Hacienda Tacama, Ica - Peru.

Townsite Brewing Inc.,

Powell River, British Columbia, Canada.

Bubbles on fruit juice. I have not seen rings of tiny bubbles like this before.

Grapes going into the concrete fermentation tanks. The dry ice is used for CO2 displacement.

Bend, OR - This building was once was a mill supply store, then a transmission shop and now a brewery. Of the several breweries we visited this one by far was my favorite. More accurately it's one of my all time favorite breweries I have ever visited.

A different view of the brewery can be seen HERE.

Jiaoling, China 廣東 蕉嶺

Cover ebook Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Foods by Drakes Press in ift.tt/1YXO4eV

As seen in the Mission, San Francisco.

Yeast + Grapes doing their thing, making the magic sauce.

Inside a giant tank inside an abandoned brewery on the top floor in the middle of the day, alone.

Das Gefäß habe ich leider nur zur Hälfte voll bekommen. Ich hoffe, das schadet nicht!

phillipsbeer.com/home

I recommend the growler =)

Kickshaws Downtown Market Fredericksburg VA

Always love to check out local breweries while we're away. This place had some great beers!

Last night, we met Jason (and his wife Hannah) as they opened the doors of a brand-new brewery in St Louis Park. As with any new business venture, the story of Steel Toe Brewing is filled with trials and tribulations - some of which they told us about while we tasted (and then happily purchased a growler of) the first release of Provider Ale, and others I read on their website. Hint: The Packers winning the Super Bowl and the Minnesota state government shutdown were not very helpful. Next weekend, they release Size 7 IPA and Dissent stout…can't wait to try them all!

This picture is #4 in my attempt to complete the 100 Strangers project. Find out more at the 100 Strangers Flickr Group page

im addicted, so sue me

Die erste Lage ist im Topf.

Sandwich loaf of 450g white bread flour and 50g Kamut flour. Made with 100g of sesame/flax/poppy seeds and cold bulk fermentation. Very nice flavor, soft and chewy. Expected more oven spring, but very happy with the results.

Nine silk shades and nine kidsilk mohair shades. The one in the middle is undyed hemp yarn. marylenelynx.wordpress.com/

lacto fermentation of tomatillos - i used the recipe in the wild fermentation book for the brine for vegetable pickles. we grew tomatillos this year just so we could try and make this salsa that a local raw fermentation pickle company (real pickles out of western ma) makes with tomatillos. we used black peppercorns, hot peppers from our garden, parsley given to me by my student, celtic sea salt, onions, garlic and a whole lot of tomatillos

inspiration for this creation: www.realpickles.com/products_tomatillo.html

Orchards are far from roads. In the village (Serbia/Vojvodina/Srpski Itebej) and its surroundings there are no factories, industrial plants, junkyards and other pollutants.

Plums are solely of domestic varieties traditionally grown almost 800 years. It is important that the itebejska ljuta (plum brandy) is prepared of several varieties of plums, which together give a specific aroma and taste, never burst or treat any fertilizers or chemicals.

Plums are gathered when fully ripe, or when the fall from the tree by their own will. There is no harvesting, shaking trees, clubbing and other violent methods in order to accelerate the collection process.We collect only the fully ripe and healthy fruits, which are then stored in plastic or wooden casks to ferment. By no means should not be added sugar in order to get more alcohol.

We dont make any calculations, measurements of temperature, concentration of sugar in the fruits in order to calculate how much extra sugar you need to add, simply we dont use any extra sugar.

The only thing that is added to the plums is pure water in sufficient amounts to normal fermentation occurred.

Itebejska ljuta is exclusively made of fruit sugar and there is no place for mathematics, physics and chemistry.

Note: If someone interested in how to distinguish natural brandy from those in which extra sugar is added, you need to pour little denatured alcohol (alcohol - for disinfection has it all pharmacies) and dilute it with water. Then you take small sip and mix it in your mouth then spit out. Taste that you left in your mouth and feeling that the alcohol is caming out on your nose, through the eyes and ears from then on will always warn you that the brandy in which extra sugar is added.

Depending on the temperature, amount of plums and plum types, fermentation process can last from 8 days to several weeks. Reliable sign that the fermentation is done is crust thickness of about 10cm, which is created on top of the plums and is called "pogača".

Below the crust all fruit sugar is turned into alcohol and the peel and shell are submerge to the the bottom. Fluid created in process of fermentation is called "amura". Its liquid, red and resembles a wine, intensely feel the alcohol.

Distillation of plum brandy is done in cauldrons or as some prefer to call them "happy machine" or "factory".

Process of brandy distillation or separation of alcohol from "amure" is happening In cauldron. After the first distillation you get soft brandy, strenght around 10 grad (24% alc). Soft brandy is collected in a large barell, after all "amura" is distilled in soft brandy we start the process of re-distillation.

That means that we put all soft brandy in cauldron and repeat the process of distillation, after that process itebejska ljuta is finished.

Strenght of itebejska ljuta is about 21 grad (54% alc) and we also call it strong brandy.

Strenght of brandy is determinated by by your taste, this is achieved measuring and define right moment to stop distillation. Itebejska ljuta is poured in the mulberry, acacia or oak barrels, depending on the flavor and color that you want to get. After 12 months of standing brandy ca be stored in glass balloons.

Fermentation chambers. We were not allowed to photograph with in the confines - highly flammable

Orchards are far from roads. In the village (Serbia/Vojvodina/Srpski Itebej) and its surroundings there are no factories, industrial plants, junkyards and other pollutants.

Plums are solely of domestic varieties traditionally grown almost 800 years. It is important that the itebejska ljuta (plum brandy) is prepared of several varieties of plums, which together give a specific aroma and taste, never burst or treat any fertilizers or chemicals.

Plums are gathered when fully ripe, or when the fall from the tree by their own will. There is no harvesting, shaking trees, clubbing and other violent methods in order to accelerate the collection process.We collect only the fully ripe and healthy fruits, which are then stored in plastic or wooden casks to ferment. By no means should not be added sugar in order to get more alcohol.

We dont make any calculations, measurements of temperature, concentration of sugar in the fruits in order to calculate how much extra sugar you need to add, simply we dont use any extra sugar.

The only thing that is added to the plums is pure water in sufficient amounts to normal fermentation occurred.

Itebejska ljuta is exclusively made of fruit sugar and there is no place for mathematics, physics and chemistry.

Note: If someone interested in how to distinguish natural brandy from those in which extra sugar is added, you need to pour little denatured alcohol (alcohol - for disinfection has it all pharmacies) and dilute it with water. Then you take small sip and mix it in your mouth then spit out. Taste that you left in your mouth and feeling that the alcohol is caming out on your nose, through the eyes and ears from then on will always warn you that the brandy in which extra sugar is added.

Depending on the temperature, amount of plums and plum types, fermentation process can last from 8 days to several weeks. Reliable sign that the fermentation is done is crust thickness of about 10cm, which is created on top of the plums and is called "pogača".

Below the crust all fruit sugar is turned into alcohol and the peel and shell are submerge to the the bottom. Fluid created in process of fermentation is called "amura". Its liquid, red and resembles a wine, intensely feel the alcohol.

Distillation of plum brandy is done in cauldrons or as some prefer to call them "happy machine" or "factory".

Process of brandy distillation or separation of alcohol from "amure" is happening In cauldron. After the first distillation you get soft brandy, strenght around 10 grad (24% alc). Soft brandy is collected in a large barell, after all "amura" is distilled in soft brandy we start the process of re-distillation.

That means that we put all soft brandy in cauldron and repeat the process of distillation, after that process itebejska ljuta is finished.

Strenght of itebejska ljuta is about 21 grad (54% alc) and we also call it strong brandy.

Strenght of brandy is determinated by by your taste, this is achieved measuring and define right moment to stop distillation. Itebejska ljuta is poured in the mulberry, acacia or oak barrels, depending on the flavor and color that you want to get. After 12 months of standing brandy ca be stored in glass balloons.

Orchards are far from roads. In the village (Serbia/Vojvodina/Srpski Itebej) and its surroundings there are no factories, industrial plants, junkyards and other pollutants.

Plums are solely of domestic varieties traditionally grown almost 800 years. It is important that the itebejska ljuta (plum brandy) is prepared of several varieties of plums, which together give a specific aroma and taste, never burst or treat any fertilizers or chemicals.

Plums are gathered when fully ripe, or when the fall from the tree by their own will. There is no harvesting, shaking trees, clubbing and other violent methods in order to accelerate the collection process.We collect only the fully ripe and healthy fruits, which are then stored in plastic or wooden casks to ferment. By no means should not be added sugar in order to get more alcohol.

We dont make any calculations, measurements of temperature, concentration of sugar in the fruits in order to calculate how much extra sugar you need to add, simply we dont use any extra sugar.

The only thing that is added to the plums is pure water in sufficient amounts to normal fermentation occurred.

Itebejska ljuta is exclusively made of fruit sugar and there is no place for mathematics, physics and chemistry.

Note: If someone interested in how to distinguish natural brandy from those in which extra sugar is added, you need to pour little denatured alcohol (alcohol - for disinfection has it all pharmacies) and dilute it with water. Then you take small sip and mix it in your mouth then spit out. Taste that you left in your mouth and feeling that the alcohol is caming out on your nose, through the eyes and ears from then on will always warn you that the brandy in which extra sugar is added.

Depending on the temperature, amount of plums and plum types, fermentation process can last from 8 days to several weeks. Reliable sign that the fermentation is done is crust thickness of about 10cm, which is created on top of the plums and is called "pogača".

Below the crust all fruit sugar is turned into alcohol and the peel and shell are submerge to the the bottom. Fluid created in process of fermentation is called "amura". Its liquid, red and resembles a wine, intensely feel the alcohol.

Distillation of plum brandy is done in cauldrons or as some prefer to call them "happy machine" or "factory".

Process of brandy distillation or separation of alcohol from "amure" is happening In cauldron. After the first distillation you get soft brandy, strenght around 10 grad (24% alc). Soft brandy is collected in a large barell, after all "amura" is distilled in soft brandy we start the process of re-distillation.

That means that we put all soft brandy in cauldron and repeat the process of distillation, after that process itebejska ljuta is finished.

Strenght of itebejska ljuta is about 21 grad (54% alc) and we also call it strong brandy.

Strenght of brandy is determinated by by your taste, this is achieved measuring and define right moment to stop distillation. Itebejska ljuta is poured in the mulberry, acacia or oak barrels, depending on the flavor and color that you want to get. After 12 months of standing brandy ca be stored in glass balloons.

warm water, soda ash, wheat bran (as a coeliac I wonder if something gluten free might work...), ground madder root, indigo

Orchards are far from roads. In the village (Serbia/Vojvodina/Srpski Itebej) and its surroundings there are no factories, industrial plants, junkyards and other pollutants.

Plums are solely of domestic varieties traditionally grown almost 800 years. It is important that the itebejska ljuta (plum brandy) is prepared of several varieties of plums, which together give a specific aroma and taste, never burst or treat any fertilizers or chemicals.

Plums are gathered when fully ripe, or when the fall from the tree by their own will. There is no harvesting, shaking trees, clubbing and other violent methods in order to accelerate the collection process.We collect only the fully ripe and healthy fruits, which are then stored in plastic or wooden casks to ferment. By no means should not be added sugar in order to get more alcohol.

We dont make any calculations, measurements of temperature, concentration of sugar in the fruits in order to calculate how much extra sugar you need to add, simply we dont use any extra sugar.

The only thing that is added to the plums is pure water in sufficient amounts to normal fermentation occurred.

Itebejska ljuta is exclusively made of fruit sugar and there is no place for mathematics, physics and chemistry.

Note: If someone interested in how to distinguish natural brandy from those in which extra sugar is added, you need to pour little denatured alcohol (alcohol - for disinfection has it all pharmacies) and dilute it with water. Then you take small sip and mix it in your mouth then spit out. Taste that you left in your mouth and feeling that the alcohol is caming out on your nose, through the eyes and ears from then on will always warn you that the brandy in which extra sugar is added.

Depending on the temperature, amount of plums and plum types, fermentation process can last from 8 days to several weeks. Reliable sign that the fermentation is done is crust thickness of about 10cm, which is created on top of the plums and is called "pogača".

Below the crust all fruit sugar is turned into alcohol and the peel and shell are submerge to the the bottom. Fluid created in process of fermentation is called "amura". Its liquid, red and resembles a wine, intensely feel the alcohol.

Distillation of plum brandy is done in cauldrons or as some prefer to call them "happy machine" or "factory".

Process of brandy distillation or separation of alcohol from "amure" is happening In cauldron. After the first distillation you get soft brandy, strenght around 10 grad (24% alc). Soft brandy is collected in a large barell, after all "amura" is distilled in soft brandy we start the process of re-distillation.

That means that we put all soft brandy in cauldron and repeat the process of distillation, after that process itebejska ljuta is finished.

Strenght of itebejska ljuta is about 21 grad (54% alc) and we also call it strong brandy.

Strenght of brandy is determinated by by your taste, this is achieved measuring and define right moment to stop distillation. Itebejska ljuta is poured in the mulberry, acacia or oak barrels, depending on the flavor and color that you want to get. After 12 months of standing brandy ca be stored in glass balloons.

Saccharification tanks on the right extract sugars using enzymes. In fermentation (middle tanks), yeast converts the sugars to ethanol.

Orchards are far from roads. In the village (Serbia/Vojvodina/Srpski Itebej) and its surroundings there are no factories, industrial plants, junkyards and other pollutants.

Plums are solely of domestic varieties traditionally grown almost 800 years. It is important that the itebejska ljuta (plum brandy) is prepared of several varieties of plums, which together give a specific aroma and taste, never burst or treat any fertilizers or chemicals.

Plums are gathered when fully ripe, or when the fall from the tree by their own will. There is no harvesting, shaking trees, clubbing and other violent methods in order to accelerate the collection process.We collect only the fully ripe and healthy fruits, which are then stored in plastic or wooden casks to ferment. By no means should not be added sugar in order to get more alcohol.

We dont make any calculations, measurements of temperature, concentration of sugar in the fruits in order to calculate how much extra sugar you need to add, simply we dont use any extra sugar.

The only thing that is added to the plums is pure water in sufficient amounts to normal fermentation occurred.

Itebejska ljuta is exclusively made of fruit sugar and there is no place for mathematics, physics and chemistry.

Note: If someone interested in how to distinguish natural brandy from those in which extra sugar is added, you need to pour little denatured alcohol (alcohol - for disinfection has it all pharmacies) and dilute it with water. Then you take small sip and mix it in your mouth then spit out. Taste that you left in your mouth and feeling that the alcohol is caming out on your nose, through the eyes and ears from then on will always warn you that the brandy in which extra sugar is added.

Depending on the temperature, amount of plums and plum types, fermentation process can last from 8 days to several weeks. Reliable sign that the fermentation is done is crust thickness of about 10cm, which is created on top of the plums and is called "pogača".

Below the crust all fruit sugar is turned into alcohol and the peel and shell are submerge to the the bottom. Fluid created in process of fermentation is called "amura". Its liquid, red and resembles a wine, intensely feel the alcohol.

Distillation of plum brandy is done in cauldrons or as some prefer to call them "happy machine" or "factory".

Process of brandy distillation or separation of alcohol from "amure" is happening In cauldron. After the first distillation you get soft brandy, strenght around 10 grad (24% alc). Soft brandy is collected in a large barell, after all "amura" is distilled in soft brandy we start the process of re-distillation.

That means that we put all soft brandy in cauldron and repeat the process of distillation, after that process itebejska ljuta is finished.

Strenght of itebejska ljuta is about 21 grad (54% alc) and we also call it strong brandy.

Strenght of brandy is determinated by by your taste, this is achieved measuring and define right moment to stop distillation. Itebejska ljuta is poured in the mulberry, acacia or oak barrels, depending on the flavor and color that you want to get. After 12 months of standing brandy ca be stored in glass balloons.

Orchards are far from roads. In the village (Serbia/Vojvodina/Srpski Itebej) and its surroundings there are no factories, industrial plants, junkyards and other pollutants.

Plums are solely of domestic varieties traditionally grown almost 800 years. It is important that the itebejska ljuta (plum brandy) is prepared of several varieties of plums, which together give a specific aroma and taste, never burst or treat any fertilizers or chemicals.

Plums are gathered when fully ripe, or when the fall from the tree by their own will. There is no harvesting, shaking trees, clubbing and other violent methods in order to accelerate the collection process.We collect only the fully ripe and healthy fruits, which are then stored in plastic or wooden casks to ferment. By no means should not be added sugar in order to get more alcohol.

We dont make any calculations, measurements of temperature, concentration of sugar in the fruits in order to calculate how much extra sugar you need to add, simply we dont use any extra sugar.

The only thing that is added to the plums is pure water in sufficient amounts to normal fermentation occurred.

Itebejska ljuta is exclusively made of fruit sugar and there is no place for mathematics, physics and chemistry.

Note: If someone interested in how to distinguish natural brandy from those in which extra sugar is added, you need to pour little denatured alcohol (alcohol - for disinfection has it all pharmacies) and dilute it with water. Then you take small sip and mix it in your mouth then spit out. Taste that you left in your mouth and feeling that the alcohol is caming out on your nose, through the eyes and ears from then on will always warn you that the brandy in which extra sugar is added.

Depending on the temperature, amount of plums and plum types, fermentation process can last from 8 days to several weeks. Reliable sign that the fermentation is done is crust thickness of about 10cm, which is created on top of the plums and is called "pogača".

Below the crust all fruit sugar is turned into alcohol and the peel and shell are submerge to the the bottom. Fluid created in process of fermentation is called "amura". Its liquid, red and resembles a wine, intensely feel the alcohol.

Distillation of plum brandy is done in cauldrons or as some prefer to call them "happy machine" or "factory".

Process of brandy distillation or separation of alcohol from "amure" is happening In cauldron. After the first distillation you get soft brandy, strenght around 10 grad (24% alc). Soft brandy is collected in a large barell, after all "amura" is distilled in soft brandy we start the process of re-distillation.

That means that we put all soft brandy in cauldron and repeat the process of distillation, after that process itebejska ljuta is finished.

Strenght of itebejska ljuta is about 21 grad (54% alc) and we also call it strong brandy.

Strenght of brandy is determinated by by your taste, this is achieved measuring and define right moment to stop distillation. Itebejska ljuta is poured in the mulberry, acacia or oak barrels, depending on the flavor and color that you want to get. After 12 months of standing brandy ca be stored in glass balloons.

Orchards are far from roads. In the village (Serbia/Vojvodina/Srpski Itebej) and its surroundings there are no factories, industrial plants, junkyards and other pollutants.

Plums are solely of domestic varieties traditionally grown almost 800 years. It is important that the itebejska ljuta (plum brandy) is prepared of several varieties of plums, which together give a specific aroma and taste, never burst or treat any fertilizers or chemicals.

Plums are gathered when fully ripe, or when the fall from the tree by their own will. There is no harvesting, shaking trees, clubbing and other violent methods in order to accelerate the collection process.We collect only the fully ripe and healthy fruits, which are then stored in plastic or wooden casks to ferment. By no means should not be added sugar in order to get more alcohol.

We dont make any calculations, measurements of temperature, concentration of sugar in the fruits in order to calculate how much extra sugar you need to add, simply we dont use any extra sugar.

The only thing that is added to the plums is pure water in sufficient amounts to normal fermentation occurred.

Itebejska ljuta is exclusively made of fruit sugar and there is no place for mathematics, physics and chemistry.

Note: If someone interested in how to distinguish natural brandy from those in which extra sugar is added, you need to pour little denatured alcohol (alcohol - for disinfection has it all pharmacies) and dilute it with water. Then you take small sip and mix it in your mouth then spit out. Taste that you left in your mouth and feeling that the alcohol is caming out on your nose, through the eyes and ears from then on will always warn you that the brandy in which extra sugar is added.

Depending on the temperature, amount of plums and plum types, fermentation process can last from 8 days to several weeks. Reliable sign that the fermentation is done is crust thickness of about 10cm, which is created on top of the plums and is called "pogača".

Below the crust all fruit sugar is turned into alcohol and the peel and shell are submerge to the the bottom. Fluid created in process of fermentation is called "amura". Its liquid, red and resembles a wine, intensely feel the alcohol.

Distillation of plum brandy is done in cauldrons or as some prefer to call them "happy machine" or "factory".

Process of brandy distillation or separation of alcohol from "amure" is happening In cauldron. After the first distillation you get soft brandy, strenght around 10 grad (24% alc). Soft brandy is collected in a large barell, after all "amura" is distilled in soft brandy we start the process of re-distillation.

That means that we put all soft brandy in cauldron and repeat the process of distillation, after that process itebejska ljuta is finished.

Strenght of itebejska ljuta is about 21 grad (54% alc) and we also call it strong brandy.

Strenght of brandy is determinated by by your taste, this is achieved measuring and define right moment to stop distillation. Itebejska ljuta is poured in the mulberry, acacia or oak barrels, depending on the flavor and color that you want to get. After 12 months of standing brandy ca be stored in glass balloons.

Orchards are far from roads. In the village (Serbia/Vojvodina/Srpski Itebej) and its surroundings there are no factories, industrial plants, junkyards and other pollutants.

Plums are solely of domestic varieties traditionally grown almost 800 years. It is important that the itebejska ljuta (plum brandy) is prepared of several varieties of plums, which together give a specific aroma and taste, never burst or treat any fertilizers or chemicals.

Plums are gathered when fully ripe, or when the fall from the tree by their own will. There is no harvesting, shaking trees, clubbing and other violent methods in order to accelerate the collection process.We collect only the fully ripe and healthy fruits, which are then stored in plastic or wooden casks to ferment. By no means should not be added sugar in order to get more alcohol.

We dont make any calculations, measurements of temperature, concentration of sugar in the fruits in order to calculate how much extra sugar you need to add, simply we dont use any extra sugar.

The only thing that is added to the plums is pure water in sufficient amounts to normal fermentation occurred.

Itebejska ljuta is exclusively made of fruit sugar and there is no place for mathematics, physics and chemistry.

Note: If someone interested in how to distinguish natural brandy from those in which extra sugar is added, you need to pour little denatured alcohol (alcohol - for disinfection has it all pharmacies) and dilute it with water. Then you take small sip and mix it in your mouth then spit out. Taste that you left in your mouth and feeling that the alcohol is caming out on your nose, through the eyes and ears from then on will always warn you that the brandy in which extra sugar is added.

Depending on the temperature, amount of plums and plum types, fermentation process can last from 8 days to several weeks. Reliable sign that the fermentation is done is crust thickness of about 10cm, which is created on top of the plums and is called "pogača".

Below the crust all fruit sugar is turned into alcohol and the peel and shell are submerge to the the bottom. Fluid created in process of fermentation is called "amura". Its liquid, red and resembles a wine, intensely feel the alcohol.

Distillation of plum brandy is done in cauldrons or as some prefer to call them "happy machine" or "factory".

Process of brandy distillation or separation of alcohol from "amure" is happening In cauldron. After the first distillation you get soft brandy, strenght around 10 grad (24% alc). Soft brandy is collected in a large barell, after all "amura" is distilled in soft brandy we start the process of re-distillation.

That means that we put all soft brandy in cauldron and repeat the process of distillation, after that process itebejska ljuta is finished.

Strenght of itebejska ljuta is about 21 grad (54% alc) and we also call it strong brandy.

Strenght of brandy is determinated by by your taste, this is achieved measuring and define right moment to stop distillation. Itebejska ljuta is poured in the mulberry, acacia or oak barrels, depending on the flavor and color that you want to get. After 12 months of standing brandy ca be stored in glass balloons.

Fermentation tanks, where yeast converts the sugars into ethanol.

Orchards are far from roads. In the village (Serbia/Vojvodina/Srpski Itebej) and its surroundings there are no factories, industrial plants, junkyards and other pollutants.

Plums are solely of domestic varieties traditionally grown almost 800 years. It is important that the itebejska ljuta (plum brandy) is prepared of several varieties of plums, which together give a specific aroma and taste, never burst or treat any fertilizers or chemicals.

Plums are gathered when fully ripe, or when the fall from the tree by their own will. There is no harvesting, shaking trees, clubbing and other violent methods in order to accelerate the collection process.We collect only the fully ripe and healthy fruits, which are then stored in plastic or wooden casks to ferment. By no means should not be added sugar in order to get more alcohol.

We dont make any calculations, measurements of temperature, concentration of sugar in the fruits in order to calculate how much extra sugar you need to add, simply we dont use any extra sugar.

The only thing that is added to the plums is pure water in sufficient amounts to normal fermentation occurred.

Itebejska ljuta is exclusively made of fruit sugar and there is no place for mathematics, physics and chemistry.

Note: If someone interested in how to distinguish natural brandy from those in which extra sugar is added, you need to pour little denatured alcohol (alcohol - for disinfection has it all pharmacies) and dilute it with water. Then you take small sip and mix it in your mouth then spit out. Taste that you left in your mouth and feeling that the alcohol is caming out on your nose, through the eyes and ears from then on will always warn you that the brandy in which extra sugar is added.

Depending on the temperature, amount of plums and plum types, fermentation process can last from 8 days to several weeks. Reliable sign that the fermentation is done is crust thickness of about 10cm, which is created on top of the plums and is called "pogača".

Below the crust all fruit sugar is turned into alcohol and the peel and shell are submerge to the the bottom. Fluid created in process of fermentation is called "amura". Its liquid, red and resembles a wine, intensely feel the alcohol.

Distillation of plum brandy is done in cauldrons or as some prefer to call them "happy machine" or "factory".

Process of brandy distillation or separation of alcohol from "amure" is happening In cauldron. After the first distillation you get soft brandy, strenght around 10 grad (24% alc). Soft brandy is collected in a large barell, after all "amura" is distilled in soft brandy we start the process of re-distillation.

That means that we put all soft brandy in cauldron and repeat the process of distillation, after that process itebejska ljuta is finished.

Strenght of itebejska ljuta is about 21 grad (54% alc) and we also call it strong brandy.

Strenght of brandy is determinated by by your taste, this is achieved measuring and define right moment to stop distillation. Itebejska ljuta is poured in the mulberry, acacia or oak barrels, depending on the flavor and color that you want to get. After 12 months of standing brandy ca be stored in glass balloons.