Becoming a homemade alcohol guru is much easier than it seems. You don't have to be born into a family of winemakers to do this. If you learn how to handle alcohol correctly, you can create drinks of any strength and taste. with my own hands. Today we will learn how to fill a bar with alcohol that is not inferior to elite brands. Only need good recipe, a desire to save money and a little adventurism.
Connoisseurs and connoisseurs of quality alcohol will definitely say that good drink can only be born in the province of Cognac or in biodynamic vineyards, at worst. Most likely, they have never tried to do something like this in their kitchen. Or maybe in vain. At home, a whole space opens up for imagination and creation. The main thing is to approach the matter with full responsibility.
The stumbling block for home “masters” is the mixing sequence. Some people pour water into alcohol, others pour alcohol into water. It is worth noting that the latter studied chemistry better, which says: pour a soluble element into a solvent, not the other way around! Our solvent is water. This means pouring the dissolved element (alcohol) into a container with prepared water in a thin stream.
Alcohol is a strong oxidizing agent; if water is poured into a container with it, it breaks down into ions. These ions, when exposed to a solvent, form peroxide, volatile poisons, acetic and carbonic acid. Simply put, such a solution is dangerous to health, and it will taste the same.
After proper mixing, the solution must be infused in a cool place. The alcohol and water components will take time to interact. To complete this reaction, it takes at least a week, during which time unnecessary gases will leave the composition, and the components will combine and “calm down.”
Many people, when preparing vodka from alcohol, stop at a simple combination of two ingredients; such a product also has a right to exist. But we are not just interested in easy way to make alcohol from alcohol, we need a quality drink. And here we will follow the proven path - we will use the feedback of those who have already done such an experiment.
So, for homemade vodka from alcohol we need:
- fructose – 2 tbsp. l;
- distilled water – 1480 ml;
- table vinegar 9% – 1 tbsp. l;
- food grade alcohol – 1 liter.
- Pour purified cold water into a container, preferably glass. Add alcohol in a thin stream and stir the resulting mixture. It is advisable to choose a container such that the solution fills it completely. If there is a lot of air left in the container, the alcohol oxidizes and can spoil the aftertaste of the prepared vodka. That is, for this recipe you can mix the ingredients in 3 liter jar, and then pour everything into small bottles.
- After mixing, the solution should warm up a little, the color may become a little cloudy, but this will pass quickly. Now pour fructose into the container and citric acid. These components soften the taste of the drink and act as acidity regulators. Mix everything. Instead of fructose, it’s “not a sin” to use regular sugar, but it can change the color of the vodka, making it yellowish.
- This is enough for pure vodka. If you want something special, you can add orange zest or almonds for flavor.
- Cover the mixture tightly nylon cover and put it in a cool dark place. Here the necessary reaction will take place and after a week the product can be used.
This is one of the most simple options making vodka at home. User reviews also recommend charcoaling it. To do this, before settling and adding fructose, you need to pass the mixture through a household water filter. You need to fill the filter container Activated carbon, pass the mixture first through a charcoal filter, then through a clean one. This way, the taste of the product is indistinguishable from store-bought analogues, but it is cheaper and definitely of high quality.
Based on the resulting drink, you can prepare homemade tinctures, liqueurs,... And if there is alcohol left, you can experiment further.
DIY Limoncello
The famous Italian liqueur at home turns out to be no less tasty than that of Sicilian producers, the main thing is to strictly follow the recipe. Such a drink will not only be tasty, but also healthy. During the period of infusion on lemon peel, the drink is filled with vitamins, especially vitamin C. In hot weather, limoncello is very refreshing, and in winter it will also serve as a preventative against colds.
To prepare one liter of drink you will need:
- 250 ml alcohol (95%);
- 3 lemons;
- 750 ml purified water;
- 250 g sugar or fructose.
First, let's select lemons. The peel should be dense; soft fruits are not entirely suitable, as their skin can give off bitterness. Before use, citrus fruits should be washed and dried well. For liqueur you will only need the yellow part of the peel; for this it is better to remove it with a special knife, although an ordinary one will also work if you do everything carefully. Remove the skins from all three lemons.
Pour alcohol into a glass container, place the peel in it and close everything tightly with a lid. The mixture needs to brew for 3-5 days; the longer it sits, the richer the aroma will be. But you shouldn’t keep citrus in alcohol for too long, as this will lead to the same bitterness. The place for infusion should be cool and dark.
After this, we take out the alcohol infusion and proceed to the final mixing. In a separate container, combine sugar and clean cool water, stir until completely dissolved. Pour alcohol into the resulting syrup through cheesecloth: the mixture will immediately acquire a milky-yellow hue, just like the original drink. Homemade liqueur ready. It is better to drink it with ice or as part of cocktails.
"Cognac" with alcohol
Regarding this drink, connoisseurs and gourmets could argue with homemade preparations. Really, according to all the rules, indeed, only masters from the French province of Cognac can prepare it. The place of production, the recipe and the name itself are strictly regulated and controlled by law. In our country, under this name most often appears any alcoholic drink with a light brown tint, you'll be very lucky if it's just brandy.
In 1900, at the World Exhibition, drinks from Nikolai Shustov’s factories in Odessa and Yerevan received the right to be called “cognac”. Neither before nor after this has any foreign manufacturer been awarded such a privilege. Although, consumer reviews today could compete with the modern quality of the once legendary drink.
To produce real (!) cognac you need white grapes, preferably Trebbiano. It is fermented without sugar or crushing seeds. The wine is then distilled on a patented still in two stages. The result is cognac alcohol, but to become cognac, it still needs to brew in oak barrel not less than 24 months. Even the age of the oak from which the barrel is made must be at least 80 years.
So, what we learned: everything that is cognac in the store is not actually cognac. Bottles with this name can be called, in best case scenario, brandy. Modern manufacturers simply use a popular name to optimize sales. The basis for such drinks is often any colored alcohol (and no Trebbiano in an old barrel). Therefore, why not try to make it yourself?
We will call it “cognac” only conditionally. The product will be natural, aromatic and cheaper than store-bought analogues. For it you will need:
- diluted alcohol – 2 l (45-480);
- coriander peas – 4-5 pcs;
- sugar – 60 g;
- cinnamon - on the tip of a knife;
- nutmeg - on the tip of a knife;
- oak bark – 15-20 g;
- clove – 2 stars.
We have already learned how to dilute alcohol in the recipe for homemade vodka. To get cognac 400, the base must be approximately 480 strength; it is advisable to use already settled alcohol. Pour all the spices and sugar into a container with alcohol; the coriander must first be mashed. To get a caramel flavor, you can separately heat a tablespoon of sugar and dilute it in the alcohol mixture. You can get a coffee flavor if you add one tablespoon of ground coffee or two tablespoons of natural coffee to 2 liters of base.
So, you’ve mixed everything, now you need to wash the oak bark (you can buy it at the pharmacy). Soak the bark in a colander and squeeze out the water. Pour the finished oak chips into the rest of the ingredients and mix everything well. Cover the container with the future cognac tightly with a lid and leave for two weeks. It is advisable to shake the contents every day.
After 14 days of infusion, the mixture must be strained. To do this you will need a watering can, a clean empty container and cotton pads. We use cotton pads to form a tampon for the neck of the watering can; it will filter the drink. Slowly pour the cognac from one container to another through a filter. That’s it, the cognac is ready, even though it’s not cognac.
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Homemade Absinthe – advanced course
For those who do not have enough regular liqueur or vodka, you can prepare a well-known herbal tincture at home. Due to its classic shade, absinthe was called “Green Fairy”. In its history, this drink has gone through periods of mass prohibitions and legalizations. In the twentieth century, absinthe received the status of a narcotic drug and was banned for production and sale for almost a century. In 2004, the Swiss government legalized the alcoholic drink, after which a new chapter in its history began.
Today absinthe is prepared according to different recipes, the required ingredients are alcohol and wormwood. They are supplemented with a set of herbs that improve the taste and aroma of the product. To prepare it at home, you will need a distillation apparatus and the ability to use it; without distillation, the drink will not work.
First you need to prepare the base, for it you will need:
- 25 g wormwood;
- 50 g fennel seeds;
- 50 g anise seeds;
- 950 ml alcohol (950).
All ingredients must be mixed in a glass container, sealed tightly and allowed to brew for 2 weeks at room temperature. We dilute the resulting mixture with 450 ml of clean water (remember – alcohol in water). Now the solution with herbs needs to be distilled according to the instructions for the moonshine still. When distilling, be sure to get rid of the “heads” and “tails.”
From the resulting “body” of absinthe we pour approximately 400 ml, we will paint them bright green color. To do this, add a pinch of wormwood and a large pinch of lemon balm to the selected part of the tincture, mix, close and let stand for a day. In the allotted time, the coloring infusion will acquire a dark green hue. Pour the resulting mixture into the rest of the absinthe through several layers of gauze and mix. You can taste it.
Finally
As we have seen, it is not difficult to prepare alcoholic drinks at home. In conclusion, it is worth noting that during such experiments it is very important to follow safety precautions. This is especially true for those who work with a moonshine still; you should not neglect the instructions and fire safety measures. Attempts to save money or create your own “masterpiece” can turn out disastrous if you do not follow basic recommendations.
Any work with alcohol should take place in places away from open fire and power supply. Homemade alcohol should also be infused away from heat sources. It is better to keep your “culinary achievements” away from children. In addition to safety precautions, it is equally important to observe a sense of proportion, especially when it comes to strong alcoholic drinks. No one has ever been happy, especially with alcohol addiction.
ANNA ALEXANDROVA
foodie, opens a culinary blog, cooks at dinner parties, conducts master classes
I always bring recipes from my trips to Italy: I learn them from people I manage to meet during my travels. After another such trip, I came up with a recipe for basil liqueur. It all started with him. Then I tried to buy basil liqueur to compare with the one I made. But in all the stores they answered that this is a village trick, only passionate housewives prepare it. So I treasure the recipe and feel like part of a secret society.
Now I’m also making limoncello, cream cocoa, blackberry liqueur with cinnamon and another one of my own from a whole bunch aromatic herbs. It is very important to use only quality ingredients. For the first time I prepared basil liqueur in the gray St. Petersburg winter. I needed to find 80 fresh green basil leaves. That’s how I met a wonderful woman, Julia, who sells herbs and vegetables at the Kuznechny Market. She always has basil, and it smells wonderful. I also buy lemons for other liqueurs at the market. More often, if it is not limoncello, I choose hybrids of lemon and orange - their zest has a special bitter taste and bright aroma. I really like him.
A separate topic is the base for the liqueur. In Italy, for example, alcohol is sold in the alcohol departments of supermarkets. The bottles say prodotto ideale per la preparazione dei liquori, that is, “ideal for making liqueurs.” We don’t have that, so I often work with just very good vodka.
Each liqueur has its own tricks. With some you need to do something every day and for more than one week, others you can forget about for the time being, and then just enjoy. This is not only an interesting process, but also an opportunity to prepare the ideal option for yourself, and not be disappointed when opening another bottle with a beautiful label.
Liquor recipe
from blackberries
Boil syrup from sugar and water - about 100 ml of water for 120 g of sugar, and cool it.
Place two large handfuls of washed and dried berries into a wide-necked bottle, pour in 500 ml of vodka, carefully pour in the syrup and add a cinnamon stick.
Close the jar tightly with a lid and leave for five weeks in a warm, dark place. (You can sometimes peek and gently turn the jar over so that all the contents are mixed.)
Strain thoroughly before serving.
Moonshine
VITALY KUVAKIN
head of work department
with farmers LavkaLavka
I have always treated homemade alcohol with love: wherever I was served, the quality was at its best. Previously, in my student years, all inexpensive alcohol was burnt. I remember in the late nineties I went with a friend to a recreation center. Wine was bought specifically from several stalls on Finban in the hope that at least something from the factory would be found. In the end, I had to drink everything in glasses in one gulp, holding my noses.
At home it's a different story. My favorite is moonshine made from honey and bee bread, infused with St. John's wort and oregano. It is made by hereditary moonshiner Zoya in a remote village in the Pskov region. I recently went there to pump honey after the Honey Savior. The raw materials and the experience of generations give a masterpiece drink with a slightly relaxing effect.
Moonshine of no less high quality is passed on by my father’s friend, an Armenian by nationality. His relatives make a unique drink from mulberry or mulberry - “Mulberry” with a strength of 62 degrees. Nice smell, mild taste (despite the strength), invigorating effect.
Also worthy of mention is the so-called polugar, which my friends from the Doctor Guber company, which produces moonshine stills, treated me to. Polugar is what they drank in Russia before vodka, that is, until 1867. Essentially this is a rye distillate obtained using conventional alembic. It is interesting because after distillation it is poured into a copper annealer, in which exactly half is burned. Hence the name. Polugar has a subtle taste of rye bread.
I myself make moonshine with my grandfather, with whom we are very friends.
Beet moonshine,
or beet vodka
Grind the beets (of course sugar), bake in the oven and squeeze out the juice. Add 200 g of yeast to the resulting 30 liters of beet juice. The volume can be reduced according to the proportions.
Leave to ferment in a warm place.
After five or six days the mash will be ripe. When passed through a steam apparatus, five liters of vodka are obtained.
Beer and cider
ALEXEY BELETSKY
brewer, cidermaker
and founder of the craft beer brand Toksovskaya Sidreria
I am an experienced beer geek and have been well versed in everything related to beer for a long time. But I was too lazy to start cooking at home, plus there was no infrastructure. The first proper retail store for home brewers in St. Petersburg opened only a few years ago. In neighboring Finland, for example, an entire department in regular hypermarkets is dedicated to these products.
I got involved two years ago, starting with cider. I just needed to solve the problem with the huge harvest of apples at the dacha. Everything turned out to be simpler than I thought. And since the fermentation process apple juice and beer wort is not much different, at the same time I decided to make a couple of beers - in those styles that are not produced or imported in Russia.
There are two ways to make wort at home - simpler and more complex. The first one is to buy malt extract(sold in large tins). You just need to dilute it with water and boil it in a saucepan. Or you can add hops and whatever comes to mind - spices, fruits, cocoa.
The second method - the classic one - is to take malt, grind it and prepare the wort yourself. This requires special equipment, good theoretical training and manual work. At the same time, extract brewing is much more expensive - one brew will cost from 1,500 rubles. Plus equipment for a beginner - three to four thousand rubles. In all grain brewing, raw materials are cheaper, but equipment costs are higher. Time costs - from a couple of hours, depending on the chosen method, plus several weeks of waiting while the beer ferments. This period depends on the style and characteristics of the beer, the selected yeast strain, temperature and other circumstances.
Apples are a different story. Everything that is sold in stores is dessert varieties, which are good for eating, but give little juice, it is not aromatic and is not bitter and tannic enough. In all traditional cider countries there is a separate culture of growing apples specifically for cider. My concept is that we need to take and make northern, Ingrian cider from our local apples that grow in our country houses. Many people have friends who can be involved in production. It turns out not like Asturian, Norman or Welsh cider, but it has an aroma like fresh juice from a garden apple tree, familiar to everyone since childhood.
Regarding the sale of craft, this area is catastrophically regulated in our country. Completely legal registration costs crazy money. That’s why, among other things, Russian craft beer, right from the moment it appears, sometimes costs more than European or American beer. Of course, if the state left small producers alone, the craft production of beer, cider and wine would develop much faster. In the United States, the phenomenon of the “beer revolution,” as a result of which microbreweries snatched a healthy chunk of the market from global light lager producers, began precisely with “garage” brewers.
I will share the recipe for Hopheads are Pussies beer. The idea behind this strain is to use dried catnip grass instead of aroma hops, which has a lemony and minty aroma and is attractive to cats. The variety is dedicated to the Canadian mayor, the cat Stubbs, who received catnip infusion as treatment after being wounded. Buy malt extract (2.7 kg), yeast (Safale S-04), hops (Northern Brewer, 50 g and East Kent Goldings, 25 g), entry-level fermentation equipment from a home brewing store (for example Mirbeer.ru) beer (fermenter with tap, water seal, hydrometer, disinfectant, etc.). Buy catnip (catnip, 50 g) at an eco-products store (for example Ecotopia.ru) or a pharmacy.
Hopheads are Pussies Homemade Extract Beer Recipe
(English: “Hopheads - cats”)
Dilute malt extract in large saucepan 7–10 liters of water (the pan should be about 2/3 full), carefully bring to a boil, stirring. Add Northern Brewer hops, 50g, for bittering. Boil for 60 minutes. At 55 minutes add East Kent Goldings hops, 25g, for aroma. Turn off the heat and quickly cool the pan (you can fill it to the top with clean cold water and place it in a sink with cold water). While the wort is cooling, disinfect the fermentor, lid and water seal.
Carefully pour the wort from the pan into the fermentor and add water to about 15-17 liters. Wait until the wort cools completely. Measure the initial density of the wort - you need readings in the range of 12–13%. If the density is higher, add water to the required level. Add yeast.
Close the fermentor tightly and insert a water seal filled with a disinfectant solution or vodka. Ferment beer at room temperature, not in the sun or near a radiator. After a week, pour the beer into a second container for secondary fermentation. Add catnip to the poured beer and close the lid, insert the water seal.
Aging your beer with catnip can last anywhere from a couple of days to weeks, depending on how intense the flavor you want. After aging, add dextrose to the beer at the rate of 7–8 g per liter and bottle the beer.
Cider
SLAVA MAKHOTKIN
programmer
I make cider because it is a fairly easy drink to make, healthy and tasty. This is the second year I’ve been preparing it from organic apples from my own garden in the Novgorod region. Cider is carbonated fermented juice. Apples of autumn and winter varieties are usually used for it. But I decided to try to make it from summer ones that are already ripe. First, the juice is squeezed out and filtered from the pulp to form wort. The wort is put into primary fermentation (I use glass jars).
I don’t use commercial yeast to ferment cider; wild yeast that lives on apples copes with this (they look like a light white coating on the peel). But, as far as I know, Western cider makers, especially large ones, introduce a pure yeast culture, for example, for white wine. This gives a predictable fermentation result. “Savages” can behave in different ways, sometimes adding shades of taste or aroma. Berries, in particular raspberries, are rich in wild yeast, so you can yeast starter do it yourself.
The yeast begins to eat the sugar in the juice and release carbon dioxide. After primary fermentation (takes one to two weeks), the cider needs to be poured with a tube into another container and placed in the refrigerator for secondary fermentation (about two months). During this time, the cider becomes clear. The strength is usually 3-4%. You can increase it, for example, by exposing the cider to frost and waiting a little. The water will begin to freeze into a crust, and you can remove it. Whether or not to carbonate your cider is your choice. In Spain, for example, cider is not carbonated.
My cider volumes are small, no more than 20 liters. To do more, you need to take the whole process to a new level. First, you need a press, not a juicer. You can buy a metal press, or make a wooden one yourself: there are verified drawings on the Internet. But you can’t put apples into a press right away. They need to be chopped first, so an apple chopper or crusher is required. With the equipment, you can make hundreds of liters of juice and cider. But here the question arises: where to store the drink. You can’t put it in a basement in the village: it will freeze. There is also little free space in the city. Therefore, making cider for sale is not very interesting to me.
In my opinion, the culture of homemade alcohol is quite developed in Russia. Of course, without claims to exceptional quality and characteristics. The presence of dachas or grannies with a garden plays a role here. There are often so many apples that it’s a shame to throw them away. Therefore, they make wine or distill them - the result is homemade Calvados.
Apple cider recipe
Squeeze out the juice, be sure to filter it from the pulp, pour it into a jar and close it with a rubber glove (first make a hole in it with a needle). The glove will not allow air into the jar during fermentation, otherwise it will turn out to be vinegar. Within one to two weeks the juice will ferment vigorously and the glove will inflate.
When the glove deflates, pour the juice into another jar, if possible without sediment, and put it in the refrigerator. After two months the cider is ready.
To carbonate the drink, you need to pour it into champagne bottles, add half a spoon of sugar and cap it. It is advisable to twist it with wire. If there are no suitable bottles, you can pour them into plastic ones. After a week or two, the cider will become carbonated (unless the bottles explode, of course).
Serve chilled, or with cheese.
Tinctures
LIDA LEBEDEVA
teenage psychologist
I made my first tincture when I was 20 years old. My friend Anya had a country house with a garden in the Moscow region, there were a lot of apples there, and some were given to me. When I had already fed everyone with pies and jam, my friend’s older sister suggested making a tincture. Everything was simple: a three-liter jar, cut the apples to the neck, fill with vodka. It turned out to be a bomb! It’s all so simple, I thought, and, having arrived in St. Petersburg to visit my ex-boyfriend, I already put three three-liter jars. We drank them at the first party. Then, while working at LavkaLavka, I began to seriously delve into the production process, product quality, and interaction of components. There I already had cranberry, chokeberry with spices, strawberry with rhubarb, spicy and “Rassolnaya”.
I tested the results on the packaging guys, changed something, added something, abandoned something. I started collecting recipes, for example, “Tolstovskaya”, Masha Kube taught me how to make it, Zhenya Zaitsev gave me the recipe for his horseradish. There is a recipe for a spicy fifty-degree tincture, which its creator bequeathed to me almost as a recipe for cola.
One day, Matilda and Sergey Shnurov became interested in my liqueurs and invited me to make them for the new restaurant “Kokoko” - from local seasonal products. I brought 57 liters of different liqueurs for the opening of the restaurant alone, I hope people won’t forget me. In six months at Kokoko, I have already learned how to work with alcohol, clean burnt vodka cucumbers, coal and eggs, new recipes and new topics for conversations with grandparents in the country appeared.
I work in my profession, but I don’t give up “insisting.” Now the apple season has begun, then plums, then sea buckthorn and horseradish. My long-time dream was to have alcohol mashine. And we found him - with another famous nun Olya Bogdanova, the bar manager of Blue Pushkin. I think it'll be cool, or we'll just have some fun.
VIKA RYSKINA
employee of the creative department of “New Holland”
My parents started making wine when I lived in Yuzhno-Sakhalinsk, about twenty years ago. Outside the city there was a public pear orchard, next to which there were bushes chokeberry. Every year our whole family came there to pick pears, but also berries for compotes. There were always so many berries that our parents somehow decided to make wine from the harvest we collected. Then I did not take part in the process at all and only observed. With the move to St. Petersburg, I had to forget about the preparations for a while, and then my parents purchased a country plot, and the process resumed. Chokeberry bushes grew on the site, and compotes worried us less. There was nothing left to do but start producing homemade wine.
I do everything by eye. But it is important to monitor the process - to prevent mold from forming during fermentation, it is better to remove suspicious berries from above. And strain the wine more often so that there is no cream of tartar(this is sediment that is formed during the winemaking process). Bottles for wine must first be sterilized, and the finished ones must be stored in a dark place, without direct sunlight on the bottles. During the fermentation process and the wine playing, it is important that water does not get into the jar, and that the jar is tightly closed with a lid with a water seal.
We always make a water seal ourselves from a plastic tube (usually you need to buy a dropper at the pharmacy for this). We insert one end of the tube tightly into the hole in the lid with wine, and lower the other end of the tube into a container with water. Sometimes they used a glove that was inflated during fermentation processes.
Sometimes we add red or black currant, this way the wine turns out sweeter and with a currant aftertaste, but I prefer the clean, “poor” and slightly sour taste of chokeberry.
Recipe
Mash the berries (you can use a mechanical meat grinder), and then add sugar (about half a glass per kilogram of berries). Sugar and berries must be mixed well and left with the lid closed for a week in a warm place to ferment. At this stage, it is important to stir the juice and pulp to prevent mold from forming.
After a week of fermentation, select the pulp from the juice and squeeze it out, add water at room temperature (no more than a liter). Add sugar (you can also mash grapes or black raisins, this stimulates the fermentation process). Leave this mixture for a week (you will get another portion of wine).
Filter the juice remaining after the first fermentation through a regular colander and pour into a glass container. The wine will arrive in it, already with a water seal.
Photos: Yasya Vogelgardt
Text: Snezhana Maleichenko
Based on homemade sugar or grain moonshine, you can prepare a variety of strong alcohol. This section contains recipes and technologies for preparing strong alcoholic drinks at home. The author shows from his own experience how to cook homemade gin, real absinthe, aromatic vodka, whiskey and bourbon. Each article contains original photos drink, step by step recipe and video instructions for preparing an alcoholic drink, which is accompanied by tips and a tasting report with delicious snack. You will learn how to use absinthe correctly and tasty, what is best to mix gin with, what it goes with homemade vodka. Since individual drinks have their own specifics, accordingly absinthe recipe, gin, whiskey, vodka are given subcategories in the blog. Each subcategory reveals in more detail the features of preparing a specific strong alcoholic drink and its varieties. The section is active and is constantly updated with new recipes for delicious homemade strong alcohol.
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After my first experience with a barrel, it was homemade bourbon, I realized that there was an even greater desire to move towards aged drinks. I came across three buckets of apples of different varieties for free, and I immediately decided to make Calvados. In this article I will outline in detail homemade calvados recipe.
If a person wants to treat himself to an interesting and tasty alcoholic drink, it is not at all necessary to go to a store or restaurant and spend a lot of money on it. You can easily prepare your favorite drink at home. Some people may think that the taste will not be the same, but this is not so. If you do everything correctly according to the recipes, you will definitely be pleased with the results.
Homemade alcohol
Before using products, you should carefully consider them; spoiled and stale ones are best not used. The choice of water also requires special attention, since it is the basis of any alcoholic drink and without it, it is unlikely that anything will work out. The taste and quality of the drink will primarily depend on the water. Therefore, you must always adhere to the recipe and strictly monitor the proportions, otherwise there is a risk that the work is done in vain.
It should be noted that the flavors that people often add to drinks are antioxidants. Even the cooking utensils need to be selected carefully. It should be intended only for drinks and nothing more. If a person is familiar with all the intricacies of cooking, then we can say with confidence that the result will be good.
How to prepare alcoholic drinks at home?
Making homemade alcohol is a serious matter. Before you start cooking, it is better to thoroughly familiarize yourself with the rules, and only then proceed directly to cooking. You also need to be patient, wait for fermentation to finish and only then take a sample. These rules are needed in order not to make a mistake and spoil the drink.
Alcoholic drinks prepared at home: recipes
Many people cannot afford to buy exotic and delicious alcoholic drinks. But why not make apple cider or mojito at home? That's why we want to introduce you to homemade recipes alcoholic drinks. Rum will decorate any table, and even better if it is prepared at home, with your own hands. To make rum, we need the following ingredients:
- a liter of good vodka;
- pineapple, vanilla and rum essences;
- granulated sugar;
- pure water.
When all the ingredients have been collected, we proceed directly to cooking:
- Mix essences with vodka.
- Take a spoonful of sugar and melt it.
- Pour soda into a container, add the rest of the sugar, bring to a boil, then cool, mix with vodka and essence.
- We take a previously prepared bottle and pour all the liquid into it.
- Close tightly and place in a dark place for four weeks.
How to make punch at home
It's impossible to imagine festive table no punch. It's unique and very interesting alcoholic cocktail, it contains fruits and fruit juices. Punch is most often consumed hot, but sometimes it can be cooled if desired. Alcoholic drinks are used as a basis; it can be cognac, rum, bourbon or other alcohol. Although punch is an alcoholic drink, it also has beneficial properties. Punch has a warming effect, dilates blood vessels and improves blood circulation. Preparing such a drink at home is not difficult.
In order to prepare the punch, you need to brew tea. To do this, take two spoons of tea leaves, first rinse the tea leaves well, pour them hot water, wait a couple of minutes, and add more liquid to make a liter of tea leaves. Next, you need to add five tablespoons of honey or sugar to the tea leaves and bring to a boil, stirring thoroughly. Spices will not be superfluous; you can add whatever your heart desires: cinnamon, vanilla sugar or cloves, but it is better not to buy them in ground form. You can also add lemon juice or apples to give the drink a fruity note.
When all the ingredients have already been added, you need to pour in the alcohol little by little and stir thoroughly and bring to a boil. When the punch is still hot, freshly squeezed citrus juices and pieces of fresh, ripe fruit are added to it.
Another a good option This is pineapple punch. To prepare, you will need half a peeled pineapple, cut it into small cubes and beat it in a blender with dry white wine, then strain, put the resulting liquid in the refrigerator and wait until it thickens. After two hours, we take out our preparation and fill it with chilled champagne. Our delicious punch is ready.
Mojito with alcohol at home
To make a mojito at home, you don’t need to be a bartender, you just need to choose all the ingredients correctly and know the recipe. If you want to make a traditional mojito, then you will need:
- fresh mint;
- white rum;
- sparkling water;
- sugar syrup;
- lime.
First of all, to prepare a mojito you need to wash 
lime and cut it in half, squeeze the juice from one half into a glass, and cut the other half into several slices. Take the mint and separate the leaves, placing them on the bottom of the glass, add a few wedges of lime to them and crush it, then pour rum, sugar syrup and ice into the glass. Gently mix the contents of the glass and add sparkling water, which will add freshness to the mojito. Our mojito is ready to eat, as you can see, cooking does not take much time, and the recipe is quite simple. This drink perfectly refreshes and tones.
Homemade alcoholic drinks made from apples
Apple is very useful and delicious fruit. They make jam from it, bake pies, and make compotes. But that’s not all, very often alcoholic drinks are made from apples. The most common drinks are apple cider and apple wine.
Apple cider is usually made in the summer and stored for the winter. This is a classic drink that is very simple to prepare. To do this, you need to take eight kilograms of small apples, cut into small pieces and core them. Then we take two kilograms of sugar and ten liters of clean, boiled water and pour in the apples, to diversify the taste a little, you can add lemon zest.
To complete the preparation, place the container with apple cider in a warm place for a week; it is important to remember that the warmer the room, the faster the fermentation process will end. After time, the finished drink must be strained, if necessary, several times until the cider is clear.
Unlike apple cider, apple wine is much more difficult to prepare; it is a very painstaking work that takes a lot of time and effort. To prepare the wine, the ripest apples are selected, and you will also need granulated sugar, plasticine and vessels for wine. The first thing you need to do is core the apples; if this is not done, the wine may turn out bitter. Then, using a juicer, extract the juice from the apples and pour it into a container without covering it. Over the course of several days, you need to stir the juice frequently, adding sugar. The amount of sugar is determined by the volume of juice: two liters require four kilograms of sugar.
As a result of such actions, we will get dry, grape wine, but the cooking doesn’t end there. In order for the wine to ferment, the vessel must be tightly closed, making a small hole in the lid so that gases can escape through it during fermentation. The lid must be tightly glued to the container; for this you can use plasticine. After this, move the container with wine to a dark place and leave it for four weeks. During this time, it is not recommended to open the wine. Otherwise, all the work will go down the drain.
Homemade alcoholic drinks: alcohol recipes
Alcoholic drinks can be prepared even with alcohol. Most often it is cognac, mojito, liqueurs, liqueurs, wine, liqueurs. There are many recipes for making these drinks.
Recipe 1
To prepare cognac you need to take three liters of diluted ethyl alcohol, cloves, melted sugar, nutmeg, vanillin and a little oak bark. Let's take it glass jar with alcohol, pour in melted sugar so that the cognac turns brown, then add bark, nuts, vanilla sugar and cloves. Mix all the ingredients, close the container tightly and let it steep for four weeks. After the time has passed, strain the cognac into bottles.
Recipe 2
To prepare grapefruit liqueur we will need:
- alcohol;
- grapefruit;
- sugar.
We remove the peel from the grapefruit and fill it with alcohol, then squeeze out the juice from the peeled fruit and mix it with sugar, bring to a boil, then cool. Pour the peel and alcohol into the mixture and mix. We put it in a dark place and after two weeks the drink is ready.
Recipe 3
Preparing pineapple liqueur. Take pineapple, alcohol and sugar. Cut the pineapple into cubes and grind through a meat grinder. Add vodka and leave for two weeks, then strain, add sugar, and leave for a few more days. Pour into bottles and close well.
How to quickly make homemade alcohol?
If you want to make an alcoholic drink very quickly, you need to prepare all the ingredients in advance. Then mix them and pour vodka or alcohol, leave in a warm and dark place, strain. Such work will not take much time, and the drink will turn out no worse than the original.
Express recipe for making beer at home
Some alcoholic drinks take quite a long time to prepare. But for those who don’t want to wait long, there are interesting express recipes. We will now get acquainted with one of them. As you know, beer is a rather difficult drink to prepare. Our recipe will help you enjoy your favorite beer in just five days. In order to prepare express beer we need malt, hops, honey, and water. Then we take three glasses of hops, one hundred grams of malt and place them in a small bag, for this it is best to use a linen bag. We thoroughly grind the mixture with our hands and place it under the tap of the samovar, and place the boiled mixture under the bag, after adding honey.
We pour water into the samovar, we must remember that it must constantly boil. When there is a sufficient amount of liquid in the container, you need to add shaking. Beer should ferment until the yeast settles. Only then should the beer be bottled and refrigerated. After five days, the beer is completely ready for consumption.
Despite the fact that recipes for homemade alcohol appeared a long time ago, they do not lose popularity even now. Today, alcohol is one of the most popular drinks. Each person has his own unique recipe alcoholic drinks, they vary in strength and composition: wine, punch, mojito, liqueur, cider and many other interesting drinks. Despite such abundance, there is no need to abuse alcohol, since the habit of drinking alcohol frequently simply becomes an addiction and destroys a person.
How often, while admiring some famous strong alcoholic drink, we forget that it is always based on... Be it , or something else.
All of these are, in fact, national moonshines, differing only in the raw materials for the mash, based on local conditions. IN America- endless fields of corn, which was used not only for animal feed, but also for bourbon. Mexico- entirely in cacti, which the locals have learned to turn into tequila. Grown in Scotland and Ireland cereals became the basis for whiskey.
This list can be continued for quite a long time and it proves that they are suitable for homemade alcohol various ingredients: fruits, berries, grains, even bread, milk etc.
Natural composition
And we come to a natural conclusion: if they do this in other countries, it means that we can do just as well. The main thing is raw materials and clear recipes. Find out in detail how to do it at home at no extra cost You can prepare delicious homemade alcohol from the suggested articles.
The benefits of homemade alcohol are obvious! You know exactly what it is made of, because the raw materials choose it yourself.
Wanting to prepare slightly unusual but excellent drinks for our taste, necessary herbs you will collect and dry it yourself, prepare strong double-distilled moonshine, add all the ingredients following the recipe, leave for the required time.
Believe me, not a single alcohol from the supermarket shelves was even close to it! Creating alcoholic beverages that are almost identical to originals from distant countries is an extremely exciting and creative.
New recipes
Be sure to try your hand at it and offer your family, friends, and colleagues new tastes. Using the recipes proposed and tested in practice, you will create for men and connoisseurs strong drinks real absinthe, rum, or .
It's time to master the ability to create classic recipe and develop your own imagination, offering new combinations of ingredients and nuances of taste.
Click on the article that interests you, study the recipes, and share your own experiences and experiences in the comments!
Let's create a better homemade alcohol drinking culture together!