{"id":242,"date":"2019-01-04T06:39:06","date_gmt":"2019-01-04T06:39:06","guid":{"rendered":"http:\/\/hansenbryg.dk\/?p=242"},"modified":"2020-10-13T17:37:30","modified_gmt":"2020-10-13T17:37:30","slug":"calvados-aeble-brandy","status":"publish","type":"post","link":"https:\/\/hansenbryg.dk\/?p=242","title":{"rendered":"Calvados – \u00c6ble brandy"},"content":{"rendered":"\t\t
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Selvef\u00f8lgelig ikke noget jeg kunne dr\u00f8mme om at lave i praksis, s\u00e5 bare\u00a0 lidt tanker om hvordan det kunne v\u00e6re.<\/p>\n

Udgangspunktet for calvados er \u00e6blecider som rafineres ved destillation og lagering. Fremstilling af \u00e6blecider er beskrevet i et andet afsnit p\u00e5 denne side.<\/p>\n

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Den f\u00e6rdige cider indeholder normalt 6 \u2013 8% alkohol og op koncentreres af to omgange ved destillation efter fuldkommen samme principper som whisky.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Egetr\u00e6s t\u00f8nden<\/span><\/p>\n

Da jeg er lidt doven kunne der k\u00f8bes et 10 liters egetr\u00e6s fad til projektet<\/p>\n

Egetr\u00e6s fadet skal helst v\u00e6re brugt f\u00f8r lagering af Calvados.\u00a0<\/p>\n

Problemet er at et nyt fad afgiver markante m\u00e6ngder smag hvilket bliver rimeligt dominerende i det f\u00e6rdige bryg.<\/p>\n

Brugte sm\u00e5 fade er ikke nemme at skaffe, s\u00e5 her m\u00e5 man v\u00e6re kreativ.<\/p>\n

Kunne ikke helt finde hvad der traditionelt bliver brugt for calvados, men t\u00e6nkte\u00a0 “frankrig” = r\u00f8d eller hvidvin.\u00a0<\/p>\n

Der blev h\u00e6ldt et par kartonner s\u00f8d pap hvidvin p\u00e5 t\u00f8nden. Valget p\u00e5 s\u00f8d vin var betinget af erfaringer fra whisky brygning som netop opn\u00e5ede lidt s\u00f8dme fra portvin (tror jeg) og det vil jeg ogs\u00e5 gerne opn\u00e5 her.<\/p>\n

T\u00f8nden skal “modnes” 3\/4 \u00e5r under j\u00e6vnlig vending for at hindre udt\u00f8rring.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Rafinering<\/span><\/p>\n

F\u00f8rste rafinering kaldet Petites eaux og har en <\/em>alkoholprocent p\u00e5 30 -40%. Det er vigtigt af den f\u00f8rste del af destillatet fjernes da let afdampelige smagstoffer og eventuelt u\u00f8nsket methanol findes i denne del af destillatet.<\/p>\n

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Den bedste teknik er efter min mening at h\u00e6ve temperaturen langsomt til 78\u00b0C<\/span> indtil processen begynder. Ved en stille og rolig destillering tages det f\u00f8rste destillat v\u00e6k og temperaturen h\u00e6ves derefter s\u00e5 der opn\u00e5s en kraftig afdampning med massere af vand s\u00e5 alkohol procenten ikke overstiger 30 \u2013 40%.<\/span><\/p>\n

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Den sidste del af destillatet b\u00f8r ogs\u00e5 kasseres da dette indeholder tungt afdampelige smagsstoffer ogs\u00e5 kaldet fusel.<\/p>\n

Ved destillering af sm\u00e5 batch (7 \u2013 10 l) er det en lidt flydende gr\u00e6nse hvorn\u00e5r disse smags stoffer er et problem. Metoden jeg bruger er at h\u00e6lder det f\u00e6rdige destillat over i en sekund\u00e6r dunk. Ved ofte af h\u00e6lde destillatet over, kan man ved simpelthen at lugte vurdere hvorn\u00e5r de u\u00f8nskede smagsstoffer begynder at komme og processen stoppes. Mange bruger at afdampe det sidste sprit og lade det indg\u00e5 i n\u00e6ste batch, hvilket sikkert er \u00f8konomisk i store produktioner. Til hobby t\u00e6nker jeg risikoen for at koncentre d\u00e5rlig smag ikke er det v\u00e6rd og kasserer b\u00e5de f\u00f8rste og sidste destillat.<\/p>\n

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I andet destillat dobles alkohol procenten til 70- 90%. Principperne er eksakt de samme som f\u00f8r og hellere kassere lidt for meget end for lidt af destillatet.<\/p>\n

70% alkohol kr\u00e6ver stadig en relativt h\u00f8j temperatur p\u00e5 destillatet og det er faktisk meget nemmere at lave en helt ren destillering end en mere \u201daromatisk\u201d med massere vand og smags stoffer \u2013 \u00f8velse g\u00f8r mester.<\/p>\n

Den bedste teknik er efter min mening et lavt volumen i destillations beholderen s\u00e5 der virkeligt kan koges igennem uden at f\u00e5 overkog op gennem kolonne r\u00f8ret men det er nok forskelligt fra udstyr til udstyr.<\/p>\n

Flaskerne indeholder selvf\u00f8lgelig vand og er blot til inspiration.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Lagring<\/span><\/p>\n

Det f\u00e6rdige destillat skal nu lagres p\u00e5 et egetr\u00e6s fad i minimum 2 \u00e5r for at v\u00e6re Calvados og meget gerne meget l\u00e6ngere. Ingen tvivl om at smagen afrundes meget jo l\u00e6ngere bryggen lagres men ogs\u00e5 noget af alkoholen diffundere ud gennem t\u00f8nden i forl\u00f8bet.<\/p>\n

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Den f\u00e6rdigt lagrede calvados skal helst ramme en alkohol % omkring\u00a0 40 \u2013 50% f\u00f8r den drikkes og\u00a0 der m\u00e5 eventuelt tils\u00e6ttes lidt destilleret vand.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Tidslinje:<\/span><\/p>\n

<\/p>\n

Hvis jeg startede i November 2016 kunne processen v\u00e6re:<\/p>\n

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    \n
  • 100 l \u00c6ble cider brygget og st\u00e5r p\u00e5 g\u00e6rtanke.<\/li>\n
  • Start oechl: 1059\u00a0<\/li>\n
  • Slut oechl: 1005<\/li>\n
  • G\u00e6r: Champagne<\/li>\n
  • Alkohol%: 6 -7<\/li>\n
  • December 2016,\u00a0Destillering p\u00e5begyndt<\/li>\n
  • Udbytte: 7,8 liter 70% destillat<\/li>\n
  • Sat p\u00e5 en 10 liter egetr\u00e6s t\u00f8nde (og her snyder vi\u00a0 lidt og bruger Vodka, s\u00e5 man ikke bryder loven)<\/li>\n<\/ul>\n

    Tanken er 5 \u00e5rs lagring, s\u00e5 m\u00e5 vi se om afdampningen kan modereres tilstr\u00e6kkeligt.<\/p>\n

    Fors\u00e6ttelse f\u00f8lger\u00a0 i 2023.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    Selvef\u00f8lgelig ikke noget jeg kunne dr\u00f8mme om at lave i praksis, s\u00e5 bare  lidt tanker om hvordan det kunne v\u00e6re. Udgangspunktet for calvados er \u00e6blecider som rafineres ved destillation og lagering. Fremstilling af \u00e6blecider er beskrevet i et andet afsnit p\u00e5 denne side. Den f\u00e6rdige cider indeholder normalt 6 \u2013 8% alkohol og op koncentreres […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[8],"tags":[],"_links":{"self":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/242"}],"collection":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=242"}],"version-history":[{"count":33,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/242\/revisions"}],"predecessor-version":[{"id":3604,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/242\/revisions\/3604"}],"wp:attachment":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}