Grape tincture from cake

Any grape varieties are suitable for the preparation of grape cake tincture. The final taste of the product depends on which variety is used in this case.

Transfer the grape cake to a special container, for example, a glass bottle. Tie the neck of the container with gauze. Put the bottle in a warm place. In the first day or two, foam and a characteristic hiss should form on the surface of the container. It means the cake has fermented.

Next, the grape cake must be diluted with clean water so that the tincture becomes thinner. Mix everything thoroughly.

Install a special water seal on the neck of the container (you can replace it with a medical rubber glove with a punctured finger). And put the bottle in a dark place at a temperature of 20-25 degrees. Since yeast is not used in this recipe, the natural fermentation process can take from 14 to 50 days (depending on the grape variety).

As soon as carbon dioxide (or opal rubber glove) stopped being released through the water gate, the fermentation process ended.

The resulting drink must be filtered through 3-4 layers of gauze to completely get rid of the pulp and impurities.

Next, the tincture must be poured into an alembic and make a primary distillation. Finish the selection of the stage when the output strength drops below 25-30%. Dilute the resulting tincture with distilled water to 20%.

Carry out secondary distillation, where the first output is collected separately - this is a harmful fraction that contains harmful impurities and it is undesirable to drink it.

Finish the selection of secondary distillation when the fortress drops below 40%.

Dilute the ready-made homemade tincture of grape cake with distilled water to the desired strength. Pour the resulting drink into a wooden barrel and let it brew for 2 to 14 days, after which you can taste it. Enjoy your meal!