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Rakija

A traditional Balkan fruit brandy made from ripe plums or grapes, infused with love and rich flavors.
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Prep Time 30 minutes
Cook Time 14 days
Total Time 14 days 30 minutes
Servings: 15 ml
Course: Beverage
Cuisine: Balkan
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 10 kg of ripe plums or grapes
  • 1 kg sugar optional, based on sweetness preference
  • Enough water to cover the fruit
  • 10 g of wine or distilling yeast

Equipment

  • Fermentation vessel (glass or food-grade plastic)
  • Airlock
  • Hydrometer
  • Distillation apparatus
  • Bottles for storage
  • Siphoning tube

Method
 

  1. Wash and remove any stems or leaves from the fruit.
  2. In a large fermentation vessel, mash the fruit thoroughly.
  3. If using, dissolve the sugar in warm water and add it to the fruit mash.
  4. Sprinkle the yeast over the mixture and stir gently.
  5. Cover the vessel with an airlock.
  6. Let the mixture ferment in a dark, cool place for about 4 weeks.
  7. Once fermentation is complete, transfer the mash to your distillation apparatus.
  8. After distillation, siphon the rakija into clean bottles.
  9. Seal tightly and allow it to age for at least a month for smoother flavor.

Notes

Serve rakija chilled or at room temperature for the best experience.