Contrary to popular belief, Germans don't only drink beer. Schnapps has been and remains one of the most popular strong alcoholic drinks in Germany.

The Austrians do not lag behind their neighbors, who also make and drink this moonshine with pleasure. In fact, German and Austrian drinks do not differ in anything except the place of production.

Schnapps is the collective name for a whole group of strong alcoholic drinks that are prepared from fruit, less commonly grain mash, by double distillation method. The peculiarity of this national drink is that sugar and yeast are not used in its production.

There are several questions about schnapps that most often interest alcohol lovers. How many degrees is it? How to drink correctly? How to make it yourself at home?

The traditional strength of schnapps is 39-40 degrees. Let's look at everything else in more detail.

How to drink schnapps?

First of all, it should be said that the methods of consuming fruit and cereal schnapps are different. What makes them related is the utensils they use. This moonshine is drunk from small glasses or shot glasses. Portions are tiny, 25-30 ml.

Correct serving temperature fruit schnapps is 17-20 °C. Before drinking a glass, take a deep breath of the fruity aroma of the drink. Then drink in one gulp to the bottom.

Cereal varieties of schnapps are served straight from the refrigerator. They do not have any interesting smell, so they are poured and drunk without any prelude.

There is another one interesting option. A piece of the fruit from which it is made is placed in a glass of moonshine. Before enjoying schnapps, remove the fruit from the stack and deeply inhale its aroma. Then drink and snack on this fruit slice.

Finally, for those who like something heavier, you can use the method that is actively used in Hanover, Bremen and Hamburg. In these cities, it is customary not to have schnapps as a snack, but to drink it with unfiltered white beer.

If you need a snack, use traditional sausages and sausages. In addition, herring goes well with this moonshine.

How to cook at home?

To date, the Germans and Austrians have come up with more than 35 schnapps recipes. They make it from literally anything that grows and has the required starch or sugar content. Of course, we will not consider all schnapps recipes. Let's focus only on the most popular ones.

In addition, the main thing is to understand the principle. After this, you can experiment a lot at home, changing the initial raw materials for the mash.

In our opinion, they are of greatest interest fruit types schnapps. The main secret of its production is simple. The final taste of moonshine depends on the quality of the fruits used. It should also be remembered that traditional recipes do not involve the use of sugar or yeast.

Recipe 1. Peach schnapps

• ripe peaches – 5 kg;
• clean water – 4 liters.

1. Remove the pits from the peaches and mash them. This must be done by hand. The output should be a homogeneous mass.
2. We transfer our peach mass into a fermentation container, add 1.5 liters of water and mix thoroughly.
3. The neck of the container is tied with gauze. After this, put it in a warm and dark place for four days.
4. When foamy bubbles and a characteristic beer aroma appear, pour the remaining water into the container. Stir.
5. Use a water seal or rubber glove. The temperature of the place in which the mash will ripen should be 27-28 °C. Typically the fermentation process takes 27-40 days. We will be able to understand that it has ended when the mash stops releasing gas.
6. Let's move on to distillation moonshine still. The first 100-120 ml of the product should be poured out. They are called pervak ​​or "heads" and contain acetone and other harmful substances. Next comes the “body” of schnapps, which is our goal. Once the strength of the product drops below 38 degrees, we stop distillation. These are already “tails”, which also cannot be consumed.
7. We dilute the entire collected distillate with water in a ratio of 50:50 and re-distill it. The first 90-100 ml will be heads, which again pour out.
8. Peach schnapps is ready. All that remains is to pour it into a glass container, seal it with a lid and leave in a cool place for 4-5 days. After this, it can be bottled and tasted.

Using a similar technology, apricot, raspberry, pear and apple schnapps are prepared at home. We recommend that you try to prepare all the varieties and, after tasting, decide which drink you like best. Your humble servant liked the raspberry schnapps the most.

Also, all connoisseurs of strong homemade alcohol will definitely enjoy homemade plum brandy.

Recipe 2. Peppermint schnapps.

We will need the following ingredients:

• fresh mint - 35-40 sheets;
• cloves – 15 buds;
• dill seeds – 10 grams;
• anise – 10 grams;
• undiluted ethanol– 0.5 liters.

Correct sequence of actions.

1. Place all ingredients in glass jar and fill with alcohol.
2. After this, seal the jar and leave for a month in a dark and warm room.
3. Dilute the tincture clean water in a 1:1 ratio. Pour into the moonshine still and carry out the first distillation. Dilute again equally with water. Carry out a second distillation.

Moonshine with mint is ready. Enjoy your tasting!

Which one should I buy?

If you don’t want to distill schnapps yourself at home, you can buy it at the store. Below we bring to your attention a list of the main manufacturers whose drinks can be purchased in our country if desired.

• Kammer-Kirsch (Kammer-Kirsch);
• Schladerer (Shladerer);
• Markus Wieser (Markus Wieser);
• Bauer (Bauer);
• Hans Reisetbauer (Hans Reisetbauer);
• Marille (Marille);
• Rochelt (Rochelt);
• Williams (Williams).

- this is to some extent our moonshine, but only with a more pronounced aroma of fruits, herbs, berries, spices and roots. It cannot be called an independent drink, it is rather a generalized name separate category strong alcohol.

History of Schnaps

It is generally accepted that the history of the alcohol we are considering begins in Germany, and it is its national treasure. But this is more a myth than truth. Historians claim that schnapps production was first launched back in the 15th century in Austria, and only over time the technology for its production migrated to the Germans.

German schnapps producers are more represented on the world market, although the center of production is still located in Austria (Eastern Alps region, Tyrol). Small companies produce it there, so the drink is little known outside this country. Austrian schnapps is more popular among the local population.

There is also the so-called “American schnapps” in the world, but it is rather a liqueur that is produced on the basis of schnapps, since its strength is almost half that of the real drink.

The American analogue has 20–25 degrees, and original product, as a rule, 40 degrees, but in rare cases 30.

Schnapps production technology

The method used to produce schnapps is double distillation. Fruits, herbs, berries, roots and even potatoes are used as raw materials. But in order for schnapps to get an original flavor and excellent aroma, it is better to use wild fruits.

Certain types of schnapps are aged, usually in glass bottles, but in rare cases an oak barrel is used.

Today, more than 30 types of schnapps are known. The most common is “Kirschwasser” (cherry schnapps), which translated means “cherry water”. The local population in the Black Forest mountains observes long tradition and before serving the cake, be sure to pour this type of schnapps over it.

The culture of drinking schnapps

The ideal temperature for schnapps before serving is considered to be 16 degrees, but this rule does not apply to cereal schnapps, since they do not have a characteristic and pronounced aroma and are best served well chilled.

This drink goes well with traditional German and Austrian cuisine.

There are four ways to drink schnapps:

1. Traditionally, schnapps is served in small cognac glasses. First you need to inhale the aroma of the drink, and only then drink the contents of the glass in small sips.
2. A small slice of the fruit from which the drink is made is placed at the bottom of the glass, then schnapps is poured. Before drinking, take out the alcoholized fruit with a skewer, inhale its aroma, drink the contents of the glass and snack on the “drunk” fruit.
3. To reduce the strength of schnapps, it can be diluted with non-carbonated mineral water or fruit juice.
4. An “extreme” method, they like to use it in Hamburg. The whole point of this method is that schnapps must be washed down with beer. But for each type of schnapps a certain type of beer is suitable. Pear schnapps goes well with light beer, cherry schnapps with dark beer, and apple schnapps goes well with lager.

How to make schnapps at home

To prepare this drink at home, it is important to remember a few basic rules:

1. Schnapps can be prepared from almost all organic ingredients and even porcini mushrooms.
2. Do not add to the drink during preparation granulated sugar and yeast.
3. It is better not to wash fruit raw materials before cooking, so as not to kill the “live” yeast.
4. It is important to use high-quality raw materials without rot or mold.

Austrian schnapps (classic) made from potatoes

This drink was prepared in the 15th century, but potatoes have a low sugar content and are more like simple moonshine.

IN original recipe yeast is not added, but at home you can use wine yeast for fermentation.

Classic potato schnapps has a characteristic bitter taste.

Ingredients

1. Potatoes – 1 kg
2. Water – 500 ml
3. Amylosubtilin enzyme
4. Enzyme glucavamorin
5. Wine yeast

Cooking method

1. Potato tubers must be washed and chopped using a blender or grater.
2. Boil water and pour it into the potato pulp, then put it on the stove and cook for 1 hour over low heat (it should turn out translucent).
3. Now cool the resulting mass to 70 degrees, add the enzyme amylosubtilin (it is necessary to liquefy the wort) and stir for 30 minutes, maintaining the temperature at 70 degrees.
4. Cool the wort to 65 degrees and add the enzyme glucavamorin for sugaring.
5. Let it brew for 1 hour until the starch is completely sugared.
6. Then add yeast to the 30-degree wort and leave to ferment for 7 days.
7. The ripened mash must be distilled twice, and the distillate to 12–15%, separating the “head”.
8. Dilute the finished Austrian schnapps with water and pass through a filter.
9. Pour into glass bottles.

Apricot schnapps

Using this recipe, you can make apple schnapps, pear schnapps, or any other fruity German moonshine.

Ingredients

1. Ripe apricots – 10 kg
2. Water – 10 l

Cooking method

1. There is no need to wash apricots before cooking, but you must remove the pits and mash until smooth.
2. Pour into fermentation container apricot puree, add 3 liters of water and mix well.
3. Cover with gauze and transfer to a dark, warm place (18–28 degrees) for 3–4 days.
4. As soon as the first signs of fermentation appear (hissing, sour smell and foam), add another 5-7 liters of water to the mash (the amount depends on the sugar content in the berries). It is important for us to get liquid mash.
5. Now, instead of gauze, we put a water seal on the neck and again transfer it to a dark, warm place for 20–45 days.
6. After complete fermentation, when bubbles do not appear for several days, apricot mash distill through a moonshine still. We finish collecting the product when the strength in the stream is below 30%.
7. Now we need to determine the quantity pure alcohol, measure the strength of the drink and up to 20% with clean water.
8. We distill the diluted moonshine again through the still, be sure to remove the “head” (the first 10% of the yield from the amount of pure alcohol). Collection of the product must be stopped when the strength drops to 45 degrees.
9. Ready-made schnapps should reach 38–45 degrees.
10. Pour into glass bottles and leave to stabilize the taste for 5 days in a cool, dark place.

Peppermint schnapps

This recipe is suitable for making schnapps from raw materials that cannot start the natural fermentation process; for this, ready-made alcohol 96% is used.

Using an analogue of mint schnapps, you can prepare nut schnapps or vanilla schnapps.

Ingredients

1. Mint – 30 leaves
2. Carnation buds – 12 pcs.
3. Dried wormwood – 1 cup
4. Dill seeds – 6 g
5. Anise – 8 g
6. Alcohol (96%) – 500 ml

Cooking method

1. Place all herbs and spices into a glass container and fill with high-quality alcohol.
2. Let it brew for 1 month in a dark place at room temperature and don’t forget to shake once every 3-5 days.
3. As soon as a month has passed, the tincture must be strained through gauze or a fine strainer.
4. The prepared tincture must be raised to 20 degrees and distilled twice through a moonshine still.
5. There is no need to assemble the “head”, since we use ready-made alcohol. Collection of the product must be stopped when the stream strength is below 45 degrees.
6. Pour the finished schnapps into glass bottles.

The variety of alcoholic drinks today is unusually wide. This assortment includes drinks that are well-known to everyone, such as vodka, wine, cognac, and there are also little-known alcoholic drinks, for example, schnapps.

But often such little-known products are in no way inferior to their more expensive counterparts.

What drink is called schnapps in Germany, recipes for its preparation and rules for use are described below.

This is not just the name of any one alcoholic drink.

• Today, schnapps is considered a whole group of various alcoholic drinks.
• They are made by double distillation, and the main raw materials for production are a variety of grains, as well as herbs and fruits.
• Most often, schnapps is made from cherries, peaches, pears, apples or potatoes.

Masters of the production of such alcoholic beverages say that the raw materials that grow in the region are best suited for their production. wild conditions. It is this that flavors the finished alcohol and has the best effect on its taste.

Reference! Schladerer is one of the most famous brands premium schnapps.

How many degrees?

These alcoholic drinks belong to the category of strong alcohol.

In classic German schnapps, the amount of alcohol can reach 40 percent of the total volume; the lowest alcohol schnapps has a strength of 38 degrees.

Important! IN modern world Recently the so-called American schnapps has appeared. The strength of this drink is no more than 25 revolutions, but essentially it is just a cocktail made from schnapps and a variety of fruit liqueurs. Such alcoholic drinks have nothing in common with classic schnapps.

How to drink correctly?

Before serving, make sure the schnapps is at the right temperature. It should be in the range from 16 to 20 revolutions.

Such drinks are served in small glasses, up to 30 ml, like any other strong alcohol.

Before drinking, you should definitely inhale the alcoholic aromas of alcohol and only then drink the contents of the glass in one gulp. This consumption allows you to fully enjoy the taste and aroma of the selected alcohol.

Important! If schnapps is made on the basis cereal crops, then serve it to the table by first cooling it to a temperature of no more than 8 degrees above zero.

The best snack options are:

1. Fruits.
2. Sausages and wieners.
3. Smoked or salted herring.

You can drink this alcohol a little differently. A small slice of fruit, which is necessarily included in schnapps, is placed at the bottom of the glass. Then they sniff the drink, take out the fruit, drink the schnapps and eat the prepared slice.

Making a German drink at home

But to get to know this German alcohol better, you don’t have to go to Germany or visit expensive drinking establishments.

At home, you can easily prepare various types of schnapps with your own hands, which will be no worse than their industrial counterparts.

Peach

This drink is prepared from just two ingredients:

1. fruits of the same name,
2. purified drinking water.

No sugar or yeast is used here. The preparation process takes about two months, but the result obtained is worth the time investment.

Ingredients:

• ripe peaches – 5 kg;
• water – 5 liters.

You should not wash fruits before use, as bacteria living on the surface of their skin will cause necessary process fermentation. All that is necessary is to thoroughly knead them with your hands until smooth and remove the seeds.

The further sequence of actions will be as follows:

1. Transfer the resulting puree into a container and add half the total volume of water, cover with gauze and leave for 3 days to ferment.
2. Then add the remaining water to the container and place the container in a warm room under a water seal for 3 to 5 weeks.
3. After the specified time, strain the mash, drain it from the sediment and distill it twice through a moonshine still.
4. Measure the strength of the resulting schnapps and dilute it with water to the required concentration.
5. Pour into an airtight container and place in the refrigerator for 5 days.

If there is no moonshine still, then the prepared peaches are poured with vodka in a volume similar to the volume of water and infused in a dark, warm place for 60 days.

Then filter through cheesecloth, pour into an airtight container and leave to infuse for another 28 days. Then cool and serve.

Mint

Needs to be placed in a jar 12 clove buds, thirty mint leaves, 6 g anise seeds, 8 g dill seeds And 1 cup dried wormwood. Fill it all up 0.5 l of high-quality alcohol with a strength of 95 rpm.

Leave for one month in a dark and warm place. Every five days the contents of the container must be shaken well.

After the specified holding period, the liquid should be filtered and distilled twice, then cooled and can be served.

Pear

Such alcoholic drink It turns out very aromatic and refreshing. To prepare it, you should use sweet, ripe varieties of pears with sugar pulp.

The sweeter and more aromatic the raw material, the richer and more delicious the finished drink will be.

Preparation:

1. Pears must be cleaned of dirt and finely chopped with a knife; seeds and seed chambers must be removed. Place the prepared raw materials in a container and fill with half the volume of all water. Place in a warm and dark place for 3 days.
2. Then the remaining liquid is added to the container and the fermentation mixture is placed under the water seal.
3. When the fermentation process is completed, the mash is distilled twice through the distillate.
4. The first and last 10% of the liquid are thrown away because they contain too much fusel oil.
5. The resulting pear. The distillation process is stopped when the strength of the drink at the outlet reaches 45 degrees.

Before serving pear schnapps, it should be left to steep for at least 3 days in a cool and dark place.

Watch the video recipe for making pear schnapps at home:

Apple

This type of alcoholic drink is considered one of the most famous and accessible. It can be prepared at any time of the year.

1. Washed and peeled apples (10 kg) without seeds should either be finely chopped with a knife or crushed with a blender.
2. Place the puree and an enamel container with a volume of at least 15 liters. And pour 5 liters of water, cover with a thin cloth on top. And send it to a dark and warm place for several days.
3. When foam begins to actively appear on the surface of the liquid, add another 3 liters of water to the container and place the mixture under the water seal.
4. When the fermentation process is complete, schnapps is prepared in the same way as a pear drink of this type.

Using the same analogy, you can make schnapps from any other fruits and plants.

The finished alcoholic drink is tasty, aromatic, and most importantly completely natural. It is worth understanding that the more sour the fruits used for the mash, the more sour the finished drink will be.

In addition, in fruits that are too sour, there may not be enough sugar for fermentation, so you need to choose the most ripe and fresh fruits.

How to drink schnapps correctly? Surely people who are not familiar with drinking culture folk drinks Germany often ask themselves this question. After all, buying German vodka in Russia is no longer a problem. But manufacturers forget to stick instructions on “how to drink schnapps correctly” to the bottle. Therefore, you will agree, it would not be amiss to once again describe how to taste German alcoholic pride. Even if someone is already familiar with all the intricacies of using this brutal German potion, there will also be those who still do not know which way to approach a bottle of schnapps.

How to drink schnapps correctly. Instructions for use

So, there are no strict rules on how to drink schnapps. However, drinking this drink, guided by the principle of “who knows what,” is also wrong. That's why universal methods There are still schnapps served at the table.

The national drink of Germany is ideal as an aperitif. In addition, it is indispensable as a digestif, especially after high-calorie, filling and often fatty meals. German dishes, which often include pork, duck, goose or sausage. This brutal drink promotes digestion better than other strong representatives of the “vodka” family. As a rule, Germans drink schnapps in small portions, roll on the tongue and strain drop by drop to experience the whole gamut of taste and aroma, as well as aftertaste. They drink German vodka from miniature glasses on a high stem with a narrowed waist in small portions (about 20-30 ml). Sometimes you can drink schnapps from small round cognac-shaped glasses. It is usually served at a temperature of 16-20°C. In this situation, it is best to experience the bouquet of fruits and herbs from which the drink was created. First you need to slowly inhale the vapors of the German potion (inhale carefully, the strength of schnapps is 40%!), then realize the lightness of your being and, finally, knock back the entire glass. Depending on the type of schnapps in the glass, in addition to the drink, there may be half a peach, a plum, or even a small pear. Therefore, the so-called schnapps tasting kit comes with a small fork, with which the gourmet catches the fruit and after that drinks the drink and, of course, snacks on it. As you can see, the Germans are very practical people. Nothing is wasted, everything goes to work!

How else to drink schnapps correctly? It is best to drink German vodka with freshly squeezed fruit juice. But schnapps can be found extremely rarely in cocktails, and even then only in its Russian interpretation. The Germans don't add schnapps to their mixes. This is also another rule for serving a drink to the table.

What to drink schnapps with

What do you drink schnapps with? Or rather, what do they eat it with? The drink is considered an excellent addition to the Germans' favorite salted herring dishes (an example is famous salad from boiled potatoes, herring and apples). In addition, the drink will be accompanied by the most different fruits, sausages, sausages, poultry, fish and, of course, Bavarian sausages, beloved by gourmets around the world.

National characteristics of schnapps consumption

How do Germans and advanced gourmets drink schnapps, whom those same burghers taught to drink the drink? Typically used in Germany national drink as follows: first they drink a glass of schnapps, followed by half a liter of beer. Frankly speaking, this is perhaps the most gentle method from the series “how to drink schnapps correctly.” There is a tougher method. In Hanover and Hamburg, for example, burghers wash down schnapps with unfiltered white beer. However, such a mix leads to too rapid intoxication. Therefore, the brutal drink is often diluted with freshly squeezed juice or mineral water. How else do you drink schnapps? Just. With water. This way you can stay sober for a long time, stretch out the pleasure and enjoy new nuances in the bouquet of the drink.

And a couple more tips if you still decide to drink schnapps in German and the next day you don’t have to go to work. Apple schnapps is usually washed down with lager, pear schnapps with white unfiltered beer, cherry - dark strong. Those who do not accept any mixtures can be advised to use schnapps in pure form, but preferably in the company of good friends and with a quality snack.

You can always buy real German schnapps in our store at any time convenient for you! Have a great time!

Schnapps has been produced in Germany since the beginning of the 16th century, and is very popular and widespread in its homeland, which is why Schnapps is often called the national German drink. It was first used as medicine from all diseases.

In the Middle Ages, it was even credited with rejuvenating properties. But soon the population began to value it as a drink for pleasure and an intoxicant.

There are more than thirty main types of schnapps, and the varieties cannot be counted: each manufacturer has a unique recipe and production conditions, so they say that no two schnapps are absolutely identical. The classic German schnapps is cherry, the label of which says Kirschwasser, literally “cherry water”.

It is commonly called schnapps strong alcohol, obtained as a result of double distillation of natural raw materials - mash. The mash used is either fruit or grain. Adding spices and herbs is also acceptable.

A special feature of schnapps is that no artificial yeast or sugar is used in its preparation. Main fruit ingredients this German drink are considered apples, peaches, pears, raspberries, plums and cherries. Moonshine is also made from wheat, herbs and even potatoes.

The best fruits for schnapps are wild fruits. According to experts, such raw materials imbue the finished product with a unique aroma that “cultivated” fruits do not have.

Schnapps is a group of drinks that includes more than three dozen various types drinks. The difference is made precisely by the base used for preparation.

History of the drink

The origin of strong alcohol is attributed not only to Germany, but also to Austria. Schnapps appeared in these two countries almost simultaneously, so the question of its origin still remains open.

However, lovers of strong drinks are still inclined to the German roots of the drink, since there is much more of it on the shelves of European stores today. Austrian schnapps is more difficult to find - it is rarely exported.

Production technology

Regardless of which raw material was chosen, the main ingredient of schnapps will be the alcohol distilled from this raw material.

Distinctive feature quality drink is related not only to finished product, but also to raw materials. Responsible producers prefer choose your own fruits for your product. It is also practiced to wash fruits by hand.

Depending on the recipe, the seeds can be removed from the fruit, or they can remain for the fermentation period. Fermentation occurs over several months. After this, the resulting product - mash - distilled twice. The drink is aged either in glass bottles or in classic bottles. oak barrels.

The second option, as in the case of fruit selection, is an indicator highest quality. In any case, the main feature is German schnapps is absence from its composition dyes and sugar syrup.

Schnaps varieties

The schnapps drink includes great amount species. Almost all fruits growing in the drink’s homeland are used for preparation.

The most popular varieties:

It is noteworthy that in every region of the country - your favorite varieties. This depends on the fruits grown in a particular area and on local traditions.

For example, cherry schnapps has been the most popular for many years in a row. The mountainous regions of the Black Forest are even famous for their own tradition regarding this type of moonshine. Before serving, it is customary to generously drizzle any cake with cherry drink.

Upper Bavaria, on the contrary, is famous for its raspberry moonshine . To produce this variety, 3 to 4 tons of berries are grown annually.

Apple schnapps is made either from one type of apple or in combination with other varieties. In most cases, products grown specifically for the preparation of alcohol are used.

Peach schnapps is no less popular than cherry or apple schnapps. Light moonshine from peaches is often added as alcoholic component of cocktails. Thanks to delicate taste, it perfectly complements juices and other types of drinks.

Interesting fact related to pear schnapps. In Germany there is a tradition of serving the drink With whole pear in a bottle. Such a “trick” seems impossible. Is it simple in practice? although it requires some effort. In May, pear trees are tied to the branches empty bottles, into the neck of which the ovary of the fetus is lowered. Over time, the fruit ripens, right inside the container. After ripening, the branch is cut off, and the pear inside is washed and filled with vodka from the same fruit.

How to drink schnapps

At first glance, schnapps may seem like the most a regular drink. However, even this type of drink has its own rules of consumption. Algorithm for how to drink properly in German:

Homemade schnapps recipe

To taste the German alcoholic traditions, it is not necessary to buy schnapps. You can prepare it at home just as well.

There are many recipes on the Internet, for example, every German knows how to make apricot vodka.

To prepare apricot schnapps, follow the instructions:

• For German vodka you will need 10 kilograms ripe apricots and 8 liters of water.
• Apricots are not washed to preserve the natural yeast found on the skin.
• The fruits must be kneaded with your hands until mushy and pour three liters of water.
• Transfer the puree into a can and cover the neck with gauze.
• After 3-4 days at room temperature, the first signs of fermentation will begin to appear: smell and foam on the surface.
• Next, add 6 liters of water and install a water seal.
• The container is left at room temperature and left for 20 to 50 days.
• When sediment appears at the bottom, and the mash loses its sweetness and becomes simply bitter, the liquid is distilled through the still on a moonshine still. When the strength drops below 30%, the process is completed.
• After measuring the strength, dilute the liquid to 20% and re-distill it.
• The first 10% of the amount of alcohol in the drink is collected separately - this part is unsuitable for consumption.
• The distillate begins to be collected when the strength in the stream drops to 45%.
• Received. As a result, German vodka is diluted to a strength of 38 to 45%. Store in glass bottles. To ensure optimal strength and taste, it is recommended to keep the bottles in a dark room for several days.

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