How to refine moonshine at home - recipes. How to refine moonshine? Recipe for preparing and purifying moonshine at home, flavoring additives. Homemade apricot moonshine

True connoisseurs of moonshine know: you can get a high-quality drink only through fractional double distillation and further refinement. You can experiment endlessly: moonshine is infused with nuts, berries, all kinds of herbs and spices. The final taste of the resulting drink will depend not so much on the type of components added, but on their harmonious combination.

Proven tincture recipes

Refinement of moonshine? a fun and creative process. You can significantly improve the taste and aroma of the drink by infusing it with blackberries, rowan berries, cranberries, raisins, prunes, anise, lemon or orange zest, bark and leaves of trees and shrubs, mint, cinnamon, cumin, coriander, nutmeg, almonds, pepper , vanilla, licorice, honey, etc. The infusion can be prepared either with the addition of one component or contain a whole bouquet of herbs and spices.

Tinctures made with pine nuts, walnuts or almonds

You can quickly clean moonshine from residual harmful impurities and improve its taste with a handful of pre-roasted
pine nuts. For a 3-liter jar, a small 1-2 handfuls are enough. The longer this infusion sits, the better.

Berry and fruit liqueurs

Refining moonshine can significantly improve its taste. At home, by adding all sorts of aromatic components, you can get all kinds of high-quality tinctures that are not only indistinguishable, but sometimes even superior to store-bought ones. Such recipes are passed down from generation to generation in many families. Let's list some of them.

Cognac from moonshine

You can get quite decent cognac at home using this recipe: add a handful to 3 liters of purified moonshine pine nuts or walnut partitions, a couple of dried clove flowers, 1 tbsp. a spoonful of tea, 1 teaspoon of cumin, 3 g lemon or 1 tbsp. a spoonful of lemon juice and vanilla on the tip of a knife. Sometimes a bay leaf is thrown into the mixture, but should this be done very carefully? A large amount of laurel can give an undesirable aftertaste.

You can also imitate cognac using oak bark extract. In addition to the bark, 1 tbsp is added to 1 liter of moonshine. spoon of granulated sugar. The drink is stored in a dark place for 3 months.

A very aromatic cognac can be obtained using a mixture of rose hips, black tea, oak bark, St. John's wort, vanilla, cinnamon, peppercorns and bay leaves. To add a little sweetness, glucose tablets are added to this cognac.

Moonshine infused with coffee, sugar, cloves, cinnamon and vanilla has a very pleasant taste. But perhaps the most unusual cognac recipe? This is cognac obtained from an infusion of nutmeg, cloves, pepper, sugar and milk. For 3 liters of moonshine add at least a glass of milk,
which instantly collapses. After 3 weeks, the drink is filtered.

French Hennessy cognac is prepared by infusing almonds, raisins and oak bark. Calvados (apple brandy) is more difficult to imitate, since even the wort is prepared with pure apple juice (cider) from a mixture of bittersweet and sour apples, and instead of yeast, raisins or wine yeast are added. But if you put some effort into it, you can get a rich brandy with apple and floral tones. After distillation and thorough cleaning, moonshine from such wort is additionally aged on oak chips.

Liqueurs

Their composition can be very diverse. Liqueurs are prepared from almost all types of berries and fruits: apples, pears, plums, strawberries, raspberries and blackberries, apricots, pomegranates, dogwoods, as well as from coffee, milk and eggs, almonds and even dark beer. Here are a few recipes.

Upgrading homemade moonshine is usually understood as a number of measures aimed at improving the taste and aromatic qualities of the drink. This task is fully justified and pursues worthy goals. Considering that classic moonshine, which has not undergone high-quality purification or double fractional distillation, is suitable, perhaps, for a tough and, to put it mildly, uncultured drinking session. If on time refine moonshine at home, then it won’t be a shame to put the drink on the table. It will be appropriate for a wedding, an anniversary, or any friendly feast.

As practice shows, refined moonshine enjoys equal success among both women and men, because the taste, smell and even color of refined moonshine are strikingly different from low-quality surrogate, which smells like fusel a mile away.

Since we are talking about fusel, which is the main type of toxic impurities, it’s time to learn about the very first action that allows you to produce refinement of moonshine at home– about its comprehensive cleaning.

Refinement - in cleaning from foreign impurities

Ridding moonshine of fusel and other carcinogens that spoil the taste of the drink and cause a severe hangover is the primary task of any self-respecting distiller. Product purification is a multi-stage procedure that begins already at the distillation stage.

So, buying a functional moonshine still, the design of which includes or a steamer, helps, even from the first distillation, to rid moonshine of the bulk of toxic impurities. It's also good to do quick refinement of moonshine using a carbon column through which the product passes before entering the distillate collection tank. Additional filtration through a layer of cotton wool and activated carbon significantly improves the quality of the product, which means it removes all unpleasant odors.

Purification of moonshine from foreign impurities using the functionality of the moonshine still, as well as with the help of additional devices, should be considered as the initial stage of refining. After all, for a drink to turn out truly exquisite, it needs to be given the appropriate taste and aroma. Some do this with the help of special concentrates, which we do not recommend you use for one simple reason: chemical additives never, under any circumstances, improve the quality of the product (they only slightly complement its aroma). The ideal solution in this case would be made from natural spices, herbs or berries.

They are suitable for both moonshine (preliminarily refined through complex purification) and other alcohol-containing liquids (vodka, diluted ethyl alcohol, etc.).

Agree that it is much more pleasant to drink a drink infused with herbs and spices (which are collected in ready-made sets in accordance with popular and sophisticated recipes) than to drink moonshine diluted with an incomprehensible essence with the addition of dyes.

Moonshine brewing these days is becoming part of a distinctive culture, and, according to experienced distillers, thinking about how to quickly refine moonshine, first of all, you should pay attention to beautification products that are of plant origin. Spices, herbs, berries and roots - these ingredients are natural and completely harmless. Moreover, many of them have long been used by herbalists to treat advanced diseases. By using them to enhance homemade drinks, distillers kill two birds with one stone: they endow moonshine with medicinal qualities, while simultaneously turning it into an aromatic and tasty drink.

So, thinking about what refine the moonshine and add flavor homemade alcohol, do not shy away from the experience of generations. Foreign and domestic recipes for moonshine with herbs and spices will always help you find a suitable solution. Today there are a great many such recipes, and all of them have been tested by time and the real experience of thousands of distillers.

Moonshine - 3l, premium black tea - 1 tbsp, sugar 3 tbsp, bay leaf - 5-6 pcs. , allspice - 5 peas, black pepper - 5 peas, red pepper - 0.5 pods, lemon balm 1 tbsp. l, vanillin on the tip of a knife. Mix all the ingredients, add moonshine and let it sit for 10 days in a dark place. Then drain the finished tincture, filter it, bottle it, and use it.

Recipe for using oak chips;

For 1 liter of moonshine with a strength of 40-45 degrees, add about 5-10 grams of oak chips and a teaspoon of sugar. Place the container in a dark place. Shake regularly and open the lid as... Alcohol needs a regular small supply of oxygen. After about two weeks, you will feel how the smell of moonshine begins to change, noble notes of cognac appear (I almost every day approached the jar in order to smell this pleasant smell). After a month, the product is ready for use. But I repeat, you can leave it to steep for a longer period.
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Spotykach

Moonshine 1l, cinnamon - 0.5 tbsp, grated nutmeg - 1 tbsp. l. ,vanillin 1 tbsp. sugar 2 cups. Cinnamon, grated nutmeg and vanillin are mixed, poured with moonshine and infused for 2 weeks. Then the tincture is drained, filtered, sugar is added, put on fire, brought to a boil and cooled, after which it is bottled.

Methods for coloring moonshine

To get brown moonshine, take granulated sugar, melt it in a copper bowl and cook until dark. We dilute the resulting solution with hot water or moonshine, also hot. The solution can be stored in a glass container, tightly closed.

Distilling mash with galangal root gives the moonshine a light brown color.

If you are going to sweeten the moonshine, then tinting should be done only after sweetening, so that the color and transparency of the moonshine does not deteriorate.

Sweetening moonshine

Let's prepare a special syrup. We take 1kg. sugar, pour 1 liter. water, cook, skimming foam until it stops forming. Cool and leave for 2 weeks so that all the sediment sinks to the bottom.

When moonshine is mixed with syrup or honey, a chemical reaction occurs and the solution heats up. You need to wait until the release of gases is complete. Then we throw several tablets of activated carbon into the solution and shake vigorously. Then leave for 2 hours at room temperature and filter through a thin cloth. The resulting drink is packaged in different containers and kept for three days at a temperature of 3-4°C. The resulting drink will have a pleasant taste and almost complete absence of alcohol aftertaste.

Jam is also used to sweeten moonshine. It is taken in the following proportion: 3 liters of moonshine to 4 teaspoons of jam.
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In addition to the taste we require, we also need a certain color of moonshine.

If we infuse moonshine with saffron and add a little juice from blueberries or blueberries, we get a golden-orange (orange) color. This color is also obtained by infusing moonshine on orange peel, walnut partitions or the peel of an unripe orange.

Saffron produces yellow color. By adjusting its amount you can get different shades of yellow. To obtain a yellow color, moonshine can also be infused with lemon balm, speedwell, mint, or using parsley leaves, celery or horseradish.

To give the moonshine a red color, it is infused with dried blueberries. You can grind cream of tartar and edible carmine paint into powder and mix in a ratio of 1:6, then dissolve in hot water. Filter the resulting mixture and add to the moonshine.

For scarlet color you need to prepare a special dye. Cook 4g. food coloring powder and 4g. purified cream of tartar powder in 1.1 liters of water. Set aside and filter through cheesecloth. Add to the moonshine in the amount depending on what shade of scarlet color you want to get.

The purple color is obtained by infusing moonshine with sunflower seeds. You can also tint the moonshine with carmine and strain through yarrow or femur flowers, or add a little, literally a few drops, of a thick decoction of sandalwood or blueberries.

Straining the moonshine through yarrow or berenets, without tinting, gives it a pale blue color.

Infusion of cornflower flowers gives the moonshine a blue color.

Using different varieties of jam you can get shades of red, yellow and purple.

Now let's look at the green color - like absinthe. We take chervil, finely grind it, put 4 handfuls in a thin cloth and strain the moonshine through a funnel with chervil. The second method involves infusing moonshine with blackcurrant leaves. A green color can also be obtained by infusing moonshine with onion feathers or the juice of parsley leaves.

If you use green onions, wash them first, then put them in hot water and boil them twice. After this, place the onion in cold water. Place the feathers in a thin cloth or gauze and squeeze out the juice. Place the juice in a silver pouring spoon and cook until the volume of the juice is reduced by half. Now the resulting paint can be infused with moonshine

In order to obtain moonshine with the taste we require, we need to infuse it on some plant, then distill it and infuse it again on the same plant.

Experiment with the taste of moonshine using various raw materials and components from herbal additives.

Moonshine, as a strong alcoholic drink, reacts strongly to additives, so you should not overdo it with them. So that you can determine the taste of the future moonshine when using certain additives, we provide a table of taste characteristics when the moonshine is infused for at least two weeks. Name Taste Amount of additives, g/l
Orange peel bitter 50 - 100
Lemon zest bitter 60 - 250
Orange peel bitter 2.5 - 50
Rosemary bitter-spicy 0.5 - 1
Saffron bitter-spicy 0.1 - 0.5
Bitter-bitter star anise 3 - 20
Cinnamon bitter-bitter 3 - 15
Bitter vanilla 0.5 - 2
Bitter bay leaf 0.5 - 2
Spicy-hot cardamom 4 - 20
Spicy-burning nutmeg 3 - 6
Allspice, moderately hot 3 - 6
Hot ginger 1.5 - 12
Hot cloves 0.6 - 3
Hot black pepper 2 - 24

The substances listed in the table can be combined with each other in certain proportions (except for saffron). If you increase the volume of additives by 20-30%, you can prepare moonshine in 2-3 days, but it’s better not to get too carried away with it.

To add flavor to moonshine, aromatic substances infused with alcohol are used. In order to extract substances from plants, they need to be infused with moonshine, after being crushed. Leave until the moonshine takes away all the flavoring substances from the plant. Moonshine, for infusion, should have a strength of 45-50oC. The solution must be periodically decanted, then the aromatic substances must be added again and shaken, and the more times this is done, the higher the concentration of the infusion we will get. You can boil the raw material in a sealed container at a boil for 10-15 minutes.

Tinctures are usually made within 3-5 weeks. But if you increase the temperature to 50-60°C, you can reduce the infusion time to 5-8 days. This is what precocious people do.

In order to obtain a tincture with rich aromatic substances and the desired aroma, but not change the taste of the drink, you need to distill the decoction from the raw materials.

Infusions are also distilled. Take finely ground spice to your taste, pour boiling water in a proportion of 400g. spices for 3.5 liters of water, close tightly and leave for 24 hours. Then add 2.5 liters of water and distill. You need to distill until the smell of the spice begins to disappear. After this, add new spices and distill again. Then you can distill again. We use the resulting “triple” water for moonshine in a proportion of 200g. water per 1.2 liters of moonshine to obtain a taste similar to the taste when distilled with spices.

It is not recommended to add plants and spices to the mash itself, because the aroma will not be intense. It is best to infuse water with spices separately or make a decoction, and only then add it to the mash.

If we prepare the mash with flavoring water, we will remove the smell of fusel and give the moonshine a good aroma.

Blueberry tincture

You pour a kilogram of blueberries into a three-liter jar and fill it with moonshine. After a month you can use it. If you sit on oak chips for half a year, the taste changes dramatically for the better. The color of the tincture is almost purple. Maybe if you reduce the concentration of blueberries, the color will become lighter, but I don’t think that this will have a better effect on the taste.

Borodinskaya tincture

Borodinskaya tincture.

A 3L sample of 50% alcohol or moonshine.
Coriander seeds - 12g
Cumin seeds - 9g
Pearl barley, lightly fried - 20g
Burnt pearl barley - 30g

Grind all the ingredients coarsely, pour into a jar, fill with 50% alcohol (moonshine). Leave for 1 week, shaking daily. After filtering, add sugar coloring if necessary, bring the strength to 40-42%

Preparing roasted barley. Take half a glass of pearl barley and pour it into a frying pan. Place on medium heat. Stir constantly. As soon as it starts to brown, add half of it. Fry the rest until it is approximately coffee-colored. The drink has a smell and taste reminiscent of Borodino bread; the smell of moonshine is well masked if made with it. You can and should experiment with proportions.

Rye tincture

Rye tincture
Take a loaf of Borodino bread. Cut the pulp without crust into 2x2 cm pieces. Dry until slightly toasted in the oven. The result was hard, flavorful crackers.

Pour half a glass of these crackers (no more) with vodka or 40% moonshine in a three-liter jar (up to the lid). Insist for two weeks. Drain and filter thoroughly. The tincture will be slightly brown and quite aromatic.

Cognac tincture (for coffee)

For 3 liters of moonshine. 2 tablespoons of sugar. 1 tablespoon of coffee. 5 cloves. 5 bay leaves. Heat to 70-75 degrees (until the bubbles begin to form), let cool at room temperature, filter. You can drink immediately.

Garlic tincture.

Garlic tincture. My favorite tincture, it’s quick to make and drinks well. For 1 liter of vodka, 1 clove (not the head) cut into three parts. 10 black peppercorns. Leave for a day, filter, consume.

Marmulet

Marmulet - For 0.5 moonshine, a pod of hot pepper (thin, long) and two cloves of garlic. Leave for 2 - 3 weeks.

Kolganovka

Kolganovka. For 3 liters, 30 grams of finely chopped galangal and 50 grams of honey. Leave for three weeks. Filter, consume.

Kolganovka 2 "Erofeich" For 1 liter. 1 tbsp of kolgan. 1 tbsp Ivan tea. Leave 1 tbsp of Leuzea sophroloides (maral root) for 2 weeks.

Khrenovukha

Hrenovukha. Fresh peeled horseradish root, cut into thin slices 100 - 150 g
Zest of 1 lemon
Vanillin (not vanilla sugar, namely vanillin) - one 2 gram sachet
Cloves (buds) - 10 pcs.
Honey - 50 grams (if you don’t have scales - about 4 teaspoons).
Ginger, ground cinnamon and ground nutmeg - 1/2 teaspoon each.

Pour all this into a 3-liter jar and fill it with diluted alcohol or moonshine.
We close it and let it sit for 5 days, not forgetting to shake it 1-2-3 times a day. After five days, we filter through a strainer, drain the horseradish and the rest, and return the infusion to the bottle. Top up with moonshine or diluted alcohol, close again and rest for 3-4 days. You can drink it right away, but if you let it sit, the dregs will settle and the view will be more beautiful. And so does the taste.

Pertsovka

Pertsovka
1 tablespoon of honey, 2 chili pods, a teaspoon of dried paprika, a few crushed black peppercorns, a few pieces of lemon zest, a pinch of propolis. A few grains (on the tip of a knife) of vanilla sugar, a piece the size of a fingernail, cinnamon. Using a very sharp knife or razor, make several longitudinal cuts in the chili pods to quickly get the alcohol inside.
The required ingredients are honey and pepper, the rest are to enrich the bouquet.
Leave for 1 week, shaking regularly, then filter and consume.

Moonshine in 2 hours

Place 10 kg of sugar, 100 g of yeast, 3 liters of milk, 30-40 liters of water in the washing machine. Rotate for 2 hours, then let sit and distill.

Moonshine per day No. 1

5 kg of sugar, 500 g of yeast, 1 liter of milk, 1 kg of peas, pour 15 liters of warm water, leave for 1 day, then distill. Yield 5 l.

Moonshine per day No. 2

5 kg of sugar, 500 g of yeast, 3 glasses of milk, crumble 4 loaves of bread, crush 25 medium potatoes, pour 25 liters of warm boiled water over it all and mix. Leave for 1 day. Then distill.

Sugar moonshine

6 kg of sugar, 200 g of yeast, pour 30 liters of warm water and mix well, add a bunch of dry dill and currant leaves for flavor. Infuse in a warm place for 6-7 days, then distill. Yield - 6l.

It is widely believed that 1 kg of sugar produces 1 liter of moonshine. If you use efficient machines, you can get 10 liters of good moonshine from 7 kg of sugar. In this case, excess sugar is not required, since it will still go to waste.

Moonshine starch

Dilute 10 kg of starch with 20 liters of water and brew it like jelly, add 500 g of yeast and 1 kg of sugar. Leave for 3-5 days. Then distill. Yield - 11l.

Moonshine syrup

Dilute 6 liters of any syrup in 30 liters of water and add 200 g of yeast. Leave for 7 days. Yield - 7l.

Moonshine from tomato paste

Moonshine from candies

Dilute 5 kg of sweets with filling in 20 liters of water. Leave for 4-5 days, then distill. Yield - 5l.

Moonshine from jam

Dilute 6 liters of fermented jam with 30 liters of warm water, add 200 g of yeast and 3 kg of sugar. Leave in a dark place for 3-5 days, then distill. The yield will be 9 liters. If you do not add sugar, the yield will be 6 liters.

Moonshine from tomato paste

Dilute 1 liter of tomato paste in 30 liters of water, add 0.5 liters of beer and 10 kg of sugar. Leave in a warm place until it ferments, then distill. The yield is 7-8 liters.

Orange moonshine

Infuse double moonshine with orange zest for seven days (in a ratio of 5: 1). Then dilute

water, the amount of which should be half the volume of moonshine used, and distilled so as to obtain a volume equal to the original volume of moonshine. Then carefully cut the zest from two or three oranges and pour in distilled vodka. Leave in a warm place for 5-8 days, then filter. You can sweeten it a little.

Moonshine from fruit and berry juice

Add 250-300 g of yeast to 9 liters of juice, leave for 14 days in a dark place at a temperature of 20-24° C. When fermentation stops, distill. Yield 2-3 l.

Moonshine Anise No. 1

(Peter I's favorite drink.)

Grind 200 g of anise seeds, pour 10 liters of purified double moonshine into them and leave for 4 weeks. Add 5 liters of water and distill. Add 200 g of crushed anise seeds to the distilled moonshine and leave again for 4 weeks. Filter and dilute 1/3 with soft spring water.

Moonshine Anise No. 2

Crush 1.2 kg of anise seeds coarsely, pour 6 liters of purified double moonshine into them and leave for 3 days. Add 9 liters of purified double moonshine and distill.

Moonshine Anise No. 3

Grind 300 g of anise seeds, add 150 g of dill seeds, pour in 10 liters of double moonshine and leave for 4 weeks. Then dilute 5 liters of water and distill. The volume of distilled vodka should be equal to the original volume of moonshine. After this, add 1-1.5 kg of lemon zest, 20 g of ginger, 20 g of table salt and leave for 4-5 weeks. Filter.

Moonshine Anise No. 4

Grind 400 g of anise seeds, 50 g of caraway seeds, 40 g of orris root and 45 g of dry lemon peel together. Pour in 7.5 liters of purified double moonshine and distill.

Moonshine Anise No. 5

Finely crush 200 g of anise, pour 5 liters of double moonshine into it and leave for 15 days. Dilute 2.5 liters of water and distill until you get 2.5 liters of moonshine. After this, sweeten with strong syrup to taste and filter.

Moonshine Anise No. 6

1.2 kg of large crushed anise, 2.5 g of orris root, 60 g of salt, pour 12.5 liters of purified double moonshine and leave for two days, then distill.

Moonshine Anise No. 7

Finely crush 200 g of fresh anise, pour 12 liters of double moonshine over it and leave for 4 weeks, then distill over moderate heat to obtain 9-10 liters of moonshine. Prepare syrup from 1.6 kg of sugar and 1.2 liters of water and sweeten the vodka. The mixture will be milky in color. To lighten, put 1 egg white there and mix as best as possible. Shake occasionally for several days.

Moonshine Anise No. 8

400 g of fresh anise seeds, 200 g of star anise, 200 g of coriander, 50 g of fennel, pour 12 liters of double moonshine and leave for 4 weeks, and then distill. To the 10 liters of moonshine obtained by distillation, add 3.3 kg of sugar, diluted in 1.6 liters of water, and strain.

Moonshine Anise No. 9

Distill 400 g of anise, 12.5 liters of moonshine over low heat, placing 50 g of crushed anise in a canvas under the outlet of the coil so that the moonshine flows through it. In order for the moonshine to be green, crush 50 g of dried birch leaves and place them in a canvas under the outlet of the coil.

Cherry moonshine

Remove the seeds from the cherries, mash the pulp and place in a separate container in a moderately warm place. During fermentation, close the container with a lid and stir periodically for two days with a stirrer. Crush the cherry pits and, at the end of fermentation, mix with the pulp and distill. Ready-to-drink moonshine has no color. As soon as it begins to become cloudy during the distillation process, it should be collected in a separate container. Cloudy moonshine can be distilled again. Cherry pits give the resulting moonshine a special almond taste and smell.

Dry cherries are also suitable for making moonshine. To do this, they are first placed in hot water, and then, when they soften, they are crushed with a masher. The further process is carried out similarly to that described above. Fermentation in this case proceeds more slowly.

Moonshine Cherry No. 1 (sweet)

Clean the moonshine by infusing it on coals (see cleaning methods). Pour the cherry pulp and crushed seeds with purified moonshine and distill. Fill the bottle prepared for moonshine with fresh cherries and pour in distilled moonshine so that the moonshine covers the cherries by 8 cm and leave. The readiness of the drink is determined by its thickness: if the moonshine sticks to the glass, then it can be drained and it is ready for use. Sometimes sugar is added to such moonshine at the rate of 100-300 g of sugar per 0.6 liter.

Moonshine Cherry No. 2 (sweet)

Remove the pits from the cherries, mash the pulp and place in a cool place for 2 days to release the juice. Then squeeze the pulp through a cloth, mix the pomace with crushed seeds, pour in 3.5-4.5 liters of French vodka (see recipe) and distill. Dilute the resulting moonshine with cherry juice at a ratio of 2:1, add sugar, mix well and filter.

Moonshine Cherry No. 3 (sweet)

Take 30-36 liters of cherries, remove the pits, squeeze the pulp through canvas or double gauze. Crush the pomace and seeds and put them in a bucket cube, pour in French vodka (see recipe), add 1.2 liters of milk and distill. Add cherry juice and powdered sugar to the distilled moonshine, stir well and filter (for 1 liter of moonshine - 1 liter of juice and 600-650 grams of powder).

Moonshine Cherry No. 4 (sweet)

5 liters of double moonshine, 65 g of cinnamon, 25 g of cardamom, 15 g of cloves, 15 g of nutmeg, 0.6 liters of water, 4 handfuls of crushed cherry pits, distill until pure vodka comes out. Squeeze the juice from fresh cherries, pour it into a container, let it sit, and when the grounds fall off, strain. Pour the juice into a saucepan, add sugar and cook until 1/3 of the part is reduced, then add cinnamon, cardamom seeds, cloves, cover and simmer over low heat without boiling, then cool. For 1.2 liters of juice, take 400 g of sugar, 15 g of cinnamon, 6 g of cardamom, 10 g of cloves. Dilute the resulting moonshine with the prepared juice at a ratio of 2:1 (one part is moonshine), mix and filter.

Grape moonshine

Add 5 kg of sugar, 100 g of yeast to 10 liters of grape pomace, add 30 liters of water. Leave for 7 days, then distill twice.

Moonshine Pear No. 1

Boil 10 kg of rotten pears, add 400 g of sugar and 40-50 g of yeast, pour in 1-1.5 liters of water. Infuse in a warm place for 7 days, then distill 2 times.

Moonshine Pear No. 2

Fill the container halfway with wild pears and let them rot. Then knead and leave for 15-20 days, then distill 2 times.

Moonshine Gvozdichny No. 1

Finely crush 100 g of cloves, pour 6 liters of double moonshine, tightly cap the bottle, place in a warm place or in the sun for 7 days, then distill. Boil syrup from 2 kg of sugar, dilute it in moonshine and leave for another day, then filter.

Moonshine Gvozdichny No. 2

Grind together 800 g of clove heads, 800 g of raisins, 100 g of cloves, pour in 12 liters of double moonshine. Leave for 7 days, then distill and sweeten with syrup to taste.

Moonshine Gvozdichny No. 3

Place 10 g of cloves in a bottle, pour in moonshine and leave for 14 days, then dilute with water at a rate of 2:1 (one part is water) and distill to obtain the original volume of moonshine. Crush white raisins (50 g per 1 liter), add cloves (5 pieces per 1 liter) and leave for 14 days on already distilled moonshine. After this, strain, add milk (1 tablespoon per 1 liter) and filter. Can be sweetened (100 g sugar per 1 liter).

Moonshine Gvozdichny No. 4

Grind 90 g of cloves, pour 12 liters of moonshine over it and leave for 7 days, then add 200 g of cloves and distill. Sweeten at the rate of 400 g of sugar per 12 liters.

Digilny moonshine No. 1

Finely chop 1.2 kg of dry angelica root, pour in 5 liters of double moonshine, leave for 3 days, then add 6 liters of double moonshine and distill.

Digilny moonshine No. 2

Grind 500 g of fresh angelica seeds, pour in 10 liters of double moonshine and leave for 3 days. Then distill. Distillation is carried out until the resulting moonshine remains transparent and does not have a milky tint. Sweeten with sugar syrup to taste and filter.

Digilny moonshine No. 3

120 g angelica, 100 g cinnamon, 100 g cardamom, 50 g lemon peel, pour 18 liters of moonshine. Leave for 4 days, then distill.

Jasmine moonshine

Freshly picked 200 g jasmine flowers, pour 4 liters of moonshine, distill over fairly high heat. Sweeten with syrup and let sit.

Stomach Moonshine

Mix 400 g mint, 400 g sage, 400 g anise, 100 g galangal, 100 g ginger and pour all 12 liters of double moonshine. Leave in a warm place for 21 days, shaking every day, and then distill.

Casserole

Pour 1-2 liters of dry lemon peels into 8-9 liters of moonshine and leave for a day, and then distill. Take 100 g of cinnamon, 35 g of cloves, 45 g of star anise, 45 g of cardamom, 10 g of nutmeg and 4 nutmegs, chop everything. Then take a thick glass bottle, fill it with the resulting mixture and fill it with moonshine, leaving free space on top. Coat the bottle with 6 cm thick dough and seal tightly. Heat the oven high and turn it off. Place the bottle there and wait until the oven has cooled completely. Heat the oven and place the bottle there 8-10 times. Inspect the dough after each time. Cover any cracks that appear in it with dough. Then filter the moonshine and sweeten it with syrup to taste.

Raisin moonshine

Mix and chop 800 g of raisins, 400 g of cardamom, pour in a bucket of double moonshine. Leave for 7 days, then distill.

Moonshine Cardamom No. 1

Coarsely crush 800 g of cardamom, pour in 4 liters of moonshine and leave for 3 days. Then add 3.5 liters of moonshine and distill.

Moonshine Cardamom No. 2

100 g cardamom, 1.2 kg lemon peel, 200 g cinnamon, 100 g galangal, 100 g cloves, 100 g orris root, 40 g anise, pour 12 liters of moonshine. Leave for 3 days, then distill.

Moonshine Cardamom No. 3

50 g cardamom, 25 g anise, 20 g cloves, 15 g angelica, pour 12 liters of moonshine. Leave for 7 days, then distill.

Moonshine Potato No. 1

Wash and grate 20 kg of potatoes and add them to water that has been boiled and cooled to 60°C, stirring at the same time. Add 1 kg of flour and a little chopped wheat straw, mix well. When the mixture becomes light, drain it, and refill the remaining sediment in water at a temperature of 50 ° C. Stir and leave for a little longer than the first time. Then drain the liquid and mix it with the liquid from the first drain. Add yeast at the rate of 100 g per 5 liters and leave for 10-15 days, and then distill as usual.

Moonshine Potato No. 2

Wash and grate 10 kg of potatoes. Then grind 6 kg of oats, pour boiling water over it and mix well. While stirring, gradually add grated potatoes. After 3 hours, add 37 liters of water and mix again. Then add 1.8 liters of yeast and mix again. Seal the container tightly and leave for 3-4 days in the dark until sediment forms and bubbles appear. After that, immediately distill.

Moonshine Cinnamon No. 1

Finely grind 400 g of fresh cinnamon, pour in 12 liters of double moonshine, seal tightly and leave in a warm place or in the sun for 7 days, then distill. Sweeten with sugar syrup prepared at the rate of 400 g of sugar per 1.2 liters of water.

Moonshine Cinnamon No. 2

Finely grind 400 g of cinnamon, pour in 5 liters of double moonshine and leave for 15 days. Then add 2.5 liters of boiled water and distill over low heat until you get 2.5 liters of moonshine, which is sweetened to taste with syrup boiled in cinnamon water.

Moonshine Cinnamon No. 3

90 g of cinnamon, 45 g of cardamom, 15 g of marjoram, a handful of rosemary and sage, 4 violet roots, pour 12 liters of double moonshine. Leave for 3 days, then distill.

Moonshine Cinnamon No. 4

Finely grind 400 g of cinnamon, pour in 2.5 liters of hot boiled water, seal well, and place in a cooling oven. When the cabinet has completely cooled down, move the container to a warm place and leave for a day. Then shake and start distilling. When 0.5 liters of moonshine have distilled, pour another 0.5 liters of water into the cube, then another 0.5 liters of water in the same way. Continue distilling until you get another 1 liter. Then take 2 kg of sugar, dilute 1.2 liters of cinnamon water and boil the syrup. Mix 1.2 liters of double moonshine, the first bottle of distilled cinnamon water and syrup, add 3.5 liters of double moonshine and the remaining cinnamon water, mix, seal well and leave in a warm place for 3 days, then filter.

Moonshine Cinnamon No. 5

Pour 1.2 kg of dry apples into 12 liters of double moonshine and distill. Grind 200 g of cinnamon and add it to the distilled moonshine, seal tightly and leave for 7 days. Then distill on the lowest heat.

Cinnamon No. 6

Grind 400 g of cinnamon, pour in 2.5 liters of double moonshine and leave for 7 days. Then distill, sweeten with syrup to taste and filter.

Fortifying moonshine

Take 100 g cinnamon, 100 g nutmeg, 100 g nutmeg, 30 g cloves, 100 g coriander, 200 g pistachio nuts, 100 g frankincense, 90 g galangal, 90 g rose petals, a handful of rosemary, a handful of sage, 4 violet roots . Mix everything, grind with a masher and pour in 12 liters of double moonshine. Place in a cooling oven, and then within 3 days place in a cooling cabinet 3-4 more times, and during breaks, wrap the container warmly and leave it in a warm place. For those who have a stove, you can put it there for 3 days. Then distill over low heat, add 100 g of licorice root and leave for 3 days. Carefully drain, sweeten to taste and filter.

Lavender moonshine

Grind 100 g lavender, 25 g cloves, 25 g cinnamon and mix. Pour 12 liters of double moonshine and leave for 7 days. Then put a slice of bread coated with honey into the infusion and distill over low heat.

Bay moonshine

Finely crush 800 g of bay berries, pour in 12 liters of double moonshine, leave for 3 days, then distill as usual.

Lemon No. 1

Infuse double moonshine with lemon zest for 3 weeks (take 5 parts moonshine and 1 part zest). Then dilute with 2.5 parts of water and distill. The volume of distilled vodka should be equal to the original volume of moonshine. Cut off the thin top layer of zest from three small lemons, put it in a bottle and fill it with distilled moonshine. Leave in a warm place for 5-8 days, then filter. You can sweeten it a little (200 g sugar per 1 liter).

Lemon No. 2

400 g of lemon peel, 400 g of violet, pour 12 liters of double moonshine. Leave for 6 days, and then distill over low heat until 6 liters of moonshine comes out.

Lemon No. 3

Pour the zest of 30 lemons into 5 liters of double moonshine and 3.5 liters of water, add the peels of 4 oranges or 5-6 green oranges, a handful of crushed coriander and 4 cloves. Leave in the sun or in a warm place for 30 days. Then distill until you get 2.5 liters of moonshine. Sweeten with syrup and filter.

Lemon No. 4

1.2 kg of coarsely crushed lemon peel, 60 g of salt, pour 12 liters of double moonshine. Leave for 3 days, then distill and sweeten 1.2 kg of syrup.

Raspberry No. 1

800 g of fresh raspberries, 35 g of finely chopped orris root, pour 12 liters of double moonshine, leave for 6 days, then distill.

Raspberry No. 2

Pour 400 g of fresh raspberries into 12 liters of moonshine and leave for 2 days, then distill and sweeten to taste.

Juniper moonshine (gin)

Crush 1.6 kg of juniper berries and pour in 8 liters of double moonshine. Leave for 14 days, then distill to ¾ of the original volume.

Moscow moonshine

8 g of galangal, 8 g of ginger, 8 g of anise, 8 g of mint, pour 1 liter of double moonshine and leave for 3 weeks. Then add 1.5 liters of water and distill, obtaining the original volume.

Moonshine Mint No. 1

Pour 4 handfuls of dry mint into 3 liters of double moonshine, leave for 3 days, then distill. Infuse again until green on a handful of fresh blackcurrant or lovage leaves. Sweeten with syrup from 1.2 kg of sugar, boiled in 0.6 liters of water, and filter.

Moonshine Mint No. 2

200 g mint, 25 g wormwood, 15 g rosemary, 25 g sage, 15 g cardamom, 10 g cloves, pour 12 liters of moonshine, seal tightly and leave in the sun or in a warm place for 3 days. Then distill and add syrup to taste.

Moonshine Mint No. 3

800 g of mint, 1.2 kg of honey, 60 g of salt, pour 12 liters of double moonshine, leave for 3 days, then distill and filter.

Liquid moonshine (for liqueurs)

Fill the container 1/3 with the berries from which the liqueur will be made, fill with moonshine and distill. Dilute the resulting moonshine by 1/3 with boiled water and mix thoroughly. This moonshine will acquire the smell of berries, and the liqueur will have a natural smell and pure taste.

Peach No. 1

For 12 liters of double moonshine, take 2 kg of peach leaves, leave for 2-3 weeks and distill. Then take 400 g of peach kernels and bitter almonds, chop, dilute with milk to a jelly state and press through a sieve. Add this jelly to the distilled moonshine and leave for 2 weeks, filter.

Peach No. 2

Finely crush 800 g of peach kernels, dilute with water to a jelly state, fill a thick-walled bottle, seal tightly, coat with dough and place in a cooling oven 8-10 times over the course of two days. Then filter, add 100 g of raisins, pour in 6 liters of double moonshine and distill. Sweeten with syrup to taste.

Peach No. 3

Grind 400 g of peach kernels, dilute 6 liters of moonshine, pour into a thick-walled bottle, seal tightly, coat with dough and place in the oven on medium heat for 3 days. You can put it in a cooling oven for days, but then this must be done at least 12 times. Then filter and distill. Place a handful of birch leaves, a handful of blackcurrant leaves, a handful of bird cherry leaves, and ½ a handful of mint in moonshine and leave for 1 day. After this, strain and sweeten to taste.

Rosemary moonshine

Infuse 400 g of rosemary, 60 g of salt, 12 liters of double moonshine for 3 days. Distill and sweeten 1.2 kg of syrup.

Pink No. 1

Pour 1 kg of fresh pink flowers into 4 liters of purified moonshine. Leave for 1 month, then distill to obtain 2.5 liters of moonshine. Take 0.4 kg of fresh pink flowers, dilute 1.6 liters of soft water and distill over low heat so that 0.4 liters of rose water comes out, add another 0.4 kg of new fresh pink flowers and 1.2 liters of soft water and distill over low heat to obtain 0.4 liters of double rose water. Dissolve 800 g of sugar in the resulting water. Sweeten the moonshine with syrup and filter.

Pink No. 2

Collect rose petals, mash them in a mortar, place them in a container and cover with a layer of salt on top. The thickness of the layer should be such that you can take a normal pinch. Spread a wet cloth, cover with a circle with oppression and leave in a cool place for 6-8 weeks, until the petals begin to rot. Transfer everything into a cube, add water at a ratio of 1:1, mix and distill. The pervach will contain alcohol from roses and therefore have a strong odor. Subsequently, the moonshine will be practically odorless. It should not be used. Distill the first moonshine again, sweeten it, filter it.

Wormwood moonshine No. 1

800 g of anise, 200 g of wormwood, pour 12 liters of moonshine, leave for 14 days, then distill.

Wormwood No. 2

300 g of wormwood tops, 60 g of salt, pour 12 liters of double moonshine, leave for 7 days. Then add 1.2 kg of honey and distill.

Wormwood No. 3

1.5 kg of the tops of young shoots of wormwood, 100 g of angelica root, 100 g of orris root, 100 g of oregano leaves, 50 g of anise and 50 g of star anise, pour 12 liters of double moonshine and leave for 4 weeks. Then distill to obtain 8 liters of moonshine, to which add 1.2 kg of sugar dissolved in 0.6 liters of water. This moonshine is tinted green by infusing a handful of blackcurrant or lovage leaves.

Wormwood No. 4

2 kg of wormwood tops, 300 g of angelica, pour 6 liters of moonshine and leave for 2 weeks. Then add 3 liters of water and distill until you get 6 liters of moonshine. This moonshine can also be made green by tinting it for 2-3 days with a handful of blackcurrant or lovage leaves. Then filter and sweeten to taste.

Wormwood No. 5

400 g of anise, 200 g of finely chopped wormwood, pour 12 liters of moonshine and distill.

Pomerantsevy No. 1

Orange (grapefruit) can be replaced with green oranges, but you will need twice as many. Pour 800 g of orange peel without pulp into 12 liters of double moonshine. Leave for 3 days and then distill.

Pomerantsevy No. 2

Pour 1.5 kg of orange peel into 6 liters of double moonshine and leave for 3 days. Then add 8.5 liters of double moonshine and distill to obtain 8.5 liters of vodka. Sweeten to taste.

Pomerantsevy No. 3

400 g orange peel, 200 g star anise, 45 g cardamom, 45 g cinnamon, 45 g fennel, 35 g cloves, pour 12 liters of double moonshine. Leave for 7 days, then distill, sweeten to taste and filter.

Pomerantsevy No. 4

Dilute 12 liters of moonshine with 6 liters of water and distill over low heat until you get 3 liters of double moonshine, add 200 g of finely chopped orange zest, seal and leave in a warm place for 7 days. Distill and sweeten with syrup from 1.5 kg of sugar.

Pomerantsevy No. 5

Infuse 20 g of crushed cloves in 6 liters of moonshine for 3 days. Then take 400 g of orange peel, pour in 12 liters of moonshine and leave for 3 days. Add cloves and stir. Distill and sweeten with syrup to taste.

Pomerantsevy No. 6

400 g orange zest, 200 g star anise, 85 g nutmeg, 85 g nutmeg, 85 g cardamom, 85 g cinnamon, 200 g pistachios, 70 g cloves, pour 11 liters of double moonshine. Leave for 7 days and then distill.

Simple moonshine No. 1 (double)

Distill any moonshine through the cube again.

Simple moonshine No. 2 (from millet)

Boil 3 liters of millet, dilute with warm water, add 100 g of yeast, 1.2 kg of kneading dough and leave to ferment. When it sours and ferments, distill it twice.

Simple moonshine No. 3 (from fruits)

Fill a large container halfway with moonshine and fill it with any berries and fruits, fresh and rotten carrion. When the container is full, everything should ferment. After this, drain and distill the moonshine, and add new moonshine to the remaining fruits and let it ferment again, and then drain and distill it.

Rice moonshine No. 1

A bottle of malaga, 200 g of broken rice, 400 g of large raisins, boiled in water, and as much sugar syrup as needed to taste. Add 400 g of water and 200 g of white brewer's yeast there, leave to ferment in the container for 3-4 days. Then add 12 liters of double moonshine, 6 liters of soft spring water and distill so that 9 liters of moonshine comes out. Pour 0.2 liters of 70° alcohol or triple moonshine into a separate bowl and add 3-4 teaspoons of vanilla. Leave for 3-4 days, then filter. Add vanilla tincture and 2 drops of rose oil to the already distilled moonshine. Place 600 g of fresh oak bark and 5 g of galangal root in a canvas bag. Place this bag in a container with moonshine and seal tightly.

Rice No. 2

2.5 kg of crushed rice, roasted like coffee, 25 g of saffron, pour 60 liters of purified moonshine and distill to obtain 43 liters of vodka, which can be tinted with burnt syrup.

Rowan No. 1

Collect 3 kg of ripe rowan before frost, mash, add 80-100 g of yeast, pour in 12 liters of fresh bread kvass and leave at a temperature of 15-16 ° C. When the active release of gas stops, stir and distill. Then add 6 liters of moonshine and distill again until the foreign odors are eliminated.

Rowan No. 2

After the first frost, collect rowan berries, mash and squeeze out the juice, which is left to ferment in a warm room. When fermentation is over, distill twice. The result will be moonshine without fusel oils with a taste reminiscent of French cognac.

Rowan No. 3

Mash the rowan, fill it with moonshine so that the berries are barely covered and the container is half filled, add yeast at the rate of 15-20 g per 1 liter, close tightly and leave for 14 days, then distill 2 times.

Beetroot No. 1

Grate and boil 8 kg of sugar beets. Add 5-6 kg of sugar to the still warm beets, pour 10 liters of water at a temperature of 25° C. Add 500 g of yeast diluted in a small amount of water. Leave in a warm place for 3-4 days. When the beets sink to the bottom and a crust forms on top, mix everything and distill 2 times.

Beetroot No. 2

Grate the beets, add water and boil for 1-1.5 hours. Pour the liquid into a container, add water to the beets again and boil again for 1-1.5 hours, then drain. Pour in again, boil and drain. Pour all the liquid obtained from three boilings into one container, filling it no more than 2/3 of the volume. Add yeast at the rate of 40 g per 4 liters and leave for 10-15 days until foam stops forming. When adding sugar, potatoes or other ingredients, infusion lasts 4-7 days. At the end of fermentation, distill.

Beetroot No. 3

Prepare 4 liters of beetroot liquid in the same way as in the previous recipe, add 2 kg of Poltava grain and leave for 4-5 days at a temperature of 20-22° C. Then add another 15 liters of beetroot liquid and leave for 15 days until ready, then distill.

Beetroot No. 4

Made from molasses. Take 10 liters of molasses, 200-250 g of yeast, pour 25 liters of water. Leave in a warm place for 7 days. Distill 2 times.

Beetroot No. 5

Grate the sugar beets, boil and squeeze out the juice. Take 30 liters of juice, 200 g of yeast and leave in a warm place for 5-6 days. Then distill 2 times.

Plum moonshine No. 1

Mash 12 liters of plums, add 1-1.5 kg of sugar and leave for 12-16 days. When fermentation stops, pour everything into a cube and distill 2 times.

Plum No. 2

The ripest plums, along with their seeds, are pounded in a mortar. At the same time, water is added until the mass turns into a liquid porridge, which is left to ferment. When the “porridge” stops releasing gas, it is poured into a cube and distilled 2-3 times.

Caraway moonshine No. 1

Pour 1.2 kg of coarsely crushed cumin into 5 liters of moonshine and leave for 3 days. Then add another 5 liters of moonshine, distill and sweeten to taste.

Caraway No. 2

Take 1.8 kg of cumin, crush it, pour in 12 liters of moonshine, distill and sweeten with syrup from 800 g of sugar.

Caraway No. 3

Grind 400 g of cumin, 50 g of anise, 60 g of orris root, 50 g of dry lemon peel, mix, pour in 3.5 liters of double moonshine and leave for 2 days. Then add 2.5 liters of soft spring water and drive through the cube until the resulting moonshine acquires a white color and a pungent taste. Sweeten with syrup to taste and filter.

Caraway No. 4

200 g of cumin, 100 g of coriander, 50 g of anise, pour 18 liters of moonshine and distill, then filter.

Herbal moonshine No. 1

Take 1 liter of pine cones, 1 liter of centaury, 1 liter of black currant leaf, 1 liter of lovage (dawns), 1 liter of wormwood, 1 liter of thigh, 1 liter of mint, 1 liter of rosemary, 1 liter of raspberry root and pour it all with double moonshine like this so that it covers the grass. Leave for 2-3 days, then distill.

Herbal No. 2

45 g of cinnamon, 20 g of nutmeg, 20 g of nutmeg, 20 g of galangal, 20 g of orris root, 20 g of incense, 50 g of pistachios, 15 g of cloves, pour 12 liters of double moonshine, add 800 g of crushed raisins. Leave for six days, then distill over low heat.

Herbal No. 3

Take 2 handfuls of marjoram, 2 handfuls of sage, 2 handfuls of hyssop, 2 handfuls of oregano, a handful of anise, 2 handfuls of basil, 2 handfuls of cypress shavings, 2 handfuls of juniper berries, a handful of mint, a handful of rosemary, 400 g of raisins, 100 g of orange peel, 20 g angelica. Pour all this over 12 liters of double moonshine. Leave for 7 days, then distill.

Herbal No. 4

50 g cinnamon, 50 g cardamom, 50 g nutmeg, 100 g pistachios, 120 g lemon peel, 35 g anise, 35 g incense, 20 g cloves, pour all this with 12 liters of double moonshine and close tightly. Infuse in a warm place for 4 days, then distill.

Herbal No. 5

Take 50 g cinnamon, 50 g orange peel, 200 g pistachios, 35 g frankincense, 35 g nutmeg, 35 g nutmeg, 35 g cardamom, 30 g cloves. Crush all this, mix, pour in 15 liters of double moonshine. Leave for 6 days, then add a slice of black bread coated with honey and distill over low heat.

Herbal No. 6

Take 155 g cumin, 155 g sage, 155 g hyssop, 155 g marjoram, 100 g lemon peel, 100 g rosemary, 120 g pistachios, 20 g cinnamon, 20 g nutmeg, 20 g nutmeg, 20 g frankincense, 20 g cardamom, a handful of juniper berries, 20 g of cloves. Pour in 18 liters of double moonshine. Leave for 6 days, then add 800 g of raisins and a slice of bread coated with honey. Distill over low heat.

Herbal No. 7

Take 120 g lemon peel, 100 g lemon balm, 60 g black cumin, 50 g mint, 50 g thyme, 50 g bay leaf, 50 g verbena root. Pour 12 liters of moonshine, leave for 3-4 days, then distill.

Herbal No. 8

Take 50 g cinnamon, 50 g cardamom, 50 g ginger, 50 g galangal, 50 g nra (calamus), 50 g rhubarb, 50 g licorice root, 50 g star anise, 130 g rosemary, 35 g sage, 15 g capsicum, 15 g marjoram, 35 g nutmeg, 50 g orange peel, 50 g angelica, 50 g caraway, 50 g parsley, 50 g rose petals, 35 g cloves. Pour 12 liters of double moonshine, leave for 6 days, then distill over low heat.

Herbal No. 9

Take 15 g of marjoram, 15 g of sage, 15 g of cinnamon, 15 g of cloves, 15 g of nutmeg, 1.6 kg of sugar, pour in 6 liters of good moonshine. Leave for 2-3 days, then distill.

French vodka No. 1

(This is what very good quality vodka was called in the old days).

Rotten fruits and berries are used, which are filled with water so that it slightly covers them. Then add grape wine and yeast at the rate of 0.7 liters of wine and 50 g of yeast per 12 liters of water-fruit mixture. When everything turns sour, distill through the cube 3 times.

French vodka No. 2

Distill 37 liters of moonshine, 6 liters of milk to obtain 20 liters of moonshine. Add 3 liters of milk, 1.5 kg of rye bread, 6 liters of grape wine, 2.5 kg of raisins, 800 g of sugar and distill until you get 12 liters of moonshine.

French vodka No. 3

Distill 37 liters of moonshine, 6 liters of milk. Add 3 liters of soft spring water, 3 liters of milk, 3.3 kg of rye bread and distill again. Then add 3 liters of white

grape wine, 1.2 kg of raisins, 400 g of sugar, close tightly and place in a cool place.

French vodka No. 4

Pour 800 g of raisins into 12 liters of moonshine and distill.

French vodka No. 5

12 liters of grape wine, add 650 g of yeast and distill through the cube 2 times.

Bread moonshine No. 1

Grind 4 kg of wheat, add 1 kg of sugar, add 3 liters of water and leave in a warm place for 5 days. Then add 5 kg of sugar and 18 liters of water, leave for 7-8 days. When the mash becomes bitter, strain and distill 2 times. Do not throw away the waste, but add 5 kg of sugar, 8 liters of warm water to it and leave for 8-10 days. Then strain and distill this mash 2 times.

Bread No. 2

Sprout 6 liters of rye, wheat or barley and then grind. Soak 8 loaves of black bread in 10 liters of water and grind them too. Boil 10 kg of potatoes and mash them. Mix potatoes with grain and bread, add 1 kg of yeast and leave in a warm place for 7-8 days. Distill 2 times.

Bread No. 3

The grain is soaked in tubs for 3 days, dried on baking sheets for 2 days and dried in an oven. When the grain dries to the point of crunching when bitten, it is ground. Then 2 buckets of hot water are poured into the tub, 8 kg of ground grain is added and mixed. After two hours, add 2 buckets of hot water and mix again. After an hour, add 0.5 buckets of cold water, mix and add yeast. Infuse in a warm place for 3 days, then distill.

Bread No. 4

Sprout 10 kg of wheat, grind, add 0.5 kg of yeast, add 30 liters of water. Leave in a warm place until it ferments, then distill 2 times.

Bread No. 5

1.2 kg of dry Borodino (cumin) bread crusts, 40 g of cinnamon, 30 cloves, pour 10 liters of moonshine and leave for 4-5 days. Then add 5 liters of water and distill until you get 10 liters of moonshine.

Bread No. 6

Sprout 6 kg of rye, wheat or barley and then grind. Soak 8 loaves of black bread in 10 liters and grind too. Boil 10 kg of potatoes and mash them. Mix potatoes with grain and bread, add 1 kg of yeast and leave in a warm place for 7-8 days. Distill 2 times.

Bread No. 7

Soak rye, wheat, barley, millet, corn or peas in warm water, spread in a layer no thicker than 2 cm and let germinate, making sure that the grain does not sour. Dry the sprouted grain, grind it into flour and add little by little to boiling water, stirring constantly. Bring to a liquid jelly state. Then cover the container and leave for 10-12 hours, then cool to room temperature and add yeast (for 2 buckets of starter - 2 kg). If there is no yeast, add 1 kg of dry peas. Ferment for 5-6 days (with peas - 10). When fermentation is over, distill. It turns out very good classic moonshine.

Bread No. 8

Sprout the grain as in bread recipe No. 6 and grind it. Boil the potatoes and pound them hot until they become jelly with the water in which they were boiled, while adding a little malt flour. Then sprinkle the remaining flour on top and leave for 10-12 hours. Then mix, add 0.5 kg of yeast and leave to ferment for 5-6 days, then distill. 2-2.5 buckets of potatoes are boiled per bucket of malt.

Tea moonshine

Pour 200 g of good green tea into 1.2 liters of boiling water, close tightly, let cool and strain. Dilute 7.5 liters of double moonshine with this tea, squeeze the tea leaves through the cloth, close tightly and leave for 8 days. Then add another 100 g of green tea, 2.5 liters of boiled water and distill until you get 3.7 liters of moonshine. Sweeten to taste and filter.

Sage Moonshine No. 1

200 g of sage, 50 g of coriander, 25 g of dill, 60 g of rose hips or pink, pour 12 liters of moonshine, close tightly and leave for 2 days. Then distill and sweeten to taste.

Sage No. 2

Take 400 g of sage, 50 g of coriander, 50 g of dill, pour in 25 liters of moonshine and distill over low heat. Sweeten and filter.

Apple moonshine No. 1

Pour moonshine over fresh apples so that they are all covered with liquid, and leave for six months. Then strain, pour into a saucepan, sweeten to taste and let it boil 3 times, making sure that the moonshine does not flare up. Let it sit in a cool place so that the grounds settle to the bottom, strain and add water at the rate of 2.5 liters per 10 liters of moonshine. Then distill and filter.

A store with a large selection of moonshine stills and components.


Store-bought alcoholic drinks can hardly be called safe. It is much more prudent to prepare them at home. Many people believe that only experienced alcoholics can drink homemade moonshine. And this is a fallacy. If you know how to refine moonshine, you can make it into a unique and even elite drink with an exquisite taste.

There are a great many recipes for how to refine moonshine at home.

Refining moonshine includes filtration and mixing with flavoring additives.

But each of them consists of three main and mandatory stages:

1. Final purification of moonshine.
2. Selection of necessary additives.
3. Infusion.

Compliance with these stages is the key to a successful result.

Moonshine cleaning

The first step is to remove all harmful impurities from homemade alcohol that remain in it even after proper distillation of the mash. It is because of them that moonshine has a rather specific taste and smell, and in the morning a hangover may occur.

People have many options for cleaning moonshine.

The most effective ones you should try are:

1. . For re-distillation, it is necessary to dilute the moonshine to 15-20 degrees and re-distill it in a moonshine still.
2. Purification by filtration. This method will require gauze folded in several layers and crushed activated carbon tablets, which are used to lay the layers of gauze.
3. Adding absorbent products. These include milk and chicken egg white. After adding them to moonshine, pellets begin to form on the surface of the drink, which contain harmful impurities. Complete cleansing will take several days, after which you just need to collect all the lumps floating on the surface of the drink.

Filtration of moonshine is an integral part of making an alcoholic drink.

Important. If moonshine was originally prepared from dangerous raw materials, then no amount of cleaning can make it safe for consumption.

How to improve your homemade drink using natural products

Refining moonshine is a process in which natural substances and ready-made concentrates are added to the drink, which give it new taste qualities. They are what make it soft and pleasant to eat.

Despite the fact that most often they try to make cognac from moonshine, there are methods that can be used to make Tibetan tincture, Calvados, and even elite whiskey. The main thing is not to be afraid of experiments and follow all the necessary recommendations.

How to top up moonshine

There are many methods on how to improve moonshine. But it’s worth focusing on proven recipes.

Oak chips

Moonshine is often improved with oak chips, simulating aging the drink in an oak barrel.

For this method you need to know how to prepare wood chips:

1. Soak oak chips in water for 72 hours.
2. Water replacement is required every 8 hours.
3. After 3 days, the wood chips are filtered and filled with a solution of soda and water (1 tbsp per 1 liter) for a day.
4. After 24 hours, the wood chips are washed and boiled for at least 30 minutes.
5. After this, the oak chips are dried.

Pre-prepared oak chips will improve the taste of moonshine.

Wood chips are added to moonshine at the rate of 3 grams per liter of drink. Infusion time is 3 weeks.

Nuts

You can improve the drink with almonds, walnuts and pine nuts. You can also use walnut partitions, apricot pits and raisins with them.

The recipe for making moonshine with nuts is simple:

1. For 1 liter of moonshine, take 1-2 cups of nuts.
2. Add 2 tbsp. honey
3. 1-3 cloves.

The standing time is 3-5 weeks.

This method will allow you to make a drink similar to cognac. The main thing is to choose good quality nuts.

Berries and fruits

With the help of fruits and berries you can make a universal drink of any strength - cherry or blackberry liqueur, mountain ash, cider, strawberry liqueur and much more.

Raspberry tincture is prepared according to the following recipe:

1. 1.5 kg of peeled raspberries.
2. 1 liter of moonshine.
3. 100-200 grams of sugar.

Washed and dried berries are covered with sugar and poured with moonshine. After which the container is hermetically sealed and left to stand. Minimum preparation time – 1 month. Maximum – six months.

You can make a delicious berry liqueur from berries and moonshine.

Similarly to this recipe, you can add other berries and fruits to moonshine, and you can safely mix them and increase their quantity. Only through trial and experimentation can you develop the ideal product that will suit your taste and strength.

Important. After preparation, such tinctures must be filtered through several layers of gauze.

The recipe with lemon is also popular. To do this, take the zest of 3-5 lemons per 3 liters of moonshine. Infuse the drink for at least 2 weeks.

Vegetables, roots and herbs

Lovers of exquisite drinks add lemon balm, thyme, coriander and other spices with unique aromas to moonshine.

Mint tincture is prepared as follows:

1. 20 g of mint per 1 liter of moonshine.
2. 3 g ginger and 2 g cinnamon.
3. 6 g juniper berries and 10 g dill seeds.
4. 30-40 g sugar.
5. All ingredients are poured with moonshine, mixed thoroughly and tightly closed with a lid.

The infusion time is 2 weeks. It is best to choose a dark, cool place. After the expiration date, the moonshine is filtered through cotton pads or gauze.

Many moonshiners improve the taste of the drink using various seasonings and spices.

Upgrading with concentrates

In order not to think about what to add and how to mix, and also to avoid wasting time on aging, you can use ready-made concentrates. With their help, you can get high-quality moonshine in just a few hours. You can purchase ready-made ones (for making brandy, whiskey, cognac, etc.) in specialized stores.

The production of noble drinks using concentrates involves a number of features:

1. Follow the dosages indicated on the package.
2. Do not use moonshine with a strength of more than 60 degrees.
3. Buy medications only from trusted retail outlets.

Important. The taste of the drink is fully revealed 2-3 days after preparation. But it is safe to consume after just a few hours.

Changing the color of moonshine

Many moonshine lovers have their own secrets for refining it.

To change the color of the drink and improve its quality, you can use the following recommendations:

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Before considering almond moonshine recipes and starting to implement them, you need to make sure you have high-quality almonds.

You can infuse moonshine with almonds according to this recipe:

1. Take 1 liter of strong moonshine (50%), 5-7 peeled sweet almonds, 10 grams of black raisins, 2 tablespoons of sugar, 5 grams of oak chips. Important: some people believe that you can replace almonds with plum or apricot pits. In fact, it is impossible to infuse these components of the fruit into moonshine, since the drink may turn out to be poisonous.
2. First you need to take the oak chips and pour a small amount of boiling water over them. After a day, the water can be drained from them.
3. The resulting water is added to the moonshine, after which sugar or syrup from it is added to the preparation and left to infuse for several hours.
4. After this, almonds and raisins are added to the moonshine and water. Shake the mixture thoroughly, close the container with a lid and infuse the drink at a temperature of 20 degrees for three weeks.
5. The resulting infusion is filtered through cheesecloth and left to stand again for a month.

The finished drink will have a pleasant tart almond flavor.

Having high-quality almonds and moonshine at home, you can prepare an analogue of the popular liqueur called Amaretto. To obtain such a drink, you should take 0.75 liters of strong moonshine, 100 grams of peeled almonds, and the same amount of plum and apricot kernels. Also, to prepare the drink you will need 500 milliliters of filtered water and 350 grams of sugar.

The drink is prepared according to the recipe in stages:

1. First, the peeled fruit kernels are dried in a frying pan, but without adding oil. The kernels in the frying pan need to be stirred constantly.
2. When the kernels have cooled, they need to be passed through a meat grinder and added to the moonshine along with the almonds. In the meantime, you need to prepare a syrup from sugar and water, cool it and pour it into the tincture. The workpiece is placed in a dark place for a week, after which it is taken out and the nucleoli are filtered out.

The drink is infused without seeds for a month. Before drinking the drink, you can add vanilla and coffee to taste.

There are moonshiners who prefer to prepare alcoholic drinks quickly and with a minimal list of ingredients. This recipe will certainly appeal to such moonshiners, since, according to its rules, only 2 components are taken to prepare moonshine with almonds. This is 1.5 liters of double moonshine with a strength of 50%, as well as half a glass of roasted almond seeds.

You first need to fill the seeds with moonshine, seal the container with the workpiece with a lid and place it in a dark, cool place for 40-45 days. Every week the contents of the container should be thoroughly shaken. After 40-45 days, the drink should be filtered through several layers of gauze.

If you don’t have almond seeds at home, you can use edible almond oil to prepare moonshine infusions. For 1 liter of moonshine, take 3 drops of oil, but no more, since it can spoil the taste of the drink, making it bitter.

You can also use special additives and essences to prepare almond moonshine. You can purchase such products in stores that sell distilling supplies.

Ready-made almond drinks can be stored for several months, but only if they are poured into glass containers.

Cognac making recipes

Few people know that with the help of certain natural additives, homemade moonshine can be turned into real noble cognac, which can with great difficulty be distinguished from expensive purchased products.

However, I want to warn you in advance that it will take a lot of time to prepare, but the result is really worth it.

Recipe with tea

Preparation

1. Mix all ingredients together and place in an enamel pan.
2. Pour strong alcohol over the prepared mixture and place the container on low heat.
3. We heat the alcohol to a temperature of 70 degrees with constant and intense stirring. Do not overheat the liquid, otherwise the alcohol will evaporate.
4. Turn off the stove and cover the pan with a lid, allowing it to sit until it cools completely.
5. We filter the future cognac through gauze folded in 4-5 layers and leave it in a dark room to ripen for a week.

Recipe with walnuts

For this recipe, we will not need the shells or kernels of the walnut, but the partitions located inside it. To give your future cognac an additional note of freshness, you can experiment with adding lemon or orange zest.

Preparation

1. Place all the spices and walnut partitions in a three-liter jar.
2. Pour strong alcohol into it and stir well.
3. Place the container in a dark, warm room for at least two weeks, shaking the contents daily.
4. We filter the alcohol and keep it in a cool place for another 3-4 days.

With oak bark

The presented recipe will be useful to moonshiners who do not have the opportunity to infuse the product in wooden barrels.

Preparation

1. Place oak chips in a small bowl and scald them with boiling water, then let them sit for half an hour.
2. Drain the liquid from the oak mixture and place it in a glass bottle.
3. We also send cinnamon and black pepper there, then pour in strong alcohol and stir the ingredients thoroughly.
4. We send the bottle to a warm room and leave for at least three weeks, shaking the liquid daily.
5. We carry out thorough filtration and allow the drink to “rest” for another couple of days.

Herbs for refining moonshine

Moonshine at home can be refined using various herbs, leaves, roots, branches, buds and other parts of plants.

Read also: Technology of the second distillation of moonshine

Aromatic herbs and fruit tree leaves are used for infusion.

The following options are very popular:

• Cherry leaves and stalks

To refine the alcohol, not only the cherries themselves are used, but also the stalks. You can also add the leaves of this tree to the tincture. After infusion, a drink comes out that has an interesting unusual aroma. This tincture has been made in Armenia for a long time.

• Blackcurrant leaves and buds

To prepare currant tincture, you can use the berries themselves, but, oddly enough, the leaves are also suitable for this tasty and medicinal drink.

You can also add buds from the bush. This is a household way to refine alcohol in a short time.

You need to pour all the ingredients into the jar, fill everything with moonshine and wait for the drink to infuse. It is allowed to add honey to the drink.

• Birch buds

You can prepare a tincture based on birch buds. It is very useful and is often used in the treatment of various ailments.

Infusion of birch buds is used for various diseases

You can also add a little honey to the finished drink.

A drink made from simple moonshine and mint leaves has an unusual taste. Moreover, you can use not only fresh leaves, but also dried ones. They are supposed to be filled with alcohol and wait until the product infuses.

The more time passes, the more effective the drink will be.

By the way, it has medicinal properties. It is also recommended to add honey to taste to purified mint moonshine.

• Pertsovka

This is probably the most famous moonshine. It is prepared on the basis of red pepper, of which you will need approximately 75 g per 3 liters. The red pepper should be finely chopped and then poured into alcohol. You must wait at least three weeks. After this, it is recommended to dilute the resulting drink with sugar syrup. For more information about preparing hot peppers, watch this video:

For 3 liters of liquid you will need approximately 800 g of water and the same amount of sugar.

• Moscow

Moscow tincture is also a very popular drink. To prepare it, you need to clean the moonshine with ginger and other spices. For 3 liters of alcohol you will need 48 g of anise and mint, as well as 12 g of ginger. Leave the product to infuse for 3 weeks to a month.

• Honey

Honey tincture has an extraordinary taste. To prepare it you will need 4 large spoons of honey per 1 liter of alcohol.

Be sure to add a spoonful of oak bark, lemon balm, thyme, coriander, and bison.

The product will infuse for about a month.

• Sagebrush

To get a tasty wormwood tincture, not only this herb is added to the alcohol, but also salt. For 12 liters of liquid you will need 300 g of wormwood and 60 g of salt. All components must be thoroughly mixed and then allowed to brew for a week. At the end it is recommended to add 1.2 kg of honey. Initially, only moonshine that has undergone double distillation is used.

Wormwood tincture - an analogue of absinthe

But after infusing the product and adding all the components, it is necessary to carry out another distillation. Only after this the drink can be consumed. By the way, its taste is very unusual.

• Juniper

For 8 liters of primary product you will need approximately 1.5 kg of juniper berries. The product is infused for 2 weeks at room temperature. After the expiration date, the drink is again subjected to the distillation process, after which it is ready for consumption.

Refinement can be done using anise seeds. To do this, you will need 200 g of this plant, and it must be crushed before using it. Then pour into 10 liters of the primary drink and infuse the product for a month. Then add another 5 liters of ordinary clean water and start distilling again ─ for the third time. The process of preparing anise tincture is not yet complete.

You need to add the same amount of powdered seeds again and let the product brew for the next month.

Finally, filter the drink and dilute it a little with water before drinking.

Elite alcohol recipes

Recipes for refining moonshine at home are not particularly complicated; simple tea, seasonings and spices that are found in any kitchen can change the smell and taste of the drink. To change the characteristics of a product, you should be patient and study the algorithm of actions.

Several recipes for making good alcohol:

• Large leaf tea, not dust from bags, will help change the quality of the moonshine. For 3 liters of the finished product you should add only 1 spoon of tea. Place the container in a dark place, close the container with a lid and wait a little. You will have to wait from 3 to 5 days. During the process, you can notice how the drink changes color; it can become almost black, like strongly brewed tea. If you use tea with flavors, you can change the taste of alcohol and make it more pleasant.
• Orange or lemon will make the alcohol shine the color of champagne. In order for ordinary moonshine to suddenly turn into a beautiful drink with a golden tint, it should be infused with lemon or orange peels. It is worth refining moonshine only with the help of peeled crusts that do not have a white and soft component; this pulp will add bitterness to the drink. To refine the distillate, you will need 10–14 days and the peel of 1 lemon or orange.
• To make Armenian cognac at home, you will need only 100 grams of prunes and high-quality, home-made purified alcohol. If you pour 100 grams of prunes with 3 liters of moonshine and place a glass container in a dark place, you will notice how over time the distillate will turn into cognac. You can change the duration of infusion at your discretion. A pleasant smell and mild taste will help you understand that the drink is ready to drink.
• If you want to minimize costs and add simplicity to the recipe, you can infuse moonshine with walnuts. You will need not the nuts themselves, but the partitions that are in the shell. They are collected and placed in alcohol. To refine the drink you will need only 15 nuts; they will help improve the quality of 1 liter of distillate. In order for the drink to acquire an unforgettable taste and smell, it will have to be infused for at least 7 days in a dark place.
• Making pine nut tincture from bad-smelling moonshine is not so easy. The fact is that nuts contain a large amount of oils, which will have to be removed by evaporation. When the kernels are ready, they are immersed in moonshine. In order to refine 1 liter of drink, you will need at least 150 grams of nuts and 30 days of aging.
• Aromatic coffee, which is easy to cheer up in the morning, can be used as a flavoring agent that can improve the taste of moonshine. You just need to add 1–1.5 teaspoons to a 3-liter distillate. The drink should be infused for no more than 7 days. It is just not recommended to dilute the moonshine after coffee is added to it - the product will become cloudy, and only repeated distillation in the apparatus will help remove the cloudiness.
• You can enhance the drink using various herbs. The most popular recipe is to infuse alcohol with St. John's wort. This herb has a good calming effect and is a natural antidepressant. For 1 liter of purified distillate, add 1 tablespoon of dried raw materials. Moonshine is placed in a dark place; it will have to be stirred periodically using a wooden spoon. The drink will be ready for consumption no earlier than after 7 days. Before drinking the tincture, it is recommended to strain it using a filter made of cotton wool and gauze.

Read also: When do you need to feed yeast in your mash?

You can make moonshine softer with sugar. Some distillers use caramel, but the essence of the procedure does not actually change. Sugar or caramel will make the alcohol softer, but if you overdo it with the ingredients, the distillate will become sickly sweet and will be impossible to drink.

For this reason, it is better to use glucose, it will help avoid cloying and improve the quality of the finished product.

Moonshine can be refined in various ways; there are quite a few recipes. You can experiment by adding certain ingredients to the distillate. Well-known products will help improve the quality of moonshine.

Simple beautification recipes

Infusion with cranberries, blackberries, anise, prunes, mint, nuts, honey and much more will bring you 100% good results. You can add one ingredient or several at once. If you just want to clean alcohol from any remaining harmful impurities, use pre-roasted pine nuts: one or two handfuls are enough for a three-liter jar. There are many more complex recipes with pine nuts that will help you create a much better and tastier drink:

• For example, to obtain cedar-honey liqueur, infuse it for 10 days with honey (1 spoon per liter). Then add 1 kg of sugar and nuts (for a three-liter jar) and leave to brew for a month.
• Or for a more harmonious taste, add a handful of raisins and a couple of oak chips to the nut infusion. And to get a flavorful drink, add 40 g of mint, 40 g of anise and one pine nut per two liters.
• To get the taste of high-quality cognac, infuse it on the partitions of walnuts. These partitions contain a lot of iodine, which makes it not only pleasant to the taste, but also healthy.

Making liqueurs

Refining moonshine to produce liqueur is not such a difficult task. This is because liqueurs are made from almost anything: pears, plums, coffee, apples, raspberries, blackberries - you can quickly make high-quality liqueur from all of this and more.

How to soften moonshine Rosehip tincture Recipe for Calvados at home Moonshine and vodka made from alcohol at home

Italian lemon liqueur is made with peel and sugar syrup. For 1 liter of drink you will need 10-11 lemons and 600 g of boiled syrup. Do not use lemon pulp, otherwise the liqueur will be too sour. This liqueur contains a lot of vitamin C.

To make coffee liqueur use:

• condensed milk (1 can);
• sugar (100 g);
• a packet of vanillin;
• 2 teaspoons of coffee;
• 0.5 liters of water.

Mix all this and heat it up, then add it to the moonshine and leave for a week.

Vanilla liqueur also has a simple recipe: add just a little vanilla and 250 g of cane sugar to the drink. The liqueur will be too strong, so dilute it with boiled water.

Amaretto is a world-famous liqueur, the recipe of which is carefully hidden. But you can try to imitate its taste at home. It is based on chocolate with the addition of almonds and apricot kernels.

To get a liqueur based on walnuts, pour 30-40 walnuts with a liter of moonshine, add a little cinnamon and three buds of cloves. Seal the jar and leave for a month. Before drinking, you can dilute the drink with sugar syrup.

Tinctures on berries or fruits

Use various berries and fruits to improve moonshine; recipes for improvement using these components are simple and accessible to everyone. In addition, they make really tasty and high-quality tinctures.

For the best apple liqueur, use fall apples, which have a sweet, sour, and tart flavor. Fill a bottle of moonshine tightly with these apples and place it in the sun, shaking the bottle daily. Leave for 12-14 days, then strain the liquid and mix with sugar, leave in the sun for another 2 days.

Blackberry tincture, unlike raspberry tincture, has a more harmonious taste, combining sweetness and sourness. Take three liters, mix with 2.5 kg of berries, add a little vanillin and 3 grams of citric acid. Dilute with water or sugar syrup. The strength of the resulting tincture will be 20%.

Pepper tincture is considered famous. Grind 75 g of red pepper for 3 liters, leave for 3 weeks, then dilute the drink with sugar syrup (900 g) and water (700 ml).

How to select and use ready-made concentrate

Not everyone has time to experiment with compositions for refining homemade alcohol. In such situations, you can use ready-made concentrates. They are very often used by well-known alcohol producing companies, but in much larger quantities than by folk craftsmen. You can buy these concentrates in specialized stores that sell moonshine stills.

Concentrates to improve taste

The main advantage of ready-made concentrated mixtures is the ability to achieve a complete match of the taste of homemade alcohol with the taste of drinks from elite brands. Using mixtures, it is quite easy to prepare not only cognac, but also liqueur, brandy, absinthe or or calendula. In the process of using such concentrates, much less time is spent than when experimenting and calculating the compositions of natural ingredients.

Some manufacturers offer ready-dosed sets of concentrates, the labels of which indicate the brand of drink whose taste will match the taste of the moonshine you have refined

When preparing the drink, it is very important to follow the proportions indicated on the packaging of the mixture. Their compositions contain citric acid and glucose, which in large quantities can spoil alcohol.

You need to be careful when adding concentrate. Only alcohol whose strength does not exceed 60 degrees can be refined.

Read also: Making moonshine at home without yeast using simple recipes

After the mixture has been added to the moonshine, you should wait a few days, after which you can try the resulting alcohol. To avoid health problems after a fun feast, special attention should be paid to the choice of concentrate. Well-known manufacturers of mixtures offer tastings of refined moonshine directly at their outlets

Thus, you can choose the appropriate set of mixtures and get useful advice from consultants.

What and how to paint moonshine

Many means can be used to give moonshine a pleasant color. Let's talk about the most popular ones.

Black tea

Perhaps it can be put in first place in terms of frequency of use. Gives a beautiful color to cognac and has virtually no effect on the taste. Add 1 tbsp to a three-liter jar. spoon of tea and infuse for 3 to 5 days. Strain as soon as the drink has acquired the desired color, otherwise it may become too dark, almost black.

For lovers of not only colored, but also aromatic moonshine, tea with bergamot and barberry is suitable. The main thing is not to use tea bags with chemical “flavors”. Or add a bud of clove, a sprig of mint, etc. to the jar yourself.

Citrus peel

Lemon (gives a greenish-light green color) or orange (yellow-orange) will do. In addition to coloring, it removes unpleasant odors and adds sourness to the drink. You only need to take dried peels.

For a three-liter jar - from one orange or two lemons. You can experiment with the peels of other citrus fruits.

Nuts and partitions

Use pine nuts or walnut partitions. If you are preparing a non-medicinal tincture, then 100 g of nuts or partitions per three-liter jar is enough. Leave for 3 weeks.

The color turns out to be whiskey, and if you add sugar syrup to taste and just a little cinnamon, then the taste is unusual and very pleasant.