Homemade rum from mogon. Imitation of the captain's drink at home

Briefly: Do not mix alcoholic beverages: This is overlooking the body cleaning system and significantly worsens the morning hangover. However, if the drinks are made of the same raw materials: for example, only grain alcohol or only the grape consequences will be less dangerous.

What alcoholic beverages can be mixed and what no

As stated in a famous film, "Do not bother with vodka with port." The case in those minor impurities, which almost always have in beverages: Miscellaneous raw materials gives different impurities, which enhances the versatility of the load on the detoxification system of the body.

Below are the main types of alcohols: Try to avoid mixing, for example, grape Wine And the tequila received from Agava. And on the contrary, the experts claim that grape wine and cognac can be mixed. Another thing is that, alas, a poor-quality brandy is diluted with grain alcohol-dusty: it is practically impossible to distinguish this to the taste, and in the morning it hits very much.

In addition, read a separate article "Alcoholic cocktails from the point of view of modern medicine" to find out what is not recommended to mix alcohol, and what cocktails on the contrary - will help you feel cheerful to feel the next morning.

What are the alcohols from the origin and origin

Today, a large amount of ethyl alcohol is obtained by ethylene hydration, hydrolysis of plant materials and acetylene. The alcohol-raw alcohol obtained after distillation is called rectitis, It contains 95.5%. Absolute alcohol (100%) is obtained by removing water from the rectial with metal sodium, hydride, calcium oxide or azeotropic distillation with benzene.

Depending on the raw materials, alcohol is divided into food and technical. The type of alcohol depends on the raw material used in its production, as well as on the degree of cleaning (rectification).

Food alcohol is made only from food raw materials, mainly from grain, sugar beets, sugar molasses, fruit, berries and potatoes. The latter is the cheapest type of raw material.

Technical alcohol obtain from wood or petroleum products subjected to acid hydrolysis. Technical alcohol contains an increased amount of harmful impurities, it is prohibited to use it for food purposes.

Components of high-quality alcohol - raw materials, production technology, rectification. Rectification is a process at which the removal of harmful impurities from alcohol at the final stage of its production occurs. The degree of purification of alcohol-rectification causes its commodity, and the main sign of the rectified alcohol is the content of impurities in different grades.

The higher the variety of ethyl alcohol, the less impurities it contains, the higher its fortress. Drinking ethanol It is obtained by diluting the alcohol-rectifying of the highest cleaning with softened water to the fortress of 95%.

Please note that in this article we rely only on scientific data. Beware of tips on other sites, if you are not sure that they give them a scientist, a specialist. Do not trust your body to charlatans, because only science gives checked and reliable results. On the Internet, anyone can write anything to any topic, but we remain the only way in our niche, which does not save the forces to search and verify information, and orders articles by these experts.

Grain alcohols

Vodka has always been considered a beverage grain. However, now when it is produced in almost all countries, almost all of it is made of black molasses obtained from sugar beet. In the post-Soviet space the most good vodkacalled "breadpusal", was made from different cereals, for example, rye and wheat.

In addition to vodka and whiskey, there are many grain distillates in the world: German corn schnapps, Japanese vodka Sweet, Vietnam rice vodka, Lithuanian seman, Ukrainian gorilka.

The standards for the production of vodka allow five types of alcohol-rectified: "super", "alpha", "Extra", "Suite" and "Higher Cleaning". "Super" and "Alpha" - the highest quality alcohols are used to produce premium vodka. Alcohols "Super", "Alpha" and "Suite" can be prepared only from grain, and Extra and "Higher Cleaning" alcohols are also from black molasses, potatoes and beet sugar.

Grape alcohols

Grape alcohols are prepared from wine and from the schons.

Based on grape alcohols produce brandy. Brandy is distillate braga, made from fruits or berries, with their taste and aroma and without outsided aromatic and taste additives. Brandy is a large group of strong alcoholic beverages.

French brandy is the most famous all over the world. Among them are distilled distillates from grape wine - brandy, Armagnac and "French Brandy", as well as MARC - distillate from grape seals.

Grape brandy produce everywhere where grapes are growing: in Europe, Asia, America, Africa, Australia.

Fruit alcohols

This is fruit brandy. This category includes alcohols made not only from fruit, but also berries. Raw materials for this type of alcohol are divided into three categories:

• apples and pears;
• fruits and berries with large bones (apricots, peaches, cherries, plums, cherry);
• berries without large bones (strawberries, raspberry, currant).

The production technology is simple and depends on the type of raw materials. Of large fruits and berries make BRAG, which is fermented with natural yeast. Fruits and berries with large bones are not subject to mechanical presses to hydrocyanic acidThe contained in them has not moved to Braga. Berries without seeds, as a rule, insist within a month on alcohol, the resulting brawl is distilled.

In the manufacture of fruit brandy, a traditional double distillation is used in copper cubes at a small fortress - 50-60%, which allows you to maintain maximum flavors. Young alcohol is kept in closed bottles or barrels about a year.

Fruit brandy produce in France, in Germany, Switzerland, Austria, Spain, Italy.

Sugar cane alcohols

From sugar cane make a significant part of strong alcohol. Black Patok - a by-product of sugar production, it is used for the manufacture of rectified alcohol, based on which many varieties of strong alcoholic beverages produce.

Traditionally, the sugar cane is made by Rum and Kashasa.

Today Rom is produced in the USA, Canada, Great Britain, Russia, Australia, Egypt, India, the Czech Republic, Bulgaria and many other countries. Rum is an alcohol distilled from sugar cane juice or produced from it products, mostly black molasses. 100 liters of Roma leave tons of sugar cane.

Sweet juice squeeze out of the cane, which is then evaporated in vacuo, thanks to which the sugar is crystallized. The remaining mass is pumped in a centrifuge, where the sugar crystals are separated. So repeat several times until the black patch remains. A molasses are diluted with an equal amount of water, specially cultivated yeast add, and it ferments.

Rum made of natural juice produce in a traditional way - double sublimation in copper distilted cubes, and rum from black molasses - in distillation columns. From pure cane juice, the most odorless and rich roma are obtained.

Kashasa, as well as rum, produce from black molasses and made of pure juice of sugarcane or from a mixture of juice with a molasses. However, Kashasa is not exposed, so it goes on sale completely "fresh".

Alcohol from Agava

From the core of the Blue Agava core, the fermentation and distillations are made by tequila and little famous drink "Cotol". From the agave and relative plants produce Mescal. By the way, not all the trecis varieties are made only from Agava, so check if you are not drinking a "mixed" drink: usually, if the tequila consists of 100% from aging alcohol, it is especially emphasized on the label.

Aromatized alcohols

Aromatized alcohols are made on the basis of any alcohol base (black mood, grain, grape alcohols) and flavored by any vegetation raw material. In the manufacture of these beverages, food alcohol insist on vegetable raw materials, and then partially or completely repeatedly distilled, as a result of which the final product is out of colorless, with the smell of used aromatic components. Based on flavored alcohols, gin, absinthe and pussy are manufactured.

A good jean is made of unbeatable pure, neutral alcohol with a fortress of 96%, which is subjected to secondary distillation with the addition of plant flavors. The fortress of alcohol decreases, vegetable flavors are added again, and this mixture is subjected to secondary distillation.

Absinthe is a strong alcoholic beverage, which includes plant extracts and anise. It differs from other beverages content of wormwood.

Modern scuba make, mainly from potatoes, less often grain. Diluted to the fortress 38 - 50% pure distillate insist from a few weeks to several years on spices: grains of dill, cumin, coriander, St. John's wort. It is produced in Norway, Sweden and Denmark.

There are drinks, so complicated in the composition that the hangover from them will be as heavy, as with mixing of various alcoholic beverages. These are whiskey, brandy, tequila, moonshine. Read the article in which we compare the impact on the body of vodka and whiskey - and you will learn why delicious impurities in alcohol harm our body, which whiskey varieties are least harmful and how to drink whiskey without serious consequences.

The article was updated last time: 07.10.2019

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The first and main association with rum, of course, pirates. In all films and books, Corsairs necessarily drank rum and climbed him with Solonina.

So it was actually - pirates and slave traders loved a sturdy drink from a sugar cane molasses, because he was the best alcohol on the islands of the Caribbean and a profitable product.

On Jamaica, Cuba, Puerto Rica and other Islands did rum on their own recipes and were not shared by secrets. The subtleties of the formulation and are now stored in secret and this is the first of the reasons why rum from moonshine can only be imitation, remotely resembling true taste and fragrance.

Main raw materials - sugarcane - People cultivated with deep antiquity. Honey Reeds cultured from prehistoric times in China and India, and 300 years before the new era were brought to Europe the warriors of the Macedonian.

Sugar Europeans have not yet learned to do, so they quickly rated a sweet plant, it began to grow on the Mediterranean coast and islands. Only after that, the sugar cane fell into America and it turned out that on the tropical islands the plant over the year grows up to five meters and the local population with enthusiasm began to cultivate him.

The idea of \u200b\u200bturning a sweet cane figure into alcohol came in someone's light head only in the XVII century, it happened this fateful event on the island of Barbados, so rum first called Barbados water - Barbados Water.

In a nutshell, the manufacturing technology can be described as follows: Molasses - Melassia (by-product in sugar production) is mixed with water, special yeast is added, ferment and distilled.

Roma alcohol is diluted with water to about 55% about. And withstand in barrels at least five years. Sophisticated reactions of fermentation products with oxygen, aromatic and tanning substances generate a burning drink with a specific and bright aroma.

A favorable climate and active colonization contributed to the spread of sugar cane in the new light, and with him Roma. For a couple of hundred years, Europeans changed America - sugar plantations appeared here and people learned to drive a good, the recipe was improved by the British, Spaniards, French and Portuguese.

Before the start of war for independence per year per American, including women and children, accounted for more than 13 liters of Roma, alcohol traded with other countries. To produce such volumes and satisfy the demand for sugar in Europe, slaves from Africa were reduced to Caribbean plantations.

Commodity turnover and continuous flow of labor associated three continents. It can be said that the American revolution provoked "sugar" the Law of 1764, adopted by the Parliament of England and ruining favorable trading relations.

In the distant sailing, the sailors instead of rapidly peeling fresh water took with them rum, wine and beer. Pirates were also interested in the move goods, so Rum on ships was never translated and brought excellent income.

Strong alcohol first saw in its pure form, and from the middle of the XIII century. began to dilute it with water and lemon juiceSo that the team keeps the capacity. Until 1970, this drink was part of the daily diet on the ships of the Royal Fleet of Great Britain.

Classical technology:

1. Machete cut sugar cane.
2. Sugar is made from the top, and the bottom grind, squeeze juice under the press, filtered and get a sweet meal.
3. Flood fill oak barrels, add yeast.
4. After fermentation, a strong fragrant distillate is obtained.

Roma alcohol in the future each brings the condition to own prescription. The taste of the finished drink depends on the material from which the container, additives and exposure time is made. Best varieties withstand from 5 to 7 yearsWhen an excerpt from the year to two alcohol is considered to be old, and young cook 6-18 months. Often, rum is bathed, the water is adjusted to the fortress about 42% about. And bottled.

Best Roma Recipes from Samogon at home

If you like ROM and you decided to reproduce it at home, you are waiting for disappointment - repeat the taste and aroma without reed molasses is unlikely to succeed.

Homemade alcohol resembles pirate joy very conditionally, it can be called fantasies on the topic.

It is possible to replace the cane molasses beet, also copes well with the task of the checked sugar and cane juice, if you get it.

The second main ingredient is yeast, it still takes clean water and charcoal for cleaning, and sugar distillate double distillation.

Buying expensive cane sugar makes no sense - it will not affect the result. Reiteration classical technology Manufacturing without raw materials also does not result.

The only opportunity to get closer to taste - using essences, burnt sugar and oak chips or insisting in oak barrel.

How to make a "lazy" rum with an essence?

The easiest way to cook homemade alcohol by adding roma essence, caramel for painting, and flavors to clean.

Ingredients:

• liter of a strong moonshine double distillation;
• approximately five drops of liquid rum essence;
• glass of purified water;
• 250 grams of sugar;
• essence for aroma can be chosen to taste, the pineapple, mango, almond, cinnamon, etc.

Cooking:

1. Sugar spoon will stick to paint the moonshine.
2. The rest of the sugar mix with water and weld thick syrup.
3. In the cooled syrup, dissolve the essence, add a burnt sugar. Essence should be no more than 30 grams.
4. Mix syrup with moonshine.

You can bring the taste with insteading on the crust or, cedar nuts. After 5-7 days, the moonshine is painted and acquired wood notes.

Cooking pineapple home rum

Ingredients:

• One pineapple.
• Two liters of mogon.
• About 100 g of burnt sugar.

Cooking:

1. Cut from pineapple crust, pulp grind.
2. Mix pineapples with moonshine and insist no less than 14 days.
3. Profiltrate alcohol, pour sugar, mix and leave for a day.

Production of Roma from Grapefruit on Moonshine

ANDnGBYENTS:

• Three liters of strong moonshine.
• Half of the medium grapefruit.
• 100 grams of white raisin.

Cooking:

1. Remove the peel from the grapefruit, clean the lok from the white film.
2. Pullets with grains pour moonshine, add raisins and insist 14-15 days.
3. Profiltrate and run into bottles.

The taste of alcohol will be pleasant, with fruit notes.

Pirate drink with prunes and herbs

More complex reciperequiring some skills. Alcohol will turn out to be delicious if you do not hurry and comply with the recipe.

Ingredients:

• Half-liter strong dual distillation moonshine.
• 1-2 pieces of dried or dried prunes.
• Tablespoon of crushed dry branches of apple trees together with leaves.
• Several oak sinters (approximately 25 g), the bark is undesirable.
• 12 cedar Oreshkov.
• 20-25 grams of oak chips (it is not recommended to use a bark).
• 10-15 milliliters syrup from caramel.
• 12 pieces of cedar nuts.
• Tea spoon of dried flowers or pharmacy grass chicory.
• On a teaspoon of dry Hypericum, Dormonnok, Sage, Yarrow.
• By pinch of cardamom, clover and zub.

Cooking:

1. Mix all dry components in glass bank And pour the moonshine.
2. Close the jar with a tight lid and send for two weeks to the cool room. Shake every day.
3. Strain, get the oak chip and prune, and the rest insist the week.
4. Profiltrate through several layers of gauze. If necessary, add sugar.
5. To alcohol, lower a few oak sinters and leave another month. Periodically scold.
6. Strain alcohol through the filter, burst into the bottles and leave in the refrigerator for a couple of days to stabilize the color and taste.

Recipe for the Captain Roma from Mogon

This drink to taste is approaching the original, its color resembles rum.

Ingredients:

• Liter of a 50-degree cleaned moonshine.
• 10 ml of caramel syrup.
• 100 g sugar.
• Teaspoon of oak bark.
• By the pinch of ground nutmeg and cinnamon (at the knife tip).
• On a teaspoon ground coffee and Melissa.
• Two large prunes.
• 2-3 carnation boutons.

Cooking:

1. Prune, coffee, oak bark and caramel Fill the moonshine in a glass jar and insist the week. So that alcohol is evenly painted, shake every day.
2. After 7 days, profile, add spices and Melissa and leave another 10-12 days. Periodically shake the jar.
3. Prepare sugar syrup, cool and fill in a jar with alcohol. Stir and let it brew 7-8 days.
4. Profiltrate through cotton and gauze, run into bottles and leave in the refrigerator for a couple of days to stabilize.

None of the recipes will allow you to get alcohol equal to rum, without cane molasses, special bacteria and complex distillation. Manufacturers are not in a hurry to share secrets, but their knowledge will still not replace raw materials in our latitudes.

What kind of famous drink is made from this plant? How else do this plant use? Beverage history. And got the best answer

Answer from Ekaterina Kaloshina (Lapitskaya) [Guru]
In previous times, Rum was a favorite drink of pirates, robbers and slave traders. The birthplace drinks are large and small antilles - Jamaica, Matnik, Puero Rico and Cuba located in the Caribbean Sea. In addition to sugar, Rum for these states is the most important export goods. Produced on different islands, it differs in taste to flavor. The secrets and subtleties of the manufacture of the beverage are stored in the strictest mystery, although it is known that the main raw material for fermentation is the sticky pattern, which is a residual product of sugar production from sugar cane.
Humanity since ancient times cultivated sugar cane. Daria's Persians called him "reed, giving honey." He was cultivated in ancient India and ancient China. The warriors of Alexander Macedonsky brought him to Europe for 300 years BC. e. Here, sugar cane was appreciated, as he was an alternative to the only sweetness at that time - honey. The reed began to cultivate on the coast of the Mediterranean. Spaniards and Portuguese founded its plantations on the Canary Islands, Madeira Islands, Cape Verde. And only then, being mastered in Europe, the sugar cane traveled to the new light, thus, in this way, one of the few plants that came from Europe to America.
Antille Islands became a real paradise for sugar cane: a year after landing, it reaches a height of 4-5 meters here. Finding on these islands the best conditions for themselves, sugar cane distributed in all tropical countries for one or two centuries.
The first mention of Roma comes from the missionary of the Father Terrters. After returning in 1657 to France, he wrote the book "The overall history of the Antille Islands, barefied by the French", which described a new alcoholic drink.
For the first time began to produce rum at the beginning of the XVII century on the island of Barbados. It was not by chance at first called Barbados Water, i.e. "Barbados Water". As for the name "Rum", then it comes from the word rumbullion, which is on one of the dialects of English language means noise, excitement.
Rum is a strong and very peculiar drink. Make it from molasses (black or light patterns) obtained in the production of sugar sugar from sugarcane. Melassia is diluted with water, then ferment by a special race of yeast, after which the brand is distilled and derived rum alcohol. The alcohol is diluted to 50-55%, poured into oak barrels and withstand at least 5 years at a temperature of 18-22 ° C.
At this time, complex biochemical processes occur in Roma. They participate not only by side products fermentation of cane molasses and aromatic substances of alcohol, but also tanned oak coloring substances, from which the barrel is made, and necessarily the oxygen of the aircasha is a strong alcohol drink, which is obtained by distillation of pure sugar cane extract, in other words, distillation of the worried Sugar cane juice. The drink fortress is 39-40 degrees.
In Brazil, Kashasa is considered to be a national drink and clearly divide Kashasu from the phasenda and factory porch. The factory is more often exported, but Kasshka from the phasenda is appreciated.
Kashasu, by the way, rightly consider the ancestor of Roma, they are even called the Brazilian Roma, because to distill sugar cane juice in Brazil significantly began to expose the same process to the same process on the cariba. The Jews who were brought by distillation technology to Brazil were saved from the Inquisition on the Caribbean Islands, where the alcohol produced from sugar cane began to call Rom.
In Brazil from sugar cane make gasoline.

Answer from retter[guru]
rum

Answer from [Email Protected] [guru]
This is the same sugar cane (thought bamboo). And the sugar cane "participate" in the production of Roma. Rum is a strong and very peculiar drink. Make it from molasses (black or light patterns) obtained in the production of sugar sugar from sugarcane.
Roma production technology was probably open on Barbados Island in the XVII century. Slaves that have processed the reed plantations found that from black molasses you can get a victorious wort, and then distinguish it into a strong alcoholic drink.
No one knows exactly where the word "rum" came from. According to the popular version, it comes from English rumbullion - turmoil, stir. It is also possible that this abbreviated version of the words rummers is the so-called glasses used by Dutch sailors. Nowadays, the name of the drink is written differently depending on its place of release. In English-speaking countries, this is RUM, in Spaniard-Ron, and in French-speaking - Rhum.
Today, the main production of Roma is concentrated in the Caribbean Islands. This strong alcohol is released in North and South America, Australia, India, Europe and other places.
Of course, sugar makes sugar from sugar cane.

Polyethylene produce from it.
Cachaca alcoholic drink is made from the cane, (Kashasa) - nothing else, like distillate braga from sugar cane; Caparia is not a "variety of local vodka", and the analogue of Daikiri is a cocktail from porridge with lime, sugar and ice; And Batida is a cocktail of fruit juices with Kashasa.
Kashasa, like ryom, is made in both the columns of the constant cycle and in traditional distillation cubes. Just like rum, it is produced from black molasses and made of pure juice of sugarcane or from a mixture of juice with a molasses. And just as in the case of rum, products from a 100% cane juice, depicted in distillation cubes, significantly less (and it is more expensive) than porridges from black molasses produced in columns. True, unlike Roma Kashasa is not exposed to exposure, acting on sale absolutely "fresh."
Kashasa is one of the best-selling alcoholic beverages of the world. A lot is drinking the multimillion population of Brazil itself. In addition, in recent years, the exports of Kashasya in recent years have grown (probably due to tourists who brings memories of fantastic Brazil) - in Europe, this drink is easy to find in stores and bars. In the Duty Free network, there is only one brand Kashasy - Pitu.