Russian Home Distillation (Samogon) Part2.
- Correction: Malted rice is not used - should be malted rye!
For those who like their vodka blue use blue corn flowers not violets.
The use of a reflux tower appears to be unknown in Russia. Tony
Ackland's site should be translated into Russian! The only major
technical advance on a simple pot still is a schematic design for a
pot still which uses steam to heat the mash, (which is usually thick)
and 2 slobber boxes in line, one above the other. This is apparently
to collect fusel oils.
Some ingredients in the recipes are bizarre - possibly due to sugar
shortages or desperation - Jam, Apple juice, Confectionery, Halva,
Any Syrup, Sugar with beer and tomato paste, Sugar with peas and
milk, Sugar with potatoes, milk and bread, Sugar with milk.
An interesting site: "Alcoholic Drinks of the Middle Ages"