Schnapps is the famous German fruit moonshine.

This is an alcoholic drink, which is produced by infusion in barrels and distillation of mash obtained from fruits, vegetables, herbs. The category of schnapps also includes some types of brandy, rum. The production technology of the drink varies at individual distilleries, but the main stages of preparing alcohol remain unchanged: from specially selected wild berries, potatoes or cereals, an alcohol base is obtained by fermentation and distillation. Additives are infused in it, giving the product a unique taste and aroma.

Schnapps - what is it

Schnapps is a special type of moonshine, which is widely used in the Scandinavian countries, Germany, Austria. One of the key features of the drink is the refusal to use sugar in its production. All the necessary sweetness and nutrients consumed by yeast during fermentation, the drink receives from the raw materials that serve as the basis for mash. Hence the bitter taste.

Often, in order to improve the taste of alcohol and give it medicinal properties, raw materials are infused with herbs collected on the slopes of the Alps, fruits of wild pears, and berries. It is not customary to age German and Austrian schnapps, but in some cases, before bottling, the drink can be stored in thick-walled ash wood barrels for up to six months. The medicinal properties of the drink are also noted. The use of this alcohol in small quantities helps to improve the functioning of the gastrointestinal tract, rejuvenate cells, and stabilize the circulatory system.

How many degrees in schnapps

The traditional recipe, according to which this alcohol is still produced at the distilleries of Eastern Europe and Scandinavia, provides for obtaining the final product with a mass fraction of ethyl alcohol of 40%. Departure from tradition in order to create a less strong product has not yet brought significant profits to companies. The exception is the so-called. American schnapps is a drink that is more like a liqueur. Its key feature is the addition of ordinary beet or cane sugar to the recipe and a decrease in strength to 25-27%.

The history of German vodka

The approximate date of the appearance of the first distilleries is considered to be the middle of the 15th century. The tincture began to be produced on the territory of modern Germany, where it gained a reputation as a remedy for all diseases and a rejuvenating agent. By the beginning of the 17th century, the use of schnapps had become commonplace, its medicinal purpose was forgotten. Distilleries began to open everywhere, production acquired an industrial scale. The history of production can be found in the museums of Hannover and Hamburg.

What is schnapps made from?

There are several varieties of the drink, which are a modification of the original recipe. The most expensive tinctures are necessarily produced with the participation of specially trained employees involved in tasting the product throughout its preparation. The most popular types of alcohol are:

• Peach schnapps. For its preparation, the fruits of wild or specially grown small peaches are used along with the stone. When bottling, whole fruits are often added. Differs in the reduced fortress - only 30%. The tincture is considered a cocktail: it is used in 98 recipes.
• Rumple Minze mint schnapps. The percentage of alcohol is 50%. During the fermentation process, a large amount of mint leaves or its essence is added.
• From the wild Zwetschke plum. For production, only specially selected fruits of wild-growing plum with a stone are used.
• Cherry schnapps Kirschwasser. A special recipe for an alcoholic drink obtained by double or triple distillation of cherry mash. The most popular variety of German tincture.
• Schnapps based on a mixture of Obstler apple and pear spirits. A traditional tincture produced in Tyrol. For its preparation, special wild varieties of fruits are used that are not intended for human consumption.
• Schnapps from the fruit of the mountain ash Adilitzbeere. A very expensive drink that is made from hand-picked fruits. It is customary to further insist in barrels before bottling.

Production technology

The traditional recipe for German vodka is very close to the technology for making standard moonshine. The main ingredient is potatoes, from which the alcohol component of the drink will be obtained. Production consists of the following steps:

1. Frozen potatoes are peeled, boiled before the fruits begin to fall apart on their own. The vegetable is crushed, poured with its own broth.
2. The mass is boiled for 1-2 hours until a homogeneous consistency without starch lumps is obtained.
3. Malt is added. The mass is infused during the day.
4. Pure distilled water is added, then live yeast, a water seal is placed.
5. Braga is prepared for 10-12 days.
6. The resulting raw material contains a lot of fusel oils, methyl alcohol and requires distillation in two stages.
7. The first distillation is carried out without purification. The resulting product is diluted up to 20% with pure water.
8. The second distillation is carried out with complete purification.
9. The resulting moonshine is filtered using charcoal.
10. The final product is already considered ready-to-eat schnapps.

How to drink schnapps

It is customary to drink German vodka from standard cognac glasses in portions of 20-30 ml, into which fruit slices, lemon, cherries, and ice cubes are added before drinking alcohol. Varieties of moonshine that do not have a pronounced aroma (from cereals) are consumed very chilled, eating sausages, fatty pork sausages. Fragrant varieties of the drink (anise, pear schnapps) are drunk, after slowly inhaling alcohol vapors in order to smell the feedstock. Serve alcohol, cooling it to a temperature of 16-20 degrees.

How to cook schnapps at home

Making homemade alcohol is a simple but time consuming task. Most of the time is taken by the process of fermentation of raw materials under a water seal, when the alcohol base of the future drink is formed. All recipes of tinctures are very variable: you can experiment with them by adding aromatic herbs, additional fruits, increasing or decreasing the mass fraction of ethyl alcohol. Remember that the mass obtained after fermentation requires distillation or thorough filtration. The use of an intermediate product threatens with serious consequences for health.

Apricot

• Time: 1-2 months.
• Calorie content of the dish: 206 kcal.
• Cuisine: German, Austrian.
• Difficulty: easy.

Traditional German apricot-based vodka has a pleasant bitter taste without sweetness, which will appeal to lovers of aromatic dry alcohol like whiskey, brandy, gin, vermouth. To make the tincture tasty, pay due attention to distillation and do not interfere with the fermentation process. These two steps are the most important when making homemade strong alcohol.

Ingredients:

• apricots - 9-10 kg;
• water - 9 l.

Cooking method:

1. Unwashed apricots are thoroughly mashed by hand, remove the seeds.
2. Boil a separate large container for fermentation, pour the fruit mass there, pour 3 liters of water.
3. Tightly tighten the neck of the container with three-fold gauze, put it in a warm, dark place for 2-3 days.
4. Determine the end of the fermentation process by the absence of a sweetish aftertaste in the mash.
5. Distill the intermediate product using a moonshine until the mass fraction of alcohol in the stream is reduced to 30-35%.

• Time: 1 month.
• Number of servings: 100+ persons.
• Calorie content of the dish: 190 kcal.
• Purpose: strong alcohol.
• Cuisine: German, Austrian.
• Difficulty: easy.

The classic schnapps, made from two different varieties of apples, stands out with a dry, pronounced apple aroma and a tart, bitter taste. Properly prepared moonshine based on these fruits is best left to infuse for 1-2 weeks before use, so that the smell strengthens. Remember that the fruits used cannot be washed, because. their skin contains wild yeast, which, without outside interference, will start the fermentation process.

Ingredients:

• sour green apples - 4 kg;
• sweet apples - 6 kg;
• distilled water - 10 liters.

Cooking method:

1. Cut unwashed apples of both varieties, remove the seeds, seed box, grind the pulp to a puree consistency without peeling off the peel.
2. Boil a large fermentation container, pour applesauce into it, pour 3 liters of water.
3. Tie the neck of the container with three-fold gauze, put it in a warm, dark place for 2-3 days.
4. After the start of fermentation, mix the mass, dilute with the remaining water, install a water seal, leave to ferment for a month.
5. Distill the intermediate product using a moonshine until the mass fraction of alcohol in the stream is reduced to 30%.
6. Dilute the resulting alcohol to a strength of 20%, distill again, removing the first 10% of the total output.
7. Dilute the distillate to an acceptable mass fraction of alcohol, bottle, let it brew.

Mint german vodka

• Time: 1 month.
• Servings per person.
• Calorie content of the dish: 230 kcal.
• Purpose: medicinal tincture.
• Cuisine: Austrian.
• Difficulty: easy.

The presented recipe is not a full-fledged schnapps, but a fragrant tincture with herbs. This method of preparation is typical for varieties of German vodka, the primary raw material of which is not prone to natural fermentation. The resulting tincture, similar to the famous Jägermeister liquor, should be consumed after cooling the drink to -18 degrees in the freezer. After that, the taste of alcohol ceases to be felt, the aroma of spices intensifies. Moonshine is poured into small shots, consumed without snacks.

Ingredients:

• peppermint - 20 g;
• carnation - 10 pcs;
• star anise - 2 seed boxes;
• anise - 6 g;
• oregano - 5 g;
• dried wormwood - 40 g;
• ethyl alcohol 96% - 500 ml;
• distilled water - 2 liters.

Cooking method:

1. Mash the mint leaves by hand to release the juice.
2. Put all herbs and spices on the bottom of the container, pour undiluted ethyl alcohol.
3. Let the product brew for 1 month. Shake the bottle after 3-5 days.
4. Strain the tincture with gauze 2-3 times.
5. Dilute with distilled water to reduce the mass fraction of alcohol to 20%.
6. Distill the tincture twice through the moonshine still. Stop the process when the strength of the jet approaches 45%.
7. Pour the finished product into bottles, let it brew for a week.

Schnapps cocktails - recipes

Like all fragrant tinctures, German moonshine is part of many recipes for a variety of cocktails. When mixed, liquors, whiskey, cognac, dry wines, gin, fruit and berry juices are added to schnapps. To prepare famous cocktails, stock up on a set of skewers, a good shaker with a set of special straws for pouring alcohol, special glasses, glasses and shots.

Brandy with schnapps and peach juice

Ingredients:

• brandy - 10 ml;
• schnapps - 10 ml;
• peach juice - 10 ml;
• whipped cream for decoration;
• cocktail cherry for garnish

Cooking method:

1. Gently pour into a liqueur glass in layers: brandy, schnapps, juice.
2. Garnish with a cap of whipped cream and a cherry.

Fruit cocktail with orange juice and amaretto

Ingredients:

• amaretto - 30 ml;
• vermouth - 20 ml;
• schnapps - 20 ml;
• orange juice - 20 ml;
• slice of lemon;
• apple slice.

Cooking method:

1. Shake vermouth, schnapps, juice with ice in a shaker.
2. Pour the amaretto into a cocktail glass.
3. Strain the shaker mixture into it.
4. Add lemon and apple slices as a garnish.

Video

German schnapps - what is it? Schnapps is a drink for a large and friendly company. According to the technology of preparation, it is similar to moonshine, but with some differences.

The drink first appeared in Germany and Austria. The local population used it as a cure for all diseases and as a rejuvenating infusion. After some time, he gained fame as an alcoholic drink. Disputes do not subside, whose drink is schnapps. The center of its production is the Austrian Tyrol, but the Germans made schnapps popular all over the world.

German schnapps is a drink made from fruits (cherries, apples, pears, raspberries, peaches, plums), wheat, sometimes even potatoes. It is obtained by double straining mash from fruits or grains. Schnapps does not contain yeast or sugar. Wild-growing fruits give it a special taste and unique smell. The taste of the drink is similar to fruit or cereal moonshine, but with a much brighter smell.

Drink schnapps in small portions and chilled. First, a piece of fruit from which the drink is made is lowered into a glass, then the aroma is inhaled and the tincture is drunk. They eat it with fruits, meat, sausages and sometimes herring. Some people advise drinking unfiltered beer with schnapps, but this will lead to severe intoxication, since schnapps itself contains a large amount of alcohol. It is better to drink it with water or juice.

How to make schnapps drink?

You can prepare the drink in different ways, but there is a recipe for German schnapps with an unusual, slightly bitter taste. In order to get it, you will need:

• 12 cloves;
• 30 mint leaves;
• 1 cup dried wormwood;
• 6 g dill seeds;
• 8 g anise;
• 500 ml of alcohol.

All herbs must be put in a jar, poured with alcohol and corked, sent for a month in a dark place. After this period, dilute with water and overtake twice. After that, the drink can be served. After tasting such a tincture, you will understand what kind of drink it is - schnapps. Looking into

Schnapps- a generalizing term, it is used to refer to strong alcoholic beverages made by distillation of plant materials. The name "schnapps" comes from the Old Norse word snappen, which translates as "drink in one gulp."

It is believed that schnapps is a German invention, but scientists have found that its production began in the 15th century, first in Austria, and then in Germany.

Basically, schnapps is called various pure distillates obtained by distillation of mash. The strength of these drinks is about 40%. The drink may have a slight fruity flavor, it all depends on the raw materials used for its production. Some types of brandy are also called schnapps, including the famous German Kirschwasser (see photo).

At first, this drink was used as a medicinal and rejuvenating agent. This alcoholic drink is characterized by the fact that alcohol for it is obtained from the most diverse fruit and berry base, whether it be apples, plums, pears or apricots, sometimes even wild berries are used.

Tyrol was the center of schnapps production. This region is located in the Eastern Alps, at that time it belonged to Austria. Schnapps made in Tyrol contained gentian roots. Such a drink was called Enzianschnaps. For its preparation, it took about 20 kg of root, which was mined by hand. It was a laborious and long process, as a result of which a medicinal and pleasure drink was obtained.

Today, mainly German-made schnapps are represented on the world market. In Austria, it is produced by small companies, so the drink is little known outside the producing country. Austrian schnapps is more used for the needs of the local population.

Production features

A feature of the manufacture of schnapps is that it does not contain artificial ingredients.

No sugar or yeast is added to high-quality schnapps.

It is produced by double distillation. Berries, herbs or fruits can be used for cooking. Some types of schnapps are aged, often the drink is aged in glass bottles, less often in oak barrels.

Types of schnapps

There are many types of this drink. According to the most conservative estimates, there are about 3-6 dozen of them.

One of the most common is cherry schnapps, its label contains the word "Kirschwasser", which can be translated as "cherry water". This drink is considered very high quality. In the mountains of the Black Forest, for example, there has long been a tradition according to which a freshly baked cake must be watered with cherry schnapps before serving.

Large schnapps producers often grow raw materials for the drink themselves, or buy from suppliers. For example, in upper Bavaria, the largest producers are able to process up to 3-4 tons of raspberries, the schnapps from which is rightfully considered the best. Also in Germany, in particular the mountains of the Black Forest, you can find schnapps on herbs, for example, on peppermint.

For apple schnapps, manufacturers use a wide variety of apple varieties, which often does not greatly affect the taste. Sometimes it is produced from apples of the same variety, and sometimes from a mixture of different apple spirits.

Peach schnapps is also very popular; it is included in many cocktails and also has a delicate taste.

For pear schnapps, the Williams pear is best. As you know, pears from different places differ in taste, and producers sometimes mix the final products of distillation.

The original drink called Obstler, which translates as "fruity", is quite popular. But more and more Germans prefer schnapps made from the wild Zwetschke plum.

Beneficial features

Useful properties of schnapps are due to its natural composition. So, the drink helps to facilitate the digestive processes. It also has warming properties, improves blood circulation.

Use in cooking

In cooking, schnapps is widely used in the preparation of desserts and cocktails. On its basis, very tasty and soft alcoholic drinks are obtained.

For example, the Drunken Watermelon cocktail is made from pieces of watermelon, which, along with ice, are placed in a tall glass and filled with fruit schnapps.

The traditional German cocktail "Fruit Hans" is made from 30 ml of fruit schnapps and 30 ml of bitter schnapps, as well as 20 ml of juice and 10 ml of orange liqueur. All ingredients are placed in a shaker, mixed and served with ice cubes.

Peach schnapps is used to make the Sex on the Beach cocktail. In a shaker with ice, mix 20 ml of peach schnapps, 40 ml of vodka, 40 ml of orange juice, 40 ml of cranberry juice, 20 ml of Creme de Cassis liqueur. The cocktail is poured over ice and garnished with a cherry.

How to drink?

Since schnapps belongs to the group of strong drinks, it is customary to drink it from small glasses of 20-30 ml. In order to fully enjoy the taste of schnapps, drink it slowly. So, for starters, you just need to inhale the aroma of the drink, and only then drink the contents of the glass.

Schnapps is traditionally served in cognac glasses.

Also, schnapps can be drunk in such an interesting way: a slice of fruit from which the drink is made is placed at the bottom of the glass, then schnapps is poured. Before you try the drink, you need to take a slice of "drunk" fruit and inhale its aroma. Only after that they drink the contents of the glass, snacking on fruit.

The serving temperature for different types of schnapps will be reported. Schnapps is traditionally served at a temperature of 16 degrees. The exception is cereal schnapps. Since these drinks do not have a unique flavor, they are served very chilled. It is recommended to snack on a drink with sausages, traditional dishes of Austrian and German cuisine.

Schnapps can be diluted with mineral water, juice. In Hamburg, it is customary to drink schnapps with beer. Moreover, for each type of schnapps, they use their own type of beer. Apple schnapps pairs well with lager, cherry schnapps with dark beers, and pear schnapps with light beers. The disadvantage of this method is the rapid intoxication.

Cooking at home

Fruity as well as bitter schnapps, if desired, can be prepared at home. Classic schnapps can be made from potato moonshine. So it was prepared back in the 15th century, however, it looked more like ordinary moonshine. Since potatoes contained a small amount of sugar, they later began to replace them with sweeter fruits and berries.

For cooking potato schnapps, you need to wash and chop the potatoes and pour the resulting slurry with hot water (300-500 ml of water per 1 kg of potatoes). The mass is boiled for an hour (it should be translucent), then cooled to 70 degrees and the enzyme amylosubtilin is added, which helps to thin the wort. The mass is stirred for 30 minutes at a temperature of 70 degrees Celsius. The enzyme glucomarin is added to the wort, it promotes saccharification. In this case, the temperature should be about 65 degrees Celsius. Next, the liquid is infused for 30-60 minutes, until the starch is completely saccharified. Then the wort is cooled to 30 degrees Celsius, yeast is added. Ripe mash is distilled, and the distillate is diluted to 12-15%, separating the “head”. Homemade schnapps is diluted with water and cleaned with a filter.

For cooking bitter schnapps we need herbs and ethyl alcohol. For one serving of the drink, 1 liter of alcohol and 1 tsp will be enough. wormwood, veronica, rosemary, sage, strawberry leaves, oregano, violet and rose root, and gentian root. Herbs are ground to a powder, mixed. Next, the herbal mixture is poured with alcohol. The container is placed in a dark place for a month, after which it is filtered and bottled.

In order to cook fruit schnapps, you will need water and ripe fruit. For example, apricot schnapps is prepared from 10 kg of ripe apricots and 10 liters of water. By the same principle, you can make a drink from other fruits, such as apples, pears. The advantage of this drink is that even when it is made at home, sugar and yeast are not added to it. Ripe apricots are peeled, the pits are removed from them, but the fruits themselves are not washed. Next, the apricots are kneaded to a homogeneous consistency. The wild yeast found on the surface of these fruits will help start fermentation. Apricot puree is transferred to the can, 3 liters of water are added, mixed. The neck of the can is covered with gauze and placed for 4 days in a warm place. When foam forms on the surface, it will be necessary to add 5-7 liters of water to the mixture. At this stage, they get mash. The amount of water depends on the sugar content of the apricots. Next, you need to install a water seal and put the container in a warm place. The drink will ferment for 30 to 40 days as it does not contain artificial yeast. After the fermentation is over, the mash is distilled using a moonshine still.

The first 100 ml of distillate is called the “head”, harmful substances remain in them, so these 100 ml are not drunk.

The main product should be a fortress of at least 38 degrees. The distillate is diluted with water 1:1, distilled again, the first 100 ml are not collected. Schnapps is left to settle for 5 days, after which it is ready for use.

Harm of schnapps and contraindications

A drink can harm the body with individual intolerance, as well as excessive consumption. It is not recommended to use schnapps for pregnant and lactating women, children.

Schnapps is a generalized term applied to a group of spirits obtained from the distillation of mash. The main advantage of schnapps is its absolutely natural composition: no additional impurities, sugar, yeast are traditionally included in the schnapps recipe. There are at least 30 types of schnapps in the world, differing in strength, aroma saturation and taste characteristics depending on the type of raw material (grain, raspberries, potatoes, wild pears, etc.).

Historical reference

This drink is considered by many to be the heritage of Germany. Indeed, the Germans have been actively improving the schnapps recipe since the 15th century, initially using it exclusively for medicinal purposes. But other countries can also claim the title of homeland. For example, Austria (Tirol region), where the historical center of schnapps production is located, or the Scandinavian countries. In the US, schnapps is a drink that is somewhat different from the traditional composition (less strong, more like a liquor).

Schnapps Recipe

Classic schnapps recipe

One of the most ancient is the recipe for schnapps infused with potatoes. The technology of its preparation is as follows:

1. Potato tubers are peeled and their flesh is crushed.
2. Potatoes are poured with hot water (500 ml per 1 kg of vegetable mass) and boiled for 1 hour.
3. Let the composition cool down to 60C, add malt and leave the workpiece for an hour.
4. Boil again, lower the temperature, add another portion of malt, cool.
5. Yeast is not added to the classic schnapps recipe, but wine yeast can be used for fermentation at home.
6. Leave the mixture prepared by yourself for a week.
7. Pass through the apparatus (twice).

Due to the rather laborious process of processing potatoes and the specific bitter taste of the finished product, few people cook potato schnapps at home today. The so-called "sweet" analogues from fruits or berries are much more popular.

The most common type of drink, characterized by a delicate aroma and a pleasant fruity aftertaste. For cooking you will need the following ingredients:

• ripe apricot fruits (pitted) - 10 kg;
• water - 10 liters (or less, depending on the sugar content of the apricot).

Cooking technique:

1. Apricots carefully sort out, do not wash.
2. Mash the fruits until a homogeneous mushy state.
3. Transfer the resulting apricot puree to the fermentation container, add a third of the water, cover the jar (can) with gauze and send the mixture to ferment in a warm place.
4. After 5-7 days, a thick foam will begin to form on the surface. It is necessary to add the remaining water and install a non-reservoir water seal.

Apricot schnapps will be infused for 30-40 days, after which the mash is distilled in the traditional way through a moonshine still. After the process, the finished drink must still stand for 5 days, after which it is ready for use. You can store it indefinitely in a cool and dark place.

Schnapps mint

It has a pleasant menthol flavor, much softer than grain or potato. In addition to mint, it may contain other spices.

Ingredients:

• mint - 40 fresh leaves;
• dill (seeds) - 10 grams;
• cloves (spice) - 15 pcs;
• anise (seeds) - 10 grams;
• alcohol (ethyl) - 0.5 l.

Cooking technique:

1. Mix all of the above ingredients, pour alcohol in a suitable glass container.
2. Move the workpiece to a dark and cool place, insist for a month, evaluating the course of the process by the resulting foam cap and characteristic odor.
3. Mint mash diluted with water in a ratio of 1 to 1, overtake through the apparatus. Repeat the procedure twice (double distillation is mandatory, as it allows you to get the best taste).

This is a lightweight option, because. for the process of its manufacture, ready-made alcohol is used. By this analogy, alternative schnapps can be prepared using raw materials that are not suitable (or partially suitable) for an independent fermentation process.

How to drink schnapps

Literally from the ancient Scandinavian dialect, the name of this drink is translated as "drink in one gulp." Traditionally, it is served in low glasses, designed for one sip. In a glass with a fruit counterpart, you can often see pieces of fruit. This is both an original decorative element and a kind of snack for a strong drink.

How to drink it correctly? The most common ways:

• traditionally drink "in one gulp" - an option for especially strong compositions; since it has a beneficial effect on the functioning of the digestive system, it is most often offered in Germany after the main dishes; herbal formulations are usually drunk this way because of their bitterness;
• in a “diluted” form: a way for those who do not like classic strong drinks - in this case, each sip of schnapps is washed down with juice or the composition is diluted in a suitable ratio with any other base;
• drinking in small sips: a method for connoisseurs who taste the taste of a drink, evaluating its depth, quality and tone of aftertaste; it is in this format that one can evaluate the true difference between the composition of the composition and other types of strong alcohol;
• drink according to the “lutt-on-lutt” scheme, i.e. drinking schnapps with classic German beer; the method is popular in pubs and bars in Germany and Austria; the classic proportion is 1 glass per 0.5 liter of beer (more often, an unfiltered white variety is used for this purpose);
• in the form of a cocktail with ice, fruit juice, alcoholic or non-alcoholic syrups, liqueurs;

The correct temperature for the drink is the state of 17-20C: it is at this temperature that the composition is best revealed. Drinking schnapps is accepted in the company, this is not an option for drinking alone. Many European bars have entire separate menus that include a wide variety of schnapps.

1. If the raw materials for the preparation of the mash are fruits or berries, they are not washed beforehand. On the surface of the fruit there are natural fruit yeasts, which provide fermentation without the addition of a portion of wine yeast and sugar.
2. As part of high-quality schnapps, there are no dyes, flavor enhancers. American "lite" versions of this drink often use glycerin to add extra softness to the taste.
3. For self-preparation of the drink, the raw materials must be of high quality (spoiled, rotten fruits will spoil the taste and aroma of the composition).
4. Herbal schnapps has a characteristic bitter taste. Fresh potato - also has a certain bitterness, which gradually disappears when the drink is stored.
5. From 30 kg of raw materials, with self-preparation, it will be possible to obtain only 1-1.5 liters of schnapps. The optimal strength is 30-40C. The composition is always double distilled.

Schnapps is a drink whose taste must be enjoyed. It has no analogues, although it is often compared to vodka or even moonshine. The Germans are proud of their national drink, and guests are often recommended walnut or raspberry schnapps as a colorful option. It can be fully enjoyed as an aperitif or served after main courses. Many old recipes remain mysteries for sommeliers and tasters today, and schnapps does not lose its popularity.

Schnapps has been produced in Germany since the beginning of the 16th century, and is very popular and widespread in its homeland, which is why Schnapps is often called the national German drink. At first it was used as a remedy for all diseases.

In the Middle Ages, he was even credited with anti-aging properties. But soon the population began to appreciate it as a drink for pleasure and intoxicating means.

There are more than thirty main types of schnapps, and the varieties cannot be counted: each manufacturer has a unique recipe and production conditions, so they say that there are no two absolutely identical schnapps. Classic German schnapps - cherry on the label which says Kirschwasser, literally "cherry water".

It is customary to call schnapps strong drinks obtained as a result of double distillation of natural raw materials - mash. Braga is used either fruit or grain. You can also add spices and herbs.

A feature of schnapps is that artificially derived yeast and sugar are not used in its preparation. The main fruit ingredients of this German drink are considered apples, peaches, pears, raspberries, plums and cherries. Moonshine is also made from wheat, herbs and even potatoes.

The best fruits for schnapps are wild fruits. According to experts, such raw materials saturate the finished product with a unique aroma that “cultural” fruits do not have.

Schnapps is a group of drinks that combines more than three dozen different types of booze. The difference is precisely the basis used for cooking.

The history of the drink

The origin of strong alcohol is attributed not only to Germany, but also to Austria. Schnapps appeared in these two countries almost simultaneously, so the question of its origin is still open.

However, lovers of strong booze still tend to to the German roots of the drink, since there are much more of it on the shelves of European stores today. Austrian schnapps is more difficult to find - it is rarely exported.

Production technology

Regardless of which raw material has been chosen, the main ingredient of schnapps will be alcohol obtained from this raw material.

A distinctive feature of a quality drink is the attitude not only to the finished product, but also to raw materials. Responsible manufacturers prefer choose your own fruit for your product. Washing fruits by hand is also practiced.

Depending on the recipe, the seeds from the fruits can be removed, or they can remain for the fermentation period. Fermentation takes place over several months. After that, the resulting product - Braga - distilled twice. The drink is aged either in glass bottles or in classic oak barrels.

The second option, as in the case of fruit selection, is an indicator of superior quality. In any case, the main feature of German schnapps is lack of it dyes and sugar syrup.

Schnapps varieties

Schnapps drink includes a huge number of types. For preparation, almost all fruits growing in the homeland of the drink are used.

The most popular varieties:

It is noteworthy that in every region of the country - your favorite varieties. It depends on the fruits grown in a particular area, and on local traditions.

For example, cherry schnapps has been the most popular for many years in a row. The mountainous regions of the Black Forest are even famous for their own tradition regarding this sort of moonshine. Before serving, it is customary to generously irrigate any cake with a cherry drink.

Upper Bavaria, on the other hand, is known for its raspberry moonshine. For the production of this variety, from 3 to 4 tons of berries are grown annually.

Apple schnapps is made either from a single variety of apples or in combination with other varieties. In most cases, products grown specifically for the preparation of alcohol are used.

Peach schnapps is no less popular than cherry or apple. Light moonshine from peaches is often added as alcohol component of cocktails. Thanks to its delicate taste, it perfectly complements juices and other types of drinks.

An interesting fact is related to pear schnapps. In Germany, there is a tradition of serving a drink with a whole pear in a bottle. Such a "focus" seems impossible. Is it simple in practice? although it takes some effort. In May, empty bottles are tied to pear branches, into the neck of which the ovary of the fetus is lowered. Over time, the fruit ripens, right inside the container. After ripening, the branch is cut off, and the pear inside is washed and poured with vodka from the same fruit.

How to drink schnapps

At first glance, schnapps may seem like the most common drink. However, even such a drink has its own rules of use. The algorithm for how to drink in German correctly:

homemade schnapps recipe

To taste German alcohol traditions, it is not necessary to buy schnapps. At home, you can cook it just as well.

There are many recipes on the net, for example, every German knows how to make apricot vodka.

To prepare apricot schnapps, follow the instructions:

• For German vodka, you need 10 kilograms of ripe apricots and 8 liters of water.
• Apricots are not washed to preserve the natural yeast found on the skin.
• Fruits must be kneaded with your hands to a mushy state and pour three liters of water.
• Transfer the puree to a can and cover the neck with gauze.
• After 3-4 days at room temperature, the first signs of fermentation will begin to appear: smell and foam on the surface.
• Next, add 6 liters of water and install a water seal.
• The container is left at room temperature and stand for 20 to 50 days.
• When sediment appears at the bottom, and the mash loses its sweetness and becomes simply bitter, the liquid is distilled through a cube in a moonshine still. When the fortress falls below 30%, the process ends.
• After measuring the strength, the liquid is diluted to 20% and re-distilled.
• The first 10% of the amount of alcohol in the drink is collected separately - this part is unfit for consumption.
• The distillate begins to be collected when the strength in the stream drops to 45%.
• received. as a result, German vodka is diluted to a strength of 38 to 45%. Stored in glass bottles. In order for the degree and taste to be optimal, it is advised to hold the bottles for several days in a dark room.

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