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This page does not exist. We cook moonshine on oak chips with our own hands: instructions, proportions, ingredients Cherry chips for moonshine with our own hands

Let's disappoint you. Not so simple. If you follow the instructions above, with a 99% chance you will get a "skirting" - a drink that bears such a name among moonshiners because of its dense, heavy taste and woody smell. It has nothing close to homemade cognac.

To prepare a fragrant and tasty oak tincture on moonshine at home, you need to follow the technology of infusion. It is simple, and is divided into several stages. But first things first.

Preparation of oak chips and moonshine before infusion

At the first stage, it is necessary to prepare our ingredients for infusion: soak the wood chips properly and clean the moonshine.

Soaking wood chips is necessary to rid the wood of excess tannins. In small quantities, they flavor and improve the drink, in large quantities they “tan” it.

Chips are of different types of roasting. The stronger the roast, the stronger the aroma transferred to the drink. Therefore, if you want to get a mild taste and light aroma of the drink, use a medium roast. For a richer taste and dark color, chips with a strong roasting are suitable.

It is necessary to soak the wood chips during the day, changing the water 4 times at approximately the same time intervals. But first we wash it under ordinary water to wash off dust and dirt. We change the water and start soaking. The first 3 times we soak in cold water, and the fourth time we pour the chips with boiling water and add baking soda. (for 40 g of wood chips - half a teaspoon.) Let the boiling water cool, then drain the water, rinse the sticks and dry them in any convenient way (in the sun, in the oven, in a frying pan). The chip is ready.

A lot also depends on the distillate itself. Firstly, moonshine must be clean, without impurities. Read about cleaning methods in our article "How to properly clean moonshine". Secondly, the type of raw material from which the moonshine was obtained affects the preparation of the finished drink. For example, from sugar moonshine you get a cognac drink, from fruit - an analogue of Calvados, and keeping grain distillate on wood chips will give whiskey at the exit. Corn moonshine will generally give a semblance of bourbon. It is clear that to obtain cognac tincture, we will use sugar distillate.

Recipe for homemade cognac from moonshine on oak chips

The final stage is, in fact, the insistence itself. Let's make a reservation right away, it will not be possible to get real cognac or bourbon from moonshine on oak chips. But here is a cognac tincture almost indistinguishable in taste and color - easily.

To prepare cognac tincture, we need:

  • Glass bottle with a tight stopper
  • Moonshine strength - 45-50%
  • Soaked oak chips.

We mix the ingredients in bottles, tightly cork it and put it in a dark place. How much to insist oak chips on moonshine, everyone decides for himself. On average, the exposure time is 1-3 months. During aging, the tincture can be tasted, and only the manufacturer decides when the drink is ready to drink.

As for proportions, there are many opinions. But on average, about 10 g of oak chips per liter of moonshine are required. To achieve a cognac color, the tincture can be tinted with color.

If desired, the taste of the tincture can be diversified with various spices and additives. In this way, you can cook, for example, Latgalian cognac. This tincture, invented in Latvia, completely repeats the taste of real cognac. At least that's what its creators say.

To prepare this tincture, we need:

  • Moonshine with a strength of at least 50% - 3 l
  • Oak chips - 2 tbsp. spoons
  • Cloves - 3-4 things
  • Nutmeg - 0.5 g
  • Coriander - at the tip of a knife
  • Sugar - 3 tbsp. spoons

We dissolve sugar in 100 g of moonshine, we get syrup. Pour it into the rest of the moonshine, add the rest of the ingredients there. We cork the bottle, remove the infusion in a dark place from 1 to 4 weeks. The degree of readiness can also be determined by taste.

In the article, we have listed the basic steps for making oak moonshine at home. Of course, there are many more recipes for moonshine tinctures on oak chips and various spices. You cannot list and remember all of them, and there are dozens or even hundreds of potential ingredients for creating tinctures. But this fact will give room for experimentation and the invention of your own unique drink.

Oak moonshine on wood chips (video)

Everyone can buy real French cognac! But many people love good cognac. The point is not only in the complex and lengthy cooking process, but also in the elementary inconveniences that are associated with obtaining a homemade drink. Even if you are the ownermodern moonshine of a new generation , you simply may not have free space in your apartment to place an oak barrel.

The problem is solved quite simply if you have a pure distillate and a great desire to make cognac. It is necessary to insist the drink on oak bark, which you can buy at the pharmacy. But it is not so easy to find this product in modern outlets, and at a cost it is even higher than specialized ones. oak chips or chips for refining moonshine.

Homemade cognac is easy!


How do oak chips work? They imitate the aging of moonshine in a real barrel, namely, they repeat the process of soaking and firing a container made of valuable wood. Chips sold in, have high quality characteristics. They are able to endow the drink with a noble oak note, a unique aroma and astringency, which is so appreciated in real cognac!

Before proceeding with the production of a noble drink, it is necessary to choose a raw material or a base. There are no special restrictions here. Despite the fact that the original cognac is made from grape moonshine, you can also use fruit, grain and the simplest - sugar.

What is the color of the drink? This tree contains unique tannins that change color, aroma and taste. They are converted into an environmentally friendly dye under the influence of alcohol, namely ethyl alcohol. Both bark and oak wood are of equal value. Below we will give different recipes for homemade cognac to make it easier for you to choose the right one.

To achieve spectacular notes of vanilla, fruit, chocolate or flowers, you should infuse moonshine on chips for a different amount of time. There are recipes, with strict adherence to which you can get the expected result. Only if there is no time to wait for a long time, it is worth usingflavor additiveson a natural basis. They can be used alone or in combination with oak chips. So, concentrates will give alcohol aroma and taste, and wood - the necessary rich shade.

Moonshine recipe on oak bark
This method of ennoblement is attractive for its simplicity. It will take a minimum of effort and time to radically change the aroma and color of the distillate. As a result, you will get, of course, not cognac, but a drink with a mild taste that will resemble a noble product. For 3 liters of finished drink you will need:

  • Moonshine - 3 liters. It is advisable to take an already diluted product with a strength of about 45%.
  • Oak bark - 3 tbsp. l.
  • Allspice - 10 peas
  • Natural honey - 1 tbsp. l.
  • Carnation in buds - 5 pcs.
  • Oregano (dry grass) - 1 tbsp. l.
  • St. John's wort (dry) - 1 tbsp. l.
  • Vanillin - 1 gr. or on the tip of a knife

It is necessary to mix all the herbs and bark in a large container, it is advisable to choose glass that is neutral. At the next stage, everything is poured with moonshine and covered with a lid. Stir should be 1 time at the very beginning. Then the container will need to be shaken once every 4 days without opening. At room temperature, a distillate with such additives should be infused for about 15-16 days. After this period, the drink must be filtered. For this purpose, any home-made filter made of special paper or cotton-gauze pads is suitable. At the next stage, moonshine on oak bark is bottled and corked. In this form, it can be stored for a long time. To improve the taste, it is recommended to drink the drink 10-14 days after filtration.

Herbs are needed for softening. If you do not like some ingredients, you can exclude them, or even remove everything except moonshine, vanillin and oak bark. Even if you have access to oak, you should not harvest the bark yourself. Pharmaceutical products have already passed all the necessary cleaning and disinfection procedures, therefore they are the preferred option.

Recipe for moonshine on oak chips


qualityoak chipsare an inexpensive but effective way to get homemade cognac. Compared to bark, this product most accurately recreates a drink that is as close as possible in taste and aroma to cognac aged in real oak barrels. At the same time, there are some nuances. In this case, it takes longer to insist the distillate, and before cooking, it is also necessary to carefully prepare the chips. But the result is definitely worth it!

Oak chips preparation technology

At the first stage, excess tannins must be eliminated from them. To do this, the chips are soaked and then processed at elevated temperatures. It is necessary to take logs, remove the bark from them and chop them into poles, then into pegs. The optimal dimensions are: 10 cm in length and 2 cm in cross section. Cooked chips are soaked in cold water. It will be enough for 24 hours, during which the water should be changed three times.

After soaking, the chips are poured with a soda solution made from 5 liters of water and 1 tbsp. l. soda. Next, you need to leave the semi-finished products for 6 hours in this form. After that, the chips are thoroughly washed and placed in a large container. Water is added to it. All this must be boiled for about 50 minutes on the slowest fire. After that, well-washed wooden pegs are dried naturally for 1 day. The dry tree is laid out on a baking sheet and placed for 2 hours in the oven, heated to 150-160 ° C. As a result of this process, a characteristic brown color should appear. Toasted chips are stored in a dry, well-ventilated area. High humidity has a detrimental effect on oak chips. Gardeners often harvest cherry, apple or pear wood according to this recipe.

To whom the whole process seems too long and laborious, we offer an easier one - buy ready-made oak chips in the storeat an affordable price.

Infusion of oak chips in moonshine

This process is divided into 3 main steps:

Calculation of oak chips for a 3-liter jar

Everyone in the household has this container. And it is with such a small volume that it is worth starting experiments with oak chips. For a standard jar or bottle of the same capacity, 15cm bars are best suitedx 3 cm x 0.5 cm. As for the quantity, 9 pieces will be enough. It should be borne in mind that when using such a number of chips, the useful volume is reduced by 202.5 ml. Those. 2800 ml remains instead of 3000 ml. To get a decent aroma and color, you can take only 6 pieces, if necessary, increasing their number. So you can simultaneously infuse moonshine in four 3-liter jars and place 6,7,8,9 chips in them, respectively. So you can determine the exact number to get the drink that you like best in terms of flavor and aroma.


Grape brandy or chacha are best suited for making homemade cognac. Using such raw materials, you bring the taste, aroma and color of the drink as close as possible to those possessed by real French cognac. According to these recipes, it is best to age oak chips in moonshine for 6 months. But after 3 weeks, the drink softens significantly and acquires a specific taste, a dark shade. Therefore, if time is running out, or you are on the eve of a festive event, you can serve distillate on oak chips in 3-4 weeks. Do not be afraid to experiment, and you are guaranteed to find your own recipe for homemade fragrant cognac!

All strong alcoholic drinks obtained by distillation of mash are analogues of moonshine and differ only in certain nuances of technology.

Therefore, properly prepared moonshine is in no way inferior to the best examples of tequila, brandy and other strong alcoholic beverages.

  • how to choose material for mash;
  • how to cook mash, and what ways to get it exist;
  • which method to choose for a particular material;
  • how, by changing the composition and technology of making mash, you can change the taste of the finished moonshine;
  • what methods of distillation of mash exist;
  • how the method of mash distillation affects the taste, color and smell of the finished product;
  • what gives insisting on wood chips;
  • how the choice of wood species affects moonshine infused with wood chips;
  • how to cook and how long it takes to insist moonshine on oak chips, a recipe for cherry, pear, apple and other types of chips;
  • how to store and consume the finished drink;
  • what can be done from the mash distillation fractions that were not included in the moonshine.

Braga is the basis any moonshine. From her chemical composition depends on taste, color and smell the finished product, because moonshine is an extract from mash or wine.

Therefore, during the distillation process separation of mash into light and heavy fractions.

Light fractions include various acids and alcohols, and heavy fractions are esters, oils and water with pulp.

Therefore, it is necessary to be very careful in choosing the material for the mash and the way it is fermented, because any mistake will change the organoleptic properties of the finished product and may make it undrinkable.

During the perestroika moonshine made from any vegetables, or even just from yeast and sugar. The drink turned out to be strong, with a high content of methyl alcohol, which increased the "boost" of moonshine, but was harmful to health.

The combination of mash and sugar is ideal for the production of alcohol, but to give the desired taste and color, other components have to be included in the composition of the mash products.

No less important is the amount of sugar-containing substances, because bacteria process sugar into ethyl alcohol until one of the following conditions is met:

  • ran out of food (sugar), and the bacteria died of starvation;
  • the alcohol content (strength) reached a critical value, and the bacteria died from intoxication.

By changing the amount of sugar-containing products, they regulate the strength of the mash and the balance of sugar, which will go into the distillate, giving it a sweetish taste, as well as saturating it with fusel oils. By changing the type of sugar-containing product, they regulate the taste of the finished moonshine, because each product gives it some of its own features.

Moreover, much depends on the fermentation technology, therefore, the taste and smell of the finished product obtained from the same components can differ markedly for different masters.

Using products with a high content of polysaccharides to obtain mash, that is, potatoes or various cereals, you need to add sugar or malt to them.

They break down long chains of polysaccharides into short monosaccharides.

If the amount of sugar or malt is not enough, then part of the long chains will fall into the mash, and from it into the distillation apparatus.

There it will be broken down into monosaccharides, giving the finished drink a sweetish taste. The same effect gives excess sugar, which remains after the death of bacteria and gives the finished drink a sweet aftertaste.

Equally important is the choice of water. because it is a habitat for bacteria. Tap water contains chlorine, which inhibits the activity of microorganisms, so the mash not only ferments more slowly, but often turns out to be moldy or rotten.

Boiled water loses the oxygen dissolved in it, so bacteria cannot exist normally and die quickly.

The best choice is stream water or a spring, but you need to make sure that it does not contain harmful or toxic substances, so it is advisable to take it for analysis.

Water with high hardness is also not suitable, because excess calcium and other minerals inhibit bacteria.

Preparation

To get high-quality mash, from which excellent moonshine will come out, it is necessary to carefully prepare everything and follow the instructions for its manufacture.

In preparation select dishes for fermentation giving preference to:

  • glass;
  • enamelled;
  • aluminum.

Desirable do not use small utensils, because the ratio of mash and moonshine with a strength of 45 degrees is approximately 6: 1.

With an increase in the strength of the distillate, this ratio becomes even greater. Proper selection of components and fermentation mode slightly reduces this ratio due to an increase in the strength of the mash.

When choosing components, it must be remembered that each of them has an impact on the properties of the mash. Even a slight change in any of the components, as well as deviations in technology lead to a change in the organoleptic properties of the mash.

Therefore, we recommend making the mash in large batches so that the fermentation conditions in all containers are the same. Even if different batches of moonshine differ from each other in color or smell, within one batch such a deviation will be minimal.

It is advisable to use containers with a relatively narrow neck. so that you can install a water seal on them or put on a rubber medical glove.

During fermentation, a lot of carbon dioxide is released, and a decrease in the rate of its release indicates the end of fermentation. Therefore, it is very important to track the amount of gas by the bubbles in the water seal or by the size and shape of the glove.

Also you will need a warm (23–26 degrees) room, closed from bright light and with low humidity. It is desirable that the room is ventilated.

It is necessary to provide a place for storing containers, which would make it possible to periodically mix the contents. Such mixing improves the quality of the mash and raises its strength.

Choice of Ingredients

If the proportions are chosen so that the set of maximum strength and the full production of sugar occur simultaneously, then after distillation it turns out distillate with a neutral alcohol taste.

Besides, any sugar-containing product is converted to methanol during fermentation and other toxic substances that are cut off during the distillation process.

Potatoes, all cereals and stone fruits during fermentation release more methanol than other products. Least of all methanol in mash from sugar and yeast, but it also contains fewer other substances that give this drink a more pleasant taste and smell.

Therefore, there is no recipe for how to infuse the ideal brew for moonshine, which would give an excellent taste and do not contain toxic substances.

Theoretically moonshine can be made from any product containing simple or complex sugars. Therefore, it is not particularly important what exactly to use to get the mash.

Most often, to get mash, they use what is easiest to get. Residents of regions where the cultivation of wheat and other cereals is developed make mash from them. Those who grow apples, pears or stone fruits in their yards make mash from them.

If it is impossible to get fruits or cereals, potatoes, beets or cabbage are used. Regardless of the choice of the main component for effective fermentation, sugar and yeast are required.

Considering the abundance of types of sugar, as well as the difference in sweetness between the usual granulated sugar from different manufacturers, we will give only average proportions of the components that will need to be refined as a result of numerous experiments and experiments.

Yeast can be any, including Pakmaya, which can be bought at any grocery store.

The most effective wine yeast, but not everyone can get them. Yeast selection affects the strength of the mash, changing within 9–18%.

In addition, baker's or brewer's yeast, which is noticeably inferior to wine yeast, can produce higher alcohol content with better thermal management. That's why the type of yeast changes only the amount of distillate but not the quality.

Braga recipes

We have selected several popular recipes from various products that allow you to get mash suitable for making high-quality moonshine. In addition to the combination of products in each recipe, there are recommendations for preparing and fermenting the mixture.

Sugar with wine yeast

This recipe is classic for the perestroika era, but moonshine is obtained from it. with a minimum content of fractions, giving it a pleasant taste and smell. Here is the number of products:

  • water 25 l;
  • sugar 5 kg;
  • pressed wine yeast 0.5 kg.

Water is heated to a temperature of 30–35 degrees and sugar is poured in, maintaining the temperature until completely dissolved.

Then wait until the temperature drops. up to 25–27 degrees and pour a little syrup to dissolve the yeast in it, while the temperature of the main mass support on same level.

When the yeast is completely dissolved, they are mixed with the bulk of the syrup and sent for fermentation. Fermentation time is 4–8 days.

Wheat malt

Here are the proportions of the main components:

  • wheat that has lain in dry storage for 2–10 months since harvest, 4 kg;
  • sugar 4 kg;
  • water 30 l.

1 kg of wheat washed several times with clean running (not tap) water, then soak for a day or two changing the water every 6-10 hours.

The water is drained, and the soaked wheat washed with a weak solution of manganese or iodine, after which they are placed in a shallow dish and leave to sprout covered with a moistened cotton cloth.

For more information on how to soak wheat and germinate it, see this article (Whiskey). Wheat turns into malt when the length of the sprouts becomes slightly longer than the length of the grain.

The malt is crushed with a blender and mixed with sugar and a small amount of water heated to a temperature of 30 degrees, after which it is placed in a warm place for 10 days.

Then the remaining water is heated to a temperature of 30 degrees, sugar is dissolved in it and the ground grain is poured into this syrup, after which, according to the recipe, an infusion of malt is poured into the mixed ingredients. The finished mixture is sent to fermentation, which will take 10-20 days.

Wheat with yeast

Here quantity of required products:

  • grain (as in the previous section) 5 kg;
  • sugar 2 kg;
  • baker's yeast or Pakmaya 50 gr;
  • water 30 l.

The water is heated to a temperature of 30 degrees, after which the yeast is diluted with it, as it is written on the package, and sugar is diluted in the rest of the water. Then cereals and diluted yeast are added to the syrup, after which the mixture is sent to fermentation, which take 6-12 days.

Apple

Here is the amount of ingredients:

  • fresh apples 30 kg;
  • running water 20 l;
  • sugar 1.5–4 kg, depending on the sweetness of the apples;
  • wine yeast 200-300 gr.

apples are not washed, because the bacteria necessary to start the fermentation process live on their peel.

However, carefully cut out the seeds and any damaged or rotten areas are necessary.

Then crushed with a blender or in any other way and mixed with water and sugar. This mash can be made with or without yeast.

The only difference is that without the addition of wine yeast, fermentation takes 3-7 weeks, and with them - 5-10 days.

Watermelon

Ingredients:

  • ripe red pulp 100 kg;
  • sugar 10 kg;
  • pressed yeast 200 gr or 1 sachet of Pakmaya.

Can use only whole watermelons without damage, preferably freshly assembled.

After all, the longer they lie, the more fructose and glucose turns into sugar, which is more difficult for yeast to eat.

The rinds are cut off, and the pulp is ground through a sieve to remove the bones and white streaks. All components are mixed and sent to a warm room for fermentation, which take 7-15 days.

Raspberry

Here is the amount of ingredients:

  • fresh raspberries 60 kg;
  • sugar 10 kg;
  • water 50 kg;
  • yeast pressed or wine 500 gr.

Raspberries are cleaned of stalks and damaged berries, after which they are thoroughly kneaded. You can not wash the berry, because this way you will remove the natural yeast necessary for fermentation.

If you make mash with yeast, then its taste will become much worse., as well as the taste of finished moonshine, but the fermentation process will end 20-30 days earlier, namely for 5-8 days.

If you decide to add yeast, then they are poured into a container with raspberries and water, then sugar is poured there. If they are made without yeast, then only sugar is added to the water and raspberries.

Fermentation

For fermentation, you need a room in which you can maintain a stable temperature at 20-25 degrees.

A decrease in temperature will slow down the action of bacteria that convert sugar into alcohol, and activate pathogenic microflora, which also feeds on sugar, but produces substances unsuitable for distillation.

Temperature increase over optimal will lead to the appearance of putrefactive processes that will spoil the mash.

Another condition is no bright light, because some of the bacteria and processes are sensitive to it, so an excess of light will disrupt fermentation and introduce undesirable changes into it. However, a small light bulb with enough light to keep you from wandering in the dark will not harm the mash.

A prerequisite for successful fermentation is cutting off the mash from the influx of fresh air.

This can be done with using a water seal or a medical rubber glove, in one of the fingers of which a hole is pierced with the thinnest needle.

The water seal and glove do not prevent carbon dioxide from escaping from the fermentation tank, so they can be used as sensor signaling the end of the fermentation process.

When the water seal sharply reduces the number of bubbles, and the glove stops inflating, it is necessary to open the container and check the condition of the mash.

All water-soluble parts should precipitate with a clear boundary between the precipitate and the liquid. Herself liquid should be relatively clear, without thick turbidity. Then you need to try the mash.

A sweetish taste indicates that the yeast has not been able to process all the sugar, so you must either wait a few days or add water to reduce the strength of the mash and allow the yeast to finish its work.

This moment is associated with risk, because an incorrect assessment of the situation can lead to souring of the mash. Therefore, experienced moonshiners check the strength of the mash with an alcohol meter and compared with the maximum strength that certain yeasts can develop.

When the mash is ready, her filtered to separate liquid and sediment, after which the liquid mash is poured into the moonshine, and the sediment is used as yeast for the next batch of mash or used as fertilizer in the garden.

Distillation

Distillation requires moonshine(alembic), which you can make yourself or buy in a store.

The main condition for obtaining high-quality moonshine is to use an apparatus that provides Possibility of constant temperature control.

This will allow you to regulate the chemical composition of moonshine, thus affecting its taste and smell. In one of the articles (cognac on oak chips), we already talked about the importance of observing the temperature regime, as well as about such distillate fractions, How:

  • head;
  • body;
  • tail.

When distilling, the following must be taken into account:

  1. Head, consisting of methyl alcohol and other poisons, in small quantities (1-2%) makes the moonshine more "picky", that is, with the same strength the intoxicating effect is more pronounced, but the load on all organs increases sharply.
  2. Body, completely cleared of the head and tail, turns into an analogue of medical alcohol - a drink, having an alcoholic effect and an alcoholic taste that does not have any zest.
  3. Tail much less dangerous than the head, but attaches moonshine fusel smell, inherent in tequila, whiskey and many other drinks that are classified as noble.

Therefore, there is no perfect distillation recipe. Some drain only part of the head, turning the drink into a killer smelly drink, others make an analogue of vodka, devoid of any special taste and smell.

Infusion on wood chips

To improve organoleptic properties its moonshine is insisted on chips of various tree species.

Initially for this used wooden barrels, however, they take up a lot of space and are quite expensive, and the effect of their use is enough for 3-5 treatments, after which the wood loses the necessary substances, and the infusion of moonshine no longer changes its properties.

Keeping the distillate in barrels from is still used in the industrial and semi-industrial production of strong alcoholic beverages.

Those who make moonshine for themselves make do with wood chips.

When distillate interacts with wood, it fills the pores, and the diffusion process begins, as a result of which part of the moonshine elements replaces what filled the wood, and its contents enter the distillate.

If the wood that will interact with alcohol, pre-burned, the drink acquires an additional taste and smell, which depend on the degree of firing. This is due to the fact that the temperature effect destroys cellulose and lignin, turning them into glucose and simple sugars, which change the taste of the distillate.

In addition, roasting destroys many other substances, as a result of which oils and esters are released, which also affect the taste and smell of the finished product.

Chips will have an even greater impact if If pre-soak it in good wine or liquor. Once in moonshine, she will give it an unusual pleasant taste and smell thanks to which he will be able to compete on equal terms with many well-known drinks.

After all, the general principles for the manufacture of any strong alcoholic drink are unchanged, that is, brandy, cognac and other well-known products, in fact, are the same moonshine.

Selection and preparation of wood material

Most often, oak, alder and fruit woods are used for infusion. Oak and, accordingly, tincture from it contain a lot of tannins.

Such substances give a special bitter tart taste and unusual smell drink.

A fruit trees, due to the large amount of resins and esters, attach the smell of moonshine aroma of wood and earth, and the taste is slightly sour, sometimes with a sweetish tint.

We have compiled a table that turned on the most popular types of wood used for infusion, as well as the effect they give. To obtain the results, identical jars were used, in which 600 ml of distillate were poured and 5 g of wood chips were placed.

The infusion time was 14 days, so the effect of wood chips was minimal. When insisting for several months, the effect will be more pronounced, and may also change over time.

Chip making

The best thing for insisting use fresh wood, for example, a freshly cut branch or a sawn trunk, and the older the tree, the stronger the chips from it will affect the moonshine. The question of where to get one is always very relevant.

Such branches can be picked up while felling trees, and it is desirable that the thickness of the branch be 5 cm or more.

Form chips doesn't matter, the main thing is that it passes without problems through the neck of the container for infusing moonshine. Therefore, you can use wood chips that are produced by a chipper that processes branches, or you can chop it yourself with an ax. Read more about this.

Exception constitutes chips in case, if they will previously soak in other alcohol.

In this case it is advisable to use cubes with a side size of 3–5 cm, they will give off the liquid absorbed into them for a long time.

Thanks to this, metabolic processes will be more efficient, and a constant but slow flow of sugar-soaked liquid will not lead to the multiplication of sugar-eating bacteria, which is difficult to avoid when using thin soaked wood chips.

The only condition is chips must be obtained from living healthy wood, only in this case it will give the maximum taste and smell to the drink, and also will not damage it.

After all, pathogenic bacteria multiply in diseased wood, processing the residual sugar of both wood and distillate, while releasing substances that will spoil the taste, color and smell of the drink.

Therefore, when using wood chips obtained from the disposal of branches with a chipper, carefully inspect each chip and remove it at the slightest suspicion. Also, do not use wood chips with bark.

Burning

Roasting can drastically change the wood chips Effect, therefore, for many years, each master has been looking for and creating his own recipes for making a drink at home, giving the distillate an unusual taste, color and smell.

Some share their little secrets in recipes and tell how and how much to infuse a drink on special forums, post useful videos.

Quite often there are recipes for tinctures on wood chips of medium roast. How is it the color of the wood material after firing a given degree shown in the photo.

In addition, mixing wood chips of different breeds and different processing methods allows you to make tinctures according to the same recipe, but with a unique combination of color, taste and smell.

For roasting, wood chips are loaded into an oven heated to a temperature of 120-210 degrees and left there for a while.

Gradually, the chips begin to change color, because in the absence of a constant supply of oxygen going on not wood oxidation, but caramelization, as a result of which lignin and cellulose break down into monosaccharides. During soaking, monosaccharides pass into the distillate and give it a special taste, color and smell.

Soaking in other alcohol

If you decide to soak the wood chips in another alcoholic beverage, then consider the following rules and instructions - preparation and soaking will take:

  • chips 2-5 mm thick - 10-15 hours;
  • cubes with a side size of 1-2 cm - 30-50 hours;
  • cubes with a side size of 3 cm or more - 1-3 weeks.

For soaking, you can use both strong and weak alcoholic beverages. Soaking gives good results chips in various juices, which then enter the distillate and change its taste.

You will find more detailed information about wood chips for moonshine and how to process it.

How to insist and how much?

clear formula and proportions relative to quantity, that is, how many grams of wood chips should be put into 1 liter or, for example, 3 liters of alcohol, which provides the best result, does not exist.

The more chips, the stronger its influence, up to too strong, spoiling the taste and smell of the drink.

A further increase in the proportion of wood chips is impractical, because it will only slightly reduce the infusion time and, with a high degree of probability, will give the drink an unpleasant taste and smell, which go unnoticed at a low concentration of wood chips.

For infusion use glass and enamel containers with hermetically sealed lids, in which, following the recipe, wood chips are first loaded, then moonshine is poured. Infusion time from a week to a year, depending on the desired result.

In a shorter period of time, the processes occurring inside the wood will not have time to noticeably change the composition of alcohol, and exceeding this period will not affect the taste and color of the moonshine.

At the same time, it should be borne in mind that the more wood chips, the faster the filling of alcohol with the contents of wood pores, so it is necessary to experimentally determine the balance between the amount of wood and the time of infusion.

When preparing chips for infusion, remember that apple, cherry and other fruit trees do not contain tannins, so the moonshine infused with them will have a pleasant smell and a slightly sweet aftertaste.

Unlike them, oak contains a lot of tannins, so it will give the drink a cognac smell and taste. Due to the unusual influence of oak, lovers of vodka and light spirits leave negative reviews about cognac and its recipes on wood chips of this wood, stating that it "stinks of bugs."

It is necessary to insist moonshine on wood chips in a room closed from light with a temperature of 10-15 degrees.

Exceeding this temperature can lead to re-fermentation and souring of the product due to the growth of harmful bacteria.

After insisting, the chips can be used several more times, but each time its influence will be less and less. infused alcohol need to pour into glass bottles and store in a dark cool place.

A video on how to make a fragrant drink, insisting moonshine on wood chips, with your own hands, what kind of smell and taste give types of wood chips of various fruit species and oak:

Conclusion

Infusion of moonshine on wood chips can turn it into a noble drink, which will not be ashamed to treat any guests. Yes, and on holidays, such a tincture will be just as appropriate as expensive drinks such as whiskey, cognac or brandy. After reading this article, you learned how to:

  • make moonshine;
  • regulate its taste and color - how much wood chips should be added per 1 liter of alcohol, and how much the drink should be infused;
  • wood chips affect the distillate.

In contact with

In folk medicine, it has long been known that you can make cherry infusion not only on berries, but also on twigs, leaves and stalks. Today, the recipe is widely used - how to infuse moonshine on cherries without berries to obtain a remedy with a therapeutic effect.

Benefit

Cherry branches are used for:

  • vitaminization of the body;
  • strengthening blood vessels;
  • boosting the immune system;
  • prevention of viral infections;
  • diuretic action;
  • tonic and invigorating effect;
  • antiseptic properties;
  • relieve inflammation in the joints.

Important! You should not use cherry infusion for people with diabetes, high acidity of the stomach, gastritis and ulcers.

cherry leaf properties


Cherry leaves are distinguished by antiseptic, antipyretic and anti-inflammatory properties. Cherry infusion based on this raw material automatically acquires the listed properties. The quality of the product is beyond doubt. In the manufacture, you can independently adjust the concentration and strength of the drink. It depends on the size of the leaves. An infusion of cherry leaves is best made on the basis of vodka.

To prepare a healthy and high-quality infusion of cherry leaves, you must use vodka or alcohol. The leaves can be used both fresh and dry. It is better to pluck young leaves. Even for harvesting for the winter by drying, it is recommended to collect leaves and young twigs in May-June.

Compound

  • cherry leaves - ¾ st.;
  • vodka or alcohol - 1 liter.

Cooking

  1. Chop up the leaves. Not necessarily to the state of powder. Small pieces are allowed.
  2. Place raw materials in a glass jar.
  3. Fill with vodka.
  4. Leave to infuse in a dark cool place for 14 days.
  5. Shake the jar periodically.
  6. Strain.
  7. Pour into a clean bowl.

If you add tarragon, basil, cinnamon or ginger to the finished tincture, cherry-infused vodka will acquire a richer and more pleasant taste.

Cherry infusion on the branches


Famous for its healing properties and taste, an easy-to-prepare infusion of cherry branches.

Compound

  • moonshine;
  • cherry branches;
  • granulated sugar;
  • water.

Cooking

  1. Prepare triple sugar moonshine. After the first distillation, dilute by 10-15% with water.
  2. Choose dry cherry wood, without marriage. It is advisable to use branches that are 2-3 years old. Chip chips to a size of 0.5x0.5x10 cm. Rinse and boil. Water after this will be painted in a brick color.
  3. Rinse with boiled water.
  4. If desired, you can fry the branches in the oven for 15 minutes at 180 degrees so that they darken a little. Without roasting, the drink may give too much flower tea.
  5. Insist 2 months. Filter.
  6. Dilute up to 40 degrees.
  7. Add 1 tbsp. l. sugar per 3 liters.

Such an infusion of cherry branches will become not only a medicinal preparation, but also an excellent drink on the festive table.

Features of moonshine infusion


On the very first day of infusion, the infusion of cherry twigs on moonshine acquires a shade. Over the course of a month, it becomes more saturated. Moonshine taste goes away with time. But the smell of alcohol will remain. After dilution, the smell of alcohol and moonshine is replaced by a pleasant unobtrusive aroma, which is easily felt by the receptors. It is recommended to infuse an infusion of cherry branches for at least 2 months. The longer the exposure time, the better. The sample can be removed after the first week in the process of infusion.

There are many options for recipes on how to insist on vodka on cherries - not only from leaves, berries, stalks, branches separately. These components can be mixed and combined to obtain the most intense taste and healing effect.

your mark

Cherry moonshine is a very tasty drink that is not ashamed to be served to guests at any holiday. Cherry tinctures and liqueurs have a unique taste and aroma and are called cherries. There are many recipes for cherry liqueurs at home. You can use the cherries themselves, their seeds, leaves or even wood chips. We will consider only the most common recipes. There are many other ways to prepare cherry tincture, but they differ from these basic methods in small nuances - the addition of various ingredients or the sequence of actions.

Simple cherry liqueur

To prepare such a cherry liqueur on moonshine, you can use both fresh berries and frozen or dried ones. When using frozen fruits, they must first be thawed and the water drained. Moonshine requires only a high degree of purification - either double distillation, or rectified alcohol. It is not necessary to remove the stones from the berries, they do not contain harmful substances, but cherries with stones will give the drink a richer taste.

The ingredients will be needed in the following proportion: for 0.7 liters of moonshine, one and a half kilograms of cherries and a pound of sugar. The amount of sugar can be reduced or increased according to your taste.

Fresh and thawed berries need to be dried a little in the sun or in the oven. This is done so that the filling is not too watery. You can not do this, it does not affect the taste of the drink.

All components should be placed in a three-liter glass jar, mixed well, covered with a lid and put in a dark place at room temperature for a month. Shake the jar every three or four days.

When about thirty days have passed, filter the drink through several layers of gauze and bottle it. Ready tincture is stored in a cool place. It has practically no expiration date, from time to time the taste of the drink only gets better. The tincture has a strength of up to twenty degrees.

Longer prescription

This method of making cherry tincture on moonshine takes more time and is more laborious, but the drink is worth it.

One and a half liters of moonshine will require one kilogram of cherries and three hundred grams of sugar. Berries must be taken with seeds. The fruits need to be washed, half of the berries should be placed in a glass jar and poured with moonshine. Remove the closed jar in a dark place for two weeks, sometimes take it out and shake it a little.
After the set time, filter the drink, pour half of the granulated sugar into the rest of the berries and mix well. Pour the second half into the filtered drink. Cover both containers with a lid and set aside for another two weeks.

Strain the separated juice from the berries with sugar and add to the moonshine with sugar. Pouring is ready, you can pour into bottles. The strength of the drink is about eighteen to twenty degrees. You can store it in a dark, cool place for up to three years.

Seedless recipe

Cherry tincture on moonshine, the recipe of which we will now tell, has a very mild berry flavor and is more like fruit wine.

It will take a liter of moonshine, a kilogram of pitted cherries and three kilograms of sugar. Place the berries in a glass vessel, cover with sugar and mix. After two or three hours, when the cherry gives juice, add moonshine there and cover with a lid.

Place the jar in a warm, dark place for two weeks. After infusion, filter through cheesecloth several times and bottle. For better filtration, you can use cotton wool. Wring out the filter well after each use. Cherry moonshine has a strength of up to twelve degrees and is stored for about three years.

drink on leaves

An excellent moonshine recipe from cherries when there are not enough raw materials. The leaves enhance the berry flavor of the drink.
It will take fifty cherries, about two hundred leaves, a liter of moonshine, a liter of water, one and a half kilograms of sugar and one and a half teaspoons of citric acid.

Berries with leaves put in water and cook for fifteen minutes over low heat. Filter the broth through cheesecloth, put sugar and citric acid and cook until the sugar is completely dissolved. Cool the finished syrup, add moonshine and bottle. The tincture on cherry leaves should stand for about three more weeks until fully cooked. The strength of the drink is up to ten degrees, the shelf life is about two years.

Wood chip tincture

The recipe for cherry tincture on wood chips is practically no different from tinctures on wood chips of other wood species. Cherry wood chips should be poured with moonshine and put in a dark place for a period of two weeks to a month. Sugar can be added to taste. Optionally, vanillin, citric acid, orange peel or other components are added. The finished tincture should be filtered through gauze and bottled. The strength of the finished product will be about twelve degrees.

Making a delicious cherry drink takes time and always requires high-quality raw materials. Unripe, overripe, mashed berries must be removed, otherwise they will negatively affect the taste of moonshine.

Tincture can be made not only from moonshine, but also from vodka or alcohol. However, the advantage of homemade alcohol is that you will be sure of its quality. When buying vodka in a store, you can never be sure that it is not a fusel fake, despite all the brands and excise taxes.

Cherry moonshine is a great way to improve the taste of your alcohol and make a truly exclusive drink.