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Photographer's Note

Pecenje rakije.
Jesen stize sa hladnim danima, dodje vreme da se pravi rakija, kod nas se postupak naziva ,, pecenje rakije ,,.
U veliku burad stavlja se skupljeno voce, posle odredjenog vremena dolazi do vrenja i dobija se komina.
Komina se stavlja u kazan koji je povezan lulom sa hladnjakom.
U ognjiste kazana lozi se vatra, komine pocnu da vriju i oslobadja se alkohol koji ide lulom u hladnjak, tu se hladi i dobija se domaca rakija.
Za jedan dan ispece se mnogo kazana domace rakije, radi se od ranog jutra do kasno u noc.
Rakija se u Srbiji pravi od sljiva, jabuka, breskve, kruske i grozdja.
Srbi vole da piju domacu rakiju pre rucka sa dobrom salatom.
Ziveli.
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Distilling.
Autumn with cool days, the time comes to real spirits, in our procedure is called,, brandy,,.
In a large casks placed gathered fruit, after a while there is a point and get the mash.
Pomace is placed in the cauldron that is associated with a pipe cooler.
The hearth furnaces lineage the fire, begin to mash boiling alcohol and released to a pipe that goes in the fridge, this is cool and gets the home-made brandy.
For one day bake a lot of kettles of homemade brandy, is made from early morning until late at night.
Brandy is made ​​from Serbian plums, apples, peaches, pears and grapes.
Serbs love to drink home-made brandy before lunch with a good salad.
Cheers.
See the photos in the workshop.

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Additional Photos by Pavle Randjelovic (pajaran) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 6060 W: 1721 N: 10507] (47690)
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