There are people who, after mixing alcohol with ordinary water, sincerely believe that they have prepared real vodka. But in fact, this mixture will very vaguely resemble the store-bought version. Real homemade vodka is prepared using strict technology. It includes some features. You can't exclude any of them if you want to get high-quality homemade alcohol.

A mandatory device that you cannot do without in the process of making vodka is an alcohol meter. It will determine exactly how strong the alcohol is at the right time. You can make an alcoholic drink without it. But the alcohol you take according to your prescription may have a different strength than what is indicated on the label. Therefore, you will receive vodka with the required degree only if you take all the ingredients with pharmacy precision.

Making homemade vodka

Choosing the most important ingredient - alcohol

We will need ethyl alcohol - either regular food grade or medical grade. The further organoleptic properties of our drink depend on its quality. If you doubt that this is pure ethyl alcohol, be sure to check it for methyl content, and do this in several ways. Remember that methyl alcohol can not only be harmful to health, it is deadly to a living organism. Moreover, organoleptics will not help in this case - it does not have any differences in color, taste, or smell.

Alcohol is divided by grade. GOST defines several of them that are suitable for preparing alcoholic beverages. This:

1. Alpha.
2. Luxury
3. Extra.
4. Basis.
5. Highest purity.

Wheat, rye or a mixture of these grains - it is from these raw materials that the best alpha alcohol is prepared. If you mix potatoes and grain, you can get either extra, basic, or luxury varieties. The quality of these alcohols is lower. The less potatoes are used in their production, the better. But highly purified alcohol is made from any raw material that contains starch. This could be potatoes, molasses, beets, and other types of raw materials. The cheapest vodka is made from the highest purity variety.

In theory, you can also use strong moonshine that has been double distilled. However, this will no longer be a classic recipe for making homemade vodka. Therefore, use this option only as a last resort.

Choosing water

This ingredient is extremely important. Do not neglect the choice of water, because it affects both the transparency and the softness and taste of alcohol. Neither mineral nor tap liquid should be used. To make alcohol you need H2O, which is minimally saturated with minerals and salts. However, water cannot be boiled or distilled. After all, in this case the ingredients will mix extremely poorly.

To make vodka at home, it is best to use bottled water. Be sure to ensure that the concentration of minerals and salts in the bottle you choose is minimal. The most chic option is to use water that is intended for baby food.

Prepare the remaining ingredients

If you simply dilute alcohol with water, you will get alcohol that tastes very strong and slightly dries out the tip of your tongue. So we need to do a little magic to give it a milder taste. For this we need one of these ingredients:

• glycerin – per 1 liter of alcohol – up to 5 mg;
• glucose (from the pharmacy) – per 1 liter of vodka – 10-20 ml;
• granulated sugar - per 1 liter of alcohol - 1 tablespoon.

If you are preparing vodka from expensive alcohol, then it is best to add glucose to the recipe. It is considered the best option.

In addition, you can add lemon juice to your “masterpiece”. It will not only soften the alcohol, but also give it a pleasant aroma. For 1 liter of vodka, 30 ml of freshly squeezed lemon juice is enough.

Mixing ingredients

In our country, Russia, vodka has a minimum strength of 40 degrees, and a maximum strength of 56. These are the indicators we will look at when we choose the proportions for dilution. Many people like alcohol at 45% ABV, however, you can choose any option that suits you. Let's say you took 10 liters of alcohol with a strength of 90%, and you want to get vodka at 45%. This means you will need exactly 10 liters of water. If you need vodka with a strength of 40 degrees, then add 12.5 liters of water. Calculating all this is extremely simple.

So, the mixing process itself must be consistent; this is the only way homemade vodka from alcohol will turn out to be of excellent quality. Take a large container, thoroughly rinsed before preparing the alcoholic drink. There should be no foreign odors in it. Pour water into it, and then add the ingredients necessary to soften the drink. This can be sugar, glucose, glycerin, freshly squeezed lemon juice. Introduce alcohol into the liquid in a thin stream. Close the container with a lid and stir it for a few minutes, shaking it. Now the vodka should sit for at least 2-3 hours.

Purification and filtration

This stage is optional, however, it should not be neglected. The fact is that during filtration, all impurities that are considered harmful to the body are removed from your alcoholic drink. The easiest way to do this at home is to pass the vodka through a new water purification filter (for example, “Barrier”).

The second option is to take a funnel, put cotton wool on it, then either activated carbon tablets or birch charcoal. Of course, this option cannot be compared with the first in terms of effectiveness, but if you chose high-quality ingredients to mix at the very beginning of the recipe, then it is quite sufficient.

The last stage is settling and bottling

To improve the organoleptic properties of your homemade vodka, put it in the refrigerator for 3-10 days. After this, it can be poured into glass bottles and tightly closed. Now you can taste it!

Let's get acquainted with the wonderful old recipes for vodkas and liqueurs, because many of them can be used in our time, surprising guests with the unusual tastes of holiday drinks.

Ivovka

8 glasses of quince juice, 8 glasses of vodka, a bunch of rye straw, 50 g each of sugar and vanilla sugar.

Chop a bunch of straw very finely and grate the overripe quince. Squeeze the juice out of this mixture. Mix the resulting juice with vodka. Add regular and vanilla sugar. Pour into a bottle and leave for a week. Filter.

Anisette vodka

Take 65 g of anise and 30 g of fennel, mix and grind, then take two-thirds of the resulting mixture, pour in 2 liters of vodka and 400 g of water, distill, preventing the whitish alcohol from getting into the resulting vodka. Put the remaining spices, leave for several days, sweeten with sugar dissolved in cold water (600 g per 3 l), filter.

Orange tincture

2 liters of vodka, 1 liter of water, sugar, 4-5 orange peels.

Boil syrup from refined sugar and 1 liter of water. Mix with vodka. Pour into a bottle and add orange peels. Place in the shade for 3-4 days. Filter and bottle.

Lingonberry-cherry liqueur

150 g cognac, 2 l vodka, 3.5 kg lingonberries, 600 g cherries, 2.5 l sugar syrup, citric acid.

Place all ingredients in a glass container, close tightly and leave. Filter the finished tincture and bottle it.

Clove vodka

For 1/4 bucket of alcohol, 4 cups of water, 6 spools of cloves, one spool of white cinnamon, 1/2 spool of lemon zest, 650 g of sugar.
(1 spool = 4.266 grams)

Wash the cloves and cinnamon thoroughly, dry, crush coarsely, and add to alcohol. After 2-3 weeks, clean the tincture and strain it.

"Erofeich"

Put 410 g of English mint, 410 g of anise, 410 g of coarsely crushed hazelnuts on a bucket of purified vodka, put all this in a large bottle for 12 days in a warm place. After this, you can consume it, draining the grounds or without draining, as you wish; You can again pour half a portion of vodka onto the grounds and put it in a warm place for a month.

Casserole

1 liter of homemade vodka, 10 g ginger, 10 g hot pepper, 5 g cloves, 5 g cinnamon, 10 g lemon zest, 5 g nutmeg, 5 g cardamom.

Mix all the ingredients in a saucepan, cover with a lid, which is tightly tied to the ears of the saucepan, coat with unleavened dough so that air does not pass through, put some weight on top and put in the oven or hot oven for 12 hours. After this, cool the pan, pour the casserole into bottles and seal with stoppers.

Needle

1 liter of vodka, 1 glass of pine cones, 80 g of caramel or sugar.

Pour vodka over young pine cones, immature, soft, green in color and leave for 2 weeks. Drain the infusion and squeeze out. Sweeten with sugar or caramel (burnt sugar).

Cranberry tincture

0.5 liters of vodka, a glass of cranberries, sugar to taste.

Crush the cranberries, mix with sugar, add vodka and keep in a sealed container for a week. Then squeeze the cranberry skins through cheesecloth.

Cinnamon vodka

Grind 32 g of cinnamon very finely, put it in a cube and pour in 2 liters of vodka and a small amount of water. Distill over moderate heat until all the flavor is released. Sweeten with sugar dissolved in cold water - 600 g per 2 liters of water.

Coffee vodka

Boil 1.5 kg of sugar in water, skimming off the foam. Pour 400 g of roasted ground coffee into this syrup and let it sour. Distill, add another 200 g of coffee and let stand in a tightly sealed container for several days. Distill. Vodka is made from chocolate in the same way.

Gooseberry tincture

1 liter of vodka, 1 liter of boiled water, 1 kg of gooseberries, sugar.

Pour vodka and boiled water over the gooseberries. Keep, stirring, in the sun for 2 weeks until the gooseberries float to the surface. Strain and add sugar to taste. Leave it in the sun again, then put it in the refrigerator for 10 days. Strain again, bottle and store in a cool place. Use after 3 weeks.

Lemon vodka

1 bottle of vodka, 2 medium-sized lemons.

Cut off all the yellow skin, trying to do it as thinly as possible, since the slightest presence of white skin gives the vodka an unpleasant, bitter taste. Leave for several days in a warm place, then filter the vodka in the usual way.

Lemon vodka (option 2)

Take one lemon and a piece of sugar, grate the lemon peel. Scrape the yellowed sugar onto a plate. This way, remove all the peel from the lemon. Add yellow sugar to vodka to taste.

Raspberry vodka

Pour mature, sorted raspberries with well-purified alcohol so that the berries are barely covered, and place in the sun. After 2-3 days, drain the alcohol.

For 4.1 liters of alcohol, take 3 glasses of water and 600 g of sugar. Boil water with sugar three times, skimming each time, and pour the raspberry-infused alcohol into the hot syrup (just enough for your finger to tolerate), little by little, stirring with a spoon.

Strain through flannel, on which you first place cotton wool, then coals, then another layer of flannel. Carefully seal the bottles of vodka and place in a warm place.

If you need to clarify vodka, then take 10-15 g of potassium permanganate for a quarter of a bucket of vodka (4.1 liters), dissolve it in a small amount of water and pour into the vodka, stirring quickly. The vodka will clear within 2-3 days; all that remains is to carefully drain and strain.

Lightly salted vodka

In the ridge where cucumbers grow, place a bottle or jar so that the cucumber will continue to grow inside that container. To do this, the ovary must be carefully pushed into the neck of the bottle or jar. When the cucumber grows, pinch it off the stem and pour good strong moonshine over it. The taste of vodka is the taste of lightly salted cucumber. If you pour store-bought vodka, you get the taste of a fresh cucumber.

Tangerine vodka

1 bottle of vodka, 2 medium-sized tangerines

Peel the tangerines and put them in vodka. Infuse in a warm place, then filter in the usual way.

Tangerine tincture

0.75 l of vodka, 6 tablespoons of dried tangerine peel. Grind the peel, add vodka and leave for a week. Refrigerate before use.

Juniper vodka

Crush 600 g of juniper berries as finely as possible and pour in 6 liters of vodka. Leave for several days, distill over very low heat. The first 2.5 liters of vodka will be the best.

Juniper vodka (option 2)

Dissolve 1.6 liters of juniper berries in alcohol and mix with 12.3 liters of vodka.

Muscat vodka

17 g nutmeg, 2 liters of vodka.

Place the nuts in the vodka, seal tightly, and leave for a while.

Mint vodka

800 g of mint, a handful of salt and 1.2 kg of honey pour 12.3 liters of vodka.

Leave for 2-3 days and distill.

Autumn tincture

500 g of rowan, 1 kg of fragrant ripe apples (ranet), 300 g of sugar, 1.5 liters of vodka.

Rowan berries collected after frost should be thoroughly washed and dried. Cut the apples into rings, after removing the core. Place rowan berries and apples in layers, sprinkling each with sugar, and pour in vodka so that the fruits are completely covered. Cover with gauze and leave to stand at room temperature for 2-3 months until the berries discolor. Filter the tincture, bottle it and store it in a dark and cool place.

Aspen tincture

Pour 300 g of aspen buds into 1 liter of vodka.

In a week the tincture will be ready. When using, add 1 tablespoon of honey.

Hunting tincture

30-40 g juniper berries, 2 g ground black pepper, 50 g dill seeds, 10-12 g table salt, 40 g horseradish.

Pour all ingredients into 1 liter of strong vodka. Leave for 2 weeks in a warm place, shaking the contents occasionally. Then strain and filter.

Foamy vodka

Infuse 1 liter of vodka on a handful of juniper berries for two weeks, then on the peels of two lemons for 5 days. Mix a spoonful of crushed ginger with sugar and dilute it in infused vodka. Keep in the sun for two weeks. Strain, pour, store refrigerated. Drink in six months.

Pepper vodka

Infuse 0.7 liters of vodka with 25.6 g of black pepper beans for 2 weeks.

Pepper tincture

Infuse 2 liters of vodka with 70 g of pepper for 2 weeks, strain and dilute with weak syrup (200-300 g of sugar, 3-4 glasses of water). Leave in a warm place for several weeks, then carefully strain and bottle.

Wormwood double vodka

Pour 300 g of wormwood tops into 12 liters of plain vodka, add a handful of salt and leave for a week. After this, add 1.2 kg of honey and distill.

Wormwood tincture

Fill a 0.25-capacity bottle with fresh wormwood, add vodka and leave for 2-3 weeks. If the tincture is prepared from dried herbs, take 100 g per 1.5 liter. You can add lemon zest for flavor.

Festive vodka

For 1 liter of homemade vodka, take 1 teaspoon of soda and 1 teaspoon of citric acid, stir well.

Fisherman's tincture

For 1 liter of purified vodka 40-42%, take 3-4 cloves of garlic, finely chop and add 1.5-2 g of ground pepper, 10 g of table salt, 4-5 g of crushed bay leaves and 30 g of sugar. Leave for 4-5 days, shaking the contents daily. Then filter through a cloth filter.

Rowan vodka

Grind the ripe rowan berries in a mortar, put them in a tub until half full, add hot water, wrap the tub and tie it tightly so that the spirit does not escape, and keep it this way for twelve days, and when the rowan sours and the top of the tub becomes covered with thick stuff, like a wine mash, then take the mass from the tub with the grounds and distill it through the cube like mash, and in the fourth distillation there will be very good vodka.

French liqueur

Take a mixture of the following fragrant herbs: cardamom, galangal, ginger, cloves, cinnamon, anise at the rate of 43 g per quarter bottle of vodka.

Tea vodka

1 liter of vodka, 4 tablespoons of tea, 50-70 g of caramel.

Infuse black long tea in vodka for 3 hours, strain. Then fry the sugar in a frying pan until caramel forms, chop, add to vodka.

Rosehip vodka

Boil 800 g of rose hips in honey for an hour, strain through a sieve. Pour in 12.3 liters of 40% alcohol. Let it sit and bottle it. This vodka is extremely aromatic and tasty.

Elixir vodka

100 g cinnamon, 30 g each cloves, dill seeds, anise, cumin, 20 g each lavender and rosemary flowers, 800 g each lemon and orange peel, 2 handfuls each of thyme, oregano, mint, sage, 15 g galangal, 12 g each ginger, nutmeg, nutmeg flowers, 8 g cardamom, 12 g each angelica, calamus root, 4 g saffron.

Crush all the spices, pour in 12.3 vodka, leave for a week, distill and sweeten to taste.

Recipes for old homemade vodkas

Vodka is a strong, colorless drink prepared by mixing rectified wine alcohol, softened water and special essences, followed by treating the resulting mixture with activated carbon and filtration.

The taste of the future product can largely depend on the quality of water.

In practice, distilled or repeatedly boiled water is usually added.

Currently, it is quite possible to make high-quality and original vodka at home.

Homemade vodkas are strong alcoholic drinks prepared at home according to individual recipes. They contain 40–45% alcohol and up to 4 g of sugar per 100 ml of drink. These drinks are obtained by distilling water-alcohol solutions infused with various herbs, roots, spices, as well as fruits and berries. Vodkas of this type have a complex, pleasant aroma of the raw materials used and a mild taste.

From the book Moonshine and other homemade alcoholic drinks author Baydakova Irina

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From the book Nutrition for Liver Cirrhosis author Melnikov Ilya

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RECIPES FOR PREPARING INDIVIDUAL DISHES AT HOME VEGETABLE DISHES, SALADS BOILED BEET SALAD Products: beets 120 g, vegetable oil 7 g. Boil the beets in their skins, cool, peel, cut into strips, season with vegetable oil. CARROT SALAD

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RECIPES FOR PREPARING INDIVIDUAL DISHES AT HOME SALADS, APPETIZERS FRESH TOMATO SALAD Products: fresh tomatoes 100 g, sour cream 8 g. Cut the prepared tomatoes into thin slices, then put sour cream on them or lightly pour over vegetable oil. SALAD

From the book Nutrition for Rheumatism author Melnikov Ilya

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RECIPES FOR PREPARING SEPARATE DISHES AT HOME SALADS, SNACKS CARROT AND APPLE SALAD Products: carrots 100 g, unpeeled apples without core 70 g, sour cream 20 g, sugar 6 g. Remove the core of the apples, cut them into pieces and chop into strips. Raw carrots

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From the author's book

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Recipes from ancient cookbooks First courses Chicken soup with cauliflower 1 chicken, 1 parsley root, 1 onion, 1 tbsp. a spoonful of melted butter, 1/2 a bunch of parsley or dill, 1 head of medium-sized cauliflower or 2 small heads. Wash the chicken, cut into

Ancient recipes for Russian vodka: the best options

The preparation of a strong alcoholic drink looks like this:

Place ginger root, galangal and herbs in a jar.

Pour alcohol into all components. Infuse this mixture for 18 days in a cool, dark place.

Strain the alcohol tincture several times to avoid any herbal impurities, dilute with 1.5 liters of cold raw water and distill this liquid through a distillation apparatus.

Ingredients:

Ginger root – 40 g;
galangal – 40 g;
sage, anise and mint herbs - 40 g each;
1 liter of alcohol.

Recipe for Russian vodka with ginger

Vodka, which was prepared by the Russian people many years ago, is significantly different from modern alcohol. Ancient recipes for Russian vodka are still available today; with their help you can taste the real taste of strong alcohol. Previously, vodka was often prepared using medicinal herbs and other products that endowed the alcoholic drink with healing properties.

Check out the best options for making homemade vodka using an old recipe.

Instead of alcohol, you can use vodka, but then you don’t need to dilute it with water.

Ancient Russian vodka based on quince

This is another recipe for old Russian vodka, which is made from quince. Required ingredients:

Quince juice – 8 glasses;
vodka – 8 glasses;
a bunch of rye straw;
sugar and vanilla sugar - 50 g each.

Prepare old quince vodka like this:

Chop a bunch of straw using a knife.
Grind the overripe quince fruits and squeeze out the juice with your hands using gauze.
Combine the prepared juice with alcohol.
Add sugar and vanilla sugar to this mixture, stir until completely dissolved.
Pour into a bottle, leave in a dark place for a week, filter and place in the refrigerator for storage.

Vodka of the Russian nobility "Erofeich"

The following ingredients are used to prepare this Russian alcoholic drink:

Mint – 35 grams;
anise – 35 grams;
crushed orange nuts – 35 g;
vodka purified on birch charcoal – 1 l.

Prepare vodka of the Russian nobility “Erofeich” according to this recipe:

Place all components in a jar, mix well and leave to infuse in a warm, dark room for 12 days.
The finished alcoholic tincture does not need to be filtered.

Russian vodka from moonshine

You will need:

1l moonshine;
chopped ginger root – 10 g;
bitter capsicum – 10 g;
cloves – 5 g;
cinnamon – 5 g;
lemon zest – 10 g;
nutmeg – 5 g;
cardamom – 5 g.

Preparation:

Place all ingredients in a saucepan and mix well with a wooden spoon.
Close the heat-resistant pan with a lid, tie it to the ears of the pan, coat it with unleavened dough so that air does not penetrate inside the container.
Place some weight on top of the lid and place the pan in the oven or well-heated oven for 12 hours.
After the specified time has passed, remove the “casserole” from the stove or oven, cool, pour into bottles and seal tightly with stoppers.

Store this vintage vodka in the refrigerator or basement.

Vintage vodka with cherry juice

To prepare vodka according to this ancient recipe, prepare the following components:

1 liter of vodka;
cloves – 10 pcs.;
zest of two oranges;
cherry juice – 250 ml.

Preparation:

Place the orange zest and cloves in a clean jar and fill these ingredients with vodka. Leave for 14 days in a dark room.
After 2 weeks, strain the tincture and add cherry juice to it. If the alcoholic drink turns out to be very strong, you can increase the amount of juice in it.
Filter the drink again, pour into small containers and store in tightly sealed jars in a cool place.

This article was automatically added from the community

I must admit that now even the word “vodka” itself in the plural causes bewilderment. The difference between what is now sold in bottles, albeit under different names, is most often only in the price and the number of unpleasant-looking stains that appear on the surface of the liquid poured into a glass.

Meanwhile, today's vodka has very little in common with what has long been called vodka in Rus' and has deservedly received worldwide fame. In addition to the fact that many varieties of vodka were sold, significantly different from each other, in a decent house it was considered bad manners to put a store-bought bottle on the table. A real housewife always tried to give the treat a unique originality with her own hands. Vodka prepared at home has a taste and smell incomparable to store-bought.

But before we give several recipes for homemade vodka, we’ll tell you how you can clean ordinary vodka from unpleasant odors and impurities. This is not difficult to do, especially if you have a summer house or garden plot.

Take a few dry birch logs and build a fire from them. When the coals reach the highest temperature and are already crumbling, put them in a clay pot with a scoop, blow off all the ash and close the lid tightly to extinguish. Remove from the pot, blow again, cool and grind, but not too finely. Place in a bottle at the rate of 50 g per 1 liter and fill with vodka or alcohol. Shake the bottle 3-4 times every day for 3 weeks. Then let the vodka sit for another week. After this, filter, pour into a clean bottle, put in it carefully sorted and as large as possible raisins 30-40 g per 1 liter and 3-4 g of orris root, finely chopped. Let the vodka sit for 12 days and filter. If you infuse alcohol and then dilute it, be sure to use boiled water, otherwise the mixture will become cloudy and turn white.

List of flowers and their corresponding plants:

• blue vodka is infused with cornflowers;
• yellow - on saffron;
• green - mint;
• red - on blueberries;
• purple - on sunflower seeds;
• brown - on the shell of pine nuts.

The saturation of the shade can be obtained depending on the number of plants and infusion time.

White Moscow vintage vodka

40 g ginger, 40 g galangal, 40 g sage, 40 g mint, 40 g anise, pour 1 liter of alcohol and leave for 18 days. Then add 1.5 liters of raw water, preferably spring water, to the infusion, and distill it all together through a distillation apparatus. If you use vodka instead of alcohol, you don’t have to dilute it with water or dilute it quite a bit.

Vintage vodka "Erofeich"

35 g of mint, 35 g of anise, 35 g of coarsely crushed orange nuts, pour 1 liter of vodka purified on birch coals and leave in a warm place for 12 days. After this, the vodka can be consumed without draining the grounds. But the grounds can be used again by filling it with half a portion of vodka and placing it in a warm place for a month.

Vodka with almond flavor

Take the youngest shoots of the rowan tree, peel and cut the white stems as small as possible. Fill them with the simplest wine, but preferably white and strong, in a ratio of 1:4 (1 part shoots and 4 wines) and distill through a distillation apparatus. If you find the almond scent weak, add the shoots and distill again.

Early ripening caraway vodka

Pour 350 g of cumin into 1 liter of water and distill through a distillation apparatus. The resulting cumin water can be stored in the refrigerator for several months. When you need cumin vodka, sweeten the water just a little, pour it into the vodka to taste, and the drink is ready.

Vodka casserole

In the simplest vodka, put from 1/10 to 1/5 of the volume of dry lemon peels, let it sit for a while (several hours) and distill everything together through a distillation apparatus. Take a thick glass bottle and add 6 g of cinnamon, 1 g of cardamom, finely crushed nutmeg to 1 liter of distilled vodka. Seal the bottle and coat with steep rye dough 3 fingers thick.

If you are preparing a drink in the country and you have a stove, then as soon as it starts to cool down, put the bottle in it overnight until the morning. Repeat this 4 times. If you don’t have an oven, then use a cooling oven, but then you need to put the bottle in it at least 8 times. After cooking, filter the vodka, you can sweeten it slightly, but not more than 250 g of sugar per 1 liter of vodka.

Rowan foam

Take about 1 kg of mature rowan, collected before frost, and crush in a mortar. Transfer to a bottle, pour in 10-12 liters of fresh bread kvass and add 50-70 g of yeast. Leave the kvass to ferment at a temperature of 16 degrees. When the fermentation is almost over, which you can determine by the cessation of active gas evolution, pour the entire mass along with the mountain ash, stirring, into the flask of a distillation unit and distill several times, achieving a state of the drink in which it does not have any foreign odor.

All of the described vodkas can be stored in well-sealed bottles for an almost unlimited time without losing taste and aroma, and even acquiring a special nobility over the years.