Homemade Brandy from Grapes
Description
The recipe won't take much time. This homemade grape moonshine turns out to be not only a noble drink but also very aromatic. You can confidently offer it to guests and serve as the main alcoholic beverage at a festive table. Making this homemade grape moonshine takes about 4-5 weeks, and from the suggested amount of grapes, pomace vodka (chacha) can also be produced. The drink is ready to serve.
Instructions
- 1
Step 1
1. The "Moldova" grape variety is universal, which is why it is loved by all vineyards. We will need 25 liters of it.
- 2
Step 2
2. Chacha is made in a traditional way. Pour the grapes, add water, and leave in a dark place. Over four days, it will start bubbling and rising upwards (like foam). And when, after 3-4 days, a "cap" forms in your container, the most interesting process begins.
- 3
Step 3
3. Next, the pomace is collected, and wine is made from the resulting juice by adding sugar. The pomace is placed in a separate container.
- 4
Step 4
4. Wine cannot be stored in a pot, so we transfer it to glassware.
- 5
Step 5
5. We will need the pomace later to make chacha, so it should not be discarded prematurely. On average, 100 g of sugar is added per liter (less if the grapes are sweet and overripe). Once the juice has been poured off separately, transfer the grape pomace into a glass container and add water (in a ratio of approximately 1 to 3-4). Sugar is also added to the chacha (about one kilogram per the obtained amount of pomace).
- 6
Step 6
6. It looks like in the photo. The container for the lees is half the size of the one for wine.
- 7
Step 7
7. Leave it until it stops "playing," i.e., until fermentation is completely finished. On average, this process takes about 4 weeks. After this period, the wine will have finished fermenting and can be distilled in the usual way.
- 8
Step 8
8. First, we drain it off the sediment, which is discarded, and the clear portion is set aside for distillation. For this, we will need a still.
- 9
Step 9
9. After this time, more sugar and water are added to the chacha, and everything is poured into a large bottle for further fermentation. The first portion (called the "head") should be collected separately. I usually go by the smell. When the aroma becomes more refined, I place a large glass container (3-5 liters) and collect the distilled spirit.
- 10
Step 10
10. You can also perform a second distillation. To do this, pour the obtained moonshine into a container, add 3 liters of water, and distill again. From a 25-liter batch of grape mixture with water, I obtained 3 liters of the final fraction and about 1 liter of "heads" and "tails". This homemade grape moonshine turns out very noble and unique in taste, with an aromatic aftertaste.