Moonshine with prunes

Prune tincture can be used not only as a pleasant alcoholic drink, but also as a medicine.

Prune tincture with moonshine

If you want to refine any strong alcoholic drink, then it’s difficult to find anything better than prunes for these purposes. Prunes are the name given to almost any variety of dark plums dried under natural or industrial conditions.

If the plum harvest is so huge that there is simply nowhere to put it, then you can try making real moonshine from its dark varieties. The whole procedure will be described in detail in the last chapter of the article, but for now you should focus on easier, but especially tasty recipes for preparing dried plum (prune) tincture using alcohol, vodka and the same moonshine.

There is no particular difference between using homemade prunes and a purchased product. But when choosing in a store or on the market, you should pay attention to the quality of the product.The fruits should not be intensely black - there is a risk that they have been treated with glycerin to increase shelf life. And the light brown color of the fruit indicates that the plums were spilled with boiling water before drying to remove harmful substances and microorganisms. True, some of the beneficial substances also disappeared irrevocably. The most important thing is that prunes should be flavorful! Well, it doesn’t hurt to taste it either. Dried plums should be of medium hardness and have a rich, sweet and sour taste.

The simplest recipe for moonshine infused with prunes requires a minimum amount of ingredients:

• 1 liter of purified moonshine;
• 100-120 g prunes.

And infusing moonshine with prunes is so easy that even a beginner can handle the manufacturing process.

1. Prunes are washed in warm water and dried on a linen or paper towel.
2. Then the fruits are placed in the selected container and filled with half the dose of moonshine.
3. After 7 days of infusion in a dark place, pour half of the resulting tincture through a filter into a separate container, and add the remaining moonshine into the container according to the recipe.
4. Leave for another 10 days, then pour through several layers of gauze and combine with the originally set aside tincture.
5. Pour the finished tincture into bottles and store in the cellar or refrigerator for about a year.

Moonshine tincture with prunes: recipe with spices

Perhaps special moonshine lovers will not agree with this statement, but it often has an unpleasant aftertaste. The matter can be easily corrected if you infuse moonshine with prunes using spices according to this recipe.

Prepare:

• 500 ml moonshine;
• 4-6 pitted prunes;
• 1 clove bud;
• 1.5 g vanillin;
• 1 allspice;
• 3 black peppercorns.

Preparing the tincture according to this recipe is even easier.

1. Cloves and pepper are crushed using a wooden masher.
   Attention! If you want to make more moonshine with prunes, then increase the amount of ingredients in the recipe proportionally. But in this case it is better to leave the spices in their entirety.
2. All ingredients are placed in a container with a tight-fitting lid.
3. Pour in the required amount of moonshine according to the recipe and shake well.
4. Leave in a dark place for about 10 days.
5. Moonshine made from prunes is filtered through a special filter or several layers of gauze and, after bottling, tasted or sent for storage.

Prune tincture with vodka

With vodka you can prepare an excellent medicinal tincture that can alleviate many health problems.

Required:

• 500 ml vodka;
• 50 g pitted prunes;
• 10 g propolis;
• one teaspoon each of dry mint, linden blossom and thyme.

Prune tincture according to this recipe is also easy to prepare.

1. Prunes are washed, dried, pitted and cut into small pieces.
2. A mixture of finely chopped prunes and dried medicinal herbs is placed in the selected container.
3. Fill them with vodka, seal tightly and place in a warm, dark place for 1.5 months.
4. After this period, finely planed propolis is added to the vessel, sealed again and allowed to stand for about another month.
5. Finally, it is strained and sealed for storage.

How to make sweet liqueur from prunes

Using this recipe, you can get an amazingly tasty and healthy tincture, which is more suitable for the fair half of humanity due to its sweetish and fruity taste. To make this prune tincture, you can use any alcohol base, but in this recipe, moonshine is chosen for a 3-liter jar.

You will need:

• 2.2 liters of moonshine;
• 400 g sugar;
• 200 g pitted prunes;
• 200 g of pure viburnum berries;
• 100 g birch buds.

Preparing the tincture does not require excessive effort.

1. Viburnum berries and prunes are washed and ground with sugar. Prunes are additionally crushed at the same time.
2. Berries and fruits along with birch buds are placed in a dry 3 liter jar, poured with moonshine and shaken.
3. Cover with a lid and place in a place where light does not reach.
4. After 15-16 days, the tincture is filtered and it is ready for use.

Prune tincture with dried fruits

Using the same technology, you can easily make a tincture from the following components:

• 300 g prunes;
• 300 g dried apricots;
• 250 g dried figs;
• 1.4 liters of vodka;
• 15 g ground nutmeg.

The resulting drink can be infused for up to three months.

Prune tincture with alcohol

According to this recipe, although the tincture takes quite a long time to prepare, it turns out very tasty and aromatic.

Prepare:

• 400 g pitted prunes;
• 500 g raspberry jam;
• 30 g fresh ginger;
• 40 g grated lemon zest;
• 20 g of dried juniper berries;
• 1 liter of wine alcohol.

Manufacturing:

1. All required herbal ingredients are crushed with a knife, grater or meat grinder.
2. Place it in a glass container, fill it with alcohol, close it tightly and, placing it in a dark and warm place, forget about it for 2-3 months.
3. The contents are then filtered and mixed with apple juice to bring to the required strength.
4. Cool and taste.

Infusion of moonshine with prunes and honey

The best recipe for moonshine with prunes is the one in which the fruits are infused with honey.

Required:

• 400 g pitted prunes;
• 1.5 liters of moonshine (vodka);
• 200 g liquid honey;
• 2 tbsp. linden-colored spoons;
• a pinch of vanillin.

The manufacturing process is traditional:

1. In a glass container, mix prunes with honey, linden blossom and vanillin.
2. Fill everything with moonshine, close it and place it in cool and dark conditions for 8-10 days.
3. After which it is filtered and consumed or stored in a cool place.

Moonshine tincture with prunes and citrus fruits

Using this recipe, it’s easy to prepare a very tasty moonshine tincture, which even tastes like liqueur.

Required:

• 400 g prunes;
• 3 liters of purified moonshine (50%);
• 50 g grated bergamot zest;
• 70 g dried cornflower flowers;
• 4 vanilla pods;
• 2.5 kg of oranges;
• 1.25 kg sugar.

If the search for ingredients is successfully completed, the rest is easy to do.

1. Wash the oranges and grate the peel into the zest.
2. Squeeze the juice from the fruits themselves, combine it with sugar and cook thick orange syrup.
3. Place it in the refrigerator to preserve.
4. Place orange and bergamot zest, prunes, cornflower flowers and vanilla in a jar, pour in moonshine, close tightly with a lid and hide in a closet for several weeks.
5. Then strain, add orange syrup and leave for another day in a dark place.
6. After which you can bottle it and taste it.

Prune moonshine recipe

If you prepare moonshine from prunes correctly, it will retain the taste and aroma of these fruits.

What you will need:

• 12 kg sweet plums;
• about 8-10 liters of water;
• 1.5 kg of sugar as desired (or if only sour plums are available);
• 20 g dry or 100 g compressed yeast - optional.

In principle, the use of dry or compressed yeast in the recipe is not at all necessary, since their use does not add a pleasant aroma to the finished drink. To start the fermentation process, wild yeast, which lives in abundance on the skin of the fruit, is quite enough. But the production time, of course, increases several times. If time is not an issue, then it is better to do without adding yeast in the recipe.

As for sugar, its use increases the yield of finished products, but its quality decreases somewhat. Therefore, the choice always remains with the one who makes the moonshine. Well, if you use sour plums, you must add sugar.

So, making moonshine from dark plum varieties consists of the following steps:

1. To begin with, the plums are sorted, removing rotten and spoiled fruits. To obtain a high-quality finished product, only the highest quality raw materials are used.
2. You cannot wash plums unless you use ready-made yeast. But the seeds are separated from them and the remaining pulp is mashed with a wooden mortar or spoon.
   
3. At this stage, sugar and yeast diluted in warm water are added to the mashed plums, if necessary.
4. At the next stage, the fruit is filled with water. The amount of water is given approximately; it greatly depends on the juiciness of the fruits themselves and the sugar content in the plum preparation.
   Important! The main thing is that the total sugar content after dilution with water should not exceed 20%, otherwise the plums may not ferment. By the way, a lack of fluid can lead to the same result. While a larger amount of water is not scary, it can only lead to an increase in the duration of the distillation process.
5. Now a water seal is installed on the container with plum mash and the entire structure is placed in a dark place with a temperature from +18° to +28°C.
6. The duration of the fermentation process without the use of ready-made yeast ranges from 20 to 45 days. (Using regular yeast speeds up the process to 7-10 days.)
7. Signs of the end of the process are the cessation of bubbles in the water seal and the appearance of sediment at the bottom. And the mash itself becomes bitter in taste and becomes significantly lighter.
   
8. Now the prune mash should be filtered and poured into a distillation container, being careful not to touch the sediment at the bottom.
9. The first distillation is carried out until the strength is reduced to 30%. Don't worry that the distillate may be cloudy - this is easy to fix.

• At this stage, you should not clean with charcoal or other methods to preserve the aroma of the plum.
• Dilute the product with clean raw water to 20% and carry out a second distillation, cutting off the heads (the first 8-12% of the yield) until the strength is reduced to 40%.
• The resulting moonshine is usually diluted to the required strength, then sealed hermetically and left for several days in a cold place so that the taste is stabilized.

Conclusion

Prune tincture can be prepared in various ways and, depending on the recipe used, is suitable both for a festive table and for medicinal purposes. Pairs especially well with meat and cheese dishes.

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