Clearly, at first the harvest is started on juices andwine, sometimes this list includes liquors (and, possibly, from several types of fruits and berries). But any economical master will have a question: is it really necessary to throw out an unimaginable amount of pomace (pulp, cake - call whatever) left after processing the grapes? It's a pity ...
There are drinks considerednoble, very pleasant to the taste, which begin precisely with the pulp of this berry. At first, brags are made from grapes, and further - at least grappa, though chacha. For aesthetes, you can add grass later, for fastidious - combine with other fruits, but the base remains constant.
If you are attracted to grappa, take either grapes of acidic varieties, or immature ones. From sweet berries the drink turns out less fragrant.
First of all, the juice is squeezed out of berries.With increased generosity, you can make a brace from whole grape, but this is "marna waste of that hour". It is better to roll, for example, juice, and from the pulp make a basis for moonshine. Braga made from grapes will be more "juicy" if you press the berries carefully, leaving some juice in the squeezes. The final drink from it will become more tasty and full.
Next, in fact, creates a brag of grapes.The recipe is not too complicated: if you have a lot of berries, and pumice has accumulated as much as 10 liters, it folds into a container - wooden or glass. There also sugar is added, the amount of which can be limited to 5 or 7 kg, and the wine yeast - 100 g. To get a quality brag of grapes, water (30 liters) will have to be boiled and already cooled to pour the squeezes.
Через неделю, когда процесс пойдет, бутыль или the barrel must be removed to a completely dark corner. If you want to get a quality drink - stir the contents of the vessel at least once a day. But do not open! Braga of grapes can not tolerate air access. So let not a classic rubber glove, but at least an ordinary lid should be required.
Weeks after three finished bregs of grapesmust be filtered. It is advisable to do this two or three times through gauze or bandage. Now that the grapes are close, the recipe can be varied. And the next stage is distillation. At this point, there will be a need for any kind of moonshine. However, now it's not a problem - you can buy it, you can build it yourself. If there is a desire to make grappa or chacha from a brew (and some lovers recommend eating the grape brag, say, it's already tasty), you can get a little bit of a problem. But if you intend to get the final product, remember that more than one distillation is enough, but the grappa needs two.
And if you want a perfectly perfect product - you will have to maintain the result of distillation and maintain (preferably in oak barrels) for several years.
And when you already know exactly how to make a brag of grapes, you can give vent to your imagination and come up with your own recipe.
