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Plum Brandy

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Plum Brandy

Ingredients

Directions

  1. Gather ripe plums by hand.

  2. Place the plums in a vat or cask in a dry place.

  3. Allow fermentation to begin, which takes about 3 to 4 days.

  4. Let fermentation continue for about a month.

  5. Rack off the wine and let it rest for 14 days.

  6. Distill the racked juice using an alembic still, heating carefully.

  7. Collect the first portion of distillate at 55° to 60° strength in one vessel, and the second portion in another.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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