Verino Tsipouro - Unaged Brandy Recipe
Recipe information
Make Verino Tsipouro - Unaged Brandy in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
For the Distillation (Tsipouro Base)
For Maceration and Flavor (Optional Traditional Additions)
For Finishing and Bottling
For the Distillation (Tsipouro Base)
1. Prepare pomace
Inspect the fresh or recently stored pomace. Remove any large stems or foreign material. If the pomace is unusually dry, sprinkle up to 1 liter of water and let rest 6–12 hours to rehydrate; do not make it soupy. If fermentation has already started in the pomace (sour smell, bubbling), you can proceed — that is normal.
2. Optional yeast addition
If the pomace shows no signs of active fermentation and you want to ensure a complete ferment, dissolve 5 g active distiller's yeast in 50 ml warm water and mix into the pomace. Allow the pomace to ferment in a covered but not airtight vessel at 18–25°C for 3–7 days, stirring once daily, until fermentation activity (bubbles, fruity aroma) is evident.
3. Load still
Transfer the fermented pomace into a copper or stainless-steel pot still. Pack loosely to allow vapors to pass. If using an alembic or home pot still, follow the manufacturer's filling guidelines — do not overfill (leave headspace).
4. First (stripping) run
Heat the still gradually. Collect the distillate in fractions. Discard the first 50–150 ml per 10 kg pomace as 'heads' (these contain volatile low-boiling compounds). Then collect the 'heart' fraction until the distillate proof drops significantly or the aromas become heavy and solvent-like. Continue until you have collected 2–4 liters of distillate (strength will vary). Stop before the 'tails' (heavy, oily, unpleasant aromas) dominate.
For Maceration and Flavor (Optional Traditional Additions)
5. Macerate with anise/fennel (if making anise tsipouro)
If you want an anise-flavored tsipouro (similar to ouzo-like louro), add 15 g whole anise seeds and 10 g fennel seeds to a clean jar. Pour the collected heart distillate over the seeds. Seal and let macerate at room temperature for 24–72 hours, tasting periodically. Longer maceration increases anise intensity. Strain through a fine mesh or paper filter.
6. Optional secondary distillation
For a cleaner, more refined spirit, you may perform a second (spirit) run with the heart fraction (and macerated seeds if desired). Put the heart distillate (strained) back into the still and distill slowly, again discarding an initial small head fraction (5–20 ml per liter) and collecting the middle cut as the final tsipouro.
For Finishing and Bottling
7. Proofing
Measure the alcoholic strength. Traditional tsipouro is typically bottled around 40–45% ABV. If the distillate is significantly stronger, dilute slowly with filtered water to reach the desired strength. Add water a little at a time, mixing and letting the spirit rest for at least an hour before re-measuring. As a guideline, to lower a very strong distillate by a few percent, add up to 200 ml water for the batch size implied by 10 kg pomace.
8. Sweetening (optional)
If you prefer a slightly sweet finish, dissolve 10 g sugar in 20–30 ml warm water to make a simple syrup. Cool and add to the tsipouro sparingly, mixing and tasting. Traditional unaged tsipouro is not sweetened, so this step is optional.
9. Resting and clarifying
After any adjustments, allow the tsipouro to rest in a sealed container for 1–2 weeks to let flavors integrate and any particulate settle. If necessary, filter through coffee filter or fine paper to clarify before bottling.
10. Bottling
Transfer the finished tsipouro into clean, sterilized bottles. Seal tightly. Store in a cool, dark place. Serve neat, chilled, or with cold water; anise-macerated tsipouro will louche (turn cloudy) when diluted with water.
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