Tired of the usual mash, I tried to make a tincture on walnuts: I share the recipe and the result, which took only 60 rubles

I bought a moonshine still, distilled sugar mash. It turned out to be an excellent moonshine. Both first and triple distillation. I tried everything. Then he began to look for the best way to clean moonshine.

And I found on the Internet that moonshine can be cleaned with walnuts. I tried. I can’t say anything about cleaning (it is necessary to take it to the laboratory), but the smell from the walnut was excellent.

So, it’s time to make different tinctures. I decided to try first not only to clean the moonshine with walnut shells, but also to insist on the walnuts.

The story was sent by my longtime reader Alex.

What ingredients and equipment will be needed

To get moonshine, you can use the simplest moonshine still costing from 4 rubles, consisting of a saucepan, a cooler and a thermometer.

To get cleaner moonshine, it is better to purchase an apparatus from 6 rubles or a distillation column, which costs from 000 and more.

For walnut tincture, in my experience it is better to use only partitions. Insisting on the shell gave me bitterness in the tincture, and insisting on the internal partitions did not give a smell at all, but gave the drink a delicate taste.

There are various walnuts on the market:

• Chile;
• China;
• Uzbekistan.

Often sellers talk about Afghan nuts, but according to official statistics, walnuts from Afghanistan are not imported to us.

I tried using nuts from Chile and Uzbekistan. If the taste of the drink from insisting on the shell of nuts changes very much (but always bitter), then the tincture made from the partitions of different nuts is indistinguishable.

The cooking process

I’ve tried different infusion combinations:

• infusion of the final product;
• infusion of moonshine concentrate;
• infusion of partitions of walnuts on pure alcohol.

In the first case, to prepare the tincture, I poured moonshine into half-liter bottles and added 10 grams of partitions to each. Measured on a regular kitchen scale.

In the second case, as shown in the first photo, I poured partitions almost to the full volume into a 0,25 liter bottle and added moonshine or alcohol already in the nuts. In the future, I simply poured the concentrate from such a bottle into the distilled moonshine.

To give additional flavors to the drink, I tried to add cloves and prunes together and separately. But since I like usually pure products, I liked the tincture with nuts only, without additives.

What will be the result

The best results were obtained when walnut shells were steeped in alcohol.

The second place was taken by a drink prepared according to the first method – the insistence of moonshine on a small amount of shells.

At the same time, the color of the drink becomes light brown, the smell of the tincture practically does not differ from the smell of simple moonshine (apparently, it overlaps with the remnants of fusel oils), but the taste becomes very thin, “tails” are practically not felt.

Such a tincture is drunk easily and imperceptibly leads to intoxication. That is, you need to drink it carefully.

The cost of the drink in this case is 60 rubles per 0,5 liter bottle, and it includes only the cost of ingredients for mash, electricity for heating the pan and water for cooling.

It is clear that partitions of walnuts are worthless, since the nuts themselves are consumed in food, and this is just waste.

What can be added / replaced in the recipe

As I already wrote, lovers can add cloves, prunes and other berries and spices to the tincture, but then this tincture will no longer be on nuts.

I tried adding hot peppers to the moonshine, but the pepper did not match the taste of the nuts at all. I had to distill this tincture again so as not to pour it into the sewer.

If we talk about alcohol or a more thorough distillation of moonshine (three times distillation with the selection of “tails” and “heads”), then a cleaner product is obtained. They say about this, “like a baby’s tear.”

For even better cleaning, I use a Panchenkov copper mesh inside the refrigerator. After distillation, this mesh is covered with sulfur and some kind of silvery coating, and I understand that all these compounds, in the absence of a mesh, fall into the tincture, and then into our stomachs.

These are the experiments with moonshine I spend in my free time. Do you like this hobby?