Wash green apples and dry them as much as possible;
2. Separation of juice and residue.
Cut the apple and juice it, but the apple contains a lot of fe2+ iron, which will be oxidized to fe3+ iron soon after it comes into contact with air. Putting a vitamin C tablet in the juice has certain reducibility and can prevent the juice from oxidizing too fast.
3. Fermentation.
Mix the juice after squeezing with the separated pomace, put it into a glass jar, add a little sugar to increase the sugar content of the juice, and put it into activated yeast for fermentation. Fermentation will produce a lot of carbon dioxide. Don't cover it too tightly or too loosely. If it is too tight, the gas can't be discharged, and the bottle is easy to explode. If it is too loose, alcohol will evaporate during fermentation. Finally, there is not enough alcohol.
After 10, the fermentation basically ended, and a small amount of pomace began to sink. As soon as the lid is opened, the strong smell of wine can be asked, and then the fermented cider should be distilled.
4. distillation.
Put the fermented cider into a distillation pot for secondary distillation. Calvados distilled for the first time belongs to crude distilled liquor, and its alcohol content is between 26 and 30 degrees, among which there are many impurities and fusel. In order to further rectify, it is necessary to purify the crude distilled liquor for the first time, because the boiling point of alcohol is lower than that of water, and temperature control is very important. The second distillation should be steamed slowly with a small fire, and the temperature at the top of the distillation tube should be controlled within 93 degrees, so that it can be distilled. Moreover, the first 10% distiller's head should be removed, because the first 10% fusel is the largest, leaving only the purest and softest part in the middle;
5. Add oak chips and age.
The alcohol content of newly distilled cider brandy is about 65 degrees, and the taste is very strong. Oak chips need to be added and aged for at least 3 months. The oak aroma of oak chips can make brandy soft and smooth, with a little oak aroma.