Calvados at home from apples - how to make, varieties of apples, technology + Photo
Many people try to make calvados at home from apples, but not everyone succeeds. If the production technology is not followed, even with their own hands, you will not get an amazing drink, braga will come out sooner, after all it is necessary not only to take the necessary grades, but also know some tricks and secrets…
What is calvados?
Calvados is a strong alcoholic beverage, literal translation from the Latin "calvariadorsum" - bald shore. The name comes from the rocks of Arromanche and Asnel, as well as areas in northwestern France.
There are mentions of strong drinks on apples since the XVI century. And in the XVII century, industrial enterprises are being built everywhere, engaged in the creation of apple alcohol. Initially, this drink was consumed only by the poor and common people. The famous writer EM brought him popularity. Remark.
It is important to know, that no additives in the form of concomitant fruits or berries are used for true calvados, the only ingredient is apples.
Calvados production technology
Production technology consists of the following stages:
- preparation for production, including picking apples
- creating braga
- distillation
- aging
- mixing or blending
There are many types of apples, it is their variety that determines the future taste and aroma of the drink. Almost all varieties of sour apples are suitable for making calvados, slides, sweet and sour-sweet. But, it is better to use only one of the species.
Adding the required amount of sugar also depends on the choice. If the apples are sour, then sugar is needed. Truth, the original recipe does not provide for this. The fruits are pressed, and the resulting juice naturally ferments for a month and a half. So, turns wort with an alcohol level of 5 — 6 degrees.
After preparation of the wort comes the stage of the first distillation, which occurs on a copper still. Tail main fractions are separated, it is necessary for that, that the quality of alcohol was at a high level. The amount of alcohol will be equal to 30%. Modern technologies allow to obtain the final product from only one distillation, the amount of alcohol will be 72%.
During the second distillation of the raw alcohol, the main and tail fractions will take place again. The second distillation just allows you to get the highest quality alcohol, which is determined by the level of alcohol in 72%. Alcohol of the highest quality is called appellation Calvados.
Next, the resulting alcohol is poured into barrels, where it will be kept. After aging, the stage of blending. At this stage, get different brands. Specialists mix alcohols from different types of apples and get the necessary taste and aroma of the drink.
I must say, that aging in oak barrels can change the fortress, experts bring it to 40 degrees. This drink has the status of "Three Stars" or translated from French "Three Apples". This means, that the drink lasted at least 2 years in an oak barrel.
The next category of calvados is V.O.. or V.S.O.P .. This type is considered the most common, because it has a reasonable price and good quality. Extraction of the drink of this category from 4 years.
ExtraOld or Horsd’Age categories are maintained 6 and more years.
Calvados can be consumed as a standalone drink, and as a part of other drinks (cocktails). Drinks, which are very popular, based on calvados is calvados with ice, tonic and lemon or calvados with ice, champagne, apple juice and mint.
Braga from apples for calvados
There are many recipes for brewing. Apples are rolled in a meat grinder, then they are left in the fermentation vessel. Then the juice is squeezed and again left to ferment. After, recipes vary, someone adds water and sugar, someone yeast and so on. Here you can experiment and find the best recipe.
An easy way to make apple brew
For capacity in 19 liters will be needed 12 liters of apple juice, 5 liters of water and 2 kg of sugar. We get apple juice, leave it on 24 hours in a container for fermentation with yeast. The process of natural fermentation begins, it can be seen on the bubbles. At this point, add water and sugar, the resulting mixture is placed under a water seal. Fermentation takes a little over a month. To determine the readiness of the brew, need to watch, whether there are gases. When there are no gases, the glove falls off, the lighting of the braga begins, because the mud settles. Now you need to move the container to cool.
Now you can choose between two options: simple - mix it all and pour into a cube, or the most time-consuming - to decant the top of the race.
Calvados at home, recipe
Apples are better to use ripe, without cracks and other damages. The traditional recipe is to squeeze apple juice and remove the pulp. The juice is infused at room temperature 24 years. Foam should form, remove it and pour the juice into a container for fermentation.
We install a hydraulic lock (some wear a glove with one finger pierced). Put in a cool dark place. Preferably, so that the temperature was not lower +18 ° C, but not higher +27? WITH, so the cider will turn out.
The liquid should come out light, and at the bottom of the tank will be sediment. So., braga ready, it is filtered and poured into a cube.
Using a moonshine machine, distill the brew and measure the fortress, an alcohol meter will help. After dilution with water, the resulting liquid has an alcohol level of 18 — 20 degrees.
Then distill the liquid again and bring the fortress to 40 degrees. It is important to drain the first mass close 12% Is an unusable product, it can be used only from a technical point of view.
In the end, you will have the liquid with the fortress from 70 degrees. Now comes the stage of infusion. Of course, it is better to use an oak barrel, but a glass container is also suitable. Before using glass containers, throw in a few oak pegs, pre-treated.
Dilute the alcohol with cold water to the fortress 40 degrees and pour to infuse. Close the container tightly, experienced craftsmen recommend the use of iron lids. Then remove the future drink in a cool place without sunlight. Calvados should be infused for at least six months. Most can withstand it up to one year.
