apricot distillate

    We process apricots without seeds or with a small amount seeds. The fruit must be fully ripe to obtain the right aroma. They should be finely shredded, liquefying enzyme added, properly acidified, and an appropriate amount of noble yeast added. Fermentation should take place at a temperature of 15-18 degrees, in an airtight vessel with a fermentation tube installed. Distillate as soon as the fermentation has clearly weakened. A boiler with stirrer is recommended.

    The same should be done if we are preparing peach settings. It is absolutely necessary to remove stones from the setting.