Do I need to wash plums for liqueur. Plum liqueur without vodka

02.08.2019 Soups

Plum liqueur and tincture are very easy and affordable to prepare at home. As an alcohol base, vodka, alcohol or moonshine is used.

For cooking plum drinks it is better to take sweet and slightly overripe fruits. If we talk about varieties, then the most suitable are Mirabelle, Canadian, Hungarian and Renklod.

Plum liqueur without vodka

Pitted plums should be removed as they can be bitter, but this does not apply to recipes where pits are added to enhance flavor.

Ingredients

Pitted plum - 6 kg
Sugar - 2.8 kg
Water - 3 glasses

Cooking method

Plums must be washed, cut into small pieces, add sugar and water. Mix everything thoroughly and transfer to a large glass bottle.
We fix gauze or a bandage on the neck and hide the vessel for a couple of days in a dark and warm place.
When signs of fermentation appear (sour smell or foam), instead of gauze, you need to put a water seal or a clean glove with a small hole in your finger. And again we send to a dark and warm place.
When the liqueur finishes fermenting, it is necessary to filter it through a homemade or purchased filter.
Pour the finished plum liqueur into glass bottles and insist another 60 days, but only in a cool place, preferably in the cellar. After that, you can safely proceed to the tasting of the drink. Shelf life is not more than 2 years.

Plum tincture with vodka

Ingredients

Pitted plum - 3 kg
Sugar - 500 g
Vodka - 500 g

Cooking method

Cut the prepared plums into small pieces and put everything in alternating layers with sugar. glassware. Leave the plums with sugar for a day until the juice appears, periodically shaking the jar.
The next day, pour vodka to the plums, the alcohol should completely cover the fruit. Then we send it to infuse in a dark cool place for 30 days.
In a month plum tincture filter through a homemade or purchased filter and pour into glass bottles. Store in refrigerator or cellar.

Plum tincture with honey

In this recipe, you can replace honey with granulated sugar or take it in equal proportions of both. You can also use moonshine instead of vodka.

Ingredients

Ripe plum - 3 kg
Pitted plums - 20 pcs.
Alcohol 95.6% - 1.5 l
Honey - 750 g
Vodka - 1 l

Cooking method

Wash the plums well and remove the pits.
We wrap 20 seeds in gauze or a bandage and put them on the bottom of a glass container in which the tincture will be infused.
Then lay out the slices of plums and fill everything with alcohol and leave for 6 weeks in a dark, cool place.
After 1.5 months, pour the alcohol tincture into a jar, remove the seeds and pour the plums with honey. We hide the drained liquid in a dark place, and put the plums with honey for 14 days in a dark, cool place and shake the container from time to time.
During this time, you should get a fragrant plum syrup.
After two weeks, carefully pour the syrup through a strainer into glass container, and fill the plums with vodka and leave for 3 weeks to infuse in the same place.
After three weeks, we drain the vodka and mix it with the alcohol tincture, which we poured at the very beginning, and honey-plum syrup. Having combined all three components, we let it brew for 2 weeks until a sediment appears at the bottom.
Drain the finished tincture from the sediment and filter through a homemade or purchased filter. The drink is stored in the refrigerator or cellar.
Before you start tasting, it is better to let the plum tincture brew for one, and preferably 2 years.

Plum tincture with mint

Instead of mint, you can use lemon balm, and the taste will be softer, but no less fragrant.

Ingredients

Plums - 2 kg
Sugar - 450 g
food alcohol– 200 ml
Mint - 5 small sprigs

Cooking method

Plums must be thoroughly washed, pitted and pureed with a blender or a simple meat grinder.
plum puree you need to stand in a cold place for 2-3 hours so that the juice stands out. Then squeeze the puree through cheesecloth or grind through a fine strainer. As a result, we will get plum juice with pulp.
Now we transfer the resulting mass to a jar, add granulated sugar, alcohol and mint sprigs. Let it brew in a cool dark place for 60 days.
After 2 months, the plum tincture must be filtered through a fine strainer, and then filtered through a homemade or purchased filter. Pour the finished tincture into glass bottles.
Before proceeding with the tasting, it is necessary to withstand the tincture for another 14 days. Plum tincture is stored in the refrigerator or cellar.

Quick plum tincture with orange peel

For the preparation of plum tincture according to this recipe it won't take more than one week. If desired, orange zest can be substituted for lemon zest.

The strength of the finished product is 34 degrees.

Ingredients

Pitted plums - 1 kg
Sugar - 2 cups
Vodka - 2 l
Orange peel - 3 tsp

Cooking method

Finely chop the plums and place in glass jar.
We remove the zest from the orange, for this you can use special device or carefully cut with a knife.
Important! The zest must be removed without a white layer, otherwise the tincture may be bitter.
Add granulated sugar, vodka and orange zest to the plums in a jar. Let the plum tincture brew in a dark place for 7 days and mix daily
On the eighth day, we filter through a homemade or purchased filter and pour into glass bottles.
Store the finished product in a cool place.

Plum liqueur from dried plums with moonshine

For this recipe, you need moonshine 45%, but it can also be replaced with food alcohol or vodka.

If the plum tincture is too strong, then it can be diluted apple juice.

Ingredients

Prunes with a stone - 500 g
Sugar - 1 cup
Moonshine - 2 l

Cooking method

We put the washed prunes, granulated sugar in a glass jar and fill it with prepared alcohol. We send for 14 days to a dark place for infusion.
After two weeks, the plum tincture is filtered through a home-made or purchased filter and poured into glass bottles.
Store the finished tincture in the refrigerator or cellar.

Plum tincture with spicy aroma on alcohol

Ingredients

Plum - 500 g
Sugar - 250 g
Water - 250 g
Food alcohol - 500 ml
Cinnamon stick - 0.5 cm
Carnation - 3 pcs.

Cooking method

Plums must be washed and pitted.
We put prepared fruits in a glass container, add spices and pour prepared alcohol. Let it brew for 10 days in a dark place
After 10 days, prepare a simple sugar syrup.
Let the syrup cool to room temperature, and mix with the tincture. We insist another 1 month in a dark place.
After 30 days, we filter the tincture through a homemade or purchased filter. Pour into glass bottles.
Store plum tincture in a cool place.

P.S. It is not necessary to throw away the alcoholic plums. They can be used to decorate desserts or as great addition to meat.

You can store in small glass jars with the remnants of alcohol in which they were infused. Shelf life 1 year when stored in a cool place.

Plum liqueur from dried plums with citric acid

Ingredients

Pitted prunes - 100 g
Sugar - 150 g
Vodka - 500 g
Citric acid - 1/4 tsp

Cooking method

Prunes must be washed under running water.
In a glass container we put the washed prunes, granulated sugar, citric acid and fill with vodka. We send it to a dark place for infusion for 10 days and shake the contents of the container a little every day.
On the 11th day, we filter through a home-made or purchased filter, and rub the prunes through a sieve and squeeze the juice from the cake. Pour plum tincture into glass bottles.
Store the product in a warm place at a temperature of 12 to 18 degrees.

Plum pouring at home - general principles cooking

First, let's find out what a liqueur is and how it differs from liquor or bitter.

Liqueurs are the invention of French monks who skillfully used their knowledge of useful properties herbs and various fruits infused with alcohol or other strong drinks. To smooth out the taste of bitterness of herbs and roots infused with spirits, the monks began to use honey for their preparation.

The liquor is based on the same principle of preparation, with the only difference being that traditional Russian drinks are based on fruit juices infused with alcohol, with the addition of sugars, molasses, and honey. Thus, liqueur is a subspecies of liqueurs that has a local name.

It is believed that the liqueur or liquor must have sweet taste. Traditional German bitters refute this idea, as they are made using a similar technology, but at the same time they differ in the content of bitterness, which is purposefully imparted with the help of wormwood, cinchona, ginger and other components for making liqueurs in the German version.

With a variety of raw materials, it is possible to create a huge variety of plum liqueur recipes at home using blending (mixing) technology.

Technology for the production of plum liqueur

The process of making liquor is quite simple, so it is accessible to everyone. Moreover, you can make plum liquor at home even in winter time using berry blanks: frozen plum, plums in own juice or plum jam.

First way:

The basis of the liqueur is fruit or berry juice first or second flush. Now more about the term "drain" in this context and detailed instruction this action. The berries are tightly placed in a glass bottle or enameled container of the required size and covered with vodka, alcohol (drinking) or cognac. You can use special tinctures (extracts) to give special taste liqueur. The container is covered with gauze or canvas and insisted in a warm and inaccessible place for sunlight. Temperature 22o - 25oC. The exposure time is from 6 to 8 weeks. In some sources, you can find recommendations that the infusion should be carried out in sunlight. If there is a desire to change the color of the future liqueur, then the sun's rays are necessary. To receive natural color raw materials should still be used dark glassware or opaque containers. In addition, when stored indoors, it is much easier to create the desired temperature regime.

After insisting (filling), the berries are filtered without squeezing. This is the first drain. Then the resulting infusion is sealed in bottles and set aside temporarily for storage in a dark place. Strained berries are covered with sugar and insist for another two weeks, also tightly covering the container. The second time, the resulting juice is drained.

The alcohol infusion obtained during the first drain is mixed with the juice of the second drain.

The finished liquor is passed through absorbent cotton wool. With insufficient transparency, the liquor is defended so that the sediment falls to the bottom of the bottle, and filtered again. This liqueur is aged from six months to one year.

Second way:

Plum liqueur can be prepared by fermenting the juice. This method is more like the technology of making wine. If, in the manufacture of liquor in the first way, cutting plums is possible, then for fermentation it is necessary to prepare pulp from berries. Then the pulp is covered with sugar. The container is first placed in a warm place to start the fermentation process, and then water is added to the bottle and closed with a water seal. At a constant temperature of at least 18o-20oC, the plum wine fermentation process is completed in about four to five weeks. After the wine is filtered to obtain the desired transparency. To completely remove the sediment, you need to use absorbent cotton wool. It is better not to squeeze the pulp in order to get a fairly transparent drink. Ready wine from plums must first be sealed with alcohol. The fortress after adding alcohol should be above 16%. With this alcohol content in wine, the vital activity of yeast is suppressed. And only after making sure that the fermentation process is completely stopped, you can introduce sugar syrup or honey into the liquor.

This cooking method has both advantages and disadvantages. Its complexity lies in straining: the plum is very difficult to “give” the juice. During straining, the berry cannot be squeezed out, as you can get it again cloudy drink. But this method allows you to reduce the time for making plum liqueur at home, because the extraction is accelerated due to the fermentation process.

Third way:

Berries are poured with vodka, cognac or drinking alcohol and kept at a temperature of 60°C for up to 6-7 hours. The raw material acquires a brown color. After evaporation, the plums are filtered through a sieve and sugar syrup based on water or juice is added to the alcohol infusion.

Fourth way:

The berries are laid out in jars for ¾ of the volume, sprinkled with sugar, and the jars are pasteurized until the juice separates. The cooled juice is filtered and vodka is added. To make the berries separate the juice faster, they are cut.

The third and fourth methods allow you to prepare the liqueur during the day.

It is allowed, as already mentioned, blending, as well as the use spice additives to create a variety of flavors. The liqueur is created using alcohol tinctures of almonds, roses, cinnamon, vanilla, as well as cognac and fruit essences.

About the quality of raw materials.

Quality product can be obtained from the corresponding material.

First of all, you need to pay attention to the preparation of berries for processing. If for the preparation of liqueurs are used fresh berries from own garden or bought on the market, then they must be sorted. An accidental hit of a rotten berry will spoil the work.

If it is intended to prepare the liqueur by fermentation, then the plums do not need to be washed. The skin contains wild yeast necessary to "start" fermentation. When harvesting on your site, you need to use only the berries plucked from the tree.

Mature fruits with sufficient sugar content are suitable for making liquor. Unripe plums can impart a grassy and sour taste to the liqueur.

The most preferred varieties of plums:

"Eel" or "Hungarian",

"Greengage",

"Mirabel",

"Golden Ball".

It is allowed to use frozen berries for making liqueurs - they “give away” juice even better. Here it is only necessary to pay attention to the degree of ripeness of plums, which they reached before freezing. The use of frozen raw materials allows you to make liquor even in winter.

To prepare the liquor, the stones from the plums can not be removed. But the use of raw materials together with the bone gives astringency finished product, which, of course, must be taken into account when laying fruits.

Alcohol, vodka, cognac

High requirements are also placed on ingredients with an alcohol content. In addition to safety, these components should not contain unpleasant odors, which will spoil the taste of the liqueur. It is allowed to use drinking (wine) alcohol diluted with water, vodka or cognac products that meet the requirements of GOST. In case of use homemade cognac or moonshine, it is advisable to pay special attention to the methods of their cleaning.

The ratio of the main components of the liqueur

Of course, these figures largely depend on personal preferences. But, despite the fact that liqueur is predominantly a product home production, still has some classification according to the content of the main raw materials (in this case, it is a plum variety), sugar and alcohol.

According to the raw material composition, the liqueur can be from the plum "Renklod", "Golden Ball" and so on. As a kind of plums, the use of prunes and cherry plums is allowed as the main fruit raw material for the preparation of liquor. The name of the liqueur may reflect the content additional component:

Almond,

cinnamon,

Vanilla.

The range of alcohol content in liqueurs can also be different. According to recognized production standards, the strength of the liqueur can be 18-20%. But for the preparation of this alcoholic drink in a home distillery, the requirements for strength can be neglected. Moreover, liqueur is a subspecies of liquor, the strength of which is much higher. Therefore, the liqueur can be dessert (up to 16%), low-grade (up to 25-28%), strong (up to 45%). The strength of the liqueur is regulated by the volume of added water (juice).

In most recipes, the amount of sugar is 200-300 grams. granulated sugar for every kilogram of plums. Perhaps, if the raw material has sufficient maturity, this amount of sugar will be quite enough. Here it is appropriate to change the weight of sugar separately in each case. And, of course, you must also remember that good liqueur in ready-made should have a thick, stretchy texture, which, of course, is achieved due to the sugar content in it. In some recipes, the amount of sugar per kilogram of raw materials can reach 400 grams (40%) and more. Before adding sugar, it is better to dissolve in a small volume of water or juice in order to achieve quick mixing and a uniform consistency.

Storage

Low-grade liqueur is best stored in the refrigerator. Strong plum liqueurs are stored at room temperature. Required for long-term storage attention must be paid to the quality of the closure. The taste of the liqueur improves according to the duration of storage, as with fine wines.

Recipe 1. Pouring plums at home "Honey"

Plums "Golden Ball" (yellow) 3 kg

Honey, linden 700 g

Linden blossom 200 g

Vodka 1.5 l

Purified water)

Cooking:

The preparation of this liqueur will have to begin during the harvest season of lime blossom. Can be used Linden blossom bought at a pharmacy. In this case, the flowers will need half the specified volume. But from fresh linden flowers, the tincture is much more aromatic. Pour the flowers with vodka, and tightly close the jar, leave in a dark place for three weeks. After linden squeeze and strain. Pass again through a layer of gauze to get a clean infusion. If not found lime honey, then you can use any flower honey with a neutral taste. Further, to prepare the liqueur - according to the first method described above.

Recipe 2. Plum pouring at home "Almond"

almond 300 g

Almond essence 5 mg

Cognac (any) 1.4 l

Plum "Hungarian" 3 kg

Sugar 1.2 kg

Cooking:

Dry the almonds, grind them in a mortar and put them in a linen bag. In tightly closed, light-proof glass or ceramic dishes put a bag of nuts, pour essence and cognac. You can choose any cognac or brandy, at your discretion. After 2 weeks, drain the cognac. Put the washed and chopped plums into the prepared dishes, pouring each layer necessary quantity Sahara. Fill with cognac. Further preparation according to method No. 1.

Recipe 3. Plum pouring at home "Ruby", with oriental fragrance

Plum pulp "Hungarian" 4 kg

Sugar 2.7 kg

Alcohol (wine) 0.5 l

Cardamom

orange peel

Anise (star anise)

Carnation

Muscat (walnut)

Cooking:

We insist spices in alcohol. At the same time, the preparation of plum wine begins: we add sugar to the prepared pulp. We close the bottle. After the end of fermentation, the finished wine is filtered until completely transparent. We also filter the prepared alcohol tincture. Dissolve sugar in water. Boil sugar syrup until caramelized with continuous stirring and cool to 40o-50oC. Mix sugar syrup with alcohol tincture, and introduce the resulting mixture into plum wine. We pour the wine into bottles “on the shoulders”, seal and pasteurize at a temperature of 60 ° C for three hours. When the water in the pasteurization pan has cooled to room temperature, take out the bottles, wipe, label and store in a dark place.

Recipe 4. Pouring plums at home, blending "Padishah"

Plums, yellow 3.8 kg

Raisins - 0.4 kg

Melon 3 kg

Sugar 2.4 kg

Honey - 1.2 kg

Orange (juice and zest) 5 pieces (large)

Almond essence 5 mg

Vanilla 1-2 pods

Rum "Captain Morgan" 2 bottles

Cooking:

Remove the zest from oranges and throw it into bottles of rum (for 10-12 days). Remove pits from plums, peel and cut melon pulp, mash slices of peeled oranges. Pour all this fragrant mass with rum. After about a month and a half, remove the tincture, and pour the fruits with sugar and add water to dissolve the sugar. We seal the tincture and put it temporarily in the refrigerator. A week before the tincture is ready, fill the raisins with water and put it in a warm place to ferment. Fermented raisin mass is added to the wort after the finished tincture is filtered. We close the bottle with fruit and leave it warm until the end of fermentation. We filter the resulting wine and add honey (liquid) and rum to it. The finished liqueur is poured into bottles, sealed.

Recipe 5. Plum liqueur at home "Caramel", low alcohol

Cognac 1 bottle

Renklod 6 kg

Sugar 2.4 kg

Cooking:

Cut the pitted plum as finely as possible. It is necessary to cut it, and not grind it with a blender or meat grinder, so that you do not have to deal with the process of filtering the tincture for a long time. Then mix the berries with a part of granulated sugar so that the juice begins to separate faster. Pour in cognac, stir and cover. We leave for aging for 20 days. We cook from a kilogram of sugar and water dark syrup. Need to achieve Brown but be careful not to burn the syrup. We filter the plum tincture and introduce a slightly cooled syrup into it. After cooling, temporarily place in the refrigerator. The remaining berries are again covered with sugar and squeezed out the juice with the help of a press. We filter to the desired condition and combine with the first part.

Recipe 6. Pouring plums at home "Ladies"

Sugar 250 g

Prunes 500 g

Vodka 700 ml

Vanilla 3-4 sticks

Condensed milk 2 cans of 400 g

Water 0.5 l

Cooking:

Rinse prunes under running water hot water, slightly dry with a napkin and put in a jar with vanilla. Pour in vodka and leave for a couple of weeks. The finished tincture is drained and filtered. Pour the alcoholized berries with a glass of boiling water, add sugar and boil in enamelware. Cool, squeeze and pass through the filter. Combine the broth with tincture and add condensed milk to the pour. The finished liqueur should have the consistency of milk liquor. Store the liqueur in the refrigerator for no more than six months. The opened bottle should be consumed immediately.

Recipe 7. Plum pouring at home "Ginger"

Apple juice, natural 2 l

Plums (mix) 3.5 kg

Sugar 750 g

Raisins 300 g

Ginger 100 g

Cinnamon 3 sticks

Honey, liquid 1 l

Vodka 1.0 l

Cooking:

We dissolve sugar with warmed apple juice and combine the solution with raisins and halves of Hungarian and Renklod (you can take any other variety). Before active fermentation begins, stir the wort every day. Then pour into a bottle and seal with a rubber glove or water seal. Ready young wine is removed from the sediment until it becomes transparent. In a liter of vodka, soak for 15 days peeled and sliced ginger root with cinnamon sticks. Drain the infusion and seal the young wine with it. Introduce honey into the finished liquor and stir it until completely dissolved. Clean the bottle in a dark room for at least a month and a half, for aging. After filtering again and packaged in bottles.

Plum pouring at home - tricks and helpful tips

Ready tincture is best mixed with sugar syrup, the temperature of which is 40o - 50oC.

Check readiness alcohol tincture can be organoleptically: the absence of a characteristic vodka taste indicates the end of the infusion process.

In the process of infusion, the fruits must be constantly stirred for deeper extraction.

If the recipe calls for the addition of dry herbs or spices to prepare the liqueur, pack the additives in a gauze or canvas bag before placing them in the infusion dish.

Store the liqueur in dark glass bottles. Ideal dishes are ceramics with tight-fitting lids or corks, which can be additionally sealed with wax or sealing wax.

Label manufactured drinks.

It so happened that none festive feast can't do without alcoholic beverages. Of course, it would be much easier to resort to the services of manufacturers and sellers offering the most exquisite and diverse range of liquors. But if you serve guests, along with dishes prepared with their own hands, also a decanter with crystal clear and viscous sweet plum, there is a chance to leave in their memory an unforgettable and pleasant impression of a holiday spent visiting creative and hospitable hosts.

Plum pouring at home - general principles of preparation

First, let's find out what a liqueur is and how it differs from liquor or bitter.

Liqueurs are the invention of French monks who skillfully used their knowledge of the beneficial properties of herbs and various fruits infused with alcohol or other strong drinks. To smooth out the taste of bitterness of herbs and roots infused with spirits, the monks began to use honey for their preparation.

At the base of the liqueur- the same principle of preparation, with the only difference that the basis of traditional Russian drinks are fruit juices infused with alcohol, with the addition of sugars, molasses, honey. Thus, liqueur is a subspecies of liqueurs that has a local name.

It is believed that the liqueur or liquor should have a sweet taste. Traditional German bitters refute this idea, as they are made using a similar technology, but at the same time they differ in the content of bitterness, which is purposefully imparted with the help of wormwood, cinchona, ginger and other components for making liqueurs in the German version.

With a variety of raw materials, it is possible to create a huge variety of plum liqueur recipes at home using blending (mixing) technology.

Technology for the production of plum liqueur

The process of making liquor is quite simple, so it is accessible to everyone. Moreover, you can make plum liqueur at home even in winter, using berry preparations: frozen plums, plums in their own juice or plum jam.

First way:

The basis of the liquor is fruit or berry juice of the first or second drain. Now more about the term "drain" in this context and detailed instructions for this action. The berries are tightly placed in a glass bottle or enameled container of the required size and covered with vodka, alcohol (drinking) or cognac. You can use special tinctures (extracts) to give a special taste to the liqueur. The container is covered with gauze or canvas and insisted in a warm and inaccessible place for sunlight. Temperature 22o - 25oC. The exposure time is from 6 to 8 weeks. In some sources, you can find recommendations that the infusion should be carried out in sunlight. If there is a desire to change the color of the future liqueur, then the sun's rays are necessary. To obtain the natural color of raw materials, it is still worth using dark glassware or opaque containers. In addition, when stored indoors, it is much easier to create the desired temperature regime.

The alcohol infusion obtained during the first drain is mixed with the juice of the second drain.

Second way:

This cooking method has both advantages and disadvantages. Its complexity lies in straining: the plum is very difficult to “give” the juice. During straining, the berry should not be squeezed, as you can again get a cloudy drink. But this method allows you to reduce the time for making plum liqueur at home, because the extraction is accelerated due to the fermentation process.

Third way:

Berries are poured with vodka, cognac or drinking alcohol and kept at a temperature of 60 ° C for up to 6-7 hours. The raw material acquires a brown color. After evaporation, the plums are filtered through a sieve and sugar syrup based on water or juice is added to the alcohol infusion.

Fourth way:

The third and fourth methods allow you to prepare the liqueur during the day.

It is allowed, as already mentioned, blending, as well as the use of spicy additives to create a variety of flavors. The liqueur is created using alcohol tinctures of almonds, roses, cinnamon, vanilla, as well as cognac and fruit essences.

About the quality of raw materials.

A quality product can be obtained from the appropriate material.

Plum

First of all, you need to pay attention to the preparation of berries for processing. If fresh berries from your own garden or bought on the market are used to make the liquor, then they must be sorted. An accidental hit of a rotten berry will spoil the work.

If it is intended to prepare the liqueur by fermentation, then the plums do not need to be washed. On the skins there are wild yeasts necessary to “start” fermentation. When harvesting on your site, you need to use only the berries plucked from the tree.

Mature fruits with sufficient sugar content are suitable for making liquor. Unripe plums can impart a grassy and sour taste to the liqueur.

The most preferred varieties of plums:

"Eel" or "Hungarian",

"Greengage",

"Mirabel",

"Golden Ball".

To prepare the liquor, the stones from the plums can not be removed. But the use of raw materials together with the stone gives astringency to the finished product, which, of course, must be taken into account when laying the fruit.

Alcohol, vodka, cognac

High requirements are also placed on ingredients with an alcohol content. In addition to safety, these components should not contain unpleasant odors that will spoil the taste of the liqueur. It is allowed to use drinking (wine) alcohol diluted with water, vodka or cognac products that meet the requirements of GOST. In the case of using homemade cognac or moonshine, it is advisable to pay special attention to the methods of their cleaning.

The ratio of the main components of the liqueur

Of course, these figures largely depend on personal preferences. But, despite the fact that the liqueur is mainly a home-made product, it still has some classification according to the content of the main raw materials (in this case, it is a plum variety), sugar and alcohol.

Almond,

cinnamon,

Vanilla.

In most recipes found, the amount of sugar is 200-300 grams of granulated sugar for every kilogram of plums. Perhaps, if the raw material has sufficient maturity, this amount of sugar will be quite enough. Here it is appropriate to change the weight of sugar separately in each case. And, of course, it is also necessary to remember that a good liqueur in finished form should have a thick, stretchy texture, which, of course, is achieved due to the sugar content in it. In some recipes, the amount of sugar per kilogram of raw materials can reach 400 grams (40%) and more. Before adding sugar, it is better to dissolve in a small volume of water or juice in order to achieve quick mixing and a uniform consistency.

Storage

Low-grade liqueur is best stored in the refrigerator. Strong plum liqueurs are stored at room temperature. Be sure to pay attention to the quality of capping during long-term storage. The taste of the liqueur improves according to the duration of storage, as with fine wines.

Recipe 1. Pouring plums at home "Honey"

Raw material:

Plums "Golden Ball" (yellow) 3 kg

Honey, linden 700 g

Linden blossom 200 g

Vodka 1.5 l

Purified water)

Cooking:

The preparation of this liqueur will have to begin during the harvest season of lime blossom. You can use lime blossom bought at a pharmacy. In this case, the flowers will need half the specified volume. But from fresh linden flowers, the tincture is much more aromatic. Pour the flowers with vodka, and tightly close the jar, leave in a dark place for three weeks. After linden squeeze and strain. Pass again through a layer of gauze to get a clean infusion. If there is no lime honey, then any flower honey with a neutral taste can be used. Further, to prepare the liquor - according to the first method described above.

Recipe 2. Plum pouring at home "Almond"

Raw material:

Almond nut 300 g

Almond essence 5 mg

Cognac (any) 1.4 l

Plum "Hungarian" 3 kg

Sugar 1.2 kg

Cooking:

Dry the almonds, grind them in a mortar and put them in a linen bag. Put a bag of nuts in a tightly closed glass or ceramic dish that does not let in light, pour out the essence and cognac. You can choose any cognac or brandy, at your discretion. After 2 weeks, drain the cognac. Put the washed and chopped plums into the prepared dishes, sprinkling each layer with the necessary amount of sugar. Fill with cognac. Further preparation according to method No. 1.

Recipe 3. Plum liqueur at home "Ruby", with oriental flavor

Raw material:

Plum pulp "Hungarian" 4 kg

Sugar 2.7 kg

Alcohol (wine) 0.5 l

Cardamom

orange peel

Anise (star anise)

Carnation

Muscat (walnut)

Cooking:

We insist spices in alcohol. At the same time, the preparation of plum wine begins: we add sugar to the prepared pulp. We close the bottle. After the end of fermentation, the finished wine is filtered until completely transparent. We also filter the prepared alcohol tincture. Dissolve sugar in water. Boil sugar syrup until caramelized with continuous stirring and cool to 40o-50oC. Mix sugar syrup with alcohol tincture, and add the resulting mixture to plum wine. We pour the wine into bottles “on the shoulders”, seal and pasteurize at a temperature of 60 ° C for three hours. When the water in the pasteurization pan has cooled to room temperature, take out the bottles, wipe, label and store in a dark place.

Recipe 4. Pouring plums at home, blending "Padishah"

Raw material:

Plums, yellow 3.8 kg

Raisins - 0.4 kg

Melon 3 kg

Sugar 2.4 kg

Honey - 1.2 kg

Orange (juice and zest) 5 pieces (large)

Almond essence 5 mg

Vanilla 1-2 pods

Rum "Captain Morgan" 2 bottles

Cooking:

Recipe 5. Plum liqueur at home "Caramel", low alcohol

Raw material:

Cognac 1 bottle

Renklod 6 kg

Sugar 2.4 kg

Cooking:

Cut the pitted plum as finely as possible. It is necessary to cut it, and not grind it with a blender or meat grinder, so that you do not have to deal with the process of filtering the tincture for a long time. Then mix the berries with a part of granulated sugar so that the juice begins to separate faster. Pour in cognac, stir and cover. We leave for aging for 20 days. We cook dark syrup from a kilogram of sugar and water. It is necessary to achieve a brown color, but make sure that the syrup does not burn. We filter the plum tincture and introduce a slightly cooled syrup into it. After cooling, temporarily place in the refrigerator. The remaining berries are again covered with sugar and squeezed out the juice with the help of a press. We filter to the desired condition and combine with the first part.

Recipe 6. Pouring plums at home "Ladies"

Raw material:

Sugar 250 g

Prunes 500 g

Vodka 700 ml

Vanilla 3-4 sticks

Condensed milk 2 cans of 400 g

Water 0.5 l

Cooking:

Rinse prunes under running hot water, dry slightly with a napkin and place in a jar along with vanilla. Pour in vodka and leave for a couple of weeks. The finished tincture is drained and filtered. Pour the alcoholized berries with a glass of boiling water, add sugar and boil in an enamel bowl. Cool, squeeze and pass through the filter. Combine the broth with tincture and add condensed milk to the pour. The finished liqueur should have the consistency of milk liquor. Store the liqueur in the refrigerator for no more than six months. The opened bottle should be consumed immediately.

Recipe 7. Plum pouring at home "Ginger"

Raw material:

Apple juice, natural 2 l

Plums (mix) 3.5 kg

Sugar 750 g

Raisins 300 g

Ginger 100 g

Cinnamon 3 sticks

Honey, liquid 1 l

Vodka 1.0 l

Cooking:

Pouring plums at home - tricks and tips

It is better to mix the finished tincture with sugar syrup, the temperature of which is 40o - 50oC.

You can check the readiness of alcohol tincture organoleptically: the absence of a characteristic vodka taste indicates the end of the infusion process.

In the process of infusion, the fruits must be constantly stirred for deeper extraction.

If the recipe calls for the addition of dry herbs or spices to prepare the liqueur, pack the additives in a gauze or canvas bag before placing them in the infusion dish.

Store the liqueur in dark glass bottles. Ideal dishes are ceramics with tight-fitting lids or corks, which can be additionally sealed with wax or sealing wax.

Label manufactured drinks.

Not only before, but even now, various kinds of liqueurs and liqueurs are still popular. The advantage of home-made liqueurs, unlike purchased ones, is that they are prepared from the most real, fresh ingredients chosen by you personally. In stores here and there you can find solid chemistry, and in tinctures homemade there are exclusively natural fruits and berries, sugar, water, vodka or purified moonshine. And, this, in turn, is an indicator of the presence in drinks of a lot beneficial vitamins, trace elements and substances.

The ingredients included in the tinctures not only improved taste qualities drinks, but also have healing properties therefore, drinks are used not only to cheer up, but also in the form of a medicine.

And, it is desirable that the moonshine be made on the basis of those berries from which you intend to prepare the tincture.

In the manufacture of tincture of plums, you can use the recipes for liqueurs from cherries, only sugar should be put in a smaller amount.

The recipe for homemade tinctures, liquors and liqueurs is very simple, and the result, which is beyond all praise, will not take long.

Plum tincture

Alcoholic drinks made are considered the simplest, healthiest and most delicious. For the manufacture of tinctures, it would be preferable to use moonshine, rather than vodka. But, it will be possible to do without it. The main principle of making tincture will be the preliminary infusion of selected fruits on vodka, as they say one to one, that is, in equal proportions by volume. Then, in the amount of tincture, sugar syrup is added. The output usually turns out to be a healthy and very tasty weak drink of 15-20 degrees. With such a drink, you can pleasantly surprise your guests and family. It is sometimes added to tea.

Weak drinks can be prepared from almost any berries (it is preferable to choose sweet berries), even wild ones, such as raspberries, strawberries, cherries, cranberries, blackberries, lingonberries. It would not be superfluous to say that such fragrant herbs and plants as mint, rosehip flowers, lemongrass will be a wonderful ingredient. You can add spices - cloves, vanilla.

Plums, try to choose the ripest and sweetest varieties. You can safely take even overripe fruits. They are just often used for liqueurs. To prepare a tincture of plums you will need (per 1 kg):

2 kg plums
300 g sugar
1.5 liters of vodka

Ripe plums are washed, dried, cut in half and pitted. After, prepared plums are placed in jars, falling asleep in layers with sugar. At the same time, do not fill the jars to the very top. The jars are closed and exposed to the sun, so that the fruit releases the juice. Leave for one or two days before the appearance of juice. The jars are shaken from time to time to evenly wet the plums with the secreted juice. After that, the resulting mass, together with the juice, is poured with vodka, moonshine or alcohol (the fruit must be completely covered with liquid). Filled jars are closed with a lid and put in a dark and cool place, insisting for a month. It is encouraged to shake the jars from time to time. After the prescribed period, the plum tincture is filtered. When you filter, be careful. Plums due to soft pulp can give sediment in the bottle. This problem can be easily dealt with if you first strain the tincture into a larger container and let it stand for a while. Then the whole thing is filtered again and only then poured into jars.

Plum tincture is ready to use!

It is believed that it is better to infuse plums with seeds. Try this method too.

Plum liqueur

It's no secret that excellent plums are obtained. To make plum liqueur you will need:

1 kg plums
750 ml vodka
half a kilo of sugar
3 plum petals
3 cloves, a pinch of vanilla, a piece nutmeg(optional)

Prepared plums are covered with sugar and seasonings are added. The mixture can be put in a warm place, and after 10 days, alcohol is added to it. After 4-5 weeks, the liquor is filtered through a sieve.

Plum seed liqueur

An analogue of liqueur from plums is liqueur from plum pits. To make plum pit liqueur, you will need:

250 g dry plum stones;
1 liter of vodka
thick sugar syrup (1000 g sugar and 500 ml water)

Plum stones are washed and dried. Then, they are crushed, placed in a prepared container (bottle) and poured with vodka. Bones filled with vodka can withstand a month. After the due date, finished mass strain and mix with sugar syrup. The syrup is poured into the mixture slowly. Already ready liquor, it remains only to bottle and cork. Store received in a dry place up to 6 months (if possible).

Try to cook the same cherry brandy according to the following recipe.

Homemade pouring from plums is relatively simple, while the drink has amazing aroma and pleasant, light taste. We will consider two best recipe cooking. The first requires vodka or other strong alcohol, the second requires only sugar and water. In each case, an excellent dessert spirit is obtained.

Fruit of any variety (blue, yellow, red) will do, but it is preferable to use Hungarian, renklod, mirabelle, canadian or egg plum. The main condition is that all plums must be ripe, but not overripe (otherwise, due to the high content of pectin, a jelly-like mass will turn out) without signs of spoilage or mold. Before cooking, the berries are carefully sorted. Even one bad plum will spoil the taste.

Another important nuance- make plum liqueur with or without pits. Plum pits are believed to be poisonous because they contain cyanide and hydrocyanic acid. But the concentration of these dangerous substances is so small that it is almost impossible to get poisoned. The choice is yours, you can pre-seed, protecting yourself, but then the light almond flavor will disappear.

Plum liqueur with vodka

The simplest option, the liqueur is prepared by insisting the fruit on strong alcohol: store-bought vodka, diluted ethyl alcohol, well-cleaned moonshine or cheap cognac. The alcohol base should be without a sharp smell of fuselage.

Ingredients:

plums - 1.5 kg;
sugar - 500 grams;
vodka (alcohol 40-45%, moonshine, cognac) - 0.5 liters.

Recipe

1. Washed plums (if desired, remove the seeds) put in a glass jar or other container, pour vodka (should cover the fruit layer by at least 2-3 cm).

2. Close the container tightly and place in a dark place with room temperature for 40 days for aging. Shake every 5 days.

3. Pour the vodka infused with plums into another bottle and close, and pour the plums themselves with sugar, close the jar and leave for 15 days in a dark place. Shake once a day. Then filter through cotton wool.

4. Mix the syrup obtained at the previous stage (sugar will draw out the remnants of alcohol and juice) with vodka infused with fruits.

5. Filter the drink through cotton wool or another filter (the amount of turbidity depends on the type of plums), pour into bottles, close tightly.

6. Keep homemade plum liqueur in a cool place (basement, cellar or refrigerator) for 6-8 months to improve the taste.

On vodka

Shelf life away from direct sunlight up to 3 years. Fortress - 24-28%.

Classic liqueur from plums without vodka

We will get the fortress thanks to natural fermentation on wild wine yeast contributed beet sugar and fructose in fruits. The technology is similar to making wine. The taste of the drink is slightly softer than in the first case.

Ingredients:

peeled plum (pitted) - 6 kg;
water - 3 glasses;
sugar - 2.8 kg.

Recipe

1. Cut the plums in half, then remove the pits.

2. Put the pulp in a glass container, add sugar and water, mix.

3. Tie the neck with gauze to protect against insects, put the container for 2-4 days in a dark (can be covered), warm place (18-25°C).

4. At the first signs of fermentation (bubbles and foam are visible on the surface, a characteristic smell is felt), install a water seal or a medical glove with a hole (pierce with a needle) in one of the fingers on the bottle.

5. Keep the drink for 30-45 days until fermentation is over (the water seal stops bubbling or the glove deflates).

While the glove is "voting", the liquor is fermenting

6. Filter the plum filling through cheesecloth and cotton. Squeeze the pulp at the bottom with your hands, pass the resulting liquid again through a cotton filter and mix with the rest of the drink.