Moonshine apricot recipe. Apricot liqueur - the beginning of the beginning. Re-distillation and aging of apricot brandy
Delicate aroma, beautiful color, pleasant taste? all these qualities are possessed by tincture on apricots. Those who are fond of making homemade spirits must know at least one way to use the sweet yellow fruit.
Classic tincture
Let's start with the classics. The recipe for classic apricot tincture is concise and simple. It uses pitted fruit. Here is the complete list of products:
- 1 kg of ripe but not overripe apricots;
- 1 liter of vodka or 40% moonshine;
- 0.5 kg of sugar.
It is necessary to sort out the fruits and peel the bones from them, put them in a jar, pour vodka and shake. The layer of liquid above the pulp should be at least 5 cm. The jar is closed, placed in a sunny place, where it will stay for a month. Often such a place is a window sill with a south or east side Houses. Shake the jar every 5 days.
After a month, the liquid must be drained without squeezing into another bottle, and pour a pound of sugar into the apricots, mixing it with fruit and sending it to infuse in the sun for another 2 weeks. Shake the jar every 2 days to melt the sugar well.
After 14 days, a sugar syrup should form. It is filtered through gauze, the softened fruit is squeezed out. The syrup is mixed with previously drained alcohol, kept for another week in the dark, after which it is filtered again and bottled into convenient bottles.
How to use bones
Apricot? such a healthy fruit that even the core can be used in it, and the following recipe is a confirmation of this. Stone tincture has become popular due to the smell, similar to the smell of almonds.
- Break the apricot kernels, remove the kernels, chop them. It will take 100 g of nucleoli.
- Fill the kernels with 0.5 liters of vodka and place the container in the sun for 25 days.
- Drain the infusion and squeeze the pulp through a cloth. Then add another 0.2 liters of vodka and wring out after 15 minutes.
- The liquid must be filtered through white napkins, pour 50 g of sugar (approximately 3 large spoons), 1 g of vanillin into it and shake well.
- 4 days the drink should stand in the dark. After that, it is filtered for the last time.
Infusion of apricot kernels should be consumed sparingly, as it contains a small amount of hydrocyanic acid. Storage can continue for as long as you like.
Uses of honey and mint
Among the various recipes for apricot tinctures, you can
highlight the recipe with mint, honey and juice.
First you need to prepare a decoction of peppermint. To do this, pour 25 g of dry mint with boiling water (200 ml? Standard glass), insist 4 hours, filter.
The future apricot tincture must be kept for 2 weeks in the dark, the first 7-10 days shaking the jar once
per day. After 14 days, the drink is filtered, it is completely ready for use.
Apricots and wine
If you have a bottle of inexpensive dry or semi-dry white wine, then we advise you to prepare an excellent tincture.
- Pour wine into a saucepan, add 450 g of sugar there and heat over medium heat until the sugar has melted.
- Cut and pour 0.5 kg of apricot into the pan, after pulling out the seeds.
- Bring the composition to a boil and cook for 7-10 minutes.
- Remove the pan from the heat, pour 150 g of vodka into the composition.
When the brew has cooled, it is poured into a jar or bottle and kept in the refrigerator for a week. In conclusion, the tincture is well filtered so that it becomes more transparent. It is consumed in small amounts before meals, as well as after meals with dessert.
Sweet apricot tincture on vodka
Let's start with the simplest option: a classic drink made from fresh ripe fruits.
List of ingredients
Apricots - 1 kg
Sugar - 1 kg
Vodka - 1 l
Cooking Method
Wash the apricots, remove the pits from them and put them in a jar of a suitable size.
Fill the container with fruit to the top with vodka, close the lid and put it in a sunny place for a month.
Then decant the liquid into a clean container, and pour the unsqueezed apricots with sugar, close the lid again and return to their original place for another half a month. This time, the jar should be shaken from time to time to speed up the dissolution of the sugar.
After the expiration of the above period, filter the contents of the jar, squeeze the apricot pulp into it through cheesecloth and mix thoroughly.
The resulting sugar solution is gradually added to the apricot vodka. At this stage, there is a danger of over-sweetening the drink; accordingly, as the sugar component is added, the tincture must be tasted periodically (see, do not overdo it).
Almost ready tincture should ripen for another week in a dark, cool place.
Apricot tincture on alcohol with honey and mint
List of ingredients
Apricot fresh - 500 ml
Water-alcohol solution (60-70 degrees) - 500 ml
Water - 300 ml
Honey - 150 g
Peppermint - 25 g
Cooking Method
Pour boiling water over mint and insist under the lid for 5 hours.
Strain the broth and mix it with alcohol, honey and apricot fresh (you can, of course, use store-bought juice, but it will not be so bright).
Pour the resulting mixture into a jar, close the lid and send for half a month in a dark, warm place (at the same time, the liquid must be shaken periodically during the first week).
The finished tincture should be well filtered and bottled for later use.
Apricot kernel tincture
It is also a tincture of apricot kernels, it is also a tincture of apricot pit, it is also a tincture of apricot kernels. Whatever it is called, at the exit you will get a very refined drink with an almond flavor, somewhat reminiscent of many people's favorite amaretto.
For cooking, both good vodka and food alcohol up to a strength of 45-50 degrees are suitable.
Shake it is not recommended in this case to use even very well-purified moonshine. Apricot kernel tincture on moonshine, due to the excessive saturation of the alcohol component, will largely lose the very almond flavor that is so valued in this drink.
List of ingredients
Apricots - 1 kg
Sugar - 250 g
Carnation - 2-3 pcs.
Cinnamon - 1 pinch
Vanilla - 1 pinch
Cooking Method
Separate the washed and dried apricots from the pits.
Peel the kernels from the seeds and grind them thoroughly.
Fruits, kernels and spices are placed in a glass jar and filled with alcohol. Close the container tightly with a lid and determine for a month in a dark, warm place.
Carefully strain and filter the tincture prepared in this way.
Then it is bottled and, if desired, is sent to ripen in a cool dark place for another month.
Apricot tincture
Unlike the previous version, this non-traditional tincture is made on moonshine and only on moonshine. Actually, the purpose of this operation is nothing more than the refinement of homemade distillate.
It all started with the creation of an imitation of moonshine aging in oak barrel by means of insisting the finished product on oak chips. Subsequently, some unnamed folk experimenters tried to use chips of other deciduous trees instead of oak; including apricot. In the latter case, the drink acquired a kind of soft velvety aftertaste, appreciated by many lovers of alcoholic exoticism.
List of ingredients
Moonshine (45-50 degrees) - 10 l
Apricot chips - 200-300 g
Cooking Method
Peel a dry apricot log from the bark, then chop it into pegs with a diameter of 2 cm and a length of 10 cm.
Soak wood chips overnight cold water(change water every 8 hours).
Then, for 6 hours, hold the pegs in a soda solution (30 g of soda per 5 liters of water). Rinse the wood, throw it into a pot of water and simmer it for 50 minutes over low heat.
Next, rinse the wood chips again and dry in a well-ventilated shade throughout the day. After that, “brown” the pegs in the oven for 2 hours at a temperature of 140-160 ° C and store them in a warm, very dry place.
Before direct use, the wood chips should be heat-treated by laying them out on an oven or microwave oven grate. With light firing of wood (the appearance of the first haze), the moonshine infused on it will acquire a light fruity and floral aftertaste; with medium roasting (the appearance of a smoky smell) - we get a drink with a caramel-nutty taste, accompanied by spicy notes; with strong roasting (the tree begins to change color) - the tincture will acquire a smoky taste with a subtle chocolate overtones.
Put the fried wood chips in a bottle and pour moonshine.
Keep the container under a tight lid in a dark, cool place from 3 months to six months.
After 3 months, the drink should be periodically tasted until it acquires the optimal taste for you.
If you are satisfied with the result of the tasting, strain the drink through cheesecloth, bottle it, let it rest for another week and invite guests.
Exquisite apricot tincture
Ingredients
Vodka - 1 l
Apricot fresh - 400 ml
apricot kernels- 1 glass
Sugar - 800 g
Chopped coriander and cloves - 2 g each
Cooking Method
Grind apricot kernels well, mix with apricot juice, spices and sugar.
Stir until sugar dissolves, pour vodka and pour into a large container.
Close, insist 30 days in a warm place.
Strain thoroughly and pour into dry bottles, cork tightly and store in a cool place.
Apricots are the most common fruit in the CIS countries, so they are available to everyone. Fragrant jam is made from apricots, jelly, compotes, marmalade and others are prepared. delicious food. The applications of the apricot do not end there, as moonshiners also use this fruit in the manufacture of homemade alcohol. There are a considerable number of ways to help make moonshine from apricots at home.
Apricot properties
Apricot is a fruit that contains fructose, but it is not enough to completely dispense with sugar and yeast when making moonshine. For example, if you do not add these products to apricots, then from 10 kilograms of fruits you can get only 1.2 liters of moonshine. If the apricots themselves are sweet, then this figure will be higher.
Moonshine from apricots
As for yeast, they, like sugar, speed up the process of making mash, but it should be noted that according to the recipe for making moonshine from apricots, it is better to add wine yeast. However, when adding yeast to moonshine, you should be careful, since an excess of this component can lead to accelerated fermentation of the mash and distort the taste of the finished moonshine.
Recipes
There are a considerable number of recipes that allow you to cook apricot moonshine, but first you should consider traditional way drink preparation:
- You should prepare 10 kilograms of apricots, 8-15 liters of water, 20 grams of dry yeast and 5 kilograms of sugar.
- On apricots that have not been washed, there are so-called wild yeasts, which must also participate in the process of mash fermentation. But it is desirable to get rid of the seeds, since they can give moonshine a bitter aftertaste.
- At this stage, pitted apricots should be chopped in a blender or passed through a meat grinder.
- Apricot puree must be poured with water. If sugar is not added, then there should be no more than 10 liters of water. If sugar is added, then at least 15 liters of water must be added.
- The container with the mash should be put to wander in a dark place; first, a water seal must be placed on the neck of the bottle. The duration of the fermentation period directly depends on whether yeast was added to the mash. If they are in the composition of raw materials, then the fermentation process will last 7-10 days. If there is no yeast in the mash, then fermentation will last at least 1 month. The end of the fermentation process can be considered the falling off and blowing off of the hydrolock glove.
- Before distilling the mash, the raw materials should be filtered through several layers of gauze. When distilling moonshine, it is necessary to break it into fractions: “heads”, “body” and “tails”. Only then can the drink be consumed.
Moonshine can also be made from apricot jam. Such a recipe is useful for the winter, when fresh fruits are not available. Moonshine made from apricot jam will be inferior in its aroma to alcohol made from fresh apricots, but it cannot be called tasteless.
To make moonshine from apricot jam, you should:
- Prepare the necessary components: 3 liters of jam, 150 grams of pressed yeast, 3 kilograms of sugar, 15 liters of water.
- To begin with, the jam should be diluted in warm water, and then add sugar and yeast there.
- The blank for 5 days should be placed in a warm place, which will allow it to ferment.
- As soon as the mash is ready, it should be distilled through the moonshine still.
If all the rules for making moonshine from apricots were followed, the output will be 6-9 liters of a quality drink.
In more detail, you should consider the distillation of mash made on apricots or jam from them. In the process of mash distillation, attention should be paid to the distillation of such a fraction as “heads”, since it consists of methyl alcohol and acetone. The use of even a very small amount of these substances can lead to intoxication, disruption nervous system, blindness and even death of a person! Part of the "heads" is approximately 5% of the amount of moonshine that should be obtained at the exit.
When distilling moonshine, it is also important to get rid of fusel oils, some of which make up 8% of the volume of moonshine that should be obtained at the output.
Moonshine can be prepared not only from apricots, but also from cherry plums, plums, apples and pears. Fruit raw materials have long been considered one of the most suitable for the preparation of high-quality mash.
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Apricot is rightfully considered one of the most popular fruits, due to its high yield, hundreds of thousands of tons of fragrant fruits are harvested annually. They eat apricots, both fresh and canned, for example, they make jam or jams, moonshine from apricots or, more simply, apricots, is no less popular.
Today, there are dozens of homemade drink recipes, but the main criteria for its preparation are the ingredients - whether to use sugar and yeast or not - the choice is purely individual, in any case, apricot moonshine will come out excellent!
Classic is always in fashion
The most popular recipe is the one with sugar and yeast.
Despite the many controversies regarding the addition of these ingredients, apricot moonshine will turn out fragrant with a soft fruity palette.
To prepare a drink at home, you will need:
- Fresh apricot (compressed, juicy and even overripe fruits are perfect) - 10 kg;
- Sugar - 5 kg;
- Pressed yeast - 100 gr;
- Water - 10 - 15 liters (depending on the structure of the apricot).
In the classic recipe, mash is prepared with sugar because it is it that allows you to increase the final yield of the drink by at least 3 times. Some gourmets still insist on recipes without sugar, but if instead of a fleshy honey fruit there is a sour apricot, the yield will be very small, so in this case sugar is salvation.
In order for the mash to replay faster, yeast is used. You can do without them, but in this case, the fermentation process will increase from 7 to 30-40 days.
To prepare an apricot at home, you must first sort and wash the fruit, you must make sure that rot does not get caught, then each apricot must be pitted. After the preparatory stage, the fruit must be chopped; a regular meat grinder or a modern blender is perfect for this. The resulting fruit puree must be poured into a bottle or container in which the mash will play, add yeast, after dissolving it in water, add the remaining amount of water.
The container must be left in a place where there is no direct sunlight; a water seal must be put on the neck. The most convenient and easiest way is to buy a latex glove at the pharmacy and put it on the neck of the container where the mash plays. Another advantage of the glove is a visual understanding of the end of the fermentation process (the glove will deflate, and sediment will appear at the bottom).
After the completion of fermentation, the next stage begins - the primary distillation. To do this, strain the resulting consistency through cheesecloth. The total output is divided by:
- "Heads" are the first 0.1 - 0.2 liters, which have a characteristic odor due to the aldehydes present in the composition;
- Main exit (gathered as long as the fortress is kept up to 30 °;
- "Tails" - the last faction, which is used to increase the strength of the next mash, or simply not use it.
Apricot moonshine will turn out soft with a pleasant aroma and a slight aftertaste if you re-distill.
Cooking apricot without sugar and yeast
For you will need:
- Ripe apricot - 5 kg;
- Water - 7 - 9 liters.
IMPORTANT: Fruits are by no means washed, they are only peeled, mashed in mashed potatoes and filled with water.
It is better to take apricot sweet, the higher the sugar content, the better the product will turn out. Braga costs from 2 weeks to 1.5 months, the duration will depend on the sugar content of the fruit, the higher, the faster the fermentation process will end. The distillation can be fractional, but it is better to choose a double one.
Prepare delicious quality drinks for yourself and your loved ones!
video recipe
Of course, this fruit did not grow in Russia and other countries of the northern part of the mainland a few decades ago, so the recipes for its use are relatively new. However, we note that it somewhat resembles plums, which were well known in the northern part of the mainland. Therefore, some of the cooking methods are almost similar.
Apricot infusion.
Conventionally, the list of actions by which apricot tincture on vodka is made can be divided into several categories:
- Recommendations that are easy to implement and allow you to create the necessary product in the shortest possible time. As a rule, the production takes from about 10 days to several tens of months. It all depends on what strength you need to get and what method of preparation is used. In some cases, a longer shutter speed is justified, in others recommendations can be violated. Of course, whether or not to comply with the production technology is the choice of each winemaker, since taste, color, strength and other qualities depend on it.
- Complex techniques for using the main ingredients, requiring specific skills and equipment. An example is the use of pit kernels, which can impart unusual flavors. It is quite difficult to separate them from the shell. The main thing is to do this work efficiently, since the shell contains toxic substances for the human body. Also, some recipes clearly indicate the need to obtain a powder from finely ground nucleoli. This can only be done with a good blender that can chop and grind small grains.
Recommendations for combining several ingredients, among which the fruit in question acts as the main one. As a rule, you can modify the recipe yourself by adding a similar fruit, certain herbs or flower petals.
When making such a decision, it is worth considering the moment that the result obtained can be unpleasant. Therefore, we recommend experimenting on small batches.
At home, an alcoholic drink can be made using alcohol or even wine. When considering recipes, we will determine that it must necessarily have a strength of about 40%. Otherwise, the resulting product can be attributed to liqueur or even wine.
Proper fruit preparation
Apricot vodka at home is of high quality, only with the proper preparation of all the ingredients used. Particular attention should be paid to the preparation of fruits and seeds of the main component. Their training features include:
- You can use any available variety. It is advisable to use fruit grown on the site. This is due to the high cost of those that are brought. Also, do not forget that the fruits give all the substances that are in the composition. If various chemicals were used to increase the yield, then they will be in the liquor.
- The fruits must be ripe. Unripe ones have a thick peel, as well as an unpleasant taste, which will negatively affect the liquor.
- Fruit sizes do not have of great importance, but the more pulp, the more taste will be given to alcohol.
- Particular attention is paid to the stage of selection of overripe, rotten, unripe fruits. They are not even a large number of may lead to the fact that the work done will not bring the long-awaited result.
- After the fruits have been washed, they are dried. However, this does not mean that they can be stored for a long time. This is due to the rapid loss of taste, aroma and beneficial properties upon drying. Therefore, to obtain a drink with a bright taste, it is recommended to use the fruits immediately after they have been plucked.
Problems with the selection of fruits collected independently should not arise. As for fruits that come from other countries, everything is a little more complicated. As a rule, they are larger, but the taste may be less intense, depending on the variety and growing characteristics. Therefore, before buying a large quantity of the fruit in question for further use, it is recommended to try it.
Common mistakes when using bones
In the manufacture of liqueur, you can also use the bones.
Kernels of ossicles can also be used. However, when choosing such a recipe, many make a serious mistake, which leads to the unsuitability of the resulting drink. It consists in poor-quality separation of the nucleoli from the surrounding membrane, which contains a large amount of hydrocyanic acid.
It can be noted that when this acid enters the body, a serious allergic reaction and food poisoning occurs.
However, it can also be used to benefit the body. Hydrocyanic acid is part of many oils that improve skin condition and so on.
The simplest cooking recipe
Apricot vodka at home can be prepared without the use of special equipment and even in the absence of skills in the creation of alcoholic beverages. At the same time, the taste of the drink will differ significantly from the products of stores. Also in this case, there are no complicated processes for creating syrups, you do not need to buy additional ingredients, except for the main ones.
The components used in the manufacture include:
- The fruit itself is about one kilogram.
- Liter of 40-degree consistency.
- About one kilogram of sugar.
The number of ingredients may vary, but the proportions must be maintained. If you do not respect the proportions, the result may not please. In this case, a sweet taste is given, which many people like.
- They should not be rotten and wormy, and the degree of maturity is chosen taking into account what flavor is achieved: if you need a very sweet and pronounced, then we choose only ripe fruits.
- They are thoroughly washed beforehand, cleaned of debris.
Much will depend on which alcohol-containing product is used. When choosing it, you need to consider:
- It should not have flavors, that is, we take the usual one. If there is a taste, then the result obtained in terms of taste is unpredictable.
- The quality of the alcohol-containing liquid - important point, on which the softness of the final product will depend, and how "it will go."
Classic recipe, according to which a consistency unique in its taste is created, is as follows:
- First you need to clean all the fruits from the seeds. It is worth paying attention to the moment that there are recipes according to which vodka is created from apricots at home on the pits. Therefore, they can not be thrown away, but left for another drink. But the shell from the cores can be thrown away, since it is applicable only in the manufacture of special oils.
- The peeled fruits are placed in a jar and filled almost to the top. The resulting filled containers must be insisted for 3 weeks or a month in direct sunlight. It is important enough to ensure the impact high temperature: Direct sunlight heats the surface of the jar and contents. If it is not possible to provide sunlight, then the jars can simply be placed in a warm place.
- After the aging period, which is necessary for the apricot tincture on vodka to have a unique taste, has ended, we drain the liquid. You can do this when using gauze, as the pulp should remain in the jar.
- After the liquid has been drained, fill the jar with sugar, put it under the sun again. You should periodically shake the jar, which will eliminate the possibility of stagnation. It should draw out excess liquid from the fruit, which is necessary to achieve softness of taste.
- It is recommended to keep the syrup for 2 weeks, after which it is filtered through cheesecloth. The resulting pulp is pressed and then mixed with the previously created consistency.
- In order for the taste not to be too sweet, it is recommended to add the pulp gradually. The syrup that remains can be used in the manufacture of confectionery.
- The resulting tincture on apricots on vodka is left for about 5-7 days in a cool place. If necessary, additional filtration of the resulting mixture is carried out.
Recipes and subtleties of cooking
Kernels and spices
In some cases, several ingredients are mixed to obtain an unusual taste, but the cooking recommendations in question are created with the fruit in question becoming the basis. The recommendations under consideration govern the use of the following ingredients:
- Half a liter of alcohol-containing liquid. It is recommended to use a quality product from trusted manufacturers, as a lot will depend on this.
- 250 grams of sugar. Sugar choose fine crystallization. This is due to the fact that it must completely dissolve. Therefore, the finer the structure, the easier the manufacturing process.
- Ground cinnamon. Cinnamon can be called a fairly well-known flavor filler. However, if it is not to your taste, then you can not use it.
- 3 cloves. Only petals are used in this case. Carnations must be fresh, the leaves are filled with lives. This is due to the fact that some time after the flower has been cut, it loses its fragrance. Therefore, when using stale petals, they will not affect the taste.
- A little vanilla sugar. Vanilla sugar is also recommended to choose fine grinding, as it must dissolve.
Preparation of tincture from apricots.
The above components in the indicated amount are used for each kilogram of stone fruit. Wherein:
- In place of the well-known vodka, you can also use alcohol, which has a strength of 50%.
- It must have flavor.
- Ground cinnamon is taken in small quantities - about one pinch. The grinding must be very fine so that the cinnamon dissolves into the created consistency.
- Vanilla sugar can bring a different flavor to the taste. The decision of whether to add it or not depends on taste preferences.
Apricot vodka at home according to the recipe in question is prepared as follows:
- Pre-fruits are selected, washed and dried. After that, they are cut in half, the bones are removed.
- The stones have their own unique qualities, inside they have nucleoli, which are needed so that the tincture on apricots on vodka has a unique taste.
- In order to get the necessary nucleoli, the bones should be split. Kernels are recommended to be thoroughly washed.
- After the required number of nucleoli has been extracted, we collect them together and carefully grind. You can use a blender for this. The result of grinding should be a loose consistency.
- Previously dried and peeled fruits are collected in jars, and then ground nucleoli are poured on top. Cinnamon, regular and vanilla sugar are also added. All this is poured to the top and placed in a warm place for infusion for about one month.
- After a month has passed, the entire consistency is filtered with gauze. At the same time, the filtering process should be carried out several times - the resulting consistency will become clean and beautiful, which is also important.
- Then he bottles the resulting product and put it for another couple of days so that it picks up the aroma.
The features of the recipe in question determine that apricot vodka at home is truly delicious. The aroma of cinnamon creates an aftertaste, the taste is not very sweet, but mild.
Adding to wine
As previously noted, it is possible to mix certain ingredients to obtain an unusual result. In some cases, another ingredient is used as an additional ingredient. alcoholic drink. An example is the case when the addition of wine is carried out, which becomes the base. The result obtained has a unique taste and softness.
Like original recipe involves the use of the following ingredients:
- Half a kilogram of the fruit in question.
- Sugar - about 450 grams.
- Only 150 ml of pure vodka.
- Bottle of 0.5 liters of wine.
Stone fruits must be ripe, only the whole pulp is selected - the rot must be weeded out. An alcohol-containing liquid should be tasteless, preferably expensive, of poor quality, can spoil the resulting product, make it sharp. We pay special attention to the choice of white - it should be white, dry or semi-sweet.
Apricot vodka at home should not be created using sweet or red wine, as in combination with fruits it will turn out cloying.
Homemade apricot vodka.
The quality of the selected wine is also quite important. Some have a large amount of alcohol, and strong fermentation was allowed during preparation. In our case, you need to choose a wine that has a mild taste, the alcohol content is within 15%.
Many inexpensive wines fit this range, so this should not be a problem.
The cooking process is quite simple. It consists of the following steps:
- First you need to mix white wine with sugar. In order for the crystals to dissolve, the created consistency is heated. During heating, you need to constantly stir, as the sugar can burn and this will lead to a bitter taste.
- Previously pitted fruits are sent to the heated mixture with wine. The resulting mass is brought to a boil, as when cooking jam. You should continue this stage until the fruit turns into porridge.
- As soon as the consistency resembles porridge, turn off the fire and add the alcohol-containing liquid. Mix thoroughly and wait until everything cools down.
- The resulting liquid is bottled and sent to the refrigerator for about one week. Such apricot tincture should not be stored in a warm place, since the presence of a large amount of sugar and wine in the composition will lead to fermentation. If fermentation has begun, then the final product may have an unpleasant aftertaste.
After one week the consistency can be filtered. You may or may not do this, it all depends on your preferences. The strength of the resulting drink is not high, so it is suitable as an aperitif.
Remedy with mint and honey
Apricot tincture can also be medicinal. Since ancient times, such liquids have been used to treat various diseases, kill pathogens, and as compresses.
Apricot tincture eliminates pathogens.
Therefore, with proper preparation and combination of ingredients, the created consistency can also become healing, help the body in the fight against certain diseases.
To prepare a remedy you will need:
- Freshly squeezed juice - about 300 ml.
- About 300 ml of alcohol 70%.
- Honey - 100 grams.
- Peppermint - about 15 grams.
In this case, the composition contains quite a lot of honey. From time immemorial, honey has been assigned medicinal properties, which is associated with numerous examples of its help to the body in various diseases. However, it is worth considering the moment that its effect on the body depends on the quality of honey.
Often you can find a situation where sugar is added to honey or diluted with other components. When using non-natural honey, the tincture will not be medicinal in nature and may have an unpleasant taste. Therefore, you should pay attention to the quality of the purchased honey.
The juice of the fruit in question contains quite a lot of useful substances. High-percentage alcohol kills all microbes in the body, often used in medicine for sterilization. Peppermint also has useful properties, when added, the tincture has a unique taste and aroma.
You can prepare a remedy by following the recommendations below:
- To begin with, mint is poured with about 300 ml of water, which was recently boiled. The result obtained should be insisted for 4 hours.
- The mint broth should be carefully filtered, and then freshly squeezed juice, honey and alcohol should be added to it. The liquid obtained by mixing several ingredients is sent to a warm place where the rays of light will not penetrate for 2 weeks. In order for the components to mix and give their useful material the first week it is recommended to periodically shake the liquid, the second week this is not carried out.
- After the specified time has passed, the apricot tincture on vodka is filtered several times and can be used as a remedy.
- Drink 1-2 tablespoons 3-4 times a day. It should be noted that the strength of the resulting therapeutic agent is quite large.
- It is recommended to take before meals, as this will increase its effectiveness.
Drink 1-2 tablespoons 3-4 times a day before meals
Apricot tincture on vodka is taken for edema, in the treatment of acute gastritis or in case of cardiovascular disease. The ingredients used in the manufacture are as follows: useful qualities:
- Considered for a long time was used in medicine. A feature of the composition of its pulp can be called a high content of beta-carotene, which is represented by provitamin A. This substance, according to the results of studies, prevents the development of cancer cells. The composition also contains a large amount of iron, phosphorus and magnesium, which also have a beneficial effect on the body.
- Honey is assigned a huge number of ways of beneficial effects on the body. One of them can be called an anti-inflammatory effect, which helps at the time of the passage of various diseases.
The above points determine that apricot tincture with vodka or alcohol is made by many for the treatment of certain diseases. Also this recipe can be used to make a regular alcoholic drink, but instead of alcohol, available products from the wine and vodka department are used.
Fruit seeds have a large number of useful elements and can also be used to make various drinks. Apricot tincture on vodka, created using seeds and pulp, will have a different taste.
The recipe, which consists in using the bones, provides for the presence of the following ingredients:
- Bones. They are not on sale, but you can buy the fruits themselves, peel them and use both the pulp and the seeds to make drinks according to various recipes.
- In this case, you need 1 liter.
- Vanilla, about 4-5 grams.
- Sugar 100 grams.
Apricot tincture on vodka in this case is prepared taking into account the following recommendations:
- First you need to get the kernels from the bones. To do this, they need to be split. The work is painstaking, during the application of force, the bones can bounce. Therefore, it is recommended to perform this process away from glass things.
- The peeled kernels need to be crushed. For this, a blender is used. If there is no such device in the kitchen, then the grinding process will take quite a lot of time and effort, but it can also be done using the old method: a wooden hammer or other durable cutlery and compression of the nucleoli is performed.
- After complete grinding, fill them with an alcohol-containing liquid. Apricot vodka at home is also prepared by infusing the resulting consistency. In this case, it takes 4-5 weeks.
- After the allotted time has passed, the mixture should be filtered. To do this, use gauze, which is folded in several layers, or a paper filter. To obtain a clear liquid, you need to repeat the process several times.
- Sugar and vanilla are diluted in the resulting liquid. It is worth paying attention to the amount of vanilla added, as it significantly changes the taste of the drink.
- If it is necessary that the tincture on apricots on vodka has a lower strength, not sugar is added, but sugar syrup. The syrup is prepared as follows: 0.5 liters of boiled water is mixed with 100 grams of sugar, and only after that it is added to the previously obtained composition. In this case, mix thoroughly.
Apricot flower recipe
Many recipes call for the use of herbs or flowers. When added correctly, they can significantly change the taste of the drink, make it brighter. Herbs also have medicinal properties. The main ingredient in question is not combined with many flowers and herbs due to its bright taste. Often it is mixed with marigold petals, which are suitable for the fruit in question.
Apricot tincture on vodka is prepared using the following ingredients:
- Fruit fruits.
- Alcoholic drink 0.5 liters.
- Marigold petals or saffron threads.
This recipe also includes the use of pit kernels. Therefore, the fruit is needed whole.
The flower recipe looks like this:
- To begin with, the fruit should be washed well. After that, all the fruits are cut into four parts.
- After cutting the pulp into four parts, the bones are removed, the nucleoli are taken from them.
- Kernels can be chopped or thoroughly ground with a blender.
- We select a bottle of the required volume, fill it by ¾ with fruits and nucleoli. At this stage, saffron strands or marigold petals are added to the bottles or jars. At the same time, we note that only one marigold flower or 4-5 pieces of saffron threads is taken per 1 liter.
- The next step is the addition of a 40 percent, by strength, component.
- We tightly close the resulting composition and put it under the rays of the sun. It is recommended to shake everything every day.
- After 2 weeks have passed, the resulting mixture is poured into a clean bottle, and the fruits that were previously used are half covered with sugar. In this case, the jar of sugar should be shaken frequently.
- After another 2 weeks, two already prepared mixtures are mixed and placed for 1 week in a dark place.
The above technology allows you to achieve a simply unique taste. It is almost impossible to find it for sale. At the same time, it is useful, has good softness and high strength.
Calculations show that a home-made indispensable attribute of each feast is about 20% more expensive than a regular alcohol product that can be purchased at a store. When calculating, it should be borne in mind that in some cases the volume of the resulting liquid increases without a loss of degree, in others it decreases significantly.
It is worth noting that the cost of creating an alcoholic drink will slightly exceed the cost of, for example, cognac in a store, since it often becomes one of the main components. However, comparing the result with the flavored offers of distilleries sold in the store is not worth it.
Even people who rarely drink alcohol will immediately find the difference. That is why for special and ordinary days, many decide to create a homemade consistency, poured into glasses.
Most drinks can be created at home. An inexpensive product can also be a reason for tasting, which can be proved by creating a tincture according to one of the above recipes.
The art of winemaking, creating liqueurs has been honed over several centuries. During this time, a huge number of recipes have appeared that involve the use of various herbs, berries and other components as the main ingredients.
Self-production is carried out by people who strive to get a truly unsurpassed alcoholic drink, since it is possible to control the entire process from the very beginning to the end: adjusting the resulting degree, the amount of sugar in the composition, changing the type of consistency and much more can be done through experimentation or modification of the applied recommendations .