Making moonshine and alcohol for personal use
absolutely legal!

After the end of the existence of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and an article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law prohibiting you and me from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ "On Administrative Liability of Legal Entities (Organizations) and Individual Entrepreneurs for Offenses in the Field of Production and Turnover of Ethyl Alcohol, Alcohol and Alcohol-Containing Products" (Collected Legislation of the Russian Federation, 1999, N 28 , art. 3476).

Excerpt from the Federal Law of the Russian Federation:

"The effect of this Federal Law does not apply to the activities of citizens (individuals) who produce products containing ethyl alcohol, not for the purpose of marketing."

Home brewing in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses of January 30, 2001 N 155, the following liability is provided. So, according to article 335 "Manufacture and sale of home-made alcoholic beverages", the illegal manufacture for the sale of moonshine, chacha, mulberry vodka, home brew and other alcoholic beverages, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with the confiscation of alcoholic beverages , devices, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Administrative Offenses of Ukraine provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the manufacture and storage of moonshine without the purpose of sale, for storage without the purpose of selling devices * for its production.

Article 12.43 repeats this information practically word for word. "Making or purchasing strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), storage of devices for their manufacture" in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 informs: "The production of strong alcoholic beverages (moonshine) by individuals, semi-finished products for their manufacture (mash), as well as the storage of devices * used for their manufacture, - entail a warning or a fine of up to five basic units with the confiscation of the specified drinks, semi-finished products and apparatus ".

* It is still possible to purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumery.

Ingredients:

• 3 kg of young zucchini
• 1.5 kg sour apples
• 10-12 black currant leaves
• 6-8 cherry leaves
• spicy herbs to taste

For brine:

• 1 liter of water
• 15 g salt
• 25 g sugar

Cooking method:

Cut small zucchini into 2-3 pieces. Put black currant and cherry leaves on the bottom of the container. Top with apples and chopped zucchini, cover with a layer of spicy herbs. For the brine, bring the water to a boil, add salt and sugar, cool. Pour apples and zucchini with cooled brine, set oppression on top. Leave vegetables in a cool place for 20-25 days. Top up with brine if necessary.

Squash dipped with apples.

Ingredients:

• 1 kg of young squash
• 1 kg sweet and sour apples
• cherry and black currant leaves

For brine:

• 1 liter of water
• 15 g salt
• 30 g sugar
• 10 g rye flour

Cooking method:

Squash cut into 4 parts, small fruits can be left intact. Remove the core from apples, cut them into large slices. Put squash and apples in layers in a prepared container, sprinkling with leaves. For brine, bring water with salt and sugar to a boil, remove from heat, add flour, mix thoroughly. Pour squash and apples with brine, set oppression on top. Squash and apples will be ready when the brine stops foaming.

Ingredients:

• 1 kg green hot pepper
• 10 g celery root
• 10 g horseradish root
• 15 g parsley
• 7-9 cherry leaves

For the marinade:

• 1 liter of water
• 60 g salt
• 60 ml 9% vinegar

Cooking method:

Peel the celery and horseradish, finely chop. Chop the greens. Pierce the pepper at the stalk and place tightly in a container, sprinkling with roots, parsley and cherry leaves. For the marinade, bring water to a boil, add salt, vinegar, let cool. Pour the chilled marinade over the pepper, set a slight oppression. Leave in a dark place at room temperature for 10-1 2 days. Stir occasionally. Store ready-made peppers in a cool place. Make sure that the pepper is always covered with brine. If necessary, add fresh brine made from 1 liter of water, 30 g of salt and 25 ml of vinegar to the vegetables.

Ingredients:

• 4 kg white cabbage
• 3 kg of apples
• 250-300 g carrots
• 50 g sugar
• 50 g salt

For brine:

• 1 liter of water
• 25 g salt
• 20 g honey

Cooking method:

To cook the pickled cabbage, the cabbage must be chopped. Add grated carrots, sprinkle with salt, sugar and rub lightly with your hands so that the vegetables let the juice out. Put a part of the apples on the bottom of the fermentation container, put the cabbage on top, compact, trying to fill all the voids. So, alternating, lay out all the apples and cabbage, tamping slightly so that the juice stands out. Pour in warm brine, cover the container with whole washed cabbage leaves and set the oppression. Soak homemade soaked cabbage with apples at room temperature for 12-15 days, then transfer to a cool room.

Pickled apples are traditional.

Ingredients:

• Apples
• rye straw or horseradish leaves, currants, cherries

For brine:

• 1 liter of water
• 20 g rye flour
• 5 g salt

Cooking method:

To prepare homemade soaked apples according to this recipe, you need to boil the flour in boiling water, add salt, let it brew for 2-3 hours and strain. Put some of the straw or leaves on the bottom of the container. Put apples on top (tails up), shifting with the remaining leaves or straw. Pour with chilled brine so that the apples are completely covered with it. Install oppression. Leave at room temperature for 3-4 days. When active fermentation begins, transfer the container to a cool place. Add brine if necessary.

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Pickled apples with rye bread.

Ingredients:

• Apples

For brine:

• 5 l of water
• 1 kg rye bread
• 30 g salt
• 5 g ground cinnamon

Cooking method:

Cut the bread into slices, dry in the oven until browning. Pour the obtained crackers with boiling water, add salt, cinnamon, cool and strain. Place the apples in a container in dense rows with the stalks up. Pour with brine, set the oppression on top. Soak at room temperature for 2 days, adding brine or boiled water if necessary. After fermentation begins, move the pickled apples prepared according to this simple recipe to a cool place for 20-25 days.

Ingredients:

• Apples
• Dill seeds
• rye straw or horseradish leaves

Cooking method:

For this recipe for soaked apples, you need to put straw or horseradish leaves on the bottom of the container. Lay apples on top, tails up, sprinkling with dill seeds. Pour with chilled boiled water so that it completely covers the apples, set the oppression on top. Leave at room temperature for 3-4 days. When active fermentation begins, rearrange to a cool place.

Ingredients:

• 1 kg of apples
• 100 g lingonberry
• lingonberry leaves

For syrup:

• 1 liter of water
• 200 g sugar

Cooking method:

To cook pickled apples at home according to this recipe, the fruits must be tightly packed in a container, sprinkled with lingonberries, and covered with lingonberry leaves. Bring water to a boil, add sugar. When the syrup has cooled, pour apples over them, set the oppression. Leave at room temperature for 3-4 days, add liquid if necessary. Then rearrange to a cool place.

Ingredients:

• 1 kg of apples
• 20 g horseradish

For brine:

• 1 liter of water
• 10g salt
• 50 g sugar

Cooking method:

To prepare soaked apples for the winter according to this recipe, the horseradish root must be grated or thinly sliced. Put the apples in a container, sprinkle with horseradish. Bring water to a boil, add salt and sugar, let cool. Pour apples with cooled solution, set oppression. Leave for 3-4 days at room temperature. Then transfer to a cool place.

Pickled apples with honey.

Ingredients:

• Apples
• black currant, cherry, grape, horseradish leaves

For brine:

• 5 l of water
• 40 g salt
• 10g honey

Cooking method:

To prepare soaked apples with honey according to this recipe, you need to put a layer of leaves on the bottom of the container. Put apples on top, shifting with the remaining leaves. Bring water to a boil, remove from heat. When it cools down a little, dissolve salt and honey in it. Pour apples with cold brine, set oppression on top. Keep in a cool place for 10-15 days.

Pickled apples with honey and prunes.

Ingredients:

• Apples
• cherry leaves

For brine:

• 1 liter of water
• 10 g salt
• 50 g honey
• 50 g prunes
• 50 g rye bran

Cooking method:

Before preparing the pickled apples, the fruits must be washed and placed in a prepared container in dense rows with the stalks upward, sprinkling with cherry leaves. Coarsely chop the prunes, add bran, pour boiling water, mix thoroughly. When the mixture has cooled slightly, dissolve the salt and honey in it. Pour apples with cold brine, set oppression on top. Keep in a cool place for 20-25 days.

Pickled pears.

Ingredients:

• Small dense pears
• black currant and cherry leaves

For brine:

• 5 l of water
• 75 g rye bread crumbs
• 30 g salt
• 15 g mustard seeds

Cooking method:

Put some leaves on the bottom of the container. Lay the pears on top with tails up, shifting with the remaining leaves. Mash rye crackers, pour a small amount of boiled water. Bring the rest of the water to a boil, mix with breadcrumbs. When cool, strain, add salt and mustard seeds. Pour cold brine over the fruit and set the oppression. Leave in a room with a temperature of 18-22 ° C. During the first 5-6 days, add water as needed so that the pears are completely covered with brine. Move to a cool place after 8-10 days. The pears will be ready to eat in 1-1.5 months.

Soaked plums with spices.

Ingredients:

• Plums
• Carnation
• allspice

For brine:

• 1 liter of water
• 20 g salt
• 20 g sugar
• 20 g rye bread

Cooking method:

Place the washed plums and spices in a container. Pour boiling water over the bread, let cool. Strain the water, add salt and sugar. Pour cold brine over plums, set oppression. Leave at room temperature for 2-3 days. If necessary, top up with boiled water so that the plums are completely immersed in the brine. Then move the plums soaked according to this recipe to a cool place.

Ingredients:

• Plums
• rye straw or leaves of grapes, cherries, black currants

For brine:

• 1 liter of water
• 15 g sugar
• 7 g salt

Cooking method:

Scald the straw or leaves, place on the bottom of the container. Place the plums on top, cover with a layer of leaves or straw. Mix boiled water with salt and sugar, cool. Pour the plums with cold brine, set the oppression. Leave for 20-30 days in a cool place. Check the fluid level from time to time and add water as needed. Store plums soaked for the winter in a cool place.

Soaked lingonberries for the winter.

Ingredients:

• Lingonberry berries

For brine:

• 1 liter of water
• 20 g salt
• 50 g sugar
• allspice
• cloves and cinnamon to taste

Cooking method:

To prepare lingonberries, soaked for the winter, you need to bring water to a boil, add spices, salt and sugar, remove from heat, cool. Sort the lingonberry berries, rinse, put in a sterilized 3-liter jar (on the shoulders). Pour with cooled brine, cover with a lid or gauze. Leave for 3 days at room temperature. Then move the soaked lingonberries to a cool place.

Soaked lingonberry with honey.

Ingredients:

• Lingonberry berries

For syrup:

• 1 liter of water
• 30 g honey
• cinnamon
• Carnation
• allspice to taste

Cooking method:

To prepare soaked lingonberries with honey, the berries must be sorted out, rinsed thoroughly, and placed in a glass or ceramic container. Bring water with spices to a boil, remove from heat. When it cools down a little, dissolve honey in it. Pour the syrup over the berries so that they are completely covered with it. Cover the container with a lid, leave for 5 days in a cool place. Store this recipe's soaked lingonberries in a cool place.

Soaked cranberries for the winter.

Ingredients:

• Cranberries

For brine:

• 1 liter of water
• 50 g sugar
• 20 g salt
• cloves and cinnamon to taste

Cooking method:

Sort the cranberries thoroughly, rinse, put in a container. Bring water to a boil, add salt, sugar, spices, let cool. Pour cold brine over the cranberries, set the oppression. Keep the berries at room temperature for 2-3 days, then move to a cool place. After 25-30 days, the cranberries will be ready to eat.

Homemade soaked watermelons.

Ingredients:

• Small ripe watermelons

For brine:

• 1 liter of water
• 40 g salt
• 120 g sugar

Cooking method:

To cook soaked watermelons according to this recipe, they must be thoroughly washed, each pierced with a wooden skewer in several places. Place in a salting container. For the brine, bring water to a boil, add salt, sugar, cool. Pour cold brine over the watermelons so that it completely covers them. Install oppression on top. Leave for 2-3 days at room temperature. Then move the soaked watermelons to a cool place for 20 days.

Bulgarian style soaked grapes.

Ingredients:

• 1 kg of dense table grapes or wine varieties
• 50-60 g of mustard seeds

Cooking method:

Mash the mustard seeds a little in a mortar (do not grind into a powder). Divide the bunches of grapes into small twigs, put the berries in a container, sprinkling with ground mustard grains. Pour in chilled boiled water so that the grapes are completely covered with it. Install oppression on top. Place the container with soaked grapes in a cool place for 20-25 days.

Soaked grapes for the winter.

Ingredients:

• Grape

For brine:

• 1 liter of water
• 25 g sugar
• 10 g salt
• 10 g mustard seeds
• cinnamon
• Carnation
• allspice

Cooking method:

Not quite ripe sweet and sour grapes are suitable for urinating. Rinse whole small bunches of grapes thoroughly, put in a large container. Bring water to a boil, add salt, sugar, mustard, cinnamon, cloves, allspice and let cool. Pour cold brine over the grapes, set the oppression and put in a cool place. Check the fluid level periodically, top up with water if necessary. The grapes will be ready to eat in 20-25 days.

Soaked black grapes.

Ingredients:

• 1.5 kg of black grapes
• 1 umbrella of dill
• 5-6 bay leaves
• 5 g black peppercorns
• 20 g mustard powder

For brine:

• 1 liter of water
• 60 g salt

Cooking method:

Put an umbrella of dill at the bottom of the jar, put small bunches of grapes on top, add bay leaves and pepper. Boil water and salt, let cool slightly. Pour warm brine over the grapes so that they are completely immersed in the liquid. Sprinkle with mustard powder, spread gently over the surface. Close the jar with a lid and put in a cool place for 1 month.

Soaked assorted grapes.

Ingredients:

• 500-600 g white grapes
• 500-600 g black grapes
• 30 g garlic
• 100 g greens (parsley, dill, celery)
• 3-4 bay leaves
• 5 g black peppercorns

For brine:

• 1 liter of water
• 60 g salt

Cooking method:

Before soaking the grapes, put some chopped herbs, garlic and spices in the jar. Lay the grapes on top, shifting the remaining herbs. Boil water and salt, let cool. Pour the brine into the jar so that the grapes are completely covered with liquid. Leave at room temperature for 1-2 days. Then transfer to the refrigerator. After 3-4 days, the grapes are ready to eat.

Soaked plums are very popular among housewives among a wide variety of preservation recipes for the winter. The demand for this traditional homemade preparation is explained by the simplicity of its preparation, its unique taste and aroma, the possibility of using it both in pure form and as a component of salads, a side dish for hot dishes.

The main features of making soaked plums are as follows:

• careful selection and preparation of fruits;
• using only enameled or glass containers;
• preparation for fermentation of a special solution - brine;
• strict adherence to the selected recipe;
• fermentation of fruits filled with brine for a certain time - from 2-3 to 30 days;
• the obligatory use of currant leaves, cherry twigs, which cover the fruits drenched in brine, so that they do not float during fermentation.

Fruit preparation

The process of preparing the fruit includes the following manipulations:

1. Sorting - the fruits collected for conservation are carefully examined for rot, damage by pests, and diseases. For fermentation, choose hard unripe fruits with an even dark blue color.
2. Washing - selected plums are thoroughly washed under running water in a spacious container.
3. Drying - the washed fruits for drying are spread in an even layer on a cotton towel or other clean cloth.

Plums prepared in this way can be safely poured into pre-sterilized containers.

Container preparation

Most often, soaked plums are prepared for the winter in three-liter glass jars.

Prepare each jar as follows:

1. A pinch of baking soda is poured into the jar.
2. Using a foam sponge, thoroughly wash the walls and bottom of the container with soda.
3. Use an iron scouring pad to remove rust from the neck of the jar.
4. The washed can is rinsed under a stream of cold running water, turned upside down and placed on a dry towel so that the drops of water remaining on the walls of the container are completely drained.
5. The jar is sterilized by keeping it in an oven preheated to a temperature of 120-150 ° C for several minutes or by steaming it over a boiling open kettle.

When seaming cans with preservation for long-term storage, the seaming lids used for this are also carefully sterilized by placing them in a saucepan with boiling water.

How to soak plums in jars for the winter?

Among the wide variety of recipes for this conservation, the most popular are both simple options, including a minimum number of components, and more complex, multicomponent ones, but at the same time differing from traditional ones in their original taste and smell.

Traditional recipe

According to the traditional recipe, pickled plums are prepared as follows:

1. 10 kg of fruit is poured into an enamel bucket or saucepan.
2. A brine is being prepared - 200 grams of granulated sugar and table salt are dissolved in 5 liters of cold boiled water.
3. The fruits placed in the container are poured to the top with brine.
4. On top of the container, oppression is laid - a wooden circle with a load placed on it.
5. To ferment the fruit, the container is placed in a warm place for 3 days.

Store the prepared preservation in the cellar or basement for 2-5 months.

Fast way

You can quickly cook soaked plums according to the following recipe:

1. 10 kilograms of fruits are poured into 3 liter sterilized glass jars.
2. In 5 liters of water, 8 tablespoons of sugar and 1 tablespoon of salt are dissolved.
3. The resulting brine is boiled, then removed from the heat and placed to cool.
4. In the cooled brine, 250 milliliters of 9% vinegar is poured.
5. Banks with plums are filled with cooled brine and closed with nylon caps.

The finished preservation is placed in a cool place - cellar, basement.

Simple recipe

According to this recipe, soaked plums are prepared as follows:

1. 10 kilograms of plums are poured into prepared 3-liter glass jars.
2. In 5 liters of cold water, 200 grams of sugar and salt are dissolved.
3. The brine is boiled over low heat, after which it cools down for some time to room temperature.
4. Jars with fruits are poured to the top with cooled brine, covered with currant leaves on top.
5. For fermentation, containers with fruits filled with brine are covered with clean gauze and placed in a warm place for 6-7 days.
6. A week later, the gauze is removed from the cans, the currant leaves are removed and, if necessary, boiled cold water is added.

Containers with ready-made conservation are closed with screw or nylon lids and stored for 5-6 months in a cool place.

Malt variant

Soaked plums with an original taste and smell are prepared according to this recipe as follows:

1. 10 kilograms of plums are placed in sterilized glass jars.
2. 3 tablespoons of salt and 10 tablespoons of granulated sugar are dissolved in 5 liters of water.
3. The brine is boiled.
4. 200-250 grams of dry rye or wheat straw is poured into the bottom of an enamel pot or bucket.
5. The straw is poured with hot brine and infused for a while (3-5 minutes).
6. The brine is filtered through a colander.
7. Jars with fruits are filled with hot brine, closed with nylon lids.
8. To ferment the fruits drenched in brine, the jars are placed for 3 days in a warm place, after which they must be removed to a cool cellar or basement for a month.

After a month, plums can already be eaten, used for making salads, as a side dish for various dishes.

With mustard and spices

Pickled plums, which have a very pleasant taste and unique aroma, are prepared according to this recipe as follows:

1. 10 kilograms of plums are poured into an enamel bucket or saucepan.
2. To prepare brine, 10 tablespoons of sugar, 1.5 tablespoons of salt are dissolved in 5 liters of water, 50 grams of whole bay leaf, 25 grams of mustard powder are added.
3. The brine is boiled over low heat, after which it is allowed to cool down for a while.
4. The cooled brine is poured into a container with fruits.
5. The container is covered with oppression and placed in a cool place for a month.

The finished preservation can be stored in a basement or a cool cellar for 4-5 months.

With honey

To prepare soaked plums with honey:

1. Pour 2 kilograms of plums into a three-liter jar.
2. Dissolve 150 grams of liquid honey and 0.5 tablespoon of salt in 2 liters of warm boiled water.
3. Pour the container with fruits to the top with brine and, closing with a nylon lid, put in a cool place for 10 days.
4. After 10 days, remove the jar for a month in a cool place.

For human consumption, the canning will be ready in 30 days.

With mustard and aromatic herbs

According to this recipe, soaked plums are prepared in the same way as with mustard and spices, while replacing the latter with fragrant herbs - 3 green shoots of mint, a teaspoon of dried and chopped oregano.

With rye bread

According to this recipe, soaked plums are prepared for the winter as follows:

1. 10 kilograms of plums are placed in an enamel pot or bucket.
2. At the bottom of another container, 250-300 grams of rye crackers are placed and brine is poured from 5 liters of water, in which 200 grams of sugar and salt are dissolved.
3. The brine is boiled over low heat, after which it is allowed to cool to room temperature and filtered through cheesecloth.
4. A container with plums is poured with cooled brine, oppression is placed on top and placed in a warm room for 2 days.

When fermentation stops, the conservation is placed in the basement or cellar for a month, after which the plums can already be eaten.

Storage of workpieces

The finished preservation is stored in the basement, cellar or in the refrigerator, at a temperature not higher than +5 0С.