Preparation of grape chacha from grape pomace. Chacha from grape cake at home

Due to its unpretentiousness, frost resistance and high yield, Isabella grapes have become one of the most common varieties in Russia. Wine, juice and jam are made from these berries, and with the right approach, excellent strong alcohol is obtained. I bring to your attention a recipe for chacha from Isabella grapes, which is adapted for home cooking. Everyone can make the legendary grape moonshine, only raw materials are required.

Ingredients:

water - 5 liters;
sugar - 2 kg;
Isabella grapes - 12 kg.

The original chacha is prepared without sugar, but in the case of the Isabella variety, this is not always possible. The fact is that in the northern regions of Russia, even ripe grapes have low sugar content, so the yield of moonshine will be very low. If the grapes taste sour, be sure to add sugar. By following the technology below, the characteristic taste and aroma will remain.

Chacha recipe from Isabella

1. Harvest grapes in dry weather. On the surface of the fruit are wine yeasts that promote fermentation. Rain washes away microorganisms, so I recommend picking grapes for chacha only when the berries are dry. Thanks to natural wine yeast, you can avoid adding other yeasts, such as baker's pressed or dry ones, which negatively affect the smell.

2. Peel the unwashed grapes from the leaves and transfer along with the scallops. Scallops and bones reduce the acidity of the mash, giving the drink an original, difficult to describe flavor that chacha is so famous for.

You can use pomace remaining after making wine or juice, the proportions do not change.

3. Place the grape mass in a fermentation container, add water and sugar (optional). Stir, install a water seal, put for 15-45 days (depending on the activity of the yeast) in a dark place with room temperature (not higher than 30 degrees).

4. After the end of fermentation (the water seal does not emit gas, the mash is bitter in taste without sweetness, a layer of sediment has appeared at the bottom), clean the mash from the pulp by filtering through gauze.

5. Overtake grape mash for the first time. Do not divide the output into fractions (“heads”, “body” and “tails”) and use a moonshine still without a steamer or other devices that trap essential oils. Finish selection when the strength in the jet falls below 30 degrees. The product may become cloudy, this is normal.

6. Measure the strength of the resulting grape moonshine. Determine the amount of pure alcohol.

7. Dilute the distillate with water up to 20% and distill again. The first 12% of the amount of pure alcohol is collected separately and poured. This harmful part is called "heads" and can only be used for technical purposes. Select the main product until the strength in the jet drops below 45%. Then dilute the collected distillate to 40-50%.

8. Pour chacha into bottles and leave in a cool place for 20-40 days. Aging will improve the taste.

Attention! In the European Union and the United States, alcoholic beverages from Isabella grapes are prohibited from being sold due to the high content of methyl alcohol, which negatively affects the functioning of the liver, kidneys and optic nerve. Therefore, do not abuse the chacha from Isabella. A severe hangover is not the worst thing that can happen. At the same time, the concentration of methanol 70-120 mg per 1 liter of fermented juice (in other varieties 30-40 mg/l) is not so high as to speak of a complete rejection of the drink.

The legendary grape chacha, which has a strength of 55 to 70 degrees and is considered a longevity drink in the Caucasus, has been known since ancient times. Each family has its own recipes for making chacha, which are passed down from generation to generation. Although now this alcoholic drink is officially produced and can be bought in stores, true connoisseurs prefer home-made varieties.

Selection of grape varieties

They select a certain grape variety for chacha, focusing on their own preferences.

If white varieties are taken as raw materials, for example, Rkatsiteli, then they get an invigorating drink with a noticeable sourness. Such chacha is valued in Georgia.

Dark grapes such as Isabella and Kachich create a rich bouquet, giving chacha a deep aroma. This type of drink is preferred in Adjara and Abkhazia.

You can diversify the flavors by using mixtures of different varieties. Gradually, you will be able to create your own unique recipe for home-made chacha.

grape recipe

You can cook chacha from grapes at home according to a traditional recipe. The berries are not washed or pitted. The proportion of the ratio of the proportion of water and grapes is 1: 2.

Cooking sequence:

Picked berries are sorted out, discarding dry and spoiled ones.
The raw materials are placed in an enamel pan and the grapes are crushed, making sure that there are no whole berries left.
Water is added, leaving a tenth of the pan free.
Leave to ferment in warm conditions for a month or a little longer under a lid equipped with a water seal. It is necessary to mix the fermented mass every other day, breaking the surface film in order to prevent the appearance of mold.
The fermented mixture is squeezed out. The remaining cake is placed in a gauze bag, which is hung inside the mash, poured after squeezing into a special container for distillation.

It is recommended that the first stage of distillation be completed when a fortress of 30 degrees is reached. This figure is reduced to 20% by adding water and a second distillation is carried out. The first liquid must be drained (about a tenth), since it is only suitable for technical purposes. The fortress of the remaining share is adjusted to 45%.

Use of Isabella grapes

If chacha is made from Isabella grapes, then the quality of raw materials is given increased attention. Garbage, twig leaves, unripe berries are removed. If the crop was harvested before the onset of frost, then they are placed for 18 hours in freezer. This measure contributes to the preliminary destruction of the structure of the fruit.

Recipe:

Berries (volume 5 l) for defrosting are left at room temperature.
Having crushed all the thawed grapes with your hands, put them in a fermentation dish.
Add water heated to 30˚С - 15 l.
Dry yeast is introduced - 40 g.
Pour sugar in portions. On the first day - 1 kg. Another kilogram is divided into three equal parts, adding them over the next three days.

Before distillation, the mash is left for fermentation for 8-11 days. From the indicated volume of raw materials, about three liters of chacha are obtained.

Chacha from pomace

It is not necessary to use whole fruits, since it turns out no less high-quality chacha from grape pomace, for the manufacture of which you can use simple recipes. One of them involves the following sequence of actions:

They take pomace - 10 kg, which remained after the preparation of grape juice or wine.
Put in an enamel bowl with a volume of 50 liters.
Pour granulated sugar - 5 kg and alcohol yeast - 100 g.
Pour in water heated to 35 degrees - 30 liters.
The resulting mass under the lid is left for fermentation for about two weeks. Mixing the mash should be done twice a day.

Before making chacha, the fermented liquid is filtered, making sure that no pulp particles remain. The distillation is carried out twice, necessarily draining the tenth technical part at the second stage. Determine how many degrees will be in the finished cup by diluting the resulting product before bottling.

Cooking without yeast

Homemade chacha does not always require yeast to be included in the list of ingredients.

If you analyze the traditional varieties of this drink, you can find a yeast-free recipe that allows you to make chacha not only from whole grapes, but also from pomace:

Take 10 liters of freshly squeezed pomace (if the pomace is obtained after fermenting berries for wine, then the amount is doubled).
Spread in a container with a volume of 50 liters.
Pour 30 liters of water and pour 7 kg of sugar.
Put in warm conditions at an average temperature of 22-25 ° C.
Every day they check and mix the mash, breaking and immersing the rising surface cap in the liquid.
In the absence of yeast, a fermented drink will turn out after 1-2 months.

If distillation is practiced using a traditional moonshine still, then the mash is filtered and squeezed, freeing from the pulp. When using steam boilers, this step is omitted because there is no risk of solid particles burning.

The first distillation allows you to get raw alcohol. The volume of the product will be 12 liters with a strength of 30 to 40 degrees. The second stage is traditionally fractional. The first (head) fraction, which is 10%, is separated, since it contains harmful impurities.

As a result of the preparation of chacha from grapes without the use of yeast, approximately 4 liters of the finished product are obtained with a strength reaching 90 degrees. It is diluted to the required concentration and closed in glass bottles.

To acquire the necessary balanced bouquet, they keep the drink in bottles for another month. Usually this is enough, but to improve the taste, you can additionally age the chacha in an oak barrel or make an infusion with the addition of oak chips.

Analyzing best recipes preparation of fragrant chacha, you can make tips that allow you to correctly complete all the steps of this procedure. Keep in mind that the berries are not washed. This allows you to keep natural yeast on their surface, without which the wort will not ferment. It is impossible to remove and damage the bones during the crushing process, which serve as an additional source of the unique aroma of the final product.

Having decided to make an amazing drink on your own, you can use the following grape chacha recipe at home:

Having thoroughly crushed all the berries - 25 kg, they are placed in an enameled container or a barrel with a volume of 100 liters.
Pour in water - 50 liters.
While stirring, using a wooden spatula, pour sugar - 10 kg. It is controlled that a tenth of the volume remains free in the container, since foam will rise during fermentation.

If it is decided to cook the mash at an accelerated pace, then dry yeast is added - 100 g. Before this, the wort should be heated to about 40 degrees. High-quality grapes ferment without catalysts, so the decision to introduce yeast is made depending on one's own preferences.

The container is closed. To comply with all fermentation conditions, the lid is equipped with a water seal. This device removes the resulting carbon dioxide and does not allow oxygen to enter the container, which activates the development of unwanted bacteria.

The fermentation tank is placed in a room with a temperature of 23-30 degrees, protecting it from sunlight. Without yeast, the fermentation process can take up to three months. Do not forget to open the lid every other day and stir the ripening mash in order to break and drown the layer of pop-up pulp in the liquid. This simple measure will prevent the appearance of mold.

The criterion for the end of the fermentation process is the cessation of the appearance of bubbles from the water seal tube carbon dioxide. Before distillation, the mash is filtered through gauze folded three times.

The resulting liquid is poured into a distillation cube and set on fire. Usually two stages are carried out. At the first, all the mash is distilled. Then the resulting liquid is diluted to a strength of 20% and distilled again. The first portions, which make up about 10% of the total volume, are drained separately. This pervak contains harmful elements in high concentrations. You can't drink it.

The main part is collected, constantly controlling the fortress. As soon as the indicator, having reached 40%, begins to decrease, the remains of the product are collected in a separate container. These "tails" are also not recommended for use as a drinking alcoholic beverage.

Properly prepared chacha is easy to drink and does not cause a severe hangover. In order for this drink to fully reveal its unique bouquet, it is recommended to use it slightly warmed up to room temperature. A single serving is 50 ml.

Chacha is often used as a base for cocktails. For example, 50 ml of homemade alcoholic drink from Isabella is poured into a tall chilled glass. Add 150 ml of fresh grape juice. Squeeze out a tablespoon of lime juice and put a sprig of mint.

Chacha is used in small quantities as a prophylactic against colds. It helps to stimulate intestinal activity, normalizes blood pressure. It should not be taken by lactating and pregnant women. Contraindications are also complex cardiac pathologies, peptic ulcer, individual intolerance. Excessive doses of drunk chacha can cause harm to health.

When preparing a strong alcoholic drink known as chacha on your own, it is important to correctly carry out all the steps, from preparing the berries to distilling the fermented mash, so that the drink turns out to be fragrant and saturated with unique grape notes.

Chacha is considered a strong alcoholic drink that began its history in Georgia. Visit any Georgian cafe or restaurant and you will definitely see this kind of strong alcohol on the menu. Let's figure it out together whether it is possible to make such a drink on your own if you are not from the country of the highlanders.

Grape chacha - a classic of the genre

grape cake - 10 l.
granulated sugar - 6.5 kg.
purified water - 30 l.

The main component for the preparation of a strong drink is mash. Such a product can easily be obtained from grape pomace, which remains from the production of wine. In rare cases, mash is obtained from whole fruits. The classic chacha according to the Georgian recipe is made from water and pomace. Yeast and sugar are not always used.
If you made wine from the fruits of the Isabella variety, then sugar will have to be added to the cake for making chacha. These grapes have a low sugar content. The addition of water will be required in order to reduce the increased acidity of the raw material. Start preparing. Gather the grapes and get rid of all unnecessary, it is forbidden to wash it.
The whitish coating that is on the fruits acts as wild yeast. The result is a natural fermentation process. Crush the grapes in any way possible, the procedure can be carried out together with the combs. To make the process much easier and faster, it is recommended to use a drill with a special nozzle or a large mixer.
Remember, to prepare a Georgian drink, you only need pomace. Pour the juice into a separate container, delicious wine will be prepared from it. Keep in mind that the recipe contains values \u200b\u200b(amount of cake) that are obtained from freshly squeezed fruits. If you are going to take cake that has already fermented from wine, its amount must be doubled.
Then we move on to the fermentation process. Send the pomace to a suitable container, add granulated sugar and pour water. Liquid should be at room temperature. Keep in mind that the amount of sugar you need to add, focusing on the indicators of the sugar meter. In the must it should be from 20 to 25%. To speed up the process, it is allowed to resort to the help of wine yeast. The procedure will take from 14 to 21 days.
The fermentation process should take place at room temperature from 20 to 25 degrees. The duration of the process depends on many factors. As practice shows, the mash will be ready after 1-2 months. During the allotted period, stir the wort regularly and drown the cap, which will rise to the surface. Readiness is determined by the cessation of gas emission and the presence of an alcohol smell.
After that, squeeze the mash from the pulp. This procedure is carried out if you decide to start distilling in a classic moonshine still. Manipulation will help to avoid burning solid particles. Filtration is allowed not to be carried out if you use a steam boiler. The drink will turn out with a richer aroma.
Send the finished mash to the distillation cube. Do a double distillation. From the first time you will get raw alcohol. Distill the mash at maximum power to get water. As a result, you will get about 12 liters. raw moonshine. Its strength will be from 30 to 40 degrees.
The second distillation will be fractional. First, separate the head fraction. This will be 10% of alcohol (approximately 380 ml.). The head fraction is used exclusively for technical purposes, as it is very harmful to humans. Raise the heat and separate the drinkable fraction. The result should be about 4 liters. quality tea. Its strength will reach up to 90 degrees.
In the final stage, the drink is refined and matured. Dilute chacha with purified water. Get the strength of the drink from 45 to 70 degrees. Divide the composition into glass containers and seal with lids. Keep the drink for 1 month.

Thanks to this method of preparation, the fermentation of the wort will be much faster, you will need about 10 days. When adding yeast, chacha will retain unsurpassed aromatic and taste qualities.

For the recipe you will need:

granulated sugar - 2.4 kg.
grape pomace - 4.8 l.
purified water - 14.5 liters.
yeast in briquettes / dry - 240 or 45 gr., respectively

Depending on what type of yeast you prefer to use, you need to mix it according to the instructions on the package. Prepare a container, pour pomace with yeast into it, add granulated sugar.
Bring the water to the desired temperature in advance (22-24 degrees), fill it with the components of the dishes. Do not use boiling or excessively hot liquid, so as not to kill the yeast bacteria.
Mix the ingredients thoroughly, install a glove or water seal on the container. Choose a place for infusion with a temperature regime of about 30 degrees. Leave the container in the dark.
We must not forget about the infusion, knead the contents every couple of days and put on the glove again. When the fermentation comes to an end, the glove will fall on its side. You will notice that the composition has become light and bitter in taste.
Remove the mash from the sediment, filter using 5-6 layers of gauze. Fill the cube for distillation with the resulting composition, remove the moonshine until the fortress drops to 30%.
Before re-distilling, dilute the mash with purified water to obtain a 20% drink. Eliminate about 10% of the composition that you received at the very beginning. It accumulates poisonous compounds for humans.
During the production of chacha, moonshine is taken until the fortress reaches 40%. The resulting product is diluted with water until reaching 40 degrees. Next, the chacha is left in the cold for 3 days.

In our country, the drink is consumed for various purposes, but most often chacha is used to prevent various viral diseases. It saves from colds and increases immunity by an order of magnitude.
If you take the composition in small doses, there will be no harm. An alcoholic drug will improve the activity of the digestive system, relieve jumps blood pressure, normalizes the psycho-emotional environment of a person.
A composition based on grape pomace is considered a cure for cancer. The drink is especially effective on the lungs.
The undoubted advantage of chacha is the absence hangover syndrome. Naturally, this means a limited number. With individual intolerance, the composition is contraindicated.
Chacha is contraindicated for categories of persons who have pathological changes in the heart muscle or circulatory system. The category of prohibitions includes pregnancy and breastfeeding.

Subtleties of reception and norms of chacha

An interesting feature of this kind of drink is the absolute ease of use. Despite the rather high degree, chacha literally "flies".
In the process of consumption, it must first be heated in the hands, the drink must reach room temperature. As for the quantity, do not exceed 30-50 ml stacks.
Chacha is allowed to drink not only pure, but also as a component of a cocktail. She reveals her notes in drinks at room temperature.
A cocktail of 45 ml is extremely popular. chachi, 140 gr. grape juice, lime slice and crushed mint. Such a composition can be pre-cooled, but not much.

Chacha, freshly cooked, does not smell very good. This odor must be eliminated. Potassium permanganate crystals are used, they are added to the prepared drink. For 2 l. 1.5-2 crystals are supposed. After adding chacha, it is infused in the dark for three days. Then there will be a precipitate that needs to be disposed of.
There is another way to get rid of bad breath. Throw a handful of cedar into the chacha, leave for 6-8 days in the dark to infuse. Then take out the nuts, and filter the alcohol itself. You can filter through ground activated charcoal and gauze.

Chacha can be prepared independently, if you have certain knowledge. In addition, you must have all the necessary equipment. Follow the instructions and you will get a real Georgian drink.

Video: grape chacha recipe

Chacha from grape pomace. How to make chacha from grape pomace?

In order to prepare Chacha from grape cake, it is necessary to cover with sugar about 100-200 grams of sugar per 1 kilogram of cake, then you can add water 200 milligrams per 1 kilogram of cake, mix the mass and leave it in a warm, dark place for 4-5 days, after you need to mix Chacha again and, after squeezing it through a sieve, pour it into cylinders with a stretched glove, then you should put the cylinders near the hot batteries and wait until the glove rises, and then it falls off, usually all this happens in 3-4 weeks, after the glove has fallen off, you need to drain it again from Chacha sediment after which it will be ready.

Chacha is essentially vodka made from grapes. To prepare chacha, you need to take the cake left over from 10-15 kilograms of ripe grapes, 30 liters of cooled boiled water, 5 kilograms of sugar and 100 grams of yeast, as well as a special apparatus for distilling the drink. We place all these products in a large bowl and let it brew for one to two weeks, stirring from time to time. Then we strain the mixture from the remnants of the grapes and distill it in a moonshine still. We insist the resulting liquid for another 1-2 months and again drive it through the moonshine still. All chacha is ready.

To prepare chacha, first of all, you need to make mash, but for this you can’t take 30 liters of boiled water, 5 kg of sugar, 100 g of alcohol yeast and 10 kg of grape pomace.

The pomace must be poured into a container and add sugar and yeast there. Then fill with warm, but not hot water, mix everything and cover with a lid. Let ferment for 2-3 weeks. And by the way, sometimes you need to mix it up.

At the end of the term, strain the mash, pour the mash into the moonshine still and distill.

We distill this alcohol again, and dilute to your taste, as you need.

Bottle.

The variety of chacha recipes is simply amazing. Probably, almost every Georgian family has its own crown recipe for making chacha, passed down from generation to generation and kept in the strictest confidence from all outsiders.

Therefore, putting aside the nuances that we will never know about and which make the chacha of each hostess unique, I will tell you about general principles cooking.

A real chacha is made from cake. Cake is pomace, they remain after making wine. They are put in a special ceramic bowl in which they must lie all winter.

In the spring, when the fermentation process ends, the resulting mash is distilled, usually at least twice.

To make chacha fragrant and fragrant, after distillation, it is allowed to brew in wooden barrels.

What is chacha? If you say in Russian, then this is moonshine made from grape processing waste - grape cake.

In the old days in Georgia, after grape juice was pressed for wine, the cake was never thrown away, but put into large earthenware vessels. The cake was in them all winter. And in the spring, the fermented cake was distilled with a moonshine still, and chacha was obtained, that is, moonshine from the cake.

Now, hardly anyone will wait all winter. Therefore, I propose accelerated recipe with sugar and yeast.

So: 10 kilograms of grape cake, 5 kilograms of sugar, 100 grams of dry yeast are placed in a 50 liter glass or enameled container; pour 30 liters of clean water heated to 35 degrees and mix everything; leave to wander in a warm place for 10 days; the resulting mash is carefully filtered and distilled with moonshine; we pour chacha into bottles and treat our dear guests ...

Chacha is a traditional alcoholic drink of Georgian cuisine, prepared on the basis of grapes and so loved by the inhabitants of the North Caucasus. The drink contains a fairly high degree (55-70), and cooking it is a real art, not accessible to everyone. In this article we will tell you how to prepare Chacha from grape pomace at home.

General information

Like everyone traditional dish Chacha has many cooking options, like Russian cabbage soup or Ukrainian borscht. Each owner brings something different to the Chacha recipe from grape pomace, which makes each variation unique and inimitable in taste sensations. In this article, we will look at some of the best recipes.

Usually, certain grape varieties are used to make the drink, Isabella, Kachich and Rkatsiteli are best suited. For the recipe, grape pomace is used. It is easy to get it - squeeze the juice from the grapes through a juicer, and collect the pulp. The main secret in the preparation of Chacha is to properly hold the liquid in a special wooden barrel.

Burning Chacha

For her, you can take both the cake left over from wine and from fresh grapes. It is recommended to use unripe fruits. If you don't have a juicer to get the pulp, you can go the other way. Take the grapes, put the berries in an enamel bowl and crush it well with a mortar or crush, drain the juice. If possible, collect the bones separately and put them in a barrel.

Secret! Traditionally, Chacha needs to be infused in a wooden barrel, which gives the drink a specific taste. If you do not have such a barrel, use an enameled container.

First stage

Now you need to prepare the pulp. To the remaining cake, add sugar and pre-boiled water, cooled to room temperature. Initially, the following proportions must be observed: 3 kg of fresh grapes to 1 kg of sugar and 3 liters of water. So, mix the resulting mixture well and leave to infuse for 20-25 days. Once every three days, the prepared Chacha should be stirred with a clean wooden spoon. It is better not to wash the grapes before cooking. On its skin there is a natural plaque that accelerates the fermentation process.

Secret! Sugar is not put into real Georgian Chacha. This is due to the natural sugar content of the grapes of those regions, which is not always inherent in fruits growing in the middle lane.

Distillation

After the specified period, proceed to the distillation of raw materials. Strain the liquid into the moonshine using cheesecloth. The pulp must be separated so that it does not burn and does not leave an unpleasant aftertaste. However, it can be used to add flavor in another way: hang the cake in gauze inside the moonshine still.

Repeat the run procedure twice, and then pour the drink into barrels, or, in their absence, into glass containers.

Tincture

The minimum period for infusing Chacha is 40-70 days, after which it is ready for use. But as you know, there is a direct relationship between the aging period and the quality of taste.

Secret! True Georgian winemakers measure the standard of a drink in the following way: they dip their finger in it and set it on fire. If the fire does not bake and does not leave burns, then everything is perfect. But remember that this is a dangerous method of testing and it is better to trust your taste sensations.

Grape Chacha

The second option for preparing a drink is without adding a large amount of water, but using grape juice. The proportions change slightly: 3 kg of fruit, 1 kg of sugar and 1 liter of water.

Secret! To get a sufficient amount of drink, it is recommended to increase the number of components by 3-4 times.

In this recipe, the bones will not be removed from the enameled container, you can even leave the branches from the clusters - they provide even better flora for fermentation. Mash the grapes well with your hands, add sugar, a little water and leave in a bowl for two to three weeks. Instead of a lid, gauze can be pulled on top. Store the mixture at room temperature - this is a favorable environment for bacteria. Stir the mixture 2-3 times a week. Infuse the future Chacha in this way for about a week. The indicator of readiness will be the pulp that has floated to the surface.

Using a fine sieve or gauze, strain the liquid into a moonshine and make 2 distillations. The second time is necessary to be safe from the sour-sharp taste that can sometimes appear. After distillation, pour the drink into oak barrels and place in a cool cellar or basement. In which case, the barrels can be replaced with glass containers. It is better not to open alcohol placed in a cool place earlier than after 3-4 months.

Chacha with yeast

Adding yeast during the preparation process can significantly speed up the fermentation process and allows you to get a strong drink faster. As in previous recipes, we need cake from unripe grapes, and which we extract the juice by kneading with our hands or a mortar. The pulp will not be used in this recipe, so strain the juice through cheesecloth and set aside the leftovers.

For cooking, the following proportion is required: juice, sugar, must and water as 2: 1: 0.05-0.1: 6. If the yeast is dry, then take it at the lower threshold, if pressed, then at the top.

We combine pomace and sugar and add yeast there. We add warm water (20-25 degrees) to the resulting mixture, mix well and install a water seal, that is, a device for removing carbon dioxide. For example, a medical glove with a hole in the finger. Place the container with the prepared drink in a warm, dark place and stir the mixture every three days.

After the fermentation is completed, we begin the distillation, which we repeat 2 times. It is recommended to dilute the liquid obtained after the first distillation with water to obtain a 20% solution. After distillation, pour into a glass container and let it brew for 2-3 days with a tightly closed lid. Place the container in a cool place.

The drink is ready to drink!

How to use Chacha

Traditionally, the drink is served chilled for the holidays, it goes well with all dishes, both sweet and savory. However, a well-aged liquid is also delicious to drink at room temperature. They drink Chacha from "vodka" glasses of 30-50 ml. As snacks, traditional Georgian dishes are best suited: shish kebab, khachapuri, sauerkraut, fresh vegetables etc.

In Georgia, it is not customary to combine Chacha with other alcoholic beverages, but in Abkhazia it is sometimes washed down with dry wine. But it is important to note that such a mixture hits the head.

Conclusion

So, we looked at several recipes on how to make Chacha from grape pomace at home. Choose any one that suits you best and enjoy your drink. Do not forget to properly serve it in the best traditions of Georgia.