Description
The beautiful word "Calvados" recently we have not all had time to get acquainted with strange drink. Calvados is a surprisingly fragrant, tasty and beautiful alcoholic drink, originally from France. In fact, the Calvados is a fruit brandy, a fortress of 40 degrees. Classic Calvados to at home is quite difficult, and why I want to offer you my version, adapted to our country-home setting. P. S. actually, why do this recipe on the Pillsbury?! And it's not just a recipe - it's propaganda! Want to eat high quality, noble, natural drinks home - make them yourself! Almost all of the most exclusive and expensive alcohol in the world - distillates, ie moonshine! The only difference in the original raw! The laws of the Russian Federation and many former Soviet countries, absolutely legally allow ubiteam-the distillers, to produce any alcohol for own use. And where it is said that to eat we need stinking!? No, we are real foodies, and industrial surrat we don't like, we have long abandoned the "kazanci", and what you suggest and wish! Your kitchen is the slow cooker, breadmaker, food processor, blender, and why not moonshine is also a concern about the health and welfare of the family?!
Ingredients
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Apple
4 kg
-
Sugar
5 kg
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Yeast
1 pack
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Honey
1 tsp
Cooking
And one more important ingredient: strong oak chips roast - 4-5 gr. After pressing the juice is left a certain number of Apple cake, which is perfect for our purposes. The fermentation capacity of 35 L. the blend of 3 kg of oil cake.
Add the sugar, bring the water at room temperature (not below 21 and not above 30 degrees) to a volume of 30 l., carefully stir until the sugar is dissolved.
Make special alcoholic yeast, fruit mash, I use the double snake (double snake) fruits turbo, you can take another company, but I strongly recommend to choose the yeast to work with fruit raw materials.
Somewhere in an hour, we see the beginning of fermentation.
Put our tanks (I had 4!) under gidrootval and wait for the end of fermentation. Usually this yeast Braga walks 3-5 days. At the end of fermentation, carried out the stretch of Braga in the moonshine: 1 time without selection of "heads" and "tails." Remaining from the first stage liquid - bard, dilute the resulting brew to the fortress of 20-30 degrees and carry out the second stage, with a selection of heads and tails.
After the second stage and the rest in 2-3 days our fragrant Calvados is ready, you can dilute it with water to the fortress 40 degrees and drink so you can insist for 3-4 months on oak chips and then enjoy awesome drinks, and you can add even more flavor, aroma, what I propose to do. A 1.5 jar, fill 2/3 apples, previously cut into thin slices, add 1 tsp of honey, without slides, 4-5 grams of oak chips and pour our Apple moonshine with strength of 60 degree and give the infusion for 10-14 days.
The first 5 days, daily shake well, then leave alone. When the apples change color to brown, and the bottom will fall deposits - our home is ready Calvados. Gently remove it from the sediment, filtered through cotton pads, whatever the drink was absolutely transparent. Can be diluted with water to the fortress 40 degrees. I want to note that to measure the degree, after making the honey, we will not be able to change the density, this is the basis I take a start and 60 degrees. In fact, degree less apples will take part of the fortress. After dilution with water, give a couple hours of rest our drink and you can start tasting!
The drink is a beautiful, Sunny color, with a rich Apple-floral-honey-ish aroma and taste, very soft, good, independent in cocktails! Help yourself!
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