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Starting material for raki is pomace, which is the residue remaining after the pressing of grapes. This residue is first fermented
for about 30 days to make it alcoholic. The fermented mixture is then distilled or - popularly - »burned«.
For this purpose, the pomace is slowly heated in a sealed vessel. Alcohol evaporates at a lower temperature than water and so
desired rise first the alcohol vapors in the tank high. The top of the tank they invade the connected pipe system where the vapor
cools slowly, condensed, and ends up as a drop of alcohol in a collecting tank at the end of the line. The aqueous residue from
the pomace can be utilized in the compost.
The alkolohlische result is called »Souma« and is now much more highly concentrated than in the starting material, the marc.
To make the raki still highly concentrated and even to make it more clear, it is distilled a second time, sometimes with the addition
of various spices such as anise, fennel or mastic. The first (header) and last quarter (tail) of this second condensate is still
distilled a third time to remove unwanted items from it. Similarly, the taste becomes even more refined and increases overall
compatibility. The two middle quarters (50%) do not require further distillation.
In general it can be said that from 15 kilos fermented pomace obtained in this way is about 2.5 liters of raki with an alcohol content of about 40%.
The monitoring of distillation requires great care. The pot can be heated with wood, coal or gas.
Meli Malisiova
apiculture | agriculture
