Liqueur made from yoshta: 2 recipes at home
Liquor from yoshta on vodka
In this recipe, instead of purchased vodka, you can use diluted food alcohol or homemade moonshine without a pungent odor.
Ingredients
Yoshta fruits - 200 g
Granulated sugar - 200 g
Vodka - 500 ml
Method of preparation
The berry should be washed, mashed a little with a rolling pin or wooden spatula.
In a glass container, mix the mushy mass of yoshta with granulated sugar and leave at room temperature without direct sunlight.
Every other day, add the alcoholic component and let it brew for 20 days under the same conditions.
Strain the resulting yoshta liqueur, squeeze out the cake, pass it through any filter you have at hand, and bottle it.
The shelf life of the drink should not exceed three years. Its strength fluctuates around 22-25 degrees.
Yoshta liqueur without strong alcohol
Ingredients
Yoshta - 2 kg
Water - 200 ml
Granulated sugar - 600 g
Method of preparation
Grind the unwashed yoshta fruit in a meat grinder and mix the puree with granulated sugar.
Transfer the prepared berry mass to a sterile fermentation container and add water. The container should be filled to a maximum of 75% of the total volume.
Install a water stopper on the neck or an old-fashioned medical glove with a small hole on one of the fingers.
Leave the drink to ferment in a dark room with a temperature of 18-28 degrees. It may take 25 to 50 days at this stage.
After the fermentation is complete, strain the liquor and squeeze the cake out slightly.
Then bottle the drink and leave it in the refrigerator for 2-3 months to stabilize the taste.
The strength of yoshta liqueur is 8-12%. Storing the finished product at a temperature of 3-16 degrees allows you to keep it alive for up to three years.
Update: 18.03.2018
Category: Liqueurs and Tinctures