Calvados at home from apples

Step-by-step preparation

1. Step 1:

   

   Wash the apples well.

2. Step 2:

   

   Cut the apples into pieces, removing the tails and the core.

3. Step 3:

   

   Make porridge out of apples (in the video it is done with a construction mixer, you can use a large wooden pusher).

4. Step 4:

   

   Transfer the apple porridge to the braga container. It turns out about 20 liters .

5. Step 5:

   

   Add sugar or invert syrup made from it to the apples. I wrote the recipe for invert syrup at the end of the recipe.

6. Step 6:

   

   Add water.

7. Step 7:

   

   Yeast (special for white wine, brand E1118) dilute in 100 ml of water, cover, leave for 15 minutes, and then add them to the rest of the ingredients.

8. Step 8:

   

   Mix everything well and leave to ferment. The optimal temperature is 25-28 degrees. A foam cap will appear, it needs to be stirred sometimes. You can make a water seal, but it is not necessary.

9. Step 9:

   

   This is what braga looks like after 2 weeks, when she was born.

11. Step 10:

    

    Pass the braga through double gauze.

12. Step 11:

    

    Pour the resulting cider into an alembic.

13. Step 12:

    

    And distill into distillate.

14. Step 13:

    

    Measure the strength, bring the distillate with water to 42 degrees.

15. Step 14:

    

    Distill the distillate again. It turned out almost calvados, only now it needs to be kept in an oak barrel.

16. Step 15:

    

    Pour the raw calvados into an oak barrel (it should be about 70% full), close tightly and leave for 2 months.

17. Step 16:

    

    Pour the calvados into the glass, measure the fortress (this time it turned out to be 52 degrees), bring it with water to 42 degrees and let it stand for a month or longer.

18. Step 17:

    

    Here is a drink that turns out in color.

19. Step 18:

    

    It remains to bask in winter and enjoy summer apples.