Strong drinks are loved in many countries. So, Norman apple brandy with a high percentage of alcohol in Russia has gained particular popularity. It is called Calvados. The recipe for this drink is simple, but the technology of preparation requires attention and concentration. The process is lengthy in time, but the result is worth it.
Homemade Calvados Recipe
Remember the ratio: 2 kilograms of apples need 1 liter of vodka. Fruits should be fresh, ripe, juicy, without rot, not wrinkled and not ripe. Apples need to be cut into medium-sized cubes, remove the whole skin, and remove the seeds. Only flesh is needed. They are stacked in a large jar in layers. Each of them is required to sprinkle with vanilla. After the mixture is poured 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 making Calvados at home implies that the jar needs to be put in a dark place for a couple of weeks for the apples to start juice. You can slightly increase this period. Carefully watch that the mixture does not begin to actively sour, just wandered. To do this, you can clog the throat of the can with a rubber medical glove. If it will fall, and not inflate, it means that fermentation does not go, and your workpiece under calvados deteriorates. The recipe after the expiration is simple:
- take out the apples (you can simply strain it, do not pour out the apple solution, and the fruits themselves can be thrown away);
- cook thick syrup (sugar and water in a ratio of 1.5: 1);
- apple essence is added to it (what remains of the caught apples).
Then you can pour everything into beautiful bottles and drink when your soul desires. Sometimes a little lemon juice is added, less often a pinch of cinnamon to give a unique taste. But this is not for everybody. Classic is good for its versatility. It is noteworthy that in France calvados is still prepared in this way. The recipe sometimes only changes slightly to get a special taste and aftertaste. The main secret is the choice of apples. The more acidic they are, the greater the likelihood that the drink will turn out strong and tart. If the apples are sweet, then they will give a special aroma, color and taste to Calvados.
Perfect taste
To achieve the perfect drink, you need to know some tricks. So, home-made calvados will be indistinguishable from a production overseas product, if the varieties of apples are combined correctly . A good combination: 700 grams of sour apples, 700 grams of sweet apples, 300 grams of bitter and as much sweet and sour, spicy. In an ideal ratio of a couple kilograms of apples, water should be taken in a volume of not more than 150 ml. Sugar in this case is enough 200 grams. Ready perfect Calvados, a recipe which 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 homemade will be indistinguishable from the production! It’s worth trying it yourself to make sure once, than to hear a hundred times, but not to believe.