Hello, back again. They made a short spot about how we make our sidra and other craftsmen in the village.
Pure Ecological Cider from the north of Spain, Cantabria.
Wednesday, March 5, 2014
Saturday, March 1, 2014
For those who like mountain bike riding...
We are proud to be partners of this local company showing hidden places of Cantabria to people on MTB. Check it out on: www.cyclecantabria.com
Saturday, July 27, 2013
Sidra 2013 Done!
Last cleaning. All the sidra in the bottles. Now just wait couple of months to get better taste.
Wednesday, May 22, 2013
Sidra 2013
Botellig sidra of 2012 harwest meanwhile our apple trees are flowering and garden turning wild.
Friday, October 26, 2012
Fall - recollection time
We have already started to collect the apples. This season there are not many apples as the summer was very hot and dry.
Even our friends came one day to help us. Well, we had to promise a good bbq party. For sure, everything in a company with our sider. With pasing time " la sidra" is getting better and better.
We also have a new help. Gator by John Deere, 6x6.
Xuanina with Buba
Monday, October 15, 2012
How we make our Sidra
After recollecting all the apples we transport them to a "lagar" which means a building where sidra is made and stored during its fermentation.
Over there it is washed, cut in small pieces in a mashine called "malladora" and after it is pressed.
The pression process in repeated 3x in 24 hours in order to get the maximum production.
The fresh natural apple juice pours out. The juice is stored in a 400l barels and it stays there till the density reaches 1.000 kg/m3 In the beginning the density of this juice is around 1.300 kg/m3. This is due to the presence of sugar. In the moment when the bacteries start to eat sugar and produce alcohol, the density starts to go down. After that it is transfered into 1000l barrels where it is stored during the winter. After 3 or 4 month the sidra is prepared to be bottled.
The pression process in repeated 3x in 24 hours in order to get the maximum production.
The fresh natural apple juice pours out. The juice is stored in a 400l barels and it stays there till the density reaches 1.000 kg/m3 In the beginning the density of this juice is around 1.300 kg/m3. This is due to the presence of sugar. In the moment when the bacteries start to eat sugar and produce alcohol, the density starts to go down. After that it is transfered into 1000l barrels where it is stored during the winter. After 3 or 4 month the sidra is prepared to be bottled.
Even after being bottled the sidra is not ready to be consumed. It must rest at least another 4 month to get the best taste.
Friday, July 27, 2012
About our apple fields
First of all i made a decision to write en English as I think that more readers can follow this blog. We have two fields one of 1 ha and the other one of 2 ha. These apple cidre fields are situated in north of Spain in Cantabria nearby a village called Santillana del Mar. Our purpose is to produce ecological Asturian type cider. We have in total 1.200 trees, 11 diferent types of cider apple. Raxao, Verdialona, Solarina, Fuentes, Clara, Durona, Coloradona, Xuanina, Ernestina, Collaos and De la Riega.
Cotero
Rogeria
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