Comments for Caught In The Middle

Comment on Making Pálinka – Part II: Distillation by Alan

Alan — Thu, 14 Feb 2013 00:38:13 +0000

HOW MUCH YEAST SHOULD I USE PER LITTER??? THANK YOU VERY MUCH . REGARDS FROM BRAZIL

Comment on Making Pálinka – Part II: Distillation by cristian

cristian — Mon, 22 Oct 2012 01:31:22 +0000

hehe you struggle so much. good job man I hope you will remain in bussines and improve recepies and technology.
If you made palinka sure is a must to boil second time to increase the level of alcohol until arround 70 degrees or more. but if you want a lower one (tzuica) you can boil once. the differences between those is strength and flavour. palinka have more strangth then flavor. tzuica have more flavor. I like 53 degrees tzuica which have booth. also keep the tail for lowering instead of water. dont squeeze them because is waste time. your boiler dont have a stirrer attached. is better to make one and stirr slowly the composition, time to time.

Comment on Making Pálinka – Part I by cristian

cristian — Mon, 22 Oct 2012 00:58:31 +0000

@PieOPah take a 200 litres barrel, be sure is made of plastic no metal. fill aprox 75 to 80% of with plums and live it cover (not tight) in shadow warmly place. check the status periodically. in the begining the plums ferments and the composition will swell (making so called bridge ). best is to takeit to boiler is when bridge is maximum because then you can get maximum of palinka. in my country we have some little flies who tell when is ready to be boiled (Drosophila melanogaster) that mean when you take the of the cover those flies will fill the surface of the composition. the time is depending of outside temperature may take 2 weeks more/less. the plum quantity is not a fixed, depending how much you can harvest. I don't use yeast, water, sugar and the keep whole plum without removing the kernel. but the technology may suffer modification in nz.

Comment on Making Pálinka – Part I by cristian

cristian — Mon, 22 Oct 2012 00:27:07 +0000

Hi
anybody know a person who made palinka/P?linc?/Tzuica. I just arrived in nz and live in chch. I realy miss it. at my home we made from plums, grapes, apricots, pears and cereals (corn). I boilled tzuica at 53 degrees. Each has own flawor and by me is more better then whisky, vodka tequila, quzo or gin.
If you have a palinka boiler and want to share with me please send a mail to pb80tm@yahoo.com. I’m Romanian but until I can try diferences between hungarian palinka or romanian tzuica i can’t argue whos best.
If the plums are green because did not have time to ripen properly you can add sugar but the unplesent effect of adding sugar is headache in the next morning when you wake up from drinking.
Egészségére/Noroc sanatate

Comment on Making Pálinka – Part I by PieOPah

PieOPah — Fri, 24 Aug 2012 08:34:28 +0000

Glad I came across your blog. I am planning on making some Plum Palinka in the near future.

How much fruit do you think I would need instead of using sugar?

Thanks