How to distill plum rakija Have you ever thought about distilling your favourite alcoholic in your own home? The plum rakia making season takes place in August to September and the grape rakia making season takes place … Natural and herbal medicine Rakija . Rakija is considered to be the national drink of the vast majority of Balkan nations, with Serbia being the number one connoisseur of this heavenly drink. Generally, there are two rakia making sessions during the year. Walnut liqueur – natural cure September 22, 2017 admin 0 Comments coffee grains, green walnuts, lemon crust, natural cure, orange juice, recipe, schnapps, walnut liqueur, walnuts. Rakia is also made from apricot (Kajsija), grape (Loza), apple (Jabuka), honey (Medovača). Types of Rakia. To make rakia you will need a still. The soft brandy is used during winter to make šumadijski čaj (tea of Šumadija, central Serbian region). Even tho most Slivovitz is Kosher, that’s for the Home Distilled Kind, Using Everclear, which is grain based, will definitely put this drink over the non-kosher line. Rakia can also be made from rose petals which contribute to an amazing rose flavor. For hundreds of years walnut liqueur is used as a natural cure in a folk medicine. This does take about 3 months or so to get up to taste, so if you make it over the holidays, it can make for a nice Easter present or after holiday dinner drink. So if you want to be invincible and feel no pain and all, drink Rakia! The most popular are Šljivovica (plum), Dunja (quince), and Viljamovka (pear). Recipe – how to make rakia. You can make Rakia of almost any fruit. The quality of rakija – homemade brandy. Where the valve is, you will need to hook up some surgical tubing. Šljivovica is made from different varieties of plum, but Požegača is the best of all. The rest is pumped and will be used later to make rakija. So even if we did get a recipe from a very reliable Eastern European connection, I couldn't make rakija here at home. The best is to choose plums that fell from the tree due to maturity. While it’s somewhat notorious for its relatively high alcohol content, a shot of Rakija in the morning has been a part of the Serbian culture for centuries. https://www.thespruceeats.com/serbian-hot-brandy-vruca-rakija-recipe-1135668 Bovin distills wine only, no pomace, no sediment and the rakija is twice distilled. 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). Rakia, rakija or Raki (Greek: Ρακί) (/ ˈ r ɑː k i ə, ˈ r æ-, r ə ˈ k iː ə /), is the collective term for fruit spirits (or fruit brandy) popular in the Balkans.The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50%). 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