Braga on birch sap: recipes, proportions for moonshine

Braga on birch sap has a long history. The ancient ancestors of the Slavic peoples prepared it from spontaneously fermented birch or maple nectar in order to improve health, give strength to the body and strengthen strength and spirit.

Since the right home-made birch sap mash includes only natural ingredients and does not have a high strength, it practically does not harm health. The concentration of alcohol in the mash varies from 3 to 8%, and today such a drink is not used in its pure form, but is used to make stronger compositions. Further distillation, subject to the technological process, allows you to get high-quality home-made vodka or moonshine.

Birch drink is tasty and healthy, but even experienced nectar collectors sometimes allow birch sap to turn sour. Such flaws can be hidden by making mash – the raw material for making moonshine.

The benefits and harms of mash on birch sap

A mixture intended for fermentation necessarily includes vegetable components. All healing properties of birch sap, dried fruits, yeast are preserved in full. Consuming mash in moderation, you can get a storehouse of vitamins and minerals.

If you cook mash on birch nectar with the addition of honey, you get a drink with powerful antiviral, immunomodulatory properties. The addition of yeast will positively affect the condition of the skin.

With all the advantages, it is necessary to remember the disadvantages of the product. Braga can provoke individual immunity, cause allergies. The drink has a maximum strength of 9 degrees, and if it is consumed excessively, they become hoppy. Patients with alcoholism should not use such a composition, even in small doses.

Pregnant women and during lactation should not get carried away with mash on birch concentrate. Due to the unpredictable effect of the drink on the body, you should not quench your thirst with a heady composition before driving.

How to make mash from birch sap

Birch drink is an excellent ingredient for making mash. He does not tend to sour. If this happened, then the cooking technology or recipe was violated. In order to get a high-quality product, it is worth making a choice in favor of proven recipes. Whichever of the proposed options are used, the result is a low-alcohol drink with the following characteristics:

• pleasant aroma;
• natural taste;
• no signs of intoxication after reasonable use.

To put mash on birch sap and achieve the desired result, you must use high quality ingredients. Juice from store shelves is not the best solution for use in a recipe. It should be natural, collected in the spring. At the same time, attention is paid to such nuances:

• the most valuable juice is concentrated in the top of the tree;
• birch for collecting juice should be free of signs of disease.

The nectar collected in the spring from the tops of the tree, due to the accumulated trace elements and glucose, is especially sweet, and this has a positive effect on the taste of the finished mash.

In order for the mash on birch concentrate to be successful, in addition to the right recipe, the following requirements should be taken into account and fulfilled:

• when choosing a container, glass is preferred, since other materials can react with fermentation products – the formation of toxic compounds is harmful to health;
• in order to enjoy the use of mash, you should pay attention to the correctness of the yeast – in specialized stores they offer to try out a product intended for the production of wines;
• a water seal is a mandatory attribute for making mash on a birch drink, by means of a plug, you can control the duration of fermentation and stop the access of air from the external environment;
• it is important to maintain the optimum temperature for yeast – 24 – 28 degrees, and if you go beyond the permissible limits, the necessary bacteria may die;
• the selection of products for cooking is based on achieving the perfect taste, and not the strength of the drink;
• all ingredients must be of exceptional quality and without signs of deterioration of the components.

In the process of making mash on birch sap, people make their own adjustments to the classic recipe, taking into account the possibilities and taste preferences, but they do not allow a fundamental deviation from the production technology. When preparing the mash, the proportions of sugar and yeast depend on the sweetness of the birch sap and the temperature regime.

Recipe for mash on birch sap with raisins

Cooking utensils are selected taking into account the fact that the mash will grow during the process. Therefore, when filling, the third part of the container must remain empty.

For cooking you will need:

• birch sap – 15 l;
• raisins -150 g;
• kefir – 0 tbsp. l.

Preparation of mash on birch sap includes several stages:

1. Raisins are poured into a separate container, 1,5 liters of juice are poured and kept at 25 – 28 degrees in a warm place without access to light.
2. The remaining birch sap is put on moderate heat and boiled until 5-6 liters remain.
3. In a container prepared for fermentation, juice is combined with sourdough.
4. To make the mash form less foam and not be too cloudy, kefir is added.
5. Set aside for fermentation for several weeks. It is necessary to provide a temperature of 25 – 28 degrees. If there is no process after 2 days, it is worth adding a little pressed (150 g) or dry (30 g) yeast.
6. The readiness of the product is determined by the stopped process of gas evolution.

After completing all the stages, the thick should be removed from the mash. It can be consumed as is, or can be used for distillation.

Braga recipe on birch sap without yeast

Yeast is not used in this recipe. Fermentation in this case is caused by glucose, which is most of all in the juice collected from the tops of the trees.

For cooking take:

• birch sap – 15 l;
• milk – 0 tbsp. L.;

Algorithm of actions:

1. Take 1,5 liters of nectar. Without exposing it to heat treatment, they create all the conditions for the active life of wild yeast.
2. The rest of the juice is heated and evaporated until the volume is halved – cooled to 25 degrees.
3. Combine the sourdough with evaporated juice, add milk, leave to ferment. The container is sealed with a water seal to effectively exit the formed gas and stop the air from entering from the outside.
4. The finished mash is separated from the sediment.

Recipe for braga on wheat and birch juice

For lovers of the classic taste of moonshine, it is recommended to add germinated wheat to the ingredients. Thus, mash on birch sap acquires a pleasant aftertaste and special softness. Subsequently, wheat can be used as a filter for cleaning moonshine from fusel oils.

Birch juice brew with dried fruits

If you add dried fruits to the mash from a birch extract, the drink will acquire a spicy taste. The technological process does not differ from the previous ones, only when preparing the sourdough it is recommended to add 100 g of the preferred dried fruits (raisins, prunes, dried apricots).

Braga on barley and birch sap

It is worth at least once trying mash on birch sap with the addition of toasted barley. The grains fermented in the juice give the drink a special taste. In addition, such a brew is more saturated with nutrients and quenches thirst well. The algorithm of actions is the same as in the preparation of the classic recipe, but with the addition of 100 g of overcooked barley grains. Even if you strain the finished moonshine based on birch sap through a barley filter, this will positively affect the taste.

Recipe for mash from fermented birch sap

It is not fundamentally important what freshness of birch nectar is used to make mash. Braga from soured birch sap is also suitable for distillation. It is worth noting that fresh juice is deliberately subjected to fermentation, preserving a valuable product for a long time.

Is it possible to drink mash from birch sap

Brazhka for consumption is prepared in different ways: with the use of yeast, without them, with sugar or dried fruits. The classic recipe includes juice, sugar and yeast. A drink that is consumed without distillation is advised to cook with dry yeast, which has a positive effect on taste. Braga from birch sap is prepared in compliance with all proportions – this is how a pleasant-tasting drink is obtained.

Braga on birch sap is prepared and kept without access to light in a warm place.

It is worth noting that the full maturation of the mash on birch sap occurs in a week or two, but the output is a bitter, strong composition. Fans of light alcoholic drinks should wait until the drink reaches 8 degrees. It is this mash that has a pleasant, sweetish taste.

How to make moonshine from birch sap

Moonshine on birch sap, according to reviews and results, differs significantly in taste from industrial vodka. It is easy to drink and does not cause a hangover.

For cooking you will need:

• granulated sugar – 3 kg;
• birch sap – 10 liters;
• milk – 1 tbsp. l .;
• dry yeast – 40 g.

Algorithm of actions:

1. The juice is mixed with granulated sugar and heated to 30 degrees.
2. Yeast dissolve in warm water, as written on the label.
3. Syrup and yeast are poured into the fermentation bottle. The container should be filled no more than 2/3.
4. To reduce the formation of foam, milk is poured into the total mass.
5. The bottle is placed in a warm place without access to light and closed with a water seal.
6. The process of active fermentation is completed in a decade.

This amount of raw materials will be enough to prepare 3 liters of moonshine with a strength of 45 degrees. It is not recommended to dilute moonshine with birch sap for the second distillation, as the drink will turn out to be cloudy and aesthetically unattractive.

Moonshine from birch sap: a recipe without yeast

To make moonshine without sugar and yeast, it is important to activate the activity of natural yeast. Braga is made from natural juice, which contains a high concentration of glucose. Especially a lot of natural yeast in raisins.

Moonshine recipe without sugar and yeast

The preparation of moonshine based on mash from grape juice with the addition of honey or dried berries and fruits requires the addition of kefir or milk in small quantities. During fermentation, the drink is less bubbling and more transparent.

To make moonshine without sugar and yeast, you will need:

• birch nectar – 30 l;
• kefir – 1 tbsp. l.

Algorithm of actions:

1. Part of the juice is left to ferment in its natural environment. To enhance the fermentation process, you can add a handful of raisins.
2. The remaining birch sap is put on moderate heat and simmered to evaporate excess water. A third of the liquid should remain.
3. The cooled composition is mixed with the fermented workpiece. Kefir is added to pacify the foam and the transparency of the drink.
4. Close with a water seal and keep warm without access to light.

After the cessation of gas formation, the pure product is separated from the precipitate and primary distillation is carried out. Pervak ​​and liquid with fusel oils are taken away – they are not suitable for consumption, as they can provoke intoxication. The rest is subjected to purification and coloring, enhancing taste.

Distillation process

Before distilling the drink, the mash on birch nectar is removed and prepared, observing the technology for the production of classic moonshine:

1. During the first distillation, a portion of pervak ​​is drained, since it is not suitable for consumption. “Body” or alcohol is carefully collected in a container. Since fusel oils predominate in the residual liquid, they are also not mixed with a quality product.
2. To clean the collected alcohol, activated carbon or wheat grains are used.
3. The secondary distillation is carried out in the same way as the primary one.
4. An important stage is the dilution of the resulting alcohol to the required concentration. It should be diluted only with purified water to get a mirror-clear drink.
5. The finished product is set aside to saturate the taste and aging.

This is not the whole process and it is not recommended to use homemade vodka in this form. To achieve high quality, it is worth carrying out an additional filtering step.

Purification, infusion

To effectively clean moonshine from birch sap from fusel oils, you can use one of the chemical methods:

1. 1 liter of moonshine is poured into the bucket, it is important to always have an alcohol meter on hand.
2. In a jar, 3 g of potassium permanganate is diluted with hot water (300 ml).
3. Combine moonshine with a solution.
4. After 20 minutes, add 1 tbsp. l. soda and 1 tbsp. l salt (without iodine).
5. Filter after a couple of hours (ideally after a day).

You can also use the purification of the drink with home-made or pharmacy charcoal. An excellent way of settling oils is coagulation before re-distillation. To do this, pour milk or beaten egg white. There is no doubt that all harmful substances will curl up and settle to the bottom.

The more the finished drink is infused, the more pleasant its smell will be, therefore, it is worth delaying the tasting.

Is it possible to dilute moonshine with birch sap

You should not try to improve the taste of the finished moonshine from mash on birch sap with the birch sap left on the farm, as the feedback on the results is mostly negative. Experienced moonshine makers, by trial and error, came to the conclusion that such dilution leads to clouding of the product, followed by the formation of mucus on the surface. For breeding moonshine, you can use only purified water.

Conclusion

Braga on birch sap can be used as an independent drink with a relaxing effect and a positive effect on the psycho-emotional state, as well as a raw material for making stronger drinks. Moonshine made from birch sap at home is not comparable to store-bought vodka, is a more budgetary product and does not leave a state of weakness and a hangover the next day. With a little effort, you can get a healthy and natural drink of high quality.