I recently discovered a new and delicious drink that I would like to talk about.
What is schnapps
The name schnapps (“Schnaps”) originates from the old Norwegian word, which means “to drink in one gulp” – and this is not a separate type of alcohol, but all drinks made by distilling raw materials. The only thing is that schnapps is distilled twice, which makes it stronger and more saturated.
A distinctive feature is the variety of raw materials, and hence the advantage is completely natural production. A drink at 40 degrees is made from nuts, berries and fruits. Imagine, even from pasta and potatoes!
The main thing you need to know is whether there are starch and sugar in the products, which interact with yeast, forming alcohol.
When I tried potato schnapps, I was very struck by the contrasts of taste: on the one hand, a pleasant bitterness, and on the other, a soft, barely perceptible taste of potatoes. I advise you to try this specific drink. Of course, not everyone will like it, because schnapps is an amateur drink, and this can be attributed to its weaknesses.
Austrian from potatoes
For this drink you will need:
- Potatoes – 2 kg;
- Hot water (not boiling water) – 1 l;
- Enzymes: glucavamorin, amylosubtilin in dry form – the proportions are indicated on the package;
- Yeast.
It is important to pick fresh potatoes, without any damage that can cause an unpleasant smell and taste. I wash the potatoes and cut off the skin.
Grind to a homogeneous “slurry”. A blender, meat grinder or grater will help in this matter.
I pour hot water into this same gruel and cook for an hour over low heat, stirring constantly. You should get a translucent liquid without lumps.
Then I cool the boiled potatoes to 70 degrees, after which I add amylosubtilin, which serves to liquefy. In this state (without changing the temperature), the consistency should languish for half an hour.
After 30 minutes, the mass should be slightly cooled to 65 degrees and glucovamorin should be introduced for sugaring. I leave potatoes for an hour.
An hour later, I cool it down again, already to 30 degrees, add yeast and leave it warm for a week under gauze and a lid.
When 7 days have passed, I distill the mash and dilute it with water up to 15%. For the second distillation, you need to remove the separated “liquid” from pure alcohol. This liquid should not be consumed because it contains harmful substances.
I filter the remaining alcohol through a filter (for example, cotton-gauze). I leave the drink to infuse for at least a week and only after that I dilute it with water if the fortress does not suit me.
Apricot
For it you will need:
- apricots – 5 kg;
- water – 5 l.
It is necessary to choose fresh and ripe apricots, remove the seeds from them. I recommend that you do not wash them as fermentation can be difficult.
I grind apricots to a gruel and pour 2 liters of water, stirring to get a liquid consistency. I cover with gauze and leave in a dark warm place (up to 25 degrees) for 4 days.
As soon as I notice fermentation (foam, smell), I add the remaining liters of water. I replace the gauze with a water seal and leave it to rest for a month. Do not be surprised by this gap, because this recipe does not use yeast.
Braga will be ready for the first distillation when there are no bubbles in the water seal and there is sediment at the bottom.
I dilute the liquid to 20% and distill again, separating the unnecessary liquid from pure alcohol.
At the last stage, you need to pour the homemade drink through a cotton-gauze filter and let it brew in a dark, cool place for at least 7 days. Then dilute with water to 38-40 degrees and only after that treat relatives and friends.