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cider

cider

If you love the taste of fresh cider in the summer, then you’re going to love Tappety Cider. Like a friend of the grapevine, he’ll update you every morning, showing you the latest forecasts, by the hour, and by location. Tappety also alerts you to local prices and sneaks in useful links to help make your day go better.

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As well as the UK and its former colonies, cider is popular in Portugal (mainly in Minho and Madeira), France (particularly Normandy and Brittany), northern Italy (Piedmont and Friuli), and northern Spain (especially the Principality of Asturias and the Basque Country). Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S., varieties of fermented cider are often called hard cider to distinguish alcoholic cider from non-alcoholic apple cider or "sweet cider", also made from apples. In Canada, cider cannot contain less than 2.5% or over 13% absolute alcohol by volume.

Modern, mass-produced ciders closely resemble sparkling wine in appearance. More traditional brands tend to be darker and cloudier. They are often stronger than the mass-produced varieties and taste more strongly of apples. Almost colourless, white cider has the same apple juice content as conventional cider but is harder to create because the cider maker has to blend various apples to create a clearer liquid. White ciders tend to be sweeter and more refreshing. They are typically 7–8 % ABV in strength. Black cider, by contrast, is dry amber premium cider which has an alcohol content of 7–8 % ABV. (Source: en.wikipedia.org)

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Once the apples are gathered from trees in orchards they are scratted (ground down) into what is called pomace or pommage. Historically this was done using pressing stones with circular troughs, or by a cider mill. Cider mills were traditionally driven by the hand, water-mill, or horse-power. In modern times, they are likely to be powered by electricity. The pulp is then transferred to the cider press and built up in layers known as cheeses into a block.

For larger-scale cider production, ciders from vats produced from different varieties of apple may be blended to accord with market taste. If the cider is to be bottled, usually some extra sugar is added for sparkle. Higher quality ciders can be made using the champagne method, but this is expensive in time and money and requires special corks, bottles, and other equipment. Some home brewers use beer bottles, which work perfectly well, and are inexpensive. This allows the cider to become naturally carbonated. (Source: en.wikipedia.org)

 

 

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