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It consists of:

• first distillation

• repeated distillation.

The main goal of the first distillation is to separate the desirable from the undesirable things. By heating the chimney, evaporating, the steam passes into the pipe and further into the refrigerator where it is cooled and condensed (liquefied). Heat gently, so that the distillation is not sudden and the distillate begins to come out slowly. This is achieved by reducing the heating before the fruit pomace starts to boil. The temperature of 70 ° C to 80 ° C is reached quickly and then heated very slowly. This is very important to give the alcohol, and especially the individual aromas, enough time to evaporate. The first distillate has a high alcohol concentration of 40 to 60 vol. %, and then it becomes more and more dilute. The distillation of the crude distillate is considered complete when the alcohol content of the crude distillate does not exceed 5% vol. %. In order to expel the whole amount of alcohol from the chimney, ie. the alcohol content in the chimney dropped to zero, it would be necessary to spend a lot of time and energy, and this is not worth it in practice. Repeated distillation (complex roasting, second distillation) - The purpose of repeated distillation is to improve the quality of the raw distillate and increase the concentration of alcohol. Quality improvement is achieved by separating the ingredients from the raw distillate with an unpleasant odor and taste and by separating the desired aromatic items from the undesirable ones. Separation of things is carried out by fractional distillation, ie. by separating the distillate into the first stream, the middle stream and the last stream (stream). Most undesirable things are in the first stream and the last stream of the distillate coming out.

By carrying out the one-time distillation procedure, it is desired to obtain drinking brandy by single distillation, ie. without the need to conduct a second distillation. One-time distillation of fruit pomace is generally used in two cases: • when there are column distillation devices that have the role of repeated distillation in one production cycle. In order to more economically consume energy, water and labor in recent years for the distillation of boiled hooks / chimneys are used and boilers that do all this in one distillation cycle, they have additives to strengthen and purify ethanol, so one distillation produces a distillate of appropriate strength. Disposable distillation apparatuses are of modern construction, they usually have as additional parts above the cauldron, a shorter column with 3-6 floors, a suitable deflegmator and a refrigerator; • when you want to prepare brandy from less valuable raw materials (fruit of lower quality) using simple (classic) distillation devices. The boiler of simple (classic) distillation devices should be filled with a fruit chimney up to two thirds or at most up to 70% of the boiler, and with fruit chimneys that are strongly foaming up to one half. If the foam accidentally gets into the pipe or even into the refrigerator itself, it is necessary to rinse both the pipe and the refrigerator well. In some cases, when the fruit pomace is thick and the distillation is carried out in a single-walled boiler, it is necessary to dilute such a pomace with water. During one-time distillation, the chimney should be heated so that the distillation proceeds slowly. Most of the undesirable things are in the first course. Therefore, it is necessary to separate the first stream from the middle (second) stream. The first stream should be set aside so much that it contains about 1-2% of the total amount of fruit pomace poured into the pot. The amount of the first stream depends a lot on the quality of the fruit pomace. It is considered that the first stream makes 5-8% of the total amount of distillate, ie that when the strength of the middle stream drops in plum or cherry brandy to about 50 vol. % alcohol, and in the case of apple and pear brandy at about 45 vol. % alcohol, that it is then necessary to stop catching the middle stream and the last stream starts to be caught in the second vessel. The strength of the total amount of mean flow is at the end about 45 to 60 vol. % alcohol.

Gin is a drink that gets its dominant taste from juniper berries and it is one of the main ingredients of popular cocktails. To make gin, you need to dilute 96% vol alcohol with distilled water. Gin was obtained by distilling boiled coma, cereals (mostly barley, rye and oats, corn and wheat). Another important ingredient is juniper berries: they contain about 20% sugar and have a high proportion of essential oils - from which comes the distinctive taste of gin. Other aromatic herbs are added to these ingredients, with a characteristic aroma and taste, such as coriander, lemon and orange peel, lavender, apple core, almonds, cinnamon, cumin, anise, this list goes on indefinitely. There are four main types of gin, and they differ the most in the way they produce or distill alcohol. We can divide them into four groups: Juniper-flavored alcoholic beverages These types of gin include primarily inferior alcoholic beverages in which juniper is used as a spice plant, dipped in alcohol with some other herbs, to cover the mostly poorer taste and smell of the basic raw material. We can also include homemade juniper brandy in these drinks. Today, such drinks can be fine and sophisticated, appreciated in society, all depending on the basic raw material used. Gin Ordinary gin is made from agricultural distilled alcohol of natural origin (fruit, cereals) neutral in color and taste, and to which herbs and juniper are added, the note of which must be accentuated. With ordinary gin, there are no restrictions regarding additional flavors, colors, or even added sugars. Distilled gin Distilled gin is obtained as a basic gin, provided that the juniper and the selected herbs are dipped in alcohol according to the recipe, where it is macurated or aged for 48-72 hours, after which it is distilled again.

After distillation, it is possible to add some more aromas to get the desired taste. Recipes for gin are mainly formed by testing and distillation in small cauldrons, after which, according to production needs, the recipes are adapted to cauldrons of larger capacities. London dry gin London gin is obtained from distilled alcohol derived from cereals that must be of high quality, herbs and juniper. Under no circumstances should additional sugar or artificial flavors or colors be added. Due to its strict method of production, London gin is also called "dry gin" or "dry gin". Production of gin Traditional production of gin is obtained through several stages, namely the production of ethyl alcohol from cereals, redistillation of alcohol with the addition of juniper, blueberry and other aromatic plants, and dilution with distilled water to the desired alcohol percentage. Today, kraft distilleries produce gin by redistillation of refined alcohol with the addition of juniper and other secret ingredients, spice plants that make their gin specific and unique. Basic recipe for the production of gin Ingredients: -Dwarf 270gr -Coriander 135g -Cardamum 70 gr -Angelica root 40 gr -We can also put various combinations: rosemary, citrus, nutmeg, cloves, anise… Preparation: 8 liters of alcohol of 96% vol dilute at 50% vol and add the recipe defined by the recipe, then leave the mass to macurate for a period of 2 to 3 days. Before distillation, dilute the mass to 30% vol of alcohol and distill everything together. From one such tour, 15.6 L of gin with a strength of 42% vol of alcohol were obtained. Every gin in the world is basically the same, it is about the nuances that define the secret ingredients of a famous and successful distillery.

Vinjak is a strong alcoholic beverage produced by distilling wine and aging wine distillate. The quality of brandy is influenced by the following factors: grape variety, climate, soil, method of growing vines, protection of vines, method of processing vines into wine, method of wine distillation and method of maturation (aging) of wine distillate. Early and muscat varieties that produce wines are not suitable for brandy. Varieties that ripen later, without a pronounced odor or with a barely noticeable smell, are suitable for this production, which, along with a large yield, give grapes poor in sugar and rich in acids. Grapes produced in a temperate climate, where they can ripen normally, are best for brandy. The highest quality wine for brandy was obtained from grapes from limestone soil, then from stone and clay. Wine for distillation, from white varieties, should be light - yellowish, and from black varieties, light pink. The aroma of brandy mostly depends on the oak from which the barrels are made and the year of its age. When a distillate is obtained from wine, it has a pungent and pungent odor. Šmek gives oak brandy and the longer it stays in the barrels, the more drinkable, more harmonious and softer the taste will be, and of course of better quality. Experts say that it is best that the oak for barrels is more than 40 or even better 80 years old. TECHNOLOGICAL REQUIREMENTS Grapes must be technologically ripe, but not overripe. The most objective measure of grape quality is the ratio of sugars and acids. Sugar should be in the range of 14 to 18%, and the total acidity above 8 g / l. The "discreet aroma" of grapes is also desirable. Grape yields should not be high, but not too low.

Oxidation of ascorbic acid occurs in the transition grapes, and ascorbic acid, or vitamin C, is the custodian of the aromatic substances of the wine that passes into the distillate. Mulching - the stem should be removed by scraping, and during alcoholic fermentation the tannins should not exceed 0.2 g / l. For high quality brandy, distillation must follow immediately after the first flow of wine. By distillation, we primarily want to extract as much alcohol as possible from the raw material (wine) with as few unwanted impurities as possible. Unwanted impurities are mainly found in the molasses fraction (bluish). By separating the primrose and molasses from the middle fraction, we get a distillate with less undesirable impurities. Most of the impurities, especially those with the strongest odor (aldehydes, esters and higher alcohols), pass into the distillate in the first fraction. By separating them, a much better quality of brandy can be achieved. With modern distillation apparatus, continuous operation, if you have reflux condensers and straightening columns, the technologist can influence the quantity and quality of impurities in the distillate. At the beginning of distillation, aldehydes and easily volatile esters pass into the distillate for the most part; in the middle stage, the ingredients pass in such a ratio that is suitable for the quality of the distillate, and at the end of the distillation, the more volatile components of the duck odor and the volatile acid pass. These laws are used in the distillation process, so the firstborn and molasses are separated from the middle, highest quality fraction, because they contain components that mostly do not contribute to quality. First, by distilling wine, a raw wine distillate with a strong 25-32 vol.% Alcohol is obtained, which is then redistilled, and a distillate with an average strength of 60 to 72 vol.% Alcohol is obtained.

During redistillation, the firstborn is separated in the amount of 1 to 1.5% of the volume of distillate in the boiler, and the molasses fraction is separated from the moment when the strength of the distillate at the outlet of the refrigerator drops to 45 to 40 vol.%. When similar distillation apparatuses are equipped with a reflux condenser, the distillation of the required strength can be obtained by direct distillation of wine. Distillation should begin immediately after the completion of alcoholic fermentation and be completed by the beginning of May, so that this low-alcohol and unsulfurized wine would not spoil in the hot summer days. The new wine distillate is placed in a new oak barrel, previously washed with superheated steam and cold water, to extract the excess of astringent ingredients. The distillate remains in the new barrel until it acquires a golden yellow color and the required amount of tannin and lignin substances, and then it is transferred to the old barrel where it remains until the aging process is completed. These processes are very complex and slow, and they change both the primary ingredients of the distillate and the secondary ingredients that originate from oak debts. More important changes occur under the influence of air oxygen in the presence of activators and catalysts, as well as due to the interaction of all present components. Since wine distillate contains significantly more alcohol than is needed for brandy, it is diluted, usually with distilled water. Sudden dilution of the distillate negatively affects its quality, so it is performed gradually during aging, but, in addition, it is necessary for the distillate to mature for several months with its final strength. Brandy is usually supplied with 38 to 45 vol.%, Most often with 40 vol.% Alcohol

BLACKBERRY BRANDY (blackberry brandy) is a fruit brandy obtained by distillation and / or rectification of fermented stalks of fresh blackberry fruits, up to a maximum of 86% v / v ethanol content, so that the smell and aroma of the distillate rotate exclusively from distilled raw materials. Delicatessen blackberry brandy begins with the harvesting of fruits of suitable blackberry varieties. Washing blackberries is not necessary. In support of this, there is the fact that washing the fruit removes the so-called. epiphytic microflora, which initiates alcoholic fermentation. Alcoholic fermentation is performed at a temperature of 16-20 ° C. If the temperature drops below 14 ° C during boiling, it should be activated by adding selected yeast strains or by increasing the temperature of the room in which the vessel is located. After the fermentation is over, distillation should be started immediately (3-5 days after the end of fermentation). Distillation is performed on simple apparatus. On this occasion, the faction of the firstborn is not separated. The middle fraction is accepted until an average ethanol concentration of 25-30% v / v is reached. The duck fraction is further accepted. Distillation of boiled blackberry stalks gave a raw soft blackberry. Rearrangement of ẑiro soft kurípovača is performed on the same device for one-way detillation.

In this case, you need to separate 0.5-1% of the fraction of the firstborn. The main fraction will accept until the normal concentration of ethanol in the amount of 58-62% v / v is reached. The molasses fraction will be accepted until the ethanol strength is reduced to 25-30% v / v. The obtained particle of turmeric is transferred to inert vessels (letaklepi balloons or stainless steel tanks) for harmonization for 2 months. Reduction to final strength (42-43% v / v) will be performed in 5% v / v rounds at intervals of 10 days. The deciduous currant never dries in the woods! Prominent data and parameters were taken over and published with the permission of Prof. Nikićević. Literature '' Production of top quality fruit brandies '' - Second supplementary edition - University of Belgrade, Faculty of Agriculture - Belgrade, authors: Professor Ninoslav Nikićević, Nermina Spaho, Davorka Đukić - Ratković, Branko Popović and Ivan Urošević, Belgrade, 2018.

APRICOT BRANDY (apricot brandy) is a fruit brandy obtained by distillation and / or rectification of fermented stalks of fresh apricot fruit, with or without stones, up to a maximum of 86% v / v ethanol content, so that the smell and aroma of distillate comes exclusively from distilled raw materials. The technological procedure of apricot production contains the following operations: · harvesting of fruits in ripe and overripe state · fruit mulching and stone separation · alcoholic fermentation of fruits in closed vessels · distillation of boiled hooks · aging and brandy formation Apricot fruits should be harvested when they are in full maturity or when they are partially despised. Especially overripe apricots have a very pronounced aroma and very fine and aromatic apricots are obtained from them. Mulching apricots is done as needed, because, if they are in an overripe state, they are mulched under their own weight when placed in boiling vessels. If the fruit is mulched, it should be done with a mulcher where the rollers are coated with rubber and spaced so far that the fruit is mulched and the stone remains unbroken - undamaged. If possible, the seeds should be separated completely or at least partially, and if this is not done, the distillation of the boiled hook should be done as soon as possible so that a lot of ingredients that give a bitter taste and smell of almonds do not stand out from the stone.

The barrel is filled to 70-80% of the volume, not more because the chimney will rise and slightly foam when the process starts, so the chimney may boil. The bag is placed on the barrel for better sealing of the lid. It is necessary to stir the hook daily during boiling, so that the stones fall to the bottom of the dish (if you left them, of course). The barrel must be in the shade, never in the sun, ideally the temperature of the chimney should not exceed 18-20 degrees. It takes approximately 10 to 14 days. Fermentation - alcoholic fermentation occurs due to the activity of microorganisms and is a biochemical process of decomposition of sugar into ethanol with the release of carbon dioxide. It is recommended to adjust the acidity of the hook before starting the alcoholic fermentation. The optimal acidity is about 3 - 3.5. It prevents the development of undesirable microorganisms, and at the same time has a favorable effect on the development of useful yeasts. For apricots, it is recommended to add about 110 ml of concentrated sulfuric acid per 100 kg of hook for acidification.
The distillation of the boiled hook is performed in devices that can be of different constructions and volumes. The best appliances are made of copper. The boiler of the appliance is filled with a hook up to 2/3 of its volume. In order to obtain brandy of better quality, two-component distillation is usually performed. The first distillation yielded raw (soft) brandy containing about 30% v / v alcohol. It is not recommended to separate the first fraction, because in addition to harmful substances (which will be separated during the second distillation), it also contains some valuable aromatic ingredients. The duck fraction separates when the ethanol content drops to 5 - 7% v / v. Re-distillation of raw (soft) brandy resulted in toast. In doing so, the fractions of the firstborn and the duck must be separated. The resulting distillate should contain 60 - 70% v / v. Fresh distillates have a sharp disharmonious taste and are not immediately suitable for consumption. They are aged for two to three months before use. Maturation can be done in glass or stainless steel containers and then a colorless brandy is obtained. But, if the ripening is done in oak barrels, then a golden-yellow brandy is obtained. Finalization is the final preparation of the distillate for use and includes reducing the strength of the brandy to 40 - 50% v / v by adding distilled water.

APPLE BRANDY (apple cider brandy) is a fruit brandy obtained by distillation and / or rectification of fermented fresh apple fruit, with or without seeds, up to a maximum of 86% v / v ethanol content, so that the smell and aroma of the distillate comes exclusively from distilled raw materials. The technological process of obtaining apple brandy includes the following operations: • Fruit washing, • Crushing or mulching, • Alcoholic fermentation - fermentation of fruit stalks, • Distillation - roasting of boiled stalks, • Aging and finalization of brandy. Apples should first be washed with water. Rotten apples should also be washed. By washing, mechanical impurities are removed from the surface of the fruit, which can give a foreign smell to the future brandy. Washing also removes harmful organisms (bacteria and wild yeasts) that could direct the fermentation of the fruit stalk in the wrong direction, or even cause it to spoil. Mulching apples should be done with special mulchers with rollers intended for fruit. Using a wooden mallet, apples can be turned into porridge. If the obtained hook is dry, water can be added, which regulates the temperature of the apple hook before boiling. The hook obtained after mashing the apples is placed in the vessels in which it will boil.

The dishes are of different dimensions and of different materials: wooden tubs, wooden barrels from which one dance has been removed, plastic barrels of various sizes made of polyethylene or reinforced polyester. The dishes must not be completely filled, because during boiling, the hook could boil. The hook can be stirred 1-2 times a day, for even boiling. When the hook is formed, it is left in the boiling vessels. The pot with the apple hook should be left to boil in a room whose temperature is 10 to 20 ° C. The apple peel boils very quickly, which means in 2-3 weeks, and sometimes even earlier. When it is established that the hook has boiled (with the help of a shiromer), it is necessary to immediately start the distillation of the boiled hook in order not to lose the aromatic substances that are very important for fruit brandies. If distillation cannot be started immediately, the hook must be properly preserved until the moment when distillation will begin. Distillation is a technological operation by which the components of liquid mixtures are partially or completely separated, based on their different vapor stresses, ie boiling points, at the same temperature. When it is determined that all the sugar has boiled, the distillation of the fruit stick can be started. Distillation is performed either on continuous operation apparatus or on double distillation boilers.
Both methods require a pure yeast culture. Double distillation apparatus is usually smaller and equipped by private producers. The volume of these cauldrons is usually 100 to 250 liters. The copper cauldron is filled with a boiled hook to 2/3 of its volume and heated. Copper, with the acids found in the raw material that is distilled, builds salts that do not evaporate. Before the hook boils, the intensity of the fire should be slightly reduced and maintained in such a way that the distillation flows evenly until all the alcohol passes into the distillate. 6.9 liters of absolute alcohol or about 14 liters of cider brandy with a strength of about 50 vol% alcohol are expected from 100 liters of boiled apple cider vinegar. Repeated distillation-toast is performed in order to improve the quality of the raw distillate and increase the alcohol concentration. After the end of the distillation process and its toasting, the distillates are fresh, so they need to be in wooden vessels for some time. During maturation, the distillate is clarified, colored, the taste is improved and the total amount of fragrant and aromatic ingredients is increased. After six months, the distillate turned golden-yellow, and sometimes golden-brown. The intensity and composition of the fragrant ingredients of the distillate during maturation are influenced by the drying of the wood and the way the vessel is made. In addition to oak, mulberry, acacia, white ash, walnut, cherry, etc. are also used to make wooden vessels.

PEAR BRANDY (viljamovka) - The fruit of the viljamovka pear contains 8-15% sugar, very little acid (0.10-0.59%), but therefore contains many aromatic substances. Processing of fruits into brandy includes several phases: 1. fruit harvesting, 2. washing, 3. storage, 4. mulching, 5. hook preparation, 6. fermentation, 7. distillation and aging, 8. ripening and storage. Ripe and undamaged fruits are picked. The harvest of Viljamovka pear fruits for the production of high-quality brandy is usually done by hand. After picking, sorting is done, for the highest quality brandy, classify healthy and cleaner fruits. If there are green pears, it is necessary to put them in a crate to ripen and then put them in barrels. After harvesting the fruits should be washed and dried. Washing the fruits removes impurities, and if they are not removed, they can adversely affect the fermentation and spoilage of the hook. Storage of fruits means that they should be left in a suitable room for two to three weeks. This is the so-called pear aging time. After 10 to 20 days, the willow should be soft and yellow, if the stalks are easily pulled out, this gold is ready for processing. Clean any area that is rotten or completely overripe and darkened by oxidation. You should also remove the stalks from it and, if you are able, clean it of seeds, but in such a way that you do not remove other parts around it except the seeds. Pears from which the stalk cannot be removed should be left to ripen. Fruit mulching is done only if there is a need for it, ie if the pear fruits are not soft enough. If when you put pears in a hot pot, you think that the mass you got is quite thick, you can freely add water, but do not overdo it, so as not to get diluted brandy. The water you add should be more warm than cold. Pears, especially williams, are poor in acids, so it is necessary to add 50-60 ml of concentrated sulfuric acid per 100 liters of juice. They can also be added during mulching or filling the container.

It is considered very useful to add 10-21 g of ammonium sulfate as a feed for yeast per 100 liters of yeast. Be sure to add yeast to the pear. The alcoholic fermentation of pear sticks, especially williams, which has a very fine aroma, must not be too violent. Otherwise, there would be a significant loss of pleasant smell and the production of brandy with a much weaker aroma. Therefore, the boiling point must not exceed 18 ° C. It is very important that the boiling is balanced and the chimney must be stirred every day. Boiling is over when 0% of sugar is measured, which can also be felt when inhaling through the nose above the surface of the chimney, you do not feel the sharp unbearable smell that was felt during boiling (at first, smell carefully). The distillation (roasting) of the boiled hook should be done as soon as possible, because the refined aroma of the willow can be preserved only by fast processing. If you are not able to distill immediately, the fermentation should be hermetically sealed and not opened until the brandy is roasted. Distillation on classic alembic cauldrons yielded raw soft brandy with an ethanol concentration of 20-25% v / v. This brandy can be concentrated and purified by its distillation (toasting) on ​​the same brandy pot, in which a mild brandy from 3 or 4 previous batches would now be placed, ie. first distillation. The second distillation is performed very carefully and more easily, with the obligatory separation of fractions. When the primary raw material - pear was correct, and then the fermented beak obtained from it, and even raw soft brandy, the first fraction - the first one is separated in the amount of 1-1.5% of the volume of brandy that is toasted. The required amount of the first extract is more precisely determined by tasting, ie when it is felt that it has pre-distilled most of the most easily volatile ingredients such as acetaldehyde and ethyl acetate, which are sharp in smell and rough in taste.

The separated primer has about 75% v / v ethanol. The middle or main fraction "heart" is accepted evenly during the flow of distillate, when the concentration of ethanol gradually decreases permanently. The moment of transition from the capture of the "heart" to the acceptance of the molasses fraction is determined mainly by the concentration of ethanol at the outlet of the refrigerator. In this toasting of soft William brandy, it should not be lower than 45% v / v, noting that the distillate that comes out has not started to become cloudy. That is, the transition to the molasses should be before the appearance of distilling of the distillate and the appearance of bluish-sour-bitter taste impressions. The middle fraction should be 55-58% v / v. Distillation is continued by capturing the molasses until the ethanol is depleted from the body of the cauldron, practically when the concentration of distillate at the outlet drops to 1-2%, ie when there is no more than 0.05% v / v ethanol in the body of the apparatus. While the molasses is distilled, the heating should be stronger to complete the ethanol depletion more quickly. In order to partially save energy, water and labor in recent years, and for the distillation of boiled William's wort, cauldrons are used that do all this in one distillation cycle, they have additives for strengthening and purifying ethanol, so one distillation produces a distillate of appropriate strength. Disposable distillation devices are modern constructions, they usually have as additional parts above the cauldron, a shorter column with 3-6 floors, a suitable deflegmator and a refrigerator. It is desirable that the toast is aged in stainless steel or glass jars (colorless) or oak barrels whose ingredients eventually turn into brandy and enrich it. Reducing the brandy to the desired strength should be done in several rounds and not immediately after the distillation. The reduction is performed with distilled water, usually up to 40-45% vol, using tables (dest. H2O = V x (A - B) / B. V - the amount of distillate to be diluted, A - the strength of the distillate to be diluted, B - desired strength of distillate). In order for brandy to reach its full potential, it needs to lie for at least 6 months to a year for colorless, and brandy in wood for several years.

PLUM BRANDY (plum brandy) - Plum brandy, plum brandy, takes first place. Požegača is the most common (about 50%), and pure brandy varieties are widely distributed: red ranka, metlaš, trnovača, moravka, piskavac, white plums, generics, petrovka, fragrant 

Plum brandy can be considered our, Serbian national drink.

The technology of processing plums into brandy includes the following operations:

1. Harvest plums
2. Collection and transport of plums to boiling vessels
3. Milling the plum and separating the stone
4. Alcoholic fermentation of plum stalks
5. Distillation of boiled plum stalk
6. Aging and finalization of plum brandy

Plum mulching and stone separation - Individual producers often put whole plums in a boiling vessel. Alcoholic fermentation (boiling) of whole plum fruits is quite slow. If the plum fruits are crushed, the alcoholic fermentation starts earlier and ends in a shorter time. Mulching can be done with a roller with rollers that are also used for mulching grapes, provided that the rollers are slightly spaced and coated with rubber. If a mulcher with plastic rollers is used, then it is enough to spread them a little so that the plum is just crushed and the stones remain undamaged. If there are conditions for separating the stones, they must be removed from the hook. If the stone remains in the hook, care should be taken not to break more than 5%, otherwise the brandy will have more hydrocyanic acid, which gives the taste and smell to the stone, and in some cases even an unpleasantly bitter taste. The com is stored in a dark and moderately warm place (15-20ºC) so that the process of plum fermentation is done gradually.
The most important for the fermentation process are fruit sugar or sucrose, fructose, vitamins and various acids. The fermentation process is caused by yeast, which is actually a single-celled organism from the fungus family. The role of yeast in fermentation is to convert all sugar from plums into alcohol and to perform this process completely, ie to convert all sugar into ethyl alcohol without undesirable by-products, as well as to provide the necessary aromas of coma which later contribute to the taste and smell. plum brandy.

Regarding the duration of alcoholic fermentation, the influence is primarily due to the following factors: temperature, sugar content in the plum fruit, fermentation (open or closed), whether yeast is added or not, the degree of fruit milking, etc. The filling of the plum fermentation vessels should be done at once and completed within 24 hours at the latest. Filling at longer intervals is very dangerous, as it can cause pickling and hardened plums. It is not good to keep hardened plums in open containers, because under the influence of oxygen from the air, conditions are created for the work of vinegar bacteria, and the upper part of the pomace will become acidic and perish. It is necessary to connect the dishes well with covered nylons and make an opening for carbon dioxide to come out of the fermented hook. For better, faster and safer fermentation, it is recommended to add 30 grams of selected yeast per 100 kg of crushed crushed plums. The rapid boiling of plums, in accordance with the weather, usually lasts 12-14 days. It is necessary to mix once or twice a week.

Distillation must be performed in fractions. Distillation is performed in fractions, which means that three fractions should be separated: the first fraction, the middle fraction - heart and the last fraction - duck. When a thin stream of brandy flows from the refrigerator, it is the first, and it contains a large percentage of easily volatile components, which spoil the smell of brandy and therefore must be separated in the amount of 0.3-0.6% of the pomace in the boiler (3 dl to 6 dl per 100 l of chimney). After the first one, the largest part of the middle distillate is captured, which gives a soft plum brandy to the strength we want (28-38%). When the strength of the distillate at the outlet of the refrigerator drops to about 10% - 15% alcohol, the last fraction, molasses, is further captured, until the alcohol in the distillate drops to 2% -3%. The fraction of the firstborn and the molasses are mixed and finally distilled together or separately, with the separation of the firstborn and the molasses again. The brandy thus obtained is usually of poorer quality.
It is a very bad practice to put duck and firstborn in the chimney of the next boiler, because the quality of plum brandy is seriously impaired. It makes no sense to pour what we once separated as bad into the boiler once more and separate again. When cooling with water, a classic large-volume cooler with a spiral must be warm in the upper third, lukewarm in the middle, and cold in the lower part. If you have decided on the DES PH30 cooler, made of stainless steel, there is no need to take care of the heat of the cooler by touch and to control it, it is enough to keep the temperature on the thermometer between 40-60 ° C.
During the process of aging and maturing of fresh distillate, a series of reactions occur, which lead to the formation of a unique aroma of fruit brandy, which as such is ready for consumption. After several months of maturation in glass containers, the brandy is diluted with distilled water to a strength between 40-50% vol.
Plum brandies are best matured in wooden barrels made of oak, mulberry, walnut, acacia or ash. The choice of wood also gives the appropriate color of the distillates themselves, so the oak gives olive green, walnut amber yellow, mulberry amber, acacia yellow.
Arome koje nastaju najviše zavise od vrste drveta od koga su sudovi izradjeni, a najpovoljnije dejstvo na rakiju imaju sudovi napravljeni od hrasta!