Technology for preparing homemade cognac: original and imitations. How and what brandy is made from - production all over the world How to make homemade cognac

Brandy cannot be classified as light alcohol. This is alcohol more likely for men than for women, since representatives of the stronger half of humanity often prefer what is “hotter.”

However, the word “brandy” can hide completely different drinks.

All drinks under this name are united by the production method: this the product is obtained by distilling mash. The mash itself is made from grapes or fruits - there are no strict rules, so manufacturers experiment with any raw material, which is plentiful in their area. Ideal for production:

• grape;
• apples;
• pears;
• cherry;
• plum.

But most often, grapes or the cake that remains after pressing the berries are used.

Story

Today it is impossible to remember who was the first to “brew” brandy in the world. It has long been prepared on different continents of our planet. Both the Old and New Worlds are familiar with the drink. The only thing that is known for sure is that the name of the strong drink appeared in Holland.

"Branden" translates to "burn". The Dutch made this drink by distilling wine and transported it in oak barrels, selling it to those who wanted it. Thus, in the 12th century. brandy was burnt wine. By the 14th century alcohol spread throughout the world.

How is it different from cognac?

Someone will say: “It turns out that brandy is cognac, because the method of preparing the product and the raw materials that are needed are the same!”

This is not entirely correct. Yes, the drinks are similar, but there are differences. - This is one of the varieties of brandy.

Noble cognac is produced exclusively in France. This is documented, so any product produced in other countries with this name can be said to be a fake. There is no Dagestan or Armenian cognac.

The drinks have a lot in common, but the word “cognac” is used to refer to them as an everyday word. It’s so accepted, it doesn’t surprise anyone. But real cognac can only be bought in France.

Cognac is made exclusively from grapes. It cannot include any extraneous additives, for example, any other berries. As for the strength, cognac and brandy are “on equal terms” here: slightly more or less than 40 0.

Brandy can be made from grapes, fruits and berries. The presence of additives is quite acceptable. Caramel is often added to the drink to improve taste. Alcohol is aged for years (like cognac).

Who can produce brandy? Basically, anyone: no restrictions. You can see on the bottles the names of manufacturing companies from Holland, Austria, Germany, Russia - any state can issue a production license to its citizens.

Varieties

It is customary to divide the drink into three large groups.

Grape

Wine distillate is used for production. They distill it and the result is a stronger drink. This is a classic method.

From grape pomace

The pomace left over after grape juice is made is perfect for brandy. Can be mixed together:

• pulp;
• bones;
• leaves;
• pieces of stems.

Infuse for a long time. Then - distillation. This is approximately how Georgian is prepared, which is also a type of brandy.

Fruit

For residents of Russia, homemade fruit brandy is a wonderful addition to the holiday table. Grapes do not ripen everywhere here, but berries (plums, cherries, raspberries) are easier to find and can be grown at your own dacha. Apples, both sweet and sour, are excellent for this purpose.

See what variety of fruit brandy the world's winemakers can offer:

• Calvados (from apples);
• Kirschwasser (cherry);
• slivovitz (from plums);
• framboise (raspberry based);
• rakia (with fruit and grape juice).

The method of preparing many drinks is simple, you can experiment in your kitchen.

Culture of use

Bartenders claim that this alcohol is suitable for serving tulip shaped glasses. The aroma is revealed more fully in them. However, if such glasses are not available, you can use regular cognac glasses.

There are 2 opposite ways to use:

• heated;
• cooled down.

The first method involves carefully heating the glass on a candle. Its disadvantage is that fusel vapors can rise - after all, brandy is not a completely “pure” product; impurities are allowed in it.

The second method is cooling, but not to a cold state, but to a comfortable temperature. This way you feel less aroma, but the taste is more pleasant.

How to drink?

They drink this alcohol in small sips, enjoying it. Some people prefer to “add” a cigarette.

It is best to use brandy as an aperitif before serving main courses.

What to snack on?

The snack should be light:

• apples;
• hard cheese;
• bitter chocolate;
• citrus.

Production technology

The classic method of making brandy involves double distillation and long aging in oak barrels - from 3 to 15 years. At first, the strength of the drink is very high - up to 60 0 and higher, so before the second distillation, water and muscat wine are added. After blending, it is aged in oak barrels for another six months.

The final alcohol strength is about 40 0. In this regard, it resembles vodka.

Cooking recipes

At home, you can try making brandy from what you have available. Perhaps the easiest way is from fruits.

Fruit plus sugar

You can use pears or apples. They should be lightly rinsed and the core removed. Take a 2 liter jar.

Sprinkle the fruits in an even layer, then the sugar, so that they are completely covered. Then again fruit, sugar, and so on until 1.3 cm remains to the top. The last layer should be sugar.

We close the jar and let it sit in the room for 6 months. Then we filter and pour the alcohol into a clean container. Store in the refrigerator.

Add yeast

You can make very good homemade brandy if you use dry yeast. You will need:

• berries (or fruits of your choice) – 3 kg;
• large clay container;
• sugar (you will see how much it takes during the cooking process);
• dry yeast (6 teaspoons);
• water.

First, we unload the fruit into the jug (no need to wash it), and do it like this: a layer of fruit - a layer of sugar, and so on almost until the end of the jug. Having dissolved the yeast in a glass of water, pour it into the mixture, add 6 glasses of water, cover with a plate, wait 4 weeks. At the end of the wait, strain.

From grapes

We take a lot of grapes - in the end we should get 30 liters of juice from it. Also needed:

• sugar (5 kg);
• water (4 l);
• oak chips.

After mashing the berries, place them together with sugar in a saucepan. Cover with a cloth and place in a dark place for 7 days. As a result, pulp will appear on the surface. We filter it, install a water seal, and let it ferment.

Then remove the sediment and pour the mixture into. Double distillation follows, the second time with the addition of water to the original volume. We keep the liquid for 6 months. The result will be a strong drink.

From cake

Grape cake will be needed in the amount of 5 kg. It will require:

• sugar (2.5 kg);
• yeast (50 g)4
• water (15 l).

Mix everything in a container, and the water should be at a temperature of about 30 0 C. Let it ferment for 14 days. Afterwards we filter and distill twice. For the second distillation, add water.

We pour it into jars where oak chips have been pre-stacked for six months. Then we filter and drink.

Calvados

For Calvados you will need apples and vodka (one kilogram of apples, sweet and sour, and one liter of vodka).

Also prepare:

• glass of water;
• half a glass of vanillin;
• 100 g sugar.

Remove the core from the apples and cut them into cubes. Next, place it in layers in a three-liter jar, alternating with vanilla. Fill everything with water. We put it in a dark place for a couple of weeks.

Strain and put on low heat: the mixture needs to be simmered a little. To it we add (during the cooking process) syrup made from water and sugar. After 15 minutes, remove from heat and cool. Filtering. Pour into bottles and put in the refrigerator.

From peaches

Peaches are a good raw material for brandy. You can prepare the drink in two ways - the first is described above (see “Fruits plus sugar”), the second is a little more complicated.

So, if the second method is chosen, you need to prepare:

• peaches (5 kg);
• water (4.5 l);
• kilogram of sugar);
• 200 g raspberries.

Raspberries will act as yeast - we need the peaches to ferment. Instead of this berry, you can take 15 g of yeast.

We remove the seeds from the peaches, turn them into a homogeneous mass, add sugar and water. Mash the raspberries and pour them in. Mix the ingredients and let the mixture ferment for two weeks. Filtering. Let's distill. Then we distill again, now fractionally, after diluting the alcohol with water. The result should be 40% brandy.

Have you ever made brandy from the berries and fruits that grow in your country house? Or did you use something exotic for this, like mango? How did it taste? What method of preparing brandy would you recommend to a novice winemaker to make it easier for him to navigate the recipe?

We are waiting for your advice and suggestions, see you next time!

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 is 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%, or 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

Step 1: Prepare burnt sugar.

In order to give a unique caramel aroma to our cognac, it is better to fry the sugar. You can skip this step if you don’t want to spend time on it, but then homemade cognac will slightly lose its taste. To prepare burnt sugar, we need a stove and aluminum cookware, preferably with thick walls. Pour the specified amount of sugar into it and turn on the burner, setting the heat to low. To make the sugar melt faster, you can add a couple of drops of water, but it is better to be patient and wait for it to caramelize on its own. Be sure to stir it constantly to prevent burning.

Step 2: Prepare cognac at home.

The process of making cognac at home is simple - combine the ingredients, stir and leave to infuse. However, according to the original classic recipe, cognac is one of the most complex and labor-intensive alcoholic beverages to prepare. Let's take a jar or large bottle that will hold all our ingredients. The order of mixing is not important, so we arrange all the ingredients as you like - alcohol, oak bark, tea, cloves, nutmeg, burnt sugar and vanillin. Mix the resulting mixture thoroughly, seal the jar tightly cover and place it to a cool dark place so that the cognac infuses within 3-4 weeks.

Step 3: Serve homemade cognac.

When the cognac is infused, you need to open the jar and strain the drink through a double layer of gauze. Pour the finished cognac into a decanter and serve it to guests at a festive dinner. When serving, it should be at room temperature; it should not be heated. Cognac should be poured into special “pot-bellied” glasses. As for snacks to go with cognac, opinions differ. Some people think that citrus fruits and chocolate are excellent, while others have the exact opposite opinion and believe that nothing but good cigars and coffee can fully reveal the entire aromatic bouquet. So choose the snacks you want. Possessing a pleasant caramel aroma and a beautiful amber color, you and your guests will like homemade cognac no less than store-bought cognac. Bon appetit!

You can buy oak bark at the pharmacy, but it is better to collect the bark of young oak branches yourself in June, and then dry it properly. This bark will make cognac more aromatic.

Buy only vodka of which you are confident. Bad vodka will not make good cognac, and you should take care of your health.

Do not abuse alcoholic beverages, even those you prepare yourself.

Still from the film “Gangster Hunters”

Cognac is far from the cheapest drink, so its level of availability is not the highest (meaning real, high-quality cognac). Buying one that costs a penny means not respecting yourself and your health, wanting to ruin it.

So, resourceful people have long come up with a way to drink good cognac and not spend a lot of money on it: they created recipes for homemade cognac from vodka.

Yes, we understand that this looks quite doubtful, but only at first glance. Preparing alcoholic drinks at home is not at all as difficult as it might seem: we told you about, and now we’ll tell you about cognac.

First, a couple of interesting facts: what is cognac?

Let’s immediately burn all bridges and say that cognac is only that which is produced in six specific crus, that is, regions, of one French province, produced with strict adherence to technology. The same story, by the way, is with champagne - only that sparkling wine that is produced only in the Champagne region in France can be called this way, and only that.

Six crus (or seven appellations):

- Cognac. This is a name that can be used by any official cognac producer in that region

- Grand Champagne or Grand Fin Champagne;

- Petite Champagne or Fin Petite Champagne;

- Borderie;

- Feng Bua;

- Bon Bois;

- Bois Ordinaire.

@stevepb, pixabay.com

Moreover, strict requirements for compliance with cognac preparation technology are not an exaggeration or a myth. In those six regions of the Charente province where real cognac is produced, there are even special bodies, the police, who check whether this technology is fully complied with.

One can go to prison not only for non-compliance with technology, but even for experimenting with a drink that is practically sacred to them. And there were such precedents: manufacturers ended up in prison for several years and lost their license for the rest of their lives. This is how to insult the honor of French cognac!

@hinecognacs

Although it would be necessary, of course, to clarify that cognac was invented not by the French at all, but by the Dutch. But that is another story.

So, remember once and for all: cognac (Cognac)- this is only what is produced within the province that we have already mentioned above. Everything else is brandy. That is, if you walked 20 minutes from Charente to another province, all in France, and cognac is also produced there, it is still not cognac, but exclusively brandy.

Another question arises: why then do Russian-made drinks still boldly display the name “cognac”? But because the French were already tired of suing and explaining to everyone, including Armenia and Georgia, that cognac can only be produced in one place in the world - here, they gave up on this matter.

Next riddle: what is the difference between cognac and brandy?

@TeroVesalainen, pixabay.com

Nothing. These are essentially the same thing, just with different names. Unless the preparation of cognac requires strict adherence to the rules.

The story will look even more confusing if we say that among connoisseurs and professionals, cognac is generally considered only a kind of brandy. But we won’t tell the French about this - after all, they fought so hard to ensure that only what is made in the province of Charente is called cognac.

More to the point: how is cognac made from vodka?

@fotorech, pixabay.com

As you have already understood, you won’t be able to do it at home anyway - there are too many nuances and features in this process that must be observed. But by adhering to a different class of recipe, you can yourself produce a wonderful, tasty alcoholic drink reminiscent of cognac. But it would be more correct to call it a tincture.

It will have a pleasant smell and high-quality taste, despite the fact that the recipe will be extremely far from the original.

Recipe for cognac based on vodka with oak bark

This is one of the most delicious recipes for homemade cognac, which is prepared with oak bark, herbs and spices. Most likely, those who have never tried cognac will also like it.

№ 1

What do you need:

Moonshine 50%

Oak bark

1 tbsp. (can be bought at the pharmacy)

St. John's wort

1 tbsp. l. (can be bought at the pharmacy)

Carnation

Allspice

Vanillin

Coriander

@hinecognacs

How to cook:

The main secret of this recipe lies in a high-quality base: good vodka or moonshine.

Pour vodka or moonshine into a saucepan or jar;

Heat a spoonful of sugar over the fire, and when the sugar turns yellow and begins to melt, add it to the container with the base (vodka or moonshine). In addition to oak bark, burnt sugar serves as an excellent dye;

Add all other ingredients;

Mix everything, close the container and place in a cool, dark place. The drink must be infused for at least a month. As soon as you see that the liquid has turned caramel or darker in color, it is ready;

Pour the finished drink through a strainer into containers in which it is convenient for you to store it (bottles, jars).

№2

This recipe involves making homemade cognac from alcohol. Don't be scared, it's even interesting.

What do you need:

Alcohol (3 liters, don't forget to dilute it to 400)

Oak bark (3 tablespoons)

Sugar (take 3 tablespoons and prepare a thick syrup, “fry” the sugar until brown)

Rose hips (you can take dried ones - 10-15 pieces)

Black pepper (4-5 peas)

Loose leaf tea (black, teaspoon)

St. John's wort (twig)

Raisins (tablespoon)

How to cook:

Soak rose hips with oak bark;

Mix all the ingredients and leave the jar of liquid in a dark place for a week;

After 7 days, remove the raisins (and prunes, if added) from the jar and leave for another two weeks;

Strain through a strainer, or better yet, cheesecloth, and put in the refrigerator again for a week;

Strain one last time and you can try.

Properties of oak bark

This is a very useful component, and oak fodder extract is used even in official pharmacology. This is a remedy that perfectly fights skin diseases, burns, inflammation of the mucous membranes and larynx.

Oak bark contains flavonoids (natural antioxidants) and tannins, which, interacting with proteins, form a protective barrier for tissues. Also pentosans, which have an anti-inflammatory effect, pectins, starch and sugar.

@didgeman, pixabay.com

Oak bark is used:

For diseases of the oral mucosa: stomatitis, sore throat, fragility of the gums (in the form of rinses);

For wounds and inflammation of the skin (in the form of ointments, tinctures);

To combat seborrhea;

For excessive sweating of the feet (baths with a decoction of oak bark).

Contraindications

If you are predisposed to allergies, then be careful - oak bark can cause allergies.

Recipe for homemade cognac with prunes

@elementus, pixabay.com

Dried fruits are also very beneficial for your body, so homemade cognac with notes of prunes is a blessing. One of the most popular and beloved by Russian people is prunes.

Do you know what prunes are? It is a hybrid of sloe and plum. It is this unusual combination that gives a unique taste and strong aroma.

It is used in the preparation of strong alcoholic drinks, such as cognac and whiskey.

№ 1

What do you need:

20 grams dried prunes

Half a liter of vodka

1 teaspoon granulated sugar

1 packet of strong black tea

A little cinnamon and vanilla

You can add cloves

How to cook:

Pour vodka into a jar and add all other ingredients;

Place a tea bag in the jar;

Close the jar and shake well;

Keep the drink in a cool, dark room for three days. If you can’t wait that long, then you can try in a day. Just be sure to strain it several times through several layers of gauze.

№ 2

@hinecognacs

What do you need?

0.5 liters of vodka or diluted alcohol

5 prunes

3 allspice peas

1 clove inflorescence

Vanillin

How to cook

Place all ingredients in a 2-liter jar;

We fill it all with alcohol;

Again, the mixture should be left in a cool, dark room for two weeks;

Strain through a strainer or cheesecloth and drink.

The taste will be gentle without adding sugar. In order for the drink to become aromatic and absorb all the notes of the added ingredients, it takes at least a week and a half. In addition, added spices soften the strength of alcohol.

№ 3

This is the shortest recipe you can imagine - it’s like making a light cocktail. But you can still try it only the next day.

What do you need:

One liter of quality vodka;

40 gr. prunes; - 2 tsp. Sahara;

A small amount of vanillin, cinnamon and cloves;

2 single-serve black tea bags.

How to cook:

Place everything in a container and mix well;

Place two tea bags;

Close the container and shake well;

Ideally, you should let it brew for at least three days, but if you can’t wait, you can drink it for four days. Just don't forget to strain it through cheesecloth.

№ 4

@imarksm, pixabay.com

What do you need:

Oak bark

2 tbsp. spoons

Carnation

Nutmeg

Lemon juice

4 tbsp. spoons

2 tbsp. spoons prunes

How to cook:

Soak oak bark in boiling water;

Add sugar, spices, berries to the tincture and pour vodka over it all;

Leave for 2 weeks;

Strain through a strainer or cheesecloth.

Recipe for homemade cognac from vodka with almonds

What do you need:

Vodka (but grape moonshine 45-50% is better)

Almond

10 grams

10 grams

Oak chips

5 grams

How to cook:

Soak oak chips in boiling water for a day;

Pour vodka into a container and add the resulting oak infusion to it;

Add almonds and raisins;

Cover the mixture and leave for a month;

After 30-40 days, strain and taste.

Recipe with chocolate

@PublicDomainPictures, pixabay.com

Unexpected, right? It is used for cognac liqueurs for a variety of flavors, and only dark and bitter chocolate. It makes the aroma even more incredible.

What do you need:

Vodka 0.5 l.

Store-bought cognac 0.2 ml

Dark chocolate 60-85% cocoa bean content

Sugar 100 gr.

Water 50 ml

Vanillin

How to cook:

Grind one chocolate bar;

Add water, sugar and vanilla;

Place the mixture in a water bath and melt;

Add vodka, wood chips and prepared cognac to the resulting cream, shake well;

Leave for two weeks, shaking every 2, or even every day; Strain before tasting.

Recipe for homemade cognac with pine nuts

@joshua_willson, pixabay.com

Or, in Russian speaking, nutcracker .

In general, nutcracker was previously used for medicinal purposes. Now, of course, this is no longer a medicine, but the drink is known for not causing a hangover.

№ 1

What do you need:

Unshelled pine nuts

Orange zest

2-3 grams

Vanillin

Pinch

Fresh blackcurrant leaf

1 tablespoon moonshine (vodka, alcohol diluted to 40-45%)

How to cook:

Pour boiling water over the nuts into containers and wait 5 minutes;

Merge and repeat the first and second steps three times;

Transfer the nuts to a jar and mix them with orange zest, sugar, blackcurrant leaf and vanilla;

Pour vodka over it all and mix well;

Cover with a jar and place in a warm, dark place for two weeks, shaking once every couple of days;

Strain the resulting nutcracker and leave the drink in a cool place for a few more days. After this you can drink.

Alternative

There will be a sharper taste and aroma here. If you're ready for this, let's go.

What do you need:

Pine nuts with shell

100g

110 grams

Carnation

Moonshine (vodka, alcohol)

How to cook:

Break the nuts into two parts and put them in a jar (liter);

Add sugar with cloves and mix well with moonshine or vodka;

Close the lid and place in a dark, warm place, shake once every 3 days;

After filtration, you will get a very strong concentrate. It will need to be diluted with pure vodka to make the taste softer;

Pour into bottles and serve.

P.S. There is also a medicinal option for preparing nutcracker. It helps improve immunity, anemia, nervous disorders, and much more. Also use expensive vodka or high-quality moonshine as a base.