Calvados. Recipe for apple vodka

Strong spirits are loved in many countries. So, the Norman apple brandy with a high percentage of alcohol in Russia has gained special popularity. It is called calvados. The recipe for this drink is simple, but the cooking technology requires attention and concentration. By the time the process is long, but the result is worth it.

Recipe for home calvados

Remember the ratio: for 2 kilograms of apples you need 1 liter of vodka. Fruits should be fresh, ripe, juicy, without rot, not crumpled or ripe. Apples should be cut into cubes of medium size, remove the entire skin, remove the seeds. It will take only the flesh. In a large jar they are stacked in layers. Each of them is required to sprinkle with vanillin. After the mixture is filled with vodka. If you take alcohol and dilute it with water, then the degrees in the resulting solution should be at least 40.

The recipe for cooking calvados at home implies that the jar needs to be put in a dark place for a couple of weeks, so that the apples are allowed to juice. You can slightly increase this period. Carefully watch that the mixture does not begin to actively sour, just wandered. For this, it is possible to clog the throat of the can with a rubber medical glove. If it falls, but does not inflate, then it does not go fermenting, and your logging under Calvados spoils. The recipe after the expiry of the term is simple:

• Apples are taken out (you can just strain it, do not pour out the apple solution, but you can throw out the fruits themselves);
• Brew a thick syrup (sugar and water in a ratio of 1.5: 1);
• In it add apple essence (what remains of the caught apples).

Then you can pour everything on beautiful bottles and drink when the soul desires. Sometimes add a little lemon juice, less often - a pinch of cinnamon, to give a unique taste. But this is an amateur. Classics are good for their versatility. It is noteworthy that in France, Calvados is still preparing this way. The recipe is sometimes only slightly modified to give a special taste and aftertaste. The main secret is choosing a variety of apples. The more they are sour, the more likely that the drink will turn out to be strong and tart. If the apples are sweet, they will give a special flavor, color and taste to Calvados.

Perfect taste

To achieve the perfect drink, you need to know some tricks. So, home calvados will be indistinguishable from the production overseas product, if you correctly combine varieties of apples. A good combination: 700 grams of sour apples, 700 grams of sweet apples, 300 grams of bitter and the same sweet and sour, spicy. In an ideal ratio for a couple of kilograms of apples, water should be taken in a volume of not more than 150 ml. Sahara in this case, enough 200 grams. Ready perfect Calvados, the recipe is used in many parts of France.

What is the advantage of this drink? The fact that he has a rich and unique taste. It is easy to store, it does not require special conditions. Storage temperature room. In a beautiful bottle Calvados home will be indistinguishable from the production! It's worth to try it yourself, to make sure once, than to hear a hundred times, but do not believe it.