To make home-made moonshine not only strong, but also tasty, aromatic additives are often used. In this quality, both fruits or berries, and medicinal (pharmacy or freshly picked) herbs are suitable. An alcoholic drink infused with ground or grain coffee is no less aromatic. Well, if you want to brew moonshine as quickly as possible, use potatoes, peas or milk.

The purified moonshine is already ready for use, but if desired, a variety of drinks can be prepared from it. Special additives - aromatic substances help to improve the appearance and aroma of the drink, to give it a certain taste. Some additives have a tonic and therapeutic effect, for example, tincture of the golden root, lure, eleutherococcus, hawthorn.

Typically, plants are harvested and stored in closed vessels, but in this form it is not always convenient to use them. Based on them, you can prepare aromatic infusions.

Aromatic substances are extracted from plant materials with the help of solvents - water or alcohol. Plants must be ground into powder before cooking.

On this page you will find out what you can insist on moonshine at home to get a delicious alcoholic drink.

How long does it take to brew moonshine?

The taste of the drink largely depends on how long it takes to brew moonshine. The easiest way is to insist on alcohol for 3-5 weeks, depending on the type of raw material. Moonshine is saturated with aromatic substances, its taste changes. When insisting, the solution is periodically decanted, and then the raw material is again poured and shaken. More effectively, plants give off flavoring substances at a solvent strength of 45–50 °. When heated to 50–60 ° C, infusion in some cases can be reduced to 5–8 days.

Decoction  - a solution obtained by boiling raw materials for 10-15 minutes in a closed vessel with subsequent infusion or without it. The ratio of raw materials and solvent can be in the range from 1: 2 to 1: 5. When distilling broths, concentrated solutions can be obtained. They are added in small quantities to drinks during preparation to add flavor.

Distillation is carried out as follows. Vegetable raw materials need to be finely ground, pour boiling water (take 400 g of water for 400 g), cork tightly and insist for a day. Then add 1.5 liters of water and distill until the smell of spices remains. Then add fresh spices and overtake again. It can be repeated three times - such water is called "triple". When 200 g of “triple” water is added to 1.2 l of moonshine, its taste will be similar to that obtained by distillation with spices.

If plants and spices are added to the mash, the aroma will be weak during distillation. To strengthen it, the water used for breeding should first be insisted on spices. It is preferable to cook the mash on flavored water. Moonshine will have a steady aroma.

So, what can moonshine be insisted on to make it tasty?

How to properly brew moonshine?

To insist on moonshine practice, as practice shows, when adding spices, one must take into account the specific taste and aroma of each of them. The sharpest and most burning of the spices should be added in small quantities. For example, anise, vanilla, allspice, dill seed, bay leaf, cloves can give a strong flavor to the drink, even if they are taken for tinctures in quantities of 1-3 g per 1 liter. Spices such as rosemary, saffron or hyssop, as well as cayenne red pepper, are not recommended to use more than 0.5 g per 1 liter. Star anise, ginger, cardamom, cinnamon, black pepper, fennel, sage are used in an amount of 3-20 g per 1 liter, and orange and lemon zest - in the range of 200-300 g per 1 liter.

Concentrated solutions of aromatic substances are called essences. Essences with a strength of 65% of revolutions can be stored for a long time, preserving all their qualities.

Recipes on how to insist moonshine on a cherry

There are many ways to insist on moonshine on a cherry. Below are four of them.

1st method. Clear moonshine by infusing it on charcoal. The pulp of cherries and crushed seeds pour purified moonshine and overtake. Fill the bottle prepared for moonshine with fresh cherries and pour distilled moonshine so that the moonshine covers 8 cm of cherries, and insist. The readiness of a drink is determined by the density: if moonshine sticks to glass, then it can be drained, and it is ready for use. Sometimes sugar is added to such moonshine at the rate of 100-300 g of sugar per 0.6 l.

2nd method. Remove the cherries from the cherries, knead the flesh and put in a cool place for 2 days to isolate the juice. Then squeeze the pulp through the canvas, and mix the pomace with crushed bones, pour in French vodka and overtake. Dilute the obtained moonshine with cherry juice at a 2: 1 ratio, add sugar, mix well and filter.

Components:

• french vodka - 3.5-4.5 L
• cherry juice
• sugar

3rd method. Take cherries, take out the seeds, squeeze the flesh through the canvas or double gauze. Squeeze pits and pits into a bucket, add French vodka, add milk and overtake. To the distilled moonshine add cherry juice and powdered sugar, mix well and filter (the amount of cherry juice and powdered sugar in the recipe is given per 1 liter of moonshine).

Components:

• cherries - 30–36 l
• french vodka
• milk - 1.2 l
• cherry juice - 3 l
• powdered sugar - 600-650 g

4th method. Double moonshine, 65 g of cinnamon, 25 g of cardamom, 15 g of cloves, nutmeg, water, crushed crushed cherry seeds until pure vodka goes. Squeeze the juice from fresh cherries, pour it into a container, let stand, and when the thick leaves fall, strain. Pour juice into a saucepan, add sugar and cook until 1/3 boil, then add 15 g of cinnamon, 6 g of cardamom seeds, 10 g of cloves, cover and simmer over low heat without boiling, then cool. In the recipe, the amount of sugar, cinnamon, cardamom and cloves is given per 1.2 l of juice. With the prepared juice, dilute the obtained moonshine at the rate of 2: 1 (one part is moonshine), mix and filter.

Components:

• double moonshine - 5 l
• cinnamon - 80 g
• cardamom - 31 g
• cloves - 25 g
• nutmeg - 15 g
• water - 0.6 l
• crushed cherry pits - 4 handfuls
• sugar - 400 g

Below you will find out what else you can insist on moonshine to get a rich taste.

How to insist moonshine on anise

1st method. Pound 200 g of anise seeds, pour them with the indicated amount of purified double moonshine and infuse for 4 weeks. Add water and overtake. Add 200 g of crushed anise seeds to the distilled moonshine and again insist 4 weeks. Filter and dilute 1/3 with soft spring water.

Components:

• anise seeds - 400 g
• peeled double moonshine - 10 l
• water - 5 l
• soft spring water

2nd method. To insist moonshine on anise, you need to coarsely crush the seeds, pour them with 6 liters of peeled double moonshine and insist 3 days. Add 9 liters of peeled double moonshine and overtake.

Components:

• anise seeds - 1.2 kg
• peeled double moonshine -15 l

3rd method. Pound anise seeds, add dill seeds, pour in double moonshine and infuse for 4 weeks. Then dilute the water and overtake. The volume of distilled vodka should be equal to the original volume of moonshine. After that add lemon zest, ginger, salt and infuse for 4-5 weeks. To filter out.

Components:

• anise seeds - 300 g
• dill seeds -150 g
• double moonshine - 10 l
• water - 5 l
• lemon zest - 1–1.5 kg
• ginger - 20 g
• table salt - 20 g

How to insist moonshine on grapes and apples

Moonshine

Take the grape squeeze, add sugar, yeast, pour water. Insist 7 days, then overtake twice.

Components:

• grape squeeze - 10 l
• sugar - 5 kg
• yeast - 100 g
• water - 30 l

Apple moonshine

Pour fresh apples with moonshine so that they are all covered with liquid, and insist for six months. Then strain, drain into a pan, sweeten to taste and let it boil 3 times, making sure that moonshine does not flare. Allow to settle in a cool place so that the thick settles to the bottom, strain and add water at the rate of 2.5 liters per 10 liters of moonshine. Then overtake and filter.

How to insist moonshine on fruits and juniper

Fruit moonshine without yeast and sugar

Components:

• 5-6 kg of fruit
• 30 g fresh hops
• 30 g rye flour
• 3 kg of barley malt
• 2-3 liters of water

To insist on moonshine on fruits, fresh hops need to be brewed in a small amount of water. Let stand, strain and add flour to a warm broth. After 30-40 minutes, the park will be ready. Mash the fruits in mashed potatoes (you can boil them a little beforehand), dilute with water to a semi-liquid state, add the steamer and malt, mix. Leave in a dark, warm place to ferment. When the mash is ready, overtake in the usual way. The output is about 3 liters of moonshine.

Moonshine "English" with juniper

Components:

• 800 g of juniper berries
• 100 g of violet root
• 50 g ginger
• 50 g of cinnamon
• 25 g of salt
• sugar to taste
• 10 l of moonshine

Juniper berries mash. Grind the violet root. To insist on moonshine on juniper, you need to add ground ginger, cinnamon and salt. Pour all this moonshine and insist at room temperature for 14-15 days. Overtake the prepared infusion in the usual way, sweeten with sugar syrup to taste and filter.

Below you will learn how to insist moonshine on the branches and leaves of black currant.

How to insist moonshine on the branches and leaves of black currant

Moonshine with currant branches

Composition:

• 200 g of currant branches with buds
• 6 kg of sugar
• 200 g yeast
• 30 l of water

Before insisting moonshine on the branches of currant, you need to mix sugar, water and yeast. Then add the berry twigs. Put the mixture for fermentation in a warm dark place for 7 days. The resulting mash is overtaken in the usual way. To enhance the aroma, you can add 5-7 branches of currant to the finished drink and let it brew.

Mint moonshine with currant leaves

Composition:

• Dry mint - 120 g
• double distillation moonshine - 3 l
• blackcurrant leaves - 50 g

Sugar Syrup:

• sugar - 1.2 kg
• water - 0.6 l

Dry mint, insist on moonshine for 3 days, overtake. Repeatedly insist on fresh leaves of blackcurrant until light green in color. Sweeten with boiled sugar in the water, filter.

How to insist moonshine on galangal

Moonshine infused with galangal

Composition:

• 400 g mint
• 400 g sage
• 300 g anise
• 100 g galangal
• 150 g ginger
• 14 liters of double moonshine

The resulting mixture is infused in a warm place for 20 days, periodically shaking, then distilled.

Pepper pepper

Composition:

• 3.2 g black pepper
• 1.6 g red pepper
• 0.8 g galangal root
• 0.1 g cloves
• 150 ml of 40-degree moonshine

Before insisting moonshine on a kalgan according to this recipe, you need to grind all the components. Then mix them and fill the mixture with 150 ml of forty-degree moonshine and insist for 2 weeks. For 1 liter of the prepared drink you need to take 1.5–3 ml of essence.

How to insist moonshine on galangal and coffee beans

Composition:

• Kalgan root (cinquefoil erect) - 7 g
• licorice root (licorice) - 5 g
• coffee - 5 beans
• moonshine 50 ° - 0.5l

In order to insist on moonshine on coffee beans and a kalgan, the roots of plants and coffee need to be poured with alcohol, the container should be tightly corked, insisted for 3 weeks in a warm dark place, periodically shaken. Strain the finished tincture through cheesecloth, pour into a bottle with dark glass, close tightly. Store at low temperature (in the basement, in the refrigerator).

Licorice root and coffee beans soften the taste of the drink, you can not add them, but then the taste will be very sharp.

Kalganovka has traditionally been used to treat diseases of the stomach, liver, to increase immunity, male strength.

How to insist moonshine on ground coffee

Components:

• 1.5 kg of sugar
• 3 l of water
• 600 g ground coffee

Cook the syrup from sugar.

Pour 400 g of roasted ground coffee into the finished sugar syrup.

Put the container with the mixture in a warm place for a week. When the mixture ferments, overtake the mash.

Add another 200 g of roasted ground coffee to the distilled beverage, pour into a tightly sealed container and put in a warm place for a few more days. Then overtake.

Similarly, you can make a chocolate drink made of chocolate or cocoa.

How to insist moonshine on tarragon and leaves of barberry

Tarkhun tincture

Take:

• 800 g anise
• 400 g tarragon

To insist on anise moonshine, you need to pour the ingredients of 10 liters of alcohol, withstand 2 weeks and then overtake.

Barberry leaf tincture

Composition:

• moonshine - 1 l
• dried leaves of barberry - 200 g

Insisting moonshine on the leaves of barberry is very simple. They need to be crushed, filled with alcohol and kept in a tightly sealed vessel at room temperature. After 1 week, the tincture is drained, filtered through a cotton-gauze or paper filter until it becomes transparent (2-3 times).

This tincture can be used as an alcoholic drink (in small quantities), as well as a healing agent for uterine bleeding (30 drops 3 times a day for 2-3 weeks).

Recipes, what is better to insist on moonshine quickly

Fast-moonshine

1st method.  Pour peas, sugar and yeast with warm water. Stir and add a small amount of fresh milk. Mash stand for 1 day. Then overtake in the usual way.

Components:

• peas - 1 kg
• sugar - 5 kg
• yeast - 500 g
• water - 15 l
• milk -1 l

2nd method.  Combine chopped medium-sized raw potatoes, crumbled bread, sugar and yeast. Pour boiled water and milk. Mash stand for 1 day.

Then overtake in the usual way.

Components:

• sugar - 5 kg
• yeast - 500 g
• water - 25 l
• potatoes - 25 pcs.
• milk - 600 ml
• bread - 4 loaves

Moonshine in 2 hours

Put all components in the washing machine. Twist for 2 hours, then let stand and overtake.

Components:

• sugar - 10 kg
• yeast - 100 g
• milk - evil
• water - 30–40 l

How to insist moonshine on cranberries and thorns

Cranberry moonshine

Composition:

• 5 liters of double moonshine
• 4 kg cranberries

Pour moonshine into a large container (at least 12 l) and put 4 kg of cranberries. All insist for 3 weeks. Drain and distill the moonshine, and again fill the remaining fruits in the container with the double distillation moonshine. Allow to ferment and can be distilled.

Moonshine from thorns

Composition:

• turn - 10 kg
• sugar - 1.5 kg
• water.

To insist moonshine on the turn, the berries need to be kneaded, add sugar, water (until a liquid consistency), insist 12-16 days. After stopping the fermentation, pour the mash into a cube and twice overtake.

Ternovka

Composition:

• 5 kg of thorns
• 2.5 kg of sugar
• 4.5 liters of vodka or moonshine

Before insisting moonshine on the berries of the thorn, they need to be thoroughly washed and dried. Then put in a bottle and sprinkle with sugar. Tie with gauze and put in the sun for 6 weeks. When the turn is fermented, pour 0.5 l of vodka into it and let stand for 4 months, then strain it, pour 4 l of vodka, pour everything into an enameled pan, boil, cool, bottle, tightly seal, pour paraffin, put in box, cover with dry sand and keep in a cool dry place. The filling will be ready for use after 6 months.

After watching this video, you will find out what you can insist on moonshine at home:

Any alcohol is first evaluated by its external properties, followed by aroma and taste. This applies not only to wine and cognac, but also to high-quality moonshine, which can give odds to the so-called "noble" drinks. But in its pure form, it is almost impossible, so we will figure it out together on what to insist on moonshine in order to give it a pleasant taste, rich aroma and pure shade. Let us consider in more detail the recommendations of specialists.

  general information

Thanks to a wide assortment of herbs, unlimited possibilities open up for moonshiners to give their product unique taste. The nutritional value of ingredients such as cinnamon, pine nuts, peas, bay leaves or vanilla is close to zero, but they contribute to the rapid absorption of alcohol in the body. In addition, thanks to additives, fortified alcohol acquires a new taste and smell.

Tinctures on berries and fruits, along with a bright color and pleasant taste, have a healing effect

Spices, which have glucosides and essential oils in their composition, have the greatest aromatic qualities. Moreover, glucosides per se are not aromatic substances, a characteristic aroma is released under the influence of water or alcohol, which leads to the breakdown of glucosides. Under natural conditions, these components are found in different parts of the plant, it can be fruits, leaves, bark or core of the trunk.

Depending on the part used, the spices are divided into the following groups:

• sunflower seed - nutmeg;
• fruit - coriander, cardamom, allspice, caraway seeds;
• flowers - carnation;
• leaves - bay leaf, marjoram;
• bark - cinnamon;
• root - ginger, calamus, etc.

Most spices have bactericidal properties. We are talking about cloves, pepper, cinnamon, bay leaf, nutmeg.

The time for infusion depends on the type of aromatic plants and the temperature at which exposure is carried out. Approximately the period lasts from 3 to 5 weeks. In order not to wait such a long period, some moonshiners reduce it by raising the temperature in the storage place. So they create “precocious” alcohol; it will also have a smell and taste, but not as pronounced as with prolonged infusion.

To increase the concentration of essential oils, a repeated distillation of the finished product is required. The result is a more delicious and aromatic fortified drink. But here the main thing to remember is that alcohol supplements are not mixed in the mash, but in the finished alcohol.

When spices are added to the mash, the effect will be negligible, the smell will be muffled, and the herbs will not be affected at all.

VIDEO: Lemon tincture on moonshine

  How to change the taste and aroma

Recipes of odorless moonshine consist in mixing in the tincture of dry, fresh herbs, herbal supplements, extracts. In addition to the aroma, the taste in an alcoholic beverage also changes.

To improve the effect, the aging process can be repeated a second time. For example, if you used orange peels, as moonshine previously insisted on, then after the second haul, you can put fresh citrus zest in a jar and send it to stand for a certain time.

Lemon tincture is often called ladies' vodka - it is drunk easily and gives a pleasant aftertaste

Dried herbs, fresh leaves and spices for moonshine should be used with extreme caution, these components have strong taste and aromatic qualities that will react with alcohol in different ways. Therefore, you should first study what effect will result from if you add the selected component.

Before deciding on what it is better to insist on a home-made strong drink, you should know that these components can be combined and used in different proportions.

  How to change color

In order for the infused alcohol to acquire the necessary shade, certain additives should be used. But if the goal is only color, without improving the taste, natural ingredients will not suit you, because they have a direct effect on the smell and taste of the product. Therefore, before insisting on the moonshine selected component, you should make sure that it does not change the taste of the drink by checking its presence in the table above.

1. In order for alcohol to have an amber hue, it must be insisted on the membranes of walnuts, orange zest, saffron.
2. More intense yellow color will give the product mint, lemon balm leaves, celery or a little saffron.
3. In order to get a red tint as a result, alcohol is required on the blueberry.
4. Sunflower seeds - this is what to insist on moonshine at home to obtain a bluish tone. To increase saturation, you need to mix a little blueberry broth.
5. Cornflower flowers will create a delicate slightly noticeable blue color.

Coloring of moonshine without smell and taste is carried out by a dye. Spices, berries, herbs and other natural products necessarily gives its tone in organoleptic

1. A green tint of alcohol will be obtained by prolonged insisting on leaves of black currant or stalks of parsley.
2. A rich brown color is formed by adding burnt sugar, strong tea leaves, instant coffee drink or oak bark.

When diluting alcohol with liquid additives, keep in mind that by increasing the volume, the degree of the drink is reduced. In order to not get a low-alcohol product, you need to use the components in reasonable amounts.

  Herbal tinctures

It is important for some that a home-made alcoholic drink is not only pleasant to taste, but also benefits health. To do this, you need to know how to insist moonshine on medicinal herbs. In this process, it is very important to distill twice and maintain the product for a long time. That is, the first time alcohol was kicked out, seasoned with herbs, sent to insist, after a specified time, the precipitate is removed, the liquid is distilled in the second round and once again stands on the necessary additives. Then it merges from the remainder and is packaged in bottles. You can add several branches to the container itself for a visual effect.

  "Healing Elixir"

5 liters of alcohol will require 4 medium sprigs of mint, 200 g. sage, 80 gr. ginger and 50 gr. galangal. All ingredients are mixed, transferred to a container with a tight lid, sent to a dark place for 2 weeks. Shake the contents every 2 days.

At the end of the infusion period, the liquid is filtered, distilled and infused again, followed by filtration.

The history of hrenovuha dates back to the reign of Peter I. It was from that moment that it gained great importance in folk medicine. To prepare it you will need:

• alcohol - 1 l;
• horseradish - 350 gr.;
• honey - 4 tbsp. l .;
• cloves - 10 g;
• peppercorns - 4-6 pcs.

It is very important to wait a full period of infusion, which lasts 2.5-3.5 months.

For cooking, you need 4 sticks of cinnamon, 10 gr. cardamom, clove flowers, 20 gr. nutmeg and zest from one grapefruit. Everything is added to 1 liter of moonshine, left for brewing for 1 week, after which 150 g of pistachios, 250 g are mixed. honey and a small slice of a slice of brown bread.

In the manufacture of homemade absinthe it is very important to obtain a high percentage of alcohol, so it requires a double, and sometimes even triple distillation.

What you need to prepare:

• tops of dry wormwood - 20 gr.;
• moonshine - 1 liter;
• fennel stalks or seeds - 55 g .;
• stalks or seeds of anise - 55 gr.

All components must be mixed and aged for more than 2 weeks, then add 0.5 l of water and expel. Here, make sure that the herbs are not burnt and remain moist. To impart a green color to the distillate, 12 g are mixed in 400 ml of liquid. hyssop, 7 gr. lemon balm, 11 gr. wormwood.

This consistency is heated by steam to a temperature of 50 ° C - in this mode, the herbs begin to actively give off chlorophyll and saturate the alcohol with aromas. Then the liquid is cooled. The strength of home absinthe should be at least 70%.

The last step is exposure, the more he insists, the brighter his color will become. The most valuable drinks are yellow absinthe, this is a sign of compliance with the recipe during manufacture and of good quality.

There are many recipes for cognac from moonshine, differing in ingredients and cooking time. We’ll give a classic recipe, it’s also Oriental, it’s Early.

For 3 liters of moonshine with a strength of 40-45 ° you will need:

• 3 tbsp Sahara;
• 3 tbsp instant coffee;
• 15 star cloves;
• 1 tbsp cinnamon
• vanilla on the tip of the knife (vanilla essence is possible, vanilla sugar is not allowed).

Coffee and sugar are mixed, diluted with a small amount of hot water so that there are no lumps, and the sugar is dissolved. All other spices are added here and poured with alcohol. Insist on 2 weeks or more - in this case, the time is only in favor of the drink. Before use, drained from the residue or filtered.

The recipe for a true Greek Metaxa has been kept secret for centuries. There are many different recipes, more or less similar to the classic brand of the Greeks. None of them use moonshine, but it was here that we decided to include this drink, as for its preparation we will need brandy alcohol obtained by transferring dry white wine.

So, the procedure is as follows:

1. 5 liters of brandy alcohol are insisted for 6-6.5 months in an oak barrel.
2. After insisting, they add a bottle of Tokay wine - a white dessert wine obtained from dried grapes. The original is added ice wine obtained from frosted grapes. Both the one and the other wines are very fragrant. Again close for another 5-5.5 months.
3. 2 months before the end of the term, brandy alcohol (300 ml) is prepared again, 100 g are added to it. dry rose hips, 3-4 cloves, a couple of cinnamon sticks, 0.5 vanilla sticks (all natural, no powders), 20 gr. Sahara. Close in bottles and leave just for 2 months. Shaking periodically (1 time in 2-4 days).
4. After this time, filter, pour into a barrel with cognac and ice and another month and a half. After that, it remains only to bottle.

VIDEO: How to Make Limoncello - Italian Lemon Liqueur

Release form: powder or liquid. Moreover, the liquid immediately dissolves in the drink, the powder must be shaken until dissolved.

Liquid preparation is measured with a syringe according to the recipe: usually 5 - 7 small divisions on the syringe (less than a cube) per 1 liter of alcohol. Dry dose - 1 tsp. per liter.

Usually the expiration date is 1,5 years. So, having bought a little in reserve of a fresh product, you will not lose.

Reference.  Bonifiers are tested for harmlessness to humans and the environment.

Classified as nutritional supplements. Recommended for poisons and harmful impurities of alcohol-containing drinks: moonshine, cognac, etc. The degree of their application does not "sneak", nor does the color change.

Is it possible to prepare this harmful absorber and taste improver yourself? In principle, everything that we add to alcohol to cleanse and soften is a bonifier.

But if you want it to be exactly as purchased, look at the composition. For example, “Bread Gift” contains glucose, fructose, lactose, tartaric acid and vitamin B5 (pantothenic acid).

Buy all the components separately and “stir up” your own bonifier. Instead of tartaric acid, you can use succinic or malic, and instead of lactose, whey.

Attention.  Although manufacturers claim that you can drink alcohol immediately after adding a bonifier, it is possible for white cereal to fall out in initially crystal-clear alcohol, which is confirmed by user reviews.

Therefore, it is recommended to put purified alcohol in the refrigerator for several days so as not to become disgraced in front of the guests. If flakes (sediment) have appeared - filter the drink through cotton wool, filter paper or coffee filters.

How to improve the taste of moonshine?

Components that affect the taste of alcohol can be added in the following ways:

• improving the taste of moonshine occurs after adding crushed ingredients to the finished product ( plant materials, prepared bark and wood of trees, spices);
• add liquid ingredients  in the form of a decoction, infusion;
• to change the taste use essential oils, essences, plant extracts;
• liquid or dry ingredients can be added to, placed in a steam tank.

Homemade or factory made bonifiers  designed to soften the taste characteristics of alcohol, eliminate or replace fusel odor with a more acceptable one.

What can be added to moonshine:

• lemon or orange zest  cut off from two fruits, insist on three liters of alcohol for 2-3 weeks. Then strain the liquid, you can taste it;
• walnut partitions  (15 fruits are calculated for 1 liter bottle of alcohol). It is recommended to insist 3-5 weeks, after which the alcohol should be carefully filtered;
• 150 g pine nuts  soak in hot water for half an hour. Having dried the vegetable raw materials, it is necessary to place them in a liter container with home-made alcohol. Monthly infusion of raw materials colors the infusion in a beautiful brownish color, giving moonshine a pleasant taste and smell;
• when insisting 100 g of dried or smoked prunes  on an alcoholic beverage, 3 liters of delicious moonshine with a unique smoky smell and cognac color of the drink are obtained;
• sprig of mint  can be combined with several circles of fresh lemon or orange per liter of alcohol;
• beautiful shade, pleasant taste guaranteed by alcohol when insisted on dry black or green tea, ground or soluble coffee;
• 10 peas black hot pepper  soften the taste of moonshine after two weeks of infusion. Red chili peppercorns also work, from which it is preliminary recommended to remove all seeds that give the drink bitterness;
• vanilla pod  and 1-2 sticks cinnamon turn 3 liters of homemade alcohol into a delicious moonshine intended for ladies' society.

  Making the drink sweet helps adding to it. sugar, glucose, honey, glycerin. However, it is necessary to observe the measure.

What to add to the steamer?

You can add original taste to moonshine using a steamer for aromatization (read:). Layer of dry moonshine additives should not exceed 2 cm in height. Fruits and berries fill the device to half the volume. Use gives the drink a light pleasant aftertaste, a slightly audible aroma.

How to improve the taste of moonshine using a reflux condenser:

• raisins  gives the drink the aroma of grapes, you can add a touch of cinnamon, putting a piece of sticks in the steamer;
• cherry leaves  enrich alcohol with the astringent taste of berries;
• multi-aroma reward alcohol pieces of various dried fruit;
• peel from apple  gives the drink the smell of calvados;
• citrus peels with a sprig of mint or lemon balm  make the drink refreshing;
• tile 75% black of chocolate  with addition oak bark or chips  imitates taste;
• a couple of stars star anise  gives an anise flavor.

Moonshine additives for taste

You can experiment with how to fill moonshine by adding to the container spices and herbs  in various proportions:

• mint, rosemary, sage, wormwood in a ratio of 3: 1: 1: 0.5;
• for 5 liters of strong drink add 6 leaves of laurel, 10 pieces of black pepper and clove spices, 2 tablespoons each. tablespoons of granulated sugar and black leaf tea, half a pod of vanilla, zest with half an average orange. The mixture is infused for 10 days and filtered. It turns out an analogue of cognac.

When choosing bonifiers, you should determine the goal for moonshine brewing:

1. Improve the taste of the drink for home consumption.
2. To do.
3. Make a sweet.
4. Imitate famous brands.

Very carefully use recipes in which the flowers and leaves of bitter wormwood are added to improve the taste of alcohol:

• wormwood in large quantities causes hallucinations, poisoning;
• gives an extremely bitter taste, unpleasant for human perception;
• it is not excreted, but accumulates in the body.

How to season for color?

Giving a beautiful color to an alcoholic drink is one of the conditions for preparing a delicious alcohol. Many plants or their parts (seeds, fruits, roots, bark, leaves) give the liquid a certain color and smell.

What to add to moonshine for taste and color:

• hibiscus tea"  gives a pinkish color and a pleasant flavor with a slight acidity;
• natural saffron enriches the drink with floral aroma and bright yellow color. The tincture should not be stored in sunlight, as the product will discolor under the influence of ultraviolet light;
• a berry bouquet with a pink color is obtained by insisting raspberries, blueberries, blueberries;
• the blueness associated with the smell of meadow herbs is obtained after infusion cornflower petals;
• yellow - salad color with a refreshing taste is obtained after insisting on lemon zest;
• greenish color with a pleasant taste give tarragon leaves.

To make the drink tasty and transparent, it is recommended to add sugar before coloring.

To cook cool moonshine at home in strength for everyone. But beginners should remember the basic alcoholic drink in order to get a drinkable product.

After the cleaning and filtering process is completed, the moonshine is poured into glass containers for storage. Often, to improve the quality of moonshine, they use various additives that give different tastes and aromas.

How to improve the taste of moonshine and add zest to your drink? For this purpose, most often used natural products. Fragrances can be berries and fruits, as well as their waste not suitable for eating, but having tasty smells, spices, beekeeping products, fresh herbs, etc.

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How to improve the taste of moonshine with sugar?

If you like the sweetish taste of drinks, then you can make moonshine in a fairly simple way. Make a solution of water and sugar in a ratio of 1: 1,  bring to a boil and cook, stirring and removing the resulting foam. It is necessary to boil the syrup until the foaming stops. After that, turn off the pan and cool. Leave on for 14 days until sediment forms at the bottom.

You can give moonshine the aroma of honey. To do this, honey must be diluted in a small amount of warm water. When moonshine and syrup are combined, gas may be released. In this case, it is necessary to wait until the gas ceases to be released, then add 6 crushed tablets of coal, shake and stand for 2 hours. Then moonshine must be filtered, pour the hermetically sealed containers and put in the refrigerator for 2-3 days. These simple steps will help to improve the taste of moonshine, make it more soft and tasty, and also get rid of the smell of fusel oils.

How is the flavoring process going?

Moonshine gets a pleasant aroma not because of repeated distillation, but as a result of insisting. The simplest and most convenient additives in moonshine for taste and smell are the addition of juices, balms, extracts or other aromatic components. Then it is necessary to tightly close the container and put it in the cellar. In the basement at a low temperature, the exposure time will be from 14 days to 4 months and depends on the components used, the recipe, humidity, and ambient temperature. And, conversely, if it is possible to provide a holding temperature of up to 50-60 ° C, then the tincture process is reduced to 1 week.

How to make a flavor yourself?

Tinctures, decoctions or other aromatic substances can be easily purchased at the store, or can be prepared independently using the method of cold or hot soaking. Before soaking, it is necessary to grind the herbs and pour in a solvent, the volume of which should be such as to cover the raw materials by 5-6 cm. Most often, the solvent is taken in proportion to the amount of raw materials at the rate of 1 to 2 or 1 to 5. It is recommended to soak fresh herbs for 3-5 days, dry herbs - for 8-15. To get more saturated additives for moonshine, distillation can be used. Using a distillation system, even a concentrated essence with a pronounced aroma can be obtained.

How to fill moonshine for taste and color?

To give moonshine a pleasant smell, flowers, fruits, roots, leaves, bark of plants are used as additives. Spices and spices are especially popular. What just do not add to moonshine, etc., etc. It is important to remember that the additives used, in addition to the smell, also change the taste of moonshine.

• So when using vanillin, peel of oranges, lemons, tangerines or any other citrus or bay leaves, you get a delicious moonshine with a bitter taste.
• Ginger, chilli or cloves give a burning taste.
• A bitter-spicy flavor is characteristic when using saffron or cinnamon.

How to prepare raw materials for flavoring?

Herbs must be collected and dried during their flowering stage. Fruits contain the most active components when fully ripened. When collecting seeds, you should pay attention to time - they should be collected in wet weather in the early morning before the dew comes off. Buds, in particular birch, are harvested in spring, as well as oak bark.

Homemade moonshine flavoring recipes

Delicious cognac home-made. Components:

• sugar (1 tablespoon);
• tea (1 tbsp);
• moonshine (3 l);
• bay leaf (3 pcs.);
• peppercorns (5 pcs.);
• cloves (3-5 pcs.);
• citrus peels.

Cooking:  mix all the ingredients and leave for 10 days.

Wormwood moonshine

Components:  fresh wormwood (leaves and flowers) and moonshine.

Cooking:  grind and dry the raw materials in a shady ventilated place. Pour flavor on ¼ containers, pour moonshine. Insist one to two weeks.

Cherry Recipe

Components:  fresh cherry, moonshine.

Cooking:  fill the container with cherries to ¾ volume, after removing the seeds from half the berries. Add moonshine and put it in the basement for 6 weeks. Drain the moonshine. Squeeze and strain the cherry. After a day, add the cherry juice back to the moonshine and bottle it. Seal and defend for 1 year.

Robin

Components:  fresh raspberries, sugar syrup, moonshine

Cooking:  Fill 75% of the container with berries and fill with moonshine. Defend in a dark place for two days. Strain from raspberry cake. Fill the container halfway with fresh raspberries, where to pour the old moonshine. Dissolve sugar and add to the total mass. Strain and leave to infuse for 1 month.

Nut tincture recipe

Components:  moonshine, sugar, young nuts in a green peel

Cooking:  twist nuts and peel in a meat grinder or grinder. Add moonshine and leave in a glass container for 30 days (should darken, becoming brown). After a month, drain the moonshine, and add sugar to the remaining nuts. Then nuts with sugar need to be corked and left for another 2 weeks. After that, combine sugar syrup with previously brewed moonshine, mix and leave to lighten for 7 days, then pour into storage bottles. Nut tincture is not only tasty, but also healthy.

Add color to moonshine

You can surprise guests with delicious moonshine, as well as its color. By adding certain herbal supplements, you can change the color of the finished product. Saffron will color the drink yellowish. Purple moonshine is obtained if you insist on sunflower seeds. When using blueberries, the product will turn red; green is obtained from mint. Even blue moonshine can be obtained by tincture it on the flowers of cornflowers

The basic rules for a pleasant aroma

If you periodically change the raw materials to a fresher in moonshine, you can get a concentrate, which then can easily and simply improve the aroma and taste of drinks.

The most suitable container for flavoring is glass. If necessary, reduce the time of aromatization, you can use this method. Place the bottles of alcohol and flavor in a large pan, on the bottom of which lay wooden planks. Bring to a boil and boil for 1 hour, then cool the product in cold water.

To give a slight unsaturated odor, you can add flavoring to the yeast. To enhance the effect, you can pre-prepare water, which will be used to make mash, insisting it also on the same raw materials.

There are many recipes, so choose the best way to improve the quality of moonshine and experiment!

Many of us love to make homemade alcoholic drinks. In this case, you can apply your knowledge, show your imagination. Having received pleasant and possibly exclusive drinks, you can later treat them to your loved ones with pleasure. Such a traditional drink as moonshine is still popular. Its taste and smell depend on the raw materials, adherence to technology, and also on some of the nuances and additives that ennoble it. How to make delicious moonshine?

Ways to improve the taste

To get the perfect drink, you must strictly follow the technology of distillation and know some of the nuances. However, it is often necessary to make additional efforts to make moonshine more pleasant to taste and remove a specific fusel smell. There are three main ways to improve:

• distillation
• additional cleaning
• improving additives

Re-distillation

Fusel oils, they give an unpleasant smell and taste, and they are the worst component of this drink.

The most effective way to improve the quality and taste of moonshine is to re-distill the raw alcohol, the so-called fractional distillation with separation of the head and tail fractions, if everything is done correctly, some additional ways to improve the taste are not required. The result will be a more transparent drink with a more pleasant taste and smell. A good result can be obtained if apples are added to the moonshine before distillation. For 5 liters, you need several slices of fresh fruits and a handful of dried. All this is infused for three days, strained, diluted to 20-30% alcohol and distilled to get an excellent apple moonshine.

Each distillation improves the quality of alcohol; it can be distilled twice or thrice.

Additional cleaning

You can improve the taste of moonshine and get rid of fusel odor with the help of cleaning. It is aimed primarily at ridding the drink of fusel oils. The fewer they are, the more pleasant it will be to taste and smell.

Freezing

Freezing  Is an old way of cleaning. The bottom line is that water with fusel oils freezes quite quickly if you put a container of moonshine in the freezer. As soon as a layer of ice appears on the walls of the container, carefully pour out what is not frozen, this is the purest part of the drink. This cleaning can be repeated 2-3 times.

Activated Carbon Cleaning

Activated Carbon Cleaning  - also a good way to ennoble moonshine. As a rule, activated carbon acts as a filter, which absorbs fusel oils and removes an unpleasant odor, at the same time improving the taste of the drink. The essence of filtration is to let moonshine pass through coal. To do this, they put it in a fabric bag, which is placed above the container, and at a small speed, pour the drink through such a filter in detail and.

You can buy activated carbon tablets in the pharmacy.

You can use any household water filter (), since activated carbon is always at the base of the filter elements.

Other cleaning methods

Improving the quality of homemade alcohol is simple enough. Soda mixes very well with fusel oils, but when using soda, it will take longer to clean.

Sugar syrup brewed in 1: 1 proportions will give moonshine a pleasant taste and add sweets. The amount of syrup depends on taste preferences and may be different. You can use it. Instead of syrup, you can use honey. When adding jam, it needs three to four teaspoons in a three-liter jar. This will change the color of moonshine, and berries from jam will add taste. Insist a drink with syrup, honey or jam for 3 days.

Of the fruits, citrus fruits are most often used. For a three-liter jar, one zest of one lemon or an orange is enough. In the same jar, you can add a tablespoon of tea leaves or coffee beans and be sure to insist for several days. If you need to get a more noble drink immediately, then instant coffee is suitable. Add one and a half teaspoons per liter of moonshine, mix, and the drink is ready.

Any dried fruit will enrich the taste palette of homemade alcohol. Prunes are often used, which gives a smoked, sweetish flavor and cognac color. The same color, but with a less pronounced taste, can be obtained by insisting on dried apples. Blueberries or blueberries will give a beautiful reddish color to the drink and soften the fuselier taste and smell. Of spices, any are used: cardamom, saffron, pepper, cloves.

In moonshine shops you can find essences and ready-made kits that improve the taste and allow you to make famous branded drinks from moonshine.

Bonifiers

Bonifiers are food additives created specifically to improve the taste of alcohol and its additional purification. They are available in the form of a liquid or powder. The choice of a bonifier depends on the preferences and goals of its use. Before buying, you need to carefully study its composition and method of application.

  Now you know how to improve the taste of your moonshine using various methods, as well as their combination. The process of making homemade alcohol is a creative activity, the result of which is the most delicious home-made moonshine.