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Traditional Turkish Raki Recipe
A traditional Turkish process
Course:
Alcohol
Cuisine:
Turkish
Keyword:
Raki
Appliance:
Fermenter
Servings:
1
gallon
Author:
Ishani Bose
Ingredients
2
pounds
of raisins
1/4
tsp
of tannin powder
2
pounds
of sugar
1/2
tsp
of pectic enzyme and yeast
100
gram
of aniseed
Instructions
To make raki, soak two pounds of raisins overnight. Blend into a mash, and then put in the fermenter.
Add ¼ teaspoon of tannin powder and 1 tablespoon of acid blend.
Dissolve two pounds of sugar in boiling water, then pour this over the raisin mash.
When the mixture cools, add a ½ teaspoon of pectic enzyme and yeast.
Ferment until the mixture is dry.
Distill with 100g of aniseed. Dilute when ready to drink.
Notes
You should let it sit for 5 weeks before consuming it.