Cognac from grape pulp. How to make real cognac from grapes and which variety is better to use. How to make a quick homemade cognac

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There are allegations that this type of distillate is prepared from young wine, which is not true. Chacha is a product made from grape pomace. That is - wine separately, cake with the remnants of juice - for chacha.

Reference. From fermented wine (when overproduced or when the taste is not pleasant) produce real cognac spirit.

Consider the process technology:

1. Crush grapes of dark technical varieties (Isabella, Kanich) so that each berry can give juice. Leave the mass for a couple of hours to separate the juice.
2. In parts, strain the juice through a sieve, and collect the remaining pulp separately. You can immediately transfer it to a fermentation container.

Attention. Do not squeeze the pulp dry, when squeezed in a fist, juice should stand out from it

1. For every kilogram of pulp, add 3 liters of water.
2. The choice of yeast is extremely important. If you still have wild grapes, they will be the best at home. Purchased wines are also good. It is undesirable to use baking or alcohol. They will leave a trace even in a double-distilled distillate.
3. If you want to increase the yield, add 0.5 kg of sugar per 1 kg of cake. Count without added water and apply twice. But be aware that this will reduce the flavor.
4. Be sure to ferment the mash under a water seal and in a dark place. Fermentation time - from 10 to 40 days.
5. The readiness of the mash is determined by the absence of the gurgling of the water seal or the fall of the glove.
6. Drive Chacha twice, like another quality one. The first time - up to a fortress in a jet of 35 °. The second is diluting the raw alcohol with water to 20-25 ° C with the obligatory selection of heads in a separate bowl (up to 12% of pure alcohol). Then distill the body until the fortress in the jet drops to 45 °. Tailings rich in fusel oils but suitable for addition during the next haul should also be selected separately. A good chacha should have a strength of 60-70°. It is better to dilute it to the desired degree than to “grab” unpleasantly smelling tails.
7. Before preparing cognac, keep the finished product in the dark and coolness of the cellar for 1.5-2 months, then the taste and aroma will be pleasant.

Note. Freshly expelled chacha does not please with taste, it needs to “stabilize”.

Cognac from grapes

Cognac is a noble drink, it is not in vain that it is so valued all over the world, however, unfortunately, it is almost impossible to buy good cognac in stores. What is on the shelves of retail outlets can not boast of either taste or quality, there is only a name from a real drink. Fortunately, cognac can be prepared on your own, of course, we are not talking about elite cognac, but the taste of the drink will be quite decent and, definitely, better than store-bought. In this article we will tell you how to make cognac from grapes at home.

First of all, you will need grapes, of course, you can buy them, but it is much better to use your own grown grapes. In addition to the fact that it will cost you much less, you will have the opportunity to experiment with different varieties.

Grape varieties for cognac

Many amateur gardeners grow grapes of the following varieties on their plots: Stepnyak, Lydia, Dove, Isabella. It should be noted that this grape is quite suitable for making cognac.

Attention! Muscat varieties are not suitable for making cognac, as they give the drink a specific taste and aroma. It is not recommended to take colored varieties, such as Cabernet, Saperavi, Kakhet, as they contain dyes and tannins, which give the alcohol a boiled tone.

Homemade brandy from grapes

Making homemade cognac

Remove fully ripened grapes, put in a large container and crush together with brushes. Pour the resulting mass into an enameled tank, add granulated sugar (2 kg of sugar per 1 bucket), cover with a clean cloth and leave to ferment for 5-7 days, not forgetting to stir regularly. After the wine yeast has matured, the wine smell and the pulp that has surfaced will tell you about this, pour the juice into a clean container, and press the pulp. Add sugar to the resulting wort (in the same proportions as the first time). The resulting mixture is poured into glass bottles, filling each by 70% and left to ferment under a water seal (t 18-22 °) for three weeks. Fermentation will end when the yeast precipitates and bubbles cease to stand out in the water lock. The fortress of young wine is about 11-14 °, the taste of sugar is not felt.

We drain the wine, trying to keep the sediment at the bottom and distill it on a moonshine still.

Attention! It is best to use an apparatus with a sump, as it allows you to get rid of fusel oils.

The first portion of moonshine, approximately 50-70 g, is poured out, since it is a pure poison, in it

Alambik - apparatus for the production of strong alcoholic beverages

At the end of the process, we dilute the resulting product with water in a ratio of 1: 1 and carry out a second distillation. Then the third and last. The resulting target product (taken up to a strength of 45 °) is poured into a container. After distillation, wine alcohol of 70-80 ° strength is obtained.

To turn alcohol into cognac, you need to insist it on oak and blend it. You can buy an oak barrel, but it costs quite a lot, and you can only use it once, so it's better not to spend money. We recommend to insist cognac on oak pegs. Ideally, you need an oak half a century old, best soaked in natural conditions, however, where can you get it. No, of course, if you have one, use it, if not, then take oak bark or shavings, chips, etc. Unfortunately, they make the drink harsh, because they have a lot of tannins, but there is no alternative.

We insist the drink on oak pegs

We prepare wine alcohol, dilute it with filtered water to 42-45 °, pour water slowly, constantly stirring. Pour the resulting alcohol into 3-liter jars with oak bark or chips, close tightly and put in a dark place for 6 months (more, for example, for a couple of years, but rarely anyone can stand it). In principle, in half a year, complex aromatic compounds will already have time to form in the drink, thanks to which, in fact, the taste and aroma are formed.

We carry out blending according to the recipe, for 3 liters of cognac alcohol:

• 1 tsp clove tincture;
• 2 tsp cinnamon tinctures;
• 50 g. Caramel;
• 1 tsp vanilla sugar;
• citric acid on the tip of a knife.

Mix and insist 1 week. Filter the drink through a layer of cotton.

Attention! If the liquid has become cloudy, then we remove the drink for one week in the refrigerator and keep it at t - 10 ° (transparency will return).

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Cooking Chacha

In order to get a real authentic cognac, you need to properly approach the preparation of chacha. To do this, we need the Isabella grape variety. Also, if you have the opportunity, then Kanich is perfect.

Homemade brandy from grapes can be prepared from various varieties. This will allow you to create your own unique bouquet and get an extraordinary taste.

The main grape varieties for cognac produced in France are Folle Blanche and Colombard. It is believed that only they are able to give the drink a strong aroma and harmonious taste. In home production, a variety of varieties can be used, from which table dry and sweet wines are traditionally prepared.

Muscat varieties are not suitable, as they give the drink a specific taste and aroma. It is also not advisable to take colored varieties - blue, red and pink grapes.

How to make cognac from grapes with your own hands

There are a lot of recipes for cognac from grapes, but most of them do not differ very much from each other. Not the easiest, but very good drink recipe, the taste and aroma of which is very similar to high-quality branded cognac, is suitable for those winemakers who are closely familiar with the technology of making home-made moonshine.

Prepare the necessary raw materials. The taste of the finished drink will depend on which grapes the leading producers or home winemakers make cognac from. That is why it is very important to take only ripe berries. To prepare mash, it is best to take grapes on tassels - you need to put it in a large convenient container and knead well.

Pour the resulting mass into an enameled tank or pan, add sugar, mix lightly and leave to ferment for 5-7 days.

It is not necessary to wash the grapes - the white coating on the berries is wild yeast, without which active fermentation will not work. By the smell and appearance of the mash, it is easy to determine its readiness - the pulp will rise to the surface, while the yeast will fall into the sediment.

The liquid will need to be carefully poured into a clean jar, and the pulp squeezed out.

The resulting wort will need to be sweetened - add sugar, mix, cover the jars with a water seal and leave for fermentation in a warm place for another 3 weeks.

Instead of a water seal, you can take an ordinary rubber glove. A homemade shutter is very simple - make a small puncture with a needle in one finger and put a glove on the neck of the can. When the fermentation stops, the glove will rise and then fall. The strength of the must - the resulting young wine will be approximately 12-14%, sweetness should not be felt.

To obtain cognac from grapes, wine must be distilled on a moonshine still.

During distillation, do not forget to separate the head and tail fractions. The first portion of moonshine contains harmful poisonous substances: methanols, acetone, aldehydes and others. That is why they need to be poured out so as not to get poisoned. Distillation of moonshine should be carried out slowly - within an hour no more than three liters. Take a drink up to 30 degrees.

To prepare cognac from grapes, the resulting alcohol should be diluted with water in a ratio of 1: 1, after which a second distillation should be carried out.

The third distillation will help to achieve better quality - at this stage, the strength of the drink will be approximately 75-80%.

To infuse grape spirit and obtain cognac, spices and a few oak pegs should be added to the drink. Oak chips perfectly replace the barrel, in which high-quality cognac usually matures. You can also use oak bark or small shavings.

Before making cognac from grapes, prepare convenient dishes and a set of spices that will need to be added at the final stage.

For three liters of alcohol base you will need:

• Carnation - 1-2 buds
• Cinnamon - 1 piece
• Caramel or burnt sugar - 50 g
• Vanilla sugar - 1 tsp
• Several pieces of oak chips

Add spices to the drink, stir, cover and place in a dark, cool place for 4 weeks. After that, homemade cognac can be filtered and poured into glass jars or bottles.

Cognac is ready to drink.

How to make cognac from grapes with spices

Another recipe for homemade cognac from grapes is very similar in technology to the previous one, however, to give the drink a taste, it uses a slightly different composition of spices and spices.

First you need to prepare a young wine and overtake it three times. Grapes for cognac are best taken at home, grown on your site, this is the only way you can be sure that they are not treated with harmful chemicals. Details about the process of wine maturation and must infusion are written above.

For 3 liters of alcohol you will need:

• Ground cinnamon - 2 tsp
• Clove tincture - 1 tsp
• Brown sugar or burnt sugar - 3 tbsp. l
• Citric acid - a few grains
• Peppercorns - 3 pcs
• Vanilla sugar - 1 sachet

Mix all the spices and wrap them in a piece of gauze folded in several layers. Instead of grains of citric acid, you can drop a few drops of fresh lemon juice into the drink. Tie a bag of spices with a strong thread and lower it into a jar. Pour grape spirit on top, close the jar with a lid and place in a cool place for 2 weeks.

Strain the drink through a fine strainer and filter and cotton wool or gauze and pour into a more convenient storage container. For maturation, it is best to use dark glass jars or bottles. Leave cognac in the refrigerator for another 5-6 days, after which it can be stored even at room temperature. If you can stand the drink longer, it will become richer and more aromatic.

Using any of these recipes, you can prepare a delicious flavored drink yourself. Do-it-yourself cognac from grapes is prepared much faster than in industrial production, and you will always be sure of its quality.

Before making cognac from grapes, use the following tips. First, make sure it hasn't been treated with chemicals. When using purchased grapes, be sure to rinse them in running water, and for better fermentation, add 20-30 grams of wine yeast to the must. If you have already made cognac, you can use the remaining pulp for fermentation. Store it in the freezer in a tightly wrapped bag.

Before you make cognac from grapes, you should defrost the pulp, add a little sugar to it and leave it in a warm place for several hours to ferment. After bubbles and a specific smell of mash appear on the surface, it can be added to the wort.

You can prepare mash from ready-made young wine or grape juice, but in this case, yeast should also be added. Despite the fact that homemade cognac will differ from its elite counterpart, the soft taste of the drink will not disappoint you.

In order to make cognac from wine at home, you will have to put in a lot of work and patience. The aerobatics of home winemaking is to get a drink that is as close as possible in taste to traditional samples. It requires ripe Muscat grapes of excellent quality, which have accumulated a large amount of sugar. The best varieties for making homemade brandy, according to experienced winemakers, are Isabella, Stepnyak, Lydia, Golubok.

The cognac preparation technology contains three main stages:

• 1. Obtaining wine material (young wine);
• 2. Obtaining wine alcohol;
• 3. Blending the drink.

The main ingredients for making cognac from wine at home:

• 15 kg of grapes
• 2.5 kg of sugar,
• 2 liters of water.

These are approximate proportions, the amount of sugar and water may vary slightly depending on the quality of the grapes, their juiciness and sugar content.

Getting wine material

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Homemade cognac

Berries of ripe grapes must be separated from the ridges and crushed. In no case should you wash the grapes before you start making wine. By washing off natural wine yeast from the surface of the berries, we deprive the must of the possibility of natural fermentation. For every 10 liters of grape mass, 2 kg of sugar and 1.2 kg of water are added. Grape must, covered with gauze, put in a warm dark place for fermentation.

On its surface, after a couple of days, a layer of pulp is formed from the berries that have risen to the surface. The must must be stirred periodically to prevent peroxidation of the wine material. It is advisable to stir 2-3 times a day with a wooden stick, destroying the top layer. After the appearance of a wine smell for 5-7 days, it is time to filter the wine must. The fermented juice is carefully poured, trying not to touch the sediment, and the pulp is squeezed out using a filter with a press or manually. The juice squeezed from the pulp is added to the rest of the must in glass bottles.

How to make homemade cognac at home.

What an incredible taste and aroma of such a noble drink as brandy! You will probably think that this is a typo, but no - everything is correct (a little later we will return to this topic). Cognac is a kind of brandy, the price of which can sometimes bite (especially if you choose from expensive producers). But there is no desire to get poisoned by cheap products either, so there is only one way out - to cook cognac yourself.

How to make real branded cognac from vodka, alcohol, moonshine with oak bark: recipes

Cognac is considered a noble drink of golden amber color, the degree of which should not be less than 40 revolutions. But, nevertheless, it does not need to be washed down and it should be drunk in small sips. In order to feel its mild taste and catch a delicate aroma. Real cognac is aged in oak barrels.

And we indicated the name "brandy" at the very beginning. Let's immediately prioritize which drink has the right to be called cognac.

1. The first, unquestioning, rule is the place of production. Probably, most have already guessed that the drink got its name thanks to the French city of Cognac. Therefore, only the drink that was grown and produced around that same French city (there are six of them) can be called “cognac”.
2. Only white grape varieties of a certain type are used - these are Ugni Blanc, Folle Blanche, Colombard, Semillon and Blanc Ramais.
3. Of course, you need to comply with the necessary requirements in terms of production, but the main nuance is the double distillation from November 15 to March 31 next year.
4. Aged in oak barrels for at least 30 months, and the percentage of alcohol must be strictly 40 degrees.
5. For color, caramel or a water-alcohol tincture on oak shavings can be added. But its content should not exceed 2% of the total volume of cognac.

Therefore, as you may have guessed, drinks on our counters or prepared by yourself can be called "brandy". But, if you really like the name "cognac", then no one forbids you to use it. Indeed, in our country, cognac is already considered to be a product that has at least 40%, is made from a certain grape variety using a special technology.

How to make cognac from vodka yourself.

The easiest way. This is an old recipe that includes only two ingredients:

• vodka (1 l)
• oak branches (50 g)

• The most painstaking will be the process of preparing oak. Why did we indicate branches and not bark? Next, he will use the bark itself, after the branches dry well.
• You need to take only young twigs, since they have a high content of tannins - 20% (compared to other parts of the tree).
• You need to dry the branches in a dark and, most importantly, dry place. Then it should be carefully crushed.
• Pour a liter of vodka or alcohol. Nothing more needs to be added! Leave for at least 2-3 weeks. And ideally, a month.
• But that's not all. The drink turns out to be very strong, so it should be diluted to the required percentage.

Another popular recipe. Required components:

• vodka or diluted alcohol - 3 l
• oak bark (it is better to take in a crumbly form) - 1 tbsp
• loose black tea and cumin - 1 tsp each
• cloves - 5-6 pieces (no more than 7 units)
• vanilla sugar - 1 sachet

• Vanilla will give homemade brandy a refined and aristocratic taste and aroma.
• We add all the necessary components to vodka or alcohol. The main thing is that it should be diluted. Do not forget that cognac should not be more than 40%. The permissible value is 42 turns.
• At the very end, add citric acid.
• You need to insist not so long - only three days and you can start tasting.
• Important! Brewed black tea is better to take large-leaf, because it will be much easier to strain the finished drink. And, to be honest, tea that is too crushed often contains unnecessary dust. Or, as an option, buy only high-quality products from well-known manufacturers.

We also take note. The recipe is simple, does not require many components or special skills, but it has a delicious taste.

We will need:

• vodka - also 3 l
• oak bark (pharmacy) - 3 tbsp
• vanilla extract - 1 sachet
• sugar - 3 tsp

• The most difficult of all actions will be to melt the sugar. That is, for this recipe, it is burnt sugar that is needed. It is he who will give the drink a beautiful caramel color. Only without fanaticism, burnt sugar will only give bitterness.
• Vodka must be poured into a jar, adding all the other components to it.
• It is good to close the lid and leave in a dark place for one month.
• Ready! Cognac, prepared with your own hands, on oak bark can already delight guests.

Cognac with oak bark on moonshine

This drink is very popular among lovers of home drinking. In fact, the technology does not differ from the option with vodka or diluted alcohol, and the components may be different. Therefore, the recipes are slightly different from each other.

Important condition- moonshine should be no higher than 50%.

Necessary:

• also 3 liters of moonshine
• oak bark - 4 tbsp
• Optionally, you can add 20 rose hips
• black peppercorns - 4 units
• sugar - 3-4 tbsp
• St. John's wort - 1 small branch
• black tea - 1 tsp

• It should be noted that such a drink is no worse than elite store drinks. And since only natural ingredients will be used, you can be 100% sure of the quality of such brandy, as they say.
• The principle of operation is insanely simple - you need to combine all the components in one container.
• It is desirable to melt the sugar. We have already indicated above that then the taste will be much more pleasant.
• You need to insist 35-40 days. And before serving, it is necessary to strain through cheesecloth a couple of times so that no seasonings come across.

Another recipe for cognac on moonshine. It is also suitable for preparation with vodka or alcohol.

• Moonshine - a little less than 3 liters
• Oak bark - 2-3 tablespoons
• Black tea - 1 tbsp with a slide
• Sugar - 2.5 tbsp
• Baking soda - half a teaspoon
• Carnation - 6-7 inflorescences

• Similarly, we mix all the products in a three-liter jar
• Don't forget to stir the ingredients until the sugar dissolves.
• Close the lid tightly and leave in a dark and cool place for two weeks
• See it to your taste, some like to stand longer. But after 14 days there will be no smell of old moonshine
• And don't forget to strain before drinking.

We make cognac from alcohol. Alcohol in any case will need to be diluted. Therefore, the recipe is designed for 1.5 liters of alcohol. And after its tincture, the volume will double.

• Oak bark (required) - 1 tbsp
• black tea bag
• Rosehip (you can do without it) - also 1 tbsp
• Vanilla sugar - 1 packet
• Cinnamon - on the tip of a knife
• Allspice - 3-4 peas
• Glucose (in tablets) - 2 units

• We take a suitable container and mix our components
• But! Tablets need to be added after 3-4 days
• It is also necessary to insist for at least 2 weeks, and if you like a richer taste, then you should wait a month
• By the way, then the color will become brighter, and the aroma will become much more refined.
• In the end, of course, the contents should be filtered several times. And do not forget to dilute the alcohol to the desired degree

How to make real branded cognac from vodka, alcohol, moonshine with prunes: recipes

Prunes bring their unforgettable touch, making the taste interesting and unforgettable aroma. By the way, prunes slightly soften the strength of the drink, so this feature should be taken into account when tincture. If we talk about technology, then it is not much different from the previous options. And the ingredients can also be completely different, depending on your taste preferences.

Consider a universal recipe that can be made with vodka, alcohol, and moonshine.

What do we need:

• vodka (or other strong drink) - 1 l
• prunes (naturally, dried) - 40-50 g
• sugar - 2 tbsp
• vanilla extract and cinnamon - on the tip of a knife
• black tea - 1 bag or 1 tsp
• cloves - 2-3 branches
• black peppercorns - 3 units (optional)

• Well, connect all the components, as in the previous versions.
• The main requirement is to shake well and put for several days.
• Do not forget that the longer we insist, the brighter and richer the taste of such a drink will become.
• But the distinguishing feature of this recipe is that it is prepared very quickly. Therefore, in emergency cases, you can drink brandy after 24 hours.
• This drink will be insanely appreciated by gourmets and lovers of something unusual. It will perfectly complement the festive table when you want to surprise your guests with something outstanding.
• Of course, before serving, it is worth straining through two layers of gauze several times.

Of course, keep in mind that alcohol with moonshine must be taken with a strength of no more than 45 revolutions. And if you want, if you want to experiment, you can add other ingredients.

How to make real branded chocolate cognac

What an incredible taste and unforgettable aroma! Let's delve a little into history. Back in the 17th century, Louis XIV appreciated this combination and popularized it in further use. His favorite drink was presented in a donated chocolate dish, which has already given the old and familiar drink an indescribable quality.

IMPORTANT: To prepare such a drink, you need to take only dark chocolate. And be sure to look at the composition - the cocoa content, ideally, should be 70%, and even better 80% (but the minimum value is 60%). And other additives should be as little as possible. This refers to emulsifiers, milk, peanuts or various chocolate oils.

If we talk about the main component, then it can be vodka, good store brandy (but in this case, it will not be a very budget option), diluted alcohol or homemade moonshine.

By the way! Moonshine in this case is most suitable. Since it can (again with your own hands) be prepared from grapes. And this is a significant step closer home brandy to real cognac.

• We take any of the above alcoholic beverages - 1.5 liters
• Dark chocolate - 150 g
• Sugar - 1 cup
• Water (preferably distilled) - 1.5 cups
• Vanilla extract - on the tip of a knife
• You can also add a little oak bark - 100-150 g

Let's omit the cooking technology a little, and give some recommendations:

• You can take more or less chocolate, only the saturation of the drink will change from this. That is, even more chocolate, the brighter the taste will be. But do not overdo it, you should not add more than 200 g.
• Do not take oak shavings, it has a very high content of tannins. Yes, and filtering in the end will be very problematic. You can do without it at all. But, you must admit that this way the taste will come closer to branded cognac.
• By the way, if you decide to take store brandy as a basis, then you do not need to add oak bark. And sugar with chocolate should be put in smaller quantities.
• With vanilla, you need to be extremely careful - a large amount of it can give an overly pronounced flavor. Therefore, the extract needs a very small pinch. But vanilla sugar, you can safely throw a whole bag.
• The amount of sugar also directly depends on your taste preferences. The recipe indicates the average dosage. If you want a sweeter drink, add a little more sugar. Well, naturally, with less sugar, the situation will be the opposite.

Now let's move on to cooking:

1. This recipe is slightly different from all previous options. The first thing to do is chocolate. It must first be grated, preferably fine (so it melts faster).
2. Be sure to put in a water bath. When the chocolate starts to melt, add vanilla to it.
3. At the very end, add vodka. Mix everything thoroughly. And make sure the chocolate doesn't boil!
4. Allow to cool slightly (to room temperature) and pour into the prepared bottle. Close tightly.
5. Remove, preferably in the refrigerator for two weeks.
6. Next, prepare the syrup with water and sugar. I think the technology is insanely simple, so we will not delve into it.
7. Now combine all the components, cork again and poison in a cool and dark place for 3-4 weeks. The longer you insist cognac, the richer and richer in taste it will be.
8. An important aspect is that you can use such a drink after 3 days, and store it as much as possible - no more than two years.
9. And don't forget to strain well before drinking. After all, no one likes to eat pieces of oak bark.

How to make a quick homemade cognac?

A quick recipe does not mean that the drink will turn out not so tasty. Yes, its taste and aroma will not be so rich and strong. But you can try it in a few days. By the way, above we have indicated a few "quick" recipes.

I would like to highlight a few useful features:

• A few drops of such a wonderful drink in coffee or tea will help keep you warm in the cold season.
• And when hypothermia will not let you get sick
• If you drink a small glass of cognac before eating, you can forget about abdominal cramps, and, in general, about stomach problems.
• Cognac also helps to normalize blood pressure, but for this it is worth drinking no more than 30 g per day.

Classic homemade recipe:

• Moonshine or vodka - 3 l
• Zhmenya partitions from walnuts
• Potassium permanganate on the tip of a knife or a few activated charcoal tablets
• Tea (leaf) - 1 tbsp.
• Val extract and citric acid - at the tip of a knife
• Cumin - 1 tbsp. with a slide
• Carnation - 5-6 pcs

• First of all, we pour out our bulk components, except for citric acid.
• Fill it all with moonshine or vodka.
• At the very end, add citric acid.
• We tightly cork with a lid and send it to a dark and cool place for 5 days.
• Then, of course, you need to filter well.

How to make a real Hennessy branded cognac?

Hennessy can rightfully be called the best cognac. Of course, he takes his roots from France, in the city of Cognac, where an experienced military captain, Richard Hennessy, settled. It's obvious where the name comes from. And again, the real Hennessy must come from the French province, and, you know, the price of such an exquisite drink will be very biting.

But after all, at home you can cook a budget option, and most importantly - you see what components are included. Therefore, you can be sure of the quality of such a drink.

Let's talk about components. Of course, the real composition is kept in the strictest confidence! But you can choose the right ingredients to help convey the taste of real Hennessy.

• Vodka, alcohol (diluted) or moonshine - 1.5 l
• Allspice - 1 unit
• Hot black peppercorns - also 1 pc.
• Carnation - 2 buds (no more)
• Sugar - 2 tbsp. without a slide (you don't need much)
• Large leaf black tea - 1 tsp
• Lemon zest - half a teaspoon (depending on taste preferences, more can be)

Cooking method:

• In principle, cooking is not much different from all other options, but there is one important nuance - seasonings are not poured into a jar, but put into a bag. Or just a small scarf.

IMPORTANT: It is better to take linen or cotton, but in no case of synthetic origin.

• We tied up all our spices well and put them in a jar of alcohol.
• The jar is placed in a cool place for 3 days and do not forget that there should be a minimum of light.
• Then you should take out the bag and leave our brandy to infuse for at least another 5 days, and ideally at least 10.

A little advice! To prevent guests from guessing that this is not branded cognac from France itself, add more oak bark (1 tablespoon is enough) and vanilla (a small pinch on the tip of a knife). And leave for another 15 days. In order not to filter at the end, put the oak bark in a bag or handkerchief too.

How to make a real branded cognac from grapes?

This process is not difficult, but it takes a lot of time (relatively) and requires certain skills, as well as special devices. The main advantage of this cognac is a complete guarantee of quality. After all, you control the whole process and ingredients yourself.

We will need:

• grapes - 30 kg
• sugar - 5 kg
• water - 4 l
• oak pegs

Of course, it should be noted that the use of an oak barrel would be ideal. If one was not at hand, then they simply use oak pegs. Let's start from the very beginning - the preparation of wine.

First, let's talk about grape varieties. It is best to choose Muscat grape varieties. The most suitable are Lydia, Isabella, Dove, etc. Saperavi or Cabernet, as well as Kakhet, are not worth taking. The fact is that in these varieties there are a lot of tannins that will make cognac very strong. But this is a matter of taste, as they say.

1. Those who have already made wine at least once or just watched the process know that grapes cannot be washed! On its surface there are “wild” yeasts, which take the main part in fermentation. If the grapes are already too dirty, then they simply wipe it with a dry (!) Cloth.
2. You can take enameled or plastic dishes, but in no case an aluminum container.
3. The grapes were separated from the twigs and crushed. Together with the peel and bones, pour the contents into the prepared container. Add sugar. An approximate calculation of sugar for grapes is 1:10.
4. Cover the contents with a clean cloth or gauze, leave for a week. It is important to know that a “cap” will begin to appear in a day, which indicates the beginning of fermentation. This is a good sign, but it will get in the way. Therefore, it should be stirred 2-3 times a day with a wooden spatula. And another important requirement - the room where the future wine stands must be warm!
5. When all the grape "gruel" floats up and a significant wine-making smell forms, it will be possible to strain the contents. On average, the fermentation process itself takes 7 days, but sometimes it happens even faster - about 5 days.
6. Carefully and thoroughly pour into another bowl. The ideal option would be a bottle. But it does not matter if such a house was not found, you can use another container. Press the pulp with your hands through gauze. Add sugar a second time in the same proportion. But some skip this procedure, depending on your preference.
7. They poured the resulting juice into a bottle, and put on a medical glove (pre-piercing a hole with a needle). If there is, you can use a water seal. Important - the content should not exceed 70% of the total volume. After all, there must still be room for carbon dioxide and forming foam.
8. We put in a warm place (at least 18 degrees), leaving for 20-40 days. The strength will depend on the duration.

Cognac from grapes

We make wine alcohol. Well, for this you need a moonshine. If you have taken on such an important mission, then the principle of work should be familiar. We will give only some recommendations.

• The first 50 ml are not used because they have a high content of methanol and acetone. They pour out
• If the degree falls below 30%, then the distillation is stopped.
• After the first and second distillation, alcohol is diluted with water in a ratio of 1: 1
• The third stage is the most important - the distillate is already selected:
  • An important requirement is that during the third distillation, alcohol should not be lower than 45 degrees.
  • Do not use alcohol from 30 to 45 revolutions! It is not suitable for making cognac.
  • We need a distillate, the strength of which will eventually turn out to be 70-80%

An important point is the infusion of cognac. We have already indicated above that an oak barrel would be an ideal option. If cognac is your favorite drink, then you should buy it. If this is not possible, then use oak pegs. Above were recipes using the bark. But if you want to make a real branded cognac, then forget about using bark or sawdust!

How to prepare oak pegs:

• Oak must be at least 50 years old.
• Ideally, the tree should go through a natural retting path. For example, lie in the winter under the snow and rain. You can even deliberately cut down a tree and wait for the right moment. Trust me, it will be worth it!
• If this is not possible, then take fresh wood and pour boiling water over it. Leave for 10-15 minutes, drain the broth. Then soak for another 30-40 minutes, but in cold water.
• As a result, the chips themselves should easily fit into a three-liter jar, about 15 cm long, and 5-7 mm wide (more precisely, in volume). It can be a little more, but the maximum value is 10 mm.

• On average, we put 25 pegs in a jar. Fill with diluted alcohol (42-45%).
  • Important! Alcohol is poured into water. Otherwise, the liquid will become cloudy.
• Close the lid or close the barrel and take it to the basement (or a dark and cool place). The waiting time is at least six months. Remember, the longer the time, the stronger the drink will be and the richer the taste. But not more than three years.

The next step is optional, but desirable - caramelization. That is, adding melted sugar (about 50 ml per 3 liters of liquid). After adding it, insist the drink for another 10 days. This procedure will make the color beautiful and the aroma unforgettable.

It is also necessary to pour according to a special method - through cotton wool. Yes, gauze will not save in this case. That is, you need to filter through a layer of cotton wool into prepared dishes.

How to make homemade Armenian cognac?

Such cognac gained the apogee of popularity back in the days of the USSR, but then there were no limiting norms or rules. Then, naturally, an unquestioning law appeared - grapes must be grown directly on the territory of Armenia. By the way, as many as six varieties are used for the production of Armenian cognac. At home, we will not bother with this, but we will be able to create the most accurate cognac in taste and aroma. The main requirement is the transparency and brilliance of the drink, so the filtration process should be carried out carefully.

For this you need:

• vodka or moonshine - 3 l
• walnuts (the core itself) - a good meal
• tea - 1 tbsp. or 2 sachets
• cumin - 1 tbsp. with a slide
• cloves - 5-6 buds
• citric acid - on the tip of a knife
• vanilla sugar - 1 sachet or a pinch of vanillin

Homemade Armenian cognac

• As in all previous options, combine all the ingredients and pour the selected product.
• Such a drink should be infused for 5 days.
• Then you should carefully strain the contents and pour into prepared containers.

How to make homemade Latgalian cognac?

As many have already dared to assume, Latgalian cognac is produced in Latgale. Yes, absolutely right. But now the question arises - what kind of country is this? To date, such a country does not exist, more precisely, it has a slightly different name - Latvia. And Latgale is its progenitor. So, back to cognac. This recipe is considered one of the oldest recipes.

• Alcohol base (any choice, but use moonshine correctly) - also 3 l
• Of course, oak bark 2-3 tbsp.
• Sugar - 2-4 tbsp. (depending on taste preferences)
• Distilled water - 2 tbsp.
• Coriander - 4-6 grains
• Citric acid - a tiny pinch
• And the secret ingredient is a piece of nutmeg (about 1/5)

• The technology is not too different from the previous options, but there are some little tricks.
• In order to avoid a bitter aftertaste, the oak bark should first be poured with boiling water and insisted for 5 minutes.
• In order for the spices to open up with a full bouquet and give the drink an indescribable aftertaste, finely chop the walnut and coriander.
• Sugar in this case is diluted with water and put on fire until completely dissolved. At the end, add citric acid and immediately remove from heat.
• The final step will be the connection of all components. Then there is caramel, oak bark and moonshine.
• This drink will be ready in a week. A characteristic feature will be a reddish tint. If you want to get a more juicy color, rich taste and enriched aroma, then increase the duration of the tincture. But the maximum time is a month.

How many degrees should be in homemade cognac?

We have repeatedly mentioned what strength the selected alcohol (vodka or moonshine) should be. The minimum limit is 40%. But since insisting is still to be done in the future, therefore (we also indicated this) home-made moonshine or diluted alcohol should be slightly higher - 45 degrees. But this number is the maximum value. That is, in a more accessible language - cognac should be in the range of 40-45 revolutions. The ideal would be - 42%.

Video: Homemade Cognac Recipe

France is the birthplace of cognac. Initially, winemakers made it by distilling white wine, then the product settled for a long time in oak barrels. The name of the drink coincides with the name of the city where it was first made - Cognac. Later, the classic cognac recipe underwent changes and spread to different regions where viticulture flourishes.

Grapes for cognac production

For the preparation of cognac, grapes harvested in late September or the first half of October are used. Raw materials are sorted and juice is squeezed out of suitable fruits. In the future, it is sent for fermentation, distilled and aged. To give the drink a noble taste and a golden-amber hue, manufacturers enrich the composition with caramel or oak sawdust tincture.

The color of alcohol, depending on the grape variety used, varies from light amber to rich dark brown. An important role in the taste of the product is given to aging in oak barrels. The drink is not stored in containers hammered together with nails. Value for cognac production are metal-free barrels used for aging wine.

What is the best grape to make cognac? Experts believe that the following varieties are best suited for the manufacture of exquisite alcohol:

Colombard, Folle Blanche, Semillon, Uni-blanc, Dove, Aligote, Clairette, Bianca, Rkatsiteli, Sylvaner, Kunlean, Scarlet Tersky, Stepnyak, Grushevsky white.

Grape varieties Kakhet, Saperavi and Cabernet are not suitable for cognac. Tannins from their berries toughen wine alcohol. Muscat and colored varieties with red, pink and blue grapes are also not suitable for the production of a drink.

How to make homemade brandy from grapes

Let us consider in detail how to make cognac from grapes at home using a classic recipe.

Components:

• Grapes - 1 bucket of the desired variety.
• Granulated sugar - 2 kg.
• Water.

Instructions for making a drink:

The classic recipe for cognac from grapes can be improved by adding black tea, rose hips, instant coffee, black pepper or mint for the sake of variety. Experienced winemakers know how to make cognac from grape juice. For fermentation, in this case, wine yeast or raisins are introduced.

Cognac recipe with vodka and oak bark

Delicious cognac at home on oak chips can be made in just 3 days. The yield of hoppy from one portion of the ingredients is 0.5 l.

List of components:

• Vanilla sugar - 1 package;
• Allspice - 3 peas;
• St. John's wort - a third of a teaspoon;
• Oak bark - 1 tbsp. l;
• Ground cinnamon - 1 pinch;
• Black leaf tea - 1 tsp;
• High-quality vodka, moonshine or alcohol diluted with water - half a liter.

St. John's wort and oak bark can be bought at a pharmacy or prepared on your own in the summer.

Independent production of homemade cognac begins with a combination of vodka, tea, cinnamon, St. John's wort and oak bark in a liter jar. You can infuse the ingredients in a decanter or plastic container. Aromatic peppercorns are crushed with a wide knife and, together with vanilla sugar, are poured into a container. The vessel is shaken and taken out into a dark cool room for 72 hours.

On the 4th day, the dark liquid is filtered through a metal sieve and gauze, folded three times. This will help free the alcohol from the spices and herbs. Taste the finished drink in its pure form or with lemon. Store it in the refrigerator, pantry or closet. Cognac from grapes is eaten with homemade sweets made from cocoa, condensed milk, milk and sunflower seeds.