Calvados

    Wash healthy apples, remove stalks and seed nests, finely chop or crush them. Add the prepared yeast mother of noble strains. Wait at least six weeks finish they ferment. However, it is worth to hold off with a few months until the cider made in this way takes on taste and aroma. If we are to distill for a longer time after the fermentation stops, we should examine the acidity of the must and possibly acidify to pH 3. Distil with a simple apparatus twice and pour it into an oak barrel, where it will ripen. Finally, the distillate is diluted with good water to 40% and after the spill is still lying for several months. Only drinks from Normandy are allowed to use the name Calvados.

    Fruits harvested too late, overripe, lose a lot of aroma and taste. However, we do not ferment freshly picked fruit. In apples, after a few weeks of storage, wonderful aromatic substances form. Late ripening varieties are best. The average sugar content of apples is about 11 %.