Braga on birch sap: recipes, proportions for moonshine

Braga with birch sap has a long history. The ancient ancestors of the Slavic peoples prepared it from spontaneously fermented birch or maple nectar for the purpose of healing, giving strength to the body and strengthening strength and spirit.

Since the correct homemade birch sap mash includes only natural ingredients and does not have a high strength, it practically does not harm health. The concentration of alcohol in the brew varies from 3 to 8%, and today such a drink is not used in its pure form, but is allowed to make stronger formulations. Further distillation, subject to the technological process, allows you to get homemade vodka or high quality moonshine.

Birch drink is tasty and healthy, but even experienced nectar collectors sometimes allow birch sap to sour. Such flaws can be hidden by making mash - the raw material for making moonshine.

The benefits and harms of mash on birch sap

The mixture intended for fermentation necessarily includes herbal ingredients. All the healing properties of birch sap, dried fruits, yeast are preserved in full. By consuming mash in moderation, you can get a storehouse of vitamins and minerals.

If you cook mash on birch nectar with the addition of honey, you get a drink with powerful antiviral, immunomodulatory properties. The addition of yeast will have a positive effect on the condition of the skin.

With all the advantages, you must remember the disadvantages of the product. Braga can provoke individual immunity, cause allergies. The drink has a maximum strength of 9 degrees, and if consumed excessively, it becomes hoppy. Patients with alcoholism should not consume such a composition, even in small doses.

Do not get carried away with mash on birch concentrate for pregnant women and during lactation. Due to the unpredictable effect of the drink on the body, you should not quench your thirst with an intoxicating composition before driving.

How to make birch sap mash

Birch drink is an excellent ingredient for making mash. He does not tend to sour. If this happened, it means that the cooking technology or the recipe was violated. In order to get a high quality product, you should opt for proven recipes. Whichever of the proposed options are used, the result is a low alcohol drink with the following characteristics:

• pleasant aroma;
• natural taste;
• no signs of intoxication after judicious use.

To put the wash on birch sap and achieve the desired result, you must use high quality ingredients. Juice from store shelves is not the best solution to use in a recipe. It must be natural, harvested in the spring. At the same time, attention is paid to such nuances:

• the most valuable sap is concentrated in the top of the tree;
• birch for collecting sap should be free of signs of disease.

The nectar collected from the tops of the tree in spring, due to the accumulated trace elements and glucose, is especially sweet, and this has a positive effect on the taste of the finished brew.

In order for the birch concentrate mash to succeed, in addition to the correctly selected recipe, the following requirements should be taken into account and fulfilled:

• when choosing a container, glass is preferred, since other materials can react with fermentation products - the formation of toxic compounds is harmful to health;
• in order to enjoy drinking mash, you should pay attention to the correctness of the yeast - in specialized stores they offer to try a product intended for the production of wines;
• a water seal is a mandatory attribute for making mash based on a birch drink; by means of a plug, you can control the duration of fermentation and stop the access of air from the external environment;
• it is important to maintain the optimum temperature for yeast - 24 - 28 degrees, and if you go beyond the permissible limits, the necessary bacteria can die;
• the selection of products for preparation is based on achieving the ideal taste, and not on the strength of the drink;
• all ingredients must be of exceptional quality and free from signs of deterioration in the ingredients.

In the process of making mash on birch sap, people make their own adjustments to the classic recipe, taking into account the possibilities and taste preferences, but they do not allow a radical deviation from the production technology. When preparing mash, the proportions of sugar and yeast depend on the sweetness of the birch sap and temperature conditions.

Recipe for mash on birch juice with raisins

The dishes for cooking are selected taking into account the fact that the mash will grow during the process. Therefore, when filling, the third part of the container must remain empty.

For cooking you will need:

• birch sap - 15 l;
• raisins - 150 g;
• kefir - 0.5 tbsp. l.

Cooking mash on birch sap includes several stages:

1. Raisins are poured into a separate container, 1.5 liters of juice are poured and kept at 25 - 28 degrees in a warm place without access to light.
2. The remaining birch sap is put on moderate heat and boiled until 5 - 6 liters remain.
3. In a container prepared for fermentation, combine the juice with the sourdough.
4. In order for the mash to form less foam and not be too cloudy, kefir is added.
5. Set aside for fermentation for several weeks. It is necessary to provide a temperature of 25 - 28 degrees. If there is no process after 2 days, it is worth adding a little pressed (150 g) or dry (30 g) yeast.
6. The readiness of the product is determined by the terminated process of gas evolution.

After completing all the stages, the thick should be removed from the mash. It can be consumed as is, or it can be used for distillation.

Birch sap mash recipe without yeast

No yeast is used during the preparation process according to this recipe. Fermentation in this case is caused by glucose, which is most of all in the juice collected from the treetops.

For cooking take:

• birch sap - 15 liters;
• milk - 0.5 tbsp. l .;

Algorithm of actions:

1. Take away 1.5 liters of nectar. Without subjecting it to heat treatment, all conditions are created for the active life of wild yeast.
2. The remainder of the juice is heated and evaporated until the volume is halved - cooled to 25 degrees.
3. Combine the leaven with the evaporated juice, add milk, leave to ferment. The container is sealed with a water seal for effective release of the formed gas and stopping the flow of air from the outside.
4. The finished wash is separated from the sediment.

Mash recipe on wheat and birch sap

For lovers of the classic taste of moonshine, it is recommended to add sprouted wheat to the ingredients.Thus, mash on birch sap acquires a pleasant aftertaste and special softness. Subsequently, wheat can be used as a filter for purifying moonshine from fusel oils.

Braga from birch sap with dried fruits

If you add dried fruits to the mash from a birch extract, the drink will acquire a piquant taste. The technological process does not differ from the previous ones, only when preparing the sourdough it is recommended to add 100 g of preferred dried fruits (raisins, prunes, dried apricots).

Braga on barley and birch sap

It is worth at least once to try the mash on birch juice with the addition of toasted barley. Grains fermented in juice give the drink a special taste. In addition, such a mash is more nutritious and quenches thirst well. The algorithm of actions is the same as in the preparation of the classic recipe, but with the addition of 100 g of refried barley grains. Even if you strain the ready-made moonshine based on birch sap through a barley filter, this will have a positive effect on the taste.

Fermented birch sap mash recipe

It is not fundamentally important what freshness the birch nectar is used for making mash. Braga made from sour birch sap is also suitable for distillation. It is worth noting that fresh juice is deliberately subjected to fermentation, preserving a valuable product for a long time.

Is it possible to drink mash from birch sap

Mash for consumption is prepared in different ways: with the use of yeast, without it, with sugar or dried fruits. The classic recipe includes juice, sugar and yeast. The drink, which is consumed without distillation, is advised to cook with dry yeast, which has a positive effect on the taste. Braga from birch sap is prepared in compliance with all proportions - this is how a pleasant-tasting drink is obtained.

Braga on birch sap is prepared and kept without access to light in a warm place.

It is worth noting that the full maturation of the mash on birch sap occurs in a week or two, but the result is a bitter, strong composition. Fans of light alcoholic drinks should wait until the drink reaches 8 degrees. It is this mash that has a pleasant, sweetish taste.

How to make moonshine from birch sap

Moonshine on birch sap, according to reviews and results, significantly differs in taste from industrial vodka. It is easy to drink and does not cause hangover.

For cooking you will need:

• granulated sugar - 3 kg;
• birch sap - 10 l.;
• milk - 1 tbsp. l .;
• dry yeast - 40 g.

Algorithm of actions:

1. The juice is mixed with granulated sugar and heated to 30 degrees.
2. Dissolve the yeast in warm water as directed on the label.
3. Syrup and yeast are poured into the fermentation bottle. The container should be no more than 2/3 full.
4. To reduce the formation of foam, milk is poured into the total mass.
5. The bottle is placed in a warm place without access to light and closed with a water seal.
6. The active fermentation process ends in a decade.

This amount of raw materials will be enough to prepare 3 liters of moonshine with a strength of 45 degrees. It is not recommended to dilute moonshine with birch sap for the second distillation, since the drink will turn out to be cloudy and aesthetically unattractive.

Birch sap moonshine: a recipe without yeast

To make moonshine without sugar and yeast, it is important to activate the activity of natural yeast. Braga is made from natural juice, which contains a high concentration of glucose. Especially there is a lot of natural yeast in raisins.

Moonshine recipe without sugar and yeast

Making moonshine based on mash from grape juice with the addition of honey or dried berries and fruits, requires the introduction of kefir or milk in small quantities. When fermented, the drink turns out to be less bubbly and more transparent.

To make moonshine without sugar and yeast, you will need:

• birch nectar - 30 l;
• kefir - 1 tbsp. l.

Algorithm of actions:

1. Some of the juice is left to ferment in its natural environment. To enhance the fermentation process, you can add a handful of raisins.
2. The remaining birch sap is placed on a moderate heat and simmered to evaporate excess water. A third of the liquid should remain.
3. The cooled composition is mixed with the fermented workpiece. Kefir is added to tame the foam and transparency of the drink.
4. Close with a water seal and keep warm without access to light.

After the cessation of gas formation, the pure product is separated from the precipitate and primary distillation is carried out. Pervak ​​and liquid with fusel oils are taken away - they are not suitable for use, as they can provoke intoxication. The rest is subjected to purification and coloring, enhancement of taste.

Distillation process

Before distilling the drink, the mash on birch nectar is removed and prepared, observing the technology for the production of classic moonshine:

1. At the first distillation, a portion of the pervak ​​is poured off, since it is not suitable for use. The "body" or alcohol is carefully collected in a container. Since fusel oils predominate in the residual liquid, they are also not mixed with a quality product.
2. To purify the collected alcohol, activated carbon or wheat grains are used.
3. Secondary distillation is carried out in the same way as primary distillation.
4. An important stage is the dilution of the resulting alcohol to the required concentration. Dilute only with purified water to obtain a mirror-clear drink.
5. The finished product is set aside for flavor saturation and aging.

This is not the whole process and it is not recommended to use homemade vodka in this form. To achieve high quality, an additional filtration step is worthwhile.

Cleaning, infusion

To effectively clean birch sap moonshine from fusel oils, you can use one of the chemical methods:

1. 1 liter of moonshine is poured into the bucket, it is important to always have an alcohol meter on hand.
2. In a jar, dilute 3 g of potassium permanganate with hot water (300 ml).
3. Combine moonshine with a solution.
4. After 20 minutes, add 1 tbsp. l. soda and 1 tbsp. l salt (no iodine).
5. Filtered after a couple of hours (ideally in a day).

You can also use homemade or pharmacy charcoal cleaning of the drink. An excellent way of settling oils is coagulation before re-distillation. To do this, pour in milk or whipped egg white. There is no doubt that all harmful substances will curl up and settle to the bottom.

The more the finished drink is infused, the more pleasant its smell will be, therefore, it is worth postponing the tasting.

Can moonshine be diluted with birch sap

You should not try to improve the taste of the finished moonshine from home brew on birch sap with the remaining collection from the birch on the farm, since the feedback on the results is mostly negative. Experienced moonshines have concluded by trial and error that such dilution leads to a cloudy product with subsequent formation of mucus on the surface. Only purified water can be used to brew moonshine.

Conclusion

Braga with birch sap can be used as an independent drink with a relaxing effect and a positive effect on the psycho-emotional state, as well as as a raw material for making stronger drinks. Home-made moonshine made from birch sap cannot be compared with store-bought vodka, is a more budgetary product and does not leave a state of weakness and a hangover the next day. With a little effort, you can get a healthy and natural drink of high quality.

Recommended entries

Feijoa moonshine recipe

Moonshine tinctures on pomegranate: recipes

Moonshine on galangal: recipes for tincture for 3 liters on the root, benefits and harms, reviews

Jerusalem artichoke moonshine

Tarragon and moonshine tincture recipes

Corn mash

Mulberry moonshine

Moonshine on almonds

Recipe for tincture, liqueur, moonshine and blueberry liqueur