Iwer's Rakibrenne
[Banater Post, Jul 05, 2014]

Bei dr Ansidlung hat mer in Schandrhaas breeti Gasse angeleet. Die ware 20 Klofter breet, des sin fascht 38 Meter. Do war Platz genuch for zwaa Reije Beem uf jedr Seit, des ware also vier Reihe Beem in dr Gass. Un des ware Maulbierebeem, weil die domolichi Herrschaft hat wille Seiderauwe zichte.

Im Summer han die Beem vill Maulbiere getraa, weißi un roti un schwarzi. Wann se zeitich ware, sin die Maulbiere uff die Erd gfall, die Bizikle sin driwwer gfahr, un weil se so sieß ware, han oft Biene dran genascht. Wann mir Kinner dann mit bloße Fieß uff so e Bien druff getret han – autsch!

Weil mir Schwowe awwr nix wegwerfe han wille, un die Männer immer etwas zu  trinke gebraucht han, hat mer aus de Maulbiere Raki gebrennt. ‘s Maulbiereschittle war etwas for die ganzi Familje. Alli han angepackt dass des Maulbieretuch unner de Beem richtich ausgstreckt war. Dann hat de stärkschte Mann mitm Maulbiereschittler (des war a langi Stang mit me Hoke am End) eene Nascht noh’m anre gschittelt, so dass die Maulbiere nor so runner gfall sin.

Vun dem Maulbieretuch hat mer die Maulbiere in a Fass getraa, wu se dann gegärt han. Alli Paar Täch hat mer neiji Maulbiere drzu gin. Wann des Fass voll war odr ke Maulbiere mehr an de Beem ware, dann war des Maasch fertich for Rakibrenne, so hat mer des Destilliere genennt.

Beim Kerschner Vettr Hans war de Rakikessl. Im Unnergebeid ware die zwaa Teele installiert: E ingemauerte Kessl, mit’me große kupferne Owwrteel wu wie e mächtich großi Zwiwwel ausgschaut hat, un e großes, viereckiches Zimentfass voll Wasser, mit’ner Kupferspirall drin. Owwe sin die heiße Gase vum Kessl in die Spirall ingfihrt gin, un unne is de Raki aus’me kleene Rohr rausgelaaf.

De Kessel mat mer ständich mit Brennholz fietre misse un des Kihlwasser hat mer mit ner kleene Handpump nohfille misse. Wann mer ‘s kalti Wassr unne ringepumpt is es warmi Wassr owwe dorch e Rohr in e Loch hinner’m Haus weggeloff.

De erschte Raki wu aus kleene Rohr raus kumm is war so stark, dass mer ne net trinke hat kenne. Wie er weiter geloff is, is er awwr schwächer gin. De Vettr Hans hat efter a Stampl gfillt un iwwr die großi Kupferzwiwwel geleert. Wann die Flissichkeit noch gebrennt hat, hat er de Raki noch laafe gelosst. Am End hat de Eigentimer sei Raki in a große Damidschan gfillt un hemmgfihrt. Vorher hat de Vetter Hans awwr sei Teel griet, dann hat mer ke Geld zahle misse.

Raki hat mer aach vun Quetsche, Trewe, un sogar Zuckerriewe gebrennt, awwr des wär e anri Gschicht.

About making brandy
Translated by Nick Tullius 

When the village of Alexanderhausen (Schwowisch: Schandrhaas) was built, it was provided with very wide streets. These were 20 Klafter wide, almost 38 meters or 124 ft. There was room enough for two rows of trees on each side, four rows of trees in every street. Most of these were mulberry trees, because the feudal landlord wanted people to raise silk worms.

In the summer, these trees produced lots of mulberries, red ones and white ones and black ones. When they ripened, the mulberries fell on the street, the bikes run over them, and because they were so sweet, the bees liked to suck on them. If we kids then stepped on a bee with our bare feet - ouch!

Because we Swabians did not like to waste anything and also because the men always needed something to drink, we used the mulberries to produce mulberry brandy, locally known as "raki". The shaking of the mulberries from the trees was something for the whole family. All family members together ensured that the large canvas was really stretched out under the mulberry tree. Then the strongest man used the mulberry shaker - a long pole with a hook at the end - to shake one branch after another, so that the mulberries fell onto the large canvas.

From the mulberry collection canvas, the berries were placed in a barrel, where they fermented. Every few days more mulberries were added. When the barrel was full or there were no mulberries left on the trees, the mash was ready for the "Raki-boiler", as the distillation was called.

The Raki boiler was installed at the house of Kerschner Vetter Hans. The two parts were installed in the secondary building: A brick boiler with a large copper top that looked like a mighty large onion, and a large, square cement barrel full of water, with a copper coil inside. On top the hot gases were piped from the boiler into the spiral, and at the lower end of the spiral, the Raki dripped out from a small tube.

The boiler had to be fed constantly with firewood, and the cooling water needed to be refilled with a small hand pump. As the cold water was pumped in from the bottom, the warm water run away from the top through a pipe leading to a pit behind the building.

The first Raki which dripped from the small pipe was so strong that it was undrinkable, but it weakened as the distillation proceeded. Vetter Hans frequently filled a little glass from the small pipe and poured it on the large copper onion. If the fluid still burned, he let the Raki run. When all was done, the owner filled all his Raki into a large glass bottle called demijohn and carried it home. Before that, Vetter Hans also got his share, so that there was no money to pay.

Raki was also made from plums, grape mash (left over from winemaking), and even sugar beets, but that would be another story.