The Raki-Making Process in Three Steps
It’s that time of year again. The aroma is unmistakable, signaling the exciting process ahead.
Step 1: Pressing the Grapes
After the harvest, the grapes are pressed to create a mixture known as must, which consists of juice, seeds, pulp, and skins. This must is allowed to macerate for several days before the juice is separated out to continue its fermentation into wine.
Step 2: Stirring the Pomace to Stimulate Fermentation
The naturally occurring yeasts on the surface of the pomace initiate fermentation, but regular stirring is essential. This action allows oxygen to penetrate the mixture, promoting the fermentation process throughout the barrel. This phase continues until all the sugars in the pomace are converted into alcohol, typically taking about 30 to 40 days.
Step 3: Distilling the Raki
In a few weeks, once fermentation is complete, I will focus on distilling the Raki. The pomace is stirred manually, and the entire process remains entirely natural, with no additives involved. The grape pomace is not heated; instead, it is left to macerate in the open air, benefiting from the warmth of the sun, which still reaches around 35 degrees at this time of year.
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