Fruit schnaps are spirits that are made from fruit. To produce these spirits, the appropriate types of fruit are mixed and subjected to alcoholic fermentation. For this, a corresponding amount of processed and good quality fruit must be crushed and mixed. Then yeast is added to this mixture, which drives the fermentation process. This fermentation process can take several weeks and should be carefully monitored. After the fermentation process is complete, the mash is first distilled to the raw brandy. The distillate is collected and distilled again, resulting in the fine brandy. The composition and the alcohol content of the fine brandy are then checked. This is the only way to decide how much water and possibly other additives have to be added, so that a drinkable product is created that meets the respective quality requirements. The aim is usually to have an alcohol content of around 40 percent. The legal minimum alcohol content is 37.5 percent. In the case of fruit brandies, it is mandatory that the fruit used be listed on the label in descending order (according to the amount used). Real fruit brandies get their aroma and taste exclusively from the fruit for which they are named. Therefore, fruit brandies are not flavored or blended. Blended means that other alcohol is added to the fires.