Grape juice. Homemade grape wine with vodka. Ancient grape tincture on vodka Drunk grapes in vodka

Grapes can be preserved in many ways, but I have an option in store for special occasions. “Drunk grapes” I always preserve for the winter. This recipe is with vodka, although there is also wine.

The procedure for closing such a blank is very simple, so any housewife, even the most beginner, will master it. When grapes are inexpensive in season, then buy more of them and harvest according to original recipes.

Any variety of berries is suitable for canning grapes in vodka. I had grapes similar in color to the Isabella variety, and you use the one that you get. Maybe your relatives from the village will bring you a lot of blue grapes, and a wonderful preparation will also come out of it. I serve such grapes for strong drinks only for adults, and I immediately warn the children that this treat is not for them. You can cook for kids.

Required products:

- 400 grams of grapes;
- 1 cinnamon stick;
- 3-5 pieces of cloves;
- pinch vanilla sugar;
- 150 grams of granulated sugar;
- 200 grams of vodka.




I put spices in a jar: cloves, cinnamon stick. These spices will come in handy and make the grapes fragrant and spicy.

I separate the grapes from tassels and twigs.

I wash it and put it in a jar.

I pour the vodka into a deep bowl.

I pour in the same granulated sugar, and then vanilla sugar and leave for 30 minutes, so that the loose ones completely dissolve.

Then, with such a marinade, I fill the grapes in jars to the top.

I seal the jars tightly and put them in the basement until winter.
Somewhere in 1-1.5 months, the grapes in vodka will become truly "drunk". The best appetizer I have not tried it and I recommend it to everyone! I often open jars of berries on new year holidays, as there are a lot of guests and it is necessary to treat and surprise them with something. For such special occasions, I always have delicious drunk grapes!

Bon Appetite!
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Homemade grape liqueur - naturally! Grape liqueur recipes at home: with vodka, sugar or alcohol ...

Making grape liqueur is much easier than making wine. This drink will please everyone.

A big plus of grape liqueur is that it is prepared without the addition of chemicals and yeast.

It turns out a natural drink, which also has a positive effect on the cardiovascular system. Of course, if you use it in moderation.

Pouring grapes at home - the basic principles of preparation

Fragrant and sweet varieties, for example, Lydia or Isabella, are suitable for making grape liqueurs at home.

Ripened grapes are washed well, left to drain all the moisture and remove the berries from the brushes, discarding the rotten ones. Grapes are transferred to a prepared balloon, covered with sugar and closed with a water seal. The balloon is left warm for about a month. The fermentation process must stop completely. Then the shutter is removed, and the liquor is bottled, after filtering through gauze. The container with the liqueur is tightly sealed and sent for storage in a cellar or refrigerator.

Recipe 1. Pouring grapes at home with vodka

Ingredients

• two kilograms of grapes;
• kilogram of granulated sugar;
• some ripe cherries;
• liter of vodka.

Cooking method

1. Remove the grapes from the brush. We wash the glass bottle and dry it. Put a layer of grapes in the prepared container, put a few cherry berries and sprinkle with sugar. Thus, lay out the berries in layers until the container is full. There should be a layer of granulated sugar on top.

2. Fill the container with berries with vodka and close the lid tightly. Leave the bottle warm. It is advisable to leave it on the windowsill, where the sun's rays fall. Shake the container from time to time so that the sugar is completely dissolved. We insist the liqueur for a month and a half. It is believed that the readiness of the liqueur is determined by the color of the berries. If they turn white - the liqueur is ready.

3. After the allotted time, we try the pouring on sugar. If the drink is sour, add a little sugar and leave for another three days. Then we filter the liquor and pour it into clean glass bottles. We cork well and send it to storage in a cellar or other cool place.

Recipe 2. Pouring grape juice at home

Ingredients

• liter of grape juice;
• a bag of vanilla sugar;
• a liter of vodka;
• three cloves;
• three glasses of sugar;
• a pinch of cinnamon.

Cooking method

1. Ripe grapes are washed, slightly dried and cut off from the brush. Remove leaves and damaged fruits. Put the berries in a deep bowl and lightly knead them with your hands. Grind the grapes with a blender into a puree. We shift the grape mass into gauze and squeeze the juice.

2. Pour the grape juice into a clean, dry three-liter jar and mix it with a glass of sugar and vodka. Close the jar with a lid, shake well and leave in a dark, cool place. We insist the liqueur for two weeks. After the allotted time, we filter the liquor through a layer of gauze.

3. Pour a glass of water into the saucepan, add the remaining sugar, stir until it is completely dissolved, and cook the syrup. It is enough to boil three minutes from the moment of boiling. Stir constantly so that it doesn't burn. Remove syrup from heat and cool completely.

4. Pour sugar syrup into the liqueur, add spices and mix well. We prepare the bottles and pour the liquor into them using a funnel. We tightly cork the container and leave it in a cool place until the final ripening. We insist the liquor for at least another ten days. After this time, it will be completely ready for use.

Recipe 3. Pouring grapes at home "Isabella" with spices

Ingredients

• half a kilogram of Isabella grapes;
• a third of a cinnamon stick;
• five st. l. sugar with a slide;
• four cloves;
• 200 ml of boiled water;
• one piece cardamom;
• half a liter of vodka;
• lemon.

Cooking method

1. Wash and dry the grapes. We cut off the berries from the brush.

2. Rinse the lemon, peel and remove the zest from it with the help of the smallest grater.

3. Cook syrup from sugar and water and cool it to room temperature. We shift the prepared grapes into a container from the stack. Pour in vodka and syrup, add spices. We close the container nylon cover, shake well and put in a cool and dark place for two months.

3. After this time, we filter the liquor and pour it into dry, clean bottles. Seal tightly and send to the cellar. The drink is ready to drink.

Recipe 4. Pouring white grapes at home

Ingredients

• kilogram of white grapes;
• two lemons;
• two pinches of cumin nutmeg and star anise;
• eight cloves;
• boiled water - 50 ml;
• cinnamon - two sticks;
• vanillin - a bag;
• a liter of vodka;
• sugar - 400 g.

Cooking method

1. Pour hot water into a thick-walled saucepan, add sugar and add vanillin. Cook, stirring continuously until the sugar crystals are completely dissolved. We do not allow caramelization!

2. Cool the syrup to a warm state and pour vodka into it. Rinse the lemons, wipe with a napkin and remove the zest from them. Add it to the syrup with vodka. We also put chopped cinnamon sticks, star anise and other spices here.

3. Close the container with syrup and spices with a lid and leave. How long to infuse depends on how strong the spices you want to feel in the drink. Half an hour will be enough for the spices in the liqueur to be felt only slightly. If left for a few hours, the spices will taste better.

4. Filtering spicy liqueur. We wash the grapes, remove the berries from the brushes and transfer them to the bottle. Fill the grapes with spicy tincture under the throat. We insist grape liqueur for about a month and a half.

5. After the allotted time, we filter the liquor twice, try the drink for strength and sugar. If necessary, dilute with water or syrup. We'll leave it for two more weeks. Then rinse again and pour into prepared glass containers.

Recipe 5. Pouring grapes at home "Isabella"

Ingredients

• Isabella grapes - kilogram;
• granulated sugar - a glass.

Cooking method

1. Rinse the grape brushes thoroughly. Separate the berries from the branches and transfer them to a deep bowl. Punch them lightly with your hands and transfer to a clean, dry three-liter jar. The container should be filled with berries by about two liters.

2. Pour in sugar, shake well and close the throat with gauze. Leave the container in this form for a couple of days, then close it with a water seal. Wait until the fermentation process is complete. Pour the liquid into bottles and seal tightly.

3. Add sugar to the remaining grape mass. Its quantity must be at least 30% of the total mass. Fill with boiled, cool water. There should be as much liquid as the liqueur came out. Cover with a water seal and leave to ferment for at least a month.

Recipe 6. Pouring grapes at home on cognac

Ingredients

• half a kilogram of blue grapes;
• 800 ml filtered water;
• half a liter of cognac three stars;
• four slices of apple dried;
• vanilla stick;
• a glass of granulated sugar;
• four peas of allspice;
• two sprigs of dried mint.

Cooking method

1. Rinse the grape brushes under the tap and transfer them to the pan without removing them from the branches. Add a stick of vanilla here, allspice, dried mint and apple drying. We fall asleep everything with sugar and pour in filtered water.

2. Put the pan on the stove and cook the syrup with grapes for a quarter of an hour from the moment of boiling. Remove the pan from the heat, send it to the balcony and cool slightly. Wash glass jar and dry. Pour warm syrup into prepared container and cool completely. Pour cognac into cold syrup. We close the lid.

3. Leave the liqueur to infuse for five days, shaking it occasionally. It is better if you insist it in the cellar or pantry. After the allotted time, we filter the liqueur through a sieve. We throw away the berries, they have already fulfilled their function. The finished liqueur is poured into glass bottles, corked and stored in the cellar. We can treat guests with fragrant, delicious grape liqueur.

Recipe 7. Pouring grapes at home without vodka

Ingredients

• four kilograms of grapes;
• liter of filtered water;
• kilogram of sugar.

Cooking method

1. Pour sugar into a thick-walled saucepan and fill it with filtered water. Send the dishes to the fire and cook for five minutes from the moment of boiling. Constantly mix and remove foam from the surface. Cool the syrup until just warm.

2. The grapes are washed under the tap, the berries are removed from the brush, removing damaged and rotten fruits. The sorted grapes are transferred to a clean three-liter bottle and poured with syrup. It should cover the berries by three centimeters.

3. Tie the neck of the container with a piece of gauze and leave it in a warm room for three days. As soon as signs of fermentation appear, the gauze is removed, and a water seal is installed on the neck.

4. The liquor is left in a warm place without access to light for a month and a half. As soon as the fermentation process stops, the liquor is filtered through gauze and poured into clean, dry glass bottles. They send containers with liqueur for storage in the cellar. The drink can be stored in such conditions for up to three years.

Recipe 8. Pouring grapes at home on alcohol

Ingredients

• a kilogram of dark grapes;
• carnation;
• alcohol - half a liter;
• drinking water - 100 ml;
• half a kilo of granulated sugar.

Cooking method

1. Rinse the grapes under the tap. Lightly dry and remove the berries, removing dry and rotten fruits. Put the sorted grapes in a bowl and mash them with your hands. Transfer the prepared grapes to a three-liter bottle. Pour sugar over the berries and place the container in a place where direct sunlight falls for several days. Shake the jar daily to dissolve the sugar into the grape juice.

2. After three to four days, pour the resulting mixture with alcohol. Add two cloves to it. Seal the jar tightly and place it in a warm, dark place for at least three weeks.

3. Strain the liqueur through gauze. Mash the grapes a little to extract the juice from them completely. Filter the liquid well and bottle it. Grapes do not throw away, they can be used to make jam or use for baking. Seal the bottles and store in a cool place where no light enters for at least six months.

Recipe 9. Pouring grapes at home with cinnamon

Ingredients

• half a liter of food alcohol;
• 300 ml of drinking water;
• half a kilogram of dark grapes;
• three cloves;
• 500 g of sugar;
• cinnamon stick.

Cooking method

1. Ripe bunches of grapes are rinsed under the tap and dried. The berries are separated from the ridges. We remove rotten and damaged grapes. Lightly crush the grapes with your hands and place them in a clean glass jar. We fill the berries with an incomplete glass of sugar. Add spices and pour alcohol.

2. Close the jar with a lid, shake well until the sugar crystals dissolve completely. We send the container to the cellar. Shake the mixture daily.

3. After a month, filter the liquid from the jar and pour it into enamel pan. Pour 300 ml of drinking water into a saucepan, add 300 g of granulated sugar and cook the syrup for five minutes after boiling. Cool it completely and pour it into a saucepan with grape liquid. Mix well. We bottle the liquor, cork it and take it to the cellar for ten days. The drink is ready to drink.

• Before laying grapes in a container, they are recommended to be slightly frozen to get more juice.
• Do not open the container during fermentation to prevent the entry of unwanted bacteria and oxygen.
• If you add spices to the liqueur, do not insist it for more than three hours so that the spices do not interrupt the taste and aroma of the grapes.
• It is better to pour the liquor for storage into dark glass containers.
• During infusion, be sure to periodically shake the container so that sediment does not form at the bottom, and the sugar is completely dissolved in the grape juice.

The best alcohol comes from grapes. Brandy, wine, champagne, grape vodka - the talent of winemakers is inexhaustible, as well as brands of drinks.

Wine is usually made at home, but grape tincture also deserves attention - excellent taste is guaranteed.

You can prepare a tincture from any variety, there are practically no restrictions - it is important that the berries are ripe, juicy and unspoiled.

Suitable as an alcohol base cognac, vodka, diluted alcohol or well-purified moonshine.

Beneficial features berries go into tincture. In moderation, such alcohol improves health, it has a particularly beneficial effect on blood vessels, and prevents aging.

It is believed that grape spirits can be the prevention of cancer. If there are no medical contraindications, a glass of sweet and fragrant tincture will relax and cheer you up. Fundamental rules:

• For tincture, you can use berries of any variety and color.
• Ripe grapes can be washed, as fermentation is not provided.
• It is not necessary to knead the berries for tincture.
• You can diversify the taste with cherries, currants and other juicy berries.
• If you have grappa, chacha or other, use it for tincture.

Recipes at home

drunk grapes

This recipe calls for ripe, white, pitted berries. Vodka can be replaced with cognac, alcohol or moonshine of double purification.

Ingredients:

• Kilogram of berries.
• Liter of vodka.
• 400 g sugar.
• Half a liter of water.
• Two lemons.
• 30 g vanilla sugar or vanilla pod.
• Cinnamon stick.
• 6-8 cloves.

Cooking:

1. In a saucepan, mix water with sugar, add vanilla. Boil and cook over low heat for about three minutes. Cool down.
2. Grate on a fine grater lemon peel, be careful not to touch the bitter white part of the rind.
3. Add cinnamon and cloves to the zest. Fill with vodka. Close with a tight lid and infuse for at least three hours at room temperature.
4. Wash the berries, let dry and place in a glass jar.
5. Remove cloves and cinnamon from vodka. Pour in the grapes.
6. Add sugar syrup.
7. Close the jar with a lid and leave for 3 months. The room must be warm enough.
8. Filter the finished tincture and pour into bottles.

How to make pomace

After making wine or juice, pomace remains, they are suitable for tincture.

Ingredients:

• One and a half liters of vodka, diluted alcohol or purified moonshine.
• Two liters of pomace.
• Three tablespoons of sugar.

Cooking:

1. Place the pomace in a three-liter jar.
2. Fill with alcohol and keep for at least a month in a sealed jar.
3. Filter and add sugar syrup if you want to add sweetness to the drink.
4. It is advisable to withstand the tincture in an oak barrel or on oak chips, then the drink will look like a good port.

On grape leaves

Ingredients:

• A liter of strong alcohol (vodka, diluted alcohol, purified moonshine).
• Liter jar young grape leaves.
• A tablespoon of oak bark, a tablespoon of raisins, sugar, vanillin (to taste) - optional.

Cooking:

1. Wash the leaves, dry, put in a jar. Add additives if desired.
2. Fill with vodka.
3. Keep the tincture without additives for three days, with additives for a week. Shake the jar every day.
4. Filter and bottle.

Have a drink on the leaves pleasant taste and mild flavor, it can be drunk or used as a medicine for coughs and stomach problems. Compresses also help against swelling and varicose veins.

From isabella on vodka

Isabella is sour and tart in our climate, but it is ideal for tincture.

Ingredients:

• One and a half kilograms of berries.
• Half a liter of vodka.
• Half a kilo of sugar.
• A glass of water (250 mg).

Cooking:

1. Put Isabella in a three-liter jar and crush a little so that the berries release juice.
2. Pour sugar, add water.
3. Shake the jar, tie the throat with gauze and put it in heat for three days.
4. When the berries ferment, install a water seal (rubber glove).
5. After about a month, fermentation will stop. Filter and squeeze the berries.
6. Add alcohol and stir. If there is not enough sugar, add some syrup.
7. Soak the tincture for about five days, and then pass it through a gauze-cotton filter and bottle it.

Quick dark grape tincture

Any dark variety is astringent. drink by this recipe it turns out unsweetened, but very fragrant.

Ingredients:

• Kilogram of berries.
• A liter and a half of 40-degree alcohol or vodka.

Cooking:

1. Pour the berries into a jar and fill with half the alcohol. The vodka should cover the grapes.
2. Close the jar with a lid and leave for three days.
3. Shake the contents of the jar vigorously and let it brew for another day.
4. Express the vodka, and fill the mass with the remaining alcohol and keep for five days. Shake periodically.
5. Strain the tincture and combine with the first part.
6. Filter, bottle and store in the refrigerator.

From grapes and cherries on moonshine

Ingredients:

• Two kilograms of grapes.
• A handful of cherries.
• Liter of purified moonshine.
• A kilogram of sugar.

Cooking:

1. Wash and dry the berries.
2. Put some grapes and a few cherries at the bottom of the jar, sprinkle with sugar. Repeat in the same sequence until the container is full. The last layer should be sugar.
3. Pour moonshine to the top and close with a tight lid. Shake the contents periodically to completely dissolve the sugar.
4. After a month and a half, the grapes will turn white - this is a signal that the tincture is ready.
5. Try a drink. If needed, add some sugar syrup.
6. Filter, bottle and leave for a few days to ripen.

From "maiden grapes"

Girlish is called wild or ornamental grapes, winding on fences, arbors and walls of houses. Its leaves are five-fingered, and the fruits are dark blue, small and very sour.

You can’t eat berries, but they have a lot of carbohydrates and useful substances. The tincture is used as a remedy for high stomach acid, diarrhea, low hemoglobin levels, and bleeding.

Ingredients:

• Liter jar of berries.
• Half a liter of vodka.

Cooking:

1. Sort the grapes, rinse, dry and put in a jar.
2. Fill with vodka and keep the jar tightly closed in the refrigerator for two months.
3. Drain the alcohol from the berries. You can add sugar syrup.

Grape tinctures are a classic of the genre. The taste of the drink is strict and noble, but it will not kill the unpleasant smell of bad moonshine. Use quality alcohol, follow the recipe and share with us proven cooking methods.

Alcohol made from cereals differs significantly in its qualities from a product obtained from sugar-containing raw materials. Wheat or rye moonshine has a pleasant mild taste, a light aroma of fresh sprouts, and some sweetness. And most importantly - they do not knock down, as happens with drinks made from sugar-containing ingredients.

Features of moonshine from rye raw materials

Rye is not as iconic as wheat or corn. However, it makes an excellent whiskey. Why not try making it at home? To make good natural rye moonshine You can use either natural grains or store-bought cereal.

Rye contains from 55 to 70% starch, but it is extremely difficult to obtain it due to the specific protein-carbohydrate composition of the raw material. So for the manufacture of moonshine, you will need to carefully process the grains - either germinate, or grind into flour / shot, or boil well. this particular grain crop lasts at least 3 hours. To get the same “single malt whiskey”, it is advisable to use not ready-made store preparations in the preparation process, but dried or green malt obtained from sprouted rye.

Factory production of alcohol from rye includes the following steps:

To get a decent result at home, you will need to repeat all these procedures.

Sprouting Rye for Malted Milk

Germinating grain contains substances - enzymes, which repeatedly accelerate all processes that can be attributed to "digestion". That is, if we need to saccharify starch from cereals, then this can be done without enzymes, but with them everything will happen much faster.

To make your own malt, you need 5-6 days and grain harvested at least 2 months ago (fresh will not work). If time does not wait, then you can buy fermented or fresh malt. Ready-made enzymes "A" and "G" are also suitable. The sprouting recipe is very simple:

1. Soak the grain in hot (+50°C) water.
2. We post it on flat surface layer no more than 2 grains thick.
3. Cover the grains with a cloth soaked in water.
4. From time to time we ventilate and turn the grains over, moisten the cloth.
5. On the 3rd day, we stop disturbing the grain, we only irrigate the fabric (with a manual spray gun, for example).

First you need to wash the grapes and cool in cold water. Pour sugar into a saucepan, pour 50 ml of hot water, also add vanilla sugar to prepare the filling. In this case, it is necessary to mix thoroughly until the sugar is completely dissolved in the solution. Mix the resulting syrup with vodka, after complete cooling. To peel lemons, you can use a special knife or grate the zest. Put the extracted zest, cloves and cinnamon in a bowl, pour vodka with syrup. After that, you need to let it brew for at least fifteen minutes. Then you can take out the cinnamon

To prepare for seaming, it is necessary to re-wash the grapes and cut off unnecessary branches. The tail that remains should be about five millimeters long, as small as possible. Dry the berries thoroughly after water procedures.

After the jars have been prepared: sterilized, with a wide neck, in which you need to put the berries before filling. After that, pour the jar with flavored vodka to completely fill it and finally close the lid until it stops. The duration of infusion is approximately two to three months. The drink can be consumed after readiness. Bon appetit!

Chef's Secret

After the grapes have been eaten, you can use the flavored vodka for another recipe. For example, to prepare alcoholic beverages. by the most the best option will be a dilution of her tonic. Need to pick up correct proportions which will suit your taste.