Modern technology of cognac production of wine at home

In Russia moonshine got accustomed for a long time - they did not understand the locals.Intoxicating beverages commonly advertised strangers, trying to start earning a huge amount.Have moonshine at home was not everyone can afford, so soon the presence of the device indicates a high income person.Foreigners who delivered moonshine to Russia and taught him to drink, opened taverns and lobbied for a ban on the private ownership of the unit.

ban on cooking brew at home took off only in 2002, the Federal Law of Russia.Of course, at any time, we were ardent admirers of brewing, which, under penalty continued to produce intoxicating drinks.Today, the one who decided to try his hand in this matter, hardly wade through numerous recipes and tips.Recipes each intoxicating drink as much as self-racers and each brings its contribution and has a little secret ideal beverage production.Moonshine - a means for the production of a wide variety of drinks, various castles and aftertaste.Over the centuries people have not naeksperimentirovalis and continue to invent new recipes.With moonshine at home, you can make brandy.Usually used for this grape, others simply ennobling brew improving the color and flavor addition of coffee, sugar and other ingredients.This brandy from grapes also called brandy and cook it at home quite real.Today moonshine can be easily purchased in specialty stores, such as moonshine Katyusha - an excellent choice for beginners moonshiners.Experts advise using Muscat grapes with a specific flavor, but any other brand.The main requirement for grapes - its ripeness.

cooking cognac - a laborious process, and multi-way.

first necessary to prepare a wine stock.Cognac alcohol may be obtained by distillation of young wine through the moonshine, so you need to start with the wine.Wash harvested grapes do not need, just the berries are removed from the grapes and choke with stones.A reasonable question - why can not wash the grapes.Wine yeast necessary for fermentation, are formed on the surface of the berries, without wine will fail.Very dirty berries can be wiped with a dry cloth.Frayed grapes placed in an enamel bowl, diluted with sugar (in calculating a 2 kg per 10 liters of grape).The product obtained is covered with a clean cloth or gauze and place for a week in a warm and dark place.Forget about the wort is not necessary, it is desirable to regularly stir with a wooden spoon.Around the second day will begin to form a "cap" of pulp, which prevents fermentation.Wine for better fermentation two or three times a day thoroughly mixed.Somewhere in a week of wine will begin to publish a characteristic smell of wine, and all the pulp is on the surface - signs that it is time to filter the wort.The liquid is poured carefully into another vessel, the remaining become obsolete through the cloth or gauze.Newly added to the sugar with the same calculation of 2 kg per 10 liters of liquid.Grape juice is poured into a glass bottle (up to fill up to 70% of the total), set the water trap or medical glove with a hole.Capacities of 20 days set in a dark and warm place.After 18-22 days fermentation ends and turns wine material fortress of 11-14 degrees.

now connected to the process of moonshine.

  • It pour wine without sediment.At this stage, use a slow distillation (up to 3 liters per hour) and the first 50 mL of distillate was discarded.Filter alcohol cease when the fortress falls below 30 degrees.The resulting first distillation beverage is diluted with water 1: 1.
  • second distillation is carried out as well as the first.In order to eventually obtain a pure spirit of wine is required to drive through the hooch wine once.
  • For the third distillation of the distillate is taken not less than 45 degrees.Now brandy production requires infusion.One use for this oak barrels, the other - oak pegs.Perfect for liqueurs brandy oak age of 50 years or more, a trunk diameter of 30-35 cm. Production waste, such as sawdust, shavings and bark, in the preparation of brandy shall not apply, as the high content of tannins make tough cognac.

If you use oak pegs - they must prepare in advance.It is advisable to cut down the tree naturally soak (lie down for a few years under the snow and rain).The pegs are placed in three-liter jar, which is filled with alcohol.The distillate is diluted with water before bottling, to get into the fortress of 42-45 degrees.One of the secrets of manufacturers of domestic brandy - pouring alcohol into the water, so that the liquid is not turbid.Banks with pegs and the alcohol is removed in a cool dark place for six months or a year.Term Exposure affects the quality of cognac.The last step in the preparation of brandy - caramelization.It is necessary to change the color of cognac and mitigation of taste.This process is individual, it depends on your individual preferences.The average is used no more than 50 grams per 3 liters of beverage, citric acid pinch.After caramelization brandy is aged in a sealed vessel 7-10 days.After this period you can drink to bottle, strain it through a layer of cotton wool.Today, moonshine can be purchased on the open market, and their diversity is impressive, for example to buy moonshine in St. Petersburg can be in a specialty store, "Ban Moonshine".Certainly, the majority of machines used for distillation Braga at home and production of alcoholic beverages.The most primitive unit consists of two components - the distillation of the cube and holdilnik (coil).In alembic poured feedstock, then it is heated to the desired temperature.In the process of heating the raw material begins to vaporize the lighter fractions, which are condensed in the coil.Modern equipped with a variety of moonshine constructive solutions that allow you to control the distillation process.