Moonshine from sloe (blackthorn) at home: recipes

Blackthorn or wild plum in Russia grows in the Central, Middle and southern regions. The culture forms dense thickets. The fruits are used to make jam and compotes. The tincture of sloe with moonshine is aromatic and rich in color. The drink can be distilled from the berries yourself.

The benefits and harms of moonshine on the turn

Sloes are one of the berries that are often used to make moonshine.

During the process of fermentation and subsequent distillation, the main active substances are completely preserved. The fruits contain:

• tannins, which impart astringency to the taste of the finished product;
• sucrose, so the mash is won even without adding sugar;
• pectins;
• ascorbic acid, which is preserved after distillation in the same quantity;
• B vitamins_1,2,3, E;
• minerals: calcium, magnesium, potassium, sodium, phosphorus;
• organic acids.

Moonshine infused with sloe has a number of useful properties:

1. Astringent, antiseptic. Used in the treatment of dysentery, colitis, intoxication, vomiting. The drink normalizes intestinal motility.
2. Diuretic, diaphoretic, antipyretic. Indicated for viral infections, kidney diseases, urolithiasis, edema.
3. Moonshine tincture increases appetite, improves metabolism, and has a calming effect.
4. Prevents the occurrence of vitamin deficiency.
5. Antibacterial and expectorant properties help cope with bronchitis and sore throat. With the help of lotions, purulent formations on the skin and boils are eliminated.
6. Lowers blood pressure.

Sloe moonshine, like any alcohol-containing substance, is beneficial when consumed in moderation. It is not recommended to use the composition for people with peptic ulcers, gastritis due to increased secretion, hepatitis and diabetes. Give sloe-based drinks with caution to people with individual intolerance.

Selection and preparation of the turn

To obtain moonshine, use ripe or overripe berries; crumbled fruits (without signs of rotting) are suitable. No special preparation is required; processing depends on the mash recipe. If the composition ferments with natural yeast, then the raw materials are not washed.

The sloe is sorted and berries with black spots or rotting areas are thrown away. Remove remaining leaves and branches.

If the goal is to infuse moonshine with blackthorn, then take ripe berries; unripe ones will not work. Choose good quality fruits with a uniformly colored surface.

Preparation of raw materials:

1. The berries are sorted and cleaned of small debris.
2. Wash under running water. If single fruits float to the surface, they are thrown away.
3. Lay out on a towel or cotton cloth and dry well.

For tincture, use sloe without any remaining moisture.

Tincture of sloe on moonshine at home

You can infuse sloe moonshine with or without seeds. To make the drink with more pronounced tart notes, it is aged longer, the timing depends on gastronomic preferences. The ratio of berries and alcohol-containing drink specified in the recipe must be observed. The more thorns, the weaker the tincture.

A simple tincture of sloe with moonshine

Ingredients:

• thorn – 1 kg;
• sugar – 3 tbsp. l. (you can take less or exclude completely);
• moonshine – 2.5 l.

Cooking technology:

1. The berries are crushed with a blender or using a meat grinder, rubbed through a large metal sieve to remove seeds.
2. Add sugar, stir and leave until the crystals dissolve.
3. The berry mass is placed in a jar (3 l) and filled with moonshine. Shake the container well.
4. Cover with a lid and place in a dark room.
5. The mass is stirred periodically for two weeks. In the future, this procedure is excluded.
6. After three weeks, the thorn pulp will completely settle to the bottom. Taste it, if you need to add astringency to the tincture, then leave it for another 10 days.
7. Separate the moonshine from the sediment. You can use a straw or filter through cheesecloth.
8. Pour the tincture into a clean jar, close and leave until sediment may appear. If there is one, then it is separated.

Pour the tincture into bottles. You can taste it immediately or keep it in a cool place for another seven days.

The tincture is consumed chilled

Moonshine tincture on sloe with seeds

This recipe uses whole berries. The tincture consists of the following ingredients:

• sloes – 1/2 part of a 3 liter jar;
• moonshine – 1 l;
• sugar – 150 g.

How to make a tincture:

1. Sloes are poured into the bottle.
2. Add sugar and mix until it is distributed throughout all the fruits.
3. Pour moonshine, it should completely cover the raw materials.
4. Close the lid and shake the contents thoroughly.
5. Place in a dark room with a temperature of +20-25 ⁰C for 30 days.
6. The container is shaken periodically so that the thorns release the juice better.

After a month, the liquid is filtered from the berries. The tincture is ready for use.

The seeds add a richer hue and a pleasant aroma.

Almond tincture from sloe on moonshine

To prepare the tincture, you need 50-60% moonshine; in a strong drink, the smell of almonds is revealed better:

Components:

• thorn – 1.5 kg;
• moonshine – 1.5 l;
• almonds – 1-2 pcs.;
• sugar – 150-200 g.

Tincture recipe:

1. The prepared thorns are pitted.
2. Grind berries and almonds. The ingredients are mixed.
3. Place the workpiece in a glass container, add moonshine, close and shake.
4. Place for 15 days in a dark room. Stir occasionally.
5. Do not touch the container for another 5-10 days. During this time, sediment will appear at the bottom.
6. The liquid is filtered and sugar is added in portions until the desired taste is obtained.

Return the tincture to a dark room for 14 days; if sediment appears, filter again.

Almond tincture has a tart taste and pleasant aroma.

Sloe mash recipes for moonshine

There are several ways to make sloe mash: with added sugar, with wild or cultivated yeast. The duration of the process will differ depending on the chosen method.With natural yeast it takes longer to win, but the aroma is more pronounced. With sugar the process will take less time.

By wild yeast

Fermentation is started by single-celled fungi located on the surface of the berries, so it is recommended not to wash the sloe. You will need a fermentation container; it must first be thoroughly cleaned and dried.

Braga on the turn is placed as follows:

1. Berries and water are taken in a 2:1 ratio, for example, 5 kg of raw materials will require 2.5 liters of liquid.
2. The fruits are crushed until smooth.
3. Place the raw material in a fermentation container, add water, and cover with a napkin.
4. To allow the liquid to ferment, place it in a warm room for a day.
5. Install a water seal. The room temperature must be at least 25 ⁰ C.
6. The process until ready will take approximately 30 days.

Mash with wild yeast infuses longer, but it turns out more flavorful

On cultural yeast

Ingredients:

• thorn – 10 kg;
• water – 7-9 l;
• yeast – 80 g.

To make fermentation go faster, it is better not to wash the berries.

How to do:

1. The thorns are crushed to a homogeneous consistency, and the mass is removed from the seeds.
2. Place the raw material in a fermentation container and add water.
3. Yeast is poured into 100 ml of warm water until dissolved and added to the prepared raw materials.
4. Cover with a lid (not tightly) and leave until characteristic noise and foam appear.
5. Install a water seal and place the container in a dark room with a temperature of +20-22 ⁰C.

When fermentation is over, the liquid is filtered and distilled.

Adding yeast allows you to get a drink much faster

With sugar

Blackthorn without sugar produces a low percentage of alcohol.There will be little moonshine of the required strength. There are two options: increase the amount of raw materials, or add sugar.

Components:

• sugar – 2.5 kg;
• thorn – 10 kg;
• water – 10 l;
• yeast – 50 g.

Recipe:

1. I heat the water slightly, dissolve the sugar, and let it cool completely.
2. The raw materials are crushed to a puree state.
3. Place the mass in a fermentation container, add syrup and yeast.
4. Install a water seal and leave it in a dark place at a temperature of +20-28 ⁰C. The warmer the room, the faster you will win.

After fermentation is complete, the sediment is separated.

The process of producing mash with sugar and yeast takes about 10 days

Distillation and purification of moonshine from sloe

During the distillation process, moonshine is conventionally divided into three categories: head, body, tails. The initial fraction is toxic. To avoid poisoning, it is better to remove the first 100 ml. Tailings - residues from distillation, occupy approximately 25-30%. They can be determined with an alcohol meter. They are not toxic, but have an unpleasant fusel odor. To make sloe moonshine as pure as possible, remove the initial and final fractions.

To obtain a high-quality distillate, it is better to carry out double distillation. The first process is the production of raw alcohol. There is no need for division into factions here. Moonshine is diluted with water to 35% and distilled again, separating the head and tails.

Additionally, you can clean it with milk or manganese. In the first case, dilute 200 ml per 5 liters of moonshine, the liquid will turn white, after about a day a sediment in the form of flakes will appear at the bottom, and the alcoholic drink will become crystal clear. Manganese 0.5 tsp. per 5 liters of liquid, it will turn pink, then a precipitate will appear, it is separated, and a light moonshine is obtained.

Conclusion

Sloe tincture with moonshine is one of the ways to process berries. The strength of the drink depends on the percentage of alcohol. You can make it stronger or low alcohol. In addition to its taste and bright color, the product has medicinal properties that are used in alternative medicine.

Recommended Posts

Lingonberry tincture on moonshine

Moonshine with almond nuts

Mulberry moonshine

Corn mash

Recipes for tincture of tarragon and moonshine

Moonshine from Jerusalem artichoke

Moonshine with galangal: recipes for 3 liter tincture on the root, benefits and harms, reviews

Pomegranate moonshine tinctures: recipes

Currant moonshine: recipes from berries, buds, branches