Drinking mash is one of the most unusual drinks invented by man. Braga dates back to ancient times. The first recipes for cooking mash were created in Babylon (Egypt). Initially, it was prepared according to the standard version. The composition of the drink included only sugar, yeast and water. Later, people began to experiment on the taste of drinking mash, replace or add various ingredients according to preference. It was prepared on honey, jam, juice, various fruits. Replaced yeast with hops or peas. The most important thing in preparing drinking mash is the fermentation process. All taste depends on it. For example, ale is prepared by strong fermentation, and for some varieties of German beer this process is reduced in time. Braga after prolonged fermentation is used to distill moonshine.
Braga drinking. Recipe
We learn to prepare the drink in question at home. To achieve the desired taste, you need to take into account the time of the fermentation process of this drinkable product. The easiest way is to make mash from sugar and yeast. To do this, we need ordinary yeast, from which bread is prepared. Of course, it is not difficult to make the mash, but if you do not follow the rules of fermentation, it can be easily spoiled, and it does not matter what you cooked from, whether it is honey or jam. Add only fresh yeast.
Be sure to observe the temperature regime. A room temperature of 18 to 30 degrees is ideal for yeast. If you cook in the winter, then wrap the container with a warm blanket. Do not allow oxygen to enter. Put a rubber glove on the dishes containing the mash. Poke a few fingers on it. This will limit the ingress of oxygen and will not allow alcohol to oxidize, thereby preventing it from turning into acetic acid. If this is not done, then the drinking product will turn sour and non-alcoholic.
The second option for limiting oxygen is a lid with a water seal. How to make it? We take the lid from the container, drill a hole in it along the diameter of the rubber tube. Insert one end of the tube into the lid, and lower the other into a bowl of water. This will help to remove carbon dioxide without letting oxygen in.
How many days does it take to brew? This is a very important issue, since the taste and amount of alcohol content in the drink depend on this. If you want a weak alcoholic drink, then the exposure is from 2 to 3 days. More strongly an alcoholic drink infused for 3 to 7 days. And when berries are part of the mash, the fermentation process takes several months. You can find out if the drinking mash is ready by some signs: the absence of air bubbles in the water seal, a deflated glove. As well as the disappearance of foam.
The composition for the preparation of mash includes the following components:
- fresh yeast - 50 grams;
- sugar - 1 kg;
- water - 3 liters;
- citric acid - 10 grams.
Cooking Mash
First you need to deal with sugar. How much sugar do you need to pour on the mash? We take sugar according to the recipe, that is, 1 kg. The fact is that it contains undesirable impurities. You can get rid of them by preparing an invert syrup. How to make it?
We take a saucepan, pour sugar into it, add citric acid and fill it all with water. After we put on a slow fire and cook for about 25-30 minutes until tender. When cooking sugar and citric acid in water, sucrose breaks down into glucose and fructose. Next, let the syrup cool to room temperature.
For the preparation of mash, plain water is suitable. It is not recommended to use mineral water or filtered water, as it lacks the necessary chemical elements for fermentation. Then, after preparing the syrup, you can proceed to the following actions.
We collect running water in a suitable container in the amount indicated in the recipe, pour it into the cooled syrup, add fresh yeast. Stir so that all the lumps that have formed are completely dissolved. After being wrapped in a warm blanket, put in a warm place. Cover with a water seal. The fermentation time for this recipe is 8-10 days.
Making mash from jam
Yeast is an important element in the preparation of drinking mash. They are responsible for the entire fermentation process. Yeast should be fresh. The recipe for drinking mash for jam does not require special skills.
Choose a treat to taste. Next, you need to select the dishes suitable for cooking. Glass will do for us. When fermented in such dishes, the mash will not undergo unnecessary chemical processes. This will help partially preserve the characteristic taste of the drink. Drinking mash from jam turns out to be very tasty, if all the proportions of the recipe are observed.
Composition:
- 1 liter of jam;
- 3 liters of mash;
- 10 grams of dry yeast;
- warm water).
Making sourdough
We take the selected dishes, pour in it 1 liter of jam. We fill the mash with warm water, leaving a little space from the edges for the foam that forms during the reaction. Add dry yeast. Thoroughly mix and pour the jam into the mash. Mix the contents. Sprinkle a little sugar on the prepared liquid mixture and pour boiled water. This will speed up the fermentation process. We cover with gauze the dishes with the braga and leave to insist for two days. The contents need to be mixed several times a day. After two days of infusion, pour the mixture into the fermentation tank. We put on a medical rubber glove on a can with a braga. We take a needle, pierce a few fingers on the glove. We put the tank with the contents in a warm place. The optimum temperature for fermentation is from 24 to 35 degrees Celsius. We are waiting for the mash to infuse and brighten. If brightened, then she is ready. Now you can distill moonshine from it or use it for drinking. If you want to learn how to cook drinking mash without harm to health, you need to use recipes that are time-tested by people and time. A properly prepared product can be helpful.
Note
If you are not satisfied with the taste of the resulting mash, you can add jam to it again. But it is recommended to calculate the amount of jam in advance, otherwise when you add it again, you can spoil the taste of the mash. She will become highly carbonated. When re-fermenting, make sure that the mash is in contact with oxygen as little as possible.
Cooking Cherry Mash
Cherry jam produces a sweet, unusual and tasty drink. To obtain a satisfactory taste, we cook the mash using specific proportions. You can also take fresh cherries.
The recipe for cherry mash includes the following ingredients:
- one liter of water;
- one glass of sugar;
- three tablespoons of dry yeast;
- seven hundred grams of cherry jam.
Sequencing
Choose the right dishes. We mix jam, sugar and water in it. Stir until sugar is completely dissolved. Add liquid yeast to the resulting liquid mixture. Stir. Now we need fermentation utensils. In our case, a glass bottle is suitable. Pour the contents into it and put it on fermentation in a warm place for 3 days. After the foam disappears on the brew, drain the sponge and pour it into bottles and other containers. Put the spilled drink to cool in the refrigerator. The beauty of a cherry drink is that it does not need to be distilled. You can use immediately after fermentation. It is also great for quenching thirst on hot days. It is recommended to keep the drink in the refrigerator for no more than five days. Drinking mash is an excellent substitute for kvass. With proper preparation, it has useful properties.
Pea mash without yeast
The composition of the drink includes:
- peas - 2.5 kilograms;
- water - 17 liters;
- sugar - 10 glasses.
To prepare this drink, you do not need a lot of experience. Even beginners in this business can prepare it. If you strictly observe all the proportions indicated in the recipe, then everything will go like clockwork. To do this, take a pan, pour one and a half kilograms of peas into it, pour two liters of hot water. Leave to infuse the mixture for twelve hours. During this time, the leaven should swell.
Next, prepare the syrup from sugar. We will need four liters of water and ten glasses of sugar. Mix the contents and put on gas. Cook for 15 minutes on low heat, stir constantly, do not let the syrup burn. Cool the resulting syrup.
The cooled syrup mixture is added to the previously prepared peas. In the resulting slurry, pour 1 kg of dry peas and pour 15 liters of water. For the fermentation process, we need a water trap. Leave the mash in a warm place for 3-5 days. Before use, it is recommended to drive the drink twice. Then clean in all possible ways. After all the processes, you can safely serve drinking mash to the table for consumption.
Cooking mead
Mead is a mash made with honey. It is famous for its exquisite aroma and taste. It is often served as a festive drink. Having tried it at least once, people forever remembered its unusual taste. You can cook mead at home.
We will need:
- honey - 800 grams;
- water - 4.5 liters;
- dry yeast - 10 grams;
- hops - 6 cones;
- nutmeg or cinnamon (quantity optional).
Tip: it is not recommended to use aluminum utensils when cooking mead. Choose honey at will. Do not leave the boiling mead. Watch the cooking process.
Making a drink
We take a pan, we collect water in it. We put on gas. When the water boils, add honey. Stir until completely dissolved. Cook honey over low heat for 6-7 minutes. Remove the foam layer that appears during the cooking process.
Next, after the disappearance of the foam, add cones of hop with spices. Boil the contents for another minute and turn off the gas. Covering the pan, allow the drink to cool to 28 degrees.
We activate the yeast. We put them in warm water. Pour the cooled syrup into the fermentation tank and add yeast activated in water to it. We install a water seal and place it in a warm place for 4-6 days. After tasting the finished drink, you will feel the taste of alcohol with the taste of sweet honey. Have a nice cooking!