Apple cider: useful properties and contraindications

Apples are one of the most common and favorite fruits for everyone. From juicy, tasty and pleasant-smelling fruit you can prepare all kinds of dishes, desserts, juice, jam, vinegar. One of the low-alcohol drinks that are made on the basis of apples is cider. Sweetish foamy drink with an aroma of natural fruit perfectly quenches thirst on a hot sweltering day, besides it has a number of useful properties.

What is cider

The drink obtained by fermentation, which has a pleasant fruity taste and aroma, is called cider. It is prepared from various fruits, the Italians even add various spices and herbs. Apple cider is considered a classic variant of the drink.

For your information! The history of the drink has been a matter of controversy for several centuries. Three European states - France, Italy and England - can not reach a consensus on the primacy of the invention of this wonderful drink.

Many claim that Charlemagne invented cider. And according to the legend, it happened quite by accident: the monarch sat on a sack with overripe and rotten apples. Under his weight the fruit let out juice, which was slightly fermented. The servants tasted it and were delighted with the taste. In addition, the juice lifted their spirits because it turned out to be hoppy. By the way, this legend has no historical proof.

Historians say that James Cook took a drink reminiscent of cider on his travels. It was used to treat scurvy.

In ancient times, the inhabitants of the Scandinavian Peninsula used a drink similar to apple cider. It was intended not only for drinking, it was also used for bathing. It was believed that it gave the body beauty and health.

The only evidence that cider originated many centuries ago are the works of Pliny. Ancient Roman writer mentions not only the pleasant, hoppy taste, but also the healing properties of the drink.

Cider became very popular among the noble lords of European countries in the XVIII century. Nowadays it is very often confused with apple wine and some kinds of beer.

How cider differs from beer

The English and Germans consider it sacrilege to compare and even more so to confuse cider and beer. These two delicious drinks have similarities only in their invigorating, thirst-quenching properties on a hot day.

The main ingredient for making beer is hops. Depending on the variety of this plant are obtained light, dark, velvet and other types of drink. The next indispensable component is beer yeast. Without them, beer will not get the right taste and the necessary percentage of alcohol.

Cider is based only on apple juice, without the addition of yeast and sugar. The fermentation stage takes place in a natural biological way. Unlike beer, cider can also be non-carbonated. This type is less common than fizzy.

Beer varieties differ in strength. Apple cider has almost the same percentage of alcohol content. It comes in dry, semi-sweet or sweet. More popular is the dry, champened variety.

Although the two beverages belong to the low-alcohol ones, and natural ingredients are used in the very manufacturing process, they are quite different. The taste and aroma of the drinks are also different.

All Englishmen are divided into beer lovers and ciders. These people never cheat on their favorite drinks and consider the other unworthy of attention. There are often arguments on this basis.

What is the difference between cider and apple wine

In everyday life, in classic literature, and even in cookbooks, cider is often referred to as a type of apple wine. This is incorrect. Although fruit juice and fruit cake are the main raw materials used to make these two drinks, the other ingredients are different. The fermentation process itself is not the same.

Apple wine is an alcoholic fruit drink. It is made at home, not in specialized factories.

Cider is a low-alcohol, fizzy drink. For a real cider, the drink is enriched with carbon dioxide. That is how it acquires its zest and becomes sparkling and champagne-like.

The main ingredient in the production of the drink is freshly squeezed apple juice without added pulp (pulp). Special varieties are used in cider: sour, sometimes sour-sweet. In France there are varieties of apples bred specifically for the manufacture of the popular drink. These contain a large amount of healthy tannin, but less acid.

No yeast or sugar is added to cider. Fermentation occurs naturally thanks to natural yeast bacteria, which appear in an environment specially created for them. The brew is put in a warm place for a long period of time.

But not only the juice but also the fruit cake is used to make wine. Various types of apples are used in the production process. At the same time, sugar is added to speed up the fermentation process. Thanks to this ingredient, wine is a much stronger alcoholic beverage than cider.

An important distinguishing characteristic is the fact that cider is stored for a short time. Over time it begins to lose its unique properties. Wine on the contrary is better, tastier and more expensive, if its ageing period is longer.

Composition and calories

Throughout the history of cider many times changed the technology of its industrial production. The main role is played by technological progress. The equipment of the factories is improved and modernized, only the composition of the classic apple cider remains unchanged.

This low-alcohol beverage is rich enough in vitamins C, A, E. It has no fats and proteins. But there are useful macro- and microelements, pectins, tannins, acetic and citric acids.

In one glass (250 g) cider contains:

• 0.6 g carbohydrates;
• 27.5 mg of calcium
• 30 mg of phosphorus
• 2.5 mg magnesium;
• 34 mg sodium;
• 74 mg zinc;
• 0.075 mg iron;
• 36 mg copper.

The lack of fat, protein and low carbohydrate content make cider a low-calorie low-alcohol beverage.

The number of calories in 100 grams is directly proportional to the sugar content:

• dry cider - 40 kcal;
• Sweet - 45-48 kcal.

One pint of apple cider contains 110-117 kcal.

What is Apple Cider Good for?

General Benefits

Apple juice is the basis for making cider. All the useful and unique qualities of this fruit are preserved in the finished drink. As a result of the natural natural fermentation of the juice, additional compounds of useful substances for the body are formed.

Cider has a beneficial effect on the entire body:

1. Digestive system. The components present in the drink improve the digestibility of food. The body is cleared of unnecessary fats and acids, the intestinal microflora improves, and all this thanks to the high content of pectin. In case of light ingestion of heavy metals or toxic substances, 100 grams of cider can help reduce the risk of spreading infection throughout the body.
2. Nervous System. Even court healers discovered the drink's miraculous effect on the nervous system. Cider was prescribed to people suffering from depression, increased fatigue. Fragrant and tasty apple cider helps to get rid of moping and fatigue.
3. Immunity. Quite high content of vitamin C in combination with other vitamins and useful elements helps to reduce the incidence of colds and increases the body's ability to resist harmful bacteria and microbes. It is recommended to drink the drink in the spring, autumn, when the body is weakened by the lack of useful substances.
4. Cardiovascular system. Like any alcoholic beverage, cider dilates blood vessels. This has a beneficial effect on the blood flow, but you should not abuse it and drink it in large quantities. Macro- and microelements, which are present in the composition, increase the elasticity of the walls of blood vessels, prevent the formation of blood clots and plaques. Moderate consumption of apple cider lowers the level of cholesterol.

For women.

Fermented apple juice does not lose the unique qualities of the fruit. On the contrary, after fermentation, phenolic compounds appear in the resulting finished drink. They have the ability to slow down the aging process of the skin. Vitamin E present in cider is a good complement to them.

The complexion improves, the hair gets its natural shine, and the bulbs get stronger. This contributes to improved growth and reduces hair loss. In addition, the drink has few calories, which will not be detrimental to the figure.

Women are advised not only to drink it in moderation, but also to take baths by adding it to water. Such procedures were carried out by European beauties who lived back in the Middle Ages. After a complex of such procedures the skin becomes firmer, velvety and very soft.

For men

Males are more susceptible to cardiovascular diseases. This is caused by nervous disorders and overwork at work. Therefore, the use of cider in moderate doses has a positive effect on the male body.

Apple low-alcohol beverage is also recommended for men whose working day is spent outside. This is especially true for the winter period. After all, vitamin C contained in cider reduces the level of possible colds and strengthens the immune system.

When pregnant

Doctors do not recommend that future mothers drink alcoholic beverages. Sometimes the exception is red dry wine, and only in small amounts.

Although cider contains many vitamins and useful substances, and contributes to improving immunity thanks to a fairly high content of vitamin C, but it can be harmful to the pregnant woman and the fetus. This happens not only because of its alcohol content. Cider can cause intestinal disorders in the form of bloating or flatulence.

Harms and contraindications

The main harmful element of the drink is alcohol. Therefore, even considering all the benefits of cider, you should not abuse it. It is necessary to adhere to the norm.

It is strictly forbidden to drink cider to children under the age of 18.

Like all products, this drink has contraindications:

• chronic diseases of the stomach;
• period of exacerbation of pancreatitis, gastritis, cholecystitis (due to the content of acids);
• peptic ulcer;
• diabetes mellitus.

One category of people who should not experiment with apple cider are allergic people, people with an individual intolerance to apples and other ingredients of this drink.

How to store apple cider

The drink is a product of fermentation, the home technology of its preparation is similar to kvass, so it should be stored as a "live" drink.

To preserve its freshness of taste and foamy effect as long as possible, the drink is poured into wooden barrels and stored in a cellar (wine or regular). The optimal temperature in such a place should not exceed 50°C.

If it is not possible to store the drink in a barrel, it is poured into glass bottles and sealed tightly with lids. They are placed in an upright position. This keeps the drink for no more than 7-10 days. If you don't have a wine cellar, you can store it in a fridge. Bottles are placed on special racks, preferably on the top shelf. Cider retains its properties for 5-7 days. Bottles should not be shifted or moved.

The drink should not be stored for more than that time. After 7-10 days it loses its properties and acquires a vinegar taste.

How to make apple cider at home

Apple trees can be found in almost every garden. Apples that have fallen from the tree are often beaten and have dark spots on them. Such fruit is perfect for making flavorful homemade cider.

Recipe for homemade apple cider

It is better to use apples of sour varieties. The anthonovka and winter tart varieties of fruit are a good choice. The main condition for a quality cider is that the apples must be ripe.

On average you will get 0.8-1 liters of ready cider from 2 kg of apples.

Method of preparation:

1. Pick the apples. Do not wash them before use, so the fermentation process will be more natural. If the fruit is heavily soiled, you need to wipe them with a slightly damp napkin.
2. Cut the prepared fruit into slices, pass through a juicer. The apple cake can not be thrown away, but mixed together with the juice. So the fermentation process will go faster.
3. Rinse the jug for juice with hot water. Then rinse it with cold water and wipe it dry. The volume of the container should be 2-3 times the amount of freshly squeezed apple juice. If there is no such a container, it is better to use 2-3 containers. The free space will be filled with carbon dioxide released during fermentation.
4. Pour the juice into jars and place them in a warm room (at least 18°C). The warmer the room, the faster the fermentation process will begin. This will take at least 3-5 days.
5. The process should be monitored every day, so as not to miss the beginning of fermentation. As soon as the first signs - bubbles on the surface, the juice should be filtered through gauze or a sieve.
6. The resulting purified juice to pour into glass jars. Put on top of them capron lids, make a hole in them and insert a rubber tube. Its second end should be placed in a container with water (0.5 l glass jar). You can also use an ordinary rubber glove, putting it on the neck of the jar. Make a small hole on one finger to release carbon dioxide.
7. Put the jars in a cool place. The process itself will take at least 30-50 days.
8. When the fermentation stops completely, strain the cider again and pour it into glass bottles with tightly screwed lids.
9. Store in the cellar or refrigerator for no more than 10 days.

To speed up the fermentation process, many add pulp from apples and sugar in the juice. This is done at the initial stage. For 10 kg of apples put 1.2-1.5 kg of sugar. This cider will be ready faster. He has a longer shelf life (up to 2 years). But in the end you get not the classic apple cider, but a drink that resembles a fruit wine.

How to make carbonated

Real cider is a carbonated foamy low-alcohol beverage. It will not be very difficult to cook at home just such.

To ensure the effervescence of apple cider, you need after the second stage of fermentation at the bottom of glass bottles (1 liter) pour 1 tsp (with a slide) of sugar. After that pour the fermented juice. The liquid should not be poured up to the neck, you should leave 6-10 cm of free space. The bottles should be tightly sealed with lids and placed in a dark, cool room for 10-14 days.

Adding sugar will lead to another fermentation process. It is better to check the finished drink often, preferably after 3 days gently open it, thereby reducing the pressure. If this is not done, the carbon dioxide can tear the twists and the cider will go bad.

After the two-week process, the cider is placed in a cold storage place (refrigerator, cellar).

How to drink apple cider correctly

The Basques consider apple cider to be their national drink. They have special rules of etiquette for its serving:

1. The drink is served chilled, but not cold. The temperature is 7-12°C. This temperature brings out all the flavors and aromas. Cider is never chilled with ice.
2. Beer glasses or mugs are considered appropriate for cider. But French connoisseurs pour the drink in champagne glasses. The British prefer the ceramic bowl. And Spaniards have special glasses for their favorite drink: they are slightly widened at the top, 10-12 cm high.
3. It is recommended to pour it in a thin stream, raising the bottle high above the glass. This way the drink will have more foam.
4. Do not fill the glass with cider, but only 1/3 full.
5. It has to be drunk immediately, as long as there is foam.

The Spanish have a special custom: they do not finish a little bit of cider, and pour it on the floor. It is their way of thanking nature and the earth for the harvest of apples. In some pubs the floor is lined with sawdust specifically for this purpose.

What to snack on?

Appropriate dishes can accentuate the flavors of apple cider.

There are several kinds of cider: sweet, dry, and classic. Each of these varieties has its own appetizers. A good addition to the traditional cider would be poultry dishes, pancakes with caviar. The dry beverage is served with seafood, roast meat, and white fish. Preferably these dishes are cooked on an open grill. Slightly sour taste of this species perfectly combines with vegetable salads with the addition of shrimp, crab meat.

Various desserts, cupcakes, cakes, and even pancakes with chocolate syrup are served with sweet cider.

Many people use cider as an aperitif.

Interesting facts about cider

1. In the XIV century Europeans considered apple cider a divine drink. During baptism, children were lowered into a font filled with cider.
2. On the territory of Russia czarist Russia began to make apple cider in 1890. It was called an aristocratic drink and was drunk instead of champagne.
3. The English have "cider bible", which was written in the XIV century.
4. On one day in May, the Spaniards organize the Cider Festival. This celebration takes place every year.
5. The tourist route "The Road of Cider" is located in Normandy. Those who wish can visit all the farms in the country, which produce the best cider.
6. Farmers in the western part of England before harvesting apples for cider have a special ritual - singing songs to special deities near the trees and reading spells. It is believed to produce excellent cider afterwards.

Photo of apple cider