Tincture on chokeberry on moonshine

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the tincture. Chokeberry can be used both fresh and frozen, and even dried. Mountain ash is considered the best raw material, harvested in late autumn, when the first frosts were already there, and the mountain ash froze. Frost destroys sorbic acids, because of which rowan is viscous and bitter in taste, which is transmitted to the drink. The berries should be large, juicy and without spoilage.

2. Step 2:

   

   Wash the berries thoroughly, let the water drain, and if they are fresh, you can freeze them in the freezer, leave them for a few hours, preferably overnight, then defrost again. Ripe chokeberry is quite sweet, and if the tincture is prepared for medicinal purposes, then sugar should not be added to it. If it is a drink for a feast and if desired, you can add sugar.

3. Step 3:

   

   Put the chokeberry berries in a glass container, pour moonshine.

5. Step 4:

   

   Moonshine for tincture you need to take 50 degrees of strength. The liquid should cover the berries by at least one centimeter. We close the container with a nylon lid and put it in a dark, cool place for 60 days. This is the ideal time to prepare the right delicious tincture, but if you can't wait to taste this drink, the aging period can be reduced to 40-45 days.

6. Step 5:

   

   Every three days, the drink needs to be shaken for better infusion.

7. Step 6:

   

   Filter the tincture through gauze, folded in several layers. We pour it into glass bottles, seal it and put it away for storage in a dark, cool place. The tincture on the chokeberry can be stored for up to three years without losing its medicinal properties.