Homemade brandy made from alcohol

Original taste, for a festive table, inexpensive! Homemade cognac made from alcohol according to this recipe is certainly far from real French. But you will still get an interesting drink consisting entirely of natural ingredients, without artificial colors and flavor enhancers.

UnicornSteak

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Alcohol (48°)

500

Oak bark

Sugar

Cinnamon

Carnation

Nutmeg

Ground coriander

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 3 g

224 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 10 d

Step 1:
How to make homemade cognac from alcohol? Prepare the products. To begin with, rinse the oak bark under cold running water and discard it in a colander.
Step 2:
Now prepare the spices. You will need coriander, cinnamon and nutmeg. Everything is in a crushed state. Seasonings need quite a bit, literally on the tip of a knife. If you have coriander whole seeds, it's not scary, it will be more fragrant. Simply crush the seeds with the back of a spoon or in a special mortar. You will also need two fragrant cloves. Leave them intact.
Step 3:
Next, I want to note that the alcohol for this recipe should be taken 48 degrees. If there was none at hand, feel free to replace it with a good, proven vodka. I have such alcohol, and I keep it as the apple of my eye, only for special occasions. So, pour the alcohol into a clean, dry container. It is desirable that it be glass.
Step 4:
Add all the spices to the container. Send the previously prepared oak bark there as well.
Step 5:
And add granulated sugar as the last item.
Step 6:
Mix the resulting drink thoroughly so that the sugar grains completely dissolve. If desired, sugar can be caramelized in a frying pan. Then your cognac will acquire pleasant caramel notes. This is the end of the cooking process. It remains only to remove the future cognac in a dark place with room temperature, where no one will find it before the expiration of ten days. You can't go to the basement. You can't put it in the refrigerator.

I do not advise you to insist cognac for more than ten days, since in this case the oak bark will be able to give the drink too much tannins. And be sure to mix the contents of the container every day.
As soon as the cognac is ready, you need to strain it in any convenient way.
I do it this way. I cut off the neck of a plastic bottle so that a decent-sized funnel is formed. I push ordinary cosmetic cotton pads into the neck. The improvised filter is ready!
Yes, the cognac will be filtered slowly, but believe me, it's worth it.
Also, you should not save on oak bark and try to prepare it yourself. This is a tricky science, and not every oak tree will do. Just buy the bark at the nearest pharmacy!
This medicine can be finely or coarsely ground - here it does not matter at all.
And remember: excessive alcohol consumption negatively affects your health and the health of others. Have a nice tasting!

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).