The harvest excess results in cider surplus.
LA SIDRA.- After the problems arising from the excess of apples, another difficulty comes out: the market release of the amount of cider ellaborated in Asturian cidermills.
Most of them have just finished the pressing season and trust that the cider consumption, which has lately stagnated, increases and they can sell all the cider surplus.
What is certain is that the new cider will contain less alcohol due to the weather conditions this year: the little sunshine and rain shortage make apples, specially the early varieties, have less sugar content.
Jose María Díaz, from San Juan del Obispo Cider, in Tiñana, admits that, as most cidermills, there has been a greater cider production this year, nearly twice as much as last year, though they have used it for distillates and other by-products.
On his part, Fernando Morán, from Viuda de Corsino Cider, in Nava, emphasizes that he uses 100 % Asturian apples for his cidermaking, and relies on the people’s encouragement to drink it.
Manuel Riestra, from Muñiz Cider, Tiñana, confirms that this has been a good campaign, though the fruit plentifulness is not usually proportional to its quality.
And José Palacio, from Viuda de Palacio Cider, in Fozana, considers that now the cider is in the cidermills, the sales should increase.
Tino Cortina, chairman in the Regulatory Board DOP Cider of Asturias insists on addressing the issue of harvest control collectively, as he fears next year’s harvest could be only 20% of this year’s, and a minimum suply is needed to avoid buying apples from outside Asturias.
