Braga from jam at home: proportions and recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Beginning winemakers will be interested to learn how to prepare a popular old drink - Braga. In ancient times, it was placed on berries and honey. Good hosts always had a decent supply of delicious mash, which they treated to dear guests. More prosperous people put mash on honey. Ordinary people were content with mash on ordinary hops.

After many centuries, home-made alcohol was replaced by strong drinks produced in an industrial way. But, despite this, homemade mash and moonshine always remain "in trend". They are loved and revered. They are trusted more than products from the store in beautiful carved bottles.

Certain home mash recipes have been passed down from generation to generation for centuries. So in our age of the dominance of the counters of "singed" wine and vodka products, it will not be superfluous to learn how to prepare alcoholic drinks at home.

Your product is a guarantee of quality and its naturalness. In it you will not find artificial dyes and not quiteedible products of chemical laboratories.

Serving your own self-produced "bragulechka" or moonshine to the table, you will hear many pleasant words addressed to you. Of course, if only these homemade drinks will meet the highest standards: they will be purified and taste good.

They will become a table decoration and an object of admiration for your guests, whom you honored with homemade alcohol. And all the guests will certainly want to know the secrets of making such a tasty and "fun" mash and no less "fun" and strong moonshine from it. And you will only have to decide whether to tell the secret of cooking or leave it for your descendants.

Put the jam from the jam

This is the most popular recipe among the people. Our article today is dedicated to the proper preparation of jam mash at home.

Why from this delicious product? The fact is that winter is coming to an end and the housewives in the cellars and other bins suddenly find the remains of a wonderful jam from various berries and fruits. During the winter, you have already drunk tea with him, and eaten pies, and even treated your neighbors. But your jam isn't over yet. And so, so that this wonderful and useful product does not go to waste, you got the idea that you should make jam from jam at home.

Today we offer some simple recipes for the production of such a drink. In the future, you can overtake it into a stronger version - moonshine, or you can drink it right as it is. Tastewill be great. Jam is able to endow the drink with its aroma and taste. Keep in mind that if you use a good strength (and excellent quality) brew, you run the risk of a little too much. So watch how much you drink.

Braga for making moonshine

Our first simple recipe will be: mash for moonshine jam.

Products from which we will make mash:

• three liters of any jam you have in your "bins";
• one hundred grams of real yeast (pressed preferably);
• fifteen liters of clean drinking water;
• sugar - two kilograms. If your jam is sweet enough, you can save the sugar and make a drink without it. Follow the proportions of jam mash, and, in the end, you will definitely like the result.

Cooking technology

1. Heat all the water to 35 degrees.
2. Stir the whole norm of jam into it. We mix the contents of the vessel well so that it gives its sugar and taste to the water as best as possible.
3. Add the whole norm of sugar to the resulting mixture and again stir very hard.
4. Yeast can be pressed or dried. Dry quickly "wake up" and "start" to take action. But for this they need to be "cheered up". Dilute the powder in warm water, as indicated on the package and pour it into a common bowl with the future mash.
5. After we mixed all our products, the dishes withfermented liquid does not close very tightly. It is better to use a medical latex glove. Make holes in her fingers and put bottles on the neck. In the process, when the mash will ferment, carbon dioxide will be released from it. The gas will inflate the glove and the excess gas will be able to leave the pan through the holes made.
6. Jam Braga should "play" and ferment for at least ten days. Provide her with a cozy, warm spot to complete the process.
7. If a glove is put on the container, which deflated after this time, this is a sure sign that the mash is ready. Look into the bottle of jam mash and you should see the bright surface of the product before your eyes.
8. One of the folk ways to make sure the mash is ready is to place a burning match in the dishes above the surface of the liquid. If it goes out, then the process is not yet completed and you need to wait two days. And only then use the product for distillation into moonshine.

How to properly drain the mash?

Braga from homemade jam is ready, if "peace and grace" is in the container. Braga stopped playing and brightened up. Such a drink can be drained into another container. Do this carefully so as not to lift up the wort that has fallen to the bottom. Now, pour out the remaining sediment. And for the preparation of future moonshine, we will adapt the resulting mash.

Braga for drinking

Not everyone can drink moonshine. It is, of course, a homemade and very natural product, but it is very strong and not to everyone's taste. For suchcase, we have a recipe for mash from jam for its future use. Such a drink will be tastier and more aromatic if it is made from apple or currant jam. Raspberries and strawberries are considered more classic variations and would also work for this purpose.

Before you make mash from jam, check if you have the following grocery set:

• three-liter jar of jam - the most beloved and delicious;
• eight liters of fresh water;
• five grams of dry yeast;

Mixing products for mash

• Pour the jam into a large pot or other heat-resistant vessel and add all the water to it.
• Heat the mixture and mix it with a veil. As a result, we should get a fairly homogeneous mass.
• Turn off the stove and leave the resulting syrup to cool. But we do not cool it completely. Twenty degrees is ample temperature to continue cooking the mash.
• Mix dry yeast in warm water according to the instructions. It is better to use a separate mug or glass. When the yeast "wake up" and dissolve, pour it into the jam syrup.

Product fermentation

When all the ingredients are mixed, your mash will begin to sizzle soothingly, releasing many bubbles to the surface. Leave the dishes with the "playing" product in a warm place. Sometimes (especially the first few days) the jam from the jam needs to be mixed. This technique helps to mix the risen yeast into the liquid andrelease carbon dioxide from the depths of the dishes. The lid of the vessel in which the mash ripens should not be tightly covered. This is especially true for the first days. You need to stand in a warm place for at least ten days.

Filtering and straining the finished product

To ensure that the quality of the product is not affected when pouring the drink into another container, use a tube. Take a not very thin clean hose or flexible tube and use it to carefully strain the top of the mash into a clean container. The entire process is completed by filtering through gauze. Put the fabric in four or five layers and pour the mash through it into the next clean dish.

Now pour the finished drink into bottles. Seal all bottles to prevent the alcohol from evaporating from the product. Place the containers in a cool place out of direct sunlight. Nice and "fun" mash is ready.