After leaving the pomace to ferment long enough for all the sugar to transform into alcohol - an operation described in an earlier post, on 18th September - the actual distillery process can start. ​First of all, I must thoroughly clean the Kazani, which works best when it is piping hot. I must be careful not to get burnt when I open the lid, as it really is hot, the Kazani being in copper. I only use a kitchen towel to hold it as I've never liked working with gloves, but it'