"Carpathian" Set of spices for strong drink (12 l)

The set is designed to produce 12-15 liters. strong drink in "Carpathian" style by steam infusion or 5-8 l. This drink is prepared by maceration (infusion) depending on the desired intensity of aromas.

Author's Carpathian recipe for a strong drink in the "Carpathian" style, where the strong aroma of juniper and the herbaceous-fruity taste of wild berries are intertwined. They are accompanied by hawthorn and notes of sweet and sour hibiscus.

Preparation of a strong drink in the "Carpathian" style by infusion (maceration)

For everything you will need:

7-8 liters of strong drink 45-50% < br> Hot Rod spice set for a strong drink in the "Carpathian" style
Preparation:

First, prepare the tincture. We throw all the ingredients into a container, pour 7-8 liters of strong drink 45-50% and leave for about 10 - 14 days in a dark, warm place. Shake every day.

After settling, the liquid is filtered and diluted with clean cold water to 30-35 degrees.

The diluted tincture is poured into the distillation cube, the heating device is set to medium temperature. If you used a diluted good strong drink, it is enough to select the first 50 g of heads.

The selection of the “heart” ends at 45% in the stream. It’s important not to miss the moment here - because of the tails, even minimal ones, the homemade strong drink in the “Carpathian” style becomes cloudy.

We measure the strength of the resulting strong drink and dilute it to 45 degrees. Remember, a strong drink in the "Carpathian" style is stronger than the usual 40 degrees, dilution below 42 degrees will completely destroy the citrus notes.

The finished drink should rest for a week.

Preparation of a strong drink in the "Carpathian" style using the steam infusion method using a gin basket (This method is recommended by Hot Rod Distiller)

For everything you will need:

20 liters of diluted drink with a strength of 30%
Hot Rod spice set for a strong drink in the Carpathian style
Hot Rod gin basket
Preparation:

1. Grind the spices in a mortar ( or on a blender). It is enough to disrupt the integrity of the juniper berries. Do not over-grind the spices.
2. Pour the thoroughly mixed spices into the gin basket.
3. Fill the distillation cube with alcohol, previously diluted to a strength of 30%.
4. We begin distillation at a low temperature so that our spices warm up gradually and evenly.
5. During the distillation process, monitor the level of reflux in the gin basket. Do not allow phlegm to overflow back into the still. Drain the contents of the gin basket into the waste container using the drain tap at the bottom. This procedure may need to be repeated several times throughout the distillation.
6. The first 20-50 ml of the resulting distillate should be collected in a separate container and set aside. These are the most bitter essential oils of juniper.
7. The main fraction is selected until the degree in the stream drops to 50%.
8. Excess tails will lead to cloudiness of the strong drink in the "Carpathian" style when diluted.
9. We dilute our drink to 42-45 degrees.
10. The finished drink should rest for a week.