It is known that the main economic index for Russians is the degree – ruble ratio. This is precisely what keeps the profitability of moonshine production in Russia at a constant high level. And coverage of a more mass consumer requires expanding the range. The author had to deal with such exotic things as homemade rum, gin, calvados and even tequila. But, undoubtedly, the second most popular, after a pure product, is homemade cognac.
It would not be entirely correct to give any advice on how to make homemade cognac (the recipes are not the main thing, but the technology is important), because in this process it is impossible to give any exact quantities of raw materials. All methods of making homemade cognac come down to three:
- relatively large-scale production with maximum cost reduction;
- small-scale production for a constant and close clientele - here the ratio “price - quality” already seriously takes into account the latter;
- exclusive "for yourself": making a drink that you can be proud of and amaze connoisseurs of.
The first way is, in principle, the way of corporations. If you follow the large companies that produce drinks, homemade cognac, recipes, or rather, should look like this: buy a flavor of Cognac, add to the previously expelled alcohol, let it brew.
In small villages, where everyone, if not relatives, is well-known people, homemade cognac, whose recipes are passed from mouth to mouth, is especially appreciated. Many make their own adjustments to the process:
- sugar moonshine is expelled and thoroughly cleaned (to eliminate the smell). Just in case, I remind you: the basic ratio of sugar-yeast-water is 3: 0.1: 10
- to get the desired color of cognac, noble smell and taste (according to the manufacturer's grandmothers), the product insists on a mixture of oak bark and walnut partitions. Moreover, for the manufacturability of the process, a small amount of concentrate is made, which is then added to fresh moonshine: the criterion is the color of the tea that has been drunk. It is this product on the moonshine market that is called cognac.
Well, how to make cognac at home for those who nevertheless will definitely want to get something very similar to the prototype. This recipe is the result of years of experience and comparative tastings. So - the first and, actually, the main thing:
- moonshine (in no case alcohol) is necessarily expelled from grape raw materials without adding sugar or yeast (raisins can be used, in a 1: 6 ratio filled with softened water) and distilled twice to a strength of 70 - 72% of the volume. This is the raw material. Before infusion, dilute with soft water to 45 - 46% of the volume.
And here's what to do next:
- an oak (important) stump of a sufficiently large diameter is taken, from which the middle is removed, so that a vessel with a bottom and walls is obtained. It is fired (from the inside) with a blowtorch and processed with sandpaper so that smooth walls of dark brown color are formed, a lid is separately made, also fired from the side that will face the infused raw material;
- raisin moonshine, infused in the dark and cool in such a capacity (this, incidentally, is an independent drink called peysakhovka) has a noble color and taste that can seriously argue with the vast majority of brandy brands sold in stores.
For lucky people who have an oak barrel on the farm, only burning their inner surface will be relevant. According to the experience of knowledgeable people who recommend the time of insisting, it is about two to three months, but if patience and finances allow you to wait a year or two, the result will make understanding people fade with delight.
As you can see, there is nothing complicated to make homemade cognac, but recipes can be passed from generation to generation. The main thing is that you have the patience to withstand this drink in order to get a unique taste.