Cheers! I love the video! As someone who distilled our country's version of this drink called palinka, the only thing I would add, is to swap the sugar with honey, or even honeycomb debrie. It similarly kickstarts the fermentation process, and halts unwanted mold from forming in the first place. Some say in my country that beetsugar fermented alcohol can give you a nasty headache. Not to mention the nice honeycomb taste in the endproduct. It can sometimes kill certain yeast variants as well, but the tradeoff is worth it. In addition you might want to try and remove most if not all of the seeds from the fruit, the cyanide in the seeds might make the end product have an unvanted medicine like aftertaste. Leaving around 15% of the seeds is recommended however because the seedshells also give a nice aftertase to it. I usually remove all of the seeds, remove the seeds themself from the shells and add the crushed shells back in the fermenting container. What a% do you usually dilude for in the endproduct?
Ich liebe deinen Humor 😂 Alkohol selber machen und dient nur zur Ausbildung. Wird nicht konserviert. Das muss man dir lassen 😂🫶 Bitte nicht verschwenden! Danke für den Film ❤
Nice, but... Additional sugar, NO NO and NO. Why? Because, you said 5kg on 100kg of plums, someone could say that is nothing only 5%, but that is not correct. In 100kg of plums you have 10-15% of fruit sugar and you can get about 10-15 l of sljivovica. There yours 5kg of sacharose is 25-33% of all sugar in it. Additional sugar will give alcohol, but not the aromas. Fruit sugar will get alcohol and aromas. Because of adding nonfruit sugar you will get a tasteless sljivovica. Greetings
See how the liquid collects in the strainer at 8:28? Save yourself some trouble and use a hose to siphon it into another container with some cheesecloth as a filter.
Thank you for such detailed video. I adore your disclaimer - "100+ liters of Slivovitz just for fun, but not for drinking" :-) I assume, that it is too much chemistry. I use only yeast (5 or 8 grams per 23 liters of water-fruits mixture, depends on producer). No defoamer, no pectoenzymes or whatever is added. However, distillation process will allow to get rid of any additives and on the exit it would be nice distilled product. In the meantime, first part of technology for making wine and 40% alc. products is the same, until distillation, that's why for fermenting process in both cases I prefer to use little chemistry, as it is possible. P.S. Thank you for comments regarding mixer - stainless steel is needed. First time I bought painted mixer and after first time half of paint had delaminated and transferred into liquid :-(
Thank you for this, I love slivovitz but have never made it as in the UK the plums cost too much. I'm definitely going to make a batch using your method. Gru
I am going to try this for my father. He is Croatian, Sicilian and Spaniard but born in America. He really seems to be drawn to Croatia though, probably because of his mother who died long before I was ever born. I’d really like to try to make this for him. It’s a really great video. Thank you for making it. I have one question. Were the seeds left in for the fermenting process? I didn’t see them really during straining. Thank you again for taking the time to post this. ☺️
He's American and none of the other 3. No doubt he speaks no other language but English and has no connection to any of the countries. You Americans and your heritage obsession is absurd, calling yourselves Italians or whatnot when you're 5th generation US and don't look or sound like someone from the country you have the audacity to claim to be from.
There are couple big problems. First woter and sugar never go vith brendy. They need to be only from fruit. Then fermentation whith seeds and finaly destlation only djuss. All of this proces givs lovest quality of slivovtz
