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Wood apple (Limonia acidissima L.) is a fruit with a high nutrition content, which can protect the liver, resist pathogenic bacteria, heal wounds and prevent the development of tumors. Initial research was conducted to find out the appropriate pretreatment and alcohol concentration for the end product. The results showed that fresh wood apples were sufficiently ripe 2-3 days after harvesting, which were then washed, dried, individual apples were quartered and soaked in a glass jar containingdoi:10.35382/185948184.108.40.2069.191 fatcat:wp3jhgkhhze4xphly4bfaanap4