Natural cider production in the Basque Country is about 10 million liters per year. Considering we are about 2 million people, we consume 5 liters per year overall.
Continue ReadingTEN MILION LITERS
Cider Making
BLENDING CIDER
The moment has come. I have to decide how I’m going to blend the different ciders that I’ve fermented. I have 3 types so far.
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Last weekend has been fun. After several weeks fermenting my first apple juice, which I got from a friendly Basque cider house, I racked it to carboys and left it settle.
Continue ReadingMY FIRST CIDER BATCH
After a few weeks fermenting in the primary bucket, my first batch of cider is ready to settle before bottling.
Continue ReadingLOST ORCHARDS
My wife is from The Razón Valley, the birthplace of the famous Butter of Soria. The Valley is a beautiful place, with 7 small villages where only about 400 people live during all the year.
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