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Cherry moonshine is an alcoholic natural product with an amazing taste. Cherry moonshine

In Germany and France, moonshine made from cherries is called Kirschwasser, in literal translation - “cherry water”. This drink with a strength of 38-43% belongs to the brandy class. Feature- distillate is obtained from fermented berries with seeds. With enough cherries, it's easy to make homemade kirsch. We will look at two proven mash recipes and a distillation technology that preserves organoleptic properties.

Only fresh ripe cherries of any variety are suitable. It is desirable that the berries are as sweet as possible, this will increase the amount of the finished product. If the cherries are very sour, I advise you to use the second recipe, otherwise the output will disappoint.

Can do cherry moonshine both with bones and without. The pits give the distillate a slight almond flavor, but not everyone likes these notes.

Classic cherry brew

Real brandy without yeast and sugar, made according to traditional technology. Depending on the variety, cherries contain 8-12% sugar. This means that theoretically, from 10 kg of the sweetest raw material, you can get up to 1.7 liters of ready-made kirsch with a strength of 40%. In practice, losses are 10-15%, and the normal yield from sour varieties is 1-1.2 liters (40%).

Ingredients:

  • cherry berries - 15 kg;
  • water - 5 liters.

1. Peel unwashed cherries from leaves and stalks. Wild yeast lives on the surface of the berries, thanks to which the must will ferment.

2. Pass the berries to the state homogeneous mass. Remove bones (optional).

Attention! The main thing is not to crush the bones, otherwise the drink will be bitter.

3. Tie the neck of the container with pulp with gauze and put it in a dark place with room temperature. Stir once a day with your hand or a clean wooden stick.


Foam - evidence of a successful start of fermentation

4. After 2-4 days, foam and a sour smell will appear on the surface, a hiss will be heard. It's time to pour the wort into the fermentation tank, add water, mix and install a water seal. Leave the vessel in a dark room at a temperature of 18-25°C. After 20-45 days, the cherry mash will brighten, become bitter in taste without sweetness, sediment will appear at the bottom, and the water seal will stop gurgling. This means that it is time to start the distillation.

5. Strain the mash through cheesecloth, then pour into alembic moonshine still. The distillation technology is described at the end of the article.

Cherry mash with sugar and yeast

Simplified cooking technology. The addition of sugar increases the yield (1 kg per 1.1 liters 40%), and artificial yeast reduce the fermentation period by 3-4 times. The disadvantage is that part of the aroma and taste of the cherry is lost. The more sugar, the weaker the smell. If possible, it is better to completely abandon the yeast.

Ingredients:

  • cherry berries - 10 kg;
  • sugar - 1-5 kg;
  • pressed yeast - 100 grams (or 20 grams of dry);
  • water - 3 liters and another 4 liters for each kilogram of sugar.

1. Pass the cherry with your hands, kneading each berry, but without damaging the bones. Pour the resulting mass into a fermentation container (with or without seeds). Add water and sugar.

2. Dilute the yeast according to the instructions on the label and add to the wort.

3. Mix, install a water seal (of any design) on the tank, then transfer the fermentation tank to a dark place with a temperature of 20-28°C.

4. After 5-14 days, the fermentation on baker's or alcohol yeast will stop (the water lock will stop bubbling, the mash will brighten, become sour, sediment will appear at the bottom).

5. Before distillation, filter the mash through cheesecloth so that the pulp does not burn when heated.

Getting cherry moonshine

Universal fractional distillation technique suitable for two types of mash. It preserves the taste and aroma of the original raw materials to the maximum.

Subsequence:

1. Overtake the wash for the first time at high speed. Select distillate before the drop of the fortress in the jet below 30%. The product may become cloudy, this is normal.

2. Measure the fortress. Determine the amount of pure alcohol (multiply the volume by the fortress and divide by 100). Dilute the resulting cherry moonshine with water up to 20%. To preserve the aroma, do not clean with charcoal or other means.

3. Make a second distillation. The first 12-15% of the yield from a certain amount of pure alcohol is collected separately and poured out, or used for technical purposes. This is the "head" - a harmful fraction with an unpleasant odor, which is dangerous to drink.

4. Select the “body” (the desired cherry distillate) until the strength in the stream drops below 45%, then finish the distillation or collect the “tails” in another container.

5. Dilute the finished kirschwasser with water up to 38-45%, pour over the glass container and close it hermetically. Before use, leave for 3-8 days to stabilize.

After double distillation

Cherry Braga is the choice of many moonshiners who have tried themselves in ordinary moonshine (grapes, millet, etc.) and want to try something new, rich new taste, which can please relatives and friends, make a pleasant surprise for a holiday or just use as a gift to a friend. The only disadvantage of cherry mash is that it is problematic and expensive to get it in winter, since it will be needed in large quantities.

Attention! Cherry - the berry is quite sour, it is necessary to monitor the acidity of the mash and add sugar if necessary.

In this review article, we tried to collect the maximum recipes for moonshine mash using cherries and sweet cherries. Many recipes are quite complicated, due to the fact that it is necessary to remove the seeds, wash the berries thoroughly and monitor the acidity, but the result is worth the effort and money invested. The taste of soft and slightly sour cherry moonshine cannot be conveyed, it leaves an aftertaste somewhere in the throat, a pleasant cherry taste, as if you are drinking not an alcoholic tincture, but cherry compote. The popularity of cherry mash is due to its indescribable taste and the lack of analogues on store shelves.

About cherry as an ingredient

The composition of cherries includes vitamins, organic acids, minerals and other useful trace elements. Even made from berries medications. Many use the fruits, leaves and bark of cherry trees in folk medicine. On the basis of such components, tinctures and decoctions are made. Healing agents are used for diseases of the respiratory tract, hypertension, inflammation of the joints. Cherry preparations have hemostatic properties.

Most housewives roll up jars of compote and jam for the winter. But if you make mash from the berries of a cherry tree, then you can then turn it into a strong tincture and use it during an illness. A good drink in its purest form. It has a fruity aroma.

However, you should not get carried away with it, since alcohol in large quantities is harmful to health.

How to make cherry mash

Cherry mash is made in different ways.

For the second recipe you will need:

  • 10 kg cherries,
  • 1 liter of milk
  • 2 liters of juice
  • 600 g of powdered sugar.
  1. Rinse the berries and remove the seeds.
  2. Squeeze the cherry mass through cheesecloth.
  3. The gruel and bones must be crushed and mixed.
  4. Add milk and a little vodka there, distill.
  5. Then combine the resulting product with powdered sugar and cherry juice.

if you have Cherry jam, then it will also turn out to be a mash.

  1. Prepare yeast, a glass of granulated sugar, 3 liters of water and 1 liter of jam.
  2. Dilute the last ingredient in warm water. Add yeast and sugar to the mixture.
  3. Cover the container and put in a warm place for 3 days.
  4. Then strain and add granulated sugar, if it is needed.
  5. Wait another 3 days and remove the sediment again.
  6. Braga should be stored in the refrigerator.

What to fear

Do not add too many seeds to the drink. They contain harmful substances an overdose of which causes poisoning. If there is increased acidity in the stomach, then cherry products should not be consumed.

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In Germany and France, moonshine made from cherries is called Kirschwasser, in literal translation - “cherry water”. This drink with a strength of 38-43% belongs to the brandy class. A characteristic feature is that the distillate is obtained from fermented berries with seeds. With enough cherries, it's easy to make homemade kirsch. We will look at two proven mash recipes and a distillation technology that preserves organoleptic properties.

Only fresh ripe cherries of any variety are suitable. It is desirable that the berries are as sweet as possible, this will increase the amount of the finished product. If the cherries are very sour, I advise you to use the second recipe, otherwise the output will disappoint.

You can make cherry moonshine, both with and without seeds. The pits give the distillate a slight almond flavor, but not everyone likes these notes.

Classic recipe

Real brandy without yeast and sugar, made according to traditional technology. Depending on the variety, cherries contain 8-12% sugar. This means that theoretically, from 10 kg of the sweetest raw material, you can get up to 1.7 liters of ready-made kirsch with a strength of 40%. In practice, losses are 10-15%, and the normal yield from sour varieties is 1-1.2 liters (40%).

Ingredients:

  • cherry berries - 15 kg;
  • water - 5 liters.
  1. Peel unwashed cherries from leaves and stalks. Wild yeast lives on the surface of the berries, thanks to which the must will ferment.
  2. Squeeze the berries until smooth. Remove bones (optional).
  3. Bandage the neck of the container with pulp with gauze and put in a dark place at room temperature. Stir once a day with your hand or a clean wooden stick.

Foam - evidence of a successful start of fermentation

  1. After 2-4 days, foam and a sour smell will appear on the surface, a hiss will be heard. It's time to pour the wort into the fermentation tank, add water, mix and install a water seal. Leave the vessel in a dark room at a temperature of 18-25°C.
  2. After 20-45 days, the cherry mash will brighten, become bitter in taste without sweetness, sediment will appear at the bottom, and the water seal will stop gurgling. This means that it is time to start the distillation.
  3. Strain the mash through cheesecloth, then pour into the distillation cube of the moonshine still. The distillation technology is described at the end of the article.

Attention! The main thing is not to crush the bones, otherwise the drink will be bitter.

With sugar and yeast

Simplified cooking technology. The addition of sugar increases the yield (1 kg per 1.1 liters 40%), and artificial yeast reduces the fermentation period by 3-4 times. The disadvantage is that some of the aroma and taste of the cherry is lost. The more sugar, the weaker the smell. If possible, it is better to completely abandon the yeast.

Ingredients:

  • cherry berries - 10 kg;
  • sugar - 1-5 kg;
  • pressed yeast - 100 grams (or 20 grams of dry);
  • water - 3 liters and another 4 liters for each kilogram of sugar.

1. Pass the cherry with your hands, kneading each berry, but without damaging the bones. Pour the resulting mass into a fermentation container (with or without seeds). Add water and sugar.

2. Dilute the yeast according to the instructions on the label and add to the wort.

3. Mix, install a water seal (of any design) on the tank, then transfer the fermentation tank to a dark place with a temperature of 20-28°C.

4. After 5-14 days, the fermentation on baker's or alcohol yeast will stop (the water lock will stop bubbling, the mash will brighten, become sour, sediment will appear at the bottom).

5. Before distillation, filter the mash through cheesecloth so that the pulp does not burn when heated.

Getting cherry moonshine

Universal fractional distillation technique suitable for two types of mash. It preserves the taste and aroma of the original raw materials to the maximum.

Subsequence:

  1. Overtake the mash for the first time at high speed. Select distillate before the drop of the fortress in the jet below 30%. The product may become cloudy, this is normal.
  2. Measure strength. Determine the amount of pure alcohol (multiply the volume by the fortress and divide by 100). Dilute the resulting cherry moonshine with water up to 20%. To preserve the aroma, do not clean with charcoal or other means.
  3. Make a second run. The first 12-15% of the yield from a certain amount of pure alcohol is collected separately and poured out, or used for technical purposes. This is the "head" - a harmful fraction with an unpleasant odor, which is dangerous to drink.
  4. Select the “body” (the desired cherry distillate) until the strength in the stream falls below 45%, then finish the distillation or collect the “tails” in another container.
  5. Dilute the finished kirschwasser with water up to 38-45%, pour over the glass container and close it hermetically. Leave for 3-8 days before use to stabilize

alcofan.com/recept-bragi-iz-vishen.html

What you need to know about raw materials

High-quality moonshine can only be obtained from ripe cherries. They must be fresh, but the variety is unimportant. It is better if the berries are sweet, in which case the yield of the drink will be much higher. Is the selected variety sour? Then refer to the second option, otherwise the distillate will turn out to be extremely small. The bones in these recipes can be removed or left - your choice. But remember that they will certainly contribute to the aroma of alcohol and taste - it will be almond.

Classic recipe

In this case, we will not use ingredients such as granulated sugar and yeast.

We will need:

  • 15 kg of cherries;
  • 5 liters of water.

Cooking technology:


The technology of making mash with yeast and granulated sugar

This recipe is much easier and faster than the previous one. The quality of the drink will be worse, but it will retain both the aroma and taste of the berries. More distillate will be obtained by adding granulated sugar according to the recipe.

We will need:

  • 10 kg of cherries;
  • 5 kg of granulated sugar;
  • 100 g of pressed yeast (can be replaced with dry, then - 20 g);
  • 5 liters of water.

Cooking technology:

  1. Crush raw materials with your hands, do not miss a single berry. Transfer this mixture to a container for future fermentation. Moonshine can be prepared from cherries with or without pits. Add granulated sugar and clean water to the mass.
  2. Dilute your yeast according to the directions on the label. Now add them to the cherry-sugar mixture.
  3. Mix the mass very carefully. Install a water seal on the fermentation tank. Now move the design to a dark place. Keep it warm - 20-28 degrees.
  4. After 1-2 weeks, fermentation will end. This can be seen visually - the sediment falls, the cherry mash becomes lighter. The water seal no longer bubbles. The must tastes sour.
  5. Filter the pulp so that the pulp from the cherries does not burn during distillation.
  6. Pour the liquid into the still, start the distillation.
  7. The head fraction is taken longer this time. Not suitable for drinking 300-350 ml of the original distillate. The fortress fell below 40 degrees? This means that the middle fraction (the only one suitable for drinking) has been selected. We collect the "tail" separately, we will not need it.
  8. Re-distill, but before that, dilute the moonshine with water (up to 20 degrees). Cut off the "head" - the first 50-100 ml.

When the distillation is over, dilute the drink again with water, up to a strength of 40 degrees. You should get about 7-8 liters of fragrant moonshine from cherries.

winemake.ru/samogon/samogon-iz-vishni.html

Cooking steps:

  1. Sort the berries, remove the leaves with the stalks.
  2. Do not wash cherries, as there are natural yeasts on their skins, they will ensure the fermentation process of the wort.
  3. Crush the prepared cherries with a crush until a puree is formed, you can remove the bones.
  4. Transfer to a fermentation vessel.
  5. Tie the neck of the vessel with gauze, put in a place at room temperature without access to light.
  6. Stir the pulp once a day with a dry wooden spoon.

After 2-4 days, foam will form on the surface of the wort, a sour aroma will be felt and gas will be heard. Pour the wort into a vessel for fermentation, pour in water, mix thoroughly and install a water seal. Leave the must to ferment for 20-40 days in an unlit place at a temperature of 18 to 25 degrees Celsius. When the cherry mash becomes light and sour, it is characterized by the appearance of sediment. This means that it should be distilled.
It is good to strain the resulting mash through several layers of gauze into an apparatus for further preparation of cherry moonshine.

Cherry sam recipe using sugar and yeast.

A simpler cooking technology that preserves the taste and aroma of cherry berries.
The increase in the amount of sugar is proportional to the output of moonshine.

  • 10 kg of cherries;
  • 5 kg of sugar;
  • 100 grams of pressed or 20 grams of dry yeast;
  • 5 liters of water.

Cooking steps:

  1. Crush the cherries with your hands, pour into a fermentation vessel, add water and sugar. Bones are removed at will.
  2. Dilute the yeast according to the instructions and add to the wort.
  3. Mix thoroughly, install a water seal and place the container in a dark place with a temperature of 20 to 28 degrees Celsius.

Fermentation lasts from one to two weeks. After this time, the evolution of gas will stop, the mash will become light and sediment will appear at the bottom.
Before distillation, strain the mash through several layers of gauze so that the pulp remaining in the cherry moonshine does not burn when heated.

vip-samogon.ru/publ/domashnij_samogon/samogon_iz_vishni/4-1-0-146

Required components and important nuances

In order to prepare high-quality moonshine or “cherry water”, as the French name for this drink is translated, it is necessary to use only fully ripened cherries. You choose the variety of berries yourself ─ your taste is the best adviser in this matter. Whether to leave the berries with seeds or not, you also decide on your own. Those who prefer an exquisite almond flavor, it is better to leave them inside.

You will need very few ingredients:

  • Cherries ─ about 15 kg,
  • Water ─ about 5 liters.

Step-by-step technology for making mash at home:

  1. First of all, we clean the berries from the stalks and debris. Important point: in no case should you wash cherries, as paradoxical as it sounds. The fact is that the yeast on the surface of the fruit will replace the ordinary ones, and fermentation will be as natural and harmless as possible.
  2. Then finely chop the cherries, remove (if you decide so) the bones and place in a glass dish.
  3. The container should be tied tightly with gauze and placed in a dark place.
  4. Once a day, you should, taking a wooden spoon or stick, open your "fragrant" gruel and stir.
  5. After three or four days, noticing that the berry mass began to actively change, making hissing sounds, foaming and increasing in volume, you can relocate it to another container, where it will ferment successfully.
  6. Add clean water and mix well.
  7. From above we install a glove with a small hole, and preferably a water seal.
  8. We put your future moonshine in a warm (18-25 ° C) and always dark place.

After 3-5 weeks, we check the magic mess. The first signs that the cherry mash is ready should be sour taste, light color and thick sediment.

Preparing cherry alcoholic drink

To get high-quality moonshine, it is necessary, taking a clean gauze, carefully strain the mess and proceed to distillation. Next, you should go through the following steps:

  1. The cube for distillation is filled with strained mash.
  2. Then about 300 mg of moonshine is taken, since this "head" is a fraction that will adversely affect the taste of moonshine.
  3. When the degree of the main product falls below forty degrees, you can finish collecting it.
  4. After diluting the resulting distillate with clean water, we run it again. Before that, we again remove about 150 mg of a harmful product.
  5. The resulting product is diluted to the degree you need. The usual temperature is ─ 40°C. If this is too high, more water should be added.

The taste of the resulting product largely depends on the type of cherry and its sweetness. How sweeter berry, the more pleasant and stronger the aroma will come from it. Many practice improving the taste by aging the resulting moonshine using oak bark or in barrels from the same tree. Then the drink will become truly noble and expensive.

But since such "serious" containers are not available for everyone, then the best option exposure is to put the moonshine in a dark place in a glass or earthenware dish.

Having prepared this pleasant, albeit strong drink at home, you can always be fully equipped when guests or just relatives suddenly come to you and want to have fun with you.

samogon-braga.ru/recepty-bragi/iz-vishni.html

Cherry Braga - another recipe

  • 20 kg cherries,
  • 2 kg sugar
  • 200 g yeast.
  1. Peel the cherries, mash the pulp, add sugar and yeast diluted in a small amount warm water.
  2. Put in a warm place for 4-5 days.
  3. Stir for the first two days.
  4. For example: every six hours.
  5. Grind cherry pits in a mortar.
  6. After the end of fermentation, mix them with mash and overtake.

During distillation, you should watch carefully. Ready cherry moonshine is colorless. If cloudy moonshine suddenly goes, it must be collected in a separate bowl, and then distilled again.

The output of the finished product is about 8 liters.

Dried cherries can also be used in place of fresh cherries. Just soak it in water first. There is only one drawback - fermentation will last a day or two longer.

What I personally do quite rarely is cherry mash, the vast majority of which, in our case, is rolled into own juice and goes to compotes. The rest of the berries I often use to make cherries - the most delicate dessert drink, which is always popular not only among ladies. But with an excess of berries, it is quite possible to put them on moonshine, although there are a lot of nuances here.

So, cherry is a rather sour berry, so it is important to choose the right variety. But the most important thing is not even this, but the degree of its maturity, which changes from year to year in accordance with weather conditions. The same tree in different years will bear fruits with different levels of sugar content, and it is sometimes very difficult to determine this percentage even for taste, so I do not recommend making sugar-free cherry mash. This is permissible only if sweet cherries of late varieties are added to it.

Cooking cherry mash at home

Braga from cherries at home is prepared as follows:

  • Berries are harvested, pitted - this is perhaps the most difficult, most tedious stage that I traditionally put on the shoulders of household members, although I still have to participate in picking berries
  • The resulting pulp is kneaded by hand or passed through a meat grinder.
  • For 10 kg of pulp, take 5 kg of water, that is, 2 parts of cherries and 1 part of liquid
  • For 10 liters of the resulting mixture, add 1.5 kg of sugar and 75 grams of yeast

Above, I said that the most difficult thing is to collect and peel cherries, but - no, whoever has done this at least once knows well what the place for processing this type of crop looks like - this is practically a stage on which the cannibal Lector had a good time. In general, washing yourself, dishes and everything around is very difficult, so it’s better to cover everything around with polyethylene and work in rubber gloves and in clothes that you don’t mind throwing away.

There is another recipe for cherry mash, according to which you can get good moonshine, but for more time. Ingredients and proportions:

  • Cherry - 2 parts
  • Sweet, late cherry - 1 part
  • Water - 2 parts

That is, for 10 kg of cherries we take 5 kg of cherries and 10 liters of water. Sugar and yeast are not added, but fermentation lasts about 20 days. From 10 liters of such mash, we expect to get 1 liter of vodka, and we get 800-850 grams, as usual.

For cherry mash, it is very important to provide good conditions fermentation. The first two days you can keep it under gauze in the sun, and when fermentation is in full swing, you need to put a water seal and take the container to a room with a more or less even temperature at a level of +20 C o to +25 C o without access to light. Under such conditions, sugar-based mash should ferment for 8-10 days, and pure mash should take twice as long. Both types of mash are filtered through gauze before distillation, but there is no need to clarify it.

The subtleties of the distillation of cherry mash

The distillation of mash from cherries is carried out according to traditional technology in two stages. We remove the first raw alcohol along with the tails, but without the heads, the volume of which is calculated using the methods I have given in other materials, and the second distillation is precisely divided into fractions. During the second stage, we fill the steamer with mint and lemon balm leaves - they will give the drink freshness. Before laying, you need to knead them a little so that they give off aromatic substances better. finished product we dilute it to the 40 percent we need, pass it through charcoal filters, let it “rest” for 3-5 days. And then we use it for its intended purpose.

Cherry moonshine as the basis of cherry

I said above that I always use part of the cherry to make cherry, but I cook it according to my own special recipe. It turns out quickly, and its strength is much higher than that of ordinary cherries obtained by natural fermentation. So we need:

  • Gather berries and peel them from the seeds
  • Put them in glass bottles, filling them approximately ¾
  • Pour sugar on top so that it wakes up between the berries and slightly covers them

Now you need to close the containers with gauze and put them in the sun. After a day or two, the cherry will release juice, which will become more and more. You can shake the jars slightly so that the sugar dissolves better. For 3 kg of cherries, 700-800 grams of sugar is enough. Around the third day, the drink will ferment, and this is where my "chip" begins. I let it ferment for only two or three days, and then I drain all the juice into a separate container. Its fortress is still very small, and the fermentation process continues. To stop it and increase the fortress, we need alcohol, and what would be better if not cherry moonshine?

The amount of moonshine added depends on the strength and taste preferences, but, as a rule, the strength of the final product is about 17-20%, like a good one. homemade liquor. Rich taste, fast results! Drink well and don't overdo it.

The more aromatic the fruits and berries that were used to resist the jam, the brighter the taste of homemade mash will be. That is why most often it is prepared from cherries, apples and raspberries.

Since the amount of sugar in fruits is different, the recipes and methods for preparing this drink also have some differences.

Cherry has a pleasant sweet and sour taste, the fruit pulp of which contains a large number of organic acids and trace elements, sugar, iron, potassium and others. Thanks to these properties, cherry jam mash turns out not only tasty, but also quite healthy.

In folk medicine, cherry juice is used to treat and prevent many diseases - hypertension, arthritis, blood capillary problems, respiratory diseases and others. Braga from jam for drinking in moderation can serve not only as a pleasant light alcoholic drink but also a medicinal product.

To prepare mash from jam, you need to take necessary products, mix and put in heat. Dilute 1 liter of cherry jam with three liters of warm water - mix until completely dissolved.

If it is sugary, you can pour boiling water over it.

When adding yeast, the temperature of the mixture of water and jam should be no more than 30 degrees, otherwise they will die and fermentation will not occur. If the jam is old, but not sour, then for better fermentation it is advisable to add a glass of sugar.

The process of making mash from jam is quite simple - the resulting mixture must be put in heat for three days, strained and put on for another three days. When the foam stops appearing on the surface, strain the sediment through cheesecloth and pour into bottles. Keep the mash in the refrigerator for no more than 5 days, otherwise it will peroxide.

Braga from apple jam prepared in the same way, but with less sugar. Since apples are much sweeter than cherries, per liter of jam it will be enough to add 2-3 tablespoons of granulated sugar.

In order for the mash to ferment well, fresh or candied jam must first be sour - add a few bread crumbs to the jar and put in heat for 1-2 days. When the jam ferments, you can add water, yeast and prepare a drink.

Before you make mash from jam, prepare special dishes. It will be best enamel pan or milk aluminum or plastic can.

The average time for maturation is 6-7 days with the addition of yeast, if you want the fermentation to be natural, keep the mash warm for 18-21 days.

Braga from raspberry jam can be used to make a fine tincture or house wine. To do this, it is necessary to withstand the mash for 10 days, then strain and pour into clean jars and store in a cool, dark place for 40 days.

Before making mash from jam that has fermented, dilute the yeast in a small amount of warm water and soak a handful of raisins in boiling water. This will help to remove an unpleasant odor from the mash and increase fermentation. From the fermented jam, the mash can be tasted already on the third day. It is better to drink this drink chilled or with ice.

Fruit mash perfectly helps with dysbacteriosis - drink 50 ml before meals daily. To use the drink in medicinal purposes, it must be insisted for no more than two hours, otherwise alcohol will begin to form in the mash.

The majority of the population has a very biased attitude towards moonshine. The word itself causes them disgust and rejection. It's just that people are not aware of the essence of the process and the highest qualities of the resulting drink. Their consciousness lingered for a long time at the level of a huge bottle with a whitish cloudy liquid, which has a striking aroma. About the taste, you can not even stutter. But our communication is with that part of the population that knows and loves this drink in all its variations. For those who, without irony, call it a divine drink.

One of the variations is cherry moonshine. It is prepared at home according to a recipe that will be selected from a large archive of folk developments. The technology of preparation of this amazing drink is simple and worked out to the smallest detail. Recipes differ only in shades of taste and aroma noticeable to specialists.

For all recipes, there is a general preparation for obtaining moonshine. The most suitable are small sweet cherries with a dark color. The berries are washed, the water is allowed to drain, the bones are taken out and stored until the time. The resulting pulp is kneaded in any way possible and put into a container.

Cherries are fermented in two ways - without the addition of yeast and with the addition. Without the addition of yeast, the cherry ferments for about three weeks, and with yeast and the addition of sugar, the wort will be ready in a maximum of a week and a half.

Before distillation, crushed bones are added to the mash, which have been stored until this time. The race runs in the usual way. Bones will give the moonshine an almond flavor and the same unique taste. But the cherry moonshine itself has no color.

Cherry is a complete set of flavor and palatability. Therefore, recipes for making moonshine from cherries at home are simple and easy. Cherry moonshine can be obtained from fresh berries, dried and even frozen. You just need to understand how to prepare this or that type of material.

For example, you can take several similar recipes. A couple of buckets of ripe cherries are kneaded pitted, about a kilogram of sugar and two hundred grams of yeast are added there. All this is put in a warm place for fermentation. At the end of fermentation, the selected bones are added to the container. As a result, we get about eight liters of a wonderful drink with almond aroma and taste.


The distillation is not stopped if the output is cloudy. It is collected in a separate container and used in other distillations. It is desirable to store cherry moonshine under cork stoppers. This favorably reflects on its taste.

But there are others, more complicated recipes. In addition to the cherry itself, they use a whole set of ingredients that create an exquisite aroma and taste. The recipe may include cloves, cardamom, cinnamon and nutmeg. But the process itself is somewhat complicated. All of the above components are poured with double moonshine, crushed cherry pits and water are also added here. Then it is distilled until pure water comes out.

There are also recipes for cherry moonshine, in which the cherry is first steamed over low heat, then the resulting juice is taken. Ingredients are added to this juice, fermented, and after all this difficult preparation period, it is distilled.

Germany is considered to be the birthplace of cherry moonshine, where this drink is called Kirschwasser. There are also established recipes for cooking. But even in neighboring countries, the recipe differs from recipes of German origin. Differences can be in the strength of the drink, in changing the technology of preparation, in the methods of storage and infusion.

Video recipe for making moonshine from cherries

Cherry tincture on moonshine

By the way, cherry moonshine is called not only the distillation of wort with the participation of cherries. Moonshine tinctures are also referred to as cherry moonshine. Simple technology here also has a whole archive of the most amazing developments and results of folk art. But the basic outline of cooking remains unchanged.

Moonshine is taken as the basis of the tincture, but moonshine is double distilled and purified on coals. It should not have a characteristic aroma. AT classic version cherry berries are dried in the sun or in the oven. Ripe sweet berries at the same time acquire a unique flavor that they do not have. fresh cherries. Over time, excess moisture is also removed, which sometimes creates the effect of a watery tincture.

Then the cherry is poured with moonshine, sugar is added and the container is closed with a tight lid. The amount of sugar is not regulated. It all depends on the taste preferences of the manufacturer. Now it remains only to insist. Cherries in moonshine secrete juice, which brightly colors the tincture. To make the juice stand out more actively, shake the container every two to three days. As a result, a month later, a cherry tincture, beautiful in taste and color, ripens, which the people kindly call cherry.

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