![]() As the last step, pour the cider into sterilized bottles and let it sit for at least a month before drinking. After about 20 days, filter the mixture and add two teaspoons of sugar, stirring well. ![]() We then keep the bottle in a fairly warm environment, between 20° and 23° C, and shake it up once a day. Stir well and pour the mixture into a fermenter if you don’t have one (they are quite affordable, however), you can use a flask or bottle with a “fermentation cork”, which is a special cork that allows carbon dioxide to escape without letting oxygen enter. In a separate bowl, combine 13 grams of brewer’s yeast with a bit of warm water, and then add this to the bowl of apple juice. After obtaining the juice, add 300 grams of cane sugar and carefully mix. Then they can either be through a juicer or else blended and then thoroughly strained. While there are many good ready-made kinds available, making it isn’t hard: take 2 kilos of apples, cut them into small pieces and then let them sit, chilled for at least 5 hours. ![]() The first step in making a good cider, therefore, is obtaining a good apple juice. While it’s not difficult, the technique does require some ancient know-how and techniques that have been handed down from generation to generation.Ĭider is based on the scientific principal of alcoholic fermentation, whereby sugars (in this case, those naturally found in apple juice) are converted into alcohol by the action of various yeasts and molds after being deprived of oxygen. Over the following centuries, monks learned to enrich cider with herbs, thus creating different versions today, while cider is widely distributed, many people still enjoy making it themselves at home. Julius Cesar passed through the area, where he tasted the drink and promptly fell in love with it. The origins of cider are thought to date back to Kent, England - probably in a monastery - over two thousand years ago. Famous around the world, cider can be made not only from apples, but its “cousins” like pears and quince, a variant popular in France. One of these recipes is cider, a lightly alcoholic drink that is restorative in the brisk months of winter, but can also be enjoyed over ice when the weather is warm. The Trentino region is famous for the fruit, and its prized apples are sent across the globe, where they are enjoyed raw or as ingredients in countless recipes. Walking the trails in Italy’s Val di Non during the months of September and October guarantees the pleasure of filling your lungs with fresh air and the intense, crisp aroma of apples like few other places in the world.
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