An insight into
the secrets of the schnapps production Visiting Zoltán
Horváth and the Bedi
distillery in Števanovci Not
everyone knows how to produce good, homemade schnapps. Three men who
understand how to do it are Zoltán Horváth, Tibor’s
uncle, and the Bedi brothers, the owners of a
distillery. They introduce us to their craft. Števanovci, late summer
2007 Visibly honoured Zoltán Horváth
shows us the certificate he was awarded with by a committee of Slovene judges
in Otovci ( Števanovci, 01/02/2008 After Zoltán
Horváth has demonstrated how he picks the
fruit for his award-winning schnapps, and how the process of fermentation
proceeds, we were also interested in finding out where and above all how the
fermented plum mash is then being processed. József
Bedi, the owner of a distillery in Števanovci, a regular customer of which is also Zoltán Horváth,
kindly agreed on giving us an insight into distillation. Bedi
József’s brother depicts us how high
proof schnapps can be extracted from the fruit mash that has been fermented for
months. First of all the mash is heated in a kind of heater to a temperature,
in which alcohol starts vaporising. This steam evaporates from the mash and
moves upward through a tube to the first container, where it precipitates.
From this first container, the freshly precipitated alcohol is transferred to
a smaller kettle, where it is once again heated. Afterwards the steam flows
through another tube into a second container, where it is cooled down. In
this second distillation process the schnapps is being refined. In another
step, the chilled alcohol flows out of the distiller into a pot. At first the
schnapps (ethanol) drips into the container; until distillation is fully
complete the schnapps has been reduced from originally 80 percent by volume
to well-tolerated 40 percent by volume and is then ready to be filled into
bottles. The mash remainders are brought by a wooden pushcart to a self-made
refuse pit behind the house, where they are temporally stored before being
disposed in an official dumpsite. We do not miss the opportunity to taste
one, two (very generously filled…) glasses of this 100% homemade
schnapps. Cheers and a happy new year, or as you say in Raba
Region Slovene: „Na zdravje pa srečno nauvo leto“! Pictures Tibor Horváth / Joël
Gerber We thank Mr Zoltán Horváth
and the Bedi brothers very much for their
interesting introduction to the world of distillation. |