Brandy is a whole group of strong alcoholic drinks that are united by a common production technology. One of the main stages in the process of their preparation is distillation - distillation (single or double) of wine, fermented fruit juice or pulp. Depending on the starting raw materials, fermentation time, distillation characteristics, and infusion time of the finished product, various drinks are ultimately obtained: Calvados, rakia, grappa, chacha, Armagnac, plum brandy, framboise and others.

Brandy is always a distillation product, and the finished drink has a high strength - from 55% to 75% vol. The name, which unites such different drinks, appeared around the beginning of the 16th century, when Dutch merchants were forced to look for a reliable way to deliver wine in barrels. Transporting ordinary wine during multi-day sea voyages resulted in large losses, and then it was decided to subject the wine to distillation, and only then transport it. “Distilled” or “burnt” wine (“brandewijn” in Dutch) gave its name to the whole group of similar drinks.

Brandy is made from a variety of raw materials. To obtain sherry brandy, cognac and armagnac, only fermented grape juice is distilled, after which the distilled product is aged.

The brandy recipe for chacha, raki, and grappa includes the distillation of marc - pulp, seeds, and grape seeds. If you need to get other types, take certain berries and fruits: for Calvados - apples, for plum brandy - plums, for framboise - raspberries.

There are famous brands: Metaxa, Bouton Vecchia Romagna, Ferreira, Osborne Magno and others, and each country has its own special brandy recipe. But if you wish, you can always prepare a strong drink at home, the main thing is to know the features of the technology and have the necessary raw materials. And we will help you with recipes!

Cognac recipe

Real cognac, which is made from certain grape varieties, is very difficult to prepare at home. Two-stage distillation of white wine, then long-term aging in oak barrels (an obligatory element of the technological process), where the cognac spirit is “aged”, blending - it’s not easy to do all this at home. Therefore, we invite you to make homemade cognac, the recipe of which anyone can do.

Ingredients:

• bay leaf - 5 pieces
• black peppercorns - 5 pieces
• sugar - 3 tbsp. spoons
• vanillin - a third of a teaspoon
• dried lemon balm - 1 tbsp. spoon
• hot red pepper - chop half a pod
• black tea (highest grade) - 1 tbsp. spoon

Mix all the ingredients, fill with vodka (3 liters) and place in a dark place for 10 days. We filter the tincture twice, then pour it into bottles and seal tightly.

Armenian cognac

This strong alcoholic drink is produced only from grape varieties grown in Armenia. Winemaking in this country has a long history, and Armenian cognac is famous all over the world. During the production process, grapes with a special chocolate-vanilla flavor are used, which gives the drink an incomparable aroma.

It is not possible to make such cognac at home, but it is quite possible to make a homemade cognac drink.

Ingredients:

• 3 liters of moonshine
• 10 black peppercorns
• bay leaf (1 pc.)
• peel of one orange
• vanillin (one third of a teaspoon)
• cinnamon (1 tbsp.)
• dry black tea (1 tbsp)

Mix all components and place in a dark place for about 5-7 days. Then we filter the contents several times and bottle them.

Grappa recipe

Grappa (Italian vodka) is a drink belonging to the brandy group, which was first made many centuries ago by Italian winegrowers. It is prepared not from grape wine, but from extracts - pulp, seeds, peel.

Ingredients:

• 10 liters of grape marc
• 5 kg granulated sugar
• wine yeast - 100 g
• 30 liters of boiled and cooled water

Place the grape marc in a container (wooden or glass), add sugar and yeast and water, mix and set to ferment for 5-7 days. During this entire period, stir the drink once or twice a day. Then we put the mash in a dark place for another two weeks. Next, we filter the contents and distill the mash using special devices.

After distillation, you can let the drink sit in a barrel (it’s good to use wooden containers made of oak or cherry) and then bottle it. The aging time of grappa is determined according to the principle “the longer, the better.”

Rakia recipe

Rakia is a national drink in Bulgaria and Montenegro, comparable in strength to traditional vodka, and tastes like brandy. To prepare rakia, a variety of fruits and berries are used: grapes, apples, plums, figs, pears, apricots, mulberries and others.

In order to prepare rakia, you will need a special apparatus, because, like all brandy drinks, the mash must be distilled during the preparation process. Feature - rakia should contain a minimum of sugar, normally it ranges from 18 to 25%.

First, we set the fruit juices for fermentation for several days at a temperature of at least +12ºС. Then we distill the mass twice, obtaining a drink with a strength of at least 40-50 degrees.

Properly made rakia is a very strong drink, and therefore it is recommended to drink it in small quantities and eat it well.

Calvados recipe

The birthplace of this type of drink is Normandy, where apple vodka or apple brandy was first made in the 16th century. The peculiarity of Calvados is that apple cider is used for preparation, which is initially distilled and then aged for at least two years in oak or chestnut barrels.

But Calvados, the recipe for which we offer you, is quite possible to prepare at home.

Ingredients:

• 1 kg of sweet apples, 1 kg of sour apples
• 1 liter of vodka
• 100 g sugar
• 1 glass of water
• 0.5 cups vanillin

Cut the apples into cubes, after removing the seeds. We put it in a three-liter jar, sprinkle each layer with vanilla, fill it with vodka and set it to ferment in a warm and dark place for 14 days. Stir the mixture occasionally. Next, strain the infusion, pour it into a saucepan and cook over low heat, stirring. Then prepare the sugar syrup and pour the finished syrup into the infusion, continuing to cook it for about another 15 minutes. Then we cool the drink and pour it into bottles.

Chacha from tangerines

Chacha is a strong alcoholic drink belonging to the brandy group, which has been prepared by the peoples of the North Caucasus since ancient times. Chacha is often called Georgian vodka. Both grapes and other fruits are used for its preparation.

For tangerine chacha you will need:

• tangerine squeezes (approximately 10 kg)
• 5 liters of water (necessarily boiled)
• 3-4 kg of sugar.

Mix all the ingredients in a container, cover with a lid and place in a warm place to ferment. After 5-7 days, we remove the pulp, pour the mass into a special apparatus and distill it. To obtain a higher quality drink, it is recommended to do double distillation.

Then we bottle the chacha and infuse it for 30-40 days.

Chacha from grapes

In the North Caucasus, chacha is prepared from various berries and fruits, but the most excellent and aromatic is made from the Rkatsiteli grape variety. Recipes for chacha made from grapes are passed down from generation to generation, while different peoples of the Caucasus have their own special secrets for preparing this strong alcoholic drink.

For grape chacha you will need:

• 10 liters of grape pomace (pulp, seeds)
• 30 liters of water
• 100 g yeast
• 5 kg sugar

Mix the juices in a container, add sugar, water, yeast, close loosely and place in a dark place to ferment. The period is approximately one and a half to two weeks.

After fermentation, we distill the composition in a still, pour it into a container and leave for about another month. You can add walnut shell barriers to the drink.

Then we distill it again and bottle it. Chacha is ready!

Slivovitz

This alcoholic drink comes from the Balkan Peninsula; it is no coincidence that Serbia received a European patent for the production of Serbian plum brandy in 2007. Slivovitz is a fruit brandy, and as the name suggests, it is made from plums.

Ingredients:

• 10-12 kg fresh plums
• 8 liters of boiled chilled water

We sort the plums (do not wash them), separate them from the pits, and chop them. If the resulting mass tastes sour, add a little sugar, then mix again. Place the container with the pulp in a warm place for a day. If foam appears, stir and add water.

Next, place the container in a warm, dark place for fermentation for 2-4 weeks. The mass should “ferment” and “release” bubbles. At the end of the specified period, we distill the drink through a moonshine still.

Palinka

Palinka is a Hungarian strong alcoholic drink, also classified as brandy. It first appeared around the 14th century.

It is prepared from a wide variety of fruits and berries - apricots, apples, plums, pears, grapes; various additives, for example, honey, can be used to obtain a specific taste and aroma.

The technology is similar to making regular moonshine.

Peculiarities:

• fruit seeds are crushed separately from the pulp and then added to the wort;
• mandatory double distillation is carried out;
• After distillation, the palinka must be left for at least three months.

Poire Williams (pear brandy)

Poire Williams is a special type of brandy made from Williams pears. Often on the shelves of branded stores you can see bottles of Poire Williams with a whole pear inside, for which winemakers have to work hard. At home, you can make brandy from any type of pear, the main thing is to take ripe fruits.

Ingredients:

• pear pulp (10 kg)
• 5 liters of boiled water
• 3-4 kg of sugar.

Mix all ingredients and place in a warm place to ferment. After 5-7 days, we pour the mass into a special apparatus and distill it. As in previous recipes, it is better to do double distillation.

Then we bottle the brandy and let it sit for 30-40 days.

Cherry brandy

Sherry Brandy is a cherry brandy, which in no case should be confused with Brandy de Jerez - sherry brandy, which is also often called Sherry Brandy.

Cherry brandy is essentially a fruit liqueur, based on grape brandy with cherries added to it.

At home, you can make cherry brandy by using cherry wort for distillation. The preparation technology is traditional, using a moonshine still.

Sherry brandy

One of the most famous alcoholic drinks in the world is Spanish sherry brandy, the recipe of which is kept in the strictest confidence by manufacturers. It will not be possible to prepare such a drink at home, since it requires certain varieties of grapes growing in Andalusia. In addition, to obtain a drink with a specific taste and aroma, oak barrels are used in which sherry was previously stored, as well as a rather complex solera-criadera technology.

Another much more convenient option is to purchase real sherry brandy and make several cocktails with it.

"Lumumba"

You will need cold cocoa (2 parts), one part sherry brandy. Mix the ingredients, add a few ice cubes and serve immediately.

Cocktail “Good morning!”

• anise tincture (1 part)
• sherry brandy (3 parts)
• lemon juice
• half a liter of orange juice

Mix the ingredients, pour into a decanter, add a large number of ice cubes and serve the drink in short glasses.

As you can see, despite the fact that manufacturing companies offer us a huge number of different types of brandy, if you wish, you can always prepare a strong alcoholic drink at home. And we really hope that the recipes given will help you master the basics of distilling.

How often in the movies do business partners offer each other brandy... And you will be surprised, but most of us have not only tried this alcoholic drink, but also make it ourselves!

1 About how necessity gives rise to amazing solutions...

This drink appeared out of necessity. Dutch merchants simply did not have time to transport wine from the Charente River valley - it spoiled along the way. Losses were an unacceptable luxury, so we had to look for a way out. Distilling wine through a still was an excellent solution. Increasing the proportion of alcohols in the final product and reducing its volume only benefited the merchants.

In addition, this recipe gave excellent results in terms of improving the taste of alcohol. Brandy was a drink that was born in difficult conditions, which is perhaps why it is so highly valued today. "Brandy" has been the name of the technology from the very beginning. Actually, the first name “brandewijn” – burnt wine – speaks about this. The word transformed over time and became the modern "brandy".

Conventionally, all drinks in this class are divided into three types, depending on the raw materials used - brandy from distilled wine, grape pomace and fruit. Each country has its own brandy, with an amazing history, a characteristic taste and its own rules of preparation. And the easiest way to evaluate a product is to figure out what it is made of and how.

2 How is brandy prepared at home?

Alcoholic drinks around the world began to be made at home. Alcohol was made by farmers, monks and pharmacists. One way or another, the world came to the idea of ​​distilling fermented organic raw materials a very long time ago. Already in the middle of the twelfth century, almost all countries of the world could offer their own unique high-strength alcoholic drinks. Many of them were made using brandy technology.

The production technology of this alcohol is simple. Therefore, it is often made at home using portable distillers. This production does not require special knowledge, the main thing is to monitor the level of sugar, from which alcohols are actually obtained. In short, the recipe can be implemented in three stages.

• First you need to prepare the product for distillation. It could be a grape wine that failed or succeeded. This could be fermented grape pomace left over from the wine. It can also be a fruit mash.
• At the second stage, the distillation of raw materials is carried out. The base can be distilled one or more times. It all depends on the initial strength of the fermentation product and the desired end result.
• The third stage is the aging stage. It is believed that the longer the brandy is aged, the better it is. However, there are a lot of brandies made in the world that don’t age at all. In households where an oak barrel is rare, the drink is offered to be infused with oak chips. It is worth remembering that natural oak chips will improve the taste, but reduce the strength.

It is quite possible to implement such a process at home. Many people have been making brandy in their kitchens all their lives and don’t even know it.

3 Types of alcohol by type of raw materials used

The most famous types of brandy are made from good wine. When wine is chosen as the base, the strength of the drinks varies from 36 to 80 degrees. The most famous representatives of this class are cognac, armagnac and sherry brandies. In this case, the recipe becomes more complicated - the technology requires great knowledge and practical capabilities, and much attention is paid to aging the final distillation product. We can safely say that wine brandy is the most expensive recipe for this alcohol.

Although there are craftsmen who distill cognac in their basements and home kitchens. In fairness, it is worth noting that alcoholic drinks of this type acquire most of their qualities due to long aging and the qualities of the base raw materials. Most often, cognacs are made from white wine with a high sugar content. They try to age them in barrels in which wine was previously transported, this makes their taste richer.

Brandy is also made from grape pomace. It doesn’t sound very appetizing, but this option is also worthy of attention. The proportion of alcohol in such a drink can reach from 60 to 80%. In distilleries, the production of alcohol pursues the goal of using raw materials as efficiently as possible. Therefore, the recipe for alcoholic drinks from grape pomace is used in many countries. In Georgia it is chacha, in Italy it is grappa. All these varieties of strong alcohol are made from grape pomace, seeds and pulp.

Each recipe has its own unique characteristics, which depend on different varieties of grapes and different ripening conditions, and even on different options for preparing the pomace.

Another large group of drinks in this class is alcohol based on fruit mash. There are many such drinks; they are prepared both at home and on an industrial scale. At the same time, by and large, the recipes are similar, the difference arises due to the same raw materials. Fruit brandies can have a strength from 30 to 60 degrees. Most often, they are made from fruits with a high sugar content. These are cherries, plums, pears, peaches, apricots, wild berries and so on. For example, most schnapps are classified as brandy.

Calvados is apple vodka from France, slivovitz is vodka made from plums, borovichka is juniper vodka (not to be confused with gin) from Slovakia and many other drinks belong to this category of alcohol. Almost all of them were born at home on farms and gardening farms. Most of these drinks are aged from a year to several years - the count can go on for decades. Although the practice of drinking only prepared brandy is also relevant.

4 A few words about the rules of exposure

Brandy has no official classification. Drinks of this class are distinguished by their raw materials and aging period. It’s worth talking about endurance separately. Many people do not understand, but the recipe for the drink involves not only its immediate preparation, but also some nuances of bringing it to perfection, and even takes into account storage rules. Depending on the aging time, all brandies can be divided into three types.

• The most common option does not require exposure at all. Most of this type of alcohol was born in the outback, like moonshine.
• Aging in oak barrels (sherry brandy, etc.) for a year or more is used to improve the quality of elite alcoholic beverages of this type. Special requirements are placed on barrels, aging periods, and even storage conditions for full barrels.
• The solera method is another option for aging brandy. It involves mixing less mature alcohol with more aged alcohol. This system allows you to age alcohol in a shorter time and achieve unique taste qualities. It is used to produce sherry and brandy.

Here are the basic rules regarding aging this type of alcohol. Each type of alcohol may have its own additional rules. It’s worth understanding them based on the specific drink. Brandy is a huge class of alcoholic beverages. His recipe, in its simplified form, is suitable for home production of alcohol, and in its most sophisticated form, it makes it possible to obtain the best cognacs.

Naturally, such flexibility and diversity make this alcohol in demand around the world. Almost every farmer has his own brandy recipe, just as every wealthy person has a bottle with the coveted X.O mark in his bar. – Extra Old. This variety only increases the popularity of alcohol and gives impetus to further experiments. For lovers of strong drinks, brandy is recommended in any form.

And a little about secrets...

Russian scientists from the Department of Biotechnology have created a drug that can help treat alcoholism in just 1 month.

The main difference of the drug is ITS 100% NATURAL, which means it is effective and safe for life:

• eliminates psychological cravings
• eliminates breakdowns and depression
• protects liver cells from damage
• eliminates heavy drinking in 24 HOURS
• COMPLETE RIDGE from alcoholism, regardless of stage
• very affordable price.. only 990 rubles

A course of treatment in just 30 DAYS provides a comprehensive SOLUTION TO THE PROBLEM WITH ALCOHOL.
The unique ALCOBARRIER complex is by far the most effective in the fight against alcohol addiction.

Follow the link and find out all the benefits of the alcohol barrier

Definition of brandy and recipes for its preparation from moonshine. Brandy cocktails.

There are a huge number of drinks made from grapes. Nowadays, wine, cognac, and brandy are considered the most popular. In this article we will tell you what brandy is and how it is made.

Brandy is a product obtained by distilling wine material. Initially, this drink was obtained after the usual distillation of wine. Traders did this in order to reduce transportation costs and make the drink more concentrated. At the very beginning, it was planned to dilute brandy with water to obtain the strength of wine. But after tasting the drink, it was found that when stored in an oak barrel, it acquires a pleasant taste and unique aroma. Accordingly, after such an experiment, a new drink appeared.

Brandy is made from grapes. There are also recipes using fruits. This drink is also obtained by fermentation and distillation. This is not a specific drink, but the general name of a whole series and preparation technology.

Types of brandy:

• Fruity
• From the extracts
• Vinogradnoye

Brandy strength: how many degrees?

The strength of this drink varies widely from 36 to 80 degrees. It all depends on the starting material and the quality of distillation. Brandy cannot be less than 36 degrees.

The stars indicate the aging period. Any brandy must be aged in barrels for at least 2 years. Three stars indicates aging for 2-3 years. If it’s five stars, then it’s aged for 5 years. Abroad, you cannot label a drink aged less than 2 years as brandy. Of course, in order to store supplies in the cellar and maintain the desired temperature, investments are necessary. Accordingly, the cost of such a drink will be higher.

They drink the drink from low semicircular glasses. The capacity of this glass is 165 ml. Before drinking, the glass is taken in the hand between the middle and ring fingers and clamped. Warm the drink with your palm for a few minutes. The glass is usually filled one third full. Sometimes the drink is heated with candles. This enhances the aroma.

The ideal serving temperature is 22-25 degrees. It is at this temperature that the aroma and taste appear. Some experts recommend cooling to 16 degrees. Ideally, brandy is not eaten with anything. But now few people drink strong alcoholic drinks like this, so you can add ice to the brandy or snack on chocolate or lemon. If you are at a tasting or dinner, brandy can be served in small glasses that only hold one sip.

There are many homemade options for making brandy. Of course, this drink is significantly different from the original.

Quick recipe

The drink is prepared instantly, no need to wait.

Ingredients:

• 3 liters of moonshine
• 10 g dry black tea
• A pinch of baking soda
• 5 cloves
• 10 g vanilla sugar
• 5 bay leaves
• 10 allspice peas

• You need a jar of moonshine and an enamel pan
• The strength of the initial drink must be at least 50 degrees
• Pour the moonshine into the pan and heat it up to 75 degrees.
• Add all ingredients and cover again
• Turn off the heat and leave until cool, strain

Classical

It takes longer to prepare and requires 5 days of aging.

Ingredients:

• A handful of dried orange peels
• A handful of walnut partitions
• 3 liters of moonshine
• 12 g tea
• A pinch of potassium permanganate
• 15 g vanilla sugar
• 10 cloves

• Place all ingredients in a jar
• Close the lid and shake
• Place the container in a dark place for 5 days
• Avoid drafts, strain

There are many recipes; they can be prepared both for a noisy company and for modest gatherings at home.

Champagne

Ingredients:

• 25 ml champagne
• 110 ml brandy (strength 37-40%)
• Burnt sugar
• 3 drops bitters

• Take granulated sugar into a glass and drop the tincture on it
• Enter champagne and cognac
• Leave until sugar is completely dissolved

Creamy

An unusual and thick cocktail with notes of peach.

Ingredients:

• 20 ml medium strength brandy
• 25 ml peach liqueur
• 20 g banana
• 45 ml cream with 10% fat content
• A little chocolate

• Peel the banana and place it in the blender
• Pour in cream and alcoholic beverages
• Turn on the machine and turn everything into a homogeneous puree
• Pour into a triangular glass and sprinkle with grated chocolate

Lactic

Prepared according to the principle of a milkshake.

Ingredients:

• 240 g ice cream
• 120 ml milk
• 25 ml brandy
• 1 banana

• Peel the tropical fruit and throw it into the blender
• Puree it and add ice cream
• Beat until foamy, add milk and brandy
• Whisk again

As you can see, brandy is a well-known drink, which we call cognac. It can be made from moonshine. Using ordinary brandy, you get delicious cocktails.

VIDEO: Brandy

Many connoisseurs of quality alcoholic beverages are seriously wondering how to make brandy on their own, and how complicated is the recipe for making this alcohol? In fact, despite the original foreign name, many craftsmen have made this drink at home more than once, without even realizing it. There are several ways to prepare this alcohol.

In the article:

Types of brandy

There are three main “homemade” varieties of the drink, each of which can be prepared independently. They differ in the raw materials on which the recipe for preparing each of them is based:

• Grape based brandy. In this case, the fermented grape juice is distilled and then aged in oak barrels. In this way, young grape wine is distilled.
• Grape pomace brandy. After squeezing the grape juice, the remaining pomace (pulp, seeds, stems) is used as a basis for fermentation.
• Fruit brandy. This drink is made based on fruits and berries. The recipe can be based on any fruit.

Features of preparing a quality drink

Each type of alcoholic drink was originally invented by preparing it at home. Monks, farmers, and pharmacists were involved in the production of alcoholic beverages. In the Middle Ages, many European countries had their own unique recipes for preparing certain strong alcoholic drinks, and the technology for preparing some of them was similar to the technology for preparing brandy.

As such? The word “brandy” itself implies precisely the technology for preparing the drink, and means “burnt wine” in translation. In this case, the strength of the drink is 30-80% depending on the base of the raw materials. The most famous types of this drink are prepared by distilling and aging high-quality young wine.

Drinks made from grape pomace are of decent quality. The strength of such alcohol is quite high, at the level of 60-80%. Industrial production uses raw materials as efficiently as possible, so such drinks based on cake are not uncommon. They are produced in various countries.

Brandies, the recipe of which is based on fruit mash, are also known in many countries. Such drinks are prepared both at home independently and in industrial production. As a rule, sweet fruits are used for cooking. Most often they use plums, cherries, apricots, pears, and various berries. The strength of such drinks is about 30-60%.

Brandy preparation technology

In general, the brandy preparation technology consists of three main stages:

1. Initially, it is necessary to prepare the raw materials, which subsequently need to be distilled using a distiller. Can be used . For brandy, both a good young wine and a failed grape-based product are suitable. Also a good raw material would be grape pomace, which is left over after making wine. You can use fruit-based mash.
2. The distillation process itself. It can be done either once or several times. The number of distillation times is determined by the strength of the mash and the desired result.
3. The final stage is aging the drink. It is believed that the longer the aging of this alcohol, the better its quality. At the same time, there are well-known varieties of brandy that do not undergo the aging procedure. If there are no oak barrels for aging, you can use oak chips. However, thanks to the wood chips, the taste improves, while the alcohol strength decreases.

Brandy production process

In general, the process of selling brandy at home is not difficult. This drink is prepared in various countries and has a huge number of varieties.

How to make brandy at home

Since there are a huge number of varieties of this drink, the composition of brandy is also different. The drink may also vary in strength of the finished product. Below are several ways to prepare this drink.

Brandy based on cake mash

The ingredients for this recipe will be as follows:

• 5 kg of cake;
• 15 liters of water;
• 2.5 kg of sugar;
• 50 g dry yeast.

In general, the procedure for preparing mash for both brandy and other alcoholic beverages will be identical. The grape pomace must be placed in a large container so that there is space for the fermentation process. Next you need to add sugar and yeast.

Heat the water slightly (up to 30-35 C, no more) and pour it into a container with cake, sugar and yeast. Mix the resulting mass thoroughly and leave to ferment for about 14 days. The mash must be stirred every few days.

After fermentation, you can move on to the second stage - distillation. The resulting mash is well filtered. Next, it is recommended to distill it twice. Moreover, the first distillation must be carried out slowly (you should not distill more than 3 liters within an hour).

After the first distillation, it is necessary to add water to the resulting product (to the original volume) and distill again.

The final stage will be aging the drink. To do this, you need to pour it into prepared oak barrels or in a glass container, the bottom of which is lined with oak chips. The aging period for brandy is 6 months. Moreover, with an increase in the aging period of the drink, its quality will only improve.

How to make brandy using whole grapes

To get a drink of the highest quality, you can use not the cake, but the grapes themselves. In this case, the cooking process will differ from the above recipe only in the stage of making the mash. Distillation and aging of the drink will be identical to the previous recipe.

You will need the following ingredients:

• half a bucket of grapes (total volume about 4 liters);
• 2.5 kg of sugar;
• 10 liters of water (if necessary).

In this case, yeast for the mash is not required. The grapes must be placed in a large pan and crushed. It is best to choose enamel cookware. Next, you need to add about half the sugar and mix everything.

To prepare high-quality wine, later used as a base for brandy, it is recommended to install a water seal and leave the mash to ferment for about 2 weeks. The gas will be released through the water seal within a few hours; if this does not happen, you can add about 5 liters of water.

At the end of fermentation, it is necessary to strain the resulting young wine, add another 5 liters of water and the remaining half of sugar. After this, you need to pour the wine into bottles or jars, filling the containers only 2/3, leaving room for fermentation. The duration of “fermentation” is about 20 more days. After this, you can proceed to the distillation procedure.

To aroma and improve the taste of the product, you can supplement the recipe with cinnamon, vanilla, cloves or caramel. In this case, you should add the desired components to the resulting wine base and let it brew for a few more days, then strain.

A simple brandy recipe without distillation

For this recipe you can use any sweet fruit or berries. These can be peaches, plums, pears, etc. The cooking process is as follows:

• It is necessary to prepare a suitable container. This can be a 3-liter glass jar or other tightly closing container. It is advisable to sterilize this container.
• The next step is to prepare the fruit. They must be washed and peeled; cutting the fruit too finely and removing seeds from them is not recommended.
• Place a layer of sugar on the bottom of the container. Approximately 1.5-2 cm.
• Place a layer of fruit and cover with sugar again. It should cover the fruit thoroughly.
• Alternate sugar and fruit layers until approximately 5 cm remains to the edge of the container; the final layer should be sugar.
• Close the container and leave to ferment for 5-6 months. It is necessary to choose a dark and cool place for fermentation of brandy.

The result is a fruit-based brandy that is sweet and not too strong.

Today there are a huge number of different options for making brandy. This drink is quite easy to prepare at home using natural and high-quality ingredients. This brandy can be enjoyed both in a cozy family atmosphere and treated to guests during a festive feast.

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.

1. 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”.
2. Only white grape varieties of a certain type are used - these are Ugni Blanc, Folle Blanche, Colombard, Sémillon and Blanc Ramé.
3. 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.
4. It must be aged in oak barrels for at least 30 months, and the alcohol content must be strictly 40 degrees.
5. 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 such a 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%, and 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:

1. 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).
2. Be sure to put it in a water bath. When the chocolate starts to melt, add vanilla.
3. At the very end add vodka. Mix everything thoroughly. And make sure the chocolate doesn't boil!
4. Let cool slightly (to room temperature) and pour into the prepared bottle. Close tightly.
5. Put it in the refrigerator, preferably for two weeks.
6. Next, prepare the syrup with water and sugar. I think the technology is insanely simple, so we won’t go deeper.
7. 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.
8. 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.
9. 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.

1. 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.
2. You can use enamel or plastic dishes, but never an aluminum container.
3. 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.
4. 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!
5. 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.
6. 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.
7. 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.
8. 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%.

Video: Homemade cognac recipe