Cherry tincture on moonshine: recipes for dried, frozen, fresh, dried berries

Do-it-yourself homemade alcoholic drinks are a real pride of skilled distillers. Cherry tincture on moonshine has a bright aroma and rich ruby ​​​​color. With strict adherence to the recipe, you can get a product of excellent quality, which will not yield to store counterparts.

Is it possible to insist on moonshine cherries

The preparation of a variety of alcoholic beverages with the addition of fruits and berries is gaining more and more popularity every year. With moderate use, confidence in the quality of your product allows you not to worry about possible health problems. Cherry berries give the tincture not only a berry taste, but also enrich it with useful substances.

There are a huge number of recipes for making a drink from moonshine and cherry berries. You can use both ripe fruits with seeds and peeled pulp. In addition to fresh berries, you can use dried or frozen ones.

Cherry tincture helps improve the functioning of the cardiovascular system

Some doctors do not advise preparing cherry tincture from moonshine on berries with stones. They contain a small amount of hydrocyanic acid, which can harm the human body. However, the concentration of such a substance is very small, in addition, it is easily neutralized by adding a small amount of sugar to the moonshine.

How to make cherry tincture on moonshine

The most important ingredient in any alcoholic beverage is a quality base. Cherries are best insisted on home-made moonshine of their own production. To do this, use a double distillate distillate, purified from harmful impurities. The strength of the feedstock may vary depending on the desired final strength of the drink. It is best to use a 40-50 degree distillate.

The next indispensable component of moonshine tincture is cherry. It is best to use sweet berries. These include Volochaevka, Zhivitsa, Tamaris, Shokoladnitsa and Shpanka.

Before laying in jars, the berries are thoroughly washed. Depending on the recipe used, they can be thrown into the tincture whole, or you can remove the seeds and scroll the pulp through a meat grinder. If frozen cherries are used, they are de-iced and allowed to drain excess moisture. Dried berries are simply poured with moonshine.

Infusion takes place in a dark place, devoid of direct sources of sunlight. After the berries have completely given off the taste of moonshine, the drink is filtered through several layers of gauze. The finished product is bottled and put away for storage.

How much to insist cherries on moonshine

The length of time the berries stay in alcohol can vary greatly depending on the recipe used. It should be remembered that the process of transferring taste and aroma does not occur instantly. Even in the case of using practically ground berries, the duration of infusion cannot be less than 1 week.

Depending on the recipe, infusion lasts from 1 to 6 weeks.

If fresh or frozen berries are used, the average drink preparation time is 2-3 weeks. Dried fruits insist about a month. This time is enough for moonshine to completely absorb flavoring substances. In addition, experienced distillers are advised to additionally hold the finished product for a couple of weeks for a more balanced taste.

Moonshine cherry tincture recipes

Each experienced distiller has his own favorite recipes and secrets for making alcoholic beverages. The verified ratio of ingredients allows you to get a balanced tincture that will surprise even experienced alcoholic gourmets.

Among the additional components, sugar is most often used. It allows you to make the finished product more balanced. Also, cherry leaves or wood chips are often added to moonshine for a more noble taste. The finished tincture is perfectly complemented by lemon, cinnamon and vanilla.

Moonshine on cherry with stones

The most common recipe is to use whole berries in the tincture. In order to reveal their taste as brightly as possible, experts advise slightly drying the cherries. To do this, the fruits are placed in the oven for 3-4 hours at temperatures up to 80 degrees.

To make cherry tincture from moonshine, you will need:

• 1,5 kg of berries;
• 700 ml of homemade distillate;
• 400-500 g of granulated sugar.

The prepared cherries are laid out in a 3 l jar, mixed with sugar and poured with distillate. All ingredients are gently mixed. The jar is hermetically sealed with a nylon lid and cleaned in a dark place for 15 days.

The tincture is filtered through gauze folded in several layers. The remaining berries are carefully squeezed out of the juice. When using a 45 degree distillate, the strength of the finished tincture will be 20-25 degrees.

Moonshine tincture on dried cherries

The infusion process for dried fruits is usually longer than traditional recipes. Berries need extra time to transfer flavor and aroma compounds. Due to the fact that dried cherries practically do not contain water, the finished tincture on moonshine is stronger.

To prepare it you will need:

• 1 kg of dried berries;
• 1 liters of moonshine;
• 500 d Sahara.

Dried cherries – the key to a stronger finished product

Cherries are mixed with granulated sugar and distillate in a large glass jar. It is clogged and cleaned in a dark room for 4-5 weeks. Shake the contents of the container every few days. The finished tincture of moonshine on dried cherries is filtered and bottled.

How to insist moonshine on frozen cherries

Before starting the preparation of the drink, the berries need to be defrosted. They are transferred to a deep container and left overnight in the refrigerator. After that, the resulting water is drained.

To prepare such a drink you need:

• 1 kg of frozen cherries;
• 1 liter of 45% distillate;
• 500 d Sahara.

All ingredients are mixed in a large container, covered with gauze and put away in a cupboard for about 2-3 weeks. It is very important to periodically shake the berries and moonshine for a more uniform diffusion. The finished product is filtered and bottled. Before serving, it is advisable to let it rest for about 10-15 days.

How to insist moonshine on pitted cherries

The use of fruit pulp allows you to get a brighter taste of the product. At the same time, its degree will be significantly lower due to the high water content.

To prepare this tincture, you will need:

• 1 liter of home distillate;
• 1 kg of cherries;
• Xnumx g of granulated sugar.

The first step is to remove the bones. To do this, you can use both a regular pin and a special device. The resulting mass is folded into a 3 liter jar. Sugar is added there and alcohol is poured in.

A large amount of water in the fruit reduces the final strength of the tincture.

The jar is covered with a lid and put away for a couple of weeks in a dark cabinet. Shake the contents once every few days. After that, the tincture is filtered from the fruits and poured into prepared bottles.

Quick cherry tincture on moonshine

If you want to get the finished product as quickly as possible, you can use the proven method. To do this, the cherries are thoroughly washed, the bones are removed from it and scrolled in a meat grinder. The resulting mass is mixed in homemade 60% distillate and sugar in a ratio of 2:2:1.

The average time of infusion of alcohol is 5-7 days. After that comes the most difficult stage of the recipe – filtration. Gauze is folded into 2 layers and spread on a colander. The operation is carried out several times until the liquid is completely cleared of berry cake. The finished product can be served at the table.

Sweet cherry tincture with moonshine pits

Fans of dessert options for alcohol can use an alternative cooking recipe. It implies a separate introduction of sugar syrup after infusion.

For this method of making tincture, you must:

• 1 liter of 50% distillate;
• 1 kg pitted cherries;
• 350 ml of water;
• 700 d Sahara.

The berries are poured with alcohol and removed for 2-3 weeks in a dark room. The distillate is then filtered. Now you need to add syrup to it. To prepare it, sugar is mixed with water in a small saucepan and put on the stove. As soon as the mixture boils for 2-3 minutes, it is removed from heat and cooled to room temperature. The finished syrup is mixed with the tincture and allowed to rest for about 10 days before serving.

How to make moonshine tincture on cherry leaves and berries

Adding cherry leaves to the recipe allows you to make the taste of the finished product more noble. The taste will have woody notes and a slight astringent aftertaste.

To prepare the tincture you will need:

• 2 liters of homemade moonshine;
• 20-30 cherry leaves;
• 1,5 kg of berries;
• 1,5 kg of granulated sugar;
• 1,5 l. pure water.

The leaves are crushed with a knife, put in a large saucepan along with the berries and poured with water. After the liquid boils, they are boiled for about 20 minutes. After that, the water is filtered from leaves and fruits, after which it is returned to the pan. Pour sugar there and boil it for about 3-4 minutes.

Cherry leaves make the taste of the finished drink more tart

The finished syrup is mixed with moonshine in a large container. It is tightly corked and cleaned for a couple of weeks in a kitchen cabinet or cellar. During this time, the drink will be completely ready for further use.

Moonshine tincture on cherry: a recipe with spices

The use of spices allows you to give the finished product new aromatic notes. Cinnamon, cloves and vanilla are best combined with cherries. At the same time, it is important to observe strict proportions, otherwise the aroma of spices will completely kill the fruity smell of the tincture.

For cooking you will need:

• 1 home distillate;
• 1 kg of cherries;
• 250 grams of sugar;
• Xnumx buds clove;
• 1 cinnamon stick

The fruits are pitted and divided in half. They are mixed with sugar and moonshine in a 3 liter jar. Cinnamon and cloves are also added there. The container is covered with a lid and removed for insisting for 2-3 weeks. After that, the finished product is filtered and served to the table or stored further.

Recipe for moonshine tincture on cherry chips and berries

The wood of fruit trees can greatly improve the taste of alcohol. Cherry chips with prolonged infusion allows you to get cognac notes. As a result, a refined product with a noble aroma and taste can be obtained from a classic drink. For a recipe for 1 liter of moonshine, 1 kg of pitted fruits, 400 g of sugar and 50 g of cherry chips are used.

All ingredients are placed in one container, mixed and removed for infusion. On average, it lasts about a month – during this time, the chips will fully convey their taste. The finished product is filtered and poured into bottles prepared in advance.

How to insist moonshine on cherry with lemon and vanilla

To make the aroma of the finished tincture more vivid and multifaceted, you can add a small amount of citrus fruits. The best addition to cherries is lemon along with zest. Since it is quite acidic, additional sugar and vanillin are added to the alcohol.

The complete list of ingredients is as follows:

• 1 liter of 50% moonshine of double distillation;
• 1 kg of cherries;
• 700 grams of sugar;
• 1 large lemon;
• ½ h. l. vanilla.

When adding lemon, you need to increase the amount of sugar used

The berries are pitted, the lemon is cut into circles and the seeds are removed from it. All ingredients are placed in a jar and filled with moonshine. Infusion takes about 3 weeks in a dark place. After that, the drink must be carefully filtered before serving.

How to make moonshine from cherries

To make the finished tincture even tastier, you can prepare a special alcohol base for it. With large yields of cherries, it can be used as a base for mash, which is subsequently distilled into a distillate. In Europe, such a berry brandy even has a special name – kirschwasser.

For the preparation of cherry moonshine, the most ripe fruits are used. They are carefully sorted, removing unripe and spoiled berries. In order not to remove wild yeast, the berries are not washed, but only lightly wiped with a dry cloth. After that, they are kneaded with a wooden pusher.

It is best to use the sweetest varieties of cherries. It is desirable that the sugar content of the fruit is 10-12%. This ratio will be enough not to use additional sugar, which, during fermentation, can add unwanted compounds to the mash.

How to make cherry mash

Fruit and berry raw materials make it possible to obtain a distillate of excellent quality. For such a mash, it is necessary to use plastic or glass fermentation containers. They are filled no more than 2/3 of the full volume, otherwise, in the process of intensive fermentation, the liquid may come out.

Crushed cherries, along with the seeds, are laid out in a fermentation tank. After that, it is filled with water in a ratio of 1: 4. Depending on the recipe, sugar or specialized yeast are added. The tank is hermetically sealed and a water seal is installed on its lid.

For mash, you need to use the sweetest varieties of cherries

During fermentation, the cherry pulp will rise, preventing the release of the resulting gas. To avoid problems, the container is opened every 2-3 days and its contents are mixed with a wooden spatula. Depending on the yeast used, fermentation can take from 1 to 3 weeks.

By leaps and bounds

The addition of yeast can significantly speed up the fermentation process. Active elements process the carbohydrates contained in Braga as quickly as possible. Depending on the type of yeast used and the amount of sugar, the alcohol content of the mash on the cherry reaches 16-18 degrees.

Not all yeast is suitable for cherry moonshine. It is best to use specialized wine varieties for berry mash. Alcoholic and baking yeast in the course of their life can completely destroy all the aromatics of the future moonshine.

Yeast free

As with making wine, cherries can ferment on their own. This is ensured by the content of wild yeast on the skin of the fruits. They differ in a longer fermentation period, however, they allow you to get almost perfect moonshine.

Pressed berries are poured with water, the lid of the fermentation tank is not closed – at first, an influx of oxygen is necessary. As soon as the wild yeast has activated, and foam has appeared on the surface of the water, you can close the tank and install a water seal.

Moonshine from cherry jam with stones

Cooking mash is a fairly straightforward task. All you need is sugar, yeast and water. Cherry jam in this case acts as an excellent sweet base. It contains a large amount of sugar, which turns into alcohol during processing. In the case of jam, you can use ordinary alcohol yeast.

5 liters of cherry jam are laid out in a container, 20 liters of water and 100 g of dry yeast are added. All ingredients are thoroughly mixed, the fermentation tank is closed and a water seal is installed. Fermentation lasts from 10 to 14 days – by this time the mash will brighten, and the pulp and bones will sink to the bottom.

Distillation and purification

Before proceeding with the manufacture of moonshine from mash, it must be filtered from the pulp. If this is neglected, the cherry can stick to the walls of the machine and burn. Braga fill ¾ of the volume of the distillation cube and proceed to the first distillation.

Before distillation, the mash is filtered from the pulp and seeds

The first distillation of moonshine is necessary to obtain raw alcohol. Selection occurs before the drop in alcohol content in the jet to 18 degrees. After that, all the selected alcohol is mixed with water up to 20-25 degree strength – this is necessary for safety during distillation.

The second distillation of cherry moonshine involves the selection of heads and tails. Heads make up about 10% absolute alcohol of the total raw volume. After their selection, the body of moonshine is collected directly. As soon as the fortress in the jet falls below 40 degrees, distillation is stopped. The finished product is mixed with clean water to the desired strength.

Rules of Use

Cherry tincture is a rather strong alcoholic drink, the use of which must be approached as responsibly as possible. In no case is it recommended to drink such a product for people prone to allergic reactions. Alcohol is also contraindicated in children, lactating and pregnant women.

Sweet cherry tincture is great as an aperitif before meals. 40-50 ml of the drink perfectly stimulates the appetite. The use of cherry-infused moonshine in small quantities normalizes blood pressure and improves the functioning of the cardiovascular system.

Conclusion

Cherry tincture on vodka will surprise even experienced connoisseurs of homemade alcohol with its bright taste. A large number of preparation methods allows everyone to choose the ideal method for making a drink. When used correctly, this tincture will bring tangible benefits to the body.