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.
From: Strounge [mailto:strounge@...
Sent: Wednesday, 3 October 2001 19:50
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
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