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The secrets of sweet cider

The Cider Museum in Nava held a new session on home-made cidermaking last weekend.

LA SIDRA.- Nava Council, together with the Apple Friends Association in Siero and the Home-made Cider Association in Piloña, organized a training day about home-made cider last Saturday.

In this session they discussed issues related to the apple tree history, pasteurized cider, cidermills conditioning and pest in apple orchads.

This time, as a novelty, the attendants listened to the suggestion of a treatment for sweet cider so that it lasts for a whole year, or even several seasons.

The talk was given by Antonio Fernandez, member of the Apple Friends Club, who suggested the double boiler method to get sweet cider preserved for longer. The heat causes a bubblier cider at a temperature between 65 and 70 degrees centigrades. And if it gets hotter, its sweetness is increased until getting a baked apple flavour when brought to the boil.

On the other hand Avelino Fuentes, cidermaker and member of the Home-made Cider Association, dealt with the topic of the use of technology in the sweet cider making.

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Born in Xixón, Asturies, in 1973, I studied English Philology at the Universities of Oviedo and Bradford (UK). I've worked as an English teacher, guide, interpreter and translator. I'm very keen on cider and good cuisine. Follow me on the website

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