2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Brandy is the favorite alcoholic beverage of many Bulgarians. The evening salad with a glass of good homemade brandy is one of the best means to relax and unwind after a hard day's work, and every holiday is more fun with aged brandy.
Making good brandy is a real masterpiece. Apart from the quality raw material for the good brandy, the distillation technology is also extremely important. The most important question is when to start distillation.
A common opinion among brandy makers is that fermented fruit puree should be made three weeks after the fermentation itself. This is a wrong practice for a number of reasons. The most important of them is that after the end of fermentation in the slurry some specific oxidative processes take place. The substance acetaldehyde is formed, which spoils the properties of brandy and harms health.
Another important reason related to the making of the alcoholic beverage is that the aromatic compounds themselves are oxidized and the strong disturbance of excessive waiting. Last but not least, during a long stay of the porridge, molds form in it and acetic oxidation appears, which can be harmful to health.
Precisely for the above reasons, the digestion of the fruit pulp itself must take place immediately after the final fermentation. It is obligatory for the pots for brewing brandy to be made of honey, which has the property to ennoble the taste of brandy and to remove some impurities. The pot and the distillation regime play a role in the quality of the brandy.
There are two types of brandy distillation - single and double. The first type takes place until the final product is boiled - in this case brandy. However, the quality of brandy is lower. The second type may be less profitable from an economic point of view, but the final product is many times better in quality.
It is important to know that during the distillation the devices for making brandy must be well washed. The porridge should not be too thick. The brandy pot itself must be at most 80 percent full.
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