Methods for making homemade liquor
Recipes for the preparation of liqueurs were known in ancient Russia. They do not include yeast, but very strong vodka is used.
Homemade liquor can be prepared from almost any variety of berries, the main condition is that they are ripe. Berries should be clean, without extraneous leaves or roots. Well, whether crushed berry or whole berries are used, the taste of the liquor will not change in any case. For apple filling, only acidic varieties can be used. Apples need to be cut into small slices so that they fit in the neck of the vessel you have chosen. The glass bottle should be filled in 2/3 with berries and pour vodka to the top. Use a cloth as a cork and leave it in a sunny place. Every three to four days it must be thoroughly shaken.
The time when the filling is completely ready depends on how ripe the berries were and how much you used. On average, this is two to three months. Ready-made liquor should be filtered through a cotton cloth or paper. So that it is not very strong, the filling can be diluted with water.
In addition, homemade cordial needs to be sweetened (1 liter of cordial / 200 g of sugar). Sugar is mixed with so much water that it is enough to form a syrup. In this mixture you need to add the liquor and wait for it to boil. The cooled drink needs to be bottled. Corked liquor is stored for a very long time.
Cherry, black or red currants, cloudberries, raspberries, lingonberries, plums and rowan berries have always been considered the best berries for making liquors.
Also, liqueurs can be prepared from strawberries or strawberries. They will be ready much faster. For strawberries, this time is one month, and for strawberries, if it is ripe, only one day. For these drinks you need to use drinking alcohol.
Fermented liquor preparation
Berry and fruit liquors can be prepared using fermentation. To do this, add sugar to the berries. Alcohol is formed during the fermentation of sugar, which you added with what is in the berries. Thanks to this alcohol, the filling is stored for a long time.
You can cook good homemade liquor not only from fresh fruits, but also canned ones. Such a liquor can be prepared regardless of the season. In winter, the bottle can be placed near the heating system, then the fermentation process will occur faster.
You can only prepare the liquor under a water shutter, otherwise the berries with sugar will remain only until the time of fermentation. In addition, an air temperature of at least 22 ° is needed, otherwise the fermentation will stop. The fermentation process itself takes 12-55 days. At its end, the filling becomes lighter, and gas bubbles cease to stand out. Then it needs to be filtered through gauze with cotton wool and poured into dry bottles. Corks must be rubber or cortical.
Best of all, these homemade liqueurs are made from cherries, raspberries or black currants. In enameled dishes, you need to put the berries and fill them with water. Cover the dishes with thick paper, making several holes in it. Berries need to be swept in the switched off oven, which was originally heated to 100-120 °. After that, put them on a sieve and wait until the juice drains. On 1 liter of juice you need to add about 100 – 300 g of sugar and cool. Such a liquor is already ready for use. To give it an additional aroma, you can squeeze the juice from the remaining berries, filter it and add it to the finished liquor.
For the second method of preparing early ripening, it is better to use raspberries, strawberries or strawberries. Berries should be put in bottles and, corking them, put in a container with cold water. Boil water with bottles for an hour and a half. Bottles can only be removed after the water has cooled. Using a filter, juice from the bottles must be drained and mixed with sugar and vodka. Thus obtained liqueur needs to be insisted in bottles for 24 hours, after which it will be completely ready for use.