Summary

Ingredients

• 700 g apples, with skin, sliced
• 1 quince (s), or juice
• some peppermint leaves
• 0.5 stick ½ cinnamon, broken
• 0.5 teaspoon ½ citric acid
• 100 ml white wine, tart
• 500 ml schnapps, e.g., Doppelkorn, vodka, etc.
• 200 ml rum, white, or calvados
• sugar

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Instructions

1. The apples should definitely be sour, firm and very aromatic, something that is still unripe is also important. My favorite varieties: Cox Orange, Goldparmäne, Jonathan. The addition of a quince is recommended, if not possible or desired, then take 2 more apples. Of course, everything without a core house. If these fruit specifications are adhered to, the liqueur succeeds without reworking.
2. All ingredients come in a large glass with a cap. The approach is agitated or stirred more often and has to stand for 6 weeks. To have a comparison, you can also add the rum after filtering.
3. Then it is filtered, possibly a little more sugar, but carefully, test one day, check the next. Another addition of wine (or apple juice) is also possible. Then fill it up, and be patient again.