plum  brandy

   The hungarian plums of older varieties are the best raw material aromatic for a plum brandy. They should be collected when they are not yet overripe, and wrinkled but firms. The ideal flesh Hungarian plum is golden yellow. Immature plums are greenish inside and overripe plums are brownish. The fruit should be washed and removed seeds. It is worth getting rid of most of the seeds, the rest cannot be crushed while crushing the fruit. Of course, check the acidity before pouring the yeast mother. We can add an enzyme preparation that liquefies the settings and facilitates the fermentation, which should last up to three months.

To distil the fermented fruits, leave the seed and the yeast deposit in the fermenter, which is a condition for a harmonious taste and aroma. Longer ageing soothes the taste and enhances the proper aroma bouquet of the distillate. Traditionally plum brandy is not too diluted, on average it has 50-60% power. The sugar content of plums is on average 14%.