Knowing good sense of good alcohol, seeing the title of this article, immediately begin to object to the possibility of implementing such an idea. And we, of course, agree with them. In fact, we will try to make from the moonshine not real brandy in the original, but the most qualitative imitation of such a drink, according to its taste qualities, the closest to the original. On what can you insist moonshine to get cognac? This intrigue we will expand further in the proposed recipes.
Preparation of cognac at home from moonshine - a recipe on the oak bark
Ingredients:
- moonshine - 3 liters;
- oak bark - 2 tbsp. spoons;
- buds of a carnation - 3 pieces;
- nutmeg ground nut - 1 pinch;
- coriander seed - 1 pc .;
- sugar - 75 g.
Preparation
Moonshine for cognac should be of the best quality, at least double distillation and subsequently diluted to a fortress from forty to fifty degrees. In a small portion of the original product must initially dissolve the sugar. Ideally if from the specified quality of granulated sugar, first boil caramel syrup, and then introduce it into the base of cognac.
Oak bark can be purchased at any pharmacy. But to use it in its pure form is not recommended, since excessive initial amount of tannins can impair the taste of the finished drink. To soften the properties of the bark of oak, first pour it with boiling water for ten minutes, and after that, merge onto a sieve, let it drain, and dry it.
In the glass container we pour the prepared bark, throw the carnation buds, ground nutmeg and crushed large coriander seed. We fill in the components of moonshine, mixed with caramel, shaken and left in a dark place for three weeks.
Now the alcoholic drink of dark saturated color is filtered, filtered, poured on glass bottles, we have again in a dark place and leave for soak for at least six months. Particularly interesting is the taste of the drink after two years of aging.
Cognac with own hands from moonshine - recipe for oak chips
Ingredients:
- moonshine - 3 liters;
- oak chips - 6 pieces 4 mm thick and 10 cm long;
- berries of dogrose - 15 pcs .;
- peas of black pepper - 4 pcs .;
- black large-leaf tea - 1 teaspoon;
- a vanilla pod with a length of 3 cm - 1 pc .;
- St. John's wort - 2/3 tsp.
- food soda - 10 g;
- sugar - 60 g.
Preparation
The most, perhaps, laborious in the preparation of cognac according to this recipe is the preparation of oak chips. Dry oak wood splits into slivers of the necessary size and soak in cold water for twelve hours. Now we change the water to a new one, add the soda, mix it, and leave again for twelve hours. Next, merge the water, put the chips in a strainer or colander and place it on the steam bath. The duration of this procedure is also twelve hours, after which we spread the chips on the tissue cut and let it dry out in the air again for twelve hours.
Now we put the chips on the grate, we place it in the oven and hold it at 150 degrees for four hours. After twelve hours the heating is repeated, after which we again leave the chips to rest for another twelve hours. And in conclusion it is necessary
We put the prepared chips, dog-rose, tea, pepper, vanilla and St. John's wort into a glass bottle, pour in moonshine and add caramel, cooked from granulated sugar, before dissolving it into a small portion of the original beverage. Shake the contents of the vessel and put it in a dark place. After a week, we extract vanilla, and we insist the mass for two more weeks, periodically shaking.
Over time, the beverage is filtered and filtered, bottled and left in a dark place for at least another six months.