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Our theory part covers both the biochemical and physical principles of fermenting fruit mash to alcohol, of distilling this alcohol to a fine spirit and best practices of how to gain maximum output at the best taste. The legal and regulations part shows how to do this process legally under the new German alcohol law of 2018, and how to avoid serious health risks, a.k.a. explosions and burn prevention. The theoretical part will close with a short introduction on the economics of craft distilling, in terms of time consumption and financial investments necessary to get up and running.