- View SourceHi 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
--- 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.