It turns out that it is quite simple to make a noble drink, which gives wonderful sensations and mood, for this you need a little time and desire and the moonshine will turn into an exquisite cognac.
And here the matter concerns not only the fact that the production of this drink is the aerobatics of the master, but also those sensations of warmth and peace that this drink gives to true fans.
Features cooking at home
And if the conversation turned to aerobatics, then it is impossible not to mention what the ordinary home brew really makes such a noble drink.
It is no secret that it is the raw material, or the basis of this drink, that is the main ingredient of the composition that combines all the best qualities of alcoholic beverages – aroma richness, lightness and harmony of taste..
The main, and the most important ingredient, on which the characteristic of the recipe depends on the basis of the drink is moonshine. It is on the quality and technologically correct way it is prepared that practically all the qualities inherent in cognac drinks depend..
The classical technology of making moonshine requires that in the final stage a product is obtained that meets several requirements at once:
- the alcohol content in the base should be in the range of 40-45%;
- the product must be with a minimum amount of fusel oils and impurities;
- the liquid must be clear, without turbidity;
- the main raw material for the preparation of cognac base should not have rot and mildew, so that the output of the moonshine will have an excellent taste, without other shades.
From a technological point of view, the whole process of preparing a drink can be described as the following algorithm:
- preparation of the necessary ingredients for the preparation of both moonshine itself, and the recipe of flavors and dyes;
- preparation of the wort, control of the fermentation process, bringing it to the necessary condition of the mash;
- distillation of moonshine;
- filtering and cleaning the base;
- cooking cognac blend, control the process of insisting the drink;
- filtration and bottling of the finished product.
One of the important points to be treated with special care when preparing a drink is the need to clearly maintain all proportions and stages..
To get something special, what is called a branded drink, rich in both taste and aroma, among other things, one will have to be patient too, because, as practice shows, the preparation of an extraordinary, not similar to any known flavors of the drink will have to try more than one recipe, and at the same time carefully fix everything, literally all the steps of work.
Raw material and its production
Conventionally, homemade cognac consists of two main components – the cognac base and aromatic additives. Both of these components are interrelated and very strongly affect the final result. The main rule when composing a composition is the rule of measure here, because in all classical recipes tested by more than one master, the initial data for each of the components are always indicated.
The basis of cognac drink is moonshine. Ideally, it should be moonshine made from grapes or fruits, while the fruit itself should not be easy to ripen, but with maximum fructose content. But besides that, fruits should not be spoiled. An alternative to the fruit base can be:
- wheat germ;
- jam or jam.
As a basis, you can also use other traditional components of the preparation of the mash, but with the subsequent additional deep process of cleaning and bringing moonshine to the necessary condition:
- sugar beet;
- tomato paste.
However, the best and acceptable both in taste and in manufacturing technology is moonshine from sugar syrup with a small addition of flavor ingredients – jam, caramel, fruit.
The classic recipe here is traditional:
- 6 pounds of sugar;
- 37 liters of water;
- 0.5 kg alcohol yeast.
Caramel additives or jam is added in the amount of 0.5 – 0.7 kg. Sugar and additives are initially dissolved in warm water, the resulting wort should cool to room temperature..
It is important to remember that it is impossible to add yeast to hot water, the fermentation process will begin, and will proceed rapidly, without reaching the required quality of the mash. The normal fermentation process of the wort proceeds at a temperature of +18 – +25, from 5 to 10 days.
As aromatic ingredients for cognac are used:
- ground coffee;
- plain and vanilla sugar;
- dry eardrum walnuts;
- oak bark;
- Hypericum grass;
- Pine nuts;
To use all these additives in one recipe is meaningless, but the combination of individual components allows to obtain a truly unique taste and aroma..
Attention! Getting a truly pure product in many ways will be achieved through a properly organized process of filtering moonshine before adding flavors..
The best results can be achieved with a combined cleaning method – adding sorbent to the moonshine and subsequent filtration. The simplest sorbents can be fresh milk, potassium permanganate, but it is better to carry out the filtration after the freezing through an activated carbon filter..
The classic recipe most often refers to a drink that has vanilla and chocolate notes when cooked. At the same time, traditional coffee and chocolate shades will be felt in taste..
Classic cognac from moonshine will contain:
- purified moonshine 42-45% – 3 liters;
- walnut webbing (dry, this is important, not fresh, but dried) – 0.5 faceted glass;
- a tablespoon of real black tea;
- 6-8 studs;
- a teaspoon of vanilla sugar;
- tablespoon cumin;
- citric acid on the tip of a knife.
Walnut membranes, tea, cloves and cumin are added to a clear transparent container. Capacity filled with moonshine, dissolve sugar. The last component is added citric acid. Everything is thoroughly mixed and closed with a tight lid..
The drink is placed in a dark, dry place, away from heating appliances and sunlight. Infusion is carried out at a normal temperature within + 18- +25 degrees for 5-7 days.
The final bottling is carried out through a filter..
- moonshine 50-45% -3 liters;
- 3-4 bay leaves;
- allspice 3 peas;
- ½ tsp of quality tea;
- vanilla sugar – 5 grams;
- sugar – 2 tablespoons;
- 1/3 tablespoon of ground coffee.
- all components are placed in a clean enameled pan;
- samogon is added and stirred until sugar is completely dissolved;
- the container is heated to a slow fire to 70-75 degrees with the lid closed;
- the heating is turned off, after 5-7 minutes the contents of the pan are drained into a clean transparent glass container;
- coffee is added and closed with a lid;
- the resulting drink is infused in a dark place at normal residential temperature for 3-4 days.
Cognac from Siberian Moonshine
The loud name of this drink more than pays off its taste and aromatic qualities. It will take a little longer to make it compared to other recipes, but the result will exceed all expectations..
It is based on purified milk and double filtration of activated carbon moonshine. Despite the fact that the name is associated with the harsh and stern temper of this Siberia, the drink itself must be not so much sharp as the rich aroma of pine nuts, because this is the main filler for the drink.
The recipe includes:
- moonshine, filtered 42-45% – 3 liters;
- oak bark – 2-2.5 tablespoons;
- pine nuts – 200 grams;
- vanilla sugar – 5 grams;
- nutmeg – 1 piece;
The cooking process begins with steaming oak bark – oak bark is poured into a clean enameled container and poured with 200-250 grams of boiling water and infused at room temperature. The resulting infusion is filtered through a cotton filter and it is added to the moonshine.
Next, dissolve the vanilla sugar. Add in moonshine and grated nutmeg. At the very end, pine nuts are added. Cognac infused for 30 days, after which it is filtered and bottled.
In the environment of “Siberian” recipes, there are different variations with different ingredients, from ground coffee to pine nuts in the economy version, but the cedar component is always present!
Cognac on oak bark
The drink most authentic and close to the real cognacs is drawn on oak bark. Oak bark, used in many recipes, allows you to saturate the drink with a deep taste and give it a rich amber-caramel color.
At the same time, such a filler can significantly reduce the content of moonshine in the content of fusel oils, since the oak bark acts as a sort of filter sorbent.
- Moonshine, pre-cleaned and filtered 42-45% – 3 liters;
- sugar – 3 tablespoons;
- dried oak bark, dried – 3 tablespoons;
- top grade tea without flavors middle leaf – 3 tablespoons;
- St. John’s wort – 3 tablespoons;
- to give a bright amber shade, add 2 tablespoons of dried rosehip;
- from spices – vanilla sugar 15 grams;
- cinnamon 3 tsp.
All components are added to the glass transparent container; all this is poured with samogon at room temperature and tightly closed with a lid. For infusion capacity is placed in a dark dry place, without access of sunlight. The process takes place at a temperature of + 18-25 degrees for 5-7 days. After that it is recommended to mix the infusion thoroughly and again leave for 1-2 weeks..
The spill is carried out very carefully, with the fact that the last 1/5 – 1/6 containers do not spill into bottles, so that the fusel oils deposited on the bottom do not fall into the bottles..
The cognac itself is recommended to be served for tasting 4-5 weeks after bottling..
Drink recipe on prunes
One of the most simple and proven recipes for cognac from moonshine is a recipe for prune brandy..
The simplicity in this recipe is repeatedly overlapped by the taste and aesthetic qualities of the drink..
For cooking you will need:
- 3 liters of purified 42-45% moonshine;
- prunes with stone 25-30 pieces;
- 3 teaspoons of sugar;
- allspice 10 pcs;
- Carnation 3 bud;
- vanilla sugar 5 grams.
Prunes are washed under cold running water and with other ingredients placed in a glass container, and poured with moonshine. Infused in a dark place at normal room temperature. Every 2-3 days the infusion is shaken vigorously. After 7-10 days, the drink is filtered and bottled. He is ready to serve on the table in 3-4 days.
Tips and tricks
Do I need oak chips?
Many naively believe that oak chips or sticks will quickly help to saturate the brandy, because the real drink is settled in oak barrels. Alas, such material as oak bark is much better for home cooking, it is richer in tannins than wood itself..
And buying it is easier than ever. Dried oak bark tested for the presence of harmful and dangerous substances is sold in pharmacies as a medicine..
Softer in its qualities, moonshine is obtained by using tap water that has been standing for 2-3 days. And the best qualities have moonshine on spring water.
It is recommended not only to wash the prunes before adding to the moonshine, but also to make several small cuts to quickly saturate the drink..
The addition of citric acid in the preparation of cognac in the moonshine allows you to balance the taste parameters of the drink, and when used do not affect the body so aggressively.