Quick cognac on grape juice with beer. Simple recipes for homemade cognac from vodka

It is almost impossible to make real cognac at home from vodka, the manufacturing technology of these alcoholic beverages is too different. Cognac production requires double distillation of grape raw materials, prolonged infusion in oak barrels, the maturation of an elite drink for several years.

Vodka is a well-purified alcohol product from grain crops. But to prepare a brandy-like tincture, with original taste, identical color and much more affordable, it is quite possible (see:).

There are more than a dozen recipes for cognac from vodka at home. There are plenty to choose from to surprise your friends.

With cloves

• clove buds - 15 pieces (spice);
• brewing black tea - 5 g;
• whole cumin seeds - 1 teaspoon with top;
• natural vanilla - a piece of a pod 2-3 cm long;
• pinch citric acid.

Pour all the ingredients into an alcoholic drink, and pour the lemon last. It is necessary to insist 3 days in the dark and cool. Then strain the liquid and homemade cognac is ready to drink.

With nuts

In a 3-liter container, infuse vodka with a glass of partitions walnuts over the course of one week. Then strain the liquid and add the ingredients:

• 1 tsp large-leaf black tea;
• 10-15 pieces of clove spice;
• chips from young oak branches 3 table. spoons;
• 5 g of cumin seeds;
• lemons on the tip of a knife;
• a piece of vanilla pod;
• 10-15 g of sugar in bulk.

Pour all the components into the prepared vodka infusion, putting citric acid last. The drink should be infused for 10 days at room temperature. It is recommended to shake the container regularly.

Strain the finished cognac composition through 3-4 gauze layers and bottle. You can diversify the nutty flavor in recipes on how to make original cognac at home, changing the ingredients for cedar, almond shells.

With rosehip

This method of making cognac at home is recommended to be fully observed:

• 30 g of rose hips evenly fry without adding fat;
• crush young oak branches (50 g) into chips and add to 3 liters of good vodka;
• put 10 peas of black hot pepper, 2 sprigs of St. John's wort, 5 g of large or medium leaf black tea.

The tincture should stand in a dark place for 30-40 days, after which the liquid must be filtered and bottled. Homemade cognac is served chilled.

With glucose

How to make cognac from vodka soft and pleasant to drink? The drink must be sweetened with sugar, honey or glucose.

• stick of natural cinnamon;
• half a vanilla pod;
• 6-10 peas allspice;
• on a tablespoon of large-leaf tea, young oak bark, dried rose hips.

It is recommended to insist the composition for 3 days, then add 2-3 tablets of glucose, stir the liquid until they are completely dissolved and strain through several layers of gauze. Ready infusion should be stored in a cold place, pouring it into sealed bottles.

You can come up with ways to make cognac at home yourself, based on the general rules for giving color, aroma and taste to ordinary vodka.

Cinnamon

In a three-liter bottle of vodka, add:

• a whole stick of cinnamon;
• 15 pieces of clove buds;
• 30 g ground or instant freeze-dried coffee;
• 3 tablespoons of sugar.

Add all ingredients at the same time. While stirring the composition, wait until the sugar is completely dissolved. Preparation of cognac on vodka at home lasts 14 days. It is recommended to strain the liquid before use.

With prunes

For 1 liter of elite vodka, take the following components:

• 5-6 pieces of dried prunes;
• 5 g of sugar - sand;
• a piece (2-3 cm) of vanilla and cinnamon;
• 5 pieces. clove spices;
• a bag of black tea (2.5 g).

Shake the container well with the added components. Leave to insist for three days, but after 24 hours the drink is ready for use. Cognac drink with prunes has a mild taste, original slightly smoky flavor, rich color.

With nutmeg

It is necessary to prepare:

• 50 g of oak bark, which can be purchased at a pharmacy, pour over boiling water;
• 3 liters at room temperature;
• 10 g of sugar should be heated in a tablespoon until it turns into golden brownish caramel;
• chop a quarter of nutmeg;
• a piece of vanilla pod (2-3 cm).

Mix all components, keep the resulting composition in a dark place for 30 calendar days. Then pour the cognac prepared with your own hands into bottles for single use. Keep alcoholic drink recommended in a cool, light-free place.

Recipes for cognac from vodka at home you can change the ingredients, adding and subtracting them according to what you like best: a couple of sprigs of St. John's wort; a few peas of black or allspice; change the number of cloves, add cumin, bay leaf, juniper berries (no more than two), rose hips, prunes.

With almonds

Place all components in a container with vodka (also an infusion of oak branches). Set aside the composition for saturation for up to one and a half months. Before drinking, the drink must be filtered.

To make cognac at home, you must follow the sequence of actions according to the recipe, and add the ingredients according to your taste.

The sugar content in strong drink. Knowing the interaction of the components, you can use your personal imagination to come up with new recipes for homemade cognac tincture.

Cognac is a noble drink. Its authenticity and dignity are protected by law. Made at home, from the point of view of the legislators of European trade, it will have no right to be called Cognac. If you managed to make a drink by distilling grape wine, you can call it "brandy" with a clear conscience. To understand how to make cognac, it is useful to know how it appeared and how it is created today.

Story to be continued

Every great brand should have its own legend. Cognac has several of them. The unique taste of French wine was discovered to the world just at the dawn of civilization. Julius Caesar captured part of western France and made Konya, a Roman prefect, after whom the city was named. Wine brought from the city of Cognac began to displace that produced in the metropolis, after which the French vineyards were barbarously cut down during the campaign in support of the local Roman producer. They revived two centuries later with renewed vigor, and now nothing could prevent the process of conquering the world with the future cognac. "Vineyards of Poitou" became the national pride of France, and the city of Cognac still traded only salt. True, the Dutch without fail took local wine with them, and they praised it very much. But only during the hard times of the Hundred Years War, the wine accidentally turned out to be imprisoned for a long time in oak barrels. After that, the Dutch came up with distillation devices. Distilled "burnt wine" (brandy) was easier to transport, on the spot it was supposed to be restored in its original form, diluted with water. They did not always manage to do this, especially since the thick distillate with a bright aroma was no worse in quality.

The nineteenth century was the era of French cognac. And at the dawn of the twentieth, a Russian suddenly appeared. And this is the second legend. Her hero is the Russian businessman Nikolai Shustov. He came up with his own recipe and started making "cognac at home" at his own risk, first in Yerevan, then in Odessa. He was invited to Paris for the opening of the World Industrial Exhibition in 1900. Samples of home-made brandy, through an oversight, ended up in a competition where the best cognacs of the world competed, anonymously offered to experts. And they took first place. "Shustovsky cognac" began to be called such with full right, after the verdict of an authoritative jury. This story cannot but inspire a new left-hander to create a recipe for a hitherto unknown homemade masterpiece.

Classic technology

It is clearly defined not only by manufacturers, but also by legislation. According to EU standards, real cognac can still be produced today only in the legendary “Poitou vineyards”. Everything else is, at best, a brandy grape drink, which has nothing to do with the cognac brand.

The grape variety corresponding to the technology is also precisely defined. It's ugi blanc. The chosen one is resistant to almost all diseases, is harvested, and ripens in October. It has a special, very sour taste. The juice is pressed under horizontal pneumatic presses, followed by a fermentation process lasting approximately twenty-one days. AT classic recipes no sugar is added.

Distillation requires a special distillation cube - "Charentes". The extraction cube is heated for open fire(use gas or coal). At the first stage, the resulting alcohol has a strength of about thirty degrees. Secondary distillation gives cognac spirit, divided into three fractions. After aging and maturation in oak barrels, the second one becomes cognac itself, with a strength of about seventy degrees. The aging period of cognac is from two to seventy years.

home production

Would need alcohol mashine, 30 kg of grapes, water, sugar, oak barrel or oak pegs.

To create your own recipe homemade cognac, it is enough to replace ugni blanc with any variety growing in your country house. It is worth excluding grapes with a high content of tannins, such as Cabernet and Saperavi. An interesting taste of brandy is obtained from Muscat varieties.

Stage 1. Wine

• Separate the berries from the bunch. On the surface of ripe berries are grape yeast, so you should not wash them. In an enamel bowl, crush the berries along with the seeds, being careful not to damage them.
• Add sugar and water. The amount of water per 30 kg of grapes is 4 liters, sugar is 6 kg. Mix all ingredients. Put in a dark place. The temperature should be high enough, above 22 degrees.
• Keep five to seven days.
• On the second day, the pulp will rise up. It needs to be stirred several times a day, the resulting cap disrupts the fermentation process. Use a special clean wooden stick.
• The pulp will finally emerge in about a week. The liquid will acquire a wine smell. Now it's time to filter it.
• First, the juice is poured, then the pulp is squeezed out, the resulting liquid is added to the juice, the pulp is discarded.
• You can squeeze with a press or just with your hands (through cheesecloth). Add more sugar (about a kilogram for every five liters of juice).
• Mix juice and sugar. Fill glass containers about three-quarters full.
• Install a water seal. Again put in a dark place. After about 21 days, the yeast forms a sediment, the bubbles disappear. It turns out a young wine with a strength of 10 to 14 degrees.

Stage 2. Wine alcohol.

• The distillation cube is filled with wine free from sediment. Slow distillation begins, its speed is about three liters per hour.
• The upper fraction (the first 50-75 ml) is poured out. The rest is used (until the moment when the fortress becomes below 30 degrees).
• The resulting product is diluted with water (one to one). The second distillation is carried out in a similar way. The result (second fraction) is again diluted with water in the same proportion.
• After the third distillation for homemade brandy, a distillate of at least 45 degrees of strength is used.

Stage 3. Infusion using oak.

• If you don't have an oak barrel, oak pegs will do. Oak must not be freshly cut and at least half a century old.
• A piece of wood up to 20 cm wide is divided into pegs about half a centimeter or a little more. They must fit in a jar. Each put 25-30.
• Ready-made wine alcohol is poured into the water, diluting it to about 42 degrees or a little more. The diluted product is poured into prepared jars with pegs and placed in the basement for six months - a year. Withstand up to three years.

Stage 4. Caramelization.

Oak pegs give taste, but not color. To achieve a dark amber color, caramel is prepared from sugar in an amount of about fifty grams per one three liter jar.

• Pour the sugar into a suitable bowl. The dishes can be steel or aluminum, thick walls will protect against burning, but the process will be longer.
• Put on a slow fire. Stir gently.
• Remove the finished caramel from the stove, cool and add to the brandy.

Caramel is included in most classic French cognac recipes.

Before pouring the finished cognac into a container intended for it and tasting it, do not forget to filter it. For this, a layer of ordinary medical cotton wool is suitable.

Homemade drinks with the flavor of a legend

Fans and craftsmen have come up with numerous recipes for making pleasant drinks that taste like cognac. If you have moonshine and you want to "ennoble" it, you can do the following.

1. Get rid of fusel oils by adding potassium permanganate to a jar of moonshine. Remove sediment.

2. Add walnut partitions (well dried, full handful) to the jar, as well as cloves (buds), tea, cumin and vanilla sugar.

3. In conclusion, add quite a bit of citric acid (on the tip of a knife).

4. Infuse at normal (room) temperature. The preparation time of the drink is from three days, but not more than a week. Filter through cotton wool before use.

You will need:

three liters of moonshine, potassium permanganate (carefully dilute a few crystals), a handful of partitions from walnuts, seven cloves, one tablespoon of black tea, cumin and vanilla sugar, a little citric acid.

Cognac drink can be prepared on the basis of vodka or diluted alcohol. The result will depend primarily on the quality of the alcohol base. Achieving a bouquet that is pleasant to the soul is a great field for experiment. Instead of the additives listed above, other recipes can be used.

Per liter of vodka: three to four tablespoons of oak bark (tea, with top), a third of a teaspoon of nutmeg (ground), the same amount of vanilla sugar, two tablespoons of ordinary sugar, black tea 3 tablespoons (tea), five cloves . Sugar is used to make caramel.

And finally the recipe delicious drink based on vodka and prunes.

You will need: half a liter of vodka, moonshine or diluted alcohol, five prunes good quality(chemically not processed) with stones, a few peas of allspice black pepper (two or three to taste), a clove bud and a teaspoon of sugar. You can add a little vanillin (on the tip of a knife).

• Pour prunes, cloves and pepper into a liter jar or other convenient container. Mash the spices with a rolling pin or crusher.
• Pour in vodka, add sugar and vanilla, stir.
• Close with a capron lid as tightly as possible. Infuse in a dark place, shaking every two or three days.
• Infuse for about ten days. Strain through cheesecloth, filter through cotton wool.
• Pour into storage containers, keep a few more days in a dark place.

Soft taste ready drink really resembles cognac, especially Armenian.

Homemade cognac drinks diversify the festive feast, bring to it a subtle touch of talent, imagination and ingenuity. Usually not intended for international trade and do not violate any laws. Relatives and friends act as experts in this case. They enjoy novelties, write down recipes. Their verdict: delicious. Often much better than that, which is sold in stores "at affordable prices."

Homemade cognac is the most common topic of discussion in every forum related to the preparation of alcoholic beverages. Homemade cognac recipes have been perfected for centuries. Now many moonshiners make almost complete analogues of real cognac, really high-quality replicas. With proper aging, such drinks become an excellent product, beautiful, fragrant and tasty in their own way.

How to make cognac from moonshine - how realistic is it?

The price tag, located on a bottle of good cognac, can stun everyone, because often 4 and even 5-digit amounts flaunt there. An expensive elite drink has a tart taste and a refined aroma, but you can even make good cognac with your own hands. Such a drink will not be much inferior to the store version, well, or just a little. Cognac can be made and vodka and alcohol. Today we will tell you how to make good cognac from moonshine.

You can find the most various recipes such preparation. We will consider only proven recipes, the most delicious, which can be prepared quickly enough. Be sure that even 1 bottle of such a drink can take its rightful place on any holiday table and wow your guests. Please note that only true connoisseurs of cognac will be able to distinguish homemade drink from the store.

How to make cognac from moonshine - cooking secrets

Let's say right away that it is impossible to make a full-fledged cognac from moonshine, but you can make an original, high-quality and similar drink. This will require 3 things:

• Correct proportion of ingredients.
• High quality alcohol.
• Long exposure.

Please note that the quality of moonshine must be the highest! To make really good cognac, you need to use grape alcohol (chacha) or its analogues. The second essential ingredient is oak. You can make cognac only if you have a specially prepared tree.

Oak will give your drink:

• aromatic acids. The biosynthesis of lungin, which is found in wood, promotes the release natural flavors. The main ones are pronounced vanillin and syringaldehyde (the smell of lilacs).
• Tannins. They give cognac a bitter aroma and strength. The aroma softens with aging.
• Phenolic compounds and lactones. These are very important elements of the bouquet of drinks aged on wood chips or in barrels. It is they who give cognac the famous caramel flavor.

How to make cognac from moonshine - a classic recipe

Moonshine is used as the main ingredient. The proportions are painted for 3 liters of moonshine. You will need:

• a handful of partitions walnut;
• a pair of potassium permanganate crystals;
• clove buds - 6 pieces;
• a tablespoon of black tea;
• a teaspoon of cumin;
• lemon acid;
• a teaspoon of vanilla sugar.

The sequence of the cooking procedure

• Pour the moonshine into a transparent container. Add potassium permanganate there.
• In the future cognac, add walnut partitions, cloves and tea leaves.
• Stir the contents and pour cumin and sugar into alcohol.
• Mix everything again. Add citric acid.
• According to the recipe, cognac must be carefully corked and left in a dark place for 5 days. There should be no temperature fluctuations and drafts.
• Pour homemade cognac into bottles. Don't forget the filter.

How to make cognac from moonshine - oak recipe

True cognac must be infused in oak barrels. It is oak that gives the drink the taste, smell and color of a noble drink.

• For 3 liters of chacha or moonshine, you need to take 3 tablespoons of sugar, 3 tablespoons of black leaf tea, 2 tablespoons of oak bark, 2 tablespoons of St. John's wort and 2 tablespoons of crushed rose hips.
• Add 6 black peppercorns, 1/3 teaspoon cinnamon and vanilla to the mixture.
• Close the resulting alcohol tightly with a lid. Put the drink in a dark place where it should be infused for 3 days. Bottle the alcohol. You can drink homemade cognac only after 3 weeks.

As you may have noticed, making cognac from moonshine with your own hands is very simple. The created drink will turn out much cheaper than the purchased one. Your cognac will turn out to be safe, because you can be sure of the quality of the ingredients used, which cannot be said about cheap store-bought cognac.

Cognac is one of the most difficult spirits to make. Stick to classical technology difficult, long and expensive. This requires certain varieties of white grapes and special stills from copper (alambika). But there is a way out, then I will tell you how to make cognac at home from the available ingredients. The taste of the imitation tincture resembles the original.

Ingredients:

• vodka (alcohol 45%) - 1 liter;
• oak bark - 4 teaspoons;
• ground nutmeg - a third of a teaspoon;
• carnation - 5 buds;
• vanilla sugar - a third of a teaspoon;
• regular sugar - 2 tablespoons;
• black leaf tea - 3 teaspoons.

I advise you to take good store-bought vodka or dilute high-quality ethanol up to 40-45 degrees. In many ways, the taste depends on the alcohol base. cognac drink. Oak bark can be bought at a pharmacy or prepared independently. In the second case, it is enough to cut the young bark from oak branches in June and dry it in the sun. Its bark is much more fragrant than pharmacy bark.

Technology for making cognac at home

1. Preparation of burnt sugar. This stage is necessary in order for the caramel shade to be felt in the drink. Technology: Pour sugar into thick-walled aluminum dishes and put on a slow fire. During the melting process, sugar must be constantly stirred, otherwise it will burn. When liquid caramel forms, remove the dishes from the stove.

2. Mixing. Add all the ingredients to the bottle or jar, the order is unimportant. Personally, I first pour in vodka, then add burnt sugar, tea, oak bark, cloves, nutmeg and vanillin. Next, mix well and tightly close the jar with a lid.

3. Infusion. Now the drink should be infused, for this the container should be transferred to a dark place with room temperature and left for 3-4 weeks. Shake every 4-5 days, tasting. When the organoleptic suits you, go to the next step.

4. Filtration. The final stage. It remains only to open the container and strain the drink through a double layer of gauze and cotton wool to remove the sediment.

Cooked cognac is best served at room temperature. You don’t need to heat it up, after all, we have a home-made version, and not a French vintage original.

The video shows another prune-based imitation recipe.

Cognac is a wonderful alcoholic drink that has ancient history and millions of fans 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, homemade 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 seasoned cognac lovers with its taste and aroma, 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 of good quality, preferably after additional purification. Almost perfect home-style cognacs can be obtained from grape spirit 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. Doing caramel syrup slightly brownish. 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 the best recipes for making cognac at home. The recipe is high palatability, 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 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.

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