question about the fermentation process

[ro palinca]

Hello, I'm new to the forum but have distilling for more than 15 years fruit brandy
(mostly plums), here in Romania (and other East European countries) this is the most consumed drink and have different names Tuica, Rachiu, Palinca, Slibovita and also different ABV strenght, from 25-30%ABV in Oltenia (don't like it) to 35-40%ABV in Banat (almost good), 50-55%ABV in Ardeal (Transilvania) (very good) to a whopping 65%ABV in Maramures - all this names are for regions in Romania. If any of you are interested in the traditional way of making this, I will gladly share. I like 50% stuff, double distilled - it have very good flavor, don't give you hangover and it is drinkable without the need to consume a lot of water.