Friday 31 October 2008

Rakia Colour (USA Color) - How it is achieved

Rakia Colour (USA Color) - How it is achievedRakia colour (USA color), how is it achieved? Why do Bulgarians do it? The thousands upon thousand of litres of Rakia that is distilled in Bulgaria comes out with no colour at all, it is crystal clear. So the colour that Rakia is normally associated with is another process, another tradition and another fascinating process that takes place through natural resources.

There are many secret way of colouring Rakia after it is brought home from the Rakia house. Some even start the process in the Rakia house; I have actually seen this happen. So how do they do it and what do they use?

Rakia Colour (USA Color) - How it is achievedTo most home made Rakia it is s simple process of taking some mulberry wood, splitting it up into short sticks and placing a few in the rakia while it is in bulk storage fo around the initial six weeks. Depending on the variety of mulberry, the number of sticks and the length of time in the Rakia will determine how light or dark the Rakia will be. There is close to clear Rakia in the commercial market but the vast majority of Bulgarian home Rakia distillers opt for some form of darkening the spirit, most with the mulberry method.

Many secret ways of doing this can only be guessed at. No doubt many generations of experimentation have found a suitable formula and method. They may use different types of wood, caramel colouring that is used in beer making or even herbal tea. I know that many use aromatic herbs, not only for enhanced aroma, but giving for a slight colouring in the process.

Although they say there is no difference in taste with the infusion of wood I actually disagree with that. The longer the wood is in the Rakia the darker it gets, therefore to my mind the flavour will be affected. My reasons for believing this are that any spirit that matures in contact with wood must gives an additional woody element to the taste, spirits stored in oak barrels are my prime example.

Rakia Colour (USA Color) - How it is achievedIt is a fact that the different shades of Rakia colour are just as different in each Rakia as in the taste and people would also have a tendency to favour either the lighter or darker Rakia and make their own accordingly.

My own Rakia is still going through the experimentation process. Last year I made some very dark Rakia and some light Rakia, I have put a photograph shown at the top of this article, showing the difference between the two. I infused the mulberry wood both over a long and a short period for each respective Rakia. My own preference is for lighter version in appearance but the darker one tastes better with more going on taste wise. Again, another hands on evidence that leads me to believe the wood affects the quality of the Rakia.

In addition to the wood, there are many other processes practiced, but my own method is under my hat for the moment. This process I believe affect both taste and colour and I will leave it there for you to guess.

Any other contributions from readers who know of some methods used to colour, please do share them.


Monday 27 October 2008

Don't Forget Windfall Apples For Rakia

Don't Forget Windfall Apples For RakiaIt was a case of total dismay when I discovered that most of my apples in my orchard were laying on the ground rotting. I had been away for a week and high winds had cause them to drop and they had been there for five days. It wasn't until I was reminded that even these rotting apples could successfully be used for making rakia and often is. I had my doubts whether this crop would work, but who was I to argue against people in Bulgaria who have traditionally been doing this for generations.

With lots fo help, it wasn't long before there was a big barrel full of decaying apples which now that sits in my summerhouse. There will be water and suagr added next weekend and the fermentation should start soon with warmer weather forecast later this week.

Don't Forget Windfall Apples For RakiaIt was said that after this has fermented out it can be left to stand all winter and distill in the spring or even summer next year. This is because the alcohol will be is a preservative and should remain good for a year or even longer.

It is often forgotten not least by me, that Rakia is not just made out of sliva or grapes, but can and is successfully be made from many other fruits rather than be given for animal feed.

It will be interesting to see the taste differences between the difference fruit based Rakia when ready for drinking. I will now have sliva, grape and now apple new year to join the growing variety of Rakia stock.


Friday 24 October 2008

Rakia Bits and Pieces Surfed

A few more pieces about Rakia have been found, you might want to take a peer.

http://topics192.com/2006/10/bulgarian-rakia.html - This gives a general background to what Rakia is in Bugaria with a comment to follow.

A video of what goes on in people's homes, the neighbours don't mind, they're there!
from www.youtube.com

Bulgarian Bagpipe and some Rakia



Rakia Al-Grassra - Update

Finally on this post a congratulations to Rakia who qualified to compete in the 100 metre and 200 metre events at the 2008 Summer Olympics in Beijing. She only competed in the 200 metre race where she reached the semi-finals. She was also her country's flagbearer at the Games' in the opening ceremony. We all hope she goes from strength to strength and get into the finals in the British Olympic Games in 2012.





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Tuesday 21 October 2008

Bulgarian Rakia Making Day 2008

Bulgarian Rakia Making Day 2008Monday 20th October was the day that the yearly Rakia making was to take place. Galia my Bulgarian partner had reserved the still with a 5 leva deposit as the Rakia House was only across the road from where she works. Bulgarian Rakia Making Day 2008The price is still 15 leva for the session as it has been for the past two years based on my using the smaller sized still. I only had some 300 litres of fermented grape juice to process; it was an extra 5 leva for the bigger stills that can take up to 500 litres of wine mixture each time.

The grape mixture had been fermenting for around month with now just a thin layer of grape seeds floating on the top and clear red wine seen underneath, this was now ready to distil. There had been 30 kg of sugar and 90 litres of water added to the grapes to give it extra alcohol content, the higher the alcohol content in the wine, the more in the rakia. There was additional alcohol to be added as I had some 10 litres of tail end Rakia that was made from last year that only reached around 25% proof and about 4 litres of homemade wine which no one had time to drink. These were to be added to the mixture that was to be distilled.

Bulgarian Rakia Making Day 2008The evening before, we borrowed a van to take the wood from the Skalitsa farmhouse and the wine from the Yambol house to the Rakia house. The reason for this in advance was quite simple. The still had been booked for 6:00 in the morning. Firstly it would be dark and secondly, I was to be on my own and shifting near on half a ton of liquid would be too much.

The things you have to remember are many on the Rakia Making Day. I am not normally a list making person but thids was done as quite a few things were forgotten last time around.

· The Wine (In Barrel(s))
· Any other low alcohol content Rakia from last year or wine to be added to the Still
· A Bucket (To Collect the Rakia from the still)
· Funnel
· 3 x 10 Litre Plastic Bottles (for Rakia to be stored)$
· An Alcohol Reading Glass
· Jar or plastic bottle (for Rakia samples to be measured for Alcohol content)
· Food for the Barbecue and Drink (Beer)
· Wood
· Flour (for sealing the still)
· Cardboard and tinder
· Matches or Lighter
· Soda
· Salt
· Other Secret Ingredients

All the above was prepared the night before and loaded in the Lada and after a 5:00 alarm call; I set off at 5:45 on a cold, dark Yambol but fresh Yambol morning.

Bulgarian Rakia Making Day 2008I arrived and set about finding the still that I was to use. There were ten active stills in this particular Rakia House including on that had a double distilling facility and actually quite a work of art. Every single still were either still blazing away with a fire or currently being used by people, mine was still smouldering in the furnace.

There is a non-stop system here for around two months, 24/7 as the demand from mid September to mid November is at its peak. There is a husband and wife team who live on site (in a lovely house and garden joining the Rakia Work Room). They work all hours during this peak period.

Bulgarian Rakia Making Day 2008My still had to be dismantled, cleaned out and resealed after being filled with the grape mixture before the process of distilling can start. The is a person employed to do this as he set about setting up my still; this is part of what we pay for of course. Because my Bulgarian is much better this year, I was able to take more in and listen with more understanding with people I spoke to over the next five hours. Another giant step in the Rakia making learning curve was made today as I was now loading all the Rakia mixture into the brass still. Little trick on how to do this with the least amount of energy was given as the whole load had now been transferred much easier into the still than putting it into the van last night.

Flour was put around the seal of the bottom of the still and the big top bowl placed on top and wriggled into place to form a non-breaching seal that would harden with the heat that was to be applied.

It was now time to get the smouldering fire back to full power as cardboard, tinder and smaller pieces of wood were thrown on the furnace. Bulgarian Rakia Making Day 2008There is a big metal door that is used a a ventilation regulator, this is taken away for the draft to come in forcing the smoulder into a raging fire within minutes. The door is put back and the wait is now on.

With constant topping up of wood to keep the fire ranging it was a full two hours before the first drop of Rakia was seen to dribble out of the pip a the end of the process. During this wait however I took time to talk and ask questions about what I saw. there were many people more than willing to give away some secrets and other who didn't. One couple brought in a bag of hard-boiled sweets and started unwrapping them. I asked why as they continued to unwrap them. This was to be put into the wine mixture as they said that the sweetness would make the kissing much sweeter after drinking this particular Rakia. Lovely sentiment I thought.

Bulgarian Rakia Making Day 2008Bulgarian Rakia Making Day 2008There was much to see here as I looked more closely at the double distilling system. It had two cooling processes with the main still being subjected to great pressures to force the steam through the first system; it even had a pressure gauge. Then through the second cooling process this was like the others it the room but a double system of trickling Rakia out of this was artist as well as practical giving it more opportunity to cool further before being bottled.

Next to the double distilling system was another curiosity as I saw a cloth tied tot he end of the pipe outlet. Asking about it, it was simply put there so the fresh Rakia is sent through a barrier of herbs a kind of pot puree which is then added to the Rakia once bottled. It is said to give the Rakia a perfume and flavour. He would not tell me what was in his herb mix though, understandably.

Bulgarian Rakia Making Day 2008The grape pomace that is left after distilling is flushed with water down a gully outside and then given to the many pigs that are to be fatten for the December and January slaughtering. This is the beauty of recycling; there is absolutely no waste involved here at all.

There were not only furnaces burning away for the Rakia but as always in Bulgaria, they were used as barbecues by most with bread turned to toast with many different meat based salami following up closely. they tasted great with the beer that was being used to wash it down. Don't forget, I start here at 6:00 and beers were being drunk at that time! Very unusual for me to drink this early but both the barbecued food and drink when down a treat in this house. The heat from the ten furnaces just add to the relief you get from a cold Bulgarian beer

Bulgarian Rakia Making Day 2008It was also noticed that I was the only party that had come here on his own. Every other party had come with a friend or family, but then most here took time off work to do this. Many of their bosses' fully understand the need to make Rakia in Bulgaria and will be more than accommodating to give time off, and no doubt get some Rakia in return.

Many wives were there, they carried the wood, cleaned up after the men and attend mothers' meetings when they got a chance. Bulgarian Rakia Making Day 2008Quite a few were tasting the Rakia fresh from the tap, in fact quite surprisingly far more tasting of Rakia went on by the women than the men. The men however were more obsessed with the regular checking of the alcohol content in fact this went on every ten minutes of so. I myself got into that habit as well as it is needed in the later part of the process.

Bulgarian Rakia Making Day 2008There is nothing like seeing the first trickle of Rakia plopped into the bucket. It is as that point that you know where the work put in before was worth the effort. There is always a lingering feeling that not being Bulgarian, the Rakia I make will be inferior to the native folks' Rakia. the testing was now on for the first sample.

Bulgarian Rakia Making Day 2008A small jar was taken and filled then the glass alcohol-measuring tool was gently place in to settle. The reading was just over 70% proof, a warm glow of satisfaction was felt as this was read, as around everyone else there wanted to know how the Englishman's Rakia faired. Well they were told and a few pats on the back were felt as it was circulated.

As the distilling progressed I had gathered around 30 litres of Rakia with constant measuring of the alcohol content. Each time the percent dropped, I was told that directly it hit less that 40% the gathering of the Rakia was to be put into another container and used in next year wine mixture. I did exactly that an ended up with another 10 litres beyond the drinkable Rakia to carry over.

With all the Rakia extracted the 30 litre of drinking Rakia was measured for alcohol content. It measures a good solid 50% proof and I was very happy with that indeed. I may even consider added mineral water to this to bring it down to 45%. I will decide that at the end of November after it is ready to drink.

Still more things were being added to others' finished Rakia around me and much more will happen when the Rakia is taken to the homes of the distilled Rakia and done without peering eyes giving away the family secrets. I was no expectation as Dino my Skalitsa neighbour gave me his secret before he went off last year to make Rakia for the Angels above. It is now secret that a certain type of wood is added tot he Rakia to give a darker amber colour and already I could see Rakia less than an hour old showing signs of darkening where the wood had already joined the drinking party in the Rakia stored bottles. Mine will have to wait until the weekend as the wood is in the woods near Skalitsa and will have to be cropped.

Bulgarian Rakia Making Day 2008The car all loaded, 'thank you' said to many that gave advice and help and it was back home along the bumpy Yambol roads. These drives are well used to now for someone who travel on them on a daily basis, but today, slightly more nervy as the carefully driven Lada makes sure that the Rakia filled barrel didn't topple en route.

Back at the Yambol house, it is 12:00 and the Rakia was now in safe storage in the garage. The whole process taking around 5 hours was something I really enjoyed. As I went to pick Galia up in the evening the Lada had a smell of Rakia that will last a few days. This is a very pleasant smell but we just hoped the police don’t stop me as it may arouse suspicions, or maybe they know this smell in Ladas is normal here this time of year.

More about the Rakia Distilling Process can be found here The-Rakia-Making-Process

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Friday 17 October 2008

Rakia Sourced From Outside Bulgaria - Trakia Label

Surfing for Rakia information I came across a Swiss food mail order website called SP Drinks Limited (www.21food.com)

The main company was establish in Switzerland 1983 and manufacture and own the brand 'Roxxoff' drinks along with a wide range of other alcohol beverages including Rakia.

Their window of sale is quoted here:

Model No.: Rakia

Product Origin: Balkan area

Description:
Rakia Sourced From Outside Bulgaria - Trakia LabelTraditional Balkan spirit beverage made under traditional Trakia region receipt, locally called RAKIA produced by means of fermentation and distillation of wine material matured into oak barrels for 1-5 years.

By taste it is soft, pleasant, with good ending characteristics of the grape brandy. We also produce traditional Balkan Fruit spirit beverage made under traditional receipt, same locally called RAKIA, produced by means of fermentation and distillation of fruit material.


I thought it funny that Rakia was under Model No.!


There is a company under the umbrella of SP Drinks Limited based in Cyprus who also have a website and mial order facility for the Trakia Rakia. They advertise it with the following description:

This is a traditional spirit beverage made under the label of 'Trakia' locally called "RAKIA" produced by means of fermentation and distillation of Wine material.


They also have a newer site although this site doesn't actual sell or give prices of the Rakia when you enquire. I think they may well order from somewhere else when they get orders themselves. Here is the site's link anyway


So if you are in Cyprus where the stock is based, you know where to find your Rakia.

Whilst looking up Trakia, I found that my new hometown Yambol is in the Trakia region and picked up some traditional Trakia music on my travels.

Here is one of them which originates from the Yambol part of Trakia country.


A brief background of the music is given here:

This is from a family of dances usually danced to 5/16 or 5/8 (Q S) rhythm and found in a large area spanning Serbia, Macedonia, Bulgaria, Greece, and beyond. It is the classic "aksak" (Turkish for limping) dance and rhythm. Its various forms reflect local preferences. This one is from the Yambol region in Trakia.


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Monday 13 October 2008

Burgas 63 Rakia - The Best Factory Produced Rakia?

Burgas 63 Rakia - The Best Factory Produced Rakia?Burgas 63 Rakia is probably the most famous Bulgarian Rakia of all. Many Bulgarians confess that this is the best Rakia you can get that is mass produced in factories. Many visitors to Bulgaria often get told to try this particular brand to give them good first impressions.

Burgas 63 Rakia - The Best Factory Produced Rakia?Produced by the big and famous Vimprom company, there are three types of Burgas 63.

Burgas 63 Rakia - The Best Factory Produced Rakia?The first is the standard Burgas 63 700 ml that has the gold mark in factory produced Rakia over the years. Much is exported to expatriate Bulgarians abroad.

The Second is called 'Licence 63 Barrell' which is a special selected Rakia that has been stored in barrels. This bring out more matured flavour to the Rakia This particular version of Burgas 63 was introduced to the market since the beginning of 2001. - I notice that the spelling of Burgas on this brand is spelt Bourgas on the older labels.

There is a third version of Burgas 63 Rakia, which I have seen, but can't find any information about it at the moment. There will be an update of this blog directly it is found.

Burgas 63 Rakia - The Best Factory Produced Rakia?The price of this 70o ml. bottle varies from around 12 leva in Bulgarian based supermarkets to around $15 (21 leva) for a 375 ml (half bottle) though mail order.

My personal impression of the Rakia is of a smooth and rich tasting Rakia that I enjoyed, but not to the extent of the prices that are being charged. A Rakia certainly for a special ocassion and as mentioned before, a good introduction for first timers sipping Rakia.

Burgas 63 is referred to in a article called "Why I like Uncool Bulgaria", by Alan Bell:

We try something called Rakia Burgas 63. Rakia is the Bulgarian firewater – and this is the “gold standard... the ultimate rakia experience!”

It’s like grappa, with a kick that just makes me think: “Very bad hangover.” We go to see “bottling facility number 10”. We try some brandy. “Concentrated sunshine!” exclaims Panayot. “You are going to be perfumed for the whole evening, be sure of that!"

Taken from www.timesonline.co.uk/

It would be good if we could get some feedback from peopel who have tried Burgas 63 to find out whether they agree this is the best factory produced Rakia in Bulgaria. Comments are always welcome anyway!

Feel free....


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Friday 10 October 2008

Troyanska Rakia Celebrations

Troyanska Rakia made of sliva (plums), celebrations began at 10:30 on 27th September in The village of Oreshak. This was the 16th year of annual celebration of the Rakia.

Rakia Maestros gave demonstrations of the distillation process by boiling the traditional plum Rakia. There was also a competition for the best homemade Sliva Rakia and alongside a competition for delicious Bulgarian dishes which have sliva as an ingredient. This was a day where guests could attend and enjoy the bazaar of Troyan Sliva Rakia, with dried sliva, traditional sliva pestil and various traditional handicraft arts.

The festival of traditional Rakia didn't end there, with an extended party atmosphere in the town of Troyan right through to late evening.

Master chefs of the prestigious Troyan hotels showed off their skills at the Culinary Competition for plum based recipes. Guests were are also treated to learn about process of sliva jam with demonstrations being held. There was also a competition for the best carnival costume. Children’s competitions were held with much laughter, songs, dances and plenty of surprises. Well this is Bulgaria and there was lots of Rakia, food, dancing and of course talk, did you expect anything else from a Bulgarian Rakia festival?

Why not attend next year's 17th year of annual celebration, it's always held at the end of September.


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Tuesday 7 October 2008

Fermentation Continues - After a Break

The homemade Rakia in Yambol that I started is coming on well. I was told to take the barrel of fermenting grapes outside into the yard and let the sun shine on it. This will increase the temperature and make the fermentation more active.

The trouble was there was a cold spell recently and no sun and the fermentation stopped. But over the last two days it has warmed up again and the bubbling has started again. It doesn't taste sweet now, as most of the sugar has now converted into alcohol. It won't be long now before it is ready for distilling. Most of the grape pomace has now sunk to the bottom. When there all the pomace has sunk that is when the 'wine' is ready.

Incidentally, this batch is definitely not for wine, if it was there would have been no additional sugar and water added. Also for the wine process all the stalks of the grapes would have been removed before fermenting, as it would taint the finished wine. The main objective here is to get as much alcohol as possible converted from the natural and added sugars.

It is quite amazing that visitors coming over from the UK and after seeing the process admitted they had absolutely no idea how wine is made. They just can't believe that the fermentation of grapes is a natural process without any need for chemical additives. Too long under the supermarket wine and food cosh I do believe. Well, at least there has been some education taken back with them to the UK.


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Saturday 4 October 2008

The Rising Cost of Restaurant Rakia

The cost of Rakia in Bulgaria is cheap, in fact it is the cheapest alcoholic drink to buy over the counter and about three time the cost of petrol!

Over the last three years there has been a marked increase in prices. Usually a normal measure is 100 ml, the price used to be around 50 stotinki (€0.25) for a local Yambolska Rakia across the board in restaurants and bars in Yambol. Other brands were slightly higher in price, but no more than 1 leva.

Now the price for Yambolska has risen to 80 stotinki to 1.00 minimum in small local bars and well in excess of 1 leva, in fact nearer the 2 leva mark in many restaurants. The increase was expected as all other food commodities and the cost of living have risen in line with this. What this means is that Rakia is now even more popular as a home distilled hobby and is now shared more between communities whereas before many Bulgarians may have consider buying over the counter.

Even more of a shock was a recent price list from a restaurant in Sofia that gave a big choice of Rakia brands. The list is shown here; don't forget to take into account the fact that these shots are only 50 ml, half that of the normal measure and in Euro currency!

Bulgarian Rakia (Brandy) in a Sofia Restaurant

“Dyadova Usukanitsa” 50ml € 1.30

Misket - Karlovo 50ml € 1.30

Kailashka grozdova 50ml € 1.30

Muskat - Pomorie 50ml € 1.30

Pomorie special 50ml € 1.30

Sungulare grozdova 50ml € 1.30

Muskat, old - Straldzha 50ml € 1.30

Muskat, Special - Bourgas 50ml € 1.50

“Pearl” – Sliven 50ml € 1.80

Troianska slivova, Special 50ml € 1.80

Bourgas 63 50ml € 2.00

Bourgas 63, Barrel 50ml € 2.50

Royal Selection – Yambol 50ml € 2.50

Bourgas 63, Pearl 50ml € 3.55

Alambik Pomorie 50ml € 3.55


For many, if not most in Bulgaria, the only rise in cost for the sugar that is supplimented in the fermentation and a slight increase in local Rakia House fees. Many right now are queuing up in Rakia houses as this is grape Rakia time! I am no exeption and feel good about not having to pay excess for factory produced Rakia which is deemed inferior to all home producing Rakia makers.


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Thursday 2 October 2008

Copperativa Rakia - Dixieland Style


Another Rakia link to music was found this week. the music isn't from Africa this time although you could argue that this Dixieland based music originally stemed from African Negro music. A Dixieland band called Cooperativa Rakia are peforming classic Dixieland music. It only lasts a minute and a half, but it looks like a couple of the Rakia musicians deserve may a few real Rakias after their performance, which is highly entertaining.


This particular video was taken during the 13th International Dixieland Festival in Tarragona, Spain.

Incidently, this clip was foudn from the wedsite www.last.fm.com. Within this you can find this band 'Cooperativa Rakia' and the up and coming African group 'Rakia', who are on tour at the moment, listed. Worth a view http://www.last.fm/music/Rakia


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