CIDER

Cider is an alcoholic beverage produced by the fermentation of apple juice. It has a sweetish-bitter taste, a second mode of production, and can reach 4 to 8 alcoholic degrees. Known from the most ancient times all over the world, from Ireland to Normandy, it sees Brittany and Asturias among the major producers. Once cider production was also widespread in northern Italy, once the first decades of the last century, once to encourage wine production a detriment of the other fermented, I bring to the almost total end of this substance that survives only in a few alpine realities. Cider production was originally carried out with wild melette, similar to the variety then selected for the production of the beverage. The quality and alcohol content of the cider depends on their degree of ripeness. The apples once collected are washed and crushed. After the pressing, the liquid is decanted into accepted chestnut barrels. The different materials used in the various processing stages together are the age of the barrels, the color, aroma and flavor of the cider produced. About seven days after pressing, the must-cider is poured into another container, eliminating the dregs, and performing a first chemical analysis of the liquid, a precautionary purpose. The fermentation of the liquid, after decanting, resumes constantly and lasts for a variable period between ten and twenty days. Only after the story is told do we start talking about real cider. About a month, the product in fresco place. A completed fermentation, the cider is decanted and is ready for bottling which must take place in days with waning moon and with clear and not windy weather. Different types of cider: sweet cider, not very alcoholic, very sparkling, with a fruity flavor, usually accompanies desserts; dry cider, more or less gaseous, goes well with meat and fish; Finally the traditional bitter cider, more alcoholic, can also be served with seasoned and tasty cheeses.