vodka varieties

August 12, 2017 17:50 | Treatment Liqueurs, Vodka And Wine

for vodka production, various spices and herbs - both cultivated and wild.Cream of these types of materials are used essential oils that reduce the duration of preparing a beverage.

Vodka is prepared in various ways by using stills followed by the addition of aromatic and spicy substances.Alcohol solutions infused plant material is subjected to a distillation process whereby the beverage gets a unique flavor and a high content of the alcohol, but its taste is not changed.

In order to give a specific vodka flavor and color, after the distillation process, it can be mixed with infusions of vegetable raw materials, and sweeten if desired.Purification of vodka necessary.To this resulting mixture was treated with activated charcoal and then filtered.Alcohol and water are mixed in a ratio of 1: 1,38-1,44, and thus attained the required concentration of alcohol in 40-45 °.

There is a special kind of vodka liqueurs, which are sweet liqueur on ripe berries, fruit or jam.The prepared raw material is poured vodk

a.If necessary, you can sweeten the liqueur.For this part of the cast cordials, it completely dissolved sugar and then poured into this part back again.Fruit liqueur infused preferably in a warm place in the sun, and the ready-stocked cellar.

bitters - it's vodka, infused with herbs.In other words, fresh or dried plants are kept in an alcoholic solution as long as all the essential oils and bioactive substances contained therein are dissolved in alcohol.For the preparation of infusions used herbs -. Mint, oregano, St. John's wort, fennel, juniper, anise, dandelion root, chicory, etc.

When insisting raw periodically decanted and then Strained solution was again poured into the bottle and shaken from time to time.The duration of the preparation of tinctures - from 3 to 5 weeks.Traditionally in Russia bitters drink a glass before lunch and dinner as an aperitif.

in its effects medicinal tinctures are divided into tonic (narodiole pink, golden root, devil, Eleutherococcus, Echinops et al.), Pain (on a poppy, poppy grass, mint, Motherwort), calming (in valerian, lily of the valley, peonies, yarrow), stimulating the appetite (on centaury, Aire, tarragon, mint, garlic, pepper, bitter).

There tinctures, affecting blood clotting, - on nettle extract, burnet, smartweed, viburnum, arnica.In order to maintain cardiovascular activity used tincture of hawthorn for the treatment of joints -. Tincture of rosemary, sweet clover, juniper, burdock, etc. In the treatment of respiratory diseases in the St. John's wort tincture help and calendula.Thrombophlebitis can be cured with the help of tinctures of valerian, hops, lemon balm.

There is also a variety of fruit vodka, which is made of sweet fruits and berries (plum, cherry, mountain ash, and so on. D.).

ratafii Vodka is a mixture of fruit or berry juice with wine alcohol and spices, sweetened with sugar.

for vodka production are often used different kinds of essences.Flavour - this concentrated solutions aromatic substances extracted from the raw material by using solvents which are usually used vodka or spirit.Essences are stored for a long time without losing its aromatic properties.They are added in small amounts in the alcohol solution to prepare vodka, tinctures and other original alcoholic beverage.

quality of the finished liquor is determined primarily by the content of harmful substances.Important role played by color, transparency, and the presence of impurities that can be identified visually.The cloudy, whitish hue indicates the presence of harmful fusels.

next parameter determining the quality of the drink - it's the percentage of alcohol, and to put it simply - the fortress.It is determined using a special instrument - alcoholmeters, which you can buy or make yourself at home.Classical strength of vodka - 40-45 °, ratafii - 25-40 °, bitters - 30-60 °, sweet - 18-25 °, semisweet - 30-40 °, liqueurs - 25-45 °, liqueurs - 18-20°, balms - 18-35 °.

vodkas sugar content must not exceed 2-2.5 g / 100 ml.Check for oxidation is carried out with the help of

1% solution of potassium permanganate, which should not change their characteristic bright crimson in spirtso-holding the mixture for 20 minutes.

determine the presence of different impurities by the smell and the taste, but their exact quantitative content can be found only by chemical analyzes.Pure alcohol should contain impurities of not more than 0.02 g / L free acid, 0.02% aldehyde, 50 mg / l ethers, 0.003% of fusel oils.The presence of the substance of furfural is not allowed at all.