Universal preparation for any fruit braga

In the harvest season, I want to make as many preparations for the winter as possible. To enjoy vitamins even in the cold season. Of course, you can not do without fruit moonshine.

Alcohol can be obtained from any fruit, the only question is their price and sugar content.

We tell you the basic rules of how to put and cook braga from fruits:

—Absolutely any fruit or berries are suitable for fruit braga. Differences in the sugar content of fruits are compensated by the amount of added sugar.

—Damaged and putrid places must be cut out. Otherwise, the product will be spoiled. It is also necessary to remove the pedicels.

To remove the bones or not is at your personal discretion. If the braga was delivered with bones, then the moonshine will have a slightly tart taste. The main thing when working with bones is to prevent them from falling into the cube during distillation.

—The more the fruit is crushed, the better.

—Fruit brews give a lot of foam.

The resulting "cap" must be mixed 1 time a day. The stirrer must be sterile.

—It is absolutely impossible to wash fruits, because wild yeast lives on them.

Distillate obtained exclusively on wild yeast and without the addition of sugar will have the richest taste and aroma. But the output of the product in this case will be minimal.

So, from 1 kg of fruit with an average sugar content, you will get about 0.5-0.8 liters of selected moonshine. Adding sugar slightly "selects" the taste, but significantly increases the yield - 1 kg of sugar will add 1 liter of product.

The total sugar content of the wort is brought to a value of 20 by Brix. If the braga is put without adding sugar, then it is still necessary to add water to the resulting fruit puree (0.5-1 liter of water per 1 kg of fruit).

It is important that Sugar additionally destroys the cell membranes of fruits and promotes increased juice secretion. Therefore, it is advisable to add some sugar at the time of fruit grinding.

Wild yeast is weak and does not fully ferment sugar. Often they just "fall asleep" in the middle of the process. Therefore, the use of cultured yeast is often necessary.

It is important for the wild yeast to work and give maximum organoleptics, the first 1-2 days of the brew should stand only on them. This is called "samobrod". Cultural yeast is introduced only for 2-3 days.

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