Homemade Vodka and Wine as an Alternative
This year was a fruitful year for Armenian agriculture, especially for growing grapes. However, this season many factories are refusing to buy grapes. Russia, one of the biggest consumers of Armenian wine, has plenty of last year’s wine in reserves and isn’t looking to buy more this year.
Those who are able to have been using the extra grapes to make homemade vodka and wine. Some villagers have so many leftover grapes that they’re dumping their harvest right into the streets.
The Alexsanyans managed to sell only part of their harvest. They made homemade vodka and wine from the remaining harvest.
The harvest intended for vodka is kept in barrels until it begins to ferment.
Vardan covers the boiling vodka during part of a many-hour processing routine.
The boiler must be covered as hermetically sealed as possible. To achieve this, a special type of dough is used as a sealant.
The vodka-making process needs time and attention. The fire must be vigilantly maintained. When it’s time to change out the already boiled fermented grapes with fresh ones, it’s important to act quickly.
The first drops of homemade vodka.
Vardan Aleksanyan, who is also engaged in beekeeping, checks the density of the alcohol.
Vardan’s son-in-law always helps him in household work and during vodka brewing.
Vardan Aleksanyan in his cellar.
Homemade vodka with honey.
A lot of people use homemade vodka for health purposes.
The Aleksanyan’s are also beekeepers, another activity that requires time and devotion.