This is an alcoholic drink that is produced by infusing in barrels and distilling mash obtained from fruits, vegetables, and herbs. The category of schnapps also includes some types of brandy and rum. The technology for producing the drink varies at individual distilleries, but the main stages of preparing alcohol remain unchanged: an alcohol base is obtained from specially selected wild berries, potatoes or cereals through fermentation and distillation. It contains additives that give the product unique taste, aroma.

Schnapps - what is it

They call it schnapps special kind moonshine, which has become widespread in the Scandinavian countries, Germany, and Austria. One of key features drink is the refusal to use sugar in its production. All necessary sweetness And nutrients, consumed by yeast during fermentation, the drink is obtained from the raw materials that serve as the basis for the mash. Hence the special bitter taste.

Often for the purpose of improvement taste qualities alcohol and giving it medicinal properties, the raw materials are infused with herbs collected on the slopes of the Alps, the fruits of wild pears, and berries. It is not customary to age German and Austrian schnapps, but in some cases, before bottling, the drink can be stored in thick-walled ash wood barrels for up to six months. Marked and medicinal properties drink Consumption of this alcohol in small quantities helps improve the functioning of the gastrointestinal tract, cell rejuvenation, stabilization of the circulatory system.

How many degrees are there in schnapps?

Traditional recipe, according to which this alcohol is still produced in distilleries in Eastern Europe and Scandinavia, provides for the production of a final product with a mass fraction of ethyl alcohol of 40%. Departing from tradition to create a weaker product has not yet brought significant profits to companies. The exception is the so-called American schnapps is a drink that is more of a liqueur. Its key feature is the addition of regular beetroot or cane sugar and reducing the strength to 25-27%.

The history of German vodka

The approximate date for the appearance of the first distilleries is considered to be the middle of the 15th century. The tincture began to be produced on the territory of modern Germany, where it gained a reputation as a remedy for all diseases and a rejuvenating agent. By the beginning of the 17th century, the use of schnapps had become commonplace, its medicinal purpose was forgotten. Distilleries began to open everywhere, production acquired industrial scale. The history of production can be found in the museums of Hannover and Hamburg.

What is schnapps made from?

There are several varieties of the drink, which are modifications original recipe. The most expensive tinctures are necessarily produced with the participation of specially trained employees involved in tasting the product throughout its preparation. The most popular types of alcohol are:

• Peach schnapps. To prepare it, the fruits of wild or specially grown small peaches along with the pit are used. When bottling, it is often added whole fruits. It has a reduced strength - only 30%. The tincture is considered a cocktail tincture: it is used in 98 recipes.
• Rumple Minze Peppermint Schnapps. The percentage of alcohol is 50%. During the fermentation process it is added a large number of mint leaves or its essence.
• From wild plum Zwetschke. For production, only specially selected wild plum fruits with pits are used.
• Kirschwasser cherry schnapps. Special recipe alcoholic drink obtained by double or triple distillation of cherry mash. The most popular variety of German tincture.
• Schnapps based on a mixture of apple and pear alcohols Obstler. Traditional liqueur produced in Tyrol. To prepare it, special wild varieties of fruits that are not intended for human consumption are used.
• Schnapps from the fruits of the mountain ash Adilitzbeere. Very expensive drink, which are made from hand-picked fruits. It is customary to further infuse it in barrels before bottling.

Production technology

Traditional recipe German vodka very close to the technology for preparing standard moonshine. The main ingredient is potatoes, from which the alcohol component of the drink will be obtained. Production consists of the following stages:

1. Frozen potatoes are peeled and boiled until the fruits begin to fall apart on their own. The vegetable is chopped and poured with its own decoction.
2. The mass is boiled for 1-2 hours until a homogeneous consistency without lumps of starch is obtained.
3. Malt is added. The mixture is infused for 24 hours.
4. Pure distilled water is added, then live yeast, and a water seal is installed.
5. Braga takes 10-12 days to prepare.
6. The resulting raw material contains a lot fusel oils, methyl alcohol and requires distillation in two stages.
7. The first distillation is carried out without purification. The resulting product is diluted up to 20% with clean water.
8. The second distillation is carried out with complete purification.
9. The resulting moonshine is filtered using charcoal.
10. The final product is already considered ready-to-eat schnapps.

How to drink schnapps

It is customary to drink German vodka from standard cognac glasses in 20-30 ml portions, into which fruit slices, lemon, cherries, and ice cubes are added before drinking alcohol. Varieties of moonshine that do not have a pronounced aroma (from cereals) are consumed very chilled, snacking on sausages, fatty pork sausages. Aromatic varieties of the drink (anise, pear schnapps) are drunk after slowly inhaling the alcohol vapor to smell the raw material. Serve alcohol by cooling it to a temperature of 16-20 degrees.

How to make schnapps at home

Preparation homemade alcohol– it’s a simple matter, but a long one. Most of the time is occupied by the fermentation process of the raw material under a water seal, when the alcohol base of the future drink is formed. All tincture recipes are very variable: you can experiment with them by adding aromatic herbs, additional fruits, increasing or decreasing the mass fraction of ethyl alcohol. Remember that the mass obtained after fermentation requires distillation or careful filtration. Consumption of the intermediate product poses serious health consequences.

Apricot

• Time: 1-2 months.
• Calorie content of the dish: 206 kcal.
• Cuisine: German, Austrian.
• Difficulty: easy.

Traditional German apricot-based vodka has a pleasant bitter taste without sweetness, which will appeal to lovers of aromatic dry alcohol such as whiskey, brandy, gin, and vermouth. To make the tincture tasty, pay due attention to distillation and do not interfere with the fermentation process. These two steps are the most important when preparing homemade strong alcohol.

Ingredients:

• apricots – 9-10 kg;
• water – 9 l.

Cooking method:

1. Mash the unwashed apricots thoroughly by hand and remove the pits.
2. Boil a separate large fermentation container, pour the fruit mass into it, and fill it with 3 liters of water.
3. Cover the neck of the container tightly with gauze folded in three and put it in a warm, dark place for 2-3 days.
4. Determine the end of the fermentation process by the absence of a sweetish taste in the mash.
5. Distill the intermediate product using a moonshine still until the mass fraction of alcohol in the stream is reduced to 30-35%.

• Time: 1 month.
• Number of servings: 100+ persons.
• Calorie content of the dish: 190 kcal.
• Purpose: strong alcohol.
• Cuisine: German, Austrian.
• Difficulty: easy.

Classic schnapps made from two different varieties apples, has a dry, pronounced apple aroma and a tart, bitter taste. Properly prepared moonshine based on these fruits is best left to steep for 1-2 weeks before use, so that the smell strengthens. Remember that the fruits you use cannot be washed, because... their skin contains wild yeast, which will start the fermentation process without outside intervention.

Ingredients:

• sour green apples – 4 kg;
• sweet apples – 6 kg;
• distilled water – 10 l.

Cooking method:

1. Cut unwashed apples of both varieties, remove the seeds and seeds, and grind the pulp to a puree consistency without peeling.
2. Boil a large fermentation container and pour into it applesauce, fill with 3 liters of water.
3. Tie the neck of the container with gauze folded in three and put it in a warm, dark place for 2-3 days.
4. After fermentation begins, stir the mixture, dilute with the remaining water, install a water seal, and leave to ferment for a month.
5. Distill the intermediate product using a moonshine still until the mass fraction of alcohol in the stream is reduced to 30%.
6. Dilute the resulting alcohol to 20% ABV and re-distill, removing the first 10% of the total yield.
7. Dilute the distillate to an acceptable mass fraction of alcohol, bottle it, and let it brew.

Mint German vodka

• Time: 1 month.
• Number of servings: pers.
• Calorie content of the dish: 230 kcal.
• Purpose: medicinal tincture.
• Cuisine: Austrian.
• Difficulty: easy.

The presented recipe is not a full-fledged schnapps, but an aromatic tincture with herbs. This method preparation is typical for varieties of German vodka, the primary raw materials of which are not prone to natural fermentation. The resulting tincture, similar to famous liqueur Jägermeister, it is worth consuming after first cooling the drink to -18 degrees in the freezer. After this, the taste of alcohol ceases to be felt, and the aroma of spices intensifies. Moonshine is poured into small shots and consumed without a snack.

Ingredients:

• peppermint– 20 g;
• cloves – 10 pcs;
• star anise – 2 seed pods;
• anise – 6 g;
• oregano – 5 g;
• dried wormwood – 40 g;
• ethyl alcohol 96% – 500 ml;
• distilled water – 2 l.

Cooking method:

1. Mash the mint leaves by hand to extract the juice.
2. Place all herbs and spices on the bottom of the container, pour undiluted ethyl alcohol.
3. Let the product brew for 1 month. Shake the bottle after 3-5 days.
4. Strain the tincture with gauze 2-3 times.
5. Dilute with distilled water to mass fraction alcohol decreased to 20%.
6. Distill the tincture twice through a moonshine still. Stop the process when the stream strength approaches 45%.
7. Spill finished product in bottles, let it brew for a week.

Cocktails with schnapps - recipes

Like all aromatic tinctures, German moonshine is part of many recipes for a variety of cocktails. When mixing schnapps, liqueurs, whiskey, cognac, dry wines, gin, fruit and berry juices are added. To cook famous cocktails, stock up on a set of skewers, a good shaker with a set of special straws for pouring alcohol, special glasses, tumblers and shots.

Brandy with schnapps and peach juice

Ingredients:

• brandy – 10 ml;
• schnapps – 10 ml;
• peach juice – 10 ml;
• whipped cream for decoration;
• cocktail cherry for decoration.

Cooking method:

1. Carefully pour into a liqueur glass in layers: brandy, schnapps, juice.
2. Decorate with a dollop of whipped cream and a cherry.

Fruit cocktail with orange juice and amaretto

Ingredients:

• amaretto – 30 ml;
• vermouth – 20 ml;
• schnapps – 20 ml;
• Orange juice– 20 ml;
• slice of lemon;
• apple slice.

Cooking method:

1. Shake vermouth, schnapps, juice with ice in a shaker.
2. Pour amaretto into a cocktail glass.
3. Strain the mixture from the shaker into it.
4. Add lemon and apple slices as garnish.

Video

Many have heard about the German nation’s love for alcoholic beverages. It’s absolutely true that in Germany they really adore them and know how to do them perfectly. The recipes for many drinks go back to ancient times, and their ingredients are natural and natural. These include schnapps, which is very vaguely reminiscent of Slavic vodka or moonshine.

What kind of alcoholic drink is schnapps?

Schnapps is the general name for alcoholic drinks whose strength is 30-45 degrees. They are obtained by distilling natural mash: grain, vegetable, fruit. The main conditions for the preparation of raw materials is the absence of granulated sugar and artificial yeast.

Often, schnapps is a clear-colored alcoholic drink with a pronounced taste and smell of the original product. Depending on the crop used, there are more than three dozen industrial species. But there is an opinion that there are essentially twice as many varieties of schnapps.

Schnapps is considered a German alcoholic drink, although, according to historical research, its production began in the 15th century in neighboring Austria.

After some time, the Germans also began to prepare schnapps and popularized it. Interesting fact: this alcohol was used in the 16th-17th centuries as a medicine that cures all ailments and has a rejuvenating effect. Indeed, the properties worth attention, and if they are combined with pleasant taste, then it becomes clear why schnapps acquired such fame.

Depending on the original product, schnapps comes in several main types, followed by division into more specific ones: fruit, berry, vegetable, herbal and cereal. The raw materials give the alcohol a special flavor, the palette of which varies from sweet to bitter.

The most common fruit schnapps is apple schnapps, which is preferably made from a mixture of a wide variety of apple varieties, while only the Williams variety is considered suitable for a pear drink. Peach schnapps is very popular and is the main ingredient in many cocktails.

Berry schnapps are rightfully considered the most delicious and have special aromatic and taste properties.

Perhaps the most famous is cherry schnapps, called Kirschwasser in Germany. It is used in the preparation of the exquisite Black Forest cherry dessert, which has its roots in Baden-Württemberg. And raspberry schnapps has become widespread and recognized in Bavaria.

In the mountains of Bavaria you can find schnapps infused with herbs. Eg, mint drink with the addition of ready-made alcohol, which is then diluted with water to an acceptable strength, usually 20 degrees, and driven through a moonshine still. Vanilla schnapps is prepared using the same principle. Juniper schnapps, which has a magnificent spruce aroma, is considered a real delicacy.

Aged potato schnapps traditionally has a bitter taste and is similar to regular moonshine. Among grain distillates, corn and wheat are famous.

Rules of use

They drink schnapps in small portions 20-30 milliliters. In order for the aroma of the original product to be noticeable, the drink must be drunk chilled.

The degree of cooling depends on what raw materials the schnapps was made from. If it is made from fruits and berries, then the drink is cooled to 16-20°, and if it is made from cereals, then the drink should be cooler. You can snack on a glass of fruit, Bavarian sausages or sausages. More about German cuisine.

In the first variant of drinking, schnapps is savored by drinking in small sips to enjoy the aftertaste, similar to expensive cognac. Otherwise, it is proposed to put a piece of the fruit from which the drink is made into a whiskey glass, pouring schnapps on top. The fruit is taken out, the glass is drunk and a slice of alcohol is eaten.

To reduce the number of degrees, alcohol is diluted with still water or an appropriate fruit juice. Can be cooked different combinations with schnapps, adding lemonade or champagne. This drink will have a light taste and sparkling consistency.

The most exciting way to consume schnapps, but at the same time extreme, is to prepare schnappsbier, that is, a mixture of schnapps and beer. It is also suggested to drink schnapps, immediately washing it down with a certain type of beer. Many people do not risk drinking such a “killer” mixture, preferring light cocktails.

How much does schnapps cost in Germany?

Depending on the type of schnapps and the brand of the manufacturer, prices for schnapps vary on average from 15 to 50 € per bottle. One bottle contains 0.7 or 0.5 liters of alcoholic beverage.

The cheapest is apple schnapps, which costs 10-15 €. Prices for other berries and fruit drinks very diverse.

High quality pear schnapps, unique feature which is the presence of ripe, juicy fruit pears right inside the bottle, costs from 20 €.

The most expensive are cereal schnapps, which are considered premium drinks. The price for them, accordingly, will be twice as high. Gourmet alcoholic drinks, such as nut and cinnamon are also classified as expensive. The cost of one bottle of a rare variety of schnapps will be 45-50 €.

How to make schnapps yourself

Schnapps is a drink that can easily be made at home by choosing affordable product, available or to suit your taste preferences.

Potato schnapps

Potato drink is quite simple to make. It is considered the oldest variety, which was invented back in the 15th century. Among the main ingredients: a kilogram of potatoes, half a liter of water, the enzymes amylosubtilin and glucavamorin, as well as wine yeast, which are added at home to activate fermentation.

First, we select high-quality potatoes, which we wash and chop with a blender, meat grinder or grater. Pour the resulting slurry hot water, boiling for an hour. After removing from the heat, cool the container with the potato mixture to 70°, then add amylosubtilin.

Next, you need to maintain the above temperature and stir the contents of the container for half an hour. Then add glucavamorin to the unfermented broth and leave for an hour until the starch is sugared. Now you can cool everything to 30° and add yeast.

When the mash is ripe, we distill it, separating the first fraction, the so-called head, and dilute the resulting distillate to 12-15% alcohol content. The last stage preparation is to purify the liquid using a filter.

Fruit homemade schnapps

German vodka with fruity notes can be prepared in one step universal recipe. Thus, you can distill apricot, apple, strawberry and many other types of drink. Let's look at the preparation process in detail using plum schnapps as an example.

Let's take it ripe plums and clean water, in a ratio of 1:1. That is, for 10 kilograms of drainage there are 10 liters of water. It is worth noting that I do not wash the plums, just peel them from the pits and puree them. Next, pour the plum mass into a large container and pour 3 liters of water into it, cover with gauze and leave in a warm place for three days.

When the first signs of fermentation appear (the release of a sour smell and foam, hissing), pour the remaining 5-7 liters of liquid into the container. The amount of water varies depending on the natural sugar content of the fruit. Dilute the mash to a liquid state. Next, install a water seal on the neck of the container, placing it in a dark, warm place for 20-50 days.

When the fermentation process is over, a sign of which is the cessation of the formation of bubbles, we run the mash for the first time through moonshine still, ending the collection of the product when the strength of the released liquid drops to 30 degrees. After this stage we determine the share pure alcohol, again measure the strength of the resulting drink, and then dilute it with water to 20 percent.

We distill the diluted liquid again, removing the primary distillate, stopping the collection of distillate at a strength of 45 degrees. Plum schnapps is almost ready, all that remains is to dilute it with clean water to 35-45 degrees, pour it into bottles and leave it in a cool place for several days so that the taste of the alcohol stabilizes.

The best brands of schnapps

Among the most proven and high-quality brands of schnapps are: Dirker, Bauer, Hans Reisetbauer, Williams Birnen, Ziegler, Lantenhammer, Kammer-Kirsch, Wieser and Schladerer.

You can buy real schnapps in German online stores, directly in markets or specialized stores where they sell alcohol.

There are also alcoholic drinks that contain certain type schnapps. A similar well-known alcohol is Schwartzhog, known as boar liqueur, because the bright label depicts this particular animal. The drink contains bitter orange distillate, a mixture of herbal, fruit and nut extracts.

While in Germany, you can try schnapps in any drinking place: restaurant, cafe or pub, enjoying the splendor and variety of tastes. Some establishments often use a unique recipe, which gives each type of schnapps a unique flavor. The bars offer numerous cocktails with schnapps. For example, peach schnapps thanks delicate taste used to prepare long drinks “Blue Margarita” and “Sex on the Beach”.

Conclusion

Schnapps – famous drink Germany – amazes visitors to German-speaking countries with its wide variety and choice. It is not at all surprising that tourists have a desire to savor it to the fullest and try everything at once. But still, do not forget that schnapps belongs to the group of strong alcohol, so you should not drink it excessively.

How schnapps is made: Video

In Germany, schnapps is intended exclusively for drinking in friendly companies. The technology for making schnapps is very similar to making regular moonshine, with quite noticeable differences. We will tell you how to use this wonderful drink, and also provide detailed instructions for preparing it at home.

Schnapps, what is it?

By schnapps we mean a type of strong alcohol, namely a drink with a temperature of 38-40°C, produced through double distillation natural mash, without the use of impurities. The taste of schnapps can be described as follows: in general, it is similar to fruit or cereal moonshine, which has a rich and rich aroma.

The main ingredients for schnapps are fruits and grains: cherries, peaches, raspberries, apples, wheat, and so on. It is desirable that these fruits or grains be wild-growing, as this allows you to achieve a unique taste and unique smell. There are about thirty types of schnapps, which depend on the raw materials used in its basis.

Historians believe that the presented drink originated in the 15th century in Germany and Austria. Distilleries appeared only in the 16th century. Many homes always had schnapps, but what contributed to its popularity?

Initially, the drink was used as a medicine and a method of rejuvenation. Then, people realized that its intoxicating effect could serve as a means of relaxation, which is why they began to drink schnapps for pleasure. It was now produced not only in distilleries, but also at home, subject to the availability of the necessary raw materials.

Germany is considered the birthplace of schnapps, but the center of production is in Tyrol (Eastern Alps, Austria). Germany is progressively spreading schnapps around the world, which is why it is associated with it.

“American schnapps” is a lighter drink (20-25°C). It is produced in North America. In reality, these are liqueurs that are made from schnapps.

How to drink schnapps?

This drink should be drunk from 20-30 ml glasses. To fully experience the fruity or cereal aroma, schnapps is drunk at a temperature of 16-20°C. Initially, you need to slowly inhale the pores of alcohol, and only then knock over the glass. Schnapps, made from those varieties of cereals that do not have a pronounced odor, should be drunk chilled. Various fruits, Bavarian sausages, sausages, and sometimes even herring are used as snacks.

There is another way to drink schnapps: you need to put a slice of the fruit in the base of the schnapps in a cognac glass, then pour the drink itself. Before tasting schnapps, a slice is pulled out and sniffed. Then the drink is drunk, and a slice of fruit is used as a snack.

In some cities in Germany, it is customary to drink schnapps with white beer, but such mixing quickly becomes intoxicating. If this is too strong for you, it is better to drink it with non-carbonated mineral water or juice.

Homemade schnapps recipe

If you decide to make schnapps, you decide how many degrees it will contain. Classic schnapps has, as noted earlier, 38-40 degrees. We will present the most popular and delicious recipes by analogy with which you can experiment.

Apricot schnapps

Ingredients:
— ripe apricots– 10 kg;
- water - 8-10 liters.

Preparation:
1. You need to remove the seeds from unwashed apricots, then mash the fruits with your hands until a homogeneous mass is obtained. Why can't you wash fruits? of this drink? They contain wild yeast, which the drink needs for natural fermentation.

2. The resulting viscous mass must be transferred to a can, pour 3 liters of clean water and stir.

3. You need to tie the neck with gauze and put the can in a warm place where the sun's rays do not reach.

4. When signs of fermentation begin to appear (foam, pungent odor), add 5-7 liters of water and stir. The amount of water varies depending on the sugar content of the selected fruit. The mash should be liquid.

5. Then you need to secure the water seal and take the can to a place where the temperature will be 26-28°C. Fermentation lasts quite a long time - from 25 to 40 days.

6. When the fermentation period ends (there will be no bubbles for 2-3 days), the apricot mash should be poured into a distillation cube, and then distilled in a distiller.

7. When distilling, the first 100 ml should be taken into another container and poured. This faction is called the “head” because it has harmful substances which are prohibited from drinking. The selection of the main product ends when the strength of the drink drops to 38°C.

8. The resulting tincture is diluted with water in a 1:1 ratio, then it needs to be distilled again, without collecting the “heads”.

9. Then the schnapps must be poured into a glass container, closed tightly and kept for 3-5 days in a cool place protected from the sun.

10. Dilute the drink to a certain strength that is optimal for you, and pour into bottles for storage.

Peppermint schnapps

Ingredients:
– cloves – 12 buds;
— mint – 20-30 sheets;
– dried wormwood – 1 glass;
— dill seeds – 6 g;
- anise - 8 g;
— alcohol 96% – 500 ml.

Schnapps is so popular in Germany that it is called German schnapps national drink. It has been produced in this country since the 16th century. The strength can be in the range of 20–40%. In appearance and taste, German schnapps resembles Russian vodka, but may have fruity flavors. It all depends on the raw materials.

The classic base is grain or potato moonshine, but apples, bananas, grapes, strawberries, and cranberries can also serve as raw materials. There are more than 30 basic schnapps recipes. Peach schnapps is especially popular in Germany, Austria and Scandinavia.

History of schnapps production

The Germans say: “We call everything we are going to drink schnapps.” However, schnapps is not an exclusively German invention. The drink appeared simultaneously in Germany, Austria and several other Scandinavian countries. However, Austrian schnapps is unpopular and is not supplied to the world market. The fact is that in Austria small companies are engaged in the production of schnapps. Due to lack of funds, they supply this alcohol in quantities sufficient for consumption exclusively by local residents. Austrians drink their own schnapps, so the drink is little known outside the country of origin.

The Old Norse word “snappen” translates as “to drink in one gulp, to swallow.” The first written mention of the drink dates back to the 15th century. The production of schnapps in large wineries began at the end of the 16th century. Enterprises for its production were built in what are today Germany and Austria. The center of production to this day is Tyrol.

Initially, the schnapps recipe was used to prepare medicine from almost all diseases. This “elixir” was credited with rejuvenating properties. Later, schnapps began to be consumed simply for pleasure, as an intoxicating drink.

Raw materials for making schnapps

A schnapps recipe can include the most different products. However, preference is given to fruits and berries. There is also plenty of classic grain and potato moonshine flavored with herbs. Every reputable manufacturer has established relationships with a reliable supplier of wild berries. Such a picker knows his secret berry spots in the nearby forests.

Sometimes German schnapps is aged in glass bottles, but barrel aging is rarely used. The highest quality drinks are still prepared using recipes that date back to the 1500s. They do not contain sugar or chemical flavors. There are many varieties of schnapps, only industrial ones there are more than 30. Also, this alcohol has its own unique recipes produced by drinking establishments and restaurants.

Potato schnapps recipe

The basis for classic schnapps is often potato moonshine, which can be prepared at home.

1. Wash the potatoes and chop them as finely as possible using any available method.
2. Potato porridge is poured with hot water at the rate of 300–500 ml per 1 kg. Bring the mixture to a boil and simmer for at least 1 hour. It is best to use open steam heating from a steam generator. Ready porridge should have a translucent consistency without clots or lumps of starch.
3. The mass is cooled to 70°C and the enzyme amylosubtilin is added. Stirring occasionally, keep at this temperature for 20–30 minutes.
4. An aqueous solution of the glucomarin enzyme is added to the wort liquefied with amylase. The temperature should be between 65–68°C. The mass is infused in this mode for 30–60 minutes until the starch is completely saccharified.
5. The wort is cooled to 30°C and yeast is added to it.
6. When the mash is ripe, it is distilled by heating it with steam. The distillate is diluted with water to 12–15% and re-distilled with the selection of “heads” and “tails”. The resulting potato moonshine will have a strength of 45–60%. It is diluted with softened water until required strength and cleaned using a filter.

How do you drink German schnapps?

Schnapps is an unpretentious drink; there are no strict rules for drinking it. However, this strong alcohol can be drunk beautifully and with pleasure. German schnapps pour into small round glasses in portions of approximately 20 grams. Depending on the type of drink, a small pear or half an apricot is placed in the glass. Schnapps is strained drop by drop to enjoy subtle aroma and a pleasant aftertaste.

Another way is to drink it in one sip. A special fork is attached to the glass; you use it to catch the fruit, evaluate its aroma, drink the contents of the glass and snack on this fruit. They say that schnapps promotes digestion after a feast with “heavy” dishes, such as fatty German sausages or ducks.

You can’t do without schnapps if there is herring or crayfish with fragrant dill on the table. Drinking is often combined with singing drinking songs.

Schnapps is often called “fruit moonshine,” but in fact, it is an independent drink that has no analogues. They say that no two schnapps are alike. Every self-respecting restaurateur in Germany considers it his duty to prepare his own schnapps in his restaurant. Germany did not appear here by accident. This non-standard drink is revered among the Germans in the same way as among us Russians, vodka or cognac among the French.

Schnapps infused with herbs - bitter, fruity - with sweetish taste. It is usually consumed with meals or as an aperitif. But since this drink is completely unpretentious, there are no strict rules for its use.

Schnapps is not vodka!

You should know this. And you need to drink it little by little, literally drop by drop, only then will you be able to enjoy the drink and even benefit from its consumption.

They drink schnapps from small glasses, in portions of 20-30 ml. The serving temperature for fruit schnapps is room temperature, that is, 18-20 degrees. First, inhale the aroma of the drink: in the case of a fruity drink, it will be especially good. We think there is no need to explain why.

Cereal schnapps, on the contrary, is better to pre-cool. Cool thoroughly.

They snack on schnapps (any of them) with Bavarian sausages, fruits, herring, and sausages.

There is such a way to drink schnapps: put a piece of fruit (any piece of fruit to your taste) in a whiskey glass, pour schnapps on top and wait a little for the fruit to soak in the drink. Before tasting, the fruit is taken out, sniffed, schnapps is drunk and thus snacked on. It's simple!

Some Germans (remember another way) boldly drink schnapps with beer. Proportions: half a liter mug for a glass of schnapps. But keep in mind that in Germany, schnapps containers are microscopic, so great harm such a seemingly nuclear mixture does not bring.

You can simply dilute schnapps with water. In this case, the bouquet will open up in a new way. True, those same Germans turn up their noses when they see something like this: they say, it spoils the drink, schnapps should only be drunk in pure form! But even the pedantic Germans have no taste and color for a comrade. Therefore, it is better to first try this method yourself, and then draw conclusions.

Schnapps is not added to cocktails. If you really want to dilute it with juice, then use freshly squeezed juice. This is, in principle, acceptable.

In fact, schnapps has a lot of advantages that make it worth trying. There’s only one drawback: you can’t drink a lot of it.

Now that you know how to drink schnapps, it’s time to try it by purchasing a bottle in our online store.

Other articles from the “Vodka Guide” section

Laplandia Vodka. As you may have guessed, this is vodka from Finland. Even its name speaks about this. This vodka is sophisticated and refined. It is classified as “super-premium”, and Lapland is produced by a large Finnish manufacturer - Global Drinks Finland, which has been on the market since 1992.

Bulbash. What kind of vodka can be called that? Of course, Belarusian. This is a traditional Belarusian vodka, prepared on the basis of Belarusian traditions using modern technologies. The recipe can be called original. Raw materials for the production of this vodka are taken only High Quality, and filtration is carried out using charcoal and silver particles. Classics of the genre.

Many people believe that vodka is a drink that doesn’t differ much, no matter what you call it or what price you put on it. But, we can assume, this is the opinion of those who do not drink vodka, do not like it and are not really familiar with it. Vodka connoisseurs will argue: vodka is different from vodka. But the question about the price is actually correct. In the sense that it is not necessary good vodka must be very expensive. The main thing in it is that it is pure, without impurities and made from alcohol good quality(not necessarily higher). But find inexpensive and quality vodka not so simple, because Russian market There is such a large selection of this drink, so many brands, that it is very easy to get confused. Tundra is an example of a drink that is inexpensive and very good in quality.