How to make
Wash the apples well, remove the stems and cut out the rotten parts. They are crushed whole in a wooden bucket or metal bucket in portions of about a kilogram. After each crushing, 1 liter of syrup is added to the bucket, mixed and poured into the fermentation vessel.
On the second day, wine yeast is added. The material is considered ready one week after the liquid stops being sweet, usually after 20-40 days depending on the temperature.
It is good to do the distillation with a double distillation apparatus, since fruit brandies contain quite a few harmful ingredients. Aging takes place in the traditional way in oak barrels.
At home, it can be done in glass bottles, using a peeled sprig of wild plum for a yellow color or 1 tbsp. oak shavings for a light brown color. California oak shavings are available online. The colorant is removed 1 month after its placement.
Important! ! ! Smaller, well ripened apples of several varieties are used - aromatic, astringent, sour depending on the producer's preference.
Sweet syrup – water and sugar in a weight ratio of 10 : 1.5 - 1.7 or water and honey-the ratio depends on the qualities of the honey.
Calvados – a traditional French recipe is a great drink.
