Glad to have you aboard !!
I thought that slivovitz was made from fresh plums rather than prunes
however either should do. I was hoping that someone would respond that
had more information than I have but as they haven't I will tell you
know. You would need to make a wine base, it has been my experience that
concentrating the fruit in the wine base you are more likely to get some
fruit carry over in the flavour, for example if the wine recipe calls
kg of fruit per 4.5 lt I would try 6 kg. I was under the impression that
pot still was essential for flavour carry over, however I was talking to
someone in Sydney in the past couple of weeks who said they had made an
applejack succesfuly using the moonshine still so now I am confused. The
problem with using a pot still is that you also carry over a large
impurities. I would imagine that a very acceptable liquer would be to
the prunes in alcohol and then filter the alcohol out again, in fact I
inspired enough to actually try that I have some prunes that we have
experimenting with along with raisins and sultanas to beef up brandy. I
report back on how I get on.
> From: desik@...
> ooops! That darn <enter> key. I meant to ask for help
> in the distillation of slivovitz Who would like to share
> his/hers experience in this subject. What to start with
> (add sugar to the must; pit the prunes or not) what to use
> (pot-still or Ray's excellent Moonshine reflux-still);
> how many times and hwen to stop. Could one make a acceptable
> liqueur from prunes or not.
> Any help would be appreciated.
Ray Toms Moonshine Supplies, Taupo. New Zealand.
Home Brewing Equipment and Suppliers.
Specialists in all aspects of Home Distillation and Wine/Beer Making.