The invention of this drink is attributed to Charlemagne, although the ancient Greeks knew what cider was. In the ancient Russian state they also liked to pamper themselves with it. And although in present-day Russia its share in the alcoholic beverage market does not exceed a few percent, it is constantly growing.

Cider: what is this drink?

The French word cidre refers to an extremely popular drink in Europe, which in some countries has the status of a folk drink. In Rus', he was known as buza (with an accent on the last syllable).

Distinctive features of this type of drink:

• Apple juice is used as raw material. In extremely rare cases, juices of other fruits are taken as the basis.
• The packaged juices sold in the store will not work for the preparation of the product - only their own extraction, only certain apple varieties.
• Yeast mushrooms are not used in the cooking process.
• Cider can be either alcoholic (about 5%) or non-alcoholic and child-friendly. The latter option is especially popular in the US.
• The color is yellow or green. Made with full observance of technology, the cider has a pleasant texture and is completely transparent. Turbidity and impurities indicate the low quality of the drink.
• Sometimes buza is similar to the degree of comparison to sparkling wine, especially if you pay attention to how the drink bubbles.
• The smell of the drink is very pleasant, characteristic apple.
• The attitude to cider among different peoples is seriously different. Some define it as something like beer. And the Germans elevate it to the rank of wine and hold special holidays in his honor.

Rules of use

In order for a drink to bring a maximum of positive emotions to a person, you need to know how to drink it correctly:

1. The temperature of a ready-to-drink drink should not be much higher than 10 degrees. It is better to store it in a cool place and pull it out to warm up for a few minutes at room temperature. However, you can get by with a few pieces of ice, if possible.
2. One of the components of the "canonical" use of cider is a large amount of foam. To achieve this effect, you should raise the container with liquid by about 100 cm above the level of the table surface. Then immediately pour the drink into mugs. In this way, a unique taste can be achieved.
3. Drinking this low-alcohol drink is recommended in one gulp, mastering a whole mug in one sitting.
4. There is another way to drink. Some prefer to drink the drink without foam at all. To do this, ice cubes are first thrown into mugs, and then cider is added to the very brim. Then you can drink it gradually, tasting every sip.

What do they drink cider with?

In the vast majority of cases, the drink is consumed without any snacks. It is highly self-sufficient and can be enjoyable on its own. The low strength of this type of wine allows you not to jam it with anything and at the same time keep a clear head for a long time.

However, there are no comrades for the taste and color, and sometimes cider is served with such dishes:

• Seafood;
• All kinds of cheeses;
• lactic acid products;
• Meat, especially cured or fried;
• Vegetable stew;
• Buns;
• Confectionery (cakes, sweets, cakes);
• Pancakes.

Everyone determines for himself what to use apple wine with. Two people cannot have the same opinion. Variations with both fish and meat dishes are possible. The type of drink also matters.

In any case, the drink will be an excellent decoration for both a quick snack in a cafe and a chic wedding feast, especially if the latter is held outdoors.

Benefits of cider

Apple wine combines both beneficial and negative qualities for human health. TO positive qualities worth considering:

• Perfectly eliminates dehydration due to the fact that it is quickly absorbed by the body;
• The content of useful substances is quite high: among them are vitamin C, polysaccharides, high-molecular phenolic natural compounds.
• Trace elements (phosphorus, iron, zinc, sodium) and minerals.
• Cleansing the body of various toxins. Harmful active molecules will also be destroyed.
• Ecological cleanliness and absence of harmful impurities. Classic cider doesn't have any colorants (or at least shouldn't have any).
• Relatively low calorie content (the indicator depends on the specific variety).
• A wide variety of hors d'oeuvres and ways of drinking, making cider suitable for any occasion.
• The drink is quite simple to manufacture, so any housewife can master the production technology.

The harm of cider to humans

All the positive features of this drink take place only if the amount of consumption does not exceed several glasses a day. However, few people can have enough willpower to refuse to enjoy this delicious drink.

Let's list the possible harm from cider that everyone should keep in mind:

• Alcohol-containing varieties of cider lack the lion's share of the above useful qualities. Like any alcohol, the drink is harmful in large quantities to health. For this reason, it is worth in principle to exclude it from the diet of expectant mothers. Getting behind the wheel, throwing a glass or two of cider, is also hardly worth it.
• The list of diseases in which apple wine is categorically contraindicated is quite lengthy. Among them, it is worth highlighting diseases of the gastrointestinal tract, liver and excretory system.
• Like all low alcohol drinks, cider gives a person a feeling of intoxication rather late. Many literally drink it in liters, forgetting about the possible consequences. Young people are primarily at risk.
• Cases of individual intolerance are known. In addition, you should not drink the drink for those who are allergic to apples.

How to make apple cider at home?

The process of making cider is as follows:

1. Select fresh apples, if possible mixed different varieties. You don't need to wash them thoroughly.
2. For several days, the fruits should be stored at room temperature.
3. Without removing the peel, the apples need to be rubbed so that the resulting consistency resembles porridge.
4. The resulting substance must be placed in a preheated large container.
5. During the fermentation process, apple porridge needs to "breathe", so you need to leave about a third of the space for it in a pot or jar.
6. You can add a handful of raisins.
7. Fermentation takes four days. Every day during this period, you need to stir the gruel properly.
8. Drain the fermented liquid into a glass bottle and add 0.1 kg of sugar.
9. The bottle must be sealed so that oxygen does not get inside in large quantities. On sale there are special shutters for such purposes.
10. Keep the wort should be about two months in a dark and cool place.
11. As soon as the liquid begins to lighten and a precipitate forms, the pure fraction is poured into another bottle.
12. For readiness, the drink is still kept for several months in the cellar.

Anyone who has tasted the tart taste of fermented apple juice knows what cider is. The drink has many useful properties, there are necessary vitamins and minerals. And in order to enjoy it, it is not at all necessary to run to the store - everyone can cook it at home.