teaspoon Grape Tannin: (In conventional wines it comes from the skin of the grape but most grapes contain very little amount of tannin) 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. 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. 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. Here is the equipment needed to make plum brandy. This covers fruit processing, fermentation, and distillation.

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 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 . 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? 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.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 teaspoon yeast nutrient (We just Followed the directions on the label we have found that most brands require 1/2 tsp per gallon) Nice fruit fragrance, pleasant light taste, golden yellow colour and beautiful design of this bottle 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. Plum brandy was aged in a cellar for 10 years under the supervision of a qualified person and a good host. We recommend it to be served cooled at cellar temperature.

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. Campden tablets (Potassium Metabisulfite: used to prevent oxidation and growth of wild yeast and bacteria in mash) 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 IngredientsWe then stirred the mash extremely well. We made sure the boiling water was well mixed into the mash.

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. Gruzanska zlatna nit is old plum brandy distilled using the highest achievements in spirits production. 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.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? Here are the steps we followed to make plum brandy mash, which is the first part of the process in making plum brandy. 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. 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. piGal a[rel