Early ripening liqueur Place a full pot of berries (cherries, black currants or raspberries), pour good purified vodka over them, tie the pot with oiled paper, pierced in several places with a fork. When the rye bread is taken out of the oven, place this pot in it and

Pineapple liqueur Prepared in exactly the same way as melon liqueur, you must pour it with purified vodka, let it brew for at least 6 weeks, drain it and proceed as in the previous one

Assorted pouring 1 Put cherries, black currants, raspberries in a bowl and pour vodka so that it covers the berries, cover the bowl with parchment paper, make punctures in it with a fork and place in the oven at a temperature of +150 degrees. The berries should firm up and change color, and

Assorted pouring 2 1 kg strawberries, 1 kg apricots, 1 kg raspberries, 1 kg cherries, 1 kg black currants, 2.5 kg sugar, 5 liters of vodka. In the summer, as the berries ripen, first 1 kg of strawberries is poured into the bottle one by one, sprinkle the berries with 500 g of sugar. When the apricots appear, put them in the same bottle.

Monastery-style liqueur Prepared from any ripe juicy berries. Pour berries into a 10-liter bottle up to the neck and fill with as much vodka as will fit into the bottle. Then cover lightly with a cork, tie a folded canvas on top and tie its ends

Tender liqueur For a 10-liter bottle: 3 kg of berries, 7 liters of water, 1 bottle of vodka. This liqueur is prepared from raspberries, black currants or gooseberries. Pour purified water into the container, add berries, pour in vodka, shake well, cap loosely, tie it with canvas and put it on

Assorted fruit liqueur 1st method. In an enamel saucepan, mash pitted cherries, red currants and raspberries, taken in a ratio of 2:1:1, with a wooden masher and leave for 5-6 hours so that the berries release juice. Then drain the juice (squeeze out the berry mixture) and combine with

FORTIFIED WINES

3 kg of gooseberries, 3 kg of black currants, 4 kg of red currants, 9 kg of sugar, 3 liters of boiled water, 1 bottle of vodka, 1 stick of yeast.

Wash the berries, dry them on paper, pour them into a bottle, add sugar, and add water. Let the mixture stand for two months. After this, separate the wine from the berries, straining the mixture through cheesecloth, and divide into two parts. Add a bottle of vodka to one, seal and leave for two weeks. Drop a stick of yeast into the other half of the wine. Tie the bottle with cloth. Fermentation lasts a month, but it is better to wait longer. When the wine becomes transparent, the two parts are mixed and bottled.

1 kg of strawberries, apricots, raspberries, cherries, black currants, 2.5 kg of sugar, 5 liters of vodka.

In the summer, as the berries ripen, pour one by one into a 3-liter bottle: first, strawberries, pouring 500 g of sugar over the berries; when the apricots appear, add apricots on top of the strawberries, sprinkled with the same amount of sugar; then do the same for raspberries, cherries, and black currants, sprinkling them with sugar each time. From the very beginning, the bottle with berries should be placed in the sun, covering the neck with gauze. After filling the last variety of berries, keep the bottle in the sun for another 2 weeks. Then pour in vodka, seal tightly with a stopper and put in a cool place for 1 month. Then strain, pour the liqueur into bottles, and seal. You can serve it after 3-4 months.

250 g each of garden strawberries, black currants, raspberries, early apples, red currants, early pears, gooseberries, cherries, plums, 2 liters of vodka.

This wine is prepared gradually - according to the time of ripening of berries and fruits. Select containers with a capacity of 5 liters with a tight-fitting stopper.

Sort out the garden strawberries, wash them, pour them into a bowl and pour in 200 ml of vodka. Raspberries are prepared in the same way. Add 250 g of raspberries to garden strawberries. Wash red and black currants, gooseberries, remove stems, mash everything separately and gradually add 200 ml of vodka to raspberries and strawberries for every 250 g of berries.

Remove pits from cherries, cherries and plums. Add to the infusion. Add vodka at the same rate. Wash the apples and pears, remove the seed capsule, cut into small pieces and add to the ripening berries with the same amount: 250 g of slices, 200 ml of vodka.

Allow the entire mass to ripen until November - December. Then strain the mixture and pour into bottles, seal and store in a cool place.

Pour prepared terry gooseberries into a 10-liter bottle, leaving 15 cm of free space up to the neck of the bottle. Pour vodka over the gooseberries so that it covers the surface of the berries. Allow to ripen for 4 months.

Then cut 500 g of rye bread into pieces, and cover each piece with thick syrup or honey. Dry the prepared bread on a sieve and put it in a bottle.

The contents ripen for another 4 months in a dark place, while care must be taken to ensure that there is no violent fermentation. After 4 months, pour the contents into bottles and close.

For 10 liters of wine: 7 liters of apple juice, 70 ml of rowan (or sloe) juice, 2.6 kg of sugar, 1.5 liters of water, 1 liter of vodka or 0.5 liters of alcohol.

Mix apple and rowan juices, add sugar and water, add yeast starter and ferment. Add vodka to the wine removed from the sediment, stir, let sit for a week, filter, and bottle.

Place the prepared, sorted and washed berries (1 kg of raspberries, cherries or cherries) into an enamel pan and pour in vodka until the surface of the berries is covered. Cover the top of the pan with thick paper, pierce it with a stick in several places and place in the oven at 100 degrees for 8–10 hours. If during this time the berries do not become soft enough, then put them in the oven again. Then carefully drain the liquid part through gauze folded in four. Add sugar (700 g) to the strained palenka and heat the mass until the sugar dissolves. Then pour the bottles into bottles, carefully close them with corks and fill them with paraffin.

Palenka is ready for use one year after production.

Prepared from any ripe juicy berries.

Pour berries into a 10-liter bottle up to the neck and fill with as much vodka as will fit into the bottle. Then lightly cover with a cork, tie a folded canvas on top and tie its ends around the neck with a cord. The bottle should not be tightly sealed, as it may burst during fermentation of the berries. The bottle is placed in the sun in the summer, and in a warm place (to the battery) in the winter.

This liqueur should sit on the berries for at least a year, in the worst case - 8 months. Once a month the bottle needs to be shaken well.

After 8 months, pour the liqueur through a fine sieve into another container. Squeeze the berry mass into a canvas bag. Pour the juice into the same bottle where you placed the drained liqueur. After this, a layer of sugar is laid out in a copper basin, and the liqueur is poured on top. The basin is placed on medium heat, and with continuous stirring the mixture is brought to a hot state, but in no case to a boil. At the same time, three times as much liqueur is kept in another container as is mixed with sugar. Pour the hot solution into it and mix well. Add sugar in the following proportion: for 1 bottle with a capacity of 0.5 liters of liqueur from cherries, raspberries, strawberries - 200 g of sugar, for liqueur from black currant and rowan - 300 g of sugar.

After mixing the unsweetened liqueur and syrup, the liqueur is cleared. To do this, insert a large funnel into a clean bottle and place a flannel into it as a filter. After straining, pour the liqueur into bottles, cork and place in the pantry.

This liqueur can be kept anywhere, it is not afraid of either cold or heat, does not spoil and is very tasty.

Place cherries, black currants, raspberries in a bowl and pour vodka so that it covers the berries, cover the bowl with parchment paper, make punctures in it with a fork and place in the oven at a temperature of 150 degrees. The berries should firm up and change color, and the cherries should become soft and fall away from the seeds with the slightest pressure. Then add sugar to the liqueur at the rate of 120 g per 1 kg of berries.

This liqueur is prepared a day in advance.

For a 10-liter bottle: 3 kg of berries, 7 liters of water, 1 bottle of vodka.

This liqueur is made from raspberries, black currants or gooseberries.

Pour in purified water, add berries, pour in vodka, shake well, cap loosely, tie with canvas and place on the windowsill for 15 days. The bottle must be shaken every day. By the end of the second week, the berries in the bottle will move from bottom to top and top to bottom. This is evidence that the liqueur is ready. Then it must be strained through several layers of gauze into another bottle, allowed to settle for several days and bottled, always filtering through gauze again. Bottles for storing liqueur must be taken from champagne, or cider, or similar ones, otherwise they will not withstand the internal pressure. The liquid should not be completely poured into the bottles. The corks should be tied with ropes or fastened with soft wire, as is done on cider bottles. The bottles are placed in dry sand, neck down, in a cool place. They are kept in this state for one and a half to two months, after which the liqueur can be served.

Delicate liqueur cannot be stored for a long time: no more than 4–5 months.

Fill the bottle with rose petals, fill it with vodka up to the neck and let it sit until the liquid turns a dark amber color. Drain the juice without squeezing the petals, add sugar to taste.

Take the ripest bird cherry, put it on a cloth and let it sit for 3 days, then dry the bird cherry in the oven at a temperature of 100 degrees, pour it into a bottle, after crushing it, add vodka to the neck and let it sit for 6 weeks. Drain the contents, add sugar (120 g per 1 liter of juice). Pour into bottles.

3 kg of peaches, 100 g of honey, 3 liters of water, 1 liter of alcohol, 1.5 kg of sugar, 10 g of nutmeg, 10 g of cinnamon, 5 g of vanillin.

Wash the peaches thoroughly, remove the pits, wipe and place in a bottle. Pour water into it, add a little honey and leave to ferment for 2-3 weeks. Strain the resulting liquid, add sugar, spices, alcohol and leave for 3 weeks. Pour the wine into bottles and leave in a cool place for 2 months.

Wash the cherries well, do not remove the seeds, prick the berries with a toothpick. Pour into a wide-necked bottle or jar (so that the cherries can be easily removed later), sprinkling with a small amount of sugar. Place the cherries up to the hangers or almost up to the neck of the bottle. The amount of sugar depends on the desired taste. To obtain a moderately sweet liqueur: for a 1-liter bottle, approximately 4-5 tbsp. l. Sahara. Fill the cherries with vodka to the top. Place in a dark place at room temperature. Shake the bottles every 2-3 days to disperse the sugar. Since sugar dissolves poorly in alcohol, its complete dissolution may occur only after two weeks. During this time, the cherries will begin to release juice, and the color and consistency of the liqueur will change, it will become richer and darker.

After 2 months, the cherries must be removed. Pour the liqueur into bottles. It is advisable to cool the liqueur before serving.

For those who do not like very strong drinks, you can dilute the cherry liqueur with any juice, preferably cherry too.

Pour the cherries into a bottle and sprinkle with sugar at the rate of 400 g of sugar per 1 kg of cherries. Tie the bottle with gauze and place it in the sun for 6 weeks to allow the cherries to ferment. Then drain the cherry juice, pour into bottles, seal and put in a cool place. Pour vodka over the cherries that remain in the bottle at the rate of 0.5 liters per 1 kg of cherries, close tightly and let stand at room temperature for 2 months. Drain off the second liqueur, filter, bottle, and seal. After 5–6 months, the liqueur can be consumed.

Fill 3/4 of the bottle with ripe cherries, half with pits and half without pits. The contents of the bottle are filled to the top with vodka and placed in a cool place for 6–8 weeks, but no more. Then drain the contents and squeeze the juice out of the cherries using a light press placed on a linen bag in which the cherries are placed.

A day later, when the squeezed juice becomes clear, mix it with the previous mass, pour into bottles, and seal thoroughly.

The cherry tree must stand for a year.

Peel half of the cherries prepared for the tincture, and leave the other half with the pits. Pour the prepared cherries into a bottle to fill 1/4 of its volume, fill with vodka up to the neck and leave for 4 weeks to ripen. Pour the ripe liqueur into a clean bottle, add sugar at the rate of 4–5 tbsp. l. for 1 kg of berries and place in a warm place so that the sugar dissolves.

If desired, the liqueur can be made sweeter. To do this, take twice as much sugar, prepare a thick syrup and, while it is hot, pour it into the cherry tree. Filter the cooled liqueur, pour into bottles, seal and store for 6 months. The older the cherry, the tastier it is.

Mash the prepared cherries together with the pits, put them in a bottle and leave for 3 days to ripen. Then add 400 ml of vodka per 1 kg of cherries, 1.5 g of cinnamon, 1 g of nutmeg, 250 g of sugar. Mix everything and put it in a warm place for 8 days.

When the liqueur becomes clear, drain it, strain and, if desired, add thick sweet syrup (especially if the cherries were sour), stir well and bottle.

10 liters of cherry juice, 3.5 kg of sugar, 2.5 liters of water, 0.5 liters of alcohol.

Wash the ripe cherries, chop them, removing most of the seeds (70–80%), squeeze out the juice. Make wort from juice, water and 2.5 kg of sugar, add yeast starter, and ferment. After 10 days, remove the wine from the sediment, add alcohol, 1 kg of sugar, mix and let stand for 7-10 days. Filter, bottle and seal carefully.

For 10 liters of wort: 7 liters of cherry juice, 1.6 liters of water, 2.4 kg of sugar, 1 liter of vodka.

It is prepared from cherry juice obtained from completely ripe berries.

Cherry juice is mixed with sugar syrup made from water and sugar (2/3 of the amount - 1.6 kg), the prepared wort is fermented by introducing a pre-prepared starter into it. Fermentation lasts 7–10 days. After fermentation is complete, vodka is added to the wine. After alcoholization, it should be thoroughly mixed with a whisk until a wine of uniform strength is obtained and kept for 5 days. After this, filter the wine, add the rest of the sugar (0.8 kg) and bottle it.

The finished cherry wine should be dark cherry in color with the aroma of fresh cherry fruit and a slightly astringent taste.

Preparing wine starter: usually raspberries are used for it. If the season has passed and there are almost no raspberries left in the garden, then you can collect all the remains of raspberries and strawberries. Rose hips are then used as the main source of wine yeast. Place 2 cups of unwashed collected berries in a jar. If you wash the berries, then all the natural yeast that is on the surface of the berries will disappear. Add 2 tbsp. l. granulated sugar, pour 0.5 liters of cold water, tie the neck with 4-layer gauze and leave for 3 days. The mixture must be stirred periodically. After 3 days, the wine starter will begin to actively ferment and can be used to make wine.

5 kg of fresh raspberries, 2 liters of water, 1 kg of sugar, alcohol at the rate of 50 ml per 1 liter of wine.

Squeeze the raspberries (do not wash them), add 1 liter of water and 300 g of sugar. Add another 1 liter of water to the pomace, leave for 5–6 hours, squeeze again. Mix the resulting juice with the previously squeezed juice, add yeast starter, and put it on fermentation. After 7-10 days, strain, add 150 g of sugar for each liter of juice obtained and leave to ferment further. After fermentation is complete, add alcohol, add sugar if desired, pour into bottles and seal.

Preparing wine starter: usually raspberries are used for it. If the season has passed and there are almost no raspberries left in the garden, then you can collect all the remains of raspberries and strawberries. Rose hips are then used as the main source of wine yeast. Place 2 cups of unwashed collected berries in a jar. If you wash the berries, then all the natural yeast that is on the surface of the berries will disappear. Add 2 tbsp. l. granulated sugar, pour 0.5 liters of cold water, tie the neck with 4-layer gauze and leave for 3 days. The mixture must be stirred periodically. After 3 days, the wine starter will begin to actively ferment and can be used to make wine.

6.3 liters of apple juice (preferably autumn or winter varieties), 0.7 liters of rowan juice, 2.5 kg of sugar, 1.5 liters of water. In the absence of rowan juice: 8 liters of apple juice, 2.1 kg of sugar, 0.8 liters of water. For 10 liters of wine: 0.5 liters of alcohol or 1 liter of highly purified vodka.

It is prepared from apple juice with the addition of a small amount of rowan juice for better clarification of the wine. Usually the best wine is obtained with a juice ratio of 90% apple and 10% rowan. For 10 liters of wine, 7 liters of juice mixture are consumed.

After thoroughly mixing the juices with water and dissolving the sugar, pour the wort into bottles and put it on fermentation, adding the prepared starter into them. Fermentation lasts 7–10 days. Then distribute the alcohol or vodka evenly among the bottles, and mix the contents thoroughly with a jig until the strength of the wine in the bottle is uniform. After alcoholization, the wine is kept in bottles for 5 days. Next, filter the wine and bottle it.

Apple wine should have a golden color, a refreshing, pleasant sweet and sour taste with the aroma of fresh apples.

To obtain good rowan wine, 20% apple juice obtained from autumn or winter apple varieties is added to rowan juice. For 10 liters of wine, 4.5 liters of juice are consumed. To prepare the wort, take 3.6 liters of rowan juice, 0.9 liters of apple juice, 2.5 kg of sugar and add 4 liters of water. Strong rowan wine is prepared in the same way as apple wine.

The finished rowan wine acquires a light yellow color with a brown tint and a slightly tart taste with a pleasant bitterness.

300 g prunes, 250 ml alcohol and 1 liter of vodka.

Remove the seeds from the prunes, cut into small cubes, pour into a bottle, fill with alcohol and vodka, and close with a stopper. Then leave for 6 weeks, shaking daily. Then pour the infusion into another container, passing it through 4 layers of gauze.

Pour the plums with water and leave for another 2 days, then filter and pour into the previously drained infusion, stir and let stand until clarified. After 5 days, drain the liqueur from the sediment that has accumulated at the bottom of the dish. Filter the infusion and bottle it.

The longer the drink sits, the better its taste.

Take a ripe, aromatic melon, but not overripe, cut it into small pieces, put it in a bottle and fill it with vodka so that it covers the contents. Let stand for 2 weeks, then strain, add sugar to taste.

700 ml dry white wine, 2 oranges, 3 tbsp. l. granulated sugar.

Pour any dry white wine into the bottle. Chop the oranges as finely as possible with the peel, remove all the seeds and sprinkle with granulated sugar. Add orange slices to the wine, mix, seal the bottle well, tar it and bury it up to the neck in damp sand, preferably in a cellar, but you can also just in a dark, cold place. After 12 days, filter the drink through linen, pour into bottles, seal and tar.

Lovers of sweet drinks can put a double or even triple portion of sugar in the orange juice.

12 liters of birch sap, 3 bottles of weak white wine, 2 bottles of vodka, 1.5–2 kg of sugar (depending on the sweetness of the wine), 1.2 kg of raisins.

Pour birch sap into a barrel, pour wine and vodka into it, immediately add sugar and raisins, make sure that the sugar is completely dissolved. Seal the barrel with a sleeve as tightly as possible, tar it and put it on ice for 2.5 months. Then pour it into bottles, cork, tar and put them on their side, keep them in the sand, in the cellar.

12 liters of birch sap, 3.2 kg of sugar, 4 tbsp. l. thick yeast, 1 liter of vodka, 4 lemons.

Stir sugar in the juice and cook in an enamel pan until a third of the liquid has boiled away. During boiling, you need to skim off the foam. Then filter the syrup through a cloth, pour into a barrel and cool to the temperature of fresh milk. Add yeast and vodka there. Cut the lemons into slices, remove the seeds and put the lemons in the barrel. In this case, the barrel should not be completely full. Leave it in a warm room so that the liquid ferments for 10–12 hours, then transfer it to a cold place, preferably on ice in a cellar, and keep it there for 7 weeks. Then filter the drink through linen, pour into champagne bottles, cork, tie the corks with wire, tar and store in a cool place.

3 liters of apple juice, 2 kg of sugar, 7 liters of water, 1 liter of vodka.

Take equal parts of sour and sweet apples, cut and mix them, use a press or juicer to extract the juice, pour into a barrel for 1.5–2 buckets. In a separate bowl, dissolve sugar in water, boil and cook over low heat for 1 hour. Pour the syrup into an earthenware or wooden container, cool to the temperature of fresh milk and mix in a barrel with apple juice. Seal the barrel loosely with a paper stopper and place it in the coldest place for 8 days (do not freeze!). Then pour vodka into the barrel, seal it tightly with a wooden stopper, if possible, tar it, and put it in the cellar for 3 months. It is advisable that the barrel is full.

10 pieces. quinces, 12 liters of water, 1.2 kg of sugar, 2 tbsp. l. yeast, 250 ml of vodka, a handful of raisins.

This drink is best prepared in an oak barrel with iron hoops. Put sugar in a large bottle, add water and boil until the syrup is reduced by a third. Pour it into a barrel and cool to the temperature of fresh milk. Then take a large, ripe quince, cut each into 8 pieces without peeling the skin, remove the seeds and put the quince in a barrel of syrup. Pour in thick yeast and vodka.

Leave the barrel in a warm room, and 5-6 hours after the start of fermentation, transfer the container to a cold place, preferably on ice, in the cellar.

After two weeks, carefully drain the liquid, filter it through a cloth and pour it into champagne bottles. Put a raisin in each bottle, cap it tightly, tar it and place it horizontally in a box with sand. Store the box in a cool place, preferably in a cellar on ice for the first few months.

It is prepared by fermenting sweet must without separating the pulp, similar to red currant wine.

Made from raspberry juice from perfectly ripe berries.

For 10 liters of wort: 6 liters of raspberry juice, 2.6 liters of water, 2.4 kg of sugar (1.6 kg added before fermentation, 0.8 kg after), 1 liter of vodka.

Fermentation after adding the starter lasts 10–12 days, after which the wine is alcoholized. The wine is aged for 5 days, then filtered, and the rest of the sugar is added to it. Next it is bottled and sealed. The wine turns out to be a beautiful raspberry color with the aroma of fresh berries.

5 kg of plums, for syrup: 10 liters of water, 2 kg of sugar, 1 liter of vodka.

Plum berries have poor juice yield and require special processing for better juice separation. To prepare wine, ripe, undamaged berries are selected.

Wash the plums and place in a glass container. Prepare sugar syrup in advance. Heat it to a boil and pour the boiling solution over the berries, then close the lid and leave under a warm fur coat for 8 hours. Then drain the syrup, heat it to a boil again and pour over the berries again. Pour vodka into the cooled berry infusion, close the lid and leave for 10–15 days. After this, carefully drain without disturbing the sediment and pour into bottles for storage.

Wine can be stored for a long time. Aging improves the taste and aroma of the drink.

In the same way you can prepare wine from cherries and sloe.

For 1 liter of apple juice - 500 ml of currant juice, for 1 liter of wort: 60–80 g of sugar and 300–350 ml of alcohol.

Wash the blackcurrant berries, mash them, sprinkle them with sugar, place them in a glass container and leave them to separate the juice in a warm place for 1-2 days. After this, squeeze the juice from fresh apples and add blackcurrant juice to it. Infuse the mixture of juices for 4–6 days in a closed container, then press it, add sugar and alcohol. Leave for 7–9 days, clarify and remove sediment. Pour into bottles.

It is stored in a cool place; aging improves the taste of the drink.

Separate ripe berries from the stalks, wash and let dry. Then pour into a wooden or enamel bowl and mash with a wooden pestle. After this, add sugar syrup to the pulp (100–120 g of sugar and 250–300 ml of water per 1 liter of pulp). Add 3% wine yeast to the resulting sweet wort and leave in a warm place for 2-3 days.

During the fermentation process, stir the pulp thoroughly with a wooden stick 3-4 times a day. Then drain the liquid, squeeze out the pulp, add alcohol to the resulting wort (250–350 ml of alcohol per 1 liter of wort), leave in a sealed container for 7–10 days. When infusing, it is necessary to clarify the wine by adding 1 tbsp. l. milk for 1 liter of wine.

When the wine has cleared, it is poured into another container without disturbing the sediment and bottled.

For 10 liters of juice: 1 kg of honeycomb, 4 kg of honey, 4 egg whites, 2 liters of vodka (1 liter of alcohol).

Pour apple juice into a large bottle. Add honeycombs of pumped out honey to it. Mix the whole mixture thoroughly and let stand for 10–12 hours, then strain the liquid through a sieve and add honey. Pour the mixture into a fermentation container and, when fermentation begins, close it with a water seal. After 6 weeks, after fermentation has reduced, drain the liquid into another container. Then beat the egg whites into foam, add vodka or alcohol, mix everything and pour into the prepared bottle or barrel, close well and put in a cool place for 1 year. After a year you can uncork it.

In 500 ml of vodka put 5 g of cinnamon, 10 g of nutmeg, 5 g of cloves, 5 g of saffron, 20 g of vanilla.

Leave for two weeks, shaking daily. Then strain the tincture and cook with 300 g of sugar, filter through a cloth. Spottykach is ready.

10 lemons, 10 g each of coriander and cloves, 1.5 liters of vodka, for syrup: 1.2 kg of sugar, 1 liter of water.

Wash the lemons, scald with boiling water, cut into pieces along with the zest, add chopped coriander and cloves. Pour vodka over everything and leave for 7 days. Then boil a thick syrup from sugar and water and pour it into the strained tincture. Mix everything thoroughly, strain and bottle.

1 kg of berries (cranberries, raspberries or currants), 1 kg of sugar, 900 ml of water, 750 ml of vodka, a pinch of vanillin.

Sort the berries, wash them, crush them in a stainless bowl with a wooden pestle, transfer the mixture into a bag and let the juice drain. Make a thick syrup from sugar and water. Pour berry juice into it and bring everything to a boil again, remove from heat and pour in vodka, infused with vanilla for 14 days, and mix thoroughly.

Place the mixture on the fire and heat, stirring all the time, until evaporation begins from the mixture, but without bringing to a boil. Then cool the potykach, pour into bottles and seal tightly.

Cut 500 g of green walnuts, each into 4 parts, pour in 800 ml of vodka and leave for 1 month in the sun.

Drain the vodka, strain, add 100 g sugar, 20 cherry pits, 0.5 g cinnamon, 2-3 pcs. cloves, stir, let sit for another week so that the sugar dissolves. Strain and bottle.

Leave for 24 hours, 6 tbsp. l. ground coffee in 6 glasses of cold water, strain, add 400–500 g of sugar and cook over low heat. Remove from heat, gradually pour in 2 cups of vodka, and cook until steam appears.

Remove from heat, cool, and bottle.

Fill the bottle halfway with red currants, add water to the neck and place in the coldest place. Shake the bottle vigorously every day.

After a week, you can try to see if the water has infused well; if not, leave it for another 3-4 days. Then filter the water and pour it into champagne bottles. Add 200 g of sugar, 30–50 g of rum (you can use alcohol or vodka, but it will be worse), 70–100 g of champagne and 3 raisins to each bottle. Seal the bottles tightly, if possible, tar them and bury them in sand, preferably in a cellar or at least just in a dark place.

You should try it in a month. If it doesn’t “play”, wait another week or two.

2.5 kg of berries, 8 liters of water, 2.5 kg of sugar, 1 liter of vodka.

Made from any ripe berries or fruits.

Take a large bottle, pour water into it, add sugar and stir thoroughly until completely dissolved. Then pour ripe berries or fruits into the bottle, pour in vodka and shake the bottle several times. Tie the neck of the vessel with canvas and place it in a sunny place for 12 days. Shake the bottle regularly.

In the second week, the berries will begin to gradually move from bottom to top and vice versa. This indicates the end of violent fermentation. The liquid must be filtered, poured into another bottle and placed in the cellar on ice or in the refrigerator at the lowest temperature (but not freezing) for 3 days. When the spike has settled after three days, strain it again through a thick cloth and bottle it. These must be champagne bottles, and they should be poured to the top of the neck or even two fingers below.

Before corking, corks must be boiled in boiling water and hammered into bottles with a wooden hammer, and then tied with thin wire, just as champagne is corked. Bury the bottles with their necks down in the sand, preferably in a cellar or at least just in a dark, cool place, and leave it like that for one and a half to two months. After this, the spike is completely ready, but it is recommended to store it for no more than a year and a half, otherwise it may turn sour.

The best spikes are made from raspberries, black or red currants and gooseberries.

Fill the bottle 3/4 full with ripe raspberries, add vodka and leave for 2 days at room temperature. Then drain the liquid part, pour out the raspberries, fill half the volume of the bottle with fresh raspberries and fill with the liquid that was drained from the first infusion and leave again for 48 hours. It is impossible to infuse raspberries for more than 48 hours, as they release acid, which impairs the taste of the tincture.

After 48 hours, drain the vodka infused with raspberries, filter and gradually mix with thick syrup, for the preparation of which you take as much sugar as the liquid part of the tincture was drained. Pour the prepared robin into bottles, seal and place in a cool, dark place for 5 months.

Fill a wide-necked bottle with fully ripe blackberries to the top. Pour vodka over the berries, seal and place in a warm place for 6 weeks. After this, drain the liquid and pour as much sugar into the bottle as the container will allow. Instead of sugar, you can add sugar syrup prepared at the rate of 400 g of sugar per 1.5 liters of water. After 14 days, drain the syrup and mix with the previously drained liquid, filter, bottle, and seal.

Blackberries ripen in 6 months.

Take the ripest and sweetest apricot fruits, remove the seeds, cut the pulp into small pieces, mash well and squeeze out the juice. Mix 1 liter of juice with 1.5 liters of vodka, put in a cold place for 1 month, strain, pour into bottles, and seal.

5 kg of sloe, 2.5 kg of sugar, 4.5 liters of vodka.

Ripe thorns, well washed and dried, put in a bottle and sprinkle with sugar. Tie with gauze and place in the sun for 6 weeks. When the sloe has fermented, pour 0.5 liters of vodka into it and let it stand for 4 months, then strain the liqueur, pour in 4 liters of vodka, pour everything into an enamel pan, boil, cool, pour into bottles, cap tightly, pour in paraffin, put in box, cover with dry sand and keep in a cool, dry place. The liqueur will be ready in 6 months.

6 lemons, 3 liters of vodka; for syrup: 800 g sugar, 1.5 l water.

Remove the zest from the lemons, cut it into strips, add to vodka, leave for a day. Prepare syrup separately. When the syrup boils twice, remove the foam and pour it into an enamel bowl, pour in the strained infusion of vodka with zest, stir thoroughly and let it settle. Pour the lemon juice into bottles and seal. After two days, the limonovka liquid will become transparent.

3 liters of cranberries, 1.5 kg of sugar, 2.5–3 liters of alcohol.

Fill a 3-liter jar with cranberries to the brim. Crush the berries with a masher. Pour in sugar, then pour alcohol to the brim and mix thoroughly. Cover the jar with foil and place in a cool, dark place. Stir once every three days.

The product is ready for use after three weeks. The longer the aging, the better the taste. Drain through cheesecloth. Strength 55–60°.

800 g strawberries, 1 kg sugar, 200 ml vodka.

Sort out the garden strawberries, wash them, pour them into enamel dishes in layers: a layer of berries, a layer of sugar. Cover the pan with a lid and place in a cool place for 3 days. After this, carefully drain the juice and strain it through a linen napkin. Pour the strained juice into champagne bottles 3/4 full, add 50 ml of vodka per bottle, carefully cork, tie with twine and fill with resin or paraffin.

Store in a cool place in the sand, in a standing position.

2.5 kg of gooseberries, 4 liters of vodka, 8 liters of water, 800 g of sugar.

Pour peeled gooseberries into a large bottle and pour in vodka and boiled water. Tie the neck of the bottle with gauze, place the bottle in the sun for 14 days, until the gooseberries float to the surface. The contents of the bottle must be shaken every day. After 14 days, strain the tincture and add sugar, mix thoroughly, pour into a clean bottle and place in the sun for a day, and then keep for 10 days in a cold place. Then strain the mass again and pour into champagne bottles, seal tightly and store in the cellar in the sand.

The tincture is ready for use after 3 weeks.

0.5 l vodka, 3 cups cranberries, 1 cup sugar, 1 tbsp. l. dry or 3-4 sprigs of fresh mint, 1 tbsp. l. galangal

Cranberries can be used either fresh or frozen. Mash the cranberries with a masher and place in a 2-liter jar. Add galangal and mint (can be replaced with lemon balm), pour in vodka and stir. Close the jar with a plastic lid and place in a cool, dark place for 3 weeks. Then strain the contents through several layers of gauze and squeeze well. Add sugar to the resulting liquid and stir. Close the jar again and leave for 2 weeks.

After the expiration date, carefully pour the tincture into bottles, trying not to disturb the sediment. The tincture is ready.

Place a handful of chokeberry berries in a bottle of vodka for 4–5 days, strain the drink and pour into bottles.

Grind fresh or dried peels from 1/4 or 1/3 of a lemon, pour into a bottle of vodka or moonshine, and leave for 1 week.

A tincture is also prepared using orange and tangerine peels, having previously cleared them of the inner loose white layer.

Dry walnut shells from 5–8 pcs. Infuse 0.5 liters of vodka for 2-3 weeks.

Place 100 g of dried peppermint in a three-liter jar, pour in 2 liters of vodka, cover and leave for a week in a warm place. After this, mix vodka to taste with sugar syrup, filter, and bottle.

Collect the berries in dry weather, when their color turns black, leave for 24 hours and squeeze out the juice. To the squeezed juice add an equal amount of water and 5 g of cinnamon and 150 g of sugar for each liter of diluted juice. Leave for 5-6 days for fermentation, filter, add 1 liter of strong white wine for every 10 liters of wine obtained and leave for 2 weeks. Then pour into another container without disturbing the sediment, add sugar to taste, pour into bottles and seal.

For 1 liter of vodka, take 5 g of dried wormwood, leave for 2 weeks, strain, add 20 g of sugar (1 tablespoon without “top”) dissolved in a small amount of water. Pour into bottles.

6 kg of berries, 1 kg of sugar, 1 liter of vodka.

Grind the berries, add sugar, and ferment. If you want to get a tart wine, do not separate the branches. Filter the fermented wine, let it settle, and pour it into a container. For every 1 liter of wine, add 100 g of sugar and 100 ml of vodka or cognac, mix and let sit for 6-8 weeks. Filter again, bottle and seal. The wine is ready in 3–4 months.

200 g viburnum juice, 150 g granulated sugar, 1 liter of vodka, 1 glass of water.

Dissolve granulated sugar in water, add viburnum juice and vodka, let stand for 2 days.

Peel the ripest rowan and dry it on boards in the oven until it becomes soft, but not dry or burnt. Fill the bottle 2/3 full with dried rowan and fill it with vodka. The pouring should stand until it turns a dark amber color. Then it is filtered, bottled and sweetened.

Pour ripe Hungarian plums into a wide-necked bottle (up to the neck) and pour in vodka so that it covers all the plums. Place in a dark place for 6 weeks, tightly closing the bottle with a stopper. After this, pour off all the vodka, and cover the plums with sugar - as much as is included. Re-seal the bottle. After 2 weeks, drain the resulting syrup and mix with the previously drained vodka. Filter, bottle, cap and fill with paraffin. Store in a cool place. Slivyanka will be ready in 6 months.

2 kg of plums, 4 liters of water, 800 g of sugar, for 5 liters of wine: 0.5 liters of vodka or 250 ml of alcohol.

Rinse ripe berries without damage and place in a glass container. Prepare syrup. Pour boiling syrup over the berries, cover and leave in this state for 8 hours. Then drain the syrup, heat to a boil and pour over the berries again - this is done to increase the juice yield of the plums. Pour alcohol into the cooled mass, close the lid and leave to infuse for two weeks. After this, carefully drain the sediment and bottle it.

Pour 200 g of cut lemon zest into 1 liter of vodka and leave in a dark place for 2 weeks. Prepare syrup: 0.5 kg of sugar per 1 glass of water, mix with infusion, filter.

Mix 0.5 liters of raspberry juice, 0.7 kg of sugar, 5 g of cinnamon, 5 g of chopped nutmeg, 3 g of cloves. Heat to a boil, cool and add 0.5 liters of cognac.

Pour boiling water over chokeberry berries and fill to the top with vodka, leave for 3 weeks, then strain the vodka and put in the refrigerator. Pour 1 kg of sugar into the berries and leave for 10 days, shaking daily. Then strain the juice and dilute with an equal amount of water. Mix the previously obtained vodka tincture with juice, pour into a clay pot and place in the oven over low heat for 30 minutes. The liquor is ready.

Crush 12 kg of sour cherries along with the pits and place in a warm place for 3-4 days to ferment. Add 0.5 liters of alcohol and 3-4 kg of sugar, leave for 5-6 weeks and strain thoroughly.

Place ripe damson berries into a wide-necked bottle and pour in vodka until it covers the fruit. Close the bottle tightly and place in a dark place for 20 days. Drain the vodka, cover the sloe with sugar, as much as it takes. Close the bottle tightly and leave for 2 weeks. Drain the syrup and mix with the previously drained vodka, pour into bottles, and seal. The liqueur will be ready in a few months.

For 3 liters of vodka put 20 g of oak bark, 1/4 teaspoon of instant coffee, 1/4 teaspoon of sugar, 1 lemon, cut into small pieces. Leave for 7-18 days, strain, bottle.

Place 40 g of dried apples, 40 g of cherries, 25 g of pears, 25 g of plums in a ceramic or enamel bowl, pour 1 liter of vodka and leave to steep for 5-6 hours. Then add 1 g of ginger, cinnamon and cloves, 0.5 g of allspice and bay leaf, 250 g of honey, cover with a lid, cover with dough and put in the oven under slight pressure for 10-12 hours at a temperature of 90-100 degrees. Strain and serve either hot or cold.

Pour 12 pounds (5 l) of clean running water into the kettle and put on the fire, cook until up to 10 pounds (4 l) boil; then pour 2.5 pounds (1 kg) of sugar and a quarter of damask (300 g) of vodka into this boiled water, pour it into a clean barrel, and then shake the water in the barrel; and when it has not yet cooled down, then dip into it a slice of home-baked and toasted bread, spreading it with white brewer's yeast. Then, having hammered the barrel tightly with a bushing, place it in a warm place and let it ferment thoroughly.

When it has fermented for several days, then, without allowing it to completely ferment, decant it into another clean and gray smoked barrel and, leaving a small empty space in the barrel, then pin the sleeve tightly and put it in a cold cellar for a month. After this time, pour the wine into bottles and, sealing them tightly with corks, place them in the sand for consumption in a cold cellar.

Take a pound (16 kg) of raisins and pour it with strong, unsweetened Ren wine (dry white wine), half a bucket, and when the berries are soaked, crush them all, shake them and let them settle in the barrel, then pour them into bottles, cork them tightly and tar them, and bury the bottles in the sand. Keep it in the cellar for a whole year.

3.2 kg of red currants, 2.6 kg of granulated sugar, 1 liter of vodka, 200 g of rose buds, 12 liters of water.

Take strong rose buds, cut off the white tips and stems, pour 2-3 handfuls into a teapot, and pour boiling water over them. Let it brew for at least an hour. Strain. Mix red currants, sugar and pink thoroughly. Pour into a bottle, add water, preferably spring water, and vodka. Seal the bottle, but not tightly, place it in the sun and tie it with gauze.

When the currant berries turn white, move the bottle to a cool place, bury it in the sand for 30 minutes and, after allowing the drink to settle a little, pour it into bottles, which, after sealing, place in the sand.

Take equal parts dried basil herb and fragrant mint flowers, put them in young grape wine and let it ferment and settle; then bottle it.

For 1 liter of well-purified vodka, add 4 tsp. crushed oak bark and dry walnut shells, 1 tsp each. dry rose hips, rowan, crushed St. John's wort flowers, dry mint or lemon balm leaves, bison grass, 0.5 tsp. hibiscus flowers and hibiscus tea, several dry lemon and orange peels.

Leave in a warm place for 8–10 days, stirring (shaking) occasionally, filter, add 20–25 g of sugar (1 tbsp without the “top”), pour into bottles.

3 lemons, 4 apples, cinnamon, 400 g sugar, 1 bottle of dry wine.

Remove the peel from the lemons, cut into thin slices, put in a jar, add finely chopped apples without peel, a little cinnamon, sugar and wine. Cork, let stand for a day, then filter and bottle.

1 kg of apples, 200 ml of dry wine, 0.5 liters of water, sugar to taste, cinnamon and cloves on the tip of a knife.

Boil water, add sugar, cinnamon and cloves. Peel the apples, grate them on a coarse grater, pour in the cooled syrup, and after 3 hours strain, pour in 200 ml of dry wine, cool and serve.

1 cup chokeberry berries, 1 cup cherry leaf, 400–500 g sugar, 1 tbsp. l. citric acid, 1.5 liters of vodka, 1.5 liters of water.

Boil the berries and cherry leaves in water, adding sugar, for 35 minutes, then add citric acid, let simmer for 1-2 minutes, drain all contents (including berries and leaves) into a 3-liter jar. Pour 1.5 liters of vodka there. Allow to cool and can be consumed.

Vermouth is a blended, fortified, dessert wine, flavored with a tincture of various herbs with a specific bitter taste of wormwood. To prepare vermouth at home, it is convenient to prepare wine materials separately and mix them after removing the wort from the yeast. Wine materials for vermouth are prepared in the same way as for dessert wine.

Vermouth can be white or red depending on the wine materials included in it.

Red vermouth (1 method): 3 liters of cranberry wine material, 7 liters of blueberry wine material, 1 kg of honey, 1 tsp. herbal infusion

Red vermouth (2nd method): 8 l of cranberry wine material, 2 l of rowan wine material, 1.5 l of honey, 1 tsp. herbal infusion

White vermouth: 8 liters of apple wine material, 2 liters of wild rowan wine material, 800 g of honey, 1 tsp. herbal infusion

Preparation of fragrant tincture for vermouth. An herbal infusion is prepared with vodka. For 250 g of vodka add: 4 g of yarrow, 3 g of cinnamon, 3 g of mint, 1 g of nutmeg, 2 g of cardamom, 1 g of saffron and 3 g of wormwood.

You can prepare an infusion of thyme, Bogorodskaya herb, violet rhizome, and fragrant mink.

Grind the herbs, place in a bottle of vodka and let it brew for a week, shaking daily. You can do without any of the herbs. The main thing is to have wormwood, which can be replaced with extragon.

For 1 liter of vermouth you need 50 g of tincture (if with alcohol) and 120 g if with vodka. You also need 100 g of sugar. Mix all ingredients thoroughly and pour into bottles up to the middle of the neck. After 2-3 weeks, the vermouth will acquire a bouquet. The drink keeps well.