Authentic Homemade Rakija: A Step-by-Step Guide

Ingredients

25 kilograms of fresh, ripe plums
5 kilograms of sugar
Water (amount will vary based on size of distillation pot)
Yeast (amount according to manufacturer's instructions)

Steps and instructions

Wash the fresh plums thoroughly to remove any dirt or impurities.
Place the plums in a large container and crush them using a wooden mallet or a similar tool, until a pulp is formed.
Add the sugar to the pulp and mix until it is evenly distributed.
Cover the container with a breathable cloth to allow for fermentation, and leave it in a warm, dark place for about 3 weeks. Stir the mixture once a day for the first week, and then once a week thereafter.
After three weeks, the mixture should have a distinct alcoholic smell, indicating that fermentation is complete. At this point, separate the liquid from the pulp by straining the mixture through a fine sieve or cheesecloth.
Transfer the liquid to a distillation pot. Add water to the pot, following the manufacturer's instructions on the suitable amount.
Slowly heat the pot until the liquid starts to vaporize. Collect the vapor in a separate container to cool down and liquefy. This liquid is the Rakija.
Repeat the distillation process at least once more to ensure all the alcohol has been extracted and the Rakija is clear and pure.
Transfer the Rakija to bottles or jars, and leave it to age for at least six months before consuming.

Tools for making

Large container - Used for crushing and fermenting the plums.
Wooden mallet - Used for crushing the plums to create a pulp.
Breathable cloth - Covers the container to allow for fermentation while preventing debris from entering.
Fine sieve or cheesecloth - Used to strain the fermented mixture and separate the liquid from the pulp.
Distillation pot - Used for heating and vaporizing the liquid to extract the Rakija.
Separate container - Collects the vapor from the distillation process to cool down and liquefy.
Bottles or jars - Used for storing the finished Rakija.

Recipe variations

Using different types of fruit: While plums are the traditional fruit used to make Rakija, you can experiment with other fruits such as apricots, cherries, or grapes.
Adding spices or herbs: Enhance the flavor of your Rakija by adding spices like cinnamon, cloves, or vanilla, or fresh herbs like mint, rosemary, or lavender.
Adjusting the sugar content: Depending on your taste preferences, you can increase or decrease the amount of sugar used in the recipe.
Using different types of sugar: Instead of regular white sugar, you can try using brown sugar, honey, or even maple syrup to add a unique twist to your Rakija.
Exploring different yeast strains: Different yeast strains can contribute to varying flavors and aromas. Experiment with different yeast strains to find the one that suits your taste.
Barrel aging: Instead of aging the Rakija in bottles or jars, you can transfer it to oak barrels to impart additional flavors and characteristics.
Infusing Rakija: After the Rakija has aged, you can infuse it with different ingredients such as fruits, herbs, spices, or even coffee beans to create flavored variations.

Recipe overview

Rakija is a traditional Serbian brandy that is widely cherished throughout the Balkan region. This potent distilled drink is primarily made from plums, but it can also be made using other fruits like apricots, peaches, or grapes. Making Rakija at home can be a lengthy process, as it involves fermentation and distillation, but the result is a uniquely flavorful and strong spirit that is well worth the effort. This recipe will guide you through the traditional method employed in Serbian households to make Plum Rakija, also known as Slivovitz. By following the steps thoroughly, you'll end up with a homemade Rakija that you can enjoy sipping on during the cold winter months or serve to guests on special occasions. Do note, however, that Rakija is quite strong, typically containing 40-50% alcohol by volume, so it should be consumed in moderation.

Common questions

Can I use different types of fruit?
While plums are traditionally used for making Rakija, you can experiment with other fruits such as grapes, apricots, or cherries. Just make sure they are ripe and of good quality.
What type of sugar should I use?
It is recommended to use white granulated sugar for this recipe. Brown sugar or other types of sugar may alter the flavor and color of the Rakija.
How long does fermentation take?
Fermentation typically takes around 3 weeks. However, the exact time may vary depending on factors such as temperature and the amount of sugar used. It's important to monitor the smell and consistency of the mixture to determine when fermentation is complete.
Do I need a special distillation pot?
Yes, a special distillation pot is required for the process. It's important to follow the manufacturer's instructions for the specific pot you are using, including the recommended amount of water to be added.
How many times should I distill the Rakija?
It is recommended to distill the Rakija at least twice to ensure the removal of impurities and to achieve a clear and pure final product.
How long should I age the Rakija before consuming?
For optimal taste and aroma, it is generally advised to age the Rakija for at least six months in glass bottles or jars. This allows the flavors to develop and harmonize.

Serving dishes and utensils

Large container - Used for crushing and fermenting the plums.
Wooden mallet - Tool for crushing the plums to a pulp.
Breathable cloth - Used to cover the container during fermentation, allowing air circulation.
Fine sieve or cheesecloth - To strain the fermented mixture and separate the liquid from the pulp.
Distillation pot - Equipment used for distilling the Rakija.
Separate container - Collects the vapor from the distillation pot to cool and liquefy into Rakija.
Bottles or jars - Used to store and age the Rakija.

Origin stories

Rakija, the fiery spirit that warms the hearts and souls of the Balkans, has an origin as rich as its taste. This strong fruit brandy, often dubbed 'Balkan firewater', is steeped in tradition and history, dating back hundreds of years. It was believed that the Ottoman Turks brought the art of distillation to the region in the 14th Century. However, Rakija was not just seen as a pleasurable drink, it was also considered medicinal. Many households had, and still have, a bottle of Rakija on hand, not just for toasts and celebration, but also as a remedy for various ailments. It's even been used as a disinfectant in a pinch. Today, making Rakija is a time-honored tradition that brings families and communities together in the Balkans for the distilling season. The process of making it is as much a social event as drinking it. So, when you sip Rakija, you're not just enjoying a drink, you're partaking in a cherished cultural tradition that has warmed generations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.