Glass bottle weight 0.75. Monk in the world of high wine fashion

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, Alcoholic and Alcohol-Containing Products" (Collected Legislation Russian Federation, 1999, N 28, art. 3476).

Excerpt from the Federal Law of the Russian Federation:

"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 "Manufacturing and marketing alcoholic beverages home production "illegal production 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, apparatus, raw materials and equipment for their production, and also received from their sale of money and other values. 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 ".

* Purchase moonshine still for home use it is still possible, since their second purpose is to distill water and obtain components for natural cosmetics and perfumery.

Like everything beautiful, champagne was born in France, in the province of Champagne. The monk Dom Pérignon in 1670, descending into the wine cellar, found a bottle of wine, which, as it were, turned out by itself, but in the hands of Pérignon for some reason it kicked out the cork and let a foamy stream out of the neck. Glory to the curious, brave and drink-loving Benedictine who dared to taste the frothy drink!

The average speed at which a cork leaves a champagne bottle is 13 meters per second.

For the production of sparkling wines, the grapes are harvested only by hand.

As soon as the thunderstorm of 1812 died down, Russian troops entered Paris, the widow Clicquot, the godmother of French champagne, equipped the ship ... to Russia! With a long-range scope and purely feminine cunning, it was named "Good Intentions." In its holds were 10 thousand bottles of excellent champagne. And not remembering evil Russia "with a bang" took "Clicquot's widow"! Champagne gained fame, and a huge sales market, and since then a small anchor has been flaunting on its label - a symbol-reminder of the first experience of successful commercial relations with Russia. Today "Veuve Clicquot" is bought in almost 150 countries of the world.

Each bottle of champagne contains 49 million bottles, which is more than the population of Germany.

Specially for the Russian monarch Alexander 11, they created the Kristal champagne in crystal bottles. Now this variety is considered the most expensive and prestigious in the world.

The quality of the champagne depends on the sturgeon ov. The noble drink is purified and clarified using fish glue made from dried sturgeon fluor bladder.

The quality of the champagne has nothing to do with the strength of the "shot". Champagne must be opened quietly. The shot promotes rapid evaporation of carbon dioxide from the champagne. Decompression during a rapid ascent from depth has a detrimental effect on all living things.

When the champagne is poured into the glass, it starts to "play". Bubbles should be small, persistent and gush out from the center of the bottom of the glass, forming a bubble band at its walls. This belt is retained in the glass for several hours, and in the best champagnes up to ten hours. Large bubbles usually indicate poor quality wine.

If the clock is already striking 12, and you still cannot open the bottle, quickly clamp the cork with the door and, turning the bottle, remove the cork.

Drinking champagne with painted lips is not recommended. The lipstick contains such substances that neutralize all the most subtle and especially valuable qualities of champagne wines.

It is bad form to eat champagne with chocolate or sweets. An appetizer should correspond in nobility to the drink itself: fruits, caviar, good cheese, game dishes. And if you want to finally offend the winemaker, you can stir in the glass with a wire (muselle) in order to stop the release of bubbles.

The weight of a full bottle of champagne is -1 kilogram 650 grams. It can withstand a pressure of 6 atmospheres.

It wasn't until 1800 that the optimal shape of the champagne bottle was found. This was done by a pharmacist from Chalon - François. Long before that, Dom Pérignon had tried thousands of different closures and found out that the best was the bark of the cork tree. Prior to this, the bottles were sealed with a piece of rolled hemp soaked in oil. Another House - House Blow, noticed that wine, not exposed to the influence of light, turns out to be of better quality. Since then, champagne bottles have been made darker, and the most valuable wines are sold in special boxes or cardboard boxes. But for a long time, wine, according to the decree of the French king, was sent to other countries in barrels. Separately followed the liquor and instructions on how to make champagne from all this. Some did it, others didn’t.

The foil on the neck of a champagne bottle first appeared in the 19th century. It was used to scare away rats walking around the cellars.

For the first time sparkling wine appeared in Russia in the 17th century on the Don in the village of Tsimlyanskaya. The great Kutuzov celebrated the victory over Napoleon by Tsimlyansky. His popularity rose especially after the victory over the French. Let us recall "Eugene Onegin" by A.S. Pushkin:
"Yes, in a bottle of tarred
Between roast and blancmange
Tsimlyanskoye is already being carried
Behind him, a line of glasses of narrow, long
Like your waist
Zizi, the crystal of my soul. "

First industrial production champagne in Russia was established in the Crimea. The idea belongs to Prince Lev Golitsyn. In 1900, a batch of champagne was presented at the jubilee World Exhibition in Paris. In the homeland of champagne, it was absolutely impossible to count on receiving any prize! When the chairman of the commission, Count Chandon, asks to remove the foil from the bottle, which for the first time in the history of champagne tasting competitions unanimously received the Grand Prix (silver vase) and a large Gold medal, under the foil, as everyone expected, there was a French bottle. The audience applauded violently. But when the bottle was turned over, the protective label read: "New World", the plant of Prince Golitsyn. "The members of the commission were shocked. The best in the world, according to the unanimous recognition of world experts, turned out to be Russian champagne, which Prince Golitsyn always dreamed of and constantly worked on! ! The Grand Prix went to Russia and since then on the bottles with sparkling wines of Russia the legal inscription "Russian champagne", and later - "Soviet champagne" appeared.

Incredibly, Prince Golitsyn never sold wine produced at his factories, but handed it out free of charge to friends, students of the winemaking school, to numerous excursionists and visitors.

In 1870, 20 kilometers from Novorossiysk, a significant section of the Black Sea coast was found, surpassing Champagne in climatic conditions. Since then, the main production of sparkling wines in Russia has been moving from the Crimea to the Abrau-Dyurso area. The French experts invited there in 1896 practically ruined the whole business in the bud. Until Soviet times, champagne was not produced in Abrau-Dyurso.

The most expensive and branded champagne is usually brut. There are, however, purely national preferences. It has been noticed that Russians, Americans and Germans prefer sweeter champagne.

Once the Minister of the Food Industry came to Stalin's reception with a list of enterprises that were supposed to be awarded with orders to new year holiday... Looking through the list, the "father of nations" suddenly slyly screwed up his eyes, pushed aside the papers and began filling his pipe with tobacco.
"Why do you want to reward a champagne factory?" "During the years of Soviet power, champagne has become a truly national drink," the minister rapped out. “People’s?” Stalin asked with a grin. “But it seems to me that it is a little sour.” "This cannot be, Joseph Vissarionovich!" - and, asking permission, the minister rushed to the plant. This is how sweet champagne appeared in Russia.

In France, a law was passed according to which champagne could be called wine, which was made in the province of Champagne. The only exception was "Soviet Champagne". Boris Yeltsin made a concession to his "friend Jacques", the President of France: the name "champagne" can no longer be written on the labels of sparkling wines exported from Russia. And now it is a question of extending this ban to the domestic market.

Champagne, absorbed into the bloodstream faster than ordinary wine, gives an instant emotional boost. There is little sugar in real champagne, which eliminates the well-known consequences of abuse.

American scientists have discovered that large quantities of champagne are harmful to the nervous system. According to them, excessive consumption of fizzy drinks reduces the body's response to pain.

On the day when grapes bloom in the fields, inexplicable, almost mystical things happen in the wine cellars - the wine seems to go crazy: the sediment, which for many months collects down to the neck, suddenly boils and is again distributed throughout the bottle. This is how wine, like a living being, reacts to the beginning of a new life.

There are many varieties of champagne, here are some of them:
Ai - white, semi-dry from the department of the Marne (Petit Champagne);
Moet is a brand of champagne, medium quality, semi-sweet;
Veuve Clicquot is one of the champagne brands exported to
Russia at the beginning of the century;
Chablis - wine from the Ionne department, one of the varieties
Burgundian, but having its own special, separate classification;
Tokaj - dessert and liqueur wine from the Tokaj regions to
Austria-Hungary.

Cocktail "Kir Royal"
Pour 1 teaspoon of raspberry liqueur and 1 teaspoon of cherry liqueur into a thin glass. Holding the glass at an angle, twist it so that everything inside is enveloped in liquor. Pour 100 ml of champagne in a thin stream, do not stir.
Cocktail "Mimosa"
Pour 15 ml of Curacao orange liqueur and 45 ml of fresh orange juice... Add 125 ml of champagne. Decorate the glasses with a ribbon of orange peel. To make a different cocktail, nat, you can use the same amount of orange juice and champagne.
Champagne "Charlie"
Pour 45 ml of apricot brandy into a glass and pour 130 ml of chilled champagne.
Cocktail "Green Bubbles"
In a glass, combine 30 ml of Poiret William liqueur and 30 ml of Midori melon liqueur. Top up with 150 ml of champagne.
Cocktail "Blue Bird"
Pour 45 ml of Blue Curacao liqueur into a glass, add 140 ml of chilled champagne.
Peach Bellini
Pour 200 ml of peach juice into 8 glasses. Pour 750 ml of champagne. Decorate with peach wedges.
Cocktail "French 75"
Shake 50 ml of gin, juice of 1 lemon and sugar with ice in a shaker, pour into a champagne glass and pour over ice champagne.
Cocktail "Lemon"
Put a lump of sugar in a glass on a thin stem, pour 20 ml lemon juice, top up with 100 ml of cold champagne and garnish with a slice of lemon.
Cocktail "Andalusia"
Pour 25 ml of sweet sherry into a glass, top up with champagne, add a red cherry.
Cocktail "Golden Velvet"
In 1/2 glass of light beer, add 25 ml of pineapple juice, carefully top up with champagne.