Pulp fermentation for distillation

In the fall, the garden owner and fruit enthusiast often has a huge amount of wonderful fruit. They are made into juice, they are made into preserves, marmalades and jellies. They are partially eaten raw, part of them is squeezed with juice, the casseroles and gander were filled with wine, which is supposed to last for the whole year, and there is still a considerable amount of crops left, waiting to be reworked.

Do you throw them on the compost, to give to someone, or simply leave it on a tree or bush, make them waste away? Not, we want to enjoy our fruit in its most "spirit" form. Why should they not be used to make vodka, and why should they not be made into a liqueur, enriched with its own fruit aroma?

So vodka has to be distilled…

I have to disappoint the readers, who are thinking now: „Aha, I'll finally find out, how to arrange a small illegal distillery downstairs in the laundry or in the back of the workshop ".

I will not describe here, how vodka is rushed, and not only because of it, that it is forbidden. It is because my health is nice to me and I appreciate it and for this reason I will give up my own distillation device, with which you can make vodka (it is not a great art), but at the same time, many alcohols that are harmful and dangerous to health are produced, which can only be distilled further if you know very well.

In the list of institutions, you need to find the nearest distillery and inquire about it. There are more of them, than you used to think, especially in the countryside, after all, where the fruit grows.

In the courtyard of the distillery, with which we managed to come to an agreement, we can arrange our pulp vessel (at least 100 l), then one day we will pick up the finished vodka. Apples and pears give - depending on this, was it a good year – 5 – 9 l of pure wine spirit, hungarian-4-6 liters, cherries - 7-10 liters and also mirabelles 7-10 liters. The distiller reduces the strength of the spirits to this level, so that you can drink it, so that the above values ​​can be doubled, for consumption. Information can be obtained from the distillery or the relevant office, on what amount of alcohol tax should be paid. The amount of the fee varies from year to year depending on quantity and quality.

The pulp for distillation is adjusted in the same way, like a pulp for wine, as described in this book. It should also be made of possibly sweet fruit, the amount of alcohol obtained depends on it. The acidity must also be appropriate, so that the vodka has a specific specific aroma. Therefore, fruit of lower quality is not suitable for distillation in any case, that is, waste, the tax on alcohol production and the distillation fee are too high. The better the fruit, the better wine or vodka.

No sugar is added to the vodka pulp; it is punishable by additional, artificially obtained increase in alcohol content. The sugar content of the pulp juice is determined with the help of a sugar meter and is therefore known, when the sugar content is normal, and when it can be considered higher than normal. In the latter case, put the fruit sample in the freezer. If the tax office intervenes due to a strange multiplication of alcohol, based on this sample, you can prove, that nature went without any help.

The vodka pulp is fully fermented in its container, just like regular wine. Wine yeast may be added to achieve the proper aroma and increase the alcohol content. When fermentation is complete (no dressings are made), the pulp can be distilled. The alcohol obtained in this way can be drunk at home in its pure form, or it can be made into a liqueur or a tincture.