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<h2 dir="ltr" style="text-align: justify;">Cider</h2>
<p dir="ltr" style="text-align: justify;">Cider is a low-grade alcoholic beverage, widely consumed by the Madeiran population. It comes from fermented apple juice, so we can consider it as an apple wine.</p>
<p dir="ltr" style="text-align: justify;">It has a vast tradition on the island of Madeira, mainly in the parish of Santo António da Serra, however over the years its value and preservation has decreased. According to the conference “From apples to Ciders”, the aging of apple orchards begins to create a worrying scenario, as well as, the insufficient or even non-existent management of it. To combat this problem, technical work has been carried out aimed at the culture of the apple tree and its derivatives, in order to defend its historical legacy and to respect the remarkable work of our ancestors, making it continue to remain in the culture of future generations .</p>
<p dir="ltr" style="text-align: justify;">However, nowadays, due to the growth of tourism in Madeira, cider traders have started to mix other fruits in it, such as guava, pitanga and tamarillo, in order to attract the attention of English, Spanish, French and German tourists, due to their knowledge and interest of this drink, thus generating potential economic growth.</p>
<p dir="ltr" style="text-align: justify;">Cider can also be considered as an alternative to sweet alcoholic drink, for those who so desire, causing it to grow considerably in the national market. This has a higher demand by the female public, in comparison to beer, for example, due to the fact that it’s a sweeter drink. However, it is in great demand by almost all age groups of any gender.</p>
<p dir="ltr"><img style="display: block; margin-left: auto; margin-right: auto;" title="Madeira Cider" src="../../../../storage/uploads/tinymce/madeira cider.jpg" alt="Madeira Cider" width="856" height="460" /></p>
<p dir="ltr"> </p>
<h4 dir="ltr" style="text-align: justify;"><strong>How to make cider?</strong></h4>
<p dir="ltr" style="text-align: justify;">We can consider the way of making the cider as something complicated and difficult to get right the first time, so that in order to get a good result it will be necessary to practice a few times. If your goal is to share this cider with friends and family, it is really important that you do some experimentation, in order to acquire some technique and practice in making it.</p>
<p dir="ltr" style="text-align: justify;">Ingredients:</p>
<p dir="ltr" style="text-align: justify;">5 kilos of apple</p>
<p dir="ltr" style="text-align: justify;">a package of yeast</p>
<p dir="ltr" style="text-align: justify;">a container</p>
<p dir="ltr" style="text-align: justify;">a glass container with a lid</p>
<p dir="ltr" style="text-align: justify;">large glass bottle</p>
<h5 dir="ltr" style="text-align: justify;"> </h5>
<h5 dir="ltr" style="text-align: justify;"><strong>How to:</strong></h5>
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<li dir="ltr" style="text-align: justify;">Wash the apples well and cut them, remove all crushed parts of the apple;</li>
<li dir="ltr" style="text-align: justify;">Put the apples in a blender until it becomes a puree;</li>
<li dir="ltr" style="text-align: justify;">Using a strainer, filter the apple pulp separating it from the juice, filter well to waste as little as possible;</li>
<li dir="ltr" style="text-align: justify;">Mix ½ cup of juice with a package of yeast in a jar with a lid;</li>
<li dir="ltr" style="text-align: justify;">Close the bottle and shake well for 10 to 20 seconds and let it sit for about 6 hours;</li>
<li dir="ltr" style="text-align: justify;">After it starts to bubble, release the pressure by opening the bottle and closing it again;</li>
<li dir="ltr" style="text-align: justify;">Fill a pan with the remaining juice, cook for 1 hour over low heat in order to kill any bacteria that may alter the taste of your cider. (it cannot reach the boiling point, the temperature must be above 70ºC and below 85ºC);</li>
<li dir="ltr" style="text-align: justify;">Add 1 kg of brown sugar to aid in fermentation. It will also make the cider stronger;</li>
<li dir="ltr" style="text-align: justify;">Sterilize the container and the lid in which the cider will be poured;</li>
<li dir="ltr" style="text-align: justify;">Pour the apple juice into the container and let it cool to room temperature;</li>
<li dir="ltr" style="text-align: justify;">When the juice is at room temperature, add the yeast fermentation, stir with a spoon and cover, (it is important that you fill the container to the edges so that there is no oxygen, otherwise the result will be vinegar) ;</li>
<li dir="ltr" style="text-align: justify;">Leave the fermented container in a cold, dark place, between 15º to 20ºC;</li>
<li dir="ltr" style="text-align: justify;">After a few days, when the fermented juice starts to bubble it means it is almost ready. </li>
<li dir="ltr" style="text-align: justify;">Leave for a few more days and when it stops bubbling let it stand for a week until the yeast settles in the bottom of the container;</li>
<li dir="ltr" style="text-align: justify;">After all this, you already have your cider completely prepared, serve chilled.</li>
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<p><img style="display: block; margin-left: auto; margin-right: auto;" title="Madeira Cider" src="../../../../storage/uploads/tinymce/madeira cider 2_1.jpg" alt="Madeira Cider" width="856" height="460" /></p>
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