Traditional Turkish Raki Recipe
A traditional Turkish process
of tannin powder
of pectic enzyme and yeast
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.
You should let it sit for 5 weeks before consuming it.