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Calvados from concentrated juice. How to put the mash from concentrated juice and distill it into moonshine. Instructions for making cider from concentrated juice

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For ten years we have been the largest chain of stores in Saratov selling equipment for brewing, distilling and winemaking.

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Every year in Russia, the popularity of making strong alcoholic beverages at home is growing, and the moonshine still has taken pride of place in the kitchen in the homes and apartments of Russians. By purchasing a moonshine you open the door to the fascinating world of distillation, you will have access to almost all the world's drinks from classic (cognac, whiskey, chacha, vodka, moonshine, tinctures and liqueurs) to exotic liquors. This is a great opportunity to treat friends to quality drinks and save a lot of money. Do not be afraid of fakes and counterfeit products anymore. You know exactly how and what your product is made of. Our consultants will help you choose the best option from a wide range.

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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 move on to tasting the 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. An interesting recipe using dextrose instead of sugar. We recommend viewing to anyone who decides to make moonshine from the above ingredients.

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 by freezing technology, that is, apple juice is obtained by a strong decrease in temperature (direct extraction). In contrast to the production of juice using the evaporation technology, in our case, there is no breakdown of useful substances that make up apples, so 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. Close tightly, leave at 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), pour into a glass bottle (preferably cork stopper), leave in a dark place for at least 1-2 weeks .

Calvados is valued primarily for its mild apple aroma and taste: it is pleasant to drink it in its pure form, even despite its high strength.

It is quite possible to prepare such a wonderful drink at home. Of course, it will not 100% repeat the taste of the original from the coast of France, but will be as close as possible to it.

Below we attach 2 recipes for making apple calvados at home.

A simple homemade calvados recipe

Lazy recipe. A drink prepared using this technology does not require much time and labor, but it also resembles Calvados only remotely. It would be more correct to call it apple tincture.

So, we need:

  • Apples - 2 kg
  • Vodka / Moonshine - 1 liter
  • Sugar - 300 g
  • Water - 500 ml

Cooking order:

  1. Select fresh and not rotten apples, wash them, cut the cores, cut into small pieces and put in a jar. Pour 40-degree moonshine or vodka.
  2. Close the jar with a tight lid and put it in a dark place for 10-14 days to infuse.
  3. Strain the tincture in any convenient way. We no longer need apples, they can be thrown away.
  4. Cook sugar syrup: mix sugar and water, boil over a fire for about 5 minutes. During cooking, foam accumulates on the surface, do not forget to periodically remove it. The resulting syrup is cooled to 25-30 ° C, then poured into the tincture.
  5. Pour the tincture into bottles and cork tightly. We recommend storing in a dark, cool place for 3 years.

We will get an apple tincture with a strength of a little more than 30% with a sweetish aftertaste. It is difficult to call it Calvados, although it imitates its taste and aroma quite well.


If you want to cook a really real Calvados, we recommend using the recipe below.

Classic homemade apple calvados recipe

This recipe will require more time and effort from you, but the result is worth it. At the end, you will receive a drink that is in no way inferior in quality to the best samples from Normandy.


In this recipe, it is very important to choose the right varieties of apples and their ratio. We will need:

  • 4 parts sweet apples
  • 4 parts bitter apples
  • 2 parts sour apples

Above we have given the ideal ratio of apples. If some varieties are not at hand, use those that are. The most important thing is that the apples are fresh, ripe and without rot.

1. Cooking apple cider

At the first stage, it is required to rinse the fruit and squeeze the juice out of them. For this it is best to use special press- it will effectively squeeze out all the liquid from the fruit and help separate the pulp.

Juice insist 1 day in a dark place at room temperature in a tightly closed container. After a day, remove the foam formed on the surface of the liquid and pour it into a container for fermentation. We close it with a water seal and remove to ferment at a temperature of 18-30 ° C.

After the fermentation is completed (the drink is clarified, the water seal does not let bubbles in), pour the drink into the distillation cube. It must first be filtered, otherwise the solid particles that get into the cube will burn during distillation and spoil the whole product for us.

2. Distillation

The resulting cider is distilled on a moonshine still. To make the product cleaner and better, we do a double distillation. We will not dwell on all the intricacies of the process - we already wrote in one of the previous articles about how how to drive moonshine. Let's just say that the distillation of cider is no different from the distillation of sugar mash.

3. Ripening and aging

After double distillation, we should get a distillate with a strength of 70-80%. We just have to send it for aging in an oak barrel.


But if it is not there, you can use a simpler option - insisting in a glass container on oak pegs.

Pre-pegs needed properly prepare. After all the aging and soaking procedures, we place the chips in a container and fill it with our distillate. The proportions of wood chips used are 10 g per 1 liter of drink.

We remove to infuse for 6-12 months in a tightly closed container.

At the last stage, we dilute the already prepared Calvados with water to a drinking strength of 40%, if required, and serve it to the table.

In custody

On the net you will find a dozen recipes for every taste using an apple-pear mixture. But if you want to get an apple brandy that is as close to the original as possible, we recommend using apples.