To avoid oxidation the fruit is pumped into a stainless steel fermenting tank. Thereafter cultured yeast is added to the fruit mash. Now fermentation starts. The fermentation temperature is 19°C and fermentation takes 14 days. 11 kg of apples are necessary to produce 1 liter of 100% pure fruit distillate. The fermented mash is distilled twice, slowly and with great care. The head and tail are removed and the “heart”-distillate with 84% alcohol by volume is used for the dilution with spring water.

Wasser, Apfel, Alkohol ,with colourant

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