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Rakia BG Style
How to make
Rakia
the Bulgarian style
Friday, July 18, 2008
Day eleven.
There is still a pretty thick crust. Not all of the plums have started fermenting. Still some time to go.
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Start up the process.
Collect the goods.
Get down to business.
Barrel(s).
Rakia fans across the web.
First thing first.
There is still a pretty thick crust. Not all of the plums have started fermenting. Still some time to go.
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Post a Comment