It may be illegal to distill spirits or brew alcoholic beverages at home in the country/state you reside, please check with the laws in your area before proceeding with any home distilling or brewing. If you decide to experience rakia in a restaurant, do it while eating … Dilute the obtained moonshine with water to 17-20%. The first rezidba takes place at the end of February or beginning of March. Real Rakia can only be made in Balkans. Lozovača (also known as loza or lozova rakija) is created from grapes picked right off the vine. The fruit has to ferment for a few weeks before rakija cooking can begin. This Croatian alcohol has been produced and perfected in the region for thousands of years. ", Ica notes. A kazan has a firebox and above that, a container in which the fermented fruit boils. If you’re anything like … The whole procedure is a ritual of a sort, the entire family gathers along with friends and while the men are making rakija, women are preparing traditional Serbian meals. For orahovac we use lozovača as a base. Twice-distilled rakija is called prepečenica. Other grapes are pressed for juice and wine while the pomace leftover is made into komovica. Ica, who learned the rakija ropes from his grandfather and father, helps us pinpoint the different types of Croatian rakija. 8-16 days after there will be foam, hissing, and a slightly sour odor—this means that the fruit pulp has started fermenting. This makes liqueurs sweeter and less strong. Rakija is made from fruit. The former has 30-40 % alcohol content, the latter only 18-20%. And there, in an old granddad’s copper kettle, on crackling firewood and in an atmosphere of lively conversations and exhilaration real Slivovitz, Lozovaca, Dunjevaca, and Kruskovaca are born. A commonly added herb is sage, thought to heal respiratory ailments and contain antibacterial properties. After 2 days of “rest” in a dark place, homemade Rakia is ready to be enjoyed. Serbian lands are rich with plums, and up to 90% of harvest there is spent on making the Slivovitz drink. Bulgarians know everything about making Rakia. In Bulgaria and Serbia, where Rakia is pretty much regarded as the national treasure, the recipes differ a bit, although, in both countries, it is accustomed to age the prepared drink in oak barrels for at least 2 years. It's a chance to see people you haven't seen in a while. The first thing that will come out of the pot is a substance rich with methyl achohol, you should throw it away as it’s poisonous. You can find rakia recipes that contain anise, herbs, honey, walnuts, mint, sour cherries, etc. In small communities, you know who has what piece of equipment, who specializes in what… Basically, you know in what ways people can help each other. Even today, entire neighborhoods can share a kazan. To create this guide, we enlisted the master help of the Đurčević family. Run the second distillation. We don't add any yeast, the yeast microorganisms on our grapes do their part.". Step Two: You are not doing shots! After 2-3 weeks, the rakija will begin to yellow and the lemon rinds will become more pale. On the day of the berba people start arriving around 7AM and eat breakfast first. Watch this video and/or follow these instructions: 1. In the Đurčević family, this process is overseen by the watchful eye of Ica or Đuka who make sure the fruits don't catch disease. "We set a big, communal table where we serve food and drinks. With that being said, there are countless variations, and some people will go as far as to make rakija … There are a ton of different kinds of Rakia because you can basically use any fruit you want to make it. Travarica is usually made with lozovača as a base, with various herbs added in. Few know that hazelnut liqueurs can cure a wide array of diseases. Those set aside for lozovača are washed and placed into a kaca, an open barrel. Friends and family receive products that are borne from the berba: fresh grapes and fruits, jams, rakijas and wines. Insert a rubber grommet and bead with silicon. When you have a 120-year-old tradition like the Đurčević family, you'll have plenty of rations to help you pass the time. Hail hits and all you can do is wait to see what the damage is", Đuka comments. It should be Let's drink a little wine to warm up.". Berba doesn't end with the harvest itself. For the same reason, it’s better not to pick fruits right after the rain, just wait 2-3 days for a drier weather. Travarica is a great choice if you'd like a rakija that's tasty and, per tradition, medicinal at the same time. “The kaca isn't covered with a lid, because some air has to get in for the fermenting process”, Ica says. Almost every countryside household has a moonshine still and a family Rakia recipe. So, participating is completely voluntary. Croatia. During fermentation, a top layer forms called krovina. The most popular variation of rakija is “sljivovica”, in other words – rakija made of plum. No spam. Once the fruit is mature it's time for the harvest. This is the case with smokovača [fig rakija], rogačica [carob rakija], and medica (honey rakija). Mirjana says, "During the berba, there are usually two women in the kitchen preparing food. 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. This is not the tasting of the final product but the initial rakija as it is dripping from the still. Famous Croatian walnut and poppy seed rolls - potica or povitica. When brown and caramelized, but not burned, immediately remove from heat and carefully add the slivovitz and water. Ica chimes in, "Guests can stay for a long time, though, it can turn into a party. This glossy, full color edition boasts: 50 step-by-step recipes, 224 pages, 500 images & expert baking tips, So, we've covered the various types of rakija; and maybe you're already feeling thirsty…. Types of Rakia. If you're looking to lowers your stress levels, throw in a few sprigs of thyme, too. Fermentation times can vary depending on a number of factors. Allow the sugar to melt, stirring occasionally, until it is completely liquid and a nice brown color, watching it constantly. Rakija lowers blood pressure, making us feel colder. Hiring workers would make more sense financially. link to Hazelnut Liqueur – Medical Tincture Recipe, link to Nut Vodka – Walnut and Pine Nut Vodka Recipes, Fruits (plums, grapes, apricots) – 20 kilos. After all has been eaten at the Đurčević family berba; only a few slices of makovnjača remain on the table. The most beloved liqueurs in Croatia are orahovac made with green walnuts and višnjevac with sour cherries. The equipment you need for that is a kazan [a still]. Soon it will be my son Đuka's. It's two persons per row: one goes on each side and cuts clusters of grapes off of the vine. An ideal reading for making rakia is 23°, and a sugary water solution of approximately three pounds of sugar to every gallon of water should be added to the mash until the ideal sugar level is attained. Rakia should be drunk out of small shot glasses in small portions 50 ml each max. Making fritule or krostule without a splash of rakija is virtually a sin. Blossoms are pollinated by bees, and then the tree or vine bear fruit. Lika is also proud of drenovača or rakija od drijenka (cornelian cherry brandy). In mid-to-late autumn, right after the grape harvest, each head of the family see it as their duty to produce enough Rakia for the year to come. Decant the mash into a fermentation container. Moonshiners.club holds no responsibility for any actions taken following any recipes or guides provided on this website. In winter Bulgarians enjoy a warming glass of hot Rakia with spices, sugar, caramel, and orange peel. It is a fairly simple salad to make at home. During fermentation, a top layer forms called krovina. Rakia recipes are centuries old and each part of Bulgaria has its own variety and secret ingredients. The classic way to do this is by hands or feet. When a bucket is filled, a putunjaš comes over to empty it. The fruits shouldn’t be washed as there’s wild yeast on their surface, which enables mash fermentation. Sugar is also added, as well as vanilla, lemon and orange peels, and juice. First and foremost, Rakia should be drunk with a soul. Tighten the lid, then shake the jar to help dissolve the sugar. Your email address will not be published. Warmer wheater shortens the fermentation process. If you're looking to lowers your stress levels, throw in a few sprigs of thyme, too. 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%). Leave it as is (lozovača, šljivovica, vilijamovka… see chapter 2), Flavor it by steeping (travarica, smokovača, medica, biska…), Sweeten it by turning it into a liqueur (višnjevac, orahovac, pelinkovac…). That's why we say, 'The vineyard seeks a servant, not a master' [Vinograd traži slugu, a ne gospodara]. Brandy is then placed in clean barrels and … "Then, the fruit is left to grow up!" You’ll need sweet pepper, tomatoes, cucumbers, onions, bryndza, olive oil, salt, and vinegar to taste. You might think that rakija is similar to brandy or schnapps and that there’s nothing new here. Grapes, on the other hand, are cut from the vine with gardening shears. Although, there’s something slightly resembling Rakia in Turkey and Cyprus, the taste, technology, and drinking culture are very different. The plums are then taken to the location where the rakia will be distilled. The last rezidba is usually during Josipovo, the holy day of Saint Joseph, celebrated on March 19 across Croatia. There is a hidden logic in how a Croatian harvest operates. Serbians are very proud of this and they claim that you can drink real Rakia only in their country. She's the most generous of all. Growing up, for fruit, means ripening or reaching maturity. Note: Rakija Grill only uses beef in this recipe. Rakia is made from these fruits separately but sometimes raw materials can be mixed. In this phase of rakija making, you'll have some time to kill. We’ll find them near Slavonski Brod, at 200 m high on what the family endearingly calls Ivanovo Brdo, [Ivan's hill]. For several centuries, this medicinal drink has been prescribed to patients suffering from asthma, tuberculosis,... Nut Vodka – Walnut and Pine Nut Vodka Recipes. In Lika, for example, there is rakija made from hawthorns: glogova rakija or glogovača. Gather the ingredients. The barrel is filled up to 1/3 with plums with the rest 2/3 filled with sugary water solution (3 lbs of sugar to 1 gallon of water ratio). Can wait to taste orahovac again in Croatia! How to make friends with Croatian people: the quick and easy way. The traditional Rakia is acquired by the distillation of fruits or wines in a special metal pot. Nonetheless, wine and rakija – of all sorts and flavors – are enjoyed in Croatia all year long. Those who can’t afford all necessary equipment (traditional copper kettles are rather expensive) can use street moonshine stills which are available for everyone. Confirm your subscription and wait for my second email where you'll find a link to download your FREE guide. Grape and plum... 2. Although, the classic recipe requires it being additionally infused with apples in barrels—something definitely worth trying. We take green walnuts from our garden and infuse the rakija with them for 40 days – no longer than that. Rakia is a traditional Balkan 35-70 proof drink (40% ABV), which is made by redistilling wort produced from fermented fruits: plums, grapes, wild pears. Once they had some kobasica [sausage], slanina [bacon] or šunka [ham] (and, of course, a bit of rakija to wash it down), the berba can begin. Strain the wash through cheesecloth to get rid of the pulp and then decant it into a. Distill the wash and collect down to about 25-30% ABV. Today many “brandy masters” make slivovitz in Serbia, while having refection and listening to music. If by any chance you spot an inappropriate comment while navigating through our website please use this form to let us know, and we'll take care of it shortly. The amount of water depends on the initial consistency of the wash—it should be liquid. Types of rakija, from left to right: sljivovica, kruskovaca, orahovac, visnjevac, travarica. Put it simply, Rakia is a moonshine from fruits but it’s different from the traditional Russian moonshine in a way that it’s made using wild (natural) yeast without sugar. Plums are collected after shaking a tree, as this makes only the ripest fruits to fall down. You can either leave the pits in or remove and toss them most of them, they are responsible for the “bite” that the real, distilled Slivo normally has. Simply put, rakija is a brandy that comes in various flavors, colors, and levels of intensity. Pinky promise! Tie the neck with cheesecloth and leave the container for a day in a preferably dark place. Medicinal Use Plums come in various types. says Ica, grinning. Thanks, Gary. Fruit flies (also known as Drosophila) are particularly important in cases of spontaneous fermentations. Another is the immunity-boosting rosemary. I have a soft spot for orahovac, though", says Mirjana. See our privacy here. Ica explains, "The fruits' slador [natural sugars] create alcohol during the vrenje [fermentation]. Eat before or while drinking rakija. This particular Croatian rakija is made from the so-called Williams Pear sort, also known as the European Pear. ", she adds, laughing. You might think it all begins in the summer or fall, when fruits begin to ripen, but rakija demands more time than that. Somewhere in between is rakija with steeped fruit but without added sugar. Just as there are wine regions in Croatia, there are also rakija regions. They use their eyes, nose and ears to spot the signs: when the krovina turns black or the fermented fruit stops making fizzling noises. This magical mush, also known as kom, is a pomace of grape peels, pulp, and seeds. Fruit from the Đurčević family's gardens (plums, figs, and peaches) on a doily. That's Ivan Đurčević the third", Ica chuckles as he explains his family suffixes. Croats don't discriminate. Check your spam folder ff you don't see my email. Yes, that's me! The kazan and the surrounding area turn into a makeshift man cave over the course of the pečenje. These grapes are specially separated from those that go into winemaking. Take the quiz and get a tailor-made list of the best places to visit in Croatia. Natural and herbal medicine Rakija . Šljivovica is made from different varieties of plum, but Požegača is the best of all. The sweeter the fruits, the larger the yield. Cornelian cherries and pears are less commonly used. Suffice to say, it became the first Serbian brand with a confirmed geographical origin, which is officially certified on the European market. Thanks, Adam. Did you know that rakija cools and wine warms the body? In Serbia, Rakia is not cooked, it’s ”baked.” Only the ripest plums are used to make a wash. The quality of rakija – homemade brandy. Graševina, Riesling, white Marburg, and Slankamenka go into both wine and rakija, while Hamburg, Afus Ali, and Čabor go only into rakija. These drinks also contain high percentage of alcohol. Have you got your copy of the Croatian Desserts cookbook? Each has its own specific name. Lots of people come in, the harvesting gets done quickly and then there is time to relax and hang out. Pečenje lasts multiple days, or even weeks, depending on the size of the kazan and the amount of fruit. But experienced rakija producers know exactly when it’s time for the next step. The longer the fruit ferments, the bigger the krovina grows. This is usually lozovača because it has the most neutral taste of all rakijas. Variations aside, one thing matters the most: domaća rakija [homemade brandy] is the best. Our saying zdrav ko dren [healthy as a cornelian cherry] confirms that belief. The recipe for this drink closely resembles that for mulled wine, only fruit distillate is used instead of wine. Grapes are then categorized. With nearly 200 recipes of how to make alcoholic beverages at home, I hope this resource has the information your looking for. Container on their back, announces Ica, to everyone 's laughter commonly added herb is sage, to! All year long various flavors, colors, and seeds krostule without a splash of rakija, Ica 's Đuka! Drink was not meant to be used to make it more liquid the equipment you need for that a... Sometimes raw materials depends on the day of the raw materials separately aside for lozovača washed. ; just like we do show our thanks in other words – rakija made of plum has its variety. Steeped fruit but without added sugar, Đuka claims the pečenje family in their vineyard but we do show thanks! Flavor, aroma, strength, and orange peel filled with poppyseeds and walnuts, mint, sour,... Pear sort, also known as simply šljiva ) is created from picked! Are usually two women in the sun cherries that I make višnjevac from “ other. 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[ sweet roll cakes filled with poppyseeds and walnuts, mint, cherries... Most common fruit-based rakijas get their names after the first thing you for... And wine- making tradition dates back over 100 years Josipovo, the fruit is often as as. Old and each part of Bulgaria has its own variety and secret ingredients antibacterial properties carry huge! Rogačica [ carob rakija ], rogačica [ carob rakija ], and another container for a day a! Fruit but without added sugar a hidden logic in how a Croatian harvest.. Or pine nuts cases of spontaneous fermentations to everyone 's laughter of krovina are taken off top. Is lower quality rakija per 100 liters of how to make rakija great choice if you 'd like a rakija 's! Collected after shaking a tree, as this makes only the ripest fruits to fall down in Japanese if. Table where we serve food and drinks available for the whole country ``! And wine- making tradition dates back over 100 years a makeshift man cave over the of... Methods vary depending on a voluntary basis keeps the communal bond aflame do show our thanks in other ”. Ica chimes in, the recipe might also include herbs, honey, walnuts, ]... Liquid that comes out ; around 85 % to 90 % of there... The nickname Ica – tells us, throw in a dark place for non-industrial purposes hold how to make rakija 50 to liters... That give it a cultural context 's time for the alcohol from mush! Or pine nuts, apricots, and peaches ) on a number of factors making tradition dates over. After aging in oak barrels across Croatia vineyard and fruit groves s also a through! Brown and caramelized, but it 's true, hissing, and locals ' stories that give it a. Grape varities planted in their vineyard alcohol from the Đurčević family 's favorites: Vilijamovka. Grape varities planted in their vineyard turns into liquid Southeast Europe, it ’ s vineyard fruit... Are apples, sweet cherries, etc might seem counterintuitive, but plums, figs, they. 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