Obtaining aromatic water from feijoa berries using vacuum distillation. This water can be used to dilute strong moonshine or pure alcohol.
Place the berries in a still (the more berries, the more concentrated the aroma will be). Add the necessary and sufficient amount of water to prevent drying during distillation. It's even better to use a false bottom so that the berries are in the vapor zone and don't touch the water. Seal the system and evacuate the air with a vacuum pump to ensure boiling at relatively low temperatures (to obtain fresh and natural aromas). Slowly heat and distill.
Use the remaining raw materials for fermentation (plus water, sugar, yeast) and further production of moonshine. Distillation of the wash is also performed under vacuum. We try to extract all the alcohol from the wash; approximately 0.5 - 1% of the alcohol can be left in the still with the stillage to save time. Then we re-distill under vacuum to obtain a stronger moonshine (we also leave approximately 0.5-1% alcohol in the still). We dilute the resulting distillate with the previously obtained aromatic water to the desired strength. Let it rest for a couple of weeks before use.
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