Making moonshine and alcohol for personal use
absolutely legal!

After the end of the existence of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and an article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law prohibiting you and me from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ "On Administrative Liability of Legal Entities (Organizations) and Individual Entrepreneurs for Offenses in the Field of Production and Turnover of Ethyl Alcohol, Alcohol and Alcohol-Containing Products" (Collected Legislation of the Russian Federation, 1999, N 28 , art. 3476).

Excerpt from the Federal Law of the Russian Federation:

"The effect of this Federal Law does not apply to the activities of citizens (individuals) who produce products containing ethyl alcohol, not for the purpose of marketing."

Home brewing in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses of January 30, 2001 N 155, the following liability is provided. So, according to article 335 "Production and sale of home-made alcoholic beverages", the illegal manufacture for the sale of moonshine, chacha, mulberry vodka, home brew and other alcoholic beverages, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with the confiscation of alcoholic beverages , devices, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Administrative Offenses of Ukraine provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the manufacture and storage of moonshine without the purpose of sale, for storage without the purpose of selling devices * for its production.

Article 12.43 repeats this information almost word for word. "Making or purchasing strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), storage of apparatus for their manufacture" in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 informs: "The production of strong alcoholic beverages (moonshine) by individuals, semi-finished products for their manufacture (mash), as well as the storage of devices * used for their manufacture, - entail a warning or a fine of up to five basic units with the confiscation of the specified drinks, semi-finished products and apparatus ".

* It is still possible to purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.

homemade wine making

Improving wine

Wine cleaning.
Cleaning, or clarification of wine, is a necessary and important cycle of work. Unrefined wine loses its taste, bouquet of wine, and is prone to various kinds of diseases.
Chemical cleaning of wine should be carried out with such substances that do not affect its taste and quality at all.
They practice cleaning wine with fish glue, gelatin, egg white, milk and other means that do not affect the taste, color, or bouquet of wine.
Wine cleaning is recommended in March next year. If the wine is prepared in the autumn, in December, the first pouring, then the wine is purified by chemical means two weeks before the second pouring, that is, in March.
You should not carelessly separate young wine from the pulp and leave a lot of sediment or thick in it, since the wine obtained under such conditions will be cloudy and difficult to clean.
Cleaning with fish glue and milk can only be performed for wines made from white grape varieties, as red wines are discolored with these products.
Milk refined wines become susceptible to disease.
Of all the remedies, gelatin is effective and versatile. Both white and red wine can be cleaned with gelatin.
The following are the norms for gelatin: for especially cloudy and tart white wines, ten buckets of wine are placed from 35 to 50 grams of gelatin. For the same quality, but red wines - from 18 to 28 grams. For ordinary wines of normal quality and taste, the rate of gelatin per 10 buckets: for white -12 grams, for red - 8 grams.

Improving wine.
If it is found that there is excess acid in the grape juice, then such wine can be improved with water.
Grape juice is subject to improvement if the acid content in it is above 7%, and the sugar content is below 15%.
Grape juice with excessive acidity is diluted with pure water, and in this way the acid is reduced to the required percentage. When water is added to grape juice and the acid is reduced by the corresponding%, the sugar content also decreases, which should be replenished by adding it.
When the ratio of sugar to acid is adjusted, the wort is heated to room temperature in order to induce a vigorous and rapid fermentation, resulting in a good quality wine. This way of improving wine is called wine gallization.
Gallicated wine is quite resistant to disease. It is well transported, constantly transparent and, as a rule, does not become cloudy. Such wine is always of the same quality, if all the necessary regulations for the regulation of the ratio of acid and sugar are observed. Gallized wine is of higher quality, and with gallization, the amount of wine increases significantly.

Wine mixing (blending), carried out to improve the quality of the wine. Mixing of wines is carried out if the prepared white wine turns out to be ugly, either too light or too dark in color. Very light wine can be mixed with very dark wine to get a different color.
To avoid mistakes when mixing wines, you should always first test with a small amount of wine, find the most advantageous combination, and then mix all the wine intended for this purpose.
Mixing is made not only of white wine with white and red with red, but also white with red. In this case, the wine is obtained with a pleasant pink color.
When mixing wines, mix them very thoroughly in order to achieve complete homogeneity of the resulting wine. Sometimes, for these purposes, a small amount of young warmed wine is added to the wine being mixed, in order to induce a new fermentation and thereby achieve complete mixing.
You can not mix old wine and young. The best results are obtained by mixing wines of the same age.
Wine that is too sour and sweet does not mix. In this case, it is better to eliminate excess acid in sour wine.
Wine mixing should be done no earlier than half a year after its preparation, and the purification of mixed wines should be done no earlier than a month and a half after mixing.
It is not recommended to resort to artificial coloring of wine.

A blend is a mixture of several types of products that are suitable for physicochemical indicators. Blending is carried out in accordance with GOST.

The most common types of blend

• Egalisation - mixing wines of a certain winery and one harvest, but from different dishes.
• Assemblage is a technology for making wine by mixing wine of the same name and origin, but different years of production.
• Cuvée - produced by mixing wines of the same name, but from different wineries (for example, Champagne - they mix white and red wine or wine of the highest quality obtained in different years).
• Blending - it means mixing different growing areas.

Wine blending

Blending is an irreplaceable part of the technological process in the production of wines.

When produced with the help of assemblage, large batches of young homogeneous wine are released, but obtained from different areas of grape growing.

If wine is produced for champagne, then the blend is a harmonious union of all assemblage parties in order to obtain a higher and more subtle taste, bouquet.

When blending, it must be remembered that light wines with a hint of freshness improve the play of the bouquet.

If the year is successful, then they even show all their best properties. In this case, blending is limited to mixing several selected assemblages, but if it turns out that the year does not shine with the quality of the final wine, then it is necessary in this case to use the stocks of past years.

When blending young wines with barrel aging, the fineness and softness of taste are improved. Blending of old wines is especially required if the blending contains "green" wines made from unripe grapes.

Blending tea

Blending of black tea has become widespread almost all over the world. Almost everyone is used to the black color and slightly astringent taste. According to statistics, more than 75% of the inhabitants of our country purchase black tea, and half of the respondents drink at least three cups a day every day, only 4% of all do not drink it.

More than half of tea products go on sale as ready-made mixtures or blends, for the quality of which the tetesters are responsible - they, one might say, have a unique sense of smell.

A blend of tea is mixing with teasters in the right proportions. Mainly the main component can be determined by the name of the tea. But, for example, one blend often combines more than a dozen varieties of tea growing at different heights, different plantations and even continents.

In this case, the blend is a constant support of the required taste of the tea, because even the leaves collected on the same plantation will not be the same.

Whiskey blending

The discoverers of this alcoholic drink are the Scots and the Irish - they learned how to drive alcohol from barley. Despite this, Japan, Canada and America are also considered to be world producers.

Whiskey classification

• Malt is a standard classic made from barley malt that has undergone several levels of distillation in special cubes and aged in an oak barrel for a certain time (at least three years).
• Grain - appeared with the invention of special continuous distillation columns, with the help of which a higher quality distillate is obtained without interruption.
• Blended is a whiskey made by mixing the first two varieties in different proportions.

If whiskey is made according to the classic recipe, then it is produced exclusively from grain crops. Nevertheless, in America it is made from corn, in Ireland - barley, in Canada - rye. Japan, on the other hand, adopts the experience of other peoples, but it happens that the blend of which in the end is often less than 40% of the fortress, is considered substandard in Scotland.

To date, there are several ways to distill mash in the factory to obtain alcohol:

• Conservative - in special copper cubes that have cooling pipes.
• Continuous action - distillation is carried out in special columns.

During his lifetime, W. Churchill tried to arrange the supply, no matter how difficult the years were. After all, the income from whiskey accounted for a fifth of the country's income, so it was impossible to stop production - to obtain a high-quality drink it takes at least 3 years of aging, and for a luxury variety - at least 12 years.

Blending cognac

The production of cognac cannot be imagined without blending, it is an obligatory component of it.

The resulting blend of cognac, if necessary, is pasted over with egg white, gelatin, fish glue, or treated with bentonite. Then it is passed through a filter, left alone for a certain time, then again passed through the filter and is already poured and packed.

If the cognac turned out to be unstable, then it is treated with cold to minus twelve degrees for about ten days.

Ordinary cognacs "rest" for at least six months, KVVK or KS - at least a year. Cognac is bottled at a temperature of about 20 0 C both in bottles and in souvenir containers.

The color of cognac ranges from light golden to amber brown, according to taste and bouquet it corresponds to a certain type, but in any case there should be no foreign smell, aftertaste, sediment.

In addition to cognac, various cognac-based drinks are also made. According to their properties, they correspond to one-year-old cognac.

The method of making this drink is quite simple - the necessary raw materials are passed through specially processed oak wood.

Based on the above, we can say with confidence that blend is an irreplaceable technology for the production of most products.