Georgian Chacha

1Preparing the Grapes Wash the grapes thoroughly to remove any dirt or debris.

2Preparing the Grapes Remove the stems from the grapes and place them in a large glass or ceramic container.

3Preparing the Grapes Crush the grapes using a clean and sanitized wooden pestle until they release their juice. You can also use a clean and sanitized potato masher or your hands.

4Fermenting the Grapes Cover the container with a clean cloth or plastic wrap and let the grapes ferment for 5 to 7 days. Stir the grapes once a day to mix them thoroughly.

5Fermenting the Grapes After fermentation, strain the grape juice through a cheesecloth or fine mesh strainer to remove any solids.

6Preparing the Sugar (500 grams) Syrup In a large pot, bring the distilled water (1 liter) to a boil. Once boiling, add the sugar (500 grams) and stir until dissolved. Let the sugar (500 grams) syrup cool completely.

7Mixing the Ingredients Combine the strained grape juice and the cooled sugar (500 grams) syrup in a glass or ceramic container. Stir well to mix.

8Final Fermentation Cover the container with a clean cloth or plastic wrap and let the mixture ferment for another 2 to 3 weeks. Stir the mixture once a day.

9Final Fermentation After the final fermentation, strain the Chacha through a cheesecloth or coffee filter to remove any sediments.

10Aging the Chacha Transfer the Chacha to glass bottles or jars, seal tightly, and store in a cool, dark place for at least 6 months to allow the flavors to develop.

11Serving Serve Georgian Chacha neat in small glasses, slightly chilled. Enjoy responsibly!