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Romanian Plumshine
Posted: Tue Mar 07, 2023 4:32 pm
by Goonshine
Have a buddy that is Romanian, so I was going to surprise him next time he's over with some Tuika, but I've never made it before.
Just a small run, 5 or 10 gallons worth of mash, open to any tips tricks and pointers if anyone has run this stuff before.
I'm anticipating it's similar to any fruit type run, was going to go with K1-V116 for the yeast if that is suitable.
Rather get all my ducks in a row before starting.
Re: Romanian Plumshine
Posted: Tue Mar 07, 2023 4:36 pm
by Saltbush Bill
Search works well for finding out how to make plumb brandy.
app.php/googlesearch?cx=012980085383122 ... mit=Search
This should keep you busy for a while.
Re: Romanian Plumshine
Posted: Tue Mar 07, 2023 6:22 pm
by jonnys_spirit
That yeast or maybe D47. Either way
Sounds yummy!
Cheers,
-j
Re: Romanian Plumshine
Posted: Tue Mar 07, 2023 7:31 pm
by zach
Țuică (pronunced tsuica) is made from just plums and often with yeast from the orchards. The fermentation usually takes 6 to 8 weeks from October to December. My friends in Transylvania tell me that heart cut from a single distillation is a normal product which is 40%. Palinka is a double distilled version which can be 45 - 55% and can include the feints from the normal product run. The fermented pomace with a few stones are included in the boiler for the first distillation which is traditionally in a copper pot over a fire.
I've had tuica that ranged from double distilled very smooth with great almond nut after taste from the stones to firewater with no heads cut.
If you are going to make tuica, you need to make friends with someone that has plum trees as you will need a one hundred pounds of fruit to make decent batch. I'd avoid sugar. I tried with about 40 lbs of plums in 10 gallons and added sugar and was disappointed with
the lack of flavor.
Re: Romanian Plumshine
Posted: Wed Mar 08, 2023 4:40 am
by Goonshine
zach wrote: ↑Tue Mar 07, 2023 7:31 pm
Țuică (pronunced tsuica) is made from just plums and often with yeast from the orchards. The fermentation usually takes 6 to 8 weeks from October to December. My friends in Transylvania tell me that heart cut from a single distillation is a normal product which is 40%. Palinka is a double distilled version which can be 45 - 55% and can include the feints from the normal product run. The fermented pomace with a few stones are included in the boiler for the first distillation which is traditionally in a copper pot over a fire.
I've had tuica that ranged from double distilled very smooth with great almond nut after taste from the stones to firewater with no heads cut.
If you are going to make tuica, you need to make friends with someone that has plum trees as you will need a one hundred pounds of fruit to make decent batch. I'd avoid sugar. I tried with about 40 lbs of plums in 10 gallons and added sugar and was disappointed with
the lack of flavor.
Thank you. That's the kind of info I appreciate, helps me plan this out better.i know the sugar content is very low in plums, and I'm not going to get enough plums to just run plums. Good to know about the sugar making it meh, I'll do some digging to see what kind of alternative I can come up with to get more sugar in there but not ruin the plum flavor.
Thanks again, helped a lot.