Recipe for moonshine tinctures. Recipes for homemade cognac from moonshine

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Home-brewing is an excellent alternative to purchased alcohol, especially since this is a rather anti-crisis production. But today we will talk about the period when the actual production of moonshine has already been worked out, and in several versions). The drink turns out, judging by the reviews of neighbors and friends treated for the holidays, of high quality and tasty. But still, I would like some diversity and movement forward in this process. This is where the recipe for moonshine tinctures comes to the rescue as an option to improve the kicked out drink.

Tinctures, liqueurs, liqueurs

It's not bad to do such an uplifting of the base, especially since many ingredients and technologies are quite accessible to the average layman. 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 moonshine tinctures is quite simple to implement: we put the listed ingredients into the prepared base, put it in a dark and warm place for a long time, strain it and, if necessary, filter it additionally. So let's get started.

Homemade cognac

Those who made this drink at home, close in taste to good aged cognac, will never buy a store-bought one. After all, most of the cognac sold today has little in common with its French counterpart. First, let's start with the fact that it is produced from rectified alcohol. The composition, in addition to the necessary ingredients, includes burnt sugar (mainly to give the appropriate color). And the authentic one is actually made from grape moonshine.

Production technology

Our homemade cognac we will also produce on the basis of grapes. You can, of course, use ordinary moonshine from jam or sugar, but on a grape basis, the taste of the resulting drink is almost very close to the original.

1. First of all, it is necessary to make moonshine from grape cake. After distilling chacha or brandy, cleaning and filtering, we perform the following procedures.
2. Cognac is aged in oak barrels scorched by fire. Based on this principle, we harvest a thicker oak branch (the source material is in the nearest forest or planting), cut it into chocks, and dry it in natural conditions for a couple of weeks. Then you need to cut the chips that would crawl throughdimensions in the neck of dishes prepared for infusion (preferably smaller).



3. Next, we fire wood chips. The thing is that during heat treatment with fire, the structure of the wood changes: glucose turns into caramel, which gives the cognac its original taste and color. Just don't burn wood completely! It will be enough just to lightly singe on a gas burner or on a kitchen stove.
4. Carefully place the burnt wood chips in containers and fill with grape moonshine. We twist or plug tightly. We put for exposure in a dark and warm place. During this process, oils, enzymes and resins, tannins will be extracted from the burnt oak.

Ready

About the readiness of homemade cognac. In principle, it acquires its main properties in two weeks (especially if it is in a suitable place). But after six months it will be completely impossible to distinguish a drink from vintage cognac! So be patient as long as you can. But I really want to try: what happened? Tip: you can make the main container and “lay” it for six months or a year for insisting. And additionally - make a few half-pots with the same ingredients and try in a couple of weeks, for the next holiday.

More about the subtleties of production

Emulation is required - the evaporation of alcohol from the raw material during aging and its saturation with air. In oak barrels, this process happens by itself. At home, this phenomenon can be simulatedin the following way. We pour (not more than once a week) the cognac being prepared from one container to another in the open air (it is possible in the kitchen with open windows). We repeat the procedure several times. Then we cork the bottles again and lay them for infusion. Some people prefer to simply open wide-mouthed bottles regularly for a while to simulate evaporation and saturation. But then it is necessary to cover the containers with gauze on top, in order to avoid various insects and dust from getting into the drink.

Homemade cognac is the most popular moonshine tincture recipe. Or at least one of. After a six-month period, we filter the cognac with a cotton swab and pour it for further storage and use.

Walnuts

Another popular drink among the people, where moonshine is used as the basis - walnut tincture. Moreover, they take both the edible pulp itself and the partitions of the nut. The membranes contain many useful substances: trace elements, vitamins, amino acids. To prepare such a tincture, it is necessary to use dry membranes in the amount of one glass per liter of base. We put them in a bottle and fill them with a measured amount of moonshine (fortress - 40-55 degrees, as you like). We clean in a dark warm place.

Cooking times

The very next day, the tincture acquires a characteristic brownish color, reminiscent of cognac (by the way, people sometimes call it home-made cognac). But you need to insist no lessone month. Then the tincture will acquire a pleasant reddish hue and a good, slightly bitter aftertaste. After it must be filtered (we do the procedure with a cotton-gauze swab). Some add a pinch of cinnamon at the final stage of preparing the drink. Then you get a kind of spicy aftertaste, an excellent aftertaste, but not for everybody. So it’s better not to experiment yet, but to strictly follow this recipe for moonshine tinctures.

Lemon

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

For reference

All these procedures can be performed with any other citrus fruits: tangerines, oranges, limes,grapefruits. And it always turns out tasty and fragrant, tinctures have a pronounced bouquet.

About the peel

Peel, by the way, can also be used. Some users prefer, for example, to create a tincture of lemon peel, which has a somewhat bitter and interesting taste, especially if a little lemon juice and sugar syrup are added to it. It turns out a stunningly tasty liquor: sour-bitter-sweet, not very strong (due to the added syrup, the degree drops to 30).

For these purposes, take half a glass of grated lemon peel per liter of moonshine. You can use any base, even with an unpleasant aftertaste - anyway, it will fade into the shade when using skins and juice. You can also do with tangerine peel, which is in bulk, especially during the Christmas and New Year holidays (you need a glass per liter). Don't throw away, use.

Cedar

Homemade moonshine tinctures can be from many products. Everything is used as a filler: berries, fruits, herbs, nuts. With the latter, for example, cedar tincture on moonshine is made, which has a peculiar “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. Healing (from the series "old recipes": we do not drink, but we are treated). You need to take: a kilo of pine nuts, a liter of moonshine (strength 40-55%), honey - 1 kilogram, water - 1 liter. We crush the nuts together with the shell. Pour boiledwater. We close the dishes and set aside to infuse in a dark place for several days. Then we open, add moonshine and insist for another month, periodically stirring the mass. At the last stage, we introduce honey and dissolve it in the drink. Strain off with a filter. We pour into bottles. We use it to prevent colds (especially good in winter). The usual dose of consumption (recommended) is not more than 50 grams before meals. But, be warned, the tincture is very tasty. Therefore, it is quite difficult to resist the next portion!



2. For the second version of the "nutcracker" you will need: a glass of pine nuts with shells, a liter of moonshine, a pinch of vanillin, half a glass of sugar, a spoonful of orange peel, a few currant leaves. Pour boiling water over the nuts three times (and drain). So we get rid of the resin base of the nut. But whoever likes the spruce flavor of the drink may not perform this procedure. Then we crush the nuts together with the peel, transfer them to a container, add sugar, vanilla, zest, currant leaves. Fill with moonshine and insist in a dark place for ten days. Then - filter, bottle and taste!