How to make chacha from Isabella grape pulp

Chacha and grappa are grape moonshine

What is chacha and grappa - this is a strong alcoholic drink of a transparent color, which is most often referred to as grape moonshine. The popularity of home-made products is explained by the fact that their creation requires pomace, which is not thrown away after spinning. The alcoholic drink contains useful and valuable substances, and most of them are in the seeds of the fruit.

The difference is that grappa is prepared mainly from pomace grown in northern Italy, while chacha is made from raw materials grown in Georgia. Italian is prepared from such types as Moscato, Pinot Bianco, Barbera, Riesling Italico, Sauvignon Blanc, Chardonnay, Prosecco. Georgian, in addition to the Isabella and Rkatsiteli varieties, can be made from a variety such as Kachich. This variety of wild fruit is very ancient and there are very few of it left today. The berries have sufficient acidity, which helps speed up the fermentation process.

Alcohol products from Italy and Georgia also differ in their preparation methods, for example, to soften grape waste, Italian winemakers use a strong stream of water vapor, while Georgian winemakers add cold water directly to the cake. Italian technology leads to the destruction of plaque, which is an excellent fermentation product, which explains the presence of wine yeast in grappa.

Composition of chacha

First of all, we need to destroy the stereotype that chacha is vodka. Unlike the main Russian alcoholic drink, the basis of Georgian moonshine is made up of fruits and berries.

Classic chacha is made from grapes. This is not cognac, which includes wine, but a mash obtained from winemaking waste (seeds, cake, ridges, unripe berries) under the action of enzymes.

In the west of Georgia, natural alcohol is prepared based on the Rkatsiteli grape variety; in the north, the raw materials are Isabella and Kacich. The berries are distilled and the resulting mass is bottled either directly to prepare white chacha, or in a yellow oak barrel.

In other words, the composition of the drink is reminiscent of Italian grappa and Balkan rakia. Gradually, not only grape, but also other berry cakes became the raw material for these products. If you go to the Georgian province, you can try chacha made from cherry plum, cherry, peach, even fig.

The Caucasian elixir is often infused with various herbs and fruits, walnuts, after which drinks with new unusual tastes are obtained.

Raw materials for moonshine - selection and preparation

Moonshine at home requires compliance with rules and recommendations that should be strictly followed. Instructions for collecting and preparing raw materials are as follows:

grapes for moonshine

1. The berries are picked in dry weather, since the waxy coating lying on the surface and causing fermentation can be easily washed away by raindrops. And using a dry product will help get the desired effect.
2. It is not recommended to wash the fruits, as the water will wash away the valuable substances necessary for the fermentation process. The dust from the mash will be cleared as a result of self-cleaning. Spoiled fruit is a sign of a naturally grown product and it contains a lot of sucrose and fermentation occurs due to it. From the fruit cakes that remain after the wine products, you can make a good drink, and if you go through other steps, you can get the taste of cognac.
3. Moonshine from grapes is made mainly from the Isabella and Rkatsiteli varieties, but homemade moonshine is also made from other types of fruit.
4. The final step in the preparation of raw materials is the separation of the fruits and their crushing. There is no need to worry that the seeds will remain in the raw material, since they contain elements necessary for fermentation and in the future they will affect the effect of the mash.

Using a juicer can lead to the destruction of naturally occurring yeast, which is rich in pulp.

If, after harvesting and preparing the raw materials, it was not possible to obtain the desired fermentation effect, then you can use yeast, which is called alcoholic yeast. However, in terms of taste, grape moonshine prepared with baker's yeast will differ. The strength of grape mash also depends on the yeast, and on how many days the liquid is kept in a dark room. This is due to the fact that in the absence of natural fermentation elements, scallops will not be able to impart flavor and this can ruin the mash.

How to make chacha

You can surprise your guests and household by preparing chacha in your own kitchen. Equipment you need to prepare:

• the moonshine still itself;
• deep containers of the type for cake;
• bowls where the wort will be fermented;
• pieces of gauze through which the raw materials will be filtered;
• activated or charcoal, funnel and cotton wool to cleanse the drink.

When choosing grape raw materials, pay attention to bunches from the Caucasus or Crimea. Turkish is not worth taking because of its tenderness and low acidity. For chacha with sourness, choose early white grapes. For a softer and richer taste - a dark variety. Combine several types of grapes to create an interesting aromatic bouquet. The process of making Georgian moonshine is divided into four important stages:

“Quick” mash with yeast and sugar

Grape marc is an important source in the preparation of grape moonshine. When preparing raw materials, you should get rid of leaves and clusters; their presence will only cause harm and will have a bad effect on the taste of the future strong drink. Moonshine from grape marc can please you with the end result if you follow certain steps and use the necessary ingredients:

Required ingredients:

• 7 kilograms of grape pomace;
• 3 kilograms of sugar;
• 10 liters of purified water;
• 100 grams of wine yeast.

Preparation steps:

1. Pour grape marc with water, with sugar dissolved in it, and add wine yeast. To create a strong drink, you should take fresh water, as it contains all the beneficial substances and minerals.
2. Place the container with mash in a cool and dark place with a temperature of 20-25°C. The mash will turn out suitable if you observe the temperature regime. There should be no temperature changes during the fermentation process.
3. Periodically it is necessary to shake the container with mash to mix its contents.
4. After 7-10 days, when the mash has “won back”, distill it, separating the “heads” and “tails”

The output from the mash will be 18 liters, and after distillation 7-10 liters. clean drink. If you use a good apparatus, follow the standards and temperature conditions, you can get more distillation.

Long-lasting mash without yeast

Moonshine from grapes can be made at home without yeast. In this case, you will need 15 liters of clean water, 7 kilograms of sugar, as well as the main ingredient - 5 kg of grapes.

preparing mash from grapes

Making mash from grapes:

1. Clean the grapes from dirt and debris and place them in a convenient container. After cleaning, you should not wash the fruit, since the coating, which is wild yeast, will be needed for the fermentation process.
2. The grapes are then transferred to a blender, which grinds them. Place the fruit mass in a convenient bowl and cover with gauze.
3. As soon as the pulp begins to make a sound similar to hissing, you should move it to a special fermentation container. As you add sugar, add the indicated amount of water. After these manipulations, you should install a water seal and move the resulting mixture to a dark place, the temperature of which can range from 20 to 26 degrees. If it is below the established value, the fermentation process will be incomplete and there will be more sediment.
4. Natural fermentation will require more time before the mass turns into grape moonshine. The creation stage of the drink will take about 6 weeks to complete, but the results will be worth it.
5. You should get rid of the mash when fermentation stops. After this, filter the product using ordinary cotton wool and squeeze out and get rid of unnecessary residues.
6. The purified mash is then sent for distillation.

Traditional preparation of chacha

Real Caucasian chacha is prepared from Rkatsiteli or Isabella grape varieties. To prepare moonshine, they take marc - the cake left after making wine or grape juice, or fresh grapes.

Important! The grapes for moonshine should be slightly unripe. The berries are crushed along with the stalks and seeds; these parts of the plant improve the taste of chacha and make it stronger. .

Traditional chacha needs to be brewed from just two ingredients: grapes and water. Adding sugar increases the yield of the finished product, improves fermentation, but has a bad effect on the taste and smell of the drink, and increases the content of fusel oils.

The classic grape drink can be called brandy, because its preparation uses a distillation process. But, more often than not, winemakers cannot do without sugar and yeast, trying to expel as much of the strong drink as possible - this is no longer real moonshine, but ordinary moonshine.

Chacha manufacturing technology

You can try to make real chacha without adding sugar, but you need to be prepared for the fact that the amount of the finished product will be several times less than the mass of the original raw material.

For example, if the sugar content of grapes is 20%, 25 kg of berries together with bunches will yield only 5-6 liters of chacha, the strength of which will not exceed 40 degrees. If chacha is prepared from cake, you will get even less moonshine - all the efforts of the winemaker are not justified by such a result.

Therefore, you can add sugar to the classic chacha recipe, and to neutralize the consequences, they use one trick. But yeast will not be used in this chacha recipe, which will have a very favorable effect on its quality.

Attention! 10 kg of sugar will increase the product yield by 10-11 liters. Instead of 5 liters with 25 kg of raw materials, the winemaker will receive 15-16 liters of excellent moonshine. . For moonshine you will need:

For moonshine you will need:

• 25 kg of fresh grapes or pomace remaining after boiling juice or making homemade wine;
• 50 liters of water;
• 10 kg granulated sugar.

Step by step, moonshine from grapes is made as follows:

1. The grapes are not washed so as not to remove wild wine yeast from the skins. The berries are kneaded with your hands. There is no need to remove the stalks. Together with the juice, the crushed berries are placed in a large container (a saucepan will do).
2. If the mash for chacha is made from cake, simply put it in the selected container.
3. Add water and sugar to the mash and mix with your hand or a wooden stick. The container with the future chacha is not filled to the top - there should be about 10% free space left. This empty volume will subsequently be filled with carbon dioxide.
4. A water seal is installed on the pan with mash and placed in a warm and dark place with a constant temperature of 22-28 degrees.
5. Fermentation with natural yeast lasts quite a long time - 30-60 days, so you need to be patient. To prevent the mash from becoming moldy, it is stirred regularly (every 2-3 days), lowering the floating grapes to the bottom of the pan.
6. When carbon dioxide ceases to be released, the mash will taste bitter and lose its sweetness, and the fermentation process can be considered complete. They begin to distill chacha.
7. To prevent the chacha from burning during the cooking process, it must be rid of solid particles, that is, drained from the sediment. At the same time, it is the seeds and twigs that give chacha its unique taste and valuable aroma, so it is necessary to use some tricks. To do this, the mash is filtered through several layers of gauze and poured into a distillation container. The sediment is collected in the same gauze and suspended in the upper part of the distillation cube. As a result of such actions, aromatic oils from the seeds will enter the moonshine, and it will be quite fragrant.
8. Now the mash is distilled through a moonshine still. Distillation is completed when the strength of the drink in the stream drops below 30 degrees. The total strength of the resulting distillate is measured.
9. Chacha is diluted with water in an amount of 20% of the total volume and the moonshine is distilled again.
10. The resulting moonshine is divided into fractions: the top 10% is drained - these are the “heads” that contribute to hangover syndrome and have a bad effect on health, the main product (the “body” of chacha) is collected until the strength in the stream drops below 45%.
11. Measure the strength of the finished moonshine and dilute it with water so that the strength of the drink is 45-55%.

Another recipe for grape mash for moonshine

Making moonshine from grapes at home is easy if you know the procedure and nuances. When the pulp remains after the grape juice, it is a pity to throw it away and therefore you can prepare an alcoholic drink from the mash. The cake contains substances necessary for preparing an alcoholic drink. Grape mash is also prepared from sour varieties, which are unsuitable for making wine. This drink has a slightly sour taste, but a pleasant tart aroma and a lightish tint. Grape mash is convenient because no additional components or ingredients are required for production. Moonshine, which is called Georgian chacha, differs from others not only in technology, but also in strength. The pomace remaining after pressing is used in production, and a wine drink is obtained from grape juice. Experienced moonshiners use not only grape marc to produce chacha, but also the remains of sour compote.

Ingredients:

• grape pulp - 10 kilograms (for the wild variety 12.5);
• water - 30 liters;
• sugar - 5 kilograms;
• dry yeast - 50-60 gr.

Making mash:

1. Mix sugar with water
2. Add yeast to sweetened water.
3. Add the pulp mixture to the dissolved syrup.
4. To prevent oxygen from penetrating into the container with mash, you will need to install a water seal or a medical glove.

When everything is done, you should move it to a dark place with a temperature of 28 degrees. The jar of product should be stirred from time to time to get rid of the cloudy sediment, and after a week or two, the mash will be ready. It must be kept in a closed place for so many days until the fermentation process stops. Repeated mixing of the liquid is necessary to obtain a good aroma. This type of drinking with grapes is an excellent solution if there are a lot of berries left.

What is chacha

We'll tell you how to make chacha at home, but first let's take a closer look at this strong drink. When classifying alcohol, it is classified as brandy.

Raw materials for the production of chacha

Traditionally, grapes are used to prepare chacha at home. This makes it a drink akin to cognac or armagnac. But chacha is prepared not from wine, but from waste - cake, seeds, ridges left after fermentation, and substandard grapes that have not had time to ripen. True, no one forbids making a drink from juice; sometimes that’s exactly what they do.

In order to diversify the recipe and taste of alcohol, chacha is made from any, but exclusively fruit and berry raw materials, which is its main difference from vodka. Today, both in Georgian villages and in retail outlets you can find distilled products:

• apricot;
• sweet citrus fruits;
• persimmons;
• cherries;
• mulberries;
• figs;
• peaches;
• grenade.

For Abkhazia, Isabella and Kacich turned out to be more acceptable. Depending on subsequent storage, chacha can be of two varieties:

• white, which is immediately poured into glass containers;
• yellow, aged in oak barrels.

From strong alcoholic drinks, tinctures with herbs, walnuts, and fruits are often prepared.

Strength, taste and calorie content

Chacha has the taste of raw materials - grapes or other fruits. Its strength is 55-60 degrees, which is significantly higher than most similar drinks. This must be taken into account when drinking, since chacha is easy to drink and has a fruity aftertaste. Factory distilled alcohol can have a strength of 45-50 degrees, while homemade alcohol can have a strength of 70-80.

The taste of yellow chacha aged in oak barrels is always more intense than that of white chacha; a non-specialist can easily confuse it with cognac. It should be stored in a cool, dark place, bottled in glass bottles. Plastic not only kills the delicate taste, but can also introduce unwanted substances.

Braga from Isabella grapes

Moonshine from Isabella is made from ripe fruits, which are carefully cleaned of debris, clusters, leaves and unripe berries. If the purification is poor, the alcoholic drink from the mash will turn out bitter, with an unpleasant aftertaste, and this is explained by the presence of harmful substances in the fruits. Cleaning is an important condition for preparing mash and for creating a drink; the following ingredients are needed:

• Water – 15 l;
• Pressed yeast – 200 g;
• Sugar – 2000 g;
• 5 kg of grapes.

Receiving mash:

1. Place grape bunches of the “Isabella” variety in the freezer for half a day, so they will not lose their taste.
2. Start separating the ripe berries that are needed for the mash.
3. Leave selected fruits to thaw.
4. Using your hands, crush the berries and pour the pulp into the fermentation container. Moonshine from grapes will turn out good if you crush it with your hands or feet.
5. Pour water into the pulp, but the temperature of the liquid should be from 25 to 30 degrees.
6. Add dry yeast, which must be properly diluted in warm water.
7. To make chacha made from the “Isabella” variety aromatic, add a kilogram of granulated sugar on the first day, and then when the sugar is completely dissolved, gradually add the rest.
8. After these steps, you need to mix the mash, cover it tightly with a lid and put it in a relatively warm place for 10 days.
9. As soon as the specified period has passed and fermentation stops after 10 days, you need to drain the grape mash and start distilling it using a moonshine still. When using supercharged yeast, the first and second distillations are necessary to obtain an excellent result.

After distillation, the drink will be excellent and tasty.

Those who distill moonshine know how to make mash from grapes and use this technology for chacha from other varieties, while refusing to use alcohol. Following the steps of creating a drink will allow you to enjoy a crystal clear drink with a light shade.

Chacha moonshine recipe

Grape moonshine is made from traditional wine marc. For 12 kg of Isabella grapes for this recipe you will need approximately 5 liters of water and 2 kg of sugar. The berries do not need to be separated from the ridge. This will make the alcoholic product taste milder.

Stages of preparing chacha:

1. Let the sweetened and watered concentrate ferment in a bottle with a water seal. Duration: from 2 weeks. up to 1.5 months
2. Using a moonshine still (without a steamer), distill the mash without dividing into fractions. Complete the selection when the strength in the stream decreases to 29%. Ignore the cloudiness of the liquid.
3. Determine the proportion of pure alcohol in pervak.
4. Dilute the liquid with water to 20%. Pass it through the machine again. Collect the first 12% separately and discard. Next, the device will collect the main product (until the strength is reduced to 45%).
5. Dilute the material to 40-50%. Pour into bottles and leave in a cool place for about a month. During this time, the grape chacha will acquire a rich taste and will be finally ready for consumption.

Grape juice mash

Moonshine made from grape juice has an excellent soft taste that cannot be confused with any chacha. And to create mash you will need the following components:

• 6 liters of water;
• Sugar – 1000 g;
• Grape juice – 3 l;
• Pressed yeast – 90 g.

How to make mash:

1. To prepare the mash, mix the juice with hot water (30-40C).
2. Carefully add granulated sugar, mixing it correctly and thoroughly with the addition of liquid, as granulated sugar is added, mix again.
3. After this procedure, you should pour in yeast diluted with warm water and sugar. You need to dilute the yeast and water very carefully, while constantly stirring. Move the finished starter to a warm place for about an hour.
4. The yeast starter is mixed with the rest of the ingredients, then cover with a lid and put on a special signal glove.
5. Place in a warm place for a week to allow fermentation to begin.

After a week or 10 days have passed, the mash needs to be distilled several times. And this simple method will allow you to create a unique drink from mash that you will like, and the result of distillation will be effective.

Classic chacha

Traditional recipes represent a set of measures aimed at creating alcoholic drinks using special technologies. For classic chacha, prepare ingredients:

• Granulated sugar – 5 kilograms;
• Filtered water – 12 liters;
• Grape juice with pulp -12 liters.

classic chacha
Let the resulting wort infuse for 21 days and keep at room temperature until the fermentation process stops. Distill the infused wort using a method known as distillation. Moonshiners do not use a distillation column to distill the resulting wort, since after this procedure the classic taste is lost. The resulting product can be distilled a second time to obtain a pure taste, and for this reason the finished product undergoes a second distillation. The result of the second distillation is an almost white liquid, and this color will be the product if distilled correctly.

Important: chacha becomes suitable for drinking after 1.5 months after its preparation; it is after this time that it acquires a mild taste and aroma and has a slight odor.

Moonshine from wine with marc

Moonshine using marc can be created at home and the taste will not differ from chacha. After separating the fruit, which is necessary for wine, the pulp remains. The drink will be even better if you use squeezed juice. Moonshine from grapes is prepared simply and easily, and is very popular. Wine moonshine methods require the following components and the correct proportion will give an effective result, distillation and purification are important:

• Sugar – 5 kilograms;
• 30 liters of water;
• Grape juice with marc – 10 l;
• Dry yeast – 100 g.

The yield of moonshine is approximately 7 liters, the alcoholic drink cannot be distinguished from chacha and such moonshine can be placed on a festive table. Cake or grape marc may not be used when creating a strong drink.

The process of distilling chacha from “Isabella”

The most popular chacha distillation process is double. The first distillation is usually made from mash. Primary distillation takes place without crushing - as a result you should get 10-12 liters of alcohol. It is best to collect the cake in cheesecloth and hang it inside the distiller.

The second distillation of chacha is a more complex process, since at this stage it will be necessary to cut off the head and tail fractions.

You need to pour 10 liters of water into the resulting alcohol, after which you can repeat the distillation. About 2 cups of the first liquid is the head part that will need to be drained. The tail section also takes up approximately 2 cups of distillate. As a result of double distillation, you will get approximately 6 liters of excellent, but very strong chacha. If you dilute it to 40 degrees, then 10-12 liters of real Georgian drink will be in your home collection.

Italian grappa recipe

Italian grappa contains the following ingredients:

• Grape cake – 5 kilograms;
• Wine yeast – 100 g;
• 24 l. clean water.

Preparation:

Brandy is not very different from Georgian chacha, but there is one peculiarity - the mash is aged during the fermentation process and sealed using a water seal. Italian brandy requires juice to enhance the flavor and aroma. The Italian type of chacha is popular if it has a sweet taste, so preparation requires more sugar and such chacha is more pleasant to consume, but you can drink it when at least a month has passed. If you ignore this, you may not like the taste of chacha. An important place in the creation process is also occupied by cleaning, which must be carried out without fail.

Chacha from grape pulp at home

Every country has a strong alcoholic drink that residents prepare themselves. In our country it’s moonshine, in the Balkans it’s rakia, in Georgia it’s chacha. A traditional feast in the Caucasus is accompanied not only by world-famous wines, but also by stronger drinks. For Georgia, chacha is an integral part of the national tradition. In 2011, the government even received a patent for it.

Chacha is easily distilled from grapes at home. The recipe for making it is only slightly different from moonshine. A large number of vineyards contributed to the emergence of the tradition of preparing alcoholic drinks from this sunny berry.

Of course, wine will always come first for Georgians.

But the waste remaining after its production and substandard grapes, which even the most well-groomed vine produces every year, allowed the residents of Georgia to prepare a strong, aromatic drink from them.

Homemade chacha can be made from any juicy and fairly sweet southern fruit. It will be tasty, aromatic and strong. But grape chacha has become one of the calling cards of Georgia. In Abkhazia it is usually made from the Isabella or Kachich varieties; in the west they use Rkatsiteli.

Features of chacha

Chacha is called Georgian brandy. Indeed, among strong alcoholic drinks it is considered a relative of cognac. Of course, chacha made from grapes is not so noble, but if it is properly prepared and cleaned, it will be aromatic and easy to drink.

Raw materials and technology

Georgian brandy is made from pulp left over after wine or juice production. Unripe grapes must be added to it. In order to remove the unpleasant odor and increase the strength, the preparation of chacha involves double distillation.

If the drink is immediately bottled after distillation, it is called white. Chacha aged in an oak barrel is considered yellow.

Strength and taste

We are used to the fact that strong alcohol is 40 degrees. This is why our tourists can get into trouble in Georgia. They simply don’t think about how many degrees there are in the chacha. But even “light” factory varieties cannot contain less than 45-50 percent alcohol. Chacha at home is usually prepared with a strength of 55-60 degrees, and sometimes even 80 degrees.

The taste of the drink, made according to the rules, is light and pleasant. And if it was infused with herbs or fruits, then the degrees may not be noticed at all. Insidious drink! Moreover, it contains as much as 225 kcal per 100 g. And this is neither more nor less - 11% of the daily value.

Traditions of use

It is interesting that in the west of Georgia it is customary to snack on this drink with sweets, and in the eastern regions - with pickles. In Abkhazia, it is served before a feast as an aperitif, but drinking chacha at a family celebration is considered bad manners. Residents of mountain villages often drink a glass of strong drink in the morning before going to work.

Comment! High-quality chacha is served at room temperature and drunk in small sips to better feel the taste and aroma. If errors were made during production and the drink leaves much to be desired, it is cooled to 5-10 degrees.

Real Georgian chacha

For anyone who has at least once distilled moonshine, preparing chacha from grapes at home will not be difficult. Just what kind of drink will this be? Will the residents of Georgia recognize it or say: “Oh, what moonshine”?

Before preparing chacha, read the recommendations. If you deviate from them, you will get a strong alcoholic drink, only vaguely similar to real Georgian brandy.

• Grape pomace left over after making wine or juice is used as a raw material. Unripe or substandard berries and ridges are a mandatory addition for mash.
• The recipe for chacha from grapes at home involves using only wild yeast.
  And no sugar! Of course, you can’t make a drink from sour grapes.
• During distillation, Georgian brandy is not divided into fractions. It is distilled twice and then purified.
• Strong alcohol aged in any wooden barrel other than oak cannot be called chacha.
  Containing less than 45% alcohol - too.

Important! If you dilute the drink too much and then add strength to it by mixing it with a whole product, the taste will change for the worse.

The above tips apply to preparing real Georgian chacha; if you are making an adapted drink, then you can add sugar and use whole grapes instead of cake.

Chacha with and without sugar

Homemade grape chacha, the recipe for which you brought from Georgia, is prepared only without sugar. Now let's think a little. Residents of warm regions grow sweet grape varieties, the sugar content of which is at least 20%. Moreover, in cold and cloudy summers its content will be significantly lower.

The northern regions also grow grapes. But the varieties there are adapted to local conditions, their sugar content is usually 14-17%, and even less if there is a lack of light and heat. You can, of course, not prepare chacha at all, since it will be different from Georgian. But no one will forbid you to add sugar, and even if the product is slightly different from the original, it will still be tasty.

There is one more point to think about. Real traditional chacha is made from the pomace left over from the processing of grapes into juice or wine. Even if the sugar content of the berries was at least 20%, the output will be 5-6 liters of chacha from 25 kg of waste and substandard. By adding 10 kg of sugar, the volume of the drink will increase to 16-17 liters, and the preparation time will be halved.

Chacha recipes

We will tell you how to make chacha with and without sugar. Of course, the taste of the drink will be different. But Georgian brandy prepared in the Caucasus also varies. Each family makes it in its own way, the secrets are passed down from generation to generation. It seems nothing complicated, but for some reason two neighbors living next to each other have different chacha.

Beverage purification

You should not clean chacha with potassium permanganate, coal or soda. This will change the taste for the worse.

There are many ways to garnish homemade alcohol, and they were not invented for fun. Improperly purified alcohol can turn from the drink of the gods into slop.

Of course, this primarily concerns wine. But why spoil the taste of Georgian brandy at the final stage?

Without cleaning, chacha has an unpleasant odor and contains many harmful substances. It is impossible to completely remove them at home, but it is possible to significantly reduce them.

Casein cleansing

This is a cheap way. It will remove unwanted impurities, improve the taste, and destroy the unpleasant odor. To do this, add 200 ml of cow's milk to 10 liters of drink. Place in a dark place and shake the mixture twice a day. After a week, carefully drain the sediment and filter.

How to drink chacha correctly

Chacha is drunk following the rules, in order to experience the full spectrum of taste; the ritual of drinking the drink should be approached very seriously. The container for drinking an alcoholic drink is of great importance - for chacha, take a small vodka glass. Before you start drinking chacha, you should open the bottle and keep it at room temperature for some time. Chacha reacts with oxygen and due to this, the aroma of the drink improves and this will allow the alcohol to reveal its taste. This drink will be remembered for a long time for its scalding strength and aroma of grapevine.

As a snack, you can eat both sweet dishes and pickles, the taste will still be pleasant. Ripe sultanas will be an excellent snack; you can also have cheese and grapes.

Chacha has a high strength, so you should not abuse this drink in large quantities.