The authors of most recipes suggest ennoble or moonshine vodka, cognac mimicking the taste and color by the addition of coffee, sugar or other ingredients.
This time we will prepare a real brandy from grapes (brandy), trying as much as possible to stick to the classic technology. Surpass the French masters of the difficult, but get a decent drink at home is quite realistic.
Best suited white Muscat varieties that have a specific flavor, but can be done from any cognac grapes growing in the country or in the garden.
With the proper preparation of different beverages obtained from varieties Lydia, Isabella, Golubok, Stepnyak, etc. The main thing that the fruits were ripe.
The only thing, I do not advise to use Saperavi, Kakheti and Cabernet, as contained in these berries tannins make the wine alcohol too hard.
BRANDY recipe from grapes
Ingredients:
- grapes - 30 kg;
- sugar - 2.5 kg (optional);
- Water - 4 liters.
- oak pegs (or barrel).
Attention! The amount of water and sugar depends on the richness, acidity and sugar content of grape used.
For simplicity I will point out the exact ratio further in the description of the technology itself.
If the sweet berries, sugar can not be added to give pure ethyl alcohol with a wonderful aroma, but in the case of fruits grown in the northern regions, the distillate yield of sugar will be very low.
Cooking method:
1. Preparation of wine materials. Brandy alcohol was prepared by the double or triple-distilled to young wine brewed apparatus (in France using copper alambik). Therefore, the first step is to prepare the wine.
Unwashed ripe grapes separated from the clusters, then crush seeds with. On the surface of the grapes are "wild" wine yeast, so you can not wash the berries, or must not ferment. Very dirty fruits can be wiped with a dry cloth. The collected after rain washed berries or better ferment starter culture or a store wine yeast (optimal).
The resulting mass is poured into an enamel or plastic bowl with a wide neck. Add sugar rate of 1 kg per 10 liters of crushed grapes (optional), water (1 liter 7.5 kg of berries) and mix. Capacity cover with gauze (clean cloth) for protection against insects, put in a dark, warm place for 4 days.
After 12-18 hours on the surface of the pan begins to be formed "cap" of the pulp, which prevents fermentation. This layer is necessary to destroy a must mixing 2-3 times a day clean wooden stick or hand. To the future of the wine does not sour, I recommend to start stirring the wort from the first day of fermentation.
After 4 days from the crushed grapes show signs of fermentation: typical wine smell, foam and hiss, pops up the whole pulp. It's time to filter the wort.
To do this, carefully drain the juice from the sediment into another container, and the very pulp squeeze through gauze (cloth) with your hands or a press, but not crushing the seeds. The resultant after pressing the liquid to pour into a container of juice. Add sugar at the rate of 1 kg per 10 liters of juice (optional). Marc is no longer needed.
After stirring the fermented grape juice is poured into a glass or plastic container for fermentation by filling not more than 70% by volume, to make room for the carbon dioxide gas and foam. Next to install a water seal bottle or medical glove with a hole (puncture needle). Transfer the container in a dark place with a temperature of 18-27 ° C.
The fermentation lasts on average 18-40 days (depending on temperature and yeast activity), then water seal ceases to blow bubbles (glove deflates) appears sediment layer at the bottom, and the wort becomes lighter. The result is a wine stock fortress of 10-14 degrees. You can proceed to the next step.
2. Receipt of wine spirit. The young wine from the sediment drain (for better cleaning desirably filtered through cheesecloth), poured into the alembic brewed apparatus and overtake at maximum speed (to produce less harmful substances), not separating into fractions. Tackling alcohol to stop, when the fortress in the stream drops below 30 degrees.
After the first distillation distillate fortress measure and determine the amount of pure alcohol. For example, a 5-liters of 65% contained 3.25 liters of pure alcohol (5 * 0.65 = 3.25). The whole of grape brew diluted with water to 8%. Make a second distillation, the first distillate is 10-12% of the amount of pure alcohol and pour collect separately. This top fraction, called "heads" drink that can not be due to high concentrations of hazardous substances, including methanol and acetone. Close selection castle when falling in the stream below 30 degrees.
For pure ethyl alcohol required another distillation. Before starting brew double-distilled water to dilute to 20%. In the third approach the first 4% of the previously measured pour pure alcohol is the "head". Collecting the distillate until the fortress will not fall below 45% in the jet. The product of 45 to 30 degrees (called "tails") can be used for other purposes, but it is not suitable for home brandy.
3. Infusion. To ethyl alcohol ( 'body') turned into brandy, it is necessary to insist on the oak. Two options here. The first - buy oak barrels, but for various reasons, this method is used few. The second way is easier and cheaper - to insist on the oak pegs (chips). Ready pegs can be found on sale or make your own.
Need oak aged not less than 50 years, these trees have a trunk diameter of 30-35 cm. Bark, sawdust and shavings are not suitable, because they contain too many tannins, making tough cognac taste. It is advisable to cut down a tree for several years to lie down in the rain and snow, that is passed naturally soaking through which decreases the concentration of tannins. Fresh wood Pour boiling water over 10 minutes drain broth, then soaked in cold water for 20-30 minutes and dried.
Oak stump length 10-20 cm divided into pieces of 5-8 mm, along the length of the pegs should be placed in a three-liter jar, into which will insist brandy. Next, put the pieces in the banks (20-30 pieces each).
Before infusion distillate was diluted with water up to the strength of 42-45 degrees. Then, the diluted alcohol cognac pour into a jar with oak pegs, roll lid and place for at least 6-12 months in a dark cool place (cellar). The longer infuse homemade brandy, the higher the quality. But withstand drink more than 3 years is inappropriate. Still, it's not a barrel.
Flavor and color depend on the properties of wood. term exposure to the pegs may be different, so at least once in 3-4 weeks to taste homemade brandy to taste, not to overexpose. Typically, manufacturers specify a peg number and the best time of the infusion, should follow these instructions.
4. Caramelization. An optional step, in which the changing color of brandy and a little soften the taste.
Even after years of aging in the bank with oak wood homemade brandy is not always a distinctive dark color. If this is not enough, you need to do caramelization. Almost all French brandies also add caramel, so nothing serious.
The amount added to cognac caramel depends on individual preferences. Personally I do not use more than 50 grams per 3 liters. Next, mix the brandy, cork and let stand 7-10 days.
5. Spill. At the final stage home brandy filtered through a pad of cotton wool and bottling.
Preparation is completed, you can begin tasting.
Enjoy!
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