Troja Rakija (albania) Recipe

Prepare sugar solution

Sanitize a large food-grade fermentation vessel (20–30 L). Heat about 6 liters of the water to approximately 60–70°C. Dissolve the 4 kg of sugar in the heated water, stirring until completely dissolved to make a concentrated syrup. Do not boil. Once dissolved, add the remaining 6 liters of cool water to bring the temperature down.

Adjust acidity and nutrient

When the syrup temperature is between 25–30°C, add the 50 ml of lemon juice (or citric acid solution) to lower pH to roughly 4.0–4.5, which helps fermentation and limits bacterial growth. Add the 10 g of yeast nutrient if using, stirring to combine.

Pitch yeast

Rehydrate the 20 g of active dry yeast per the packet instructions (typically in 30–50 ml of warm water at 35–38°C for 5–10 minutes) or sprinkle directly if using a robust distillers/wine yeast. Ensure the wash is 20–28°C before adding yeast. Pitch the yeast into the fermentation vessel and mix gently.

Primary fermentation

Close the vessel with an airlock. Keep the fermentation in a stable place at 20–28°C. Active fermentation should begin within 12–48 hours and last 5–10 days depending on yeast and temperature. Fermentation is complete when bubbling stops and specific gravity (if measured) is stable for 2–3 days (target near 1.000 or lower).

Settle and rack

When fermentation finishes, let the wash sit 24–48 hours to allow solids to settle. Siphon (rack) the clear wash off the lees into a clean container for distillation, leaving sediment behind.

Prepare still

Ensure your pot still and condenser are clean and assembled properly. Fill the still boiler with the fermented wash, leaving adequate headspace per your still manufacturer's guidance (usually no more than 2/3 full).

First run (stripping run)

Heat the still slowly and maintain a gentle, steady boil. Collect distillate in separate containers. For safety and control, monitor temperature at the lyne arm—initial vapors (foreshots) will come off first. Collect foreshots separately (see cuts). Continue until the boiler is near empty; this run concentrates alcohol into a low-wine (approx. 20–30% ABV) fraction. If using a small home setup, some makers skip a separate stripping run and perform a single run with careful cuts.

Second run (spirit run) and making cuts

Load the low-wines (or the single-run distillate approach) into the still for a spirit run. Heat gently and collect distillate in 250–500 ml fractions. Discard the foreshots (first 50–150 ml per 20 L wash scaled to your batch size) — these contain volatile methanol and other undesirables. After the foreshots, collect the heads separately until you reach a noticeable change in aroma and taste; heads contain lighter, solventy compounds. Next collect the heart cut (the desirable ethanol-rich portion) — this is what becomes the rakija. Monitor temperature and alcohol strength (if you have an alcoholmeter) to guide the tail cut; typically stop collecting hearts when ABV falls to ~40–50% in the distillate or when flavor becomes heavy and oily. Collect tails separately.

Dilution and resting

Combine heart fractions. If too strong, dilute with clean water to a desired bottling strength (typical traditional rakija is bottled at 40–50% ABV). Mix gently and rest for several days to weeks to integrate flavors. Optionally filter the spirit through activated charcoal (200 g per batch, using a suitable filter or packed column) to remove off-flavors and to lighten color. After filtration, let the spirit rest an additional few days.

Bottling

Once satisfied with flavor and proof, transfer the rakija into clean sterilized bottles, seal, and label. Store in a cool, dark place. Rakija can be enjoyed young or aged in neutral wood or fruitwood for months to develop additional character.

Safety notes

Distillation of alcohol for beverage consumption may be regulated or illegal in your jurisdiction—check local laws before proceeding. Always discard foreshots; methanol concentrates there and is toxic. Use proper ventilation, avoid open flames near still, and operate equipment according to manufacturer instructions.