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Although
the recipe is considered sophisticated, but believe me, it's worth it. It is
important to choose the right apple varieties and their ratio. We will need:
* 4 pieces
of sweet apples;
* 4 pieces
of bitter apples;
* 2 parts
of sour apples.
This is the
perfect ratio of apples. If there are no varieties available, then use what is
at hand. The most important thing is that the apples are fresh, ripe and
without rot.
1. Cooking
apple cider
Initially,
you need to squeeze the juice from the fruit. At the first stage, you need to
squeeze the juice from the fruit. This can be done with a conventional juicer.
Juice is
infused for 1 day in a dark place at room temperature in a tightly closed
container. A day later, we remove the foam formed on the surface of the liquid
and pour it into a fermentation tank. We close it with a water seal and remove
it to ferment at a temperature of 18-30 °C for 10-14 days.
If
fermentation has not started within 1-2 days, add wine yeast to the wort.
After the
fermentation is successfully completed, we pour the drink into the alembic. It
must be filtered beforehand, otherwise the solid particles trapped in the cube
will burn during distillation and spoil the whole product for us.
2.
Distillation
The
resulting cider is distilled on a moonshine still. The distillation of cider is
no different from the distillation of sugar brew. We do everything as usual.
3.
Maturation and aging
After
double distillation, we should get a distillate with a strength of 70-80%. It
remains for us to dilute it to a drinking strength and send it to an oak barrel
for aging. The aging period is up to 6-8 months.
But if it
is not there, you can use a simpler option – insisting in a glass container on
oak pegs.
Pre - pegs
must be properly prepared . After all the aging and soaking procedures, the
chips are placed in a container and filled with our distillate. The proportions
of the use of wood chips – 10 g per 1 liter of drink.
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