Owen demonstrates grinding all the apples into mooshy appley chunks.
On the left is the copper still used to cook the apples, attached to the distiller. The copper pipe that attaches the two captures the steam & alcohol coming off of the fermented apples. You can see the spout at the bottom of the distiller where the alcohol would drip out.
Michel cleans out the copper still in preparation for the fermented apples.
Now, the real work happens! Gabriel stirs the pot while Michel feeds the furnace below with old grapevines from his vineyard.
Gabriel is showing us this copper piece that is inserted directly down into the distiller. The distiller is filled with cold water, which quickly cools the alcoholic steam as it drips down coil by coil. This helps to concentrate the alcohol.
The drip of sweet, sweet schnappy nectar.