Peysakhovka Jewish vodka is a 40-degree alcoholic beverage that is made from raw materials abundant in the Middle East, that is, from raisins. In fact, this alcoholic beverage is a distillate made from mash based on dried grapes.
A bit of Jewish vodka history
Judaism forbids Jews to eat certain foods. Religion permits eating only kosher food. The ban applies to alcoholic beverages from grain. Therefore, Jews who adhere to religion do not drink widely known vodka from grain.
Religious tradition allowed the birth of an exquisite raisin-based alcoholic beverage in the Middle East. The second name of the national alcoholic drink is paysahovka. This name is associated with the holiday of Passover, which in Russia is called Easter. On this day, certain dishes should be on the table. And among them there is paysahovka - vodka from dried grapes. During the celebration of Passover, vodka is allowed to be consumed in moderation.
Features of the manufacture of pasakhovki
In accordance with religious regulations, in the house of Jews, vodka is prepared in the presence of knowledgeable people. The process must be attended by a rabbi - a priest in Judaism. For manufacturing, only three components are used:
- raisins - 2 kg;
- sugar - 150 g (for sourdough);
- pure water - 12 l.
Vodka from raisin mash is clean and soft. Subject to the recipe, it has a pleasant aroma. These are the peculiarities of pacing, which are appreciated by experts who have become acquainted with the unusual taste of the national alcoholic beverage of the Jews.
Production of a pasakhovka at home
Manufacturers now offer a variety of alcohol in stores. But very often, expensive drinks are in fact fakes. Subject to the recipes and technology, the manufacture of alcohol at home gives a guarantee of its quality.
Peysahovka Jewish raisins can also be made at home. The manufacturing process is divided into three stages:
- leaven;
- making mash;
- distillation.
The brew based on the prepared sourdough can be made in different versions, resulting in drinks that differ in shades of taste and smell.
Sourdough Production
In a 1 liter glass container, mix:
- sugar - 150 g;
- raisins - 250 g;
- warm water (25-30 degrees) - 0.5 liters.
To soften raisins, leaven should be infused for 3-4 hours. Then you need to remove the soft raisins and grind in a blender or meat grinder. The ground billet must be sent to the jar with sourdough, while throwing 10 pieces of dry raisins. After that, the bank must be sent to a warm and dark place.
After 3 days, air bubbles should appear in the liquid. This means that the fermentation process has passed and the sourdough is ready. If there are no air bubbles, then the raisins were heavily treated with chemicals that prevented the fermentation process from starting.
Raisin-Free Yeast Recipe
The first version of Jewish vodka is prepared without yeast, the fermentation process proceeds independently under the influence of natural microorganisms.
After preparing the starter culture, 1.75 kg of raisins must be poured with 4 liters of water. After a few hours, when the raw material swells, it must be ground with a meat grinder or a blender. Ready sourdough, raisin porridge and the remaining water specified in the recipe are poured and poured into a fermentation tank and mixed. Containers with mash are sent to a warm and dark place, closing with a water seal for 4-5 weeks.
At the end of the fermentation, you can see that the mash has brightened and does not have air bubbles. She fermented and ripened for distillation. Ready raw materials must be carefully drained so as not to capture the sediment, and squeeze the cake. To obtain real Jewish vodka, the mash is distilled twice, separating the fractions - head and tail. The resulting alcoholic beverage is diluted with water to a fortress of 40 degrees and left in a glass container for a week.
Yeast Recipe
This recipe is in many ways similar to the previous one and differs only in the addition of yeast. The process of cooking mash begins in the same way as in the yeast-free version. Pour raisins with water, wait until it softens, grind the soft mass into porridge.
In the manufacture of mash, pour raisins into the container, add leaven and water, mix yeast. Dry yeast is used at a rate of 40 g per 10 l of wort, pressed yeast - 200 g per 10 l. But the best ones are special wine yeast intended for the manufacture of alcoholic beverages.
Ready mash is also sent to a warm and dark place, clogging with a water seal. The first five days 1 time per day is mixed. After 4-5 weeks, fermentation will end in the container. In this case, the raw material becomes light and without bubbles. It is carefully drained without sediment, squeezed cake. This is followed by double distillation, dilution to a fortress of 40 degrees and insisting for a week.
Cardamom vodka
You can also use Jewish grapes to prepare Jewish raisins with exotic taste. To do this, you need to take the raw materials after the first distillation, prepared according to recipes for pacing or in any other way. To it add 1 kg of raisins and 400 g of cardamom.
Raw materials should be infused for a week. After this, it is necessary to do fractional distillation with separation of fractions, dilute the prepared moonshine with water and insist for a week. The result is a liquor with an unusual exotic aftertaste and smell.
How do Jews drink vodka?
In the use of pasakhovki there are features that differ from traditional for Russia. It is not cooled, but left at room temperature. So vodka reveals its unusual qualities.
They drink it in small glasses, holding each sip in their mouths to feel the whole gamut of an exotic drink - a sweet and caramel aftertaste. During the meal with the Jews, the paysahovka is eaten with matzo, forshmak and other dishes of traditional Jewish cuisine. This vodka can be suitable not only for original dishes, but also perfectly complement meat, fish and other dishes of traditional Russian cuisine.