Tips and recipes for making cherry tincture with moonshine. Cherry tincture on moonshine: preparation rules Cherry chips

All strong alcoholic drinks obtained by distilling mash are analogues of moonshine and differ only in certain nuances of technology.

Therefore, properly prepared moonshine is in no way inferior to the best examples of tequila, brandy and other strong alcoholic drinks.

how to choose material for making mash;
how to prepare mash, and what methods of obtaining it exist;
what method to choose for this or that material;
how, by changing the composition and technology of preparing mash, you can change the taste of the finished moonshine;
what methods of distilling mash exist;
how the method of distilling mash affects the taste, color and smell of the finished product;
what does infusion on wood chips give?
how the choice of wood type affects moonshine infused with wood chips;
how to prepare it correctly and how long you need to steep moonshine on oak chips, recipe for cherry, pear, apple and other types of chips;
how to store and consume the finished drink;
what can be made from fractions of mash distillation that were not included in the moonshine.

Braga is the basis any moonshine. From her chemical composition determines taste, color and smell finished product, because moonshine is an extract from mash or wine.

Therefore, during the distillation process, separation of mash into light and heavy fractions.

Light fractions include various acids and alcohols, and heavy fractions include esters, oils and water with pulp.

Therefore, it is necessary to be very careful in choosing the material for the mash and the method of its fermentation, because any mistake will change the organoleptic properties of the finished product and may make it unfit for drinking.

During perestroika, moonshine made from any vegetables, or even just yeast and sugar. The drink turned out to be strong, with a high content of methyl alcohol, which increased the “spiciness” of the moonshine, but was harmful to health.

The combination of mash and sugar is ideal for producing alcohol, but to give the desired taste and color, other components must be included in the composition of mash products.

No less important is the amount of sugar-containing substances, because bacteria process sugar into ethyl alcohol until one of the conditions is met:

the food (sugar) ran out and the bacteria died of starvation;
the alcohol content (strength) reached a critical value, and the bacteria died from intoxication.

By changing the amount of sugar-containing products, you can regulate the strength of the mash and the remaining sugar, which will go into the distillate, giving it a sweetish taste, as well as saturating it with fusel oils. By changing the type of sugar-containing product, the taste of the finished moonshine is adjusted, because each product gives it some of its own characteristics.

Moreover, a lot depends on the fermentation technology, therefore, for different masters, the taste and smell of the finished product obtained from the same components may differ markedly.

Using products with a high content of polysaccharides, that is, potatoes or various cereals, to produce mash, it is necessary to add sugar or malt to them.

They will break long chains of polysaccharides into short monosaccharides.

If the amount of sugar or malt is not enough, then some of the long chains will fall into the mash, and from it into the distillation apparatus.

There it will break down into monosaccharides, giving the finished drink a sweetish taste. The same effect gives excess sugar, which remains after the death of bacteria and gives the finished drink a sweetish taste.

The choice of water is no less important., because it is a habitat for bacteria. Tap water contains chlorine, which inhibits the activity of microorganisms, so the mash not only ferments more slowly, but often ends up with mold or rot.

Boiled water loses the oxygen dissolved in it, so bacteria cannot exist normally and quickly die.

The best choice is stream water or a spring, however, you need to make sure that there are no harmful or toxic substances in it, so it is advisable to have it tested.

Highly hard water is also not suitable because excess calcium and other minerals inhibit bacteria.

Preparation

To get a high-quality mash, from which excellent moonshine will come out, you need to both carefully prepare everything and follow the instructions for its manufacture.

At the preparation stage selecting dishes for fermentation, giving preference to:

glass;
enameled;
aluminum.

Preferably do not use small containers, because the ratio of mash and moonshine with a strength of 45 degrees is approximately 6:1.

As the strength of the distillate increases, this ratio becomes even greater. Proper selection of components and fermentation mode slightly reduces this ratio due to an increase in the strength of the mash.

When choosing components, you must remember that each of them influences the properties of the mash. Even a minor change to any of the components, as well as deviations in technology lead to changes in the organoleptic properties of the mash.

Therefore, we recommend making mash in large batches so that the fermentation conditions in all containers are the same. Even if different batches of moonshine differ from each other in color or smell, within the same batch such deviation will be minimal.

It is advisable to use containers with a relatively narrow neck so that you can install a water seal on them or put on a rubber medical glove.

During fermentation, a lot of carbon dioxide is released, and a reduction in the rate of its release indicates the end of fermentation. Therefore, it is very important to monitor the amount of gas by bubbles in the air seal or by the size and shape of the glove.

Also you will need a warm (23–26 degrees) room, closed from bright light and with low humidity. It is advisable that the room be ventilated.

It is necessary to provide a place for storing containers, which would make it possible to periodically mix the contents. This mixing improves the quality of the mash and increases its strength.

Selection of ingredients

If the proportions are chosen so that the maximum strength and complete production of sugar occur simultaneously, then after distillation it turns out distillate with neutral alcohol taste.

Besides, any sugar-containing product is converted to methanol during fermentation and other toxic substances that are cut off during the distillation process.

Potatoes, all cereals and fruit and stone fruits produce more methanol during fermentation than other products. Sugar and yeast mash contains the least amount of methanol, but it also contains less other substances that give this drink a more pleasant taste and smell.

Therefore, there is no recipe for how to infuse the ideal mash for moonshine, which would give an excellent taste and do not contain toxic substances.

Theoretically moonshine can be made from any product containing simple or complex sugars. Therefore, it is not particularly important what exactly to use to make mash.

Most often, to make mash, they use what is easiest to get. Residents of regions where the cultivation of wheat and other cereal crops is developed make mash from them. Those who have apples, pears or stone fruits growing in their yards make mash from them.

If it is impossible to get fruits or grains, potatoes, beets or cabbage are used. Regardless of the choice of the main component Effective fermentation requires sugar and yeast..

Taking into account the abundance of types of sugar, as well as the difference in sweetness between the familiar granulated sugar and different manufacturers, we will give only average proportions of components, which will need to be clarified as a result of numerous experiments and experiments.

Yeast can be anything, including Pakmaya, which can be purchased at any grocery store.

The most effective wine yeast, but not everyone can get it. Yeast selection affects the strength of the mash, varying within 9–18%.

In addition, baker's or brewer's yeast, which are noticeably inferior to wine yeast, can give a higher alcohol content with better compliance with the thermal regime. That's why only the amount of distillate changes depending on the type of yeast, but not quality.

Mash recipes

We have selected several popular recipes from various products that allow you to obtain mash suitable for making high-quality moonshine. In addition to the combination of products, each recipe contains recommendations for preparing and fermenting the mixture.

Sugar with wine yeast

This recipe is a classic for the perestroika era, but it makes moonshine with a minimum content of fractions that give it a pleasant taste and smell. Here is the number of products:

water 25 l;
sugar 5 kg;
pressed wine yeast 0.5 kg.

The water is heated to a temperature of 30–35 degrees and sugar is added, maintaining the temperature until completely dissolved.

Then they wait until the temperature drops up to 25–27 degrees and pour a little syrup to dissolve the yeast in it, while the temperature of the main mass support on same level.

When the yeast is completely dissolved, it is mixed with the bulk of the syrup and sent for fermentation. Fermentation time amounts to 4–8 days.

Wheat malt

Here are the proportions of the main components:

wheat that has been in dry storage for 2–10 months since harvest, 4 kg;
sugar 4 kg;
water 30 l.

1 kg wheat rinse several times with clean running (not tap) water, then soak for a day or two, changing the water every 6–10 hours.

The water is drained and the soaked wheat washed with a weak solution of manganese or iodine, after which they are placed in a shallow dish and left to germinate, covering the top with a damp cotton cloth.

More details on how to soak wheat and germinate it are described in this article (Whiskey). Wheat turns into malt when the length of the sprouts becomes slightly longer than the length of the grain.

The malt is crushed using a blender and mixed with sugar and a small amount of water heated to a temperature of 30 degrees, after which it is placed in a warm place for 10 days.

Then the remaining water is heated to a temperature of 30 degrees, sugar is dissolved in it and the ground grain is poured into this syrup, after which, according to the recipe, malt infusion is poured into the mixed ingredients. The finished mixture is sent to fermentation, which will take 10–20 days.

Wheat with yeast

Here quantity of required products:

grain (as in the previous section) 5 kg;
sugar 2 kg;
baker's yeast or Pakmaya 50 gr;
water 30 l.

The water is heated to a temperature of 30 degrees, after which yeast is diluted with it, as written on the package, and sugar is diluted in the remainder of the water. Then cereal and diluted yeast are added to the syrup, after which the mixture is sent to fermentation, which will take 6–12 days.

Apple

Here are the ingredients:

fresh apples 30 kg;
running water 20 l;
sugar 1.5–4 kg, depends on the sweetness of the apples;
wine yeast 200–300 gr.

Apples are not washed, because on their peel live the bacteria necessary to start the fermentation process.

However, careful removal of the seeds and any damaged or rotten areas is necessary.

Then grind it using a blender or any other method and mix it with water and sugar. This mash can be made with or without yeast.

The only difference is that Without adding wine yeast, fermentation takes 3–7 weeks, and with them – 5–10 days.

Watermelon

Ingredients:

ripe red pulp 100 kg;
sugar 10 kg;
pressed yeast 200 g or 1 sachet Pakmaya.

Can use only whole watermelons without damage, preferably freshly collected.

After all, the longer they sit, the more fructose and glucose turns into sugar, which is more difficult for yeast to eat.

The rinds are cut off and the pulp is ground through a sieve to remove bones and white veins. All components are mixed and sent to a warm room for fermentation, which will take 7–15 days.

Raspberry

Here are the ingredients:

fresh raspberries 60 kg;
sugar 10 kg;
water 50 kg;
pressed or wine yeast 500 gr.

Raspberries are cleaned of stems and damaged berries, and then kneaded thoroughly. You can’t wash the berries, because this will remove the natural yeast necessary for fermentation.

If you make mash with yeast, its taste will become much worse, as well as the taste of the finished moonshine, but the fermentation process will end 20–30 days earlier, namely in 5–8 days.

If you decide to add yeast, then pour it into a container with raspberries and water, then add sugar there. If made without yeast, then only sugar is added to water and raspberries.

Fermentation

For fermentation you need a room in which you can maintain a stable temperature at 20–25 degrees.

A decrease in temperature will slow down the action of bacteria that process sugar into alcohol and activate pathogenic microflora, which also feeds on sugar, but produces substances unsuitable for distillation.

Temperature increase above optimal will lead to putrefactive processes, which will spoil the mash.

Another condition is lack of bright light, because some bacteria and processes are sensitive to it, so excess light will disrupt fermentation and introduce undesirable changes into it. However, a small light bulb that is bright enough to prevent you from wandering around in the dark will not harm your mash.

A prerequisite for successful fermentation is cutting off the mash from the flow of fresh air.

This can be done with using a water seal or medical rubber glove, in one of whose fingers a hole is pierced with the thinnest needle.

The water seal and glove do not prevent carbon dioxide from escaping from the fermentation tank, so they can be used as sensor signaling the end of the fermentation process.

When the water seal sharply reduces the number of bubbles and the glove stops inflating, you need to open the container and check the condition of the mash.

All water-soluble parts must precipitate with a clear boundary between the sediment and the liquid. Herself the liquid should be relatively clear, without thick turbidity. Then you need to try the mash.

A sweetish taste indicates that the yeast was not able to process all the sugar, so you must either wait a few days or add water to reduce the strength of the mash and allow the yeast to finish its work.

This point is associated with risk, because an incorrect assessment of the situation can lead to souring of the mash. Therefore, experienced moonshiners Check the strength of the mash with an alcohol meter and compared with the maximum strength that a particular yeast can produce.

When the mash is ready, it filter to separate liquid and sediment, after which the liquid mash is poured into a moonshine still, and the sediment is used as yeast for the next batch of mash or used as fertilizer in the garden.

Distillation

A moonshine still is required for distillation.(distillation cube), which you can make with your own hands or buy in a store.

The main condition for obtaining high-quality moonshine is to use a device that has possibility of constant temperature control.

This will allow you to regulate the chemical composition of the moonshine, thus affecting its taste and smell. In one of the articles (cognac on oak chips) we already talked about the importance of observing the temperature regime, as well as about such distillate fractions, How:

head;
body;
tail.

When distilling, the following must be taken into account:

Head, consisting of methyl alcohol and other poisons, in small quantities (1–2%) makes moonshine more “challenging”, that is, at the same strength the intoxicating effect is stronger, but the load on all organs increases sharply.
Body, completely cleared of the head and tail, turns into an analogue of medical alcohol - a drink, having an alcoholic effect and an alcoholic taste without any zest.
Tail much less dangerous than the head, but gives moonshine fusel smell, inherent in tequila, whiskey and many other drinks that are considered noble.

Therefore, there is no ideal distillation recipe. Some drain only part of the head, turning the drink into a lethal, stinking swill, others make an analogue of vodka, devoid of any special taste or smell.

Infusion on wood chips

To improve organoleptic properties Moonshine is infused with wood chips from various wood species.

Initially for this used wooden barrels, however, they take up a lot of space and are quite expensive, and the effect of their use is enough for 3–5 treatments, after which the wood loses the necessary substances, and infusion of moonshine no longer changes its properties.

Keeping the distillate in barrels is still used in the industrial and semi-industrial production of strong alcoholic beverages.

Those who make moonshine for themselves make do with wood chips.

When distillate interacts with wood, it fills the pores, and the diffusion process begins, as a result of which some of the elements of moonshine replace what filled the wood, and its contents enter the distillate.

If wood that will interact with alcohol, pre-fired, the drink acquires an additional taste and smell, which depend on the degree of firing. This is due to the fact that temperature exposure destroys cellulose and lignin, converting them into glucose and simple sugars, which change the taste of the distillate.

In addition, roasting destroys many other substances, resulting in the release of oils and esters, which also affect the taste and smell of the finished product.

The chips will have an even greater impact if If pre-soak it in good wine or liqueur. Once in the moonshine, she will give it an unusual pleasant taste and smell, thanks to which it will be able to compete on equal terms with many well-known drinks.

After all, the general principles of making any strong alcoholic drink are unchanged, that is, brandy, cognac and other well-known products are, in fact, the same moonshine.

Selection and preparation of wood material

Most often, oak, alder and fruit wood are used for infusion. Oak and, accordingly, tincture from it contain a lot of tannins.

Such substances give a special bitterish tart taste and unusual smell drink.

A fruit trees, thanks to the large number of resins and esters, give the smell of moonshine aroma of wood and earth, and the taste is slightly sour, sometimes with a sweetish tint.

We have compiled a table in which turned on most popular wood species, used for infusion, as well as the effect they give. To obtain the results, identical jars were used, into which 600 ml of distillate was poured and 5 grams of wood chips were placed.

The infusion time was 14 days, so the influence of wood chips was minimal. If infused for several months, the effect will be more pronounced and may also change over time.

Making wood chips

The best thing for infusion use fresh wood, for example, a freshly cut branch or a sawn trunk, and the older the tree, the more strongly the chips from it will affect the moonshine. The question of where to get one is always very relevant.

Such branches can be collected while felling trees, and It is desirable that the thickness of the branch is 5 cm or more.

Form wood chips doesn't matter, the main thing is that it passes through the neck of the container for infusing moonshine without any problems. Therefore, you can use wood chips produced by a chipper that processes branches, or you can chop it yourself using an ax. Read more about this.

Exception constitutes chips in case, if there are any previously soak in other alcohol.

In this case It is advisable to use cubes with a side size of 3–5 cm, they will release the liquid absorbed into them for a long time.

Thanks to this, metabolic processes will be more efficient, and the constant but slow supply of liquid soaked in sugars will not lead to the proliferation of sugar-eating bacteria, which is difficult to avoid when using thin impregnated wood chips.

The only condition is wood chips must be obtained from living, healthy wood, only in this case it will give maximum taste and smell to the drink, and will not harm it.

After all, pathogenic bacteria multiply in diseased wood, processing the residual sugar of both the wood and the distillate, releasing substances that will spoil the taste, color and smell of the drink.

Therefore, when using wood chips obtained from the disposal of branches using a chipper, carefully inspect each wood chip and remove it at the slightest suspicion. Also, do not use wood chips with bark.

Burning

Firing can radically change the produced wood chips Effect Therefore, every master has been searching for and creating his own recipes for preparing the drink at home for many years, giving the distillate an unusual taste, color and smell.

Some share their little secrets in recipes and tell how and how much to infuse the drink on special forums, and post useful videos.

Quite often there are recipes for tinctures made with medium-roasted wood chips. How does it turn out? color of wood material after firing at a given degree, shown in the photo.

In addition, mixing wood chips from different species and different processing methods allows you to make tinctures according to the same recipe, but with a unique combination of color, taste and smell.

For firing, the wood chips are loaded into an oven heated to a temperature of 120–210 degrees and left there for a while.

Gradually the chips begin to change color, because in the absence of a constant flow of oxygen is happening not wood oxidation, but caramelization, as a result of which lignin and cellulose break down into monosaccharides. During soaking, monosaccharides pass into the distillate and give it a special taste, color and smell.

Soaking in another alcohol

If you decide to soak wood chips in another alcoholic drink, then consider the following rules and instructions - preparation and soaking will take:

chips 2-5 mm thick - 10-15 hours;
cubes with a side size of 1-2 cm - 30-50 hours;
cubes with a side size of 3 cm or more - 1-3 weeks.

For soaking, you can use both strong and weak alcoholic drinks. Soaking gives good results wood chips in various juices, which then enter the distillate and change its taste.

You will find more detailed information about wood chips for moonshine and how to process it.

How to insist and how long should I insist?

Clear formula and proportions relative to quantity, that is, how many grams of wood chips should be put per 1 liter or, for example, 3 liters of alcohol, which provides the best result, does not exist.

The more wood chips, the stronger its influence, up to too strong, spoiling the taste and smell of the drink.

A further increase in the proportion of wood chips is not advisable, because it will only slightly shorten the infusion time and will most likely give the drink an unpleasant taste and smell, which go unnoticed at a low concentration of wood chips.

For infusion use glass and enamel containers with hermetically sealed lids, into which, following the recipe, wood chips are first loaded, then moonshine is poured. Infusion time ranges from a week to a year, depending on the desired result.

In a shorter period of time, the processes occurring inside the wood will not have time to noticeably change the composition of the alcohol, and exceeding this period will not in any way affect the taste and color of the moonshine.

It should be taken into account that the more wood chips, the faster the alcohol is filled with the contents of the wood pores, so it is necessary to experimentally determine the balance between the amount of wood and the infusion time.

When preparing wood chips for infusion, remember that apple, cherry and other fruit trees do not contain tannins, so moonshine infused with them will have a pleasant smell and slightly sweetish taste.

In contrast, oak contains a lot of tannins, so it will give the drink a cognac smell and taste. Due to the unusual influence of oak, lovers of vodka and light alcoholic drinks leave negative reviews of cognac and its recipes on wood chips, declaring that it “stinks of bedbugs.”

It is necessary to infuse moonshine on wood chips in a dark room with a temperature of 10–15 degrees.

Exceeding this temperature can lead to repeated fermentation and souring of the product due to the proliferation of harmful bacteria.

After infusion, the wood chips can be used several more times, but each time its influence will be less and less. Infused alcohol need to pour into glass bottles and store in a cool, dark place.

Video about how to prepare a flavorful drink by infusing moonshine on wood chips with your own hands, what smell and taste the types of wood chips of various fruit species and oak give:

Conclusion

Infusing moonshine with wood chips can turn it into a noble drink that you won’t be ashamed to treat to any guests. And during the holidays, such a liqueur would be just as appropriate as expensive drinks such as whiskey, cognac or brandy. After reading the article, you learned how to:

make moonshine;
regulate its taste and color - how much wood chips should be added per 1 liter of alcohol, and how long the drink should be infused;
Wood chips affect the distillate.

In contact with

In order for moonshine to taste and aroma begin to resemble more noble cognac or whiskey, you need to figure out how and what oak chips for moonshine are prepared at home with your own hands. This is the most important component that allows a certain amount of tannins to be transferred to alcohol, due to which the drink acquires a characteristic amber color and tart taste. Not everyone knows that to prepare a product you need to select the right raw materials, as well as know the degree of roasting. The strength of the final result will depend on this.

Looking for a suitable tree

When choosing oak, you should take into account that its place of growth affects the taste of the alcoholic drink, regardless of the purpose for which oak chips are used - cognac, vodka or whiskey. The taste of the same alcohol will differ if the product is infused with the same type of oak, but growing in different regions.

Even the growth of a tree is important - Crimean, Krasnodar and Caucasian forests are well suited for Russia

Tasters single out oak, which grows in France, among all the variations. It is clear that not everyone has the opportunity to get a branch of a real French tree, so we will pay more attention to the domestic flora. Trees from the following regions are suitable for concentration:

Khadyzhensky;
Apsheronsk;
Afipsky.

It should also be noted that more valuable tree species grow in the Republic of Crimea, Tatarstan, Ukraine, Belarus and the Caucasus.

For moonshine, oak chips obtained from areas with high humidity are not suitable, since they contain a very high concentration of tannins, which spoils the organoleptic properties of the product.

It matters not only where it grows, but also what you are going to use. You need branches up to 5 years old, but not younger than 2 without bark. The trunk is absolutely not suitable, old branches are the same. You cannot take wood from sawmills where wood is treated with antiseptics.

What influences the change in taste

With the correct selection of wood chips for infusing drinks and following the recommendations of experts, you will get a soft-tasting alcohol with a pleasant tart aftertaste and a rich aroma. Changes in the characteristics of the drink occur for the following reasons:

Oak chips act as an adsorbent. The pores of the wood material absorb components that boil even at low temperatures. This list includes substances that cannot be completely eliminated during the distillation process. Therefore, long-term infusion in a barrel or on wood chips shows significantly better results than alcohol infused with other raw materials.

It’s easier to work with chips - they are suitable for any container, while simultaneously adsorbing harmful impurities

The wood contains various chemical elements, they make the drink softer. In addition to the fact that alcohol gets a new taste, color and smell, the components from the wood chips also bind particularly dangerous compounds. Therefore, the tincture is often prepared for use for medicinal purposes.
If you prepare oak bark for infusion, you will end up with a “bitters” with a red-brown color. And thanks to the tannin contained in the product, the drink will have a tart aftertaste.

Oak bark contains a large amount of tannin, which gives a tart aftertaste, but compared to wood chips, the bark is much less valuable

Making oak chips with your own hands

The product is sold in a specialized store, but those who want to experiment can make oak chips for moonshine with their own hands. To do this you need to follow the steps:

dry part of the log at room temperature for 1-2 weeks and peel it from the bark;

You don’t have to throw away the bark and leave it for preparing healing infusions.

cut the log into pegs measuring 20x20x100 mm;
Place the prepared oak chips for cognac or whiskey in clean cold water for a day, and change the liquid every 7 hours with a new one;
in a separate container, mix 10 liters of water with 2 tablespoons of soda, leave the stakes to steep for 8 hours, then rinse well;
then put it in a saucepan, fill it with clean water and bring to a boil, boiling for 45-50 minutes;
place the workpiece on a baking sheet and put it in the oven for 2 hours at different temperatures depending on the desired taste.

VIDEO: Home cooking technology

Firing time and temperature

Firing oak chips in the oven is considered an important step; the aroma of the future alcohol depends on the level of roasting. To achieve the desired result, you should know how to properly burn the product to obtain different odors:

minimum processing 2 hours at temperatures up to 120° - the smell will give off vanilla, berries and a little smokedness

Minimum

medium 2 hours 150-160°C - caramel aroma combined with almonds

Medium done (medium)

maximum 2 hours 180-185°C - the drink will acquire a rich smoked and chocolate aroma with a similar aftertaste

Deeply cooked

Before placing the wood chips in the oven, wrap them tightly in foil to prevent smoke from escaping. If this is not done, there will simply be nothing to breathe in the room.

If soot appears on the logs - black burnt marks, they can no longer be used for tincture.

This is the final stage of preparing chips, then you should choose the right base, calculate the required number of stakes (on average 50 grams per liter) and use one of the most suitable tincture recipes.

Which moonshine to choose

After the oak chips for cognac are prepared, you can begin to select moonshine. There are three main types of raw materials made from:

fruits;
grain crops and cereals;
sugar and yeast.

The first two options are excellent for preparing chacha, but it depends on the taste preferences of the taster. The best option is sugar moonshine.

The fact is that fruit or grain distillate has various components that react with the chemical components of wood. Such a process can give a completely unexpected result that does not meet the manufacturer’s expectations.

As previously reported, fruity notes can be achieved by frying chips - small cubes that are quickly and thoroughly fried. Therefore, before you burn the pegs, you need to understand what flavor you are trying to achieve. In addition, you can use special nutritional supplements; a few drops of essence can completely change the smell and taste of alcohol.

Essence of cognac - some winemakers, along with infusion on pegs, add a few drops of concentrated liquid aroma

The process of moonshine on oak chips

After carrying out the above manipulations, you should calculate how much oak chips per liter of moonshine. In this case, the following proportions must be observed:

moonshine with a strength of 45° - 1 l;
sliver - 40-60 gr.

It turns out that 3 liters of drink will require an average of 150 grams. wood chips. Moonshine should be infused in a glass container or stainless steel tank. The bars are placed in it and filled with distillate to the very edges to reduce the volume of air.

Next, the container must be hermetically sealed with a lid, and then placed in a cool, dark place for at least 2 months, and preferably for six months to a year. You can also increase the infusion period; the longer this process lasts, the softer the drink will be.

VIDEO: Moonshine on wood chips: apple, cherry, plum, pear, oak

Common Mistakes

Newbie distillers, due to inexperience, often make mistakes when making wood chips at home. The result is a tincture with a strange baseboard taste. To avoid an unpleasant situation, the following factors should be considered:

there is no need to bake the pegs for a long time; in this case, more does not mean better;
It is not recommended to use raw logs; they contain a large amount of tannins;
Do not use plastic or plastic containers to infuse the drink; the distillate will absorb chemical components and the smell of plastic during aging;
experts strongly advise against using a large amount of aromatic herbs, herbs and other spices in the recipe, or infusing the drink with them for a long time;
Do not use an untested recipe when making a large volume of tincture; it is better to first ensure the quality of the result by preparing a small container.

VIDEO: Homemade tincture is better than Hennessy

Our article will talk about homemade alcoholic drinks. Cherry tincture on moonshine can become a decoration for your table. The drink is very light, and its preparation does not require serious expenses. But in terms of taste, it is not inferior to analogues from the store. At the same time, homemade cherry tincture with moonshine is a natural product without chemicals or any additives. Cherries are grown in almost all regions, their cost is low compared to other products. In addition, to prepare liqueur you can use not only fresh berries, but also frozen and dried ones.

Ingredients for the liqueur

An excellent liqueur is made from moonshine. But if you don’t have such a product at your disposal, then you can use ordinary vodka. There are many recipes for cherry tincture with moonshine. In our article we want to talk about the most successful ones, in our opinion. To prepare a decent liqueur, you need to know some nuances.

Another required component for the tincture is sugar. No matter how sweet the cherry is, it still exhibits sourness. Therefore, you simply cannot do without sugar. But its quantity should be regulated; excessive sweetness is also useless. First you need to put a small portion, and only then bring the liqueur to the ideal state according to your taste.

As a rule, we use concepts such as liquor equally. In fact, there is a difference between them. Tincture is a stronger drink. You need to put no more than 30% sugar per liter of its preparation, otherwise you will end up with liqueur. In general, such nuances are important only for gourmets. If you don’t like the finished product to your taste, you can dilute the drink or add sugar.

Regarding the preparation of cherry tincture at home using moonshine, there is one more nuance. These are bones, there are always disputes around: whether they are needed for cooking or not. The fact is that they contain hydrocyanic acid, which is certainly harmful to the body. It is for this reason that the bones are often removed. In addition, their presence makes the drink richer. It acquires a characteristic heavy aroma.

But still, if you prepared cherry tincture with moonshine with seeds, then you don’t need to worry. penetrates into the drink only after six months. In general, every recipe for cherry tincture with moonshine can be used for berries with or without pits.

A good liqueur and liqueur are obtained if little is used for preparation. To obtain such berries, you need to put them in the sun to dry for two to three days. If you do not have this opportunity, then you can heat the cherries in the oven at 60 degrees for about five to six hours. During this time, they will lose excess liquid, after which they will be able to impart flavor to the tincture.

The simplest tincture recipe

We suggest preparing cherry tincture using moonshine with seeds. This recipe is very simple. To prepare you will need:

Moonshine (50%) - 0.75 liters.
Cherries - 1.5 kg.
Sugar - ½ kg.

The berries are thawed or used slightly dried in the oven or in the sun. Dried cherries are used for the reason that excess liquid leaves them, so the strength of the drink does not change after infusion. The aroma of the drink is very rich, although this is a matter of taste.

All components are mixed in a glass jar, with a lid on top. Next, we send the container to a dark and cool place for a month. Once every three days you need to shake the jar, but you do not need to open the lid. After a month, the liquid must be filtered through cheesecloth. If the drink is sealed in clean bottles, it can be stored for three years in the basement.

Seedless tincture recipe

You can also prepare cherry tincture with pitted moonshine.

Ingredients:

A kilogram of cherries.
Three kilograms of sugar.
Strong moonshine (at least 50 degrees) - liter.

The cherries must be washed well and pitted. After this, transfer the pulp into a jar and cover with sugar. After three hours, the fruits should release juice. After this, add moonshine to the container and seal it tightly. We send the jar to a dark, warm place for several weeks. When the tincture is ready, you should taste it. If the taste is satisfactory, then the drink needs to be strained so that no particles of pulp remain and bottled. In this form, the tincture can be stored for up to three years.

Recipe with spices

If you are thinking about how to make cherry tincture with moonshine, then you can use a recipe using spices.

Ingredients:

Two kilograms of cherries.
Ten carnations.
A liter of moonshine.
Nutmeg.
Cinnamon.
Ten tablespoons of sugar (tablespoons).

This recipe allows you to use fresh and dried cherries. Before mixing the ingredients, it is advisable to pierce each cherry with a toothpick. Berries, sugar and spices are placed in layers in a glass jar. The container needs to be filled to about seventy percent.

Now you can pour vodka or moonshine into the container. The alcohol should completely cover the berries. The jar needs to be corked or covered with a cloth, then the taste of the drink will be softer. For several months, the container with the drink should be stored on a well-lit windowsill. The tincture should be shaken once every three days.

Cherry tincture on moonshine without sugar

You can make the drink without sugar. In fact, experts recommend choosing only sweet varieties of cherries, since they make the tincture much tastier. Our ancestors have been preparing a strong cherry tincture with moonshine since ancient times. However, they did not use sugar. The drink was infused, filtered, and only then, if necessary, a little sweetener was added. Modern experts in the art of preparing the drink also recommend doing it this way, since sugar changes the natural taste of the berries. Of course, there are times when you can’t do without adding it, but you shouldn’t overdo it either.

Ingredients:

Ripe sweet cherries - two kilograms.
Moonshine (40-50 degrees) - 0.8-1 liter.

Slightly dried cherries need to be poured into a jar. In this case, the berries should occupy approximately 2/3 of the total volume. Next, pour moonshine into the bowl to the top. The drink is infused for 1.5 to 3 months. Every three to four days, the jars with the contents are shaken. After time, the tincture must be filtered and bottled. If you are satisfied with the taste, then you should not add sugar.

Recipe with added wood chips or leaves

The best recipes of our ancestors, who knew a lot about making drinks, have survived to this day. One of them involves adding cherry leaves. You can even prepare a tincture using cherry chips. This is done in order to give the drink a more noble taste, while the color also changes, it becomes more brownish. Cherry chips add even more flavor.

Here is one such recipe.

Ingredients:

Cherry berries - two kilograms.
Sugar - 1.6 kg.
Liter of water.
A liter of moonshine.
1.5 teaspoons of citric acid.

We wash the berries and leaves well, and then fill them with water and add sugar. Place the dishes on the fire and boil the contents for fifteen minutes. After this, filter the contents. It is best to use gauze, as it does not allow even small particles of pulp to pass through. Add citric acid to the broth, then boil for another ten minutes. Next, the drink should cool to room temperature. Only after this we pour it into bottles, seal them and send them to infuse for twenty days. If sediment appears during this time, the drink must be filtered through cotton wool.

Kirschwasser

Cherry liqueurs have long been prepared in many countries. Until now, in Western European countries (Austria, France, Switzerland and Germany) a very popular drink called “Kirschwasser” is prepared. The ancient recipe is passed down from generation to generation. Each specialist has his own secrets. The main feature is the use of sweet cherries or dark cherries, but with small stones.

Kirschwasser is prepared only from very ripe berries, which are ground into a homogeneous mass, but the seeds are left intact. The drink is infused from a certain type of wood, which does not give off any foreign aroma. The mass ferments for about three weeks. During this period, the barrels are regularly opened and their contents are mixed well. Once ready, the wort is distilled like the simplest moonshine. In this case, the first portion is always poured out to get rid of unnecessary fusel oils.

Original tincture recipe

You can prepare an original cherry tincture using moonshine from frozen cherries.

Ingredients:

A kilogram of frozen cherries.
Moonshine - 350 ml.
Cognac - 650 ml.
A kilogram of sugar.

We take the frozen berries out of the freezer and give them the opportunity to thaw a little. Next, the berries are transferred to a clean jar and covered with sugar, after which they are left at room temperature for four hours. During this time, juice should come out of the cherries. After this, moonshine and cognac are poured into the container and the mixture is stirred until most of the sugar has dissolved.

We close the jar tightly and send it to a cool but dark place to infuse for three months. Periodically, the mass needs to be shaken to activate the process. After the drink has infused, it must be filtered and poured into containers that must be hermetically sealed for further storage.

Tincture with spices

Based on folk recipes, you can experiment on your own, adding certain ingredients and spices to prepare an original drink. We offer a recipe using an interesting set of spices. The drink based on it turns out to be very refined and at the same time aromatic, but has a lower strength.

Ingredients:

Cherry - two kilograms.
A liter of moonshine.
0.3 kg sugar.
Spices.

For cooking, you need to take only sweet and ripe fruits, since the final result depends on this. We wash the cherries well and sort them, removing rotten berries. Next, pierce each fruit with a sharp knife or toothpick. This simple move helps the juice release faster. Next, pour the fruits into a container with a wide neck, but at the same time alternate layers of spices and sugar with berries.

In general, the set of spices can be anything, but the spices must be suitable for preparing the drink. Experienced experts recommend using cinnamon, nutmeg, star anise, coriander, and cloves. You can take a teaspoon of all the spices, or you can use just one. In this case, it all depends on your taste. If you don't like the smell of spices, then don't overuse them, as you may end up not liking the drink.

Pour a liter of moonshine into a container with berries and sugar. We seal the jar and send the drink to infuse in a sunny place for several months, after which the cherry can be strained and bottled for further storage.

Instead of an afterword

We have given only some options for preparing cherry tincture with moonshine. The cooking rules are quite simple. In addition, it is possible to make your own changes to obtain an original aroma. Some drink lovers prepare real masterpieces at home, bringing the tincture to perfection.

In folk medicine, it has long been known that you can make cherry infusion not only from the berries, but also from the twigs, leaves and stalks. Today, a widely used recipe is how to infuse moonshine with cherries without berries to obtain a remedy with a medicinal effect.

Benefit

Cherry twigs are used for:

vitaminization of the body;
strengthening blood vessels;
boosting the immune system;
prevention of viral infections;
diuretic action;
tonic and invigorating effect;
antiseptic properties;
relieving inflammation in joints.

Important! People with diabetes, high acidity of the stomach, gastritis and ulcers should not use cherry infusion.

Properties of cherry leaves

Cherry leaves have antiseptic, antipyretic and anti-inflammatory properties. Cherry infusion based on this raw material automatically acquires the listed properties. The quality of the product is beyond doubt. During production, you can independently regulate the concentration and strength of the drink. It depends on the volume of leaves. It is better to make an infusion of cherry leaves using vodka.

To prepare a healthy and high-quality infusion from cherry leaves, you need to use vodka or alcohol. The leaves can be used either fresh or dry. It is better to pick young leaves. Even for harvesting for the winter by drying, it is recommended to collect leaves and young twigs in May-June.

Compound

cherry leaves - ¾ cup;
vodka or alcohol - 1 l.

Preparation

Chop the leaves. Not necessarily to a powder state. Small pieces are allowed.
Place the raw materials in a glass jar.
Pour vodka.
Leave to infuse in a cool, dark place for 14 days.
Shake the jar periodically.
Strain.
Pour into a clean container.

If you add tarragon, basil, cinnamon or ginger to the finished tincture, vodka infused with cherries will acquire a richer and more pleasant taste.

Cherry infusion on branches

An easy-to-prepare infusion of cherry branches is famous for its healing properties and taste.

Compound

moonshine;
cherry branches;
granulated sugar;
water.

Preparation

Prepare triple sugar moonshine. After the first distillation, dilute by 10-15% with water.
Choose dry cherry wood, without defects. It is advisable to use branches that are 2-3 years old. Shave the wood chips to a size of 0.5 x 0.5 x 10 cm. Rinse and boil. After this, the water will turn brick-colored.
Rinse with more boiled water.
If desired, you can fry the branches in the oven for 15 minutes at 180 degrees so that they darken a little. Without roasting, the drink may taste too much like floral tea.
Leave for 2 months. Filter.
Dilute to 40 degrees.
Add 1 tbsp. l. sugar for 3 l.

This infusion of cherry branches will not only be a medicinal preparation, but also an excellent drink on the holiday table.

Features of moonshine infusion

On the very first day of infusion, the infusion of cherry twigs on moonshine takes on a tint. Over the course of a month it becomes more intense. The moonshine taste goes away over time. But the smell of alcohol will remain. After dilution, the smell of alcohol and moonshine is replaced by a pleasant, unobtrusive aroma that is easily perceived by the receptors. It is recommended to infuse the infusion of cherry twigs for at least 2 months. The longer the aging period, the better. The sample can be taken after the first week during the infusion process.

There are many recipe options for infusing vodka with cherries - not only from leaves, berries, stalks, and branches separately. These components can be mixed and combined to obtain the most intense taste and medicinal effect.

Cherry tincture on moonshine is a decoration for any table. The drink is light and does not require much expenditure. Cherry is an affordable fruit that is grown in any region, and in the summer it can be bought at the market or picked at the dacha. The cherry variety plays virtually no role during the preparation of the liqueur. You can also use this fruit in different forms to prepare a tincture: frozen, fresh or dried.

A particularly tasty liqueur is made with moonshine. But if you don’t have such a product at home, then moonshine in the recipe can be replaced with vodka. There are several nuances regarding the preparation of the drink itself.

Cherry tincture on moonshine

As for sugar, this ingredient can be added to taste; it is impossible to do without it: even if the cherry variety is sweet, a strong sourness will still appear. But it is very necessary to regulate the amount of sugar. First, a small portion is added, and then the drink is brought to perfection. During the process of infusing the liqueur, you can taste the product and evaluate the degree of sweetness.

It’s also worth understanding the difference between tinctures and liqueurs, as well as liqueurs. In short, the tincture is stronger. You should count no more than 30% sugar per liter of drink, otherwise you will end up with liqueur. If the prepared tincture is not to your liking or seems too strong, you can dilute it with sugar and prepare another product.

There is also a controversial issue regarding seeds in the drink. They contain small amounts of hydrocyanic acid and amygdalin. These substances can poison the body and cause severe intoxication, which is why in most cases pitted cherries are used.

But if you have already prepared a drink with seeds, you shouldn’t get upset and remake it. Amygdalin is activated and released into the drink only after prolonged infusion for 6 months. You can use pitted cherries for almost all recipes and there is no risk of poisoning. Some manufacturers say that the stone gives the drink a noble taste, but this is also a controversial issue.

Cherry liqueur and cherry liqueur will be obtained if the fruit has a slightly dried appearance. To achieve this state, the cherries can be dried in the sun for 2-3 days or heated in the oven for 5 hours at a temperature of 60 degrees. The fruit will lose some of the liquid and impart more flavor to the infusion. In this case, the cuttings are removed in all recipes.

Moonshine tincture with cherries: recipe

You can make the simplest tincture, which will contain a minimum of ingredients. It is this recipe that involves the use of pitted cherries. It will require:

cherry - 1.5 kilograms;
moonshine with a strength of 45-50% - 0.7 liters;
sugar - 0.5 kilograms.

The cooking sequence is as follows:

Cherries are thawed or fresh fruit is taken and dried in the sun or in the oven. You can skip this step if you wish, the main thing is to glass the cherries with enough water, then the strength of the drink will not drop after infusion. The aroma of such a tincture will be rich, and the wateriness will go away.
All ingredients are mixed in a glass jar, the container itself is securely closed with a lid and placed in a cool place for a month. The main thing is that direct sunlight does not fall into the jar.
It is advisable to shake the container once every two to three days without opening the lid.
After the period has passed, the liquid is filtered through cheesecloth or filtered by another mechanical method.
If the drink is poured into bottles and sealed, then it can be stored for 3 years in cellars.

You can initially prepare a seedless tincture recipe at home. To do this you need to take:

cherries - 1 kilogram;
sugar - 3 kilograms;
moonshine with a strength of up to 50 degrees - 1 liter.

Home cooking steps:

The cherries are washed and the seeds are removed.
After the first stage, the pulp is placed in a jar and covered with sugar. In this form, it is stored for up to three hours until the juice releases.
Next, moonshine is added to the container. The jar is closed and sent to a warm and dark place for two to three weeks.
If the tincture is ready and its taste suits the manufacturer, then the liquid is filtered through cheesecloth. There should be no fruit particles left in the drink.
The tincture is bottled and stored for three years.

If you want variety, you can use moonshine tincture, the recipe of which includes spices and other ingredients:

2 kilograms of cherries;
1 liter of moonshine;
10 pieces of cloves;
10 tablespoons of sugar;
cinnamon and nutmeg - on the tip of a knife.

Actions:

Cherries can be used fresh, but it is better to dry them first. Before adding other ingredients, it is better to pierce the cherries with a toothpick. In this case, the fruit is covered in layers with sugar and spices. The container is filled to 70% of the volume.
Moonshine or vodka is poured into the bottle until it completely covers the berries. The liquid is either corked or covered with a cloth so that the resulting taste is mild. The tincture is stored on a sunny windowsill for two months. It should be shaken once every three days.

Adding leaves or wood chips

You can make a drink with the addition of parts of the cherry, such as cherry leaves, or make a drink with cherry chips. Wood chips for moonshine are used only if you want to give the drink a noble taste and make the color more brown. If the chips are made from cherries, then the liquid will also be aromatic. But the taste of the liqueur will not improve, so wood chips or leaves are often used in combination with fruit. One of these recipes includes:

berries - 1.5-2 kilograms;
cherry leaves - 200 pieces;
sugar - 1.5 kilograms;
moonshine - 1 liter;
water - 1 liter;
citric acid - 1.5 teaspoons.

To prepare the tincture you need:

Wash the berries with leaves and add water. In this form they are boiled on fire for 15 minutes.
The contents of the pan are filtered through cheesecloth.
The broth is not drained, citric acid is added and the mixture is boiled for another 10 minutes.
The cherry syrup is cooled to room temperature, moonshine is added and bottled. You can add a few fresh leaves to the container for flavor. In this form, the drink is infused for about 15-20 days. To remove turbidity, the liquid is filtered through cotton wool.

Cherry infused products at home are a tasty product that is liked by men and women. This is a fruity type of alcohol with sourness and a pleasant aroma. Preparing the tincture does not take much time and effort.