@ghpedroso 10kg-12kg of plum for a liter of šljivovica. It’s best to collect it fully ripe, when it has the highest sugar content, collect larger amount than your distillation device can hold (explanations follows). Fruit should be stored into a vat or a similar container for fermentation. You can add up to 2% of sugar to fruit in first few days of fermentation to speed up the process and slightly increase amount of final product, without affecting the flavour. The flame during distillation must be just right, not too strong, not too weak, that’s why you should have more fruit if you’re doing it for the first time, in case you fuck up the first time, you can just add the bad rakija to fermented fruit you have left and distill it again. Remember homemade rakija should be at least 45%, so check it regularly and stop the process when it get’s too weak. But, worry not, when it starts pouring it’s much stronger and then slowly weakens. Also check the dangers of homemade alcohol, you don’t want ethyl and methyl to mix, do you? There are easy methods to prevent that.
If you speak Serbo-Croatian you should be able to find a lot on the subject on the internet. If you know someone who produces rakija ask them, chances are they will share “secrets” with you, but don’t be surprised if they don’t, good rakija is a status symbol, many won’t share their ways.