1. Raw material
- Fully ripe, healthy and clean fruits
- Short storage of the raw material, if necessary
- Process quickly

2. Mashing
- Pick out leaves and rotten fruits
- Wash fruits
- Remove stems
- Grind fruits

3. Mash treatment
- Store in clean fermentation vessel with lid and plug
- Acidification to approx. pH 2.8-3.2 with 1-2 l/hl SIHA Combi Acid CS or 100-200 g/hl SIHA Combi Acid Granulated
- For 100 kg mash: 5-10 ml SIHA Distillery Enzyme SK Plus (liquid), 5-10g SIHAZYM SupraMash (granulated); for starch degradation 3-5 ml Amylase AG 300 L

4. Fermentation
- Cold fermentation with 10-20 g/hl SIHA DESTAROME or 10-20 g/hl SIHA Active Yeast 6 (Distillery Yeast)
- Optimum nutrient supply through 100-200 g/hl SIHAFERM Plus * (active yeast and yeast nutrient)

5. Mash storage
- Long storage times must be avoided
- Superposition with CO2
- Short mash storage: cool (< 10°C), under acid protection and airtight

6. Distillation
- Distil when fermentation subsides, use 2-4 ml/hl SIHA Anti Foam Agent SE Concentrated

7. Filtration
- Filter after cold storage at approx. 4°C using flavor-conserving depth filter sheets BECO SELECT A with different clarifying sharpness: BECO SELECT A20, A40, A80