From Fermentation to Distillation – Expert Tips for Agricultural Farms

Fermentation is mostly completed or nearing completion; fruit mash is organoleptically sound, with a characteristic fruit smell, without signs of spoilage or foreign impurities. Since the fermentation and distillation (burning) periods require special attention, focus should be on avoiding common mistakes during these phases: Errors during fermentation cannot be fully corrected by distillation, so care must be taken to preserve the fruit's aromatic potential and prevent the formation of unwanted fermentation by-products. Poor hygiene often leads to acetic acid bacteria, which cause spoilage; in most cases, pH should be monitored—optimal around 3 to 3.2. A common mistake is leaving the mash for days or months after fermentation ends. The fermented mash should be distilled within 15–20 days. Errors during fermentation cannot be fully corrected by distillation, so attention must be paid to preserving the fruit's aroma and preventing unwanted fermentation products. The mash is fully fermented if the specific gravity shows values between 4°Oe and 12°Oe (Exlov degrees), depending on the type of fruit—plum 8–12°Oe, pear and apple 4–8°Oe, grape 0–4°Oe.