Pouring grapes at home – 4 recipes

Winemaking is not for everyone. Lots of “ifs”, even more “lucky next time”. With tinctures, liqueurs and liqueurs it is much easier. So we decided to offer you simple recipes for grape liqueurs, so that you are lucky this time.

It’s really simple. The risk of spoiling such a drink is minimal, while the result, as a rule, is no worse than homemade grape wines. Grape liqueurs are not susceptible to disease, they will not grow moldy, they will not turn into vinegar. There is no need to monitor the fermentation temperature, constantly drain from the sediment and carry out other time-consuming procedures. Just set and forget. At the same time, the worse the memory, the tastier the liqueur then turns out.

Again I missed the recipe for a natural fermentation liqueur without vodka – this is an ordinary dessert or even liqueur grape wine, the preparation of which cannot be described as “because it is simple”. In all recipes, spices are added, since the grapes are not very fragrant on their own and are easily clogged with alcohol. In your liqueurs, you can use your other favorite spices, as well as some herbs, such as rosemary. For the rest, follow the instructions and do not turn off logical thinking.

Red grape liqueur

Rinse the grapes and separate from the ridges. Transfer the berries to a jar and cover with powdered sugar (the amount of sugar can be reduced if the grapes are too sweet). Gently mix the contents of the jar and let stand in a warm place for 2-4 days, so that the berry ferments a little, the grapes give juice, and the sugar dissolves. Shake the jar every day.

After 2-4 days, add cloves to the jar and pour everything with vodka. Insist in a dark, cool place for 1 week, mix well, add alcohol and leave the liquor alone for another 2 weeks. Then strain, squeeze a little berries, filter through cotton wool. Pour into bottles and serve after three months of aging.

White grape liqueur

Method of preparation #1

Rinse the grapes well and remove the ridges. Put the berries in a jar, add cloves and vanilla (vanilla pod can be replaced with vanilla extract or vanilla sugar, the proportions, as well as the extract recipe, are described in this article). Pour the berries with alcohol and leave for 6 weeks in a dark, cool place, not forgetting to shake the jar every day. After 6 weeks of infusion, drain the infusion, and sprinkle the berries with sugar. Wait about 12 more days and drain the resulting syrup. Combine the infusion and syrup, bottle the finished tincture and let it rest for about three months before tasting.

Cooking Method #2

Put the washed and de-stemmed grapes into a saucepan and put on a slow fire. Bring the grape mass to a boil, stirring constantly, and cook for 10 minutes. Remove from heat, cool and rub through a sieve. Pour the resulting liquid into a jar, add sugar, 6-10 clove buds, vanilla pod (optional) and pour alcohol. You can also add a little cinnamon to this grape liqueur, about 4 cm from the stick. You need to insist the liquor in a dark, cool place for about 4 weeks. Then filter, bottle and send to a cool place for aging for 5-6 months.

Grape-raspberry liqueur

Raspberries are fragrant, go well with grapes, so they can easily replace spices and other aromatic additives. The recipe is still simple.

Put the washed berries in a jar and cover with sugar for 3 days. Shake the jar every day. When the berries give juice and the sugar dissolves, add vodka and alcohol. Close the jar tightly and leave it alone for 3 months in a dark, cool place.

After three months, strain the liqueur and add 1 tablespoon of citric acid dissolved in 2 tablespoons of hot water. Citric acid contributes to a faster clarification of the liquor – after 2 weeks of exposure, it can already be carefully drained from the sediment and bottled.

It is recommended to try the drink after six months of aging.

Red grape tincture with rose

Simple and original recipe. It appears in the sources as a tincture (we have a separate article about grape tinctures), but according to the method of preparation, it is more like a liqueur. I’ll leave the recipe here, and you decide for yourself.

Rinse the grapes and free from the ridges. Put the berries in a jar and lightly crush, for example, with a potato masher. Add rose petals to the jar (you can pre-fill them with a little sugar), a few clove buds to taste and a vanilla pod (replace with vanilla sugar or extract). Pour vodka first, and then alcohol, close the jar tightly and leave in a dark, cool place for six weeks. Shake the jar from time to time. After that, drain the infusion through a sieve, and pour the remaining grapes with sugar and shake well. After 12-14 days, drain the resulting syrup and combine it with the tincture. Filter the finished grape liqueur through a cotton filter and bottle. Start tasting after aging the liqueur for three months in a cool place.