Moonshine on prunes

Prunes tincture can be used not only as a pleasant alcoholic drink, but also as a medicine.

Tincture on prunes on moonshine

If there is a desire to ennoble any strong alcoholic drink, then it is difficult to pick up anything better than prunes for these purposes. Prunes are called almost any variety of plums of dark varieties dried in natural or industrial conditions.

If the plum harvest is so huge that there is simply nowhere to put it, then you can try to make real moonshine from its dark varieties. The whole procedure will be described in detail in the last chapter of the article, but for now, you should dwell on easier, but especially tasty recipes for making tincture on dried plums (prunes) using alcohol, vodka and all the same moonshine.

There is no particular difference between using home-made prunes and a purchased product. But when choosing in a store or on the market, you should pay attention to the quality of the product. The fruits should not be intensely black – there is a risk that they have been treated with glycerin to increase the shelf life. And the light brown color of the fruit indicates that the plums were shed with boiling water before drying to remove harmful substances and microorganisms. True, some of the nutrients also disappeared forever. Most importantly, prunes should be fragrant! Well, the taste of it also does not hurt to try. Dried plums should be of medium hardness and have a sweet and sour rich taste.

The simplest recipe for moonshine infused with prunes requires a minimum amount of ingredients:

• 1 liter of refined moonshine;
• 100-120 g prunes.

And insisting moonshine on prunes is so easy that even a beginner can handle the manufacturing process.

1. Prunes are washed in warm water and dried on a linen or paper towel.
2. Then the fruits are placed in the selected dishes and poured with half the dose of moonshine.
3. After 7 days of infusion in a dark place, drain half of the resulting tincture through the filter into a separate container, and add the rest of the moonshine according to the recipe into the container.
4. Infuse for another 10 days, then shed through several layers of gauze and combine with the originally set aside tincture.
5. Pour the finished tincture into bottles and store in the cellar or refrigerator for about a year.

Moonshine tincture on prunes: a recipe with spices

Perhaps special lovers of moonshine will not agree with this statement, but it often has an unpleasant aftertaste. The matter is easily fixed if moonshine is insisted on prunes using spices according to this recipe.

Prepare:

• 500 ml of moonshine;
• 4-6 pitted prunes;
• 1 clove button;
• Xnumx vanilla;
• 1 allspice;
• 3 black peppercorns.

Preparing a tincture according to this recipe is even easier.

1. Clove and pepper are crushed with a wooden pusher.
   Attention! If you want to cook more moonshine on prunes, then the amount of recipe ingredients is increased proportionally. But in this case, it is better to leave the spices as a whole.
2. All ingredients are placed in a jar with a tight-fitting lid.
3. Pour the required amount of moonshine according to the recipe and shake well.
4. Insist in a dark place for about 10 days.
5. Moonshine on prunes is filtered through a special filter or several layers of gauze and, bottling, tasted or sent for storage.

Prune tincture on vodka

On vodka, you can prepare a chic healing tincture that can alleviate many health problems.

You will need:

• 500 ml of vodka;
• Xnumx r prunes pitted;
• 10 g of propolis;
• one teaspoon each of dry mint, lime blossom and thyme.

Prunes tincture according to this recipe is also easy to prepare.

1. Prunes are washed, dried, pitted and cut into small pieces.
2. A mixture of finely chopped prunes and dried medicinal herbs is placed in the selected dishes.
3. Fill them with vodka, tightly cork and place in a warm, dark place for 1,5 months.
4. After this period, finely planed propolis is added to the vessel, corked again and allowed to stand for about a month.
5. Finally, strain and cork for storage.

How to make sweet prune tincture

According to this recipe, you can get a tincture of amazing taste and usefulness, which is more suitable for the beautiful half of humanity due to its sweetish and fruity flavor. To make this tincture on prunes, you can take any alcohol base, but in this recipe, moonshine is selected based on a 3 liter jar.

You will need:

• 2,2 liters of moonshine;
• 400 grams of sugar;
• Xnumx r prunes pitted;
• 200 g of pure viburnum berries;
• 100 g of birch buds.

Preparation of tincture does not require undue effort.

1. Viburnum berries and prunes are washed and ground with sugar. Prunes are additionally crushed at the same time.
2. Berries and fruits, along with birch buds, are placed in a dry 3 liter jar, poured with moonshine and shaken.
3. Close the lid and put in a place where the light does not fall.
4. After 15-16 days, the tincture is filtered and it is ready for use.

Prunes tincture with dried fruits

Using the same technology, you can easily make a tincture from the following components:

• 300 g prunes;
• Xnumx g dried apricots;
• 250 g dried figs;
• Xnum l vodka;
• 15 g ground nutmeg.

You can infuse the resulting drink for up to three months.

Tincture on prunes on alcohol

According to this recipe, although the tincture is prepared for a rather long time, it turns out to be very tasty and fragrant.

Prepare:

• Xnumx r prunes pitted;
• 500 g raspberry jam;
• 30 of fresh ginger;
• 40 g grated lemon zest;
• 20 g of dried juniper berries;
• 1 liter of wine alcohol.

Manufacture:

1. All the required herbal ingredients are ground with a knife, on a grater or in a meat grinder.
2. Placed in a glass container, poured with alcohol, tightly closed and, placing it in a dark and warm place, forget about it for 2-3 months.
3. Then the contents are filtered and mixed with apple juice to bring to the required strength.
4. Refrigerate and taste.

Infusion of moonshine on prunes with honey

The best recipe for moonshine with prunes is the one in which the fruits are infused with honey.

You will need:

• Xnumx r prunes pitted;
• 1,5 liters of moonshine (vodka);
• 200 g of liquid honey;
• 2 Art. spoons of lime blossom;
• a pinch of vanillin.

The manufacturing process is traditional:

1. Prunes are mixed with honey, lime blossom and vanilla in a glass container.
2. Pour everything with moonshine, close and place in coolness and darkness for 8-10 days.
3. Then filter and use or store in a cool place.

Tincture on moonshine with prunes and citrus fruits

According to this recipe, it is easy to prepare a very tasty tincture on moonshine, which even tastes like liquor.

You will need:

• 400 g prunes;
• 3 liters of purified moonshine (50%);
• 50 g of grated bergamot peel;
• 70 g dry cornflower flowers;
• 4 vanilla pods;
• 2,5 kg of oranges;
• 1,25 kg of sugar.

If the search for ingredients is successfully completed, everything else is easy to do.

1. Wash the oranges and rub the peel into the zest.
2. Squeeze the juice from the fruits themselves, combine it with sugar and cook a thick orange syrup.
3. Place it in the refrigerator for preservation.
4. Put orange and bergamot zest, prunes, cornflower flowers and vanilla in a jar, pour moonshine, close tightly with a lid and hide for several weeks in a closet.
5. Then strain, add orange syrup and keep another day in a dark place.
6. Then you can bottle and taste.

Moonshine recipe for prunes

If you properly prepare moonshine from prunes, then it will retain both the taste and aroma of these fruits.

What you need:

• 12 kg of sweet plum;
• about 8-10 liters of water;
• 1,5 kg of sugar optional (or if only sour plums are available);
• 20 g dry or 100 g pressed yeast – optional.

In principle, according to the recipe, the use of dry or pressed yeast is not at all necessary, since their use does not add a pleasant aroma to the finished drink. To start the fermentation process, wild yeast, which lives in abundance on the skin of the fruit, is quite enough. But the production time, of course, increases several times. If the question of time is not fundamental, then it is better to dispense with the addition of yeast in the recipe.

As for sugar, its use increases the yield of finished products, but its quality is somewhat reduced. Therefore, the choice always remains with those who make moonshine. Well, in the case of using sour plums, it is necessary to add sugar.

So, the manufacture of moonshine from dark varieties of plums consists of the following steps:

1. To begin with, the plum is sorted out, removing rotten and spoiled fruits. To obtain a high-quality finished product, only the highest quality raw materials are used.
2. Plum fruits cannot be washed unless ready-made yeast is used. But the bones are separated from them and the remaining pulp is kneaded with a wooden mortar or spoon.

   

3. At this stage, sugar and yeast diluted in warm water are added to the mashed plums, if necessary.
4. At the next stage, the fruits are poured with water. The amount of water is given approximately, it strongly depends on the juiciness of the fruits themselves and the sugar content in the plum preparation.
   Important! The main thing is that the total sugar content after dilution with water should be no higher than 20%, otherwise the plums may not ferment. By the way, a lack of fluid can lead to the same result. While more water is not a problem – it can only lead to an increase in the duration of the distillation process.
5. Now a water seal is installed on the tank with plum mash and the entire structure is placed in a dark place with a temperature of + 18 ° to + 28 ° С.
6. The duration of the fermentation process without the use of ready-made yeast is from 20 to 45 days. (Using regular yeast speeds up the process by up to 7-10 days.)
7. Signs of the end of the process are the cessation of the release of bubbles in the water seal, the appearance of sediment at the bottom. And the mash itself becomes bitter in taste and brightens significantly.

   

8. Now the prune mash should be filtered and poured into a distillation tank, trying not to touch the sediment at the bottom.
9. The first distillation is carried out until the fortress drops to 30%. Don’t worry about the distillate being cloudy – it’s easy to fix.

• At this stage, you should not clean with charcoal or other methods to preserve the aroma of the plum.
• Dilute the product with clean raw water to 20% and carry out a second distillation, cutting off the heads (the first 8-12% of the yield) until the strength drops to 40%.
• The resulting moonshine is usually diluted to the required strength, then hermetically sealed and left for several days in a cold place in order for the taste to stabilize.

Conclusion

Prune tincture can be prepared in a variety of ways and, depending on the recipe used, is suitable for both a festive table and for medicinal purposes. It goes especially well with meat and cheese dishes.