Making homemade alcoholic drinks with the addition of berries and fruits is gaining more and more popularity every year. Pear tincture has a bright taste and delicate aroma of fruits. A wide variety of recipes will allow everyone to prepare the perfect product based on their own preferences.

How to make pear tincture at home

The main rule for the preparation of any homemade drink is a high-quality alcohol base. So that the smell of alcohol and fusel oils does not interrupt the delicate aroma of a pear, it is necessary to use high-quality alcohol. Best of all for these purposes, vodka from a store from a trusted manufacturer or homemade moonshine of double or triple distillation is suitable.

Important! 96% alcohol has a rather pungent odor. When insisting on it, you should first dilute the product to 40-50 degrees and add some aromatic spices.

Another important component of an excellent alcohol tincture on pears is the fruits themselves. To fully convey the taste and aroma, they must be as ripe as possible. Depending on the desired result, you can experiment with different varieties. Fruits that ripen in late summer or early autumn are best suited - they accumulate the maximum amount of substances useful to the body.

Before starting the infusion, it is necessary to prepare the raw materials. Pears are thoroughly washed with running water and wiped dry. Then they are cut into slices and seeds are removed from them. Experienced manufacturers of homemade alcohol recommend not to remove the skin - it accumulates quite a lot of trace elements that turn into tincture, making its effect on the body more beneficial.

Very often, the pear aroma is drowned out by the smell of alcohol. In such cases, it is recommended to add brightly smelling herbs and various spices to the tincture. The most commonly used are mint, raisins, ginger, currant leaves and vanilla. You can also add the taste of a pear drink with chamomile, cranberries, honey or other fruits.

Classic pear tincture recipe

The most traditional way to make a homemade pear alcoholic drink is to steep the fruits in vodka. Depending on your taste preferences, use your favorite varieties of pears. On average, 500-700 ml of high-quality vodka will be required per 1 kg of product.

Important! It is best to use sweet varieties of pears so as not to sweeten the finished drink with sugar.

The traditional cooking recipe includes only pears and alcohol.

The fruits are washed, cut in half, the core is removed, and then cut into slices. They are laid out in a glass jar or an enamel pan and poured with vodka. It is necessary that it completely covers the pear slices. The container is covered with a lid and cleaned in a cool place for 1-2 months. Once a week, you need to shake the contents of the jar so that the pears give off their taste and aroma better.

A simple recipe for pear tincture on vodka

To speed up the process of preparing a pear drink, you can use a proven quick method. This recipe will allow you to prepare an excellent drink in just 2-3 weeks. For such a tincture on pears, alcohol diluted to 50 degrees is used.

For the recipe you will need:

• 1 liter of diluted alcohol;
• 1 kg of pears;
• 100 g sugar.

The drink will be ready in 2 weeks

The core is removed from the fruits and rubbed on a coarse grater. The resulting mass, together with the resulting juice, is laid out in a 3 liter jar, sugar is added and poured with alcohol. All ingredients are mixed well and cleaned for a couple of weeks in a dark place. The finished drink is filtered through gauze folded in 2 layers, bottled and put away for further storage.

Dried pear tincture

The use of dried fruits in the preparation of homemade drinks is very common. This method allows you to get the strongest pear tincture from traditional store-bought vodka. The taste of the finished product will be quite pronounced, reminiscent of more expensive and noble drinks.

For cooking use:

• 1 liter of vodka or homemade moonshine;
• 200-300 g dried pears;
• sugar to taste.

Dried pear is great for making homemade tinctures

It is best to use dried fruits prepared by yourself. This will allow you to be sure of the quality of the feedstock, as well as the use of the required pear variety. Dried fruits are placed in a jar and filled with alcohol. The container is cleaned in a cool place for a couple of months. Approximately once every 1-2 weeks it must be shaken. The finished product is filtered, sweetened to taste and bottled.

Delicious smoked pear tincture

There is a very interesting way to prepare a unique drink infused with pear fruits. To do this, you need to smoke the fruit slices so that they are saturated with the aromas of smoke. In the future, they will give the tincture a magnificent aroma that can recall the smell of fine Scotch whiskey.

• 1 liter of homemade distillate;
• 300 g smoked pear;
• 100 g of granulated sugar.

First you need to smoke the main ingredient. Pears are cut into slices and placed on the grate of a smoker. The average smoking time is about half an hour - small slices are completely saturated with the aroma of smoke. After that, they are taken out and cooled.

Pear drink with smoked notes is in no way inferior to expensive alcohol

Smoked pear slices are laid out in jars along with sugar, after which they are poured with homemade moonshine. The container with the future drink is removed for 1 month in the closet. After a while, it is filtered, bottled and put away for storage.

How to make pear tincture with currant leaves and raisins

More complex recipes for making pear drink involve the use of additional ingredients that help to reveal the taste and add new flavors. Most often, currant leaves are used for these purposes - they make the taste of the tincture more noble.

For the recipe you will need:

• 500 g pears;
• 1 liter of vodka;
• 5 black currant leaves;
• 50 g raisins.

Currants and raisins make the taste of the finished tincture incredible

Fruits are thoroughly washed and cut into pieces. Raisins, currant leaves and chopped pear are placed in a 3 l jar. Pour all the ingredients with vodka and shake the jar. It is covered with gauze and put in a closet for 1 month. Before use, it is necessary to carefully filter the finished drink.

Fragrant pear tincture with mint and ginger

Mint leaves give the product a great flavor that lovers of strong drinks will appreciate. Ginger root will add a slight astringency and saturate alcohol with a lot of useful substances.

• 5 large pears;
• 700 ml 45% distillate;
• 1 ginger root;
• a small bunch of mint.

Mint - the key to a great aroma of the finished product

Seeds are removed from fruits and cut into small pieces. Ginger is peeled and rubbed on a fine grater. Mint leaves are washed, chopped and lightly crushed with a crush. All ingredients are mixed in a large glass container and poured with vodka. A jar of liquid is infused for 1 month, after which it is filtered and bottled.

Pear vodka tincture with cinnamon and vanilla

To improve the aroma of homemade alcohol, you can add a small amount of spices to it. Most often, cinnamon and natural vanilla are used for such purposes. They turn pear tincture into a gourmet dessert.

For cooking you will need:

• 500 ml of vodka;
• 2 large ripe pears;
• 1 cinnamon stick;
• 2 vanilla pods.

Cinnamon perfectly complements the taste of the finished tincture.

The fruits are washed and cut into several pieces. They are laid out in a jar along with a cinnamon stick. With the help of a knife, the pulp is taken out of the vanilla pods and sent to the rest of the ingredients. The contents of the jar are poured with alcohol and shaken to mix well. Pear tincture on vodka is infused for 4-6 weeks, after which it is carefully filtered through gauze folded in 3-4 layers.

Homemade pear tincture with chamomile flowers

If desired, alcohol can be turned into a real drug. The recipe for making pear tincture with chamomile allows you to get the most powerful antimicrobial drug at home. In addition to its medicinal value, the finished product has a great taste that can surprise even an experienced lover of strong alcohol.

To prepare a pear drink you will need:

• 3 large fruits;
• 150 g of chamomile flowers;
• 500 ml of vodka.

Chamomile buds are best used fresh. Collection is recommended in August or September - simultaneously with the ripening of fruits. The flowers are cut off at the base and laid out in a glass jar.

Important! When making alcohol outside the harvest season, you can use dried chamomile bought at a pharmacy. In this case, you need 50 g per 500 ml of vodka.

Chamomile turns the finished product into a real medicine

Pear slices are added to the flowers. Alcohol is poured into the jar and shaken well to mix the contents. The product will be ready after 2 months of infusion. Before serving, it is filtered with gauze folded in several layers.

Pear tincture with cranberries at home

Fans of a brighter taste of alcohol can diversify the recipe by adding sour berries to it. Combined with spices, cranberries also provide a slight tart flavor, turning a simple homemade distillate into a gourmet product.

For such a pear tincture you will need:

• 500 g of fruit;
• 100 g cranberries;
• 500 ml of homemade moonshine;
• 1 cinnamon stick;
• 1 clove bud.

Cranberries make the color of the drink brighter

The berries are washed in running water, mixed with chopped pear and put in a 3 liter jar. There also put a clove and a cinnamon stick. All ingredients are poured with moonshine and shaken well. The product is infused for about 30 days in a dark place, then it is filtered and served.

How to make apple pear tincture

One of the most popular additions to the traditional pear drink recipe is apples. They balance the taste of the product, adding bright notes and a light aroma. Fruits are taken in a 1:1 ratio. On average, 1 kg of apple-pear mixture is used for 1 liter of alcohol.

Important! It is necessary to select fruits of different shades of taste. For overly sweet pears, sour apples - Antonovka or Granny Smith - are best suited.

The combination of apples and pears is a great find for homemade tinctures

Fruits are washed, peeled and core, then cut into small pieces and mixed together. The mass is placed in a jar and filled with 40% alcohol. Shake the contents of the container once a week. After 3-4 weeks, the pear tincture will be ready. It only needs to be filtered through gauze folded in several layers.

Homemade pear and walnut tincture

Walnut kernels are a great addition to a pear drink. They make the taste of homemade alcohol more noble. In addition, the mass of essential oils contained in nuts turns alcohol into a fairly effective drug.

For cooking you need:

• 1 liter of moonshine;
• 600 g pears;
• 200 g of peeled walnuts.

Strong alcohol lovers will appreciate this recipe.

The kernels are crushed with a pusher into small pieces. Pears are rubbed on a coarse grater. In this case, the resulting juice is removed, leaving only the fruit mass. It is mixed with nuts and vodka in a small container. The jar is cleaned in a cool place for 3 weeks. The finished product is filtered and bottled.

Pear tincture with honey

Lovers of sweet alcohol will appreciate this recipe. Honey adds softness and unique taste to pear tincture. In order not to get a too cloying finished product, it is best to use fruits that are not the sweetest varieties.

For 1 liter of homemade moonshine you will need:

• 1 kg of pears;
• 300 ml of liquid honey;
• 1 cinnamon stick;
• a pinch of vanillin;
• 2 cloves.

Honey makes the tincture more tender and sweet

The fruits are washed, peeled and cut into small pieces. They are placed in an enamel pot along with honey and spices. All ingredients are poured with moonshine. After that, the liquid is stirred until the honey is completely dissolved. The pan is wrapped in two layers of gauze and cleaned in a cool place for 1 month. The finished product is carefully filtered and bottled.

Rules for storage and use

Pear tincture with vodka or alcohol can be stored for quite a long time under the right conditions. The room should be darkened so that direct sunlight does not fall on bottles of alcohol. It is also desirable that the air temperature does not reach more than 20 degrees. Best of all, pear tincture is stored in a cool cellar or basement on a personal plot.

Important! Despite the fact that the shelf life of alcohol is practically unlimited, after 5-6 months the drink will almost completely lose its fruity aroma.

Pear tincture is a rather strong product. Regular excessive drinking can adversely affect a person's health and well-being. The maximum recommended dose of the product is no more than 50 ml per day.

Conclusion

Pear tincture is great for people who appreciate high-quality home-made alcohol. A wide variety of cooking methods will allow everyone to choose the perfect recipe for themselves. Moderate consumption of the drink will improve appetite and normalize the work of many body systems.

exquisite delicate taste and slowly onset of intoxication, this drink contains a large amount of vitamins and minerals. Fruits contain carotenes, pectins, fiber, organic acids, etc. When preparing a healing pear tincture, all useful substances are preserved, which means that amateur winemakers receive not only spicy alcohol, but also delicious medicine.

Drink Recipes

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On the network you can find several options for pear tinctures, which differ from each other in components and in the method of preparation. Check out our recipes and choose the drink you like.

Recipe number 1. Easy tincture option

At home, even novice winemakers can prepare this version of pear alcohol. You only need 1 fresh ripe pear (if you don’t have quality raw materials on hand, you can get by with dried fruits taken in double proportion) and a liter of high-quality vodka. The fruit is finely chopped, put in a glass jar or bottle, poured with an alcohol base, nutmeg is added at the tip of a knife.

The vodka tincture will be ready in a week. Before drinking, the drink must be filtered and poured into a bottle for long-term storage.

Lovers of sweet alcohol can be advised to add a little honey or sugar syrup to the finished mixture. After "sweetening" the drink is allowed to brew for a couple more days.

Recipe number 2. Classic pear vodka

The classic drink recipe is similar to the previous one, however, the infusion process will

Pear tincture

longer. To prepare the tincture you will need:

• pears of any variety - 1 kg .;
• alcohol or vodka - 500 ml;
• sugar - 100 gr. (optional);
• water - half a glass.

Many people in a harvest year are faced with the problem of how best to use ripe pears. It is impossible to eat them all, but it is a pity to throw them on the garbage heap. Jams with compotes can also be prepared not in unlimited quantities.

Pear liqueur is an excellent option for processing ripe fruits. A simple and proven recipe will allow us to prepare a fragrant alcoholic drink at home. Pear liqueur has a soft yellow tint. The content of ethyl alcohol is 25-30%.

homemade recipe

We will need the following ingredients:

• ripe pears - 2 kg;
• diluted ethyl alcohol 42-45% - 1 liter;
• granulated sugar - 0.5 kg;
• pure water - 400 ml.

To make the prepared pear liqueur really tasty, we should use only high-quality ingredients.

The main attention should be paid to pears. Only ripe fruits are suitable for our recipe. Before proceeding to the cooking process, I recommend carefully sorting them out. The presence of even one rotten pear can spoil our drink. Therefore, it is better to remove the fruits that make you suspicious.

A delicious liqueur can be made from any available pears. However, it is better to use varieties: Forest Beauty, Bere Bosk, Williams, Duchess, Velesa, Children's, Nika, Favoritka and Parisian.

Equally important is the quality of ethyl alcohol. If desired, it can be replaced with good vodka or home-made thoroughly cleaned moonshine.

Ideally, spring or well water should be used. In the absence of such, you can take clean tap water and filter it further.

You can also change the amount of sugar used. In this matter, it all depends on personal preferences and taste.

To give our liquor originality and piquancy, we can use some spices. However, in this matter, the main thing is not to overdo it. For the volume described, it is enough to take 2 cloves or 2 pinches of ground cinnamon.

The correct sequence of actions.

1. Wash the selected pears thoroughly. Then cut them into quarters and remove the core.

2. Grate the cut fruits on a fine grater.

3. Place the resulting pear puree in a container for infusion. If desired, prepared spices (cinnamon and cloves) are added at this moment.

4. Pour the puree with ethyl alcohol (45%) and close the lid tightly.

5. Place the fermentation container in a warm place for 3-4 weeks. Every 3 days, its contents must be shaken well.

6. After this period of time, filter the infusion through clean gauze folded in 3-5 layers. Don't forget to squeeze the puree properly. After that, we won't need it anymore.

Additionally, get acquainted with the materials of the article "".

7. Put an enameled pan on the fire. Mix water and granulated sugar in it. Mix thoroughly and bring to a boil. Once bubbles appear, keep the pot on low heat for 4-5 minutes. Stir constantly. Remove the resulting sugar syrup from the stove and cool to room temperature.

8. Pour our pear infusion into the sugar syrup. Pour into an infusion container and seal tightly with a cork or lid.

9. Place our container in a cool place and infuse for a week.

The pear filling is ready. You can proceed to tasting or pour it into glass bottles for storage.

The shelf life of an alcoholic beverage is 2-3 years.

Thus, we get a dessert drink that also goes well with all kinds of cheeses. It should be served chilled.

An inquisitive mind strives for new solutions, a vivid example is attempts to make alcohol from everything that is at hand.

The French have adapted to produce absinthe from wormwood and calvados from apples, the Spaniards make anise aniseta, the Turks - date arrack.

Pear vodka belongs to the category of strong fruit distillates, obtained, as a rule, double distillation of juice. For alcohol, the most fragrant and sweet varieties are used, the most popular being sweet and sour nutmeg Williams.

It is from the fruits of this variety that fruit vodka is produced in Italy, Austria, Germany and Switzerland. Under production conditions, strong alcohol is bottled without aging, the strength is reduced with softened water.

In the sweetest varieties of pears, the sugar content reaches 16%, which means that about 160-165 ml of forty-degree distillate can be obtained from a kilogram of raw materials. This is a high figure, for comparison - you can get no more than 140 ml of vodka from apples.

How does a pear get into a bottle?

A peppercorn with a red pod inside is no surprise, and compared to lizards and scorpions in a bottle of Chinese and Vietnamese alcohol, the pepper looks completely innocent.

Manufacturers attract buyers with fragrant herbs, nuts, flowers and medicinal roots.

In Russia, vodka with gold leaf is produced, but white vodka with a green cucumber in a bottle is no less successful.

The secret of getting a salted cucumber into a bottle has long been unraveled and it is no different from the mystery of the penetration of a large pear into a narrow bottle neck.

The Italian monks were not inferior in ingenuity to the Tver peasants, who had learned to grow cucumbers in bottles. When winemaking in Italy was going through a period of decline, producers came up with the idea of ​​growing pears in bottles.

In the spring, when fruit ovaries appeared on the tree after flowering, the future fruit, without tearing it from the branch, was placed in a bottle attached to the tree. Until autumn, the pear grew and ripened, and then it was torn off along with the bottle and filled with alcohol.

Since then, nothing has changed, it turns out nice and profitable - the price is about doubled, and souvenirs sell like hot cakes. An excellent marketing ploy began to be used in many European countries. For example, in France, the Massenez company produces “Captive Pear” - Poire Prisonniere liqueur, in the Balkan countries, the production of “raki with a mystery” is practiced.

How to buy original?

Vodka from pears is always strong from 40 to 50% vol., transparent, with a bright pear aroma that masks the smell and taste of alcohol.

The main suppliers are Armenia, Serbia, France, Germany. But the Polish Polugar and the Swedish pear Absolute are not inferior in quality, and there is nothing to say about the famous Swiss Williams - this is the national drink.

Alcohol from well-known manufacturers is always of high quality, but it is not cheap either. Cheap pear vodka is a fake made with synthetic flavors.

One of the hallmarks of quality is whole fruit inside the bottle. You can protect yourself from counterfeiting in a simple and reliable way - make alcohol yourself.

Usage options

Pear vodka is a rather expressive drink that does not require additions, but the fruity aroma is perfectly preserved in cocktails.

There are three options for use:

• In its purest form.
• In cocktails.
• As an additive to tinctures.

What is combined with?

• Vodka with pear can be safely mixed with cranberry and apple juice, pineapple and ground cinnamon.
• The classic combination with ginger is time-tested - the aromas harmoniously merge into a common bouquet.
• Mixes well with Sprite in cocktails.
• The best snack is meat, especially fried meat, like barbecue or steak.
• Drink chilled vodka.

How to do at home?

This is the case when, with minimal effort, you can get a guaranteed result.

For homemade pear vodka you will need:

• Fragrant and ripe fruits. Duchesse, bosk, anzhui, honey, lemon varieties are well suited. You should first inspect each fruit and remove all rotten places and the core.
• High-quality store-bought vodka or diluted with clean water up to 40% vol. Can be used provided it has been double distilled.
• If desired, you can sweeten the drink with sugar syrup, add ginger, anise, cinnamon, etc.

Basic Recipe

Ingredients:

• A kilogram of pears.
• 500 ml of vodka.
• Syrup of 100 g of sugar and half a glass of water.

Cooking:

1. Cut the washed fruit into halves, remove the core. Grind the pulp in a blender or grate.
2. Transfer the puree to a jar and fill with vodka. Mix well.
3. Close with a tight lid, put in a dark and warm place for 30 days. Shake the jar from time to time.
4. Filter through several layers of cheesecloth. Try it, if there is not enough sweetness, boil the syrup.
5. Boil sugar with water over low heat and cook for a couple of minutes with constant stirring. When the syrup has cooled, add it to the alcohol.
6. Leave homemade vodka for several days in a cool place. If a precipitate forms, pass through a cotton filter.

From dried fruits

Ingredients:

• Dried pears - 200 g.
• Raisins - 50 g.
• Liter.
• Sugar and currant leaves (5 pcs.) - you can not add.

Cooking:

1. Rinse dried fruits, add raisins and currant leaves. Pour in vodka and stir. Close the lid and put in a dark place for a month. Shake periodically.
2. Strain through two or three layers of cheesecloth.
3. Try it, if you want the vodka to be sweeter, add sugar syrup.
4. Pour into bottles and leave to stabilize for three days.
5. The strength of the drink without sugar will be about 35% vol.

Pear mint with ginger

Ingredients:

• Kilogram of fresh pears.
• 2 sprigs of mint.
• Half a liter of vodka.
• 20-30 g fresh ginger.
• Sugar (to taste)

Cooking:

1. Remove the middle from the fruit, cut the pulp into slices.
2. Place half of the slices, mint and ginger in a jar in layers, repeat again in the same sequence. Fill with vodka and close the lid.
3. Keep warm for 10 days.
4. Filter, squeeze out the pulp.
5. Add sugar if needed and stir.
6. Pour into a bottle, cork tightly and put in a cool place for three days.

with spices

Ingredients:

• Liter of vodka.
• 350 g ripe pears.
• Two pieces of star anise and cloves.
• Cinnamon (stick).
• Vanilla (pod).
• A teaspoon of saffron.

Cooking:

1. Remove the center from the pears, cut the rest into slices.
2. Line a baking sheet with parchment, lay out the slices in one layer and dry in the oven for 2 hours at a temperature of 60-70 ° C. Leave the oven door slightly open.
3. Transfer the slices and chopped spices to a jar. It is not recommended to use store-bought ground spices.
4. Fill with vodka, close the lid and keep for two months in the dark at room temperature.
5. Filter the alcohol several times through gauze or a fine sieve. Pour into bottles.

Moonshine with yeast

Pear moonshine compares favorably with other types of homemade alcohol in that it retains its pear flavor even after two distillations.

On a fruity background, the usual fusel amber fades. Usually they try not to distill fruit moonshine again, but if the quality after the first distillation is not ideal, it is worth sacrificing principles.

The quality of moonshine directly depends on the mash, which can be yeast or yeast-free, with or without sugar. The more ripe and sweet the fruit, the less sugar and yeast will have to be added.

Braga with yeast

Ingredients:

• Sweet ripe pears - 10 kg.
• Dry yeast - 100 g or 500 g pressed. On wine yeast, fermentation will be longer. The fastest yeast -.
• 20 liters of purified water.
• 4 kg of sugar.

Cooking:

1. From fruits, cut out the cores and spoiled places. Grate the rest, chop in a blender or just crush if the pears are soft. The seeds should be removed so that the moonshine is not bitter, mold and putrefactive bacteria will infect the mash.
2. Transfer the fruit puree to a fermentation container and pour 10 liters of water at a temperature of up to +30 ° C. Stir with a wooden spatula or spoon.
3. Separately, heat 10 liters of water and dissolve the sugar. Wait for the syrup to cool down to +30 ° C and pour into the fruit puree. Stir until smooth.

note. You can cook mash without sugar, but the process will be delayed, and the distillate yield will be small.

Sugar and yeast free

This method is chosen by highly experienced connoisseurs of high quality. Only experienced distillers can prepare mash without auxiliary yeast and sugar. Such mash wanders for a long time, the yield of alcohol is not encouraging, but the taste of moonshine without yeast is much better and the pear flavor will remain.

Ingredients:

• 10 kg pear puree.
• Purified water - 10 liters.

Cooking:

1. Place the puree in a bowl, cover it with a cloth and wait a few days for fermentation. Stir twice a day. After three days, foam will appear on the surface, you will feel a sour smell - this means that fermentation has begun.
2. Pour the fermented puree into a fermentation container, mix with water and close with a water seal. This must be done so that excess air does not get into the mash, provoking souring.
3. At temperatures above +20 ° C, the mash will ripen in a month and a half. Drain it from the sediment, filter and pour into an alembic.

Distillation

Distill the mash in the usual way, cutting off the heads and tails. From yeast mash you will get from 5 to 7 liters of 40-degree moonshine. After yeast-free fermentation, the alcohol yield is small - 1-2 liters, but moonshine retains a distinct fruity taste and smell.

1. Measure the strength of moonshine, dilute to 20% vol. And do it a second time.
2. The first 15% of the volume of pure alcohol is the head, they must be poured out or used for technical purposes.
3. Collect the distillate until the fortress drops to 40% vol. Tails should also not be consumed, as they contain dangerous substances.
4. Dilute the distillate with water to the desired strength and stabilize for three days in a sealed container.

The yield of finished moonshine and the quality of vodka infused with pears directly depend on the type of fruit. The best results come from cultivars, but wild game can also be used if it is sweet and flavorful. True, in most cases, the wild game practically does not secrete juice, the use of such fruits is a waste of time.

Ideal raw material for vodka - juicy and fragrant autumn varieties. To avoid torment with squeezing the pulp, we recommend cooking mash in juice with a small amount of water.

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the demise of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and an article prohibiting the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative responsibility of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , item 3476).

Excerpt from the Federal Law of the Russian Federation:

"The effect of this Federal Law does not apply to the activities of citizens (individuals) who do not produce products containing ethyl alcohol for the purpose of marketing."

Moonshine in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production for the purpose of selling moonshine, chacha, mulberry vodka, mash and other alcoholic beverages, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal purposes.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Administrative Offenses of Ukraine provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the manufacture and storage of moonshine without the purpose of sale, for the storage without the purpose of sale of apparatus * for its production.

Article 12.43 repeats this information practically word for word. “Production or purchase of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of devices for their production” in the Code of the Republic of Belarus on Administrative Offenses. Paragraph No. 1 states: “Production by individuals of strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), as well as storage of devices * used for their manufacture - entails a warning or a fine of up to five basic units with confiscation of the indicated drinks, semi-finished products and devices.

* It is still possible to purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.