Chacha is a strong alcoholic beverage widespread in the North Caucasus. It is obtained by distillation from grapes and some other fruits. Chacha is known for its strength, reaching 70 degrees, but like any moonshine it needs to be cleaned.
It is necessary
- - potassium permanganate;
- - Activated carbon;
- - Pine nuts;
- - funnel;
- - 2 containers:
- - water;
- - wood birch, oak or beech ash;
- - salt;
- - cotton wool.
Instructions
Step 1
As you know, fresh moonshine has a very unpleasant smell of fusel oils, a sharp taste and high strength. Perhaps the easiest and most affordable way to eliminate fusel oils from chacha is to use potassium permanganate (potassium permanganate).
Step 2
Dilute chacha to a strength of 40-45 degrees and add about 2-3 grams of potassium permanganate to it per 3 liters, stir the solution and let it stand for two to three days. As a result, black flakes are formed, which will settle to the bottom of the can. It is necessary to carefully drain the chacha into another container by passing it through a filter - ordinary cotton wool.
Step 3
Clean the chacha with activated charcoal. The convenience of this method is that it can be used both during distillation and after it. In the first case, substitute a funnel under a stream of just made moonshine, after putting a cotton swab with gauze in it and pouring a layer of activated carbon into it. The same can be done after distillation.
Step 4
If it is difficult to drain the drink, then pour the activated charcoal directly into the container at the rate of 30-50 grams of charcoal per liter of chacha. Leave the liquid to "infuse" for two weeks, stirring occasionally, and then pass it through a cotton filter.
Step 5
Pine nuts are an excellent "purifier" of any moonshine, including chacha. Pour a handful of nuts into a liter of drink and let it brew for a couple of weeks, then drain the chacha through a filter and discard the nuts.
Step 6
You can ennoble the moonshine using a handful of sifted wood birch, oak or beech ash and table salt, previously poured into the mash. After distillation, dilute the chacha to a strength of 30-40 degrees and distill it a second time, but without these additives.
Step 7
You can clear chacha by freezing it. This will require a sturdy container that will not crack at low temperatures. Pour chacha with a strength of 40-45 degrees into it and place in the freezer. When water freezes, it will "take away" all harmful substances. The purified chacha should be drained.
