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Re: slivo

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  • Ray Toms
    Hi Ed 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
    Message 1 of 3 , Oct 6, 1999
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      Hi Ed
      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
      may
      had more information than I have but as they haven't I will tell you
      what I
      know. You would need to make a wine base, it has been my experience that
      by
      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
      for 3
      kg of fruit per 4.5 lt I would try 6 kg. I was under the impression that
      a
      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
      number of
      impurities. I would imagine that a very acceptable liquer would be to
      soak
      the prunes in alcohol and then filter the alcohol out again, in fact I
      am
      inspired enough to actually try that I have some prunes that we have
      been
      experimenting with along with raisins and sultanas to beef up brandy. I
      will
      report back on how I get on.
      Cheers
      Ray


      desik@... wrote:

      > 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.
      > Ed

      --
      Ray Toms Moonshine Supplies, Taupo. New Zealand.
      http://moonshine.co.nz
      Home Brewing Equipment and Suppliers.
      Specialists in all aspects of Home Distillation and Wine/Beer Making.
    • tyto_negro
      Hi Ed, I made slivovitz from fresh plums, made wine with a good general purpose yeast. Added a bit of sugar, since not all plums were super ripe. Leave the
      Message 2 of 3 , Jan 12, 2013
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        Hi Ed,

        I made slivovitz from fresh plums, made wine with a good general purpose yeast. Added a bit of sugar, since not all plums were super ripe.
        Leave the pits/kernels, but don't crush too many.

        Double distilled in a simple pot still. Make the right cuts and use a tiny bit of tail to make it really nice and smooth. Final result was 45% ABV

        Cheers,

        Tom


        --- In Distillers@yahoogroups.com, desik@... wrote:
        >
        > ooops! That darn 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.
        > Ed
        >
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