Choose healthy, ripe and aromatic apples. Cut them finely, it is best to remove the seeds. Grind them to a paste with a grinder and let them mature.
To speed up the fermentation, add a sugar syrup. 26.5 gal (100 liters) of water requires 40 lb (18 kg) of sugar. During the fermentation process, stir the mixture 3 times a day.
Once fermentation is complete, boil and distill the mix. The alcohol content of the apple brandy needs to be 76 proof.