Home liqueur

Home liqueur

Category: Blanks

Ingredients
berries, fruits	2.2-2.6kg
vodka	1-1.5L
sugar	500-600g
water

Cooking method

• This is a simple family recipe that has been used for more than one generation of our family. The recipe is quite versatile - it can be used for almost any berry and even for many fruits. The main difficulty was that the recipe was conveyed in a "visual way": "We take this bottle here ... Fall asleep so many berries ...". It was necessary to more or less convert it into grams-liters. Besides, "this bottle here" was an old large special bottle of very dark glass. There were 2 of them, 10 years ago the first fell apart, 2 years ago the second. It was not possible to establish their exact volume, about 6 liters. She began to make in 3L cans and cans. I tried to weigh the berries, but different berries, occupying the same volume, were very different in weight. In general, I will give the figures closest to the original recipe both in volume and in weight. In the future, based on these data, you can choose according to your taste and composition.
• And the recipe itself is very simple. Consists of 3 stages, 2 weeks each. At the first stage, we pour the washed and dried berries into a 3-liter jar up to their shoulders (no need to press, just press a little from above). It is advisable to remove seeds from cherries (leave 1/6 of them with seeds), chop large berries with a tenderizer or just a fork, cut the fruits into 3x3cm pieces. The spread in my weight was from 2.2 kg to 2.6 kg. Pour everything with vodka to the top of the berries (it takes about 1 liter to 1.5 liters). Close with a lid and put in a dark place for 2 weeks. Shake once every 2-3 days. Pour the finished alcoholic infusion into another jar. We fall asleep 500-600 g of sugar and again put in a dark place for 2 weeks. Shake it daily so that the sugar reaches each berry. Drain the resulting syrup and add it to the alcohol jar. Fill the berries with clean drinking water up to the top and set again for 2 weeks, shaking occasionally. We add the third portion to the jar to the first two, mix everything thoroughly and bottle it. Enjoy!

Note

The yield is different from different berries, but it turns out about 2-2.5 liters (well, sometimes a little less, you had to try each portion at the end). You can add 600-700g to sour berries of sugar, and 400-500g to sweet ones. The filling turns out to be a little bit thick, enveloping. Who likes "hot", after mixing all 3 servings, you can add another 100-200 grams of vodka. The most delicious liqueur came from middle lane plums (not sweet overseas!), Cherries and black currants. Moreover, leaves can be added to cherries and currants, and the plum must be chopped. Quite good liqueur was obtained from apples, pears and apricots. To such sweet ones, I add 1/2 or 1 lemon (finely chopped with the peel). Friends made from melons, peaches. I didn’t like it from the blackberry - it gave something like a chemist.

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Great recipe! Just looking for something like that for the first preparation of alcoholic beverages. As a beginner, there are questions:

Pour the finished alcoholic infusion into another jar. We fall asleep 500-600 g of sugar and again put in a dark place for 2 weeks. Shake it daily so that the sugar reaches each berry.

Poured the solution, fill it with sugar (solution) or the berries remaining in the first jar? Or pour the solution into the second jar along with the berries (then why?)? Do not quite understood

Poured the solution, fill it with sugar (solution) or the berries remaining in the first jar?

Fill and always fill in berries (fruits) in the first jar.And pour the finished portions into the second jar (as if "collecting" a liqueur from 3 parts, drained from the berries in the first jar).

Now it is clear.

Very timely recipe, thank you. At the dacha, ripe currants - black and red, raspberries, gooseberries, blackberries in front. I don't want to cook jam, I will freeze and make your liqueur.

[Irina]

Irina, me on you, especially after the liqueur! I did it from gooseberries and red currants, their taste is not expressive, although they are so sour, pleasant (it went great for the peasants with barbecue). It is necessary to chop the gooseberries, and the red currants need to be pressed a little more than all the other berries (then the liqueur from it turns out to be gelatinous - it becomes gelatinous). It turns out deliciously from raspberries, but it is good to add 1/2 lemon to it, then it will generally fly away. And the raspberries lie tight, there is little vodka in it, so at the end (in the finished liqueur) you need to add 100 grams of vodka.

Reluctance to cook jam

Yes, and it does not "go" it is jam ...

Well, I will do it from black currant, a little mix of everything, and in the fall from plums, they have a harvest today, and there are thorns. About 3 years ago I did something similar, but I forgot a little, the recipe was lost, but now everything is there, hee-hee, including alcohol from which it is easy to make vodka.

plum in autumn, they have a harvest today, and there are thorns

Oh, and this is from a loved one! Plum + turn (in a ratio of 3: 1) = thing !!! The filling is thick, rich, sweet and sour, gelatinous ... Vodka is not felt at all, and after that ... my legs do not hold. In general, a standard birthday hit!

Thanks for the recipe. I'm going to pour the liqueur.

[Natasha]

Natasha, bon appetit and health!

Wow, what a liqueur! I'll wait for our Ural berries to ripen, black currant is on the way Be sure to put a couple of cans

[Hope]

Be sure to put a couple of cans

Hope, put more, you will not regret it. Attention, labor and time require a minimum, and the output, taste, benefit is the maximum.

I almost used the same principle to make a spot of plums, only I didn't pour the berries with water. And the mixture of vodka and syrup insisted for half a year (well, as it was written in the recipe), although after a couple of weeks it was already delicious. And after half a year, the nectar turned out straight, viscous and aromatic, but not enough (((I will try to pour some water over the berries this year.
Linochka! Thank you!

Zhenya, the recipe has been verified (more than 100 years for sure). It is better to pour more vodka at the end, but 6 weeks is definitely enough! In the photo, by the way, there are the remains of SPOTYKACH (our dark blue plum + blackthorn), the liqueur is thick, gelled! The people appreciated it for a long time, explained everything to them, then they thanked everything. The whole mass settles and then 0.5 liters of water is needed, and it collects everything from the berries that they could not give. Try it for health!

[Linadoc]

Linadoc, a very interesting recipe. Thank you, I must try. And what, approximately, the strength (degrees) of this liqueur is obtained? And is it possible to make it from frozen berries or is it still not worth it? And then I didn't know where to put the currants, I put them in the freezer, and here ... a liqueur.

[Marina]

Marina, the strength varies depending on the juiciness of the berries and the amount of vodka. My fluctuations were from 17 to 22 degrees. If the strength is low (in raspberries, pitted cherries, for example), then it can be increased by adding vodka at the end of cooking. I haven't tried it from frozen, but I think you can try it, it should work.

[Linadoc]

Linadoc, thanks for the answer . And where do you need to store it ready: refrigerator, basement, at room temperature? And how long?

And where do you need to store it ready: refrigerator, basement, at room temperature? And how long?

Better a basement, of course, but you can even at room T, you shouldn't freeze it (on my balcony once the winter froze, so the taste became ... not pleasant). I don't have it for a long time, but my friends have stood for 3 years - very tasty.

Girls, and which lid to close?

Girls, and which lid to close?

I close three-liter bottles with plastic caps, and pour the finished one into wine and vodka bottles and close them with corks and lids.

[Linadoc]

Linadoc,
Thank you. Doesn't fermentation break the lids?

[Linadoc]

Linadoc,
Thank you. Doesn't fermentation break the lids?

but no fermentation! Only insistence.

Lina, I also want to make such a liqueur, in connection with which the question is ripe: when the alcoholic infusion is drained for the first time, do we only fill the berries with sugar or do we also need to pour water there? Thank you in advance for your response!

[Linadoc]

Linadoc, but you can pour alcohol instead of vodka? Then dilute as consumed

[Ksyusha]

Ksyusha, fill the berries with sugar only. But when we merge the second portion, only then fill it with water (third portion), which will collect everything that remains of the first and second.
Margarita, it is still better to dilute the alcohol with water, otherwise it will not be an infusion, but alcoholized berries, and this is not the same thing.

Thanks for the answer! I'm going to experiment ...

Virgin, do not tell me what brand of vodka is better to take in the store now?

Maybe someone is motivating me here, otherwise I won't get together.
I need rubbing alcohol. Well, wipe something in the household.
In this case, this is not a euphemism, I really want to wipe the parts with alcohol
But you can't buy alcohol anywhere, the idea came up to make it myself.
I found an online store where they sell moonshine stills.
The only thing left is to decide on this action. Has anyone already driven alcohol? Is it difficult? Expensive?
Judging by the fact that the devices are being sold to everyone who wants it, they are not imprisoned for this now?

[# _Natashka_ #]

# _Natashka_ #, this is not difficult. Very simple. But you need to drive it out 2-3 times, not one. Then everything is OK. And then it can be slightly diluted with drinking water and you can do everything on it - both a liqueur, and gin, and liqueurs.

[Linadoc]

Linadoc, Yes? Well, you just strengthened my intentions, thanks
Is there a difference between moonshine stills? What should you look for when buying?
And then we have 20 varieties of them, if not more ... And I just have a little alcohol

(we survived, we have to drive alcohol, tell whom 20 years ago)

[# _Natashka_ #]

# _Natashka_ #, look at the cooling system, this is the main thing, the tubes must be long, the circulation (upward) of the cooling must be well thought out. The optimal volume is 4-5 liters for a small amount of alcohol (moonshine). In general, the internet is full of reviews, you have to look with the word "moonshine".

[Linadoc]

LinadocThanks again.
And then somehow I was not ripe to look at this interesting word
Somehow, the topic was far from me ... I'll see now ...

Good day. I want to make a blackberry liqueur. I already picked up a 3-liter can. Maybe someone will advise which vodka is better to buy now?
And do you think 1 liter is enough for a can? It seems to me that the berries are tightly packed in the jar.

I will not say about vodka, but it is better to take the middle price category. But about the quantity, I can say that a liter may be enough. It is not very tasty from blackberries alone, but the taste can be improved with lemon (one per can, finely chopped, and it is better to remove the white layer, and leave the zest and pulp).

[Linadoc]

Linadoc, Thank you. I'll add lemon.

[Linadoc]

Linadoc, just drained the last, third, part of the liqueur. I made a cherry "for trial". I "tasted" a couple of sips: it tastes sweet and sour with a cherry aroma, very pleasant. It was not possible to measure the degrees: since at home the alcohol meter is only from 40 degrees. Soon our Murmansk guests are leaving, so I collect our gifts for them: pickles, jams, compotes, teas and liqueurs as well. Let them warm up there in their northern Murmansk
Thank you. I will also do with apples

[Marina]

Marina, I am sure that the liqueur will warm them. And now I "took a sample" from 6 liters of currant liqueur ... it didn't seem to have decreased much ... I did it from apples, but the taste is not very expressive, you need to add lemon or lime. I also added mint (a handful of fresh leaves immediately to vodka), it was quite refreshing, but lemon is necessary for acidity.

[Linadoc]

Linadoc, Tell me, if you make a liqueur from apples, then just cut the apples or scroll through a meat grinder? Or is it better to just make apple cider, do you think?

[olgavas]

olgavas, cider is different, something like apple beer. We make a filling of apples by cutting apples into slices. The rest is prescription, but with the above said. I will try to make a cider recipe next week (if necessary), there the strength is 5-6 *, and in liqueur it is about 15-16 *.

[Linadoc]

Linadoc, Please make a cider recipe. I put a blackberry with lemon tincture, it will soon be two weeks, but I had to leave the house and I could not shake it. It's very scary?

It's not scary when the first part, but it is advisable to shake it with sugar several times.

We have so many blueberries this year, what to do with them, I don’t know, tell me, can you make a liqueur from them? Will it be tasty ???

[[Ksyusha]]

[Ksyusha], I didn't make it from blueberries, but I think it can be done. I just don't know if a lemon is needed, so that it is not very sweet. Maybe it's better to add a little less sugar and without lemon.

[Linadoc]

Linadoc, Thanks for the advice.

[[Ksyusha]]

[Ksyusha], recipe for liqueur, which is 1 page, just suitable for blueberries and blueberries, only I added diluted alcohol instead of vodka. This recipe also works for lingonberries and cranberries.

Girls, did anyone come across such a problem .... 2 weeks have passed since I poured the cherry liqueur, and she still wanders! today I tried to open it, and there are magic bubbles

[Olgita]

Olgita, I also had a little cherry liqueur with bubbles (not much, not champagne, but sat on the walls). When we opened it, it also surprised me a little, but did not upset me, when we tried it it was very tasty, a lot of time has passed since then and everyone is alive and well, that is, no one was "blown up" by them, but they took the recipe for the liqueur several people. I still have another batch of plums and apples, not ready yet. Surely, according to technology and recipe, this should not be so, what is the mistake - I don't know (Linadoc then he will explain everything to us), but somehow this one, with gas cars, turned out not bad.

Girls, there should be no fermentation, since the yeast is killed by vodka during the first pour. Did you close the lid when you made the second and third fill? Maybe the berries were packed too tightly and the vodka didn't get to the berries everywhere? I didn't have that. I can only assume too tight packing, insufficient shaking and not enough vodka (there should not be less than 1 liter per three liter jar, but in general it should be about 1.5 liters).

I can only assume too tight styling, not enough shaking and not enough vodka

I definitely had less than 1 liter of vodka per cherry (somewhere around 0.75, it didn't fit anymore), I probably needed fewer berries. And also, when she stood with sugar and had to shake it every day, we left for several days (there was definitely no 4 day), when I arrived, I found a small mold on top (where the berries were in contact with the air). I carefully collected this layer (along with the berries) and threw it away. Then I did everything according to the recipe. Maybe this gave fermentation. But, I assure you, everyone who drank this liqueur was very pleased and now live in full health (and have already delivered their own liqueurs).