Zufanek Slivovitz – Plum Brandy – is a fine fruit spirit with the characteristic taste and aroma of plums.
It is produced in limited quantities from ripe fruit with a fixed proportion of individual varieties, thereby ensuring the unique taste of a really good Moravian slivovitz.
For the production of Zufanek slivovitz only fruit from the family’s environmentally cultivated orchards with BIO organic certification are used.
But how do you make slivovica?
- Take care of the plum trees. Prune them with care and bring them light with love. Plums are ready for picking from late August until October. It is recommended to pick them little by little, every one or two weeks. Plums know when to fall down: when they are ready. Help them to fall from the trees only very gently – if you have to yank them you should be leaving them to further ripen!
- Put the ripened (and sweetest) plums into the barrel/barrels. Do not use the moldy or unready fruit. A wooden barrel is recommended to achieve a smoother taste. Choose a barrel that your quantity of picked plums will almost fill and cover with water so that the top-most plums are just immersed. The precise ratio of plums to water does not matter that much. Use a special sharp tool to cut the plums thoroughly. Level (in Slovak we say zarovnať) the surface of this plum-and-water mixture, which we call „kvas“. Do not add any sugar or anything else. Put the barrels of „kvas“ in a place that is neither too hot nor too cold (5-15°C) and has no weird smells that could permeate the mixture.
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- Wait a month or three. Check the condition by a shake of that „kvas“. If you can hear bubbling, the „kvas“ is still not ready for the next step. The usual time by which you can reckon on the „kvas“ becoming ready (based on a September barrelling) is December or January.
- When the „kvas“ is ready, you’ll normally need to call the distillery (and across Slovakia there are many willing distilleries) and agree the fee that you will pay the distillery worker, or „páleník“, for the handling of your batch of Slivovica-to-be. Arrange the time, allow 4-5 hours for the whole process (if you have up to 400 litres) or 6-7 hours (if 400-800 litres of kvas). Put the „kvas“ into smaller barrels and transfer into the distillery.
- At the distillery, and perhaps or perhaps not with the assistance of the „páleník“ depending on what you are paying him(!), transfer the „kvas“ into the big tank and lift your „kvas“ up to a height of 2.5-3 metres. From this tank, a peculiar-looking pipe will pour the „kvas“ into the first boiler. The boiler is heated by the wood from local forests. What’s happening now is that the „kvas“ is being mixed around with a funky automatic handle and becoming distinctly more alcoholic! The first stage of the alcohol (a sort of „vodka“) is made here – and then automatically transferred into the second boiler. Do not forget to keep an eye on the fire heating this whole operation and be prepared with plenty of logs to keep it alight.
- Once in the second boiler, the „Vodka“ is being further processed. During this time (about two hours, although depending on your attitude to the production it can be less) you will need to keep sporadically putting logs onto the fire to keep it stoked. And then, voila, your lovely home-grown final drops are becoming a reality! Depending on character and quality of plums, you can expect about 8-15% of the original mixture becoming finished, ready-to-drink slivovica.
- To truly be called Slivovica, your alcoholic plum mixture does have to be a particular percentage of alcohol (at least within 2%). And you need not worry: our man, the „Páleník“ has a special tool to measure the strength, and is ready to prepare your desired strength thanks to pristine water from a local spring. In Slovakia, 52% is considered the ideal and what we recommend. Na zdravie!
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When Life Gives You Plums, Make Plum Brandy!How to Make Slivovica (Plum Brandy) in Seven Stepshttps://www.newsprepper.com/life-gives-plums-make-plum-brandyhow-make-slivovica-plum-brandy-seven-steps/
Posted by The Garden Prepper on Sunday, July 16, 2017