Blueberry liqueur at home (with and without vodka) - Alcohol and Tradition
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Blueberry liqueur at home (with and without vodka)

наливка из черники

Technology of preparation of blueberry liqueur by natural fermentation. Thanks to this method, the drink turns out to be softer than a similar tincture. If desired, the strength can be increased by adding alcohol or vodka.

For filling, ripe juicy blueberries of any variety collected in dry weather are suitable. First, the berries need to be sorted, removing the damaged, rotten and mildewed ones. It is advisable not to wash the blueberries, so that wild yeast remains on its surface, which is needed for fermentation.

Ingredients:

  • blueberry berries-1.5 kg;
  • sugar – 500 grams;
  • water – 300 ml;
  • vodka – 150-300 ml (optional).

Without vodka, the liqueur contains 10-14% alcohol. Lovers of strong drinks can add vodka at the sixth stage.

Blueberry Liqueur Recipe

1. Unwashed berries crush with a wooden pusher, hands or beat with a blender until smooth fruit puree.

2. Put the resulting mass in a jar, add sugar and water. Mix well.

3. Leave the jar in a dark place with a temperature of 18-25°C. Tie the neck with gauze (insect protection). Once a day, mix with a clean hand or a wooden stick.

4. After 3-4 days, there will be signs of fermentation: foam on the surface, sizzling, a slight sour smell. Remove the gauze from the neck and install a water slide or a medical glove with a needle hole in either finger. If fermentation has not started, close the jar tightly with a lid, make a raisin or berry starter, and then pour it into the wort.

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5. After 30-50 days, the blueberry liqueur will play out: the water seal will stop gurgling (the glove will deflate), and a layer of sediment will appear on the bottom. Strain the drink through 2-3 layers of gauze, then filter through cotton wool to remove the turbidity.

6. Try the liqueur. If desired, add vodka and sugar to taste.

7. Pour the drink into bottles, seal the stoppers tightly. To improve the taste, keep the liqueur for 50-90 days in a dark, cool (10-18°C) place, such as a refrigerator or basement. If the specified temperature is observed, the shelf life is 2-3 years.

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