How To Make Apple Brandy At Home //// Calvados
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- Опубликовано: 18 сен 2024
- How to make homemade apple brandy - Calvados.
Here is what you'll need:
20kg / 44lbs of apples
Yeast for cider or fruit set-ups
Yeast nutrient
Amazon Links:
Copper Alembic Still:
amzn.to/2VpMDw4
plastic fermenter with lid:
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Distillers Proofing Parrot:
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Camera Lumix g85:
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Links:
- First distillation - • Alembic Distillation -...
- Second distillation - • Alembic Distillation -...
5:00 I love that thermometer, lmao.
And now for the proper way to do this. 1. Place apples in container, can add more for a few weeks - add some brown bread. Wait till apples start to go soft. Then get a paint mixer or self made steel rod with a T at end with a nad drill and mix the apples to pulp. 2. Leave alone and wait till the top is covered by a crust. [ this depends on the temperature of your barn or cellar ] Keep measuring the sugar level AND alcohol content. 3. Then distill twice. DO NOT add water after the first destilling. First detilling run as long as you can. Second destilling, Cut off / throw away the start, for 15 lt still about a 1 small glass full - that is the poison. Keep destilling - you get up to at maximum around 70°+ alcohol and then it starts going down - yes you need an alcohol meter and the best are those who also have a thermometer inside. AND, you measure the levels from the drip-into a glass continually..... Cut OFF the second distilling when the tail starts to taste sour - if not you get sour brandy. Result should be around 60°+ alcohol. [ if you use cherries - the queen of brandies, at the end you get around 51° alcohol - no need to dilute. 4 when you have your last distilling at 65° alcohol whatever ... dilute with distilled water [ NOT the one for cars ] down to 50° - the temperature must be around 19° TEMPERATURE of the liquid. The final result in ° of alcohol is up to you. Plum brandy is never under 48° alcohol but in some countries people dilute everything down to 43°+ Alcohol . AND by the by, brandy made from apples DOES NOT taste of apples, same as plum does NOT taste of plums. One last thing, be aware of the laws in your country, never mind the size of still you use - it's what you destill that could be illegal and then hence also the still.
Great knowledge. Subscribed
Idk does your jucer separates skins,if id does return skins into mash, it is a must, some franch destillerys macurate 6 months on skins, apple skins contain most of aromas, and you will get much better spirit. Nice video btw, subbed ☺️
you saying they leave the mash with skins to mature 6 mo before distilling?
Thank you. What is about calvados taste without maturing in oak barrel?
Safty concern when distilling in doors especially with a still that is sealed with flower paste it makes more since to use a hot plate. Flower paste seals are notorious for leaking.
65% alcohol is 130 proof. Proof is simply the percent of alcohol doubled. Any kind of flower can be used to make paste to seal your steel even oat meal. You can speed up the infusion of wood by adding a hand full of toasted wood chips to a jar or any distilled spirit as well as add a single chunk of wood. The mellowing of alcohol and the flavor change that happens with aging can only be done with time, but you can make a very yummy spirit in a short time with out buying a barrel and waiting a year
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hello. I can't find this yeast and nitrite in my country and also can't buy from internet, what you recommend ? I have bread yeast and lemon salt
If during the second step you dilute with a clear fresh apple juice and do the spirit-run, this will boost all apple flavors to your calvados!
good idea ,better than water perhaps but what happens if you only run the shine alone for second distillation without any more liquid?
@ARCSTREAMS dangerous to do runs over40- 50% . That's people dilute to 40ish % on all of their runs after the1sy
very good
Nice video, thanks 😊, I have already subscribed, where is this kit available?
Thanks. I bought everything separate. There are some links in the description. Most of it you can buy on amazon or ebay, or maybe some local store
صديقي سفالوسا .سؤال مهم جدا لو سمحت
. عند فتح قنينة النبيذ بعد تعتيق هل من ضرورة ان نشرب كلها . يعني بينزع نبيذ اذا اخدنا كاسة من قنينة واغلقنا غطاء جيدا ...وتركنا شهر
Subscribed 🍷👍🏽
Thanks
Good job homie. Can i use white all-purpose flour?
no, but you can use white teflon tape
@@bigboyshobbies5731 is it healty?
@@hakanasd1 some ppl are using it. i prefer Rye flour and water because this is 100% healthy. If You dont want to use rye flour i prefer to find some kinf of sealing that is approved for contact with food
@@bigboyshobbies5731 thank you so much
Do you have to distill a second time? Could you not just bottle what you have in the first distill?
Calvados is double distilled by definition, so sure you could but it would be something different.
Here is another idea for video: mead distillation.
I will take a look and think about it :)
How much alcohol from the first distillation should we throw away in % of the total cider distilled? Thankss
from 20l i throw away about 100ml. I know ppl who don't throw away nothing and they are still allive, but for safety i recomend to throw some of it.
Too much headspace in the bucket. I would suggest doubling your recipe next time
Wtf is hurts😆