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Ingredients
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Cognac / Grappa
Method
Cognac / Grappa
- 1
Prepare the Apples
Wash and core the fresh apples, then chop them into small pieces. Measure out 10 cups of chopped apples.
- 2
Make the Apple Mash
In a large fermentation vessel, combine the chopped apples with 4 cups of water. Add 2 cups of granulated sugar, 1 tsp of citric acid, and 1 tsp of pectin enzyme. Mix thoroughly to ensure all ingredients are well combined.
- 3
Add Yeast
Sprinkle 1 tsp of yeast over the apple mixture. Stir gently to incorporate the yeast into the mash. Cover the fermentation vessel with a clean cloth, allowing air to flow while preventing contaminants from entering.
- 4
Fermentation Process
Let the apple mash ferment in a cool, dark place for 1-2 weeks, stirring daily. You will know fermentation is complete when bubbling stops and the mixture has a slightly sour smell.
- 5
Strain the Mixture
Once fermentation is complete, strain the apple mash through a fine mesh strainer or cheesecloth into another clean container, separating the liquid from the solid apple pulp.
- 6
Distill the Liquid
Set up your distillation equipment according to the manufacturer's instructions. Carefully pour the strained apple liquid into the distillation apparatus and begin the distillation process. Collect the distillate as it comes out.
- 7
Bottle the Eau de Vie
Once distillation is complete, pour the clear apple eau de vie into clean, sterilized bottles. Seal tightly and label with the date.
- 8
Aging (Optional)
For a smoother flavor, allow the eau de vie to age in a cool, dark place for a few months before tasting. Serve chilled or at room temperature.