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-   -   Plums for brandy (http://www.tomatoville.com/showthread.php?t=49435)

arnorrian July 13, 2019 06:25 AM

Plums for brandy
 
Went with my dad to a nearby village to help him get plums for making brandy. Nice orchard, and cheap plums, 15 cents per kilo.

[IMG]http://fotkica.com/imgs3/1_156301328_aa.jpg[/IMG]

[IMG]http://fotkica.com/imgs3/1_156301328_bb.jpg[/IMG]

[IMG]http://fotkica.com/imgs3/1_156301328_cc.jpg[/IMG]

Worth1 July 13, 2019 06:46 AM

Oh my god I would be a sick as a dog after I left that place from eating plums.

arnorrian July 13, 2019 06:59 AM

Do you think I'm not?

clkeiper July 13, 2019 07:04 AM

wow. they are very nice. that is way too little money for those. how does the orchard or family survive on those prices? is everything else in the economy that way?

arnorrian July 13, 2019 07:23 AM

Median monthly pay in Serbia is 250 dollars per month post tax. Many add to their salary by doing some agriculture on the side. We have a plum orchard of our own, but my dad has a still and makes brandy to sell, so we need more plums than we can grow. He sells double-distilled plum brandy of 45% alcohol for 5$ per liter.

Worth1 July 13, 2019 07:31 AM

The guy I know that has a still and makes very good aged whiskey sells it for over $100 a liter.
I bet the brandy is awesome.

arnorrian July 13, 2019 07:53 AM

It is, but Americans often find it too strong. I rarely drink it myself, but I enjoy it as hot caramel toddy in the winter.

Worth1 July 13, 2019 07:57 AM

45% is perfect in my opinion.

Farmette July 13, 2019 08:26 AM

My grandmother was born in northern Serbia and I remember my grandparents drinking Slivovitz, which I believe was plum Brandy. I''m excited to be visiting that area in a few months. I think Slivovitz is called something different now.

arnorrian July 13, 2019 08:55 AM

No, it's still šljivovica (shliv-oh-vitz-ah). Other popular brandies here are made from grapes, quince, and Williams pear.

Farmette July 13, 2019 12:23 PM

Arnorrian, thanks for the information.

arnorrian July 13, 2019 12:37 PM

If offered to choose when you visit you should opt for quince brandy, dunja (doo-nyah), that's the best one.

Edit:

I've just seen I've spelled brandy wrong in the thread name, drats!

Farmette July 14, 2019 10:07 AM

Ok, I'll do that. I hope it is not too strong.

Worth1 July 14, 2019 10:56 AM

[QUOTE=Farmette;741305]Ok, I'll do that. I hope it is not too strong.[/QUOTE]

Me thinks that brandy was first made to preserve wine for shipping.
Once it came into port and was sold it was then diluted back to normal strength.
Then people got a taste for it in its distilled state.
The other is fortified wine like Marsala and Madeira which people including myself dearly love not only to sip but to cook with.
Fortified wine just has a tasteless alcohol or brandy added to it.

When I was a child I dearly loved brandied fruit.
There was always a big container of it at every house.
Something you dont see often anymore.

SpookyShoe July 14, 2019 05:07 PM

[QUOTE=Worth1;741310]Me thinks that brandy was first made to preserve wine for shipping.
Once it came into port and was sold it was then diluted back to normal strength.
Then people got a taste for it in its distilled state.
The other is fortified wine like Marsala and Madeira which people including myself dearly love not only to sip but to cook with.
Fortified wine just has a tasteless alcohol or brandy added to it.

When I was a child I dearly loved brandied fruit.
There was always a big container of it at every house.
Something you dont see often anymore.[/QUOTE]
I make a mean Chicken Marsala, if I do say so myself. Dry marsala, not sweet marsala.


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