The recipe for braga on last year's jam

By the beginning of the summer season, I don't want last year's preparations at all. In order not to translate the product, we offer to process it into something interesting

Which jam is best to use?

Any. The richness of the taste of your "sweetness" will directly affect the flavor of the distillate, so it is logical to use the option that you like the most.

Proportions per 10 liters of braga:

—Jam — 2 liters;

—Water — 8 l;

—Sugar — 1 kg;

—Yeast — 15 g.

Technology:

We heat the water to 50 degrees, add jam and sugar there. Mix intensively.

Cool the mixture to a temperature of 25-30 degrees, pour it into the fermentation and add activated alcoholic yeast (dilute in a glass of water and wait 10 minutes).

Mix all the wort again, install a good water seal on the fermentation tank and take it to a dark place for 5-8 days. At this time, it is important to keep the temperature around 20-26 degrees.

As soon as the braga came up (the bubbling stopped, the sediment fell out, the color lightened and it tasted bitter), we remove it from the sediment, filter it through gauze, pour it into a moonshine distiller and send it for distillation.

Don't throw away last year's jam! Do a good deed — give it to the moonshiner!

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