Grape cake chacha

We prepare a large fermentation tank (for example, an enameled pan with a volume of at least 10 liters), where we place the grape cake. Then pour the specified amount of water to it, add wine yeast and 300 grams of sugar. Mix everything, cover with a lid and put it in a dark place (room temperature or slightly higher - 23-25 degrees Celsius) for a couple of days.

When fermentation begins, fill in the remaining sugar, mix again and install a water seal. The fermentation time depends on the room temperature and is at least one and a half weeks. The maximum fermentation period can be a month or even a little more.

When the fermentation process comes to an end, the braga can be distilled. Traditionally, chacha is distilled twice. The first time we do not select fractions, the second time we divide into fractions: about 10% is the "head", which contains a maximum of harmful impurities. The "head" cannot be drunk, it can be used exclusively for technical purposes. Then comes the "body" - 70-75%. When the degree drops sharply, we finish selecting the "body". The rest are tails containing fusel oils, which we also do not need (but unlike the "heads", "tails" can be reused in winemaking). There are usually very few "tails" when cooking chacha.

Next, the resulting drink is diluted to 55% with pure water, bottled chacha and left alone for two weeks. Of course, you can try it right away as it turned out, but you need to withstand it. When two weeks have passed, the drink will be ready to serve.