In appearance, homemade malt tincture resembles aged whiskey. If done without garlic and pepper, the smell will also not give out a substitution. To taste, this is a pleasant alcohol with distinct notes of bread, moderate spiciness and a slight burning sensation in the aftertaste. It is considered a drink of harsh men’s companies.
The ideal alcohol base is any grain distillate (moonshine) of double distillation. You can also take vodka or dilute ethyl alcohol with water up to 40-45%, but in the last two cases the result will be somewhat worse.
Attention! This recipe uses fermented malt (for baking and kvass), which, unlike regular (not fermented), undergoes heat treatment. As a result, a persistent aroma of bread appears, but the ability to break down starch into sugar disappears. Therefore, for the preparation of mash and saccharification of starch-containing raw materials, only unfermented malt is needed. This point is important to remember for every novice lover of homemade alcohol.
Ingredients:
- vodka (alcohol, moonshine) – 1 liter;
- fermented malt (rye or barley) – 2 tablespoons with a slide;
- black peppercorns – 5 pieces;
- allspice – 3 pieces;
- garlic – 8 cloves (medium);
- sugar (honey) – 25-50 grams (optional).
I advise you to make a tincture with more aromatic rye malt, but barley malt is also suitable. Garlic gives the drink a sharpness. Black pepper brings a characteristic aroma and a slight burning sensation, fragrant – adds original notes of smell. Sugar or honey softens the taste, their amount depends on the quality of the alcohol base, softening is usually not required for a good distillate.
A malt-only tincture (no garlic, peppers, or sugar) can be considered another whiskey imitation.
Malt tincture recipe
1. Pour vodka (moonshine) into a container for infusion – a glass jar or bottle.
2. Add malt, stir.
3. Peel and cut the garlic into small pieces (do not squeeze or chop with a blender). Add the prepared garlic to the alcohol base. Throw in allspice.
4. Lightly fry the black peppercorns in a clean, well-wiped and preheated frying pan (necessarily without oil). Roasting time – 30-60 seconds until the smell appears. Periodically, the peas need to be mixed, and after roasting, crush in a mortar (not much, only violating the integrity of the shells). Add black pepper to the tincture. Stir or shake.
5. Close the jar. Leave for 14-16 days in a dark room at room temperature. Do not shake or stir, so that at the end the malt falls to the bottom.
6. Remove the finished malt tincture from the sediment by pouring it into another container through a thin hose or tube.
7. Filter the drink through cotton. To taste. If desired, add sugar (honey) to soften, mix. Pour the malt tincture into storage containers, seal tightly. Shelf life in a place protected from direct sunlight – up to 5 years. Fortress – 36-38%.
