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How to make chacha at home

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Chacha is the traditional alcohol of Georgian cuisine, which symbolizes a long life, family happiness and well-being. The alcohol content in such a drink can be on average from 50 to 70%. For a long time the recipe of this drink was kept secret. Many people call chacha grape vodka, although, in fact, it is brandy. Vodka is made by rectification, chacha - by distillation.

Original alcohol is produced on the territory of Abkhazia and Georgia. Almost all Georgians know how to make this noble drink. Locals claim that moderate consumption of such alcohol has the most positive effect on health: it restores normal pressure and improves the complexion. At home, cooking chacha is also possible, but for this you will need to follow certain rules.

Apple Chacha Recipe

Classical chacha is made from grapes, but not everyone can have enough grape-cake at home. But the apples get much easier. The technology of making apple chacha is very similar to grape. However, the resulting product can not be called real chacha, because it is more like a fortified cider. But this does not make this “chacha” less tasty and original. In addition to apples, you can use pears or other fruits according to the season and your taste.

Cooking:

  1. Pure apples must be crushed carefully and placed in a one-sided barrel.
  2. The finished apple mixture is filled with water, about 10 kg of sugar is also added there. All ingredients are mixed and left for 10 days.
  3. When the remains of apples sink to the bottom - the fermentation process will be complete.
  4. After distillation is carried out. Instead of a metal pipe, it is best to use a polyethylene bag, because apple chacha will not change the taste for the better from metal.
  5. From one hundred liters of such a starter, you get 12 liters of high-quality beverage, with a strength of 50%.

How to check the quality of the drink?

There is a rather old, but very effective way to check the quality of homemade grape tea. But this method can only be used if all the characteristics of the preparation of the drink are observed. Initially, you should wet your finger in the cup, and then bring a burning match or candle to it. The flame will wrap a wet finger, and the liquid on it will slowly evaporate. If the fire does not leave a burn, the resulting alcohol can be called really high-quality.

But the beauty of homemade chacha is just that the owner can not control the quality of the drink, but constantly experimenting so that this alcohol comes out really tasty and healthy.

Raw materials for the production of chacha

Traditionally, grapes are used to make chacha at home. This makes it a drink related to cognac or armagnac. But chacha is prepared not from wine, but from waste - oilcake, seeds, crests left after fermentation, and substandard conditions - the grapes that did not have time to ripen. True, no one forbids driving a drink out of the juice; sometimes they do just that.

In order to diversify the recipe and taste of alcohol, chacha is made from any, but exclusively fruit and berry raw materials, what is its main difference from vodka. Today, both in Georgian villages and in retail outlets, distillation products can be found:

  • apricot,
  • sweet citrus,
  • persimmon
  • sweet cherries
  • mulberry,
  • figs,
  • peaches
  • grenade.

Traditionally, in Western Georgia, a drink is prepared from Rkatsiteli grape variety; Isabella and Kacic turned out to be more acceptable for Abkhazia. Depending on the subsequent storage of chacha there can be two types:

  • white, which is immediately poured into glass containers,
  • yellow, aged in oak barrels.

Of strong alcoholic drink often prepare tinctures of herbs, walnuts, fruits.

Strength, taste and calorie

Chacha has a taste of raw materials - grapes or other fruits. Its strength is 55-60 degrees, which is significantly higher than that of most similar drinks. This must be taken into account when used, as chacha is easy to drink and has a fruity aftertaste. Driven out in the factory alcohol can have a strength of 45-50 degrees, and home - 70-80.

The taste of yellow chacha, aged in oak barrels, is always richer than that of white, a non-specialist can easily confuse it with cognac. It should be stored in a dark cool place, poured into glass bottles. Plastic, not only kills the delicate taste, but can also introduce undesirable substances.

Caloric content is 225 kcal per 100 g.

How and when do they drink chacha?

Alcohol abusers talk about the culture of drinking alcohol is useless. He needs only to remind of the treachery of chacha, in which degrees are masked under the fruit aroma.

Those who consume alcohol in moderate doses are often interested not only in cooking recipes, in order to be able to make a drink with their own hands, but also in national traditions in the use of spirits. That is how their taste is revealed completely. They drink and drink snacks in different ways, depending on the place of residence:

  1. A quality drink should be at room temperature, which allows the taste to fully open, is drunk in small sips. Simple distillates are cooled to 5-10 degrees.
  2. In Georgian villages they drink a glass of chacha before going to work. And in the west they eat churchkhela or other sweets, in the east - pickles.
  3. In Abkhazia, chacha is served as an aperitif before the feast. Unusual for such celebrations, the guests of Georgia need to be especially careful, because quite strong alcohol will have to be drunk with wine.

Drink Features

Cooking chacha at home is easy. It is much more difficult to expel a drink that corresponds to the national Georgian traditions. Of course, if authenticity is important for us, not the name. For some reason, when we chacha, we have it looks like moonshine, the Italians make it resemble grappa, Bulgarians and Moldovans - raki. The manufacture of the Georgian national drink has its own subtleties, which we list below. It may be difficult to take into account all the points, but if you want to get exactly chacha, there is no other way out.

  1. The main ingredient of the drink is grape or other fruit cake obtained after the production of wine or juice. Mandatory addition - unripe fruits.
  2. Fruits must be exclusively traditional for the Caucasus. There is no such thing as apple or plum chacha.
  3. It is impossible to use sugar or any yeast, except for the “wild” ones contained on the surface of unwashed fruits. Of course, the drink will be prepared longer, but it is impossible to cook it from sour grapes at all.
  4. Make chacha from just one sort of fruit. Grapes need to take white varieties.
  5. During distillation, chacha cannot be divided into fractions. Instead, double distillation and thorough purification is used.
  6. The drink is aged only in oak barrels. When using other wood it will not be chacha anymore.
  7. The strength of the drink should not be less than 45 degrees. Without going into the intricacies of chemical processes, we note that if you accidentally dilute chacha even to 43 degrees, and then increase the alcohol content by mixing with the undiluted product, the taste will spoil.

Cooking chacha

Before you give the recipe for chacha at home, we warn you that you will need a distiller, or simply moonshine, to make it. Each subsequent distillation increases the fortress:

  • single allows you to get alcohol strength up to 40 degrees
  • double - 60,
  • three times - 80,
  • multiple - 96.

Pure alcohol is obtained by rectification.

From grapes

We offer to cook chacha at home. A simple recipe provides that for every kilogram of grape meal and grapes you need to take 2 liters of boiled water.

Take the cake remaining after cooking wine.

Clusters of substandard grapes are clean of leaves and twigs, but for years I do not tear off. It can not be washed in order to preserve the “wild” yeast on the surface.

Carefully mash the grapes so that it runs the juice. If you have a juice press, use it.

In the fermentation tank connect the cake with crushed grapes, pour water.

Stir with a wooden spatula, put a water seal. Clean in a dark warm place.

To avoid mold on the surface, stir every 2-3 days.

After fermentation, proceed to the next stage.

Preparation for distillation should be one of the ways:

  1. Strain the Braga, tie the cake in several layers of gauze and hang it to the top of the moonshine. So you will make alcohol more fragrant.
  2. There is no need to filter, put a layer of pure straw on the bottom of the still cube so that the cake does not burn.

After the first stage of distillation, you will get alcohol strength of about 40 degrees with a not very pleasant smell.

Dilute it with water 1: 1 and distil again.

Clean the distillate. A separate chapter will be devoted to this.

Dissolve to the desired strength, which should not be less than 45 degrees.

Bottled.

Not less than 1.5 months in a refrigerator or cellar.

Unfortunately, in the north, grapes ripen poorly and often even by the end of autumn remains sour. And some will be completely satisfied with the a la chacha drink made with the use of sugar. We just have to tell you how to do it at home. The video proposed for viewing, just describes the preparation of chacha with sugar:

Tangerines

Probably, everyone is interested in how to make chacha from southern fruits. We give the recipe of a drink with tangerines, but they can be replaced by any juicy fruits.

For every 2 kg of peeled mandarin and oilcake, obtained after receiving the juice, take 1 liter of water.

Then do everything as described in the first recipe.

From pomegranates

This drink is not often made in Georgia as grape or from other fruits, but it is highly valued.

For every kilogram of oil cake remaining after receiving the juice, take 2 liters of boiled water and 100 g of peeled pomegranate seeds.

Prepare the mash from the cake and water, as described in the first recipe (we do not add the grain yet).

Distill the drink once, dilute to a strength of 30 degrees.

Pour pomegranate grain with alcohol, soak for 5 days in a dark place.

Distill with grains.

Clear the drink, let it brew in the basement or in the refrigerator for 1.5 months.

Cleaning milk

Immediately after the second distillation, milk is added to the cup at the rate of 200 ml casein per 10 liters of beverage. For a week, it should stand in a dark place, twice per day, shaken or mixed with a wooden spatula. Then the alcohol is carefully drained from the sediment, passed through a cotton-gauze filter, diluted to the desired strength, bottled.

Pine nuts cleaning

Of course, pine nuts want to eat, and not throw in an alcoholic drink. That's just the smell of acetone, which can appear, especially if the masters are overdone, it is difficult. And pine nuts perfectly cope with the task. Yes, and harmful impurities will be injected.

For every liter of chacha they take a handful of peeled nuts and put them in a dark place for 2 weeks. After that, the drink is filtered and bottled.

Recipe for chacha from grapes at home

If you are cooking chacha from sugary fresh grapes, rather than oilcake, then this is the ideal base for a classic drink. Before starting the preparation of berries it is strictly forbidden to wash, exactly, as well as clean the seeds that give saturation to the drink.

  • water - 1 part,
  • grapes - 2 parts.

Before you make chacha from the grapes, the grapes themselves are sorted out, removing the spoiled berries, and then poured into an enamel pan and begin to crush. Make sure that almost every berry is crushed. Pour in the water, ensuring that approximately 10% of the pan volume remains empty. Next, put the drink on fermentation under the water seal. Once a couple of days, it will be necessary to mix the fermenting base of chacha in order to break up a film of pop-up grapes, on which mold often occurs. Fermentation takes place in the heat and takes from one month.

The fermented drink is passed through cheesecloth, the cake is well squeezed and collected in the bag. The same Braga poured into the tank for ferrying and hang a bag of cake in a liquid. Primary distillation does not imply separation into fractions, it should be completed when the strength of the drink falls below 30 degrees. After measuring the strength of the resulting drink in any preferred way and reducing it to 20%, start the second distillation. We pour out the first 10% of the distilled liquid - it is dangerous for consumption, and the rest is overtaken, waiting for the fortress to fall to 45%.

Preparation of chacha from grapes at home is completed, it remains to dilute the drink up to 40% and leave to cool for a couple of days before drinking.

Chacha grape cake at home

After receiving grape juice, cake can be used to make chacha.

  • grape cake - 1 part,
  • water - 2 parts
  • sugar - 0.5 parts.

The latter ingredient is not required when using sugary grapes, if you are preparing a chacha from isabella grapes and other similar varieties, then sugar is obligatory.

Dilute the cake with warm (no more than 25 degrees) water and add sugar. After mixing, the container is placed under the water lock and sent for fermentation into heat for about a month or more, focusing on the completion of carbon dioxide emission.

At the end of fermentation, the drink is passed through cheesecloth, the press is squeezed and thrown away, and the liquid is distilled (without division into fractions) until the fortress drops to 30%. The finished distillate is diluted to 20% and again distilled. We pour out the first 10-12% of alcohol - this is a harmful fraction, which is popularly called the “head”. The rest of the liquid - the "body" of the drink - is distilled before the fall of the fortress in the stream below 40%. The finished drink is then diluted to the desired strength in the range of 40 to 60 degrees.

You can drink tea after the distillation is completed, but experienced home-made alcohol manufacturers recommend leaving the drink cool for a couple of days so that its taste can fully form and open to the taster in all its glory.

Ways to use chacha

This drink is consumed in its pure form, although in some cases chacha is used to make various cocktails with the addition of juice, ice and fruit, regardless of the recipe for its preparation.

  • From time immemorial in Georgia, house chacha was drunk every morning during the cold season. In the western part of Georgia, it is customary to drink a snack with sweet dishes, and in the eastern - salty.
  • In Abkhazia, chacha was used to stimulate appetite. Now it is simply consumed during friendly feasts.
  • Chacha is a strong drink (55-60 vol.) And this must be taken into account when dosing it.

Grape marc

Ingredients:

  • grape marc - 5 kg,
  • sugar - 2.5 kg,
  • water - 15 l,
  • spirit yeast - 50 g.

It is believed that real grape vodka should be made without yeast. If you also hold this opinion - you can not add yeast. But get ready for the fact that fermentation will last 3-4 weeks instead of 7-10 days.

In this case, the taste of moonshine, prepared by both methods, will be almost the same.

Technology:

  1. 1. Fill the husks in the fermentation tank.
  2. 2. Heat the water (preferably spring water or from a well) to 30 ° C.
  3. 3. Make a syrup from sugar and 2 l of warm water.
  4. 4. Dilute the yeast.
  5. 5. Pour sugar syrup and diluted yeast into the pulp, add 13 liters of water.
  6. 6. Tightly close the container with a lid and put in a warm place for 7-10 days.
  7. 7. After fermentation, filter the mash.
  8. 8. Distill through moonshine any design.

Approximate output - 3-4 liters of moonshine.

Moonshine from grapes Isabella

This recipe uses only ripe berries. Clusters, leaves and immature fruits should not fall into the mash, otherwise the moonshine will turn out tart and bitter. This is a feature of the variety "Isabella", in its clusters contains a large amount of harmful substances.

Ingredients:

  • Isabella berries - 5 l,
  • sugar - 2 kg,
  • dry yeast - 40 g,
  • water - 15 liters.

Cooking:

Collected grapes for 12-18 hours to place in the freezer. If the fruits were collected after the first frost, then this item can be skipped. Freezing allows you to remove excess moisture and destroys the structure of berries, contributing to their fermentation.

  1. Go through the frozen grapes, separating only ripe fruits for home brew.
  2. Thaw the berries, leaving them for some time at room temperature, or pouring warm water.
  3. Crush the grapes with your hands, add it to the fermentation tank.
  4. Infuse 15 liters of warm water (25-30 ° C).
  5. Dissolve the yeast (40 g dry or 200 g baking) and add them to the wort.
  6. Add sugar. In the case of the Isabella variety, this is best done in four steps. On the first day, add 1 kg of sugar, and over the next 3 days add another 1 kg of sugar in even parts.
  7. Thanks to this technique, we make grape brew much more fragrant.
  8. Брагу тщательно перемешать, плотно закрыть крышкой и поставить в теплое место на 8-11 дней.

На заключительном этапе брага сливается с осадка и перегоняется через самогонный аппарат.

Примерный выход после первой перегонки – 2,5-3 л готового самогона.

Эта технология применима не только к «Изабелле», но и к другим сортам, выращенным в холодном климате.

Чача из винограда в домашних условиях

  • Everyone has heard of Georgian vodka - a cup, which the mountaineers consider to be a drink of longevity and drink before meals with small glasses.
  • This legendary drink can be bought in a store or made from grapes on your own. I prefer the second option, it allows you to control the quality.
  • Then I will tell you how to make chacha at home. The recipe is very simple, and the cooking technology largely intersects with the brewing.

Chacha is a national Georgian alcoholic drink with a strength of 55-70 degrees, belonging to the class of grape brandy. It is made from grape marc that remains after the production of wine. In fact, chacha is a common grape brew.

World analogues - Italian grappa and Slavic rakia. If you drank grappa, you can imagine what chacha tastes like. Of course, much depends on the quality of raw materials and production technology, but subject to all the rules, these drinks are very similar.

The composition of home chacha:

· Grape marc - 10 liters,

· Dry yeast - 100 grams (or 500 grams pressed),

· Water - 30 liters.

I advise you to prepare in advance a glass bottle of 50 liters and moonshine.

Attention! This Georgian chacha is prepared without yeast and sugar, but due to the low natural sugar content of grapes in most regions of Russia, this is not always possible and feasible.

Without sugar, the yield of the finished product will be much lower, and in the wild yeast fermentation lasts 30-90 days. Therefore, I propose to use the recipe that is most adapted to our realities. I guarantee that its exact observance will preserve the taste and smell of the raw materials.

To the grapes are not in vain, it is better to make chacha with homemade wine. Juice will be used to make wine, and from grape juice you will get excellent grape brew. In other words, we find the use of waste wine production.

Moonshine Recipes: Grape Brew

If you are reading this text, then you are looking for recipe of moonshine from grapes (same Georgian chachasame italian grappa, same brandy and cognac before insisting in oak barrels). And if this site is not the first one you visited, then, surely, you come across the following recipe:

  • Grape marc - 10 liters, yeast - 100 g, sugar - 5 kg, water - 30 liters.
  • Water is heated to 30 degrees, mix everything and close the dishes with warm jackets or blankets.
  • Give wander 7 - 10 days and overtake.
  • We get about 7 liters of home-made moonshine from grapes, characterized by crystal lightness, unattainable for moonshine, obtained from plums, apples, sugar or any other raw materials.

In fact, this recipe for chacha from grapes at home, endlessly copied from site to site, needs to be clarified. Let's figure it out.

What grape marc is meant?

If you made a white wine, for which only grape juice is used, and you still have marc - this is one thing. If you made red wine, during the manufacture of which the pulp begins to ferment along with the juice, giving the wine the color and tartness of the grape skins, and the husks are separated only after a few days, then this is completely different.

In the second case, the husks are much smaller than those extractives, which give the grape brew a unique aroma and taste. So, the first adjustment: 10 liters of not yet fermented marc or 20 liters of already fermented.

Recipe for making chacha (grape brew) at home

  • Grape marc, not fermented - 10 l (fermented - 20 l) - Wine yeast - 5 - 10 g (if the grapes are bought in the fall, “live”, then you can do without them) - Sugar - 5 kg - Water - 30 l.
  • Water is heated to 25-30 degrees, mix everything, close the tank with a water seal.
  • If the nights are cold, it is advisable to warm the tank with mash.
  • During fermentation (7–10 days), periodically, at least once a day, we dip the cap of the pulp that emerges to the surface back into the mash.
  • After the end of fermentation, we make double distillation and get about 5 liters of 50-degree grape chacha.

Still. If you want to get a more "grape" taste of moonshine, you can reduce the amount of sugar to, for example, 3 kg, and water to 17-19 liters. Chacha output will be, respectively, about 3 liters.

And the last. If you live in Georgia, the Crimea, Central Asia or Krasnodar Territory, in other words, if you can afford to make grape brew not from pressed, but from grape juice, then to get 5 liters of 50-degree moonshine from grapes, the composition of the ingredients collapses to one item - grape juice with squeezing - 25 - 30 liters. Everything else is as described above.

Recommendations

For a feast of chacha would be the best option, it does not cause a hangover and is easy to drink. In addition, if chacha is cooked properly, it will have a positive effect on the digestive system. It is believed that the drink prevents the development of malignant tumors and cancer cells. Chachu can be prepared not only from grapes. In Abkhazia, the drink is made from figs, tangerines, cherry plum, mulberry. Chachu is served in small piles with a good snack.

How to make chacha at home: cleaning the drink

Like any alcoholic drink, chacha needs to be cleaned. This requires potassium permanganate and filter wool.

Since freshly distilled moonshine exudes a rather unpleasant smell that fusel oils give it, it should be cleaned before use. The most accessible and easiest way is to use potassium permanganate. Dissolve the chacha to a fortress of 45 degrees and add 3 grams of potassium permanganate to every 3 liters of liquid. Stir the solution and put in a dark place for 3 days. As a result, black flakes should appear, which will later settle to the bottom. Pour the chacha through a filter made of plain cotton wool. Strong grape drink is ready! Do not forget that excessive use of alcohol is harmful to your health!

What is chacha

Georgian chacha is a 50-60% alcoholic drink, the main ingredient of which is grapes. In the photo, it looks like white wine. Another name is Georgian vodka, although it belongs to the brandy class of the spin. At home, the drink is often made from grape cake, which remains after cooking wine or juice. On the territory of Georgia, the variety Rkatsiteli is used, in Abkhazia they love Isabella.

How to make chacha from grapes at home

The main rule for cooking is to wash the fruits of the grapes is prohibited, because there is yeast on the skin of the berries. Otherwise, the mixture will simply not ferment, it will not even be possible to produce the brew. Bones can not be removed, they give the drink a famous original taste. According to the classic homemade recipe, the berries are mixed with water, sugar and less often with yeast. There is no need to add them, the grapes are able to ferment well.

Technology

To make a drink, you need to take a deep bowl or pan, several bowls for fermentation, a still and a tank with a water seal. Equipment can be purchased online by selecting from the photo. For harvesting it is better to choose a grape variety with high acidity. Turkish is too gentle, and the Crimean or Krasnodar is quite suitable. They are also called "wine berries". The most saturated drink turns out, in which 2-3 grape varieties are mixed, for example, from white and Caucasian.

There are four stages of cooking:

  1. cooking home brew
  2. distillation,
  3. cleaning the primary distiller,
  4. secondary distillation of home brew.

Grape fermentation

For the preparation of delicious chacha of the highest quality, it is recommended to conduct fermentation without sugar. Many add it anyway to make fermentation happen faster. Yeast helps to speed up the cooking process. Often they are not necessary - the grapes themselves tend to ferment. If you decide to cook chacha with yeast, then buy alcohol, but not for baking cakes and pancakes. The taste of the drink depends on the quality of the water. Do not mix tap water. You must buy bottled and pass it through the filter.

Aroma depends on temperature. The preparation of chacha should be carried out at 15–20 ° С. The fermentation process lasts at least 1.5–2 months. If the room temperature is above 20 degrees, the quality of the product will suffer, the special aroma will disappear. During the whole fermentation, the mash should gurgle with bubbles, and the mash (crushed berries) should float out. The mixture must be stirred every day. When the berries settle on the bottom, and the bubbles cease to float, the mash can be considered ready.

Distilling the mash

Chacha distillation technology is the same as for moonshine. The acidity of the product should not exceed 3.0–3.2, which is measured with a PH meter. The finished home brew is poured into the distillation apparatus and slowly heated. The first 10–12% of the must must be drained - this is pure alcohol. It can not be used, but can then be used for medical purposes.

Drain alcohol cease when the reading of the alcoholmeter becomes below 40-45 degrees. After that, the main fraction of chacha is collected. At the same time you need to monitor the instrument. You can determine the strength without the presence of an alcoholometer. It is necessary to set fire to a little distillate in a separate spoon. If the mixture burns, then continue to pour the distillate (pure alcohol). The main fraction must be diluted with water and distilled again.

Distilling chacha second time

Before distilling chacha a second time, it is necessary to clean the primary distillate. Filtration is carried out in different ways: using activated carbon, paper or potassium permanganate. In the first method, a fleece is put on the apparatus funnel, and then coal, which is poured into the distillate in a thin stream. The slower it flows, the better the chacha will clear. Cleaning with potassium permanganate requires care. 50 ml of boiled water and 2 g of potassium permanganate are taken per liter of home brew. The solution is poured into the distillate and left for 10 hours, then filtered through a funnel with cotton.

Chacha recipes from grapes at home

The technology of making delicious grape vodka is not as simple as it may seem at first glance. Recipes include a lot of nuances. For example, chilled grapes roam faster. It is necessary to pick berries only in dry weather, as rain rains the wild yeast disappears. Distilled distillate can not be cleaned with milk, it will affect the taste. In order to make chacha from grapes at home resemble cognac, it is drawn in oak barrels or on wood chips and bark. Below you can find the most popular recipes for making Georgian drinks.

Chacha grape cake at home

  • Time: 60 minutes.
  • Servings: 6-7 persons.
  • Calorie dishes: 235 kcal / 100 g.
  • Purpose: for dinner.
  • Cuisine: Georgian.
  • Difficulty: medium.

Properly cooked tea in taste can be compared with high-quality, expensive brandy. If to prepare on classical Georgian technology, then the drink turns out strong, but soft to taste. Unlike moonshine or vodka, after chacha, there is no hangover, increased pressure and headaches. The drink is often used for medical purposes.

  • grape cake - 1 kg,
  • sugar - 600 g,
  • water - 3 l.

  1. Pour the cake into a bulk pot, cover with water and add 180 g of sugar.
  2. Stir well until a homogeneous mixture is formed.
  3. Pour out the rest of the sugar and mix again.
  4. Close the lid and leave for 10-12 days. It is advisable to use a water seal, but an enamelled lid will do. Braga needs to be mixed every 1-2 days.
  5. When fermentation is over, drain the liquid part and put it on the stage. The remaining cake can be reused for a new batch.
  6. Make two distillations with the selection of fractions; you will need an alcohol meter. Absolute alcohol makes up 5–10% of home brew.
  7. It is desirable to dilute the cup to 40%, although many people leave 54%.
  8. Let the drink stand for at least two days, or even better - three weeks.

  • Time: 2 hours.
  • Servings: 50 people.
  • Calorie dishes: 235 kcal / 100 g.
  • Purpose: for dinner.
  • Cuisine: Georgian.
  • Difficulty: above average.

Cooking delicious chacha is much easier than it might seem at first glance. You will need three main ingredients. Instead of the traditional oilcake, crushed grapes, apples and even raisins are often used. Home Georgian chacha will be a real find for the holiday table. As part of the drink there are many nutrients. Taste can be compared with expensive brandy or brandy. How to cook: stock up on raw materials in advance, prepare an alcoholometer, water trap and moonshine.

  • distilled water - 30 liters,
  • sugar - 5 kg,
  • wine yeast - 30 g,
  • grape cake - 10 kg.

  1. Find a fermentation tank and sprinkle grape cake.
  2. Pour sugar mixed with water separately in the proportion of 1 kg to 6 liters of water. Start cooking the mixture over low heat until a syrup mass is formed. Cool to 25 ° C and pour into the pan with the cake.
  3. Crush the wine yeast, according to the proportion of 10 g per 10 liters of home brew, add to the pan.
  4. For fermentation, install a water seal.
  5. Leave the wort for at least 10 days, stir every day and remove the cap from the mash. Ready braga should not form gases and gurgle.
  6. Separate the liquid from the grape marc, pour it into the distillation cube.
  7. Chacha need to drive twice. After the first stage, the drink still has a taste of fusel oils.
  8. After the second distillation, dilute the cup with water until the alcoholometer reads 40% of the strength.
  9. Pour the tincture into glass bottles, leave for 10 days.

Sugarless

  • Time: 60 minutes.
  • Servings: 5 persons.
  • Calorie dishes: 205 kcal / 100 g.
  • Purpose: for dinner.
  • Cuisine: Georgian.
  • Difficulty: medium.

The production technology of chacha without sugar resembles a recipe for homemade moonshine. Drink grape cake has a unique taste and smell. Due to the lack of sugar, chacha turns out to be stronger, slightly tart in taste. To make the drink look like an expensive, branded brandy, it is advisable to insist in oak barrels for several months.

  • cake from any grape variety (can be combined) - 10 kg.

  1. Place the grapes in a bowl and knead the berries with your hands. Then cover the container with gauze, store at room temperature.
  2. Within 7-10 days, thoroughly mix the cake with your hands, while you need to lower the risen pulp.
  3. Strain the juice from the meal and distill the moonshine 2 times.
  4. After the first distillation, clean the distillate with potassium permanganate or activated carbon.
  5. After the second distillation, pour the liquid into bottles and leave for 3 weeks.

Chacha from Isabella

  • Time: 2 hours.
  • Servings: 7-8 people.
  • Calorie dishes: 256 kcal / 100 g.
  • Purpose: for dinner.
  • Cuisine: Georgian.
  • Difficulty: above average.

Chacha from Isabella at home is prepared from ripe grapes. It is necessary to carefully monitor that the leaves, branches, immature berries do not fall to the Braga. This may affect the taste of the drink - it will turn out too bitter, tart. Clusters contain many harmful substances. This is one of the features of Isabella grapes. Properly cooked chacha from this variety is good for health, pleasant to the taste and almost does not cause a hangover.

  • grapes - 5 kg,
  • wine yeast - 40 g,
  • water - 15 l,
  • sugar - 2 kg.

  1. Pre-place the grapes for a day in the freezer, it will remove excess moisture, will contribute to fermentation.
  2. Leave the grapes for 3 hours to defrost.
  3. Put ripe berries in a deep container and crush well.
  4. Pour in 15 liters of water at room temperature.
  5. Crush the yeast, add them to the mash. Sugar is recommended to fall asleep evenly 3 days in a row and mix thoroughly.
  6. Tightly close the cover with a lid, leave for 11 days.
  7. Drain the liquid separately from the oilcake.
  8. Distill the drink 2 times through the moonshine. After the first stage, the distillate must be cleaned with activated charcoal.
  9. At the end, pour the chacha into bottles and leave for 2 weeks. It should make 3 liters of exquisite drink, be sure to take a photo as a keepsake.

Cooking chacha at home

If you want to try the real Georgian chacha, then try to get its real counterpart, not modern surrogates. After the wine embargo on the part of Russia, the situation in Georgia’s winemaking went very badly, and a large number of winemaking products were formed in the warehouses. The wine could turn sour, and many manufacturers overtook it in brandy alcohol, bottled it and called chacha, but the drink is not.

According to experts, the best chacha is made by the company Hohbis tzremelebi (Tears of the Pheasant). Also an excellent product is Chacha Platinum and Chacha Okro (Chacha Gold) of Askaneli Dzmebi (Brothers Askaneli), as well as products of Telavis Gvinis Marani (Telavi Wine Cellar) - it produces As many as three types of chacha from Chardonnay grapes, Rkatsiteli and saperavi.

Almost a museum exhibit, which can often be found in the media.

But it is better to cook chacha at home. We will need it for home brewing (the tab is taken as an example and may vary depending on the number of marc):

  • 10 kg of grape cake,
  • 30 liters of clean water (you can boil)
  • 5 kg of sugar
  • 100 g of alcoholic yeast.

Cake, as you understand, is the result of making homemade wine. You can also squeezed grape juice to roll up in banks and leave for the winter kids. I would recommend using a weak spin to keep at least 20-30% juice in the cake. Для браги нам потребуется 50-литровая емкость, стеклянная или эмалированная.

Дальше делаем все по рецепту:

  1. Выжимки засыпьте в емкость и добавьте туда сахар с сухими дрожжами.
  2. Залейте воду, но только теплую, до 35 градусов, чтобы дрожжи не погибли.
  3. Перемешайте все хорошенько и накройте крышкой. In this state, the liquid should ferment for 1-2 weeks until complete digestion (until the bubbles cease to stand out). Braga needs to be mixed a couple of times a day.
  4. The resulting brago must be carefully filtered so that there is no pulp left in it - it can burn and convey not pleasant aromas and taste to the drink. Fill the filtered brago in the moonshine and completely distilled, without crushing.
  5. The resulting alcohol is distilled again, this time with crushing into “heads” and “tails”. The original product is diluted to the desired strength and bottled.

Another design of the moonshine for chacha. The distillation cube is practically unchanged in all variants.

I recommend trying out the second recipe, without yeast. Braga wanders longer, but the risks are less - in the final product there will not be a yeast aftertaste of 100%. For this we need:

  • 15 kg of unripe grapes (Isabella is perfect in our latitudes)
  • 5 liters of water first and then 40 liters,
  • 8 kg of sugar.

You need to prepare in two stages:

1. Do not wash grapes. This is very important, since on its surface there will be a white bloom - “wild” wine yeast. Together with the sprigs we crush the grapes and pour them into a large enamel container (we press carefully so that all the berries are crushed). Next, add to the wort 5 l of distilled and filtered water and close the container with gauze. We put it in a warm place and wait 3-4 days.

When the “cap” of foam rises from the foam, squeeze it through a colander or gauze, and return the cake back to the container. Add there 40 liters of water and 8 kg of sugar, close the lid and put in a warm place. We leave the second brag until it ferments completely, and we mix it 3-4 times a day. It is recommended to taste the mash in order not to turn sour. If bitterness or not a typical acid appeared in taste, then it’s time to start distillation.

2. The first stage we make from the mash on the cake without crushing. Distillation should be carried out on low heat or in a water bath (steam is better and safer to drive), the cake can be collected in gauze and hung inside the distillation vessel. After the pasture will get about 10-12 liters of alcohol. To it we add another 10 liters of water and distill a second time. This time we cut off the head (about 300 ml), collect the whole “body” and some “tails” (for more details on the distillation process here). At the exit we get 5-6 liters of strong chacha (somewhere 80 degrees). Dilute and bottle, if possible, soak in an oak or teak barrel.

Even home chacha can be made directly with grape juice, but it will not be chacha, but cognac spirit, which, after aging in the sides, will turn into a noble drink. In any case, you don’t cook a real chacha at home, because you need special equipment (though not complicated, but with its own specifics), as well as special grapes and technology that only Georgians know.

But the beauty of making chacha at home is that it is possible not only to control its quality, but also to experiment, to do everything so that the drink is as tasty and useful as possible.

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