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Slivovice Slivovitz Plum Brandy Distillato di Prugne - R. Jelinek 70cl

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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? The production of plum brandy is a highly regulated process, and it varies from country to country. In some countries, such as Serbia, Croatia, and (as we mentioned) Hungary, the production of homemade brandy is considered an art form and is a significant part of the cultural heritage. In other countries, such as the United States, the production of any type of distilled spirits, for personal consumption, plum brandy or otherwise, is illegal. The only way to produce this product in the US is by first obtaining federal, state, and local licenses and permits. How is Plum Brandy Made? Tok Distillery from Krusevac in Central Serbia was founded by Ljubomir Urosevic, leading technologist of Prokupac for decades. Ljubomir was the designer of the most famous Manastirka Slivovitz and Stomaklija herbal brandy, which were exported in tens of millions of litres. After retirement, Ljubomir founded his own distillery and started to apply his knowledge on his own. His son Ivan is very active at the Agricultural Faculty Zemun and as leading adviser to many Slivovitz producers in Serbia. Their small family-owned distillery produces limited quantities of supreme Slivovitz. Their products became standard for Slivovitz distillation, aging, aroma, complexity and consumption.

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. 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

Plum Brandy Recipe

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 We added a few of the plums at a time to a mash pot and smash them with the potato masher. We did not remove the pits or the stems, as we will filtered those out before distilling. 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. teaspoon Grape Tannin: (In conventional wines it comes from the skin of the grape but most grapes contain very little amount of tannin) more trouble renting it to others. As a single result, this tradition of plum distillate is losing. Plums are often left to the ground, and, worse, the trees are slaughtered.

A commercial distiller would also make tight heads and tails cuts. Since we were making fuel alcohol this did not apply to us. However, what this means is that they would set aside about the first 30% of the liquid produced by the still (called the heads), they would keep the middle 30(ish)% (called the hearts), and they would also set aside the last 30(ish)% of the distillate (called the tails). The hearts would be aged, blended, and bottled. The heads and tails would be combined and added to the next distillation run. teaspoon yeast nutrient (We just Followed the directions on the label we have found that most brands require 1/2 tsp per gallon) We then stirred the mash extremely well. We made sure the boiling water was well mixed into the mash.

Where is Plum Brandy Made?

Aging the product in a barrel typically takes commercial producers several months to several years, depending on the aging method and the desired taste, strength, and quality of the final product. Nice fruit fragrance, pleasant light taste, golden yellow colour and beautiful design of this bottle

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