Real Georgian homemade chacha made from grapes

Mash unwashed dark grapes with your hands, crushing each berry. Knead together with twigs and bones. There must be a plaque on the grapes, these are its natural yeasts, which affect the fermentation process.
Now put all the grapes together with the juice into a vessel for fermentation (5L jar for example). Fill with water and - if desired - add sugar. Mix everything with a wooden spatula. There should be an empty space in the vessel, it is necessary for the release of carbon dioxide.
Put a water seal on the vessel and remove the vessel to a dark room with a temperature of at least 20C. If there is no water seal, you can pull a rubber glove on the vessel and tie it tightly.
Now you can forget about braga for at least 2 months. But once every 3 days to remember about it - open the container and mix the braga with a wooden spatula, destroying the surface layer. This will prevent mold from forming.
When the fermentation process is over, the distillation of the braga begins. To do this, pour the contents of the vessel through gauze into an alembic. Pomace with bones in gauze to hang over the alembic - so all the aromatic substances from them will get into the chacha, which will make it even better.
Then the distillation process is the same as that of moonshine, no difference. The final product slowly accumulates in a bottle attached to the alembic. You can run 2 times if the first exit turned out to be too strong. Or you can not drive away - look already to taste. If you decide to overtake again, then add water (also to taste, maybe 0.5 liters, maybe 1 liter).