Slivovitz (plum brandy) production

<p>Slivovitz is traditional alcoholic drink in many East Europe
countries which was obtained by distillation of fermented plum wash or
plum juice. Basic operations in the production of plum brandy are:
picking fruit, washing, crushing, fermentation, distillation and aging.
Picking plum fruit is often done manually, by trees shaking. The fruit
that falls to the ground becomes dirty and damaged and it is preferable
that the area around trees is covered with nylon. In the industrial
sector vintage equipment is performed on a hydraulic or mechanical
principle. Collected fruits are transported to the wash to remove any
impurities and undesirable microorganisms. Washed fruits must be
disintegrate first, otherwise the fermentation process lasted too long.
Crushed plum stone leads to deterioration of sensory characteristics
and gives smell of almonds from laetrile. Laetrile causes creation of
benzaldehyde and poisonous prussic acid and formation of cancerous
ethyl carbamate. For these reasons it is recommended complete removal
of stones from the stone fruit crop for the production of fruit brandy
or the percentage of crushed stone must be less than 1.5%. Charge for
the fermentation vessel should be done in one day. Vessels for
fermentation after filling the fruit mass should have about 30% of free
space. For better fermentation process it is necessary to add selected
(turbo) yeasts and materials for their nutrition (nitrogen compounds,
vitamins). Because the acidity of plum fruit is 3.8-4.0, it is allowed
the correct to pH = 3.2 with sulfuric or phosphoric acid. Fermentation
takes about 2 weeks and the fermentation temperature should be
maintained at 16-20° Celsius. During the alcoholic fermentation
process, carbon dioxide is formating and raise the fermentation mass up
and create bubble. When the fermentation process is completed, there is
no more carbon dioxide formation and the bubble sinks. With certainty
we can say that it is done when Oechsle scale shows a value of 8-20°Oe
(Oechsle degree). Slivovitz making process in Serbia, Croatia, Bosnia
and in lot of East Europe countries is performing on simple
distillation copper boilers. Filling the boiler with fermented wash is
never full to the top and about 40% must be free. First distillation
product is soft plum brandy with strength of about 30% vol and for
making quality Slivovitz, soft brandy must be distilled. During this
double phase of distillation, it is necessary to extract first liter
(off a 120L wash) because of poisonous methanol. When the first
fraction is removed, the middle run (heart of distillation) is
collecting which gives a high quality Slivovitz. Collecting the middle
run is stopping when the strength of the distillate at the exit of
approximately 20% vol ethanol and the rest is tail which is not used
for Slivovitz. Plum brandy made by double distillation has strength
usually about 45% vol ethanol. Plum distillate goes to the aging in oak
barrels and to the market comes with nice golden color and its specific
sensory characteristic. You got to try and enjoy.</p><p>If you want to learn more about <a href="http://www.sljivovica.net">Slivovitz and other fruit brandies making</a> you can do it and maybe become an expert.</p>

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