Distillation is a method of separating and refining various substances by distillation and evaporation. Most often, this process lends itself to substances consisting of two components. Notable examples: separation of oil,alcohol distillation, creation of spirits. Scientists distinguish between distillation with the production of liquid and solid products - residue or condensate. Until the 10th century, only essential oils were distilled.
What is alcohol distillation
Distillation is used in industry to separate various liquids. Alcohol distillation is the separation of ethyl alcohol from alcohol-containing products. As a result of this process, volatile compounds evaporate from the mixture that has gone through the fermentation process.
The main process is built in two stages:
- The liquid is converted to vapor through a distillation process.
- The resulting steam is condensed. After the cooling process, it becomes liquid again.
Alcohol tends to evaporate quickly, due to its boiling point of + 78C. Water evaporates more slowly, because it boils at 100C. After evaporation, condensation takes place.
In fact, distillation can be carried out at home. In a simple way, this is called "distillation". And at the exit from the apparatus comes moonshine. There are many people who make and use it. However, this is not recommended. Previously, it was not used for consumption in the body, but was created as a combustible substance.
Attention! Moonshine is a strong drink that contains substances harmful to the human body, resins, although it is considered a high-quality product.
Brandy, tequila and absinthe are essentially the same moonshine. After the distillation process, they were endowed with aroma and flavor. For the manufacture of this drink, you can use not only mash with yeast. Fruits, cereals (buckwheat, rice), chestnuts, even tomato paste and potatoes can be used as raw materials!
At home, you can make not only moonshine, but even absinthe
Despite the fact that moonshine is dangerous to health, in Russia its production has long been a whim of aristocrats. And the first recipe dates back to the 6th century!
Today, any of us has the opportunity to get moonshine at home, because the apparatus for its production is very simple and consists of three parts:
- capacity for raw materials. The raw product is poured into a flask-shaped container. The process begins with its heating, for which a heating element is located below. To control the process, you need to know the temperature. A thermometer is installed on the flask, the readings of which should be monitored;
- the second part is a tube that connects the first container to the second. In order for the cooling process to take place, it is directed downwards. So the vapor flows already in a liquid state into another container.
- alcohol settles in the third compartment of the apparatus. This flask is smaller than the first and is located below.
The process must be stopped at the moment when the alcohol evaporates, and only water remains in the container.
Types of distillation
Distillation of alcohol is divided into several types:
- simple;
- fractional;
- rectification.
Simple distillation is the first part of fractional distillation. But the latter type has significant differences from the first two, because the output is a product that not only has a better composition and strength, it is also used to make other alcoholic beverages.
Simple
The simple distillation method was not previously used to produce alcohol. The ancient Egyptians made paint from spoiled grapes, as well as other fruits.
The process consists of several stages:
- Alcohol distillationbegins with the preparation of mash. The most popular recipe includes yeast and sugar syrup. Dissolved yeast (dissolved in water no more than 30C) with sugar syrup is infused for about 7 days.
- The resulting mash is poured into the distillation apparatus after a week.
- In the first tank, the evaporation process takes place.
- The vapor condenses and becomes liquid.
Fractional
The type of distillation, which includes a couple of stages, is called fractional.
During the distillation process, alcohol is separated into fractions, which are then bottled separately.In the distillation of ethanolthe first and third fractions are disposed of.
In the first part of the process, a distillate is formed, which is called the "head".
Important! This part of the resulting liquid is highly concentrated and contains harmful substances. The main characteristic of the "head" is an unpleasant pungent odor. You can get damaged not only when taking such a liquid inside, but also when it gets on the skin in the form of a chemical burn. Such a liquid is not used even in everyday life, it should be poured immediately.
During distillation, alcohol must be separated into fractions
The second fraction does not have such a smell, it is called the "body". Since high-quality moonshine is formed at the output, you should be especially careful at the stage of its run. The temperature during the run should not be higher than 95C. A liquid with a strength of 35-45% is formed, which does not contain harmful components and is not harmful to health.
All impurities remain in the last "tail" fraction. Like the head, it has an unpleasant strong odor. If the third fraction gets into the middle one, then all the liquid will be unfit for consumption. Therefore, it is imperative to monitor the distillation process and be careful.
The last faction is dangerous, but it is allowed to run it again. But the “head” is used as a maximum for igniting firewood.
Benefits of multi-stage distillation
In the process of multi-stage distillation, one part of the mixture is condensed, and the other part enters another part of the apparatus, where the condensation process occurs partially.
Apparatus for multi-stage distillation - the whole system:
- A pair of dry steamers;
- 4-15 bubblers.
Multi-stage distillation is a more complex process
These parts are connected by a distillation cube and a refrigerator.
Mokroparnik or Bubbler - a sealed container, in the lid of which there are two holes. A long tube is inserted into the first and only slightly does not reach the bottom. Second hole with shorter tube.
Sukhoparnik - a similar part. However, both tubes are the same length.
The principle of operation is as follows: after heating the mash, its vapors through the pipe fall to the bottom of the wet steamer. This is where condensation takes place. Immediately, part of the alcohol again turns into a gas state, and exits the container through a short pipe.
A similar process takes place in a dry steamer. But because of the short pipe, alcohol in the gaseous state does not pass through the liquid. It takes less time.
From the bubbler, alcohol in the gaseous state enters the cooler. The result is 90% moonshine.
Many mistakenly believe that this method helps to produce the same quality product as rectification in production. But this opinion is wrong. If the process is not properly organized, a more dangerous liquid can form at the outlet than with conventional distillation. However, there are many supporters of multi-stage distillation, and this is justified by a number of advantages:
- subject to the rules of distillation, the quality of the outgoing product will be significantly higher than ordinary moonshine;
- the strength of the product of this method is higher.
What is alcohol distillation
Distillation column
Distillation columns were created in 1867, and their main goal was to produce 96% alcohol. Later they began to produce "table wine", which was later called vodka.
Produced when a higher quality alcohol is required. Its main feature is alcohol of this distillation method higher quality and is used in the production of strong drinks.Quantity of rectified impuritiesless than a simple moonshine.
The basis of the process is the separation of the mixture by heat transfer.
It is impossible to carry out such a process at home, since it involves the use of a special apparatus. This distillation method has more stages:
- the flask with moonshine is heated and brought to a boil;
- steam is formed and rises to the reflux condenser;
- water cooling causes condensation;
- the resulting liquid flows into the flask;
- the heat exchange process produces vapor and liquid, which sinks. They interact constantly.
- as a result of this, the substances at the top turn into condensate and drain.
There is a misconception that rectification is just a re-distillation. But in reality this is not so. It is important to remember that mash is not used for rectification. After distillation, 40% alcohol is formed, which is used for further rectification.
Which method is better: distillation or rectification
Unequivocally answer the question, "Which way is better?" difficult, because each method has its own advantages and disadvantages. The choice of distillation method depends on what product should be the output.
Of course, rectification promises a higher quality drink that is not so dangerous to health. But the methods of preparation of some alcoholic beverages make it necessary to resort to a simple method of distillation. This is due to the peculiarities of the distillation methods.
Rectification deprives the final product of the smell and taste of its original basis. It's perfect for vodka. In some cases this is inappropriate. So, if cognac is produced, distillation is used, because this alcoholic drink must have the smell of the raw material from which it is made, it cannot be deprived of aroma and taste.
No less important is the further storage of alcohol. If it is produced by distillation, it will survive storage in a wooden barrel. Rectification provides only further breeding. Distillation products can be stored in almost any conditions. It helps in the production of cognac.
Distillation by distillation is less expensive. Firstly, it is produced in one stage and will not take much effort and time. While rectification involves two processes, which increases consumption and time. Secondly, the simple distillation apparatus has a simpler design and is also more affordable. In order to complete the rectification process, you need to go through primary distillation.
Rectification and distillation are two completely different ways of making an alcoholic liquid, despite their similarities. The end product of these processes is different and is used for different purposes.
Good day, dear visitors! Please forgive my long silence. For technical reasons, the site was in a semi-conscious state for a long time, but now I will try to regularly publish interesting materials about everything that in one way or another relates to the production and market of distillates in Russia and the world, expert opinions and my assessment of what is happening. As many of you know, for more than 10 years I have been studying the centuries-old experience in the production of distillates and producing premium alcohol at my distillery.
I will also try to answer your many questions promptly. In the last few months alone, I have received more than five thousand letters from you. Thank you for your interest! This means that the topic is necessary and topical, because almost everyone who is over 18 sooner or later thinks about where to buy or how to get real elite alcohol: high-quality whiskey, calvados, bread wine, fruit tinctures. In addition, do not forget that premium alcohol is a great gift for friends, bosses, and all good people!
I would like to write a couple of lines about the sore. Today, the Russian alcohol market is literally immersed in fakes. Here are the news of just the last New Year's week: “30 thousand bottles of fake vodka were seized”, “an underground workshop for the production of fake vodka and cognac was discovered in the Moscow region”, and hundreds of similar ones. What can I say, if over the last 6 months of last year, more than 4.5 thousand Russians died due to counterfeit alcohol.
They fake both elite alcohol and frankly cheap chatter. Bootleggers from frenzied greed do not hesitate to spill outright poison!!!
No need to think that fake alcohol kills immediately. Poor-quality alcohols tend to accumulate in the body, this is the so-called “delayed problem”, and then knock a person down at the most inopportune moment.
Be vigilant, comrades!
In Russia, there is a catastrophic shortage of cognac spirits; they are purchased abroad, most often in France. Under the guise of cognac, they bring the usual rectified from there. But it sounds proud and expensive: the country of origin is France! A couple of simple manipulations, cheap flavors and dyes, and now a lousy rectificate for an inexperienced consumer looks and smells quite like noble cognac.
The Poles bottle whiskey and export it to Russia… where did the Poles get whiskey from?!!! If desired, each of you can make whiskey or cognac, or rather, a drink with a similar color and smell with the help of available preparations ... It's scary to imagine what they can do in a serious laboratory.
In the near future, I plan to post several articles on the site from one of the largest Russian experts on the production of distillates in Russia, so check my site for updates.
And finally, about the title. Dear readers! I am sure that any homemade drink, even sugar-based, is much safer than store-bought. And if I can’t answer for all the distillates of Russia, well, you never know what someone added there, then I vouch for my drinks with my head. And whoever wants to check, you are always welcome - the site contains a phone number by which I will try to answer questions.
In these half-century-old cognac casks, the spirits laid down several years ago in my wine cellar acquire delicious aromas.
How to make high-quality alcohol, and what is the difference between rectified and distilled. These two technologies for the production of alcohol and moonshine raise questions among beginners. They are interested in what is the essence of technology, and which one is better? What is the difference between distillation and rectification, with the help of what methods and devices the desired result is achieved.
Moonshine distillation
When they say "drive moonshine" - this means distillation (distillatio is a Latin word, translated as dripping). During distillation, alcohol vapor evaporates from the mash and condenses. To increase the fortress and get rid of excess impurities, moonshine is distilled several times.
Distillation is the production of alcohol from mash using a distiller.
To do this, the ripened mash is heated and waiting for evaporation. After cooling, the steam that has passed through the cooler (coil) condenses and a water-alcohol solution begins to drip. Distillation is divided into simple and fractional. What is the difference between them?
Simple distillation
Simple distillation or obtaining raw alcohol, mash is simply distilled on a moonshine in a fast way without separation into fractions. With such distillation, impurities are not removed from the drink, as required by the technology. The first drops of moonshine with harmful impurities remain in the drink. This product has an unpleasant odor. Some unscrupulous winemakers purify low-quality distillate with chemicals to get rid of the smell. This alcohol is unhealthy because it contains methyl alcohol, unhealthy aldehydes and fusel oils. This method requires further processing, fractional distillation with separation into fractions or rectification.
Fractional distillation
Good moonshine is obtained by fractional distillation with the separation of head and tail fractions, which are harmful and are not needed in the final product. This method allows you to get a quality drink.
Features of fractional distillation:
- The head fraction is “cut off”, these are the first 10% of absolute alcohol. It is suitable for technical use only. "Pervach" has an unpleasant odor and contains a large amount of harmful substances such as acetone, methyl, etc.
- The tail fraction contains fusel oils that spoil the taste of moonshine. Tailings begin to go when the temperature in the distillation cube reaches 91-65 degrees, when this temperature is reached, the selection of the drinking body must be stopped. They can only be used for subsequent rectification.
After being distilled twice, the finished drink turns out to be pure from harmful impurities, its strength is 90-92%. Moonshine turns out pure, but the specific taste and aroma of the raw material is preserved.
Rectification - what is it?
To get drinking alcohol at home, use a special distillation column. This apparatus is a little more complicated than moonshine, but quite affordable and commercially available. Most of the new generation moonshine stills go as a distiller or distillation column at the same time; by a simple configuration change, you can make alcohol and moonshine. The cost of high-quality columns is quite high, but it is better not to buy inexpensive models, as they can ruin the drink.
The rectification process is different from re-distillation. The purity of alcohol at the output is not less than 96%. The distillation column produces alcohol without the taste and aroma of the feedstock. Pure mash cannot be used for rectification, only raw alcohol after the first distillation with a strength of 30-40%.
Distillate and rectified: which is preferable
To evaluate the advantages and disadvantages of rectified and distillate, it is important to decide what result you want: a subtle taste of the drink or pure alcohol.
Distillation and rectification - these methods are used to obtain different products: moonshine is obtained by distillation, and vodka is a product of rectification
Main differences:
- After distillation, the drink retains the aroma of the product from which the mash is made.
- During rectification, the original aroma and taste of the raw material is lost. This is the difference between alcohol and moonshine
It is difficult to say that it is better to drink distillate or rectified. These are different alcoholic drinks, some people prefer moonshine, while others prefer alcohol. Opponents of rectification argue that rectification produces a "dead" drink.
The first mention of the process of distillation of liquids are found in very ancient sources.
So, Aristotle (384-320 BC) reported: “Sea water is made drinkable through evaporation, wine and other liquids can be subjected to the same operation; after turning into wet vapor, they become liquid again. He discovered this phenomenon by observing how steam condenses on the surface of a boiler lid. Pliny (79-24 BC) described the distillation of turpentine. For this purpose, distillation apparatuses were used - pots with holes plugged with wool. The vapors of turpentine rising from the pot condensed in the pores of the wool, which acted as a refrigerator. The distillation product was obtained by pressing the wool. The first mention of distillation was left by the Alexandrian scientist alchemist Zosima de Panapolis (III-IV century AD). The first alcohol was obtained at the end of the 9th century by the Arab alchemist Ragez (according to another version, the alchemist Albucases in the 11th century), and the first written mention of the use of araki (vodka from fermented milk) by the tribes of Central Asia dates back to 1253.
Later, alchemists created the theory of distillation, according to which the increase in the strength of the product was achieved by the action of fire. This hindered the development of technology, as the designers of the apparatus sought to prevent the cooling of vapors. And the introduction of reflux was slowed down for a long time, and this incorrect technology was retained almost until the 18th century. However, many researchers guessed about the benefits of vapor cooling and return of reflux. Thus, the alchemist Albert the Great (1195–1259) described a distillation cube with an intermediate vapor cooling device. Thus, the first distillers arose as bottom stills with or without reflux.
The invention of the distillation apparatus gave a great impetus to the development of a variety of distilled beverages. New production technologies began to appear. Strong alcoholic drinks began to spread rapidly around the world. The emergence of many types of alcoholic products led to the fact that it was necessary to classify alcoholic products.
1.2 Classification of distilled alcoholic beverages
There is a "Classification of alcoholic beverages according to the state classifier of products and services DK 016-97" which is presented in table 1.
Table 1 - Ukrainian classifier of foreign economic activity
|
Section, code |
Name |
|
Products of the processing industry |
|
|
Subsection DA |
Products of the food industry and processing of agricultural products |
|
Section 15 |
Food industry products |
|
Group 15.9 |
|
|
Class 15.91 |
Alcoholic drinks, distilled |
|
· Alcoholic drinks obtained during the distillation of grape wine or grape pomace (cognac, brandy, etc.). · Alcoholic beverages obtained during the distillation of a fermented mixture of grains of cereals or potatoes (Scotch whiskey, Bourbon whiskey, etc.). · Alcoholic beverages obtained during the distillation of fermented sugar cane molasses (rum, tafir, etc.) or sugar beet molasses. Alcoholic drinks obtained during the distillation of alcohol from fruits (plums, pears, apples, cherries, etc.), fruits or other parts of plants (juniper, carob, etc.) · Distilled alcoholic beverages containing aromatic elements of berries, fruits, vegetables or plants (bitters, gin). · Alcoholic beverages obtained by fermentation and distillation of mash from cereals without the addition of aromatic substances and followed by filtration through activated carbon (vodka). Alcoholic aperitifs (absinthe, etc.) and spirit liqueurs (fruit juice liqueur) and sweet liqueurs that contain alcohol, sugar and flavorings (banana, vanilla, coffee liqueur, ratafia from cherries, raspberries, black currants, etc.) P.); alcohol emulsions with products such as egg yolk, cream, etc. · Spirits formulated to imitate wine by mixing distilled spirits with fruit juice or water, sugar, colorants, flavorings and other ingredients. · Undenatured ethyl alcohol with an alcohol content of less than 80 vol. %. |
Also, the all-Russian classifier of products by type of economic activity should be taken into account. The gin code and drinks containing gin flavors are shown in Table 2.
Table 2 - Classification of distilled drinks according to OKVED
The main document in the Russian Federation that can be followed in the production of a particular product is GOST 52190. The concepts of a distilled alcoholic beverage in this document
Distillation of raw materials is one of the main processes in home brewing. Despite the fact that this procedure does not differ in variety, with the help of it you can get various drinks. Moreover, they will all be radically different from each other. They will be different in strength, aroma and taste. Even each of the two varieties of the same drink will have an individual taste and aroma. Achieving this result depends on several factors. This is the type of raw material for distillation, the distillation method itself, and even the material from which the moonshine still is made, which you can buy on our website. All these nuances are of great importance. In this article, we will consider the unique mash recipes, as well as the features of its distillation technology.
Beer
In the Middle Ages, this product was very popular with our ancestors. Therefore, it was made from almost any raw material. In the modern world, too, few people refuse the pleasure of pampering themselves with beer. But many masters of home moonshine brewing prefer this particular drink for completely different reasons. The degree contained in the beer can be increased with the help of a moonshine still or a distiller. In addition, the malt in the beer can drown out the taste of classic homemade moonshine. Mostly expired drinks are used for distillation. In general, the raw materials that cannot be consumed, but it is a pity to pour them out.
The use of beer as a raw material for distillation is complicated by the abundant release of foam. That is why some moonshiners do not want to mess with this drink. And those who like the taste of malt in alcohol have their own secrets for distilling it. For example, in order to avoid foaming, it is necessary to degas the raw material. To do this, they keep it in an open container for a day or get rid of unnecessary gases using an aquarium pump. During the distillation itself, the distillation cube must be filled not by 75%, as usual, but by only 50%. In addition, it is necessary to carefully control the temperature regime. Beer is very sensitive to high temperatures. Therefore, it is recommended to start distillation from 60 degrees Celsius, gradually raising the temperature bar. It will be good to withstand a temperature pause during distillation, until the final fraction of the product is separated.
Related Products
Alcohol can be removed from beer using the rectification process. The result is a rather soft product, with a characteristic aroma of malt. For these purposes, a moonshine made of copper is best suited. It is necessary to take into account the fact that, depending on the type of beer, the final product may have a bitter aftertaste. Therefore, it is best to give preference to light varieties. Some masters of home brewing recommend diluting "beer alcohol" with ordinary alcohol and water. And then keep it in oak barrels or jugs. According to the reviews of such innovators, the resulting drink, with its taste, can compete with the best varieties of whiskey.
Whiskey
No wonder home craftsmen compare "beer alcohol" with this noble drink. After all, the same components are used to make whiskey as for beer - malt and grain. Virtually any grain can be used to make whiskey. It is on this that the technology for preparing this amazing drink depends. Any country in the world can boast of its own strong alcohol. Raw materials for which it grows in this country. And unique production technologies make such drinks exclusive.
The same can be said about whiskey. It has been produced in Ireland since the twelfth century! One of the main components is barley malt, which can be combined with wheat, oats and rye. You can buy selected malt for home beer in the Alkopribor store. Irish whiskey can be divided into varieties:
- Single malt. It contains only barley malt.
- single grain. It is made only from grain crops.
- Clean. For its preparation, only barley grains and its malt are used.
- Blended. This is a mixture of previous varieties in certain proportions.
To give the drink softness and rich taste, Irish winemakers have their own little secret. Before preparing the mash, the grains are dried in special ovens. After the completion of the fermentation process, a triple distillation of the raw material takes place. And for this, special distillation vessels are used, which in their shape resemble an onion head. After the first distillation, whiskey has a strength of about 30%, the second distillation increases this figure to 60-70 degrees. The third distillation allows you to clean the whiskey from unwanted impurities as much as possible.
Triple distillation is the hallmark of Irish whiskey. After distillation, the products are aged for some time in oak barrels. The type of drink obtained depends on the aging time. If necessary, some varieties are poured into a new barrel and matured. After all these manipulations whiskey is tasting and blending. More than 40 different varieties can be mixed in Irish whiskey. Only after this whiskey is filtered and diluted to the desired strength.
Scotch whiskey is no less popular all over the world. It is divided into the same varieties as the Irish, with the exception of pure whiskey. This variety is produced only in Ireland. Unlike their Irish counterparts, Scottish vintners dry their grain over an open fire. The main combustion components of which are coal and peat.
After fermentation is complete, Scotch whiskey is double distilled. For this, copper devices with long steam outlet tubes are used. The first distillate has a strength of only 20%. During repeated distillation, the raw material is divided into fractions, its strength increases to 70%. It is from it that the famous Scotch whiskey is obtained.
The aging time directly depends on the type of drink. Some varieties have an exposure of 50 years. They belong to elite alcohol. Scotch is aged for 3 years, the terms for single malts vary from 8 to 30 years. Interestingly, Scotch whiskey is aged in sherry or bourbon casks. This gives the drink a unique taste and aroma. Classic Scotch whiskey, has a dark color, spicy aroma and nutty flavor. Or it can be light with a light vanilla aroma. This flavor range depends on the barrels in which the drink was aged.
Whiskey produced in America can be divided into two varieties: pure and blended. Bourbon is the most famous American whiskey. It contains more than 51% corn.
Braga made from various types of grains is called beer by Americans. To make whiskey, this beer is double distilled and then aged in charred barrels. Thus, the drink is given the aroma of vanilla and wood. The combination is somewhat unusual, but quite piquant.
Whiskey is distilled in many countries around the world. These include: Japan, Austria, Canada. And in each country, winemakers have their own secrets and tricks to give the drink a unique taste. You can distill whiskey at home. Moreover, you will not need all the technologies of the world's leading manufacturers mentioned above. To distill whiskey at home, you need a grain-infused brew, a copper distillation vessel. By the way, they are great for this purpose. alambicas, which can be bought in the online store of the Alkopribor company. And you will also need oak chips, which will not only help to give the drink a characteristic taste, but are also quite capable of replacing many years of aging in an oak barrel.
Wine
For the distillation of moonshine from low-alcohol products, there is another type of raw material, in addition to the beer mentioned above. This is ordinary wine. By the way, among professional home winemakers, this type of raw material for distillation is quite popular. The well-known and beloved by many cognac was first obtained as a result of double distillation of wine. Of course, in modern conditions of industrial production, this method is no longer relevant. To obtain cognac, mash infused with grapes is used. But for home-brewing, ordinary wine can be a good alternative to fruit mash, the recipes for which can be found in our Library.
From wine you can get such a wonderful drink as brandy. After all, even large producers use not only fruit pomace, but also wines to obtain it. So why not take advantage of this in home brewing? But it should be remembered that copper distillation devices are best suited for these purposes. Copper will preserve the flavor of the raw material and give it to the final product.
Do not try sour wine for distillation. In this case, a large amount of harmful impurities will be present in the resulting moonshine. But high-quality peach, cherry, plum wines are the best suited for these purposes. Double distillation is recommended to give the drink strength and a delicate, rich aroma. In addition, for a richer flavor, you can age alcohol in barrels for some time. Also, Alkopribor specialists advise using flavoring additives or flavor concentrates for moonshine. Thanks to the right ingredients, you can get almost elite alcohol at home.
Brandy can be made with a single fractional distillation. But such an approach is undesirable. As a result of this method of mash distillation, the final product contains fusel oils and aldehydes. The resulting drink, of course, will vaguely resemble brandy, but it’s better not to risk your health. It is much more efficient and safer to blend several varieties of wine and, after fermentation, subject them to a double distillation. The resulting product should then be insisted with the help of special additives. In this case, you will get strong alcohol with an unusual aroma.
For the preparation of mash for strong alcoholic drinks, pomace is also suitable. This is what remains after making wine. With the help of these winemaking wastes, grappa is made - a fairly popular alcoholic drink in Italy.
Chacha
The most famous alcoholic drink in Georgia is chacha. It can be attributed to a variety of brandy, for the preparation of which you need a mash infused with unripe grapes or its pomace. Of the features of the preparation of chacha, I would like to note one nuance. After the first distillation, the initial and final fractions are not removed. The entire distillate is filtered, then diluted with water and re-distilled. It is as a result of the repeated procedure that fractional separation occurs. But in the final product, the presence of a small amount of the final fraction is allowed. After repeated distillation, the chacha is ready for use, it is only necessary to dilute it with water to the required strength. But experienced gourmets prefer to infuse chacha in tightly sealed barrels. As a result of aging, the drink has a more tart taste and aroma.
Making chacha at home can be compared to an art. Each master adds something different to her recipe. Thanks to this approach, there are quite entertaining and original tastes of the drink. If you like experiments and a creative approach to business, then cooking chacha will allow you to realize your most daring ideas.
Absinthe
In addition to fruit and berry crops, herbs are used to make some types of alcohol. A good example of this is absinthe. There is no single opinion about this drink. This is due to the fact that as a result of its use, a person may experience intoxication comparable to a drug. Some even have hallucinations. In some countries, absinthe is banned for sale and consumption. But still, in some places it is a very popular and sought-after drink.
Perhaps this effect of its use is due to the fact that it is a rather strong drink. Agree that not every person is able to drink alcohol, the strength of which reaches 85 degrees. Or maybe hallucinations are caused by the wormwood contained in the composition of absinthe. This plant has a peculiar effect on the body, but it gives the drink an unusual taste. Currently, many manufacturers are minimizing the content of wormwood in absinthe. Or in general, they refuse it, using anise as a substitute. France is considered the birthplace of this amazing drink, but the Czech Republic is currently the leading producer of absinthe.
Absinthe is obtained by distillation of alcohol diluted with water, which contains aromatic additives. Or you can simply mix herbal tinctures for alcohol or use an extract from plants. The preparation of absinthe can be compared to a mystical ritual. And the result of such magic is an extraordinary drink with its own culture of consumption.
Here are just a few ways to distill alcoholic beverages. In fact, there are a great many ways to distill mash and specific alcoholic beverages. If you decide to professionally engage in home-brewing, then do not be afraid to experiment. Perhaps, by trial and error, it is you who will be able to create an absolutely unique and inimitable product!
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