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If you have excess fruit of any type..which has sugar in it..you can ferment it to make “cider or wine”. In Europe the tradition was to ferment the windfalls and damaged fruit in big barrels, and there was a travelling “distiller” who would come around and make it into “brandy” for you. It takes a big still to handle large quantities of low grade “cider”.
There is a local Swiss guy around here who made a big still out of an old copper hot water tank, and heated it with wood in an old laundry “boiler” which used to be standard in all the old houses. Large quantities of firewater.. I can assure you. Alcohol has all sorts of uses…… ;-)……