Raisin mash
Description
Raisins are used to make a traditional Jewish drink called "peysakhovka." The mash made from raisins is also very tasty. The strained mash can be consumed as is, or you can distill it into liquor. To prepare raisin mash, use regular raisins; the grape variety doesn't matter. Can be served.
Instructions
- 1
Step 1
Rinse 200 grams of raisins, pour 2 cups of water over them, and add a pinch of sugar. Heat the mixture to 30-40 degrees, then let it stand. When the raisins become soft, use a blender to puree them. Let this starter ferment. Rinse the remaining raisins as well, pour the rest of the water over them, and blend them too. When you notice the starter beginning to ferment (bubbles appear on the surface), add it to the remaining raisins and water.
- 2
Step 2
Cover the resulting mixture with a piece of gauze and let it ferment in a warm place. The fermentation will last about 3 weeks, or even a month. Then, the mash needs to be thoroughly pressed to remove the pomace, filtered a couple of times, and transferred into the still.
- 3
Step 3
To make the mash clean, distill it twice.
- 4
Step 4
Pour the ready raisin mash into bottles and store in the refrigerator.