Braga made from birch sap, home-made recipe. Classic recipe bregs made from birch sap
So, the annual spring harvest of birch saphas passed successfully and now we have enough large reserves of this natural elixir. We will drink some part of it at once, we will prepare something for future use by canning. Fresh or already fermented birch sap is perfect for making soft and strong alcohol drinks - kvass, wine, brags. They can be cooked at home. It is enough only to observe the technology. Let's consider in detail how the berg made from birch sap is prepared, which is the basis for the subsequent distillation of moonshine.
Advantages of berg made from birch sap
Why is it so popular today?making alcoholic beverages? After all, the stores offer a wide range of products from numerous domestic and foreign manufacturers? The answer is simple - the guarantee of the quality of the product prepared by hand. A lot has already been said about the benefits of birch sap. Also useful are products from it. Alcoholic drinks on birch sap have a special, mild taste. Ingredients for their preparation, you will choose yourself, respectively, as they will be sure. Consequently, the product will be most useful and will not harm the body (of course, with moderate use). The introduction of various additives allows you to vary the tastes of future drinks according to your own preferences.
Recipe for brewing birch juice
The recipe for brewing is basically standard,from whatever raw material it was produced. In the classical version, water is used, but we will take only undiluted natural birch sap. To prepare the berg we need the following ingredients:
birch sap - 10 liters
sugar - 3 kg
Baked pressed yeast - 200 g
kefir of any fat content or sour milk - 1 tbsp. l.
The fermentation takes place by decomposition of sugarunder the influence of yeast on ethyl alcohol, carbon dioxide and water. This is possible only under certain temperature conditions and strict concentration of components. Birch sap is filtered through several layers of gauze. Further it needs to be heated, but in no case do not boil, since the liquid must contain oxygen. It will be enough to heat up to 30C. In the process of heating, we dilute the prescribed sugar norm in birch sap. You can heat the birch sap somewhat more to more easily dissolve the sugar, and then cool it to the recommended temperature.
Important: Dishes for mating should take a large volume (about a third), so that the liquid does not splash over the edge.
Then the yeast is kneaded with a fork to the statecrumbs. They are also sent to the billet. There it is necessary to add a spoon of yogurt. This simple manipulation will significantly reduce the foaming of the product.
The container with birch berg is placed in a warmplace and put under a water jam. Then it remains only to observe the process of active bubbling. After about 10-12 days, it will stop. It is possible to act simpler and use a conventional medical glove. The indicator of the end of the fermentation process is the falling off of the glove.
Visually, the mash itself will lighten up, becomepractically transparent, yeast will settle on the bottom. She will taste bitter-sour, without sweets. All these signs suggest that the birch from birch sap has matured.
There is another option for making matingfrom birch sap, without the addition of sugar and yeast. Raw materials are fermented only with the help of natural glucose, contained in the juice. This drink is especially tasty. But the process itself is very labor-intensive and complex, accessible only to real home-brewing aces.
Braga made from birch sap is ready. Further actions are distilling it into moonshine. So, at home, you can get an alcoholic drink guaranteed of good quality, you can drink it without fear of unpleasant consequences.
