Use milled rye. Pour hot water over it to make it really sweet. Cool it to 27 degrees. Add yeast. Let it ferment for three or four days. Distill it. It is very easy to burn it, so distill it using steam. Get the water boiling hot and steam it through a pipe. The most important thing is what you distill and ferment it in. If you use a metal container, you can get iron particles. My Dad used glass, and stainless steel sometimes. Charcoal filters remove the impurities and carbon filters remove any smells.
This is his recipe:
1 kilo of sugar
3 litres of water
10 decagrammes of fresh yeast
26/27 degrees
7-9 days to ferment it
Cool it for a day or two
Distill it
Add fruit or jam for taste
You can use tomato puree because tomatoes have lots of potassium and yeast likes potassium.
The best one is when you just use rye, or the yeast for making wine. The wine yeast takes longer because it requires longer temperature.
