Brandy is a popular fruit distillation beverage. Its strength is 40-60 degrees. Has a pleasant taste and aroma. A quality drink is quite expensive, however, this does not mean at all that you will not be able to surprise your guests. You can make brandy yourself at home. All that is needed for this is moonshine.

Ingredients

• 1 kg of sweet apples. It is advisable to take ripe autumn varieties;
• 1 kg of sour apples, for example, Antonovka or White filling;
• 1 liter of purified double-run moonshine;
• 100 g white sugar;
• 1 glass of clean water;
• 0.5 cups vanillin or vanilla sugar (the second option will make the drink sweeter).

Cooking method

Self-made Calvados will have a pleasant sweet-apple flavor, as befits a real brandy.

Plum brandy

This sweetish, aromatic drink will appeal to both men and women. Plums in the composition will give it delicate notes of fruit. The drink should be drunk at room temperature or slightly chilled.

Ingredients

• 5 kg of ripe juicy plums - it is better to choose sweet varieties;
• 6 liters of purified double distilled moonshine;
• 100 g white sugar.

Cooking method

1. Wash the plums thoroughly, dry them and peel them. This can be done by cutting the fruit in half. For a richer tincture, crush the fruit lightly.
2. Place the fruit in a glass container and fill it with moonshine. Close it tightly with a lid.
3. Add sugar. Mix everything thoroughly until the sugar dissolves. You can also replace sugar with liquid honey.
4. We insist the drink for 2-3 weeks. Then we filter and bottle.
5. Let it brew for 2-3 weeks.

For a more intense taste, let the moonshine brew along with the plums for at least 1 month. The fruit will give up all its juice and aroma.

Grape-based recipe

Traditionally, brandy is made from apples or grapes. Due to the fact that this berry has a rich taste, as well as excellent fermentation qualities, the drink is tart and strong.

Ingredients

• Purified moonshine - 5 liters;
• Sweet black grapes - 3-4 kg;
• Sugar or sugar syrup.

Cooking method

Making brandy from moonshine at home is very simple. In terms of the method of preparation, the procedure is similar to the usual infusion of a drink. But the result, as a rule, exceeds all expectations.

Pear tincture with raisins "Tsarsky drink"

The pear drink has a pleasant taste and slight sourness. It is easy to drink and is ideal for a festive table as an alcoholic dessert drink. It can be served as a dish with a little mint.

Ingredients

• Sweet pear -500 grams. Choose soft, ripe fruits with a high juice content - they will give more taste and aroma;
• Black raisins - 50 grams (1-2 handfuls);
• Purified moonshine - 1 liter;
• Black currant leaves - 5 pieces. They will give the drink an exquisite aroma and pleasant aftertaste. Fresh leaves are best, but dried leaves will work as well;
• White sugar - 2-3 tablespoons.

Cooking method

The pear drink can be served over ice or consumed neat. Add a mint leaf to the glass for garnish and flavor before serving.

Pear-mint brandy with ginger

An unusual combination can scare off at first glance. But do not rush to conclusions, thanks to the sharp notes of ginger, the tincture turns out to be very pleasant and unusual.

Ingredients

• fresh pear of sweet varieties - 1 kg;
• fresh mint - 2 sprigs;
• moonshine - 0.5 liters;
• fresh ginger root - 15-30 grams;
• sugar - 2-3 tablespoons.

Will you use this recipe?

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Cooking method

1. Cut the pears into small slices, peel them.
2. Chop the ginger.
3. We put all the components in a container in layers - pears, ginger, mint, pears.
4. Fill with moonshine and remove to a dark place to infuse.
5. After 10 days, filter the resulting product.
6. Add sugar, mix thoroughly and continue to infuse for 2 weeks.

If you like sour notes, you can add the juice of half a lemon, and replace the sugar with slightly warmed honey. Serve the drink slightly chilled or at room temperature.

Video recipe for pear-mint tincture with ginger

Ginger Brandy. The original male recipe

If you like sour-spicy notes in the drink, then this recipe will definitely suit your taste. An unusual combination allows you to achieve full disclosure of the taste and aroma of ginger-honey tones.

Ingredients for cooking

• Purified moonshine - 1 liter;
• Lemon -1pc .;
• Liquid flower honey - 100 gr.;
• Ginger (root, not seasoning) - 50 gr.

Drink preparation method

1. Cut the ginger into small pieces.
2. Squeeze lemon juice. Rub the zest.
3. If your honey is sugared, melt it in a water bath.
4. We mix all the ingredients in a glass container. Fill with moonshine. Stir until honey is completely dissolved.
5. We insist in a dark place for at least two weeks.
6. Next, we bottle the drink. As a decoration, you can add a small root of ginger to each container.

Serve chilled ginger brandy. A little trick to improve the taste of the drink, use double-distilled moonshine.

Drink on dried fruits "Home"

Making homemade brandy with fresh fruit is very popular. What about dried fruit? They can also be safely used. The taste will be less pronounced and sweet, but it will acquire unusual piquant aftertaste notes.

Cooking method

1. Cut dried apricots into small pieces. Cutting the fruit in half is sufficient.
2. Mix with raisins and send everything to a glass jar.
3. Fill with moonshine and leave for 3 weeks.
4. We filter the finished tincture and send it back to the bottle.
5. We insist for at least another 2 weeks.

This recipe allows you to get a sweet, pleasant product without the addition of honey or sugar. However, if the taste seems insufficient to you, melt 2 tablespoons of honey in a water bath and mix thoroughly with the finished drink.

• If you use fruits, berries grown in your garden, you do not need to wash them. Since the surface of many of them contains substances that contribute to the fermentation process.
• For homemade brandy, choose only ripe and juicy fruits. Unripe specimens will not work, since it is important for us to have a large amount of juice and a full, revealed taste.
• Store moonshine-based drinks only in glass containers. Bottles made of iron, plastic and other substances will spoil the taste of the drink over time.
• To make brandy from moonshine, the recipes for which are presented above, you can take overripe fruits. The drink will have a more pronounced taste.
• Moonshiners and home winemakers most often use plums, apricots, pears, and a variety of berries.
• When making a drink based on fruits and berries, it is important to consider the proportions. Fruit should always be half as much as moonshine.
• If after settling a sediment appears in the drink, there is nothing wrong with that. Just repeat the filtering procedure.

Homemade brandy is the perfect drink for any occasion. It is easy and simple to prepare, delicious and aromatic. In addition, homemade alcohol for the most part is much better and safer than commercial alcohol. Using our recipes, you can surprise your friends with fruit brandy and win the title of a real moonshiner and winemaker.

Video recipe for grape brandy on oak chips

Brandy is not a light alcohol. This - alcohol is more likely for men than for women, since representatives of the strong half of humanity often prefer what is "hotter".

However, under the word "brandy" can be hidden completely different drinks.

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

• grape;
• apples;
• pears;
• Cherry;
• plum.

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

History

It will not work today to remember who was the first in the world to "brew" brandy. It has been cooked for a long time 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: 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 wish. Thus, in the XII century. brandy was burnt wine. By the XIV century. booze spread throughout the world.

How is it different from cognac?

Someone will say: "It turns out that brandy is cognac, because the method of preparation of 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. Is one of the varieties of brandy.

Noble cognac is made exclusively in France. This is documented, therefore, any product released in other states with this name is, one might say, a fake. There is no Dagestan or Armenian brandy.

Drinks have a lot in common, but the word "cognac" is used to refer to them as everyday. It is so accepted, it does not surprise anyone. But real cognac can only be bought in France.

Cognac is made exclusively on a grape basis. It cannot include any extraneous additives, for example, some other berries. As for the strength, cognac and brandy are "on an equal footing" here: a little more or less than 40 0.

Brandy is allowed to be made from grapes, fruits and berries. The presence of additives is quite acceptable. Often, to improve the taste, caramel is added to the drink. Withstand alcohol for years (like brandy).

Who can make brandy? Basically, anyone: there are no restrictions. You can see the names of manufacturers from Holland, Austria, Germany, Russia on the bottles - 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. Distilled - a stronger drink is obtained at the exit. This is the classic method.

From grape pomace

The cake left over after making the grape juice is great for brandy. Can be mixed together:

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

For a long time to insist. Then distillation. Something like this is prepared Georgian, which is also one of the varieties of brandy.

Fruit

For residents of Russia, a handmade fruit brandy is a wonderful addition to the festive table. Grapes do not ripen everywhere, but berries (plums, cherries, raspberries) are easier to find, you can grow them in your own country house. Apples, both sweet and sour, are excellent for this purpose.

See the variety of fruit brandy winemakers around the world have to offer:

• calvados (from apples);
• kirschwasser (cherry);
• plum brandy (from plum);
• framboise (raspberry-based);
• rakia (with fruit and grape squeeze).

The way many drinks are prepared is simple, you can experiment in your kitchen.

Culture of use

Bartenders claim that they are suitable for serving this alcohol on the table. tulip-shaped glasses... The aroma is revealed in them more fully. However, in the absence of such glasses, you can use ordinary cognac glasses.

There are 2 opposite ways to use it:

• in a heated form;
• chilled.

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

The second method is cooling, but not to a cold state, but to a comfortable temperature. So the aroma is less felt, but the taste is more pleasant.

How to drink?

They drink this alcohol in small sips, having fun. Some people prefer to "add" a cigarette.

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

What to eat?

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 above, therefore, before the second distillation, water and nutmeg wine are added. After blending, they are kept in oak barrels for another six months.

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

Cooking recipes

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

Fruit plus sugar

You can use pears or apples. They should be lightly rinsed and cored. We take a jar with a capacity of 2 liters.

Pour the fruits in an even layer, then sugar, so that they completely cover them. 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, let it stand in the room for 6 months. Then we filter, pour the alcohol into a clean dish. Store in the refrigerator.

Add yeast

A very good homemade brandy is obtained if you use dry yeast. You will need:

• berries (or fruits, of your choice) - 3 kg;
• large clay container;
• sugar (see how much it will take in the cooking process);
• dry yeast (6 teaspoons);
• water.

First, we unload the fruit into a jug (no need to wash), and this is how: a layer of fruit - a layer of sugar, and so on almost to the end of the jug. Dissolving 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, we filter.

From grapes

We take a lot of grapes - as a result, 30 liters of juice should be obtained from it. Still needed:

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

After kneading the berries, put them together with sugar in a saucepan. Covering with a cloth, put in a dark place for 7 days. As a result, the pulp will appear - on the surface. We filter, install a water seal, let it wander.

Then we remove from the sediment, pour the mixture into. A double distillation follows, and the second time - with the addition of water to the original volume. We withstand the liquid for 6 months. This makes 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).

We mix everything in a container, while the water should be at a temperature of about 30 0 C. We put it on fermentation for 14 days. After we filter, we distill twice. For the second distillation, add water.

Pour into jars, where oak chips have been pre-stacked, for six months. Then we filter and drink.

Calvados

Calvados will require apples and vodka (apples - each kilogram of sweet and sour, and vodka - a liter).

Also prepare:

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

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

We filter and put on low heat: the mixture needs to be boiled a little. We add to it (during cooking) a syrup made from water and sugar. After 15 minutes, remove from heat and cool. Filtering. We bottle it, put it in the refrigerator.

Peach

Peaches are a good raw material for brandy. You can prepare a drink in two ways - the first is described above (see "Fruit 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 free the peaches from the seeds, turn them into a homogeneous mass, where we add sugar and water. Knead the raspberries and pour them there. Stir the products, let the mixture ferment for two weeks. Filtering. We distill. Then we distill again, now fractionally, after diluting the alcohol with water. The result should be a 40-degree brandy.

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

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

Real cognac is made from grape alcohol, and alcohol is obtained by double or triple distillation of grape wine, followed by infusion in oak barrels.

But there are recipes, proven by people, with the help of which you can make an excellent cognac drink yourself at home, in household conditions.

The minimum cost and availability of ingredients on which you will insist on the drink, a little more of your time and desire. Consider that a cognac drink with excellent organoleptic properties and a wonderful aroma is already in your hands.

Ingredient List:

• Moonshine obtained using the correct technology - 3 liters
• Manganese powder - there are several crystals on the tip of the knife
• Walnut membranes, dry - half a glass
• Black leaf tea without additives - one 1 tablespoon
• Dry culinary cloves - 2 pcs.
• Dry caraway seeds - half a teaspoon
• Vanilla sugar - one small pastry bag 5 g.
• Citric acid - a couple (2) grams

Description of the process of making brandy on moonshine.

It is advisable to take double-distilled moonshine for making home-made cognac, it will be transparent, it will have less fusel oils, a specific smell, and other harmful impurities.

To begin with, we will once again remove fusel oils from the moonshine, which was produced by distillation with separation of the output into fractions.

To do this, put the prepared manganese, a pinch on the bottom of a three-liter - (3) jar, then pour in high-quality moonshine, stir the contents thoroughly until completely dissolved, with a wooden spoon or spatula.

Cover, let the liquids settle for 20 minutes, then stir again and wait 30 minutes.

We do this so that a sediment from the remnants of unnecessary impurities, which was neutralized by manganese, falls to the bottom of the can. If instead of moonshine, where you took vodka for bottling, do the same, believe me, it will not be superfluous.

You can clean alcohol with activated charcoal, and in another way, how and how to do it, read on this website in the cleaning section. You make cognac for yourself, therefore the quality of all components must be perfect.

Now drain off the sediment. It is advisable to add the lemon last, mix everything with a wooden spoon or spatula. Cover with a lid, put to infuse in a place convenient for you for two weeks, once every three days you can stir the contents.

At the end of the term, strain the entire contents first through a fine strainer, and then through cotton-cosmetic pads, finally removing all sediment from the cognac drink.

Pour homemade brandy from moonshine made with your own hands into bottles, let the drink rest for a couple of days and you can use it.

The second recipe for making cognac from moonshine.

There are several great recipes for making home-brewed cognac with moonshine, let's look at the second of them.

We will leave the technology, sequence and manufacturing principle as described above, and the ingredients will be slightly different.

Strengthening the color gamut and taste characteristics of cognac is achieved here by adding 100 gr of oak bark to the recipe. and laurel (1) one medium-sized leaf.

Recipe for cognac from refined moonshine - on spices and herbs.

The requirements for the purification and quality of the moonshine on which your ingredients will be infused are high: take for homemade cognac, double-distilled moonshine, alcohol or vodka, once again remove it from the moonshine, which was produced by distillation with separation of the output into fractions, fusel oils, by the purification method and filtration.

First, in an empty, clean glass jar with a wide neck under a standard lid, with a volume of 10 liters, you need to add all the prepared ingredients according to the list below.

So, pour the alcohol into a jar, in which the herbs and spices on the list are already at the bottom. Pour in alcohol from 5 to 8 liters, stir with a wooden object and close the lid.

The contents should mature in the container for up to 30 days, stir the contents to the bottom every five days so that the alcohol evenly takes on the aroma of all the ingredients.

At the end of the process, drain your infused brandy through a fine sieve, dilute with clean water, if necessary, up to 45% strength, and then pass the brandy through a cotton-gauze filter a couple of times.

Pour into a sealed container convenient for you so that the drink does not run out of breath, give the cognac drink a rest for several days, and you can enjoy its taste and aroma, the drink is ready.

Cognac recipe, folk

Components:

• moonshine or vodka - 7 liters
• oak bark, - 4 tablespoons
• burnt oak pegs - 4 pieces
• sugar or - honey ... - 2 tbsp. spoons
• tea (higher grades), - 2 tbsp. spoons
• vanilla sugar - half a bag;
• nutmeg - ¼ part
• black pepper, - 5 peas
• allspice, - 5 peas
• carnations - 5 pieces

Herbs

• Melissa, ginger, coriander, - a pinch
• Tarragon = tarragon, Basil - 1 teaspoon each
• Mint, thyme, - 1 teaspoon each
• Oregano, Linden, St. John's wort 1 tbsp. spoon
• Cinnamon - on the tip of a knife
• walnut partitions - 10 pcs
• bay leaves (medium) - 2 pieces
• rose hips 0.3 cups coarsely (crushed)

All of these components should be kept on moonshine for 20-30 days.

If you need to insist 3 liters of alcohol, reduce the ingredients by half !!!

Here are a number of different short recipes for the infusion of alcohols and the production of cognac, consider what other ingredients and products can be used for tincture.

Composition:

• food alcohol - dilute 250 ml with water to 45% or 1 bottle is needed. vodka;
• 1 alcohol yeast - 100 gr;
• instant coffee - 100 mg.

All this must be determined in one container, a glass jar or an oak barrel, stirred, closed with a lid so that the degrees do not fizzle out, give time to infuse for 20 days.

The contents of the container must be stirred every five days. After the indicated period, filter the mixture, let it stand for a couple of days. The drink is ready to drink.

To cook homemade cognac, you can use one more method:

Components:

• vodka or moonshine - 2 liters or (alcohol) 1 liter. diluted with water up to 45%,
• rose hips - 20 pcs,
• St. John's wort herb - 2 tablespoons. spoons,
• granulated sugar - 3 tablespoons. spoons,
• black peppercorns - 5 pcs,
• oak bark - 2 teaspoons,
• burnt oak pegs - 2 pcs.

By infusing cognac with these ingredients, the aging process of the drink lasts up to 20 days.

Sequence of actions: Everything according to the list, you need to put it in one container, a glass jar or an oak barrel, stir, close the lid so that the degrees do not fizzle out, let it brew for 20 days.

Stir the contents of the container every five days, after the specified time, this recipe for making homemade cognac is completed. The result will pleasantly surprise you.

You can make this cognac without having a lot of ingredients.

Components:

• alcohol (85 degrees) - 500 ml
• purified water - 500 ml
• dry rosehip in berries (crushed) - 200 gr or 1 glass
• granulated sugar - 3 tablespoons. spoons
• burnt oak pegs - 2 pieces

Dilute the drink to 45% strength. All this must be determined in one container, a glass jar or an oak barrel, stirred, closed with a lid so that the degrees do not fizzle out, give time to infuse for 14 days. The cognac tincture, which you will receive after 14 days, should be strained and filtered.

How to make a homemade cognac drink.

Recipe

1. Pour in 0.5 liters of raw alcohol (90 degrees),
2. Add 1 liter of water,
3. Add 9 tablespoons of sugar,
4. Pour in 3 three teaspoons of tea,
5. Citric acid half a teaspoon,
6. Vanillin confectionery 1/4 teaspoon, or sachet,
7. Spice cloves 1 pc.

All of the above except alcohol, add to the container, pour water, boil for 2 minutes, then cool the mixture, strain and filter, add alcohol. Dilute the drink to 45% strength.

For the next recipe for cognac on moonshine, you need to prepare such an assortment of spices.

Composition;

• Homemade moonshine - 3 liters,
• orange peel - 1 dry
• clove spice - 2 pcs,
• bay leaf - 1 pc,
• black peppercorns - 8 pcs,
• leaf tea - 1 teaspoon
• cinnamon - 1 tablespoon
• sugar - 1 tablespoon
• vanillin confectionery - on the tip of a knife

All of the above should be added to the jar and filled with alcohol. Mix thoroughly, leave to infuse for 7 days in a dark place at above-zero temperature. It is not necessary to mix the tincture, the strength should be 45 degrees.
At the end, strain and filter, let stand.

cognac "Yubileiny" - a recipe for how to cook at home.

Components:

• 3 liters - vodka or (moonshine),
• 3 table. spoons - instant coffee,
• 3 table. spoons - granulated sugar,
• 15 pieces - carnations,
• 1 teaspoon ground cinnamon
• 2 packs - vanilla sugar.

Pour all the ingredients into a jar, pour 2/3 of the volume with vodka.
Dissolve sugar in a separate container in a small amount of vodka and add to the common jar.

Fill the jar to the top with vodka, stir the entire composition with a wooden spoon, and leave to infuse in a dark place for 7 days.

Stir the contents of the container every two days, after the specified time, filter this cognac drink, after settling for 2 days, drain from the sediment.

Ground natural coffee as part of homemade cognac on moonshine.

Ingredients:

• 170 grams - ground natural coffee
• 500 ml - water
• 1 liter of alcohol - (75 degrees)
• syrup - (from sugar - 300 g and water 150 ml) dissolve.

Brew coffee in water to let it infuse for a day, mix coffee and its sediment with vodka and syrup, pour everything into one jar, cork tightly and insist in a warm place for 15 days.

Then the contents of the container, stir every five days. After the indicated period, filter the mixture, let it stand for a couple of days. The drink is ready to drink.

How to make homemade cognac from vodka or double distilled moonshine with different spices.

Another way:
For the manufacture of cognac, take 3 three liters of high-quality vodka or moonshine, going forward, believe the result of the recipe, will exceed your wildest expectations.

So, prepare:

• 1 tablespoon of tea - be sure to leaf,
• 3 three tablespoons - sugar,
• 5 peas - allspice,
• 1 tablespoon - mint or lemon balm,
• 6 laurel - leaves,
• 1/3 part nutmeg
• 1 small part - hot chilli pepper,
• 7 peas - black pepper,
• oak checkers or oak bark - 150 gr
• vanillin - packed on the tip of a knife.

At the bottom of a 5-6 liter jar, pour all the spices and ingredients with alcohol, mix everything and put it in a dark place for 12 days.

After that, the cognac aromatic drink should be drained, filtered, poured into a container, closed, put up to the nearest reason to taste.

The next way is to make homemade cognac, with other ingredients.

Prepare cognac with vodka, moonshine or alcohol:
Prepare the ingredients:

• 3 liters of alcohol,
• 12 walnut partitions,
• 2 dry citrus peels,
• 2 peppercorns
• 2 bay leaves,
• 2 tablespoons of oak bark
• 30 gr. tea (of the highest grades),
• St. John's wort, lemon balm and tarragon, a teaspoon each,
• vanillin on the tip of a knife;
• burnt oak pegs - 3 pcs.

Sequencing: All this is on the list, you need to place it in one container, a glass jar or an oak barrel, stir, close the lid so that the degrees do not fizzle out, give time to infuse for 20 days.

Stir the contents of the container every five days, after the specified time, this recipe for making homemade cognac is completed.

Having gained experience in making homemade cognacs, you can try to make such a homemade alcoholic drink on its basis: Ingredients:

• take 20 dried dates,
• 20 dried figs,
• 8 tablespoons of shelled walnuts
• 1 lemon
• 4 kernels of cardamom,
• 6 tablespoons of sugar
• 8 liters of your homemade cognac,
• cinnamon on the tip of a knife
• 1 bag of vanillin;

Do the following: dates, figs, wash the lemon thoroughly, cut the lemon in half, squeeze the juice, and carefully remove the zest from the peel;

dates should also be cut in half and seeds removed from them;

put dates, lemon zest, figs, spices, nuts, sugar in a large bottle, sprinkle with lemon juice and pour cognac;

Then close the bottle with a cork and rearrange, preferably in a dark place, you can stand for 21 days.

The result is your homemade cognac, ennobled, fortified, rich and expensive, it is not a shame and even prestigious to serve it for any solemn event.

Would you like to learn how to make cognac with homemade moonshine infused with coffee and spices?

Remember: As usual, the base of homemade cognac is good, correctly distilled twice, without factory chemistry, homemade moonshine on natural products.

Prepare components according to the list

• 3 liters of moonshine
• 1 teaspoon ground cinnamon
• 2 bags of vanilla sugar;
• 10 pieces of cloves,
• 3 tablespoons of instant coffee
• 3 tablespoons of granulated sugar.

Dissolve sugar in a separate container in a small amount of vodka and add to the general container.

Sequence of actions: All this must be put into one container, a glass jar or an oak barrel, stir, close with a lid so that the degrees do not fizzle out, let it brew for 20 days.

Stir the contents of the container every five days, after the specified time, this recipe for making homemade cognac with instant coffee is complete.

Until now, methods of making cognac from moonshine at home have reached, the best recipes of which were still made by our great-grandfathers. Any owner at least once in his life tried to save money on buying alcohol and make a cheaper analogue of an expensive drink on his own, spending minimal funds. Experienced moonshiners sometimes manage to make a full-fledged cognac on the basis of simple moonshine or vodka, which is almost impossible to distinguish by taste and aroma.

Nevertheless, in most cases, it will not work to get a full-fledged drink that is sold in any store. Naturally, there are some similarities, but this is far from what is expected.

But do not despair, because a person does not always buy real cognac in stores and supermarkets. Unscrupulous manufacturers make it using dyes and flavors. Therefore, you cannot trust them 100% either.

As already mentioned, it is almost impossible to make a full-fledged and high-quality cognac from moonshine at home. Nevertheless, it is possible to prepare an original drink that will have as close as possible to cognac. In order for the product to turn out to be really aromatic and pleasant to the taste, 3 main rules of preparation should be observed:

• take only high-quality alcohol;
• observe the required proportions of all components;
• insist the future drink for the prescribed amount of time (usually this lasts for several months).

As for the quality of moonshine, in this case all experts have the same opinion - it should be the highest. In this case, a double or even triple grain distillate is ideal.

Often, a rectification is also used, which was prepared on a brew and was diluted in the required proportions. Professionals in this business say that the best options for homemade cognac drinks are prepared on the basis of grape alcohol or chacha.

Oak bark

We must also not forget about the second required ingredient - oak bark. It is important to understand that not all wood is suitable for making homemade cognac. As a rule, oak chips or chips are used to create a drink on their own.

It is they who give the future alcohol a whole lot of positive characteristics:

• tannins can become the basis of the tart flavor characteristic of cognac;
• aromatic acids make homemade cognac aromatic and pleasant to taste;
• lactones and phenolic compounds saturate the drink with a unique aroma of caramel and chocolate.

It is the cognac infused with oak that will have a pleasant aftertaste of vanilla without its addition. Often, professionals use natural, preferably homemade, wine, vanilla sugar, or even caramel syrup as an additional ingredient.

Nevertheless, if you have the opportunity to use prepared oak bark or a real oak barrel, then it is better to give preference to these elements, rather than additional products.

Latgalian cognac recipe

Before you start studying this recipe, you should understand that it is he who has been tested by generations. It was prepared by our great-grandfathers and their fathers. This is perhaps the best way to give moonshine all the characteristics that a real drink has. This recipe for cognac from moonshine was invented at home in Latvia. Today, there are a huge number of variations of this particular recipe, but still it is required to consider the traditional and correct way.

To prepare an infusion according to this recipe, you will need a number of components:

• 3 liters of moonshine,
• 2 tbsp. l. oak bark,
• 2 carnation buds,
• about a quarter of a whole nutmeg,
• 0.5 g coriander
• 3 tsp granulated sugar.

It is important to understand: in order for the cognac to come out as soft and pleasant as possible, it is necessary to use double or even triple distilled moonshine.

Before preparing the drink, you should first soak the oak bark in boiling water for 15 minutes, dry it and only then start the process. Coriander can be substituted with a whole grain. All of the above ingredients can be found at any grocery store or pharmacy (oak bark).

Cooking process

At the beginning of cooking, you should dissolve the sugar in a small amount of moonshine. Some experts recommend boiling traditional sugar syrup. This will not change the quality or other flavor characteristics.

1. Put all the ingredients in a large jar, fill them with moonshine and add more warm syrup.
2. All this should be shaken well and removed to infuse in a dark place at room temperature.
3. It is necessary to withstand the future cognac for at least 2 weeks, but at the same time no more than a month, since during this time the oak bark will release too much tannins.

Many professionals use special heating batteries for faster infusion. In this case, the drink will be ready after a week. Nevertheless, according to experts, this is not the best way, since the cognac does not have time to get enough of spices.

After the drink gets a brownish tint and a rich aroma of spices and oak, you should prepare it for direct use. For this, the liquid is thoroughly cleaned and poured into a glass container. Then the cognac is aged for another 6 months in a fairly dark place.

Professionals say that homemade brandy on moonshine in Latgalian style becomes perfect after aging for 2 years. Then the liquid is maximally identical to natural cognac.

This recipe tastes very similar to

Home-style recipe

This version of the drink is very similar to the previous one, but much more ingredients are used to prepare it according to the described recipe. By adding individual spices, you can make at least 10 different variations of cognac. In this case, tanning components are obtained from wood chips, which will have to be prepared in advance.

Before you start cooking, you should take:

• 3 liters of high quality moonshine 40% vol.,
• 6 oak chips, the length of which is no more than 10 cm,
• 2 tbsp. l. Sahara,
• 10-15 medium berries of dried or ripe rose hips,
• a couple of peas of black allspice,
• 1 tsp large leaf black tea,
• 1 tsp St. John's wort.

As you can see, the ingredients are significantly different from the previous version.

You can also use raisins, prunes, vanilla sticks, oregano, or thyme as additional ingredients. All this is recommended to be applied in small quantities.

Without additional components, the drink will also be tasty, but to obtain a unique aroma, it is still recommended to put 1-2 of the listed ingredients. Also, experts say that St. John's wort should be used very carefully. Too much of it can only ruin homemade cognac, so sometimes you can exclude it. Nothing terrible will happen in this case.

Start cooking

First of all, you need to prepare oak chips. After that, you can start creating cognac from moonshine at home, the recipe for which cannot be called extremely complex.

First you need to make caramel syrup, which will turn light brown. In this recipe, it is important not to dissolve sugar, but to use caramel.

1. After that, all the ingredients that you have chosen for your future cognac should be put into a 3-liter jar and filled with moonshine.
2. Do not forget that it is at this time that you need to add caramel and stir it in the liquid.
3. The jar should be covered with a tight lid and placed in a dark place for infusion.
4. After a week, you can get a drink and see how things are going.
5. If you use prunes and vanilla in your cognac, then you need to pull them out, otherwise a not very pleasant aroma will be present.
6. After such a procedure, the future cognac should be put back in a dark place for another couple of weeks.
7. It is recommended to shake the container from time to time.

When the tincture acquires a dark brown color characteristic of cognac and a pronounced cognac aroma, then you need to strain the liquid through several layers of gauze, and then through a cotton filter. After that, the cognac is infused for several more months, in the future it can be safely consumed.

Traditional homemade drink

This is the recipe that our ancestors most often used when making homemade cognac. To create it, you do not need special fanciful components that are difficult to find in simple stores.

To prepare a classic homemade cognac, you need to take:

• 3 liters of moonshine distillate 40-45% vol.,
• 1 tsp walnut partitions,
• a couple of crystals of potassium permanganate,
• 1 tbsp. l. large leaf black (preferably Indian) tea,
• 7 small clove buds,
• 1 tsp vanilla, citric acid depending on your preference,
• 1 tbsp. l. thyme.

The drink will receive tannins from oak chips, as in the previous case.

Cooking procedure

The procedure for making homemade cognac according to this recipe is not very difficult. Even a novice owner can cope with this.

1. First, pour the moonshine into a transparent glass container and add crystals to it.
2. After thorough mixing, walnut partitions, tea leaves and cloves should be lowered into the liquid.
3. Only after these simple operations can cumin and sugar be added.
4. After mixing, add citric acid to the moonshine to taste.

This recipe implies a two-week (or even shorter) infusion, which cannot but bribe. After the cognac is almost ready, you should clean it of spices and other components with gauze and put it in a dark place to infuse for another couple of months. This traditional recipe has a strong enough scent that is more suitable for men.

Cognac on chocolate

Chocolate cognac is a great drink for a cozy winter evening or a romantic date. It has a velvety soft taste, which is fully revealed when drinking it in small sips and goes well with confectionery and fruits. For cooking, you need black (bitter) chocolate. The more cocoa content in the bar, the better. The minimum is 60%. The product must be "clean", free of nuts, filling and other additives.

Ingredients:

• Moonshine - 1.5 liters.
• Granulated sugar - 6 glasses.
• Chocolate bar (100g) - 1-2 pcs.
• Purified water - 1 glass.
• Vanilla - ¼ teaspoon.

Preparation:

The chocolates are broken or grated and melted in a water bath, stirring constantly until the mass becomes homogeneous.

If you take one bar, chocolate notes will be subtle, subtle, two bars will give the drink a bright, pronounced taste.

The container where the tiles were heated is removed from the stove. Vanilla and moonshine are added, everything is thoroughly mixed and poured into a container for infusion, most often an ordinary glass jar is used for this. Under the lid, the drink should stand in a cool, dark place for 7-10 days. The jar should be gently shaken daily for better diffusion processes.

After the indicated time, caramel sugar syrup is boiled. To do this, sugar is poured into the enamel dishes, water is poured in and, stirring constantly, they begin to heat them over low heat. The syrup is read ready when its drop does not spread over the surface, but keeps its stable shape.

The settled cognac is filtered through a cloth, mixed with syrup until the latter is completely dissolved and removed to infuse for another week. After that, the chocolate cognac is considered ready. It is bottled and put into the refrigerator for a couple of days, where it "comes" and acquires its final flavoring and aromatic bouquet. You can store such a drink in the cold for up to two years, the longer it is aged, the more interesting it becomes.

Chocolate cognac "minute"

It will not take as much time to prepare it as to the previous version. The recipe is good for the occasion of sudden guests or for decorating a romantic evening, but such cognac is not suitable for long-term storage.

For two servings:

• 100 ml of moonshine.
• Lemon juice - 2 tablespoons.
• Strong tea leaves - 4 tablespoons.
• Dark chocolate - 40 gr.
• Burnt sugar - 2 teaspoons.
• Chocolate liquor or coffee syrup can be used in place of or as an addition to chocolate.

Chocolate is heated in a water bath (or in a microwave oven). When it acquires a viscous consistency, remove it from the stove. Sugar is heated over a fire in a tablespoon or ladle, stirring with a wooden stick (toothpick), poured into the chocolate mass. Stir in tea leaves, lemon juice, syrup, if used. Moonshine is added last. Everything is thoroughly mixed until a homogeneous mass is formed, and poured into cognac glasses.

To diversify the taste of the drink with its frequent preparation, use:

• Cinnamon.
• Vanilla.
• Cardamom.
• Cherry juice - 1-2 tablespoons.
• Syrups with different flavors and aromas.

You can decorate it with a slice of lemon or orange, sugar edging. Of course, such a drink is closer to cocktails than to the original cognac, but it has its admirers.

Cherry cognac

Another interesting variation for lovers of homemade alcohol on the theme of cognac. The addition of cherries gives the drink freshness, delicate taste and makes it slightly similar to liqueur, but, of course, much stronger. Berries for cooking are chosen juicy, with sweet and sour pulp and rich color, for example, Vladimirovka. Before using them, you can pre-freeze them, so more juice will come out. Or dry in the oven for a subtle caramel note.

First, cognac is prepared according to the classic recipe, this will be the basis. Then add to it (for 0.5 liters of base):

• Cherries - ½ kg.
• Sugar - 100 gr.
• Cherry leaves - 5-7 pcs.
• Young twigs - 2-3 pcs. 10 cm.

It is not necessary to remove the seeds, they will give their own shades of taste and aroma. The cherry is sorted out, washed, slightly crushed, covered with sugar and allowed to run the juice. It is also advisable to mash the leaves. An hour later, the berries and related ingredients are placed in a jar, poured with a base, stirred until the sugar dissolves and left to infuse for a month. After that, filter, keep 2-3 in the cold and you can taste.

It happens that cherry cognac does not have absolute transparency. This may be due to the low sugar content in combination with sour cherries. In this case, it is filtered through a layer of cotton wool or passed through a filter for a coffee maker. The remaining berries should not be thrown away, they make a delicious filling for pies and other baked goods.

Now you know how to make homemade cognac from moonshine according to recipes that were popular several centuries ago. You will like them too.

Cognac belongs to elite alcohol. It is made from grape wine by the double distillation method and is infused for a long time in oak barrels. Thanks to this, it acquires a unique color, taste and bouquet, in which a variety of notes are intricately intertwined: chocolate, dried fruits, spices and other products that are not actually included in the composition. Such a noble drink cannot be cheap, but not everyone allows himself to spend huge sums on alcohol, even a very good one. Home-made alcohol cognac cannot compete with real French or Armenian cognacs, but it is quite capable of surpassing in taste and aroma budget options for cognac drinks from the nearest supermarket. If you are not indifferent to cognac, but cannot afford elite alcohol, you should study the technology of making alcohol-based cognac at home.

Cooking features

The classical technology for making cognac is complex and time-consuming. Not every gourmet will have the patience to infuse a drink in an oak barrel for at least two years. And not every house has such containers. Making cognac from alcohol in your home kitchen is a simplified process. In order to make a drink resembling a noble cognac from ordinary alcohol and in a short time, you need to know several subtleties.

• Instead of a long infusion of the drink in oak barrels, you can infuse it on oak bark, crushed to the state of chips. They give off their aroma to alcohol faster, slightly change its color.
• Sugar is most often used to give the drink its characteristic cognac color. It is poured into a spoon and held over the fire until the sugar in it melts to a liquid state. Caramel sugar gives the drink not only a pleasant shade, but also a special flavor characteristic of natural cognac.
• Tea, coffee, spices, nutmegs and some other ingredients allow you to tint the drink and make its bouquet richer.
• Alcohol for making homemade cognac is not used pure, but diluted with filtered water up to 40 degrees.
• The longer you insist the alcohol base on aromatic raw materials, the richer the bouquet of the finished drink will be and the more it will resemble cognac.
• Before serving, homemade cognac must be filtered through gauze or cotton pad folded in several layers. It is unacceptable for it to look cloudy.

You need to drink homemade cognac almost in the same way as real cognac, but you should not warm it up much in your hands, as this may cause the smell of alcohol to become too obvious, which will distort the bouquet.

A simple recipe for cognac from alcohol

• diluted alcohol (40%) - 1 l;
• sugar - 5 g;
• black tea (brewing) - 5 g;
• black peppercorns - 2 pcs.;
• bay leaf - 1 pc .;
• vanillin - a pinch;
• orange or lemon zest - from 1/4 of the fruit.

Cooking method:

• Pour tea leaves into the bottom of the bottle.
• Add spices and grated zest to it.
• Put sugar in a spoon and hold it over the fire until it melts.
• Add vanillin to the sugar.
• Pour the melted sugar into a container with alcohol, shake.
• Pour the alcohol into a bowl of tea and spices.
• Close the bottle tightly and store in a cool place (not necessarily in the refrigerator).
• Shake the contents of the bottle once a day or two.
• After 10 days, filter the alcohol, pour it into a nice bottle and put it away in the bar.

Holiday video recipe:

This recipe for making cognac from alcohol is considered a classic. It is so simple that many housewives prefer to cook cognac just for it. But this is not the only popular homemade cognac recipe that can claim to be traditional.

Alcohol cognac on oak bark with spices

• alcohol diluted with boiled water up to 40 degrees - 1 liter;
• oak bark - 20 g;
• cloves - 1 pc.;
• cinnamon - 1 cm;
• nutmeg - on the tip of a knife;
• vanillin - a pinch;
• sugar - 10 g.

Cooking method:

• Dilute the alcohol with water to the desired concentration. You can take equal parts pure 96 percent alcohol and boiled water. Then the cognac will turn out to be a little stronger than 40 degrees, but this is permissible.
• Melt sugar by holding a spoon with it over the fire.
• Add to diluted alcohol, mix.
• Place cloves and chopped oak bark on the bottom of a container of a suitable size. You can prepare it yourself or purchase it at the pharmacy. You can use a wooden wine barrel or glass jar as a container.
• Break off a small piece from the cinnamon stick and place with the other ingredients.
• Add vanillin and nutmeg.
• Pour the oak bark and spices with the alcohol in which you diluted the sugar.
• Close the container with a lid, put in a dark place.
• Infuse alcohol on oak bark and spices for at least 4 weeks.
• Filter the drink through folded cheesecloth.
• Pour into a bottle of real cognac, cork.

You will like the noble taste and aroma of the cognac drink prepared according to this recipe.

Alcohol cognac with coffee

• wine or medical alcohol (ethyl) - 0.5 l;
• boiled water - 0.5 l;
• lemon - 1/4 pcs.;
• oak bark - 10 g;
• sugar - 5 g;
• black coffee (instant powder) - 5 g.

Cooking method:

• Wash the lemon well, cut off a piece of the desired size, cut it into small pieces, put in a jar, fill with 96-degree alcohol. Close the jar. Leave in a cool, dark place for three days. Shake daily.
• Strain the alcohol, dilute with water.
• Melt sugar, mix with prepared liquid.
• Pour oak bark and coffee into a jar or barrel, fill with diluted alcohol.
• Insist in a cool, dark place for 10 days.
• Pass the drink twice through a cotton pad.

Experts say that the brandy prepared according to this recipe is especially popular with the ladies.

Alcohol cognac on walnut membranes

• alcohol diluted to 40 degrees - 1.5 liters;
• nut membranes (from walnuts) - 10-15 g;
• cumin - 5 g;
• cloves - 2 pcs.;
• vanilla sugar - 10 g;
• black tea - 5 g;
• oak bark - 5 g;
• citric acid - on the tip of a knife.

Cooking method:

• Pour sugar into a tablespoon, heat over fire so that it dissolves to a liquid state.
• Mix sugar with alcohol previously diluted to 40 degrees.
• Add citric acid, stir again.
• Add spices and herbs to the bottom of a wooden barrel or jar.
• Fill with alcohol.
• Seal the jar and put it in a cool, dark place for a month or two.
• Filter alcohol, pour into beautiful containers, cork.

Cognac made from alcohol according to the given recipe is not a shame to offer even to gourmets who are well versed in alcohol.

Herbal alcohol cognac

• alcohol (95–96%) - 1.5 l;
• boiled water - 1.5 l;
• tarragon - 5 g;
• mint - 5 g;
• St. John's wort - 5 g;
• dried and chopped orange peel - 20 g;
• chopped oak bark - 30 g;
• internal partitions of walnuts - 5 g;
• sugar (optional) - to taste.

Cooking method:

• Mix alcohol with water.
• In a jar or other container in which you will infuse cognac, add oak bark, zest, walnut partitions, and herbs. Add a spoonful of melted sugar for color and flavor.
• Pour the aromatic base with diluted alcohol, leave to infuse for a month.
• Strain your drink.

The cognac made according to this recipe has an uncommon taste and aroma. Healing herbs give it the strength of a balm. It's a good idea to add this drink to tea.

Homemade cognac cannot compete with the elite brands of this type of alcohol, which have been aged for more than 10 years in oak barrels, but they turn out to be tasty and aromatic enough to treat them to friends. Compared to cheap cognac drinks, homemade cognac made from alcohol with natural flavors will seem like nectar to you.