions based on plant materials are used (see Table 6).

Moonshine coloring:

The very process of staining moonshine and giving it an unusual color and aroma is a whole art, where everyone can be a creator. It usually takes at least 2-3 weeks to insist, so that the color turns out to be really saturated, and the plant itself, if you use it, has managed to give up everything useful.

In many countries, they prefer to use Russian herbal tinctures, the so-called. balms, known for their healing properties.

And now it's time to give examples of moonshine drinks with a detailed recipe and description. It is clear that all this will only be an imitation of the same rum, whiskey or Becherovka. But it will be a high-quality imitation, allowing you to fully enjoy the bouquet and pleasant aftertaste.

All the recipes below and the amount of ingredients are calculated for 3 liters of moonshine of the second distillation with a strength of 50 °.

VIDEO: Refinement of sugar moonshine

Latgalian cognac

This drink is called classic cognac, since it first came from the province of Latvia. It usually takes more than 5 years to prepare a real Latgalian cognac, but we will tell you how to make it in just 2 weeks. We assure you that this moonshine drink will not yield to the original in taste, color or even aroma.

Oak - the basis of homemade cognac on moonshine

Ingredients:

oak bark - 2 tablespoons;
granulated sugar- 3 tablespoons;
ground coriander - a pinch;
cloves - 3 pieces;
nutmeg - on the tip of a knife.

How to cook:

First, the bark is prepared, for which it is poured with boiling water, insisted for a quarter of an hour, washed and dried. This is a mandatory procedure to remove excess tannins. They coarsen the drink too much and give it a sharp taste.
Pour sugar 0.5 tbsp. warm water, stir until completely dissolved.
Pour all the ingredients into the bottle, pour sugar syrup, shake and pour the moonshine into the tube. Mix again, close and leave for 10-11 days in a place protected from sunlight. After this time, a sample is taken every 2-3 days - as soon as the taste has become saturated, you can filter the drink through a dense cloth.

You can not insist an alcoholic drink on the bark of a tree for more than 30 days. After filtration, Latgalian cognac is stored for an unlimited time.

The already filtered drink is infused for another 2 weeks in closed containers and only after that it is served at the table.

Cognac on prunes

This cognac is more reminiscent of Armenian - it is not as sharp and rich as Latgalian, but very spicy and leaves a sweet aftertaste.

Homemade cognac from prunes - an elite drink

You will need:

prunes - 30 large berries with bone;
sugar - 3 tablespoons;
allspice - 16 peas;
vanillin - 0.5 tsp;
carnation - 6 stars.

How to cook:

Wash the prunes, soak them in cool water for 25-30 minutes.
Put all products in a container and pour moonshine.
Close the lid tightly and shake vigorously. Until the sugar dissolves.
Insist 1.5-2 weeks, vigorously shaking daily.
Strain through a thick cloth, pour into prepared bottles and seal tightly. A week later, a drink from moonshine on prunes is ready.

If you want to make slivyanka, insist prunes and sugar on moonshine, spices are not required. The time and method of preparation is exactly the same.

Whiskey

In truth, it will not be difficult for a whiskey connoisseur to distinguish a moonshine drink from an American original, but this applies only to true connoisseurs. Our recipe is a worthy replacement, especially since it is not as simple as it seems at first glance.

So, you will need:

oak chips - 150 gr.;
soda - 1 tbsp;
sugar - 2 tablespoons;
water - 10 l.

Water and soda will be needed to bring the chips to the desired condition.

Cooking:

Small pegs are cut from wood with dimensions of 20x20 mm and a length of not more than 10 centimeters. Soak them for a day in cold water, changing it every 4-5 hours.
Soda is dissolved in half of the water and wet chips are poured with this solution. Exposure time 6-7 hours.
Rinse the wood chips with plenty of water, put in a saucepan and boil for an hour over low heat.
Washed again, then dried in air for a day. Ideally - in direct sunlight, but you can just on the windowsill.
Wrapped in foil and baked in the oven for 2.5 hours at a temperature of 150-160°C.
The final stage is to char it slightly over an open fire.
Oak chips are put into a container, covered with sugar and poured with moonshine. Close tightly with a lid and put in a cabinet. The total exposure time is from six months to a year. You can take a sample once a month to understand how long moonshine is still infused to get the full aroma and taste.

Such drink recipes are used in the preparation classic version whiskey. If you cook on moonshine at home, you need to pick up a clean bark.

VIDEO: How to make whiskey from moonshine

Rum

We note right away that moonshine rum has a very strong and sharp taste, so it is advisable to use it diluted or add a lot of ice. Of course, this is also an imitation, and there is no cane sugar here, but, we repeat, the imitation is so worthy that even a specialist will not always find differences.

Roma color provides burnt sugar, and the taste and aroma are rum and anise essences

What to cook:

sugar - 200 gr.;
water - 500 ml;
rum essence - 50 ml;
anise essence - 50 ml;
vanilla essence - 50 ml;
burnt sugar - 2 tbsp.

Cooking sugar syrup, for which we dissolve sugar in water and put the cup on the fire. After the solution has almost boiled, remove from heat and add burnt sugar.
To prepare burnt sugar, take a tablespoon, pour a few drops of cognac or moonshine and set it on fire. As soon as the fire goes out, immediately pour into hot syrup and stir until completely dissolved.
You can make burnt sugar a little harder - 4 tbsp. pour into a dry frying pan, pour 1 tbsp. water. Boil it down, stirring constantly. As soon as the color has become rich honey, immediately pour the resulting mixture into the prepared solution.
All 3 types of essences are alternately added to the moonshine, after which the syrup is poured. Stir and pour through gauze into dark bottles. Insist 1-3 months in a place closed from sunlight.

Absinthe

Let's open one more secret - real absinthe is not sold in our stores. We do not know what this is connected with - whether it is sanctions or just a high purchase price, but what you can find on store shelves is exactly the same absinthe, the recipe of which we will give below.

wormwood - 90 gr.;
anise - 75 gr.;
fennel seeds - 75 gr.;
fresh or dry leaves of mint and lemon balm - 30 gr each;
water - 1.5 liters.

How to cook:

Pour into a container of 50 gr. anise, fennel and 60 gr. wormwood. Pour moonshine. Close the lid and put in the refrigerator for 10 days.
Moonshine is being prepared - this is the only one of all the drinks we have listed that needs to be overtaken. Moonshine with spices is mixed with water, poured into a distillation cube and the moonshine brewing process is started.

If the design provides for a dry steamer, it must be removed. Absinthe has a rich aroma of fennel and anise, and all aromatic fusel oils will settle in a steamer

The resulting product is poured with the rest of the spices and chopped mint and lemon balm leaves. Infuse for 1-2 hours until the moonshine drink turns green. You can lower the container into warm water and then the liquid will turn greenish in just a few minutes.
It is filtered twice through a dense cloth, poured, closed and left in a cool place for 10-15 days.

Tequila

And here we will try to get as close as possible to original taste, for which you will have to insist on real aloe leaves.

Ingredients:

aloe - 150 gr.;
sugar - 2.5 tbsp.

Cut the leaves into small pieces with scissors and a knife. We do not remove the skin, you need to use the entire leaf.
We fall asleep chopped aloe with sugar, then pour moonshine. Close the lid tightly, shake vigorously. Until the sugar dissolves and leaves for a month in the closet.

For the first few days, the tequila will be almost green, but after the 7th day, the intensity will subside, and the drink will acquire a pleasant honey hue.

You need a transparent tequila - strain the base through 2-3 layers of gauze, take it outside or a balcony and leave it for half a month in the open air.

Becherovka

The classic Becherovka recipe includes more than 20 different herbs that grow mainly in the Czech Republic and about 15 spices. Nobody knows the exact recipe, with the exception of Czech distillers, and therefore Becherovka is brought only from there. But we will try to reproduce its taste and aroma as accurately as possible, using, as usual, a drink from moonshine.

Ingredients:

sugar - 4502 gr.;
water - 750 ml;
orange peel - 2-3 tablespoons;
cardamom - 6 pcs.;
carnation - 30 stars;
allspice black pepper - 20 peas;
anise - 1 tbsp;
cinnamon - 3 sticks.

Cooking:

We rub the lemon zest on a fine grater - only its yellow part, since the white one gives bitterness.
We put all the ingredients in a container and pour moonshine. Close, send to the closet for 10 days.
We prepare the syrup, for which we dissolve sugar in water, put it on a slow fire and heat it very slowly so that the sugar dissolves and the syrup does not boil.
After the syrup has cooled, it is poured into moonshine and left for another week.

Of course, this is not all. There are also recipes that are more difficult to cook on moonshine at home, but these were basic examples, on the basis of which you can already experiment and offer your own options.

If you have questions or want to suggest your own recipe, we will be happy to answer you in the comments.

VIDEO: How to make vodka from moonshine

Many modern alcohol admirers often ask the following questions: what drinks can be made from moonshine at home, recipes for these drinks, what unusual combinations of ingredients can be used? In fact, moonshine is a fairly versatile raw material from which you can make both simple medium-strength alcohol and original substitutes for elite drinks that are not inferior in quality to store-bought counterparts.

Since today the preparation of home-made alcohol is a popular activity, we will devote this publication to a review of the most popular methods that help make drinks based on moonshine, and we will also study all the nuances of this process.

Making homemade cognac

Cognac is very popular alcoholic drink. It is drunk on holidays and occasionally in the evenings before dinner to improve appetite. Truly high-quality brands of this alcohol are expensive, so people often buy cheap product, which does not have an exquisite taste and aroma. However, you can make an elite drink at home. The main thing is to know the cooking method.

Very interesting cognac in Latgale

Today, a lot of ways have already been developed that allow you to make high-quality cognac with your own hands, but among them the most popular is the method by which the so-called Latgalian cognac is made.

This drink was invented on the territory of modern Latvia.

Since this country has ancient moonshine traditions, several methods have been developed to make such a wonderful homemade cognac. However, we will consider classic recipe, which is extremely simple and understandable.

So, to prepare this delicious alcoholic product, you will need to acquire the following ingredients:

To create this drink, you will need to follow these steps in sequence:

Take some moonshine and dilute the prepared sugar in it.
Select part of the ground nutmeg(it should be a little, literally on the tip of a knife).
Pour the nut into a clean container.
Soak the oak bark in boiling water and hold it there for 10 minutes.
After that, dry the bark and pour it into a container with a nut.
Pour in the rest of the ingredients.
Add moonshine with sugar, and then the remaining pure alcohol.
Seal the container and infuse the mixture for at least 2 weeks (this period may be longer, but in any case, do not keep the liquid for more than a month).
When the mixture turns brown, strain it and pour into a clean storage container.
Infuse the drink for at least 6 months.

Although six months is considered sufficient, it is recommended to infuse the mixture for 24 months. So you get a really tasty drink.

Production of elite alcohol

Making luxury drinks homemade moonshine pretty simple. It all depends on your care and patience. First, let's look at the process of making gin.

Gin is the drink of pirates and gourmets

You only need 4 basic ingredients to make it work:

good moonshine with a strength of about 50 degrees;
400 g juniper;
coriander (5 - 10 g);
cinnamon (5 g).

Pour the moonshine drink into a liter container. Then crush the berries and also pour them into the container. Then add the indicated amount of coriander and cinnamon.

After that, tightly seal the container and infuse it for 2 weeks.

After the required time period has elapsed, re-run the liquid. The last rule is mandatory if you want to get a quality drink that has a tart taste.

If desired, in addition to cinnamon and coriander, you can add almonds, lemon zest, anise and licorice to the container.

Are you a whiskey lover but don't have enough financial means to regularly buy this drink? It's not a problem! you can make it at home by following these steps:

Make 70% moonshine by running it through one distillation.
Add to the moonshine 50 g of honey, a pinch of vanilla, half a bar of melted chocolate, 2 tsp. cinnamon.
Leave the resulting mixture for 3 days in a dark place.
After that, dilute the liquid with cold boiled water in a ratio of 1: 1.
Pass the resulting liquid through a second distillation.
Prepare about 250 g of burnt sugar and add it to the container with the drink (it will color the mixture with it).

At the exit, you should get a delicious alcohol of 40 percent strength. You can replace the chocolate with melted toffee if you like.

Are you a fan of strong drinks? Then try making homemade absinthe. To get it, you need to do the following:

Soak about 150 g of wormwood in 2 liters of strong moonshine (you can add a little more herbal component, but do not get carried away).
Infuse the mixture for three days.
Then add 10 g of anise, lemon balm, mint, star anise, licorice, coriander, and 30-40 g of sugar syrup to the container.
Leave this mixture for another 5 days.
After this period, re-distill the mixture.

At the exit, you should get a delicious 70 percent absinthe.

Moonshine tinctures from fruits, herbs and berries

Drinks containing herbs, berries or fruit components are the most popular. It is due to the ease of preparation and the abundance of all kinds of flavor options (almost any fruit or berry is suitable for work). However, we will consider the 5 most popular recipes.

According to the first recipe, we will prepare a lemon tincture. You only need 4 ingredients to make this drink:

moonshine (1 l);
fresh lemon (1 pc.);
black peppercorns (5 pcs.);
a pinch of household salt.

The job looks very simple. First, remove the zest from the lemon (it is recommended to use a special knife for this). Then mix the zest, moonshine and the rest of the ingredients.

Leave the resulting mixture for 5 weeks, after which it must be distilled.

According to the second recipe, you can make a delicious mint tincture. Here you will need to mix 1 liter quality moonshine, 90 - 100 g mint, 1 tbsp. l. chopped dill, 1 tsp. juniper berries, a little cinnamon. The resulting mixture is infused for 14 days. After the specified period, the tincture is filtered through several layers of gauze and cotton wool.

Very tasty alcoholic drink can be made from homemade moonshine and rowan berries. The process of creating such a tincture is as simple as possible: 2 kg of rowan berries and 1 liter of high-quality moonshine of medium strength are mixed in one container, after which the mixture is infused for 21 days. After the end of the three-week period, the liquid must be filtered.

For those who love the thrill, pepper tincture is suitable. It is done according to this principle:

a liter of good is mixed together), 3 drops of cardamom oil, 20 g of black and 5 g of allspice;
the mixture is infused for 14 days;
after that, the liquid is passed through the filter and poured into a clean storage container.

A fairly unique product is wormwood tincture. Its taste is similar to absinthe, but its strength is much less.

To make this drink, you need to mix 1 liter of moonshine, 150 g of wormwood and 100 g of anise seeds. The resulting mixture is infused for a month, after which it is passed through a cotton-gauze filter.