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Plum brandy served in a bottle
Rich and aromatic homemade plum brandy served in a bottle

Traditional Homemade Plum Brandy (Pálinka Style)

Author: Flavelo
Recipes Drinks
Plums are a distiller's favorite due to their high sugar content and robust flavor. Good plum brandy captures the tartness of the skin, the sweetness of the flesh, and a hint of almond-like flavor from the stone. This drink is the essence of the Hungarian countryside, warming the soul on cool evenings.
🕒 Prep Time 2 hrs
🍳 Cook Time 4 hrs
⌛ Total Time 21 days
🍽️ Servings 1 servings
🔥 Calories 2200 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Fermentation Barrel
  • Distilling Apparatus (Still)
  • Filter

Instructions

1 ✓

Wash and pit the plums. Pitting is mandatory as stones can release cyanide compounds during fermentation!

Tip: The skins hold flavor, but the pits are dangerous. Check for any spoilage while halving.
2 ✓

Mash the fruit. If it's very dry, add water, but don't dilute it too much.

Tip: Mashing increases the surface area for the yeast to work on.
3 ✓

Inoculate with yeast and seal with an airlock. Ferment at 65-68°F for about 2-3 weeks.

Tip: Controlled fermentation with specific yeast yields cleaner flavors than wild yeast.
4 ✓

Distill the finished mash (twice for pot stills, once for column stills). Separate the 'heads' (methanol/acetone) and 'tails' (fusel oils).

Tip: Separating the 'heads' is critical. Plums have a distinct marzipan scent, don't confuse this with the solvent-like smell of ethyl acetate faults.
5 ✓

Rest and age. Plum brandy benefits greatly from oak aging, which gives it a golden hue.

Tip: Aging rounds out the harsh edges of the alcohol.

Recipe FAQ

Why is the top of the mash turning blue?
This is natural oxidation, it's fine. However, if a white film (flowers of wine) appears, that's an infection and must be removed!
When should I distill?
As soon as fermentation stops (no bubbling, sweetness is gone). If the mash sits too long, it can turn vinegary.

Ingredients

  • 11 lbs Fresh Plums (ripe, e.g., Italian Prune Plums)
  • 0 lbs Sugar (only if absolutely necessary)
  • 3 quarts Water (if the mash is too thick)
  • 1 packet Distiller's Yeast