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Calvados at home


Ingredients for making Calvados at home

  1. Sour apples 600 grams
  2. Sweet apples 1 kilogram 400 grams
  3. Vanilla Sugar 1/2 cup
  4. Vodka 1 liter
  5. Distilled pure water 1 cup
  6. Sugar 1 cup
  • Main ingredients: Apple, Vodka, Sugar
  • Serving 1 serving
  • World CuisineFrench Cuisine

Inventory:

Glass (capacity 250 milliliters), Knife, Cutting board, Three-liter sterilized jar with lid, Large pan, Colander with fine mesh, Sterile gauze - 1 meter, Stewpan, Tablespoon, Watering can, Sterilized bottle, Paper kitchen towels, Cork, Glass for cognac

Cooking Calvados at home:

Step 1: prepare the apples.


We rinse the right amount of apples under cold running water and dry with paper kitchen towels to remove excess moisture. Then using a knife for slicing fruits, we cut each apple one by one, remove the stalks from them and cut out a core with seeds from each half. If the fruit is small, leave the halves whole, and if the apples are large, put them on a cutting board, cut into pieces of arbitrary shape up to 2 centimeters and shift the slices into a three-liter sterilized, dry jar, pouring apple slices with vanilla sugar.

Step 2: insist vodka on apples.


Open 1 liter bottle of vodka and pour its contents into a jar of apples. We seal the container with a dense, sterilized, dry lid and put it in a dark, warm place on 2 weeks. Periodically approximately 2 - 3 times we take out a jar a day and shake its contents so that the vodka is more thoroughly soaked in apple juice and fruit aroma.

Step 3: bring the drink to full readiness.


In 2 weeks we set a colander with a fine mesh over a large pan and put a large piece of sterile gauze folded in 2-3 layers on its bottom. Through the resulting structure, we filter the infused vodka and squeeze the apples saturated with a strong aperitif through cheesecloth. We turn on the stove 2 burners, one to the smallest level, and the second to the middle level. On the one where a small fire burns, put a pot of tincture and let the liquid gradually warm up.

On the second we put a stewpan with the right amount of pure distilled water and granulated sugar. Cook sugar syrup, periodically stirring with a tablespoon. Cooking syrup will take no more 3-4 minutes during this time, the water boils, the sugar grains dissolve and the liquid is slightly caramelized.

When the sweet sugar mass is ready, pour it with a thin stream into the tincture that begins to boil. Let the two liquids warm up slightly, that's enough 2 - 3 minutes, remove the pan from the stove and cool the calvados to room temperature.

Then set on dry sterilized 1,5 liter bottle of a watering can, pour a fragrant drink into it, clog the container with a tight stopper and put it in a dark cool place. You can start trying calvados through 2 - 3 days, but it’s best if he infuses at least 1 - 2 weeks or a couple of months, from this his taste will become more saturated.

Step 4: serve Calvados at home.


Calvados at home is not only a delicious alcoholic drink, it is considered an excellent medicine for vitamin deficiency and anemia, and it is also taken to improve digestion, but do not forget that in these cases it should be consumed in small portions of about 25-30 milliliters per day. Calvados is served at room temperature in brandy glasses. This drink goes well with fresh fruits, berries, cheeses, chocolate and coffee. Enjoy it!
Enjoy your meal!

Recipe Tips:

- For the preparation of calvados it is better to use several varieties of apples, sour, sweet and with a bitter taste.

- Do not forget that Calvados is prepared by fermentation and all equipment must be pre-washed, sterilized and dried.

- This drink is stored in a sealed container, in a cool, well-ventilated place at a temperature not exceeding 18 degrees Celsius.