Outlines steps for how to make vodka by distilling and how to make vodka from an alcohol base, with recipes for mashes and additive flavors for homemade vodka.
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The history of vodka’s creation and preparation began many centuries ago. The first preparation of vodka from alcohol using the distillation method occurred in the 10th century. Modern recipes for making homemade alcoholic beverages contain basically the same technology.
Homemade vodkas can all taste completely different, as makers use a huge variety of recipes to flavor and refine it. Some add citrus and spicy notes to the alcohol, mixing lemon peel, others use nutmeg, cardamom or cinnamon … and many others, some of which we have listed below.
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In any case, the production and procedure for how to make vodka consists of several interrelated and important steps. There are essentially two ways:
1. Distil the vodka from potatoes, rice or other food staples.
2. Blend the vodka starting with a base of store-bought high quality pure alcohol (medicinal)
How to make vodka by distilling it
1. Choose the ingredients you want to ferment into vodka
Rye is the best raw material for making vodka, but centuries-old practice has shown that wheat, potatoes, beets, and even some types of berries can be used instead of rye, which is optionally added buckwheat, oats or barley; this is natural if you want to make quality vodka if not then it can be made from anything you roam around, corn husks notwithstanding everything will work. But, nevertheless, the vodka from rye grains is always distinguished by its taste and low content of essential oils, after its excessive consumption, a hangover is not difficult.
To make smooth vodka you should initially use soft water to puree. Any producer of high-quality vodka pays great attention to water for the production of alcohol and takes it in strictly defined places, in the upper parts of rivers or natural springs.
Another very important component for the preparation of high-quality alcohol is malt, which was used as rye sourdough in the Middle Ages, and then beer was used. Today, naturally pure, originally pure yeast cultures are commonly used.
The vodka production process begins with the preparation of puree/mash, which is obtained by combining the listed components in a certain proportion. The mash is then distilled using a special apparatus to obtain vodka. High-quality alcohol is obtained only by triple distillation.
2. Decide if you need to add enzymes
Depending on your mash ingredients, decide whether you need to use additional enzymes.
Food-grade amylase enzyme powder can be purchased from a homebrew shop and added to the mash to convert the starch into fermentable sugars, if you’re using something like potatoes, for example. Use the recommended amount for the amount of starch to be broken down. There is no need to use malted, enzyme-rich grains such as malted barley or wheat when using enzyme powder.
For enzymes to be able to break down starches, even the starches of malted, enzyme-rich grain, the starches must first be gelatinized.
Flaked (rolled) grains are often already gelatinized. Un-gelatinized ingredients such as potatoes and unrolled or malted grains are heated in water to the gelatinization temperature of the particular starch that is used. Potatoes usually gelatinize at about 150° F (66° C), while barley and wheat gelatinize at about the same temperature. Theoretically a potato mash should only need to be heated to 150° F (66° C), anything over 165° will destroy all the enzymes. If a low temperature is used with potatoes, the potatoes should be finely shredded before adding them to the water.
How to make vodka: recipes for mashes
How do you know if the puree/mash is ready? To do this, bring a lit match to the container. If the match goes off, the product is not ready yet. Another way is to taste the puree. Sweet puree has not yet “reached the standard”. The bitter taste indicates the preparation of the product.
Never dispose of waste. In the used mash, add everything you need to start a new fermentation. The vodka obtained from such a puree is always of the best quality.
Wheat mash
In a 10 gallon (38 l) metal pot with lid, heat 6 gallons (23 l) of water to about 165° F (74° C). Add two gallons of dry, flaked wheat and stir. Check the temperature and ensure that it is between 150° F (66° C) and 155° F (68° C). Stir in one gallon of crushed wheat malt. The temperature should be about 149° F (65°). Cover and let rest for 90 minutes to two hours, stirring occasionally. The starches should convert into fermentable sugars during this time, and the mixture should become much less viscous. After 90 minutes to two hours, cool the mixture to 80° – 85° F (27° – 29° C). Use an immersion chiller for rapid cooling or just let it cool overnight, but don’t let it get much below 80F.
Potato vodka
Grind 1 kg of fresh peeled potato, then crush it with a rolling pin, put it in a container and add boiling water to obtain a volume of 20 liters. Add 1 kg of rye flour and 50 g of rye straw. After 2 hours, a cloudy precipitate forms in the container. The liquid in the container is carefully drained and the sediment is poured back with warm water (50 ° C). The mixture is completely mixed. After a while, the liquid is drained, connected to the first drain, and allowed to ferment. The alcohol concentration after distillation of mashed potatoes does not exceed 20%.
Grain mash vodka
Pour 20 liters of warm soft water into a large container and add 8 kg of grain, preferably rye. Mix everything well and add another 20 liters of hot water, and after a while, the same amount of cold.
Add 100 g of yeast to the resulting mixture and close the container. The fermentation process lasts 3-4 days, after which the puree is distilled.
Corn mash
Make a mash according to the wheat mash recipe, but substitute flaked, pre-gelatinized corn (maize) for the flaked wheat. Alternatively, sprout your own corn over the course of three days and make a mash from it without added malted grain. A root about two inches long should sprout from each grain. The sprouted corn will contain enzymes that were formed during the germination (sprouting) process.”
Hop vodka
Ingredients: rye or wheat grain – 1 cube, boiled potatoes – 2 cubes, boiled hops – 3 l, jam – 1.5-2 l, water.
Make vodka : Sprout wheat or rye in a wooden feeder. Boil the potatoes and remember it well. In the puree, that is, the remaining puree from the last time, add the cooked hops. Then mix the grain, potatoes and jam well. The grain can be ground or chopped. Put the puree in a warm place. When the fermentation process is complete, distillation can begin.
Bread vodka
This is the highest quality vodka and perhaps the most popular. Strong enough, yet it has a mild flavor. After drinking bread vodka there is no severe hangover.
Ingredients: grain (preferably rye) – 4 kg, yeast – 50 g, water – 30 l.
Preparation of vodka: pour 10 liters of water into a sufficiently spacious container. It should be hot and not hard (remember, the hardness of the water should not exceed 4 mg / equiv.). Pour the grain into the water and mix well, then add another 10 liters of the same hot water, and after a while pour the same amount of cold water. After adding the yeast, close the container and let the beer brew. After 3 days, the prepared puree can be distilled.
Bread with potato vodka
Ingredients: malt (sprouted, dry and ground rye, wheat, barley, millet, corn and peas) – 2 cubes, potatoes – 4-5 cubes, yeast – 0.5 kg, water.
Make vodka : Cook the potatoes and mash them in the water that remains after cooking. Put in a bathtub. Sprinkle malt flour on top. Push again until you have a smooth, gelatinous dough. The mixture should be very hot during cooking. Sprinkle the mixture with the remaining flour again and leave it overnight. After 10-12 hours, mix, transfer to a barrel, add yeast. Let it ferment for 5-6 days. After that you can distill.
Sugar beet vodka
Fill a 10-liter container with chopped beets, fill with water, cover, turn on and boil for 1.5-2 hours. After the indicated time, drain the liquid, the so-called beet water, and pour the remaining beets into the container two more times with water and bring to a boil. 2 kg of Poltava grains pour 5 liters of beet water and put in a warm place. After 5 days, add another 15 liters of beet water to the mixture. Distillation can start in 2 weeks.
Syrup vodka
Ingredients: syrup (any) – 6l, yeast – 200g, water. Make vodka : Dilute the syrup in water, add yeast. After a week, the puree can be distilled.
Chokeberry vodka
Ingredients: ripe berries – 1 kg, fresh (bread) – 10 l, yeast – 50 g.
Preparation of vodka: crush the berries well, add bread and yeast. Let the resulting mixture ferment (the temperature should not be lower than 17 ° C). After completing the fermentation process, you can proceed to distillation. It must be done 3-4 times to get the highest quality vodka .
Sugar vodka
Ingredients: sugar – 6 kg, yeast – 200 g, water – 30 l, dried branches of currant or cherry and / or dried dill. Make vodka : Dilute the sugar in warm water and add yeast. Put in a warm place. For a pleasant smell, you can add branches of currant or cherry or dried dill. Through. 6-7 days of puree is ready for distillation.
Apple juice vodka
Ingredients: apple juice – 35 l, sugar – 3 kg, yeast – 200 g. Preparation of vodka: grind the apples and grind, squeeze the juice. Add sugar and yeast. Let the beer brew in a warm place, after a week you can proceed to distillation.
Pear vodka
Ingredients: boiled garden pears – 5 cubes, sugar – 2 kg, yeast – 200 g, water – 5 l.
Make vodka : Add pears, sugar, and yeast to the water. Put it in a warm place for a week. After this time, distill the finished puree.
Plum vodka
Ingredients: plums – 3, cubes, sugar – to taste.
Preparation of vodka: crush the plums and leave to ferment for 2 weeks. No water is required. If sugar is added, the yield of the product after distillation will be higher.
Grape vodka
Ingredients: grapes, yeast – -100 g, sugar – 5 kg, water – 30 l.
Make vodka : Crush the grapes, determine the juice in the wine, and add the yeast and sugar to the grapes (1 cube). Dilute in water. Insist 1 week, then distill.
Halva vodka
Ingredients: halva – 10 kg, water – 15-20 liters. Preparation: dilute the halva in warm water. Insist on puree about 8 days, distill.
Tomato paste vodka, beer and sugar.
Ingredients: tomato paste – 250 g, beer – 1 bottle, sugar – 10 kg, water – 30 l.
Make vodka : Pour a mixture of tomato paste, beer and sugar with water. Stir, leave to ferment in a warm place, then distill the finished puree.
Vodka “mead”
Ingredients: honey – 4 cans of 700 g each (i.e. 2800 g of honey), syrup (any) – 3 l, yeast – 300 g, water – 27 d.
Preparation: mix honey, syrup and yeast, add water. Insist in a warm place for about a week, distill.
Vodka “ready in a day” (method 1)
Ingredients: peas – 1 kg, sugar – 5 kg, yeast – 500 g, fresh milk – 1 l, water – 15 l. Make vodka : mix peas with sugar, add yeast, pour warm water. Add fresh milk. Insist one day, then distill.
Vodka “ready in a day” (method 2)
Ingredients: sugar – 5 kg, yeast – 500 g, medium raw potatoes – 25 pieces, Milk – 3 cups, bread – 4 loaves, water – 25 l. Preparation of vodka: mix all the ingredients, add boiled water, mix well. The mixture is fermented in 24 hours. After this time, advance the finished puree.
Vodka “ready in 2 hours”
Ingredients: sugar – 10 kg, yeast – 1 package, milk – 3 l, water – 3-4 l.
Make vodka – quite unusual. Pour sugar, yeast and milk with water into the washing machine. Swirl for 2 hours, then let it sit for a while and begin distillation.
How to make vodka: Process for distilling
Fermentation must be done in heat. The optimum temperature is considered to be 50-60 ° C. In the villages, the dishes from which the puree is prepared are usually placed on the stove.
Clean all your utensils and prepare the area properly.
Fermenting is the next step when learning how to make vodka. Fermentation is conducted in clean, sanitized vessels that are sometimes open but often sealed from the air to prevent cross-contamination. Fermentation usually lasts for three to five days. It can be done in unsanitary vessels, but is not recommended. Oxidative cleaners are available at homebrew shops, as are sanitizers such as iodophor.
Choose and set up your airlock.
An airlock is a mechanism that will allow CO2 to escape without letting O2 to get in. Five gallon batches of strained mash can be fermented in a 7.5 gallon food-grade bucket or in 6 gallon carboys.
Lids can be affixed to buckets, as can drilled rubber stoppers to carboys, but when using a lid or a stopper, never seal the vessel completely, as pressure from carbon dioxide production will create explosive pressure. Therefore, affix an airlock to lids and drilled rubber stoppers. If possible, avoid fermentation in an open bucket.
Strain the mash or liquid into your fermentation vessel.
If a mash was made, strain the liquid with a fine mesh strainer from the mash into your cleaned and sanitized fermentation vessel. Try to splash the liquid and pour it from a distance so that it is well aerated. Yeast needs air (oxygen) initially to grow and start a quality fermentation.
As an alternative, ferment the mash without straining. However, the fermented mash should still be aerated in some manner, possibly with an aquarium air pump and an aeration stone. The mash will also need to be strained before it is added to the still, and it may be more convenient to ferment the smaller volume that results from a strained mash, as the fermenting mash may overflow the vessel.
Add yeast to the fermentable medium
Hydrate the appropriate amount of dried distillers or other desired yeast and add it to the liquid. Stir with a clean, sanitized spoon to evenly disperse the yeast.
If using an airlock, the airlock will bubble during active fermentation, and the bubbling will slow dramatically or cease altogether as the liquid becomes completely fermented. Keep the fermenting liquid in a room that is about 80° – 85° F to facilitate good, efficient fermentation. Alternately, use a heating belt in cold areas.
Distillers yeast will ferment cleanly, produce a high amount of alcohol (ethanol), and produce a relatively low amount of unwanted compounds such as alcohols other than ethanol. The amount of yeast used will depend on the specific brand or type of yeast used.
Nutrients may be included with the yeast in the yeast packet. Yeast nutrients are needed when fermenting a medium that is low in nutrients, such as sugar solutions, but they can also improve fermentations when used with nutrient-rich mediums such as those made from grains.
Collect the fermented liquid, also called “the wash.”
Siphon off the fermented, alcoholic liquid, or ‘wash’ into a cleaned and sanitized vessel or into the distillation apparatus. Leave the yeast sediment behind in the fermentation vessel, as it can scorch when heated in the still.
Distillation
Stills heat the fermented, relatively-low alcoholic wash to a temperature that is greater than the boiling point of alcohol, yet less than the boiling point of water. In this way, the alcohol vaporizes while the bulk of the water does not. The vaporized alcohol (along with some vaporized water) travel up into the column, pipe or tube of the still. External cooling in the form of cold water is applied to the column, pipe or tubing, causing the vaporized alcohol to cool and condense back into liquid. This alcoholic liquid is collected and becomes vodka.
Heat the wash in the still to begin the distillation process
Depending on the type of still being used, gas burners, wood fires, or electric hot plates are all options. A temperature of about 173° F (78.3° C) at sea level is desirable, but the temperature must be kept below the boiling point of water, 212° F (100° C) at sea level. As the wash becomes heated, alcohol and other substances vaporize and condense in the water-cooled area of the still.
Throw out the heads
The first distilled liquid, ‘the heads,’ that is recovered from the still will be rich in harmful methanol and other volatile chemicals that you don’t want to drink as itis dangerous and can send you blind. For 5 gallons (19 l) of wash, discard at least the first 2 ounces (60 ml) of distillate.
Collect the body
After you discard the heads, the collected distillate will contain the desired alcohol (ethanol), along with some water and other compounds. This is called the “body”. During this time, if using a column still with flowing cold water, the water flow can be adjusted to control the distillate output and purity. Try to shoot for two or three teaspoons of distillate per minute. Increased distillate output results in decreased purity.
Throw out the tails
Towards the end of the distillation process, when the temperature creeps up to 212° F (100° C) and beyond, the distillation process produces other nasty chemicals. These are called the “tails,” which contain fusel alcohols. The tails are undesirable and should be discarded.
Check the alcohol content and purity
Cool a sample of the distillate to 68° F (20° C) and use a hydrometer to measure the percentage of alcohol of the distillate. The distillate may be too dilute to serve as acceptable vodka (weaker than 40 percent alcohol), or may be more concentrated than desired (perhaps higher than 50 percent alcohol). Vodka is usually diluted before bottling, so the distillate may have a very high alcohol content. The distillate may also be too flavorful and aromatic and require additional distillations or carbon filtering.
Treat with a carbon filter if necessary
Pass the distillate through a carbon filter, such as those available at homebrewing shops, to remove unwanted volatile flavors and aromas. Carbon water filters can also be modified to purify the distillate.
Dilute the vodka to the desired strength
Add purified water to the distillate to attain the desired alcohol percentage. Use a hydrometer to measure the alcohol percentage.
Bottle your vodka
Fill bottles using a gravity bottle filler setup and cork or cap the bottles. Label the bottles with custom labels if desired. Some gravity fillers may consist of a 7.5 gallon (29 L) bottling bucket (with spigot), vinyl tubing, and a simple spring-loaded plastic bottle filler. Multiple-spout wine bottle fillers can also be used.
Infusing your vodka
Once you have completely finished making your own vodka, consider infusing it with different things to give each batch a different flavor.
Maybe you enjoy peach vodka, or apple, or orange. No matter your preference, you can infuse your new batch with whatever flavor you wish. Anything can be infused and we mean that quite literally. If there is a flavor you enjoy, you can probably infuse your vodka with it. For bloody marys, we recommend you try pickles, horseradish, peppers or bacon. Any combination will give you a good tasting result.
For fruits, you will want to use about three pieces per batch. Wash all dirty ingredients before moving forward. It will help the taste of your vodka and will also make sure it is as clear as possible. Put your ingredients into an airtight jar and fill it with vodka. Shake the bottle once a day to keep the process moving along. Then, strain the vodka into a different jar or bottle and you have your finished product!
How to make vodka from an alcohol base
Ingredients
good quality alcohol (medicinal or ethyl);
raw, well purified and completely transparent drinking water;
sugar or glucose based syrup.
- The optimal ratios of alcohol and purified liquid are 2: 3.
- The order of adding the ingredients (water to alcohol or vice versa) does not matter.
- When mixing liquids, it’s best to focus on your weight, not volume.
- To make homemade fiery vodka tasty, various plant additives are used in the process of its preparation (flowers, roots, herbs, citrus peels, spices). Such elements are added to the finished alcoholic product and insist that it be kept for 30 days.
- Sweeteners (sugar syrup, glucose) help soften the taste of homemade alcohol.
- For the production of homemade forty proof vodka is better to take a spring or well purified (bottled table) rather than boiled or distilled water.
- When choosing alcohol to make vodka, it is better to give preference to the ethyl composition. It can be based on a homemade drink and medicinal alcohol, but it should have a minimum of impurities and third-party additives. At the stage of choosing a solution, you will need a hydrometer (alcohol meter) – a tool that will help determine the degree of resistance of the element. The proportions of water mixed with alcohol depend on this parameter.
The next stage of production is the addition of the remaining products to the water and alcohol solution. The most used are sweeteners (glucose or sugar-based syrup). Some home makers add natural flavors (honey, lemon peels or other citrus fruits, raspberries).
All the components are ready, and now you can start preparing the vodka. At this stage, you need to correctly determine how to dilute pure alcohol in vodka.
If the concentration of the solution is 96%, to obtain 3 liters of 40 degrees, the following components will be required:
water (until the volume of alcoholic liquid reaches 3 l);
glucose (40 ml);
alcohol (1250 ml).
The best strength for vodka is 40 proof. In alcoholic beverages with such parameters, all components are completely dissolved. Note that the process of preparing the rectified product is accompanied by a chemical reaction, so the volume of the liquid obtained is less than the original volume of the components. It is recommended that all components be thoroughly mixed in a spacious container.
Purification
There are several ways to do this. The most widely used is the infusion with activated carbon tablets. They are thrown into a container with the vodka, then shaken and steeped 2 hours. The purified vodka is filtered through cheesecloth.
Pour the prepared solution into bottles and let it stand for 7 days. Make sure you store the vodka in sealed containers so it keeps its taste. Before drinking, be sure to check the quality.
How to check the quality
Rate the smell. A good vodka should smell only like alcohol. Notes of acetone or other harmful chemicals should not be present in the aroma of a drunk drink.
Cold check. Put the finished vodka in the freezer for 1 hour, setting the temperature to -18 ° C-30 ° C. If the liquid alcohol is of poor quality, it will freeze during this time and ice crystals will form inside the bottle. Drinking such illegal alcohol is not recommended.
Setting fire to the vodka. Heat the vodka a little on a gas stove, then pour it into a small lid and strike a match. High-quality Belenkaya always burns well, with a light blue spark. Bad alcohol doesn’t burn at all or ignites like gasoline.
Weighing. 1 liter of good vodka is known to weigh 953 g (weight is indicated excluding packaging). After first weighing the bottle with a capacity of 1 liter, and then pouring in alcohol and placing it back on the scale, you can determine, by simple arithmetic calculations, the actual weight of the alcohol prepared at home.
Additives for taste
Glucose is often added to the vodka for taste. It is sold in pharmacies, but there are artisans who cook it themselves according to the following recipe. Stir the sugar into the water in a 1: 1 ratio. Place the container with the sweet solution over low heat and remove the foam that accumulates as it boils. The sugar syrup is ready if all the foam is removed. It is removed from the heat and cooled, and then poured into a solution of water and alcohol.
As an experiment, the taste of finished homebrew can be enriched with citric acid, honey and various juices (raspberry, lemon, orange, apple).
Below is a table with the exact dilution rates of the alcohol solution with water.
So all the ingredients are ready, but to get vodka, you have to mix them well. Determine the volume of liquid required to dilute the strong alcohol solution. For example, if you want 40 proof, take the main ingredients in the following proportions:
alcohol (90 ° C) – 100 ml;
water – 130.8 ml.
Mixing the vodka
- Pure water is poured into a spacious container, flavored flavors (optional) and glucose are added to it.
- Then alcohol is carefully poured into the container, the resulting liquid is thoroughly mixed, and then the container with the liquid alcohol is sealed.
- The alcoholic beverage is stirred well so that all the components mix evenly with each other.
Cleaning and filtering
To make the prepared solution more smooth and transparent, add 4 tablets of activated charcoal to it, stir and leave for 2 hours at room temperature. When the indicated time is up, strain the solution with a thick cloth. After completing the above activities, it is advisable to place the alcohol in the refrigerator for 24 hours.
Recipes
Classic vodka recipe
2 liters of water;
40 ml of glucose (40% solution);
Alcohol with a concentration of 96% and a volume of 1 liter of 250 ml.
- Pour water, glucose, and alcohol into a jar.
- Stir all liquids first with a long spoon, close the container with a tight-fitting lid, and shake well.
- Take the prepared alcoholic solution outside (if the weather is freezing) or leave it in the refrigerator.
- After a few hours (preferably the next day), you can try your vodka. Sweeten and add natural fruit flavors (eg juices) to the drink.
Spiced vodka
- Combine alcohol with water in a ratio of 2: 3, mix the components of the future alcohol well and refrigerate in the freezer compartment of the refrigerator.
- Wait a few hours, let the alcohol cool down well. Remove the bottle, uncork it and add the dried lemon zest (1 cup).
- Allow the alcohol to brew for about 5 hours, leaving it in a cool place (you can put the drink back in the refrigerator).
- Pass the alcohol solution through the sieve cloth.
- Later in the recipe, you will need to measure the strength and volume of the distillate obtained.
- Add cinnamon (5 g per liter), cardamom, nutmeg (based on 1 g of each ingredient per liter of alcoholic liquid) to the hop mixture. If you want your vodka to taste spicier and spicier, pour in more spices than indicated in the recipe.
- Close the container tightly and place it in a dark and warm place. For example, wrap a bottle of alcohol in a warm blanket or place it in a hot oven with the function of maintaining the temperature for 11 hours.
- After the designated time has elapsed, leave the container for 12 hours in a dark place for the drink to infuse.
- Now filter through cheesecloth and refrigerate. To soften the taste of vodka, add glucose or pharmacy sugar to it.
Pepper vodka
vodka made of alcohol according to the classic recipe – 0.5 l;
cloves – 2 pieces;
6 peas of black pepper;
1 pod of red pepper.
- Put fragrant peas and cloves in a red pepper pod so they don’t float to the top.
- Pre-cut the pod and clean it from the inside of the seeds.
- Put the pod in a vodka jar and let the drink brew for 3-5 days.
Cedar vodka
pine nuts in cone (0.5 kg);
water (2 l) – with its help, the tar evaporates from the pine nuts;
alcohol-based vodka (3 l).
- The pine nuts are put into the water and simmered for 5 minutes.
- The fluid is then drained and replaced with new, clean water. In it, the walnuts are boiled for another 5 minutes.
- The walnuts are thrown into a strainer and left there until all the water is drained.
- Cedar fruits are mixed with vodka and then a bottle of alcohol is carried into a warm, dark room for 2 weeks.
Citrus vodka
vodka 40 ° C – 400 ml;
pure raw water – 600 ml;
lemon or orange – 1 piece (you can take both fruits at the same time).
- Pour boiling water over citrus fruits to soften them and peel them easily.
- Clean the fruit well and then peel it with a knife.
- Then cut the zest into thin slices and put it in an empty bottle.
- In a separate container, mix water and pure medical alcohol.
- The finished alcohol solution should cool down well, so put it in the refrigerator for several hours after cooking.
- Squeeze the juice from the citrus pulp, collect it in a separate jar.
- Divide the cold prepared vodka infusion into 2 equal parts.
- Mix one of them with juice, the second, send it to the container and the zest of a lemon or orange.
- Close both jars tightly and leave in a dry, dark place for 2 weeks.
- After the specified time, the drinks can be tested after filtering them first.
The citrus-infused alcoholic vodka recipe described above can be slightly improved by running the solution through moonshine and adding glucose or sugar syrup to it.
Cognac option
Alcohol vodka-brandy – the original recipe “2 in 1”. If you want to prepare such a drink, then prepare the following set of ingredients:
sugar (1 teaspoon);
soda (0.5 tsp);
2 teeth
2 bay leaves;
3 liters of homemade alcoholic vodka;
powdered oak bark (1 teaspoon);
a little vanilla (on the tip of a knife);
3 peas of black pepper;
instant coffee (1 teaspoon);
tea leaves made from high quality tea (1 teaspoon).
- Mix all the ingredients in a bowl and place it on a stove, over low heat.
- Don’t forget to cover the pan with a transparent lid (it will allow you to see when the composition begins to boil).
- Once this process begins, remove the vodka from the heat and take it to a cool place to cool.
- Strain the cooled brandy with cheesecloth, bottle and refrigerate.
Mint and lemon vodka
1 liter of alcoholic vodka;
3-4 lemons;
2-2.5 cups of sugar;
1 large bunch of fresh mint.
Cooking technology:
- rinse lemons and mint under cold water;
- remove the drops of liquid from the mint by shaking it over the sink (pat the lemons dry with paper towels);
- with a knife, remove the zest from all citrus fruits (only the upper yellow layer);
- remove the white peel from the pulp of lemons, and then cut the fruit into cubes or slices, remove the seeds (if it gets into an alcoholic drink, they will make it bitter);
- collect all the leaves from the mint branches and chop them finely on a cutting board;
- put prepared lemons and mint in a glass jar with a capacity of 2 liters, and then pour these ingredients with vodka;
- close the jar tightly with a thick plastic lid and leave it in a dark and warm place for 3-4 days;
- when the specified period of time expires, strain the aromatic alcohol through cheesecloth and a watering can into another clean, dry container of the same volume;
- squeeze the thickness well, and then pour 2-2.5 cups of sugar into lemon-mint vodka;
- half-finished alcoholic drink, close the lid, shake well 2 times, and then put in a dark place for 10 days, let it brew;
- Shake the container several times a day.
- The finished lemon mint tincture has a slightly yellowish color and is almost completely transparent. You can pour it into a beautiful jug and serve it. Better if it’s cold. You can decorate the drink with lemon slices and mint leaves, serve it with ice in a large glass.
If desired, vodka can be given a special color with the help of natural dyes: saffron, mint, blueberries, sunflowers.
