METHOD OF MAKING STRONG ALCOHOLIC DRINK - BRENDY Russian patent published in 1996 - IPC

FIELD: wine-making and liqueur and vodka industry. SUBSTANCE: method involves the preliminary addition of sugar syrup, caramelized sugar (obtained at 180-200 C), oak extract, yeast cognac oil to white dry grape wine-material followed by addition of ethanol up to the strength 40%, heating prepared mixture to 30-40 C, natural cooling and keeping for at least 3 months. Drink blend is prepared by addition of an aqueous-spirituous mixture (strength is 40-45 vol.%) to the prepared basis that is kept preliminary for 7-10 days. White dry grape wine-material is taken at amount 50-70 dal; caramelized sugar (obtained at 180-200 C) - 5-20 kg; oak extract - 10-50 kg; yeast cognac oil - 12-100 kg taken, respectively, for 1000 dal blend. Drink blend is stirred for 4 hr, not less, fed to resting for 10 days, not less, followed by drink heating to 40 C at natural intermediate cooling and the following filtration. EFFECT: improved method of brendy making.