Kelvish – cider, is low alcohol drink. This usual or carbonated wine from fruit (apples, pears, cherry), but with other name which came from France (Cidre). The way of production of both drinks is identical.
History of origin of apple cider
The naked truth about origin of this drink isn't clear, despite this there are various versions. The version that apple cider (kelvish) turned out unintentionally concerns one of them. Charles the Great who sat down on a bag with overripe apples became his primogenitor. Whether it is fiction – it is unknown, but the first records about rather weak wine from apples begin with the ninth century. Further such drink began to be called apple cider.
Similar recipes there was quite a lot which are similar to cider. So, for example, in Ancient Rome made rather weak drink of pears and apples. Nevertheless, cider received the maximum popularity in France where it began to be made in industrial volumes. That is why the French cider is considered the most tasty.
Description of drink
Such drinks as cider have great popularity among a female as it has softness and sweet of taste and also tempting aroma. The technology of preparation of a kelvish doesn't provide addition of beer or alcohol. The compounding is based on fermentation process which is similar with a compounding of preparation of wine, but the amount of alcohol in finished goods usually doesn't exceed 5%. Usually drink spreads in a container of 0.5 liters.
Types of cider
Usually келвиш it is made with the following tastes:
- Apple taste. Apple pulp and sugar is the cornerstone of such cider. Except these two components the producers don't add any chemical additives. Thanks to it, apple cider has unique taste and a smell.
- Pear taste. Having hardly opened a bottle with pear cider, drink begins to exhale tempting aroma of pear, but it doesn't spoil drink, and doesn't create effect of excessive sweetness. Pear kelvishy it is possible to satisfy well thirst in hot day.
- Cherry taste. Such cider received the greatest popularity among fans of such drinks, tasty and fragrant berry – cherry is its cornerstone.
- Strawberry and mint taste. It would seem, these two components together can't unite in something special, but performed by cider – everything changes. Such drink perfectly refreshes and satisfies thirst, having the stupefying strawberry aroma and the refreshing mint.
Four types of cider are at the moment produced, but manufacturers soon promise to please with new tastes of this drink.
Merits of a kelvish
In ancient times cider various diseases treated. If the manufacturer uses old recipes for drink, then it has useful properties. Because cider contains phenolic connections, it has the property which is slowing down process of aging of an organism. Its high acidity favorably influences digestion process. Also cider renders advantage to the people having diabetes. It is caused by the fact that drink includes the tannin lowering sugar in blood. The use of a kelvish increases mood in general. That is why it is recommended to drink that who has frequent depressions and differences of mood. In reasonable doses cider doesn't cause alcoholic intoxication and poisoning, and only invigorates and tones up.
Possible harm of cider
Despite all aforesaid, cider can do also harm to an organism. It is connected with the fact that cider contains alcohol. Therefore drink shouldn't be drunk to the people who didn't reach 18 years, pregnant women and the feeding women. Also cider isn't recommended to the use to the people having stomach ulcer of a GIT, hepatitis and other diseases of a liver. It is connected with the fact that drink has excessive acidity.
Recipe for apple cider in house conditions
The concept cider means the drink made from fruit or berries of fruit-trees by means of natural fermentation. In a different way cider it is possible to call apples wine.
First of all it is necessary to select the best fresh apples. Apples shouldn't have damages and dents. Usually for preparation grinders, for example the meat grinder or the blender use. It is previously necessary to prepare deep ware and also glass jars which are closed by hydrolocks. At first it is necessary to squeeze out juice of apples, to prepare a mash and to start fermentation. Further it is necessary to purify well liquid and to pour on Torahs. A variety of the received drink depends only on grades of the apples which are selected for preparation. At the correct preparation келвиш has rich aroma and a bright shade.
Nuances of preparation of home-made cider
For cider it is necessary to select juicy apples which shouldn't be washed as washing can wash away yeast from a surface of apples. It is possible to wipe only carefully them with a damp rag or a napkin. Apples for further processing should be matured within three days in the warm place. Apples are crushed together with a thin skin. By means of the juice extractor separate juice from cake. It is the most optimal variant. In the absence of the juice extractor it is possible to use the meat grinder. The received mix is transferred to a deep container so that one third remained free for the gases emitted at fermentation. Important nuance. After a pouring rain all collected apples lose the yeast from a surface. It is possible to return them by means of a handful of the dried raisin added to a container with apples.
Some features of preparation
Fill with the received apple juice a glass container with a narrow neck. Cake can be squeezed out by means of a gauze which develops several times. On a neck of a glass vessel the rubber glove that oxygen didn't get to cider puts on, that is the tightness is created. That once again I could leave, in one of fingers of a glove the opening a needle becomes. A container with future drink have to be stored in the room in which average temperature about 25 degrees Celsius. In hold time, at the bottom of a glass container the muddy deposit begins to be formed while solution becomes lighter. Great cider turns out as a result of such fermentation and endurance in one-two months. It isn't necessary to overdo drink in the same container more than the allowed time as it can turn into vinegar. A light part of cider needs to be poured in other capacity, separating it from a deposit.
Classical recipe of cider
Below the most popular method of preparation of apple drink is described. As it was described above, it is necessary to fill with the prepared weight a sterile container on one third of volume. Further sugar which amount pays off proceeding from a lot of preparation is added – 100 grams of sugar are the share of 1 kg of preparation.
It is also possible to add a little water if apples insufficiently juicy. Further the rubber glove is put on a container. Large bottles go away to the warm placement approximately for one week. The mumpish glove will testify to readiness of drink. It will be necessary only to filter the turned-out cider and to pour on bottles, having densely closed them covers. Tasty and fragrant cider is ready!
Recipe of home-made cider
First of all, it is necessary to pick the best apples, to allow them to lie down for softening. After that they need to be touched carefully, having separated rotten and spoiled. Further apples it is necessary to cut average pieces, at the same time the sweet and sour grade is sliced separately. After apples are chopped, juice is squeezed out of them and goes away to the cool room. Juice is kept within three days. After the deposit separates, juice should be merged accurately, leaving a deposit in a container. If settled separately sour and sweet juice, they can be mixed. It was necessary only to pour ready cider on bottles. It is possible to add to each bottle on several highlights. Container should be closed densely and to keep in a dark and cold room. Such cider can be stored for up to one year. Home-made cider is ready to giving on a table. Its improbable aroma and a mild flavor won't leave indifferent guests.