Calvados - the original name of the alcoholic beverage from apples, which is produced in Normandy.
All other options are apple brandy.
Home Calvados according to the classic recipe is quite difficult to prepare.
If you use a simplified recipe for Calvados from apples at home, then the drink is prepared very quickly.
In any case, a bottle of homemade alcohol will be cheaper than a bottle of the liquor store.
Yes, and the drink itself will taste better.
Calvados Recipe for Apples at Home - General Cooking Principles
The original technology of cooking Calvados is as follows:
• get cider (fermented apple juice, low alcohol drink);
• to overtake the distillate (that is, to get moonshine from apple juice);
• stand moonshine (insist in oak barrels);
• filter out Calvados.
The only ingredient for real Calvados is apples. The higher their quality, the more tasty and high-quality home alcohol will be. Apples are better to select September - juicy, sweet, fully ripe, without any signs of damage.
The first recipe of Calvados from apples at home, below, allows you to get almost original drink (if you have a real oak barrel and the ability to accurately measure the alcohol content in the semi-finished and finished product). This is the classic version, which is quite difficult to reproduce.
However, there are more simple recipes for Calvados from apples at home. It turns out the way and not quite original, but quite tasty and various drinks that can be put on the festive table without embarrassment. Experimental imitation drinks can be made from a combination of apples and sour-sweet pears.
A classic recipe for Calvados from apples at home
The traditional drink has a delicious aroma and a pleasant rich flavor. Thanks to this recipe for Calvados from apples at home you can get a product that is almost identical to the original. Ingredients (traditional or ideal composition), choose at your discretion. Ingredients:
First composition (traditional):
• seven pieces of sweet and bitter-sweet apples;
• two pieces of sour grade apples;
• one piece of bitter apples.
Second composition (ideal):
• four pieces of sweet apples;
• four pieces of bitter apples;
• two pieces of sour apples.
Preparation:
Squeeze juice from apples, trying to completely get rid of the pulp.
Juice during the day should settle at room temperature.
Carefully remove the formed foam and pour it into the fermentation tank.
Make a water seal or just put a rubber glove on the neck (do not forget to pierce one “finger” with a needle).
For fermentation, rearrange the container in a dark pantry until cider is obtained. The optimum temperature is from 18 to 27 degrees.
The cider is ready when the flock's liquid is lighter, the sediment is at the bottom, and the glove is completely deflated (or the release of bubbles from the hydraulic seal has stopped).
Young cider should be drained, it is necessary to filter it so that there are no traces of sediment in the liquid (it will spoil the taste).
Pour the cider into a still.
With the help of the moonshine distillate distill from the cider, measure the strength of the moonshine with an alcoholometer.
Dilute the first batch of moonshine with clean water. The resulting liquid should have a fortress of 18 to 20 degrees.
Overtake the moonshine again, selecting the purified moonshine strength of 40 degrees. Pour the first dose (about 12 percent). It is an unsuitable for use, unhealthy product, the only use of which is for technical purposes).
After distillation, pure moonshine from 70 to 80 degrees should remain.
If there is no oak barrel for further infusion, distill the distillate into glass containers. Pre-dip the treated oak pegs inwards.
Dissolve apple alcohol with cold water so that the drink has a strength of 40 degrees.
Tightly cork the cans with iron lids or close them with very tight lids.
Remove Calvados in a cool pantry for final maturation. The term of insisting is from six months to one year.
Filter, bottle, tightly cork and store.
Recipe for Calvados from Apples on Vodka
A simple way to get a Calvados-like drink is to just insist on apples on vodka. The main thing is to choose high-quality vodka, which will not spoil the taste and highlight the bright apple flavor. The drink will have a strength of about 32-35 degrees.
Ingredients:
• two kilograms of apples;
• liter of high-quality vodka;
• two hundred grams of sugar;
• ten grams of vanilla sugar;
• 150 ml of water.
Preparation:
Washed apples completely clear of partitions and seeds, cut into small cubes.
Fold in a glass jar, add vanilla sugar and mix.
Pour the apples with vodka.
Tightly close the lid and send to insist in a dark place at room temperature for two weeks.
Strain the contents of the jar, squeeze the apples through a gauze filter.
Combine the rate of sugar and water and boil for five minutes (foam).
Cool the resulting sugar syrup and pour it into the tincture of apples on vodka. Mix.
Pour calvados in bottles, cork and clean in the cool.
The tincture is stored for three years.
Recipe for Calvados of apples and pears on moonshine
An unusual recipe for Calvados from apples at home involves the use of pears. The drink is very good for making alcoholic cocktails.
Ingredients:
• seven hundred grams of sweet and bitter apples;
• three hundred grams of sour apples;
• four hundred grams of pears;
• one liter of good moonshine;
• glass of water;
• half a cup of granulated sugar;
• half a cup of vanilla sugar.
Preparation:
Clean dried and peeled apples and pears cut into cubes.
In a three-liter stack apple, then pear slices.
Add vanilla sugar and moonshine.
Cover the neck with a piece of gauze and place for fermentation in a dark pantry for three weeks.
Mix the contents of the jar daily or shake it.
Strain the drink through a gauze filter.
Pour the apple-pear brew into the pan and send to the stove, turning on the slow fire.
Pour water into sugar, mix, heat until dissolved.
Add warm syrup to the contents of the pan and simmer on the stove for half an hour.
Pour the cooled Calvados bottles.
Apple Calvados Recipe with Yeast
The classic recipe for Calvados apples at home housewives often try to supplement and improve. The specified number of ingredients can vary.
Ingredients:
• fifteen kilograms of apples;
• ten liters of filtered water;
• two kilograms of sugar;
• fifty grams of yeast.
Preparation:
Peel apples and scroll through the meat grinder.
In the sugar pour a liter of water and dissolve.
Pour syrup into applesauce.
Add the yeast, prediluting them in a small amount of water.
Pour everything into a glass container for fermentation, put a medical glove with a pierced finger on the bottle's throat and put it in a dark place for ten days.
Every day, stir the mass.
When the pepper is dipped, overtake the moonshine from the wort.
Bottled with oak chips, cork.
Calvados Recipe for Raisins
Pleasant taste is different drink obtained from apple cider in raisins. This recipe for Calvados apples at home silently resembles the previous ones and allows you to get a great drink. The cider obtained at the first stage of fermentation can be drunk as an independent low alcohol beverage.
Ingredients:
• three kilograms of sweet and sour apples;
• six hundred milliliters of water;
• six hundred grams of sugar;
• fifty grams of raisins.
Preparation:
Grate the prepared apples on the grater.
Portions put the pulp in a glass container, pouring sugar and raisins.
Pour warm water at room temperature.
Close the neck of the glove and for ten days to remove for fermentation in a dark pantry.
To filter If cider will be used as a standalone drink, bottled and refrigerated.
For further preparation of Calvados, overtake cider through a moonshine still, insist on oak chips.
Store in a cool place.
Calvados Recipe from Home Cider
There is a wonderful recipe for Calvados from apples at home, which allows you to process the previously prepared cider. If there is a lot of sparkling drink resembling champagne, and there is a moonshine still at home, you should make a festive version of homemade alcohol. Ingredients:
• ten liters of home cider (fortress 6 percent);
• ten kilograms of fermented apple cake;
• filtered water;
• oak chips;
• a tablespoon of honey (or sugar).
Preparation:
Apple cake press, strain and pour into bottles.
Leave for fermentation for five days warm.
In the moonshine pour cider and fermented cake.
The first portion of alcohol (about 200 ml) is drained. It has a lot of fusel oils.
The resulting moonshine strength of about 40 degrees again drive through the unit. The result is moonshine twice as strong.
Pour oak chips into glass jars.
Pour the chips in the brew.
Shake and leave warm for a day (in the room or in the kitchen).
Strain Calvados.
Measure the alcohol content and dilute with filtered water to 40 degrees.
Add sugar or honey (you can not add).
Pour into bottles, cork and put in the freezer for several hours.
Remove and send to a closet or refrigerator for storage.
Recipe for Calvados from Apples at Home - Tricks and Tips & Tricks
- Oak pegs for a classic recipe should be cut from the middle of the trunk with a diameter of 25 to 35 sentiments. The wood needs to be cut into 5 * 10 cm bars, pour boiling water for ten minutes. Drain, pour cold water over pegs for twenty minutes. Then drain the water, dry the wood.
- Sawdust, shavings, bark are not suitable: they have little tannins, which give Calvados a characteristic bitterness.
- The bars can be planed on slivers. To give the drink a more pronounced aroma, warm the chips in a dry frying pan.
