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Distilling cider - calvados

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  • waljaco@hotmail.com
    Normandy in France is wet and cold for grapes. Great for apples. So they make cider and distill it to make calvados which when aged in oak is not inferior to
    Message 1 of 4 , Oct 1, 2001
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      Normandy in France is wet and cold for grapes. Great for apples. So
      they make cider and distill it to make calvados which when aged in
      oak is not inferior to cognac. Cider is double distilled and aged a
      minimum of 2-3 years. Traditionally cider is made by fermenting only
      apple juice & nothing else.
      Cider recipes for distilling into calvados:
      1.Dry cider using fresh fruit -
      4kg sharp apples
      2kg bitter-sweet apples
      2kg sweet apples
      Champagne yeast
      Mince, slice, chop fruit
      Add yeast and ferment on pulp for several days until pulp has
      softened.
      Drain free running liquid into fermenter and press out extra liquid
      from pulp and add to fermenter. A straining bag is useful.
      Add water to bring volume to 5l.

      2.Using fruit juice/fruit juice concentrate -
      Use pure juices without preservatives
      An economical version is to use equal quantities of juice and water
      to make 5l, and to add 800g sugar. There are 4kg apples (400g sugar)
      in 2.5l juice.

      Homemade press for grape/fruit(cider) musts. See:
      http://members.iinet.net.au/~kookie/frame.html
      http://www.geocities.com/NapaValley/Vineyard/1762/pressplans.html

      Wal
    • Pete Sayers
      Just a wee note to add to this, the best apples to use are the fallen, brown apples, they have the highest sugar count. Pete ... From: waljaco@hotmail.com
      Message 2 of 4 , Oct 2, 2001
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        Just a wee note to add to this, the best apples to use are the fallen, brown
        apples, they have the highest sugar count.
        Pete

        -----Original Message-----
        From: waljaco@... [mailto:waljaco@...]
        Sent: Tuesday, 2 October 2001 17:47
        To: Distillers@yahoogroups.com
        Subject: [Distillers] Distilling cider - calvados


        Normandy in France is wet and cold for grapes. Great for apples. So
        they make cider and distill it to make calvados which when aged in
        oak is not inferior to cognac. Cider is double distilled and aged a
        minimum of 2-3 years. Traditionally cider is made by fermenting only
        apple juice & nothing else.
        Cider recipes for distilling into calvados:
        1.Dry cider using fresh fruit -
        4kg sharp apples
        2kg bitter-sweet apples
        2kg sweet apples
        Champagne yeast
        Mince, slice, chop fruit
        Add yeast and ferment on pulp for several days until pulp has
        softened.
        Drain free running liquid into fermenter and press out extra liquid
        from pulp and add to fermenter. A straining bag is useful.
        Add water to bring volume to 5l.

        2.Using fruit juice/fruit juice concentrate -
        Use pure juices without preservatives
        An economical version is to use equal quantities of juice and water
        to make 5l, and to add 800g sugar. There are 4kg apples (400g sugar)
        in 2.5l juice.

        Homemade press for grape/fruit(cider) musts. See:
        http://members.iinet.net.au/~kookie/frame.html
        http://www.geocities.com/NapaValley/Vineyard/1762/pressplans.html

        Wal








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      • Strounge
        -- ... Another tip - if you rough chop the fruit and freeze it and then allow it to thaw, it gives up its juice with much less effort, the technique works with
        Message 3 of 4 , Oct 3, 2001
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          --
          > -----Original Message-----
          > From: waljaco@...
          > Cider recipes for distilling into calvados:
          > 1.Dry cider using fresh fruit -
          > 4kg sharp apples
          > 2kg bitter-sweet apples
          > 2kg sweet apples
          > Champagne yeast
          > Mince, slice, chop fruit

          Another tip - if you rough chop the fruit and freeze it and then allow it to thaw, it gives up its juice with much less effort, the technique works with most fruit and doesn't affect the flavour
          Strounge
          --
          _______________________________________________
          Get your free email from www.keromail.com


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        • Pete Sayers
          Always use the fallen fruit, as that has the highest sugar count. If the fruit is fresh, then chuck it out side on the lawn, and leave for it to ripen. Failing
          Message 4 of 4 , Oct 3, 2001
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            Always use the fallen fruit, as that has the highest sugar count. If the
            fruit is fresh, then chuck it out side on the lawn, and leave for it to
            ripen. Failing that, roll the fruit between your hand and the table to
            bruise it, and let it go brown.
            Pete

            -----Original Message-----
            From: Strounge [mailto:strounge@...]
            Sent: Wednesday, 3 October 2001 19:50
            To: Distillers@yahoogroups.com
            Subject: RE: [Distillers] Distilling cider - calvados



            --
            > -----Original Message-----
            > From: waljaco@...
            > Cider recipes for distilling into calvados:
            > 1.Dry cider using fresh fruit -
            > 4kg sharp apples
            > 2kg bitter-sweet apples
            > 2kg sweet apples
            > Champagne yeast
            > Mince, slice, chop fruit

            Another tip - if you rough chop the fruit and freeze it and then allow it to
            thaw, it gives up its juice with much less effort, the technique works with
            most fruit and doesn't affect the flavour
            Strounge
            --
            _______________________________________________
            Get your free email from www.keromail.com


            Powered by Outblaze




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