Cognac is amazing alcoholic drink, which has an ancient history and millions of admirers around the world. This excellent drink, which is a kind of brandy, is made using the most complex technology, which is difficult to repeat not only at home, but also in many industries.

Despite all of the above, we will tell you how to make cognac from moonshine. Of course, home-made cognac from moonshine will not be prepared according to French technology, however, an alcoholic drink made according to one of our recipes will pleasantly surprise even experienced cognac lovers with its taste and aroma, and your family will also appreciate it.

Cognac, made from moonshine with your own hands at home, is obtained through careful adherence to the recipe at home. Nevertheless, every person who wants to enrich his assortment of alcoholic beverages with one more (or more) wonderful specimen can take up the production of cognacs at home.

In order to make good cognac at home from moonshine, the moonshine added to the components must be good quality, preferably after additional purification. Almost perfect cognacs at home can be obtained from grape alcohol or grape moonshine - chacha. Making cognac at home , is actually quite common and is a good tradition in many families.

homemade recipes

Below we have listed several recipes for making cognac from moonshine with our own hands. These recipes are diverse, and you will surely be able to choose the recipe for moonshine cognac that will suit you according to the available ingredients and manufacturing method.

Recipe number 1: "Rustic"

The production of this cognac at home will require a certain endurance and patience from you, however, as a rule, liqueurs made according to this recipe are obtained with an incredibly rich taste, a deep cognac shade and a charming aroma.

Ingredients

1. The result of cleaning or already existing high-quality moonshine in the amount of 6 liters.
2. Chopped from oak logs and burnt chocks, the recommended section of the chocks is 5 by 5 millimeters.
3. Sugar - 4 tablespoons.
4. 30 rose hips.
5. Black pepper - 30 peas.
6. Black tea - 1 tablespoon.
7. St. John's wort - 1 tablespoon.

Manufacturing

1. We make caramel syrup of a slightly brownish color. Pour 4 tablespoons of sugar into the container and add approximately the same volume of water, stirring thoroughly, bring the syrup to a boil, and then, without stopping stirring, reduce the heating temperature of the container and cook until we get the substance of the desired color and consistency.
2. Pour all of the above components with six liters of moonshine, not forgetting to add caramel syrup as well. Then we securely seal the container.
3. We put the container in a dark place where our home-made cognac will need to be infused for a month. The container will need to be shaken occasionally.
4. After the expiration of the period, we have a liquid of cognac color in the container. This liquid should be carefully filtered through a gauze filter, and then a cotton one.
5. Make a little "excerpt". Place our container to settle in a dark, cool place so that after 3-4 months we get cognac from our moonshine tincture. During aging, the aroma and taste of the components placed in our tincture will harmoniously intertwine, become softer and deeper. If a precipitate appears after exposure, it is necessary to repeat the filtration procedure.

Recipe number 2: "Cedar"

The simplest of the described moonshine cognac recipes, if you, of course, have a sufficient amount of pine nuts.

Ingredients

1. The result of cleaning or already existing high-quality moonshine in the amount of 3 liters.
2. 1 kilogram of pine nuts.

Manufacturing

1. Pour pine nuts with three liters of moonshine.
2. "To withstand" our homemade cognac in a dark, cool room for 14 - 30 days.
3. Strain the resulting cognac on moonshine through a gauze filter, and then through a cotton filter.

Recipe number 3: "Koktebel"

Homemade cognac made according to this recipe, as you undoubtedly already understood from its name, in its taste resembles the well-known Koktebel cognac produced on the southern coast of Crimea, the pleasant aroma and aftertaste of which you can repeat in the made cognac liqueur. At original drink brownish-golden hue, vanilla, chocolate, ether and dried fruit flavors. We can get all this by simply adding the following components to the moonshine.

Ingredients

1. Pre-cleaned moonshine - 6 liters.
2. Walnut shell partitions - 4 tablespoons.
3. 12 carnations without a stem (flowers).
4. Allspice 12 peas.
5. Cumin one tablespoon.
6. Vanilla sugar 2 tablespoons.
7. Citric acid four grams.
8. One kilogram of raisins.

Manufacturing

1. Place the above components in a container and pour six liters of moonshine.
2. The container is securely sealed and placed in a dark, cool place for one month, the bottle should be shaken periodically, shaking the contents.
3. Filter thoroughly through a cheesecloth filter.
4. Cork and put to infuse for another 2 months.
5. After the expiration of the period, filter first with gauze, and then with cotton wool.

Recipe number 4: with spices

This homemade cognac differs from its "colleagues" by the addition of hot capsicum and a mixture of allspice and black. These spices give it a special, unique aroma and rich taste. The result obtained can pleasantly surprise even experienced moonshiners.

Ingredients

1. 6 liters of our moonshine previously purified from harmful impurities and fusel oils.
2. Black tea 2 tablespoons.
3. Sugar 6 tablespoons.
4. Allspice 10 peas.
5. Mint two tablespoons.
6. Laurel leaves 12 pieces.
7. Nutmeg two thirds.
8. A small piece of hot pepper (the exact amount is not important, just not to overdo it).
9. Black pepper 14 peas.
10. Chocks, chopped from oak logs and lightly burned - 2 handfuls.
11. Vanillin 1 gram.

Manufacturing

1. Put the prepared ingredients in a container and pour the previously prepared moonshine.
2. Put in a dark place to infuse for two weeks.
3. At the end of the infusion period, filter the product.

Recipe number 5: at home

One of best recipes how to make cognac at home. The recipe is distinguished by high taste qualities, which, apparently, is due to the use in it, unlike other recipes, of dried oak bark and simultaneously burnt oak chocks, which gives this alcoholic drink a special, enchanting taste and aroma. Apparently, this is due to the fact that such a combination of oak ingredients saturates cognacs made according to this recipe with the same substances that are obtained from drinks that can only be made by aging in real oak barrels.

Ingredients

1. 6 liters of wonderful filtered moonshine.
2. Walnut 24 partitions.
3. 4 dried citrus peels.
4. Black pepper 4 peas.
5. Laurel leaves 4 pieces.
6. Dried oak bark 4 tablespoons.
7. 60 grams of good black tea.
8. St. John's wort 2 teaspoons.
9. Tarragon 2 teaspoons.
10. Vanillin 1 gram.
11. Burnt oak log chocks - 6 pieces.

Manufacturing

1. Pour the above components with moonshine.
2. Put in a dark place for a period of at least twenty days.
3. After the specified time, it is necessary to filter this drink.

Recipe number 6: "Complicated"

To make this cognac at home, on the recommendation of the author, you will need moonshine with a strength of at least 55% as a raw material. There is no need to be afraid that moonshine for cognac is too strong; at the end of production, the cognac made by us will have a strength in the range of 47-49%.

Ingredients

1. Moonshine purified or chacha.
2. Dried zest of two tangerines.
3. Bay leaf 2 pieces.
4. Sugar two teaspoons.
5. 3 teaspoons loose leaf tea.
6. 2 teaspoons of cinnamon.
7. Black pepper 10 peas.
8. Carnations 4 buds.
9. Vanilla sugar 4 grams.

Manufacturing

1. Pour the existing components with moonshine, mix thoroughly until the instant ingredients - sugar, vanilla sugar - are completely dissolved.
2. Put the container in a dark, cool place, in no case clogging it tightly! Please pay attention to this point, it is radically different from the previous descriptions of how to make cognac from moonshine.
3. In no case do not mix the contents of the container after it has been set for settling, this will negatively affect the preparation of cognac.
4. We insist in a dark cool place for one week.
5. Strain the contents of the container through a flannel cloth or gauze.

Attention, only TODAY!

"Cognac (fr. cognac) is a strong alcoholic drink produced from certain grape varieties using a special technology". And that says almost everything.
The main thing is said: cognac is not a simple moonshine, such as whiskey or rum, cognac is a moonshine made from grape wine!

Accordingly, making homemade cognac, that is, real grape moonshine at home, is a very, very difficult task. If you do not have several barrels of your homemade dry wine.
And do you really need to? Let at least something remain "holy", eh?

So I thought, periodically shrugging off calls from relatives and friends to make such a drink. Well, don’t buy some kind of “riesling” and don’t distill it later to get something “cognac” (especially since I’m only looking at buying a distiller so far). Yes, and there is no particular point in home production of cognac - there are quite decent varieties on sale, at a price not much higher than the cost of good vodka.
Moreover, the consumption of cognac products in our family is extremely episodic - on New Year Yes, for my husband's birthday.
So - no point.

And if we take into account that "the tannins of cognac slow down the absorption of alcohol into the blood", A "cognac also contains impurities that require oxidation, which makes it difficult to digest ethanol", So what "individual rate in terms of cognac should be 30-40% lower"- go to hell, pure vodka is much more "healthy" for the body.

I won't even try.

Cognac at home

Quite by accident, my thought "turned over" ... In a large supermarket chain, I pay attention to bottles with the inscription "Brandy", some near St. Petersburg distillery.
Here are those on - I think. In Russia, all brandy is called "cognac", although it does not have the right to be called that on the international market, and it goes abroad just like brandy.
And then, suddenly, in our store and - "brandy". Not otherwise, as they did for export. The price, however, is low, but I think I'll take a try. What is it - brandy in our opinion?

I took it. I tried. Realized...
According to GOST R 51618-2009 "Russian cognac ..." and so on - "Cognac" - this is if it is made in accordance with GOST.
But if the drink is not produced according to GOST, without aging, not from cognac spirits and with technology violations, then such a substance is now called - " brandy"!
It's clear?

I understood instantly - the St. Petersburg "Brendignac" was a bad vodka with the addition of coffee and vanillin! All.
Maybe there was something else mixed in, but instant coffee and vanillin clogged everything else. Thing...
True, I didn’t have to pour it into the toilet - the guests dropped in, and while everyone was tasting, blaming and trying to understand what this swill was made of - the bottle sold out.

But, this brandy stuck me - it's driven on an industrial scale. What am I, a redhead? (painted - does not count)

I had to savvy a little in this matter - in the production of a skate in general and in its taste, in particular.
It quickly became clear, according to science, that cognac, as such, does not have a "cognac" taste, but always gives off something else. Cognacs (read, brandy), depending on the area, country, etc., have absolutely different tastes and what they don’t smell like - from bedbugs to flowers.
In a nutshell, thanks to the processes, the name of which I can’t even pronounce, during the exposure time, due to " amino acids, lipids, volatile acids and oils, resins, as well as enzymes", cognac spirit acquires a golden color and fills woody vanilla aromas(!). And over time, cognac becomes darker in color and softer. In its aroma and taste, many shades appear, among which notes of flowers, fruits and spices". (!)

Well, now everything is in its place - you can make cognac from vodka.
A priori, it is quite clear what should be included there: - oak bark - for 3 years of aging, at least. Tea or coffee - for color, lignin, tannin and lipids. Buttercups-flowers - for "fruity-floral" notes, and of course vanillin - for woody-vanilla aroma.
And even if, due to these impurities, the drink turns out to be less than 40%, then this is quite consistent with French laws - the strength of cognac when sold in France and abroad must not exceed 40 %.

It was decided - we make "homemade cognac". At home, of course.
If it doesn't work, we'll call it "brandy". Worse than "St. Petersburg" definitely will not.

Naturally, the "inventor" homemade cognac, I did not. Parents said that back in the days of socialism, even in expensive restaurants, waiters "earned money" by slipping drunken visitors sweetened vodka (or moonshine) tinted with ordinary tea. So the recipe for fake cognac is more than a dozen years old, and maybe more.
It remains only to find a suitable recipe and it will be possible to drive "Napoleon" in buckets (why do I need so many of them?)

After rummaging through old magazines and cookbooks, looking at what "moonshine makers" recommend, I picked up a couple of acceptable recipes - without "exotic plants" and "foreign spices" (there are no such "notes" and aromas in ordinary cognac), throwing out purely "moonshine" "ingredients intended for accompanying cleaning and softening of the product (such as potassium permanganate - we already have all this in our vodka).
And, in one place I found a recipe for a quick "cooking" of cognac, which exactly coincided with the technology for making "mulled wine"!
Which is completely logical, if you think about it - we are preparing a flavored strong drink with spices and other additives - just like mulled wine or glegg, only not from wine, but from vodka.
So let's do it.

***

Recipe for homemade cognac:

The photo shows an approximate set of ingredients for the production of cognac drink. In the background, the main source product is a 3-liter can of homemade vodka.

Quite a few ingredients. Although, you can throw out nutmeg and coriander with a clear conscience - their presence in the drink is absolutely not felt, and in fact - superfluous. The main composition ends, somewhere on black pepper.

Soda, if anyone does not know, is used to "extract" color from tea leaves - also, by the way, a recipe from the times of socialism from long-distance trains - with the help of soda, conductors from one serving received 3-4 full-fledged "brews" of tea for the entire car - black and OK!

Making cognac at home

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

Pour vodka into a saucepan and put on a small fire. Close the glass lid and wait until boiling.

Subtle moment! The amount of vanillin is very difficult to measure, indicate and measure at home. We take about the same amount on the tip of the knife. Better not report, in my opinion. There will be more - it will be like the "brandy" from which this story began.

The hole in the lid, so as not to lose the "degrees", is covered with bread crumb.

When the liquid approaches the boiling point, turn off the stove and leave the cognac to cool.
DO NOT BOIL this "divine" drink!!!
Actually, this is the most difficult and crucial moment in the entire recipe for making homemade cognac.
Therefore, without the corresponding photo - you simply do not have time to perpetuate this moment!
It's not scary - you will "cook" - you will immediately understand when it "begins".
Even if you turn off the heat a little earlier - 90 degrees C, apparently, the drink is already enough to "get enough" of aromas.

The cooled composition is filtered through a "non-woven" towel and poured into containers and bottles.
Brandy at home or cognac at home is ready!

The taste turned out to be quite tolerable - not Armenian cognac, of course, but not Dagestan, let's face it.
In terms of color, in general - an absolutely accurate hit.
It smells nice, soft fragrant drink with hints of grapes and vanilla.
If we compare it with real expensive French cognacs and brandy, then, to be honest, I liked my cognac more. (Doesn't smell like bugs!)

Total: making cognac at home is possible and even quite simple.
However, is it worth it? Personally, I will not do it again - there is no point. (These 6 bottles will be enough for me for 2-3 years).

Here, except perhaps, when the excise taxes are raised again, I will buy a distiller ...

Bon appetit!

with homemade cognac, the following drinks are also watched:

for reference:

How to drink cognac. The culture of drinking

"The fact that you are a scoundrel - I forgive.
I forgive you for stealing my wife.
But I will never forgive you for biting cognac with herring!
reality of the times of socialism

A cultured person in Russia, and throughout the world, by the way, should have been able to drink cognac. It was self-evident.
The aristocracy adhered to rather strict rules of etiquette and behavior at the table.
If you drank a drink without observing a certain ritual, you would simply cease to be invited by a decent society.

(If you remember the joke:
Lieutenant Rzhevsky was a nice and cultured person. But one day, at a reception at the old countess, he took the wrong fork for fish ....
Since then, all sorts of nasty things have been said about him.)

The connoisseur should have already determined only by the color and density of the drink where this cognac came from and from the harvest of what year. At least that's how it was shown in bourgeois cinema.

And to have a bite of cognac, it was necessary only with a slice of lemon. For women, it was allowed to sprinkle lemon with sugar.
So demanded the culture of consumption of cognac in Russia, where since the time of Nikolaev there was a tradition to eat cognac with a slice of lemon (sometimes candied).
In the West, this is what is called - "a la Nicolas."

European cognac traditions

In European countries, they adhere to the traditional French combination of cognac as a digestif (French digestif - a digestive aid), namely, that it is combined with three "Cs" - chocolate (French chocolat), coffee (French cafe ") and cigar (fr. cigare).

Moreover, they have developed a certain list of snacks that are optimally combined with cognac.
It turns out that a sweet snack is preferable - coffee mousse, cream or nut soufflé, pancakes with chocolate cream and apple pie.
It is very good to use any cheeses (hard and soft) as an appetizer, with the exception of cheeses with a strong smell.
A good combination with cognac is the use of oysters, scallops, baked veal, caviar and liver pate.
Juicy and sweet fruits, especially peach, also perfectly reveal the aftertaste.

True, nothing good can be said about American traditions, which brought their own characteristics of the use of cognac and brandy, but already as an aperitif before meals in combination with tonic (!).
Basically, they add tonic to young cognacs of V.S., V.S.O.P. or Napoleon, as if it were their homemade whiskey or disgusting rum.

Cognac and modernity...

Cognac is never cooled and is no longer heated in the hands, the optimal temperature for serving cognac is room temperature. Yes, and drinking cognac has become accepted in one gulp, like vodka ...

The snack also changes. With the total occupation of modern cities by representatives of "public catering" and "fast food", all kinds of "pizzerias", "fast food" and "sushi bars", today's youth, and people of the middle generation, can already absolutely calmly snack on excellent long-term cognac, which something with a hamburger, pizza, or even a roll.

I just want to exclaim in Russian - O tempora! About mores!
Soon we will reach the herring ...

Cognac, prepared independently at home, can be a great addition to a festive feast. Such a drink is rich and tart. It is best to use grape spirit as the basis of homemade cognac, which can be obtained by distilling grape wine through alcohol mashine. If this is not possible, then ordinary vodka can also be used as a base. It is also better to cook oak shavings yourself by cutting it with a planer. It is important that the oak board is not impregnated with anything. How to make cognac at home, we will consider in this article.

Real Cognac Recipe

For cooking, use an oak barrel.

Compound:

1. Squeeze juice from wine grapes and add yeast. Leave to ferment for 1 month in an enamel bowl in a cool place.
2. A month later, overtake the fermented juice through a moonshine still.
3. Pour the alcohol into an oak barrel and store in the cellar for at least 1 year. The cellar should be provided with good air circulation and a temperature of 11-17 ° C.

The longer the drink is infused, the better its taste.

homemade cognac recipe

For cooking you will need:

Heat sugar in a pan until caramelized. In pre-scalded with boiling water 3- liter jar put in all dry ingredients. Fill the container with alcohol up to the neck. Stir the mixture, close the lid and infuse for 1 month in conditions without access to light.

Homemade brandy from grape juice

Used as a basis for preparation grape juice to which alcohol is added.

• 2 liters of natural grape juice.
• A bottle of strong dark beer.
• A bottle of vodka.
• 100 grams of natural dark chocolate.

In a three-liter jar, mix grape juice and beer. Leave in a cool place for 2 weeks, closed with a lid. After 2 weeks, add vodka and grated chocolate. Infuse the drink for 1.5 months in a cellar.

Quick cognac

Components:

• 0.5 liters of vodka or grape spirit.
• Pea black allspice.
• Bay leaf.
• 0.5 teaspoon of black loose leaf tea.
• 2 tablespoons of sugar.
• A pinch of vanilla.

Pour alcohol into an enamel pan, add all the dry ingredients and bring to 75-80 ° C on the fire. Leave the cognac under a closed lid until it cools completely. The resulting drink must be filtered and bottled. After five days, the product is ready for use.

milk cognac recipe

Ingredients:

• Moonshine - 3 liters.
• Milk - 200 grams.
• Instant coffee 50 grams.
• Nutmeg - 0.5 teaspoon.

Pour moonshine into glassware, add milk. It will immediately curl up, but you don’t need to pay attention to it. Dilute coffee with warm water and pour into the solution. Then add all the spices, stir thoroughly and leave the cognac for 20 days, stirring occasionally. Strain the finished drink and pour into bottles.

Cognac "Oak"

Pour oak bark into liter jars, filling them almost completely. Pour the contents of moonshine and pour 1 tablespoon of sugar per jar. Keep in a dark place for 3 months. This version of the drink, prepared at home, will taste and smell very much like real aged cognac.

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As early as the 1st century AD, the Romans brought grapes to the territory where France is located today. They began to cultivate it and got an excellent drink. This drink was named after the city where it first appeared. And this city was called Cognac. Today, many of us love a fragrant strong drink with a unique taste. In this article, you will learn how to make homemade cognac so that it can compete with the store.

Method one

Ingredients:

• 3 liters of vodka,
• 1 st. lies. premium teas,
• 3 art. lies. Sahara,
• Bay leaf (6 pcs.),
• Black and allspice (6 peas each),
• Hot chilli pepper (1 piece),
• Mint or lemon balm (1 tablespoon),
• Vanillin (at the tip of a knife).

You will need a large enamel pot. It needs to mix all the ingredients. After that, put the pan for 10 days in a dark place. After 10 days, strain the drink, pour into clean, dry bottles and seal tightly.

Method two

How to make cognac at home, if the first method did not please you? Don't despair, there are other ways.

Ingredients:

• 3 liters of vodka,
• Walnut (13 partitions),
• Dry citrus peels (2 pcs.),
• Black pepper (2 peas),
• Bay leaf (2 pcs.),
• Oak bark (2 tablespoons),
• A pinch of premium tea
• St. John's wort,
• Tarragon and lemon balm (a pinch),
• Vanillin (at the tip of a knife).

1. Take a large enamel pot. Put 13 walnut partitions into it and fill them with vodka. Put for 3 days in a dark place.
2. Strain the drink and add all the other ingredients to it. Put in a dark place for 10 days.
3. After this time, strain the cognac, bottle and cork.

If you want something even more interesting, then we bring to your attention the following recipes.

Spice cognac and coffee

Ingredients:

• 3 liters of vodka,
• Instant coffee (3 tablespoons),
• Sugar (3 tablespoons),
• Carnation (15 pcs.),
• Ground cinnamon (1 teaspoon),
• Vanilla sugar (3 packs).

Cooking method:

Prepare a dry bottle. Pour all dry ingredients into it. Fill them with vodka (a small amount). Shake so that the sugar can completely dissolve. After that, pour in all the vodka that you have left and put the bottle in a dark place for 14 days.

Rosehip cognac

Everyone can make cognac at home. But to endure 40 days and not try - only some. Our advice - if you want to get an excellent drink from berries - have patience.

Ingredients:

• 18 rose hips,
• 5 black peppercorns,
• 1 tea. lies. tea,
• 50 g oak bark,
• A small branch of St. John's wort,
• 3 liters of diluted alcohol,
• 2 tbsp. lies. Sahara.

Mix all ingredients in a large enamel bowl. Infuse in a dark place for forty days.

How to make cognac from alcohol

Ingredients:

• 3 liters of alcohol, diluted to forty degrees,
• Oak bark (5 tablespoons),
• Carnation (3 pcs.),
• Processed (burnt) sugar (2 teaspoons),
• Chopped nutmeg (1/2 tsp.),
• Vanillin.

The most delicious drink will turn out if you use wine alcohol. And since it is not easy to get it today, almost all home winemakers are used to ethyl alcohol or good quality vodka. If you plan to use moonshine instead of alcohol, then do not forget to clean it of impurities so that your cognac does not get a bad aftertaste.

Cooking method:

1. Pour alcohol into a three-liter glass jar or wooden barrel.
2. Heat the sugar until it turns brown. Then add it to alcohol. Thanks to the hint of sugar, cognac will have a rich color.
3. Next, add all the remaining ingredients to the jar: cloves, walnuts, vanillin and oak bark so that the drink acquires its natural smell. You can leave out any of the ingredients if you don't like the smell of it.
4. Use a wooden spoon or spatula and mix thoroughly. Cover it with a lid and put it in a dark, cool place for at least 30 days.
5. After a month, filter the cognac. To do this, strain it through cheesecloth and can pour into beautiful bottles. The drink is ready! It will slightly resemble brandy.

Cognac from grapes

Now about how to make cognac at home from everyone's favorite grapes. You will need to get the wine material first.

1. Squeeze grapes to get juice. Prepare an enamel bowl and pour this juice into it. Add to it wine yeast. Put in a dark place for 30 days so that the drink has time to ferment.
2. A month later, distill this liquid through a moonshine still.
3. After that, you will receive alcohol. Pour it into an oak barrel and set it aside until better times. Wait at least a year, well, if two. Cognac must be aged, only in this way you get an excellent drink.

If desired, you can add cloves, caramel, etc. to homemade cognac. These ingredients will give it a completely different note.

Cognac from grapes and beer

This is a very simple recipe, but the resulting drink will pleasantly surprise you. You need:

• Mix 1 liter of dark beer with a liter of grape juice.
• Pour in the same 300 g of granulated sugar, instant coffee (3 tablespoons), add 25 g of yeast and pour in 1 glass of vodka.
• Put the drink in a dark place for 30 days.
• Strain cognac and pour into containers.

As you can see, there are a lot of recipes for making cognac at home. Choose the one that you like, experiment by adding different spices, and you will get your own unsurpassed drink!

I read about the production of real cognac. Woo-woo! And it must be infused in special barrels, and the composition includes several components and so on, so on, so on. Interestingly, in the countries of the post-Soviet space, they observe the technology for the production of real cognac? And if they do, is such cognac available to the average buyer?

In my notebook with recipes, I have three recipes for making cognac at home. And each one is good in its own way.

What do you need to make homemade cognac? First of all, alcohol, which must be diluted to 50 degrees or vodka (in extreme cases - moonshine), sugar, various spices.

1 way to make homemade cognac with tea

In one liter of vodka (or diluted alcohol, or moonshine about 40-50 degrees), we dilute 1 teaspoon of sugar, add 1 teaspoon of black tea, 1 bay leaf, 2 black peppercorns, 2 cloves, vanillin on the tip of a knife, a few lemon or dry orange peels. We insist in a dark and warm place for about 10 days. Then strain through gauze. Cognac home cooking ready. Pour cognac into beautiful bottles.

2 way to make cognac at home

Mix and tie in a cloth bag: 2 peas of bitter black pepper, 2 peas of allspice, 1/3 teaspoon of cinnamon, 1 teaspoon of black tea, 2 cloves, vanillin on the tip of a knife. Dip the fabric bag into a liter jar with an alcoholic drink, in which you first stir one teaspoon of sugar, tightly close the lid. Insist 10-12 days in a warm dark place. Then remove the bag, pour the homemade cognac into beautiful bottles.

3 ways to make homemade cognac with coffee

Mix 1 teaspoon of good quality instant coffee, 1 bay leaf, 2 cloves, 3 hot peppers. Place the mixture in a cloth bag. Dip the bag into a liter jar with an alcoholic drink, in which you first dilute a teaspoon of sugar, insist in a dark, warm place for 5-7 days. Then remove the fabric bag, homemade cognac is ready!

Of course, the result is not a real star cognac ... but still, you can try to make an imitation of home-made cognac. Moreover, the result is very good.