Pouring from yoshta on vodka
In this recipe, instead of purchased vodka, you can use diluted edible alcohol or homemade moonshine without a strong odor.
Ingredients
Yoshta fruits – 200 g
Granulated sugar – 200 g
Vodka – 500 ml
Method of preparation
The berry should be washed, slightly kneaded with a rolling pin or wooden spatula.
In a glass container, mix the porridge-like mass of yoshta with granulated sugar and leave at room temperature without direct sunlight.
A day later, we introduce the alcohol component and let it brew for 20 days under the same conditions.
We filter the resulting liquor from yoshta, squeeze the cake, pass it through any filter that is at hand, and bottle it.
The shelf life of the drink should not exceed three years. Its fortress fluctuates around 22–25 degrees.
Pouring from yoshta without hard alcohol
Ingredients
Yoshta – 2 kg
Water – 200 ml
Granulated sugar – 600 g
Method of preparation
Unwashed yoshta fruits should be crushed through a meat grinder and mixed with mashed sugar.
We shift the prepared berry mass into a sterile container for fermentation and add water. The container must be filled to a maximum of 75% of the total volume.
We install a water seal on the neck or, in the old fashioned way, a medical glove with a small hole on one of the fingers.
We leave the drink to ferment in a dark room with a temperature of 18-28 degrees. At this stage, it may take 25 to 50 days.
After fermentation is completed, the liqueur should be filtered and lightly squeezed out the cake.
Then we bottle the drink and leave it for 2-3 months in the refrigerator to stabilize the taste.
The strength of the liquor from yoshta is 8–12%. Storing the finished product at a temperature of 3-16 degrees allows you to keep it alive for up to three years.
Relevance: 18.03.2018
Tags: Liqueurs, Liqueurs, Liqueurs, Liqueur Recipes