For production of this drink producers use only small apples which possess rather strong aromatic intensity more often. About one hundred types of such apples is, but for use recommend no more than a half of them. The Calvados, unlike wine where only one grade of grapes can be used, demands thorough training and selection of various grades. Usually the producer grows up about 30 various grades of apples to prepare this drink. At the correct mixture, taste of this drink remains identical for long years. Depending on smack of bitterness, acidity of the content of sugar and tannins, apples share on four various categories: sweet, sour, bitter, it is bitter - sweet. More often a Calvados make for 70 percent from bitterly - sweet, on 20 of sour and on 10 of bitter grades of apples.
In the course of production, after direct distillation сидра, the Calvados yet has no color and cannot be called as a Calvados. It becomes final it this drink only after endurance in oak barrels from which he receives the color and various aromas. About age and quality of drink tell special designations on labels of bottles.
That fact what exactly thanks to a Calvados was the tradition which has the name «a Norman hole» is interesting. It is in that at long absorption of food between dishes a Calvados quantity for appetite awakening is drunk. Statistically, the Calvados is rather popular drink in France.
To prepare a Calvados, usually use the following recipe:
apples 30кг
sugar 3кг
yeast saf-levyur 100г
Preparation :
1. First of all at preparation of a Calvados receive juice from apples.
2. In juice add yeast and sugar.
3. After that juice about five-seven days.
4. When juice , it banish on a special brazhny column to cut superfluous tail and head fractions.
5. A fortress lead up to 65 %.
7. Maintain not less than 6 months.
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