Chacha from grapes - traditional Georgian alcoholic drink, is a symbol of longevity and family well-being. The alcohol content in the national drink of Georgia is 70%. Making chacha yourself is quite easy, however, it is a very laborious process. For a long time, the recipe for its preparation was kept in the strictest confidence.
Classical chacha must be made in Abkhazia or in Georgia. In Georgia, they prefer to make chacha from Rkatsiteli grapes, while in Abkhazia, varieties with a richer taste, Isabella and Akachich, are used. According to an old recipe, you need to prepare chacha from unripe grapes, along with a peel and a comb, which will reduce the acidity of the drink, and in addition significantly increase the Ph level. This will give it a unique taste and a fairly high strength. In this article, we will tell you how to cook Georgian chacha.
The benefits of a noble drink
Chacha is good for health and is still used as a medicine in Georgian villages. The recipe for chacha from grapes has been passed down from generation to generation. In order to exclude the indignation and dissatisfaction of readers: "They say that alcohol is harmful and there is no benefit from it," it is necessary to clarify that we are talking about a small amount of an alcoholic drink - no more than 50 grams per day.
What will a glass of chacha get rid of?
- acts as an antiviral agent;
- prevents the appearance of edema;
- treats inflammatory processes.
Caucasian men drink their national drink chacha as an aperitif. However, the highlanders do not abuse their favorite drink, despite the fact that it is in every home. It has been scientifically proven that regular consumption of a strong grape drink improves the functioning of the digestive system, normalizes blood pressure and also soothes nervous system. In addition, a strong alcoholic drink is a prophylactic against the development of cancerous tumors.
Contraindications.
Remember that drinking too much alcohol is bad for your health. When taking alcohol, individual intolerance to the ingredients of the product must be taken into account.
- serious heart disease;
- mental disorders, as well as people with diseases;
- central nervous system;
- epilepsy;
- peptic ulcer;
- oncological diseases.
Naturally, there are contraindications for the use of both chacha and any other alcohol, including beer for pregnant women and women during lactation.
How to cook Chacha at home?
Classical chacha is made only from grapes and water, sugar and yeast are not added. Given the low sugar content of grapes in almost all regions of Russia, it is advisable to use a recipe more adapted to our conditions. Without the addition of sugar, the yield of the finished product is reduced, and wild yeast will stretch the fermentation process for 30 to 90 days.
In order to save money, it is best to make a noble Georgian drink and wine at the same time, so grape juice will be used to make wine, and Georgian chacha will be obtained from pomace. The used grape cake will be useful to us for making chacha.
Step by step cooking recipe
Ingredients
- water (purified) - 30 liters;
- pomace (Isabella grapes) 10 liters;
- sugar 5-7 kg.
1. Crush the grapes or use pomace already obtained.
The main component of chacha is grapes, or to be more precise, grape pomace. How to choose the right grapes and how much do you need to make chacha?
2. After making grape wine, you should have cake left, and that's what we need. If you made red wine during production, the pulp should ferment along with the juice and saturate the wine with astringency and the color of the grape skins. And pomace is separated from the total mass only after a few days.
In the second case under consideration, already processed pomace contains much less substances necessary for moonshine for a unique taste and aroma.
So, the amount of pomace for chacha directly depends on the quality of the raw material. To make chacha (grape brandy), you will need 20 liters of previously processed pomace or 10 unprocessed.
Note! Isabella grape varieties are best suited for making chacha. In addition, there are a lot of these grapes on free sale.
3. Pour the pomace into a container, add sugar and yeast.
Yeast. Most often, 100 grams of yeast are indicated in recipes for making chacha, either out of ignorance or inattention, and based on this, readers may mistakenly assume that ordinary baker's yeast should be used, but this is not the case. Such yeast is intended only for baking. Of course, they will fulfill their function, but the resulting liquid cannot be called chacha.
You can, in general, not add yeast to chacha, since fermentation bacteria (in other words, wild yeast) are present in the grapes themselves. And if you did not expose the grapes to chemicals (soap powder), then the bacteria useful for fermentation will remain and fermentation is guaranteed to you. If you want to speed up the process, use special dry wine yeast in the amount of 5-10 grams per 10 liters of cake. Yeast must be used according to the recipe instructions indicated on the packaging or on the manufacturer's website. It is even better to make a noble drink without yeast from Isabella grapes.
Note! If you are going to make chacha not in the grape harvest season, and this is September, beginning of November, depending on the variety, or use imported grapes. It is highly likely that he was treated with drugs that could kill bacteria. In this case, you need to thoroughly wash the grapes and add wine yeast to the pulp.
4. Fill the contents of the tank with warm water at 20-25 degrees Celsius.
Additional heating. If the temperature outside is more than 20 degrees, additional heating is not needed. During fermentation, the temperature of the mash is always a couple of degrees higher than the air temperature. If the water is hot, the yeast may die and fermentation will not even begin.
The pulp container needs to be insulated only if there is a big difference between day and night air temperatures in the room where it is located. In this case, you need all possible ways achieve the same temperature around the clock. The fermentation process directly depends on the amount of wild yeast in the wort.
5. Stir the ingredients throughout the fermentation stage. Fermentation time can vary from 10 days with yeast to 30 days with natural yeast. It is necessary to open the tank with mash at least once a day and lower the raised pulp cap back into the liquid. If this is not done, then mold may appear on it.
Note! As soon as the gas emission stops, you can consider the mash for making chacha ready. You can safely proceed to the next stage of preparation according to the recipe.
The solid part of the mash should be carefully squeezed out, and not put into the moonshine still, as it can burn, spoiling the noble drink.
6. Distillation. Chacha is distilled in the same way as moonshine. Most experts believe that it is necessary to carry out. Cutting off heads and tails. There are esters in the heads, which are responsible for the preservation of the smell of the resulting product. But the "tails" contain fusel oils, because of which a person feels a hangover after the abuse of an alcoholic beverage.
You can limit yourself to one distillation in this case, moonshine will turn out with a more saturated grape tint. With double distillation, chacha will be much cleaner, and besides, it will rid the chacha of the fusel smell.
7. It is necessary to bottle the resulting liquid in a dark place and store at a temperature of 15–20 degrees for 35–45 days. During this time, the drink will “ripen” and turn into an exquisite “brandy” with a delicate aroma of grapes. Another undoubted advantage of homemade chacha is the lack of hangover syndrome after taking a drink (in reasonable quantities).
Precautionary measures.
If you have a fermentation tank with a pump and a thermostat, turn off both to avoid damaging the fixtures. Since the pump will instantly become clogged with pieces of grape pomace, and organic particles can bake on the thermostat, which is in thick must.
If grapes stick to the thermostat, then during fermentation, and this is about a month without adding yeast, they will turn into a solid mass (coke).
This will not only disable the thermostat, but also adversely affect the taste of moonshine.
How to check the quality of a drink?
From time immemorial there is an old one, but effective method checking the quality of the grape drink. This method can be used only if all the technologies and the nuance of preparation, which are indicated in classic recipe Georgian drink.
It is necessary to wet a finger in a bowl and bring a flaming match or candle to it. The flame will engulf the wet finger and the liquid will slowly evaporate. If the fire does not burn the finger, then the resulting drink can be considered of high quality.
If you are interested in how to make chacha from grapes, apples, tangerines at home, check out the article. I will share the secrets of the home production of an alcoholic product, I will tell you a lot of interesting things on the topic.
Chacha is an alcoholic drink from Georgia. Some people call chacha grape vodka, but this is not true, because in reality it is brandy. Vodka is produced by rectification, and chacha is produced by distillation.
Real chacha is produced in Abkhazia and Georgia. It is made both at home and in enterprises. The strength of this moonshine averages 50 degrees. Some craftsmen produce a 70-degree product.
Almost all residents of Georgia know and know how to cook chacha. According to local residents, moderate consumption of intoxicating drink has a positive effect on blood pressure and complexion. It is consumed in small doses, since the strength in some cases reaches 70 degrees.
Classic Georgian recipe
The quality of Georgian moonshine directly depends on the grape variety and production technology.
Ingredients:
- grape pomace - 10 l.
- sugar - 5 kg.
- yeast - 0.1 kg.
- chilled boiled water - 30 liters.
Cooking:
- All ingredients except yeast are placed in a glass vessel. Yeast is added last. The water temperature should be at 25 degrees. Warmer water will adversely affect the fermentation process.
- The container is placed in a warm unlit room for about two weeks. Cover with gauze on top and periodically mix the mash.
- After the time has elapsed, the moment of distillation comes. First of all, the pulp collected on the surface is removed. To do this, pass the liquid through gauze.
- The contents of the vessel are transferred to the moonshine still. Turn on the gas and gradually increase the temperature.
- After the first distillation, a slightly hazy liquid with an unpleasant odor is obtained. Solve the problem of secondary distillation.
Video recipe
Now we know how to make chacha at home. Following the tips, prepare a wonderful Georgian moonshine that will cheer up any company.
How to make chacha from grapes
In every village of the Caucasus, they still keep the technology for making classic chacha from grapes.
- For cooking, grape pomace is used. 15 kg of cake are poured into a large glass bowl, 5 kg of sugar are added and 5 liters of pure water are poured. Everything is thoroughly mixed.
- Cover the bowl with plastic wrap and put in a warm place for about one week. Mix thoroughly every day.
- After the specified time has elapsed, the pulp is collected from the surface of the mixture that has fermented. Then the mash is poured into the moonshine still and the primary distillation is carried out.
- The result is a primary chacha from grapes, which has an unpleasant fusel smell. The drink is re-distilled to eliminate the deficiency.
- Upon completion of the procedure, the alcohol liquid is bottled and sent to a warm place to infuse for 40 days.
Now you know how to make chacha from grapes. homemade drink has an exquisite aroma and is suitable for any holiday. The fortress reaches 70 degrees.
How to make apple chacha
Chacha is usually made from grapes. However, not everyone can get grape pomace. With apples, the situation is different, they are sold everywhere. The apple recipe is simple. The technology is not much different from the grape and is not more complicated.
An apple product cannot be called a full-fledged chacha, since it looks more like fortified cider.
Some craftsmen use apples with pears in the manufacture, others add potatoes. It depends on personal taste preferences and the scale of imagination.
Cooking:
- Pure apples are crushed and placed in a hundred-liter barrel or can.
- The apple mixture is poured with water and 10 kg of sugar are added. Everything is mixed and left for about a week and a half.
- The completion of the fermentation process is determined as follows: if the remains of apples have sunk to the bottom, then everything is fine.
- After that they distill. Instead of a metal pipe, use a plastic bag. In the case of the pipe, apple chacha gets a different taste. It is difficult to say why this happens, but practice clearly demonstrates this.
- From one hundred liters of starter culture, 12 liters of product are obtained. High Quality, the strength of which reaches 50 degrees.
Videos cooking
If there are no grapes, use apples. How to make chacha from apples, I just told. Good luck with your winemaking!
How to make tangerine chacha
If you make chacha from tangerines, you get an exotic drink and an excellent alcoholic treat.
Ingredients:
- tangerine squeezes - 10 kg.
- boiled water - 5 liters.
- sugar - 3.5 kg.
Cooking:
- The listed components are sent to a large glass vessel and mixed well.
- Cover the container with a lid and put in a warm place for fermentation.
- After one week, the pulp is removed and the resulting mass is transferred to the moonshine still.
- Distilled according to the standard scheme. To make the drink better, a secondary distillation is done. The result is a crystal clear liquid.
- It is bottled and left for about a month and a half to infuse.
The technology for making tangerine chacha is simple, but it takes a lot of time. If you are going to cook, be patient.
How to drink chacha
At the end of the material, we will consider how to drink chacha, because improper use of strong alcohol can cause problems.
- Glasses. Grappa is drunk from cognac glasses, and it is customary to pour chacha into ordinary vodka glasses.
- Supply temperature . The indicator is influenced by the quality of the product. If the drink is aged and purified, drink at room temperature. If the quality is not above average, cool to 10 degrees.
- Dosage. Georgians drink in small portions. Locals consider the drink a symbol of longevity. Every local owner will definitely have a bottle of grape moonshine.
- Snack. Some people serve sweet food with their drink, others prefer to drink with savory treats, such as Loading...
I will share a little secret that will help you make sure of the quality of chacha. Dip your finger in the drink and bring it to the fire source. If the flame burns out completely and does not harm the finger, say with confidence that the drink is natural and of high quality.
For the preparation of chacha, unripe grapes are usually used, which usually remain on the branches at the end of the harvest. Cake is made from it, the fermentation of which serves as the basis for the drink. You can use ready-made pomace, which is usually left in large quantities when making homemade wine, but in this case, pomace will be from mature grapes, so a little water and sugar will need to be added for additional fermentation.
If the cake is prepared from grapes, then water can not be added - grape juice will be enough. The clusters do not need to be washed, but immediately transferred to a convenient vat or large saucepan and knead well with your hands.
Cake with the remnants of juice and twigs will ferment well, even without the addition of sugar and yeast, so it is enough to cover it with gauze and leave it warm for several days.
If the cake after processing grapes for wine, then 5 liters of cold water should be added to it. boiled water and add 5 kilograms of sugar. After that, the mixture must be mixed well with a wooden spoon and also put in heat. For sourdough cake, you can use any glass container or enamel pan. The most convenient container for grape pomace chacha is three-liter glass jars.
After 6-7 days, the pulp should float to the surface - this will mean that the mash is ready. Using a fine strainer or gauze folded in several layers, strain the mash - the pulp can be removed. Pour the rest of the liquid into the moonshine and overtake.
To avoid an unpleasant sour smell, chacha should be distilled twice. After the second distillation, you should get a strong drink of at least 70 degrees. The traditional way to test chacha for readiness, which is used by winemakers in Georgia, is very simple. A finger is moistened in a purified bowl and a lit match is brought to it. In the event that the flame continues to burn, but does not burn the finger, chacha is considered good.
Watch the video of making chacha and you will see how easy it is to prepare this wonderful drink.
Serve the finished aged drink slightly chilled in small glasses with any snack of your choice.
It is impossible to find such a resort visitor who, being in the Caucasus or in the Crimea, at least once did not try the traditional southern alcohol - chacha.
Chacha is an alcoholic drink that has its own history and fans.
Even I.V. Stalin praised “Georgian vodka” to Roosevelt and Churchill. But many lovers of exotic spirits do not know that it can be easily prepared at home.
Chacha - grape vodka with a strength of 55 - 70 degrees, the raw material for which is unripe grapes and grape pomace.
In fact, chacha - grape moonshine, only very soft, after its dosed use, there are no signs of a hangover: headache, nausea, dizziness, etc.
Georgia is considered the “cradle” of chacha, where the indigenous people call it the drink of longevity and consume it in small quantities every day. There are versions about another homeland of the drink - Abkhazia.
Reference! In various Internet sources, you can find a substitution of concepts: chacha is sometimes called grappa, rakia, pisco, grape brandy. This is not entirely true, although spirits have a similar taste.
It is correct to say that chacha belongs to the class of brandy, since the technology of preparation is based on the distillation of fermented grape pomace.
Usually Georgians drink chacha in the morning from ordinary glasses for vodka with a dosage of 30-50 ml (but not more than 120 ml).
The drink is served unchilled, accompanied by various snacks:
- in Western Georgia they offer sweets,
- in the east - salty dishes,
- in Abkhazia - everything that is from food at home.
Chacha is perfect for barbecue, goes well with hard cheeses.
Georgians do not drink a drink, but Abkhazians often drink wine after. Currently, many cocktails are being prepared on the basis of chacha, which are able to convey the Georgian national flavor.
Simple step by step recipes at home
No pulp yeast
This method of preparing chacha will give a 100% guarantee that the specific smell of yeast will be absent.
The main ingredients of chacha are:
- 15 kilograms grape pomace(it is better if 20 - 30% of juice remains in the cake),
- 5 (later 40) liters of clean water (can be boiled),
- 8 kilos of sugar.
The output is 6 liters of chacha with a strength of up to 80 degrees, which, of course, will need to be diluted with water.
For this recipe, it is better to use unripe grapes that have remained on the branches, without having had time to ripen. Cake is prepared from such grapes. Further actions for forcing chacha are carried out according to the technology of preparation.
Attention! There is a nuance: after the appearance of a foamy cap as a result of fermentation (usually on the 3rd - 5th day), it should be squeezed out, and the cake should be returned to the container. Pour 40 liters of water there and add 8 kilograms of sugar.
Braga is left in a warm place, but requires regular daily stirring (3-4 times) and tasting. At the first sign of souring or the appearance of a bitter aftertaste, the product should be distilled without delay.
If you use ready-made raw materials obtained as a result of making wine, then it is advisable to include yeast and a little sugar in the recipe, since the amount of ingredients necessary for fermentation in the pulp is not enough.
With sugar
- 10 liters of grape pomace,
- 30 liters of drinking water,
- 100 grams of dry or 500 grams of pressed yeast,
- 5 kg of granulated sugar.
The last two components are optional, but in this case, the amount of water should be halved. From the inventory, a 50-liter bottle (or an enameled container) and a moonshine still will be needed.
Production - according to the technology of preparation.
Attention! The original Georgian chacha is prepared without sugar and yeast. But Georgia is a country with a warm climate, thanks to which the grapes growing on its territory are particularly sweet.
Unfortunately, such taste characteristics are not characteristic of Russian grapes, so it is still necessary to add sugar. Otherwise, the yield of the finished product will be relatively low.
It is also worth adding yeast: it speeds up the fermentation process up to 5-10 days instead of 25-60 days as a result of natural yeast fermentation.
How to make chacha with the addition of sugar is described in the video:
Sugarless
An alcoholic drink obtained without the addition of sugar and yeast has an unsurpassed aroma and delicate taste, since it is 100% made only from natural grape juice.
For cooking, you will need to prepare:
- 16 kilograms of ripe grapes,
- 3 liters of drinking water.
If everything is done correctly, then the estimated amount of the finished drink with a strength of 45 degrees should be about 2 liters.
Further actions - according to the technology.
Attention! Grapes for chacha are best taken from white varieties, which will give it a delicate taste with a slight sourness. It is important to collect it in dry weather and should never be washed.
The fact is that on the surface of the berries there are wine yeast, which is a fermentation catalyst.
By washing them off, the winemaker loses the naturalness of the drink, since baker's or pressed yeast will need to be added to it, which can negatively affect the organoleptic characteristics of the product.
How to make Isabella grapes?
This recipe is one of the most popular in Russia.
This is explained by the fact that this grape variety is considered the most unpretentious in terms of growing conditions, which is why it is common in latitudes with a temperate climate. At the same time, the variety has a delicate and unsurpassed aroma, which alcohol will later acquire.
For cooking you will need:
- 5 liters of water
- 2 kilos of sugar
- 12 kilograms of grapes.
Reference! The classic variety for making chacha has long been the Rkatsiteli grape variety. Most often, the drink is made from the most common variety "Isabella".
Video
The video shows how you can make chacha at home:
Cooking technology
There is an opinion among Georgians that chacha is natural medicine:
- Its beneficial effect on the immune, cardiovascular, digestive system organism.
- This drink is ideal for colds, sore throats, it will easily warm you after severe hypothermia.
Attention! Alcohol abuse can cause severe harm to human health!
The production technology of chacha is similar to the technology of home brewing and includes several stages.
Preparation of ingredients
- The raw material for the production of the drink is the pulp left after the production of homemade grape wine. Another cake can be prepared from unripe grapes.
- Unwashed bunches of grapes, along with scallops, are placed in an enamel bowl.
- Everything is carefully kneaded by hand. The use of food processors or meat grinders is not recommended.
- The juice is drained into a separate container (you can make juice or wine from it), but it is not recommended to leave the pulp too “dry”: it is better if 20% - 30% of the liquid still remains.
Fermentation of grapes
- The pulp (peel, stalks, seeds) is placed in a container.
- If the recipe suggests the presence of yeast or sugar, then they must be poured there too.
- The dishes must be filled with warm water (+20C - +35C) to the top. Hot water“steams” yeast (both wild and dry or pressed), as a result of which fermentation does not begin.
- Mix everything thoroughly and cover with a lid. Some distillers advise putting a water seal or putting a medical glove on the container with a hole to release carbon dioxide.
- The resulting mixture is left in a cool (+14C - +20C) place, it can also be placed in a warm place (but not higher than +28C), however, in this case, the risk of losing a delicate aroma increases. The duration of fermentation is 2-3 weeks (if no yeast is added, the process can take up to 3 months).
Once every 2 days, the mash should be stirred, upsetting the rising cap from the cake. This measure will prevent mold growth.
Wash distillation
- Upon completion of the fermentation process, as evidenced by the bitter taste of the liquid, it light color, pop-up pulp and the absence of air bubbles (you can use a special device - a hydrometer, which should show at least 1, 0002), the mash must be poured into the distillation cube of the moonshine, while filtering it through several layers of gauze.
- When filtering, it is necessary to ensure that the pulp does not get into the liquid: it can be under the influence high temperatures burn and spoil thereby the aroma and taste of the drink.
- Strained cake is left in gauze, which is tightly tied.
- The “knot” obtained in this way is tied inside the moonshine still to enrich the taste and smell of the future drink.
- Chacha should be overtaken without division into fractions (“heads”, “body”, “tails”).
- Finish selection when the strength in the jet falls below 30 degrees.
Upon completion of the process, be sure to measure the strength of the moonshine and the amount of pure alcohol in it.
Distillation a second time
- Since the product obtained as a result of the first distillation has an unpleasant sour smell, the chacha should be distilled again, for which it is first diluted with water up to 20%.
- The liquid is poured into the distillation cube of the moonshine still and distilled.
- The first 8% - 12% of the product are collected separately - these are "heads" that can only be used for technical purposes.
- The main product should be selected before the strength in the stream falls to 40% - 45%. "Tails" should also be collected in another container.
- The resulting distillate is diluted to 40 - 55 degrees.
- Pour into bottles.
- Place in a dark place (from + 15C to + 25C) for 20 - 40 days to stabilize the taste (only for 2 - 3 days, but then the alcohol should be put in the refrigerator).
Important! Georgians check the quality of the product as follows: dip your finger into the chacha and bring fire to it. If the flame does not damage the skin, then the drink is considered to be of excellent quality.
Making cognac from chacha
To make cognac, you will need chacha with a strength of about 70 degrees, which was distilled three times, an oak barrel or oak chips.
The drink is poured into an oak container, sealed and infused for 3-6 months.
In the absence of an oak barrel, chacha can be poured into glass jars with a capacity of 3 - 5 liters, put oak chips in them (it is better if it comes from a tree that is at least 50 years old), tightly close the lid and leave for 3 - 6 months for infusion.
To taste, you can add a little cherry pits, citrus zest, tarragon leaves to the future cognac, which only diversifies the taste of the drink, giving it unexpected flavor notes.
Attention! When insisting in jars, it is better to dilute alcohol to 45 - 50 degrees, otherwise you will have to increase the period of "turning" chacha into cognac up to 1 year. Oak chips can be burned before immersion in an alcoholic drink: in this way, chacha will acquire a caramel flavor, which elite varieties of French cognac are famous for.
There are different variations of cognac from Georgian vodka.
"Siberian"
To prepare it you will need:
- 3 liters of chacha,
- cup cow's milk,
- 20 - 30 oak pegs,
- half a glass of pine nuts or a glass of their shells.
Cooking:
- Milk is poured into alcohol, infused for a day.
- Next, the liquid is carefully drained without residue, in parallel, a decoction of oak is prepared.
- Chacha, decoction are combined in a container, nuts and shells are poured there.
The drink is ready after 1 month of infusion.
"Oriental"
For such an exotic drink, you should prepare:
- 3 liters of chacha,
- 3 tbsp Sahara,
- 3 tbsp crushed coffee beans,
- an incomplete teaspoon of ground cinnamon,
- a pinch of vanilla sugar
- 10 cloves.
The cooking method is simple. All ingredients are poured into a container, sugar is diluted with a small amount of alcohol, everything is poured with chacha and infused for 1-3 months.
Important point: It's better to grind your own coffee. It is possible in grains, but then the tasting will have to wait a couple of extra months.
How to make homemade cognac based on chacha is described in the video:
fruit options
Sometimes in the Caucasus, for a variety of tastes, drinks are produced, the raw materials for which are fruits that traditionally ripen in the south.
It should be noted that the preparation technology does not differ from grape chacha, the difference is only in the ingredients and, of course, the organoleptic properties of alcohol.
- Pomegranate: for 10 kg of pomegranate cake, 1 kg of pomegranate seeds, 20 liters of cold boiled water are taken.
- Mandarin: 10 kg of tangerine pomace and peeled tangerines, 5 liters of water.
- feijoa: feijoa cake - 10 kg, fruit pulp - 250 grams, boiled cooled water - 20 liters. Distinctive feature preparation - additional flavoring of the drink by placing the fruits of the pulp in a steamer during the second distillation.
- Peach: Combine 10 kg of peach pomace with 20 liters of water.
- Persimmon: 5 kg persimmon extract is mixed with 10 liters of boiled water.
The technology for making chacha is simple, especially for experienced distillers.
Whichever recipe is chosen, in any case, a real gourmet will get real pleasure, and a family celebration or a pleasant evening will be remembered for a long time.
