Homemade Apple Calvados: A Delightful Winter Treat

A great drink for a winter evening in good company! In order to make Calvados at home from apples, you need some equipment and a lot of time. But itʼs worth it. You will receive a drink with a pleasant taste and natural composition, which, when consumed in moderation, does not cause harm to the body.
cook time: 2400h
Ruby Colston
Homemade Apple Calvados: A Delightful Winter Treat

Nutrition Facts (per serving)

63
Calories
15g
Carbs

Ingredients (50 portions)

Basic:

Sugar (or invert syrup from 3 kg sugar) 3 kg
Apples 15 kg
Water 12 l
Dry yeast (wine for white wines) 10 g

Recipe instructions

Step 1

Step 1
How to make Calvados at home from apples? Prepare the necessary ingredients. Choose fragrant apples. Autumn or winter fruits with firm flesh are best. Special wine yeast is needed for white wines. In addition, you will need a large container for mash, a moonshine still and an oak barrel. Wash the apples well.

Step 2

Step 2
Cut the apples into pieces, removing the stems and core.

Step 3

Step 3
Make porridge from the prepared apples. If there are not too many apples, a food processor or meat grinder will be suitable for this purpose. If you plan to make a large volume of Calvados, it is best to use a manual or electric vegetable and fruit chopper.

Step 4

Step 4
Transfer the apple porridge into a mash container. I got about 20 liters.

Step 5

Step 5
Add sugar or invert syrup to the apples. How to make invert syrup can be read at the end of the recipe.

Step 6

Step 6
Add water.

Step 7

Step 7
Dissolve the yeast in 100 ml of water, cover and leave for 15 minutes, and then add it to the rest of the ingredients.

Step 8

Step 8
Mix everything well and leave to ferment. The optimal temperature is 25-28 degrees. A foam cap will appear on the surface of the mash; it must be stirred periodically. You can make a water seal, but this is not necessary.

Step 9

Step 9
This is what the mash looks like after 2 weeks, when it has fermented.

Step 10

Step 10
The finished mash must be filtered. To do this, pass it through two layers of gauze.

Step 11

Step 11
Pour the resulting cider into a moonshine still and put on fire.

Step 12

Step 12
Distill the cider into a distillate. Follow the instructions for your device.

Step 13

Step 13
Measure the strength of the resulting distillate. Bring the distillate to 42 degrees with water.

Step 14

Step 14
Distill the distillate again. The result is almost Calvados, only now it needs to be aged in an oak barrel.

Step 15

Step 15
Pour the raw Calvados into an oak barrel (it should be about 70% full), close tightly and leave for 2 months.

Step 16

Step 16
Pour the Calvados into a glass container and measure the strength. This time I got 52 degrees. Bring Calvados with water to a strength of 42 degrees and let it sit for another month or longer.

Step 17

Step 17
This is the color of the drink.

Step 18

Step 18
Enjoy your tasting!

Additional rubrics

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