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.
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