How to make cognac at home. Recipe for high-quality cognac at home from moonshine

It is impossible to make French cognac at home, even if you use the best products. The technology itself is very complex, plus oak barrels are used from a specific type of wood and a certain degree of roasting. But this does not mean that you cannot prepare good cognac from moonshine at home - below we will present recipes proven over the years that will pleasantly surprise connoisseurs and will be a wonderful addition to the collection.

To quickly prepare brandy from moonshine (fast compared to traditional technology, where the drink is infused for years), three basic conditions must be met:

High-quality moonshine from double-distilled grapes with carefully separated heads and tails, strength 43-45°.
Oak bark - chips, chips or shavings. All this is sold in distillery stores. Ideally, have an oak barrel with a tightly sealed lid.
Strict adherence to proportions and sequence of action, starting from the recipe and ending with the holding time.

And if with grape moonshine it is clear that only this product is capable of conveying all the organoleptics, then wood chips or oak chips are needed as a replacement for the barrel. In this case, you can’t do without oak - the astringent tart taste, bitter aroma and characteristic aftertaste will give a full bouquet characteristic of real cognac.

Important! Oak bark must first be steamed in boiling water, left for 10-15 minutes, then rinsed with running water and dried. This is a required step for all recipes where this component is found. If you do not steam and rinse, the cognac will have the so-called. "plinth" taste.

So now you can move on to the best recipes. We will present several of them - each differs in the method of preparation, components and taste of the finished drink. In order to choose your own recipe for homemade cognac, we would venture to advise you to try them all.

VIDEO: The simplest recipe

"Rustic"

Despite such an authentic name, making this product will require some skill, but the resulting taste will be incomparable. By the way, this is recipe No. 1 on forums and among experienced distillers.

What you will need:

moonshine 43° strength - 6 l;
granulated sugar – 80 gr.;
dried rose hips - 30 large berries;
coffee – 3-4 grains;
black peppercorns – 30 pieces;
black tea without additives – 20 g;
dried mashed St. John's wort - 1 tbsp. with a slide.

To infuse, first chop an oak log onto planks with a cross-section of 5 mm and bake in the oven until golden brown.

Cooking method:

From sugar and 4 tbsp. boil the syrup with water - bring it to a boil, reduce the heat and simmer until the thread begins to stretch and the mixture itself becomes amber in color.
Place the chocks, all the dry ingredients, moonshine and caramel syrup into a glass container. Close and shake vigorously for 5-7 minutes. We put it in a dark place for 30 days, periodically (every 2-3 days) shaking the bottle slightly, but without turning it upside down.
We make two filters - a cotton filter (we put a large ball of cotton wool into a funnel, but do not compact it) and a gauze filter (3-4 layers of gauze) - and pass the liquid through them.
We rinse the chocks and fill them again with filtered liquid. Now we leave it for 4 months, turning the bottle around its axis once a week. All this time, the container is stored in a dry, dark, cool place.
At the end of the aging period, filter again through two filters, bottle and enjoy.

"Cedar"

This recipe is more suitable for residents of northern regions, where pine nuts are cheaper. Despite the expensive raw materials, the recipe deserves attention - the taste will be very interesting, with many notes and a very unusual aftertaste.

What you will need:

moonshine 43° strength - 3 l;
pine nuts – 1 kg;
burnt oak blocks - 5-6 pieces measuring 5x5 mm.

Cooking method:

Place wood chips in a glass container, add nuts and add liquid. Shake slightly to form a funnel and put it in a dark place.
Leave for a month, turning the container daily until a funnel forms.
After 30 days, filter through two filters - gauze and cotton - and bottle.

In the personal opinion of the author of the article, cognac prepared using this recipe using your own hands from moonshine at home is an order of magnitude higher than what is now being released under the Koktebel brand. Perhaps it’s the volume of counterfeit, but rather the changed production technology, which is why the South Coast drink lost its authenticity - it was characterized by notes of dried fruit, chocolate, vanilla and, to some extent, marshmallow.

For truly real success, it is advisable to buy an oak barrel. At the stage of infusing the ingredients, a glass container is used, but after that, a barrel is very necessary.

What you will need:

grape moonshine 43-45° - 6 liters;
partitions from walnut shells (preferably young ones, but later ones will do) - 4 tbsp. with a slide;
clove spice – 12 umbrellas;
allspice (large peas) – 12 pcs.;
caraway seeds - 1 tbsp;
granulated sugar – 2 tbsp;
2 vanilla pods;
raisins (quiche, lady finger and other sweet varieties) – 1 kg;
citric acid – 1 level teaspoon;

Cooking method:

Pour all dry ingredients into a glass bottle and fill with six liters of raw materials. Seal tightly with a lid and shake vigorously.
Send to a dark, cool place for 30 days, shaking it every 2 days.
After a month, strain the liquid through a gauze and cotton filter and pour into an oak barrel, close tightly with a chopper.
Within two months, every 3-4 days, carefully rotate the barrel around its axis.
After this time, filter again and pour into previously prepared dry containers.

Objectively speaking, making cognac at home from moonshine and capsicum can hardly be called classic. Rather, it is an original vision and taste, which, according to experienced moonshiners, has a healing effect.

Components:

pure moonshine (with fruit mash or grapes) – 6 l;
black tea without aromatic additives – 40 g;
sugar – 120 gr.;
allspice large peppercorns – 10 pcs.;
dry grated mint – 2-2.5 tbsp. with a slide;
bay leaf – 12 pcs.;
nutmeg – 2/3 medium in size;
pepper without seeds ¼ part of the pod;
black peppercorns – 10-12 pcs.;
vanilla bean – 1 pc.
burnt oak chips - 2 large pieces.

Preparation:

All dry ingredients are poured into glass containers and filled with raw materials. Close the lid and shake vigorously several times, ideally to dissolve the sugar.
Send to a dark, cool place for half a month, shaking slightly every day.
After a while, filter and pour back into the container. Now they have been insisting for 2 months.
Filter again and bottle.

"Home"

Due to the use of two oak components at once - wood chips and burnt logs, the finished drink has a very bright tart taste and a characteristic cognac aroma. If everything is done correctly, such homemade cognac from moonshine can compete with even 12-year-old Ararat. The main thing is to choose good wood chips so that they are not too dry and give the necessary flavor.

What to prepare:

grape moonshine with a strength of 42-43° - 9 liters;
young walnut partitions – 36-40 pcs.;
dried orange peels – 6 pcs.;
black peppercorns – 6 pcs.;
bay leaf – 6 pcs.;
black tea without additives – 3 tbsp;
dried St. John's wort - 3 tsp;
dried tarragon - 3 tbsp;
vanillin – 1 pod;
oak bark – 6 tbsp;
medium roast oak chocks 5x5 mm – 8 pcs.

Instructions:

Add all dry ingredients and add liquid. Close tightly, shake and send to a dark, cool place (basement, subfloor, etc.).
Once every 2-3 days, gently shake the container to mix the ingredients.
After a month, we filter it and send it back to steep for 2 months.
We filter and bottle it into beautiful bottles.

"Difficult"

This is a slightly different recipe for homemade cognac, which differs in the strength of the raw material - 55° instead of the required 43°, and in the absence of shaking - here this is strictly prohibited, so that the taste is literally layered and then revealed gradually. As a result, you will get an excellent drink with a strength of 48-49° with unique shades.

So, you need to prepare:

grape moonshine 55° strength - 6l;
slightly dried zest from two large tangerines;
bay leaf – 2 pcs.;
sugar – 15 g;
large-leaf black tea without fragrance – 20-25 g;
black pepper – 10 pcs.;
clove spice – 4 stars;
vanilla bean – 1 pc.

Description:

Fill all the ingredients with liquid, close the bottle and shake until the sugar dissolves - it is clearly visible in the light.
Without closing it tightly, place it in a cool, dark place - some of the alcohol will evaporate during the infusion process.
leave for 10 days without touching the container at all.
Strain and pour into more convenient containers.

Cognac in Latgalian style

Latgale is a small region in Latvia, where this drink has recently become national. As local distillers assure, it is a worthy competitor to the real French. Well, we won’t argue, it’s really simple to prepare – it cooks quickly and does not require infusion in an oak barrel.

Ingredients:

grape moonshine 50° strength - 6 l;
steamed and soaked oak bark - 4 tbsp;
clove spice – 8 stars;
ground nutmeg - a pinch;
coriander – 4-5 pcs.;
sugar – 120 gr.;
vanilla bean – 1 pc.

Preparation:

First, dissolve sand in 100 ml, then mix with the main volume.
Pour the dry ingredients into the glass, pour in the liquid, shake, close tightly and refrigerate for a couple of weeks. No more, as the taste will spoil.
Strain twice to remove the smallest particles and pour into the finished container. Seal it in a dark, cool place for 3-5 months. The longer the better.

In Latgale they say that the sun is detrimental to taste, and this is true. Even homemade tinctures are best stored away from sunlight.

Let us say right away that according to international law, cognac is a grape distillate from the province of Charente, aged in oak barrels for at least 2 years. All other distillates based on grape juice produced in other countries, including Russia, should be called brandy.

VIDEO: Which is better – oak bark or oak chips

Do you want to diversify the alcoholic drinks served for the New Year holiday with exclusive alcoholic products?

Make homemade cognac, which will be a good alternative to vodka or dubious brandy.

At the same time, homemade cognac from vodka/alcohol and even moonshine is almost as good as the original in taste. It turns out no less aromatic and very pleasant to the taste, although it is made from simple and affordable ingredients.

Homemade cognac made from vodka is much cheaper than store-bought counterparts. At the same time, you can always be sure of the quality of a product made by yourself.

« Cognac (French cognac) is a strong alcoholic drink produced from certain grape varieties using a special technology.”. And that says almost everything.

The main thing has been said - cognac is not a simple moonshine, such as whiskey or rum, cognac is a moonshine made from grape wine! Accordingly, producing real cognac at home is a very, very difficult matter.

And there is no particular point in producing cognac at home - there are quite decent tasting varieties on sale, at a price not much higher than the cost of good vodka.

It should be noted that in Russia and the Soviet Union almost all brandy is called “cognac,” although it is well known that the cognac drink got its name from the city of Cognac (French Cognac), which is in France, and that the geographical boundaries of the area in which The production of cognac is allowed, the production technology and the name “Cognac” itself are strictly defined, regulated and enshrined in numerous legislative acts.
Moreover, it is international - “Cognac” is a native French product.
“Drinks from other countries, as well as drinks produced in France outside the Charente region, even if they are obtained by distillation of grape wines produced in the Poitou-Charente region, do not have the right to be called cognac on the international market; such drinks are usually called brandy"

But their decrees are not a decree for us, and in our country cognac is any brandy produced using a technology close to the production technology of real cognac.
According to GOST R 51618-2009 “Russian cognac. General technical conditions", called cognac a wine product with a volume fraction of ethyl alcohol of at least 40.0%, made from cognac distillates obtained by fractionated distillation of table wine material made from grapes of the Vitis vinifera species, and aged in contact with oak wood for at least three years.
Clearly, definitely.
But if the drink is not produced in accordance with GOST, without aging and not from cognac spirits, etc., then such a substance is now called brandy!
It's clear?! This brandy stuck with me - they make it on an industrial scale.

I had to learn a little about this issue - in the production of skate in general and in its taste in particular.
It quickly became clear that cognac, as such, does not have a “cognac” taste, but always tastes like something else.
Like “Isabella” wine, for example, it has a pure strawberry flavor (real wine, in fact), and if it doesn’t exist or the taste is very weak, then you have either a blend (mixture) or a fake.
So are cognacs (read: brandy), depending on the area, country, etc. They have completely different tastes and smell of anything - from bedbugs to flowers. The same “Napoleon”, perhaps the most famous “French” cognac among wide layers of the Russian public, smells disgusting. (By the way, Napoleon, like Extra or Grand Reserve, is not a name (brand) of cognac at all, but simply a brand in the cognac classification).

This state of affairs is due to the fact that in addition to the differences in cognac spirits caused by natural differences in the raw materials and during the distillation process, the taste and aroma of the drink also changes during the first years of aging - tannins, lignin, reducing sugars, and, to a lesser extent, amino acids, lipids, volatile acids and oils, resins, and enzymes are extracted from wood. Cognac alcohol acquires a golden color and is filled woody vanilla aromas(!).
And then, over time, the cognac becomes darker in color, softer and more rounded. Its aroma and taste appear in many shades, including notes of flowers, fruits and spices . (!!!)

Well, that's all... - you can make cognac from vodka. Moreover, even if it is less than 40%, it is fully in accordance with French laws - the strength of cognac when sold in France and abroad should not exceed 40%.

It's decided - let's do it homemade cognac.
If it doesn't work, we'll call it brandy.

Naturally, I did not become the “inventor” of homemade cognac. I remember that back in the days of socialism, even in expensive restaurants, waiters “earned extra money” by slipping sweetened vodka (or moonshine) tinted with regular tea to tipsy visitors. So the recipe for fake cognac is decades old, maybe more.
A priori, it is completely clear what should include:
- Oak bark - for 3 years of aging, at least :).
- Tea or coffee - for color, lignin, tannin and lipids.
- Buttercup flowers - for “fruity-floral” notes,
- and of course vanillin - for a woody vanilla aroma.
All that remains is to find a suitable recipe and you will be able to drive “Napoleon” in buckets :o)

Having rummaged through old magazines and cookbooks, looking at what “moonshiners” recommend on the Internet (the main producers of home-made cognac are moonshiners. This is understandable - for them, “refining” moonshine is a production necessity), I picked up a couple of acceptable recipes.
However, almost all of their recommendations boil down to one technology - put all the ingredients in an alcohol-containing liquid and put it in a dark place for 3-5 weeks. An indicator that a homemade alcoholic drink can be considered ready is its color.
It won't work. How long to wait to get spoiled vodka? Oh, what's the point?

But, in one place I found a recipe for quickly “cooking” cognac. In my opinion, a suitable recipe is without “exotic plants” and “overseas spices” (there are no such “notes” and aromas in ordinary cognac), and throwing out purely “moonshine” ingredients intended for incidental cleaning and softening of the product (such as potassium permanganate - We already have all this in our vodka), after praying, let’s get started.

Before you make cognac from vodka, be sure to make sure that all the necessary ingredients are of good quality. Vodka should only be purchased in a specialized store; oak bark can be purchased at a pharmacy or a special section in the market.

Homemade cognac recipe:
- vodka - 3 liters;
- 1 teaspoon of oak bark;
- 1 teaspoon of dry tea leaves;
- 1 teaspoon of instant coffee;
- 1 teaspoon of sugar;
- 1/2 teaspoon of soda;
- vanillin - on the tip of a knife! The main thing here is not to overdo it - literally a few crystals!
- 3 pcs. black peppercorns;
- 2 pcs. bay leaves;
- 2 pcs. carnations;
- 5 pieces. raisins;
- 1 PC. prunes;
- 0.5 g nutmeg;
- 4 coriander seeds (crush with a knife)

It's not all that simple in composition. Although, you can throw out nutmeg and coriander with a clear conscience - their presence in the drink is absolutely not felt, and in fact - unnecessary. The main composition ends somewhere in black pepper.
Soda, if anyone doesn’t know, is used to “extract” the color from the tea leaves - also, by the way, a recipe from long-distance trains during the times of socialism - with the help of soda, the conductors from one portion of tea leaves received 3-4 full-fledged “brews” of tea for the entire carriage - black and okay!

Making cognac at home

Here is an approximate composition of ingredients for making cognac at home. In the background is the main starting product - a 3-liter jar of homemade vodka :o).

Sequentially pour all the ingredients into a large stainless steel pan. Some people recommend using a glass pan for this purpose so as not to miss the moment when the liquid boils, but I don’t have one, unfortunately - we’ll make do with a glass lid.

Pour vodka into a saucepan and place on low heat. Cover with a glass lid and wait until it boils.

Subtle moment! It is very difficult to measure, indicate and measure the amount of vanillin at home. We take approximately this amount onto the tip of a knife. It’s better not to report, in my opinion, so that there is no clearly defined aftertaste...

To avoid losing the “degrees”, fill the hole in the lid (if there is one) with bread crumb.

When the liquid approaches the boiling point, turn off the stove and leave the cognac to cool.
YOU CAN ' T BOIL this “divine” drink!!!
Actually, this is the most difficult and crucial moment in the entire recipe for making homemade cognac.
That’s why you simply don’t have time to immortalize this moment without a photo!

It’s not scary - if you “cook” it, you will immediately understand when it “starts”. It’s okay, even if you turn off the heating a little earlier - 90 degrees C, apparently, the drink is already enough to “get enough.”

We filter the cooled composition through a “hygienic” towel and pour it into containers and bottles.

Homemade brandy is ready! It’s homemade cognac, although it’s not from France, and we can’t export it either :o).

The taste turned out to be quite tolerable - not Armenian cognac, of course, but not Dagestan, to be honest. In terms of color, in general - an absolutely accurate hit.
It smells nice, a soft aromatic drink with notes of grapes and vanilla. If you compare it with real expensive French cognacs and brandies, then, to be honest, I liked my cognac more - well, I’m not an expert, actually.

Popular recipes for making homemade cognac

The process of making homemade alcohol is no less fascinating than kitchen witchcraft. There is something of ancient alchemical magic in it. When should you use chemicals, if not before the holidays? It's time to invent your own recipe for the “elixir of life.”

Homemade cognac from available ingredients (vodka or alcohol)
As already mentioned, cognac is one of the most difficult alcoholic drinks to prepare. It is very difficult to adhere to classical technology. This requires certain varieties of grapes and special stills (alambics).
But there is a way out, next I will tell you how to make cognac at home from available ingredients. This drink tastes like the original one.

Ingredients:

vodka (45% alcohol) - 1 liter;
oak bark - 4 teaspoons;
ground nutmeg - 0.3 teaspoons;
cloves - 5 buds;
vanilla sugar - 0.3 teaspoons;
regular sugar - 2 tablespoons;
black leaf tea - 3 teaspoons.

I advise you to take good vodka or dilute high-quality ethyl alcohol to 40-45 degrees. In many ways, the taste of a cognac drink depends on the alcoholic base.
You can buy oak bark at a pharmacy or prepare it yourself. In the second case, it is enough to cut off the young bark from oak branches in June and dry it. Its bark is much more aromatic than pharmacy analogues.

Technology for making cognac at home

1. Preparing burnt sugar. This stage is necessary for the caramel shade to be felt in the drink.
In addition, it is thanks to burnt sugar that the color of our drink will resemble real cognac.

Pour sugar into a thick-walled aluminum bowl and place over low heat. During the melting process, the sugar must be constantly stirred, otherwise it will burn. When caramel forms, remove the pan from the heat.

2. Mixing ingredients. A clean wooden barrel is best suited for infusion, but most of us don’t have one, so we’ll make do with an ordinary three-liter glass jar.
Add all ingredients to a bottle or jar, the order does not matter. Personally, I first pour in the vodka, then add burnt sugar, tea, oak bark, cloves, nutmeg and vanillin.
If you don't like the smell of any of these ingredients, feel free to omit them from the recipe.

3. Infusion. Mix the resulting cognac mixture well with a spatula or wooden spoon, close the lid and place in a cool, dark place for 3-4 weeks (many recipes indicate at least 30 days). Long-term infusion improves the taste.

4. Filtration. This is the final stage of making cognac at home. All we have to do is open the container and strain the drink through a double layer of gauze and cotton wool to remove sediment.

The advantage of this alcohol cognac recipe is that the preparation uses cheap and affordable ingredients that are available in every store. The process itself takes a little time, which is also very important. The only drawback is the long exposure time, but this cannot be avoided.

It is clear that cognac made from alcohol only vaguely resembles the original one, since we did not adhere to traditional technology, but used improvised means.

Ginger cognac
Cognac according to this recipe turns out to have a very original taste. Ginger cognac is found in Brazil, and apples are also used to make it there, among other things.

For our drink you will need:

50 grams of ginger root
200 grams of sugar
vanillin - one sachet (five grams)
walnuts - five - six pieces
diluted alcohol or vodka - 0.5 liter bottle

Grate the ginger root on a grater (preferably the largest one), chop the walnuts. Place both in a jar and add sugar and vanillin, pour in alcohol.
Close the container tightly and shake well to mix all the contents. Leave to infuse in a dark place for two to three weeks, but shake daily.
Before drinking, ginger cognac must be filtered.

Cognac from moonshine at home

Real cognac is made from grape alcohol, but this has never stopped craftsmen-moonshiners. They know how to make cognac from moonshine at minimal cost. We will look at four of the best recipes that have received popular recognition.

1. Classic

Ingredients:

moonshine - 3 liters;
potassium permanganate - several crystals;
walnut partitions - 1 handful;
black tea - 1 tablespoon;
cloves - 6-7 buds;
cumin - 1 tablespoon;
vanilla sugar - 1 tablespoon;
citric acid - 2-3 grams.

Preparation:

1. Add potassium permanganate to a three-liter jar of moonshine. This is done so that fusel oils precipitate. If instead of moonshine you took vodka, then potassium permanganate is not needed.

Moonshine for cognac can be purified using other methods or double distillation. The main thing is to get a high-quality alcohol base.

2. Add a handful of well-dried inner walnuts, black tea and clove buds to the jar.

3. Add cumin and vanilla sugar.

4. Lastly, citric acid is added to the jar at the tip of the knife.

5. Close the jar tightly with a nylon lid and infuse the cognac drink for 3-4 days at room temperature.

There is no point in aging homemade cognac for longer than 7 days, as this does not improve its taste.

6. At the last stage, the resulting cognac must be filtered through a clean cotton cloth or cotton gauze filter.

2. With bay leaf

There is an alternative recipe for homemade cognac from moonshine (in the video), the technology for its preparation is no different from the first method, but other ingredients are used. Imitation of color and taste is achieved by adding oak bark, bay leaf and cloves to the distillate.

There is a faster way to make cognac from moonshine.

3. Express - recipe for cognac from moonshine

Pour a liter bottle of a drink with at least 50% ABV into an enamel-coated or stainless steel pan.
The saucepan is placed on the fire and the following ingredients are added to it: 1 pea of black allspice, 1 small bay leaf, 0.5 teaspoon of black leaf tea, soda on the tip of a knife, about two tablespoons of granulated sugar, a pinch of vanillin
Cover the saucepan and bring the contents to a temperature of 75-77 ºС, then remove the saucepan from the heat and leave for five minutes covered with a lid.
Pour the drink into a jar, close it and wait for it to cool completely. We filter the resulting “cognac”, bring its strength to 40 degrees and bottle it

After about five days, express - the resulting drink is quite ready to drink. To make this cognac even better, you can add 1/3 teaspoon of good coffee and 1-2 crystals of potassium permanganate to the ingredients added to it (eliminates the presence of fusel oils). Moonshine made with grape juice, in which oak bark has been infused for at least a month, will be amazing. But you can speed up the process and complete it in just three days.

4. Recipe for cognac with oak bark

To make this “cognac”, you should take three liters of moonshine per glass

3 tablespoons sugar,
2 tables each. spoons of oak bark, loose leaf black tea without flavorings and St. John's wort herb, as well as chopped rose hips.
Add black peppercorns (5-6 pieces) here.
1/3 teaspoon each of cinnamon and vanilla.

The jar must be closed and placed in a place away from sun and light. After three days, filter the drink well and bottle it.

In addition to the above, it is worth trying other recipes for making homemade cognac from moonshine.

Cognac with milk

Take three liters of moonshine, pour it into a larger glass container and add 200 grams of milk to the alcohol, which will instantly curdle. There is no need to be scared, we just don’t pay attention to it for now.
At the same time, dilute 50 grams of instant coffee with lukewarm water. Pour the coffee drink into the general mixture.

It's time for spices:

1 piece of ground nutmeg (nut),
4-6 cloves
and the same number of peppercorns (you can use black or allspice),
vanillin on the tip of a coffee spoon
100 grams of sugar.

Stir the resulting suspension thoroughly and leave for about 20 days, shaking the future cognac periodically in the first days.
After three weeks, we filter the “cognac” and bottle it.

Cognac "Sibirsky"

For a three-liter jar of moonshine, take 200 grams of milk, pour it in, and filter to remove any sediment that has fallen.
Then an infusion of oak bark is poured into it (pour boiling water over 2 teaspoons of bark, cool, strain).
As “additives,” moonshine is supplemented with pine nuts or their shells (0.5 cups are needed).
We keep the “cognac” for a month, filter it and pour it into containers for storage.

Unlike collection cognacs from well-known manufacturers, the homemade drink will have a slightly different taste and aroma. However, there is also an advantage to the home version. You can independently compose an aromatic bouquet from your favorite herbs and spices, which will make your homemade cognac truly exclusive.

Advice. Before making cognac from vodka, prepare several glasses, vodka and your favorite spices. You can create a unique bouquet of this drink yourself. Pour pure vodka into small glasses and add various mixtures to it - cloves, cinnamon, vanilla, rose hips. Let the drinks sit for 1-2 days and try. Use the aroma that suits your taste best to prepare homemade brandy and it will be no worse than real French cognac.

Homemade cognac is a wonderful alcoholic drink that is ideal for family gatherings and for treating guests at the festive table.
Based on materials

Do you want to diversify the alcoholic drinks served for the New Year holiday with exclusive alcoholic products?

Make homemade cognac, which will be a good alternative to vodka or dubious brandy.

Homemade cognac made from vodka is much cheaper than store-bought counterparts. At the same time, you can always be sure of the quality of a product made by yourself.

« Cognac (French cognac) is a strong alcoholic drink produced from certain grape varieties using a special technology.”. And that says almost everything.

And there is no particular point in producing cognac at home - there are quite decent tasting varieties on sale, at a price not much higher than the cost of good vodka.

It's decided - let's do it homemade cognac.
If it doesn't work, we'll call it brandy.

Making cognac at home

Here is an approximate composition of ingredients for making cognac at home. In the background is the main starting product - a 3-liter jar of homemade vodka :o).

Pour vodka into a saucepan and place on low heat. Cover with a glass lid and wait until it boils.

To avoid losing the “degrees”, fill the hole in the lid (if there is one) with bread crumb.

We filter the cooled composition through a “hygienic” towel and pour it into containers and bottles.

Homemade brandy is ready! It’s homemade cognac, although it’s not from France, and we can’t export it either :o).

Popular recipes for making homemade cognac

Ingredients:

vodka (45% alcohol) - 1 liter;
oak bark - 4 teaspoons;
ground nutmeg - 0.3 teaspoons;
cloves - 5 buds;
vanilla sugar - 0.3 teaspoons;
regular sugar - 2 tablespoons;
black leaf tea - 3 teaspoons.

Technology for making cognac at home

1. Preparing burnt sugar. This stage is necessary for the caramel shade to be felt in the drink.
In addition, it is thanks to burnt sugar that the color of our drink will resemble real cognac.

4. Filtration. This is the final stage of making cognac at home. All we have to do is open the container and strain the drink through a double layer of gauze and cotton wool to remove sediment.

It is clear that cognac made from alcohol only vaguely resembles the original one, since we did not adhere to traditional technology, but used improvised means.

Ginger cognac
Cognac according to this recipe turns out to have a very original taste. Ginger cognac is found in Brazil, and apples are also used to make it there, among other things.

For our drink you will need:

50 grams of ginger root
200 grams of sugar
vanillin - one sachet (five grams)
walnuts - five - six pieces
diluted alcohol or vodka - 0.5 liter bottle

Cognac from moonshine at home

1. Classic

Ingredients:

moonshine - 3 liters;
potassium permanganate - several crystals;
walnut partitions - 1 handful;
black tea - 1 tablespoon;
cloves - 6-7 buds;
cumin - 1 tablespoon;
vanilla sugar - 1 tablespoon;
citric acid - 2-3 grams.

Preparation:

1. Add potassium permanganate to a three-liter jar of moonshine. This is done so that fusel oils precipitate. If instead of moonshine you took vodka, then potassium permanganate is not needed.

Moonshine for cognac can be purified using other methods or double distillation. The main thing is to get a high-quality alcohol base.

2. Add a handful of well-dried inner walnuts, black tea and clove buds to the jar.

3. Add cumin and vanilla sugar.

4. Lastly, citric acid is added to the jar at the tip of the knife.

5. Close the jar tightly with a nylon lid and infuse the cognac drink for 3-4 days at room temperature.

There is no point in aging homemade cognac for longer than 7 days, as this does not improve its taste.

6. At the last stage, the resulting cognac must be filtered through a clean cotton cloth or cotton gauze filter.

2. With bay leaf

There is a faster way to make cognac from moonshine.

3. Express - recipe for cognac from moonshine

Pour a liter bottle of a drink with at least 50% ABV into an enamel-coated or stainless steel pan.
The saucepan is placed on the fire and the following ingredients are added to it: 1 pea of black allspice, 1 small bay leaf, 0.5 teaspoon of black leaf tea, soda on the tip of a knife, about two tablespoons of granulated sugar, a pinch of vanillin
Cover the saucepan and bring the contents to a temperature of 75-77 ºС, then remove the saucepan from the heat and leave for five minutes covered with a lid.
Pour the drink into a jar, close it and wait for it to cool completely. We filter the resulting “cognac”, bring its strength to 40 degrees and bottle it

4. Recipe for cognac with oak bark

To make this “cognac”, you should take three liters of moonshine per glass

3 tablespoons sugar,
2 tables each. spoons of oak bark, loose leaf black tea without flavorings and St. John's wort herb, as well as chopped rose hips.
Add black peppercorns (5-6 pieces) here.
1/3 teaspoon each of cinnamon and vanilla.

The jar must be closed and placed in a place away from sun and light. After three days, filter the drink well and bottle it.

In addition to the above, it is worth trying other recipes for making homemade cognac from moonshine.

Cognac with milk

It's time for spices:

1 piece of ground nutmeg (nut),
4-6 cloves
and the same number of peppercorns (you can use black or allspice),
vanillin on the tip of a coffee spoon
100 grams of sugar.

Stir the resulting suspension thoroughly and leave for about 20 days, shaking the future cognac periodically in the first days.
After three weeks, we filter the “cognac” and bottle it.

Cognac "Sibirsky"

Homemade cognac is a wonderful alcoholic drink that is ideal for family gatherings and for treating guests at the festive table.
Based on materials

Brandy is consistently at the top of the list of the highest quality alcoholic beverages according to connoisseurs of good alcohol. So let's figure out how to make brandy at home? Many recipe authors often enhance the taste and color of the drink by adding sugar, coffee and other ingredients.

I suggest you learn how to prepare real brandy, the recipe of which is as close as possible to classical technology. I don’t promise that we will surpass master winemakers, but we will be able to prepare a decent alcoholic drink that will not be embarrassing.

Cooking time: from six months to three years.
Product Quantity: from 16 to 20 liters.

Kitchen appliances:

large enamel or plastic container;
kitchen scales and measuring cup;
drill with a nozzle for mixing various solutions;
water seal;
gauze or very fine sieve;
Oak barrel;
distillation cube of a moonshine still.

For the production of high-quality alcohol, muscat grape varieties, which have a specific aroma and taste, are best suited. However, you can safely use those grown in the garden or at the dacha, the main thing is that the berries are ripe and juicy. Excellent alcohol is obtained from varieties such as Isabella, Lidiya, Stepnyak, Golubok and the like. I do not recommend taking Kakhet, Saperavi and Cabernet, since these varieties contain tannins that will make the wine alcohol very hard.
It is best to use spring or well water. The fact is that such a liquid contains a minimal amount of minerals and salts, and it has practically no extraneous taste or aroma, which has a great effect on the manufactured product. It is strictly forbidden to add boiled, distilled or tap water. If you do not have the opportunity to purchase the necessary liquid, then store-bought artesian liquid will do as a last resort.

Step-by-step preparation

Preparing grape mash

Ripe unwashed grapes in the amount of 24-26 kg are separated from the bunches.
We put the berries in a large enamel container, now they need to be crushed along with the seeds. I advise you to crush grapes using a drill with an attachment for stirring various solutions - quickly, efficiently and effectively.
Pour 1.5-1.8 kg of glucose into the resulting berry mixture and fill it with 3.8-4 liters of spring water. Mix everything thoroughly.
We send the container with the contents to a warm and always dark place, then close the lid and install a water seal.
Leave in this form to ferment for approximately 7-10 days. Stir the mixture daily, as a “cap” of pulp will form, which significantly slows down fermentation. After this time, signs of fermentation should appear: foam will form, a slight hiss will be heard, a characteristic wine aroma will appear, and all the pulp will float to the top.
Now you need to filter the must: carefully drain the grape juice from the sediment into a separate container, and squeeze the pulp through cheesecloth, pressing it with your hands or any press. We won't need any more squeezes.
Mix the resulting liquid with the previously drained grape juice and pour it into a clean, dry enamel container, filling it no more than 75% so that there is room for foam and carbon dioxide.
Add 2.5-2.8 kg of glucose there and stir thoroughly.
Close the container with the liquid again with a lid, install a water seal and transfer it to a warm and dark place. Leave it like this for about another 7-10 days. When the water seal stops producing bubbles, sediment will appear at the bottom of the container and the liquid will become lighter, this means that the fermentation process is complete. As a result, the wine material should have a strength of approximately 12-16 degrees.

Obtaining alcohol

Infusing and pouring

Grape brandy recipe video

In order to specifically and in detail understand how and from what brandy is made at home, I recommend watching a fairly detailed but proven recipe on video, where an experienced winemaker shows and explains his every step. He also shares his experience and explains in detail how to properly prepare oak barrels for brandy. Enjoy watching!

Part 1:

Part 2:

Part 3:

Part 4:

Part 5:

Basic truisms

To implement this recipe, do not wash the grapes under any circumstances, since wine “wild” yeasts settle on their surface, which will help to properly ferment the wort. If the berries are too dirty, then wipe them with a dry cloth. When using washed fruits or those collected after rain, I advise you to ferment them with store-bought wine yeast or sourdough - this is the best option.
The required amount of water and granulated sugar directly depends on the variety of grapes used. If the fruits are sweet, then you don’t have to add sugar at all - the result will be pure wine alcohol with an amazing aroma. However, if the berries are sour, you cannot do without sugar, since the distillate yield will be too low.
You can replace glucose with regular granulated sugar. However, remember that sugar is much sweeter than glucose and therefore add 30-40% less of it.
To ensure that the future brandy does not sour and ferments well, I advise you to stir the wort 2-3 times a day from the first day of fermentation and destroy the resulting layer of pulp.
If you don't have a water seal, you can safely use medical disposable glove, having previously pierced it with a needle.
This recipe involves infusing young grape wine in an oak barrel. There is a simpler and cheaper option: infusing the product on oak pegs or chips.

They are sold in specialized stores or you can create them yourself. Making your own pegs will take a lot of time, but will provide you with brandy material for many years to come. To do this, you will need an oak tree that is at least fifty years old (the trunk diameter of such a tree is somewhere around 32-35 cm). The tree must be cut down and left in the rain and snow for 2-3 years. We don’t need to cut the tree into small stumps - we don’t need bark, shavings and sawdust, since they contain too many tannins, which will make the taste of alcohol unpleasant and harsh. Pour boiling water over fresh wood for 10-13 minutes, then drain the broth and soak the oak stumps in cold water for about half an hour. Then we dry them and can use them for their intended purpose.
How to infuse brandy on oak pegs?

We cut the stump into pieces 6-8 cm thick and along the length of a three-liter jar. Pour double-distilled wine moonshine into a three-liter jar and add oak pegs there (you will need 25-30 pieces of oak for one jar). We roll up the jars with a lid and send them to a cool and dark place for about six months. Remember that the longer the liquid is infused, the better quality the drink will be. It is completely impractical to age brandy this way for more than three years, since you are not using a barrel.
In order to soften the taste and give alcohol a characteristic dark shade, it is necessary to caramelization.

The amount of caramel you add depends entirely on your preference. Personally, I add no more than 45-55 grams of caramel per 3-4 liters of alcohol. Next, you need to tightly seal the jar again and keep it for another 6-9 days.

Peach Brandy Recipe

Cooking time: about a week.
Product Quantity: from 500 to 800 ml.

Kitchen Appliances:

a large basin and several spacious bowls;
measuring cup and kitchen scale;
gauze;
rolling pin;
fermentation container;
alcohol mashine.

List of required components

Step-by-step preparation

Place 4.8-5 kg of ripe unwashed peaches in a large bowl and crush with your hands until you get a mushy state.
Pour 3.8-4 liters of warm water into a separate bowl and dilute 0.8-1 kg of sugar in the liquid.
Pour the resulting syrup into the peach porridge and mix thoroughly.
Cover the resulting mixture with gauze and place the bowl with the contents in a warm place for a day or two, allowing the “wild” yeast to activate.
To improve the fermentation of peach mash, let’s prepare a starter with raspberries. To do this, in a separate container, crush 180-200 g of unwashed ripe raspberries with a rolling pin until smooth, then add 20-25 g of sugar and 40-50 ml of water. Cover the raspberry mixture with gauze and place in a warm, sunny place for a day or two.
Pour the fermented peach and raspberry mixture into a fermentation container and place it under a water seal.
As soon as the emission of bubbles stops and active fermentation is not noticeable, we pass the resulting mash through several layers of gauze to filter out the peach and raspberry pulp.
Pour the purified mash into a clean container and leave it in a warm place to infuse for three days.
We pour the mixture into a moonshine still and carry out the first distillation without dividing into fractions.
We subject the resulting liquid to a second distillation, this time selecting the head fraction, focusing on the smell. We finish the selection at a strength of about 45-47 revolutions.
We dilute the resulting product with water to 40-42 degrees, after which we send it to a cool place to “rest” for 3-4 days.

Peach brandy recipe video

In order not to make a mistake and correctly prepare peach brandy yourself, I advise you to familiarize yourself with the simple recipe in the video. In the video, an experienced winemaker presents the complete process of creating peach brandy, which as a result has a bright, rich aroma and a soft, sweetish taste.

Melon Brandy Recipe

Cooking time: about a week.
Product Quantity: from 600 to 900 ml.

Kitchen appliances:

meat grinder;
large capacity and several spacious bowls;
water seal;
gauze;
alcohol mashine.

List of required components

Step-by-step preparation

Thoroughly wash 5.8-6 kg of ripe melon with warm water. Next, cut the fruit in half and remove the seeds; there is no need to trim the peel. After this, cut the fruits into small pieces and pass them through a meat grinder.
Transfer the resulting mushy mass into a large container.
Grate the zest of half one lemon into a separate container and add to the melon. Add 8 g of vanilla sugar there.
We dilute 0.8-1 kg of sugar in 4.3-4.5 liters of warm water, then pour the resulting syrup into a container with the remaining ingredients. Mix everything thoroughly.
In a glass with 45-50 ml of warm water, dilute 5 g of wine yeast and add to the prepared mixture.
Close the container tightly with a lid, install a water seal and leave to ferment for 5-7 days. Filter the fermented mixture through cheesecloth.
We pour the melon mash into a moonshine still and carry out the initial distillation without dividing into fractions.
During the second distillation, we divide the mash into fractions according to generally accepted standards.
The resulting product is diluted with water to the desired degree and sent to a cool place for 3-4 days.

Melon brandy recipe video

In order to examine in detail the entire process of preparing aromatic melon mash, I advise you to study the simple recipe in the video.

Helpful information

In order to fully enjoy the process of drinking brandy and appreciate its rich taste and amazing aroma, you need to know.
If you have never tasted the Bulgarian analogue of cognac called Pliska brandy, then you do not yet know all the tastes of real alcohol. It is not for nothing that this alcohol is the pride of its country and did not just get its name in honor of its first capital.
I also recommend that you familiarize yourself with the main characteristics of popular Spanish. This alcohol differs from its counterparts in its complex flavor bouquet, rich aroma and a very long enveloping and warming aftertaste.
I advise lovers of fruit or berry alcoholic drinks to familiarize themselves with cherry brandy and learn about its advantages and disadvantages. Perhaps this alcohol is what you were looking for?

Now you can safely begin selecting the equipment and necessary ingredients. I tried to outline as clearly and in detail as possible the complete process of creating surprisingly tasty and unusually aromatic homemade alcohol. However, if you have additional questions, ask them, I will definitely answer and try to help avoid any mistakes.

Don't forget to let me know how you and your family liked the brandy made in my recipes. If you wish, please share your own recipes. I look forward to hearing from you and wish you a pleasant tasting!

Cognac is a drink loved by many. It is used both at big holidays and feasts, and in a narrow circle of friends. A real high-quality drink, produced according to all traditional recipes, is extremely expensive and not available to everyone, and a purchased cheap analogue can result in a severe hangover in the morning.

Therefore, many moonshine lovers try to make cognac from. Don’t be intimidated by the complexity of preparation, as you can get imitation cognac at home. This does not mean that it will not taste good or is of low quality. On the contrary, due to the fact that it contains various tinctures and herbs, homemade cognac from moonshine has a very pleasant taste and high quality. If all preparation technologies are followed, such a drink will not only bring pleasure while drinking, but will not bring even a trace of a hangover.

Real professionally produced cognac is made from grapes. It is aged in oak barrels and, due to contact with the wooden walls of the vessel, acquires its dark color and unique aroma. Since it is quite difficult to make cognac from moonshine with your own hands in this way, it is prepared infusing oak chips or bark.

In order for the final product to be as similar as possible to real cognac, you need to properly prepare the wood. To rid an oak log of excess tannins you need:

Divide the wood into small pieces that are convenient for putting into a bottle.
Soak in cold water for a day, changing the water every eight hours.
After this, the wood chips are soaked for 6–8 hours in a soda solution at the rate of 2 tablespoons per 10 liters of water.
After the time has passed, the pegs are washed and boiled in clean water for 40 - 60 minutes.
The finished wood is dried and roasted on a baking sheet in the oven until it changes color slightly.

The taste of the finished drink depends on the degree of roasting. Cognac with vanilla aromas is obtained from slightly heated wood chips. When deeply roasted, the drink will have a smoked-chocolate flavor.

Moonshine for cognac is prepared from pre-selected raw materials. It is desirable that this be grape, but other products can be used. Additional will be required before infusion. The taste and quality of cognac depends on this.

The prepared alcohol and wood are placed in one container and aged. The result is a tincture made from oak chips or bark, called homemade cognac. To obtain different flavor variations, various spices or nuts are added to the recipe.

Homemade cognac from moonshine without the use of oak raw materials

Making cognac from moonshine may not involve the use of wood for infusion and flavor. In this case, many different additives are used to create not only the aroma, but also the color of the natural drink. The cognac base is obtained by using:

Walnut or its slices.
Pepper.
Pine nuts.
Sahara.
Spices.
Cinnamon.

All additives are not used in one recipe at once; they are combined in 1 - 2 pieces for a harmonious taste. They will need to be boiled together with moonshine, brought to a certain temperature. After this, the mixture is cooled and further infused with the addition of coffee, tea or nutmeg.

Homemade cognac, the recipes of which do not contain wood, are not quite similar to the traditional drink familiar to everyone. But it has its advantages. Aging on wood chips requires a lot of time, and sometimes you don’t have the patience to wait or simply don’t have time, because you want to please your guests at the upcoming holiday. In this case, wood-free recipes come in handy. In addition, this cooking technology can contain many different variations of ingredients, which change the taste characteristics. In this case, limitless space for imagination and experimentation opens up.

Recipes

Recipes for cognac differ in their ingredients, production technology and time costs. If you want to get a drink as close as possible to the traditional taste, then you need to use a recipe that uses wood chips or oak bark with a long and methodical aging. In this case, the drink acquires a natural woody caramel color and aroma, and is difficult to distinguish from the original.

For faster cooking, use recipes without adding oak wood and long aging. In this case, the list of ingredients increases dramatically, but does not complicate the preparation, since they are all easily accessible and inexpensive. This drink can be prepared within a few days, but it will most likely resemble cognac. Therefore, when choosing how to make cognac from moonshine, you need to decide in advance which criteria are the most important.

Recipe for cognac on oak chips

The recipe for cognac from moonshine is the simplest and most similar to the store-bought original. It contains minimal ingredients but requires a long wait. Real cognac acquires its taste due to the fact that oak barrels get burned before exposure. Therefore, cognac from moonshine at home, recipes for which include the use of fried wood chips, brings this recipe closer to the original. For preparation you will need:

Moonshine - 3 liters.
Chips – 20 – 30 pieces.
Sugar – 1 tablespoon.

The wood is pre-prepared. The log is divided into small chips, which are soaked for several days in cold water. After this, they are dried and laid out on a baking sheet. It must be placed in the oven and kept until appearance of light smoke from wood chips. You need to carefully monitor it, otherwise you can miss the moment and the tree will simply burn.

After this, the wood chips with sugar are placed in a jar and poured. The ingredients are thoroughly mixed, and the container is hermetically sealed and left in a cool, dark place for at least 10 days. The ideal infusion time is from two weeks to three months. The longer the aging, the richer the taste of the finished drink will be.

Homemade cognac from moonshine on oak bark “Latgale”

This is cognac made from moonshine, prepared at home, the recipe of which was invented in Latvia. This cooking method is ideal for home use, as it does not require much time, and all ingredients are easily available and inexpensive. With all this, the taste of the finished drink is as close as possible to classic expensive cognac. This is achieved due to the fact that the composition includes oak bark. In general, for cooking you will need:

Moonshine - 3 liters.
Cloves - 3 pieces.
Ground nutmeg – 1 gram.
Oak bark - 2 tablespoons.
Ground coriander – 0.5 grams.

First you need to prepare the wood component. In order to remove excess tannins, you need to pour boiling water over the bark and steam for 10-15 minutes. After this, the liquid infusion is drained and the bark is dried.

Sugar must be dissolved in moonshine before mixing. Half a glass will be enough. Only after this all the ingredients are placed in a container for infusion and mixed. The jar is placed in a dark place and left for at least 14 days at a temperature of 18 – 25 degrees. During this time, you need to shake the container 3 times a week to evenly distribute the ingredients. The maximum aging time is no more than one month, otherwise the drink may end up with a bitter aftertaste. After infusion, filter the finished cognac from sediment and oak bark, bottle it and put it away for storage and consumption.

Homemade cognac without long infusion

A recipe for homemade cognac made without long infusion is very popular since you don’t have to wait long to taste your favorite drink. Before upcoming holidays and family events, when you want to please your guests with something homemade, quick homemade cognac is what you need. To prepare you need:

Moonshine – 1 liter.
Bay leaf – 2 pieces.
Granulated sugar - 3 tablespoons.
Black tea – 0.5 teaspoon.
Soda – 1 pinch.
Vanillin – 1 pinch.

This cognac is prepared by boiling. To do this, it is best to use an enamel pan in which all the ingredients are placed. The mixture is heated to 75 degrees over low heat. After this, the liquid is poured into a jar for so-called settling. You can add a little coffee to the drink, about a third of a tablespoon, to enhance the taste. Cognac must be aged for at least three days, after which it is filtered and tasted. This way you will get a tasty and quick drink that is worthy of being served at the table.

Citrus homemade cognac from moonshine

In real moonshine, citrus notes are formed naturally, from the contact of alcohol with the wooden walls of the barrel. The lemon-orange taste of moonshine cognac is achieved through additional ingredients. Due to the right combination, the homemade drink is as close as possible to the original. To prepare it you need:

Moonshine - 4 liters.
Black tea – 4 tablespoons.
Orange zest from one fruit.
Granulated sugar - 2 tablespoons.
Peppercorns – 4 pieces.
Cloves – 1 teaspoon.
Cinnamon stick – 2 pieces.
Bay leaf – 2 pieces.
Vanillin – 1 pinch.

Instead of orange, any other citrus with clean, undamaged zest will do. If you use lemon, you will need a smaller amount, about half the fruit. It must be carefully cut off in layers without touching the lower white part. The zest, along with tea and spices, is placed on the bottom of the container and filled with prepared moonshine and all ingredients are mixed. Close the jar with a lid and leave in a dark place at room temperature for a couple of weeks.

After time, the liquid is filtered to get rid of solids and sediment. For the last stage, caramel is prepared. You need to take granulated sugar and heat it until the color changes to brown. The finished caramel is mixed with moonshine until completely dissolved, and the liquid is infused for another couple of days. During this time, the taste will finally stabilize due to sugar and open up. After this, the cognac can be poured into a convenient storage container and begin tasting.

Nut cognac from moonshine

Making nut cognac at home is an opportunity not only to enjoy a wonderful tincture, but also to get positive health effects. Walnut partitions contain useful elements. The main one is iodine. If there is a shortage of it, such a tincture, when consumed in small quantities for health purposes, will be an excellent prevention of diseases of the thyroid gland and the endocrine system as a whole. To prepare this cognac you will need:

Moonshine – 2 liters.
Walnut partitions – 10 pieces.
Pine nuts – 1 tablespoon.
Black tea – 2 tablespoons.
Carnation buds – 7 pieces.
Melissa – 1 whisper.
Citrus zest - 1 slice.
Honey – 2 tablespoons.

For the base it is best to use. This way the drink will taste as close as possible to cognac. Nuts and partitions are filled with alcohol and infused for a couple of days. After this, the remaining ingredients of spices and seasonings are added to them, and this mixture is kept for another month in a dark room at room temperature. During this time, the jar needs to be shaken every 2 to 3 days.

The finished infusion is filtered using gauze folded several times or thick cotton cloth. This will separate the solid part of the mixture and the resulting precipitate. The finished drink undergoes final aging for one week, after which you can begin tasting. This homemade cognac increases mental activity, improves immunity and saturates the human body with useful elements.

Coffee cognac from moonshine at home

Making cognac from moonshine with coffee is very simple. Such a drink, due to its ingredient, will receive an additional invigorating property and acquire a pleasant velvety aroma. This type of cognac should not be treated to guests at night, as it is unlikely that you will be able to fall asleep after it. To prepare it you will need:

Moonshine – 1 liter.
Coffee – 2 tablespoons.
Carnation buds – 6 pieces.
Granulated sugar - 3 tablespoons.
Nutmeg – 1 whisper.
Vanilla – 1 pinch.

All ingredients, except granulated sugar, are placed in a container for infusion and filled with alcohol. The mixture is thoroughly mixed and infused in a hermetically sealed container for three weeks. The room should be dark, not exposed to direct sunlight, and the temperature should not exceed 25 degrees. During this time, the drink must be constantly shaken. Thus, all flavoring additives are evenly distributed and saturate the alcohol.

At the end of the process, sugar caramel is prepared and mixed with moonshine until completely dissolved. The resulting cognac is infused for another week until the flavor bouquet is fully revealed.

Cognac from moonshine with prunes

Often alcohol is prepared based on various dried fruits. All of them, and prunes in particular, have a deep, rich taste and a rich bouquet that is transferred to the drink. In addition, this cognac also receives the effects on the body that belong to this dried fruit. Therefore, you need to be careful in use, not forgetting its laxative effect. To prepare this cognac at home you need:

Moonshine – 1 liter.
Prunes – 5 pieces.
Oak bark – 1 tablespoon.
Carnation in buds – 2 – 3 pieces.
Nutmeg – 1 pinch.
Lemon juice – 1 teaspoon.
Granulated sugar – 1 tablespoon.

You can purchase oak bark at any pharmacy or prepare it yourself in advance by going to the forest to get it. To get a smoky flavor, you can dry the bark a little in the oven or use dried prunes. In the original recipe, this characteristic is acquired by firing the inner surface of the barrels.

The bark is pre-soaked in boiling water for 20 minutes. After this, it is dried in the open air, without thermal heating. All ingredients except sugar are placed in a prepared container and poured with grape or any other fruit moonshine. The mixture is thoroughly shaken, sealed with a lid and sent to a dark room for three weeks.

When the drink is ready, caramel is made from granulated sugar, which is mixed with cognac, which is pre-filtered through a thick cloth. The tincture is aged for an additional week until the taste characteristics are fully realized. The resulting drink will acquire a fruity-smoky aroma and an exquisite rich aftertaste.

Eastern recipe

The East is associated primarily with herbs and spices. This region always abounds in bright, rich flavors and aromas. This is reflected in cognac prepared according to an oriental recipe. Of course, its composition cannot do without several spices that will add additional sharpness and richness. To prepare this drink you will need:

Moonshine - 3 liters.
Carnation buds – 15 pieces.
Coffee – 3 tablespoons.
Cinnamon – 1 teaspoon.
Granulated sugar - 3 tablespoons.
Vanilla – 1 pinch.

Coffee and sugar are mixed and combined with the remaining ingredients. Half a liter is poured into the spices and the liquid is shaken. The rest of the alcohol is added only after the granulated sugar has completely dissolved. The entire mixture is infused in a hermetically sealed container without access to direct sunlight. Exposure time is no more than three weeks. After this, the prepared cognac is filtered, separated from the sediment and cloves, and bottled for further storage and tasting.

This drink has sharp notes in taste, but does not lose its cognac character and similarity to the original. This recipe has a characteristic feature - a high content of cloves, which in no case should be excluded. If you remove it, then it will be a completely different recipe with excellent taste characteristics.

Recipe "Siberian"

Cognac with this name is prepared from ingredients characteristic of a given territory. Siberia is primarily associated with forests, cold and cedars. Therefore, the recipe contains pine nuts, and the drink acquires their characteristic notes. For preparation you will need:

Moonshine - 3 liters.
Oak bark - 3 tablespoons.
Pine nuts or their shells – 100 grams.

Oak bark is poured with boiling water and kept for an hour. The resulting infusion is filtered and mixed with the remaining ingredients. The mixture is aged for 2-3 weeks in a dark, not hot room. During this entire time, the bottle is constantly shaken. After which the cognac is filtered and bottled into containers for storage.

By following all the rules of preparation, the ratio of ingredients and the recipe, you can get cognac that is no worse, and maybe even better than store-bought. This drink will become popular at all holidays and family celebrations.

"Rustic"

"Cedar"

"Home"

"Difficult"

Cognac in Latgalian style

Popular recipes for making homemade cognac

Popular recipes for making homemade cognac

Step-by-step preparation

Preparing grape mash

Obtaining alcohol

Infusing and pouring

Grape brandy recipe video

Basic truisms

Peach Brandy Recipe

List of required components

Step-by-step preparation

Peach brandy recipe video

Melon Brandy Recipe

List of required components

Step-by-step preparation

Melon brandy recipe video

Helpful information

Homemade cognac from moonshine without the use of oak raw materials

Recipes

Recipe for cognac on oak chips

Homemade cognac from moonshine on oak bark “Latgale”

Homemade cognac without long infusion

Citrus homemade cognac from moonshine

Nut cognac from moonshine

Coffee cognac from moonshine at home

Cognac from moonshine with prunes

Eastern recipe

Recipe "Siberian"

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