Cognac from moonshine
Among all alcoholic beverages a special placetakes cognac, since it is characterized by high taste qualities. It is a strong amber drink that is endowed with a complex aroma in which notes of vanilla are caught, and a mild taste, achieved by double distillation of grape wine with subsequent exposure. This is how traditional cognac is cooked, but many are interested in how to make cognac from home-brewed spirits. It should be said that it is not difficult to do this. Though, the received drink will remind this cognac only on taste and color, as in its production technology there will be no grape alcohol and aging in oak barrels. Let's consider simple recipes for how to make homemade cognac from moonshine.
1. Ingredients: three liters of moonshine (vodka), potassium permanganate at the tip of the knife, walnuts, one spoonful of black tea, seven cloves, one spoonful of cumin and vanilla sugar, citric acid at the tip of the knife.
In a jar with a good mug put manganesein order that the fusel oils precipitate. In case of using vodka, the manganese is not added. Then add a handful of dry nuts, tea and cloves, cumin and sugar, and last but not least, citric acid. Cognac from moonshine should be insisted for two to three days at room temperature. However, it is not recommended to leave it for more than a week.
Before using this drink, itsfiltered through a cloth or gauze. Thus, cooking cognac at home does not take much time, unlike its traditional production, where oak barrels are used.
2. Another way of making such a drink, like cognac from moonshine, involves the use of oak chips. So, make blanks from a young oak: remove the skin from it (it contains many useful substances), dried and sawn into strips seven centimeters long. Toporikom and kiyankoy chips splinter thickness of two or three millimeters.
These chips are filled up to the shoulders of three-literbanks and pour a good degree of moonshine (45%), adding to each of its liter of one spoonful of sugar. After that cognac from moonshine put in a dark place for three months, then filtered. Thus, forty-five-degree alcohol is obtained, which has a unique taste and aroma.
3. "Home Cognac"
Ingredients: half liter brew, one spoon oak bark, one spoon hypericum, rosehip, black tea, one bay leaf (and can not), two rastolchonnyh pea allspice, three glucose tablets, cinnamon and vanilla pinch.
All components except glucose are mixed, andpoured into a bottle, which is closed with a lid and placed for three days in a dark place. Before drinking, the drink is filtered, glucose is added to it and bottled.
4. "Anniversary Cognac"
Ingredients: three tablespoons of coffee, three tablespoons of sugar, fifteen flowers of cloves, one small spoonful of cinnamon, a packet of vanilla sugar, three liters of moonshine.
All bulk components are poured in one litermoonshine and shake well, so that the sugar is completely dissolved. Then add the remaining moonshine, cover with a lid and put it for two weeks in a dark place. At the end of the time, cognac from the moonshine is filtered and bottled.
To date, cognac is popular inall over the world. It is often cooked at home using moonshine as one of the ingredients. So, you can get quite good for flavoring drinks from moonshine. Moreover, the quality of many alcoholic drinks that stand on the shelves of shops, is often questioned, and the natural product is appreciated.
