Economy of processing fruit into brandy

S to raziskavo smo želeli ugotoviti finančni izkoristek žganjekuhe v manjšem obsegu, ki se lahko izvaja kot dodatna dejavnost na kmetiji oziroma kjerkoli, kjer želijo na koristen način porabiti viške sadja. Poskus je bil izveden v Ljubljani, uporabili smo sadje iz sadovnjaka, ki se nahaja v neposredni bližini objekta v katerem smo izvajali vse postopke znotraj procesa žganjekuhe (od pobiranja ter pranja sadja do končnega finega kuhanja). V poskusu smo merili vse parametre, ki na koncu vplivajo na končni strošek omenjene dejavnostiporaba časa, energenta, vode, finančni sredstev ter izplen destilata. Celoten poskus se je pričel 27. 8. 2014 s pobiranjem sadja, čemur je sledilo pranje in mletje sadja ter polnjenje le tega v fermentacijske posode. Po končani fermentaciji smo nastalo drozgo prvič prekuhali in sicer v 39 ponovitvah. S prvo prekuho smo tako dobili 268,5 litra surovega žganja, ki smo ga nato v 6 ponovitvah druge destilacije predestilirali v končni produkt in s tem 11. 12. 2014 zaključili s poskusom. Ugotovili smo, da stroške predelave lahko pokrijemo kljub temu, da nimamo svojega sadja ter energenta, ki prestavljata najvišje stroške, vendar lahko zaslužek občutno povečamo, če imamo sadje iz lastnega sadovnjaka ter za kurivo uporabljamo svoj les.The aim of this research was to determine financial efficiency of fruit brandy distillation on a smaller scale, which can be performed as an additional activity on farms. Anywhere there is some extra fruit that can be used in useful manner. We performed our experiment in Ljubljana. The fruit was grown in a small fruit garden, which is located in proximity of the complex in which all of the process of making fruit brandy were held (from fruit picking to the fine distillation). In this experiment we measured all of the parameters that interact with the final expense of the mentioned activitythe consumption of time, energy, water, financial resources and quantity of the brandy. The experiment started on 8. 27. 2014 with fruit picking, which was folowed by cleaning and grinding the fruit and then filling it in the fermentation barrels. After the fruit fermentation, we first distilled the mash in 39 repetitions. That way we distilled 268,5 litres of raw brandy which were then distilled for the second time in 6 repetitions, resulting in the final product (fruit brandy). We finished our experiment on 12. 11. 2014. We concluded that expenditures of processing fruit into brandy can be covered despite the fact that we do not use our own fruit and energy- generating product which represent the highest expenditure, but we can substantially increase the profits if we use our own fruit and fuel wood