Strong and sweet apricot drinks at home. Rules of fermentation and tincture of alcoholic beverages from apricots

Strong and sweet apricot drinks at home. Rules of fermentation and tincture of alcoholic beverages from apricots

Apricot is a familiar word? And it describes a lot of drinks, different strength and preparation technology. Apricot is so popular among winemakers because of its juiciness, sweetness, good “flexibility” to other flavoring components of drinks.

This fruit is a favorite filler for cream liqueurs and low-grade liqueurs. Their flesh insists on alcohol and moonshine, perfumes are prepared from the nucleoli, and even fragmented shell of bones is used as a filter filler for cleaning at home distillation.

Alcoholic drinks from apricots at home - the general principles of cooking

• For low alcohol and strong alcoholic drinks from apricots at home should be taken only well-ripened fruits of apricots. They should not be wormy, with soft, but not damaged rot, pulp.

• Fruits, before using in tinctures, liqueurs, etc., must be well washed and remove the stones. As a rule, use only fresh apricots. They are cut into halves, cut into slices or interrupted in a mashed blender. It all depends on the method of preparation of alcoholic or alcoholic beverage.

• Fresh apricots can be prepared as light alcoholic beverages - all kinds of cocktails for single consumption, and more “heavy” - liqueurs, moonshine and tinctures.

“Bright screwdriver” - strong alcoholic drink from apricots


• alcohol (high-quality drinking, medical) - 1 liter;

• apricots of any grade and size - 3 kg.;

• yellow sugar, unrefined - 0.5 kg;

• Peppermint fresh peppermint - a handful, or tincture of it (pharmacy) - dessert spoon.

Cooking Method:

1. From the total amount, take three incomplete dessert spoons of sugar, moisten with water and heat, dropping the scoops into a skillet. Once the sugar has melted - remove from heat, wait until brown shades appear and move the spoons to a bowl of cold water. A minute later, spoons of roasted sugar extract and drain the water.

2. If you have fresh mint, rinse it, roll it up into a roll and chop finely with a sharp knife. Fill with alcohol so that the volume occupied by the mint in the tank is approximately equal to the volume of the alcohol, seal the lid and leave to infuse. 3. Loop the fruit, removing the bones and removing the spoiled places. Do not be too zealous, remove only obviously bad pieces.

4. Divide the apricots into two parts - separately overripe and separately all the rest. From the first part, type a liter jar (packed tightly to the eyeballs) and put the pulp in the marinator. Pour in 300 ml of alcohol and turn on the longest and slowest mode, if available in your device. Otherwise, select the maximum duration of work. Repeat several times, totaling at least 2 hours. Take a few drops on the sample - the liquid should be turbid with a strong alcoholic and fruity odor.

5. Pour the resulting concentrate into a bottle with a tight lid, wrap in paper or cloth and place in the refrigerator.

6. Bring the rest of the alcohol to the previous volume with boiled water. It is better to do this in advance and allow the alcohol to “calm down” 8-12 hours.

7. Chop the apricot pulp, place in a glass bottle and pour in diluted alcohol. Dip the spoons with roasted sugar in the fruit mass, seal the bottle and place in a cool, warm place for a week.

8. At the end of the infusion, separate both parts of the future beverage, drain, and squeeze out the pulp without mixing. Filter both tinctures of different strengths.

9. In a strong part add a quarter of mint tincture and a tablespoon of sugar, a third of a glass of boiled water.

10. In a “low-degree” tincture add a cup of sugar and water.

11. Next, a matter of taste. Try infusions separately, strong usually goes as a component for cocktails, and weak in pure form. You can mix 2/3 strong and all "low alcohol". Add residues of concentrated liquid, peppermint tincture and sugar to taste.

Apricot wine without yeast


• four kilograms of ripe apricots;

• white granulated sugar 4 kg;

• sixteen liters of filtered, spring or bottled water.

Cooking Method:

1. Rinse the fruit thoroughly and remove the stones. Fill with warm filtered water and ferment for five days.

2. After that, mash the fruit well with tolkushku, add sugar, stir and leave for further fermentation under the trap for another seven days. During fermentation, stir several times a day. 3. At the end of fermentation, when carbon dioxide is no longer released, filter the young apricot wine through a homemade filter in several layers of gauze. Pour into clean containers and store in a cool room for ripening for at least two months.

Apricot liqueur on vodka


• kilogram of ripe apricots;

• one and a half liters of good grain vodka, class “Premium”;

• a pound of unrefined sugar;

• three umbrella carnations.

Cooking Method:

1. From the washed and dried apricots, select the stones and cut each fruit into four pieces.

2. Then put the pieces of fruit in a jar and fill with vodka. Be sure to ensure that the alcoholic beverage is about three centimeters higher than the pulp.

3. Add a carnation and remove the container, covering the neck with gauze, for three days in a warm room.

4. After that, close the jar with a clean nylon cap and transfer to a shaded, cool room for another month.

5. Then add granulated sugar, do not rush, mix thoroughly and, with the lid closed, leave in the same place for another forty days.

6. Strain the finished liqueur, and, pouring it into glass bottles, put it in a cold room (cellar) or in a refrigerator.

Apricot tincture on vodka


• well-dried apricots - 1 kg;

• one liter of wheat vodka;

• a pound of granulated sugar.

Cooking Method:

1. Pulp the apricots without stones, put them in a clean glass container. Fill the neck with vodka and mix well.

2. Close the jar tightly with a lid, you can roll up the metal for preservation and store in a sunny place for four weeks. Every five days, be sure to shake and wiggle capacity.

3. After the time, pour the infusion into a separate jar, do not squeeze the remaining pulp. Add sugar to it, mix. Cover with a capron lid and place in the sunlight for two weeks. Shake the jar every three days.

4. Then filter the resulting syrup through the gauze folded in several layers. Connect with vodka infusion and remove to insist for a week in a dark place. 5. Strain the tincture again, pour it into the washed and dried glass containers and seal the cork tightly.

6. Such tincture is stored till five years.

Apricot cocktail with sparkling wine and brandy


• three fresh ripe apricots;

• small lemon;

• one and a half tablespoons of sugar;

• 25 ml of boiled drinking water;

• one and a half tablespoons of three-star cognac;

• 25 ml apricot brandy;

• one bottle of sparkling wine.

Cooking Method:

1. Rinse apricots and lemon. Lemon lemon for a minute in hot water, and apricots for two minutes in boiling.

2. Remove the skin from the apricots, remove the seeds. Cut the lemon, squeeze the juice and strain it.

3. To the apricot pulp, add two teaspoons of lemon juice and beat the blender into the puree.

4. Dissolve sugar in water and add two teaspoons of syrup to fruit puree. Taste and, if necessary, add more syrup.

5. Strain through a rare nylon sieve, pour in brandy and apricot brandy, stir.

6. Pour the apricot drink into large tall glasses and cover with chilled sparkling wine.

Moldavian “Apricot” - strong drink made from apricots at home


• one bucket of ripe apricots;

• 12 liters of pure, non-mineralized water;

• three kilograms of sugar.

Cooking Method:

1. Pour two kilograms of granulated sugar with six liters of water and put on minimal heat. When the sugar is completely dissolved and the syrup boils, remove from the stove and cool well.

2. Chilled syrup pour pure apricots without stones and leave, covering the container with gauze, for five days in a warm room.

3. When the surface of the fruit mixture becomes covered with a dirty type of foam and the characteristic smell of fermentation appears, transfer it to a large glass container.

4. Boil the syrup from the remaining sugar and water and pour it into the apricot jar in a cooled container. Set the water seal and leave for a week at room temperature.

5. When the fermentation is over, drive the product through the moonshine. The selection of the finished product should be completed when its fortress falls beyond the level of 30 degrees. 6. To preserve the apricot flavor, do not purify the primary distillate, but improve the quality of the moonshine by repeated distillation.

7. To do this, dilute the distillate with spring or distilled water to a strength of 25 degrees and then re-distil.

8. If necessary, dilute the ready-made moonshine to the desired strength.

The tricks of making alcoholic and alcoholic drinks from apricots at home - useful tips

• Before preparing a homemade wine, the fruits collected in your garden should not be washed. Wild yeast, located on the hairs of the fruit, enhances the fermentation of the product.

• A weak apricot wine can be fixed by adding any alcoholic beverage - vodka, alcohol or moonshine.

• Apricot-style alcoholic beverages, such as cocktails, are served cold. Therefore, it is advisable to cool the alcohol-containing drink with which you will dilute the apricot mass beforehand. It is also possible to put cubes of fruit or mint ice into an already prepared alcoholic drink.

• Not everyone likes “Pertsovka”, but sometimes they drink it in order to stop the incipient acute respiratory disease according to popular recipes, or simply to warm up from the cold. If you have prepared apricot, highly concentrated liqueur, try to mix the drinks in a 2: 1 ratio, where the “Pepper Cuts” will be the most. Hot pepper base is diluted with a sweet sunny drink, and the effect, in the opinion of many, will even intensify. It is unlikely that such a “healthy cocktail” could be considered an independent alcoholic beverage made from apricots, but not to mention it would also be unfair.

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