Cognac (French cognac)- a strong alcoholic drink of amber-golden color, produced from cognac alcohol obtained by distilling dry white grape wines made from selected and strictly defined grape varieties (Ugni Blanc, Folle Blanche, Colombard and Montille), followed by aging it in oak barrels or tanks , loaded with oak staves.

The drink cognac got its name named after the city of Cognac(French Cognac), Poitou-Charente region, Charente department, France. The appearance of this alcoholic drink is connected with the surrounding area and the city of Cognac itself.

Cognac production in France is organized on the basis of vineyards located around the city of Cognac and divided into 6 zones - Grande Champagne, Petite Champagne, Les Borderies, Les Fins Bois, Les Bons Bois (Le Bon Boa) and Les Bois Ordinaires (Le Bois Ordinaire).
Spirits from other countries, as well as drinks produced in France outside the Charente region, even if they are obtained by distillation of grape wines produced in the Poitou-Charente region, do not have the right to be called cognac on the international market, such drinks are usually called brandy.
In Russia, as well as in a number of other countries, it is still customary to call any type of cognac brandy, that is, a strong alcoholic drink produced by distilling wine followed by aging the spirits in oak barrels. Here they talk about Armenian, Georgian, Moldavian, Dagestan cognacs, etc. Meanwhile, such an interpretation is obviously overly broad; it comes into increasingly sharp conflict with the global trend of recognizing intellectual property rights to geographical names assigned to certain products and reflecting their quality, reputation or other specific properties.

Classic cognac technology has remained unchanged for over two centuries and provides double distillation using a special method for producing cognac wine materials using Charente-type stills. Young dry wine, quite sour and poor in tannins, with a strength of 7 to 9%, is evaporated in two stages in special copper apparatus. In the second stage of distillation, the initial ("heads") and final ("tails") distillation products are separated to preserve only one "heart". Only this colorless alcohol solution with an alcohol content of 69 to 72 degrees will be further aged in oak barrels.

It is believed that aging is a decisive factor for a drink to achieve the highest degree of quality. During aging, cognac alcohol absorbs the constituent elements of wood and undergoes slow oxidation. Oak wood gives the drink a golden-amber color and the aroma of vanilla and nuts. At the same time, for the production of cognacs, French law requires the use of oak barrels grown in strictly defined forests.

Cognac has different aging periods. It’s not difficult to figure it out, you just have to learn the letter symbols.

V.S.(Very Special) or Trois Etoiles (“Three Stars”) - cognacs aged in a barrel for at least 2.5 years;
V.O.(Very Old), Reserve - very old;
V.S.O.P.(Very Superior Old Pale), - very high quality, old, light; cognacs aged in a barrel for at least 4 years;
V.V.S.O.P.(Very-Very Superior Old Pale), Grande Reserve - very, very high quality, old, light; cognacs aged in barrel for at least 5 years;
X.O.(Extra Old), Extra, Napoleon, Hors d’age, Tres Vieux, Vieille Reserve - old, extra; cognacs aged in barrel for 6 years.

The following classification of cognacs has been adopted in Russia:
ordinary cognacs - aged for at least 3 - 5 years;
special brand cognacs - aged for at least 4 years, alcohol content by volume 40-42%, sugar content no more than 1.5% (three stars, five stars);
vintage cognacs - aged for at least 6 years, have their own names, alcohol content by volume 40-57%, sugar content no more than 2.5% (Moscow, Caspian, etc.).

How to distinguish cognac from a fake

Drink structure

The consistency of cognac is slightly different from the same vodka. Cognac is a more oily and thick drink. It's easy to check.

Turn the bottle upside down. If a couple of drops slowly fell from it, but they remained on the walls or slowly drained, this cognac is good. At least visually.

Often the bottles are filled to the neck and this trick will not work. Then just flip over and watch for bubbles. If the big ones float first and are followed by the small ones, then the structure of the cognac is good.

Drink color

Cognac should be completely transparent, without cloudy shades. Color varies from amber to dark brown.

This depends primarily on exposure. The older the cognac, the darker it is. Conversely, young varieties have golden hues.

But if cognac aged for 3 years looks very dark, then this is also an alarming sign. Most likely there are impurities there. It’s not a fact that it is life-threatening, it’s just not as high quality as we would like.

Bottle appearance

Original cognacs will never have a crooked label or faded paper. No, there are no exceptions.

I think you have also seen these dubious bottles with pieces of paper stuck crookedly on them. You can especially see such cognacs at banquets, such as weddings. As a rule, they order alcohol cheaply through various acquaintances. They are brought from the North Caucasus.

Moreover, the organizer himself knows what kind of alcohol it is. It is unlikely that someone will be poisoned by it, but no one will be able to feel the pleasure of cognac either.

Taste of the drink

If you have already bought a bottle, then cognac can easily be distinguished by taste. It’s great if you have a special glass or cognac.

Pour and smell. Cognac smells of different shades. Most often it is oak, dried fruits, or chocolate (if the cognac is domestic). Moreover, when heated, the smell changes. Let the drink breathe, warm it in your hand and smell it again.

If the smell has not changed, or is not there at all (more precisely, it smells of alcohol), then it is a fake.

Finally

Remember that cognac is an alcoholic drink, and like any other alcoholic drink it has a detrimental effect on health.

“Cognac is an elite alcoholic drink with a strength of 40-45%. The technology for making the drink is a rather lengthy, complex and multi-stage process. Starting from the choice of grape varieties to many years of aging in an oak barrel. Real cognac is produced only in France in the Charente region. The drink got its name from the city of Cognac (French cognac); all other drinks made outside Poitou-Charentes are called brandy. Making cognac at home or something similar is difficult, but it is possible if you follow all the preparation steps correctly. As a result, you can get excellent homemade cognac, sometimes of better quality than in the store.

What is cognac made from? Cognac production begins with the choice of grape variety. To obtain cognac wine material, strictly defined varieties of white grapes are used: Ugni Blanc, Folle Blanche, Colombard and Monthil. These varieties grow on soils with chalk deposits, on top of which there is a small fertile layer of soil. The climate in the vicinity of the city of Cognac is moderate, with sufficient sunshine. All these factors allow you to get high quality grapes and ultimately get an excellent wine for making cognac spirit. To make cognac at home, it is better to choose white Muscat varieties, but you can make brandy from any available variety such as: Isabella, Stepnyak, Lydia, etc. The main thing is that the grapes are well ripe.

Classic recipe for homemade cognac

Making cognac at home is a fascinating process. But most lovers of homemade alcohol use a cognac recipe in which moonshine is supposed to be infused with various ingredients including sugar, coffee, oak bark, etc., thereby obtaining a pseudo-cognac taste and color. The recipe described below will allow you to get homemade cognac at home using classical technology from grapes.

Attention! Sugar may not be used in the recipe if the percentage of sugar content in the grapes is high. The amount of water also depends on the acidity of the fruit. The less sugar you add to the wort, the better and more aromatic the grape alcohol will be. But if the grapes are not too sweet, then without added sugar there will be a small distillate yield.

Ingredients for the recipe:

Grapes – 30 kg;
Sugar – 2 kg;
Water – 3 liters.

How to make cognac:

Wort preparation. Grape wine ferments with wild yeasts that are found on the surface of the berries. Therefore, before preparing the wort, the grapes should absolutely not be washed, so as not to wash off the yeast. If you do end up with washed grapes, you can use special wine yeast or prepare a starter. Separate the fruits from the branches, remove rotten grapes. Using a press, crush the grapes along with the seeds. If you don’t have a press, you can use a drill with a mixer attachment. Grinds berries perfectly (tested several times).
Fermentation. Place the crushed mass in an enamel pan, add sugar if necessary, 1 kg of sugar. Pour in water and stir everything. Cover the pan with gauze to protect against midges. Place in a warm place +25-30C for 3-4 days. After about 12-15 hours, fermentation of the wort begins. A cap of grape pulp rises to the surface. Every day 2-3 times a day you need to heat and stir this head with a wooden spatula, otherwise the wort may turn sour! After 3-4 days, the wort begins active fermentation, carbon dioxide is released, and a characteristic wine smell appears. At this stage the wort needs to be filtered. To do this, you can use a fine sieve or gauze; the squeezed cake can be used to prepare chacha or other alcohol.
Fermentation. Pour the filtered wort into a fermentation container, which must be filled 2/3 full, since during vigorous fermentation abundant foam is released. Add 0.5 kg of sugar, install a water seal on the container, or put a medical rubber glove on the neck, in which you need to pierce one finger with a needle. Place the fermentation container in a warm place at a temperature of 20-25C. On the third day of fermentation, add the rest of the sugar diluted in a liter of wort. Fermentation of grape juice lasts 4-5 weeks, depending on the sugar in the juice and temperature. The end of fermentation can be determined by the end of the release of carbon dioxide, sediment also falls to the bottom, and the young wine is partially clarified. The finished young dry low-alcohol wine has 8-10% alcohol. Before distillation, it is kept on the yeast lees for 2-6 months, during which time the wine acquires a delicate and aromatic bouquet, and the acidity decreases.
Obtaining raw alcohol. At a cognac factory, a special copper distillation cube is used to make cognac and distill wine, it is called a Charentais cube or alambic charentais. Copper is used because of its increased resistance to acids found in wine. The cube has a copper cap of an onion shape and a tube that turns into a coil. The wine is distilled twice; at the first stage, an aromatic, cloudy raw alcohol with a strength of 30-32% is obtained. In the second stage, called bonne chaaffe, highly purified cognac spirit is obtained. In this case, the “head” and “tail” are separated.
Pour the young wine into a moonshine still along with the sediment and distill at maximum heat without dividing into fractions. Depending on the device, you will get 10-12 liters of raw alcohol, simply moonshine, with a strength of 25-35 degrees. Fractional distillation.
Dilute grape moonshine with water to a strength of 15-20%. Pour into the distillation cube and perform a second distillation. For distillation, it is better to use a plate column or BC with a copper attachment. After heating the raw material, drop by drop the head fraction with a volume of 10-15% of absolute alcohol, in our case 350-500 ml. The head faction is poison! Therefore, it can only be used for technical purposes. Next, it is necessary to select the “body” or “heart”, that is, the drinking fraction. Again, depending on the apparatus, the body is selected and expelled until the alcohol content in the stream is 60-70%. As a result, 2.5-3 liters of aromatic distillate should be collected with a total strength of 70-80%. The tail fraction can be omitted if desired. Excerpt.
In order for a wine distillate to become real cognac or brandy, it must be aged in an oak barrel from several months to several years. Before pouring into the barrel, dilute the alcohol with clean water diluted to 60%. At home, barrels are small in volume, usually 10-30 liters. In such barrels, cognac will mature after 6-12 months of aging. The longer the distillate is aged in a barrel, the more refined its taste and bouquet become. If you are not the lucky owner of an oak barrel, then in this case you can use a cheaper and simpler method - infusing cognac alcohol on oak chips, which you can prepare yourself with your own hands or buy in a special store. Blending is the mixing of different cognac spirits produced at different times and under different conditions. But since we are making homemade cognac, this step can be skipped. The only thing you can do is add caramel to cognac to add color and soften the taste.To do this, you need to add 50 grams of caramel per 3 liters to the drink. Stir thoroughly and leave for a few more days before use. At this point, the preparation of cognac can be considered complete. Grape cognac can be stored in glass bottles, well sealed, in a cool room for an unlimited time.

It has long gained popularity among lovers of strong drinks. This alcohol has a bright taste, rich aroma and amber color. Although the historical birthplace of the drink is France, today it is also produced in other countries. However, what cognac is made from and the technology for its production remain unchanged.

Story

France is a country of vineyards. It also became the birthplace of cognac, which is made from special grape varieties. The history of “wine vodka,” as cognac is sometimes called, began during the Roman conquest of the Gauls. In Ancient Rome, they also grew grapes and produced wine, but it was very different in quality from the products made on French lands.

The Gauls were already active in wine production, so the Romans cut down most of the vineyards in the conquered territory so that local wine could not compete with imperial products. There are only a few vineyards left in France, including in the province of Poitou on the picturesque banks of the Charente River. The city of Cognac was also located here. The lands in this place were fertile, and therefore the best quality was produced. Ships from neighboring states came there to fill their holds with barrels of French wine.

However, by the 16th century, Poitou began to produce such quantities of wine that its quality dropped sharply. The sailors did not transport the drink to their destination, as it quickly spoiled. Only a century later, French winemakers came up with the idea of distilling wine, as pharmacists and alchemists did to obtain medicinal alcohol. Local craftsmen designed a special distillation apparatus. Now winemakers received cognac alcohol that did not spoil during transportation. A few years later, double distillation technology was discovered.

The French learned that “wine vodka” improves its taste when stored for a long time during the war with the British at the beginning of the 18th century. Sea trade routes were blocked, so the alcoholic drink was stored in oak barrels in the city cellars. Later, residents of the city of Cognac were surprised at how tasty the drink became. Since then, the alcoholic drink has been aged only in oak barrels.

How the best drinks in the world are made

Only producers of the city of the same name in France and some areas of the Charente department have the right to produce cognac. Cognac production there is carried out according to ancient technologies using distillation cubes designed according to the models of the first devices.

To make the drink, grapes grown on special plantations with calcareous soils are used. The climate should not be dry and cold. Not every variety is suitable for production, since cognac is made only from those varieties of grapes that produce colorless juice. Most often these are white and pink species. Suitable varieties are:

Ugny blanc;
Folle blanche;
Colombard;
Motil;
Semillon.

These varieties will be ripe by October, when the vine harvest begins. The fruits, along with the seeds, are immediately sent under the press to obtain the wort. After several weeks of fermentation, producers obtain grape wine. It is sent for secondary distillation. To produce 1 liter of cognac, about 10 liters of grape wine is required, since it produces 3 fractions at the output. For further production, only the 2nd fraction with optimal strength (70%), taste and aroma is used.

At the beginning of April, the drink is poured into oak barrels. Much attention is paid to the container in which the drink is stored. To store cognac, barrels are made from old wood. The design of their fastening does not use nails or other metal parts that can spoil the taste of the drink. Barrels are stored at a temperature of +15°C. “Wine vodka” must be aged for at least 3 years.

The French are no less proud of the strong drink than they are of wine. They are picky about the technology of its production, starting with the conditions for growing raw materials. The French believe that the slightest violation of the rules for making the drink leads to a deterioration in its quality. However, “wine vodka” is produced today in many countries.

Ingredients and production technology in Russia

European legislation prohibits the use of the name “cognac” to label spirits produced outside the Charente department. If manufacturers from other countries use this word, they are required to add the name of the place of production to it. Therefore, on store shelves you can find “Russian cognac”, “Armenian cognac”, etc.

Not all cognac grape varieties can be grown in Russian climatic conditions. Therefore, other grape varieties are used to make the drink in Russia: Aligote, Plavai, Kleret, Rkatsitele, etc.

Technology-wise, cognac production in Russia also has its own characteristics. The Russian product is distinguished by the golden color of the liquid. This color is achieved through the use of ionized water, sugar syrup, natural colors and fragrant alcohols in production. These same components give the Russian drink an original aroma.

However, in Russia only a few factories can boast of high-quality products. These are the Derbent, Kizlyar and Novokubansky cognac factories. Other manufacturers supply the market with low-quality products or outright fakes. The production of cognac at such enterprises has been put on stream.

Making cognac at home

You don’t need to go to France to get a good product, as many drink lovers make cognac at home. There are many grape varieties suitable for making “wine vodka”. The main thing is to follow the technology.

The grapes are separated from the branches and crushed together with the seeds. The fruits are not even washed so as not to remove wild yeast from the surface. Granulated sugar is added to the mass and sent to a fermentation container for 4-5 days. Foam from the surface must be removed.

Then the mass is filtered, bottled and covered with a rubber glove. The liquid is again sent for fermentation in a warm, dark place. This stage takes up to 8 weeks. Afterwards, the liquid must be driven through the moonshine still 2 times.

How to distinguish a stellar drink from a fake

It is believed that you should not choose cognac as a gift if you do not understand alcohol, as you may end up with a fake. To make a surrogate, not wine alcohol, but simple alcohol is used. The drink is not aged in oak barrels, as this is time-consuming and expensive, but is stored in simpler containers. In order for the liquid to acquire the characteristic cognac color and aroma, flavorings and dyes are added to it.

However, you don’t need to know everything about cognac to choose a quality product. First of all, you should look at the price. A liter of a young product cannot cost less than 500 rubles. The cost of an aged drink is higher. Information about aging is printed on the branded label.

Manufacturers prefer to bottle their products in intricately shaped bottles. The cap on the bottle always sits tightly, the label is tightly glued, and a tax stamp is applied on top of it. If these conditions are not met, the product may be counterfeit.

Be sure to read the ingredients. A drink that contains flavorings or ethyl alcohol is of poor quality. If you turn the bottle over, the aged cognac will not flow down the walls. After uncorking the bottle, the liquid should not smell of alcohol. The counterfeit product may also have a vanilla scent. This is how unscrupulous manufacturers cover up the smell of alcohol.

2. Juice distillation.

The last stage of preparing cognacs is to mix drinks of different tastes to form new bouquets. Masters study this art all their lives; quite often the master’s position in cognac business is passed on by inheritance.

Cognac is one of the most “noble” strong alcoholic drinks. It is customary to drink it not in one gulp, but in small sips in order to experience all the nuances of taste. There are many subtleties in cognac production technology.

Many people in the post-Soviet space still perceive cognac as a cross between vodka and herbal tincture. However, there are true connoisseurs of this noble drink. It is not for nothing that they say that the ability to enjoy its taste increases in proportion to age. And there are more and more types of cognac on store shelves.

True, in fact, a significant part of the products that are sold in stores today under the name “cognac” are, in fact, brandy. The fact is that throughout the world, cognac is an alcoholic drink made from grapes grown exclusively in one of the six regions of the French province of Cognac, located around the city of the same name.

In France, there is strict legislation regulating the cognac production process, starting from the grape variety and the boundaries of its growing area to bottling the noble drink.

So what is real cognac?

For the production of cognac, it is permissible to use only eight white grape varieties, the main of which is Ugni Blanc. After harvesting, the grapes are pressed and the resulting juice is fermented. On average, the process takes four weeks. Then a double distillation process takes place using the “Charentes” method. The resulting distillate – “water of life” – is poured into Limousin oak barrels and aged for two years in cellars. There, in a special microclimate, at a constant temperature of 150 degrees Celsius and humidity up to 950C, cognac spirits interact with wood, enriching their taste and aroma. Over the years, some of the alcohol evaporates through the pores in wood barrels. This loss is romantically called "the angels' share."

The final stage of cognac production is the process of mixing cognac spirits, different in age, harvest, region, grape variety, etc., to obtain a blend (taste and aroma) characteristic of a particular brand of cognac.

If the label of a bottle of cognac contains the marking “aged 5 years,” this indicates that five years is the minimum age of this cognac. At the same time, older alcohols are usually present in the blend. In addition, many cognac houses increase the age of cognac spirit in their cognacs to enhance their status. For example, V.S. – made three years old, V.S.O.P. - five or six years old, and X.O. - eight or ten years old.

Is it possible to make cognac at home?

Considering all of the above, it becomes obvious that making cognac in Russia is impossible. Cognac is a product of the distillation of grape spirits infused in a special way, and the conditions for this cannot be provided outside of industrial production.

On the Internet you can find “homemade cognac”, but they all boil down, as a rule, to recoloring vodka or using tea and flavoring them with vanilla or cinnamon. These mixtures are usually not infused. Such products, of course, have a right to exist, but they not only have nothing to do with cognac itself, but also do not resemble it either in taste or smell.

Cognac is the most famous and noble strong alcoholic drink. Many men like to appreciate this drink; give it your preference. And inventive ladies found a use for it in cosmetology. However, many do not know what such a noble drink is made from.

Cognac comes from France. It got its name thanks to the town of Cognac - it is located in the southwest of France. The strong drink appears as a result of double distillation of ordinary white wine. Then the drink must be aged in oak barrels.

Cognac production technology- real art. The cognac making process is divided into several stages:
- harvesting grapes for wine;
- pressing the resulting berries;
- distillation;
- aging in barrels;
- mixing.

What exactly is used to make delicious, strong cognac, and most importantly, high-quality one? The main component, as a rule, for the production of cognac is white grapes (Ugni Blanc variety). This variety has high acidity and the grapes ripen very slowly. These grapes, among other things, are resistant to diseases, and therefore have high yields. It’s not for nothing that he was chosen to create cognac.

According to the recipe, in addition to Ugni Blanc, the following grape varieties are used: Folle Blanche and Colombard. Each variety brings its own special aroma to the bouquet of cognac. For example, Ugni Blanc is able to imbue it with floral aromas, in addition, cognac immediately acquires subtle notes of spice. Folle Blanche significantly improves the quality of cognac during aging, imparting the aroma of violet and linden, while Colombard adds strength and sharpness.

As a rule, the grape harvest begins in October. After harvesting, the berries must be squeezed immediately. Special presses are used for squeezing - they do not crush grape seeds. Therefore, crushed seeds cannot get into the grape juice and thereby spoil the taste of the future noble drink.

After this procedure, the juice is sent for fermentation. It is forbidden to add sugar during the fermentation process. The process lasts approximately three weeks, after which wines containing 9% alcohol or more are sent for distillation.

This process is very complex; it takes place in a “Charente still.” Result: the result is cognac alcohol. The finished liquid is kept in oak barrels for at least two years, after which it can begin to bear the loud name “cognac”. It is worth noting that the maximum period of exposure of the liquid is unlimited. But experts who have been producing cognac for a long time claim that aging cognac for more than 70 years does not affect the quality of the drink. So there is no point in aging cognac for more than 70 years.

It is no coincidence that oak barrels are chosen for aging. Oak is an incredibly durable material with a fine-grained structure and high extractive qualities. Cognac alcohol is poured into barrels, then they are placed in cellars to age the drink. Only then does cognac reach our tables in its usual form, namely in bottles.

By the way, cognac should be drunk from cognac glasses. First, the glass with the drink is warmed with your hands for twenty minutes in order to fully enjoy the aroma of the drink. They snack on cognac and chocolate. Some gourmets claim that cognac is wonderful only in combination with a cigar, chocolate and coffee. And in post-Soviet society, it has long been believed that it is better to enjoy cognac with fresh lemon. But citrus has a specific sharp taste - it overpowers the exquisite bouquet of cognac, so it’s better not to snack on this drink with lemons.

There are many recipes for making homemade cognac from moonshine, vodka, and alcohol, but not all of them are simple and accessible. Those who do not want to bother themselves with the complex multi-step process of preparing this noble drink will certainly appreciate simple recipes for making cognac at home.

Recipe for homemade cognac with vanilla

According to this recipe, you can make cognac either from well-filtered cognac.

You will need:

3 liters of vodka or high-quality homemade moonshine;

10 pieces. carnations;

6 pcs. prunes;

100 g sugar;

2 tbsp. dry tea leaves;

Vanillin packet.

Place all ingredients in a glass jar and fill with vodka (moonshine). Shake the liquid and put it in a dark place for three days. Once a day, the cognac must be shaken thoroughly. After three days, strain the cognac and bottle the finished drink.

Making homemade cognac using oak bark

This homemade one is somewhat more complicated than the previous one, as it requires more ingredients.

You will need the following products:

1 liter of vodka;

3 tsp granulated sugar;

300-400 g of a mixture of raisins, rose hips and dried apples.

1 tsp lemon juice;

2 tbsp. oak bark;

Ginger and vanillin on the tip of a knife.

Pour the vodka into a 3-liter jar. Place the oak bark in a gauze bag and tie it tightly. Add all the necessary ingredients and mix thoroughly. Close the jar with a nylon lid and place it in a dark place for 10 days. Shake the liquid in the jar every five days. After 10 days, strain the homemade cognac on oak bark and bottle it.

Recipe for homemade cognac with spices

This recipe will appeal to lovers of “pepper” in drinks. Preparing cognac with spices is just as easy as preparing drinks according to previous recipes.

You will need:

3 liters of vodka;

1 tbsp. dry tea leaves (it is better to take the highest grade);

5 bay leaves;

5 black peppercorns;

Half a red pepper;

1 tbsp. dried lemon balm;

3 tbsp. Sahara;

Vanillin on the tip of a knife.

Place all the spices in a jar and fill with vodka. Infuse the cognac for 10 days in a dark, cool place, then strain the drink, squeeze out what is left in the jar, and strain everything again through cheesecloth. At this point, the preparation of homemade cognac is completed; you can pour it into bottles and seal it.

Tip 5: Recipes for homemade vodka from moonshine at home: step-by-step recipes with photos for easy preparation

Home holidays or friendly gatherings are rarely complete without alcoholic beverages. Store shelves are full of the number of products offered. Unfortunately, their price often does not correspond to the declared quality. How to make sure that a couple of drinks don’t turn into morning discomfort? If you have all the ingredients, alcoholic drinks can be prepared at home without any special tricks. This process is not complicated, but it will take a long time - please be patient.

Distillate

As you know, the basis of vodka is alcohol, its quality affects the final product. Alcohol is made from potatoes and sugar beets, the most expensive is from wheat. It is used in the production of elite types of alcohol and is labeled “alpha”. The production of alcohol on an industrial scale involves the process of maximum purification of the distillate from impurities. Filtration helps to obtain a high-quality drink. Glucose or dextrose help soften its taste. Russian standards set the strength of vodka from 40 to 56 percent. The great chemist D.I. Mendeleev once determined that this number reflects the mass of alcohol relative to water in the resulting liquid. There is also a tradition of displaying alcohol strength in degrees.

When making alcohol at home, moonshine is used as a base. At home, it is obtained from a wide variety of raw materials; any vegetables, fruits and berries are suitable. Most often these are apples, beets, potatoes, rowan berries. Any jam will do. Before heating, the mash must be clarified and sediment removed. It has been proven that the purity of the product directly depends on the quality of the equipment used. After distillation, the resulting alcohol-containing mixture has a fairly high strength and a large number of impurities. Repeated distillation using softeners will help you get rid of them and get a quality product. As a rule, this is sugar, less often glucose, due to its special reaction with yeast. In addition, before the second distillation, it is advisable to filter the moonshine. This applies to a greater extent to sugar distillates, starch-containing and grain mashes, and to a lesser extent fruit ones. The filter can be milk or egg white. Even a regular carbon-based pitcher filter will do. But it is better not to use potassium permanganate or bread, they will change the taste of the product and reduce its strength. The most effective is complex cleaning, which removes alcohol odor and foreign taste.

It is better to wait a couple of days before using double distillate. Based on the resulting liquid, a huge number of tinctures and liqueurs can be made. Moonshine is a fundamental component for the production of cognac and whiskey. But the most common domestic alcohol is considered to be vodka. Adding various ingredients to the base will create more interesting options. In addition, drinks made at home are cheaper than store-bought counterparts.

Classic recipe

Once the distillate is ready, it's time to start making vodka. The step-by-step process is as follows. To bring the strength of the product closer to the established standards, the alcohol-containing base is diluted with distilled water. Mineral or boiled water is not suitable for these purposes. An alternative can be children's drinking water; it is purified from impurities and does not contain metal salts. Moonshine must be pre-cooled in a container, and then slowly pour water into it in a thin stream, stirring continuously with a spoon or wooden spatula. Some experienced moonshiners recommend, on the contrary, pouring the distillate into the water, stirring continuously. The strength of the resulting drink is regulated using a special device - an alcohol meter. If the liquid turns out to be stronger or weaker than desired, find the optimal proportion. The finished mixture should be shaken and placed in the refrigerator; the shelf life of such a product is 1-2 weeks. The classic recipe includes only two components, but the result is good homemade alcohol.

Lemon vodka

Lemon vodka is especially popular. Her recipe is simple and the taste is incredibly interesting. In addition to moonshine and water, you will need lemon. It can be purchased at a store or market. Wash the fruit and pour boiling water over it. Then peel the skin off it with a sharp knife and place it in a separate container. Squeeze the juice from the lemon into a separate bowl. Add moonshine to each container and leave for 2 weeks in a cool place. After this period, filter the drink through several layers of gauze or cloth. The taste of the product will be softened by sugar syrup or glucose.

With mint

The recipe for mint vodka is similar to making a drink with lemon. Fresh leaves of the plant are poured with moonshine and stored under a lid for 14-20 days. Then filter and cool. A couple of plant leaves will look good in a bottle of mint alcohol with a pleasant greenish tint. Alcohol with mint is best served with ice and lemon juice; it is often used for cocktails.

Pertsovka

Alcohol with pepper is often called pepper or gorilka. The main component that gives the product its taste and name is red capsicum. Cinnamon and allspice will add flavor. Pepper pods and spices are poured with moonshine and infused for 2-3 weeks. The proportions of additives depend on individual tastes. The drink tastes hot and spicy. It will help with colds, but you should not overuse a product with a high strength. As a rule, for 1 liter of distillate take 2 pepper pods and 5-7 peas.

Spiced

The following ingredients will help you prepare this aromatic drink: ginger, mint, anise, dill. To obtain a serving of alcohol, it is enough to take 2-3 grams of each spice. Pour moonshine in a glass container, stir and leave in a dark, cool place for 2 weeks. After this, it is recommended to strain and re-distill. After cooling, you will get an interesting alcoholic drink that will surprise your guests.

Mead

Vodka with honey has been known in Rus' since ancient times. The value of mead is high. Even one glass will help with the onset of a cold. For 1 liter of moonshine you need to take 3 tablespoons of honey - a natural product with a high carbohydrate content. If alcohol is used for preventive purposes, 1 capsicum, cut in half, will not be superfluous. After shaking and aging for a week, strain the liquid and subsequently store in the refrigerator.

Pomegranate plus vanilla

This recipe is quick and easy. Simply add vanilla sugar to the container with moonshine and mix thoroughly. It’s good to add a little powdered sugar to such a product; the juice of half a lemon would be appropriate. For a liter portion of the product use a pinch of vanilla and 1 teaspoon of sugar. After 2 hours, the chilled alcohol is ready for consumption.

Lovers of everything original and natural can get pomegranate-vanilla vodka. To make it, take 2-3 pomegranates and 1 vanilla pod per 1 liter of moonshine. Pass half of the pomegranate seeds through a juicer to obtain juice, which is then mixed with an alcohol-containing base. Send the remaining grains and vanilla pod, cut in half, there. The tart taste of pomegranate can be easily removed with sugar; you will need about 300 grams of it. The aging of such a drink is 2-3 weeks, until the sweetener is completely dissolved. Vodka made from pomegranate and vanilla is good as an independent product or as an addition to alcoholic cocktails.

Add color

Homemade vodka can turn out not only tasty, but also beautiful. Adding different components will allow you to color the drink in the desired color and give it an unusual appearance. To make the alcohol bright yellow, add ginger and saffron. To obtain soft green mint leaves, which have already been mentioned, horseradish and currant leaves are also suitable. But you can give vodka a delicate pink tint using sandalwood or cream of tartar.

If you follow the step-by-step recommendations, the process of obtaining vodka at home will justify your expectations and efforts. The result will be a product whose characteristics are not inferior to industrial ones, and even surpasses them in quality. There is no shame in treating your friends to this type of alcohol at a home party. If you show patience and imagination, simple moonshine will yield many interesting and tasty alcoholic drinks.

How to make homemade cognac using a home recipe.

What an incredible taste and aroma of such a noble drink as brandy! You will probably think that this is a typo, but no - everything is correct (we will return to this topic a little later). Cognac is a type of brandy, the price of which can sometimes be steep (especially if you choose from expensive manufacturers). But there is also no desire to poison yourself with cheap products, so there is only one option left - to make cognac yourself.

How to make real branded cognac from vodka, alcohol, moonshine with oak bark: recipes

Cognac is considered a noble drink of golden-amber color, the degree of which should not be less than 40 revolutions. But, nevertheless, it does not need to be washed down and should be taken in small sips. To feel its soft taste and catch the subtle aroma. Real cognac is infused in oak barrels.

And we indicated the name “brandy” at the very beginning. Let's immediately prioritize which drink has the right to be called cognac.

The first, unquestioning rule is the place of production. Most people have probably already guessed that the drink got its name from the French city of Cognac. Therefore, only the drink that was grown and produced around that same French city (there are six sites there) can be called “cognac”.
Only white grape varieties of a certain type are used - these are Ugni Blanc, Folle Blanche, Colombard, Sémillon and Blanc Ramé.
Of course, you need to comply with the necessary requirements in terms of production, but the main nuance is double distillation from November 15 to March 31 of the next year.
It must be aged in oak barrels for at least 30 months, and the alcohol content must be strictly 40 degrees.
For color, they can add caramel or a hydroalcoholic tincture on oak shavings. But its content should not exceed 2% of the total volume of cognac.

Therefore, as you may have guessed, drinks on our shelves or prepared independently may be called “brandy”. But, if you really like the name “cognac”, then no one forbids you to use it. Indeed, in our country, cognac is considered to be a product that has at least 40% and is made from a certain grape variety using a special technology.

How to make cognac from vodka yourself.

The easiest way. This is an old recipe that includes only two components:

vodka (1 l)
oak branches (50 g)

The most painstaking process will be the preparation of oak. Why did we specify branches and not bark? Next, he will use the bark itself, after the branches have dried well.
You need to take only young twigs, since they contain a high content of tannins - 20% (compared to other parts of the tree).
The branches need to be dried in a dark and, most importantly, dry place. After which it should be thoroughly crushed.
Pour a liter of vodka or alcohol. There is no need to add anything else! Leave for at least 2-3 weeks. And ideally, a month.
But that is not all. The drink turns out to be very strong, so it should be diluted to the required percentage.

Another popular recipe. Required components:

vodka or diluted alcohol – 3 l
oak bark (it is better to take it in crumbly form) – 1 tbsp
loose black tea and cumin - 1 tsp each
cloves – 5-6 pieces (no more than 7 units)
vanilla sugar – 1 sachet

Vanilla will give homemade brandy a refined and aristocratic taste and aroma.
Add all the necessary components to vodka or alcohol. The main thing is that it should be diluted. Do not forget that cognac should not be more than 40%. Another permissible value is 42 revolutions.
At the very end, add citric acid.
You don’t need to insist for so long - just three days and you can start tasting.
Important! It is better to take brewed black tea in large leaves, because it will be much easier to strain the finished drink. And, to be honest, tea that is too ground often contains unnecessary dust. Or, as an option, buy only high-quality products from well-known manufacturers.

We also take note. The recipe is simple, does not require many ingredients or special skills, but has a delicious taste.

We will need:

vodka – also 3 l
oak bark (pharmaceutical) – 3 tbsp.
vanilla extract – 1 sachet
sugar – 3 tsp

The hardest part of all of them will be melting the sugar. That is, for this recipe it is burnt sugar that is needed. It is this that will give the drink a beautiful caramel color. Only without fanaticism, burnt sugar will only give bitterness.
Vodka must be poured into a jar, adding all other ingredients to it.
Close the lid well and leave in a dark place for one month.
Ready! Cognac made with your own hands on oak bark can already delight guests.

Cognac with oak bark and moonshine

This drink is very popular among homemade drink lovers. In essence, the technology is no different from the version with vodka or diluted alcohol, but the components may be different. Therefore, the recipes are slightly different from each other.

Important condition– moonshine should be no higher than 50%.

Necessary:

also 3 liters of moonshine
oak bark – 4 tbsp
if desired, you can add 20 rose hips
black peppercorns – 4 units
sugar – 3-4 tbsp
St. John's wort – 1 small sprig
black tea – 1 tsp

It should be noted that such a drink turns out no worse than elite store-bought drinks. And since only natural ingredients will be used, you can be, as they say, 100% sure of the quality of such brandy.
The principle of operation is incredibly simple - you need to combine all the components in one container.
It is advisable to melt the sugar. We have already indicated above that then the taste will be much more pleasant.
You need to insist for 35-40 days. And before serving, you need to strain through cheesecloth a couple of times so that no seasonings come across.

Another recipe for cognac with moonshine. It is also suitable for preparation with vodka or alcohol.

Moonshine - a little less than 3 l
Oak bark – 2-3 tbsp
Black tea – 1 heaped tbsp
Sugar – 2.5 tbsp
Baking soda - half a tsp.
Carnation – 6-7 inflorescences

Similarly, mix all the products in a three-liter jar
Don’t forget to mix the ingredients until the sugar dissolves
Cover tightly and leave in a cool, dark place for two weeks.
Depending on your taste, some people prefer to wait longer. But after 14 days there will be no smell left of the old moonshine
And don't forget to strain before drinking.

We make cognac from alcohol. In any case, the alcohol will need to be diluted. Therefore, the recipe is designed for 1.5 liters of alcohol. And after its tincture, the volume will double.

Oak bark (required) – 1 tbsp
Black tea bag
Rosehip (you can do without it) – also 1 tbsp
Vanilla sugar – 1 packet
Cinnamon - on the tip of a knife
Allspice – 3-4 peas
Glucose (tablets) – 2 units

We take a suitable container and mix our ingredients
But! Tablets need to be added after 3-4 days
You also need to infuse for at least 2 weeks, and if you like a richer taste, then you should wait a month
By the way, then the color will become brighter, and the aroma will become much more refined.
At the end, of course, the contents should be strained several times. And don’t forget to dilute the alcohol to the desired degree

How to make real branded cognac from vodka, alcohol, moonshine with prunes: recipes

Prunes add their own unforgettable touch, creating an interesting taste and unforgettable aroma. By the way, prunes slightly soften the strength of the drink, so this feature should be taken into account when tincture. If we talk about technology, it is not much different from previous options. And the ingredients can also be completely different, depending on your taste preferences.

Let's consider a universal recipe that can be made with vodka, alcohol, and moonshine.

What do we need:

vodka (or other strong drink) – 1 l
prunes (dried, of course) – 40-50 g
sugar - 2 tbsp
vanilla extract and cinnamon - on the tip of a knife
black tea – 1 bag or 1 tsp
cloves – 2-3 sprigs
black peppercorns - 3 units (optional)

Well, connect all the components, as in the previous options.
The main requirement is to shake well and leave for several days.
Don’t forget that the longer we insist, the brighter and richer the taste of this drink will become.
But the distinctive feature of this recipe is that it is very quick to prepare. Therefore, in emergency cases, you can drink brandy within 24 hours.
This drink will be greatly appreciated by gourmets and lovers of something unusual. It will perfectly complement the holiday table when you want to surprise your guests with something outstanding.
Of course, before serving, you should strain through two layers of gauze several times.

Of course, also keep in mind that alcohol with moonshine should be taken with a strength of no more than 45 revolutions. And if you want to experiment, you can add other ingredients.

How to make real branded chocolate cognac

What an incredible taste and unforgettable aroma it has! Let's delve a little into history. Back in the 17th century, Louis XIV appreciated this combination and popularized it for further use. His favorite drink was presented in a donated chocolate bowl, which already gave the old and familiar drink indescribable qualities.

IMPORTANT: To prepare this drink you need to use only dark chocolate. And be sure to look at the composition - the cocoa content, ideally, should be 70%, or even better, 80% (but the minimum value is 60%). And other additives should be as small as possible. This means emulsifiers, milk, peanuts or various chocolate butters.

If we talk about the main component, it can be vodka, good store-bought cognac (but in this case, it won’t be a very budget option), diluted alcohol or homemade moonshine.

By the way! Moonshine is most suitable in this case. Because it can be prepared (again with your own hands) from grapes. And this brings homemade brandy a significant step closer to real cognac.

Take any of the above alcoholic drinks - 1.5 l
Dark chocolate – 150 g
Sugar – 1 glass
Water (preferably distilled) – 1.5 cups
Vanilla extract - on the tip of a knife
You can also add a little oak bark - 100-150 g

Let’s skip the cooking technology a little and give some recommendations:

You can take more or less chocolate, this will only change the richness of the drink. That is, the more chocolate, the brighter the taste will be. But don’t overdo it; you shouldn’t add more than 200 g.
Do not take oak shavings, they contain a very high content of tannins. Yes, and straining at the end will become very problematic. You can do without it altogether. But, you must agree that this way the taste will be closer to branded cognac.
By the way, if you decide to use store-bought cognac as a base, then you don’t need to add oak bark. You should add less sugar and chocolate.
You need to be extremely careful with vanilla - a large amount of it can give an overly pronounced aroma. Therefore, a very small pinch of extract is needed. But you can safely throw in a whole bag of vanilla sugar.
The amount of sugar also directly depends on your taste preferences. The recipe indicates the average dosage. If you want a sweeter drink, add a little more sugar. Well, naturally, with less sugar, the situation will be the opposite.

Now let's move on to cooking:

This recipe is slightly different from all previous options. Let's start with the chocolate first. You first need to grate it on a grater, preferably a fine one (this way it will melt faster).
Be sure to put it in a water bath. When the chocolate starts to melt, add vanilla.
At the very end add vodka. Mix everything thoroughly. And make sure the chocolate doesn't boil!
Let cool slightly (to room temperature) and pour into the prepared bottle. Close tightly.
Put it in the refrigerator, preferably for two weeks.
Next, prepare the syrup with water and sugar. I think the technology is insanely simple, so we won’t go deeper.
Now combine all the components, seal again and place in a cool and dark place for 3-4 weeks. The longer you steep the cognac, the more intense and rich in taste it will be.
An important aspect is that this drink can be consumed after 3 days, and can be stored for a maximum of no more than two years.
And don’t forget that you should strain it thoroughly before using. After all, no one likes to snack on pieces of oak bark.

How to make quick homemade cognac?

A quick recipe does not mean that the drink will not be as tasty. Yes, its taste and aroma will not be as rich and strong. But you can try it in a few days. By the way, we have listed a few “quick” recipes above.

I would like to highlight several useful properties:

A few drops of this wonderful drink in coffee or tea will help you warm up during the cold season.
And if you are hypothermic, it will prevent you from getting sick
If you drink a small glass of cognac before meals, you can forget about stomach cramps, and, in general, about stomach problems
Cognac also helps normalize blood pressure, but for this you should drink no more than 30 g per day

Classic home recipe:

Moonshine or vodka – 3 l
Harvesting partitions from walnuts
Potassium permanganate on the tip of a knife or several tablets of activated carbon
Tea (leaf) – 1 tbsp.
Val extract and citric acid - on the tip of a knife
Cumin – 1 tbsp. with a slide
Cloves – 5-6 pcs.

First of all, pour out our bulk ingredients, except for citric acid.
Fill it all with moonshine or vodka.
At the very end, add citric acid.
Seal tightly with a lid and place in a dark and cool place for 5 days.
Then, of course, you need to filter well.

How to make real signature Hennessy cognac?

Hennessy can rightfully be called the best cognac. Of course, it takes its roots from France, in the city of Cognac, where an experienced military captain, Richard Hennessy, settled. It's obvious where this name comes from. And again, real Hennessy must come from the French province, and, you know, the price of such an exquisite drink will be very steep.

But you can prepare a budget option at home, and most importantly, you can see what components are included. Therefore, you can be sure of the quality of such a drink.

Let's talk about the components. Of course, the real composition is kept in the strictest confidence! But you can choose the right ingredients that will help convey the taste of real Hennessy.

Vodka, alcohol (diluted) or moonshine – 1.5 l
Allspice – 1 unit
Hot black peppercorns – also 1 pc.
Cloves – 2 buds (no more)
Sugar – 2 tbsp. without a slide (you don’t need much)
Large leaf black tea – 1 tsp.
Lemon zest - half a teaspoon (depending on taste preferences, more can be used)

Cooking method:

In principle, the preparation is not much different from all other options, but there is one important nuance - the seasonings are not poured into a jar, but placed in a bag. Or just a small scarf.

IMPORTANT: It is better to take linen or cotton fabric, but in no case of synthetic origin.

We carefully tied up all our spices and put them in a jar of alcohol.
Place the jar in a cool place for 3 days and do not forget that there should be a minimum of light.
Then you should remove the bag and leave our brandy to steep for at least another 5 days, and ideally at least 10.

A little advice! So that guests don’t even guess that this is not a branded cognac from France itself, add more oak bark (1 tablespoon is enough) and vanilla (a small pinch on the tip of a knife). And leave for another 15 days. To avoid straining at the end, also put the oak bark in a bag or handkerchief.

How to make real branded cognac from grapes?

This process cannot be called complicated, but it takes a lot of time (relatively) and requires certain skills, as well as special devices. The main advantage of this cognac is a complete guarantee of quality. After all, you control the entire process and ingredients yourself.

We will need:

grapes – 30 kg
sugar – 5 kg
water – 4 l
oak pegs

Of course, it should be noted that using an oak barrel would be ideal. If one is not found at hand, then they simply use oak pegs. Let's start from the very beginning - making wine.

First, it’s worth talking about grape varieties. It is best to choose muscat grape varieties. The most suitable are Lydia, Isabella, Dove, etc. Saperavi or Cabernet, as well as Kakhet, are not worth taking. The fact is that these varieties contain a lot of tannins, which will make the cognac very strong. But this is a matter of taste, as they say.

Anyone who has made wine at least once or just watched the process knows that grapes cannot be washed! On its surface there are “wild” yeasts, which take the main part in fermentation. If the grapes are too dirty, then they are simply wiped with a dry (!) cloth.
You can use enamel or plastic dishes, but never an aluminum container.
The grapes were separated from the branches and crushed. Together with the peel and seeds, pour the contents into the prepared container. Add sugar. The approximate calculation of sugar to grapes is 1:10.
Cover the contents with a clean cloth or gauze and leave for a week. It is important to know that within a day a “cap” will begin to appear, which indicates the beginning of fermentation. This is a good sign, but she will get in the way. Therefore, it should be stirred 2-3 times a day with a wooden spatula. And another important requirement is that the room where the future wine is stored must be warm!
When all the grape “mush” floats to the top and an indicative wine-making smell is formed, you can strain the contents. On average, the fermentation process itself takes 7 days, but sometimes it happens faster - about 5 days.
Carefully and thoroughly pour into another container. The ideal option would be a bottle. But it doesn’t matter, if you don’t find such a house, you can use another container. Squeeze the pulp with your hands through cheesecloth. Add sugar a second time in the same proportion. But some skip this procedure depending on your preferences.
We poured the resulting juice into a bottle and put on a medical glove (after first pricking a hole with a needle). If there is one, you can use a water seal. Important - the contents should not exceed 70% of the total volume. After all, there must still be room for carbon dioxide and forming foam.
Place in a warm place (minimum 18 degrees), leaving for 20-40 days. The strength will depend on the duration.

Cognac made from grapes

We make wine spirit. Well, for this you need a moonshine still. If you have taken on such an important mission, then the principle of operation should be familiar. We will give only some recommendations.

The first 50 ml are not used because they contain a high content of methanol and acetone. They pour out
If the degree drops below 30%, then stop distillation
After the first and second distillation, the alcohol is diluted with water in a ratio of 1:1
The third stage is the most important - the distillate is already selected:
- An important requirement is that during the third distillation the alcohol should not be below 45 degrees
- You cannot use alcohol from 30 to 45 revolutions! It is not suitable for making cognac
- We need a distillate whose strength will ultimately be 70-80%

An important point is the infusion of cognac. We have already indicated above that an oak barrel would be the ideal option. If cognac is your favorite drink, then it’s worth purchasing. If this is not possible, then use oak pegs. Above were recipes using bark. But if you want to make a real branded cognac, then forget about using bark or sawdust!

How to prepare oak pegs:

The oak must be at least 50 years old.
Ideally, the wood should go through a natural soaking process. For example, lying through the winter in snow and rain. You can even cut down a tree on purpose and wait for the right moment. Believe me, it will be worth it!
If this is not possible, then take fresh wood and pour boiling water over it. Leave for 10-15 minutes, drain the broth. Next, soak for another 30-40 minutes, but in cold water.
The chips themselves should ultimately easily fit into a three-liter jar, approximately 15 cm long, and 5-7 mm wide (more precisely, in volume). You can do a little more, but the maximum value is 10 mm.

On average, we place 25 pegs in a jar. Fill with diluted alcohol (42-45%).
- Important! Alcohol is poured into water. Otherwise, the liquid will become cloudy.
Seal the lid or close the barrel and take it to the basement (or a dark and cool place). The infusion time is at least six months. Remember, the longer the time, the stronger the drink and the richer the taste. But no more than three years.

The next stage is optional, but desirable - caramelization. That is, adding melted sugar (about 50 ml per 3 liters of liquid). After adding it, leave the drink for another 10 days. This procedure will make the color beautiful and the aroma unforgettable.

You also need to pour it using a special method - through cotton wool. Yes, gauze will not help in this case. That is, you need to filter through a layer of cotton wool into prepared dishes.

How to make homemade Armenian cognac?

This type of cognac reached the apogee of popularity back in Soviet times, but then there were no limiting norms or rules. Then, naturally, an unquestioning law appeared - grapes must be grown directly on the territory of Armenia. By the way, as many as six varieties are used to produce Armenian cognac. At home, we won’t bother with this, but we can create the most accurate cognac in taste and aroma. The main requirement is the transparency and shine of the drink, so the filtration process should be carried out carefully.

To do this you will need:

vodka or moonshine – 3 l
walnuts (the core itself) - good value
tea – 1 tbsp. or 2 sachets
cumin – 1 tbsp. with a slide
cloves – 5-6 buds
citric acid - on the tip of a knife
vanilla sugar – 1 sachet or a pinch of vanillin

Homemade Armenian cognac

As in all previous options, combine all the ingredients and fill with the selected product.
This drink should be infused for 5 days.
After which you should thoroughly strain the contents and pour into the prepared container.

How to make homemade Latgalian cognac?

As many have already dared to assume, Latgale cognac is produced in Latgale. Yes, that's absolutely right. But now the question arises - what kind of country is this? Today, such a country does not exist; more precisely, it has a slightly different name - Latvia. And Latgale is its progenitor. And so, back to cognac. This recipe is considered one of the most ancient recipes.

Alcohol base (any choice, but use moonshine correctly) – also 3 l
Of course, oak bark 2-3 tbsp.
Sugar – 2-4 tbsp. (depending on taste preferences)
Distilled water – 2 tbsp.
Coriander – 4-6 grains
Citric acid - a tiny pinch
And the secret ingredient is a piece of nutmeg (about 1/5)

The technology is not too different from previous options, but there are some small tricks.
To avoid a bitter taste, the oak bark should first be poured with boiling water and left for 5 minutes.
To ensure that the spices reveal their full bouquet and give the drink an indescribable aftertaste, finely chop the nuts and coriander.
In this case, sugar is diluted with water and put on fire until completely dissolved. At the end, add citric acid and immediately remove from heat.
The final step is to connect all the components. That is, there is caramel, oak bark and moonshine.
This drink will be ready in a week. A characteristic feature will be a reddish tint. If you want to get a more juicy color, rich taste and enriched aroma, then increase the tincture period. But the maximum time is a month.

How many degrees should homemade cognac have?

We have already mentioned several times what strength the chosen alcohol should be (vodka or moonshine). The minimum limit is 40%. But since in the future there will still be infusion, therefore (we also indicated this) homemade moonshine or diluted alcohol should be a little higher - 45 degrees. But this number is the maximum value. That is, in more accessible language, cognac should be in the range of 40-45 revolutions. The ideal would be 42%.

How cognac is made in France. Cognac production using classic French technology. What and how is real French cognac made from?