Cider - a low-alcohol drink similar to champagne. Cider is fermenting fruit juices (most of the apples and pears) without yeast. An interesting fact is that in North America called soft cider apple drink. Traditionally, the drink produced in France and Spain.
Although cider has been known since ancient times, the legend attributes the invention of the drink Charlemagne. He while traveling allegedly sat on the bag of overripe apples, they crush and turned cider. In the Middle Ages was a celebratory drink cider at the French peasants.
Cider is usually greenish or golden brown, has a characteristic smell of apple, its strength is from 1 to 8% vol., Gustatory gamut from dry to sweet. The sweet cider, the lower the alcohol. More sparkling cider compared with champagne - the bubbles after pouring a drink into a glass stored in it much longer. Good cider must be transparent, without turbidity and sediment.
Cider well quenches thirst, does not contain food additives and dyes. It is traditionally used together with pastries, pancakes, dry cider varieties combine well with seafood and cheese. Frequently cider included in the formulation of various cocktails. Serve cider in champagne glasses, chilled to 6 - 8 degrees.
The drink except alcohol includes tannic and pectin, citric acid, malic acid and acetic acid, minerals and sugars. According to the observations, the regular consumption of cider in small amounts is the prevention of cardiovascular disease.
Cider can not drink in diabetes, diseases of the pancreas, bile ducts and liver, hypertension, atherosclerosis.
Production of cider
From ordinary cider apples do not get - they are too little tannin. For the preparation of cider were brought special varieties. Squeeze apples membrane press.
Almost all of its aroma and flavor of the cider gets green apple peel, so it is important to keep the skin of the whole process before fermentation beverage. The fermentation lasts approximately 2 months, after which the cider ripen for 6 - 12 months natural precipitation.
This cider is served in some restaurants in Europe - there is compliance with the precise formulation of cider and related rituals.
You can try making cider at home. To do this it is first necessary to choose the right sort of apples - they must not be very sweet and at the same time mature enough. Experts recommend taking of the common varieties of apples Aport, Antonovka, Borovinka and Reinette. Apples should be washed and cleaned of stalks and rot, and then mince or other similar device.
In the resulting mass add sugar, cover with a cloth and put in a warm place for quite a few days. Then strain the infusion should be, throwing cake, and again add sugar at the rate of 100 - 130 g per 1 liter of juice. At this stage, the drink should be closed and leave to ferment for about 20 days. Next, it is gassed with siphon and tightly sealed in cans and bottles so that it stood for about 3 months. If cider home cooked correctly, after its use there is no hangover.
Calorie cider varies in different varieties of cider. It depends on the content of sugar in the beverage. Thus, dry cider contains 40 kcal per 100 g, and sweet 47 kcal per 100 g of beverage. Cider is weak intoxication when used, so you can have a drink at one time quite a lot. One cup of cider contains on average 117 kcal. Nutritionists do not recommend to include this beverage in the diet of obese people because of the calorie cider.