Moonshine - this drink has been popular in Russia for a long time. A huge problem with this alcohol is its unpleasant smell. Do not believe those who say that moonshine can be completely cleared of it. There are special flavors for moonshine that can change the smell, taste and color. But this will only be a change, and not a complete destruction of the “aroma”. Understanding the essence of this process is very important for those people who want to make something nobler and more pleasant to perceive from this alcohol.

Determining the taste of the future moonshine

So, you have to decide what you want to turn your drink into. More precisely, its essence will remain the same, but you can “conjure” the color and aroma. Dyes can help with this:

• artificial;
• natural.

The first type has a chemical basis. If you use it, be extremely careful. Pay attention to the dosage, type of substance, expiration date.

But natural flavoring additives are prepared from plant materials. Of course, this option is preferable. To make the taste and color of the drink more pleasant, moonshiners often choose flavors based on cloves, vanilla, pepper, and cinnamon. Essential oils and glucosides “endowed” spices with beneficial properties. High concentrations of these substances are observed only in certain parts of plants. It can be:

• seeds;
• kidneys;
• root;
• leaves;
• bark;
• flowers;
• fruit.

To “ennoble” moonshine, you can add almost all berries or fruits, as well as flowers, herbs and even roots. You can get a unique drink that suits your taste.

Many villagers decide to collect herbs themselves. But this is not as simple as it might seem at first glance. For the herb to be fragrant and beneficial, it must be collected at the right time and in the right place. Therefore, do not rush to “hunt” for her. First, study special manuals or talk to grandmothers who are herbalists. You can save time and effort by purchasing the necessary herbs at a regular pharmacy.

The most common ways to “witchcraft” a drink

Black tea

This ingredient does not particularly change the taste of alcohol, however, it has power over the color. One tablespoon of loose tea is enough for 3 liters of moonshine. After adding tea, you need to stir the drink and then close the lid well. Infusion time is 3-5 days.
Keep an eye on the color to settle on one you like. Remember that it will change every day. If you like exotic aromas, then take tea with bergamot or barberry flavor. You don’t have to go crazy and just add a clove bud to regular tea. The choice is yours.

Lemon or orange peel

They give the drink a pleasant sour taste. They reduce the specific “aroma” of moonshine if it has undergone poor pre-cleaning. You will need pre-dried peels. If you choose lemon, you will get light green alcohol. Adding orange peel will give the drink a golden hue.

To “ennoble” 3 liters of moonshine, take the peel of 2 lemons or 1 orange. Place it in liquid and leave for 10-14 days. In this case, seal the container hermetically and keep it at normal room temperature.

This ingredient is most often used when they want to give moonshine a “cognac” color. The taste of alcohol will also change. Interesting notes that can be found in Armenian cognacs will be introduced. For 3 liters of moonshine, take 100 g of prunes. Alcohol should be infused for at least a week, or a little longer. The drink will become softer, you will feel a change in aroma and color.

Partitions from nuts

To completely change the taste and color of alcohol, you need to add walnut barriers to it at the rate of: 15 pieces per 1 liter of moonshine. After a week, strain the liquid and be surprised at the result.

Recipes for essences for flavoring moonshine

Special essences should only be added to good moonshine. It must be transparent and clean. Most often, aromatization is carried out through a steamer. Moreover, it is tinctures that are used, not solids.

Birch essence recipe

• 40 g birch buds;
• 1 g cinnamon;
• 3 g galangal root;
• 5 g ginger;
• 350 ml of moonshine with a strength of 40 degrees.

Grind all components and pour in moonshine. After this, keep the tincture for 14 days and strain. For 1 liter of liquid you will need 20-30 ml of prepared birch essence.

Pepper Essence Recipe

We need:

• 1.6 g red pepper;
• 0.8 g galangal root;
• 3.2 g black pepper;
• 0.1 g cloves;
• 150 ml of moonshine with a strength of 40 degrees.

Grind all ingredients and add alcohol. Leave for 2 weeks. For 1 liter of alcohol you will need approximately 1.5-3 ml of pepper essence.

Recipe for Kirschwasser essence

You will need:

• 160 g dried cherries (including pits);
• 180 ml of moonshine with a strength of 40 degrees.

Pour moonshine over the berries. In principle, this infusion can be made from fresh cherries, however, then you will need alcohol with a strength of 60 degrees. Leave the liquid to infuse for 8-9 days. After this, distill it through a distiller. You will get about 100 ml of essence, which will have a strength of 70% vol. For the drink you are preparing, you will need to take 5-10 ml of tincture for 1 liter of moonshine. Raspberry essence is made in the same way.

You will only get a good drink if you really put in the effort to make it. If you just add tea to the moonshine, then just change the color of the liquid a little. But aromatic essences will make your drink very pleasant and memorable both in taste and shade.

Many people have moonshine stills, but not all of them have information about what aromatization of moonshine through a steamer is. There are a large number of recipes for pasture in this way. With the help of a steamer, ordinary moonshine turns into a real alcoholic masterpiece.

The principle of aromatization through a steamer

Flavoring moonshine through a steamer is also an additional purification of the product from fusel vapors.

You can add a variety of components to the steam chamber that add flavor to the alcohol:

• medicinal herb seed;
• oak bark;
• peel;
• plant color and foliage;
• fruit.

Any selected component is added to the steamer in an amount of ¼ of the volume of the device container. The result is a pleasant drink with a slight aftertaste.

Important! This method through a steamer does not contribute to saturation with a powerful aroma.

Moonshine with mint flavor

The recipe for flavoring moonshine with mint through a steamer is in frequent demand among moonshiners. However, you can enhance the flavor in a simpler way. To do this you will need dried mint and moonshine (40 degrees).

Mint contains aromatic oils. Initially, the raw materials are prepared. Dried foliage is poured with a small amount of boiled water and simmered in a water bath. The steaming process continues for a quarter of an hour. The finished composition, along with the foliage, is poured into a container and filled with moonshine. Alcohol for such preparation should be no weaker than 50 degrees.

There is also a dry method of aromatization. Dry mint is placed in a colander, doused with boiled water, left for a couple of minutes, after which the raw material is laid out on a towel. After steaming, the mint is placed in a container and filled with moonshine.

The aging time of mint moonshine is 30 days, provided that it is in a dark room and well-closed containers. After the recommended period has expired, the alcoholic drink is passed through cotton or paper filtration.

Anise moonshine

230 g of anise seed (crushed) is added to the distilled moonshine, the liquid is kept for 4 weeks, filtered, and a third part is water from a well.

1200 g of anise seed is crushed in a mortar, poured with 6 liters of purified double moonshine, and aged for three days. After three days of aging, purified double moonshine is added to the infused moonshine and distilled.

Important! The prepared moonshine according to this recipe turns out to be very strong, so to remove the strength, it is recommended to dilute the drink with water in a small amount.

Star anise for anise infusion

Flavoring moonshine without steamers

At home, you can cope with changes in taste and smell using natural or chemical methods. Most often, moonshine dealers take a comprehensive approach to preparing the drink (they change the taste, color and aromatic components of the product).

To do this, dry herb concentrates, powder formulations, and oak chips are added. Esters and essences are suitable for tinctures. To add a pleasant aroma, use dry fruits and berries. Medicinal extracts from medicinal plants and spices must sit for a long time.

Important! Flavoring of moonshine is achieved by extraction and standing in a room with a temperature of 20 degrees, using the cold compound method for 14-60 days.

At higher temperatures (55 degrees), the holding time is reduced to 7 days.

Preparing the essence

To prepare natural flavoring, you need to resort to the following recommendations:

• the raw materials are placed in a glass container;
• filled with moonshine;
• Water is poured into the pan, boards are placed on the bottom;
• boil a jar of prepared raw materials for an hour;
• The mixture is cooled under cold water.

Extract from birch raw materials

To birch buds (40 g) add ginger rhizome (5 g), cinnamon (1 g), moonshine (330 ml). Everything is crushed, filled with moonshine and aged for 30 days. For 1000 ml of moonshine, 20 ml of such essence is required.

Preparation of oak wood

Angelica rhizome (20 g), cloves (10 g), black peppercorns (14 g), red pepper (5 g), juniper berries with oak bark, acorns (12 g each) are crushed, filled with moonshine (350 ml), aged for a month. For 1000 ml of moonshine, 25 ml of such essence is required.

Preparation of aromatic tinctures using moonshine

When moonshine is infused with blackberries, the result is a bright berry liquid with a sour-sweet aftertaste. Raspberries with a pinch of vanilla give the same effect.

Rowan fruits add astringency to the alcohol. Aging with lemon balm on honey and coriander will give the drink a unique aftertaste.

To prepare homemade cognac, take 1 tsp. tea leaves (dry), peppercorns (2 pcs.), vanillin (1 packet), soda (on the tip of a knife). All ingredients are mixed and poured with moonshine (1000 ml). The composition is heated to seventy degrees, cooled, filtered, and aged without access to light for 7 days. This time is enough to get homemade cognac.

Aromatization with ready-made concentrates

Factory concentrates will not cause harm to health if they are used according to the attached instructions. A high-quality flavoring additive for moonshine is made from natural plant ingredients.

In online stores you can purchase additives with different flavors and aroma, for use in a steamer and without it. Moonshine makers can select a ready-made flavoring agent for making tequila, brandy, whiskey, rum, cognac and other types of alcohol.

Creative moonshiners should pay attention to concentrates with vanilla, coffee, spices, fruit fireworks, and herbs. The choice of volume of factory packaging depends on the amount of preparation of the alcoholic beverage.

Every person who wants to make high-quality moonshine and other home-made drinks needs to know how a steamer works. The operating principle of this device is quite simple and is based on the selection of heavy fractions found in the crude liquid. In addition to improving alcohol, a dry vaporizer-drip catcher can solve several other important problems. We suggest considering which ones further.

1

Since the residents of Russia began making homemade moonshine, one of their primary tasks has been to purify the drink. It was on this factor that not only the taste and aroma of alcohol depended and depends, but also the well-being of the person drinking it. In the beginning, to achieve the best cleaning quality, craftsmen used natural adsorbent additives.

Even today, the smell and taste of the drink can be significantly changed, simply or with baking soda. And although these methods are effective and easy to use in their own way, it is much better to use a sump, or, as it is also called, a steam drop trap. As you know, the taste and smell of alcohol directly depends on how many times it has been purified with a moonshine still. Some moonshiners repeat the distillation many times in a conventional still, while others do the purification only once, using a steamer made from an ordinary thermos.

This settling tank is a small vessel that is installed between the distillation cube and the coil. The container is completely sealed and is connected to other elements of the apparatus using distillation tubes. During the distillation process, moonshine along with fusel oils gets inside the thermos. Harmful accumulations settle in the container in the form of sediment, while alcohol vapor continues its path through the moonshine unit. At the end of the work, inside the sump you can see a light brown liquid with a strong unpleasant odor. The amount of substances collected inside the steamer directly depends on the design and performance of the moonshine still, as well as on the composition of the mash.

Moonshine steamer

The average volume of fusel oils remaining in the thermos after distillation is 6 liters. moonshine is approximately 350–450 ml.

In addition to its important role in the purification of alcohol, the steam drop trap is also intended for other tasks:

• serves as an obstacle, preventing the mash from getting into the purified moonshine through the tubes;
• at the request of the owner of the moonshine still, it gives the moonshine a unique aroma and taste of natural ingredients;
• serves as an element for refining alcohol, allowing you to make homemade whiskey or cognac;
• saves a lot of time that other moonshiners spend on repeated distillations.

Indeed, the presence of a sump in the design of a moonshine still is more than just desirable. With this module at your disposal, you can make high-quality moonshine without wasting time and effort. Moreover, your drink will have a pleasant aroma. To do this, you will need to learn to understand natural and artificial flavors, which we will study further.

2

It is best to consider the topic of artificially flavored substances using the example of their classification. This makes it easier to understand what a specific composition is, its advantages and disadvantages. The first factor by which these supplements are divided is physical condition. Thus, on the flavoring market you can find solid, liquid and powder substances. Each of these types has advantages and disadvantages.

• The first type is solid or pressed compositions. The main advantage of such substances is their long shelf life. Even 6 months after purchase, these flavors will not lose their properties and can be used in a moonshine still. The disadvantages of solid-type flavorings include their heating during the distillation process. Because of this, they very often explode and can severely damage even a homemade thermos sump. There have been cases when, due to a rapid increase in pressure, solid compounds shot out and pierced the stainless steel lid.
• The second type of compositions are liquid substances. They cannot be stored for more than two months after purchase; their cost very often exceeds the real price. Another big disadvantage is the high concentration of some ingredients. The latter, by the way, are capable of interacting with other substances. Therefore, if you are using a homemade thermos sump of not very high quality, then it is better not to put liquid flavors in it at all. The advantage of these compositions is their diversity. When you visit the store, you will probably be amazed at the number of types and brands of liquid-type fragrances.
• The third type of artificial compounds is powder flavorings, which are rightfully considered the best option. Firstly, they are not characterized by a high concentration of one or another ingredient. Secondly, they are not afraid of high temperatures, so you can be completely calm about the steamer and its stainless steel lid. Thirdly, with a large assortment, powdered flavors can be purchased at a very low price.

Liquid flavors for moonshine

In addition to their physical condition, flavors are classified by their value. The lion's share of our market is occupied by goods from the budget and mid-price categories at prices ranging from 300 to 1,500 rubles. per package. Artificial compounds at a higher cost should be sought only through intermediaries. Their prices range from $50 to $200.

When considering the topic of artificial flavors, one cannot help but think about their ingredients. From the name it’s easy to guess that they contain citric acid, various food additives, large amounts of vanillin and other preservatives. Indeed, not the safest substances. Therefore, it is best to use natural supplements - products that each of us can grow right in our own garden.

3 What are the advantages of natural ingredients?

The first and main advantage of natural flavors is their safety. The products will not do any harm to alcohol, even if you put them in a steamer at twice the normal size. Unlike artificial compounds, fruits and other food products do not change their properties during long-term storage.

Among the most popular ingredients for refining moonshine, it is worth noting such products as raisins and currant leaves. Using the first one, you can make excellent alcohol, the taste of which will resemble. Currant leaves will be appropriate if you are distilling fruit mash. True, in addition to the main ingredient for refining, you need to add a little water to the sump.

Your drink can have a very interesting taste if you put some mint sprigs in the steamer. Like other herbs, this ingredient makes the aroma of alcohol very original. Another popular ingredient is fresh apple slices. They will be useful if you want to make drinks with a taste reminiscent of Calvados. True, we should not forget that apples, oranges and other fruits can only be used for distilling the corresponding mash.

And a little about secrets...

Russian scientists from the Department of Biotechnology have created a drug that can help treat alcoholism in just 1 month.

The main difference of the drug is ITS 100% NATURAL, which means it is effective and safe for life:

• eliminates psychological cravings
• eliminates breakdowns and depression
• protects liver cells from damage
• eliminates heavy drinking in 24 HOURS
• COMPLETE RIDGE from alcoholism, regardless of stage
• very affordable price.. only 990 rubles

A course of treatment in just 30 DAYS provides a comprehensive SOLUTION TO THE PROBLEM WITH ALCOHOL.
The unique ALCOBARRIER complex is by far the most effective in the fight against alcohol addiction.

Follow the link and find out all the benefits of the alcohol barrier

For most people, moonshine has negative associations. When many people hear this word, they imagine a cloudy liquid that has an unpleasant taste and smell. This is all because not everyone knows how to refine moonshine. If you carry out a number of additional manipulations with it, you can get high-quality homemade alcohol.

Moonshine refining process

The quality of homemade alcohol depends on many factors. Even if you know how to refine moonshine, this does not guarantee that you will end up with a drink suitable for consumption. It is extremely important that the original product is of adequate quality. The distillate must be prepared from good mash using an appropriate moonshine still. If these conditions are not met, then no methods will allow you to obtain a quality product.

If you are sure that you have prepared the right moonshine, then the next step should be refinement. This multi-stage procedure can significantly improve the taste of alcohol. So, you can get not just moonshine, but cognac, vodka or even whiskey. How to refine moonshine? This procedure includes the following steps:

• first of all, the drink must go through a purification procedure to get rid of harmful impurities, cloudy color and sediment;
• at the second stage, it is necessary to add appropriate additives to the liquid, which help give the moonshine a pleasant aroma;
• Naturally, the drink needs to be allowed to brew.

Cleaning methods

If you don’t know how to refine moonshine, then perhaps you should start by cleaning it. If you want to get true pleasure from alcohol, then it must be free of all harmful impurities. Because other foreign substances in moonshine create an unpleasant odor and taste. In order to rid your drink of them, you can use the following methods:

• Re-distilling moonshine is the most effective method of purifying it. For this you will need a special device. At the end you will get strong and pure raw materials, from which you can make high-quality cognac.
• Filtration can be done using coal or any other substance that has absorbent properties. Their action should extend not only to suspended particles, but also to dissolved ones. You need to pass the liquid through the filter several times in a row.
• A common folk method for purifying moonshine from foreign impurities involves using egg whites. It absorbs all excess substances, leaving the liquid crystal clear.
• The most effective and at the same time the longest method involves the use of a device such as a moonshine purification column. It is advisable to use it when the strength of the drink exceeds 50 degrees. After cleaning the moonshine from foreign substances, it can be diluted with water.

Natural additives for making cognac

To be tasty? You can go one of two ways - use natural or artificial ingredients. Many people choose natural ones. It is important to understand that it will take a lot of time to prepare the drink, but the result is worth it. When adding natural ingredients to moonshine, you need to pay special attention to their combination and proportions. Each product has specific properties that may change when mixed or placed under certain conditions.

Few people know that with the help of certain additives, ordinary moonshine can be turned into real elite alcohol. Your guests will not be able to distinguish a homemade drink from an expensive store-bought one. So, you should pay special attention to the following best homemade cognac recipes from moonshine:

• For a liter of purified semi-finished product you need to take a small pinch of soda, a couple of black peppercorns, a bag of vanillin and a teaspoon of black brewed tea. Place the vessel with the liquid on low heat and heat. The maximum temperature of moonshine should not exceed 70 degrees, otherwise the alcohol will evaporate. After you turn off the burner, cover the container with a lid and let it sit until it cools completely. Filter the future cognac and leave it in a dark place for a week.
• A fairly common component of homemade cognac is walnuts (a large handful). In this case, it is not the core or even the shell that is used, but the partitions that are located inside it. You will also need a small amount of cloves, cumin and a couple of packets of vanilla sugar. Place all these ingredients in a three-liter bottle of moonshine and leave for 2 weeks. To give the drink a touch of freshness, you can experiment with lemon zest.
• Real cognac is prepared in a wooden barrel. But unfortunately, this is not always possible at home. To do this, you will need oak bark, which is pre-steamed in boiling water. For every one and a half liters of moonshine you need to take a tablespoon of infusion. To give the drink a spicy aroma, you can add a little cinnamon and a couple of peppercorns.

Ready concentrates

If you are not confident in your knowledge about the use of natural ingredients, then it is quite acceptable to use ready-made flavoring additives for moonshine. Their main advantage is the balanced composition, thanks to which you can accurately replicate the aroma of real cognac or other elite drinks. In addition, cooking time is significantly reduced.

The packaging of the finished concentrate describes a clear sequence of actions for preparing a drink that is close to the original. You don’t have to experiment on your own with combinations of ingredients and standing times, because all you have to do is follow the instructions. The main rule is that the strength of moonshine should not exceed 60 degrees, otherwise the taste may be distorted.

Serious attention must be paid to the fact that the concentrate must be of high quality in order to be tasty. You should not skimp on this supplement, because if it turns out to be of low quality, then the feast can lead to serious health problems. It will be better if you buy the concentrate where you can pre-taste the finished drink.

Homemade apricot moonshine

What could be better than fresh fruit? They can be eaten fresh, put into baked goods, made into jam, and so on. But you can also use them to prepare alcoholic drinks. So, the following recipe is quite popular. At home, the following recipe is often used:

• Wash 10 kilograms of fruit thoroughly, remove seeds and mince (or use a blender);
• add 5 kg of sugar to the resulting slurry and add 15 liters of water;
• to speed up the fermentation process, add 100 grams of fresh yeast;
• for 7-10 days, the liquid should be infused in a warm place, in a hermetically sealed container (if you decide not to add yeast, then preparing the drink will be delayed for up to 45 days);
• a signal that the mash is ready will be the formation of sediment at the bottom and the liquid acquiring a bitter taste;
• first you need to filter the future moonshine several times through several layers of gauze;
• using a special apparatus, distill until the drink reaches a strength of 45 degrees.

This moonshine turns out to be very soft. Light apricot notes will make the drink special.

Recipe and yeast

The basis of moonshine is mash. Despite the fact that its composition is quite simple, the preparation process requires the fulfillment of certain conditions. The recipe for mash made from sugar and yeast requires the following proportions of ingredients:

• 3 liters of purified water;
• 1 kilogram of sugar;
• 150 grams of yeast (if you prefer to use dry raw materials, you will need 50 grams, but in this case you will also need a little citric acid).

As for the technology for making mash, it starts with sugar syrup. To do this, heat the sugar with a small amount of water until completely dissolved. The liquid should boil for about 10 minutes. Next, you can add citric acid, after which the heat is reduced and the syrup is left to cook for another half hour.

The quality of water is of great importance for preparing delicious moonshine. To avoid the formation of sediment and unpleasant taste, you should use purified water. If you take liquid from the tap, do not boil it under any circumstances. It's better to let it brew for a couple of days. Water is mixed with pre-prepared syrup.

Sourdough is made from yeast. To do this, simply fill them with water according to the instructions to activate this ingredient. To begin the fermentation process, add the yeast to a container with previously prepared ingredients. They should stand in a warm place for 5 days. The signal for the end of the process will be the cessation of the release of carbon dioxide.

To improve the taste of moonshine, the mash must undergo a degassing procedure. To do this, it is necessary to heat it up, as a result of which the active release of excess carbon dioxide will begin. If after this you add a little white clay or gelatin, the mash will become much cleaner and lighter.

How to give moonshine color

If you are interested in the question of how to refine moonshine, then you must understand that it needs to be given not only a pleasant taste, but also a beautiful, rich color. To do this, it is not at all necessary to use synthetic dyes. The following natural ingredients can give your homemade alcohol a pleasant tint:

• To give the drink a pleasant golden hue, use saffron. But since this spice is very expensive, it can be replaced with orange peels or walnut partitions.
• Moonshine will acquire a rich red color if you add several dried blueberries to it.
• To make the drink sunny yellow, use mint or lemon balm. Parsley and celery also have a similar effect.
• If you add dried cornflower flowers to moonshine, they will color it an exotic blue color.
• In order for the moonshine to become emerald green, it is worth using black currant leaves. They can be replaced with green onions. To get rid of the unpleasant taste and smell, the juice squeezed from the feathers should be simmered over low heat until the volume is reduced by half.
• If you want the drink to take on a brown cognac hue, add a little burnt sugar to it. You can also use black tea, but it must be of high quality.
• The easiest way to color moonshine is to add a little jam to it. This way you will not only give the drink a bright shade, but also make it sweetish, with subtle fruity notes.

Moonshine without smell

Quite often, moonshine has a very unpleasant odor. This is one of the main reasons why this drink has gained notoriety. How to drive The answer is simple: strictly follow the technology. It is important that the device is kept clean and that the water and other components are of proper quality. Also a fairly common mistake is exceeding the temperature. If you were unable to avoid the unpleasant odor, then the finished product can be removed in the following ways:

• For three liters of moonshine you need to take about 2 grams of manganese. Dissolve it in the liquid and wait for a precipitate to form. After this, the drink must be passed through a filter. The procedure can be repeated several times until the smell disappears.
• To remove fusel oils from moonshine, use baking soda. It must be added to the liquid at the rate of 10 grams per liter. After 12 hours, sediment will form at the bottom, and therefore the moonshine must be carefully drained.
• If you do not want to add any foreign substances to your homemade alcohol, then the unpleasant odor can be removed using a method such as freezing. Simply place a glass or metal container of moonshine in the freezer. Water with foreign impurities will freeze to the walls of the vessel, and the alcohol will remain in a liquid state. All that remains is to pour it into another container.
• Charcoal is an excellent absorbent. It needs to be crushed well, and then wrapped in several layers of gauze. You need to pass the moonshine through such an improvised filter several times.
• Residents of rural areas, where access to various types of plants is almost unlimited, quite often use violet root to eliminate unpleasant odors. It just needs to be placed in moonshine for 2 weeks.

Popular recipes for aromatic drink

To make the aroma and taste of moonshine pleasant and refined, use the following proven recipes:

• To make the drink have a pleasant sweet and sour taste, pour 2.5 kilograms of blackberries or raspberries and add a little vanillin. The longer the moonshine infuses, the brighter the berry aroma will be.
• You can get an aromatic and tart drink if you add rowan to the moonshine. The number of berries should be such that the liquid covers 2/3 of them.
• The recipe for Moscow moonshine can be considered quite interesting. To prepare it, add 20 grams of ginger and 50 grams of mint per 3 liters of liquid to homemade alcohol. This drink should infuse for about a month.
• Real mead can be made by adding 4 tablespoons of a sweet product per liter of moonshine. To make the drink even more rich and spicy, add a little coriander, lemon balm and oak bark.
• Autumn is the time for apples. Fill a glass bottle tightly with fruits, then pour moonshine into it so that it fills all the free space. Place the container in the sun for 10 days. In this case, the liquid must be constantly shaken. After you strain the drink, add sugar to it at your discretion and let it brew for a couple of days.

conclusions

Unfortunately, a drink such as moonshine has acquired a bad reputation in the eyes of most people. Nevertheless, preparing homemade alcohol can be compared to real art, because it can satisfy the needs of even the most picky gourmets. To do this, it is important to know how to refine moonshine. It is worth noting that no amount of filtration and flavoring will help make your drink elite if the production technology is not followed. If you are confident in your knowledge, then you can safely experiment with different flavoring and aromatic additives.

If you put certain natural flavors in the steamer, for example, herbs, berries or fruits, then in the end you can achieve tasty and unusual moonshine. In addition, the different types of ingredients used may cause the drink to be bitter or sweet. A large number of essential oils, which can give a pleasant taste and aroma, are not found in the fruits or berries themselves, but in their peels; in addition, there are a lot of essential oils in seeds or bark.

Recipes

To refine homemade alcohol, it is recommended to use an old but proven recipe, thanks to which the vodka will have a pleasant tart taste and citrus aroma. You need to put inside an orange cut into small pieces, or rather its peel, and additionally place the peel of a tangerine or grapefruit. It is better not to use lemon in this method.

To give the alcohol softness, as well as a pleasant aftertaste, which will have sweet notes, you need to put a few raisins in the middle. After preparing the drink, you will get homemade chacha, which will be close to real chacha. Before adding raisins, you need to sort them out, remove spoiled berries, and then rinse them under water.

You can make Calvados from moonshine if you put small pieces of apple inside the device before distilling. To create such a drink, you will need to use only fruit mash in the process of preparing alcohol. In the same way, you can make tasty and aromatic vodka using peach, pear or banana. In general, you can put any fruit that has a pleasant aroma into the steamer.

For women, you can make moonshine that will be easy to drink. In this case, several types of seasonings and spices are placed in the steamer. You can use vanilla and cinnamon. If the steamer is homemade and made from an ordinary jar, then 1 tbsp is placed in it. spices You can make mint moonshine if you put 16 parts of mint, 2 parts each of sage and wormwood, and 1 part each of rosemary and cloves in a steamer. To create an anise liquor, you will need to add 2 parts of anise and 1 part each of star anise and fennel. You can make homemade gin by adding juniper, oak bark and cumin to the steamer; all ingredients should be in equal proportions.

Many flavoring recipes can be made individually through trial and experimentation. You need to remember that if the additives are loose, then their layer in the steamer should be up to 2 cm at the bottom. If fruits or berries are used, then the volume of the steamer should be filled to ¼. To enhance the taste and aroma, you need to add water before adding flavorings.