Production of Slivovitz – Basic Recommendations

Considering the importance of producing this brandy and its quality, which largely depends on the raw material and applied technology, the following are the most important recommendations for producing extra quality brandy. If the pits are left in the kernel, care should be taken that no more than 5% of the pits are crushed from the total amount, as this can lead to a higher concentration of compounds that are undesirable, giving the brandy a bitter taste and aroma of the pit. Enzymes are used to accelerate the fermentation process—they increase the yield of the kernel, achieve better sedimentation and clarification, better aroma extraction, and are very effective in brandy production. The most accurate way to determine the end of fermentation is by measuring the sugar content in the kernel (sugar should be around 0, indicating all sugar has fermented). General characteristics of the apparatus include: parts such as the body, lid (dome), cap, steam pipe, cooler (condenser). The length of the steam pipe should be at least 3 meters, with the pipe positioned slightly inclined towards the boiler. Equipment includes a manual or electric mixer, and a copper grate. During distillation, to obtain raw soft brandy, the boiler is filled to 65-70% of its capacity to prevent boiling over. If the kernel was infected, it is necessary to separate 2-3 liters of the first distillate (if the boiler is 100 liters), whereas if the kernel was healthy and fermentation was properly and timely conducted, only 0.5 liters need to be separated.