History reference.

Bread wine or semugar is an old Russian drink (distillate) made on the territory of Russia and the Russian Empire. Most often, references to this drink are found in the period from the 15th century to the present day, but no one knows the exact data on the beginning of production.

Inception

Distilling in Russia was mainly carried out by large landowners. They prepared alcoholic beverages according to recipes passed down from generation to generation. Initially, they made drinks for their own needs, and then for sale. The state immediately reacted to everything that happened. Bread distillates were banned. Only a mixture of rectified alcohol and water could be sold. And the monopoly that came into force significantly reduced the entire industry. And only recently, on the part of the government, it has been possible to notice steps towards resuming the production of distillates in Russia, in particular GOST 55799-2013 for grain distillate.

Production technology

Bread wine was obtained by the method of double distillation of grain mash and dilution of the resulting product to a strength of 38.8 to 48% vol. alcohol. Some formulations provided for different cleaning: milk, coal, etc.

Cereals were used as raw materials for the preparation of half a bar: barley, oats, wheat, rye. The choice of this or that raw material depended on the geographical location of the distillery, but most often it was rye or barley.

Dough was used as yeast - a mixture of flour, water and yeast. At that time, housewives used it to make bread. The concept of "yeast" and its action were discovered later.

Mash preparation scheme was pretty basic. The grain was soaked and germinated, after which it was crushed, mixed with water and the resulting mixture was heated to 60-70 degrees. The resulting mash was cooled to 30 degrees and then the dough was added. Fermentation began.

After the mash was completely fermented, it was poured into stills and double distilled. First, crude alcohol was obtained, and then alcohol was made from it with a strength of 60-75% vol. The alcohol obtained after the second distillation was diluted with water to the required strength, purified, and Bread Wine was allowed to rest.

Of course, the drink obtained in those days was significantly different from what is being produced today. This is due to a host of factors: from the quality of raw materials to the technologies used. Progress in the study of fermentation and distillation processes does not stand still.

We offer you our own recipe for the preparation of grain distillate, which can be called "Bread wine".

Recipe

First you need to make a grain mash.

Mashing

Let's take light barley malt as a basis.

The ratio of malt to water (hydromodule) is 1: 3 - this means that you need to take 3 liters of water for 1 kilogram of malt.

The entire volume of water used is poured into a container and heated up to 38 degrees.

While the water is heating, grind the malt. The grind should be medium so that the resulting mash can be filtered out later.

As soon as the water warms up to 38 degrees, add chopped malt and mix everything well.

Raise the temperature to62 degrees... We pause60 minutes... During this pause, starch is broken down into simple sugars, which are actively consumed by yeast during fermentation and form alcohol.

Mash filtering

At the stage of filtration, the spent grain (insoluble sediment from the shells of the malt) must be rinsed with hot water so that no sugars remain in it. The water temperature should be 80 degrees, less will lower the temperature in the mash and lead to a deterioration in the filtration process.

The solution obtained after filtration is called wort.

In order to create an optimal environment for the functioning of the yeast, the density of the resulting wort must be measured. If your density value is higher than 15%, then it is necessary to dilute to 12-15%.

Boiling the wort

We carry out boiling for 45-60 minutes. This is necessary for:

1. Wort sterilization
2. Removing some of the sulfur-containing compounds that adversely affect the taste of the final product, in particular DMS (dimethyl sulfide).

Wort cooling and fermentation

Quickly cool the hot wort to a temperature of 25 degrees. In order to avoid secondary formation of substances undesirable for organoleptic properties, it is necessary to cool for no more than 30-40 minutes. In the future, we pour the wort into a fermentation tank, where we add prepared yeast in advance.

Great for making Bread Wine ... Their dosage is 10 grams per 30 liters of mash.

Fermentation

We put the obtained mash with yeast under a water seal and wait until the yeast processes all the sugars contained in our mash.

This process usually takes about 4-5 days.

Distillation into crude alcohol

After fermentation, we load the mash into the evaporation cube and begin distillation. This process must be carried out as quickly as possible without cutting off heads and tails.

Fractional distillation of raw alcohol

The resulting raw alcohol must be diluted to a strength of 30-40% vol. alcohol. It is with this strength that it is most easy during distillation to divide the product into fractions ("head", "body", "tail").

Cut off the head fraction in the amount of 10% of the estimated volume of alcohol.

We finish sampling the "body" at 95 degrees Celsius in the tank.

The strength of the resulting distillate can be adjusted using a mini-reflux condenser and heating power. The more liquid we supply to the mini-reflux condenser, the higher the strength of the final product will be. With regard to the heating power - the higher it is, the higher the sampling rate and, accordingly, the lower the alcohol content in the resulting product. The decision on the strength remains only with the distiller. It usually ranges from 75 to 95% by volume. alcohol. The higher the alcoholic output, the less pronounced the aroma and softer the product.

If you want to get a pronounced aromatics, then strive for a distillate strength of 75-85% vol. alcohol. Remember that the taste of the final product largely depends on the correct formulation of the mash and the experience of the technologist, and very little on the equipment.

Final dilution

We dilute the distillate to the required strength and let it rest for at least 2 weeks.

An example of calculating the volume of water required for dilution :

For example, Received 1000 ml of distillate with a strength of 93% vol. alcohol. Desired strength of the final product 38.8% vol. alcohol. How much water to add for dilution?

1. Determine the dilution factor

To do this, you need to divide the actual fortress by the desired one.

93% vol. alcohol / 38.8% vol. alcohol = 2.39

And subtract 1:

2.39-1 = 1.39

2. The resulting volume of distillate must be multiplied by the dilution factor

1000*1.39 = 1390 ml- this amount of water will be required to dilute the alcohol

When diluting, alcohol is not of great importance to pour into water, or vice versa, water into alcohol. The main thing is that both liquids are cold (about 10 degrees) and you need to pour in quickly, then when diluted, the effect of the thermal reaction will decrease and fewer by-products are formed.

The resulting product can be carbonized or any other purification, it all depends on the preference of the consumer.

Now that all the secrets of cooking have been revealed, I really want you to prepare your own delicious and aromatic Bread Wine!

Orthography of the "Bread Wines" Empire (1900-1917).

Karelin Vyacheslav Alexandrovich

06.09.2016

Distilling,

Curious is 1 crossed out gap in the history of industry and production in the Russian Empire, the same crossed out gap that erased the new Soviet power, which came as a result of the revolutionary coup in October 1917, everyone knows the facts that subsequently all the property of the Russian Empire, and its citizens are Soviet the authorities appropriated to themselves on a gratuitous basis, that is, they nationalized, however, now I am not talking about that, since I am ahead of events.
In this article, we will mention the domestic production of alcoholic beverages of the Russian Empire, an interesting historical fact is that alcohol production in the release represented well-known domestic Russian brands throughout Europe and the world, actively participated in international exhibitions, and exhibited domestic goods to a wide international public: grape and bread vodka , wines, cognacs, liqueurs, liqueurs, beer and other alcoholic beverages, won first and second places at international exhibitions.



At the end of the 19th century and at the beginning of the 20th century, the products of Russian wine and vodka factories took first and second places at international exhibitions in Paris, Madrid, Liverpool, Brussels, Turin, Antwerp, Rome and at domestic exhibitions in St. Petersburg, Moscow, Kiev, Chisinau, Nizhny Novgorod, the most curious thing is that many domestic drinks received the Grand Prix, gold and silver medals, honorary diplomas, which were subsequently placed on labels, the products were very popular among the local local population, and were also popular among foreign consumers. , the goods were exported to a number of European countries, Greece, Cyprus, Turkey, the Middle East, and other countries.



For example, at the World Exhibition in Paris, the highest awards (Grand Prix) were awarded to: "Treasury sale of drinks", Peresazhsky (Chernigov province) rectification plant E.A. Sluchevskaya, "NL Shustov's Partnership with S-yami", "A. Wolfschmidt Joint Stock Company", V.A. Shtriter, (vodka, liqueurs, liqueurs), D.Z. Saradzhev (alcohol, cognac, bread wine, liqueurs, liqueurs), the heirs of I.V. Alexandrova, N.A. Tereshchenko, Countess A.D. Stroganov, N.N. Evreinov, V.P. Kalashnikov, P.A. Smirnov, Beckman.

Some of the Russian producers of vodka and other spirits received the high title of the Supplier of His Imperial Majesty, these producers could depict the State Emblem of Russia - the Two-Headed Eagle on their labels and on bottles.
Bottles of wine and vodka, cognac, and beer products of the Russian Empire differed in their design work (the form of a standing naked woman, the form of bears, a fish, a gymnast, a poodle sitting on its hind legs, a peasant with a balalaika, in the form of busts of Pushkin, Turgenev, Princess Olga, General Skobelev or in the form of the Eiffel Tower, etc.), glass of various colors, and of various capacities, sometimes the appearance of the original bottles of the Russian Empire strikes the imagination of our contemporary, since the appearance and color of the structure is artistically very unusual, as well as labels, which were designed by famous Russian artists of that time, now labels are considered unique antiques, and a stylish rarity, an example of applied art, now a rare bottle in the form of a peasant with a balalaika is a very rare specimen from collectors and costs a lot of financial resources.

Bone glass, bear made at the Misheron plant.





A copy of such a bottle is at the local history museum of Luka, where A. Linkfeld's plant was located in Tarkovichi.



A bottle in the shape of a Balalaika made of white bone glass can be seen in the exposition of the Yegoryevsk Art Museum. There is such a bottle of transparent glass on the Hermitage website.



A bottle in the shape of a crucian carp for vodka Severnaya from Petr Smirnov's partnership.



Produced at the factories of the Kosterev Brothers.




A transparent glass bottle depicts a hand holding a dagger.



Transparent glass bottle, bust of A.S. Pushkin.










At the bottom of the bottles and on the bottle itself there was information about the manufacturer of the bottle, the volume in the bucket system 1/20, 1/30, 1/40 was indicated, information about the manufacturer's plant with a note that the shape of the bottle was declared to the Ministry of Finance, as far as we know, corks were ceramic, lead, brass, and cork with inscriptions and stamps.


Beer bottles of the Russian Empire.




















Damask or mug Russian measure of liquids = 1/10 bucket = 10 cups = 2 vodka bottles. A cup = 1/100 of a bucket and is divided into 2 scales (half-bowls), was used, as a rule, when measuring the amount of wine and vodka drinks.













Wine measures of the volume of liquids in the Russian Empire according to Magnitsky's Arithmetic:

1 barrel = 40 buckets ≈ 491.976 L (491.96 L).
1 pot = 2 buckets (about 25 liters).
1 bucket = 4 quarters of a bucket = 10 shtofs = 1/40 of a barrel ≈ 12.29941 liters (in 1902).
1 quarter (buckets) = 1 garnet = 2.5 damask = 4 bottles for wine = 5 vodka bottles ≈ 3.0748 l.
1 garnet = 1/4 bucket = 12 glasses.
1 bottle (mug) = 3 pounds of clean water = 1/10 bucket = 2 vodka bottles = 10 cups = 20 scales ≈ 1.2299 L (1.2285 L).
1 wine bottle = 1/16 bucket = 1/4 garnets = 3 glasses ≈ 0.68; 0.77 l; 0.7687 l.
1 vodka (beer) bottle = 1/20 of a bucket = 5 cups ≈ 0.615; 0.60 l.
1 bottle = 3/40 buckets (Decree of September 16, 1744).
1 kosushka = 1/40 bucket = 1/4 mug = 1/4 bottle = 1/2 half bottle = 1/2 vodka bottle = 5 scales ≈ 0.307475 l.
1 glass ≈ 0.273 l.
1 chew = 1/50 bucket ≈ 245.98 ml.
1 cup = 1/100 bucket = 2 scales ≈ 122.99 ml.
1 scale = 1/200 bucket ≈ 61.5 ml.








Measure of the capacity of liquids:

scale = buckets = 1⁄200; Liters = 0.0615.
cup (2 scales) = buckets = 1⁄100; Liters = 0.123.
vodka bottle (5 cups) = buckets = 1⁄20; Liters = 0.614962.
wine bottle = buckets = 1⁄16; Liters = 0.7687.
damask (2 vodka bottles) = buckets = 1⁄10; Liters = 1.2299.
quarter (4 wine bottles or 5 vodka bottles) = - buckets = 1⁄4; Liters = 3.0748.
bucket (4 quarters) = buckets = 1; Liters = 12.29941
barrel (40 buckets) = buckets = 40; Liters = 491.976

Russian vodka in the Russian Empire was called "Table Wine", "Russian Dobro", "Bread Wine", "Refined Wine", "Cumin", "Krambambulevaya" (with honey), Peter Smirnov had a fairly wide range (about 90 varieties) , Nikolai Shustov, their drinks were considered the standard among alcoholic variety, as well as V.A. Shtrieter, Beckman or other famous Russian vodka producers, however, in addition to perhaps the most famous (mentioned), there were other producers of alcoholic beverages throughout the territory of the Russian Empire, in all provinces of the vast Russian Empire.






















It is worth noting that the fourth wine monopoly (public sale of piteas) was introduced by the Minister of Finance Sergei Witte in 1894, but was fully operational from 1906 to 1913. The wine monopoly extended to the refining of alcohol and the trade in spirits. Distilleries could be owned by private entrepreneurs, but the alcohol they produced was bought by the treasury, cleaned in state warehouses and sold in state wine shops. In 1913, the total revenue from the wine monopoly amounted to 26 percent of Russia's budget revenues. The monopoly extended only to vodka; all other alcoholic beverages were produced and sold freely, but were taxed (imported - plus import customs duty). Monopoly prices for vodka were well aligned with excise and duty rates; the poorest mass consumer was satisfied with state-owned vodka, vodka and beer in a state-owned wine shop cost a minimum of 6 kopecks and more, in many respects the price depended on the quality, purification and type of alcoholic beverage, prices for inexpensive (cheap) wine ranged from 5 kopecks and more. The wealthy consumer preferred all other beverages on the free market. With the outbreak of the First World War, the trade in alcoholic beverages was banned.

Russian Empire alcohol control excise stamps.



A small list of well-known companies of the Russian Empire:

Wine and vodka company P.A. Smirnova, N.L. Shustov with S., A. Wolfschmidt Joint Stock Company, E.A. Sluchevskaya, V.A. Shtrieter, D.Z. Saradzhev (alcohol, cognac, bread wine, liqueurs, liqueurs), the heirs of I.V. Alexandrova, N.A. Tereshchenko, Countess A.D. Stroganov, N.N. Evreinov, V.P. Kalashnikov, E.G. Makhotina, F. Enny Brewery (Odessa), Vodka company "Beckman and Co", partnership br. Mamontovs, Severyanin brewery, Kalinkin beer-honey brewery, replenishment - commercial lead seal of K. Mahleid brewery in Warsaw, beer of Knyshinsky Grobman brewery, beer or mineral bottle of Zolotoe Runo brewery, Efremenkov breweries Smolensk and partnership of the Kiev brewery Genrikh, beer bottle Pulse, Pernov, AKTs. TOTAL ODESSA BAVARIA ODESSA, Shabolovskiy KG and Co, Zemlyanskiy brewery Moscow, beer bottle K.O. Shitt, Zemlyansky Brewery BREWER, STEAM FACTORY COLLECTION V.V. BRANITSKAGO V b M. BOLOY CHERKVI, joint-stock company p./z. "Waldschleschen", the office of the breweries Papirmeister and Pupko with the general name "Bavaria", Ilgesemsky brewery, joint-stock company p./z. “Waldschleschen, Aldaris Joint Stock Company, Prince Vyazemsky Distillery, Foundry Vodka Factory and Beckman & K” Vodka Factory, State Sale of Drinks, Kronshtansky Vodka Factory, Shuster Brandy Factory, and others not mentioned in this list.



































At the moment, pre-revolutionary rare specimens of bottles with labels are all the heritage that we have left from the Russian production of alcoholic beverages of the Russian Empire, at the moment they can be found in a few museums, antique stores, and at auctions or among collectors of rarities.

Taken

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Bought some vintage bottles a couple of weeks ago. And yesterday the package arrived. That's what it was about. Now I will tell you about each of these bottles in a little more detail, because this is not just glass containers - this is History.

The first number is the bottle, which once contained a bison. This is a tincture on the grass Fragrant bison (Hierochloë odorata (L.) Wahlb.), Which grows mainly in Belovezhskaya Pushcha, and serves as food for bison, from which it got its name.

This is what this bottle looked like with the original label.

In the Soviet period, the shape of the bottle changed slightly, and then completely emasculated to a simple bottle.

The second number is a bottle of English bitter. A very peculiar shape with a very long neck, but easily recognizable.

Here, for example, is a photo of a snack table set in a Vienna restaurant in 1909. English Bitter stands out very well among the bottles.

These are the labels.

Under Soviet rule, they did not bother anymore. Lily in plain bottles.

The third number is a bottle from the "nezhinsky rowan". A very peculiar shape of the bottle, specially designed for the tincture made at the Peter Smirnov factory. This tincture became a sensation at the Paris Exhibition of 1889, and not only because of the shape of the bottle. French newspapers wrote about it as a Russian miracle, and experts were amazed at the unprecedented and refined aroma and taste.

These are the labels.

In Soviet times, this tincture was also produced in the same bottle. Only the taste already amazed no one.

Here is this baby from under the Little Russian casserole

This is what a casserole manufacturer's label looked like.

In the USSR, this drink was also produced, and although the shape of the bottle was the same, rectified alcohol and cherry juice were used as raw materials.

Well, and in my collection there are now two "twenty". It was the most popular bottle among drinkers for three. The volume of 0.62 liters is remarkably divided into three - 200 grams each, much better than 0.5.

Well, after receiving the parcel, the next day I accidentally went into a thrift store to be curious and suddenly, I see a Russian quarter on the shelf in excellent condition. I bought it without hesitation. The seller said he had one more in his warehouse, promised to bring it in a week.
The volume of such a bottle is 3.07 liters (1/4 bucket). Quarter bottles were produced in Russia from 1885 (before that there were bottles of a different volume) until the 50s of the XX century. Simple bread wine was sold in such bottles (and after 1895 state wine).

P.S. I don't know what volume of this small bottle, judging by the appearance of 150 grams, no more, it will need to be measured exactly. Also from under the bread wine.

This is what this bottle might have looked like with a label at the beginning of the 20th century.

Bread wine was first mentioned in the annals of 1517. Wine recipes were known many centuries ago. This is a strong alcoholic drink that contains thirty-five to fifty percent of the strength. It is prepared when distilling grain mash.

Bread wine is also called semigar. Why is that? Due to the fact that it is made from cereals, it is called bread wine. And they called him a half-bar back in tsarist times.

The origin of the name of the half-bar

In tsarist times, there was always one strength of wine, it is 38.5 degrees, no more, no less. In order for the wine to be of just such a strength, a decree was created in 1842, on testing alcohol for strength in a very interesting way. Alcoholic drinks were poured into a copper container and set on fire. When it was of good quality, half of the liquid should have evaporated. From this came the name "polugar". During the sixteenth and nineteenth centuries, this drink was the national Russian alcohol. It was cooked on almost every corner, and you could buy it from any merchant.

What is the difference between bread wine and vodka?

Bread wine differs from vodka in such shades.

• Manufacturing process

Bread wine is obtained by distillation. It preserves the taste of wheat and grain raw materials well. The right bread wine tastes and smells like wheat.

In order to prepare alcohol, special cleaners are used. Therefore, it has neither taste nor smell of the raw material.

• Drinking process

As we know, vodka is drunk in one gulp and cold. And bread wine is cooled to ten degrees, poured into glasses and drunk in small sips. So we get great pleasure from the pleasant taste and smell. But the choice of a snack can be treated equally, it is suitable for both vodka and wine. These drinks are good to eat with pickles, cabbage, garlic and meat. Traditional Russian dishes.

Many factors influence the taste and aroma of bread wine. For example, what the malt is made of, the quality of the water and yeast, as well as the correct temperature regime and what material the device is made of for making wine.

And of course the recipe itself. If you follow all the instructions and rules, the half-grain will cook very tasty and aromatic.

Antique Hop Drink Recipe

In order to make bread wine, we need the following ingredients:

• Purified water twenty four liters;
• Rye malt six kilograms;
• Dry yeast sixty grams.

It is advisable to use purified water. If rye malt is not available, use wheat or buckwheat malt. Prepare a thermometer right away in order to measure the temperature when mashing the wort.

The preparation of a semi-bar consists of the following processes:

• First you need to grind the malt, for this we use a grain grinder. But do not overdo it, it should not look like flour, medium grinding is better;
• Then pour water into a special container and boil. And then we begin to grind the malt starch into sugar so that it can ferment well. To do this, you need to cool the water to fifty-five degrees. When it has cooled to the set temperature, pour in the malt and mix well so that there are no lumps. We heat the mixture to sixty three percent. When the mixture has warmed up, close the container and insulate it with something, so that for an hour and a half the temperature does not drop, but remains at 62-65 degrees;
• In order for the wort to begin to ferment, it must be cooled to 26-28 degrees. To do this, you can take the container in which the wort is located, put it in cold water and quickly cool it. Pour the wort into a bottle in which it will ferment. We dilute the yeast according to the instructions and pour it into the bottle. We make a water seal on the bottle. Then we take the bottle to a warm place, where there is a temperature of twenty to twenty-five degrees. The fermentation process takes from four days to several weeks. It all depends on the quality of the products used and the temperature at which the wine ferments. To understand that the fermentation process is over, you need to carefully look at whether there are bubbles or not. When they are no longer there, it means that the fermentation is over;
• At the last stage, we will deal with the distillation of alcohol. For this, the mash is poured into a cube for distillation. The first time we drive it at full speed, so that we get more moonshine, so we do not select tails and heads. We complete the selection when the jet starts to have fifteen to twenty degrees of strength. At the end, we get a slightly cloudy moonshine with a pungent smell.

Now you need to clear the alcohol. To do this, we do this:

• Pour moonshine into a cube and dilute with water to get a fortress of twenty - thirty degrees. At low speed, we select the head fraction, somewhere between one hundred and fifty - two hundred milliliters. You cannot taste this liquid, you can end up in a hospital. Then we increase the power and select the main fraction. We make sure that the strength of the moonshine is forty - forty-five degrees. And in another container, we pour the tails, which can be useful for the next hauls of mash;
• In order for the aroma and taste of bread wine to be good, you need to clean the distillate from additives. The pungent smell, which once hits the nose, will turn into a pleasant aroma of bread. Bread wine will become pleasant and soft and easy to drink. To get such a result, you need to dilute the distiller with water to forty-five to fifty degrees, and pass it through a charcoal filter. So that the wine is already completely ready, we dilute the pure moonshine to 38.5 degrees. As a result, you should get about three liters of finished bread wine. We close the bottle with a half-cake well and keep it for a week.

Now we know the recipe for real bread wine, which has been tested for centuries. Try to cook it yourself at home, as we understood it is not difficult. Taste and treat your friends to fine bread wine.