The unsatisfactory quality of many brands of vodka and the abundance of all kinds of fakes prompt people to turn their attention to moonshine. Driven on their own or bought from a reliable person, it is guaranteed to be less dangerous than a “singed” industrial product. True, the taste is usually not very pleasant with the drink, so people tend to ennoble it. And moonshine on pine nuts is especially appreciated . Recipes are very diverse, and often include quite unexpected ingredients. The main thing is that the taste is very refined, and it can be varied as you wish. In addition, cedar gives additional purification.
The benefits of cedar and moonshine on it
Since ancient times, the healing qualities of this conifer have been appreciated by people living in the areas where it grows. The healing properties of cedar cover a wide variety of aspects of human health.
- Nuts enhance and strengthen the immune system.
- Cedar accelerates the recovery of almost all tissues, including internal mucous membranes.
- The tree has a powerful antifungal, antiviral and antibacterial effect. No wonder houses built of cedar have been valued most highly in all ages. And the nuts used inside it can prevent and cure many diseases caused by harmful organisms.
- The fruits of the tree can eliminate impotence and cure uterine fibroids.
- Cedar restores even greatly shaken metabolism.
Preserves all these properties and moonshine on pine nuts, the recipes of which are offered below. Naturally, you need to use it little by little, drip. However, at the festive feast, it is also much more appropriate than many types of vodka and is quite suitable for making cocktails.
The right nuts
Whatever recipe you choose for moonshine on pine nuts , it will give a good result only with proper selection of raw materials. When buying, you need to focus primarily on the condition of the shell. It should be a rich brown color. Any other shade indicates that the crop was either harvested in a dysfunctional place or dried and stored incorrectly. In addition, the shell must be smooth and not wrinkled. The next sign of quality is the color of the nucleolus: pale yellow and pale. A dirty shade indicates that the nuts are old and will be bitter. And do not forget: rancid cedar oil in such raw materials has already become a strong poison, so putting such nuts into action is dangerous for health, and maybe life.
Nut preparation
Before insisting moonshine on pine nuts, the recipe requires them to be processed in a special way. The tree that produced the crop is a coniferous tree, that is, it produces a lot of resins. To some extent, they are also present on the surface of the shell. In addition to the bitterness imparted to the final product, resins can also negatively affect digestion. Therefore, first the nuts are laid in the water - this removes foreign debris and dust from them. When they come up, they need to be caught and poured with boiling water for 3-5 minutes. Manipulations are repeated twice, nuts are dried with a towel (preferably paper, because the resin will spoil it irreparably), after which you can proceed with the main actions.
Ancient moonshine on pine nuts: recipe, reviews, recommendations
This tincture came to the present from the depths of centuries, and is still the most popular. Everyone who tried such moonshine, recognized it simply delicious, and even the fairer sex. The drink is soft and fragrant, with a beautiful deep ruby color. It will take eight liters of strong, not less than 70 degrees, moonshine distilled twice and additionally purified. In a bottle with a base 2 liters are poured (how many kilograms, the recipe does not indicate) whole nuts, four tablespoons of oak bark (can be pharmacy) and a few cloves - for the piquancy of the aroma. Plus - a glass of honey, without a pronounced smell, like a mixed herb. Moonshine should be infused for at least three weeks. At the end of the first one you can already try. You should not stand longer than 2 months - the product will resemble a pharmacy drug. After dilution to normal degrees for three hours, it is better not to use it, the taste will not be the same. And then the smell and taste are wonderful!
Siberian Cognac
The first we examined tincture on whole fruits. And here is moonshine on the shell of pine nuts. The recipe guarantees that the resulting drink will outperform many factory cognacs in its qualities. Nuts are first washed, then peeled. And only after that the shell is steamed twice. Two glasses of shells are usually taken per liter of good moonshine, but this amount can be varied depending on what color of “cognac” you like: the more raw materials, the darker it will be. The shells are placed in moonshine, and the bottle is hidden for a month in the dark. After straining, dextrose is added (a fraction of some sweetness). Cognac can be offered to guests.
"Biysk beekeeper"
We already described one “honey” option, but there is no less interesting moonshine on pine nuts, the recipe of which gives a simply amazing drink. A pound of whole fruits are prepared according to all the rules, poured with a liter of very strong moonshine (not less than 85%), and the container is hidden in a cool place without light for a month. After the expiration of one hundred grams of honey - flower, the so-called black - is melted in the oven to a liquid consistency. In no case on the burner - will lose all its qualities. Honey is poured into the filtered drink and hides back for another two weeks.
Altai cedar
The moonshine on pine nuts with raisins has an absolutely amazing taste. An incomplete glass of nuts and a half amount of raisins, preferably black, are prepared for him. With bones, without - it doesn’t matter. All fillers are filled with moonshine and aged for a month in the dark. After filtering it turns out a very fragrant moonshine on pine nuts. Recipes vary somewhat in its further preparation: some suggest adding dextrose, others suggest leaving the drink without undue sweetness.
Orange and cedar
And finally, we offer you to try very gentle moonshine on pine nuts. The recipe prescribes to take 40 grams of scalded nuts, a spoonful of orange zest, a little vanillin, a spoonful of sugar and a few leaves of blackcurrant. All components are poured with half a liter of double-purified moonshine, which is kept warm for at least two weeks, or better, a month. Tincture is drunk very easily, there is no headache after it, and it smells so that you don’t feel like drinking it in one gulp.
If you decide to insist on moonshine on pine nuts, the recipes laid out here can be considered basic. No one bothers you to experiment with additional ingredients - nuts combine perfectly with many herbs and spices.