Here is the equipment needed to make plum brandy. This covers fruit processing, fermentation, and distillation. It is a traditional drink that is popular in many countries. However, it's especially popular in Eastern Europe. First, plums are widely grown in this region. Second, there is a long tradition of plum brandy production in this area of the world and in some places such as Hungary, it's legal to make at home. In I (Kyle, the author of this article) was fortunate enough to visit Hungary in the summer of 2006 and had an opportunity to taste Pálinka, homemade brandy distilled from plum juice. It was quite an experience (I think!). Homemade brandy isn't exactly a memory booster, if you know what I mean. Is it Legal to Make Brandy at Home? teaspoon Grape Tannin: (In conventional wines it comes from the skin of the grape but most grapes contain very little amount of tannin)

We added 4 gallons of water to a pot on the stove and brought it up to a boil. We found by the time we were done processing the fruit the water was up to a boil. While the water was coming up to a boil we were doing the steps below. Here's the recipe that was used to make the plum brandy that was distilled for this article. We'll first start with some benchmarks such as starting gravity and final gravity. These numbers are used to determine the alcohol by volume of the fermented plum juice (or plum wine) prior to distillation. Plum Brandy Ingredients Crystal clear and pure plum brandy Slivovitz that was aged in stainless containers. The brandy was distilled from the ripe plum fruit. Stronger than usual in alcohol, it bears the name and the mark „Brka“- the man with the mustache. We then added 2 teaspoons of Grape Tannin - we did not need to add much as we already added the skins, pits, and stems from the fruits into the mash .Nice fruit fragrance, pleasant light taste, golden yellow colour and beautiful design of this bottle One of the largest fruit brandy (rakija) producers Simex from Serbia was founded in 1991. It distills and produces over 60 different brands of alcoholic beverages, like plum and grape brandy, bitters and liqueurs. The ripe fruit is distilled in large capacities using the modern technology. The technology processes are in accordance with the highest European and world standards. Quality controls are performed in ISO and TÜV system.

Plums must be collected from the ground every day, avoiding being too long in the sun. Then they should be placed in a large container of about 120 liters. To fill one takes two to Because plums have a very high pectin content, a commerical distillery making plum brandy for consumption would most likely discard double the amount of fore shots (the first runnings from a still): probably 300ml for a 5 gallon batch. Because we were making fuel alcohol, in accordance with the permits we possessed at the time, we separated this but kept it for fuel. Made of Red plum and Pozegaca, carefully selected, smashed and left to ferment for 3 weeks. It is distilled and distilled again in traditional way, preserving the fruity bouquet. During the aging process in oak the primary odor is transformed into a sophisticated fragrance. piGal a[rel

This has now become the most complicated part. With the new European standards it has become difficult to regulate production for personal use, and especially those who own the distiller has much Campden tablets (Potassium Metabisulfite: used to prevent oxidation and growth of wild yeast and bacteria in mash) After the 24 hour rest we added 5 Tablespoons of Pectic Enzymes. Plums have a very high pectin rate and the enzyme helped breakdown the pectin in the fruit. We then removed the 4 gallons of water from the stove and add enough water to reach 5.5 gallons of total volume of liquid in the mash pot.

Here are the steps we followed to make plum brandy mash, which is the first part of the process in making plum brandy. We then stirred the mash extremely well. We made sure the boiling water was well mixed into the mash. A family-owned distillery located inSumadija, central Serbian region, it distills very good Serbian plum brandy. The famous village of Gruza hasalways grown local varieties of plum and produced very good plum brandy, which was known and recognized throughout the world. Note, we had a fuel alcohol permit when we tested this procedure and we were in compliance with state and federal regulations. We produced, stored, and used this alcohol in accordance with TTB requirements, which unfortunately means that we weren't able to drink it. We also kept and reported production logs in accordance with TTB fuel alcohol permit requirements. The alcohol is born from the fruit solely. The fruit is fermented usually for 3 weeks. No artificial additives are added. The mass of fermented fruit is then distilled, usually in the distilling pots of 100 L volume. The fermented mass is heated in the distilling pot and the alcoholic vapors are liberated. The evaporation of alcohol is then cooled and it becomes liquid brandy.

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In this guide, we walk you through the entire process of making plum brandy from start to finish. We provide you with step-by-step instructions on recipe creation, fruit preparation, fermenting, distilling, aging, blending, and bottling. To ensure that we provide you with the most accurate tutorial possible on how to make plum brandy, we enlisted the help of a local orchardist and experienced plum brandy distiller. What is Plum Brandy? Gruzanska zlatna nit is old plum brandy distilled using the highest achievements in spirits production.