At the still
There’ll be a few hours at the pálinka distillery to work out what all those pipes are for while you listen to drinking stories and feed the fire as snow falls on the morning outside. From last autumn’s apples – set fermenting in barrels with a sachet of yeast, some warm water and 10 kilos of sugar – 24 litres eventually came shimmying through the apparatus mid-afternoon, ‘for personal use’.
