Zwetschgenwasser: A Traditional German Plum Brandy Recipe

Ingredients

25 pounds of ripe Zwetschgen plums
1 pound of granulated sugar
Water (enough to cover the plums)
1 package of dry yeast (optional)

Steps and instructions

Wash the Zwetschgen plums and remove any leaves, stems, or blemishes.
Cut each plum in half and remove the stone.
Place the halved plums in a large fermentation vessel.
Add the sugar to the vessel.
Fill the vessel with enough water to cover the plums.
Stir the mixture well until the sugar is fully dissolved.
Cover the vessel and let the mixture ferment at room temperature for about 2 weeks. During this time, the sugars in the plums will ferment and turn into alcohol.
Stir the mixture every few days to help the fermentation process.
After 2 weeks, strain the mixture to remove the plum pieces. Preserve the liquid, which is now a raw plum wine.
Optional step: If the fermentation has not started after 2 weeks, you can add a package of dry yeast to kick-start the process.
Distill the raw plum wine using a distillation apparatus to create Zwetschgenwasser. This step should be carried out under the supervision of someone with experience in distillation, as it involves heating the wine to high temperatures and collecting the alcohol vapor.
Store the Zwetschgenwasser in a clean, airtight bottle and let it age for at least a few months before drinking.

Tools for making

Fermentation vessel - A large container or vessel to hold the plums and sugar mixture during fermentation.
Strainer - Used to strain the fermented plum mixture to separate the liquid from the plum pieces.
Distillation apparatus - A device used for distilling the plum wine to create Zwetschgenwasser. This typically includes a still, condenser, and collection vessel.
Clean, airtight bottle - Used to store the Zwetschgenwasser after the distillation process.
Stirring utensil - A spoon or paddle to stir the plum mixture during fermentation.
Optional: Dry yeast package - If needed, a packet of dry yeast can be used to kick-start the fermentation process.

Recipe variations

Adding spices: Experiment with adding spices such as cinnamon, cloves, or star anise to the fermentation vessel to add extra flavor to the Zwetschgenwasser.
Using different types of plums: While Zwetschgen plums are traditional for Zwetschgenwasser, you can try using other varieties of plums for a slightly different flavor profile.
Infusing flavors: After distillation, you can infuse the Zwetschgenwasser with different flavors such as vanilla bean, citrus peel, or herbs like rosemary or lavender.
Adjusting sweetness: Depending on personal preference, you can increase or decrease the amount of sugar used in the recipe to achieve a sweeter or drier Zwetschgenwasser.
Experimenting with fermentation time: You can extend or shorten the fermentation time to control the strength and flavor intensity of the Zwetschgenwasser.
Using organic ingredients: Opt for organic Zwetschgen plums and sugar to ensure a more natural and organic Zwetschgenwasser.
Adding fruit peels: Consider adding the peels of the plums to the fermentation vessel to provide additional flavor elements.
Barrel aging: Instead of aging the Zwetschgenwasser in a bottle, you can transfer it to small oak barrels for aging, which can add complexity and depth to the final product.

Recipe overview

Zwetschgenwasser, also known as plum brandy, is a popular spirit in Germany and other parts of Europe. Made from ripe Zwetschgen plums, this refreshing beverage packs a punch and is perfect for sipping after a hearty meal. The process of making Zwetschgenwasser involves fermenting and distilling plums to create an alcoholic beverage with a distinctive fruity flavor. From this recipe, expect an authentic homemade Zwetschgenwasser experience. You'll start by fermenting ripe Zwetschgen plums with sugar and water. After approximately two weeks of fermentation, the raw plum wine is distilled to create the final product. Please be aware that distilling alcohol at home is illegal in some places and can be dangerous if not done properly. Always ensure you have the necessary permissions and take all safety precautions if you decide to distill the beverage yourself. This recipe takes time, patience, and care, but the end result is a strong, smooth, and flavorful Zwetschgenwasser that is well worth the effort. Enjoy responsibly!

Common questions

Can I use other types of plums instead of Zwetschgen? Yes, you can use other types of plums, but keep in mind that the flavor and outcome may differ from using Zwetschgen plums.
Do I have to remove the skin of the plums? No, you do not need to remove the skin of the plums. It adds flavor to the Zwetschgenwasser.
How long does it take for the fermentation process to start? The fermentation process usually starts within a few days to a week. If it does not start after two weeks, you can consider adding a package of dry yeast to kick-start the process.
Can I drink the raw plum wine without distilling it? Yes, you can enjoy the raw plum wine as-is without distillation. However, distilling it will transform it into Zwetschgenwasser, a clear, high-proof spirit with a more concentrated flavor.
Can I store Zwetschgenwasser indefinitely? While Zwetschgenwasser can be stored for a long time, it is recommended to consume it within a few years to retain its optimal flavor and quality.

Serving dishes and utensils

Fermentation vessel - a large container with an airtight lid to hold the plum mixture during fermentation.
Stirring spoon - a long spoon for stirring the plum mixture during fermentation.
Strainer - a fine-mesh strainer or cheesecloth for straining the plum pieces from the fermented liquid.
Distillation apparatus - a specialized equipment used for distillation, including a still, condenser, and collection vessel.
Clean, airtight bottles - to store the finished Zwetschgenwasser.

Origin stories

Zwetschgenwasser, a clear, strong spirit, is a beloved product of Germany's prolific orchards, particularly in the southwestern regions of Baden and Swabia. These lands cherish the "Zwetschge", a plum variety known for its sweet-tart flavor and lush, dark blue skin. The tradition of distilling fruit brandies in this region dates back centuries, originating from monastic orders seeking to make use of their surplus fruits. Today, Zwetschgenwasser is more than just a drink; it is a testament to the hearty spirit of German craftsmanship, and the joyful celebration of autumn's bounty. Enhancing the flavor of the plum, each sip of Zwetschgenwasser is like a journey into the heart of a German orchard, under the gentle kiss of the autumn sun. It's not simply a beverage—it's a sublime encounter with the soul of Germany.

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.