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RAKIJE ŠURLAN

Distillation consists of four steps: fruit preparation for fermentation, fermentation- alcohol fermentation of ripe healthy fruit mixture, distillation – making brandy, and keeping it until reaching perfect taste. Any raw fruit materials can be used for the production of rakija if they contain enough sugar which will transform into alcohol during the fermentation process. The percentage of sugar in fruit is directly proportional to the amount of ethyl alcohol that will be produced. In addition to sugar, organic and inorganic substances which give fruit and later brandy specific smell, flavor and colour are equally important.
Time for fruit harvest is specific for each type of fruit, but what they have in common is that the harvest is conducted when the fruit is completely ripe. For good and quality brandy without prussic acid remains, it is recommended that stones are removed and fruit chopped up. If fruit is just crushed without removing stones, it is important that the stones remain undamaged.

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