To make mash from apples, it is advisable to take autumn or winter varieties - they are much sweeter than those that ripen in summer. But since winter varieties are denser, they will need to lie down a little in a warm place. To prepare the drink you need to take ripe apples, a little sugar, a large container - enamel pan or milk can, grater, meat grinder, juicer or blender, gauze for straining and filtering.
Apple mash recipe
Before making mash from apples, you need to sort them well, remove rotten ones, cut them and clean out the core and seeds.
Rotten apples add bitterness to the drink, so the fruits must be sorted very carefully.
Cut the prepared apples into small slices and grind in a meat grinder or blender. Transfer the resulting puree into a fermentation container and leave it warm for several hours.
Add 1.5-2 liters of water and mix well. Heat the remaining water and dissolve sugar in it. Cool to a temperature of no more than 30 degrees, add yeast, mix and pour into applesauce.
Cover with gauze and leave in a warm place for 6-7 days to ferment. Using this apple mash recipe, you can do without sugar - if the fruits are sweet enough. Before use, strain off the sediment and pour into small half-liter bottles.
Store in the refrigerator for no more than three days.
Before making apple mash, peel one or two apples, chop them on a grater or in a meat grinder and leave them in a warm place to ferment. If after a few days fermentation has not occurred, use sugar; if the puree ferments well, then for this type of apple you can not add sugar.
Apple juice mash recipe
Using the apple mash recipe, you can prepare a juice-based drink. It would be best to do this from natural juice, and not purchased in a store - the taste of the resulting mash will depend on this. Making juice is quite simple. Wash, peel, spoiled apples, cut off all rotten areas, remove seeds and core. Grind as desired and extract the juice using a juicer. If you don’t have one, you can grind the apples through a meat grinder using a fine wire rack, place the resulting puree on cheesecloth and squeeze out the resulting juice well.
Pour the juice into a jar, can or other container for fermentation, add sugar and yeast, mix well and leave in a warm place.
If you use mash to make moonshine, it must be infused less than a month, it will be ready for drinking in 7 days. A good drinking mash contains 6-9% alcohol, more Reviver will have a pronounced alcohol taste and smell.
Before making mash from apples, test them for sugar content - if the apple juice or puree ferments within three days, sugar can be added. If you want to get a more aromatic mash, use several varieties at the same time - sweet and sour apples.
Watch the video of apple mash and you will see that making this drink at home is not at all difficult. Similar recipe has a famous apple cider that can also be made from apples.
If you still have homemade juice, then before you put the mash on the apples, try making legendary drink, the invention of which is often attributed to Charlemagne. Cider is more reminiscent of sparkling wine and is perfect for any home celebration, although in essence it is an ordinary mash.
Five liters of homemade apple juice warm to room temperature and mix with a kilogram granulated sugar. To help the sugar dissolve better, you can use a wooden spatula or whisk.
Pour the resulting mixture into a glass jar or food-grade plastic barrel.
Place a gas outlet tube on top, the same as is used in making wine.
You can put a regular rubber glove on the jar and make a small hole in one of your fingers. Leave to ferment in a warm place; to speed up the process, you can wrap the container in a warm blanket.
After sediment appears at the bottom of the container, the drink will need to be carefully poured into another container.
Leave to ferment for a few more days.
When bubbles stop appearing on the surface, drain the sediment again and pour into glass jars.
Now you know how to make mash from apples and you can prepare a wonderful drink with your own hands. It is advisable to drink the mash chilled and store it in the refrigerator in tightly closed glass bottles.
Apple moonshine, prepared with your own hands at home, is very popular among many distillers. There are plenty of raw materials to produce apple mash, because these fruits grow in almost every garden and in considerable quantities.
Any variety of apples is suitable for preparing this drink, and the sweeter they are, the less sugar is required. The raw materials for apple moonshine can be: apple juice, juice cake, apple pulp or dried fruits.
Apples can also be used to make delicious light cider, Calvados or drinking mash, which will replace a mug in the hot summer rye kvass. This article will present simple and proven recipes for making apple mash for moonshine.
How to choose apples
Before you start making moonshine or cider it is necessary to select the appropriate fruits for each type of drink. Almost any apples will be suitable for moonshine, and the unnecessary ones can be trimmed off. But for cider you need only the best fruits.
In addition to taste and aroma, various varieties apples differ in the content of fruit acids and sugar. Therefore, when preparing mash for cider or moonshine, these quality characteristics apples must be taken into account.
Sweet apples They are used only for yeast-free fermentation. To sour ones you need to add sugar, water and yeast. When using a specific recipe, you can use the following data on varieties, where the first digit is % sugar, the second digit is % fruit acids:
- Unsorted sweet and sour - 10/0.9.
- Sour varieties or game - 6/1.3.
- Sweet-20/1.
- Tart garden and sweet and sour - 16/1.
In order for the apple mash to reach well for moonshine and give the desired yield of product and the required degree, sugar is added to unsorted sweet, sour and sour fruits. More sour apples will ferment earlier due to the acidic environment.
Fruit preparation
To obtain delicious apple mash for moonshine, the fruits are well prepared. If possible, it is better not to wash fruits, as bacteria and natural yeast, which “live” on the peel will further promote fermentation.
To avoid an unpleasant bitter taste of the final product, you need to remove the stalks and seed pods containing tannins. To avoid harmful impurities, rotting areas are also cut out.
Popular recipes
From applesauce - yeast
Simple apple mash for moonshine made from any variety in terms of sugar content and acidity. For this you will need:
- Apples - 30 kg.
- Water (unboiled and standing for a day) - 20 liters.
- Pressed yeast - 100 gr.
- Sugar - 3.7 kg.
Yeast from juice
This recipe preparing mash from prepared juice, which must be 100% natural. You can add a little sugar and citric acid. To prepare you will need:
- Juice - 5l.
- Sugar - 1 kg.
- Yeast (pressed) - 30 gr.
Mix all the ingredients in a fermentation container, then leave for a month in a warm and dark place with a tightly closed lid (water seal). At the end of the process, we filter and obtain raw materials for moonshine or excellent cider.
Yeast-free apple
Before making mash according to the specified recipe, it is necessary to check the selected variety. To do this, prepare puree from 200 grams. sugar and 1 kg of apples, and watch how fermentation proceeds, which should begin after 1-1.5 days, proceeding quite actively. Required ingredients:
- Apples - 10 kg.
- Wheat sprouts or raisins - 100 gr.
- Sugar - from 4 kg.
The famous Calvados can be made from homemade moonshine no worse than the factory version. Essentially, this is the distillation of apple cider and the subsequent aging of the product in oak barrels. The main condition for this is compliance with all proportions indicated in the recipe when preparing cider from apples and strict adherence to the technological process.
For making cider, which will later be turned into brandy, several varieties of apples are taken:
- Sweet (sugar content more than 7%) - 70%.
- Sour varieties - 20%.
- Gorkikh - 10%.
Classic cider
After receiving the juice, remaining apple pulp you can also put it into action. The result will be a kind of equivalent of the famous chacha, only apple. For this you will need:
- Apple pulp - 10 kg.
- Sugar - 5 kg.
- Pressed yeast - 500 gr.
- Water-35 l.
Apple mash for drinking
Drinking apple mash At its core, it is a low-alcohol refreshing drink or cider that tastes quite pleasant. The following ingredients are used to prepare it:
- Sweet varieties of apples - 5 kg.
- Sour apple varieties - 5 kg.
A similar drink can be prepared using yeast and sugar, but pure form Drinking it will not be so healthy and pleasant, since such mash will contain toxic substances that can be harmful to health.
Fresh fruit selection
When selecting fruits for mash, it is not advisable to use fallen apples with rotten rot. But if you still can’t do without apple drops, you need to carefully cut out all the rotten places so that the semi-finished product for moonshine does not turn out to be too bitter.
10 percent rule
When placing wort in a fermentation container, it is necessary to leave about 10 percent of free space so that accumulations of carbon dioxide and foam do not create excessive pressure on the water seal and the container itself.
Baker's yeast is not for high-quality alcohol
Baker's yeast is sometimes used to make mash, but despite the fact that the fermentation process is accelerated, the product itself ultimately acquires a characteristic bad smell and taste.
Sugar mash with apples
If in regular workpiece for moonshine (sugar-yeast), add pieces of apples, then at the end of the fermentation process you will get an ennobled sugar mash with apples.
Experiment
It is quite acceptable to mix apples with various fruit and berry ingredients. For example, add grapes or plums to apples. The main thing is that the sugar content of the wort does not exceed 20 percent. Otherwise, fermentation simply will not take place.
Braga from whole apples
What is necessary:
- Apples - 30 kg.
- Sugar - 4 kg.
- Water - 20 l.
- Yeast (pressed) - 100 gr.
Depending on the yeast used, the mash will reach readiness in 5-45 days and you can distill moonshine.
Double distillation
The resulting mash, made according to the above recipes, filter and make the first distillation using a device of any design. The temperature during distillation must be increased gradually. We pour the first 200−300 ml (“heads”) into a separate container for technical needs. Then we continue to select the product until its strength drops to 35% in the stream.
To give the moonshine a pleasant aroma, you can infuse it for several days on dried apples, but be sure to filter it before the secondary distillation. Measure the total strength of the distillate and dilute to 25-30%.
Then a second distillation is done, where the first 10-12 percent of the amount of pure product is also taken into a separate container for technical purposes, since it is hazardous to health. The product is then distilled to 40% ABV in the stream.
Apple distillate
To stabilize the taste of the distillate it is poured into a glass container with an airtight lid and placed in a cool, dark place for several days. The resulting apple moonshine can be diluted with water at will to 40−45 degrees.
The prepared apple distillate is perfect for any holiday or just “warming up”. Its aroma goes well with vegetables and chicken dishes, as well as cold appetizers. Once you have prepared and tasted this drink, you will definitely want to do it again. Moreover, this is a fairly simple, accessible and cost-effective process.
Attention, TODAY only!
Apples are used in moonshine for a number of reasons. Firstly, due to the availability of raw materials in various regions. Moonshine can be prepared from any variety, regardless of the sweetness and ripeness of the fruit. Both carefully selected varietal fruits and wild game, carrion, and re-sorted fruits are suitable.
In addition to the low cost of raw materials, one should not forget about taste characteristics moonshine. It has a subtle sweetish aroma. This is what captivates connoisseurs of aged Calvados, fruity eaux-de-vie and homemade cider. Our apple moonshine is a close relative of these noble drinks. Let's figure out how to make moonshine from apples using several recipes as an example.
Selection of raw materials
Apples
The taste of fruit is determined by an important parameter for home brewing - sugar content. Anyone who has ever distilled moonshine knows that yeast “eats” sugar and, in the process of its life activity, releases valuable ethanol. Accordingly, the alcohol content of the future mash depends on the amount of sugar in apples. On average, according to the percentage of sugar content, all varieties can be divided into 4 groups:
- wild or sour varieties - 6%;
- unsorted sweet and sour - 10%;
- sweet, sour and tart garden varieties - 16%;
- sweet - 20%.
Without yeast and sugar, only sweet fruits can be fermented. For mash from sour varieties Be sure to add sugar. The more sour the apples, the more sugar you will need.
Yeast
Yeast when making apple mash for moonshine is a matter of taste. And both literally and figuratively. Artificial yeast speeds up the fermentation process significantly, but partially interrupts the fruity aroma. Use them additionally or rely on wild microorganisms living on the peels of berries and fruits - decide for yourself.
As natural alternative You can use raisins with baker's or dry yeast. If you want more quick results without losing aroma, opt for wine yeast.
Preparing apples
The jagged truth: “Fruits should be washed before eating” does not work in all cases. Apples for moonshine do not need to be washed, so as not to kill the wild yeast living on the peel. It is better to thoroughly wipe the dirtiest fruits with a dry cloth. Natural microorganisms will not hurt even if you are going to add additional yeast in any case. They will help create nutrient medium and speed up fermentation.
The exception will be store-bought apples. Of course, it is understood that moonshine is usually distilled from own harvest due to its oversupply. But if the stars align so that you are using imported apples of unknown origin, it is better to wash them well.
The next stage of preparation is cutting off the excess. To make apple moonshine at home, you don’t need seeds, cuttings, or stalks. They hold a lot of tannins. We also cut out the rotten pulp.
Apple mash for moonshine
This method attracts with its simplicity. Everything is quite simple even for a novice moonshiner. The amount of sugar added depends on the sweetness of the fruit. Experienced winemakers recommend taking 4 kg of sugar for 30 kg of sour apples, 3 kg for sweet and sour apples, and 2-2.5 kg for sweet apples. We take water at the rate of 5 liters for every kilogram of sugar. Here is one recipe for moonshine made from sour apples. For other varieties, the technology will not change, and the amount of ingredients can be recalculated independently.
List of ingredients:
- sour apples - 15 kg;
- water - 10 liters;
- granulated sugar –2 kg;
- pressed yeast - 50 grams or dry yeast - 15 grams.
Cooking method
- Chop the prepared apples. It is not necessary to achieve a puree consistency. Moreover, it will be difficult to distill such a thick mash. For processing, you can use a vegetable grater, blender, food processor or even a crusher. It all depends on the volume of processing. You should get about 5 liters of apple porridge.
- Measure out 9 liters of water and mix with apple porridge in a large container. Select a comfortable bottle with a wide neck in advance. Then it will be convenient to add apples and stir the mash.
- From the remaining liter of water and sugar we prepare sugar syrup. Pour sugar into warm water and cook until it is completely dissolved. Cool the finished syrup to room temperature and add to apples and water.
- All that remains is to introduce the yeast. To activate them, fill in warm water in a ratio of 1:10 and wait 10-20 minutes. To speed up the process, you can add a little sugar. After a light foam appears, add them to the apple mixture.
- We leave the wort to ferment for 1.5-2 weeks. To do this, put the closed bottle in a warm place. Once every few days, stir the wort and knock off the dense cap from the surface.
- We determine the readiness of the mash by several signs. The pulp will precipitate. The hissing and bubbling on the surface will stop. The taste of the mash will change from sweet to sour or even bitter.
Now that you know how to make apple mash different varieties, let's learn how to make it from apple juice.
Apple juice mash
Getting Apple Juice
If instead of apples you became the happy owner of natural apple juice, you can only be congratulated. Making moonshine from apple juice is even easier than making moonshine from whole fruits. True, here you also need to be confident in the raw materials. The composition can only contain apples, sugar and a little citric acid.
The second way to get apple juice and be sure of its composition is to make it yourself. At first glance, this may seem like an unnecessary complication of the process. In fact, the labor costs are not so great, and the result is justified. Home brew made from fresh apple juice is more noble, and the taste and aroma are subtler. It is great for making fruit wines(o-de-vie) and cider.
There is another argument in favor of apple juice mash. Apple pulp is rich in pectin. It decomposes to methanol during fermentation. It is difficult to determine its quantity in everyday conditions. But those who want to play it safe resort to preparing mash “white,” that is, without pulp.
Apple mash recipe
The composition of the mash is simple: juice, sugar and yeast. But again we pay attention to the sugar content of apples and, accordingly, the sweetness of the finished juice. Depending on the variety of apples you will need different quantities Sahara.
List of ingredients:
Cooking method
- We obtain apple juice using any method available to you: a grater, a juicer, or a food processor. Squeeze out the pulp and strain. We wait a day. Drain the clear, slightly cloudy juice from the sediment.
- Activate the yeast in warm water for 15-20 minutes. Wine yeast allows you to achieve optimal results. Unlike bakery or dry ones, they do not impart a characteristic “brown” smell, but retain a natural one.
- In a glass bottle of the appropriate size, mix the juice, sugar and yeast.
- After 3-4 weeks, we check the readiness of the mash using the signs from the previous recipe. Shake the bottle periodically during the fermentation process.
Distilling moonshine from apples
The made mash must be removed from the sediment. Before this, it is recommended to move it from the warm room where fermentation took place to a cool place for 1-2 days. And only after that drain. Before distilling the mash, you can pass it through a cotton-gauze filter.
- For the first distillation, slowly bring alcohol mashine up to 80°C. Braga can be distilled without separating fractions. At this stage it is not critical. The selection of the distillate is usually carried out “dry” until the strength drops to 5°.
- To improve the aroma of the drink, before the second distillation, we recommend infusing the distillate on apples for several days. We dilute the flavored distillate 50 to 50 with water and move on to the next step.
- During the second distillation, we must separate the primary “heads” and the final “tails”. For each liter of apple mash (recipe 1) we select 50-70 ml of “heads”, for apple juice mash (recipe 2) - 80-90 ml. After the strength drops below 40°, “tails” begin. To get stronger moonshine, you can stop a little earlier.
Before drinking, it is better to let the moonshine sit for 1-2 weeks. You can do this simply in a regular bottle, or you can do it in an oak barrel. An extravaganza of taste and aroma is guaranteed.
Attention, TODAY only!
Apples? great option for preparing an environmentally friendly, cheerful drink for a feast. The cost of fruit is insignificant: more than 10 buckets of fruit can be collected from a tree. They are very juicy, which leads to a high yield of alcoholic beverage. The mash production technology is easy to implement, but you need to know some subtleties. It's important to choose quality ingredients, prepare them. It is no less important to find good recipe. And also know how to properly make low-alcohol mash or cider from apple juice? foundation for strong homemade Calvados, schnapps, brandy.
Attention! Always remove the seed pod along with the seeds, otherwise the drink will acquire bitterness and an unpleasant odor during fermentation and storage.
Selecting ingredients and utensils
To make mash, you need yeast, sugar, water. Everything seems simple, but there are special requirements for the ingredients.
- Baker's yeast is used to prepare classic 10 degree mash. To make a fermentation drink (fruit wort), apple Calvados requires wine or alcohol yeast. They raise the degree to the limits of 18? 25%.
- Sugar. Most of it in summer varieties fruits, however, their juiciness and aroma are lower than those of autumn and winter. Therefore, it is better to choose mixed varieties for mash. The sweeter the solution during production, the stronger the drink.
- You need spring water, from a well, or filtered water. Not boiled.
- Dishes: aluminum flask, glass bottle, jar, stainless steel containers, enamel tank, wood barrel.
- “Lid”: sealed (for the flask), rubber medical glove with thin punctures (for the jar). Stopper with water seal (for bottle). It is important that carbon dioxide evaporates slowly, preventing access to oxygen.
Be sure to keep the drink warm (20 - 30 degrees). When the temperature decreases, fermentation does not occur, but when it increases? stops (microorganisms and enzymes die).
How to make mash from fresh apples correctly
Fruits from the tree do not need to be washed, they are clean from heavy rains and contain natural yeast cells on the surface. It is not known what chemicals were used to treat imported fruits, from the market or store, it is necessary to wash them.
Recipe: apple slices
Preparation.
- Separate seeds and dark spots from fruit. Leave the peel.
- Grind the fruits and fill the bottle with them.
- Make a warm yeast solution: yeast, 3 tbsp. l. sugar, 0.5 liters of water. Mix thoroughly and add to fruit.
- Pour in the mixture of heated water with the remaining dissolved sugar.
- Put a glove on the utensil with 2-3 holes pierced with a thin needle. During fermentation, the glove inflates; after the drink is ready, it will fall off (5 - 7 days).
When the mash is ready, it needs to be filtered, strained, and bottled. Place them inside a cool, dark closet.
Recipe: from fruit puree - the basis for moonshine, Calvados
- 15 kg apples,
- 10 liters of water,
- 2 kg granulated sugar,
- yeast 50 gr. (dry? 10 gr.).
Preparation.
The first distillation of the strained mash is carried out 10 - 12 days after the pulp settles at the bottom of the vessel. For aromatization, add to the alcohol solution dried candied fruits. The second stage of processing should be done after 5 days.
Fresh apple juice mash
Recipe: Fast Fermentation Drink
- Juice 10 l,
- sugar 2 kg,
- dry yeast powder 20 gr.
Preparation.
- Mix yeast, sugar in warm apple juice, fill the bottle to the level?.
- Seal with a medical glove.
- Infuse the drink for 6 - 8 days without access to light, at an ambient temperature of 20? 25 deg.
Filter, pour into containers, store in the cold.
Recipe: apple mash? base for strong drinks
- Juice - 20 l,
- sugar 4 kg,
- fresh pressed yeast? 200 gr.
Preparation.
Filter apple mash twice, distillation? in a day.
How to make cider for homemade apple Calvados
Recipe: no added sugar, yeast
All you need is apples. Take 20% sour, 10% bitter, 70% sweet fruits, peel and chop. Do not wash them first.
- Separate the apple juice and strain into a bottle.
- Pour the cake with water, squeeze it out after 24 hours, add the solution to the juice.
- Make a wine starter and leave it for a day.
- Remove sediment and foam and mix with cider base.
- Seal the bottle with a tight cap with a tube inserted into it? with a hose, one end of which is lowered to the bottom of the dish. Place the other in a container of water. (You can use an industrial water seal or a latex glove).
Same as with apple wine, the production time for Calvados cider is from 3 to 5 months.
Recipe: Quick Cider
- Apples, firm, juicy, sweet and sour, 3 kg,
- sugar 600 gr.
- water 600 ml.
- raisins 50 gr.
Preparation.
Will the glove deflate after 7? 9 days of fermentation. Filter the drink and pour into clean containers with stoppers.
Homemade apple cider with juice tastes like fruit champagne; it is not recommended to store it for a long time, so it is better to prepare small portions.
Cooking your own invigorating drinks: apple mash, cider, Calvados will protect against the danger of poisoning by poor quality wine and vodka products, will save you from unnecessary cash costs.
Apple mash for moonshine, prepared at home, does not require excessive spending
financial resources. None of the recipes are complicated. Even those who use them for the first time have a chance to get delicious drink or aromatic cider. Ready mash can be left in its original form, and not turned into moonshine. The recipes are accessible to those who have the opportunity to use a large harvest of apples.
Owners of personal plots or country houses with a garden can afford to prepare jam, compotes or puree from apples for the winter in good years. These rich useful components products are the optimal raw materials for creating mash. The prepared drink is suitable both for consumption in its original form and for distillation into apple brandy.
The recipe for moonshine can be found in old book in cooking. It is not recommended to use packaged juice products for this purpose. Carefully selected fruits can be crushed by squeezing the juice by hand, using a blender or food processor. Straining and boiling are not required. The mash is placed immediately after preparing the raw materials.
It is best to use whole sweet fruits, as well as pulp, carrion, unripe fruits or pieces with rot removed.
When choosing a variety of apples, you should remember that the sweeter they are, the less sugar will be used in the mash. The composition of the prepared drink will affect its alcohol content after distillation.
Using sour and neutral fruits requires additional sugar. Approximate ratio of the amount of sugar to fruit acids in certain varieties of apples
is:
- wild and sour fruits- 6% sugar and 1.3% acids;
- sweet and sour varieties - 10% sugar and 0.9% acids;
- tart soda fruits - 10% sugar and 1% acids;
- sweet apples - 10% sugar and 1% acids.
It is useful to use the product in finished form without processing. After straining and cooling
apple mash you can taste a natural drink that has pleasant aroma. This one is environmentally friendly pure product sometimes superior in quality to factory ones low alcohol drinks, energy drinks or beer. In hot weather, apple mash quenches thirst well.
Experienced home winemakers do not recommend washing fruit if the mash will be left to ripen wild yeast. No sugar, starters, baker's yeast, so the taste of the product
it gets cleaner. This recipe is suitable for those who plan to distill mash from sweet varieties of apples, which contain fructose and sugar in large quantities.
In other recipes, it is necessary to wash the fruits. It is important to remove the seeds and cores, which give the finished alcoholic drink a bitter taste. The prepared slices are placed in a special container for subsequent fermentation.
Preparing apple mash - proportions for 20 liters
Before making mash from apples, you need to choose the most suitable recipe. For the following method of preparing the drink, you will need to prepare whole apples. The product is suitable for consumption in finished form or for distillation. You will need the following ingredients:
- apples - 30 kg;
- sugar - 4 kg;
- water - 20 l;
- dry baker's yeast - 100 g.
By choosing this recipe, you can use wine yeast. To prepare the drink, you must follow these steps:
- Cut the apples into 2 or 4 parts.
- Grind the fruit in a meat grinder until smooth applesauce(you can use a drill with an attachment).
- Rearrange ready-made puree into a special fermentation container and fill with water (16 l).
- Dissolve sugar in water, add it to the container with puree.
- Before use, dilute the yeast by pouring it into warm water in a ratio of 1:10, the temperature of which is +30...+35°C, leave for 10-20 minutes.
- Add the yeast to the wort after the wine head has risen, and then stir everything.
- Close the container tightly enough by installing a water seal.
- Place the apple mash in a warm place with a temperature level of up to +25°C for 7-12 days.
After a day, the container must be opened to check the mash. If a dense layer of pulp appears on its surface, that is, the drink needs to be mixed thoroughly. When the cap turns into sediment and the composition becomes light, you can begin additional lightening using
bentonite.
Apple mash is distilled 2 times. Initially, the procedure is carried out using a steam generator
or a steam-water boiler. It is carried out almost up to the alcohol content in the liquid stream
5%. This method ensures the distillation of mash without filtration, which better preserves the aroma of apples,
But fusel oils the fruits make the moonshine cloudy.
Before the next distillation, you should measure the alcohol strength and determine its quantity. To dilute the resulting raw material, it is used pure water 20-30%. Additional methods cleaning is not necessary in this case, since finished product should have a pleasant apple aroma.
Second distillation of mash
In order to distill the mash 2 times with maximum effect, it should be divided into fractions. To do this, you will need to remove the first 10% of alcohol (head), which has unpleasant smell. Primary mash from apples contains various harmful impurities in large quantities, so you can’t drink this composition.
- First, the main product must be selected, and the rest must be selected to be processed separately, for example, rectified.
- After receiving the moonshine, you will need to dilute it to a strength of 40% vol., and then leave it in a glass container in a dark place for at least 7 days.
- Moonshine aged in this way should acquire delicate aroma and lose the unpleasant aftertaste.
- To make the moonshine smell more pleasant, before the second distillation the drink is infused for 3-4 days on fresh and dried apples. Take a handful of each component.
- Before starting secondary processing, the distillate should be sorted and filtered.
- The output should be of high quality alcoholic drink having soft taste and fruity aroma.
If the strength of moonshine made from apples that has passed double distillation, is 65-70% vol., then before
Drinking the drink will require diluting it to 40% vol. Before this, it must be allowed to sit for 1-2 weeks so that its aroma and taste qualities have improved. Then the liquid is filtered through cheesecloth and put on fire with water (3 l) added to it. Double distillation allows you to get Calvados of excellent quality, the strength of which is about 65% vol.
If the apple mash that was planned to be used for distillation quickly turns sour, then all efforts to distill it will be in vain.
When it is not possible to start distillation right away, the mash can be stored in the refrigerator for a short time by pouring it into an airtight container with a water seal. Preparing mash from apples may be unsuccessful if you do not follow temperature regime, which the selected recipe requires.
Using yeast raw materials in insufficient quantities will also not allow achieving positive effect. Third-party microorganisms may begin to develop in the liquid. To restore fermentation, add fresh yeast, but if the process has not started again, it will be necessary to distill what was previously obtained.
How to make apple cider for Calvados - step-by-step recipe
Apple cider is used for distillation, which requires oak barrels for aging.
If they are not available, then you can use glass jars with oak pegs. They represent
wooden blocks having a length of 10-15 cm and a thickness of 5-7 mm.
- The future drink is poured into a container after dilution to a strength of 40-45% vol.
- Banks with apple cider hermetically sealed and placed in a cool place (basement or cellar) to ripen.
- The minimum amount of aging time is 6 months. The longer it is, the more delicious the cider becomes.
The preparation of the famous Calvados at home is different high quality. It's not
inferior noble drinks, produced at the factory. In order not to disrupt technology
When preparing a drink, you should adhere to the recommendations below:
- Almost only sweet varieties of apples with a sugar content of more than 7% are used.
- Several varieties are taken in the following ratio: sweet - 70%, sour - 20%, bitter - 10%.
- Unripe fruits should be stored for some time in a dark room at room temperature.
- You can make apple juice using a centrifugal juicer.
- The cake should not be thrown away; it is diluted with water, and then left for 8-12 hours and squeezed out.
- Cider is prepared from the juice of 1 and 2 pressings, taken in proportions of 80% and 20%.
Recipe without using yeast and sugar
To make Calvados, real apple mash without yeast is used.. Fermentation of the wort occurs due to the starter, which is prepared using crushed unwashed apples, sugar and water. It pours in after it starts to ferment. Cider ripens in 1-1.5 months at room temperature 20°C.
At low temperatures indoor fermentation is extended for up to 3 months. For the manufacture of
Calvados, the finished cider should be distilled 2 times. The distillate must have a strength
component of at least 70-80% vol. Next is filtering ready drink and bottling
it in bottles with tight corks.
Making mash, aromatic cider or strong Calvados from apples is interesting. The finished product itself
is natural drink, it can please even the most fastidious connoisseurs of alcohol. It is important not to overuse mash during friendly gatherings.
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