The cucumber is used to find fermented fruit. People also referred to as 'kvasomer' are used to determine the appropriate batch. After the fruit is loaded into the barrel, the effect of the batch-liquid can be monitored by means of the cummerer after approximately 2 months. The fermented liquid will gradually approach the top of the cucumber, approximately 2-3 °, then the batch is suitable for processing in a distillery - a distillery. Cukromera scale 0-20%, STN standard. 1 ° sugar beet of 10 dkg of sugar per 1 liter.