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Liqueur for production of 1000 dal whereof one uses the following components, l: apricot mors of the 1st and 2nd draining - 2300-2400, dried apricot mors of the 1st and 2nd draining - 1800-1900, Moldova variety grape alcohol juice produced of pulp heated to 70°C, - 900-950, rosehips mors of the 1st and 2nd draining - 380-400, flavoured quince alcohol - 400-430, 73.2%-sugar syrup - 3200-3220, water-and-alcohol liquid - balance till volume fraction of ethyl alcohol is equal to 25.0%. |
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Method of preparation of base for alcoholic beverage and alcoholic beverage Roof avens rhizomes urban and basil in a ratio of 1:2 are preliminary mixed with water in a ratio of 1:1.5, heated to boiling, boiled for 15-20 minutes, and separated from the liquid phase. Then they were poured with water-alcohol liquid with the strength of 40-45 vol % in the ratio of 1:2, infused for 5-15 days and the infusion is drained. They are re-poured with hot boiled water with the temperature of 70-80°C, infused for 12-16 hours, the infusion is drained. The part of the water-alcohol and water infusion are separated, both parts are filtered and used to produce, respectively, sugar syrup and caramel. The main infusions are combined. Sugar syrup is prepared by heating the water-alcohol infusion to 50-60°C, pouring sugar to it, dissolving it and filtering. The caramel is prepared by adding to the sugar of water infusion 1-2% to its weight, heating it to sugar melting, bringing the temperature to 180-200°C, caramelisation of sugar, adding of the water infusion heated to a temperature of 60-65°C, to obtain the caramel density of 1.35 g/cm3, and cooling while stirring to 60-65°C. The ingredients are blended, the blend is mixed and the base is subjected to hot pouring. The alcoholic beverage is prepared by mixing 100-300 l base with alcohol-containing liquid to 1000 dal and strength from 8 to 40 vol %. |
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Special vodka is prepared of flavoured alcohol of cedar nuts, sugar, water-and-alcohol liquid and an extract containing triterpene glycosides in an amount of no less than 0.4±0.013 mg/ml and carotenoids in an amount of 0.00169±0.00006 mg/ml; the extract is produced from sea-cucumbers muscular sac and entrails tissues freeze-dried till the moisture content is equal to no more than 6% and extracted with 95% ethyl alcohol, the ratio of alcohol to the raw materials being 15:1-25:1, at a temperature of 18 - 25°C during 72-96 hours. The vodka contains the following ingredients per 1000 dhal of the ready product: sugar - 9.0-10.0 kg, flavoured alcohol of cedar nut - 50.0-55.0 l, extract - 1.0-1.2 l, water-and-alcohol liquid - balanced. The sea-cucumbers are represented by Cucumaria japonica (Japanese cucumaria) and/or Apostichopus japonicus trepang. The special vodka contains triterpene glycosides (0.04-0.049 mg/l) and carotenoids (0.000165-0.000175 mg/l). |
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Alcohol beverage base preparation method and alcohol beverage Coluria roots and rootstocks and roof avens rootstocks at a ratio of 1:2 are preliminarily mixed with water at a ratio of 1:2, heated to the boiling point, boiled during 30-40 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring of the components with 70-80°C hot boiled water with the mixture with liquid phase at a ratio of 3:1, infusing during 12-16 hours and the infusion draining. One separates part of water-and-alcohol and water infusion, filters the both parts and combines the main infusions. One obtains sugar syrup by way of heating part of water-and-alcohol infusion to 50-60°C, sugar strewing (under stirring conditions) into the infusion, stirring till complete dissolution and filtration. The colorant is obtained by way of addition of a part of water infusion into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends 65.8%-sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate; the base is stirred and subjected to hot dispensing. The alcohol beverage is produced by way of mixing the base in an amount of 150-250 l with the alcohol containing liquid till 1000 dal and 8 - 40 vol. proof. |
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Alcohol containing beverage preparation method and alcohol containing beverage Coluria roots and rootstocks in an amount of 50-100 kg are mixed with water at a ratio of 1:2, heated to the boiling point, boiled during 15-30 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45 vol % proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring of the components with 70-80°C hot boiled water, infusing during 12-16 hours and the infusion draining. One separates part of water-and-alcohol and water infusion, filters the both parts and combines the main infusions. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) into the infusion, the infusion dissolution and filtration. The colorant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation under continuous stirring conditions, introduction of water infusion heated to 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate. The blend is thoroughly stirred; the base is subjected to hot dispensing. One obtains water-and-alcohol infusion of apricot wood. One mixes the water-and-alcohol infusion, the base and the water-and-alcohol liquid till 18-50 vol % proof; the beverage is put to rest for 8-20 days and filtered. |
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Alcohol containing beverage preparation method and alcohol containing beverage Coluria roots and rootstocks and roof avens rootstocks at a ratio of 1:2 are mixed with water at a ratio of 1:2, heated to the boiling point, boiled during 30-40 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring of the components with 70-80°C hot boiled water with the mixture with liquid phase at a ratio of 3:1, infusing during 12-16 hours and the infusion draining. One performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colorant. The base infusions are combined. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) into the infusion, the infusion dissolution and filtration. The colorant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated to 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. The ingredients are blended and stirred; the blend is subjected to hot dispensing. One obtains the water-and-alcohol infusion of apricot wood, mixes the base and the water-and-alcohol liquid till 18-50 % vol. proof; the beverage is put to rest and filtered. The base and the infusion are used, respectively, in an amount of 5-7 and 10-15 l per 100 l of the alcohol containing beverage. |
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Alcohol containing beverage preparation method and alcohol containing beverage Roof avens rootstocks and basil in an amount of 50-100 kg at a ratio of 1:2 are mixed with water at a ratio of 1:1.5, heated to the boiling point, boiled during 15-20 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof. at a ratio of 1:2, maintenance during 5-15 days and infusion draining. One performs repeated pouring with 70-80°C hot boiled water, infusing during 12-16 hours and infusion draining. One performs separation of a part of water-and-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colorant, respectively. The base infusions are combined. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) into the infusion, the infusion dissolution and filtration. The colorant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating till sugar melting, sugar caramelisation, introduction of water infusion heated to 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling to 60-65°C. One blends ingredients; liquid phase is added; the base is stirred and subjected to hot dispensing. One obtains the water-and-alcohol infusion of apricot wood, mixes the infusion, the base and the water-and-alcohol liquid till 18-50 % vol. proof. The beverage is put to rest and filtered. The base and the infusion are used, respectively, in an amount of 5-7 and 10-15 l per 100 l of the alcohol containing beverage. |
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Alcohol beverage base preparation method and alcohol beverage Coluria roots and rootstocks and roof avens rootstocks at a ratio of 1:1.05 are preliminarily mixed with water at a ratio of 1:2, heated to the boiling point, boiled during 30-40 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, maintenance during 5-15 days and infusion draining. One performs repeated pouring with 70-80°C hot boiled water, infusing during 12-16 hours and infusion draining. One performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colorant. The base infusions are combined. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing into the infusion, the infusion dissolution and filtration. The colorant is obtained by way of water infusion addition into sugar, sugar heating till melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated to 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling to 60-65°C. One blends the recipe ingredients; the blend is stirred; the base is subjected to hot dispensing. For obtainment of 1000 dal of the alcohol beverage one mixes 150-250 l of the base with an alcohol-containing liquid till proof is equal to 8 - 40 vol %. |
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Alcohol containing beverage preparation method and alcohol containing beverage Coluria roots and rootstocks and basil at a ratio of 1:1.05 are mixed with water at a ratio of 1:3, heated to the boiling point, boiled during 20-30 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring of the components with 70-80°C hot boiled water, infusing during 12-16 hours and the main infusions combining. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) into the infusion, stirring till complete dissolution and filtration. The colorant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated to 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate. The blend is stirred; the base is subjected to hot dispensing. One obtains the water-and-alcohol infusion of apricot wood. One mixes the water-and-alcohol infusion, the base and the water-and-alcohol liquid till 18-50 % vol. proof; the beverage is put to rest and filtered. |
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Alcohol containing beverage preparation method and alcohol containing beverage Coluria roots and rootstocks and roof avens rootstocks at a ratio of 1:2 are mixed with water at a ratio of 1:2, heated to the boiling point, boiled during 30-40 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring with 70-80°C hot boiled water, infusing during 12-16 hours and infusion draining. One separates part of water-and-alcohol and water infusion, filters the both parts and combines the main infusions. One obtains sugar syrup by way of heating part of water-and-alcohol infusion to 50-60°C, sugar strewing (under stirring conditions) into the infusion, stirring till complete dissolution and filtration. The colorant is obtained by way of addition of water infusion into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of part of water infusion heated 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling to 60-65°C. Sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate are blended; the base is stirred and subjected to hot dispensing. One obtains water-and-alcohol infusion of apricot wood. One mixes the water-and-alcohol infusion, the base and the water-and-alcohol liquid till 18-50 % vol. proof. The beverage is put to rest and filtered. |
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Alcohol containing beverage preparation method and alcohol containing beverage Roof avens rootstocks and basil in an amount of 50-100 kg at a ratio of 1:2 are mixed with water at a ratio of 1:1.5, heated to the boiling point, boiled during 15-20 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, maintenance during 5-15 days and infusion draining. One performs pouring with 70-80°C hot boiled water, infusing during 12-16 hours and draining. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) into the infusion, stirring till complete dissolution and filtration. The colorant is obtained by way of addition of water infusion into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling to 60-65°C. Sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate are blended and subjected to hot dispensing. One obtains the water-and-alcohol infusion of apricot wood. One mixes the water-and-alcohol infusion, the base and the water-and-alcohol liquid till 18-50 % vol. proof; the beverage is put to rest and filtered. |
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Alcohol-containing beverage preparation method Roof avens rootstock and basil at a ratio of 1:1 are moistened with water and maintained at a temperature of 30-35°C during 30-60 minutes. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs pouring with 70-80°C hot boiled water, infusing during 12-16 hours and the infusion draining. One separates part of water-and-alcohol and water infusion, filters the both parts and combines the main infusions. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) into the infusion, the infusion dissolution and filtration. The colorant is obtained by way of addition of water infusion into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation (under stirring conditions), introduction of water infusion heated to 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling (under stirring conditions) to 60-65°C. Sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate are blended; the base is stirred and subjected to hot dispensing. One obtains dried apricot wood water-and-alcohol infusion maintained during 1-12 months. One mixes the water-and-alcohol infusion, the base and the water-and-alcohol liquid till 18-50 % vol. proof; the beverage is put to rest for 8-20 days and filtered. |
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Alcohol beverage base preparation method Roof avens rootstock and basil at a ratio of 1:1 are moistened with water and maintained at a temperature of 30-35°C during 30-60 minutes. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs pouring with 70-80°C hot boiled water, infusing during 12-16 hours. After draining one separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. Sugar syrup is produced by way of the water-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) in an amount of 1 kg per 0.5 l of infusion till complete dissolution and filtration. The colorant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends 65.8%-sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate; the base is subjected to hot dispensing. |
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Alcohol beverage base preparation method and alcohol beverage Coluria roots and rootstocks and basil at a ratio of 1:0.5 are preliminarily mixed with water at a ratio of 1:3, heated to the boiling point, boiled during 20-30 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45 vol % proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring of the components with 70-80°C hot boiled water, infusing during 12-16 hours and the infusion draining. One performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colorant. The base infusions are combined. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing into the infusion, the infusion dissolution and filtration. The colorant is obtained by way of water infusion addition into sugar, sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated to 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling to 60-65°C. One blends the recipe ingredients; the blend is stirred; the base is subjected to hot dispensing. For obtainment of 1000 dal of the alcohol beverage one mixes 120-150 l of the base with an alcohol-containing liquid till proof is equal to 8-40 vol %. |
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Alcohol containing beverage preparation method and alcohol containing beverage Coluria roots and rootstocks in an amount of 50-100 kg are mixed with water at a ratio of 1:2, heated to the boiling point, boiled during 15-30 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45 vol % proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring with 70-80°C hot boiled water, infusing during 12-16 hours and infusion draining. One performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colorant. The base infusions are combined. One obtains sugar syrup by way of heating a mixture of water-and-alcohol infusion and a liquid phase at a ratio of 1:0.5 to 50-60°C, sugar strewing (under stirring conditions) into the infusion, the sugar dissolution and filtration. The colorant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating till sugar melting, sugar caramelisation, introduction of water infusion heated to 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends ingredients; the blend is stirred and subjected to hot dispensing. One obtains the water-and-alcohol infusion of apricot wood, mixes the base and the water-and-alcohol liquid till 18-50 vol % proof; the beverage is put to rest and filtered. The base and the infusion are used, respectively, in an amount of 5-7 and 10-15 l per 100 l of the alcohol containing beverage. |
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Alcohol beverage base preparation method and alcohol beverage Preliminarily peeled and washed coluria roots and rootstocks are mixed with water at a ratio of 1:2, heated to the boiling point, boiled during 15-30 minutes and separated from the liquid phase. Then, taken in the amount envisaged by the specific recipe of the beverage prepared of the base, they are poured with a 40-45 vol % proof water-and-alcohol liquid at a ratio of 1:2 with further infusing during 5-15 days and infusion draining. One performs repeated pouring of the roots and rootstocks with 70-80°C hot boiled water in an amount equal to that of the drained infusion and proceeds with maintenance during 12-16 hours. After draining one performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colorant, respectively. The base infusions are combined. Sugar syrup is produced by way of the water-alcohol infusion heating to 50-60°C, sugar strewing (under continuous stirring conditions) in an amount of 1 kg per 0.5 l of infusion, stirring till complete sugar dissolution and sugar syrup filtration. The colorant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating under continuous stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation under continuous stirring conditions during 4-6 hours, continuous stirring during 15-30 minutes, introduction of water infusion heated to 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One performs the ingredients blending by way of introduction of 65.8% sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate (in the amount envisaged by the specific recipe of the beverage) into the blend vessel. The blend is thoroughly stirred and subjected to hot dispensing. 1000 dal of the alcohol beverage is produced by way of mixing the prepared base in an amount of 100-200 l with an alcohol containing liquid to the preset volume, proof being 8-40 vol %. The alcohol containing liquid may be represented by any product that may be thus qualified, for instance, strong beer, wine, alcoholised juice, vodka, infusion, fruit infusion liqueur, wine-and-alcohol mixture, water-and-alcohol mixture, balsam, wine-and-water mixture, liqueur etc. |
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Alcohol containing beverage preparation method and alcohol containing beverage Coluria roots and rootstocks and basil at a ratio of 1:0.5 are mixed with water at a ratio of 1:3, heated to the boiling point, boiled during 20-30 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45 vol % proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring with 70-80°C hot boiled water, infusing during 12-16 hours and infusion draining. One performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colorant. The base infusions are combined. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) into the infusion, the infusion dissolution and filtration. The colorant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of the mixture of water infusion and liquid phase (at a ratio of 1:1) heated to 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends ingredients; the blend is stirred and subjected to hot dispensing. One obtains the water-and-alcohol infusion of apricot wood, mixes the base and the water-and-alcohol liquid till 18-50 vol % proof; the beverage is put to rest and filtered. The base and the infusion are used, respectively, in an amount of 5-7 and 10-15 l per 100 l of the alcohol containing beverage. |
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Alcohol beverage base preparation method and alcohol beverage Roof avens rootstocks are mixed with water at a ratio of 1:1, heated to the boiling point, boiled during 15-30 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45 vol % proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring of the rootstocks with 70-80°C hot boiled water, infusing during 12-16 hours and the infusion draining. One performs separation of a part of water-and-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colorant, respectively. The base infusions are combined. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) into the infusion, the infusion dissolution and filtration. The colorant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating (under stirring conditions) till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated to 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends ingredients; the blend is stirred and subjected to hot dispensing. The base in an amount of 200-250 l is mixed with the alcohol containing liquid till 1000 dal and 8-40 vol % proof. |
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Alcohol beverage base preparation method and alcohol beverage Coluria roots and rootstocks are mixed with water at a ratio of 1:2, heated to the boiling point, boiled during 15-30 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring with 70-80°C hot boiled water, infusing during 12-16 hours and infusion draining. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup by way of heating a mixture of part of water-and-alcohol infusion and a liquid phase at a ratio of 1:0.5 to 50-60°C, sugar strewing (under stirring conditions) into the infusion, stirring till complete dissolution and filtration. The colorant is obtained by way of addition of the part of water infusion into sugar in an amount of 1-2% of the sugar weight, heating under continuous stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate; the base is stirred and subjected to hot dispensing. The alcohol beverage is produced by way of mixing the base in an amount of 100-200 l with the alcohol containing liquid till 1000 dal and 8 - 40 vol. proof. |
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Alcohol beverage base preparation method and alcohol beverage Roof avens rootstocks and basil at a ratio of 1:2 are preliminarily mixed with water at a ratio of 1:1.5, heated to the boiling point, boiled during 15-20 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring of the components with 70-80°C hot boiled water, infusing during 12-16 hours and the infusion draining. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup by way of heating part of water-and-alcohol infusion to 50-60°C, sugar strewing (under stirring conditions) into the infusion, stirring till complete dissolution and filtration. The colorant is obtained by way of addition of part of water infusion into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate; the base is stirred and subjected to hot dispensing. The alcohol beverage is produced by way of mixing the base in an amount of 100-300 l with the alcohol containing liquid till 1000 dal and 8 - 40 vol. proof. |
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Alcohol containing beverage preparation method and alcohol containing beverage Roof avens rootstocks in an amount of 50-100 kg are mixed with water at a ratio of 1:1, heated to the boiling point, boiled during 15-30 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring of the components with 70-80°C hot boiled water, infusing during 12-16 hours and the infusion draining. One performs separation of a part of water-and-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colourant, respectively. The main infusions are combined; the liquid phase is added. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) into the infusion, the infusion dissolution and filtration. The colourant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated to 60-65°C till the colourant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends ingredients; the blend is thoroughly stirred and subjected to hot dispensing. One obtains the water-and-alcohol infusion of apricot wood, mixes the base and the water-and-alcohol liquid till 18-50 % vol. proof; the beverage is put to rest and filtered. The base and the infusion are used in an amount of 5-7 and 10-15 l per 100 l of the alcohol containing beverage. |
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Alcohol beverage base preparation method Roof avens rootstocks are moistened with water and maintained at a temperature of 30-35°C during 30-60 minutes. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs pouring with 70-80°C boiled water, infusing during 12-16 hours and infusion draining. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing into the infusion, sugar dissolution and sugar syrup filtration. The colorant is obtained by way of addition of sugar in an amount of 1-2% of the water infusion weight, heating till sugar melting, conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated to 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling. Sugar syrup, the colorant, the combined infusion, an ascorbic and a lemon acids and potassium sorbate are blended; the base is stirred and subjected to hot dispensing. |
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Alcohol-containing beverage preparation method Roof avens rootstocks are moistened with water and maintained at a temperature of 30-35°C during 30-60 minutes. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring with 70-80°C hot boiled water, infusing during 12-16 hours and infusion draining. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing into the infusion, sugar dissolution and sugar syrup filtration. The colorant is obtained by way of addition of sugar in an amount of 1-2% of the water infusion weight, heating till sugar melting, conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated to 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling. Sugar syrup, the colorant, the combined infusion, an ascorbic and a lemon acids and potassium sorbate are blended and stirred; the base is subjected to hot dispensing. One obtains the water-and-alcohol infusion of thermally treated apricot wood. One mixes the water-and-alcohol infusion, the base and the water-and-alcohol liquid till 18-50 % vol. proof; the beverage is put to rest and filtered. |
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Alcohol containing beverage preparation method and alcohol containing beverage Roof avens rootstocks in an amount of 50-100 kg are mixed with water at a ratio of 1:1, heated to the boiling point, boiled during 15-30 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring with 70-80°C hot boiled water, infusing during 12-16 hours and infusion draining. After draining one separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup by way of heating part of water-and-alcohol infusion to 50-60°C, sugar strewing (under stirring conditions) into the infusion, stirring till complete dissolution and filtration. The colorant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of part of water infusion heated to 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate. The blend is stirred; the base is subjected to hot dispensing. One obtains the water-and-alcohol infusion of thermally treated apricot wood. One mixes the water-and-alcohol infusion, the base and the water-and-alcohol liquid till 18-50 % vol. proof; the beverage is put to rest and filtered. |
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Alcohol beverage base preparation method and alcohol beverage Roof avens rootstocks are mixed with water at a ratio of 1:1, heated to the boiling point, boiled during 15-30 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring with 70-80°C boiled water, infusing during 12-16 hours and infusion draining. One separates part of water-and-alcohol and water infusion, filters both parts, combines the main infusions and adds the liquid phase. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) into the infusion, stirring till complete dissolution and filtration. The colorant is obtained by way of addition of the part of water infusion into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends sugar syrup, the colorant, the combined infusion with the liquid phase, ascorbic and citric acids and potassium sorbate; the base is stirred and subjected to hot dispensing. The alcohol beverage is produced by way of mixing the base in an amount of 200-250 l with the alcohol containing liquid till 1000 dal and 8 - 40 vol. proof. |
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Alcohol beverage base preparation method and alcohol beverage Coluria roots and rootstocks and basil at a ratio of 1:1.05 are preliminarily mixed with water at a ratio of 1:3, heated to the boiling point, boiled during 20-30 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring of the components with 70-80°C hot boiled water, infusing during 12-16 hours and the infusion draining. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup by way of heating part of water-and-alcohol infusion to 50-60°C, sugar strewing (under stirring conditions) into the infusion, stirring till complete dissolution and filtration. The colorant is obtained by way of addition of part of water infusion into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of the mixture of water infusion and the liquid phase, heated to 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends sugar syrup, the colorant, the combined infusion, ascorbic and citric acids and potassium sorbate; the blend is stirred; the base is subjected to hot dispensing. The alcohol beverage is produced by way of mixing the base in an amount of 120-150 l with the alcohol containing liquid till 1000 dal and 8 - 40 vol. proof. |
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Vodka contains preliminary filtered glycerine, sodium bicarbonate dispersed in treated drinking water, 65.8% sugar syrup prepared at a ratio of 1:2 in treated drinking water and water-and-alcohol liquid produced of a mixture of treated drinking water and highly rectified ethyl alcohol at the following ingredients ratio, kg per 1000 dal of the ready product: glycerine - 0.7-0.9, sodium bicarbonate - 0.2-0.04, as well as, l: 65.8% sugar syrup - 22.0-24.0, water-and-alcohol liquid produced of highly rectified ethyl alcohol and treated drinking water - balance for 40 vol % blend proof. |
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Cocktail contains 90-99.9 wt % of fermented wort and 0.09-5 wt % of a flavourant composition consisting of 10-40 wt % of at least one flavourant selected from a group of natural flavourants, artificial flavourants, nature-identical flavourants, smoke flavourants, aromatic extracts and process flavourants, and 60-90 wt % of ethanol, propylene glycol, an alcohol-containing product or mixture thereof, in each case with respect to the total weight of the flavourant composition. The cocktail is prepared by mixing the ingredients in certain amounts. |
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Alcohol beverage base preparation method Coluria roots and rootstocks and roof avens rootstock at a ratio of 1:1 are moistened with water and maintained at a temperature of 30-35°C during 30-60 minutes. Then one uses the components for water-and-alcohol and water infusions preparation. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup based on a part of water-and-alcohol infusion and the colorant based on a part of the water infusion. Sugar syrup, the colorant, combined infusion, ascorbic and citric acids and potassium sorbate are blended. The blend is stirred; the base is subjected to hot dispensing. |
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Alcohol-containing beverage preparation method Coluria roots and rootstocks are moistened with water and maintained at a temperature of 30-35°C during 30-60 minutes. One prepares coluria water-and-alcohol and water infusions. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup based on a part of water-and-alcohol infusion and the colorant based on a part of the water infusion. Sugar syrup, the colorant, the combined infusion, an ascorbic and a lemon acids and potassium sorbate are blended and thoroughly stirred; the base is subjected to hot dispensing. One obtains the water-and-alcohol infusion of apricot wood, mixes the base and the water-and-alcohol liquid till 18-50 % vol. proof; the beverage is put to rest for 8-20 days and filtered. |
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Alcohol-containing beverage preparation method Coluria and avens at a ratio of 1:1 are moistened with water and maintained at a temperature of 30-35°C during 30-60 minutes. One prepares water-and-alcohol and water infusion from the listed components. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup by way of heating part of water-and-alcohol infusion to 50-60°C, sugar strewing into the infusion and filtration. The colorant is obtained by way of addition of sugar in an amount of 1-2% of the water infusion weight, heating, conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated to 60-65°C and cooling. The blend is stirred; the base is subjected to hot dispensing. One prepares water-and-alcohol infusion of thermally treated apricot wood and mixes the infusion, the base and the water-and-alcohol liquid till 18-50 % vol. proof; the beverage is put to rest for 18-50 days and filtered. |
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Alcohol beverage base preparation method Coluria roots and rootstocks are moistened with water and maintained at a temperature of 30-35°C during 30-60 minutes. Then one pours the components with water-and-alcohol liquid, maintains the mass and drains the infusion. One performs repeated pouring of the components with hot boiled water; the infusion is maintained and drained. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup based on a part of water-and-alcohol infusion and the colorant based on a part of the water infusion. Sugar syrup, the colorant, combined infusion, ascorbic and citric acids and potassium sorbate are blended. The base is stirred and subjected to hot dispensing. |
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Alcohol-containing beverage preparation method Coluria roots and rootstocks and basil at a ratio of 1:1 are moistened with water and maintained at a temperature of 30-35°C during 30-60 minutes. Then one prepares water-and-alcohol and water infusion from the listed components. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup based on water-and-alcohol infusion and the colorant based on the water infusion. Sugar syrup, the colorant, the combined infusion, an ascorbic and a lemon acids and potassium sorbate are blended and stirred; the base is subjected to hot dispensing. One obtains the water-and-alcohol infusion of thermally treated apricot wood, mixes the infusion, the base and the water-and-alcohol liquid till 18-50 % vol. proof. The beverage is put to rest for 8-20 days and filtered. |
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Alcohol beverage base preparation method Coluria roots and rootstocks and basil at a ratio of 1:1 are moistened with water and maintained at a temperature of 30-35°C during 30-60 minutes. Then one prepares the components water-and-alcohol and water infusion. One separates part of water-and-alcohol and water infusion, filters both parts and combines the main infusions. One obtains sugar syrup based on a part of water-and-alcohol infusion and the colorant based on a part of the water infusion. Sugar syrup, the colorant, combined infusion, ascorbic and citric acids and potassium sorbate are blended. The base is stirred and subjected to hot dispensing. |
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Alcohol-containing beverage preparation method For syrup production one performs pouring of coluria roots and rootstock and clove basil (at a ratio of 1:1) with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs pouring with 70-80°C hot boiled water, infusing during 12-16 hours and draining. After draining one performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colourant. The base infusions are combined. Sugar syrup is produced by way of the water-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) in an amount of 1 kg per 0.5 l of infusion till complete dissolution and sugar syrup filtration. The colourant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated 60-65°C till the colourant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends 65.8%-sugar syrup, the colourant, the combined infusion, ascorbic and citric acids and potassium sorbate. One mixes the water-alcohol infusion of thermally treated apricot wood, syrup and water-alcohol liquid till 18-50% vol. proof; the beverage is put to rest for 8-20 days and filtered. The invention ensures enhancement of organoleptic indices by 0.2 points and their stability in case of storage during 1 year. |
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Alcohol-containing beverage preparation method For syrup production one performs pouring of roof avens rootstock and clove basil (at a ratio of 1:1) with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs pouring with 70-80°C boiled water, infusing during 12-16 hours and infusion draining. After draining one performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colourant. The base infusions are combined. Sugar syrup is produced by way of the water-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) in an amount of 1 kg per 0.5 l of infusion till complete dissolution and filtration. The colourant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated 60-65°C till the colourant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends 65.8%-sugar syrup, the colourant, the combined infusion, ascorbic and citric acids and potassium sorbate. One mixes the water-alcohol infusion of thermally treated apricot wood, syrup and water-alcohol liquid till 18-50 % vol. proof; the beverage is put to rest for 8-20 days and filtered. The invention ensures enhancement of organoleptic indices by 0.2 points and their stability in case of storage during 1 year. |
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"klyukvennaya po-nashemu" sweet liquor Sweet liquor contains initial ingredients represented by the following components, per 1000 dal of the ready product: cranberry mors of the 1st and 2nd draining - 3980-4020 l, black currant mors of 1st and 2nd draining - 160-170 l, fortified infusion of bitter orange peel of the 1st and 2nd draining - 38-42 l, 65.8%-sugar syrup - 1915-1925 l, citric acid in an amount ensuring weight concentration of acids in the ready product equal to 0.3 g/100 cm3, water-alcohol liquid - balance till the blend proof is 22 vol %. |
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Alcohol-containing beverage preparation method For syrup production one performs pouring of roof avens rootstock with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs pouring with 70-80°C hot boiled water, infusing during 12-16 hours and draining. After draining one performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colourant. The base infusions are combined. Sugar syrup is produced by way of the water-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) in an amount of 1 kg per 0.5 l of infusion till complete dissolution and sugar syrup filtration. The colourant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated 60-65°C till the colourant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends 65.8%-sugar syrup, the colourant, the combined infusion, ascorbic and citric acids and potassium sorbate. One mixes the water-alcohol infusion of thermally treated apricot wood, syrup and water-alcohol liquid till 18-50 % vol. proof; the beverage is put to rest for 8-20 days and filtered. The invention ensures enhancement of organoleptic indices by 0.2 points and their stability in case of storage during 1 year. |
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Alcohol-containing beverage preparation method For syrup production one performs pouring of coluria roots and rootstock with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs pouring with 70-80°C hot boiled water, infusing during 12-16 hours and draining. One performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colourant. The base infusions are combined. Sugar syrup is produced by way of the water-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) in an amount of 1 kg per 0.5 l of infusion and filtration. The colourant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation under stirring conditions during 4-6 hours, stirring during 15-30 minutes, introduction of water infusion heated to 60-65°C till the colourant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends sugar syrup, the colourant, the combined infusion, ascorbic and citric acids and potassium sorbate. One mixes the water-alcohol infusion of thermally treated apricot wood, syrup and water-alcohol liquid till 18-50% vol. proof; the beverage is put to rest for 8-20 days and filtered. The invention ensures enhancement of organoleptic indices by 0.2 points and their stability in case of storage during 1 year. |
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Alcohol-containing beverage preparation method For syrup production one performs pouring of coluria and roof avens roots and rootstock (at a ratio of 1:1) with a water-and-alcohol liquid with 40-45% vol. proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs pouring with 70-80°C hot boiled water, infusing during 12-16 hours and draining. After draining one performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colourant. The base infusions are combined. Sugar syrup is produced by way of the water-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) in an amount of 1 kg per 0.5 l of infusion till complete dissolution and sugar syrup filtration. The colourant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating under stirring conditions till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of water infusion heated 60-65°C till the colourant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends 65.8%-sugar syrup, the colourant, the combined infusion, ascorbic and citric acids and potassium sorbate. One prepares the water-alcohol solution of thermally treated apricot wood and mixes it with syrup and water-alcohol liquid till 18-50% vol. proof; the beverage is put to rest for 8-20 days and filtered. The invention ensures enhancement of organoleptic indices by 0.2 points and their stability in case of storage during 1 year. |
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Bitter liqueur preparation method Lemon balm in an amount of 50-120 kg per 1000 dal of the ready product is poured with 50-60°C treated drinking water at a ratio of 1:1 and maintained during 5-6 hours. Water infusion is drained, filtered; part of the infusion is separated, heated up to 50-60°C, strewn with sugar in an amount of 1 kg per 0.5 l of the infusion; the mixture is continuously stirred till sugar complete dilution; sugar syrup is filtered. The lemon balm is repeatedly poured with water-and-alcohol liquid with 70% vol. proof at a ratio of 1:2, maintained during 5-7 days under stirring conditions during 15-20 minutes every other day; water-and-alcohol infusion is drained and filtered. Blend is prepared from the remaining water infusion, water-and-alcohol infusion, sugar syrup, treated drinking water and "Extra" and "LUX" rectified ethyl alcohol under stirring conditions during 15-20 minutes after each component introduction and after blending completion. In the blend one uses the following ingredients in an amount per 1000 dal of the ready product: water infusion - 35-110 l, water-and-alcohol infusion - 95-235 l, sugar syrup - 20-25 l, treated drinking water and rectified ethyl alcohol - in an amount required for 40 % proof. The blend is maintained for 3-10 hours; the liqueur is filtered. |
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Bitter liqueur preparation method Common Saint-John's-wort in an amount of 50-120 kg per 1000 dal of the ready product is poured with 50-60°C treated drinking water at a ratio of 1:1 and maintained during 5-6 hours. Water infusion is drained, filtered; part of the infusion is separated, heated up to 50-60°C, strewn with sugar in an amount of 1 kg per 0.5 l of the infusion; the mixture is continuously stirred till sugar complete dilution; sugar syrup is filtered. The common Saint-John's-wort is repeatedly poured with water-and-alcohol liquid with 70% vol. proof at a ratio of 1:2, maintained during 5-7 days under stirring conditions during 15-20 minutes every other day; water-and-alcohol infusion is drained and filtered. Blend is prepared from the remaining water infusion, water-and-alcohol infusion, sugar syrup, treated drinking water and "Extra" and "LUX" rectified ethyl alcohol under stirring conditions during 15-20 minutes after each component introduction and after blending completion. In the blend one uses the following ingredients in an amount per 1000 dal of the ready product: water infusion - 35-110 l, water-and-alcohol infusion - 95-235 l, sugar syrup - 20-25 l, treated drinking water and rectified ethyl alcohol - in an amount required for 40 % proof. The blend is maintained for 3-10 hours; the liqueur is filtered. |
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Bitter liqueur preparation method Peppermint in an amount of 50-120 kg per 1000 dal of the ready product is poured with 50-60°C treated drinking water at a ratio of 1:1 and maintained during 5-6 hours. Water infusion is drained, filtered; part of the infusion is separated, heated up to 50-60°C, strewn with sugar in an amount of 1 kg per 0.5 l of the infusion; the mixture is continuously stirred till sugar complete dilution; sugar syrup is filtered. The peppermint is repeatedly poured with water-and-alcohol liquid with 70% vol. proof at a ratio of 1:2, maintained during 5-7 days under stirring conditions during 15-20 minutes every other day; water-and-alcohol infusion is drained and filtered. Blend is prepared from the remaining water infusion, water-and-alcohol infusion, sugar syrup, treated drinking water and "Extra" and "LUX" rectified ethyl alcohol under stirring conditions during 15-20 minutes after each component introduction and after blending completion. In the blend one uses the following ingredients in an amount per 1000 dal of the ready product: water infusion - 35-110 l, water-and-alcohol infusion - 95-235 l, sugar syrup - 20-25 l, treated drinking water and rectified ethyl alcohol - in an amount required for 40 % proof. The blend is maintained for 3-10 hours; the liqueur is filtered. |
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Bitter liqueur preparation method Creeping thyme in an amount of 50-120 kg per 1000 dal of the ready product is poured with 50-60°C treated drinking water at a ratio of 1:1 and maintained during 5-6 hours. Water infusion is drained, filtered; part of the infusion is separated, heated up to 50-60°C, strewn with sugar in an amount of 1 kg per 0.5 l of the infusion; the mixture is continuously stirred till sugar complete dilution; sugar syrup is filtered. The creeping thyme is repeatedly poured with water-and-alcohol liquid with 70% vol. proof at a ratio of 1:2, maintained during 5-7 days under stirring conditions during 15-20 minutes every other day; water-and-alcohol infusion is drained and filtered. Blend is prepared from the remaining water infusion, water-and-alcohol infusion, sugar syrup, treated drinking water and "Extra" and "LUX" rectified ethyl alcohol under stirring conditions during 15-20 minutes after each component introduction and after blending completion. In the blend one uses the following ingredients in an amount per 1000 dal of the ready product: water infusion - 35-110 l, water-and-alcohol infusion - 95-235 l, sugar syrup - 20-25 l, treated drinking water and rectified ethyl alcohol - in an amount required for 40 % proof. The blend is maintained for 3-10 hours; the liqueur is filtered. |
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Bitter liqueur preparation method Blessed thistle in an amount of 50-120 kg per 1000 dal of the ready product is poured with 50-60°C treated drinking water at a ratio of 1:1 and maintained during 5-6 hours. Water infusion is drained, filtered; part of the infusion is separated, heated up to 50-60°C, strewn with sugar in an amount of 1 kg per 0.5 l of the infusion; the mixture is continuously stirred till sugar complete dilution; sugar syrup is filtered. The blessed thistle is repeatedly poured with water-and-alcohol liquid with 70% vol. proof at a ratio of 1:2, maintained during 5-7 days under stirring conditions during 15-20 minutes every other day; water-and-alcohol infusion is drained and filtered. Blend is prepared from the remaining water infusion, water-and-alcohol infusion, sugar syrup, treated drinking water and "Extra" and "LUX" rectified ethyl alcohol under stirring conditions during 15-20 minutes after each component introduction and after blending completion. In the blend one uses the following ingredients in an amount per 1000 dal of the ready product: water infusion - 35-110 l, water-and-alcohol infusion - 95-235 l, sugar syrup - 20-25 l, treated drinking water and rectified ethyl alcohol - in an amount required for 40 % proof. The blend is maintained for 3-10 hours; the liqueur is filtered. |
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Bitter liqueur preparation method East Indies basil in an amount of 50-120 kg per 1000 dal of the ready product is poured with 50-60°C treated drinking water at a ratio of 1:1 and maintained during 5-6 hours. Water infusion is drained, filtered; part of the infusion is separated, heated up to 50-60°C, strewn with sugar in an amount of 1 kg per 0.5 l of the infusion; the mixture is continuously stirred till sugar complete dilution; sugar syrup is filtered. East Indies basil is repeatedly poured with water-and-alcohol liquid with 70% vol. proof at a ratio of 1:2, maintained during 5-7 days under stirring conditions during 15-20 minutes every other day; water-and-alcohol infusion is drained and filtered. Blend is prepared from the remaining water infusion, water-and-alcohol infusion, sugar syrup, treated drinking water and "Extra" and "LUX" rectified ethyl alcohol under stirring conditions during 15-20 minutes after each component introduction and after blending completion. In the blend one uses the following ingredients in an amount per 1000 dal of the ready product: water infusion - 35-110 l, water-and-alcohol infusion - 95-235 l, sugar syrup - 20-25 l, treated drinking water and rectified ethyl alcohol - in an amount required for 40% proof. The blend is maintained for 3-10 hours; the liqueur is filtered. |
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Bitter liqueur preparation method Horse mint in an amount of 50-120 kg per 1000 dal of the ready product is poured with 50-60°C treated drinking water at a ratio of 1:1 and maintained during 5-6 hours. Water infusion is drained, filtered; part of the infusion is separated, heated up to 50-60°C, strewn with sugar in an amount of 1 kg per 0.5 l of the infusion; the mixture is continuously stirred till sugar complete dilution; sugar syrup is filtered. Horse mint is repeatedly poured with water-and-alcohol liquid with 70% vol. proof at a ratio of 1:2, maintained during 5-7 days under stirring conditions during 15-20 minutes every other day; water-and-alcohol infusion is drained and filtered. Blend is prepared from the remaining water infusion, water-and-alcohol infusion, sugar syrup, treated drinking water and "Extra" and "LUX" rectified ethyl alcohol under stirring conditions during 15-20 minutes after each component introduction and after blending completion. In the blend one uses the following ingredients in an amount per 1000 dal of the ready product: water infusion - 35-110 l, water-and-alcohol infusion - 95-235 l, sugar syrup - 20-25 l, treated drinking water and rectified ethyl alcohol - in an amount required for 40% proof. The blend is maintained for 3-10 hours; the liqueur is filtered. |
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Bitter liqueur preparation method Common hyssop in an amount of 50-120 kg per 1000 dal of the ready product is poured with 50-60°C treated drinking water at a ratio of 1:1 and maintained during 5-6 hours. Water infusion is drained, filtered; part of the infusion is separated, heated up to 50-60°C, strewn with sugar in an amount of 1 kg per 0.5 l of the infusion; the mixture is continuously stirred till sugar complete dilution; sugar syrup is filtered. Common hyssop is repeatedly poured with water-and-alcohol liquid with 70% vol. proof at a ratio of 1:2, maintained during 5-7 days under stirring conditions during 15-20 minutes every other day; water-and-alcohol infusion is drained and filtered. Blend is prepared from the remaining water infusion, water-and-alcohol infusion, sugar syrup, treated drinking water and "Extra" and "LUX" rectified ethyl alcohol under stirring conditions during 15-20 minutes after each component introduction and after blending completion. In the blend one uses the following ingredients in an amount per 1000 dal of the ready product: water infusion - 35-110 l, water-and-alcohol infusion - 95-235 l, sugar syrup - 20-25 l, treated drinking water and rectified ethyl alcohol - in an amount required for 40% proof. The blend is maintained for 3-10 hours; the liqueur is filtered. |
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Aerated flavoured tonic energy wine beverage For preparation of aerated flavoured tonic energy beverage one uses dry white table wine material, sugar, acetic acid, "Tenstrike" flavouring agent, "Ecotan" complex food additive, guarana extract, "Aromacolour" food additive, vitamin premix, carbon dioxide and treated water at the following component ratio, kg per 1000 dal of the ready product: sugar - 949.5-950.5, citric acid - 64.8-65.2, "Tenstrike" flavouring agent - 14.0-18.0, "Ecotan" complex food additive - 14.8-15.2, guarana extract - 5.1-5.5, "Aromacolour" food additive - 1.8-2.2, vitamin premix - 2.3-2.7, carbon dioxide - 44.8-45.2, in conversion to dal: dry white table wine material - no less than 500; treated water - balance. |
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Bitter liqueur preparation method Holy grass in an amount of 50-120 kg per 1000 dal of the ready product is poured with 50-60°C treated drinking water at a ratio of 1:1 and maintained during 5-6 hours. Water infusion is drained, filtered; part of the infusion is separated, heated up to 50-60°C, strewn with sugar in an amount of 1 kg per 0.5 l of the infusion; the mixture is continuously stirred till sugar complete dilution; sugar syrup is filtered. Holy grass is repeatedly poured with water-and-alcohol liquid with 70% vol. proof at a ratio of 1:2, maintained during 5-7 days under stirring conditions during 15-20 minutes every other day; water-and-alcohol infusion is drained and filtered. Blend is prepared from the remaining water infusion, water-and-alcohol infusion, sugar syrup, treated drinking water and "Extra" and "LUX" rectified ethyl alcohol under stirring conditions during 15-20 minutes after each component introduction and after blending completion. In the blend one uses the following ingredients in an amount per 1000 dal of the ready product: water infusion - 35-110 l, water-and-alcohol infusion - 95-235 l, sugar syrup - 20-25 l, treated drinking water and rectified ethyl alcohol - in an amount required for 40 % proof. The blend is maintained for 3-10 hours; the liqueur is filtered. |
Another patent 2551365.