In order to make real Calvados, you need dozens of gallons/liters of apple juice. If you don’t have enough fruits, you can infuse vodka or moonshine with fresh apples and then carry out second distillation. Organoleptic properties of homemade apple vodka are very similar to Calvados.
You can use apples of all varieties, preferably fragrant fruits. You should use high-quality alcohol base. Otherwise, the unpleasant odor will neutralize apple aroma. You can use good vodka, purified moonshine or watered ethanol.
- Vodka (40-45% spirit, moonshine) – 0.53 gl/2 liters
- Apples – 2 kg/4 lb
- Water – 2 liters/0.53 gallons
Apple pie moonshine recipe
1. Wash the apples and finely chop them, extract core and seeds.
2. Put the pieces into a container, pour it with vodka (or moonshine).
3. Seal it with a lid and leave it for 8-10 days in a dark warm place for infusion.
4. Filter the apple infusion through gaze.
5. Pour the liquid part into a distillatory vessel (moonshine still) and put the apples in gaze above it as shown in the photo, in order to for them not to get burned.
6. Pour water into the vessel through the apples. In this way you’ll get rid of leftover alcohol and decrease the strength to a safe distillation level.
Distilling moonshine stronger than 20% is explosion hazardous!
7. Distill the infusion in a moonshine still. If it is equipped with a steam dome (fractionating column), you should better take it off, because this equipment takes away a part of aromatics.
8. Pour the first 50-80 ml of yield into a separate container. That’s a hazardous cut which you shouldn’t drink know as “heads”.
9. Finish the distillation after the strength drops below 40 degrees.
10. Dilute apple distillate with water until you get the desired strength (40-45%). Let it mature for 2-3 days in a dark cold place before drinking it.