Re: Plum Brandy
- Keep in mind the stills there have a mechanical paddle to stir the
pulp so that it does not burn. Pressing the pulp would be an alternative.
Note the 's' is missing in
--- In email@example.com, Scott Petrinec <crazycro2@...>
>(Croatian: "Slivovitz" SerboCroatian: ljivovica, Polish : liwowica,
> Slivovitz (European Plum Brandy) From Homedistiller Slivovitz
both pronounced roughly like "shlee-vo-vee-tsah"; Romanian: þuicã,
pãlincã or ºliboviþã) is a strong aromatic alcoholic beverage made of
distilled fermented plum juice. It is similar to brandy and sometimes
called plum brandy in English. It's one of the liquors known as raki
or rakija. The beverage originated in the Balkan Peninsula; the name
derives from the South Slavic word for a plum, ljiva. Production is
concentrated in Bosnia, Bulgaria, Croatia, the Czech Republic, Poland,
Romania, Serbia, Slovakia, and to a lesser extent in Austria, Germany,
Italy and elsewhere. The majority being by the MARASKA Distilleries in
> It is the national drink of Croatia, where about 70% of plumproduction (average 424,300 tonnes per year; FAO Stat, av 1991/2001)
goes into slivovitz.
> The alcohol content varies from 40-70% by volume.is kept in wooden barrels (oak or mulberry) for an extra aroma and the
> The Kosher version of Slivovitz, like some of the other rakijas,
colour (golden yellow) Although the majority of Slivovitz is not aged
in wood, and is clear in color.
> Rakija is supposed to be drunk from the special small glasses.originated in the cities of Zageb, and Zadar Croatia and has passed
> There is a traditional slivovitz recipe in the Brandy recipes that
down many generations.
> Retrieved from "http://www.homedistiller.org/wiki/index.php/Slivovitz"yeast with hot water). Cover drum and let ferment on wild yeast.
> Slivovitz (Croatian plum brandy) Ingredients
> 50 Gallon drum full of soft, ripe dark plums
> Fill 50 gallon drum 6" from the top with soft, ripe plums.
> Top off with water (warm-cool water, you don't want to kill the
> After a couple days try to mash the plums to the bottom of thebarrel with 3-4' oak plank.
> Let ferment to about 5%abv.pulp), and pour liquid into a potstill.
> Strain liquid off the pulp and pits (but make sure to save the
> Run the first run fast and collect everything until it is comingout of the still at the potency of wine.
> Put all of the pulp that was saved into a smaller drum, and addall of the collected distillate to it. Let sit for about 2
> then strain liquid off pulp (this time discard the pulp) and runthrough potstill again. Discard foreshots, and collect everything
until the distillate coming out drops below 35%. Filter, and age at
least 3 months. Then water to 40% and bottle/drink.
> This is a strong spirit, with a burn to it. I have known manypeople that do not care for it, but it is a tradition that has been
carried on and mastered by few distilleries in Europe.
> In firstname.lastname@example.org, "James Strater" <straterj@>
> > I am interested in anyone's methods or available resources (web
> > sites) for learning how to make excellent plum brandy.
> [Non-text portions of this message have been removed]