If you have some friends from the Balkans, you really have no choice or say when the bottle of Slivovitz comes out 😉
In Germany and Alsace, the plums version of the schnaps (quetsch, zwetchgenschnaps) makes a very decent eau-de-vie. In Lorraine, they also have mirabelle eau-de-vie, based on smaller plums, with a more delicate taste.
In Germany and Alsace, the plums version of the schnaps (quetsch, zwetchgenschnaps) makes a very decent eau-de-vie. In Lorraine, they also have mirabelle eau-de-vie, based on smaller plums, with a more delicate taste.
Hmmm... Still it seems Slivovitz is about the only thing made by actually brewing plums to make alcohol.
Umeshi or Mirabelle eau-de-vie are made like liqueurs.
Umeshi or Mirabelle eau-de-vie are made like liqueurs.
No, all eau de vie are distilled from a ferment (with rare exception). The pine needle version would have you trying anything else.
Okay. I just saw a recipe that went through the "liqueuring" process and made an assumption.
Is the plum version any good?
Is the plum version any good?
Retsina? I think a liter bottle was $2.00 at "Cedars of Lebanon" back in the early 1970's. If you had anesthetized yourself with a couple shots of "raki" before dinner it wasn't bad at all.
Tetteris? I believe is a resin-ated brandy.
I'll add that to the list of things to avoid along with anything with a snake in the bottle and '3 animal penis wine'
I'll pass on coffee that a civet **** out as well.
Both eau-de-vie and liquor indeed exist.
The eau de vie can range from awful to amazing. Think of a dry vodka with a subtle fruity flavor. The good ones make a good digestive. A splash of an average one will improve many desserts, pies, etc.
In many European countries, home distillation has been banned. In some places, local distilleries will let people bring the mash prepared along family recipes and do the distillation for them. The best quetsch I had was done this way.
As all spirits are.
Yes, in Canada we are allowed to ferment but not distill.
I don't believe that service is available here but if it was, I suspect that due to strict alcohol regulations, you would be purchasing the finished product back at full market price, and it would have to be pre-approved by the legislating bodies. Alcohol is not taken lightly here and is also quite expensive. Standard spirits here start at around $1USD per ounce. (28ml)
I am not completely sure I found the cheapest, but it seems the very, very cheap 40% vodkas starts at about 49 USD per litre here.
Yes it was quite good. Simple but good. I think I like that combo the most. Only the dipping sauce took any time and even then...
The hot sauce has finished the primary fermenting and the mash has fully sunk. While no longer bubbling, it still maintains the pressure in the trap. I will leave it inside for another week then move it to the balcony to further age in a cooler environment. I will add a few grains of iodized salt to the traps in the event it cools while unable to maintain pressure. It's just an insurance policy so it doesn't reverse suck bad water into the mix. On the balcony for a month or until I get restless and bring it in for processing.
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That looks evil.. you should sell it in steampunk bottles that ferment as it's sat on the supermarket shelf 😀
An uncle of mine had 200 trees, apples, pears, cherries, plums, mirabelles,
nuts.., and also an inherited right to distil; I think it is very hard now to get a new
right if you are not a commercial company.
He did not distil it himself, there is a good distillery in the village. Taxes were
on the amount of mash, and when bringing it to the dist., he had to pre-announce
amount, time and way of the transport. Precisely.
He has died 12 years ago, but we still have some stock, partly very old.
Cheers, Gerhard
@gerhard
An uncle of mine had 200 trees, apples, pears, cherries, plums, mirabelles,
nuts.., and also an inherited right to distil; I think it is very hard now to get a new
right if you are not a commercial company.
In my wastrel youth -- i.e. before grand-children -- I almost bought a house in the Perigord with an orchard AND a license for eau-de-vie from one of the fruit varieties. The house was in trust for a deceased energy company exec and would have been a little complex.
Well, the grand-kids arrived and that dream vanished.
An uncle of mine had 200 trees, apples, pears, cherries, plums, mirabelles,
nuts.., and also an inherited right to distil; I think it is very hard now to get a new
right if you are not a commercial company.
In my wastrel youth -- i.e. before grand-children -- I almost bought a house in the Perigord with an orchard AND a license for eau-de-vie from one of the fruit varieties. The house was in trust for a deceased energy company exec and would have been a little complex.
Well, the grand-kids arrived and that dream vanished.
I wish to send a thank you to the Danish farmer and the calf he or she raised to be my dinner today, it was a very nice, juicy and tender t-bone. Served with mashed cauliflower and sautéed carrot.
My wife found this wonderful thing marked down to half price in the reduced cost bin at a grocery store. I am very grateful.
I raise my glass in thanks to all involved.
My wife found this wonderful thing marked down to half price in the reduced cost bin at a grocery store. I am very grateful.
I raise my glass in thanks to all involved.
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Cheers K-man. Looks great. Any potato in with the cauliflower?
Tonight will be wor wonton soup. It 2 in the afternoon, just 11C and raining heavily. Perfect night for soup. Wontons are premade and frozen, so not too much work. Veggies and meat are already sliced, broth is done, noodles are fresh so just waiting for darkness.
Tonight will be wor wonton soup. It 2 in the afternoon, just 11C and raining heavily. Perfect night for soup. Wontons are premade and frozen, so not too much work. Veggies and meat are already sliced, broth is done, noodles are fresh so just waiting for darkness.
