Slivovitz recipe at home. Slivovitz recipe. Properly preparing the fruits
Slivovitz is a plum brandy, another name for this alcoholic drink, rakia, widespread in all Balkan countries, as well as Slovakia, the Czech Republic and Hungary. National drink of Serbia, Macedonia, Bulgaria, Bosnia and Herzegovina, Croatia.
It is the Serbian moonshiners who say: “In the kingdom of alcoholic beverages there are two kings - Scotch whiskey and French cognac, and only one queen - Serbian plum brandy.”
Slivovitz, also known as rakia, is nothing more than plum brandy and its preparation technology is similar to chacha and grappa, only the raw material used is different - fermented plum juice.
The strength of slivovitz after the first distillation is about 45% (at home it reaches 52%), and with double distillation it is approximately 75%. The Czechs prefer triple distillation.
Slivovitz is usually aged for at least 5 years in oak barrels, during which time the drink becomes more refined and rich in taste.
Our land is rich in plums, and the fruits will soon ripen, so making plum brandy at home is possible and even necessary.
We will describe the classic recipe for slivovitz, the main difference of which from most other recipes is the absence of sugar and yeast in the wort - they impoverish the drink in taste and smell, and the alcohol itself is of poorer quality.
Recipe for slivovitz (plum brandy)
The main two ingredients in making the drink are ripe sweet plums and clean water. If the plums were ripened during the rainy season and their sugar content is very low, then it is difficult to do without adding sugar. In this case, sugar must be added carefully, slowly, the amount needed is as small as possible, otherwise the plum wine will turn into a simple fruit mash for moonshine.
So, we will need:
11-12 kg of plum fruits;
8-9 liters of clean water;
sugar (the amount depends on the sweetness of the plums);
2 fermentation tanks.
The cooking technology is not complicated and consists of several main steps:
Preparation of fruits.
Setting up the wort for fermentation.
Fermentation.
Distillation.
Infusion.
Preparing fruits for plum brandy
Any variety of sweet plums is suitable for making plum brandy. The fruits should be collected as late as possible, when the plums become most sugary (optimal sugar content 8-9%).
The plums should be as ripe and juicy as possible, but not wrinkled around the cuttings. We do not collect spoiled or wormy fruits.
There is no need to wash plums, since their surface contains natural yeast cultures, the so-called wild yeast (it is enough to lightly wipe the surface with a thick cloth). The fruits need to be pitted, dividing them into two halves, then crushed or mashed using a meat grinder or masher until smooth. It is also recommended to add 15-20% crushed seeds to the main wort - they will give the drink a bitter almond flavor.
Setting up the wort for fermentation
In a fermentation container, you need to place a pulp of crushed plums. For such containers, you can use buckets and barrels made of food-grade plastic, which are now easy to buy.
If the wort does not seem sweet enough, and here you can be guided by your taste sensations or the readings of a hydrometer (sugar meter), it can be sweetened. Just add 100-200 g of sugar until the optimal sugar content is reached - 8-9%.
The fermentation container must be covered with gauze and sent to a warm place for a day to allow the fermentation process to begin. If everything went as it should, foam will begin to form on the surface. If fermentation has not started after 24 hours, you can try adding a little more sugar and wait 12 hours.
After fermentation begins, the wort must be poured into another fermentation container, a 20-30 liter glass bottle and pure spring or distilled water added. In this case, the container should be filled no more than 4/5 of the total volume, since the wort will actively foam. Mix thoroughly and install a water seal on the neck. Now let's move on to the next stage.
Fermentation of plum wort
The fermentation container with our mash should be placed in a dark place and protected from sunlight and temperature changes. The ideal fermentation temperature is +15°C, but at home you can bring it to the optimal +20...22°C. On average, the wort ferments for 2-4 weeks at +20...22°C, at +15°C - 6-8 weeks.
During fermentation, carbon dioxide is actively released, which “boils” the wort and thereby stirring it (stirring the wort yourself is strictly prohibited). Gases also raise crushed fruits to the surface, forming a foamy “cap”. This “cap” must be removed from the wort before it sinks to the bottom - this will be clearly visible if the container is glass. Plum wort contains many harmful impurities, in particular light acids and fusel oils. After carbon dioxide has ceased to be released from the water seal, you should immediately begin distillation.
Distillation of slivovitz
The wort must be distilled at least twice. To do this, we pour the fermented wort into the distillation cube of the moonshine still and drive it “to dryness,” that is, until there is no more alcohol in the distillate. During the first distillation, you should not cut off the “tails” and “heads,” since they, and especially the “tails,” contain many aromatic fruit substances, the boiling point of which is the same as that of fusel oils. However, the heads can be cut off, but in the Czech Republic they do not use fractional distillation at all.
The second distillation must be carried out with cutting off the “heads” and “tails”, while the raw alcohol obtained after the first distillation should be diluted to 25-35%. More information about the fractional distillation process is described on our website. The second time must also be distilled “to dryness”; the “heads” in the Balkans are used for medicinal purposes; the “tails” can be added to the next distillation. If you follow this recipe, then the heads should be approximately 100-150 ml, the main product - 1-1.5 liters, and the tails - about 200 ml. After double distillation, the strength of slivovitz will be about 55-60%. You can drink it like that, but it’s better to dilute it to the optimal 45%.
You can buy it on our website.
Infusion, ripening of slivovitz
Slivovitz is aged in oak barrels and if you have such an opportunity, be sure to take advantage of it. In Serbia, 100 kg of plums yield an average of 10-11 liters of slivovitz, so you will need quite a few fruits. Give the drink a rest, the more the better. When kept in an oak barrel for a long time, slivovitz acquires a unique aroma and refined taste.
Slivovitz is a strong alcohol made from plum juice. It is very similar to plum brandy, rakia or plum moonshine.
In the Balkans this drink can be called national alcohol. Visitors love to buy this drink, the residents themselves drink it on holidays and other events, and they even treat many diseases with it. Plums grow well in many Russian regions, so anyone can make plum brandy themselves at home.
The familiar variety of rakia includes water and plums. However, during the rainy season, when the sweetness of the fruit is low, sugar must be added to support the fermentation process. But at the same time, remember that the higher the dose of sugar, the more the drink will be unlike the correct one and will turn into ordinary plum moonshine.
Cherry is a delicious liqueur made from cherries. This one has a dark burgundy hue and its taste is very similar to the taste of cherry jam, only with the addition of a degree. If you happen to try a lighter version of the drink with a pink color, you will experience a flavor similar to the natural one. Therefore, the shade of the drink is important.
How to drink slivovitz
This drink is drunk in different forms - as defended according to tradition, when infused in barrels for a period of five years, and only manufactured. Aged slivovitz has enough tart taste and strong plum smell. Its bouquet contains notes of fruit, spicy wood and the smell of foliage. After this, you feel a pleasant intoxication, and the hangover process is weightless, more like viscous.
Slivovitz is consumed as a stand-alone drink; it is not mixed with anything. It does not interact with other drinks, its sublime taste and smell are lost, and another drink takes on a metallic taste. The most appropriate partner would be melon liqueur. In general, it is better not to mix noble drinks, because both components of the cocktail become cheaper.
Slivovitz can also be used in the following varieties:
- Mulled wine, preheated.
- Digestif.
- Aperitif.
Small glasses were invented for her, having a short leg. Often, cognac and whiskey are presented in these types of places. Slivovitz is eaten with a piece of toasted bread made from corn. You can also serve smoked meats, dumplings and Czech sausages under it.
Rakia can also be eaten with Shopska salad. It is made from tomatoes, sweet peppers, cucumbers, and finely chopped onions, with the addition of salt and olive oil. You can also add a drop of vinegar or grate the cheese, for those who like an interesting taste.
The most important thing e in making plum brandy− have time to catch the moment when the berries are well ripe and have the highest percentage of sugar content. Then you can collect the fruits and begin the process.
The main component of this winter drink is a bright aroma that can evoke wonderful memories of the hot sun, the spice of herbs and the alluring summer sky.
Thus, the sugar content in this raw material should not exceed 23 degrees. Plum brandy is often called slivovitz only because it is so different from cheap alcoholic drinks. The main advantage can be called the number of fusel oils.
Homemade recipe
To prepare high-quality brandy, you will need mash or wine of the required quality. Raw materials are certainly tested for taste. If it is bitter, do not hesitate to throw it away and replace it with raw materials that will have a pleasant aroma and sweet taste. The bitterness appears because the raw material has been standing for a very long time and such changes appeared from the mixture with seeds. The acidity is corrected by adding ash after burning wood.
- Sugar - the measure directly depends on the sweetness of the berries.
- Purified water - 8 liters. 4 liters per kilogram of sugar.
- Plums of any variety - 11 kg.
Cooking steps
The cooking technology begins with selecting the sweetest berries; overripe ones are perfect, but not berries having rotten areas. There is no need to wash the plums, because this will remove wild yeast from the skin. We recommend wiping berries that are too dirty with a dry cloth. You will then need to remove the pits, dividing the plum in half. The peel and soft part are crushed to a mushy consistency. This can be done using a meat grinder.
The next step is to prepare for the fermentation procedure. Checking the wort for taste, the mash should be sweetish. If this cannot be achieved, adding sugar is required. Its value will depend on the level of acidity and sweetness of the berries. It’s worth adding 100-200 grams at a time so as not to overdo it.
The container with the prepared consistency should be tied with gauze to prevent flies from getting into it and placed in a dark, warm place for 24 hours so that the composition has time to ferment. As soon as a certain time has passed, foam will appear on top of the wort and begin to fizz, which means that the process is proceeding correctly.
Pour the resulting mixture into a container intended for fermentation and add water. After thorough mixing Place a water seal on top of the vessel or a medical glove with a hole. First you need to prepare young wine from plums, and then transfer it to moonshine.
The vessel with a water seal is placed in a place where the temperature is kept within 18-25 degrees and hidden from direct rays of the scorching sun. The fermentation process takes from 15 to 45 days. During this time, the water seal will definitely gurgle. When bubbles no longer appear, the steamed mash will acquire a bitter taste, sediment will appear at the bottom, this will indicate that you need to move on to the next stage. The process of steam distillation begins with draining the sediment, filtering through cheesecloth and pouring into a special cube. It is necessary to remove any remaining pulp that may burn.
There are many delicious and aromatic alcoholic drinks that can be prepared at home. Slivovitz is one of these drinks. This is a fairly strong alcohol, from 40 to 50 degrees, and even those who have just begun to master the art of moonshine can cope with its preparation.
Slivovitz is a kind of brandy, or simply moonshine made with plums. In Western countries it is known as rakia and is most popular in the Balkans. The Serbian version of the drink is very popular all over the world, and Czech rakia is also famous. Each recipe for making an alcoholic drink with plums has its own nuances. Some argue that rakia and slivovitz are essentially the same drink, just under different names. Others argue that, despite the similarities, these are still two different moonshine products.
Secrets of homemade plum brandy
The first step is to answer the question about the presence of sugar in a traditional recipe. Many who decide to make plum brandy at home for the first time ask this very question. Classic preparation of the drink eliminates the addition of sugar. But if we take into account many nuances that relate to the climatic and geographical conditions of our country’s location, the presence of sugar in the drink is still allowed. The plums that grow in our gardens often do not have enough sweetness.
Each nation makes amendments to recipes that are borrowed from other countries. If you have plums with a low sugar content, you have to adjust the technology for preparing slivovitz. In principle, to prepare rakia you only need plums and water, but if the fruits taste sour, you will have to add sweetness. However, it is better not to overdo it, otherwise instead of a pleasant drink you will end up with ordinary mash.
So, in optimal proportions you will need:
- 10-11 kilograms of ripe plums;
- 9 liters of purified water;
- The amount of sugar is determined by eye and depends on the sweetness of the fruit.
In addition, you will need two fermentation containers. Making slivovitz is not that difficult. The first step is the preparation of the plums, then the wort is set, fermentation occurs, after which the drink is subjected to double distillation and infused.
Properly preparing the fruits
Homemade plums are best suited for making slivovitz, but if they are not available, then any available variety will do. It can be Hungarian plum, altana, egg or mirabelle. The fruits for slivovitz are harvested as late as possible, before the first frost. That's when they are the sweetest. The fruits need to be allowed to ripen as much as possible, but not to miss the moment when they begin to rot and deteriorate.
The surface of the fruit contains natural yeast, so they are not washed when preparing alcoholic beverages.
To get rid of dirt and dust, you just need to wipe them with a dry cloth. The plums need to be pitted, divided into two halves and crushed into a puree directly in the fermentation container. This is easy to do using a regular kitchen meat grinder or drill with a chopping attachment. It is also recommended to add a fifth of the seeds to the wort, which also need to be chopped first. The fruit seeds will give plum brandy a bitter, tart flavor.
Setting up the wort for fermentation
In principle, this process does not bring anything new. As a container for fermentation, you can use a wooden vat or barrel in which plum pulp is placed. You can also use plastic barrels if the material is suitable for food. If the wort does not seem sweet, you can add sugar to taste, or follow the hydrometer readings. It is worth adding sugar little by little and stirring, periodically measuring the sugar content. Ideally, the figure is 18 percent.
In order to begin the fermentation process, the barrel of wort must be covered with a thin cloth or gauze and placed in a warm place for a day. If the process goes correctly, foam will begin to form on the surface. If after a day there are no signs of fermentation, then you should add more sugar and wait another ten hours.
After the fermentation process has begun, the wort can be poured into a more convenient, even glass, container. To reduce the acidity of the wort, you need to add water at this stage. The wort will foam a lot, so you don't want the container to be filled to the top. The wort needs to be mixed well, and a water seal must be installed on the neck of the bottle. The mash should be placed in a dark place where it will be protected from any temperature changes and sunlight. Ideally, the room temperature should be 15 degrees, but 20-22 is allowed. At a temperature of 15 degrees, the mash will be ready in one and a half to two months. At a temperature of 22 degrees, this process will be reduced to two or four weeks.
During the fermentation process, carbon dioxide is released in large quantities, with the help of which spontaneous mixing of the mash occurs. It is strictly forbidden to chop the wort yourself. The gas will lift up pieces of plums, thereby forming a film. It’s good if you can carefully remove it without waiting for it to sink to the bottom of the bottle. This film contains quite a lot of harmful and unnecessary impurities. It is worth starting distillation immediately after carbon dioxide has ceased to be released.
Distillation and infusion of slivovitz
It is worth distilling the drink at least twice. To do this, the mash is poured into a distillation cube and distilled until the alcohol is no longer felt in the distiller. The mash turns out thick, so to avoid burning, you need to heat it over low heat, or it is better to use a steam generator. During the first distillation, you should not remove the first and last product. It contains many aromatic oils.
During the second distillation, the first and last alcohols should be cut off by diluting the raw alcohol from the first distillation to 25 degrees. Often the first one is used for medicinal purposes, and the “tail” is used for further distillation. If you completely follow the proportions, you should get about 150 grams of the first product, one and a half liters of the main product, and 200 grams of the tail. After the second distillation, slivovitz is very strong, up to 60 degrees.
Of course, lovers of strong drinks can drink it this way, but it’s still worth diluting it to 45 degrees.
Traditionally, rakia is infused in oak barrels; if there is such an opportunity, then there is no need to neglect it. Of course, at least 10 liters of slivovitz are infused in barrels. To obtain this amount of drink, Serbs consume at least one hundred kilograms of plums. Tasting the drink immediately after driving is a bad idea.
The drink should rest for one to two months and brew. Only then will its taste be pleasant and its aroma exquisite.
If there is no oak barrel, or the volume of slivovitz does not allow it to infuse there, then glass bottles are also great, but only with the right lid. In the Czech Republic, slivovitz is aged until its strength drops from 53 degrees to 50. And in Moravia, the bottles are buried and taken out only on occasion.
History of the drink and how to drink it correctly
Absolutely all residents of the Balkans prepare slivovitz. They produce it not only for themselves, but also treat tourists to the drink, and even use it as a means of combating many ailments. Residents of the Balkans are well versed in the intricacies of distilling slivovitz, and its fundamental difference from moonshine. They age the drink for at least one year, and sometimes even five years.
The real drink called slivovitz has a characteristic golden color. It acquires this shade due to prolonged infusion in oak barrels. Therefore, if plum brandy at home turns out transparent, there is no need to doubt the quality of the drink. By the way, store-bought plum brandy may not have any color. This alcohol is very easy to drink, even though it is very strong. It does not burn, and even the hangover from it is quite mild.
The Serbs have a patent for it, but this is not entirely fair. The Czechs prepared such a drink five hundred years ago, and in Moravia during the war they ate only plums, and alcohol was also prepared from its fruits. But, starting from 2007, only Serbia can produce a drink called Slivovitz, so in stores you should be very careful, be sure to pay attention to the manufacturer and year of production.
Of course, in order not to fall for a fake, it is better to prepare this drink yourself. In our country there are no problems with plums, and in a year rich in such fruits, you don’t have to worry about it.
Where to use them
In addition to following the correct preparation and infusion process, slivovitz must be drunk correctly. This is a very strong drink, and drinking culture is more important here than ever. Most often, slivovitz serves as an aperitif, and only in its pure form. You should not add slivovitz to cocktails, it will only spoil the taste with metallic notes. The ideal snack for this drink is lightly toasted cornbread. As a rule, you are not supposed to eat the first glass, but with slivovitz there is no need for this.
Strong alcohol causes increased appetite, which is why slivovitz is ideal for an aperitif. It is often used to replace vodka on the holiday table. Fruity notes go well with most meat dishes, so you can snack on what we are used to seeing on the table. The temperature of slivovitz when consumed may vary. Some prefer chilled plum brandy, while others, on the contrary, warm it up. Room temperature of the drink is also suitable. It’s worth trying different options, because each temperature state reveals individual notes of the drink.
Of course, not only slivovitz is prepared in the Balkans. There you can find a large number of alcoholic drinks made with various fruits and berries, as well as real fruit mixes. Various versions of brandy are popular in the Czech Republic, for example, blackcurrant, slightly rotten wild pear, cherry, blackberry and strawberry. Pine brandy, made with brewer's yeast and apples, is also popular there. All these drinks can be found on the shelves of Czech stores or prepared at home.
Balkans are accustomed to treating wounds and cuts with slivovitz, using brandy as an antiseptic. In combination with various herbs, tinctures based on plum brandy help them fight cardiovascular diseases, rheumatism, radiculitis and colds. It is also used in home cosmetology to cleanse the skin of various rashes. It also helps with nervous system disorders.
The drink, which has long conquered the hearts of Serbs and Czechs, is gradually gaining popularity all over the world. This is not surprising, because it is based on natural ingredients, these are just plums that turn into a pleasant alcoholic drink.
Slivovitz is a drink made from fermented plum juice. Its strength is 45%, and it is classified as brandy. In Croatia, Serbia, the Czech Republic, Bosnia and Bulgaria, slivovitz is considered the national drink. The recipe is very simple; you can prepare plum brandy at home. It is usually consumed as an aperitif in its pure form. If mixed with another drink, you will experience an unpleasant metallic taste when consumed.
Slivovitz recipe
Main ingredients:
- plum fruits (eleven kilograms);
- water (eight liters).
How to make slivovitz
The manufacturing process consists of several stages:
Slivovitz: instant recipe
Main ingredients:
- ripe plum (1 kg);
- alcohol (1/2 liter);
- granulated sugar (300 grams);
- vodka (1/2 liter).
Cooking process
Wipe the plums with a kitchen towel. Cut in half and remove the seeds. Place the plums in a bottle and fill with water and alcohol. We close it with a cork and put it in a dark place for five weeks. When the time is up, add granulated sugar, shake well and let sit for another five weeks. Then we filter (you can take a coffee filter or regular gauze). Pour into bottles and cap.
In this case, we will place the plum entirely in a jar. Add sugar and vodka. Next, close the lid. We put it in a dark place for three months. After time, filter and bottle. Now you can help yourself, the plum brandy is ready. The recipe is quite suitable for making the drink at home.
Slivovitz is a universal drink that has beneficial properties. It is used as an antiseptic for cuts, bruises and small wounds, as well as for colds for tinctures and compresses.
13335
When a citizen of Prague sets out on his journey to Turnov,
the whole family gathers around him, all his acquaintances,
and he, looking into the travel suitcase, says to his wife:
-Old woman, how many cutlets did you give me? Did you forget the sausage?
Is there a bottle of Slivovitz there too?
Jaroslav Hasek "The Adventures of the Good Soldier Schweik"
Slivovitz, also known as slivyanka or rakia, is a strong alcoholic drink, widespread in many Balkan countries and the Czech Republic, and is considered the national drink of Serbia. In the above countries, rakia (slivovitz) is the same source of national pride as cognac and Armagnac in France, whiskey in Scotland and Ireland, and vodka in Russia.
The raw material for producing strong brandy is fermented plum juice. From time immemorial, the Balkans were famous for their plums. They were eaten fresh, used as filling for pies, and made into jam, marmalade, and compotes. It was only in the 16th century that some alcoholic genius came up with the idea of making moonshine from fermented plums. History says that the appearance of a strong drink created a real sensation among the Balkan peasants. The nobles decided to rein in the unruly mob, went all the way to the emperor himself and achieved an official ban on moonshine brewing. No such luck! “Rakija oven”, which is what the moonshine brewing process is called here, has become ubiquitous in the Balkans.
There are also a lot of plums in Serbia. There is no yard where a plum tree does not grow. Recently, at international tourism fairs, Serbian stands are decorated in plum color, visitors are treated to prunes, plum brandy, and are given plum and walnut jam as a souvenir. In Serbia, many villages got their name from these fruits, for example, Šlivar, Šlivovo, Šlivovac, and the village on the slopes of Zlatibor is called Šlivovitsa. Rakia according to a recipe from the village of Šlivovitsa received a European Community certificate in 2007 under the name “Serbian rakia slivovica”.
Rakia was first prepared there in 1868. The village has about 500 houses and a little more than a thousand inhabitants. They all prepare rakia for their own consumption.
Plum is the most common type of fruit in Serbia. It is estimated that there are 42 million plum trees in Serbia, i.e. half of the total number of fruit trees that grow on our territory. The domestic plum was created as a result of crossing two plants - sloe and cherry plum, and the number of varieties created in this way in Serbia exceeds 2 thousand. In the 19th century, Serbia was an important exporter of jam to England, and today prunes are the most exported country, particularly to Russia, France and Germany. But most of all fresh plums are, of course, processed into brandy.
In some places in Serbia, the custom of serving a glass of slivovitz as a treat along with coffee and Turkish delight has been preserved, and events, both happy and sad, are not complete today without this drink.
How to drink slivovitz?
The strength of this drink reaches 45%. For those who like it hot, there is another option - double-distilled slivovitz, the strength of which is already 75%, and is called “prepechenica”. The aging time of slivovitz, again, is not for everyone. Slivovitz can be drunk as soon as it is ready. But experts say that it is better to wait five years, aging it in oak barrels. That’s when the drink acquires a deeper and richer aroma of plum, as well as its distinctive noble yellow color.
Slivovitz is consumed in its pure form, because it is almost impossible to prepare any cocktails based on it. When mixing this drink with various sweet and sour juices or alcoholic drinks, an unpleasant metallic taste is created. Therefore, practically the only pretty good option is a combination of slivovitz with Midori liqueur.
It’s pleasant to drink as an aperitif; it’s not customary to eat the first glass, but you can eat the second with a slice of toasted cornbread.
The temperature of slivovitz can be any: room temperature, slightly chilled or, in the Czech style, slightly warmed up and even very hot. Serbian peasants are sure that slivovitz helps literally against all diseases.
Slivovitz recipe
The ripest plums are placed in a mortar and pounded together with the seeds to obtain a liquid pulp, which is poured into a barrel and a little water is added. After some time, the mass will begin to ferment. At the end of fermentation (the liquid stops fizzing), the wort is filtered, poured into a still and distilled several times in order to remove fusel oils and bring the slivovitz to the desired integrity.
Excessive alcohol consumption is harmful to your health!
