Olgita
I definitely had less than 1 liter of vodka per cherry (somewhere around 0.75, it didn't fit anymore), I probably needed fewer berries. And also, when she stood with sugar and needed to be shaken every day, we left for a few days
It was the same. She poured a lot of berries out of greed and left. The filling is delicious, only opens like champagne.
Albina
Linadoc, thanks for such a detailed recipe. I'll have to try to make
Olgita
Marina, tell me, do you have sediment at the bottom of the bottles? I have it, I think it can drain it again ...
olgavas
And I took 2.5 bottles of vodka for a 3-liter jar of blackberries. soon I will drain the last water and it will be possible to taste.
Linadoc
Quote: Olgita
Do you have sediment at the bottom of the bottles?
Olgita, natural liqueurs have a small sediment - a completely natural moment. Do not filter it.
Linadoc
Quote: olgavas
And I took 2.5 bottles of vodka for a 3-liter jar of blackberries.
olgavas, this is the approach! After tasting, watch your feet - they tend to buckle after such a "rich" liqueur.
olgavas
Linadoc, thanks for the warning. Forewarned is forearmed.
Mariii
Quote: Olgita
Do you have sediment at the bottom of the bottles?
Yes there is. Somewhere I have already read about the sediment in drinks made from natural products (as Lina says), so I do not pay any attention to it.
Olgita
Girls, thanks for the answers. I will wait - it may ferment. The most interesting thing is that the bottle cannot be opened, the foam comes out of it.
Linadoc
Quote: Olgita
The most interesting thing is that the bottle cannot be opened, the foam comes out of it.
Olgita, so drink like cherry champagne!
Olgita
Let's take a look. The main thing is that the product is natural and environmentally friendly.
Altusya
Linochka took this recipe away when she went on vacation.
I thought, well, now, only until next year, when I will be years old. I found the recipe late.
And then I look and you can do it from apples. So I have their harvest, but I don’t know what to do. And they are sweet. What kind of variety is also not known. Therefore, be the liqueur.

I remember about the lemon, I will add.
Linadoc
Altusya, Olya, on the way to liqueur this year! I often add fresh mint to the apple immediately in the first portion (but now you can brew your own mint tea and add it to the third portion).
Mariii
Quote: Olgita
The most interesting thing is that the bottle cannot be opened, the foam comes out of it.
Whoa! I didn’t have it, but one more bottle is in the basement, waiting in the wings, maybe I have champagne there with a puff, foam !?
Altusya
Quote: Linadoc
I often add fresh mint to the apple immediately in the first portion (but now you can brew your own mint tea and add it to the third portion).
Lina, I didn't understand.
1. There is only dry mint. Where to add it?
Olgita
Quote: Mariii
Whoa! I didn’t have it, but one more bottle is in the basement, waiting in the wings, maybe I have champagne there with a puff, foam !?
Marina, you have it for a long time, and I have 6 weeks after pouring.
Linadoc
Quote: Altusya
There is only dry mint. Where to add it?
Olya, if dry, it is better to brew it and add (strain!) With water (or a cooled broth - it will be about 0.5 liters) during the third pouring (instead of water).
Mariii
Linadoc, but what do you think, will quince (Japanese quince) go to apple liqueur instead of lemon?
Linadoc
Quote: Mariii
instead of lemon quince (Japanese quince) will go?
Will fit perfectly!
You just need to lay it right at the first fill.
Altusya
Yeah, I realized about the mint. And if you don't add, will the taste be badly spoiled?
And toss a lemon at the first filling?
Linadoc
Olya, you need lemon (this is much tastier), and mint - at the discretion and taste (I like it, but others may not).
Altusya
Yeah, I'll write it down
And throw it into the first fill.
Altusya
Lin, I wanted to ask, what if to make it from grapes? Do you get something sensible?
It's just that grapes grow in my dacha. But the harvest is not very good. I just don't know how to take care of him properly yet. Here it gave fruit, but rare. So to speak, the peas happened. I almost got the sugar. I put it in a compote. But there is still a little left. For an experiment, one could try to make a small jar.
Linadoc
Olya, this recipe is generally universal, it is suitable for any berries, and suitable for grapes. Only it is very sweet, you can put less sugar in it. In apples, too, by the way, 400g is enough sugar.
Altusya
Nah .. my grapes are not sweet. Not sour at all, but not sugary either.
I have a technical grade, and I still haven't gotten sugar. Small berries and huge bones
do you need to prick it?
Linadoc
Quote: Altusya
do you need to prick it?
Desirable. Although if the berries are small, then they can not be pricked. If big, then yes. I just do it - berries in one row on a baking sheet - and use a tenderizer or wire brush to clean the grill. For a minute - two - a sieve. And then I throw it off the baking sheet into the jar.
Wafer
I have a liqueur at the last stage, and at the expense of water something I began to doubt, which one to pour boiled or just filtered?
Linadoc
Quote: Waffle
which pour boiled or just filtered?
Better a drinking canteen, boiled, worse filtered. I have artesian.
Altusya
Lina, and peel the apples?
Everything seems to be clear, but when it comes down to it so many questions arise.
Linadoc
Quote: Altusya
and peel the apples?
Olya, of course not. In the same place, all the most useful is in the peel, and this does not affect the taste. Hint for the future - the simpler the better (proven!)
Altusya
Altusya
Lina, I need help!
I forgot to buy a lemon yesterday. I won't go now.
And if I, along with the apples, throw the grapes into the jar and pour this business?
What do you think?
Linadoc
Well, firstly, you can add lemon tomorrow, and secondly, sour grapes will do too.
Altusya
Linusik, everything is crammed and flooded. There were three MAAAkhonky Japanese ivushechki. Their relatives go there. There will be a mix
Linadoc
Quote: Altusya
There will be a mix
Now I know by teas: a mix is ​​a good thing ... and tasty!
Albina
Linochka, just don't swear. I've just cooked a bit of jam out of already drunken raspberries. Not so long ago, I opened this jar, and from it I was rushing with alcohol. How can this product be used-attached?
Linadoc
Quote: Albina
How can this product be used-attached?
Albina, I have 3 applications in such cases: for moonshine, for liquor and for sauce... For liqueur - add vodka (about 1/2 of the volume of a jar of jam), mix and leave to infuse for 2 weeks, then strain and use as a liqueur.
Albina
Linochka, thank you very much. About moonshine, of course, but I didn't know any other methods. In the sauce, my fussy will definitely not be appreciated. And I'll put the liqueur.
Altusya
Lina, today looked at the can. And there the alcohol decreased. : oMaybe his apples have absorbed?
She began to turn the can over, shake it, and it drips through the lid.
Well, I wrapped the lid with duct tape.
Linadoc
Quote: Altusya
Well, I wrapped the lid with duct tape.
Olya, don't need electrical tape. Apples always absorb vodka, it's not scary. It is necessary to slightly "besiege" them, to crush them with something for the first time (otherwise they will darken). Then they learn not to bully, and everything will be OK. I hope you lost more than 1 liter of vodka?
Altusya
Yes, it took me almost 1.5 liters.
And the fact that the lid is still not sealed? She sat down tightly, but still this is the effect.

Right now I'm going to peel off and shove the apples down.
Linadoc
Quote: Altusya
the lid is still not tight
Olya, it should not be airtight. I generally close the plastic.
olgavas
LinadocThanks for the recipe. We tried our blackberry liqueur. Very tasty, really liked it. And my legs hold tight. Probably need to increase the one-time dose.
Altusya
Ooooh, people are already trying the liqueur
Lina, won't the vodka evaporate in two weeks?
Linadoc
olgavas, well done!
Olya, nothing is going anywhere.
Altusya
Linochka, today the first drain Wo said
and again the question. Do I need to wring out the contents when draining the vodka? Or drain only that which will merge by itself and cover with sugar?
Linadoc
Quote: Altusya
Do I need to wring out the contents,
Olya, of course, DO NOT NEED! What has merged is merged. Don't worry, it will go into sugar and water by itself in the next steps. And in general, the beauty of this recipe is also that energy and attention are almost not required. It all somehow happens by itself, in a natural way!
Altusya
Yeah,
I just want to take into account all the nuances. Not so clear the first time. I stick to the recipe very strictly. And then the fantasy will begin.
Thank you.
Olgita
Girls, I tried my currant, which fermented and bubbled for a long time, delicious. The truth wandered after the last plum for another 1.5 months. Thanks again for the recipe.
Linadoc
OlgitaI hope everyone is happy.

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