Homemade jam mash

A good way to dispose of candied or just old jam. Braga is a popular alcoholic drink that has come to us since ancient times. It was made in Ancient Russia from various juices: birch, maple, etc. This intoxicating drink can be made from various raw materials at home. In its pure form, such a drink is not stored for a long time – it is recommended to use it immediately after cooking. Or it can be used for further distillation and production of moonshine. I'll tell you how to make a brew of jam for drinking.

Irinaprimorochka

Recipe author

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Composition / ingredients

servings:

Jam (one liter)

1300

Water

2300

Dry yeast (wine or alcohol)

Sugar

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 26 g

99 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 7 d 1 h

Step 1:
We will need sweet jam. You can take the leftovers from different jars. I had apple and some currant. If the jam is sour, add sugar
Step 2:
Pour water into a saucepan, put jam, stir and taste. The taste of the liquid should be like a very sweet compote (about 30% sugar). Bring to a boil and remove from heat
Step 3:
Filter the liquid cooled down to 20 degrees through a fine sieve. If this is not done, the pulp will clog the hydraulic seal.
Step 4:
Pour a couple of ladles of strained base into a bowl, pour the yeast slowly and stir thoroughly
Step 5:
Cover with a lid and let stand for 15-20 minutes until the yeast comes to life.
Step 6:
Pour them into a container in which the braga will ferment (I have a three-liter jar), add the rest of the liquid, mix. There must be a free place for fermentation at the top.
Step 7:
Put on the lid with a water seal and a connected hose.
Step 8:
Lower the other end of the hose into the water. It is convenient to use a small plastic bottle for this.
Step 9:
We put the whole structure in some kind of box, cover it with a towel and put it away for fermentation in a warm place. I put on underfloor heating in the bathroom. Fermentation should take place at a temperature of 25-30 degrees.
Step 10:
After three days, you can look in and see how the process is going. If the fermentation is strong (air bubbles go on continuously)-the braga has not yet gone too far. Usually the brew is ready in seven days.
Step 11:
When sediment appears in the jar, and air bubbles will be released slowly, you can remove the lid and taste the contents. Braga for drinking has a pleasant sweet and sour taste with an alcoholic tint, slightly carbonated. At this stage, it must be cooled, drained from the sediment and bottled. Keep in the refrigerator for at least 12 hours. To improve the taste, you can add a few unwashed raisins to each bottle. The fortress of braga prepared in this way,

If you plan to use braga for distillation into moonshine, you need to wait for its complete fermentation. It should taste sour-bitter, unsweetened; air bubbles do not stand out from the hydraulic seal; a lighted match held to the exhaust pipe does not go out.