Видео

Stvarno je. Hvala Josipe. Sretan Božić.

0 5%

Mislim da je fi 14 mm. Ali Vi prilagodite svojim priključcima. Obavezno koristite graničnik na bušilici da svrdlo ne proleti na drugu stranu. Ja sam koristio svrdlo za drvo jer ono ima špic na vrhu, pa sam precizniji. Neće svrdlo proklizati.

Thanks my friend. I enjoy cooking. I escape to a world of my own.🖐🍻

Lakše mi je oprati tepsiju, a čini mi se da je i urednije. Peka zna dobiti i malo hrđe, pa svakako biram opciju s tepsijom. Mnogi rade bez tepsije i poštujem to.

Ne znam odakle ste. Ima toga u Hrvatskoj, Bosni. Vidio sam odličnu grnčariju u Novom Sadu, Zlakuša Užice. Pogledajte malo na internetu. Samo se raspitajte smiju lii u živu vatru, jer ova moja se kod sljedeće upotrebe raspala.

Ma nema veze i da se ne komentira svaki put.

@ 👍 kod tebe rado pogledam ceo klip i komentarisem. ima vas dvadesetak koje gledam, pratim i komentarisem. pozzz

Kod mene je uvijek ručak za danas ili često za sutra. Radim do 15, pa su variva zgodna za podgrijati sutra.

@ isto! bravo!!

Ja ih kao mlad nisam mogao smisliti, a sad ih često kuham i jako ih volimo. ❤️

Drugi put

Hvala Damire

A joj, jedva sam prestao jesti. Kobasica ljuta, vruća, kupus slan dugo dinstan. Odlično.

Baš tako. Hvala ti ❤️

Merci beaucoup

Kako ne bi moglo.

Thanks my friend 🥂

@@kuharivica4403 thank you i enjoyed watching, but have some questions,, 1)are you only doing one distillation to get 49%? you do not do double distillation? 2) the 0.5% is that foreshots or also head included? 3)why you let it rest for 1-2 days before diluting with water? 4)at 9:09 is this the second batch you are distilling and removing the 0.5% once more? 5)you collect both hearts and tails for final product or do you make any cuts? 6)can you dilute brandy with water one time to get 43% without worry of bad taste like saponification? or any bad taste goes away with letting it rest in glass container for 3 months? because ppl say to dilute slowly with gradual time every month they only cut down to 7% to avoid bad taste 7) do you let your rakija rest and if so for how long?

Thank you for your questions!! 1. In the video it has only been distilled once. This year I did a double distillation. I have a small cauldron so I experiment. 2. 0,5% of the cauldron content 3. Because by letting it cool down it drops in strength slightly 4. Yes it is the second batch. Each batch I take out 0,5% 5. I throw away the heart, most of the time the tails as well. 6. I do it all at once, but I know of people who make larger quantities do it like you describe. Since my batch is pretty small, i don't bother doing it the longer way 7. Yes, but only because we don't drink it until we spend old stock. Currently we are drinking one made in 2021. so this one will probably rest for at least 2-3 years before consumption. I make this out of fun for myself and my friends. I do everything slowly and 100% natural, making my way probably not applicable for large scale production. And I also experiment quite a lot :) I tried using yeast but I was never able to make it turn out as it should. Maybe because of high daily temperatures when I am making it

@@kuharivica4403 thank you for replying back by the numbers i appreciate it,,, 2) yes i understand it is only 0.5% of pot content but does this quantity represent the foreshots or both foreshots and heads part of the cut? if you know distilling terminology you understand what foreshots,heads, hearts and tails means 3) what do you mean by "cool down"? also why would the 49% drop in strength slightly? is that because it is exposed to more air and so some alc evaporates? if so why should that be a good thing if you planning to cut it with water anyways? 5)you throw away the hearts?? i think you meant to say heads correct? 6)yeah i also think this is not a problem with brandies for some reason 7) does letting rest for long time remove bitterness or harshness or spiciness or at least reduce them and also any bad smells or improves aroma? i also love to experiment and discover things in making my own distillations, yesterday i discovered how to make my moonshine smell and taste much better really fast using chill filtration, also i made an apple/pear brandy with some new techniques and it is coming out wonderful the best stuff i ever made so far and i always use commercial yeasts even regular bread yeast ,,what problems have you had using yeast you say you could not make it come out as it should? you saying the temperature during fermentation might be too high so what problems this giving you? and why does it work better under same temps when you are using natural wild yeast like for your plum rakija i imagine you do not use commercial yeast correct?

Slavonska, ljuta domaća.🍻

Hvala Josipe 🍻

Fragrant smoke 🙂

Hvala imenjače

🥂

Pozdrav Parizu.