Published via Ecency

This past weekend i made our traditional tuica drink!
While it may be legal to produce tuica for personal consumption in Romania, it's important to note that distilling alcohol can be dangerous and requires 'specialized' equipment and knowledge.

Fermentation of plums
The plums are fermented in plastic or, preferably, wooden barrels. Do not use metal containers, because they oxidize and affect the quality of the boasca. Do not fill the kegs to the top, because the stock will rise and you risk spilling out. Cover the barrel with foil or a lid. How long the fruit is fermented for brandy depends on the sugar concentration, outside temperature and exposure to the sun. Heat promotes fermentation. On average, this lasts two weeks, maximum three. When the vinegar flies stop flying around the barrel, it is a sign that you should distill the brandy. Do not wait too long, because the bosca loses its strength, aromatic and taste qualities.

Installation of the boiler
Each type of alcoholic beverage has a specific production method. Making plum brandy is a craft that involves learning certain details. For example, the installation of the boiler is not done anyway. First, you need to thoroughly wash the container and coil. Small boilers, no more than 50 l, are preferable, because they are easy to handle. After placing the cauldron on the burner, without fire, you must prepare the bosca. Mix to homogenize, then put a few buckets into the boiler, but not more than two thirds of it. If you put too much, during boiling, the contents will swell and end up in the condensation tube and the collecting vessel. Light the fire and leave the cauldron uncovered until it reaches 50-60 degrees Celsius. Install the cover and coil and fill the cooler with cold water.

Distillation
You'll never know how to make plum brandy right if you don't also learn what can go wrong. Distillation looks like a simple process from the outside, but it's not like that, whether we're talking about brandy or other drinks, such as cognac. One of the problems that often occurs is the escape of steam at the junction of the boiler with the condensing pipe or near the cover. That's why you need to prepare a paste of polenta or flour and water to cover these areas. If you don't, the amount of brandy obtained will be less.

Many people wonder at what temperature the best brandy is obtained. It's important to keep the flame low, otherwise the custard may stick to the pot. Because of this, the brandy will have a smoky smell. The boasca must not exceed 78 degrees Celsius, the boiling temperature of alcohol. That's why it's important to keep an eye on the cooling pan at all times. Replace hot water with cold water constantly. It is considered that a jet of maximum 3 mm diameter must circulate on the pipe for the brandy to be of quality. You can make the cooling process easier by fitting a cooling pipe to the bottom of the bowl, which you connect with a hose to a faucet.

Separation of the distillate
To separate the distillate you need to put a collection container at the lower end of the coil. The amount of brandy resulting from 100 kg of plums depends on the level of sugars in the plums, distilling at the right time, isolating loss areas with paste, etc. So how to make good plum brandy depends on many factors. Not all the obtained liquid is kept. With each distillation, you get three types of brandy:

forehead,middle,the tail/head.
The forehead is the first to come out of the boiler and it is very strong. It usually has more than 70% alcohol and is toxic, because it contains methyl alcohol and other harmful substances. Her smell is pungent. Fortunately, it only makes up 2-2.5% of the distillate. You need a breathalyzer to know exactly when the head ends. In contrast, the tail is weak and sour. And for its determination, the breathalyzer is useful. Only the middle which represents 30-40% of the distillate is kept.

Here are some pictures of the entire ''adventure'' !