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When in the evening after a hard working weekday, an announcement hangs on the entrance door: “On such and such a date at such and such hours there will be a subbotnik to clean the local area and yard. The attendance of a representative from each apartment is obligatory,” this does not inspire inspiration.
But this time it was different. At the bottom of the announcement, in the even handwriting of the chairman of the board of the ZhSPK, aunt Tanya, it was written “After the cleaning is completed, an event will be held to open the clean yard.”
Then I go already with optimism, I will work for the benefit of the residents and take part in the “opening”. I wonder what she came up with?
The story was sent by blog subscriber Anatoly.
Why I decided to make alcohol myself
Twelve people came. Cleaned up enthusiastically and cheerfully. And after the end, the women who went out for the subbotnik disappeared somewhere and appeared about 5 minutes later. In their hands were plates with refreshments.
And Aunt Tanya has a bottle of a beautiful wine-colored drink. It turned out to be the liqueur “From Spring to Autumn” of her own preparation.
Everyone tried the fragrant, sweet, viscous drink, and then everyone asked for the recipe. I really wanted to put it into action as soon as possible. But I started the process already in the spring of next year.
After all, the secret of the liqueur lies in the authentic name, ingredients and features of the recipe.
What ingredients are required
The main components of the drink grow in the garden of the happy owners of their own home or, as in my case, they are bought from grannies in the market.
These are all berries and fruits that ripen from spring to autumn: strawberries, strawberries, cherries, cherries, apricots, raspberries, currants, gooseberries, cherry plums, blackberries, grapes, plums, apples, pears, dogwood, etc.
Ethyl alcohol, vodka or good moonshine can be used as an extracting liquid. And sugar, as a sweetener (the more sour berries and fruits in the bottle, the more sugar is needed).
In the original recipe, more water was added, that is, for better solubility of sugar, it was first diluted in water, but I did not do this.
The cooking process
I want to note right away that the preparation does not require pharmacy precision. No matter how hard you try not to follow the recipe, you still get a delicious drink.
The proportions of the original recipe from Aunt Tanya:
- 1 part of berries and fruits;
- 1 part vodka;
- 1 part sugar;
- 1/10 part – water to dissolve sugar.
Take a convenient container – a liter jar, for example, and measure everything with it.
If you stick to this recipe, you will get an excellent drink for women. Having made it once, later on you will decide for yourself whether you need to reduce the amount of sugar and use water. For me, this is a sugary-sweet taste and low strength.
So I do the following. In a 30-liter glass bottle, as seasonal berries and fruits ripen, I pour:
- 1 kg of strawberries, pour 500 g of sugar;
- 1 kg apples cut into slices, 500 g sugar;
- 1 kg of apricot halves, 500 g of sugar and so on with all available berries and fruits.
I called the resulting liquor “alcocompote”.
We use fresh, ripe, thoroughly washed and peeled berries and fruits.
If the amount of vegetable raw materials available is less than 1 kg, reduce the amount of sugar proportionally.
The bottle at this time is in the kitchen under the table, covered with a lid, which is very convenient. After falling asleep the last variety of berries / fruits (of course, not to the neck of the container, but approximately ¾ of the bottle), I wait another two weeks. Then I pour vodka at the rate of 1 liter per 1 kg of raw materials.
Attention! In order not to forget how much plant material is in the bottle, you can pour vodka right away. This will not damage the product.
I cork the bottle and put it in a cold dark place for 1-2 months. During this time, the fruit will share juice, color, aroma and settle to the bottom. Strained drink bottled.
What result did I get
The output will be almost three times more liquor than the amount of alcohol that you added. This is due to the juice of berries and sugar.
Delicious natural liqueur of rich berry color with a strength of 18 to 28 degrees. Fortress and sweetness depends only on the manufacturer. Friends have already tasted it – they noted a very rich taste, especially women.
I liked eating cheese and nuts very much.
Every year the drink turns out to be original, unlike the previous ones. You can constantly experiment with the number and range of berries and fruits, the alcohol base, sugar, and even add herbs.
My wife is captivated by the fact that Aunt Tanya, now a recognized expert in the preparation of liqueurs, declares that if slightly wrinkled and stale fruits are used (only without mold!), The liqueur will not lose from this at all. Therefore, for such fruits, my bottle is the last stage before the trash can.
And I’m glad, more liquor will turn out! And how do you dispose of padanka and “substandard” berries?