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How to make tinctures on moonshine at home

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Tincture is usually an alcoholic drink, but can also be an infusion of any liquids. It is prepared by insisting on various fruits, seeds, spices, fragrant and healing herbs. Tea can be considered as tincture, for example, as infusion of water infusion

Homemade moonshine tincture is a drink for mood, which, if you try, you can prepare it yourself in your own kitchen.

Sweet, bitter, with a bright taste of berries and various herbs, it will help to relax during a festive feast or restore strength after a working week.

Benefits and types of home tinctures

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Fresh or dried fruits and plants are infused in alcohol until essential oils and biologically active substances are converted to alcohol.

The duration of infusion ranges from 2 to 6 weeks, if necessary, the time of infusion can be reduced to 7-10 days by increasing the temperature to 50-60 ° C. Tinctures contain up to 30% sugar with a strength of up to 45% vol. alcohol, they are less sweet, but stronger than liquors, they have a pleasant taste and can serve as an alcoholic drink and as a medicine.

Keep tinctures in tightly closed bottles of a dark color.

Perhaps, not a single drink caused so much debate about its usefulness and danger. It's about moonshine. About the drink that has traditionally been used in Russia and continues to be used for the preparation of tinctures. They are prepared, as a rule, in the summer and autumn periods from fresh fruits and berries. Therefore, the taste they get is rich and aromatic.

Types of home brews on moonshine

  1. sweet, they contain per 100 ml of the drink from 16 to 25 grams of sugar;
  2. semi-sweet drinks contain from 2 to 10 grams of sugar;
  3. bitter (either do not contain sugar at all, or contain a minimal amount).

Tinctures on moonshine - as part of moonshine (berry, grape or fruit) and natural aromatic additives. It can be herbs, berries and fruits. For example, tarragon, cranberries, lingonberries, cloudberries, currants, cherries. Consider recipes in detail.

Fruit and berry tincture

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Necessary components:

  • moonshine (70 degrees) 1.5 liters;
  • cinnamon and cloves - 2 g each;
  • red currant - 500 g;
  • cherry (seedless) - 1kg;
  • raspberries - 500 g;
  • granulated sugar - 2.5 kg.

It will take 30 minutes to make the tincture, the calorie content will be 290 kcal.

How to cook?

Crush all the berries that are indicated in the recipe, and then mix. Leave the resulting berry mass for 5 hours so that the juice appears.

After this time, squeeze the juice from the berries and dissolve the sugar in it, add moonshine, cloves, cinnamon, (if desired, berry pulp). Pour this drink into a glass jar (bottle), tighten it tightly.

Tincture is prepared for about 2 months, it stands in a warm room, and every three days it needs to be shaken.

The finished product must be filtered. To the desired degree of fortress, you can dilute the tincture with boiled cold water. It is better to store it in the refrigerator, take it refrigerated.

Tincture on Northern Berries

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The required set of ingredients:

  • 1.5 kg of berries (cranberries, lingonberries and cloudberries) - together or separately;
  • 1.3 liters of homemade moonshine;
  • sugar 1kg.

Cooking time - 30 minutes, 100 grams of the drink contains 250 kcal.

How to cook?

To prepare such a tincture, it is necessary to sort through the berries, remove natural debris (leaves, needles) and twigs. Fold the berries in a colander, rinse under running water. To dry the berries faster, it is better to lay them on a cloth towel in a thin layer.

Slightly mashed, put the berries in a deep container (opaque) with a tight-fitting lid.

Pour the berries with moonshine, shake the container slightly to mix the contents. Cover tightly with a lid. If it does not fit well, then for reliability, you can wrap the top with ordinary cling film. Leave the northern berries in moonshine for five weeks.

In the bottles, pour the moonshine infusion from the berries, close and send to a cool place where sunlight does not get.

Prepare syrup from granulated sugar and water. Recommended ratio 3: 1. Put all the ingredients in a saucepan, put on fire, when the syrup boils, reduce the flame and cook for five minutes.

Pour the berries with syrup (hot), which should cover them completely, then mix, close the container with a tight lid and put in a cool room. The tincture will be ready in 4 weeks.

After the expiration of this time, the drained berry syrup is drained and mixed with moonshine infusion. Pour into bottles, cork, put for 3 weeks in a dark, cool room.

Redcurrant tincture

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  1. 500 ml of good moonshine;
  2. 0.1 kg of granulated sugar;
  3. 0.2 kg of red currant.

Production time: 15 minutes, in 100 grams - 164 kcal.

How to cook?

Prepare berries in advance, wash, peel and lay on a towel to absorb water.

Put the currants in a clean glass container, add sugar.

Pour moonshine, shake the container. Put for 14 days in a room in which it is not only cool, but also dark. For 2 weeks, shake the bottle periodically. Subsequently, the tincture is stored in the refrigerator.

Semi-sweet tincture on mountain ash

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For her you will need:

  1. sugar - 25 grams;
  2. on the tip of a knife - citric acid;
  3. mountain ash - 2 tassels;
  4. moonshine - 0.5 l.

It takes only 20 minutes to prepare the tincture, the caloric content will be no more than 160 kcal.

How to cook?

First remove the rowan berries from the brush, rinse with water.

Then pour a liter of water into the pan, add berries, put on fire, when the liquid boils, remove the mountain ash and sprinkle with sugar, citric acid, mix well.

Put the mountain ash in a clean container, pour in the moonshine. Tightly close, insist 6 days.

Tarkhun tincture

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You will need:

  1. fresh green tarragon - 50 grams;
  2. 0.5 l of moonshine;
  3. 1 teaspoon of granulated sugar.

Time - 25 minutes, calories 170 kcal.

How to cook?

Sort out twigs of tarragon, removing sluggish leaves. Rinse with water, spread in a thin layer on a towel. When the leaves are dry, finely chop them, put them in a cup, sprinkle with sugar, mix. Tighten the container with tarragon. To stand out the juice, you need to hold the leaves under the film for 20 minutes.

Transfer the leaves of tarragon into a bottle, pour in the moonshine, close and shake.

Infuse the drink for 3 days, periodically shake.

Filter the tincture ready. It is important that the strainer is small, otherwise the drink will turn cloudy.

Tincture on viburnum

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You will need:

  • 500 grams of viburnum;
  • 500 ml of moonshine.

To prepare the tincture, it will take time - 25 minutes, energy value - 170 kcal.

How to cook?

Enumerate the berries of viburnum, and small brushes are allowed to be used whole, but, but you have to remove the berries from large brushes. Fold the prepared berries in a colander, rinse with water, place on a cotton towel, leave to dry.

In a prepared clean and dried jar, lay the berries of viburnum, fill only half. Do not seal. Pour the berries with moonshine so that they are completely in the liquid.

To obtain an intense (bright) infusion, you can fill the container with viburnum not half, but fill it completely, but it should be borne in mind that these berries have a rich medicinal aroma.

Put the container tightly closed for 21 days in a warm place.

Hot pepper tincture

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You will need:

  1. red hot pepper - 1 large pod;
  2. 0.5 l of homemade moonshine;
  3. hot pepper (red) - 1 small pod.

Bitter tincture can be prepared in 35 minutes, the number of calories is 195 kcal.

How to cook?

Cut large hot pepper, remove seeds, and chop the pulp in arbitrary pieces.

Fold in a glass jar and pour moonshine.

Close the jar tightly, leave it in the kitchen, it will be enough 5 hours.

Then strain the moonshine through cheesecloth or sieve.

Wash hot pepper (small), dry with a paper towel.

In general, put it in a bottle, pour in the moonshine, tighten it tightly.

Insist 5 to 7 days.

Horseradish tincture

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You will need:

  1. moonshine - 0.5 l;
  2. 10 grams - natural honey;
  3. fresh horseradish root - 10 cm;
  4. 1 lemon.

Cooking time: 25 minutes. Calories: 180 kcal.

How to cook?

Wash, peel, and chop horseradish root with 4 mm circles.

The crushed root, honey and lemon juice (2 teaspoons) are placed in a glass container, pour a little moonshine. Stir thoroughly to dissolve honey.

Add the rest of the moonshine. Close the container with a stopper (lid). Insist 4 days, occasionally shake the bottle (jar). Strain the finished drink through a gauze cloth into another bottle.

Walnut tincture

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One of the traditionally favorite is tincture on walnuts.

In the production of such a tincture, you can use both the nuts themselves and its partitions.

The use of partitions will only improve the final qualities of the tincture, since it is known that it is the partitions that contain a large amount of amino acids and nutrients.

The feedstock is taken in the following proportions:

  1. 1 liter of moonshine
  2. 1 tbsp. dry partitions or 1 tbsp. nuts

How to cook?

The resulting mixture must be kept in a dark warm place.

Noticeable changes will appear in the tincture the very next day.

The color will become brownish, every day more and more resembling cognac.

To get a characteristic and rich taste, the tincture should be aged for at least a month. Then your labors will not be in vain.

The tincture will acquire a beautiful color and pleasant taste, with a slight note of characteristic bitterness.

For the final use of tincture, it is better to filter it.

As a filter, you can use ordinary gauze with a cotton layer.

Oak bark tincture

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Another tincture, which smells like cognac, is tincture on moonshine on oak bark.

The recipe for such a tincture is simple, and herbs and spices, which can be added to your taste, will help to give the drink different notes.

How to cook?

The basis of the recipe is this: for 2 liters of homemade alcohol you need 2 tbsp. l dry shredded oak bark (available at the pharmacy).

1/2 tbsp will help to soften the bitterness of tinctures. l honey.

Further, the cooking process is standard: moonshine is mixed in a container (for example, a bottle or a jar) with oak bark, honey and other ingredients, if any.

Everything is thoroughly mixed, closed with a cork or a lid and placed in a dark warm place.

In the absence of a warm place, room temperature is also suitable.

Insist tincture from 2 weeks to a month, periodically mixing the contents.

The finished product is run through a filter or several filters, cleaning from impurities of the bark.

Once the purity and transparency of the tincture suits you, you can use it for its intended purpose.

The tincture prepared according to this recipe will have a pungent smell and a bitter taste, which not everyone may like.

For this, they muffle the characteristic aroma of oak bark with various spices and herbs.

In this case, any spicy herbs and spices are used: cloves, linden, oregano, cinnamon or coriander.

Homemade tincture on oak bark on moonshine is easy to prepare, which does not prevent it from having an excellent taste and smell. And it’s not difficult to do it.

Rosehip tincture

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Rosehip is a source of vitamins, it is a truth that does not require proof.

That is why the range of application of rose hips is so wide.

It makes decoctions and teas, tinctures, and much more.

Homemade rosehip tinctures on moonshine are also widely loved and popular.

In addition to medicinal properties, rose hips have a sour-sweet taste and pleasant aroma.

And this, in turn, gives the drink a unique taste. .

By mixing rose hips with other herbs and fruits, you can get a unique alcoholic beverage in taste

How to cook?

The base of the rosehip tincture is simple.

For 200 grams of dried rosehips, take 1 liter of alcohol.

Mix, close and stand for 2-4 weeks in a dark place at room temperature.

Filter the tincture and pass it through the filter, add sugar or honey to taste.

And that’s it! Tincture of rose hips for moonshine is ready.

But, as in previous versions, the basic recipe for tinctures has a pronounced taste and smell.

And this, in turn, is not to everyone's liking.

Therefore, other ingredients are added to the rosehip tincture in order to soften and improve the taste and smell.

One of the options for tincture is tincture of moonshine on a rosehip with an apple.

One medium or large apple is added to the base composition and quantity.

It can be cut into slices, or left whole.

For this recipe, dried apples are also suitable.

Then they should be taken in the same amount as the rose hips.

The final product can be sweetened if the variety of apples was sour.

Ready tincture can be stored for up to five years.

It will be a wonderful decoration for any table.

Tincture on pine nuts

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There is another recipe for moonshine tincture, about which, for some reason, they say very little and write - tincture of sea buckthorn.

How to cook?

I know about him from my grandmother, I will describe the whole process, as she did.

Sea buckthorn berries are choked, and juice is collected, which goes to jam, jelly and other goodies.

Oil is pressed from the skins of sea buckthorn berries. Its production is a separate issue.

As a result, cake remains.

So it can be dried to use later.

And you can immediately take it to make a unique tincture.

There was no exact recipe for cooking, but 1.5 measures of moonshine were taken for 1 measure of sea buckthorn cake (for example, a liter jar).

Everything was kept in a warm dark place for at least a month.

A month later, the tincture of sea buckthorn was ready.

For ingestion, other berries could be added to add flavor and color.

However, this tincture was often used as an excellent grind for the prevention and treatment of many colds.

Mint tincture of moonshine

Useful Tips

The bitter berry of viburnum is collected for tinctures after the first frosts. At this time, it acquires a sweetish taste. Tincture on viburnum is used for colds and hypertension.

When using dried plants and herbs, they are poured with an alcoholic drink, usually insist 20 days.

Soaking is used for fresh berries or fruits - juice is prepared from the ingredients, poured with strong moonshine. Insist up to 6 months at room temperature.

In the bitter tinctures to improve the taste put a little sugar. It can be replaced with licorice extract (just a few drops).

For the preparation of tinctures, with the exception of citrus fruits, all the crushed ingredients are poured moonshine and incubated for 2 weeks, in a warm room, often shaking.


Moonshine tinctures are one of the oldest drinks, and in the troubles of alcoholics, these drinks are innocent. With the right attitude towards them, they can heal and delight. The main thing is to remember that home-made tinctures on moonshine are not drunk in order to get drunk, but in order to feel the taste of the drink in which berries, fruits or herbs were put.

We confine ourselves to a list of diseases in which it is strictly forbidden to take moonshine tinctures, because they can provoke an exacerbation :

  • allergic diseases;
  • cardiovascular disease;
  • gastritis and ulcer (with these diseases it is especially dangerous to use tinctures);
  • any pathology of the liver;
  • viral hepatitis.

Despite the huge number of recipes for home tinctures, they have almost all the principles of preparation in common.

Alcohol base, aromatic components and sugar are used in different combinations. Therefore, at home, you can easily cook and even come up with many different tinctures.

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