Having arrived back in Bulgaria in 2017, that year was a blank in terms of rakia production. Sadly I had to buy the product from other local rakia producers.
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| Sliva finally stoned after 6 hours of labour |
This include a wine/rakia producer in the village of Skalitsa 37 km SE of Yambol my old homeplace. There were three types, grape, plum and apple all of good quality as you expect from a wine producer. Another batch of plum rakia was bought from a place called Veselinova 5 Km North of Yambol from a villager living there. This saw me through 2017 and up until the Summer of 2018 where is was my turn to start up again.
Sliva or plum was the staple fruit and these were purchase from and orchard based in Veselinovo from a contact there where I bought last years rakia as mentioned. One party said that with the plums they had to be destoned before starting the fermentation another said there as no need. I took the former advice and it took 6 hours to destone 1000 Kg of sliva with sore and stained hands at the end of the day. A big hunk of labour which I thought might be worth it if the quality was akin to the work put in.
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| Two Barrel of sliva must ready for distilling |
So into the barrels as the fermentation started before we had finished toppin the barrels up with water and 25 Kg of sugar.
Within 21 days the fermationtion had completed and two barrel of rough wine was ready for distilling
The rakia house in Kukorevo, a village 3 Km South of Yambol was booked up with a small kazan reserved that could hold up to 150 litres of must. I knew there was at least 180 litres so was slightly nervous as to what to do with the surplus. Problem solved later on as you will find out.
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| The small kazan with a capacity of 150 litres of must |
With wood for the burner bought locally and baking powder, salt and coriander seeds all added in the mix, the distilling proceeded. It wasn't' too long before the first batch started to pour out. 80% was recorded and t he first litre was isolated an put into a separate sealed bottled container for medicinal purposes.
The remainder of the rakia up until it fell to 40% was 60% and there was 17 litres of the stuff. Another hour for the lower alcohol content to reach down to 25% and this was gathered ready for adding to the next batch.
The surplus must (around 30 litres) remained in one of the big barrels and taken back home, still without a solution as to what to do with it at this stage.
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| 17 Litres of 60% sliva rakia was produced |
So, 30 litres of sliva must, 1 litre of 80% proof rakia, 17 litres of 60% rakia and 3 litres of 30% rakia was in the car and on route home.
The must was transferred into bottles and sealed in order for it not to 'go off' and it was decided after much thought to make another batch of sliva rakia and add it to that. this happen within four weeks and problem solved.
The main 17 litres of rakia was put into another smaller plastic barrel with mulberry wood (to darken the rakia) peeled and cored apples added (to absorb toxins and add aroma) as it sat and stirred daily for another 21 days before being ready to drink.
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| Apples and Mulberry Wood Added for 21 Days |
Was the stoning of the plums worth the effort. I had been called foolish for going to the trouble of this by many and I can understand why as the finished product was the same as other rakia where the stones had mot been removed. As I found out, the stones sink to the bottom of the must and are not added to the kazan for distilling. As long as the stones are not broken or fractured which would add bitterness to the finished product, it make no difference. In my next, no sore and stained hands with the knowledge of this in mind.
Very happy with with batch of rakia which sits nicely in my glass every evening with a salad and my female companion Galia to say, 'Nastrave!'
Tasters nationwide and worldwide recognize it by its typical amber colour, aroma of vanilla, delicate soft texture and fine taste of dried vanilla beans and nuts with light and sweet pepper notes. 
