How to put the mash from concentrated juice and distill it into moonshine. The Samodel online store sells minibreweries, moonshine stills, everything for winemaking, cheese making, meat and related products Moonshine from concentrated apple cider vinegar

The concentrate is made from natural apples, which allows you to save useful substances and vitamins. The composition of the concentrate is natural and does not contain impurities and sugar.

• Appearance: Thick, almost transparent liquid.
• Consistency: Clean, rich, viscous.
• Colour: Typical orange to light brown.
• Taste: natural, sweet and sour, well expressed, characteristic of this type of product.

Juice concentrate production technology

Apple concentrate is produced using freezing technology, that is, apple juice is obtained by a strong decrease in temperature (direct extraction). In contrast to the production of juice using evaporation technology, in our case there is no decomposition useful substances, which are part of apples, thus the juice retains vitamins.

Sweeteners are not added to the juice. It is excellent for making reconstituted juice, as well as for the production of homemade alcohol, such as cider, wine, calvados.

• Volume: 5 liters
• Packing: canister
• Production: Russia

Recipes

To make reconstituted juice:

• Dilute concentrated juice with water in a ratio of 1:4
• Optionally add dextrose or sugar to taste
• Reconstituted juice is stored in the refrigerator for no more than 1 day

Cider from concentrated apple juice:

• 4 l. concentrated juice
• 20 l. water
• 1 kg. dextrose (sugar)
• Wine yeast - 10 gr.

In a sterile fermentation container, mix water, juice, dextrose or sugar (pre-make syrup), check the temperature before introducing the yeast.
Introduce wine yeast, hermetically close the container, install a water seal. Leave to ferment. At the end - pour into sterile bottles with the addition of sugar or dextrose to each bottle at the rate of 1 tsp. (4-5 gr) per 1 liter of cider. Seal tightly, leave room temperature for 2-3 weeks. Before use, cool in the refrigerator at a temperature of 2-4 degrees for 2-5 days. You can store cider bottled in sterile bottles at room temperature for up to 4 months (if bottled in plastic), up to 1 year (if bottled in glass).

Calvados from concentrated apple juice:

• 4 l. concentrated juice
• 20 l. water
• 5 kg. Sahara
• Wine yeast - 60 gr.

In a fermentation container, mix water, juice, sugar. Introduce wine yeast, hermetically close the container, install a water seal. Leave to ferment. At the end, let stand for 2-3 days for the yeast to settle. Distill with the selection of heads and tails, insist on oak chips for 3-4 weeks or in an oak barrel (aging time depending on the age of the barrel), drain into a glass bottle (preferably corked), leave in a dark place for at least 1-2 weeks .

For a long time, Calvados was considered the alcohol of commoners, since the drink is made from ordinary apples. But after this alcohol began to appear in the works of the writer Remarque, the situation changed. The elite became interested in apple moonshine infused in barrels and it quickly became fashionable. We will look at how to make calvados at home by classic recipe and in the form of tincture-imitation.

On a note. Calvados can only be called a drink produced in Normandy (a region in the north-west of France), in all other cases, apple distillate should be called brandy.

Imitation Calvados (apple tincture)

Preparation takes a minimum of time and money. The smell of the tincture is slightly similar to the original. For those wishing to cook real homemade Calvados, I advise you to immediately go to the second recipe.

Ingredients:

• apples - 2 kg;
• vodka - 1 liter;
• sugar - 200 grams;
• water - 150 ml;
• vanilla sugar - 10 grams.

Technology

1. Wash the apples, remove the core and seeds, cut into cubes.

2. Put the cubes in a jar, sprinkling with vanilla sugar.

3. Add vodka, close the lid and put the jar in a dark place at room temperature for 2 weeks to infuse.

4. Remove the apples by straining the drink through cheesecloth. Squeeze out the pulp.

5. Mix water and sugar in a saucepan, bring to a boil, boil for about 5 minutes (until foam is released), removing foam from the surface. Ready sugar syrup cool to 25-30°C, then pour into apple tincture and mix.

6. Pour the finished tincture into glass bottles and seal tightly.

Store in a dark cool place. Shelf life - up to 3 years. To taste, it turns out sweetish apple vodka with a strength of 32-35 degrees.

Apple calvados recipe (real)

The proposed technology is as close as possible to the original. Of the ingredients for homemade Calvados, only apples are needed. Although in the end you will get a distillate (moonshine from fermented juice), I still advise you to take the quality of apples seriously. They must be ripe, with no signs of rot and spoilage. The variety is not of fundamental importance, but it is better to use sweet and juicy fruits.

1. Obtaining cider. Squeeze juice from apples in any way possible. The less pulp, the better. Juice to defend during the day in a dark place at room temperature. Then remove the foam from the surface and drain from the sediment through a tube into a fermentation tank. Install a water seal or a rubber glove with a small hole in one of the fingers (pierce with a needle).

Move the container to a dark place with a temperature of 18-27°C. After fermentation is completed (signs: the water seal does not blow bubbles for several days or the glove is blown off, the drink has become lighter and does not taste sweet, sediment has appeared at the bottom), pour the finished cider into alembic, trying not to touch the sediment at the bottom, you can additionally filter through cheesecloth. If this is not done, the hard part will burn during heating, spoiling the taste of Calvados.

2. Distillation. It's time to get the distillate out of the cider. For this you need alcohol mashine any design. During the first distillation, the yield should not be divided into fractions, taking all the product until the strength in the stream drops below 30 degrees. Measure the strength of the resulting apple moonshine and determine the amount of pure alcohol.

Dilute moonshine with water to 18-20 degrees, then overtake again, selecting "heads", "body" and "tails". The first 12% of the amount of pure alcohol is collected in a separate container and poured out (used for technical needs), these are “heads” that contain harmful impurities, spoil the taste and have a bad effect on health.

3. Exposure. In order for apple moonshine to turn into calvados, insistence on oak wood is required. AT classical technology oak barrels are used. But at home, not everyone has such an opportunity, so a simpler option is suitable - exposure to glass jars(bottles) with oak pegs.

We need oak wood with a trunk diameter of 25-35 cm. Bark, sawdust and shavings are not suitable, as they contain too many tannins that make Calvados bitter.

The wood must be divided into pieces 5-8 mm thick and 10-15 cm long. Pour boiling water over the resulting pegs, leave for 10 minutes, drain the broth, soak in cold water 20 minutes, then drain the liquid and dry the wood. Place the processed pegs in jars and pour apple alcohol diluted with clean cold water up to 45 degrees. Banks roll up iron lids(close tightly with corks), put for 6-12 months in a dark, cool place to ripen.

4. Filtration. Filter the finished homemade Calvados through several layers of gauze and cotton wool, then pour into bottles for storage, tightly close with corks.

The video shows an alternative technology for making Calvados with sugar and yeast. Although the method is inherently correct and a little simpler than the one proposed, but due to the addition of other ingredients (yeast and sugar), the recipe cannot be called a classic, the aroma will be worse, and the taste will not be so soft.

Calvados prepared from apples at home, taking into account all the necessary requirements, will adequately compete with purchased elite alcohol and will surprise you with worthy taste and quality indicators. The technology is long and troublesome, but the result fully pays for all the time and labor costs.

How to make calvados from apples?

As a rule, Calvados is prepared from several varieties of apples, choosing assorted sweet and sour, sweet and flavorful specimens.

1. Apple raw materials are crushed in a blender or passed through a juicer.
2. Apple base is used in its natural form or sweetened with invert sugar.
3. Yeast in the mash is added exclusively from wine, of proven quality, or, ideally, wild yeast cultures contained on the surface of unwashed apples are dispensed with.
4. A container with mash is placed under a water seal for fermentation.
5. The resulting alcohol base is distilled in a distillation cube twice.
6. The preparation of Calvados from apples is completed by aging alcohol in an oak barrel or insisting on oak chips for at least three months.

Apple mash for Calvados

The correct recipe for apple mash for Calvados is the necessary basis for obtaining high-quality homemade gourmet alcohol. It is important to use only ripe apples without damage, dents, dark spots or spoiled areas, so as not to spoil the final result with unwanted flavor notes.

Ingredients:

• apples of different varieties - 3 buckets;
• white wine yeast - 10 g;
• sugar - 3 kg;
• water - 12 liters.

Cooking

1. The apples are crushed.
2. Add water and invert sugar.
3. Yeast is soaked in warm water for 15 minutes, mixed into the apple base.
4. The mash is poured into a fermentation tank and left under a water seal until the end of fermentation.
5. receive apple calvados at home by double distillation of mash.

Calvados at home from apple moonshine

The recipe for calvados from apple mash is simple and can be done using several methods. alcohol base with a strength of 70-80 degrees, dilute to 40-45 degrees and insist in a hermetically sealed natural oak barrel or simply in a jar, adding oak chips.

Ingredients:

• apple moonshine - 1 l;
• oak chips - 50 g.

Cooking

1. Oak chips are poured with boiling water for 15 minutes, washed, dried and dried in the oven.
2. Dry pegs are placed in a jar and filled with apple moonshine.
3. Leave the container in a dark place for at least 3 months.
4. Homemade apple calvados are filtered and bottled for storage.

Calvados at home from apple juice

The ideal option for preparing exquisite alcohol is Calvados from our own extraction from fresh apples different sort. It is convenient to use a modern juicer to get fresh juice, but a press is also suitable, by means of which apples crushed to puree are pressed, packed in a fabric bag, getting an equally natural drink.

Ingredients:

• fresh apple juice - 25 liters and 1 glass;
• wine yeast - 10 g.

Cooking

1. Squeezed from fresh sweet apples required amount juice.
2. Mix a glass of juice and water, dissolve the yeast in the mixture, leave for 30 minutes.
3. The yeast mixture is mixed into the juice, poured into a fermentation tank, left under a water seal for a month.
4. The apple cider is distilled twice.
5. The distillate is diluted to the desired strength and insisted on oak chips or in an oak barrel.
6. When ready, calvados from apples at home are filtered and bottled.

Apple pomace calvados

Apple calvados, made at home from the pomace left after receiving the juice, is somewhat inferior to the original classic apple alcohol, but has very worthy properties. At the same time, it is important not to use substandard fruits or specimens with dents and damage for fresh.

Ingredients:

• apple cake - 10 kg;
• water - 22 l;
• sugar - 2 kg;
• wine yeast - 15 g;
• oak chips.

Cooking

1. Yeast is soaked in warm water for 20 minutes.
2. Combine cake, yeast and warm rest of the water.
3. Mix in invert sugar.
4. Leave the mash under a water seal until the end of fermentation.
5. The apple base is distilled and the distillate is infused on oak chips.
6. When ready, Calvados is bred from apple pomace to the desired strength and bottled for aging and storage.

Calvados from apple juice concentrate

Calvados is prepared in an elementary way from apple concentrate. This option for obtaining alcohol is feasible at any time of the year, when it is not possible to use it as a raw material. fresh fruits. Yeast must be white wine or fruit, which is pre-dissolved in a diluted juice concentrate.

Ingredients:

• concentrated juice - 4 kg;
• water - 20 l;
• fruit yeast - 15 g;
• oak chips.

Cooking

1. Juice is diluted warm water.
2. Yeast is poured into 130 ml of juice, left for 15 minutes.
3. Diluted juice, yeast are mixed, left until the end of fermentation under a water seal.
4. The mash is distilled twice.
5. The distillate is diluted to 63 degrees, supplemented with wood chips, left to infuse.
6. Alcohol is diluted to the desired strength, bottled.

Store bought apple juice calvados

Calvados at home from apples is a recipe that is also feasible from purchased juice, if it is natural and of high quality. The final bouquet of the drink will be worthy when used wine yeast whose quality is beyond question. If there is an oak barrel, it is preferable to age the apple distillate in it.

Ingredients:

• apple juice - 20 l;
• wine yeast - 10 g.

Cooking

1. Yeast is mixed with a glass of juice, allowed to stand warm for 30 minutes.
2. The yeast starter is poured into juice heated to 30 degrees, left in a fermentation tank under a water seal until the end of fermentation.
3. The distillate is poured into oak barrel, after which they are bred to the desired strength, bottled and sent to a cool place for aging and storage.

Apple puree calvados

From apples, which are mostly fleshy, loose with sandy pulp, they are made from mashed potatoes. Pure juice from such fruits is difficult to obtain, so fruit puree is the best solution. To do this, it is convenient to use a blender or other convenient device: food processor, meat grinder, crusher.

Ingredients:

• applesauce - 20 kg;
• water - 10 l;
• inverted sugar - 1 kg;
• wine yeast - 15 g.

Cooking

1. The puree is mixed with warm water, sugar and yeast diluted in a portion of the liquid.
2. Pour the mixture into a fermentation tank, install a water seal.
3. Leave the vessel with the contents until the end of fermentation.
4. The mash is distilled through the cube twice.
5. The resulting apple distillate is placed in an oak container or in a jar with oak chips for 3-6 months.
6. The prepared Calvados from apple puree is bottled at home.

Calvados from alcohol and apple juice

Apple Calvados for lazy winemakers and those who don't feel like messing with apple mash, can be prepared from fruit juice with pure alcohol. The final strength of the drink can be at the level of 40-50 degrees. The proportions presented in this section are based on a minimum strength of 40 degrees.

Ingredients:

• apple juice - 150 ml;
• water - 150 ml;
• alcohol - 210 ml;
• oak chips - 2-3 pcs.

Cooking

1. Apple juice is diluted with water and mixed with alcohol.
2. Oak chips are added to the alcohol base and left for 3-6 months.
3. The drink is filtered, filtered, bottled and stored in a cool place.

Apple jam calvados

It is quite possible to make a recipe for apple calvados from jam that was not eaten on time and needs to be disposed of in another way. Depending on the sweetness of the workpiece, it may be necessary to additionally sweeten the mash to obtain a sweet, but not cloying taste with regular or inverted sugar.

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concentrated juice- this is an intermediate stage between straight-pressed juice and reconstituted juice (99% of all juice in the store). The concentrate is a thick and viscous liquid, which is usually sold in 5 kg cans. Estimated cost is 300 rubles per kg. It is not recommended to consume this raw material, but put a mash on it - please!

In general, it is a very interesting idea to use such rich raw materials for fermentation. It will very saturate the mash with its taste and give the aroma to the future moonshine. If you are open to experimentation, then this recipe is for you.

Concentrated juices from Barinof. The price is 1300 rubles for 5 kg.

Manufacturers of this raw material sometimes write the technology themselves, thanks to which you can make wine, chacha or cognac. The proportions are about the same everywhere, so for cooking 25 liters of mash We recommend taking the following ingredients:

Wine yeast Lalvin EC-1118 ( a good option for such a mash).

• Concentrated juice - 4 kg.
• Sugar - 5 kg.
• Water - 20 liters.
• Wine yeast (25 grams) or alcohol (100 grams).

On wine distillate, it will turn out tastier, but fermentation will go longer and less efficiently.

The alcohol aroma will go away a little, but sugar will ferment quickly and few harmful impurities will be produced.

We put mash and drive moonshine

The technology is pretty simple. We withstand all the requirements for classic mash, do not forget about the temperature and everything will be fine with us.

1. Stir sugar in water until dissolved. You can use if you want, but it's not required. If you have high-quality yeast, then they will cope with the splitting of even ordinary granulated sugar.
2. Rehydrate and activate the yeast in a glass of water with a spoonful of sugar. After 10-15 minutes, they will hiss, after which they must be added to the wort.
3. We install a water seal on the fermentation tank and take the mash to a dark place with a temperature in the range of 23–27 degrees.
4. The length of fermentation will depend on the type and quality of the yeast. We recommend the best wine and spirit strains, as the concentration of sugar in Braga is quite serious. Within 7-10 days the wort should ferment.
5. We remove the liquid from the sediment, filter through gauze and pour into a distillation cube.
6. We do the first distillation quickly. We separate the moonshine until the fortress in the stream drops to 25–30 degrees.
7. We dilute the resulting distillate with clean water to a strength of 20 degrees and distill again.
8. We isolate the harmful fraction of the “head” - about 250 ml of the first alcohol, then the “body” (until the strength in the stream drops below 35–40 degrees), after which the remaining “tails” can be collected.
9. Let's go to the tasting finished product and enjoy its taste 🙂 .

Double distillation is not carried out for the purpose of cleaning the drink from the juice concentrate. There are just no harmful impurities in it, but there are a lot of them in the alcohol resulting from a chemical reaction.

We spare no time and effort to separate harmful fractions. Your head will thank you the next morning!

Moonshiner Timofey took the time to write down for you an interesting review of the preparation of mash from concentrated apple juice. interesting recipe using dextrose instead of sugar. We recommend viewing to anyone who decides to make moonshine from the above ingredients.