Brandy itself, and how to make it

in #life5 years ago (edited)

Before you read this record, I warn you that spirits are an alcoholic drink that needs to be drunk moderately, because it can be harmful to health in excessive amounts. Consumption of spirits is forbidden to anyone who is under 18 years of age and strongly advised against driving vehicles, performing work and engaging in various sports and recreational activities.

Autumn is the time when the most happening is in fields, in vineyards and cellars. When the main work is done, it is also possible to find the time to clean and some other tasks that are not at the forefront.

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One such one, you could say them traditional Slovenian tasks, is spiritshow. Rare Slovene homesteads don't have or didn't have a caldron for making spirits, especially if around the house there were at least some fruit trees or vines. Home-made spirits had many different roles in people's lives, and especially in rural areas, they still perceive it more widely, and not only as alcoholic drinks.

Although the basic brandy may be something special, there are also a number of different drinks that have a spirit only for the basis. Additives of fruits, herbs and other plants, "soaked in a schnaps", create different kinds of drinks in which at the end of the brandy maybe not even be felt. The taste of the basic brandy depends heavily on the basic raw material - the type of fruit. The noble "Vilamovka-from pears" and "Slivovka-from plums" are for many at least one level above much more daily fruits (mixed all together, or even with apples).

The most suitable time for spirits is autumn, when most of the other and important part has already been done. Earlier it is necessary to properly prepare ground fruit, which is first awaited fermentation, but then it is ready for the boiler. Fermentation of the mash takes about 6 weeks, or until the bubbles cease from the boiling veil. When the thistle is ready, the cooking part of the spirits can start.

The essential components of the distillation device are: copper boiler with the cap, coupling tube (seen from the outside)

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(and the boiler on the inside)

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refrigerator,

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and firewood

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The procedure is roughly very simple: the mash in the boiler is boiling and the fumes go through the cap and tube through the cooler, where they again liquefy. The distillation takes place in several steps, as the concentration of alcohol and the content of the desired and undesirable substances in the distillate are slightly altered.

At the first distillation, the whole mash is cooked and raw brandy is obtained. The most important part is the second destillation, which consists of three "streams". At the "first flow" we obtain a liquid containing 70% vol. of alcohol. The "second or middle flow" is the essence of everything. We obtain an edible portion of spirits, which has approximately 40% vol. of alcohol, followed by a "third stream" hat is not inedible.

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Many different factors are important in distillation. The flame or heating power, the uniformity of the boiling, the uniform and slim jet and the appropriate temperature in the boiler and the refrigerator have a great influence on what the finished product will be and how much of it will be produced. The masters of spirits do the same thing with care, measure the content of sugar in the thistle, control the levels of alcohol and all other parameters, and the amateur creators of the spirits make certain deeds by feel or "over the thumb". Therefore, the results from the boiler to the boiler are very different.

I was abble to see the process in person, and I must say I was the most impressed when the master of brandy making took a paper, lit it on fire, and then poured some raw brandy over the copper cap.

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Because of the alcohol inside the cap was for a moment in flames, which gave him a hint, that he can still wait for a bit before open the lid, and change the fruits inside.

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Enough for today. I hope you learned a thing or two. I know I did, when I saw this for the first time. But I can only say, that I saw it, and not taste it - the brandy is a bit to strong for my taste, so I left it for others to try.

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An interesting article @emmamia. I would be the same as you I think. That brandy would no doubt be way too strong for me to enjoy. It would be fun to see it being made though. 😁

In my life, I tried it three times - two times with cherries in it, and once with lemons. In all three times, the brandy almost wasn't distinct because of all the sugar. But the brandy on it's own-never. I'm more like a beer girl. 😊

Yeah. I'm not keen on spirits unless they're in a cocktail.

Beer or wine are my usual tipples. 😁

howdy from Texas emmamia! wow I had no idea the complexity of making Brandy or what it entailed so this is a wonderfully educational post!

Here in Slovenia "Brandy making" is almost an art, and not all can do it properly. Thank you for your words of support.

Oh yes that is very cool. That looks like a still that many people have used. Here of course they olden time farmers made what we call "moonshine" with very high alcohol content. In fact I heard of an old relation that go lead poisoning because they were using an old car radiator for condensing and of course it had the old time lead solder.

Omg... I heard about the "moonshine" from TV shows... Here I think the drinkable "Brandy" has about 22°. But how many % is that I don't know. For me way too much... :D

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