Radojica
04-17-2010, 03:34 PM
Rakija is considered to be the national drink among some of the South Slavic peoples in Serbia. Bosnia, Bulgaria, Croatia, Macedonia and Montenegro. Its most common form, slivovitza, is produced from plums.
The most common fruits are peaches, apricots, apples, figs, and quinces. In Istria, however, rakija is made exclusively from grapes, where the drink is also known by the more local names of trapa and grappa (the latter name also being used in Italy). Plum and grape rakija is sometimes mixed with other ingredients, such as herbs, honey, sour cherries and walnuts, after distillation.
GENERAL
Normally, rakija is colorless, unless herbs or other ingredients are added. Some types of rakija are kept in wooden barrels (oak or mulberry) for extra aroma and a golden colour. It is supposed to be drunk from special small glasses which hold from 0.3 to 0.5 dl.
A popular myth is that one can tell the strength of rakija by the size of the ring of bubbles (venac) which forms when the bottle is well shaken. This is also mistakenly used as a measure of the quality of the liquor.
In Bulgaria and Republic of Macedonia, rakia is generally served with shopska salad, milk salad, pickled vegetables (turshiya) or other salads, which form the first course of the meal. Muskatova rakiya is made from Muscat grapes, while the preparation method of dzhibrova rakiya is the same as for Italian Grappa.
In Croatia, travarica (herbal rakia) is usually served at the beginning of the meal, together with dried figs. The Croatian Adriatic coast is known for a great variety of herbal grappas, some typical for only one island or group of islands. The island Hvar is famous for grappa with the addition of myrrh (mrtina — bitter and dark brown). Southern islands, such as Korčula, and the city of Dubrovnik are famous for grappa with anise (aniseta), and in central Dalmatia the most popular rakia is grappa with nuts (orahovica). It's usually homemade, and served with dry cookies or dried figs. In the summer, it's very typical to see huge glass jars of grappa with nuts steeping in the liquid on every balcony, because the process requires the exposure of orahovica to the sun. In the northern Adriatic — mainly Istria — rakia is typically made of honey (medica) or mistletoe (biska). Biska, which is yellow-brown and sweet, is a typical liquor of Istria.
Another popular way of serving is "cooked" (Croatian: kuhana, Serbian: kuvana or grejana, Bulgarian: греяна (grejana), Macedonian: greena or topla) rakia (also called Šumadija tea in Serbia), which is heated and sweetened with honey or sugar, with added spices. Heated in large kettles, it is often offered to visitors to various open-air festivities, especially in winter. It is similar to mulled wine, as weaker brands of rakia are used (or stronger ones diluted with water).
Šljivovica
Šljivovica, plum rakija from Serbia is a world famous alcoholic beverage. Mostly homemade, it exceeds any other spirit.
Serbian people have many uses of rakija. It has an important role in everyday and ritual life. There is no slava, wedding or funeral without rakija. Although the consequences of alcoholism are very well known, Serbian people has always considered rakija more useful than harmful. There is a saying "Rakija is medicine". Many elders drink it every morning on empty stomach because it opens the appetite. In traditional medicine it was used as the basic disinfectant.
History of rakija is blurry. Slavs came to Balkans in VII century and their affinity to Medovača, spirit made of honey, was documented in V century. We should certainly not ignore the fact that various fruit spirits were made and that they could have "evolved" into rakija. Speaking in the favor of the assumption that rakija was made in Serbia even before XV century is the fact that there is a paragraph about alcohol misuse in Dušan's Code (XIV century), one of the most significant Medieval law documents:
"Drunk goes form somewhere and if provokes or cuts one, or bleeds one, and doesn't kill, to that drunk shall an eye been taken out and a hand cut off. If drunk yells, or takes one's hat off, or embarrass in some other way, and doesn't bleed, that drunk shall be beaten, a hundred times with a stick, then thrown into a dungeon, and then taken out of the dungeon, beaten again, and than let go."
Paragraph 166 - About drunks
Although the type of alcoholic beverage is not specified exactly, it is most important to know that the process of distillation was know in that time and that knowledge was almost certainly applied for making fruit rakijas.
Rakija probably got it's name from arak ("Al-rak" - sweat) - a spirit distilled from palm sap, brought to the Balkans by Ottomans. We also know that there were stills in Serbia in that time since there was a "still tax" of 12 akçes. After the First and the Second Serbian Uprising, production of rakija rapidly started to grow.
Fermentation
Prunus Domestica http://farm4.static.flickr.com/3134/2800285205_f8c4dd0953.jpg is cleaned thoroughly and pitted. It is left in a 1000l barrel covered and it will look like this after approximately 21 days. There is a top layer that got molded which is called "cake" and is thrown away. The good part thet is left is called komina.
http://farm4.static.flickr.com/3284/2946896275_7d242e7c57.jpg
Copper still - a part where fermented komina is cooked. It has a thick bottom and a mixer that prevents burning of rakija.
http://farm4.static.flickr.com/3219/2946915253_0b37d8a990.jpg
http://farm4.static.flickr.com/3295/2947763790_974d4ae879.jpg
The dome (kalpak) - goes on the top of still and it's function is to collect vapors created during cooking.
http://farm4.static.flickr.com/3276/2946915915_a380ec74eb.jpg
http://farm4.static.flickr.com/3155/2947773276_cafdfc4175.jpg
Condensator (tabarka) - attached to the still with a pipe, cools the vapors into liquid.
http://farm4.static.flickr.com/3273/2946910237_1076c77353.jpg
http://farm4.static.flickr.com/3050/2946910963_60aff5bec6.jpg
Fire in the still is traditionally made with wood, but in the recent times new techniques are emerging. This one is gas burner, it is a lot cheaper and effective - regulating the heat is much easier.
http://farm4.static.flickr.com/3163/2946917563_7640aef8e1.jpg
http://farm4.static.flickr.com/3165/2946918523_bd2c10f0f2.jpg
The most fun part - tasting :) The first rakija that comes from the condensator is thrown away. Due to presence of pectin in fruit, amount of methanol is inevitable. Throwing it away is essential, since it's extremely toxic! That part of rakija is called "the first born". After that, it is very important to taste it often to see if it weakened. If so, still should be emptied and refilled with new komina. The part that is thrown away is called džibra.
http://farm4.static.flickr.com/3275/2946919605_1da1a03016.jpg
Sometimes the dome starts to leak. It is "repaired" with plain flour dissolved in some water or bran.
The next step is another circle of distillation after which rakija is sealed in oak barrels and should lay in there for at least one month before consumption.
Cheers!!!
http://palachinka.blogspot.com/2008/08/chocolate-dimply-plum-cake.html
http://img138.imageshack.us/img138/7702/pokerrakijaxa3.jpg
http://jark.wz.cz/Rakija-drink-only-for-helth.jpg
http://www.dasbiber.at/files/image/BIBERPARTY/rakija_500.jpg
http://www.agropress.org.rs/files/rakija.jpg
http://www.heidecker-post.com/Srbija/SrbijaImg/I04-KaffeeRakija.jpg
http://forum.idividi.com.mk/uploads/2008/20090106_021310_rakija_povezuje.jpg
http://www.maksimalnoforum.com/forum/uploads/3849/rakija.jpg
only rakija can devastate you like this
The most common fruits are peaches, apricots, apples, figs, and quinces. In Istria, however, rakija is made exclusively from grapes, where the drink is also known by the more local names of trapa and grappa (the latter name also being used in Italy). Plum and grape rakija is sometimes mixed with other ingredients, such as herbs, honey, sour cherries and walnuts, after distillation.
GENERAL
Normally, rakija is colorless, unless herbs or other ingredients are added. Some types of rakija are kept in wooden barrels (oak or mulberry) for extra aroma and a golden colour. It is supposed to be drunk from special small glasses which hold from 0.3 to 0.5 dl.
A popular myth is that one can tell the strength of rakija by the size of the ring of bubbles (venac) which forms when the bottle is well shaken. This is also mistakenly used as a measure of the quality of the liquor.
In Bulgaria and Republic of Macedonia, rakia is generally served with shopska salad, milk salad, pickled vegetables (turshiya) or other salads, which form the first course of the meal. Muskatova rakiya is made from Muscat grapes, while the preparation method of dzhibrova rakiya is the same as for Italian Grappa.
In Croatia, travarica (herbal rakia) is usually served at the beginning of the meal, together with dried figs. The Croatian Adriatic coast is known for a great variety of herbal grappas, some typical for only one island or group of islands. The island Hvar is famous for grappa with the addition of myrrh (mrtina — bitter and dark brown). Southern islands, such as Korčula, and the city of Dubrovnik are famous for grappa with anise (aniseta), and in central Dalmatia the most popular rakia is grappa with nuts (orahovica). It's usually homemade, and served with dry cookies or dried figs. In the summer, it's very typical to see huge glass jars of grappa with nuts steeping in the liquid on every balcony, because the process requires the exposure of orahovica to the sun. In the northern Adriatic — mainly Istria — rakia is typically made of honey (medica) or mistletoe (biska). Biska, which is yellow-brown and sweet, is a typical liquor of Istria.
Another popular way of serving is "cooked" (Croatian: kuhana, Serbian: kuvana or grejana, Bulgarian: греяна (grejana), Macedonian: greena or topla) rakia (also called Šumadija tea in Serbia), which is heated and sweetened with honey or sugar, with added spices. Heated in large kettles, it is often offered to visitors to various open-air festivities, especially in winter. It is similar to mulled wine, as weaker brands of rakia are used (or stronger ones diluted with water).
Šljivovica
Šljivovica, plum rakija from Serbia is a world famous alcoholic beverage. Mostly homemade, it exceeds any other spirit.
Serbian people have many uses of rakija. It has an important role in everyday and ritual life. There is no slava, wedding or funeral without rakija. Although the consequences of alcoholism are very well known, Serbian people has always considered rakija more useful than harmful. There is a saying "Rakija is medicine". Many elders drink it every morning on empty stomach because it opens the appetite. In traditional medicine it was used as the basic disinfectant.
History of rakija is blurry. Slavs came to Balkans in VII century and their affinity to Medovača, spirit made of honey, was documented in V century. We should certainly not ignore the fact that various fruit spirits were made and that they could have "evolved" into rakija. Speaking in the favor of the assumption that rakija was made in Serbia even before XV century is the fact that there is a paragraph about alcohol misuse in Dušan's Code (XIV century), one of the most significant Medieval law documents:
"Drunk goes form somewhere and if provokes or cuts one, or bleeds one, and doesn't kill, to that drunk shall an eye been taken out and a hand cut off. If drunk yells, or takes one's hat off, or embarrass in some other way, and doesn't bleed, that drunk shall be beaten, a hundred times with a stick, then thrown into a dungeon, and then taken out of the dungeon, beaten again, and than let go."
Paragraph 166 - About drunks
Although the type of alcoholic beverage is not specified exactly, it is most important to know that the process of distillation was know in that time and that knowledge was almost certainly applied for making fruit rakijas.
Rakija probably got it's name from arak ("Al-rak" - sweat) - a spirit distilled from palm sap, brought to the Balkans by Ottomans. We also know that there were stills in Serbia in that time since there was a "still tax" of 12 akçes. After the First and the Second Serbian Uprising, production of rakija rapidly started to grow.
Fermentation
Prunus Domestica http://farm4.static.flickr.com/3134/2800285205_f8c4dd0953.jpg is cleaned thoroughly and pitted. It is left in a 1000l barrel covered and it will look like this after approximately 21 days. There is a top layer that got molded which is called "cake" and is thrown away. The good part thet is left is called komina.
http://farm4.static.flickr.com/3284/2946896275_7d242e7c57.jpg
Copper still - a part where fermented komina is cooked. It has a thick bottom and a mixer that prevents burning of rakija.
http://farm4.static.flickr.com/3219/2946915253_0b37d8a990.jpg
http://farm4.static.flickr.com/3295/2947763790_974d4ae879.jpg
The dome (kalpak) - goes on the top of still and it's function is to collect vapors created during cooking.
http://farm4.static.flickr.com/3276/2946915915_a380ec74eb.jpg
http://farm4.static.flickr.com/3155/2947773276_cafdfc4175.jpg
Condensator (tabarka) - attached to the still with a pipe, cools the vapors into liquid.
http://farm4.static.flickr.com/3273/2946910237_1076c77353.jpg
http://farm4.static.flickr.com/3050/2946910963_60aff5bec6.jpg
Fire in the still is traditionally made with wood, but in the recent times new techniques are emerging. This one is gas burner, it is a lot cheaper and effective - regulating the heat is much easier.
http://farm4.static.flickr.com/3163/2946917563_7640aef8e1.jpg
http://farm4.static.flickr.com/3165/2946918523_bd2c10f0f2.jpg
The most fun part - tasting :) The first rakija that comes from the condensator is thrown away. Due to presence of pectin in fruit, amount of methanol is inevitable. Throwing it away is essential, since it's extremely toxic! That part of rakija is called "the first born". After that, it is very important to taste it often to see if it weakened. If so, still should be emptied and refilled with new komina. The part that is thrown away is called džibra.
http://farm4.static.flickr.com/3275/2946919605_1da1a03016.jpg
Sometimes the dome starts to leak. It is "repaired" with plain flour dissolved in some water or bran.
The next step is another circle of distillation after which rakija is sealed in oak barrels and should lay in there for at least one month before consumption.
Cheers!!!
http://palachinka.blogspot.com/2008/08/chocolate-dimply-plum-cake.html
http://img138.imageshack.us/img138/7702/pokerrakijaxa3.jpg
http://jark.wz.cz/Rakija-drink-only-for-helth.jpg
http://www.dasbiber.at/files/image/BIBERPARTY/rakija_500.jpg
http://www.agropress.org.rs/files/rakija.jpg
http://www.heidecker-post.com/Srbija/SrbijaImg/I04-KaffeeRakija.jpg
http://forum.idividi.com.mk/uploads/2008/20090106_021310_rakija_povezuje.jpg
http://www.maksimalnoforum.com/forum/uploads/3849/rakija.jpg
only rakija can devastate you like this