of cherry brandy

Collect the most bird cherry and ripe Scatter it is rarely on the sheets in a light-ventilated area. Three days later, collect the bird cherry on the sieve and place it in the cooling (from 100 degrees)oven so that the cherries are not parched, but only slightly withered then remove it, how to interpret in a mortar, and shift in the bottle prior to the neck. Fill the bottle full of vodka and infuse for 6 weeks. Pour brandy, and sweeten it as usually only desirable while three or four times to bring to the boil.

from the history of wine

The Greek legend assigns the fact of opening the vine shepherd named Estafilos, who went in search of the lost sheep, found her feeding on grape leaves.Shepherd collected from the vine a few hitherto unknown fruit, took them to his master Oynosu, who pressed them fruit juice. Juice eventually became more aromatic and thus get the wine.Roman mythology believes that the world's first vine was planted Saturn. In Persia there is a legend about the origin of wine and grapes: they say that once, when the king Jamshid rested under the shade of his tent, and oversaw the training of their archers, it has diverted some stage, taking place nearby. Big Bird, suffocating in the jaws of a huge snake.The king ordered his archers to kill the snake immediately. One well-aimed shot snake was struck in the head. Liberated bird escaped from the jaws of a dead snake and flew to the feet of the ruler of Persia and dropped in front of him from the beak of a few grains, which soon sprouted.From the seeds grew branched trees, which gave a lot of fruit. King Jamshid was very fond of fruit juice, but once he brought a little juice podkisshy king became angry and ordered him to hide. A few months ...One beautiful slave girl, the favorite of the king, began to suffer unbearable headaches and doted die. Finding the king rejected the bottle of juice, drank it all a slave to the bottom. Naturally, she fell unconscious, and after many sleepless nights slept for a few days,and when she woke up, I became a vigorous and healthy. The news of the miraculous healing came to the ears of the king, and he proclaimed a sour fruit juice wonderful "imperial medicine".

Wine of fresh apricots "Armii"

Apricots - 2, 5 kg, sugar - 3 kg, water - 9l. Peeled pitted ripe apricots soak in boiling hot water. At the 5 th day squeeze pulp, add sugar on top and left to ferment. 2-3 times a day stir stick. When the fermentation is completed, should be 2-3 times to filter through filter paper. Then leave the wine in a glass container for ripening. That will have delicious, aromatic wine, which can refine if desired.
The easiest method of refining the wine: Pour in white wine, one egg or diluted in warm water soluble fish glue and mix with a stick in sight. These resin materials contribute to the sedimentation of soot on the bottom of a bottle or carp. Apart, soot wine must be poured into another volume.

Wine Orange

Orange Juice - 1L, sugar - 400 g. Select ripe fruit, remove the rind, cut wide slices and squeeze out under pressure. In the squeezed juice, add sugar. Leave on time for fermentation. The wine obtained from this mass will have a yellow color and a wonderful orange flavor

SWEET CHERRY WINE

Prepare from the cherry juice received from absolutely mature berries. For preparation of a mash of 10 l take 7 l of cherry juice, 2 l of water and 2,5.kg sugar, before fermentation add one and a half kg, and the rest — after fermentation and alcohol.
The prepared mash put on fermentation. It lasts 7 10 days. After the termination of fermentation wine alcohol. After alcohol it maintain 5 days, add sugar and spill in bottles.
Ready cherry wine should be is dark-cherry colour with aroma of fruits of a fresh cherry and slightly knitting taste.

APPLE STRONG WINE

On 8 l of apple juice add 2 kg of sugar and water litre. After careful hashing of juice with water and dissolution of sugar the mash spills in bottles and put on fermentation. Fermentation proceeds 7—10 days. Wine a fortress of 5-11 degrees as a result turns out. For finishing of a fortress to 16—18 degrees add spirit or vodka.
Apple wine should be the golden colour freshening of pleasant sweet-sour taste with aroma of fresh apples.

LEMON OR ORANGE LIQUOR

Cut off the top lemon or orange dried peel, if fresh 70—100 g if dry twice less, fill in with liter of spirit and 600—700 g the cold settled boiled water, put week on three in a warm place, then mix with a syrup in the usual way.