RE: [Distillers] slivovitz
- With regard to recipes for fruit batches, if you use only the ripest of
fruit (thats when the sugar count is highest), and you know how to use a
hydrometer, ensure that after adding all the fruit, and puplping it down,
adding water, and letting it "steep" for a while, aim for an original
gravity of say 1080, ferment that out,when this has fermented down to 990,
you should have a wash of around 11-12%. Distill this off, but keep a litre
or so of the wash, and use this to "flavour" your brew.Just add in small
quantities, to taste.
From: Tony & Elle Ackland [mailto:Tony.Ackland@...]
Sent: Thursday, 4 October 2001 06:58
To: 'Distillers newsgroup'
Subject: [Distillers] slivovitz
A question from Jack ...
I've been having trouble with this one- I've made it before with sugar and
it's always come out just fine after two potstill runs- the batch I just
finished tasted like unrefined sugar spirit- no plum flavor at all. I'm now
fermenting 8 pounds of plums in two gallons of water (once it's done - I'll
tell you how it tastes), but whenever I use this system (lotsa fruit, no
sugar) I barely get enough drinkable spirit that it's almost not worth
bothering. Would you happen to know of any slivovitz (plum brandy) recipes?
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- Tony and Jack,
Working on the supplied figures of 8 pounds of Plums
to 2 gals water and the fact that plums are about 11%
That equates to about 0.88 pounds of sugar to 2 gals
of water and a starting specific gravity (original
gravity) of 1.020.
Even with a final gravity of 0.990 (what we all aim
for) it equates to about 2.6 % Alc by Vol.
So distilled out to about 40% you'd end up with a
0.125 of a gal (2oz).... ie: not much.
Adding about 2 3/4 pounds of table sugar will give an
og of 1.084, an excellent start, and finish up around
11%. This should yeild about 1/4gal @ 88%.
--- Tony & Elle Ackland
> A question from Jack ...__________________________________________________
> I've been having trouble with this one- I've made it
> before with sugar and
> it's always come out just fine after two potstill
> runs- the batch I just
> finished tasted like unrefined sugar spirit- no plum
> flavor at all. I'm now
> fermenting 8 pounds of plums in two gallons of water
> (once it's done - I'll
> tell you how it tastes), but whenever I use this
> system (lotsa fruit, no
> sugar) I barely get enough drinkable spirit that
> it's almost not worth
> bothering. Would you happen to know of any
> slivovitz (plum brandy) recipes?
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