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Culture of the cider

Cider, apple and derivatives in La Llera Farm-School

The center dedicates this month of November to the elaboration of natural cider, but also of ice cider, fire cider or vinegar.


LA SIDRA.- As every year La Llera Güerta-Escuela conducts its Cider Making course. It will be on Saturdays 10 and 17 November in Puente d’Arcu – Llaviana. “In it you will discover the optimal conditions of the whole process: the does and don’ts, when, where, in what way, what to do before any eventuality …. And as a novelty, this year is carried out in a higher point in the discovery of the hand of José Antonio Norniella, cidermaker in more than 45 cider mills of Asturies, how to get other products derived from cider “point from the school.

Thus, on Saturday November 10 will address issues such as the development of apple juice, alcoholic fermentation, cider on the yeast, the improtance of blending, defects in cider, the most frequent defects in cider and preventive measures, Quality standards, bottling and sensory analysis. While on November 17 will be imparted knowledge on the development of ice cider, long-lasting sweetness, vinegar and air conditioning of the cider mill. There are only 25 vacancies and registrations can be made by calling 620 363 621 and 669 311 781.

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