• In the cider house “Aburuza” we work very hard every day to make natural cider of the best quality. We have implanted a system of traceability (HACCP) to control the entire process elaboration of cider from apple trees to the final bottled.
  • The apple
  • Usually we start to collect the apples in mid-September and finish in early November. Each variety has its own time of ripening, therefore it is not collected all the apples at the same time. Another key factor is the weather, which is the cause that apples ripen sooner or later.
  • Washing
  • In the cider house “Aburuza” we realize how important it´s cleaning, not just apples but also the entire process. First we drag the apples with water, these apples are gradually cleaned and passed through a grating that separates the dirty water from the apples. Then put the apples through a kind of tunnel to wash the apples with a lot of water jets under pressure.
  • Selection
  • When apples are rinsed, will lead them to a pick conveyor belt. Here what we are going to do is to remove all the apples that are not in good conditions. The entire selection is done manually.
  • Machaca
  • After the selection, apples go through the crushing to break in pieces. We´ll adjust the machine at our convenience, when more mature is the apple its pieces are bigger and when less mature is the apple its pieces are smaller. It is very important that the seeds of the apples don´t break, its have to leave intacts the crushed so we´ll can avoid later tastes unwanted.
  • Press
  • After cut up into pieces the apples, we´ll put it into the press to get the apple juice. Pressing begins at low pressure to avoid breaking the seeds. Once released the apple juice will do the tests of acidity, pH, sugar and tannin.
  • Decanting
  • The role of decanting is to separate, in a natural way, the solids from the apple juice. We´ll decanting between 10-12°C, in this way the fermentation process will delay and thus solids will fall gradually at the bottom by its own weight. The time of sedimentation is between 16-24 houres. Then switch the juice clean to another barrel (transfer) for fermentation. .
  • Fermentation
  • The fermentation process is the transformation of apple juice´s sugar into alcohol. It's very important the fermentation temperature, when coldest be the juice, slower will be the fermentation and will lose less carbon dioxide of paramount importante to get a high quality cider.
  • Recommendations to consumption
  • After finishing the fermentation, the cider is ready for consumption in both: txotx as in the bottle. It is recommended pour it with a temperature between 10-13ºC and provide just what you want to drink in the moment, so as to volatilize its precursors aromatics. ENJOY YOUR CIDER!

Sidras Aburuza S.L.

Barrio Goiburu 20150 - ADUNA (Guipúzcoa)

Telf: (0034) 943 692 452

Fax: (0034) 943 692 153

www.sidrasaburuza.net

E-mail: aburuza@sidrasaburuza.net