Calvados

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Hi all. Of apples this year a good harvest and so necessary as it is to recycle them. One of the ways to make Apple wine, and then the whole thing overtake twice. For the gifted, I heard about "Calvados, only in a barrel, only with cider", etc. nonsense. Call it Apple moonshine or whatever you heart desires, is not the point. The result is important. Outrageously simple, but long. And so for the preparation of Calvados, we need, from the calculation of 10 l wine:

Ingredients for Calvados

Step by step instruction of cooking Calvados

Шаг 1

16 kg. Pepin saffron. The apples must be good, no rot.

Шаг 2

A working tool of proletariat.

Шаг 3

The separation of the pulp from the juice.

Шаг 4

The foam is also removed.

Шаг 5

The output is pure juice.

Шаг 6

3 kg. of sugar.

Шаг 7

15 gr. dry yeast.

Шаг 8

Dissolve sugar in Apple juice, add a tremor and put under water seal in 30-45 days.

Шаг 9

The process goes on, bubbling fun.

Шаг 10

In full growth.

Шаг 11

33 days have passed, begin the stretch.

Шаг 12

The result after double distilled. Dilute with clean water to the desired degree.

Шаг 13

Enjoy. In the morning he drank, all day.))