LovesTheTeam.com

You will need

• Classical French technology is used for cognac production. It was she who was introduced by Saradzhev.

Instructions

1

Vine requires constant care and yields onlyfor the fourth year after planting. In consequence, from 1 kg of berries is obtained no more than 50 g of cognac. Grapes are usually collected from August to October. The first stage of its processing is obtaining wort. Grapes enter the initial processing shop through a bunker, with the help of a screw conveyor fed to the centrifugal path, rotated by the force of rotation onto the mesh and crushed (the twigs from the grapes are screened out as unnecessary). With the help of the pump, the crushed mass along with the juice is fed into a separate container - a drainer. The juice drains into the wort, and the mash (a mixture of pits and crushed berries) flows under the press and gets into another wort (for the production of vodka).

2

Must must ferment. Therefore, it is sent through a pipeline to huge fermentation tanks, under the open sky. It wanders until grape sugar dissolves into carbon dioxide and alcohol. After fermenting, it enters the intermediate storage shop, accumulating in it (it turns out the connection of wines from different lots).

3

Then comes the decisive stage of productioncognac: double distillation of young wine in grape alcohol (distillation). The wine material enters a distillation cube made of copper. It is filled by 80%, which is 5 tons of wine. Copper provides uniform heating of the contents of the cube and serves as a catalyst for complex chemicals. reactions in wine, without changing its taste and aroma. Inside the cube there is a coil, which feeds steam t = 120 deg. The wine boils and begins to evaporate, while alcohol (t boiling = 79 degrees) evaporates much faster than other components. The vapors of alcohol enter the domed cap, and then into the tube, where they condense under the influence of cold. Fortress of the obtained raw alcohol = 25-30 degrees.

4

Then the alcohol is distilled once more,Fortress of 70 degrees. Poured into barrels and sent to aging. In oak barrels, alcohols are usually maintained, from which perennial vintage cognacs of complex types are created. Ordinary cognacs of up to 6 years of age are made from varieties that gain strength in large enameled cisterns. But since cognac is not born without a tree, oak staves are placed in the cisterns.

5

When the alcohol has passed the exposure, it entersblending shop. In a capacity of 260,000 liters, alcohols of different batches are mixed. Also added is purified water and a little sugar syrup. Then the cognac is filtered and sent to the enamelled tanks, where it is saturated with taste.

Tip 2: How to cook mulled wine in aerogrill

Aerogrill is an ideal kitchen appliance forcooking mulled wine. Due to the fact that it can maintain a constant temperature and the wine is constantly mixed, the drink turns out to be wonderful.

You will need

• - 1 bottle of red dry wine;
• - 0,5 glasses of cognac;
• - 1 cup of sugar;
• - 1 teaspoon of cinnamon;
• - 5 pieces. carnations;
• - 1 lemon peel;
• - orange peel 1.

Instructions

1

For the preparation of mulled wine suitable dryred wine, for example, "Cabernet". Add sugar, cloves and cinnamon. Grated peel the lemon and orange peel, add it to the wine with spices. Mix all the ingredients.

2

Warm the wine at low speed in the "Wash" mode("Wash") for about 10 minutes. Mulled wine during this time should warm up to 65 degrees. Then increase the temperature. Expose 95 degrees (the drink should not boil) and heat the wine for another 15 minutes.

3

Finished mulled wine, strain, add half a glass of cognac and mix. serve in glass glasses with a hot handle.