Vodka from grape pomace. How to make chacha at home. Homemade grape chacha: a simple recipe without yeast from juice.
Chacha is a traditional Georgian drink, which is very well known not only in the Caucasus, but also beyond its borders. The technology of making chacha is a real art, which not everyone is initiated into. Despite the fact that the process of preparing this drink is very similar to Russian moonshine, in its own way taste qualities it's more like brandy.
Located in the heart Caucasus region Eurasia between the Black Sea and the Mountain Range Greater Caucasus, Georgia has a climate that is ideal for growing grapes. Therefore, grape growing and winemaking are an important part of the history and culture of Georgia and continue to play a vital role important role in the country's economy. However, the wine is not only rich wine, but also the vineyards of Georgia. The cultivation of grapes and wine production also led to the development of chacha, the traditional national drink of Georgia.
Drink ingredients
Although chacha can refer to anyone alcoholic drink Made from the fruit, chacha has become synonymous with the grape version in Georgia, and is also sometimes called "grape vodka", "grape vodka" or "Georgian vodka". First distilled over a thousand years ago, chacha is made from grape shavings and is a colorless, odorless and powerful drink with a smooth, refined and rich taste.
There are several secrets, knowing which, this drink can be prepared even at home. This drink is usually prepared based on grape marc remaining after grape production. Although there are recipes for chacha made from homemade wine. Grape pomace for chacha is specially prepared - for this purpose they are stored throughout the winter and only with the arrival of spring warmth they are ready to use.
Products with specific geographical origin
Kakheti wine region of Georgia. Playing an important role in history agriculture Georgia, unique geographical conditions The country has produced an abundance of thriving grapevines and vineyards from which chacha is produced. Without these conditions, chacha could be very well developed. Although only 11% of Georgia is arable, the country is home to more than 500 indigenous grape varieties, such as Rkatsiteli and Saperavi. Thanks to the rich nutrients soil of Georgia and unique climate, these grape varieties produce high-quality wines and equally high-quality chacha.
Technology for the production of chacha from grape marc
To produce chacha at home, large copper vats or pans are used, in which the drink is distilled open fire. In order for chacha to ripen, it is infused for several months. Chacha good quality distilled several times, after which it is poured into oak barrels or glass jars and tightly closed.
The climate of Georgia is primarily formed by the influence of three natural elements: mountains, wind and water. The mountains gradually retreat into untouched valleys and wide plains to the center of the country. Moving further south, the rise rises again to form the Lesser Caucasus Mountains, which creates many microclimates between the two mountain ranges. In the west, the coastal lowland is influenced by warm, humid air, which moves from the Black Sea. The wind carries this air east, warming the valleys and plains of the central part of the country.
The technology for making chacha in industrial and home conditions may differ. It all depends on the amount of raw material - grapes. In areas where there are not many vineyards, pomace is used. If there are many and enough vineyards large number table varieties, chacha is made from grapes.
Because of this geographic spread, Georgia enjoys a varied climate. Depending on the region and altitude, the temperature and climate in Georgia can change dramatically. As a result, although the country is geographically small, it has a diverse climate suitable for hundreds of various types grapes and vineyards. The beetle that forms the basis of traditional chacha comes from ten different regions countries. Reflecting Georgia's grape diversity, these regions stretch from Adjara and Samegrelo on the Black Sea coast to the humid western valleys of Imereti and mountainous areas Racha in the north and Meskheti in the south.
The production of chacha from grape marc is more complex technical point process, since to prepare a good quality drink, the starter must be distilled several times. During distillation, the tail and head fractions are necessarily separated, after which the drink still needs to be purified using oil or activated carbon.
Moonshine from grape marc
The soil in Kakheti is rich in nutrients, organic matter and essential minerals such as carbonate alluvium. These conditions make for some of Georgia's best vines, wine and chacha.
People throughout Georgia have been using their traditional knowledge to distill chacha for centuries. Although it is an alcoholic spirit, it is traditionally believed to have many medicinal properties, such as clearing sinuses, relieving indigestion, and as an analgesic for abdominal pain when applied topically.
Winemaking enterprises use both technologies for producing chacha - both from grapes and from marc. Depending on the raw materials used, the taste of the finished drink differs, although both are of very high quality. It is believed that real chacha is prepared only in Georgia and only from certain grape varieties.
Recipe for mash with added sugar and yeast
Traditionally distilled at home by communities of farmers, the drink's popularity has increased in demand, both domestically and internationally. Manufacturing modernized in the 20th century to meet this demand, but the overall process has not changed. Similar to vodka distillation, chacha is produced by fermenting grape pomace and then distilling it through water or steam.
The first step in making chacha is to store the gum in an airtight container made of oak or other wood for at least one month, allowing it to ferment. In many cases, the gum was stored for the winter and then taken out in the spring. The aged fermented fat is then transferred to a vat and vinegar is added for distillation. Once the tank is closed, the cooling mechanism is closed, which is traditionally a container filled with water connected to a vat with a cylinder.
Despite this, the drink is successfully prepared at home not only in Georgia, but also in other countries. Wherever there are vineyards, there is a special recipe for making this drink.
The production of chacha has its own peculiarity - the drink is considered ready for consumption only after several months of aging.
To ripen chacha, wooden barrels made of mulberry are usually used.
The cylinder runs from the tank, through the water container, and then out the other end. Once this is completed, a piece of wood will be attached vertically to the end of the cylinder. This will allow the distilled bowl to slowly drip into the bottle waiting below. When using all equipment, the connecting parts are sealed with clay self made or others similar material. Once sealed, a fire ignites under the cup, boiling the grape gum inside. The alcohol then flows through a cooling cylinder and down a wooden dropper into a collection bottle.
It is believed that the drink aged in such a container acquires an additional delicate aroma and mild taste. To make chacha look more attractive and different from grape vodka, it is sometimes tinted. To do this, add partitions from walnuts to the finished and purified drink. They are also used to prepare various chacha-based tinctures.
This traditional method of chacha production is still practiced today throughout Georgia in both rural and urban areas. Many families have their own versions of the traditional chacha production method, which have been passed down for several generations. Using traditional knowledge, some of the most famous wineries and wineries in Georgia have modernized the process to make it more efficient while maintaining traditional methods that ensure the highest quality chacha is produced.
Making chacha from grapes at home
The method of producing chacha from grapes is considered quite rare, since it requires a large amount of unripe grapes. Most often, winemakers prepare homemade wine, and chacha is already produced from the cake. However, the alcohol obtained from the distillation of grape wine is considered to be of better quality than from the marc. Therefore, to prepare good chacha at home, experts recommend using fresh grapes or homemade wine.
Appellations of origin and geographical indications
Georgia's unique geography and climate give it a variety of agricultural products that can be protected through an intellectual property system, preserving traditional knowledge and helping local producers. This law primarily allows for the registration of appellations of origin and geographical indications of wines, spirits and mineral waters, taking place in Georgia.
Because chacha is made from grape pomas, its quality depends on the quality of the grapes.
Additionally, the drink must be distilled with water or steam and must contain no more than 75 percent alcohol by volume. Natural flavors can be added, but these additions must be clearly stated on the product label. Do not add any other spirit or artificially increase the sugar or alcohol content. The quality of grape gum is also important, since it is directly related to the quality of chacha.
If marc is used to prepare chacha, you can use raw materials from different grape varieties. There are several varieties of this drink, for the preparation of which the composition of the cake is strictly controlled. It is allowed to add a certain percentage of fresh grapes or juice from them to the cake. Sometimes, to get a certain bouquet, several types of homemade wine are mixed for fermentation.
Grape gum, collected from high-quality, authentic Georgian grapes, will yield chacha of equally high quality. This is especially important for the country's clients abroad. While the overwhelming domestic popularity - and first-hand knowledge of the distillation process - of chacha ensures that many Georgians are aware of the source of their national drink, such confidence outside the country is not so easily achieved.
Although Georgia has experienced some economic instability over the past hundred years, the country's economy has remained stable and reliable. This creative initiative could increase tourism, introduce visitors to Georgia's unique national drink and boost the local economy. Local distillers who provide chacha for the fountain may also see benefit in their sales and exposure. In addition, promoting the Georgian cup brand is also a way to increase interest in the country's vineyards.
That is why there is simply no single technology and rules for preparing this drink, and it is simply impossible to make two chachas that are completely identical in aroma and taste.
Chacha is the pride of Georgia, its national alcohol. It was held in high esteem by the mountaineers, and as a drink of longevity they drank a glass before meals.
With more than 12 million liters of wine exported from the country every year, Georgia's vineyards are one of the country's most important industrial assets. For centuries, farmers, families and small communities in Georgia have produced chacha from small local level. As the drink's popularity increased throughout the country, it soon became the national drink in Georgia and larger commercialization initiatives emerged. In the second half of the twentieth century, Georgian chacha became an extremely popular drink across the Commonwealth countries Independent States.
This drink is so good that even during the Yalta Conference, Stalin presented Churchill with a bottle of chacha as a gift, calling it the best of all vodkas.
It is often called vodka of Georgians in Russia. However, this is not entirely true. Chacha is one of the varieties of grape brandy. Only the basis is not the grapes themselves, or their juice, but the grape pulp after it has been pressed. The taste of alcohol is very close to grappa, rakia or pisco.
Chacha recipe from Isabella
This popularity still exists today, and as a result, many Georgian vineyards have increased their commercialization of chacha.
Smaller distilleries produce chacha, which is prized among local population, however, many of them are not very well known outside of Georgia. The type and flavor of these different varieties of local chacha may vary depending on the region in which they are produced. For example, chacha produced by producers in the Kakheti region tends to have more oak flavor than chacha made in the capital Tbilisi.
The strength of chacha varies between 45 and 70 degrees. This difference arose because there is no legislative regulation on the strength of this alcohol. And each producer, who most often is a peasant, decides for himself to what strength he should dilute the product. Therefore, do not be surprised to see chacha in the store with such a difference in alcohol content. This is fine.
Moonshine recipes: Moonshine from grapes
Among large companies some of the most popular include Chateau Muharni, Teliani Valley, Telavi Wine Cellar and Vazi. Georgian chacha producers typically sell and distribute their products independently or through distribution partners. This is especially true for smaller, smaller famous brands. For example, Teliani Valley sells its chach products covering 18 European countries, North America, Asia and Oceania. For hundreds of years, chacha was produced primarily locally, with almost every household in Georgia making their own take on the national drink.
The recipe for real, good chacha, however, like other high-quality alcohol, is kept secret, passed down only by inheritance. Therefore, only Georgian craftsmen know how to make chacha.
They say that there is a way to check the quality of chacha. To do this, you need to dip your finger in it and light it. If the fire does not damage the skin, then the drink is real. But, it’s better not to experiment, but to try to cook it at home yourself. Moreover, even in the store good chacha is not often found. And this is not to mention other dubious handicraft industries where they prepare it only for sale.
Chacha from grape pomace at home
Since the popularity of chacha has spread throughout Georgia and neighboring regions, wineries and distilleries across the country have stepped up their production efforts. More and more more people came to find out about high quality traditional Georgian chacha, and demand at home and abroad for professionally distilled chacha has increased. Following the liberalization of the country's economy in the late twentieth century, more wineries, distilleries and small and medium-sized enterprises in Georgia increased supply to meet demand and reaped economic benefits as a result.
We will talk about how to prepare chacha a little later, but now we will briefly tell you what it is made from and how to drink it correctly.
The best raw material for chacha is grapes, more precisely the Rkatsiteli variety (for Georgian chacha), as well as the Isabella and Kachich varieties (for Adjarian chacha). Chacha made from grapes is very similar to moonshine in its production technology.
But unlike moonshine, chacha does not contain sugar or yeast. And also it contains no other fruits or berries except grapes. Therefore, remember that peach or cherry chacha does not exist. Their distillates may be quite good and aromatic, but this is not chacha.
To obtain chacha they use miscellaneous equipment. These include moonshine stills made by local craftsmen, and distillation columns in industrial production. However, there is not much large industry in this area and they are not particularly eager to export the product. Therefore, chacha outside of Georgia is rarely real.
Sometimes this alcohol is aged in oak barrels, which makes its taste even richer.
The bad thing is that even in the region of production you can purchase a low-quality product, especially secondhand in places frequently visited by tourists. Therefore, if you are in Georgia, then buy chacha in a store or order it in a bar. Otherwise, your purchase may result in serious health problems for you.
They drink chacha from ordinary glasses with vodka in the range of 30-50 ml (in the morning). It is rarely cooled, mainly only a drink of average quality to 5-10°C. Snacks for this alcohol are served depending on local traditions - in the west of the country these are sweets, in the east - salty dishes, in Abkhazia - everything you can eat. It is excellent for kebabs or with hard cheeses.
Traditionally, the drink is not washed down, but Abkhazians like to drink wine after it. This is perhaps a matter of taste. After all, now dozens of cocktails are already being prepared from it. They are created for those who don't love strong drinks, but don’t mind trying Georgian national alcohol.
So, the time has come to find out the recipe for chacha and prepare it at home.
There is only one nuance in this process: our grapes contain much less sugar than Georgian ones, so we will deviate from general rules and add yeast and sugar to the recipe. If you have the opportunity to prepare chacha from very sweet grapes, you can ignore these two ingredients, but we warn you that the product yield will be lower and the fermentation process will take much longer (from 1 to 3 months). However, even with the addition of yeast and sugar, the aroma of the raw materials in the finished chacha will remain if you do not violate the general production technology. The choice is yours.
In any case, preparing this alcohol is a great way to utilize leftover grapes during the winemaking process.
Chacha recipe
You need to prepare:
- 10 liters of grape pomace
- 5 kilos of sugar
- 100 grams of dry yeast (they can be replaced with pressed yeast - 0.5 kg)
- 30 liters of water
- moonshine still
- glass container 50 liters
You need to prepare it like this:
- dilute the yeast according to the instructions
- Place the pomace, sugar and yeast (diluted) into the fermentation container.
- heat the water to about 25 degrees (so that it becomes slightly warm) and pour it into the grape pulp, stir, cover with a lid (not tightly) and put in warm place for two weeks. At the same time, it should be mixed every other day, destroying the dense cap of the pomace.
- The fact that fermentation has ended can be noted by its sour taste and the fact that it has become light (transparent). Now it can be filtered and distilled.
- The distillation should be slow and double. After this, the resulting distillate is diluted with water and bottled.
This was the last stage. Now chacha can be tasted, served for any occasion, or, alternatively, aged for half a year in an oak barrel (infused on oak pegs). Oak will give the chacha a golden color, and caramel will be added to its bouquet of flavor.