How To make Plum Brandy

How to Make Croatian PLUM BRANDY/RAKIA/SLIVOVITZ!

In this video I learn how to make plum brandy/rakia/slivovitz the traditional way based on the techniques of Neven Vorkapic from Kapela Distilling in Croatia( )

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Bearded’s Plum Rakia
40-50pounds (18-23Kg) of black and/or red plums – destoned, chopped or crushed
5 tsp Pectic enzyme -
1 packet K1V-1116 –
5 tsp yeast nutrient –
5 Campden Tablets -
Sugar- Not Recommended for this recipe, but optional
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1. Remove the stones from the plums, then chop or crush the flesh, add pectic enzyme and add 2 quarts (2L) of water. You can blend the mixture up with a paint mixer to help the fruit break down. Let macerate with pectic enzyme for 12 hours.
2. Strain some of the liquid to get a gravity reading. Add Campden tablets to kill wild pathogens, then allow the wash to sit for 24hours.
3. After 24 hours the Campden tablets should be inactive. Add yeast and yeast nutrient, then allow it to ferment.
4. Knock down the fruit cap once or twice every day to prevent mold growth.
5. Once fermentation is done, DO NOT LET THE WASH SIT FOR MORE THAN A FEW DAYS!
6. When fermentation has completed, scrape off the top film of the cap and discard if it looks moldy.
7. The finished product can be clarified and bottled as wine and aged, or distilled.

Disclaimer: This video may contain a simulation of the process of distillation filmed for entertainment and educational purposes only. The equipment depicted is solely for the production of distilled water, essential oils, and brewing. The information on the process is provided for its entertainment and educational value only. Distillation of alcohol is currently illegal at the U.S. Federal level if done without a license, even for the sole purpose of personal consumption. Understand and follow Federal and State laws when making alcoholic beverages. If you attempt this project, you assume all risk. Please drink responsibly.

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Intro music - “Yes Ma’am” by Cullah is licensed under an Attribution-ShareAlike License. Check him out. He's Awesome!
#Slivovitz #PlumRakia #PlumBrandy

Christmas Cake Recipe - Easy Fruit Cake that's beautifully moist!

An easy Christmas cake that turns out perfect every time. No creaming, beating or soaking of fruit required! Plus tips on storage and feeding your Christmas cake.

Feeding your fruit cake in the weeks leading up to Christmas helps to build and intensify the flavour of the cake, and will ensure it's beautifully moist.

Oven Temp:
Bake in the oven at 150C/300F (fan) for 45 minutes, then 140C/275F (fan) for a further 60-75 minutes - until an inserted skewer comes out clean.

Alcohol-free Christmas Cake:
For a non-alcoholic version, you can replace the alcohol with cold tea, fresh orange or apple juice.
You can then feed the cake with either:
1. Cold tea
2. Fresh orange or apple juice
3. Ginger cordial mixed with water (2 tsp mixed with 2 tbsp water)
4. Rum flavouring mixed with water (⅛ tsp mixed with 2 tbsp water).
If you do this, don’t make the cake any earlier than November, as juice (as opposed to alcohol) could start tasting funny after more than a couple of months.

The full Christmas cake recipe is available on our site:

The easy fruit cake ingredients:
3/4 cup (175g) unsalted butter, chopped
1 packed cup (210g) light brown muscavado sugar
2 + 2/3 cups (400g) mixed dried fruit
1 cup (200g) glacé cherries roughly chopped
1 cup (100g) dried cranberries
Zest and juice of 1 orange
Zest of 1 lemon
1/2 cup (120ml) cherry brandy
1/2 cup (85g) ground almonds (coarsely ground - not the type that is like flour)
3 large eggs lightly whisked
1 + 2/3 cup (200g) plain/all-purpose flour
½ tsp baking powder
1 tsp ground mixed spice
1 tsp ground cinnamon
¼ tsp ground allspice

To feed the Christmas cake:
Cherry brandy (1-2 tbsp per week)

#cake #christmasfood #christmas

Homemade plum brandy to have at Christmas or to give as a gift. #Brandy #Christmas #cocktail

#shorts

Homemade plum brandy slivovitz vodka cranberry

Making homemade plum brandy, or slivovitz with polish vodka, a Central European liquor.

Plum Brandy Moonshine

Making plum brandy

I Turned 44 lb Of Peaches Into Brandy. You Can Too!

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I got my hands on 44 pounds of peaches so its time to make peach brandy or peach rakia!

If you want to make your own you can follow this recipe:

Use whatever amount of peaches you want. I used 20 kg / 44lb and it ended up making around 4 l at 45%.

Process the peaches down into bite-sized bits.
Just cover them with water.
Blits them up with a paint mixer or food processor stick.
Add pectic enzymes.
Let sit for 4-12 hours to thin.
Blits them again with paint mixer or food processor stick.
(optional) Increase gravity to 1.065 with sugar.
Pitch K1V116 yeast.
Leave to ferment until gravity stabilises near 1.00
Strain the wash and perform stripping runs.
Spirit run again as a pot still (or perhaps use a couple of bubble plates)
Make good cuts!
Age some of the spirit on oak if desired.


Time Stamps:
0:00 Hundreds Of Peaches
0:46 Processing
2:24 Dam Robots!
4:10 Into The Fermenter
5:38 Dastardly Sugar
6:45 Let's Talk Yeast
8:34 Separating Wash
10:33 T500 Mod
11:33 Stripping Run
12:58 Spirit Run
15:23 Selecting Cuts

BIAB / Straining Bag:


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