How to make chacha from grapes at home

Chacha is considered a strong alcoholic beverage that began its history in Georgia. Visit any Georgian cafe or restaurant and you will definitely see this kind of strong alcohol on the menu. Let's figure it out together whether it is possible to make such a drink yourself if you are not from a country of highlanders.

Grape Chacha - a classic of the genre

• grape meal - 10 l.
• granulated sugar - 6.5 kg.
• purified water - 30 l.

1. The main component for making a strong drink is mash. Such a product can be easily obtained from a grape cake that has remained from the production of wine. In rare cases, mash is obtained from whole fruits. A classic chacha according to the Georgian recipe is prepared from water and squeezed. Yeast and sugar are not always used.
2. If you made wine from the fruits of the Isabella variety, you will have to add sugar to the chachi cake. Such grapes have a low sugar content. The addition of water will be required in order to reduce the increased acidity of the feed. Start preparing. Collect grapes and get rid of all the excess, it is forbidden to wash it.
3. The whitish bloom that is on the fruit acts as wild yeast. The result is a natural fermentation process. Crush the grapes in any way possible, the procedure can be carried out along with the combs. To make the process much easier and faster, it is recommended to use a drill with a special nozzle or a large mixer.
4. Remember, to make a Georgian drink, you only need a squeeze. Pour the juice into a separate container, a delicious wine will be prepared from it. Keep in mind that the recipe contains values ​​(amount of oilcake) that are obtained from freshly squeezed fruits. If you are going to take a meal that has already been fermented from wine, its quantity must be increased by 2 times.
5. Next, we proceed to the fermentation procedure. Send the squeeze into a suitable container, add granulated sugar and pour water. The liquid should be at room temperature. Keep in mind the amount of sugar you need to add, focusing on the performance of the sugar meter. In the wort it should be from 20 to 25%. To speed up the process, it is allowed to resort to the help of wine yeast. The procedure will take from 14 to 21 days.
6. The fermentation process should take place at room temperature from 20 to 25 degrees. The duration of the process depends on many factors. As practice shows, the mash will be ready after 1-2 months. In the allotted period, stir the wort regularly and stoke the hat, which will rise to the surface. Readiness is determined by the cessation of gas evolution and the presence of an alcohol smell.
7. After that, squeeze the mash from the pulp. This procedure is carried out if you decide to do the stage in a classic moonshine. Manipulation will help to avoid burning solid particles. Filtration is not allowed if you use a steam boiler. The drink will turn out with a richer flavor.
8. Send the finished mash to the distillation cube. Perform double distillation. The first time you get raw alcohol. Distill mash at maximum power to get water. As a result, you will get about 12 liters. moonshine raw. Its strength will be from 30 to 40 degrees.
9. The second distillation will be fractional. Separate the head fraction first. This will be 10% of alcohol (approximately 380 ml.). The head fraction is used solely for technical purposes, since it is very harmful to humans. Increase heat and separate the fraction you can drink. The result should be about 4 liters. quality chachi. Her fortress will reach up to 90 degrees.
10. In the final stage, the beverage is refined and ripened. Dilute the chacha with purified water. Get a drink strength of 45 to 70 degrees. Distribute the composition into glass containers and seal with lids. Soak the drink for 1 month.

Chacha yeast

Thanks to this cooking technique, fermentation of the wort will be much faster, you will need about 10 days. With the addition of yeast, chacha will retain unsurpassed aromatic and taste qualities.

For the recipe you will need:

• granulated sugar - 2.4 kg.
• squeezing grapes - 4.8 liters.
• purified water - 14.5 liters.
• briquettes / dry yeast - 240 or 45 gr., respectively

1. Depending on what type of yeast you prefer to use, you need to bring them according to the recommendations on the pack. Prepare the container, pour the squeeze with yeast into it, enter the granulated sugar.
2. Bring water in advance to the desired temperature (22-24 degrees), fill it with the components of the dishes. Do not use boiling or excessively hot liquid, so as not to kill the yeast bacteria.
3. Thoroughly mix the components, install a glove or a water seal on the container. Choose a place for infusion with a temperature regime of about 30 degrees. Leave the container in the dark.
4. Do not forget about the infusion, knead the contents every couple of days and put on the glove again. When fermentation comes to an end, the glove will fall on its side. You will notice that the composition has become light and bitter in taste.
5. Remove the mash from the sediment, filter using 5-6 layers of gauze. Fill the distillation cube with the resulting composition, remove the moonshine until the fortress drops to 30%.
6. Before re-distilling, dilute the mash with purified water until a 20% drink is obtained. Eliminate approximately 10% of the composition that you received at the very beginning. Compounds poisonous to humans accumulate in it.
7. During the production of chachi, moonshine is selected until the moment when the fortress becomes 40%. The resulting product is diluted with water until it reaches 40 degrees. Next, chacha is left in the cold for 3 days.

The impact of chachi on the body

1. In our country, a drink is consumed for various purposes, but more often than not, various viral diseases are prevented by chacha. It saves from colds and improves immunity by an order of magnitude.
2. If you take the composition in small doses, there will be no harm. An alcoholic drug will improve the digestive system, relieve jumps in blood pressure, and normalize the human psychoemotional environment.
3. Composition based on grape squeezed is considered a cure for cancer. Especially effective drink affects the lungs.
4. The undoubted advantage of chachi is the absence of a hangover syndrome. Naturally, this refers to a limited amount. With individual intolerance, the composition is contraindicated.
5. Chacha is contraindicated for categories of people who have revealed pathological changes in the heart muscle or circulatory system. The prohibition category includes pregnancy and breastfeeding.

Subtleties of reception and Chacha norms

1. An interesting feature of this kind of drink is the absolute ease of use. Despite a rather high degree, chacha literally “flies”.
2. In the process of consumption, it must first be heated in the hands, the drink should reach room temperature. As for the quantity, do not exceed piles with a volume of 30-50 ml.
3. Chacha is allowed to drink not only clean, but also as part of a cocktail. She reveals her notes in drinks at room temperature.
4. Extremely popular is the cocktail of 45 ml. chachi, 140 gr. grape juice, a slice of lime and mashed mint. Such a composition can be pre-cooled, but not much.

Advice

1. Chacha, recently cooked, does not smell very good. This aroma must be eliminated. The crystals of potassium permanganate are used, they are added to the prepared drink. 2 l.1.5-2 crystals are supposed. After adding the chacha, it is infused for three days in the dark. Next, a precipitate will appear, which must be disposed of.
2. There is another way to get rid of bad smell. Throw a handful of cedar into the chacha, leave for 6-8 days in the dark for insisting. Then remove the nuts, and filter the alcohol itself. You can filter through ground activated carbon and gauze.

Chacha can be prepared independently if you have certain knowledge. In addition, you must have all the necessary equipment. Follow the instructions and you will get a real Georgian drink.

Video: grape chachi recipe