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Alcohol or plum brandy

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INGREDIENTS

(1 serving)

- Best plums: plums, damsons then.
- The other will do plums and pears, apples, cherries (kirsch gives), and even a mixture of orchard fruits.
- Season: when the fruit is extremely mature, and even beyond.
- The fruits of plum 4 or 5, it's an opportunity to use the fallen plums.

PREPARATION


MATERIAL:
For FRUITS:
- 1 wooden barrel of 30 to 50 liters (for the..... quantity of fruit indicated otherwise make smaller); .
- 1 debarked stick to toss into the barrel; .
- A clean cloth about 20 cm x 20 cm; .
For DISTILLATION:
- 1 demijohn (glass canister) 20 to 25 liters.. .
- 1 barrel (cask for aging, optional) of the same capacity as the demijohn + a clean cloth; .
For BOTTLING:
- clean, dry glass bottles.. .
- Clean and dry funnel; .
- New corks and of good quality; ...
- Mallet or sink stopper
- all equipment must be spotlessly clean
Preparation:

Obviously, it will take a distiller: inquire at the town hall or perception. If there in no alamRoaming bic, try to do business with a distillery. In France, it is forbidden to distill at home. .
Prices of returns.
Contrary to popular belief, distillation costs are not very high. Taxes are calculated per liter of pure alcol (100 °) product, which will give more 75cl bottles at the statutory rate (40 °). It will always be cheaper than the commercial plum alcol, better and more fun !

PREPARATION OF BARREL:...

1) Once and for all, the opening:.
The barrel is working coated, provide wedges so it does not roll, logs, for example.

On the curved part, which is the top, give the center an opening of 10 cm by 10 cm max, by which fruit will be put.

A cover for this opening, nailing the cut on a board larger than the hole so it does not fall to the bottom .

2 )The day we put fruit, and every time in the future, sealing.
Fill the barrel with clean water so that the wood swells and the barrel becomes waterproof.

Replace water until it no longer leaking. .
Duration: about half a day.

FILLING THE BARREL

Empty water that served to make it waterproof.

Fruit into the barrel as they fall from the tree or you pick the plums if they are, that is to say with their whole kernels.

As we intones, stir and crush the stick.

If there are a lot of fruit, which can be filled in two days.

Fill the barrel but not to the edge, leaving a few centimeters.

CLOSING THE BARREL, ATTENTION!

Place the cover on the hole leaving a day, especially not really close.

We will wait for the fermentation éavoid the explosion of the barrel.

After two or three days, a sparkling liquid flows.

Let it sink (and breathe the aroma).

When nothing flows, no foam no longer overflows at all, which again takes two or three days, stopper tightly wedging clean cloth under the cover to fit well .

Leave REST until the passage of the distiller, usually in December.

Him wear your barrel and your demijohn.

AGING, TWO SCHOOLS.

Distillers makes the alcohol bottle. Fragrant but very steep: patience here does not drink is green. .
You can age the
-.. Cask first (best, accelerates aging but loss product).
- In glass, or leave it in the demijohn bottles is direct. (It's cheaper: no loss or even to buy).

BARREL IN THE METHOD.
Putting alcohol in the keg.

Stopper with a clean cloth stuck under the cap.

Ranger horizontally, as the other.

Leave it was in year 1 or 2 at most. Longer, we lose much by evaporation, in quantity, then alcohol titration and aromas. .
My personal choice: the plum does well that gives every two years. So we leave was a good year to another. The year of poor harvest, it's pies and jams, and basta. Like that, not even the maintenance, it is always full !. .
BOTTLING AND STORAGE.
The day of bottling, boil in water to inflate the caps and sterilize.

Drain before fill the bottles. They should not make the water under the pressure of the neck. .
Label: fruit, crop year, number of years in cask.

Bottles line up and standing in the dark.

Aging at least 4 or 5 years in bottles. Of course, we can already taste after 1 or 2 years in cask. Keeps 50+.

CLEANING THE BARREL which took the fruit.

Flush with water, dry thoroughly. .
If we do not use to quickly, it must sulphurize: it inflames within a sulfur wick (commercially equipment for cellars) to remove oxygen . We keep this empty barrel recapped.

Notes:. Family recipe practiced in Haute-Savoie with local plums (this traditional alcohol is said there "prune") You can adjust the quantities to suit your trees or the size of the barrel you avez.Consommer in moderation General and not before conduire.J'aime well as a gift a bottle of the recipient's birth year.





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