Grapes give tasty and healthy berries, which even by name suggest their use in winemaking. Given the fact that the distribution area of such a plant is now very wide, even the owner of a small grape plantation can think about wines, tinctures and liquors from his own crop. Moreover, any grapes, even small and sour ones, are suitable for their production.
Of course, at first the crop goes to juices and wine, sometimes this list includes liquors (and, possibly, from several types of fruits and berries). But any economical owner will have a question: is it really necessary to throw out an unimaginable amount of squeezed (pulp, cake - call it whatever) left over after processing the grapes? Sorry ...
At the same time, there are drinks that are considered noble, very pleasant in taste, which begin with the pulp of this berry. First, the mash is made from grapes, and then at least grappa, at least chacha. For aesthetes, you can later add herbs, for choosy ones - combine with other fruits, but the base remains constant.
If you are attracted to grappa, take either grapes of acidic varieties or immature grapes. From sweet berries, the drink is less aromatic.
First of all, there is a squeezing of juice from berries. With increased generosity, mash can also be made from whole grapes, but this is "a waste of pennies that hour." It is better to roll up, for example, juice, and from the pulp to make the basis for moonshine. Braga from grapes will turn out more “juicy” if you crush the berries carefully, leaving a certain amount of juice in the squeezes. The final drink from it will become more delicious and rich.
Further, in fact, a mash of grapes is created. The recipe is not too complicated: if you have a lot of berries, and the cake has accumulated as much as 10 liters, it folds into a container - wooden or glass. Sugar is added there, the amount of which can be limited to 5 or 7 kg, and wine yeast - 100 g. In order to get high-quality mash from grapes, water (30 l) will need to be boiled and the squeezed fruit should be poured.
A week later, when the process goes, the bottle or barrel should be removed in a completely dark corner. If you want to get a quality drink - mix the contents of the vessel at least once a day. But do not open! Braga from grapes does not tolerate air access. So let not a classic rubber glove, but at least a regular cap should be required.
After three weeks, the finished grapes should be filtered. It is advisable to do this two to three times through gauze or bandage. Now that the grape mash has become close, its recipe can be diversified. And the next stage is distillation. Here, any moonshine still will be needed. However, now this is not a problem - you can buy it, you can assemble it yourself. If there is a desire to make grappa or chacha from the mash (and some lovers recommend using the grape mash itself, they say, it is delicious), you can get a little confused. But if you intend to get exactly the final product, it is worth remembering that one distillation is more often, but grappa needs two.
And if you want a completely perfect product, you will have to withstand the distillation result (preferably in oak barrels) for several years.
And when it is already known exactly how to make mash from grapes, you can give free rein to imagination and come up with your own recipe.