Αμπέλι β , vigneto b, vignoble b, mahastian b, weinberg b, vinamar jaistandus b, vinbergxardenon b, vinya b, vinograd b, vinea b, vynuogynas b, vinja b, wijngaard b, viinitarha b, winnica b, vinha b, vie b, vinice b

How real Slivovitz – or Slivovice is made:

What you don’t need to make top
quality Slivovitz:

Fancy airtight filtering fermenting containers
Expensive stainless steel barrels
Operating room style hygene
Worrying about if the brew will ferment

What you need to make the best Slivovitz in the world:

Some plum trees – or plums at least
A good year for plums
A plastic container
A home drill with a plum whipper attached
Some wine bugs to add flavour
A local distillery
Some firewood

…and – not necessary but useful, 30 years experience in fermenting plums in your back yard

And here is the correct procedure in
making top class home fermented Slivovitz:

Harvesting plums

The plum trees

The plum trees used in this case are part of several plum tree orchards that Luda has dotted around the town of Zlin.

These particular ones in the image actually grow across the pavement in front of one of Luda’s houses.

Nice of the locals to leave his plums alone,

The plum harvest of 2005 was not a good one – hence the plum trees gave about 20% of plums as opposed to a good plum harvesting year.

Still the plums were of good quality, very sweet and all that had to be done was to wait untill they became ripe enough.

How do you know that your plus on your plum trees are ripe enough ?

You wait until they start falling and then every week just go and shake the tree and the very ripe plums will lust drop to the ground.

When this happens then the next year is once again a good plum year.

The plums on the trees

Here are a few plums on one of the plum trees.

In a good plum year, there would be many more plums visible on this tree but 2005 not only in Zlin but throughout Moravia (Czech Republic) was not a good plum year.

This because the summer was mostly dry but cloudy hence not much sunshine, and even this does not really influence a good or a bad plum year as plum trees have their own cycles and so every four or five years (but even after 2 years) they just decide to have a break and produce a poor plum harvest.

 

Anther great advantage of plum trees is that even at a decent old age of 30 years such as these particular plum trees were, they are still flexible enough to be shaken from the ground hence no need for ladders or other exotic fruit picking paraphanelia.

In case of high branches one uses a long pole to shake up to 6m height.

Shaking the plums off the trees

And here is Luda giving this plum tree a good shake to get the plums to drop to the ground.

The advantage of plum trees are many, like the fact that plum trees are a very hardy sort of plant which can survive very low winter temperatures but the tree and the plum fruit are also capable of surviving very high summer temperatures – hence one can find plum trees in medditerranean countries such as Spain and Italy, and also in cold countries like the Czech Republic.

But plum trees in Valachia (Zlin and Vsetin) give the best quality of plums for distilling Slivovitz.

This is worldwide given knowledge based on geographical position and earth quality same as for example the french Bordeuax wine.

Czechs themselves, from all over the Czech Republic go to Moravia for their Slivovitz

 

Plums ready for picking

Once the plums fall off the tree – yep, you’ve guessed it – someone has to pick them up and all you need now are the following:

1) a bucket or similar to put the plums in
2) a reasonably good back so as not to get a sprain
3) and a few minutes for every plum tree

 

Plum picking

Here is our man Luda doing his plum picking.

All plums are collected, even those which may have already started to rot be over-ripe, but and the correct term to be exact is not ‘rot’ nor ‘over-ripe but ‘ferment’

Plums are chosen especially in such way that into fermentation we get the top quality fruit – not rotten or mouldy ones.

The plum year 2005 for example from all of Luda’s plum trees here pictured – gave a harvest of about 120 Litres – as opposed to 2004 when the plum harvest gave 600 Litres or five times as much.

More plum picking

This one row orchard of plum trees was made up of 9 plum trees and after giving them all a good shake, it took Luda about 20 minutes to harvest this week’s plums.

The number of times needed to harvest in one season can vary between 3 to 5 seperaerate plum picking sessions.

Luda had already picked plums about three times before in this particular end of summer 2005 and when these pics were taken was the fourth and last time and this was in mid September 2005.
(September 16th to be exact)

As mentioned before – 2005 was a bad year for plums and in a good year each ‘shake’ of the trees and the actual plum picking would have taken Luda up to 4 times as much time than in this year.

 

… and any Czech producer of Slivovitz made on an industrial scale – meaning it ends up in bottles on the supermarkes shelves is hard pushed to disagree with this since they have to produce Slivovitz which is a max of 46° and not 52/55 like this real stuf. – or according to producers own desire.

A bucket-full of plums

This bucket full of plums was the result of the last plum harvesting depicted above.

Not very many plums, especially if one considers that you need about 10 to 13 Kg. of plums to get one litre of drinkable Slivovitz.

And please make a note of the following:
Good Slivovitz or Slivovice, is made out of plums, and plums only.
No sugar, no yeats additives, and no other crap to increase either the alcohol content, nor the speed of fermentation.

Sure, people make Slivovitz by adding sugar to get more alcohol from fewer plums but that’s cheating and here we’re talking about REAL home fermented Slivovitz and not the crap that you can buy in Czech shops and supermarkets…

 

Now that we’ve got our plums, what have we been doing with those previously picked and this last harvest ?

How do we get the plums to ferment into Slivovitz ready
fermented material with a good content of alcohol ?

And now it starts to get interesting.
We have our plums, so what did we / do we do with them ?
How and in what can we get them to ferment ?
How long must the plums ferment ?
When do we know the fermentation is ready ?

How real Slivovitz – or Slivovice is fermented:

How to ferment plums to make Slivovitz or Slivovice

Plum Fermentation

The plum fermentation container

Yep, that really is a plastic container usually used for chemical waste or other undesired materials.

Obviously this one started off as new and no toxic materials ever came in contact with it and from the start this plastic barrel has always been used to ferment plums for Slivovitz making.

This is a standard plastic waste container available throughout the world and it can contain up to 120 Litres of liquid.

… the actual container was out in Luda’s back garden through from the start – being from September onwards, and the summer temperature only helped the plums to get on therir way to fermantation.

Plums in a fermenting barrel

When Luda started harvesting the plums around the end of July 2005, all he would do is just pile them into the plum fermenting container and close the lid.

The contained was topped up each time mmore new plums had been harvested and this went on till about mid September when all the plums had been collected and placed into this ccontainer.

Each time new plums were added nothing was stirred or shaken but the container was covered with it’s lid…

 

Plums fermenting

This is about three weeks later after the last plum harvesting mid September

and you can notice that the plums have started to change colour and the actual fruit structure has changed from a nice eatable plum to fermented fruit.
Which is good as it means the plums are fermenting.

Adding latest harvested plums into the fermenting brew

Plums are added into the fermenting brew as they are picked at the 8 or 10 intervals during end of summer and here you can see that the last bucketfull has just been added…

Mixing the fermenting plums

… and at this time since most of the brew has already been fermenting for about 1 month since the beginning, the whole brew needs to be mixed and for that we have a special plum mixer.

The plum chopper/mixer

And here is the plum mixer.

Yes, that really is a standard boring drill but insted of a drill head it has a long rod of metal attached to it. like a mixer’s blade

This rod has an ending pice which has been soldered to it so as to make a T shape The end is actually sharpened on both sides just like a knife , making this a perfect mixer for the heavy plum brew

The plum mixer in action

Almost like making whipped cream.

As you see the rod is long enough to reach to the bottom of our fermenting container and all one needst to do is stick the plum mixer inside the brew and turn on the drill.

This helps the fermentation process to arrive at it’s final stages quicker and mainly opens up any not so soft plums up to now so that they too can be exposed to the fermenting faries.

Mixing the plum fermentation

The point of this mixing the plums is that up till now the plums have been left in their wholeness.

Obviously the fermentation process breaks the plums up quite a bit as they sort of start to fermentovat but up to this point most of the plums have continued to be attached or to contain the plum stone. Untill they are chopped up we can’t get to quality fermentation.

So the mixing and choppng them all up serves to chop up the fruit ‘meat’ in such a way that it is seperated from the plum stones most of which drift down to the bottom of the barrel…

 

Mixing the plums completed

If you scroll up a couple of images where we were topping up the barrel with the last harvest of plums, compared to this image you’ll notice that the level of the brew content has gone down a bit.

This is due to the mixer which in chopping up the plums has shreded everything and hence more space has been attained inside the barrel

and the plums let out their juices and this is why level has gone down

… and this is how it should be as the fermenting process is 2 thirds way through and by now if there were no smell of alcohol near our barrel Luda would be worried it would mean that the fermantion is not of right quality

Final fermenting brew

And here we have the brew after the mixing has been completed.

When smelling-active-internet-protocoll has been invented I’m sure you will enjoy the alcohol-like aromatic fumes of thie slivovitz fermentation which at this point emmanate from the barrel but for now here is a descriprion.

The aroma around the barrel smells like a whiff of Slivovitz, between fermenting fruit and alcohol leftovers after a party…

 

… waiting 4 to 6 weeks, no more mixing, the fermantation is not moved, and the top is smooth to get a crust on top, which servers to seal the lower fermantation liquid.

Last stage of fermenting the chopped up plums before distilling

The last stage consist of putting the lid onto the barrel and then just waiting….

Last but not least – the wood needed for distilling Slivovitz.

This isa pile of wood in Luda’s garden for the sole purpose of being taken along to the distillery when we then go there.

The boilers at the Slivovitz distillery are heated by wood stoked fires.

As the year 2005 was a poor plum harvest year, only about a quarter of this pile of wood will be necessary.

See next section for the rest on stoking the Slivovitz boilers.

So how do we know when to stop fermenting the plums ?

How do we know when the
fermentation process of the plums has completed ?

How do we know how not to over ferment or under ferment our plum brew ?

Ahhhh….. this is the real secret of the professional Slivovitz maker and you have to pay us 200 dollars via credit card to find out.

… just kidding.

In a nutshell this is very simple and although is minimally based upon experience, Luda tells me that having gotten to this stage where all the plums have been chopped up, all that has to be done is to check out the brew once a week, or twice a week if the weather is warmer than usual to see the ‘bubbling’ and lifting rising, This is also why a fermenting container should not be filled to the brim and as you saw – in our case about 20 cm of headroom were left so that our precious soon to be Slivovitz would not overflow whils the plums were fermenting.
After the chopping up of the plums the level goes back down a bit.

Whilst fermenting and towards the end of this phase the whole brew sends up bubbly foam to the top.
You can see these fermantation bubbles pop up just by watching for 1 or 2 minutes.

So when the day arrives where you have been staring at the brew for 5 minutes and have seen very few bubble motions occur – now is the time to go to the distillery.
The fermantation is ready for distilling.

Also by now the crust on top of the brew should have formed and this then serves as an almost airtight natural lid for what is beneath it.

The ‘experience’ part in all of this just comes in when the weather changes and if each end of summer – start autumn had exactly the same weather conditions you would not need any experience at all.
So with his experience, Luda knows that if October is unusually warmer then the fermentation will be faster.

Even if this happens – that the outside temperature is hot, Luda avoids moving the fermentation barrel inside, say a garage, cellar or a shed so as not to get bad and stuffy air back into the frmentation brew.
This has to be kept in fresh air, even if it warms up.

Being the Czech Republic, in the 30 years Luda has been making Slivovitz it has never happened that the autumn were so hot to worry and in any case, even if the weather does get too hot, after fermantation is completed, the crust layer keeps the all the fermented brew bottled down.

After fermantation one could theoretically leave it there for another 3 months – what is not exactly correct, and could worsen the quality of fermantation.

And if October and November turn out to be exceptionally colder, than the timeline for fermantation is prolonged untill the bubbling has stopped.

How to distill Slivovitz :

How Slivovitz or Slivovice is distilled

The Slivovitz Distillery

Transporting the fermented plums to the Slivovitz distillery

The one 120 litre fermenting barrel we had, was divided between two barrels of the same size since this made it easier to handle and loadeonto the cart as shown in this picture.

We also took about 15 kg. of firewood with us as the distillery prefers distillers to bring their own firewood to so that they don’t need to stock up in firewood.

The Palenice – or
the Slivovitz Distillery

This distillery is a privately run distillery but under government supervision with a alcohol drop meter, which collects 1 drop of Slivovitz for each litre of distilled Slivovitz, and hence the state gets it’s share from each Litre.

This comes to about 30% of the cost of 1 littre of Slivovitz.

The fermented plum brew barrels were loaded with a electronic lift thing onto the ramp (to left of the image) and then brought into the room where the brew is poured into the first Slivovice distilling boiler.

Feeding the Slivovitz
distilling boiler

Here, Luda is pouring the fermented plum brew into the top of the distilling boiler, which is in another room on the other side of the wall.

The 2, 120 Litre barrels, although only half filled was too heavy to lift so first a few bucket loads of brew were poured in using a bucket, and then the rest was just tipped in from the barrel.

The sign states that everyone puring in their fermented brew should clean up the mess after themselves and also that the maximum load of ferment to be poured in at one single go is 280 Litres.

This distillery functions as a conveyor belt factory line and before me and Luda, there were two other distillers in front of us.

These two in the picture had just poured in their own brew (ours was still in the funnel box above with the tap turned off) and they are stoking the boiler with wood.

Inside the distillery – the main Slivovitz distilling boiler.

Here we are on the other side of the wall and next to the reddish copper funnel thing, to it’s left you can see an aluminium box funnel.
That is where from the other side the fermented plums were poured into.

And from there all the brew went into the distilling boiler which is inside the brick box you can see.

Infact the top of the boiler is visible here – looks like a large saucepan lid just on top of the brick box.

A short explanation on how this particular distillery works:

Click the link to see a diagram of how a distilling plant like this one works.

.

A short recap of what has been done up til now on our way to obtaining top class Slivovitz:

1]
Plums have been harvested, (or you can allways buy them in bulk if you don’t have any plumtrees yourself.

2]
From the first plum picking to the last, the plums have beed placed and added into our fermenting container, with the lid placed on it.

3]
After about a month from the initial first load of plums that was placed into the container, and probably a few days after the last load of harvested plums were added, and by now the whole bre has a nice alcoholic fruity smell, the whole brew is chopped up with our plum chopper mixer.

4]
Now the whole chopped up brew is left for 4 to 6 weeks, or untill the fermenting bubbles stop coming up, the surface has settled and a crust has formed.

From this moment in the process we can distill our fermented plums whenever we like and a suggested period within which to do this after the fermantation has stopped would be anything from then on up to 2 to 3 weeks.
If weather is very hot after the end of fermantation – the distilling should be done sooner than later.

Double distilling process, with
three Czech distillers using
one distilling plant at once .
Japan eat your heart out.

How 3 seperate distillers can double distill Slivovitz on
the same distilling plant at the same time

This may look complex but is not.

The first distiller’s fermented plums are ‘boiled’ or distilled in First Boiler, to be then condensed in the First Condenser.
When done – the resulting distilled liquid ends up in First Distilled Container A.
At this point the First Boiler is emptied of the remains of the plums and a second distiller can proceed to get
his brew distilled – still going through the First Condenser but will end up in the First Distilled Container B.
Meanwhile, the first distiller’s first time distilled liquid has been pumped into Second Boiler A from which it is distilled
and condensed via the Second Condenser A – and goes into Second Distilled Container A.
So when the first and second persons are distilling for the second time in the Second Boilerer A and Second Boiler B
a third distiller can already be distilling in First Boiler… and so on.

Slivovitz distilling diagram

If you’re still confused, look at the above set up as one first distillery plant, (First Boiler, First Condenser)
which after the first boiling and distilling, splits up into two further distillery plants.
So everyone’s fermented plums must pass through the First Boiler and First Condenser,
but will end up either in First Distilled Container A or in First Distilled Container B
And from there on follow into the respective Second Condenser and Second Distilled Container.

Example – our man Luda first boiled and distilled his brew in First Boiler and First Condenser, and his first distilled
results eneded up in First Distilled Container A. From here it was let into Second Boiler A for the second distilling,
then condensed via the Second Condenser A, and the final result ended up in Second Distilled Container A.
And then it was collected in a stainless steel container ready for fine-tuning with distilled water.

 

The actual distillery process from fermented brew to probably the best Slivovitz in the world

If you didn’t click the link above where the whole process of distilling Slivovitz at this particular Slivovice distillery is explained you should as it will make understanding the following images easier.

Here we have the first boiler, from which the distilled rsult ends up in one of the distilled containers – which look like two water tanks.

What happens to the distilled plum remains ?

Once the first distilling is completed and the distilled plum result has ended up in one of the distilled containers, the actual remains from the first boiled are emptied into a trough just outside the distillery room.

This is a brown goo and each distiller is then expected to shovel this stuff into buckets and pout it into e narby kip.

Here in the image the brown goo has just started to pour out of the boiler

And here it has all poured out and now has to be scraped together and shovelled away.

More back-breaking effort in making Slivovitz.

 

After a few minutes most of the remaining liquid sifts down throug the grate in the trough and we’re left with a pile of distilled remains of plums and plum stones.

 

This is then carted about 20 feet using buckets like these and tipped into a nearby skip.

The stuff makes great manure for gardens or – even plum trees.

 

 

Back in the Slivovitz distillery.

After the first boiler, and then from the first distilled container (not visible here but is on the left) the distilled product is let into one of the second boilers for the second distilling.

.

As in the case of the first boiler, the second two boilers are also stoked up with firewood from beneath them.

From the second boilers (either from one or the other depending on which one was used for that batch) the final distilled Slivovits, is first condensed in one of the secondary condensers, and then ends up in one of the secondary distilled containers.

In this image the top containers are the secondary condensers, underneath them are the secondary distilled containers, and each of these has a stainless steel barrel underneath it.

Here you can just about see one of these just infront and below the left secondary distilled container.

So now we have our distilled Slivovitz.

We may have our distilled plum brew, but we’re still miles away from getting our final Slivovitz.

Up till now, we’ve probably done what anyone can do even in their own kitchen using a few pots and pans.

The tricky part now is to avoid getting the first litre or two of undesirable first distilled crap, to stop the distilling in time to avoid getting the last few litres of distilled crap, and to fine-tune all the rest of the distilled plum brew into top class Slivovitz.

What do we need to do this ?

a)
an elderly lady with about 50 years experience in fine-tuning distilled alcohol

b)
some distilled water

c)
and a few prayers directed at the original quality of the fermented plums and the know-how of our elderly lady.

Go to the final section where the final fine.tuning and mixing of the distilled plums will turn it all into perfect Slivovitz.

How to dilute distilled plums with distilled water into fine Slivovitz

Le’ts do a quich runover the process up to this point of boiling, distilling and condensing the Slivovitz:

1]
The fermented plums have been boiled in the main boiler

2]
The steam produced was condensed in the primary condenser.

3]
And the condensed resulting liquid was stored in one of the first distilled containers

4]
From there it was once again distilled in one of the secondary boilers

5]
Then condensed yet again in one of the secondary condensers

6]
And finally, the final condensed Slivovitz end up in one of the secondary distilled containers.

7]
From where it drips into the final stainless steel barrel ready for mixing with distilled water.

You what ?!!!
Mixing with water ?

Yep -and that’s the only way unless you intend on drinking something which is nearer to pure alcohol than fine Slivovice.

How to fine-tune or perfect distilled Slivovitz :

How the fermented and distilled plums are diluted with
distilled water to attain the blend of Slivovitz or Slivovice we want

Having said this, the ladie’s bark was actually worse than her bite and she did go out of her way to explain to me most parts of the distilling process whilst making me taste about a million glasses of Slivovits during the 7 hours Luda and myself spent at the distillery.

And here is out lady expert in producing top class Slivovitz

Slivovitz making in the Czech republic is about as much a man’s game as it can get with one exception.

At this particular Slivovitz distillery, a nice elderly lady keeps the reigns.

Actually quite amusing to watch Moravian hardened farmers and plum growers some of whom you would not want to meet in a dark alley obey this ladie’s every whimand command.

Forgot to bring your own wood to stoke the boiler ?
Wouldn’t want to be in your shoes.
The wood you brought is wet or nor dry ?
Start worrying.

So considering that before ut there were two seperate distillers, plus the Slivovitz we distilled, you can imagine how many glasses of Slivovitz I could not say no to and if we add to these the glasses I was offered by the nice lady, I guess in all I had about 15 glasses of Slivovitz in a timeline of 7 hours.

It’s a friendly world at the Slivovitz distillery

These two gents were before us in the ‘conveyor belt’ Slivovitz distilling system and here they are pouring the final Slivovitz into ther own glass flasks.

Each distiller, when done and has his very own Slivovitz, offers two or three glasses of that same Slivovitz to all the others present at that time in the distillery.

After that the rest of the dripping alcohol was allowed to pour into the stainless steel barrel.

In the image above you can see the hydrometer which is the white rod inside the glass bell just in front of the ladie’s head.

This is consulted throughout the whole final second distilling and used as a guideline to help decide at which points to start collecting the distilled alcohol and at which point to stop.

It starts off very low, goes up to about 70° at the mid stage of the final distilling, and then goes back down again.

So during this stage we collect alcohol in our stainles steel container which has various levels of alcohol degrees starting at around 10°, going up to 70° and then back down to 10°.

All this goes into the same stainless steel barrel and the actual final result is around 63° of pure distilled Slivovitz

So, just to recap, at the start about 2 litres of the first distilled final alcohol are thrown away, this is called ‘foreshots’ and also, towards the end when the alcometer shows about 10°, the last two litres (this is called ‘ tails’ ) are once again captured in a bucket placed under the tap and not allowed to pour into the stainless steel barrel with the rest.

These last two litres are not thrown away but used later to give the Slivovitz a very particular taste.

 

How the actual process of fine tuning the raw distilled alcohol from plums is done

Basically, during the second boiling and condensing of the Slivovitz the result is distilled alcohol which varies in strength depending at which phase of the distilling we are.

Once the final distilled Slivovitz starts to drip from the secondary distilled container, the first batch of about 2 litres is crap.
This is at around 10° volume in Alcohol and slowly rises in alcohol content up to around 70°

The lady placed a bucket under the tap and caught the first 2 litres which were then thrown away.

What our nice lady does now is pretty incredible especially if one has
the chance – like I did – to taste the various stages.

The large test tube you see above is full of the 63° Slivovitz
and is measured via another alcometer.
According to the strength of the alcohol, in respect to the
volume – in this case 2 litres, using special tables – the lady
will pour a small glass of distilled water into the test tube.
By small glass I mean small like this:
In the blue circle, that is the actual small glass used and the actual ammount od distilled water used, not even half full.

And now for some Slivovitz magic

As stated above, the final distilled Slivovitz is at around 63° volume.

63° is way too strong for Slivovitz, does not taste very nice and so we need now to dilute this with distilled water to bring it down to arounf 52°.

51° to 52° is perfect Slivovitz.

And this is what I call the Slivovitz dance starts.

Once the small half glass of distilled water is added to out 2 litre testube of 63° Slivovitz, the alcohol level went down to about 57° and the taste of the 63° and 57° Slivovitz was completely different – obviously.

The test tube is now poured back into the stainless steel barrel, and using more tables and in respect to the volume of the stainless steel barrel content – which was 25 litres of distilled Slivovitz, the lady then poured about half alitre of distilled water into the stainless stell barrel.

So now we have all the distilled Slivovitz diluted down a bit with distilled water.

In this image the lady is actuall tasting the sour stuf, to decide how much to add to the test tube.
Amazingly, after adding just 2 teaspoonfulls, the taste changes once again.

Now the Slivovitz has a much smoother taste, but the alcohol content went down about half a degree.

This is then applied to the whole content of the steel barrel.

 

This goes on several times, by again filling the 2 litre test tube with Slivovitz from the steel barrel, measuring the alcohol content, diluting the test tube content, and then again the whole stainless steel barrel.

Up to the point where we get to arount 55°.

At which point some of the last 2 litres of wak Slivovitz which came out of the distilling plant at the end is added.

This on its own tastes a bit like sour wine and has an alcohol content of about 10°.

Then the process of diluting the Slivovitz goes on untill we had about 52° of Alcohol content.

At this point any Slivovitz distiller worth his salt and pride would have said ‘STOP – we’re done’.

But after some more tasting, where finally even Luda had a taste (he was driving so had to watch it) he decided to take the ladie’s advice and add a drop more of the sour 10° distillate to make the Slivovitz mellower.

This was first done in the test tube and after tasting the previously 51° Slivovitz and now the 49.5° version, and after some pondering – Luda decided the lady was right and settled for a 49.5° Slivovitz.

Once agreed the rest in the steeel barrel was also brought dowh to 49.5°and that was it.

Here the final Slivovitz is being slowli stirred to distribute to perfection the mellowed Slivovitz.

The final result, from about 120 litres of fermented plums were 25 litres of finest Slivovitz.

So now we have our distilled Slivovitz.

So all we have to do now is offer some Slivovitz to the other distillers present in the distillery

Now it was Luda’s turn to offer everyone a couple of glasses of his very own Slivovitz, pour it from the steel barrel into his own container – whch was actually an alluminium milk casket- and go home where the Slivovitz would be left for a week to breathe – in the milk casket – leaving the lid off but covered with a cloth, and then bottled in glass bottles.

Contrary to what many believe, the actual first few litres of distilled Slivovitz that start to drip are not all that poisonous.
It just doesn’t taste of much and could ruin the rest.

Yeah – I know – there is a lot of discussion about this but I believe the actual point is that for example that plum stones are not poisonous whereas apricot stones are and the first few litres of distilled plums or anything else have a concentration of this ‘poicon’ found in highr concentrates of some fruits but not in others.

Also – it very much depends on how good your actual fermented stuf was to start with, what type of process you are using to distill, and how good you are at doing it so if by chance you are distilling anything at home yourselves, my suggestion would be to believe more than not the urban legend of thefirst distilled stuf to be pisonous and to throw it away anyway – unless you know 100% what you’re doing.

Final recap after the last distilling

1]
The first two litres of distilled Alcohol that started to come out of the last condenser were thrown away – before the alcohol rose above 10°

2]
The rest was allowed to distill going up to about 70° and then back down to around 10°.

3]
The last 2 litres of the 10° stuff were put into a bucket

4]
The 63° Slivovitz was diluted down with distilled water and the sour 10° distilled stuf to 52°

5]
Then it was mellowed down to 49.5° to give it a mellow and fine taste.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Tag Cloud

WhiskySpeller

Thomas & Ansgar Speller exploring the world of distilled spirits. Geeks. Writers. Travellers. Photographers. Artists.

Diet Like Paradise

Be nourished for happy healthy life. Enjoy food, Enjoy life............................. No more Live to eat, but Eat well to live Better..................................................... Η τροφή δεν μπορεί να λύσει όλα τα προβλήματα.......... Όμως, η καλή διατροφή μπορεί να προλάβει ή ακόμα να θεραπεύσει τα περισσότερα. Nutriton and Food Therapy. Healthy Tips for Soul and Body

Greek Raisins

Κορινθιακή Σταφίδα

LifeWise

be the change

The Lion Wrath

Αll Kinds Of Arts. All Around The World

Hartaetoi

Γεια σας Παιδια!!!!!!!!!!

in my closet

στη ντουλάπα μου

ΠΟΤΑ ΕΛΛΗΝΙΚΑ

Συζήτηση για τα ελληνικά ποτά, την ιστορία τους, τους παραγωγούς τους, την διάθεση τους και γενικά για όλα τα σχετικά θέματα.

Nik4x4gv's Blog

Just another WordPress.com site

~~The Dawn Of Music~~

"Working Hard For Their Dreams"

PROJECT ANTISYSTEM

NEWS,MUSIC, SERIES, AND MORE

Κτήμα β, Vineyard b : Παραγωγή , Εμπορία και κατανάλωση αλκολούχων ποτών και όχι μόνο

Αμπέλι β , vigneto b, vignoble b, mahastian b, weinberg b, vinamar jaistandus b, vinbergxardenon b, vinya b, vinograd b, vinea b, vynuogynas b, vinja b, wijngaard b, viinitarha b, winnica b, vinha b, vie b, vinice b

Χώρος του χρήστη bill

Just another WordPress.com site

breadfulworld

4 out of 5 dentists recommend this WordPress.com site

%d bloggers like this: