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Cider
"An apple a day keeps the doctor away, but having a glass of cider is a much more pleasant way of keeping healthy", were the words of a spokesperson for the National Association of cider production.
Description
Cider is an alcoholic drink obtained usually from apples. Harvesting is done manually from October until November. The level of phenol from cider depends a lot on the type of apples it was made from, on sun exposure, soil composition and also the storing conditions.
Proprieties
Owing to the high quantity of contained phenols, consuming cider daily can prevent cancer, heart diseases, strokes and can reduce a premature death caused by any illness.
Cider obtained from black currant has revitalizing effects and can protect the body from cancer. In order to obtain the desired effect, it is recommended to consume 100ml of cider before primary meals. Also, cider obtained from black currant has aphrodisiac effects and can protect the body against heart attacks and heart diseases. Moreover, it is efficient against headaches.
Mixtures
Apple cider is obtained from the fermentation fresh apple juice, preferably obtained from the autumn or winter apples, because they are rich in saccharine. Winter apples are kept for 4 to 6 weeks to become sweeter. After that time passes, the healthy apples are chosen and rinsed thoroughly. Then they are crushed and kept in large pots and are left to macerate for 6 to 12 hours and are then treaded with a wine press.
The mixture obtained from that is mashed in a large pot over which 20% water is poured; after 24 hours it gets mashed again and 40 liters of diluted juice is obtained. Fermentation of the juice takes places in big barrels thoroughly washed or in wicker bottles of 50 liters. Fermentation starts at 15 to 18 degrees C and lasts between 4 and 8 weeks. During that time fermentation takes place and foam is formed on the surface. When foam is formed, the cider clears up naturally. After carbon dioxide is emitted and the cider clears up, the content is moved to another barrel for the fermentation to continue. On top a lid is placed in such a way that lets out the carbon dioxide.
Depending on the fermentation period, cider has three different grades: raw cider with alcohol of 4 to 5.5 degrees; mild cider with alcohol of 1 to 3 degrees; and traditional cider of 5 to 6 degrees.
Warning
Cider is not recommended for children or adolescents.
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