How to make moonshine as cognac with taste and color

It seems that it will not be news to anyone news that according to international standards cognac is made exclusively in France. And only six French districts can produce a drink under the brand name "Cognac". All the rest must call the brandy alcohol product "Brandi". But all these conditions are valid only for international trade. In the domestic markets, producers have the right to call their products as they please. And you, too, having mastered the preparation of cognac from moonshine, you have every right to put on the table the aforementioned drink, and not hide it behind the modest word "brandy".

Homemade cognac. Recipe

From the moonshine it is quite possible to prepare a drink, color and taste reminiscent, if not French, and Georgian or Armenian, but still brandy. However, not all connoisseurs of this drink drink exclusively "Camus" and "Napoleon" with "Courvoisier". Winston Churchill, for example, preferred all Armenian cognacs to the Armenian "Dvin".

Generally, brandy is infused in oak barrels with grape alcohol. That is, you can, without much to blame for the truth, say that the French simply store it for several years in barrels of moonshine, and then sell the received beverage under the brand name "Cognac".

And even if we do not have very few people driving the grapes, we still know how to make moonshine as cognac. The technology is simple: you will need the source product and a few spices.

Any manufacturer knows how to make moonshine as brandy - for this it is enough just to insist on getting a drink on nut leaves or simply to add tea brewing to it. But it will not be brandy at all, but just a painted moonshine. And to taste, and smell. But in the cognac is primarily valued bouquet. We will act differently with you.

We double our primary, having got rid of most of the aldehydes in the liquid, and the distillate is purified with potassium permanganate and activated charcoal. Yes, it all takes more than one day, and not even one week. But you want to know how to make moonshine as cognac, and not like a burda. Moreover, we do not force you to insist moonshine for five to seven years in oak barrels, so a couple of weeks looks like a trifle compared to five years ...

Waiting until all the muck in the liquid settles to the bottom, it needs to be filtered out and, preferably, once again overtaken, but at this point no one will insist. We pour it into an enamelled saucepan and put it on a weak fire, covering it with a lid - you do not want some of the future cognac to evaporate? On 3 liters of strong brew, you put 3 peas of sweet pepper, 3 tablespoons of sugar, 2 teaspoons of tea leaves, vanillin at the tip of the knife and a little bit of cinnamon. Experts still advise adding 2-3 clusters of cloves and 2 bay leaves, but without them it is quite possible to do. But to give a taste of the drink does not hurt to put in brewing two tablespoons of oak bark.

In no case do not bring the liquid to a boil: it should be hot just enough so that the tea can give her its noble color. Once the moonshine is close to the boil, immediately turn off the stove. Slightly cool it and pour into bottles. In a particularly long exposure, the future cognac does not need, and after a couple of days after filtration it is completely ready for use.

Now you know how to make moonshine as cognac, and you can serve almost a real noble drink on the table. For greater effect, we advise you to place it on a table in authentic bottles. You will see for yourself that most of the guests will never identify forgery.