To make the vodka, and seethe to crush grain or potatoes. Then there are added yeast. Starts the fermentation process. After some time the brew is obtained, which was loaded into the distillation column, where After numerous processes of evaporation and condensation is obtained purified from impurities and fusel oil alcohol. The resulting alcohol is diluted with purified water to 40-50 degrees, and then filtered through activated charcoal.
Vodka ready. But also distinguish different varieties of vodka, so adding the different components of different taste qualities. In Russia there are many different methods of purification of crude alcohol, as well as the finished vodka. All of them were divided into mechanical and biological. Subsequently, the basic method was filtering vodka through activated charcoal. Together with the purification methods used in Russia to improve the organoleptic quality vodka drink. So, to gain strength and taste of vodka used different hops and wild grasses. Then he started adding different fruit juices, which led to the creation of different flavored vodkas, cordials and liqueurs.
Water that is used to make vodka, is the main difference from its foreign counterparts. Only in Russia it is not exposed to boiling or distillation, which gives it a unique taste, transparency and smell. Water is always subjected to additional treatment: sedimentation, filtration through sand, aeration. Since ancient times, as the main raw material for vodka is rye. But there were times when vodka preparing for beets and even potatoes, which of course did not improve its quality. Now not only used rye, sometimes you can meet and wheat varieties of vodka. The taste of vodka and then affects how alcohol was used during its preparation. In the production of vodka used rectified spirit varieties and luxury extras, the highest purification. For some varieties of vodka using a triple distilled spirit.
| May 7th, 2012 | Posted in General |