Cognac - elite alcoholic drink, highly valued experts. It is done of a grape spirit on difficult technology, and a quality product - pleasure not from cheap. Besides, it is difficult to uneducated buyer to choose good alcohol in shop. It isn't surprising that among many national handymen recipes of home-made cognac are popular. They allow to achieve quite good imitation of elite drink, pleasing with a bouquet of tastes and aromas.
Cognac with vanilla aroma
That house alcohol was possible, though with great reserve, but to call cognac, it is very important to peel well moonshine, to remove an unpleasant odor of fusel oils. It is possible to make it by means of baking soda: add 2 teaspoons on 1 l of liquid, well vent and insist day. In the course of clarification of 1 times shake up moonshine. When the deposit drops out on a bottom, merge the top, transparent layer of drink.
If at preparation of home-made alcoholic drink to replace moonshine with vodka, it isn't required to clean a cognac basis. Anyway alcohol has to be strong – not less than 45%.
For giving to alcohol of characteristic cognac color some add to it tea, coffee or other additives. Great home-made drink can be insisted on the dried-up internal partitions of walnuts – a handful on a 3-liter jar of the peeled moonshine. Put in partition liquid, a tablespoon of leaf black tea and season all with a tablespoon of vanilla sugar, the same amount of caraway seeds and 5-6 buds of a carnation.
Throw a pinch of citric acid into the container with alcohol and close ware a kapron cover. Draw home-made cognac at the room temperature far from direct sunshine from two weeks to one month until he develops saturated color and a taste. Before the use carefully filter drink through a white flannel or a gauze.
It is possible to buy in pharmacy potassium permanganate, this excellent means for clarification of moonshine. It is necessary to put 2 g in 3 l of drink and to wait for loss of a deposit. For process acceleration the bank can take 15 minutes on a water bath.
Cognac on oak bark
The real cognac is matured in oak casks by not less than two years that gives this "alcoholic elite" a characteristic bouquet. Not accidentally experienced homebrew wine makers prefer to use oak bark for insisting of home-made drink – very successful imitation of a popular product turns out. For this recipe of cognac stock up with oak bark in advance. It is the simplest to buy it in pharmacy, but it is possible to prepare and independently in house conditions: cut off from a young oaklet, break in small spill and dry. Fill a glass jar with oak bark, having left ware free approximately on a third. Pour in the strong peeled moonshine and sweeten it with a tablespoon of granulated sugar (as option, it is possible to add 2 tablets of glucose pounded in powder). Draw alcoholic drink not less than a month in the dark room, far from drafts. After endurance very well filter cognac. If desired you can diversify this compounding, having made drink spicy. To the taste to oak bark add cinnamon, allspice, vanillin, a lavrushka, a dogrose. Any home-made drink is unique therefore at its preparation be not afraid to experiment.