How to make a vodka tincture of 20 degrees. Cranberry liqueur: recipes for cooking at home
The best recipes for homemade tinctures have long been kept a closely guarded secret and passed down from generation to generation. Wonderful liqueurs on a strong alcohol basis, with the addition of various herbs, berries and spices, many of which have a pronounced healing effect, are still in great demand today. A unique variety of alcohol with a strength of up to 45% and a high sugar content provides a huge field for the realization of the culinary imagination.
The five most commonly used ingredients in recipes are:
Masters manage to prepare tinctures of various colors and shades without the use of chemical dyes and food flavors. Only the gifts of nature are used here: mint, saffron, pine nut shells, cornflower flowers, sunflower seeds, citrus fruits, anise, blueberries and much more. Tincture industrial production you can always buy in stores. It is much more interesting and useful to make it with your own hands according to the above recipes. Anyone can find something exclusive for themselves. Simple technological process and the availability of all components for sale provide an opportunity to create a masterpiece from alcohol or vodka, infused with linden, cranberries, hawthorn, viburnum. Feel like real creators, try and fantasize to your health!
Propolis alcohol extract 10-20 percent Recipe s
For medicinal purposes, alcohol tincture of propolis is used as an external agent, for oral administration and for inhalation. Depending on the nature and method of application, extracts of various concentrations are prepared - 5%, 10%, 20%, 40%, 80%. The strength of alcohol can be from 70 ° to 96 °. When preparing an extract, the principle of the ratio of parts of propolis and parts of alcohol by weight is often used. Propolis concentration errors of a few percent are not significant. Extracts of low concentration (5-10%) have less pharmacological activity, extracts of 20-30% concentration have a higher concentration, but they also irritate tissues more strongly. It is better to use 15% extracts.
Alcohol tincture of propolis 10-20 percent
Recipes
For medicinal purposes alcohol tincture of propolis used as an external agent, for oral administration and for inhalation. Depending on the nature and method of application, extracts of various concentrations are prepared - 5%, 10%, 20%, 40%, 80%. The strength of alcohol can be from 70 ° to 96 °. When preparing an extract, the principle of the ratio of parts of propolis and parts of alcohol by weight is often used. Propolis concentration errors of a few percent are not significant. Extracts of low concentration (5-10%) have less pharmacological activity, extracts of 20-30% concentration have a higher concentration, but they also irritate tissues more strongly. It is better to use 15% extracts.
We draw attention to the fact that one should not strive for high alcohol concentrations of propolis, one should use what is recommended in the recipe. Extraction is carried out in a dark glass vessel. Weighed and crushed propolis is poured with alcohol of the required volume, thoroughly mixed. The jar is placed in a dark place for 3 days at room temperature, shaking it occasionally. Upon completion of the extraction, the solution is allowed to settle for 10 hours in a refrigerator (5–8°C) and filtered through filter paper. The sediment on the paper is weighed and subtracted from the original propolis weight. Thus, the weight of propolis dissolved in alcohol is accurately determined, and the available concentration is calculated from it.
Example. To obtain a 10% alcohol solution of propolis, 90 ml of alcohol and 15 g of propolis are taken. After its dissolution in the sediment, 4 g remained on filtered paper (wax, pollen, wood chips). Consequently, 11 g of propolis was dissolved in 90 ml of alcohol. To obtain a 10% solution, 9 ml of alcohol must be added to the vessel.
To get 20% propolis tincture, you need to take 20g. propolis and 100 ml. 70 degree alcohol. To prepare a 10% tincture, take 10g. propolis per 100 ml. alcohol.
Pre-chilled propolis cut or, even better, grate, put in a bottle or jar of alcohol, close and infuse for 14 days in a dark place at room temperature, shaking the container 2-3 times a day. Then strain and refrigerate. This product will last for several years.
100 Recipes for homemade tinctures and liqueurs...
The duration of infusion ranges from 2 to 6 weeks, if necessary, the infusion time can be reduced to 7-10 days by increasing the temperature to 50-60°C. Tinctures contain up to 30% sugar with a strength of up to 45% vol. alcohol, they are less sweet, but stronger than liqueurs, have a pleasant taste and can serve as both an alcoholic drink and a healing elixir.
Tinctures should be stored in a dark, cool place in tightly closed dark-colored bottles.
Cardamom tincture
4-6 g of cardamom seeds, 1 liter of vodka, 1 liter of water, 400-600 g of sugar.
Pour cardamom seeds with vodka, insist in a warm place for several days, strain, add boiled water, sugar and stir until it is completely dissolved.
1 glass of cranberries, 1 glass of sugar, 500 ml of vodka.
Grind cranberries with sugar, pour vodka. Infuse for 2 weeks (more is possible: the longer it costs, the tastier). Strain.
Sea buckthorn tincturePass sea buckthorn berries through a meat grinder (you can use the cake left over from the preparation of sea buckthorn juice), pour vodka or alcohol diluted with water. Vodka should cover the raw material, but not by much. Infuse for 3-4 weeks (or longer), strain, squeeze, filter through a fourfold cloth and sweeten with sugar syrup (1.5 cups of sugar per 1 cup of water).
Tincture "Autumn"500 g of mountain ash, 1 kg of fragrant ripe apples (Renet), 300 g of sugar, 1.5 l of vodka
Thoroughly wash the rowan berries (collected after frost), put them in a colander, let the water drain and remove the stems. Wash the apples, dry them, remove the core and cut them into rings. Lay apples and mountain ash in layers in a suitable vessel, sprinkle each layer with sugar. Pour in vodka so that the fruit is completely covered. Cover with gauze and leave at room temperature for 2-3 months until the berries discolor. Strain the tincture, filter, bottle and store in a dark and cool place.
mint tincture100 g peppermint, 40 g dill seeds, 12-15 g juniper berries, 3-5 g cinnamon, 1 liter vodka, sugar syrup
Pour all the ingredients with vodka and leave for 2 weeks. Then strain and sweeten to taste with sugar syrup.
Foamy tincture50 g juniper berries, peel of 2 lemons, 1 liter of vodka, 1 tbsp. l. ginger, 1 tbsp. l. Sahara.
Infuse vodka for 2 weeks on a handful of juniper berries, then 5 days on the peel of two lemons. Mix crushed ginger with sugar and dilute in infused vodka. Keep 2 weeks in the sun. Then strain, bottle and store in a cold place. The tincture is ready for use in six months.
Juicy berry tincturePour into a bottle or jar in layers juicy berries(strawberries, raspberries, wild strawberries, black currants, etc.), sprinkling them with sugar. Condense the contents of the dishes by shaking. Berries should be completely covered in sugar. Dishes with berries
Put in the sun. When after 1-2 days the berries give juice, it must be drained, and sugar should be added to the bowl with the remaining berries. So do 3-4 times. In the collected juice, add from 100 to 200 ml of vodka per 1 liter of juice. Take 1-1.5 kg of sugar per 1 kg of berries.
Fruit syrup tinctureThe easiest way is to take a ready-made syrup (apple, chokeberry, lemon or other) and add vodka or alcohol to it. The sugar content in such syrups is 60-65%, and in sweet tinctures - from 8 to 30%. Accordingly, vodka is added to the syrup - from 100 to 300 ml per 1 liter of syrup.
Caraway tincture4-6 g of cumin, 1 liter of vodka, 1 liter of water, 400-600 g of sugar.
Pour cumin seeds with vodka, insist in a warm place for several days, strain, add boiled water and sugar, stirring until the sugar is completely dissolved.
Herbal tincture1/2 st. l. oak bark, 1/2 tbsp. l. dried coriander seeds or greens, 1/2 tbsp. l. thyme, 5 blades of bison, 5 blades of lemon balm, 500 ml of vodka, 2 tbsp. l. honey.
Pour honey with vodka and stir well. Pour into a bottle and add all the ingredients there. Close the bottle well, keep in a cool place for 2-3 months. After that, strain the contents through cheesecloth and pour into another bottle. Close the cork and put in the refrigerator.
citrus tinctureDry peel of 4-5 tangerines, or 2-3 oranges, or 3-4 lemons, 500 ml of vodka, 2 pieces of refined sugar.
Put dry citrus peel in a jar and pour vodka, add sugar and leave at room temperature for 12-15 days.
Clove tincture4-6 g of cloves, 1 liter of vodka, 1 liter of water, 400-600 g of sugar.
Pour vodka over the cloves, insist in a warm place for several days, strain, add boiled water, sugar and stir until it is completely dissolved.
Tincture on horseradish100 g of horseradish root, 2 sweet (Bulgarian) peppers, 1 mild pepper, 1 liter of vodka.
Wash the horseradish root with a brush and cut into medium-sized strips. Peel the pepper and cut into thin circles. Pepper seeds do not throw away, but put together with horseradish and pepper in a glass jar and pour vodka. Put in a dark cool place. After 2 weeks, drain the infusion, strain and pour into a bottle. Drink heavily chilled. It is an appetite stimulant and is good for colds.
Apricot tincture1 glass of apricots, 500 ml of vodka.
Take out and break a few seeds, leave the rest of the apricots whole. Pour vodka and put for 1 month in a warm dark place to infuse.
Strawberry tincture1 kg of strawberries, 1 kg of sugar, 300 ml of vodka.
Grind strawberries (strawberries) with sugar, add vodka. Then proceed as usual.
Quince tincture8 glasses of quince juice, 8 glasses of vodka, a bunch of rye straw, 50 g of sugar, vanilla sugar.
Grind or grate overripe quince. Very finely chop a bunch of rye straw. Mix quince and straw.
Squeeze juice from quince. Mix the resulting juice with vodka. Add ordinary sugar and a little vanilla. Drain the juice into a bottle, leave for a week. Then filter.
Pepper tincture20 g of black pepper, 3-5 g of allspice, 2-3 drops of cardamom oil, 1 liter of purified vodka.
Add all other ingredients to vodka. Infuse for 2 weeks, then strain and filter.
Wormwood tincture100 g of anise seeds, 30 g of sugar, fresh tops of young wormwood, 1 liter of strong vodka.
Put the tops of wormwood into the bottle, filling 1/4 of the volume, add anise seeds and pour strong vodka. Insist for 2-3 weeks in a warm place. Then strain and sweeten a little if desired.
citrus tinctureZest of 2 lemons, or 2 oranges, or 4 tangerines, 1 liter of vodka, a few drops of citrus juice.
From oranges, tangerines or lemons, cut off a thin colored layer - zest (without a white subcortical layer that gives bitterness to drinks), pour vodka. You can also use dried zest. Squeeze a few drops of citrus juice into the tincture. The resulting drink has a wonderful aroma due to the essential oils contained in the zest. Infuse in a warm place, then strain and filter.
Healing tincture30-40 g of galangal root, 10-15 g of dill and anise seeds, 2-3g of ginger, 1 liter of vodka.
Pour the ingredients with strong vodka and insist in a warm place for 2-3 weeks, then strain and filter.
Tincture "fisherman's"3-4 cloves of garlic, 1.5-2 g ground pepper, 10 g of table salt, 4-5 g of pounded bay leaves, 30 g of sugar, 1 liter of purified vodka.
Grind garlic, add ground pepper, salt, sugar and bay leaf. Pour everything with vodka and leave for 4-5 days, shaking daily. Then filter through a cloth filter.
Tincture "Hunting"1 liter of strong vodka, 30-40 g of juniper berries, 2 g of ground black pepper, 50 g of dill seeds, 10-12 g of table salt, 40 g of horseradish.
Pour vodka over all ingredients. Infuse for two weeks in a warm place, periodically shaking the contents. Then strain and filter.
Barberry tincture1 liter of vodka, 200 g of barberry leaves.
Place the crushed dried barberry leaves in a bottle, pour in vodka, cork and keep at room temperature for a week. Then drain the tincture, filter well. Consume in small quantities. Barberry tincture has pronounced medicinal qualities. In folk medicine, this tincture is used for uterine bleeding. Take 30 drops 3 times a day for 3 weeks.
Birch tincture1 liter of vodka, 200 g of propolis, Birch juice to taste Grind propolis, pour into a bottle, pour vodka, shake for half an hour Then leave for 3 days, shaking occasionally. Before use, dilute the tincture with birch sap.
Cowberry tinctureTo prepare lingonberry tincture, select ripe lingonberries, fill 1/2 of a quarter bottle with it, pour vodka and let it brew for 2-3 months in a warm place, and then tint with cranberry juice or cochineal infusion.
Cowberry-cherry tincture3.5 kg cranberries, 600 g cherries, 150 ml brandy, 2 liters of vodka, 2.5 liters of sugar syrup, citric acid.
Pour fresh lingonberries and cherries into the bottle, add cognac, vodka and insist. Then sweeten with sugar syrup, add citric acid. The tincture will turn out sweet and sour, with a slight pleasant bitterness, a complex aroma of cranberries and cherries, reddish-brown in color.
Cherry tincture250 ml of cherry juice, 250 ml of boiled water, 500 ml of vodka; for cherry juice: 1 kg of cherries and 700 g of sugar.
Washed cherries without stalks put in a bottle with a wide neck, pour sugar up to the neck, cover with gauze,
Tie up and put in the sun for 30-40 days. Mix the resulting cherry juice with boiled water and vodka.
Cherry stem tincture500 g cherry stalks, 200 g sugar, 2 liters of vodka.
Rinse the cherry stalks, dry them, pour them into a bottle with a wide mouth, cover with sugar, shake, tie the neck of the bottle with gauze and keep in the room for 30 days. After that, pour vodka into the bottle, leave for 2 days and strain through cheesecloth.
Grapefruit tincture1 grapefruit, 500 ml of vodka or alcohol.
Peel the grapefruit, cut the peel and pulp. Then put all this into a vessel and pour vodka or alcohol. Put insist. The longer, the tastier the drink. Strain, filter and cork into bottles.
Walnut tincture500 ml of vodka, 400 g of young walnuts, 1 tbsp. l. honey.
Finely chop the nuts and insist vodka on them for a month. Add honey before drinking.
Tincture galangalRinse and dry the dug roots of galangal well. Then boil, strain the broth, cool and dilute with alcohol to a strength of 30-40 ° or put 2-3 roots in a bottle, pour vodka and leave for 10-15 days.
Tangerine tincture8 art. l. dried tangerine peel, 750 ml of vodka.
Dry the peel of tangerines, chop, pour vodka and insist for a week. Refrigerate before use.
Almond tincture1.25 g of bitter almond oil, 500 ml of sugar syrup, 4-5 liters of vodka. Mix vodka with sugar syrup and almond oil.
Medicinal tincture1 tsp lime blossom, 50 g pitted prunes, 1 tsp. thyme, 1 tsp mint, 500 ml of vodka, 10 g of propolis Dried prunes finely chopped, mixed with linden blossom, thyme, mint and pour vodka. Close the bottle tightly and put in a warm place for 2 months. After that, strain the tincture, add propolis to it, cork and let it brew for 1 month.
Tincture "Excellent"205 g each of oregano flowers, St. John's wort, English mint, zorny root and orange peel, 102 g each of dill seed, gut, anise and juniper berries, 51.2 g tripoli, 12.3 liters of purified vodka.
Pour all the ingredients with vodka, insist and strain.
Blackberry tinctureAlcoholic blackberry juice (blackberry - 2.5 kg) - 2 l, sugar syrup - 1.4 l, vanillin - 0.05 g, citric acid - 3 g, water.
Alcoholic blackberry juice with a total content of extractives of not more than 200 g is sweetened with 66% sugar syrup, flavored with vanillin.
Add citric acid to bring the acidity to 0.4 g/100 ml.
The resulting tincture is dark red, sweet and sour, with a blackberry flavor, with a strength of not more than 20%.
Vodka - 0.5 l, a piece of ginseng, honey - 1 teaspoon.
Steep vodka on a piece of ginseng root for 2-3 days.
Honey can be added if desired.
You can add vodka to the tincture 2-3 times.
Vodka - 1 l, sucker flowers - 100 g, honey - 1 tbsp. a spoon.
Infuse vodka on the flowers of sucker (pshat) for at least 3 weeks.
Before use, mix with bee honey.
Vodka - 2 l, mint - 40 g, anise - 40 g, nuts - 40 g.
Put mint, anise, nuts in vodka, put for 12 days in a warm place.
After that, after straining, you can use it.
Then you can again pour half the proportion of vodka into the thick and leave it warm for 1 month.
Vodka - 0.5 l, young walnuts - 400 g, honey - 1 tbsp. a spoon.
Finely chop the young walnuts and steep the highest quality vodka on them.
Mix with honey before use.
For 1 bottle of vodka - 2 tablespoons of honey, 5 blades of bison, 5 blades of thyme, 1/2 teaspoon of oak bark, coriander, thyme.
Pour honey with vodka and stir well. Pour into a bottle and add herbs to it.
Close the bottle well and keep in a cool place for 2-3 months.
After that, strain through cheesecloth into another bottle, close the cork and refrigerate.
For 1 bottle of vodka - 2 medium-sized lemons.
This is a traditional tincture made from lemon peels.
Wash the lemons, wipe with a dry towel. With a sharp knife, cut off all the yellow skin, trying to do it as thin as possible, since the slightest presence of white skin gives the vodka an unpleasant bitter aftertaste.
Infuse for several days in a warm place, then filter.
It does not need dark dishes.
0.75 l of vodka, 6 tbsp. tablespoons dried tangerine peel
It has a very beautiful, sunny color and excellent taste.
Grind the tangerine peel, pour high-quality vodka and insist for a week.
Refrigerate before use.
For 0.5 l of vodka - 20 g of seeds from equal weight parts of sage, peppermint, galangal and ginger.
Infuse for 1 month, then strain and bottle.
For 1 bottle of vodka - 6 medium cloves of garlic, 1 pod of red pepper (hot).
Finely chop the garlic, pour into a bottle, add red pepper, pour vodka, cork tightly and let it brew for 3 weeks.
Then strain into another bottle, add juice from half a lemon, close tightly.
Keep refrigerated.
A component of this tincture can also be 1 bay leaf, which gives it a piquant taste.
For 1 liter of strong vodka, take 30-40 g of juniper berries, 2 g of ground black pepper, 50 g of dill seeds, 10-12 g of table salt, 40 g of horseradish.
This is a very sharp, strong tincture with a sharp taste and smell.
Infuse for 2 weeks in a warm place, periodically shaking the contents.
Then strain and filter.
2 liters of vodka, 70 g of pepper, 200-300 g of sugar, 3-4 glasses of water.
Pour pepper into vodka, put in a warm place for 2 weeks, strain, dilute with weak syrup, pour into a bottle below the neck, cork, put in a warm place for several weeks.
Then carefully drain, bottle.
This tincture is prepared on cognac or vodka.
Rowan berries should be collected after the first autumn frosts, cleaned of stems and poured into bottles at 2/3 of their height.
Pour cognac or vodka, cork and leave for at least 3 weeks in a dark place until the drink becomes dark brown and has a strong rowan aroma. Strain.
Store in well-corked bottles.
Does not need dark dishes. To improve the bouquet, you can use this method.
The first infusion of cognac or vodka, which has stood for 2-3 weeks, is drained, and the berries are again poured with the same amount of vodka or cognac.
After 3 weeks, drain and mix with the filtered first tincture.
Vodka - to taste, 800 g of cumin, sugar - to taste, 3 liters of water.
First prepare caraway water, that is, overtake it in a cube, putting caraway seeds.
When used, caraway tincture is sweetened and added to vodka.
To prepare this tincture, a mixture of the following herbs is taken: cardamom, galangal, ginger, cloves, cinnamon and anise, taken at 43 g per quarter (containing about 3 liters) bottle of vodka.
Black currant leaf extractOne of the most delicious is a tincture of young, not yet blossoming buds and blackcurrant leaves (older leaves, collected in early summer, also give a good product).
Prepare and store in dark bottles.
It is necessary to collect buds and leaves in dry weather; it is best to put them in a sieve, rinse lightly from dust and, scattering them on fabrics, let them dry slightly.
Then fill them with cleanly washed bottles almost to the top, pour vodka, cork tightly and put in a warm room for a day.
After this, filter through a glass funnel lined with white filter paper or cotton wool.
Cotton should not be squeezed out, as the turbidity can turn into tincture and straining will have to be repeated.
With this method, the tincture retains the aroma of a fresh leaf.
Wormwood, mint and other tinctures are prepared in the same way.
1 bottle of vodka, 10 g of propolis, 50 g of pitted prunes per teaspoon of lime blossom, sweet clover, thyme, mint.
Finely chop dried prunes, mix with linden blossom, sweet clover, thyme, mint and pour over vodka.
Close the bottle tightly and put in a warm place for 2 months.
After that, strain the tincture, add propolis to it, cork and let it brew for a month.
2.5 kg of apples, 1.5 l of vodka, 7.5 l of water, 2 kg of sugar.
Put peeled and chopped apples in a large bottle, pour vodka and chilled water. Tie the throat of the bottle with gauze, put it in the sun for 2 weeks and shake it daily.
When the apples float to the top, strain the liquid through cheesecloth, add sugar, put in the sun for 2 days, and then take it out for 10 days in a cold place, then strain, bottle, cork, tie the corks with ropes and keep in a cold place.
The drink can be consumed after 3 weeks.
Common anise - 4 g, star anise - 0.2 g, cumin - 0.5 g, coriander - 0.2 g, dill (seeds) - 0.5 g, vodka - 2.5 l.
The components are infused for 2 weeks, filtered, poured into bottles.
Refrigerate before use.
Orange peel - 180 g, vodka - 2 l, sugar syrup - 3 l, citric acid - 2 g, tartrazine - 20-25 g.
Pour orange peels with strong vodka, put in a warm place for 1-2 weeks, strain, sweeten with 66% sugar syrup.
Simultaneously add citric acid, tartrazine to make a sweet, fresh orange peel color tincture with an acidity of 0.02 g/100 mg and an orange flavor.
Vodka - 1 l, barberry leaves - 200 g.
Place the crushed dried barberry leaves in a bottle, pour in vodka, cork and keep at room temperature for 7 days.
After a week, drain the tincture, filter well until transparent. Consume in small quantities.
This tincture in folk medicine is used as a hemostatic agent for uterine bleeding with a dosage of 30 drops 3 times a day for 2-3 weeks. Wormwood tincture.
Vodka - 1 l, wormwood - 50 g, sugar - 50 g.
Fresh or dried wormwood is poured with vodka, insisted for 2 weeks, filtered, sugar is added.
Bottled and corked.
Relieves nervous tension. Birch bud tincture.
Vodka - 0.5 l, birch sticks - 50 g, honey - 1 teaspoon.
Take birch sticks, insist vodka on them for 10 days.
Before use, if desired, add bee honey. Birch tincture with propolis.
Vodka - 1 l, propolis - 200 g, birch sap - optional.
To prepare birch tincture, it is necessary to grind propolis, pour it into a bottle and pour vodka, shaking for half an hour.
Then insist, periodically shaking, for three days.
If desired, the tincture can be diluted with birch sap before use. Cowberry-cherry tincture
Cognac - 150 ml, vodka 2 l, cranberries - 3.5 kg, cherries - 600 g, sugar syrup - 2.5 l, citric acid.
Pour fresh lingonberries and cherries into a bottle, top up with selected cognac, vodka and insist.
Then sweeten with 66% sugar syrup, citric acid, bring the acidity of the tincture to 0.5 g / 100 ml.
The resulting forest tincture is sweet and sour, with a pleasant slight bitterness, a complex aroma of lingonberries and cherries, reddish-brown. Cherry tincture
Vodka - 0.5 l, cherry juice with sugar - 250 ml, water - 250 ml.
Washed cherries without stalks put in a bottle with a wide mouth, cover with sugar up to the neck, cover with gauze, tie and put in the sun for 30-49 days.
The resulting cherry juice (0.7 kg of sugar per 1 kg of cherries) mixed with boiled water and vodka. Cherry stem tincture
Vodka - 1 l, cherry stalks - 250 g, sugar - 100 g.
Rinse the stalks, dry, pour into a bottle with a wide mouth, cover with sugar syrup, shake, tie the neck of the bottle with gauze and keep in the room for 30 days.
After that, pour vodka into the bottle, mix, leave for 2 days, strain through cheesecloth. mint tincture
Vodka - 1 l, mint leaves - 50 g.
Fresh mint leaves, collected in dry weather, are crushed, poured with vodka, insisted for 2 weeks.
Strain and bottle.
The tincture has a beautiful green-emerald color, enhances appetite, improves digestion. “Erofeich” (one of many recipes)
2 g of flowers and herbs: oregano, St. John's wort, lovage (dawn), sage, wormwood, lemon balm, yarrow, thyme, young leaves of strawberries, apple and pear, hawthorn flowers, 0.5 g of cardamom and anise (total 14 components) , 1 liter of good vodka.
Infuse for 2-3 months, drain, filter, pour into dark bottles and cork.
The tincture raises the tone, relieves nervous tension. Partition tincture of nuts
Vodka - 1 l, honey bee - 2 tbsp. spoons, partitions from walnuts, water - 0.5 l.
Partitions of walnuts put in vodka and leave for 2-3 days.
Then mix with cold boiled water and honey. English Pepper Tincture “Bitter Tears”
Vodka - 2 l, pepper - 70 g, sugar - 200-300 g, water - 3-4 cups.
Take vodka, add English or simple pepper, put in a warm place for 2 weeks, strain, dilute with weak sugar syrup, strain, pour the tincture with pepper into the bottle below the neck, cork it, put it in a warm place for several weeks, so that the mixture is infused, drain carefully and bottle. Orange colorless bitters
Vodka - 1 l, dried orange peel - 2.4 g, sugar - to taste.
Pour dried orange peels into the bottle, add vodka.
Leave for 2 weeks, shaking occasionally.
Then add sugar to taste. Ancient tincture on sage, ginger, kalancha
Vodka - 2 l, sage - 25 g, ginger - 25 g, kalancha - 25 g, water - 1.5 l.
Pour vodka over ginger, kalancha and sage. Then put to brew for 18 days.
After this period, add spring water to the tincture and filter. Healing tincture
Vodka - 0.5 l, various medicinal herbs - 50 g, granulated sugar - 50 g.
To prepare the elixir, you need to take 1/2 g of: celery seeds, cumin, anise; 1 g each: elderberry flowers, sweet peas, cloves, black pepper, nutmeg, cardamom, St. John's wort; 2 g each: cinnamon, rose petals, ginger, fragrant tea, coffee, rum essence, cherry essence, mint drops, pear essence, plum essence, barberry essence; 3 g each: partitions of nuts, tarragon (tarragon), thyme (urtsa); 4 g each: cilantro, parsley seeds, dill seeds.
Boil all the listed components of the drink over low heat, cool, strain.
Then add sugar, strong vodka to the mixture, pour into bottles, cork and put on aging.
The drink relieves the general weakness of the body. Apple-honey tincture
Vodka - 1.5 l, apples - 1.5 kg, sugar - 200 g, natural honey - 50 g, water - 1.5 l.
Infuse vodka on apples for several days, add sugar, honey, water - to taste.
Prepared tincture with a strength of not more than 25%, with sugar 3 g / 100 mg, acidity 0.23 g / 100 ml, yellow with a golden hue, sweet and sour taste and aroma of apple and honey. Herbal honey tincture
1 liter of vodka, 4 tbsp. spoons of honey, 1 tbsp. a spoonful of oak bark, coriander seeds, dried thyme, lemon balm, bison.
Stir honey with vodka and pour herbs over it, cork the bottle, put in a cool place for 2-3 months.
Strain, pour into bottles, cork.
Store in a dark, cool place. Gooseberry tincture
2 kg gooseberries, 2 liters of vodka, 2-3 slices rye bread, jam syrup.
Pour gooseberries into a bottle, pour water, spread bread thick jam, dry on a wire rack and add to the bottle.
The bottle is tightly corked and placed in a dark, cool place for 4 months. Pear-currant tincture
100 g dried pears, 100 g raisins, 100 g young currant leaves, 2 liters of vodka.
Place in a bottle, put in a dark place for 1 month, shake occasionally.
Filter the finished tincture, bottle, cork. Apricot tincture
2 kg apricot, 250 g sugar, cinnamon, cloves, 1 liter of vodka.
Apricot pulp is cut into slices, the kernels are crushed in a mortar, sugar is added, cloves 5-6 pcs. and cinnamon on the tip of a knife, pour vodka and insist 1 month.
Then filtered, bottled, corked and placed in a dark, cool place. Healing walnut tincture
0.5 l of good Cahors, 2.5 cups of walnut kernels, 5 lemons, 750 g of aloe leaves, 1 kg of honey and butter.
Nuts, lemons with peel, but pitted, aloe leaves are passed through a meat grinder, everything is mixed. Store in a dark, cool place.
For diseases of the lungs and bronchi, take 3 times a day before meals, 1 tablespoon for 10-15 days.
On the recommendation of a doctor, repeat the course after 2 weeks. Beet tincture
0.5 l of beetroot juice, 0.5 kg of honey, 0.5 l of vodka.
Mix thoroughly, put in a cool dark place for 3-4 days, shake occasionally.
To remove kidney stones, take 1 tablespoon diluted in 0.5 cups hot water, within a month.
On the recommendation of a doctor, the course is repeated after two weeks.
The tincture is stored in a dark, cool place. Vitamin tincture
1 cup beetroot juice, 1 cup carrot juice, juice of 1/2 lemon, 1/2 cup cranberry juice, 1 cup honey and 100ml alcohol.
Mix thoroughly and infuse for 3-4 days in a dark, cool place, shake occasionally.
With hypertension and as a general tonic, take 1 tablespoon three times a day before meals for 1.5-2 months. Garlic tincture
350 g minced garlic, 200 ml alcohol (96% vol.).
Insist 10 days. Take with milk (1/4 cup) 3 times a day from 1 to 15 drops, increasing with each dose by 1 drop, and then decreasing to 1 drop.
The remaining tincture is taken 25 drops per day.
Garlic tincture is an excellent cleansing and restorative agent that helps to remove lime and fat deposits from the body, relieve vascular spasms, and actively improves metabolic processes. Application
Translation of old Russian measures for calculating weight and volume into modern ones
WEIGHT MEASURES 1 pood = 40 pounds = 16.38 kg
1 lb = 32 lots = 0.409 kg
1 lot = 3 spools = 12.8g
1 spool = 96 shares = 4.27 g
1 share = 1/96 spool = 44.43 mg
VOLUME MEASURES 1 garnet = 1/4 bucket = 1/8 quadruple = 3.28 l
(14 pounds of honey can fit into the garnet; 1 Russian pound - 409 g)
1 quarter \u003d 8 garnets \u003d 2 buckets \u003d 26.24 l
1 bottle (wine) = 1/16 bucket = 0.77 l
1 bottle (vodka) = 1/20 bucket = 0.624 l
1 damask \u003d 2 bottles \u003d 10 cups \u003d 1.23 l
1 cup = 1/10 damask = 2 scales = 0.123 g
1 shkalik (kosushka) \u003d 1/2 cups \u003d 0.06 l
8 pounds = 16 glasses = 4 quarts = 1 garnet
2 pounds = 4 glasses = 1 quart = 1/4 garnet
1 lb = 2 cups = 16 tablespoons
1/2 lb = 1 cup = 8 tablespoons
1/4 lb = 1/2 cup = 4 tbsp. spoons = 8 lots
1/8 lb = 1/4 cup = 2 tbsp. spoons = 4 lots
1/16 lb = 1/8 cup = 1 tbsp. spoon = 2 lots
7 kg of berries (raspberries, currants, pitted cherries or any other) are poured into a bottle, pouring 3 kg of sugar, the neck of the bottle is tied with a cloth and placed in the sun for 3-5 days, shaken periodically.
After the start of fermentation, a water seal is placed (or a plastic bag under an elastic band) and left in a dark place for 30-40 days until the end of fermentation.
Then the liqueur is filtered, bottled, corked. Store in a cool, dark place.
You can prepare low-alcohol mixed liqueurs: as the berries and fruits ripen, ripened fruits are put into the bottle and sprinkled with sugar at the rate of 300-400 g of sugar per 1 kg of berries.
If desired, the last thing you can add is freshly squeezed lemon or orange juice and prepare a drink like Sangria. Cherry liqueur
Cherry - 3 kg, sugar - 1 kg, vodka 1 l.
Pour cherries into a bottle and sprinkle with sugar. Tie the bottle with cheesecloth and put it in the sun for 6 weeks to ferment the cherry. Then drain the cherry juice, pour into bottles, cork and put in a cold place.
Pour vodka over the cherries left from the bottle, close tightly and let stand at room temperature for two months.
Drain the second liquor, filter, pour into bottles, cork.
After 5-6 months, the liqueur can be consumed. Vishnevka
Black cherries are dried in the sun, laid out in 1 layer on the fabric. They fall asleep in a bottle, shaking so that the cherries settle down well, and pour vodka so that the fruits are completely covered.
Infuse for 12-14 days, drain the liquid fraction, and pour the fruits again with vodka for 2 weeks, then drain and pour vodka 3-1 times.
Infuse for 2 months, mix with 2 previously merged fractions, add sugar to taste, bottle, cork and store as long as necessary. Cherry liqueur in Polish
Cherry - 1 kg, sugar - 800 g, vodka - 200 ml.
Place pitted cherries in a jar and sprinkle with sugar, after 2-3 days add vodka.
Tie the jar with gauze or cloth and put in a warm dark place for 1.5-2 months.
Filter, bottle, cork. Cherry liqueur in French
Take a well-ripened cherry, carefully remove the seeds. Leave the stalks, cut off by 1 cm. Transfer the prepared berries to sterile jars with screw caps.
Screw on the lids and lower the jars for a few minutes in boiling water.
Cool and then pour vodka over the berries so that it covers them slightly, add sugar, a piece of cinnamon, a few cloves or lemon or orange peels to taste.
Seal tightly and shake occasionally to dissolve the sugar. After 3 months, the liqueur is ready for use. Pouring “Baked Cherry”
Vodka, cherry, sugar.
Arrange ripe, de-stemmed cherries on a plank and put them in the oven so that the cherries wrinkle a little and do not dry out. Cool them and fill them with a prepared barrel or bottle.
When the barrel is completely full, pour vodka into the berries, let stand in a cold cellar for 10 days.
Then pour all the liquid into a separate bottle, pour vodka over the berries a second time, leave for two weeks, drain the liquid, pour the berries a third time and let stand for 7 weeks.
Then mix all three liqueurs together, sweeten to taste, cork, pitch and keep in the cellar. Gooseberry liqueur
1 kg of gooseberries, 0.6 liters of vodka and wine, 300 g of sugar.
Wash the gooseberries, peel them from the stalks, put them in a bottle and pour vodka. Infuse for 2 weeks, drain the infusion and pour gooseberries with wine 18-20% vol. fortress (preferably homemade apple or quince), leave for 2 weeks, drain the infusion, heat, dissolve sugar in it and combine with the first infusion.
Stir, stand for 5-6 days, strain, bottle, cork. Raspberry-gooseberry liqueur
Half of the bottle is filled with gooseberries and poured with 70% alcohol so that the fruits are completely covered.
Insist month. Then add raspberries in the amount of 200-250 g per 1 kg of gooseberries and insist another week.
Then it is drained, settled, removed from the sediment and bottled.
Sugar can be added to taste. Red currant casserole
Currants are poured into a clay pot or an enameled pan, poured with homemade table wine and kept in moderate hot oven 14-15 hours (possible with breaks).
The liqueur is drained, sugar is added to taste and bottled. Fragrant rose liqueur
5 kg of red currant, 4 kg of sugar, 150 rose petals.
Wash the currants, dry them, remove them from the stalks, pour layers of currants, rose petals, sugar into the bottle, close the neck with a cloth, put in the sun for a month.
Drain, strain through a cloth, pour into bottles, cork. Blackcurrant liqueur
3 kg of currants, 1 kg of sugar, 250 ml of 70% alcohol.
Wash the currants, dry them, put them in a bottle in layers with sugar, put them in the sun for 3-4 days. Shake the bottle periodically.
After the start of fermentation, install a water seal (or a plastic bag under an elastic band, and put it in a dark place for 1.5 months.
After the end of fermentation, the liquor is filtered and alcohol is added at the rate of 50-70 g per 1 liter of liquor, bottled and corked. Plum liqueur
Wash ripe sweet plums, dry them, remove pits, pour 80% into a bottle, pour vodka to cover the fruits, put in a dark place.
Insist for a month, weekly, for better mixing of the wine material with air, decant the liquid fraction and pour it into the bottle again.
Drain, add sugar in the amount of 200 g per 1 liter of liqueur and let stand for a week.
Strain, bottle, cork. Slivovitz
Overripe, slightly dried plum, preferably Hungarian, pour into a bottle at 80-90% of the volume, pour water and leave for 1.5 months. Drain and cork the infusion.
Pour plums with sugar syrup: 300 g of sugar per 1 liter of water, 400 ml of syrup are taken per 1 liter of infusion.
The mixture is insisted for 1 week, drained, settled, filtered, mixed with the previously drained infusion, bottled, corked and insisted for another 3-6 months. Dried prunes
Prunes are washed, pitted, cut into pieces, poured into a bottle, poured with alcohol and vodka per 600 g of prunes 0.5 liters of alcohol and 2 liters of vodka, insist 1.5 months, periodically shaking the bottle. The infusion is drained, filtered and corked.
Plums are poured with water in an amount equal to the drained infusion, infused for 3 days, drained, mixed with the previously drained infusion and infused until completely settled, drained from the sediment, sugar is added to taste, poured, clogged.
With storage, the taste of the liqueur improves. Ternovka
Vodka - 2.25 l, turn - 2.5 kg, sugar - 1.25 kg.
Put the ripe turn into an 8-liter bottle and sprinkle with sugar. Wrap with gauze and put in the sun for 6 weeks.
When the turn is fermented, pour 250 ml of vodka into it and let it stand for 4 months, then strain the liqueur, pour in another 2 liters of vodka, pour everything into an enameled pan, boil, cool, bottle, cork tightly, fill with paraffin, put in a box , cover with dry sand and keep in a cool, dry place.
The liqueur will be ready to drink in 6 months. Caraway liqueur
Vodka - 2 l, cumin - 80 g, sugar - 600 g, water - 3 cups.
Take vodka, add cumin, let stand in a warm place for 2-3 weeks, dilute with sugar syrup (at the rate of 3 cups of water per 600 g of sugar), strain through cotton wool, pour the liquor into a bottle below the neck, cork it, put it in a warm place for a few weeks for the mixture to infuse, drain carefully and bottle.
Propolis is a dark brown, sometimes with a green tinge, substance with a strong pleasant waxy aroma. Soft and sticky, like warm plasticine. It is produced by bees for their domestic needs - sealing cracks in the hive, immuring dead strangers and pests, for making lids that close the honeycombs. Propolis of high quality causes a slight burning sensation in the mouth and a slight numbness of the tongue. If this does not happen, then ordinary foundation is issued for propolis.
Propolis has a high antimicrobial effect, prevents the development of putrefactive processes, promotes the death of microbes.
During my pink childhood, my sister and I were treated with almost the same folk remedies, pharmacy medicines were extremely rare for us. And one of the most popular remedies in our family was propolis tincture. I probably ate a dozen liters of it during my youth. And now I give it to my children with mild colds. True, for this you first need to corner them, twist your arms and pour the tincture into wide-open, loudly screaming mouths. And the kids have already grown taller than me, it’s getting harder to cope with them every time, I have to attract brute male power.
But they crack the pills for a sweet soul. I feel something went wrong with our upbringing ...
COMPOUND
20g propolis, 100ml 70% alcohol
(To obtain a propolis extract of 10% or 30% concentration per 100 ml of alcohol, 10 and 30 g of propolis should be taken, respectively.)
Propolis put in the refrigerator. When it freezes and becomes brittle, chop. To do this, you can wrap propolis in a dense fabric and knock with a hammer. The smaller the grains, the better the extraction will go.
Put in a small bottle, pour alcohol and close the lid.
(You can also use 96-degree alcohol, but in this case, the wax present in propolis will dissolve, which will turn out to be a ballast substance in the tincture, although it will not bring harm.
When propolis is dissolved in vodka or 40-degree alcohol, the amount of dissolved substances in the tincture decreases and the dose of application must be doubled.)
Infuse for 1 to 2 weeks in a dark place at room temperature. (Propolis loses its properties with strong cooling.) Periodically, 2~3 times a day, shake the bottle.
To receive, drain the required amount of the settled solution without touching the sediment.
When it gets into water or milk, propolis tincture collapses - it becomes white - and is deposited on the walls of the spoon. Therefore, propolis should be poured into water, and not vice versa.
Store the tincture in a cool dark place. Shelf life is 3~4 years.
APPLICATION
It should be borne in mind that excessive doses of propolis can depress the immune system and lead to an increase in leukocytes in the blood.
Colds
In an incomplete tablespoon of warm water or milk, drip propolis tincture (for children - 5~7 drops, for adults - 10~15 drops). Take inside. Drink a quarter glass of water or milk.
Angina
Mix 10 ml of alcohol mixture with 100 ml of warm water (5 ml of tincture is taken for children). Use for rinsing.
Acute and chronic colitis
Take 40 drops of tincture in 1 glass of warm water or unboiled milk 1 hour before meals, 3 times a day. The course is 20~30 days.
Peptic ulcer of the stomach and 12 duodenal ulcer
Tincture is taken orally 20 drops mixed with warm water or milk, 1~1.5 hours after meals 2~3 times a day.
Acute inflammation of the middle ear
1. Clear the ear of pus. Introduce into the ear canal soaked in tincture gauze turunts. The duration of treatment is 10~15 days, until complete dryness in the ear cavity is achieved and the discharge stops.
2. Bury 3 drops in the ear 3 times a day.
hearing loss
Mix propolis tincture with vegetable oil(preferably olive or corn) in a ratio of 1:4. Shake the liquid before use.
For treatment, introduce gauze turunts moistened with an oil-alcohol emulsion into the ear canal.
The course of treatment is for children over 5 years old daily at night for 10~12 hours (10~14 procedures), for adults every other day for 36~38 hours (10~12 procedures).
Many people prefer home-made, homemade drinks to ready-made store-bought drinks. Tinctures and liqueurs aged with natural ingredients are significantly better than those purchased in the supermarket.
Alcohol tinctures at home are very popular, but in fact you can cook on others. alcoholic beverages. The main ingredient may be:
- Alcohol or vodka;
- Wine;
- Cognac;
- Gin;
- Rum or whiskey.
If you prepare homemade tinctures with ingredients such as cognac or gin, the task becomes a little more complicated. It is necessary to deal with the original smell and taste of such alcohol or find a combination of aromas, as well as choose the right fruits and berries, which, together with the main ingredient, will create the desired taste picture.
Pouring tinctures at home is best prepared with alcohol. It is the best solvent, and the larger its proportion in the solution, the richer and stronger the drink will turn out. Alcohol tincture should have a degree of at least 45, the most optimal value is 60. With this level of alcohol, the drink will cook much faster, and the taste will be more intense.
Don't worry about the strength of the alcohol. After the end of the cooking process, it can be diluted to the desired degree. If you decide to start your own production, you need to be patient. The preparation period can take from 2 weeks to 6 months, depending on the ingredients used and the desired result.
Classification of home alcoholic beverages
Homemade tinctures for alcohol can be divided into:
- Bitter - such a drink has a strength of 40 to 60% and is most often prepared on the basis of herbs, leaves, roots, seeds or berries. Spices and ground nuts are also often added to enhance the aftertaste;
- Sweet - their strength is reduced to 20-30%, and insist on apples or pears, or berries: currants and mountain ash. Used in their preparation a large number of Sahara;
- Spicy - the number of degrees is from 40 to 60%. Various spices are used for infusion, and the drink itself is prepared for further distillation in a moonshine still.
Sweet alcohol tinctures, in turn, are classified depending on the amount of sugar in their composition:
- If up to 0.3 kg of sugar is used per 1 liter of drink, this is a tincture;
- When adding 0.3-0.4 kg of granulated sugar, you get a liqueur;
- If the amount exceeds 0.5 kg per 1 liter of drink, it is liquor.
How to dilute alcohol at home
Before you make a tincture of alcohol, you need to determine the category of the future drink. Pure medical 96% alcohol is used only in a few recipes, in all other cases it must be properly diluted with water to the desired degree.
What to do if there is no alcohol meter at home? The calculation scheme is quite simple. If you have 1 liter of 96% alcohol, this means that 1000 ml of liquid contains 960 ml of pure 100% alcohol. Suppose, for the preparation of liquor, it is necessary to use 50% vodka, that is, 1 liter of liquid should contain 500 ml of pure alcohol. To correctly calculate the amount of water needed, the initial volume (1 liter) should be multiplied by the initial degree (96) and divided by the desired one (50). Thus, we get the total amount of liquid: (1x96): 50 \u003d 1.92 liters.
It turns out that 920 ml of water must be added to 1 liter of medical alcohol (96%) to obtain a solution with a strength of 50%. It is important to carry out the procedure correctly. When mixing, it is necessary to pour alcohol into the water, and not vice versa, and it is better to use a chilled liquid. When mixed with warm water, alcohol can become cloudy and acquire an unpleasant odor and taste.
Alcohol tinctures at home basic recipe
To prepare alcohol tinctures at home, a wide variety of recipes are used. In order not to get lost among them, they can be conditionally divided into certain groups.
Alcohol tinctures the best quick recipes
Based on the classification, three basic cooking recipes can be derived:
- bitters recipe;
- Spicy;
- Sweet.
Basic recipe bitter
Alcohol tincture at home is a bitter recipe that involves the use of tart berries, seeds, leaves and roots. The ingredients are folded into a glass container by three quarters and poured with alcohol. The contents are kept for the amount of time specified in the recipe, shaking occasionally. Then it is filtered through gauze, and the finished drink is infused for another couple of months.
Basic recipe spicy
For the preparation of spicy tinctures and liqueurs, the ingredients indicated in the recipe are used. They are mixed with the required amount of alcohol and insist the specified time. The resulting liquid is then passed through alcohol mashine, to achieve the final result.
Basic recipe sweet
A similar tincture of berries on vodka is prepared according to the bitter principle. The difference lies only in sugar syrup, which is mixed with the finished drink. The ingredients are heated for a more thorough mixing of the components (but do not boil) and bottled for storage.
Homemade tinctures and vodka liqueurs can be prepared from any desired ingredients. Most often, sweet berries or crushed fruits are used, and their combination gives an excellent result and a quality drink.
AT traditional recipes most often used cherry, plum or raspberry. These sweet berries make the liqueur soft and fragrant. Alcohol prepared in this way has an excellent taste and is significantly superior to the product purchased in the store.
The beauty of homemade liqueurs also lies in their strength. Some prefer a light dessert drink for a sweet table, while others prefer a stronger one for a feast. Everyone can cook according to their taste and desire.
Currants are very popular in the preparation of homemade liqueurs and liqueurs. Both black and red, it is widely used in this field. Many recipes based on this berry are prepared quite simply, and the result exceeds all expectations.
Currant liqueurs are made on vodka, alcohol, cognac and even gin. In various versions, both whole berries and squeezed juice are used for cooking. For a richer taste, cherry leaves are often added, which give the alcohol new notes and aromas.
A particularly tasty liqueur is made from white currants. Strong and aromatic, it is easy to drink and does not cause a hangover. Any recipe can be varied with spices such as cloves, cinnamon or vanilla by adding them to the syrup. Berry and citrus flavors also go well together.
Many homemade drinks can be not only tasty, but also healthy. For example, pouring on alcohol from chokeberry has healing properties. The tart red berry is also used in many recipes and helps with colds.
Homemade wines and tinctures, whose recipes beckon with their diversity, are prepared easily and quickly, if you know some secrets:
- Before placing the berries in a prepared container for infusion, professionals recommend freezing them slightly. This procedure will allow you to get more juice;
- Sun exposure to the bottle is not recommended, it must be stored in a dark place. Some recipes include brewing in the sun, which makes the drink lighter and gives it a smoky flavor;
- If berries or fruits are pre-fried, then caramel is formed from fructose. Thanks to this, the taste will be more noble and fragrant;
- It is not recommended to open the lid during the preparation process, this is fraught with the ingress of unwanted oxygen and bacteria into the drink.
Following these small rules, even a beginner will be able to surprise guests with a good and high-quality liquor. home cooking.
Outcome
By preparing vodka tinctures at home, you can be sure of the quality of the consumed product. The taste of the drink depends only on your wishes, which opens up a huge palette of possibilities for imagination. Properly Cooked homemade alcohol easy to drink and has a pleasant fruity aroma.
Video recipe: tincture of currant berries at home