How to make a chacha?
Chacha is a strong alcoholic beverage, homewhich is Georgia. It is also called grape brandy. The production of Chacha can be either artisanal (home) or industrial. In this article, we describe one of the recipes: how to make a chacha at home.
Each "winemaker" has his own recipe for cooking Chachi, but they all have the same algorithm.
- Grapes (or you can use cake, left over from making wine)
- Sugar (the amount depends on your taste, as well as on the sweetness of grapes)
- Water (cooled boiled)
In Georgia, chacha is usually used for cookinggrapes Rkatsiteli and Isabella. At the same time, you do not need to wash grapes, as there are plaque on the berries - natural grape yeast, which are necessary for natural fermentation of raw materials. That is, it is not necessary to add additional yeast when preparing Chacha.
The process, how to prepare a chacha,that we pour the grapes into the enameled dishes (a basin, a large saucepan) and my hands. At the same time, the stem can be left (many believe that with it the chacha turns out to be more fragrant and more specific) or separated. Brush the berries carefully to crush each berry. If you mix the grapes in batches, put the finished portion in a container prepared for the fermentation of the wort.
After all the grapes are wrinkled, mixSugar with water and pour it into the mash. All carefully mix, seal the fermentation tank tightly and leave to wander for a month (maybe less for 3 weeks). In addition, according to some recipes, after five days of fermentation the wort is decanted, separating from the pulp, and further it wanders for three weeks already without it. When laying raw materials for fermentation, it is worth remembering about the space that should be left in the container for fermentation.
At the end of the allotted time, or afteras the visible process of fermentation is over, it is possible to start chacha distillation, it is easier to do this with the help of a home-brewed device, usually the chacha is distilled 2 times. In our version, before chasing the chacha, we filter it:
- Using gauze, folded into several layers.
- Or tubules, through which you drain the wort from the fermentation tank into the brewing apparatus.
This is done so that the mash is not burntduring distillation and did not spoil the taste of Chacha. Obtained after decanting the pulp, wrapped in gauze and hanging inside the home-made apparatus, because the mash gives a special scent of chacha.
After distillation, the chacha is cooled and bottled, before use it is better to give the chacha a half a month to stand, the longer Chacha will be insisted, the more delicious it will be.
Now you know how to make chacha, howeverThe recipe given in the article can be modified, some, for example, do not distill the chacha, simply bring it to a boil and cool. Chacha can be consumed both in its pure form, served with ice and pieces of fruit, and used for making cocktails.