Tangerine tincture on vodka recipe. Use ammonia for a hangover. Benefits and contraindications
Moonshine on tangerine peels, the recipe of which gained popularity in the Middle Ages, really deserves attention. Unlike apples, plums and other fruits, the aroma of tangerines is practically not suppressed by yeast. Moonshine, obtained on the basis of tangerine mash, has a richer taste, has a pleasant shade, suits anyone, even the most jaded gourmet.
Braga on tangerines
For the first time, such a drink was prepared by the inhabitants of ancient Egypt. Somewhat later, the Greeks and Romans learned to make it. For a long period, mash was just a liquid to quench thirst, but around the middle of the 16th century, its first distillation was carried out.
Tangerine peels in moonshine
The method of distilling mash into moonshine was developed in one of the European monasteries. The resulting liquid was used as a cure for colds. The monks tried to keep the secret of its preparation a secret. Despite this, home-brewing gained popularity, and by the beginning of the 19th century, home-made moonshine stills were available in almost every wealthy estate.
In the northern regions, mash was prepared using potato peels, apples, and plums. In the south, tangerines and even tangerine peels were used to make mash, tangerine tincture on moonshine gained exceptional popularity. To prepare 20 liters of mash according to a recipe that has been preserved since the Middle Ages, you will need:
- tangerine peels with at least 5 kilograms of tangerines;
- 2.5 kilograms of sugar;
- 0.5 kilograms of yeast;
- 11 liters of water.
Tangerines are washed, dried, peeled. The pulp is used to make jam or marmalade, the peels are crushed. AT hot water dissolve sugar. The resulting syrup is poured over the crusts. Yeast is also pre-diluted in warm water, allowed to brew, and then added to the bulk.
The resulting liquid is poured into jars, covered with a medical glove with a slit in one of the fingers or a special gas outlet device purchased at the store. Regular lids are not used. During fermentation, the jar accumulates carbon dioxide, which can cause the lid to break and damage the entire product as a whole. Braga is prepared for at least 14 days. During this time, she manages to ferment, acquiring a bitter taste and a pleasant golden hue.
At the time of fermentation, a jar of mash is placed in a warm, shaded place (pantry, cellar). Until this process is completed, it is not opened. If this nevertheless happened, the mash is considered spoiled, good moonshine you won’t be able to get it out of it, you won’t be able to use it for drinking either.
Braga from tangerine zest is not stored for long. As a drink, it is safely used for 3-4 days, after which it must be distilled into moonshine or destroyed.
moonshine distillation
The distillation of mash is carried out in a moonshine still at a temperature not exceeding 80 degrees. An increase or decrease in temperature causes harmful impurities to enter the drink. To purify the moonshine and achieve the desired strength, the mash is distilled at least two times. To get a cleaner drink, use a special container connected to the moonshine still, located between the coil and the moonshine cube, into which liquid is poured. Technical name this appliance- dryer. It condenses harmful substances, prevents the mash from entering the coil during overheating.
The first distillation of moonshine is completed at the moment the strength of the drink falls below 30 degrees. Pervach is pleasant to the taste, transparent, distinguished by an amber hue acquired as a result of the use of tangerine peels. However, in view of a large number harmful essential oils, it is impossible to use such moonshine as an alcoholic beverage. It is distilled again, after measuring the total strength and diluting it with water to bring it closer to the mark of 20–25 degrees.
Depending on the amount of mash, the first distillation of moonshine lasts 1-2 hours, while the entire process of obtaining an alcoholic beverage with a strength of 40–45 degrees takes at least four hours.
The second distillation of moonshine on tangerine crusts is carried out in exactly the same way as the first. The liquid is poured into the distillation cube, the temperature is set, and containers are prepared for drinking. Approximately 800 milliliters of moonshine that have flowed out of the moonshine still after the second distillation are destroyed. The content of harmful impurities in them is extremely high, the use of such moonshine can harm the body, causing severe poisoning. Such alcohol is destroyed immediately after distillation or is used for technical needs (as a disinfectant).
The second distillation is completed after the fall of the strength of moonshine flowing from the tube below 40 degrees. After distillation, the total strength of alcohol is measured, most often it is about 60-65 degrees. The use of such a strong drink is fraught with serious consequences for a person, therefore, ready-made moonshine is diluted with water until it reaches a strength of 40–45 degrees. It is this fortress that tincture on moonshine has.
In the season of mass consumption of citrus fruits, an impressive amount of waste remains out of work, which can be effectively used to make homemade alcohol. Tangerine tincture will impress with its unusual aroma and pleasant taste characteristics.
How to make tincture on tangerines?
Properly prepared tangerine tincture will not only decorate the feast, but can also be used in moderation as a prophylactic against colds, insomnia, to relieve stress, and strengthen the immune system.
- Often, for the preparation of tinctures, it is used, less often - the pulp or juice of the fruit.
- Citrus fruits are thoroughly washed with warm water before peeling, ideally using a brush.
- Alcohol, vodka or high-quality purified moonshine are used as an alcohol base.
- The crushed peels are mixed with alcohol and left to infuse for 2-4 weeks in a tightly closed glass container.
- When ready, the tangerine tincture is filtered, if necessary, filtered and bottled for storage.
Tangerine peel tincture on moonshine
The most budget version of the drink is a tincture on mandarin peels from moonshine. The latter must be of high quality and well cleaned. You can use a charcoal water filter to purify alcohol. You can also use it when the tincture is ready, filtering it additionally for a milder taste.
Ingredients:
- moonshine - 1 l;
- tangerine peels - 50 g;
- sugar - 1 tbsp. spoon or to taste;
- lemon slice - 1 pc.
Cooking
- Put tangerine peels in a jar.
- They throw a lemon slice, grind it a little with the addition of sugar.
- Pour the contents of the container with moonshine, cover tightly with a lid, leave for 2 weeks.
- Strain the contents of the jar, filter.
- Ready tangerine tincture on moonshine is bottled and stored in the cold.
Mandarin tincture on vodka
A tincture of tangerines on vodka turns out to be more refined and delicate in taste if it is prepared following the recommendations outlined below. In this case, only the zest will need to be cut from the tangerines, without touching the white part of the peel, which is often bitter and can give the drink unwanted flavor notes.
Ingredients:
- vodka - 1 l;
- tangerines - 10 pcs.;
- sugar - 3 teaspoons.
Cooking
- Remove the zest from well-washed and dried tangerines and squeeze out 100 ml of juice, which is temporarily placed in the refrigerator in a hermetically sealed glass container.
- Put the zest in a jar, fill it with vodka, close the lid and leave for 3 weeks, shaking the contents of the vessel every 3 days.
- The drink is filtered, mixed with sugar and tangerine juice, shaken, bottled.
- After 3-4 days of infusion, the tangerine tincture will be ready for tasting.
Tincture on tangerine peels on alcohol
Truly, an alcohol tincture on tangerines prepared according to the following recipe is obtained. The alcohol base here is edible alcohol. Tangerine peels are poured with boiling water for a minute before use, which will get rid of excess bitterness and possible plaque, and then chopped finely or chopped in a blender.
Ingredients:
- alcohol - 0.5 l;
- tangerine peels - 6 tbsp. spoons;
- sugar - 600 g;
- water - 1 l.
Cooking
- Prepared tangerine peels are poured with alcohol in a glass jar, left for a week in a dark place.
- Syrup is boiled from water and sugar, cooled, added to the tincture.
- Infuse the workpiece for another week, filter and filter.
- Ready tangerine tincture for alcohol is bottled and cooled.
Tincture on tangerine zest for a week
The tincture on tangerines prepared on moonshine prepared according to the following technology in a week is in no way inferior in terms of characteristics to drinks with a longer exposure. In this case, the moonshine previously cleaned with a charcoal filter is heated to a temperature of 60 degrees and only after that it is poured into a container with tangerine zest.
Ingredients:
- moonshine - 1 l;
- tangerine zest - 5-6 tbsp. spoons.
Cooking
- Tangerines are thoroughly washed, peeled with a vegetable peeler, put in a jar.
- Moonshine is heated, poured into a jar, which is covered with a lid and left in a dark place for a week.
- The finished tincture, made on tangerines, is filtered, bottled.
Moonshine tincture on dry tangerine peels - recipe
A pleasant fruity aftertaste is acquired by tincture on dry tangerine peels. The degree of saturation of the drink will depend on the amount of additive and the time of infusion. For a light citrus trail, peels from one tangerine are enough, which must be added to the alcohol base for a week, no more.
Ingredients:
- moonshine - 1 l;
- dry tangerine peels - 10-15 g.
Cooking
- Moonshine is pre-filtered, poured into a jar, in which dry tangerine peels are placed.
- The tincture is kept in a dark place for 7-14 days, filtered and bottled.
Tangerine peel and coffee tincture
The original tincture on tangerine peels with the addition of coffee acquires an exquisite pleasant aftertaste and delicate aroma. The grains are pre-fried to a rich aroma and only after that they are thrown into a container with a drink. You can use both fresh citrus zest without the white part, and dried peels.
Ingredients:
- vodka or alcohol diluted to the desired strength - 1 l;
- tangerine peels - to taste;
- coffee beans - 5 pcs.
Cooking
- Tangerine peels and fresh roasted coffee beans are placed in a glass container.
- Alcohol is added, the container is closed with a lid, shaken and left to infuse for a month.
- The finished tincture is filtered, filtered, bottled and cooled.
Tincture on the pulp of tangerines
A tincture of tangerines for alcohol is surprisingly soft in taste, if you use citrus pulp and juice together with the zest to prepare the drink. It is preferable not to allow the white part of the peel to get into the container with the tincture, and before grinding the pulp, all existing bones should be removed, which can cause unwanted bitterness in the finished drink.
Ingredients:
- alcohol diluted to 45% - 0.5 l;
- tangerines - 7 pcs.;
- cinnamon stick - 1 pc.;
- water - 150 ml;
- sugar - 100 g.
Cooking
- Thoroughly wash tangerines with a brush, wipe dry.
- Carefully remove the zest without the white part, put it in a jar along with a cinnamon stick, pour it with alcohol.
- Close the container tightly and put in a warm place for a week.
- Tangerines are completely peeled and seeds, crushed with a meat grinder.
- Water and sugar are added to the pulp, brought to a boil, cooled and placed in the refrigerator.
- Strain the infusion from the zest, mix with syrup and pulp, leave for 2 weeks.
- The finished tangerine liqueur is filtered, filtered and stored in glass bottles in the refrigerator.
Tincture on tangerines and oranges on vodka
Another recipe for tangerine tincture will interest fans of drinks with a delicate taste and a minimum degree. Vodka in this case is mixed with and seasoned with tangerine zest, the amount of which is determined depending on the desired degree of saturation of the citrus flavor.
Ingredients:
- vodka - 1 l;
- oranges - 2 pcs.;
- tangerine zest - 20 g;
- sugar - 150 g.
Cooking
- Juice is squeezed from oranges, mixed with vodka and sugar, shaken.
- Zest is added, the container is sealed and infused for a month at room temperature.
- The first week the tincture is shaken 2 times a day.
- The finished drink is filtered, filtered, bottled.
Tangerine tincture with cinnamon
Surprisingly fresh and rich spicy taste is achieved by adding cinnamon, ground or in a stick, to the composition. In this case, citrus fruits are peeled and only then cut into circles. If desired, a couple of fruits can be left unpeeled, which will somewhat enhance the fragrance of the finished liquor.
An aromatic drink with a characteristic citrus flavor. Tangerine tincture is considered an attribute of the New Year, but it is also in demand on other days. The recipe uses only peels, the pulp can be used for other needs or simply eaten.
For tincture, you need ripe, preferably hard (easier to peel) tangerines of any variety. The main thing is that the fruits are free of signs of rot and mold. The stronger the smell of the peel, the more aromatic the tincture will be.
The preferred alcohol base is vodka, cheap cognac or alcohol 40-45%. You can also insist on moonshine, tangerine peels well hide the shortcomings of a poorly purified distillate.
Ingredients:
- tangerines - 8-10 pieces;
- vodka - 1 liter;
- Sugar - 3 teaspoons (optional)
Recipe for tangerine tincture
1. Wash tangerines in warm water and wipe dry to remove any wax or chemical residues that cover the surface for long-term storage.
2. Carefully remove the zest (the upper yellow part), being careful not to touch the white pulp.
If you just peel the tangerines with your hands and add the crusts to vodka, the tincture will have an unpleasant bitter aftertaste.
Let's get it right!
3. Press 80-100 ml of juice from the pulp, close tightly and refrigerate for clarification. The juice will smooth out the sharp vodka taste, making the tangerine tincture softer. Peeled unused fruits can be used for other needs.
4. Fold the zest into a jar for infusion, pour in vodka, mix, close tightly. Insist 18-20 days in a dark place at room temperature. Shake the jar every 3-4 days.
5. Filter the infusion through cheesecloth. Add tangerine juice (no sediment) and sugar, mix.
6. Before use, keep the tincture for 2-3 days. If the drink becomes cloudy, filter through cotton wool.
Shelf life in a place protected from direct sunlight - 3 years. Fortress - 28-32%.
Ammonia. This remedy is a colorless 10% water solution ammonia. It has a strong and very unpleasant smell. Thanks to him, it is almost impossible to confuse ammonia with other solutions. The tool has found wide application in traditional and traditional medicine. Some people use ammonia for hangovers.
The composition and properties of ammonia
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A colorless product with a pungent and unpleasant odor is used in everyday life not only as medicinal product. It removes stains from clothes, cleans glasses and jewelry, and is also used as a fertilizer for indoor plants. Very often, ammonia is added to water when washing clothes. It helps to effectively deal with serious pollution.
Ammonia, which is part of ammonia, is obtained from atmospheric nitrogen and hydrogen. The process takes place at high temperature with the help of catalysts. Ammonium hydroxide is widely used to obtain various medical preparations. Despite the fact that ammonia is taken with a hangover, even inside, it must be used extremely carefully and prudently.
Ammonia vapor is used in hangover to excite the central nervous system, but an overdose of the drug can lead to negative consequences for the human body.
How does the drug work on the body with a hangover?
Ammonium chloride can be taken orally diluted with water. It is also used for inhalation. Very often, an ammonia solution is applied to the skin to get rid of various skin diseases. The first thing a hangover remedy can do is to bring a drunk person back to consciousness. For this, ammonia is given to a person to smell when intoxicated. After that, they vigorously rub his earlobes, hands and give him a glass of vodka to drink, to which 10-15 drops of ammonia are added. They do this in order to cause a gag reflex and an aversion to alcohol.
Moonshine is essentially homemade alcohol or vodka. It cannot be prepared without the use of a moonshine, which is. And why high-quality moonshine needs tangerine peels, we will find out later in the article.
1
The invention of the distiller is attributed to the ancient Egyptians (although the Romans and Greeks dispute this primacy). The inhabitants of the country of the pyramids used a device made of ceramic vessels and copper tubes to obtain essential oils.
Distiller for home brewing
A lot of time has passed since those distant days. The Arabs began to make apparatus for the distillation of substances entirely from copper. Avicenna invented the serpentine in the 9th century. And only in the Middle Ages, the monk and alchemist Valentius passed wine through a distiller, getting an amazing liquid at the exit - Aquavita, which healed wounds, relieved inflammation, and was used for colds.. And yet, the wonderful elixir invigorated, amused and relieved despondency.
And only since the 16th century moonshine has become widespread as a way to make alcoholic drink. The moonshine still improves significantly, the production of alcohol is simplified, the resulting products become cheaper and more accessible. In Russia, monks were first engaged in moonshining, a little later, strong alcohol appeared in rich estates, where everyone tried to find their own, individual recipe for making a drink. They brewed alcohol from potatoes, beets, grains, and in the southern regions of the country even from tangerines.
2
A strong drink with the smell of tangerines can be made in two ways: overtake the mash made on these fruits and prepare a tincture on tangerine peels. The first recipe requires more time and money, so we will dwell on it in more detail.
Home brew
First things first, you need to make a mash. For sourdough we take:
- 10 kg of tangerines;
- 5 kg of sugar;
- 1 kg of yeast;
- 23 liters of water.
All ingredients are designed for 40 liters of the finished product. And now, let's analyze the recipe in more detail. First, wash the fruits, lightly dry and finely chop. Putting in a large pot or flask, knead to a state of gruel. Separately, we heat the water to 35 0 -40 0 degrees and dissolve sugar in it. Pour the finished syrup into the main container. Then, in a small saucepan in warm water, dilute all the yeast and also add to the mash. Now close (loosely) the container with a lid and place in a dark, warm place. After two weeks, we look at the product. If it is clean, without turbidity, and tastes bitter, then the leaven has fermented and is ready for distillation. Such a recipe may contain cherry or currant leaves. They are added for extra flavor and flavor.
3
To get moonshine from mash, you need alcohol mashine into which the fermented mixture is poured. There is usually no particular difficulty in obtaining a distillate. But, you should always strictly observe the temperature regime for heating the distilled composition.
As you know, alcohol boils at a temperature of 78.3 0 C. Fusel oils actively evaporate when the temperature reaches 85 0 C, and water boils at 100 0 C.
Getting moonshine
Therefore, when obtaining alcohol from fermented tangerines, it is necessary to constantly maintain a temperature not higher than 80 0 C.
For better distillation, it is recommended to connect to. It is a small container located between the heated container and the coil. It protects the coil from getting mash in case of overheating and condenses harmful substances. The steamer is easy to make, so don't be lazy and find a suitable vessel and a couple of tubes. But, even with the help of this device, the first moonshine will turn out to be saturated with fusel oils. It is not recommended to drink it. Distill the pervach one or two more times.
4
If you have ready-made moonshine and a couple of pieces of tangerines, then you can try what the tincture of these fruits will taste like. The simplest recipe for making this drink consists of two steps:
- preparation of tincture;
- alcohol distillation.
The zest from two tangerines is poured with moonshine and placed in a liter glass jar. The tincture will be ready in about a week. It is distilled through a moonshine still, obtaining the purest alcohol with a citrus aroma.
Tangerine peel tincture
A more refined aroma and taste is obtained if the tincture is prepared with the addition of fructose and tangerine pulp juice. In fact, this is no longer a tincture, but tangerine vodka. The recipe for its preparation is as follows. The zest of eight tangerines is immersed in one liter of moonshine and insisted for 3 weeks. Then the tincture is filtered and 2 teaspoons of fructose (you can use regular sugar) and tangerine juice are added to it. Remove the resulting turbidity and essential oils can be done by adding 75 ml of milk to the drink. As a result, the tincture is soft, clean and fragrant.
If you have memorized or written down the recipe for making moonshine from tangerines, or if you like the tincture of these citrus fruits more, then making a drink is not difficult. The main thing is to observe all the necessary proportions of ingredients and use additional purification of moonshine using a solution of potassium permanganate or charcoal.
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