Cider is both familiar and new to me. I am familiar because I have been eating cider at home for over 20 years. What I am not familiar with is that the fermentation of cider is always done by the old man of the house. As someone who only eats, I only knew a little bit about it. Since my introduction to enzymes in 2016, many people have told me that this sugar-free and water-free fermented raw cider is also a kind of enzyme. As to whether it is an enzyme or not, I really do not know the relationship between the two. I only know that during the fermentation process, there is a white membrane and a mother of wine. We call it the skin of the wine. Soak a thick layer of wine cap water in the infusion, then cut into small pieces and mix into a cold dish. Great taste and flavor.
Both parents were real farmers. They did not understand all the theoretical aspects of the fermentation process, but only followed the old ways of making wine. When to seal and when to breathe is based on over 20 years of experience. However, as a new age person, I was curious about how the apples were turned into wine. Later, I consulted many people and looked up a lot of information to get a general idea.
Let me introduce the cider: 1. Selection of food ingredients It is best to choose late ripened red Fuji apples with high moisture and sugar content, suitable for yeast growth. Every year around November, after picking the apples at home, my parents would leave some for the wine. After preparing a large barrel of wine, it is placed neatly in the corner of the yard and you can smell the delicious wine next summer. The village’s big water tank was used. We call it the Weng. The choice of urn is also important. Some urns are not suitable for wine. I used to have a lot of bad wine in my house, but I chose the wrong urn.
2. Food material handling Apples must be washed and cleaned.
Remember. Remember, rotten apples must be removed. Before fermentation can begin, the apples need to rot naturally in closed tanks. Although the fermentation of rotten apples can be accelerated by making wine directly, the quality of the wine produced in this way is not sufficient because rotten apples themselves contain many harmful bacteria when exposed to the air. My mother tried this wine a few years ago and it had a slightly bitter taste after eating. I can’t eat it and many people around me can’t eat it unless they have sensitive taste buds. In short, the type of alcohol consumed is closely related to the quality of the food ingredients.
The quality of the food ingredients. Remember, the stone must be removed. The cyanogenic glucosides in the stones themselves are non-toxic, but they can be hydrolyzed by biological enzymes into the highly toxic hydrocyanic acid, which can be toxic to humans and animals.
The fermentation of cider is divided into two stages: alcoholic fermentation and alcoholic acid fermentation.
The fermentation of alcohol can be divided into two stages. Alcohol fermentation can be divided into pre-fermentation, main fermentation and post-fermentation. Simply put, the pre-fermentation stage is the stage where the yeast multiply. The main fermentation stage is when the yeast starts anaerobic respiration and alcohol fermentation. At this time, care is taken to seal the vessel. In the post-fermentation stage, the alcoholic fermentation period is basically over as the alcohol content increases and the yeast activity decreases.
The fermentation period is basically over. Alcoholic acid fermentation is the conversion of ethanol to alcoholic acid by the action of alcoholic acid bacteria, which is an important part of cider. It is controlled in three stages. In the early stage, the growth of the bacillus is slow and the demand for oxygen is low. In the middle stage, the level of cider bacteria increases and their vitality is enhanced, requiring a large amount of oxygen. At this time, remember to ventilate. In the later stage, a large amount of oxidative enzymes will be secreted to catalyze the combination of ethanol and oxygen in the air to form acetic acid.
I only know these theories. In fact, my parents judged when to seal the tank and when to open the air based on their 20 years of experience. This shows that experience in practice is very important. You can accumulate more experience then eating safe, healthy and additive-free wine.
4. What is the nutritional value of apple cider? Rich in amino acids and organic acids that provide energy to the body? Although cider is acidic, it is alkaline after metabolism in the body, which prevents acidification of blood and body fluids. This prevents acidification of blood and body fluids. Softening of blood vessels and lowering of blood pressure ? Fruit wine inhibits the formation of peroxides, thus slowing down aging ? It has antibacterial, anti-cancer and anti-cancer properties ? Promotes digestion in the gastrointestinal tract, reduces fatigue and promotes calcium absorption.
5. Use of apple cider 1. Make anti-inflammatory tea: fruit enzyme 1: apple cider 1: honey 1, equal composition (apple cider is natural fermented liquid) Effect: It can effectively kill bacteria and is a good natural antibiotic. It can dissolve phlegm, reduce inflammation, eliminate oedema and fight against viral infections such as influenza. How to use: Take one tablespoon (original liquid) three times a day and drink two tablespoons of one bottle of water when you are out. Drink at the beginning of symptoms, it is very effective.
2. Ancient blood vessel prescription? Peel garlic, peel ginger, cut into small pieces, put in a juicer, or put in a blender and puree, use a mesh cloth to separate the residue and squeeze out the juice. The juice is then separated from the residue with a mesh cloth. Place the garlic and ginger juice in a clay pot, add the lemon juice and cider, bring to a boil over high heat, bring to a gentle simmer, cover the pot with a lid and allow the water to evaporate. It will take about half an hour, leaving about half of the juice. The juice will be ready in about half an hour. When the temperature drops, add the honey, mix carefully and store the finished product in a glass jar with a lid, then refrigerate. Apple Cider ? Take one tablespoon a day before breakfast. Most people can improve their cardiovascular disease. It can also be used as a drink to prevent cardiovascular disease and high blood pressure.
To make a cider drink, make 1 litre of cider, 250 ml of cider, 50 ml of apple juice, 3% honey, 7% sugar and water.
4. Cider gazpacho A unique taste of gazpacho mixed with cider.
5. Nail treatment
6. Cider also plays a key role in the detoxification of the liver and gallbladder. I will not go into detail here about the specific methods and procedures of liver and gallbladder detoxification, but will publish an article on liver and gallbladder detoxifying agents later.
Of course, there are more uses for cider than I have mentioned above. If you have other uses for it, please leave a comment.
