Homemade plum brandy slivovitz vodka cranberry
Making homemade plum brandy, or slivovitz with polish vodka, a Central European liquor.
Home Made Plum Liqueur
Making Plum Liqueur at home is simple and easy. It takes very little time in the kitchen and needs to be left for a couple of months before it's ready. If made when plums are in season, mine crop in August, it will be ready for Christmas to round off an evening with friends / family or to be given as a gift.
Filtering can be done through muslin cloth.
I used a 2 litre Kilner Jar
You can get liqueur bottles here:
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
How Fruit Brandy Is Made
Neven is a name you will know about in a few years when discussing fruit brandy. His attention to detail, respect to nature, and passion for distilling is something I truly admire and respect. I am so glad I got to learn from him and even more proud to call him my friend.
➡️ Neven distilled his first fruit brandies with his father, when he was eight or nine years old. He learned to make whiskey on an ADI internship at the Cedar Ridge Distillery in Swisher Iowa and plans to open a distillery in his native Croatia.
➡️ Additional Information about the distillation process:
The distillation is a process of taking a liquid mixture that contains lots of chemicals with different boiling points, boiling the lot of them, and controlling the condensation process. The more volatile liquids will boil sooner than the less volatile liquids, so they can be preferentially captured since they will condense sooner.
➡️ What Does The Terms Mean: Foreshots? Heads? Middle cut? Feints? Tails?
A “cut” is when the output of a pot still changes from undesirable to desirable (or vice versa). When the cut is made, the liquid output from the still is literally redirected to a different receiver (container). “Heads” (also known as “foreshots”) precede the “middle cut,” which precedes the “tails” (also known as “feints”). The “heads” or “foreshots” can contain unsafe or unpalatable chemicals.
The “middle cut” is the desired output of the pot still. The “tails” or “feints” are what comes out of the still after sufficient alcohol has been extracted from the still such that the concentration in the output is no longer high enough.
➡️ Additional Information About The Term Low Wines?
This is the name given to the product of the first distillation in the pot still process of manufacture. It is the distillate derived from the wash and contains all the alcohol and secondary constituents and some water.
It forms the raw material of the second distillation, which is carried out in the Spirit Still. The feints and foreshots are added to the low wines when the spirit still is charged.
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