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yep knew that was all that was on forum under that subject.I also think its a local thing if your looking for exact same taste. Ive made pear brandy so I guess Ive tasted what it sorta taste like. Good luck in your adventure and keep us posted.Lunix wrote:Thank you tater. I assure you I have spent many, many hours reading everything on these forums and other sites as well. However details are slight and mostly not relevant to my query.
Caveguy wrote:The local people also add some extra baker's yeast to give it a smoother taste.
bukowski wrote:hi everyone,
i am making turkish raki, i think i am good at it...
(with anice and change in color when diluted)
Caveguy wrote:By using cultivated instead of the natural yeast, the toddy gets stronger more rapidly, so you can drink it before it starts to get a sour taste.
At least that's what people tell me. I personally don't drink much of the stuff.
It's still fermenting in your stomach, which can lead to some nasty side-effects.
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