Sanitize carboy, airlock, bung, strainer, and utensils by boiling for 10 minutes or using a no-rinse sanitizer.

Pour 4 liters fresh sugarcane juice into the sanitized carboy and measure original gravity, aiming for 1.080 to 1.100.

If gravity is below 1.080, add filtered water slowly and retest until you reach the target range.

Sprinkle 5 grams Champagne yeast and 2.5 grams yeast nutrient onto the juice surface without stirring.

Install the airlock and place the carboy in a cool location at 18–24 °C; ferment for 10–14 days until gravity stabilizes around 0.990–1.000.

Carefully rack the clear liquid from the lees into a pot and strain through cheesecloth to remove particles.

Transfer the fermented liquid to the copper still and heat slowly; collect distillate, discarding the first 100–150 ml (heads), collecting the next 500–600 ml (hearts), and discarding the tails.

Measure the hearts’ ABV with a spirits hydrometer and dilute with distilled water to 40–48 % ABV while stirring and tasting.

Bottle white cachaca immediately for a clear spirit or age in oak barrels or with oak chips for 3–6 months before bottling.