Plum brandy or brandy is a plum brandy. The most common in the Balkan countries, and in some even considered a national drink. The taste of plum brandy is sweet and sour with the aroma of wood, which it receives after a long exposure in oak barrels. This article discusses the original recipe for brandy and a few plum drinks.
Selection and preparation of ingredients
For plum brandy you will need ripe or ripe fruits of sweet varieties. Often these are varieties such as: Vengerka (Ugorka), Mirabelle, Altana, Renklod and others. The best time to collect is the beginning of the first frosts, because at this time the fruits are most sugary. For additional ripening, plums can be left for 1-2 days in wooden boxes.
An important condition for the selection of plums - signs of decay, worminess or mold are not suitable for further use. You do not need to wash the plums, but too dirty just wipe with a cloth. Bones are taken from the fruits and ground into gruel. At home, use a blender or a meat grinder.
If you need to add sugar to the drink by prescription, it can be replaced with honey, which, in addition to aroma, is rich in useful substances.
Important! Harvested in dry weather, as it is necessary that on the surface of the fruit were live fruit yeast.
The best recipes
The most traditional plum brandy recipe is the one in which only water and plums are present. The addition of sugar and yeast distorts the original taste of the drink. The degree after the first haul reaches 45–52%, with a double haul - 75%, the Czech version - three hauls. According to the Hungarian recipe, you can not get rid of the seeds, which will give brandy new fragrant notes.
Classic simple recipe
1.3 L3 hours
Nutritional value per 100 g:
Select the plums and separate them from the seeds.
Grind to a puree state.
Leave 1-2 days for self-fermentation. Pour into a container and add 9 liters of water.
Put play under a water shutter for 3 weeks + a week to suck.
Distill for the first time with a selection of goals, leaving the tails.
On the second stage, carefully select the heads and cut off the tails when they cross + 40 ° C or stop burning.
For the best result, defend for six months, and you can try for 3-4 days already. Adhering to the rules of selection and preparation, a soft drink with plum aroma and taste is obtained.
Select the plums and separate them from the seeds.
Grind to a puree state.
Leave 1-2 days for self-fermentation. Pour into a container and add 9 liters of water.
Put play under a water shutter for 3 weeks + a week to suck.
Distill for the first time with a selection of goals, leaving the tails.
On the second stage, carefully select the heads and cut off the tails when they cross + 40 ° C or stop burning.
For the best result, defend for six months, and you can try for 3-4 days already. Adhering to the rules of selection and preparation, a soft drink with plum aroma and taste is obtained.Video recipe
Did you know? The chemical composition of plum brandy includes: vitamins B2 and PP as well as potassium, calcium, magnesium, iron, phosphorus and sodium.
Plum tincture
1 l40 minutes
vodka or purified moonshine 50-60 °
0.5 l
Nutritional value per 100 g:
- Separate the fruits from the bone and divide into 4 parts.
- Fill the jar with plums and pour vodka.
- Close the container with a lid and let it brew for a month at room temperature.
- Pour vodka from a can.
- Sprinkle plums with sugar for 1-2 weeks, until completely dissolved.
- Pour sugar liquid into another jar and filter for transparency.
- Mix vodka with sugar tincture and plums.
- To fully ripen, insist a month.
- It is possible to make a cordial seed if it will be stored for less than 3 months.
Video recipe
Wine from plums
15 l 2 hours
Nutritional value per 100 g:
Separate the fruit from the bone and break it into a smoothie. Pour plum with warm water and mix.
Cover the container from dirt and insects and leave at a temperature of +20 ... + 22 ° C for 2-3 days.
Separate the cake from the juice by bottling. Add sugar 1 tbsp. per 1 liter of liquid. If the plums are not very sweet, you can add sugar as much as you like.
Close a bottle with a stopper with a hydrolock or a glove.
Put the container in a dark, cool room, +15 ... + 18 ° С for 7–10 days. Separate the young wine from the precipitate, pouring it into another container, do this periodically as it forms. Monitor fermentation for 2-3 months, at a temperature of +16 ... + 18 ° C in a dark place.
Separate the fruit from the bone and break it into a smoothie. Pour plum with warm water and mix.
Cover the container from dirt and insects and leave at a temperature of +20 ... + 22 ° C for 2-3 days.
Separate the cake from the juice by bottling. Add sugar 1 tbsp. per 1 liter of liquid. If the plums are not very sweet, you can add sugar as much as you like.
Close a bottle with a stopper with a hydrolock or a glove.
Put the container in a dark, cool room, +15 ... + 18 ° С for 7–10 days. Separate the young wine from the precipitate, pouring it into another container, do this periodically as it forms. Monitor fermentation for 2-3 months, at a temperature of +16 ... + 18 ° C in a dark place.Important! If fermentation lasts longer than 55 days, to avoid the appearance of bitterness, you need to drain the wine from the sediment, and then put it under a water lock until the fermentation stops. Follow the prescription.
Video recipe
Moonshine Plum Liqueur
2 l40 minutes
vanilla sugar
1 sachet
Nutritional value per 100 g:
Wash the plums and pierce each with a toothpick, placing together with the bone in a jar of moonshine.
Boil water in a saucepan and add vanilla and regular sugar, stirring to the consistency of syrup.
Add to the jar with moonshine and plums allspice.
Pour in water, mix and cover.
Store for 2-3 weeks in a dark cool place, periodically shaking the jar, preventing the crystallization of sugar.
Strain through cheesecloth.
Wash the plums and pierce each with a toothpick, placing together with the bone in a jar of moonshine.
Boil water in a saucepan and add vanilla and regular sugar, stirring to the consistency of syrup.
Add to the jar with moonshine and plums allspice.
Pour in water, mix and cover.
Store for 2-3 weeks in a dark cool place, periodically shaking the jar, preventing the crystallization of sugar.
Strain through cheesecloth.Video recipe
Features of storage of blanks
Fermentation of bottles and cans of plum drinks should be in dark, cool places. The optimum temperature is +16 ... + 20 ° С; at a lower fermentation process stops.
It is desirable to store drinks at a temperature of +10 ... + 14 ° C in a dark, moist and ventilated room (ideally a cellar). High humidity will prevent corks and bottle caps from drying out, preventing evaporation and debris. Slivovitsa is usually stored in oak barrels for 5 years. During this time, it will acquire a golden hue and rich taste.
Did you know? The Balkans appreciate Slivovitsa not only for its taste, but also for the properties that it possesses. In the XVI century, the drink was used as an antiseptic for cuts and a compress for colds. In addition, modern residents of the remote villages of the Czech Republic and Slovakia use the drink for such household purposes as removing old paint from cars or cleaning windows.
Due to the good fertility of plums in Ukraine and Russia, anyone can make Serbian plum brandy at home, as well as other drinks from these aromatic fruits.
