Apple cider is probiotic and offers different benefits to your health. The tasty fermented drink is packed with bacteria, vitamins, and polyphenols can help restore intestinal flora and improve digestive function.
Cider is made from raw apple juice. According to Live Strong, the fruits are crushed and cold pressed and then fermented with yeasts and lactic acid bacteria for up to three weeks and then left to mature for several months.
Apple cider stands out for its high content of LAB, or lactic acid bacteria, such as Lactobacillus brevis, Lactobacillus casei, Leuconostoc mesentedamientos and Oenococcus oeni.
The drink is rich in vitamin C and antioxidants, especially polyphenolic compounds that apple contains. The fruit is rich in phytochemicals (quercetin, catechin, chlorogenic acid, anthocyanin).
Polyphenols and phytonutrients in apples have effects cardioprotective, anti-inflammatory and antioxidant, as described by Harvard School of Public Health (HSPH).
Different types of cider
Depending on the degree of sweetness, the cider can be sweet, dry, semi-dry or extra dry.
There is alcoholic and non-alcoholic apple cider. The non-alcoholic drink can be found as “cider” or “soft cider”. Fermentation converts all the sugars in the cider into alcohol; therefore, this cider will no longer be sweet to drink, it is dry or hard alcoholic cider.
Apple juice and apple cider are not the same
It is important to mention that sometimes in certain places like Australia and North America they also call unfermented apple juice cider.
The Cider It occurs when raw apples are crushed and pressed to extract the liquid. It does not leak. This makes the cider appear cloudyas it contains pulp and sediment. It is more acidic and contains more flavonoids than apple juice.
Apple juice has been filtered to remove solids and pasteurized to stay fresh longer, removing most flavonoids and fibers, explains the HSPH.
How to make apple cider
Ingredients: 2 kilos of apples
1. Wash and boil the jars or glass bottles that will be used to hold the squeezed apple juice.
2. Core and cut apples with skin previously washed, then process them in a food grinder, blender or processor.
3. Place the crushed apple pulp in a muslin sack, and squeeze out the juice. You can also pass the mixture through a very fine sieve or strainer.
4. Let the cider sit at 72 degrees Fahrenheit for 3 to 4 days. Clean bottles should be filled just below the rim and stoppered with new, clean cotton plugs instead of a regular cap or stopper. The cotton plug is used for safety.
Make sure to use strong, solid glass bottles that won’t break during fermentation.
If pressure builds up during fermentation, the cotton will pop out and release the pressure.
After 3-4 days, the sediment will begin to settle as the fermentation bubbles rise.
5. If you want sweet, smooth cider, it’s time to stop the fermentation. Extracting the clear liquid. Store in a bottle and close hermetically.
Ready! You already have your apple cider.
The young children, the elderly, and people with weakened immune systems They should not drink apple cider unless it has been pasteutized (heated to at least 160 degrees Fahrenheit).
The National Center for Home Food Preservation at the University of Georgia recommends pasteurizing the cider to remove harmful bacteria and guarantee the security.
The pasteurization process is usually done in a water bath.
Store the cider in the refrigerator for immediate use or for up to 5 days. If you want to keep the drink for longer, you can also freeze it.
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