[Mediterraneo10]

In Romania, while many rural families leave a barrel of their own plums, apples, apricots, etc. to ferment, they usually take the fermented fruit to a central village distillery to distill it. The men working there have long years of experience and know how to run the equipment. I have always found copper stills to be "as hard as you think"; I couldn't imagine ever trying to set one up in my own home.