Slivovitsa

The drink turns out to be of mild taste and aroma. Fortress 45–52 °.

30 (100 ml each) 2 hours

1. Cut the plums in half and separate the stone.
2. Grind to a puree state using a food processor, blender or twist in a meat grinder. For large volumes, you can use a drill with a special nozzle.
3. Pour yeast for hydration with warm (+25 ... + 30 ° C) water (0.5 l) and add 3 tbsp. l Sahara. Leave on for 30 minutes. (refer to the instructions for the yeast used for the condition of their use).
4. Dissolve sugar in boiling water (2 L) and cool to + 25 ° С.
5. Pour the fruit puree, dissolved yeast, syrup and remaining water (7.5 L) into the fermentation bottle.
6. Put the container with the must on the water lock.
7. The fermentation process lasts 3 weeks.
8. After 3 weeks, without removing the precipitate, overtake the steam with a careful selection of “heads” and “tails”.

Important! For the fermentation process, a stable temperature is needed - about + 25 ° C.

Video recipe

Slivovitsa Video recipe: Slivovitsa https://youtu.be/m51uOu3oiOM[/video]

Moonshine

100 (100 ml each) 2 hours

1. Remove the seeds from the fruits, knead them lightly with your hands and put them in a fermentation tank.
2. Sugar should be added fractionally so that the concentration of wild yeast is maximum for the fermentation process.
3. First, dissolve 2 kg of sugar in 6 l of water and pour fruit with this syrup to initiate fermentation.
4. After 1-2 days, a foam appears on the surface, and the fruit mixture rises with a hat. Add another portion of 4 kg of sugar dissolved in 12 liters of water.
5. After 3-4 days, add another 4 kg of sugar and, adding water, bring the mixture to 50 liters.
6. Mix the mixture well, close the fermentation tank with a lid and keep at a temperature of +17 ... + 23 ° С. Periodic mixing speeds up the fermentation process.
7. At the end of fermentation after 3–7 weeks (the foam and gas cease to form, and the mash acquires a pleasant sweetish smell), strain the mixture through a sieve to remove large particles, place it in the tank without spinning and distill through the apparatus, carefully separating the “heads” and “tails” ".

Important! Both in the first and in the second distillation, the first 150-200 ml of the drink (“head”) are poured into a separate container and are used only for technical purposes, for example, for igniting firewood.

Video recipe

Plum Moonshine Video Recipe: Plum Moonshine

Tincture

25 (100 ml each) 40 min.

1. Wash and dry the plums. Do not remove the bones. Try not to damage the pulp, otherwise the drink will turn cloudy.
2. Put plums in a three-liter jar, pouring sugar over it. Pour vodka into the jar on the shoulders. The fluid level should be higher than fruits.
3. Close tightly with a plastic cover. Shake to dissolve and evenly distribute sugar. Repeat this procedure weekly. On the cover write the date of preparation so as not to miss the time of filtering.
4. Put in a dark place for 1-1.5 months so that the drink is infused. Then drain the liquid and, if necessary, strain through a tissue towel.
5. The result is a fragrant and very soft tincture with a good taste and aroma. If desired, add a couple of buds of cloves, almonds or apricot kernels to the drink.

Pour 150-200 g of sugar into the remaining plums, let it brew in a warm place until the sugar dissolves and strain. In this case, plum liquor is obtained. It can be used as a standalone drink or added for sweetening to the first tincture, from which the alcoholic note leaves when diluted with syrup. The procedure for falling asleep with sugar can be carried out until the plums wrinkle. Plums from tincture can be used in baking or as an independent snack.

Video recipe

Tincture Video Recipe: Tincture

Plum cord No. 1. By maceration (insisting) on ​​alcohol

25 (100 ml each) 40 min.

1. Trim the damaged parts from the fruit and the place at the peduncle. Cut in half and remove the seeds.
2. Put the fruit raw materials in a three-liter jar.
3. Add sugar and add vodka so that the liquid level is 2-3 cm higher, and the fruit floats freely.
4. Cover with a plastic lid. Shake the mixture daily.
5. After 4-5 days, strain the drink through a woven napkin folded into several layers and pour into bottles.

Video recipe

Plum cord No. 1. By maceration (insisting) on ​​alcohol

Plum cord No. 2. By fermenting fruit with wild yeast

20 (100 ml each) 40 min.

1. Prepare a 5 liter container (wash and dry).
2. Remove seeds from plums, put them in a bottle, alternating layers of fruits and sugar.
3. Mash the grapes and add the pulp in a jar with plums (you can add water) so that the fruit-sugar mixture is not very thick, since plums give poor juice.
4. Cover the bottle with a lid for a gas vent or pull on the medical glove, piercing it with a needle.
5. Put in a warm place until the end of fermentation.
6. The fermentation process lasts about 2 months. During this time, periodically (1 time per week), shake the container.
7. After fermentation, strain the drink and leave to infuse for another 2-3 months.

The filling is viscous and aromatic, with a strength of 16–18 °. You can dilute it with sparkling water or add strong alcohol to adjust the strength. The remaining plums still contain a lot of sugar, so they can be poured with vodka and let it brew for 3-4 weeks. As a result, you will get a secondary tincture.

Braga

70 (100 ml each) 40 min.

1. Plums are placed in a can (milk) for 40 liters. Add sugar, water and mix. Cover the can with a cloth from midges and dust and put in a warm place. Fermentation due to natural yeast takes place within a month.
2. After this period, the formation of foam stops, the liquid becomes transparent, the cake settles to the bottom.
3. Strain the mixture to separate the cake through a large sieve or colander so that the skins do not burn during heating.
4. Pour into a cube for further distillation.

Video recipe

Braga Video Recipe: Braga

Plum distillate

100 (100 ml each) 2 hours

1. Fruit seed.
2. Place in a fermentation tank and add alcohol.
3. Place the container in a warm place for 1 month for insisting.
4. After a month, pour the contents into a cube, heat with steam to avoid burning fruits and overtake using a steam generator. Distillation takes about 10 hours.

Output by fractions:

• 5 l (75 °) - fruit alcohol;
• 1.5 l (38–40 °) - the second “body”;
• 0.5 L (35 °) - “a foretaste”.