Talk:Cachaça/@comment-7273444-20130319062237

Greetings,

I am setting up a 300 Liter, stainless steel, copper lined still at an old colonial era hotel in Zulu Land, South Africa and am searching for a good cachaca recipe to start experimenting.

We are surrounded by sugar cane farms and will have unlimited access to sugar-cane juice.

I do not intend to produce large quantities of 'cachaca' for commercial purposes, but to create a unique tourist attraction in the little, rural hamlet of Eshowe.

Can anyone help with the complete process of distilling cachaca from sugar cane juice?