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Each country has its own traditions of drinking wine. It was known in Georgia 3000 years ago. But despite the large amount of fine wine and strong chacha, which is made in almost every home, drunkenness is not common in Georgia and Abkhazia. Alcoholic beverages are treated here as a means of prolonging life. Almost every meal is not complete without wine or chacha. They drink a lot of them, but at the same time the feast lasts a long time, accompanied not only by a large number of famous Georgian toasts, but also by an abundance of delicious dishes for which the cuisine of this nation is so famous.
Chacha - what is it
Chacha is a drink of high strength. At its core, it is moonshine made from grape pulp of grapes, refined by single, double and even triple distillation. The strength of the drink depends on the number of distillations, which in some cases reaches 70 degrees. Traditionally chacha it is not stronger than 45 degrees, it is such a drink that brings the most pleasure and is best drunk.
According to the classification of wines, chacha is a strong grape brandy. The name of the drink, patented in Georgia in 2011 and also protected by the European Union, comes from the raw materials used for its production. In Georgia, this is the name for grape pomace. It must have a high acidity. Only in this case the drink will have a rich taste and rich aroma. It is customary in Georgia to use pomace from Rkatsiteli grapes, in Abkhazia they prefer the Isabella grape variety.
The tradition of making spirits from grapes exists in many countries in which it grows. Therefore, chacha also has foreign relatives: in Italy it is grappa, in Portugal - bagacheira, in France - mark, in Spain - orujo. Chilean pisco and Balkan rakia are considered analogs of chacha.
In Georgia and Abkhazia, chacha is made in almost every rural house. The recipe belongs to the family and is kept secret.
There are special village devices for distilling chacha. One of the old distillation apparatus is kept in the museum. 2
In Georgia, copper containers are used to make chacha.
Chacha is drunk not only during a feast. This is a traditional drink for an aperitif. During agricultural work, the peasants drank a glass of chacha at breakfast so that they had the strength for a whole day of hard work. It is customary to drink this drink in small glasses or glasses, but not in one gulp, experts advise to drink it slowly, in small sips. Then he will be of undoubted benefit.
The benefits of chacha and its harm
Since this drink is made on the basis of grapes, it has absorbed its beneficial properties. It contains vitamins PP and B2. Chacha has a rich mineral composition and contains salts of iron, potassium, calcium, magnesium. All these elements are part of the cells of the human body. There are also antioxidants in chacha, which are so necessary to fight many diseases.
Abkhazians and Georgians believe that they owe much of their longevity to chache. This drink has the following properties:
- lowers cholesterol levels;
- improves the functioning of the heart and blood vessels;
- destroys cancer cells;
- normalizes metabolism;
- reduces swelling;
- improves digestion;
- helps to cope with inflammation and viruses.
Like every drink, chacha has its own contraindications. It should not be drunk by women who are expecting a baby and nursing mothers. Doctors do not advise people with chronic diseases to use chacha.
If it is not possible to taste chacha in Georgia, it is quite possible to enjoy it at home. There are several proven recipes for making chacha at home without or with yeast.
Making chacha
You can make a drink from one grape variety, the best are Isabella, Rkatsiteli, Akachi. You can also use a mixture of different varieties.
For preservation, it is often treated with special substances that can spoil the taste and quality of the drink.
To get waste-free production, it is better to cook grape wine and chacha at the same time. A strong drink of excellent quality will be obtained from the grape pomace.
For cooking you will need:
- 10 kg of grape cake;
- 30 liters of water;
- 5 kg of sugar.
The role of the yeast component will be played by wild yeast, which is always present on the surface of the grape.
It will take longer for chacha to ferment without adding yeast, but the drink will be of a higher quality, more aromatic and softer. The fermentation process can take up to 3 months.
Water should be used soft, but distilled or boiled water will not work. If the water is chlorinated, it must be defended for 2 days.
Cooking equipment
- The containers for the fermentation of the grape pulp must be large enough. Fill them 9/10 so that the fermentable product does not spill out. You cannot use aluminum containers for making chacha. The acid in grapes will oxidize aluminum to form harmful salts.
- Water seal. It is necessary so that oxygen does not flow to the fermenting pulp. If this happens, acetic acid fermentation will begin and the product will be spoiled. The evolved gases must have an outlet, which provides a water seal.
- Distiller or moonshine still.
- Dishes for storing chacha. Ideal if it is an oak or beech barrel. If it is not there, you will have to limit yourself to glass containers.
- Alcohol meter. During the distillation process, you will have to measure the strength of the liquid repeatedly.
Chacha is prepared at home in several stages.
If chacha is made from pomace left over for making wine, cake I'm ready now. Otherwise, you need to crush the berries well with your hands. We place the cake or crushed grapes, without straining the juice, into the fermentation tank. Now you need to prepare the syrup. To do this, heat ½ liter of water and a kilogram of sugar until it is completely dissolved.
Remember to stir the syrup constantly. Cooking the pulp. To do this, dilute the cake or grapes with the remaining water, which we heat a little. Its temperature should not exceed 35 degrees so that wild yeast does not die. Add syrup to the container and mix thoroughly. We install a water seal. The fermentation process should take place at a temperature of 25 to 28 degrees in a dark place.
Attention! So that the crushed grapes that float to the surface during fermentation are not covered with mold, the contents of the fermentation tank must be stirred every 2 or 3 days.
As soon as carbon dioxide stops emitting, it's time to start the next step in the preparation of chacha - distillation. If the distillation is carried out without straining the pulp, the product may burn. Therefore, we strain off the skin of the grapes, seeds and combs through several layers of gauze, but do not throw it away. Placed in a gauze bag and suspended above the distillation vessel, they will provide a unique flavor to the most often.
We place the strained liquid in a distillation cube. We carry out the first distillation. We finish it when the strength of the distilled liquid becomes less than 30 degrees. Using an alcohol meter, we determine the amount of alcohol in the distilled liquid. We dilute it with water to an alcohol concentration of 20%. We put it back in the still and start the second distillation.
When 1/10 part is distilled, we remove it. This is the so-called head. We also remove the tail, which remains after reaching a temperature of 95 degrees in the distillation cube. There are many harmful substances in the head and tail, such as fusel oils, ethers, methyl alcohol. For the preparation of chacha, only the body is used, or, as they say in Georgia, the heart, that is, the middle part of the distilled liquid. The tail and head are usually added when distilling the next batch of mash, which will be prepared from a new batch of grapes. We dilute the resulting chacha to the required strength and let it mature in barrels or bottles for 3 weeks.
You can make chacha following a traditional Georgian recipe.
You will need:
- 15 kg of grapes of incomplete ripeness;
- 5 and 40 liters of water heated to 35 degrees;
- 8 kg of sugar.
It is necessary to carefully crush the grapes along with the ridges. We place it in an enamel bowl by adding 5 liters of water. Let it roam in warm and dark for about 4 days. Remember to cover the container with gauze or a towel, but not the lid. The appearance of a foam cap is a signal that it is time to strain the mash.
We do this through cheesecloth. Put the pomace again in the pan, adding the rest of the water and sugar. Leave in warm until complete fermentation, closing with a lid.
We do the first distillation completely by hanging the cake in gauze inside the distillation vessel. The alcohol yield is about 10 liters. We add the same amount of water and carry out the second distillation, cutting off about 300 ml of the "head" and taking the whole body. The strength of the finished product should be about 80 degrees. Chacha is infused for about 3 weeks.
Conclusion
This tasty and healthy drink is a national treasure of Georgia. But nothing prevents you from cooking it at home. By experimenting with additives and wooden barrels for aging chacha, you can achieve the amazing taste of this ancient drink.
