Apple Cider: Health Benefits

Apples are one of the most common and beloved fruits of all. From juicy, tasty and pleasantly smelling fruits you can cook all kinds of dishes, desserts, juice, jam, vinegar. One of the low-alcohol drinks, which are prepared on the basis of apples, is cider. A sweet foamy drink with the aroma of natural fruits perfectly quenches thirst on a hot, hot day, and also has a number of useful properties.

What is cider?

A fermented drink with a pleasant fruity taste and aroma is called cider. It is prepared from different fruits, Italians even add various spices and herbs. The classic version of the drink is considered to be apple cider.

On a note! The history of the appearance of this drink remains a matter of controversy for several centuries. Three European states - France, Italy, England - cannot come to a unanimous opinion regarding the primacy of the invention of this wonderful drink.

Many claim that Charlemagne invented the cider. Moreover, according to legend, this happened by accident: the monarch sat on a bag with overripe and rotten apples. Under his weight, the fruit started juice, which was slightly fermented. Servants tried it and were delighted with the taste. In addition, the juice uplifted, as it turned out to be intoxicated. By the way, this legend has no historical confirmation.

Historians say that James Cook took a drink resembling cider in his travels. Used it 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, but also took baths with it. It was believed that he gives the body beauty and health.

The only evidence that cider originated many centuries ago is the work of Pliny. The ancient Roman writer mentions not only a pleasant, hoppy taste, but also the healing properties of the drink.

Cider gained great popularity among the noble gentlemen of European countries in the 18th century. Nowadays, very often this drink is confused with apple wine and certain types of beer.

How is cider different from beer?

The British and Germans consider it blasphemy to compare and even more confuse cider and beer. These two delicious drinks have similarities only in their invigorating, able to quench their thirst on a hot day properties.

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

At the heart of cider is used only apple juice, without the addition of yeast and sugar. The fermentation stage occurs in a natural biological way. Unlike beer, cider can be non-carbonated. This species is less common than effervescent.

Beers are distinguished by their strength. Apple cider has almost the same percentage of alcohol content. It can be dry, semi-sweet or sweet. Dry, champagne grade is more popular.

Although these two drinks are low alcohol drinks, the natural ingredients are used in the manufacturing process, but they are completely different. The taste and aroma of drinks is also different.

All the British are divided into lovers of beer and cidroman. These people never cheat on their favorite drinks and consider the other unworthy of attention. Disputes often arise on this ground.

What is the difference between cider and apple wine

In everyday life, in classical literature and even in cookbooks, cider is often referred to as a type of apple wine. This is not true. Although the main raw material for the preparation of these two drinks is fruit juice and oilcake, the other ingredients are different. Yes, and the fermentation process itself is not the same.

Apple wine refers to alcoholic fruit drinks. It is made most often not at specialized factories, but at home.

Cider is classified as low alcohol, fizzy drinks. To obtain real cider, the drink is additionally enriched with carbon dioxide. So he gains his zest, becoming sparkling, champagne.

The main component in the production of beverages is freshly squeezed apple juice without the addition of oilcake (pulp). Cider uses special varieties: sour, occasionally sweet and sour. In France, there are types of apples bred specifically for making a popular drink. They contain a large amount of tannin useful for the body, but less acid.

Yeast and sugar are not added to the cider. Fermentation occurs in a natural way thanks to natural yeast bacteria that appear in a specially created environment for them. The mash is put for a long period in a warm place.

But for making wine, not only juice is used, but also cake. In the production of using various types of apples. At the same time, sugar is added to speed up the fermentation process. Due to this ingredient, wine is obtained with a stronger alcoholic beverage than cider.

An important distinguishing characteristic is that the cider is not stored for long. Over time, it begins to lose its unique properties. Wine, on the contrary, is considered better, tastier and more expensive if its aging time is longer.

Composition and calorie content

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

This low alcohol drink is saturated with a sufficiently large amount of vitamins C, A, E. It does not contain fats, proteins. But there are useful macro- and microelements, pectins, tannins, acetic and citric acid.

One glass (250 g) of cider contains:

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

Lack of fats, proteins and low carbohydrate content make cider a low-calorie low-alcohol drink.

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

• dry cider - 40 kcal;
• sweet - 45–48 kcal.

One pint of apple cider contains 110–117 kcal.

What is the use of apple cider

General benefit

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

Cider has a beneficial effect on the whole body:

1. Digestive system. The ingredients found in the drink improve the digestibility of food. The body is cleansed of unnecessary fats and acids, the intestinal microflora improves, and all this thanks to the high content of pectin. With a slight ingestion of heavy metals or toxic substances, 100 g of cider will help reduce the risk of spread of infection throughout the body.
2. Nervous system. Even the court healers discovered the miraculous effect of the drink on the state of the nervous system. Cider was prescribed for people suffering from depression, increased fatigue. Fragrant and delicious apple cider helps get rid of spleen and fatigue.
3. Immunity. A rather high content of vitamin C in combination with other vitamins and beneficial elements helps to reduce the incidence of colds, and also increases the body's ability to withstand harmful bacteria and germs.It is recommended to drink in the spring, autumn periods, when the body weakens from a lack of nutrients.
4. The cardiovascular system. Like any alcoholic drink, cider dilates blood vessels. This has a beneficial effect on blood flow, but do not abuse it and drink it in large quantities. Macro- and microelements 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 cholesterol.

For women

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

The complexion improves, the hair acquires a natural shine, the bulbs strengthen. This helps to improve growth and reduce hair loss. In addition, the drink has few calories, which will not adversely affect the figure.

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

For men

A strong half of humanity is more prone to cardiovascular disease. This is caused by nervous breakdowns and overwork at work. Therefore, the use of cider in moderate doses has a positive effect on the male body.

Low-alcohol apple drink is recommended for men, whose working day is on the street. 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.

During pregnancy

Doctors do not recommend expectant mothers to consume alcoholic beverages. Sometimes the exception is dry red wine and then in small quantities.

Although cider contains many vitamins and nutrients, it improves immunity due to the relatively high content of vitamin C, but it can harm the condition of the pregnant woman and the fetus. This is not only due to its alcohol content. Cider can cause disturbances in the intestines in the form of bloating or flatulence.

Harm and contraindications

The main harmful element of the drink is alcohol. Therefore, even taking into account all the benefits of cider, it should not be abused. You should adhere to the norm.

Cider is strictly forbidden to drink for children under the age of 18.

Like all products, this drink has contraindications:

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

One of the categories of people who should not experiment with apple cider are allergies, people with 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 you need to store it as a “live” drink.

To preserve the freshness of the taste and the foamy effect for as long as possible, the drink is poured into wooden barrels and stored in the cellar (wine or ordinary). The optimum 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 tightly closed with lids. They are placed in an upright position. So the drink is stored no more than 7-10 days. If there is no wine cellar, the drink can be stored in the refrigerator.Bottles are placed on special recesses, preferably on the top shelf. The cider retains its properties for 5–7 days. Bottles should not be rearranged or moved.

The drink is not stored beyond the specified time. After 7-10 days, it loses its properties and acquires an acetic taste.

How to make apple cider at home

Apple trees grow in almost all garden areas. Apples that have fallen from a tree often break, and dark spots appear on them. Such fruits are great for making fragrant homemade cider.

Homemade Apple Cider Recipe

It is better to use apples of sour varieties. Antonovka and winter tart varieties of fruits are well suited. The main condition for a quality drink - apples must be ripe.

On average, from 2 kg of apples, 0.8–1 l of finished cider is obtained.

Cooking method:

1. Collect apples. You should not wash them before use, since the fermentation process will be more natural. If the fruit is heavily soiled, wipe it with a slightly damp cloth.
2. Cut the prepared fruits into slices, pass through a juicer. Apple cake can not be thrown away, but mixed with juice. So the fermentation process will go faster.
3. Rinse the juice container with hot water. Then rinse cold, wipe dry. The volume of the container should be 2-3 times the received amount of freshly squeezed apple juice. If there is no such container, it is better to use 2-3 containers. The free space will be filled with carbon dioxide released during fermentation.
4. Pour juice into jars and put in a warm room (temperature at least 18 ° C). The warmer the room, the faster the fermentation process will begin. At least it will take 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 appeared - bubbles on the surface, the juice should be filtered through gauze or a sieve.
6. Pour the resulting purified juice into glass jars. From above, put on nylon caps on them, make a hole in them and insert a rubber tube. Its second end should be placed in a container of water (0.5 L glass jar). You can use the usual rubber glove by putting it on the neck of the can. On one finger, make a small hole for the release of carbon dioxide.
7. Banks put in a cool place. The process itself will take at least 30-50 days.
8. When fermentation has completely stopped, strain the cider again and pour 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 apple cake and sugar to the juice. This is done at the initial stage. 1.2–1.5 kg of sugar is put per 10 kg of apples. Such a cider will be ready faster. It has a longer shelf life (up to 2 years). But in the end, it’s not a classic apple cider, but a drink that resembles fruit wine.

How to make soda

Real cider is a carbonated, low-alcoholic beverage. Cooking at home just this is not a big deal.

To ensure apple cider effervescence, it is necessary after the second stage of fermentation to pour 1 tsp. Into the bottom of the glass bottles (1 l). (with a hill) of granulated sugar. After that pour the fermented juice. The liquid should not be poured off the neck, 6-10 cm of free space should be left. Screw the bottles tightly on their caps and place 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 slightly, thereby lowering the pressure. If this is not done, carbon dioxide can disrupt the spin, and the cider will deteriorate.

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

How to drink apple cider

Basques consider apple cider their national drink. They have special rules of etiquette for its submission:

1. The drink is served chilled but not cold. Permissible temperature 7–12 ° C. With it, all the advantages of taste and aroma are revealed. Cider is never chilled with ice.
2. Glasses or mugs for beer are considered suitable for cider. But French connoisseurs pour the drink into champagne glasses. The British prefer ceramic bowls. And the Spaniards have special glasses for their favorite drink - they are slightly expanded on top, 10-12 cm high.
3. It is recommended to pour in a thin stream, lifting the bottle high above the glass. So the drink will have more foam.
4. The glass is not completely filled with cider, but only 1/3.
5. You should drink immediately while there is foam.

The Spaniards have a special custom: they do not finish a little cider, but pour it on the floor. So they thank nature and land for the harvest of apples. In some pubs, the floor is specially lined with sawdust.

What to eat

Properly selected dishes will help emphasize the taste of apple cider.

There are several types of cider: sweet, dry and classic. Each of these types has its own appetizers. A good addition to traditional cider is poultry dishes, pancakes with caviar. A dry drink is served with seafood, fried meat and white fish. It is advisable to cook these dishes on an open grill. The slightly sour taste of this species goes well with vegetable salads with the addition of shrimp and crab meat.

Sweet cider serves various desserts, muffins, cakes, and even chocolate syrup pancakes.

Many use cider as an aperitif.

Interesting facts about cider

1. In the fourteenth century, Europeans considered apple cider to be a divine drink. During the baptism, the children were lowered into a font filled with cider.
2. In tsarist Russia, apple cider began to be made in 1890. He was called an aristocratic drink and drank instead of champagne.
3. The English have a "Cider Bible", it was written in the XIV century.
4. On one of May days, the Spaniards organize the Cider Festival. This celebration takes place annually.
5. The Cider Road tourist route is located in Normandy. Those who wish can visit all the farms of the country producing the best cider.
6. Farmers in the western part of England, before collecting apples for cider, carry out a special ritual - they sing songs to special deities near the trees and cast spells. It is believed that after that you will get excellent cider.

Photo of Apple Cider