Peysakhovka vodka: what it is + kosher recipe at home
Peysakhovka - Jewish vodka made from kosher raisins. The drink got its name in honor of the Jewish holiday of Passover, which is analogous to Orthodox Easter. On this holiday, Jews are allowed to drink only those alcoholic beverages made exclusively from kosher raw materials.
It is interesting that the drink is made in the presence of people competent in this matter and under the strict supervision of a rabbi.
Fermentation with wild yeast
The peculiarity of making Peysakhovka is that yeast is not used here. Fermentation occurs through microorganisms in the raisins themselves. The drink is clear and transparent, with a mild flavor, and reaches a strength of up to 40%.
Ingredients
Sweet raisins - 2 kg
Filtered water - 12 liters
Sugar (to activate fermentation) - 100-150 g
After preparing the products, you can proceed to the preparation of the starter.
The method of preparation
Step 1. Sourdough:
Thoroughly mix 250 g of raisins, 150 g of sugar and 1.5 liters of warm water (26-29°C) in a 1 liter jar. Put the resulting mixture in a warm place for 3-4 hours until the raisins are completely softened.
After, remove and scroll the resulting raisins with a blender or meat grinder and send them back to the container. Also add a few pieces of dried raisins to the jar.
Next, the substance should be placed in a warm and dark place, after tying the neck with gauze. The containers need to stand for 3 days.
After the expiration of the period, a foam should form in the jar and light air bubbles should be visible, indicating that the starter is ready.
Now you should move on to the stage of creating the peysachovka itself, which can be made in several ways.
Step 2. A yeast-free drink:
Pour 4 liters of water over the rest of the raisins, namely 1.75 kg, and let them swell.
After the berries have reached the desired state, scroll them in a meat grinder or blender.
Transfer the resulting raisins to the fermentation container. Add the remaining water and the prepared starter to it. Mix it all thoroughly.
Leave the resulting mixture in a dark and warm place for 4-5 weeks under a water seal - a special valve that helps to remove carbon dioxide and prevents air from entering the container.
After the deadline, a sediment will appear and the brew will turn light pink. Bubbles, for their part, should not be observed. These characteristics are evidence that the brew has fermented.
Next, the brew should be poured through a straw, removed from the sediment, and the remaining pulp should be squeezed out.
Now it needs to be distilled 2 times, separating the head and tail fractions.
Finally, dilute the drink with water to 40°C and leave it in a glass container for 7 days.
After the specified period of time, the vodka will be ready! It is customary to drink an alcoholic beverage from small glasses accompanied by a cimetz or forshmak. Traditional vodka snacks, dried apricots, figs, dates and other dried fruits are also suitable for Peysakhovka.
Alternative variants
If the traditional recipe of Peysakhovka seems a bit complicated, then we suggest you familiarize yourself with the methods of preparation of tinctures. It is easier to get this drink and its taste is not inferior to the original recipe.
Update: 20.05.2018
Category: Vodka an Moonshine