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Answer by Chloe
The traditional Rakia is acquired by the distillation of fruits or wines in a special metal pot. It is heated by setting up a small fire underneath the pot. The first thing that will come out of the pot is a substance rich with methyl achohol, you should throw it away as it’s poisonous. You should get 1/2 litre of this substance when boiling 100 litres of fruits or wines.
The main ingriedients for the Rakia should have a fine taste, not too sweet, sour or bitter. The bitter taste means that it more than 5 months old. The fire underneath the bot shouldn’t be very big, otherwise you’ll burn the whole mixture.
Rakia ( cyr. Ракия ) is considered to be the national drink in Bulgaria and all the other Slavic Balkan nations. It has a very high alchohol content and is made by distillation of fermented fruits like plums, grapes, apples, quinces and other. Most people in rural areas make Rakia at home, therefore it’s alchohol content can reach 60% or more. It’s usually consumed with shopska salada, pickles, turshia. The Rakia is often compared to brandy and vodka.
To make rakia you will need a still. Obviously the ideal would be a copper pot still, but if you want to go cheap, get an electric pressure cooker (do not use a stove top model, as there is a significant fire/explosion risk). Where the valve is, you will need to hook up some surgical tubing. The tubing then connects to a coiled copper tube in a bucket filled with ice water. The copper coil pokes through a hole in the side, where a glass catches the distilate.
Generally you will want to throw out the heads, the first part of the output (first quarter inch or so), because if the wine you used wasn't fermented properly (rare, but can happen), you can get toxic methanol in your brew. The tails (when too much water gets in, also gets thrown out, as it tastes less than ideal). Many distillers put the heads and tails into the next batch.
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Making Rakia
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Take an 80 litre barrel, half fill with overipe fruit of almost any kind, add 20 litre of water and six kilos of sugar and leave in sunnish position forapprox 14 days, stirring every day.
The skins will float to the surface and form a crusty looking layer, when this layer no longer floats but starts to sink rhe mixture is ready to go in the still.
Put the fruit mix in the still and add a sachet ofbicorbonate of soda, output os the still must be cold otherwise the flavour will be impaired, check regularily with spirit meter and continue stilling until alcohol level drops to 40% by volume. After this a seperate container may be used to collect alcohol down to 30% for restilling with next batch. Keep in an open container with a muslin cover for 10 days for tanin to flash off prior to bottling. Most people add mineral water until the rakia is 42% by volume. The rakia is then ready to drink and my god have mercy on your head.
best way to learn is to come to Bulgaria;)
ReplyDeleteSo you can try it and get the recipe