Homemade Plum Rakia (Slivovitz)

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Wash the plums thoroughly and remove any spoiled fruit. Do not remove the pits.

   Oko 10 min

   Napomena kuhara: Using very ripe plums will result in a sweeter, more flavorful rakia.

2. 2

   Mash the plums in a large fermentation vessel, such as a food-grade barrel or large bucket, using a potato masher or clean hands.

   Oko 20 min

   Napomena kuhara: Ensure the vessel is sanitized to prevent unwanted bacteria growth.

3. 3

   Dissolve the sugar in warm water.

   Oko 5 min

4. 4

   Add the sugar solution and distiller's yeast to the mashed plums in the fermentation vessel.

   Oko 5 min

   Napomena kuhara: Ensure the water is not too hot when adding yeast, as it can kill the yeast.

5. 5

   Stir the mixture well to combine all ingredients.

   Oko 5 min

6. 6

   Seal the fermentation vessel with an airlock to allow gases to escape while preventing oxygen from entering. Store in a cool, dark place.

   Oko 5 min

   Napomena kuhara: Maintain a consistent temperature, ideally between 18-24°C (64-75°F), for optimal fermentation.

7. 7

   Allow the plums to ferment for 3-6 weeks, or until bubbling stops and the fruit settles at the bottom.

   Napomena kuhara: Fermentation time can vary depending on temperature and yeast activity.

8. 8

   Once fermentation is complete, carefully transfer the liquid (mash) into a still for distillation. Discard the solids.

   Oko 30 min

   Napomena kuhara: Avoid disturbing the sediment at the bottom of the fermentation vessel when transferring.

9. 9

   Perform the first distillation (stripping run) to separate the alcohol from the mash. Collect the distillate.

   Oko 3 h

   Napomena kuhara: This run aims to collect all the alcohol, not to separate 'heads', 'hearts', and 'tails' yet.

10. 10

    Perform a second distillation (spirit run) on the collected distillate. During this run, make precise cuts to separate the 'heads' (first portion), 'hearts' (middle, desirable portion), and 'tails' (final portion).

    Oko 2 h

    Napomena kuhara: The 'heads' contain undesirable compounds and should be discarded. The 'hearts' are the pure rakia. The 'tails' can be saved for future stripping runs.

11. 11

    Dilute the 'hearts' with distilled water to your desired alcohol percentage, typically around 40-50% ABV.

    Oko 10 min

    Napomena kuhara: Use a hydrometer to accurately measure the alcohol content.

12. 12

    Allow the rakia to rest in glass bottles for at least a few weeks, or preferably months, to mellow and develop its full flavor.

    Oko 1 h

    Napomena kuhara: Aging in oak barrels can add complexity and color, but is optional.