Favorite national drink - braga from jam

Recently, all the faithful of the Orthodox world began the Great Lent. This period of time is the most important post in the Christian Orthodox faith. It is a preparation for the upcoming Easter holiday and is set in honor of the 40-day fasting of Jesus Christ in the desert.

The Great Post is not only a festive tradition, but also a peculiar upbringing of the spirit of any believer. It is determined by a number of strict food restrictions, among which, by the way, and the restriction in the use of alcoholic beverages. But let's remember that this tradition is not an eternal thing and after its termination all restrictions will be left behind, which means that it will be possible to quietly skip a glass at the dinner table. But what exactly, we suggest to discuss in this article.

It will be a question of an originally Slavic drink, whose age has been more than one millennium. Let's talk about such delicious liquid as brags from jam, about the ways of its preparation and about the benefits brought by this drink. But to start a little history.

Bragging in Russia was called birch or maple juice, which had been sour in spontaneous order. It is the process of fermentation that gave the drink such a name. The amount of alcohol contained in such a brag was insignificant, from 3 to 5 percent. Later the Slavs found another way to get a braga. It was mined during the preparation of "drinking honey", as well as with tincture of wort for staked honey. And only a few centuries later the brag is being used as a product, which serves as the basis for the preparation of moonshine.

Braga from jam was a product of fermentation of sugar and other sugary substances, later distilled through the moonshine. At the exit from the apparatus, an excellent alcoholic beverage was obtained . Strong in degree and good taste, it had no analogues in medieval Europe for a long time. But how to make a brew for moonshine easily and without much expense? Let's give some recipes.

Undoubtedly, the easiest among all known for today ways of obtaining this drink is its preparation from jam. This is also a good way to recycle the spoiled and old jam, because to get the berg must use it candied, old and tasteless product.

Braga from jam is prepared as follows. We need three cans of old jam. After thoroughly washing the cans, open them with a can opener. Since we have a lot of jam at our disposal, a large capacity will be needed to store the brew. It is best for this case to fit 6-liter plastic bottles from under the water. We will put a watering can into our empty bottle and pour into it all our jam. After that, we'll fill the jam with clean water to about 5.5 liters. After the water is poured into the container, add the yeast to the resulting mixture.

To brew the jam out of the jam quite enough, the yeast volume must be added in the proportion: one kilogram of sugar in the jam - about 20-70 grams of dry yeast. It should be remembered that a liter jar of candied jam contains, on average, 600 grams of sugar. After filling our container with yeast, tightly close the bottle and shake it. If everything went well and our mass acquired a uniform consistency, the fermentation process will begin within 5-10 hours. Attach to the lid of our bottle a cork with a tubing of the water seal. Place the other end of the tube in a jar of water. The next morning you will receive a ready fermentation product.

Braga from the jam properly wrung out, after which it can be used for brewing. When squeezing brags, do not make great efforts. Remember that the squeezed little mass retains its flavor and during the distillation sates the resulting drink with a pleasant berry flavor. The product can then be distilled in a brewing machine and get a good brew from the jam.