Homemade liqueurs, method of preparation, recipes for homemade liqueurs on fruits and berries.

Home-made liquors are prepared for a rather long time, from one to three to four months. Nevertheless, these are the most common home-made alcoholic beverages, second only to vodka in popularity.. 

Homemade liqueurs, method of preparation, recipes for homemade liqueurs on fruits and berries.

You can prepare homemade liquors at any time of the year. A good drink is obtained from both fresh and canned fruits and berries. As for canning, ripe berries or fruits must be selected to prepare the liquor. They can be crumpled, but always fresh, moldy and clean..

. In the process of insisting, two important technological operations should be performed: shaking and decantation. When shaking the container with filling, the release of substances and juice from the berries occurs more intensively, which means that the concentration of substances in the solution becomes uniform. Shake every 3-4 days.

Periodically, so that the raw material is enriched with oxygen and the filling ripens, the liquid from the filling tank is decanted, the raw material is kept for a short time without liquid, and then re-poured and insisted. To increase the concentration of sugar and aromatic substances, as well as reduce the ripening time of the liquor, berries or fruits can be slightly sodden.

For better separation of juice and nutrients, fruits can also be steamed. In addition to the above, there are other ways to prepare liquors, for example this: liquors are prepared from fresh or canned fruits and berries in granulated sugar or sugar syrup. Fermentation occurs at a temperature of 25-27 degrees. A prerequisite is the use of a water shutter. Without it, the prepared mixture of fruits and sugar can last only the first 2-3 days until fermentation begins..

The neck of the bottle is usually tied with gauze in one layer. When the first signs of fermentation appear, gauze is removed from the balloon, a water shutter is installed and kept until fermentation is completely stopped. Depending on the type of raw material and temperature, fermentation can last from 12 to 55 days. A sign of the end of fermentation is the cessation of carbon dioxide in the canister and partial self-clarification of the filling.

Features of the preparation of homemade liquors.

You can’t put the fruits or berries covered with sugar for aging in the sun, since the alcohol formed as a result of fermentation under the influence of sunlight is partially volatilized, and part of the alcohol is fermented into acetic acid. As a result, homemade liquors turn out to be acidic, lose their strength, and granulated sugar is additionally consumed for sweetening. At the end of the fermentation, the homemade liquors are filtered, the drink is poured into clean, dry bottles and corked. The drink is almost ready to drink..

Home made instant strawberry, strawberry or raspberry.

Shrews, strawberries or raspberries can be prepared in an accelerated manner. Prepared berries are poured into sturdy bottles, securely corked and put on a water bath for an hour and a half. After the cessation of heating, the bottles are cooled without being removed from the water bath. The resulting juice is carefully drained through a filter and mixed with granulated sugar and vodka. For 1 liter of juice – 100-300 g of granulated sugar and 200-400 ml of vodka.

Homemade fruit and berry liquor recipes.

Homemade Apricot Liqueurs.

Take the right amount of ripe apricots, cut them in half and take out the seeds. Chop a part of the seeds and put the kernels in a liqueur for flavor. After cutting and peeling all the apricots, place them in 0.75 liter bottles and fill with 90-degree alcohol so that it completely covers the apricots and fills the bottles to the top.

Close the bottles tightly with stoppers and leave for 3-6 months (the longer the better) so that the liquor is well infused. After this time, drain, strain and pour into other bottles.

Homemade pineapple cordial.

Cut ripe pineapple into thin slices, place it in a bottle and pour vodka. After 2-3 weeks, strain the contents of the bottle and mix with sugar syrup.

Cowberry Liqueur.

To prepare cranberry liqueur, you need to take from 100 to 200 g of dry wormwood in the spring, pour it with a bucket of vodka, let it brew. In autumn, pour 1/3 bottle of the most mature lingonberry, pour vodka infused with wormwood into the bottle to the top, tightly close and let stand in the room for 2 months, then drain and sweeten the liqueur (100-300 g of sugar per bottle).

Home made jam.

Such homemade liquors are prepared from almost any jam. They make ordinary jam or take it ready, but more water is needed. When the jam is ready, it is poured with vodka (for 1 liter of vodka – 400 ml of jam) and allowed to brew for 5-8 days. After the filling is infused, the drink is carefully poured into another container and allowed to settle, then, if a precipitate forms, the beverage is carefully removed from the precipitate and stored in the usual way. Good liqueurs of this kind are made from cherries, black currants, raspberries, plums.

Grape Cord.

For 10 l of filling: 6 kg of grapes, 2.1 kg of sugar, 3 cups of water. Wash the ripe grapes and let the water drain. Separate the berries from the brushes and remove the rotten ones. Then place the berries in a bottle, add sugar or sugar syrup, set a water lock and put the bottle in a warm place for fermentation for 30-35 days.

Then remove the water seal, filter the beverage through gauze and cotton, pour into bottles and cork. To get as many extractives as possible, mash the berries remaining after filtering the filling, place in a balloon and pour 25% syrup. Then install a water lock and stand for 20-30 days until fermentation stops. Filter the resulting liquor, bottle it and seal it..

Cherry brandy.

To prepare cherry liquor, ripen sweet and sour cherries on a baking sheet and let it sit for 4-6 hours in the sun or in the oven at a temperature of 50-80 degrees. Then pour the berries into a glass bottle, filling it in 2/3 of the volume, pour purified vodka so that the cherries are covered 1-2 cm, cork and insist in a warm place.

Infusion lasts 4-5 weeks, while the berries should be shaken periodically and make three decantations. Such a liquor is usually prepared without adding sugar, but if desired, you can sweeten it a little if the berries were too acidic. When the filling is ready, it must be drained, add vanilla alcohol (50 ml per 1 liter of filling) and keep in a warm place for 3-5 days. Store liquor in closed bottles in a cool place..

Cherry Ukrainian.

This is a very tasty and healthy drink. Choose a good and tight barrel. Cherries for this preparation should be ripe and clean, without twigs and leaves. Pour a full barrel of cherries so that there is 10-12 cm of empty space in it. Pour raw and pure honey from above, without any admixture of flour and wax. It is better if it is white. Pour honey slowly and pour so much that it covers the cherries and fills all the empty space between them.

This can be seen in the upper row: if it begins to be covered with honey, then you need to stop pouring. Then tightly cork the keg, fill the cork with resin and bandage the keg through the cork with a strong rope. It is better to grind the keg so that there is no contact with the air. Put the keg in a cold place or cellar (but not on ice), it is best to bury it in the ground or sand and leave it like this for three months.

At this time, fermentation (fermentation) will occur and, if the barrel is fragile and without iron hoops, then it very often breaks it. After 3 months, the cherry will be ready, then you should uncork the barrel, pour the drink into bottles, filtering through the canvas, tightly cork the bottles and pour the resin or wax over the neck. The cherry prepared in this way can be stored for several years..

Homemade Cloves.

To prepare cloves from cloves, pour a small amount of a mixture of cloves and cinnamon into a bottle, pour vodka on it and let it stand for 3-4 weeks in a warm place. Then strain, mix with sugar syrup and bottle.

Homemade Walnuts.

Chop walnuts, take out kernels that can be used on something else, pour the shell into the bottle, fill it 2/3 and fill the bottle to the top with purified vodka. After two to three months, strain and sweeten as usual.

Home-made pear and apple liqueurs.

Pears and apples that taste good, sweet and sour, but not bitter, dry in the sun, and then put in a bottle, pour good vodka. Soak for 2-3 months, pour into bottles, pour in each for 1 tsp. Sahara. Cork tightly and put in the cellar for a while.

Strawberry filling.

Put fresh ripe wild strawberries in a colander, immerse three times in a bucket of water, let it drain, peel the berries from the sepals and pour them into a glass bottle, add sugar, tie the neck of the balloon with gauze and put in a warm place for 2-4 days. As soon as there are signs of fermentation of the filling, remove the gauze from the bottle and install the water shutter, transfer the cylinder to the shady part of the room and keep it under the water shutter for 12-20 days until fermentation stops.

At the end of the fermentation, filter the beverage through gauze and cotton wool, placed in a funnel or colander. Then pour the filling into prepared bottles and seal them with corks. For a 10-liter bottle – 7 kg of peeled strawberries and 2.5 kg of sugar. In order to fully extract the extractives, pour boiled and cooled to 35 degrees water into the remaining pulp and stand for 2 days.

Then drain the juice and squeeze the pulp, and pour the resulting juice into a balloon, add sugar to it, set a water lock and stand for another 15-20 days. At the end of fermentation, filter the resulting fermented juice through cheesecloth and cotton, pour into bottles and cork them with corks. For a 10-liter bottle – 5 liters of water and 1.3 kg of sugar.

Viburnum filling.

Remove the ripe berries from the brushes, rinse with cold water, then dry, pour into the bottle, filling in 2/3 of its volume, and pour in strong purified vodka. Add sugar (100-150 g per 1 liter) and flavorings (for example, raspberry berry infusion). Infuse for 5-6 weeks, while often expressing, after which the filling will be ready for use.

Gooseberry filling.

Peel, rinse, gooseberry berries in a bottle, filling half the volume, pour alcohol (70 degrees), so that the berries are covered by 1-2 cm, and insist 3-4 weeks. Then add a little raspberry (200 g raspberries per 1 kg of gooseberries) and insist another 5-7 days. After this, drain the strainer, strain and let stand. Then remove it from the sediment and pour into storage bottles. Such a liquor has 22–32% alcohol, 3-5% sugar and 0.5–0.6% acids, tastes good and is very aromatic.

Homemade lemon drinks.

With 10 lemons, peel and put it in a barrel. Add a handful of hazelnut wood shavings, pour 12 liters of old grape wine, add 400 g of sugar. How much wine will be cast when consumed, how much wine should be added.

Raspberry filling.

Squeeze raspberry juice, pour into a bottle, add sugar, close the neck of the bottle with paper. Put the bottle for 5-6 days in the sun or in a warm place. Filter the juice daily, adding a little sugar (to taste). Then put the bottle in a cold place and filter the juice every two days until the filling is completely clean. Then bottle cork and store in a cool place.

Juniper filling.

To make a juniper drink, you need to take 400 g of juniper berries and 12 liters of wine. Pound the berries, put in a bag. Pound a little cinnamon and cloves and put in another bag. Lower both bags into wine for 2 weeks. At the same time, seal the container so that there is no air access. Then sweeten with syrup and bottle.

Homemade roses.

Fill the bottle with rose petals, pour 1.23 liters of alcohol or vodka, let stand until the filling turns dark. Then drain, without squeezing the petals, add sugar – from 100 to 300 g per bottle.

Rowan liquor.

Pour the berries of ripe mountain ash, picked up by frost, into a barrel, then warm the molasses so that it becomes liquid, cool it a little and pour into the barrel, add water to the top, tightly cork and keep at room temperature. When fermentation begins, uncork and pour a glass of vodka, shake and not very tightly clog. When fermentation starts again, do the same. So repeat until fermentation takes place (4-5 times).

When fermentation has completely stopped, plug it very tightly and put in a cold place until the summer. In the summer, twist the barrel with wire and put in the sun. When the keg starts to roll from fermentation, cool it in a cold place for a day, put it in the sun again and repeat all the steps. After this pour the pouring into a bottle and let it stand, then pour it into clean bottles and cork. The longer the liquor stands, the tastier it will be.

Precocious homemade liqueurs.

So that at any time you can prepare homemade liquor, you must have in stock sprinkled alcohol. Pour a half-bucket of alcohol of 80-degree strength into a single-bucket bottle. Then boil 3 liters of water with 8 kg of sugar and pour the slightly cooled syrup into alcohol, shake and cork. When you need a drink, for each bottle of this alcohol take 0.5 or 0.75 bottles of cold boiled water, mix it with alcohol, add any fruit essence and let it settle for half a day.

Homemade redcurrant cordial.

Sort the berries of red currant, mix with 4 kg of sugar, add 200 g of rose petals, pour all this into a bottle and pour 5 l of water and 1.2 l of vodka, lightly clog and tie with a cotton cloth, put in the sun. When the berries turn white, put the bottle in a cold place. When the liquor settles, pour into a bottle and cork.

Crown of thorns.

Ripe thorn berries, dry on a fire, chop and put in a bag. In another bag, put ground cinnamon, cloves and 2-3 chopped lemons. Place both bags in a barrel of grape wine, you can add sugar. Insist for two weeks, stirring every day. Then let stand and drain. The filling will turn out red and very pleasant to taste.

Caraway filling.

The recipe for caraway seeds is quite simple. Pour 1/8 capacity of caraway seeds, and fill the rest with vodka, insist 15-20 days, strain, mix with sugar syrup. Pouring ready.

Date filling.

Take completely ripe dates, cut each into 4 parts, dry in the sun and dry in an oven or oven. Put in a barrel, pour warmed vodka. Bury the barrel for 6 weeks in the ground. Then pour into bottles, cork, grind the neck, store bottles in the sand. So you can make a cord of apples.

Bird cherry filling.

This great recipe was also used by our great-grandfathers. Sprinkle ripe bird cherry on a cloth and let it lie down for three days, then pour it on a sieve and put in the oven (or Russian oven) so that the berries are not baked, but only baked. Remove the berries from the oven, chop, pour into a bottle, pour vodka so that it covers the berries by 2-3 cm, and let it brew for 6 weeks. Drain and add sugar to taste.

Blueberry filling.

Pour blueberries into a barrel or other container, pour three parts of wine and one part of water, clog and let it brew (the longer, the better). Then sweeten with syrup and bottle. It is better to store in the cellar, like other home liquors.

Apple liqueur.

Finely chop the sweet and sour apples (Antonovka, Welsey and others), spread them on a baking sheet and let them dry in the oven for 4-5 hours. After that, pour apples into a wide-necked bottle, pour purified vodka and leave for 5-6 weeks in a warm place, periodically shaking the contents. In addition, carry out 2-3 expressions. After that sweeten the filling (100-150 g of sugar per 1 liter of filling) and leave for storage.

Homemade berry cordial.

Take any berries (strawberries, strawberries, raspberries, mountain ash, etc.), fill them with a bottle to the top (but not tightly), pour vodka or alcohol. The exposure time is about six months. Then drain the liquid, squeeze the liquid from the berries there and add sugar to taste, strain and pour into bottles.

Based on materials from the book Making wine, moonshine, liquors and tinctures. Preparation technology, equipment, formulation, storage and use.
Team of Authors.

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