How to make Calvados

Calvados - in this word a whole epoch and a unique, unique story. For many years, this drink did not pay such due attention to this drink, because Calvados was considered a drink of poor. But the time does not stand still, everything changes, and now many want to try this drink, and some are prepared on their own.

1
What do Calvados do?

The usual moonshine, filled on apples - like this can be said about the ingredients of this drink.

Briefly about cooking technology:

For the production of this drink, small apples of fragrant varieties are needed. In Normandy (this is the birthplace of Calvados), for this drink 48 different varieties of apples are used! And in the course there are not only sweet and fragrant apples, but also acidic and even bitter varieties.
The combination of varieties in the percentage: sour-sweet varieties of apples - 70%, the remaining 20 and 10 are acidic and bitter apples. Harvesting - on the first autumn month.
Apples after collecting are immediately washed, crushed, lay out in large tanks for maceration.
Then the mezu is pressed to get more juice. Approx of the ton of apples you can get about 650 liters of juice.
The juice is fermented for about 1.5 months, and for the preparation of elite varieties of drinks allocate about six months.
The fortress of the apple cider does not exceed 7%, but in general, a weak cider is used for the mass production of Calvados, 4.5% fortress.
Cider is driven through a special apparatus, then poured into oak barrels and leave it.

2
How to make Calvados at home. Fast way

You can make an apple tincture yourself, the drink will be approximately similar to the original.

What products will need:

fresh apples - 2 kg;
vodka - 1 l;
sugar - 10 g;
water - 150 ml.

How to do:

Apples wash, not clean, remove the middle.
Apples crush.
Place the sliced \u200b\u200bapples in a glass container, pour vodka, closed tightly with a lid. Capacity must be put in a dark place for 2 weeks.
Insist the drink at room temperature.
After the expiration of the specified time, the drink must be strain, and the pulp to squeeze well.
In a separate saucepan, you need to boil water with sugar, give the opportunity to boil on slow heat for 5 minutes. A foam will be formed that you need to shoot.
Syrup to fully cool down (the temperature is 30 degrees), pour into the tincture, make a pretty shake.
Calvados is ready - you need to fill the drink in the bottles, close tightly. Store apple alcoholic drink in a cool and dark place. Shelf life - within 3 years.
The flow of drink is about 35 degrees, to the taste of Calvados will be sweetish.

3
How to make Calvados

And this recipe for patient, because you have to make a drink for a long time, but the award will be completely different taste, almost like real Calvados.

How to make a drink:

Support apples (3 kg: half of the sweet, half of acidic varieties), of which you need to squeeze juice. You need to get as much pulp as possible. Therefore, fruits need to choose ripe and juicy.
Juice insist in a dark place 24 hours. Then remove the foam and pour the precipitate through the tube. It is necessary to put the waterproofing or put on a conventional rubber glove, only in one of the fingers you need to make a puncture needle.
A bottle or a bottle is put in a dark cool place (the temperature is not lower than 18 and not higher than 27 degrees), insist until the moment until the fluid is lifted, and fermentation processes will stop.
The liquid must be accurately merged, strain through gauze.
The first stage is completed, now proceed to distillation. For these purposes, you will need a special apparatus for moonshine. The first distillation - the finished product is not divided, the selection began to start when the drinking strength will be within 30 degrees. Collecting the finished drink: The first 12% is poured into a separate container and poured, because there are many harmful substances in the drink, then the main collection is collected when the drinking strength reaches 30-40%.
Exposure of the finished moonshine of apples. So far, this is not Calvados, but an apple moonshine that needs to be brought to a certain degree of maturity. Heathe the drink in glass containers, and if there is an opportunity, then in oak barrels. You need to put oak pegs in a glass jar with a drink (from wood, but not from sawdust and chips!).
Oak pegs need to pour just boiling water, insist 10 minutes, then drain the water, put in cold water for 20 minutes. Then the oak pegs need to dry, decompose on banks.
In each bank you need to pour apple alcohol, which is desirable to dilute with water (clean and cold) so that the drink the drink is within 40 degrees.
Banks need to seal with covers (roll), put it in the cellar or another cool and dark place. Calvados insteading time - from 6 to 12 months.