The owners of garden plots and household plots growing grapes on their plantations often wondered - how is it possible to use grape marquees as much as possible after the necessary amount of wine or juice from grapes has already been made? The answer is very simple - to make moonshine from grapes at home!
The required components to overtake moonshine from grapes at home using yeast and sugar
To be able to overtake moonshine from grapes at home, the following components will be required:
• 10 liters of squeeze;
• 30 liters of water purified from harmful impurities and sediment;
• granulated sugar - 5 kilograms;
• yeast - 100 grams (if you plan to use dry yeast) or 500 grams (if you intend to make moonshine from grapes at home using pressed yeast).
How to make moonshine from grapes at home using yeast and sugar - preparatory procedures
In order to make moonshine from grapes at home, it is recommended to adhere to the following step-by-step instructions:
1. We prepare a container with a total volume of 45 to 50 liters. If there is no tank of such volume in the household, the proportions of the produced moonshine should be reduced.
2. The above ingredients are placed in a prepared container.
3. If desired, water can be heated to a temperature of 30 degrees - in this case, the yeast will dissolve faster and better.
4. Thoroughly mix the added components.
5. We install a water lock on capacity.
6. We carry out the transfer of the container with the ingredients into a dark room with a constantly maintained temperature of 18 to 28 degrees.
7. If maintaining the temperature in the room within the above limits is not possible, the capacity should be insulated.
8. We expect the end of the fermentation process of the components (the normative period is from 7 to 10 days).
At the end of this period, you should check the readiness of the mash - for this you need to make sure that the following factors exist:
• the water seal has stopped emitting gas;
• mash changed its color to a lighter;
• the taste of mash has become bitter;
• A noticeable precipitate appeared at the bottom of the tank.
The presence of these nuances will make it possible to determine whether the fermentation procedure has ended or not. Next, you should proceed directly to the preparation of moonshine from grapes at home.
How to make moonshine from grapes at home - the distillation process itself
After the mash is ready, you can start cooking moonshine from grapes at home:
1. Drain the mash from the tank through a special design for filtering - you can use ordinary medical gauze or a bandage.
2. We prepare the moonshine still and begin the distillation process. The first 30 ml. yield and an additional 20-30 ml. for every kilogram of sugar poured, it is necessary to collect and pour out - this substance should not be drunk, since its use can negatively affect health.
3. When the strength in the stream drops below the mark of 40-45%, it is necessary to stop the collection of distillate. It is not recommended to clean it with charcoal or other methods, otherwise the grape smell may disappear. Improving the quality of the final product is only possible through repeated distillation.
4. The obtained moonshine is allowed to be diluted with water until the desired strength of the finished drink is obtained. In most cases, the substance is brought to a fortress of 40-45%. Leaving moonshine in a dark and cool place for 2-3 days will help stabilize the taste.
The result should be an extremely tasty, pleasant and fragrant moonshine of grapes at home with a nominal strength of 50 degrees and a volume of up to 7 liters.
Moonshine from grapes at home without the use of yeast and sugar - necessary ingredients
To make moonshine from grapes at home according to a recipe that does not involve the use of sugar and yeast, you will need:
• grapes or grape meal - 25 kilograms;
• purified water - 50 liters.
Step by step cooking instructions
According to this recipe, you can cook a real Caucasian chacha. The difference from the previous recipe - mash roams on its own, natural yeast, and not on alcohol. The drink is made without the use of sugar, which allows you to feel the taste of a real chacha.
1. The first stage is the preparation of grapes:
• it is not allowed to wash grapes - otherwise, natural yeast will be removed from the surface;
• we knead the grapes, while trying not to damage or crush the seeds;
• It is not recommended to remove bones.
2. The second stage is fermentation:
• grapes are placed in a tank of a sufficiently large capacity (can be used up to 100 liters);
• add water (note that you should not add water to the very edge of the tank);
• mix this mixture with a wooden spatula;
• place the container in a room protected from direct sunlight, with an air temperature of 22 to 30 degrees;
• we expect the end of fermentation (the process will be lengthy, since the use of alcoholic yeast is not supposed according to this recipe - about two months);
• every 3 days mix the mash.
3. The third stage is the filtration of the resulting mixture:
• check if the water trap has stopped letting in carbon dioxide bubbles;
• if so, the fermentation process can be considered completed;
• Next, we filter the drink through multilayer cheesecloth.
4. The fourth stage is the implementation of the distillation procedure.
Chachi distillation is carried out in the same manner as moonshine:
• pour the mixture into a special cube for distillation;
• put on a slow fire;
• we collect the initial drops in a separate container - you can’t drink them, this is the so-called “Pervak”;
• then we make the selection of the main fraction, in the framework of which the strength of the drink will constantly change;
• we complete the selection when the strength of the drink reaches 40 degrees;
• we collect the last fraction separately - it can be used to increase the strength of subsequent drinks;
• the resulting mixture is distilled for the second time - for this, the distillate is diluted with water to 20 degrees;
• the second distillation is also divided into fractions, the main of which is the second - after the collection of “Pervak” and until the distillate strength is reduced to 40 degrees.
Delicious, noble and refined Caucasian chacha is ready!
We use dry grapes to make moonshine
To prepare moonshine according to this recipe, the following components will be needed:
• directly moonshine prepared according to one of the above formulations - 10 liters;
• dried grapes (raisins) - 1 kilogram.
The manufacturing technology of this product:
• thoroughly rinse raisins under running water;
• chop dry grapes;
• put chopped raisins in the finished moonshine;
• the container into which the ingredients were filled must be placed in a dark room for several days;
• after the end of the fermentation process, the resulting mixture should be distilled using a moonshine still using the step-by-step instructions above.
Home-made grape moonshine, prepared using raisins, is ready!
Home-made grape moonshine - how to make home-made wine
Wine is distilled for several purposes:
• to obtain fruit vodka (then it is insisted in oak barrels to get an extremely high-quality drink that is not inferior in value and quality to cognac and calvados);
• upon the expiration of the shelf life of wine, which makes its further consumption impossible.
In any case, from home-made wine you can get excellent moonshine with a surprisingly rich and unsurpassed taste.
Cooking Technology:
• we take grape wine, preferably homemade, the aging period does not matter;
• pour wine into a distillation cube;
• we carry out the distillation procedure in a slow mode (in one hour of the procedure there should be an output in the region of 3 liters);
• the initial fraction (about 20 ml) for each liter is poured into a separate container for use for technical purposes;
• the second fraction, called the “Body”, is collected in the main packaging;
• we stop the selection of fractions after lowering the strength of the drink to 40 degrees;
• finally, we use the next fraction, the so-called “Tail”, to create a new mash, thereby increasing its strength.
The obtained moonshine from grapes at home, prepared from grape wine, is consumed by some immediately after the distillation process is completed. However, the quality of the untreated moonshine will leave much to be desired. To improve product quality, perform one of the following procedures:
• clean moonshine using coal or baking soda;
• carry out secondary distillation.
Finally, after a second distillation or purification, the moonshine made from grape wine should be placed in a closed container and let it brew for two days. After that, the finished drink can be consumed.
The process of making moonshine is quite simple. All that is needed is to have a moonshine and remember about our step-by-step instructions. Using our cooking tips, anyone will be able to prepare the most delicious moonshine of the highest quality as soon as possible.
