Alcoholic drinks from melon (moonshine, liqueurs, tinctures) and their features. Proper melon mash for moonshine Melon tincture on alcohol recipe

Subject to the technology of preparation, moonshine from melon turns out to be soft, with subtle notes of fruit. The main thing is to remove the skins and bones, which give an unpleasant bitter aftertaste. Substandard overripe melons are suitable as raw materials, preferably as sweet as possible. First, be sure to cut out the rotten and moldy parts that can ruin the mash.

On average, 1 kg of melon contains 80 grams of sugar. This means that to obtain 1 liter of forty-degree melon moonshine, 12-14 kg of fruits are required. To increase the yield by 2.5 times, I advise you to add sugar, this will not affect the quality. The liquid in the fruit is more than 90%, so if you follow the indicated proportions, water is not needed.

Ingredients:

• melon - 15 kg;
• sugar - 1.5 kg (optional);
• dry yeast - 25 grams (150 grams pressed or sourdough).

There is no wild yeast in the pulp of the melon, so that the mash does not turn sour, you need to add artificial dry, pressed or alcoholic yeast. An alternative option is to make a starter from raisins or fresh berries, but fermentation will last five to six times longer, but the aroma of moonshine will be more pleasant.

Melon mash recipe

1. Cut the fruits into two halves, remove the seeds. Scoop out the ripe pulp with a spoon and crush to make juice.

Bones, peel and green unripe pulp make moonshine bitter, these parts should not get into the mash.

2. Pour the juice into a fermentation container, add sugar (optional), yeast or sourdough diluted according to the instructions on the label. Mix.

3. On the neck of the container, install a water seal or a medical glove with a hole in one of the fingers (made with a needle). Check the seal to ensure no air gets inside.

4. Put the melon mash in a dark place with a temperature of 18-27°C. On artificial yeast, fermentation lasts 5-10 days, on sourdough - 25-45 days.

5. When the water seal stops gurgling (the glove falls off), the wort brightens and becomes bitter in taste without sweetness, drain the spent mash from the sediment (can be filtered through gauze) into the distillation cube of the moonshine still.

Getting melon moonshine

6. Distill the mash for the first time, select the distillate until the outlet strength in the jet falls below 30%. Measure strength. Determine the amount of absolute alcohol (multiply the strength by the volume and divide by 100).

7. Dilute the resulting (possibly cloudy) liquid with water up to 18-20%, then overtake again.

8. Pour the first 12-15% of the yield from the amount of absolute alcohol into a separate container. This is a harmful faction "head", which is suitable only for technical needs. Due to the high concentration of harmful substances, it is dangerous to drink it.

9. Finish the selection of the main product ("body") when the yield falls below 45 degrees. If desired, collect the "tails" separately.

10. Dilute the finished moonshine from melon with water up to 40-45% and keep for 2-3 days in hermetically sealed glass containers in a dark, cool place before use.

Making moonshine from exotic fruits at home is not so easy, and besides, it is not cheap to try recipes endlessly and look for the perfect cooking option. But if you decide to make moonshine from melon, you will not regret your decision. The drink has a mild taste and an almost imperceptible aroma of fruits.

The composition of the melon has a large amount of sugar - 8-16%, which gives it a great taste. It is suitable for distillation not only in terms of sugar content, but also in terms of acidity - 0.4-1%. From the melon, a small yield of moonshine is obtained, and if the pulp enters the distillation cube, the drink will have an unpleasant aftertaste. Because of this, it is better to make moonshine from juice, it contains 20% sugars, you do not need to add regular sugar. Choose juicy and ripe melons for moonshine.

In order not to spoil the taste of alcohol, be sure to remove the peel and core with seeds and cut off the white subcutaneous part of the fruit, it contains pectin, which will increase the percentage of methanol in moonshine.

Melon mash recipe

• Melon - 20 kg
• Sugar - 2 kg (optional)
• Yeast - pressed 250 grams or dry 25 grams

Despite the significant weight of the melon, this mash recipe gives a very small yield of alcohol. But it's still worth a try.

In order to increase the yield of the finished product and make its taste more pronounced, mix melon juice with yellow raspberry juice in a ratio of one to one.

You can come up with your own recipe for a delicious tincture, if you add herbs and spices to such alcohol, it will acquire a unique taste and excellent aroma. The recipe for the perfect drink, which will be considered a family heirloom, can be passed down from generation to generation.

I bring to your attention two proven recipes for melon tinctures. It turns out fragrant drinks of medium strength (25-30%) with a slight aftertaste of fruits. We will consider the classic cooking option and the original method of infusing alcohol in the melon itself.

For homemade tincture, melons of any variety are suitable, this only affects the shade of the drink. The main thing is that the fruits are ripe, sweet and juicy. Alcohol base - vodka or pure ethyl alcohol, diluted to 40-45%. In extreme cases, well-purified moonshine, preferably double distillation, is suitable.

Classic melon tincture

A simple recipe in which the main thing is to remove the peel and bones, which give an unpleasant bitter aftertaste.

Ingredients:

• melon - 1 kg;
• vodka (alcohol 40-45%) - 0.5 liters;
• sugar - 150-200 grams (optional);
• ground ginger - 2-3 grams (optional).

The amount of sugar depends on the sweetness of the fruit and personal preferences, it is added in the fifth stage, focusing on your taste.

1. Wash the melon, cut into pieces, remove the seeds and peel.

2. Put the pulp in a jar for infusion, add ginger and pour vodka (should cover a layer of pulp by at least 4-5 cm).

3. Transfer the container to a dark place at room temperature and leave for 14-16 days. Shake every 5 days.

4. Strain the melon tincture through cheesecloth, squeeze the pulp lightly.

5. Add sugar to taste, mix well.

6. Close the lid tightly and let stand for 2-3 days before use. If the tincture turned out to be very cloudy, it can be drained from the sediment and filtered through cotton wool.

Melon with vodka

Vodka tincture (alcohol, moonshine) directly in the melon itself. At the same time it is a drink and an alcoholic snack. I advise you to serve as a dessert to surprised guests. This “dish” is also prepared by companies traveling to nature.

Ingredients:

• medium-sized melon - 1 piece;
• vodka - 0.5 liters.

1. Carefully, trying not to split the fruit, cut off the top of the melon.

2. Remove all bones. The middle must be absolutely clean.

3. Pour vodka into the resulting hole. If all the vodka does not fit, you can cut off some of the pulp. 4. Close the melon and put it in a dark cool place for 14-16 hours.

5. Drain the resulting melon tincture, cut the melon itself into pieces and eat.

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Homemade melon vodka recipe

Melon refers to those fruits that represent the sun, summer and good mood. I would like to keep such a delicate, juicy and very bright taste in order to enjoy it on long winter evenings. For these purposes, there are now many recipes, because fruit marmalade is made from it, frozen, canned, dried, and various jams are prepared. In addition to this, there are also recipes for alcoholic drinks from this berry, such as tinctures, liqueurs, liqueurs, which can be prepared at home.

Judging by the composition of the above drinks, they are very similar to each other, but not in taste. Indeed, unlike the tincture, the liqueur is more intoxicating, sweet. As for the liquor, it turns out to be viscous, rich in sweetness and aroma, it is used in the process of making cocktails and desserts. Each recipe has its own secrets and cooking features.

In addition, the fruit itself is of great importance, because you can choose any variety of melon, but at the same time it must be ripe, juicy and, most importantly, not overripe. As an alcohol base for cooking at home, vodka, or diluted alcohol, is well suited.

Classic melon liqueur recipe

• 2-3 kg of ripe melon;
• 1 liter of vodka;
• 5 g ginger;
• 200 g sugar.

Cooking:

We clean the melon from the peel, seeds and cut into small cubes. If you use fresh ginger to prepare the liqueur, then it must be peeled and grated. Place the melon pieces in a glass jar, add the ginger, vodka and cover tightly with a lid. The alcohol base should completely cover the pieces. Leave the melon liqueur for 2 weeks in a room with a temperature of 20 - 22 C. Please note that during this period the drink will need to be shaken 2-3 times. Then filter with gauze.

Make a syrup out of sugar, for this, dilute it in a small amount of warm water. Pour the syrup into our drink, mix. You can adjust the taste of the liqueur by adding a little sugar to taste. Pour the finished drink into a bottle, put it for another week in a dark place to ripen.

Recipe for healing melon tincture

This drink is considered very useful due to the incoming ingredients. In fact, melon itself is a source of vitamins, has a beneficial effect on digestion, and helps with diseases of the kidneys and heart. Rosehip contains a large amount of vitamin C, improves immunity.

The prepared tincture should be used for vascular and heart diseases, atherosclerosis, gallbladder disorders.

For cooking you will need:

• Melon;
• 25 g rose hips;
• 100 g of honey;
• 300 ml of pure ethyl alcohol;

Cooking:

1. First you need to get the juice from the melon using a juicer, then leave it for a while, it should brew.
2. In the meantime, you grind the wild rose, fill it with water, put on fire and boil for 10 minutes over low heat. Let the broth cool down and infuse for 4 hours, strain it.
3. Mix melon juice, honey, rosehip extract and alcohol in a clean bowl. This mixture should stand in a dark, warm place for a week.
4. Use this tincture 3 times a day 30 minutes before meals, 2-3 tbsp. l.

Recipe for liqueur from melon, plums and sea buckthorn

This melon liqueur is perfect as a dessert drink, and you can also make it yourself at home. And the berries that make up the berry liqueur create together an original aroma and taste.

And so, let's first take half a kilogram of melon pulp, put the pulp chopped into small pieces in a wooden container, for example, it can be a wooden barrel. Sort the plums, rinse, remove the stones and place in a container with a melon.

Sea buckthorn berries also need to be sorted out, doused with water, left for a while to dry, then add to the barrel.

As for the number of ingredients, the peculiarity of this drink is that you can make up the proportions yourself, depending on your taste preferences. If it’s difficult for you to navigate on your own, then you can use the following ratio: for 700 g of melon pulp, take 700 g of sea buckthorn and 1 kg of plum.

Now that you have combined all the ingredients in the barrel, take a wooden crush and turn our berries into a puree. Then put the mixture in another container, fill with vodka. It should completely cover our puree, cork the bottle and leave for 3 days in a dark room. After this time, strain the vodka-berry mixture, squeeze the berries. Repeat the procedure must be repeated until the liquor suits us with its purity.

After that, take a glass of the resulting drink, pour it into a saucepan, heat over low heat to 40 C. Pour in sugar, stir until sugar is completely dissolved. But watch the process, because the contents should not boil. Be guided: for 1 liter of liquor you need 100 g of sugar. Add the liqueur to our syrup and, stirring, bring to a boil. After that, leave the drink on the stove to cool, as soon as this happens it is necessary to bottle it, place it in a cool place for storage.

It is easy to prepare this drink at home, especially during the season when markets are crowded with melons, because all other components are easy to purchase, regardless of the season. Yes, and having tried this amazing liqueur, you will no longer be able to deny yourself it.

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Melon alcohol tincture

The melon represents summer, sun and celebration. Juicy, delicate and incredibly bright taste I want to keep and enjoy it on long winter evenings. There are a wide variety of recipes for this. Fruit ice, marmalade are made from this berry, dried, preserved and jam is prepared. There are also recipes for alcoholic melon drinks. It can be a liqueur, liqueur or tincture.

Despite the fact that the alcohol recipes below are similar in composition, they are completely different from each other. So, liqueur, unlike tincture, is sweeter, more heady. Melon, "poured" into the sun, absorbing all the colors of summer. The liqueur, viscous, saturated with both aroma and sweetness, is used to make desserts and cocktails. Each recipe has its own characteristics in cooking, but first things first.

For the preparation of alcoholic beverages at home, melon of any variety is suitable. Fruits should be selected ripe, juicy, but not overripe. For the base, vodka, or diluted pure ethyl alcohol (aka medical alcohol), is suitable. The proposed recipes for alcoholic beverages are obtained with a strength of 25 - 30%.

Classic melon tincture

Required:

• Medium ripe melon for 2 - 3 kg
• Vodka - 1 liter
• Ginger - 5 g
• Sugar - 100 - 300 g.

Cooking:

Healing tincture of melon

The tincture is called healing because of its ingredients. The melon itself is a source of vitamins, it also has a positive effect on digestion, helps with heart and kidney diseases. The rosehip decoction included in the composition is saturated with vitamin C and helps to increase immunity.

The proposed tincture is advised to use in diseases of the heart and blood vessels, gallbladder disorders and atherosclerosis.

Required:

• Melon - 1 piece
• Rose hips - 25 g
• Honey - 100 g
• Pure ethyl alcohol - 300 ml

Cooking:

Drink no more than 2 - 3 tbsp. spoons 3 times a day 30 minutes before meals.

Tincture in melon

An interesting option for obtaining tincture is the infusion of alcohol directly in the berry itself. Thus, not only a fragrant fortified drink is obtained, but also a heady snack like sherbet.

Required:

• Melon - 1 piece
• Vodka - 500 ml

Cooking:

1. Cut off a small cap from the melon. Carefully and carefully remove all the bones through the resulting hole.
2. Pour vodka into the empty space. If the alcohol does not fit in the melon, then remove some of the pulp from the side walls.
3. Close the melon with a cut lid and put it in a dark place to brew for the night, and preferably for a day.
4. When serving, pour the alcohol from the melon into a carafe, and cut the pulp into small pieces.

Melon liqueur

Required:

• Medium melon - 1 piece
• Sugar - 200 g per 1 liter of drink
• Water - about 100 ml
• Vodka - 1 bottle.

Cooking:

Classic melon liqueur

Liqueurs are inherently quite sweet, and melon liqueur is no exception. It may seem cloying to many, but combining it with other ingredients, for example, with refreshing mint, or with citrus fruit slices, or using it to create a cocktail, you can feel the subtlety of taste and enjoy the melon notes that the drink is saturated with, the recipe of which is presented below.

Required:

• Medium-sized melon - 1 piece (the most juicy and fragrant variety is Repanka)
• Alcohol 70% - 300-500 ml
• Sugar - 250-300 g
• Distilled water

Cooking:

1. Peel the melon from the peel and seeds and cut into a cube 1.5 - 2 cm in size.
2. Put the pieces in a jar and fill with alcohol. It is important to completely cover the pieces with alcohol. Close the container tightly and store in a dark, warm place for 7 days. Shake contents 2-3 times.
3. After the specified time, remove the jar and strain the contents through several layers of gauze. Do not squeeze the pulp.
4. Transfer the alcoholized pulp back to the jar and cover it with sugar in the amount of 150-200 g. Put the jar in a dark place for 3-4 days until the sugar dissolves.
5. Dilute the resulting syrup with 1 glass of water, mix and filter through cheesecloth into a small saucepan.
6. Add enough water to the filtered syrup to make a volume of 500 ml and pour in the rest of the granulated sugar.
7. Heat the melon syrup over low heat, make sure that the sugar is completely dissolved.
8. Combine the tincture drained during the first filtration and the resulting syrup. Mix the ingredients well.
9. Remove the liquor in a dark warm place until the final ripening within 2 to 3 months. Sediment may form during maturation. Wait until it settles to the bottom of the container. This will be a sign that the liquor is ready.

Filter the liquor with several layers of alcohol-infused gauze, or through a layer of cotton.

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Melon liqueur on strong alcohol (vodka, alcohol, moonshine)

Many lovers of homemade alcohol consider melon to be an unsuitable raw material from which specific drinks are obtained. In fact, a properly made homemade melon liqueur retains its aroma and taste as well as other fruits. The main secret of the recipe is a special sugar syrup and aging.

To prepare the liquor, you can use any kind of melon, as long as the fruits are ripe and not rotten (cut out the spoiled parts). A good result is also obtained from dried melon (100-150 grams of well-dried pulp per 1 liter of alcohol 40% and sugar to taste).

The preferred alcohol base is high-quality vodka or ethyl alcohol diluted with water up to 40-45%. Unscented moonshine or cheap cognac is also suitable (light tannic notes will appear in the liqueur).

The amount of sugar depends on individual preferences and the initial sugar content of melons, the average sweetness is obtained by adding 200-250 grams.

Ingredients:

• ripe melon - 1 kg;
• vodka (alcohol 40-45%, moonshine) - 0.5 liters;
• sugar - 150-400 grams.

Melon liqueur recipe

1. Wash the melon, cut it into two parts, remove the core and seeds. Remove peel.

2. Cut the peeled pulp into pieces of about 2 × 2 cm, then put in a jar for infusion.

If you want to treat yourself to something delicious, prepare a liqueur or melon liqueur. To do this, you need quite a bit: a ripe fragrant sweet melon, high-quality alcohol and a bit of patience.

Classic melon liqueur recipe

Ingredients

Ripe melon - 1 pc.

Vodka - how much melon will require

Sugar - per 1 liter from 180 to 500 g of sugar (to taste)

Cooking method

Take a ripe but not overripe melon, peel, cut into small pieces and place in a bottle.

Pour vodka over the melon so that it completely covers the pieces, and let it brew.

After 2 weeks, strain and squeeze the contents of the jar through cheesecloth in 4-5 layers. Then filter the infusion and sweeten to taste (for 1 liter of infusion - from 180 to 500 g of sugar), bottle and cork.

Melon liqueur on cognac brandy

Melon with cognac is as classic as gin with currants, vodka with pepper or rum with coconut milk.

Ingredients

Melon - 1 kg of melon pulp

Melon liqueur from the Poles

A typical Polish, strong, sweet, somewhat ostentatious drink.

Ingredients

Melon - 1 or 2 pcs. (total weight - up to 4 kg)

Pure grain alcohol (95 degrees) - 1 l

Light rum - 120 ml

Water - 500 ml

Lemon juice - 20 ml

Sugar (preferably cane) - 800 g

Cooking method

Prepare the melon and transfer it to a suitable jar.

From water and sugar, cook simple.

Pour the melon with hot syrup, add lemon juice, close the jar tightly and leave it for a day in a dark, warm room.

Then decant the liquid, squeeze the cake into it through thick gauze, mix with alcohol and rum, and then bottle it.

Leave the drink for a couple of months in the cellar or refrigerator. Before serving -

Liquor a la Midori

If you are lucky with a melon (it should be especially sweet and fragrant), you will get quite an analogue of the famous Japanese drink. At the same time, if you want it to acquire the eye-catching green color characteristic of the original, you can, following the example of manufacturers from the Land of the Rising Sun, add 5-6 drops of dark green and yellow food coloring to it.

The cocktail liqueur you received, as well as the authentic Midori, can be used to make drinks such as Melon Breeze, Salem Witch, Japanese Slipper and the like.

Ingredients

Melon - 2-2.5 kg

Pure grain alcohol - 500 ml

Water - 500 ml

Cane sugar - 400 g

Cooking method

Wash the melon, cut it in half and cut off the peel, taking about half a centimeter of pulp (the rest of the pulp can be used to make the above drinks or just eat).

Cut the peel into one and a half centimeter cubes, place in a two-liter jar and pour alcohol.

Keep a tightly closed container for 30-40 days in a cool, dark place, diligently shaking the contents every 3 days.

After the specified period, cook a simple one.

While the syrup cools to room temperature, filter the alcohol infusion.

Mix both liquids well, pour into a clean jar, close it tightly and return it to a cool room for a week.

Strain the drink through a thick gauze soaked in alcohol, bottle and seal tightly.

Allow the liquor to mature by keeping it for 3-4 months in the cellar or refrigerator.

Quick melon liqueur (4 hours)

Ingredients

Melon - 1 pc. (about 1-1.2 kg)

Sugar - 200 g

Red table wine - 1.5 l

Cooking method

Peel the melon from the peel and seeds, cut into small cubes.

Put in a jar or enameled container, cover with sugar and pour wine.

Keep covered in the refrigerator for 3 hours.

Strain, drink immediately with ice and champagne.