fruit  distillates

    You can obtain alcohol from any fruit, but the sugar content determines the yield. the highest sugar content, up to 18% contain grapes. Apples, plums about 10%, but strawberries or raspberries only 5% of the sugar that ferments. The other sugars they contain are resistant to yeast. This means that with 30 kg of raspberries we will get only slightly more than two liters of aromatic vodka. The preparation of the fruit setting is much more labour-intensive. The fruit must be thoroughly cleaned and ground as finely as possible to free the sugar from the plant cells. Do not crush seeds and grains, it may be necessary to remove them beforehand. Liquefaction agents are also added and the wash are acidified accordingly . If the fruit wash are to be poured into a tank with heaters, it should be thoroughly strained, sometimes an anti-foaming agent should be added.
    Fruit distillate is obtained by boiling in the apparatus the liquid from the fermented fruit, previously adequately ground.
    If we use good yeast, additional aromas and flavors are created, which are absent in raw fruit. The distillation efficiency and aroma bouquet depend on the degree of fruit ripeness. Using rotten or damaged fruit for the hobby production of flavoured distillates is a misunderstanding.
   In order to obtain good taste vodka, the fruit liquid should ferment properly. Adequate acidity, the use of noble yeast and fermentation at 15-18 degrees are very important.
 

  cherry  distillate   

rowanberry distillate

blackthorn distillate

apricot distillate

quince distillate

 pear   distillate 

apple distillate

plum distillate

grape distillate