Grape cake braga with yeast

For the preparation of braga according to this recipe, cake is used, which remains after the production of grape juice and is usually thrown away. But now it can be used for further distillation and get a delicious alcoholic drink of its own preparation.

First you need to cook sugar. To do this, pour 2 liters of clean water into a saucepan, boil and dissolve sugar in it. Leave the resulting sugar syrup to cool.

Dilute the dry yeast according to the instructions on the package (in warm water).

Put the grape cake in a fermentation container. It can be a wooden barrel or a large glass bottle. Add warm water to the same place. The water temperature should be about 25-30 degrees, but no more, otherwise the yeast may not work, and the final taste of the braga will be spoiled.

Add sugar syrup cooked and cooled to room temperature to the fermentation tank. Then pour in the diluted yeast and mix everything well together.

Next, you will need a water seal to prepare the braga. It needs to be put on a fermentation tank. It acts as a valve through which carbon dioxide escapes during fermentation. If the gas is not released from the barrel, the braga may explode. And if a barrel or other container is not covered with any lid at all, then unwanted bacteria can get inside, which will eventually lead to a sour drink. You can buy a water seal in specialized stores.

Put the barrel covered with a flexible shutter in a warm place away from sunlight for fermentation of the drink. The fermentation process lasts about 10 days.

You can check whether the braga is ready using the same hydraulic lock. If carbon dioxide is not released through it, then the fermentation process has ended. There is a popular method of checking: bring a lighted match to the barrel - if it does not go out (there is no gas release), then the braga is already ready.

Next, for a better taste and a beautiful color, you need to pass the drink through a sieve or gauze. Pour the finished braga into a clean container, leaving the sediment in the barrel.

To "kill" the remaining yeast, it is necessary to heat the drink to a temperature of 50 degrees, but no more.

As a result, the so-called pervach will turn out, which requires further distillation through a moonshine machine (you can also buy it in a specialized store). After the first distillation, the taste and color of the drink dramatically improves. However, if necessary, a second distillation can be carried out.

Taste the braga and, if necessary, adjust the strength by diluting with water.

Everything is ready!