Homemade cognac from moonshine

Step-by-step preparation

Cooking time: 10 day

1. STEP 1

   

   How to make homemade cognac from moonshine? Prepare the necessary ingredients. Oak bark must be taken in the exact amount indicated in the ingredients - 14 grams. If there is more of it, the drink may acquire an unpleasant bitterness. Using a strainer, rinse the oak bark under running water. This way, the future drink will be visually free from unnecessary impurities and suspensions.

2. STEP 2

   

   Also measure the exact amount of spices. If you don't like nutmeg, you can do without it.

3. STEP 3

   

   For a cognac drink you will need high-quality moonshine without a strong odor. It must be distilled twice, having previously been diluted with water before the second distillation to twenty degrees.

4. STEP 4

   

   Add washed oak bark to the container with moonshine.

5. STEP 5

   

   Add the prepared cinnamon, coriander and nutmeg.

6. STEP 6

   

   Add three clove buds.

7. STEP 7

   

   Add sugar. Stir the future cognac with a spoon.

8. STEP 8

   

   Cover the container with the drink with a paper towel folded in several layers and secure with an elastic band so that the drink “breathes.” In this form, cognac should be infused for ten days at room temperature. Stir the container once a day. With increasing infusion time, the cognac drink may acquire an unpleasant bitterness.

9. STEP 9

   

   Cognac must be filtered before drinking. I do it this way: I cut off the neck of a regular plastic bottle and tamp four cotton pads or a piece of gauze inside.

10. STEP 10

    

    Filtration took me about an hour in total, but it was worth it. After all, the resulting cognac is clear as a tear. Enjoy your tasting!

Comments on the recipe

Urmida

01.10.2023

4.6

Thanks for the interesting recipe! Here's another great way to make a homemade alcoholic drink from natural ingredients.

Hope

01.10.2023

5

Homemade cognac from moonshine is much more aromatic than store-bought cognac. Oak bark and moonshine work great in tandem. I added everything according to the author’s recipe. I used double distilled moonshine with a strength of 55 degrees. The output turned out to be about 40, sugar and spices did their job - they took away the degree. I left it to steep for 10 days, but I covered it tightly with a lid. I was afraid of evaporation and disappearance of aromas. The cognac turned out to be moderately strong with a pleasant aftertaste. Thanks to the author for the idea.