Homemade Albanian Raki Recipe
Albanian raki is a grape-based spirit with a robust flavor. The grapes are crushed, fermented with yeast, and then distilled. It can be a lengthy process but results in a potent and culturally rich beverage. This homemade version is simplified for educational understanding and should be approached with caution due to the legality of home distillation. The prep time can vary, with an active involvement of a few hours and waiting periods for fermentation and optional aging extending over months.
Equipment
- Large fermentation container
- Distillation apparatus
- Bottles for storage
Ingredients
- 10 kg ripe grapes preferably grape varieties found in Albania
- 4 kg sugar optional, depending on the sweetness of the grapes
- Yeast specific for winemaking
- Water as needed
Instructions
- Crushing Grapes: Begin by washing the grapes thoroughly. Crush the grapes to release the juice into the fermentation container. This is traditionally done by foot in large barrels, but you can use a crusher.
- Fermentation: Add winemaking yeast to the grape juice. This will convert the sugars in the grapes to alcohol. Leave the mixture to ferment in a cool, dark place for about 10 days to a month, depending on the ambient temperature and desired strength.
- Distillation: After fermentation, distill the mixture using a distillation apparatus. This process should be done slowly to ensure the separation of alcohol from the mixture.
- Aging: The distilled raki can be consumed young or aged. Aging will mellow the flavor. Store in wooden barrels or glass bottles in a cool, dark place.
- Enjoying: Serve chilled in small glasses. It's strong, so it's usually enjoyed in small amounts.