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

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.

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.

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

En primavera

Hoy empezamos nuevo blog de nuestra sidra. Poco a poco vamos poniendo informaciones sobre como trabajamos en nuestras fincas y como elaboramos nuestra sidra ecológica. Para empezar vamos a poner unas fotografías de esta primavera.