"Calvados" recipe idea
Posted: Sun Aug 23, 2020 3:35 am
Hi so next week I want to do "Calvados" from 25L not concentrated apple juice the idea instead of adding 1kg of sugar per 10L of juice I been thinking to collect 20-30 apple skins and macerate it with 1L of 96% alcohol for a week or two after apple juice fermentation is finish mix everything together of course filter the skins and distill it.
Is 30 skins of apples will gonna improve some flavour ? It's seems like it's better idea than just adding some sugar to make more "brandy" like some people do what you guys think ?
Is 30 skins of apples will gonna improve some flavour ? It's seems like it's better idea than just adding some sugar to make more "brandy" like some people do what you guys think ?