Extract juice from fresh sugarcane.

Measure out 2 liters of sugarcane juice for fermentation.

Sprinkle the yeast over the sugarcane juice and stir gently.

Transfer the mixture to a fermentation vessel and cover loosely.

Allow it to sit at room temperature for 1-2 weeks, stirring daily.

Use a hydrometer to check for specific gravity, fermentation is complete at around 1.010.

Transfer the fermented juice to the distillation apparatus.

Collect the distillate, aiming to keep only the heart.

Bottle the cachaça and consider aging it in wooden barrels for a few months.