How to make Calvados

It is common practice with most calvados producers to put the age of the spirit in the bottle on the label, but it is not a requirement and can be confusing. Some producers put the minimum age, but older calvados may be in the bottle.
Vintages can also be used but whilst it normally refers to [...]

Most of the flavours in the calvados comes from the skins of the apples rather than the pulp. The equipment required for making the cider comprises of a grater tank, a press and a vat called a “belleron”.
In the press house the apples are washed, selected and then crushed or grated. The pulp is left [...]

The harvest of apples starts around the beginning of October and continues through to nearly Christmas since apples, unlike grapes ripen at different times and are also harvested at different stages of ripeness. Indeed one producer uses fallen apples which have a greater sugar and reduced water content thus making a sweeter cidre.
The apples and [...]