How to produce a homemade apple schnapps

Therapeutic power of apples, at the same time of an apple schnapps and its healing effect on health is known for centuries. In the continental part of the Balkan the most popular is making schnapps from the plum and right next is apple schnapps.

Best apples for apple schnapps

Apples used for making this schnapps contain 7-14% of sugar (mostly 10%), 4-8g/l of the acid and are characterized by higher percentage of pectin substances. The content of the acids is different among different species. In the earlier times we have mostly used so called kolacara, budimka and kozara (apple types), while nowadays people use highly intensive types such as ajdared, delicious, melroz, jonagold, granny smith and others with lower percentage of acids.

Apple schnapps can be made of just one type of apples but it’s possible to mix different types, even advised to do so. That is the way to produce unique and specific taste.

 

Apples for apple schnapps

The recipe for making an apple schnapps

-picking the fruit

-washing the apples

-grinding the apples

-alcoholic fermentation

-distillation of the fruit mash (kljuk, komina)

-repose of schnapps

After picking up, the apples should be washed, even if they don’t seem dirty. This is necessary in order to keep them physically and chemically clean and to avoid bad quality and bad tasty of the cider itself.

Some manufacturers consider that “grinding” means we should literally grind them in a machine, but this is not necessary. It is enough to chop them into smaller pieces and the process of fermentation will start.

Apple itself is poor with acids so fruit mash is suitable for forming milk acid bacteria. In order to avoid this sulfuric acid is added.

By adding 120-140g of baker’s yeast (ferment) on 100kg of the apple mash we throw out of the game the “wild ferments”. They come into the fruit mash throughout the skin of the fruit if it wasn’t cleaned well. The fermentation of the apple mash is finished quickly within 10 to 16 days, sometimes even after 8 days. But you should be careful because the acetic acid bacteria can stop the process of fermentation. Then it would only look like the process of fermentation is finished. This happens once they create 2 g/l of vaporizing acids.

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