Experts predicted how much the price of cider will rise after the introduction of its labeling

From October 1, mandatory labeling for cider, beer drinks and mead will come into effect in the Moscow Region. The law on this was adopted in the Moscow Regional Duma. Under the new regulations, beer, beer drinks, cider, poiré and mead in polymer or glass containers will be subject to mandatory labeling.

Many cider makers initially opposed labeling as an added burden. And now they understand: if the kegs with dangerous cider were marked, the tragedy might not have happened.

By the way, the dangerous drink that claimed the lives of so many people had nothing to do with ciders. In real cider, no alcohol is added from the outside, everything appears as a result of natural fermentation. The National Association of Natural Cider Producers popularly explained that it is not made from concentrated or reconstituted apple juice, as was the case with that deadly counterfeit, but only from straight-pressed apple juice obtained directly from the fruit.

“Alcohol of 3-5% degrees is obtained as a result of natural fermentation, when yeast takes sugar from apples,” says sommelier Andrey Podgorny. – No sugar is added to natural ciders at all, only if it is a sparkling drink. Sweet clogs the receptors so that no flaws in the drink are noticeable.

“It is quite difficult to determine whether you are buying real cider or not,” said sommelier Anton Zolotov. – With strong alcohol, for example, vodka, it is easier: methyl alcohol burns with a blue flame, and ethyl alcohol with green. The cider will not burn. Unfortunately, quality cider can only be recognized by the price and the store where it is sold. In a specialized store, the risk of running into a fake tends to zero.

The sommelier added that over the past five years, alcohol prices in the country have increased by 30-40%. He named the cost of traditional cider: 200-300 rubles per liter. For comparison, a singed “Mr. Cider” cost 50 rubles. After the introduction of certification, the expert believes, prices can rise by no more than 3%.

How to make cider at home:

Ingredients:

Apples – 1 kg

Sugar-sand – 150 gr. (required to start the fermentation process at home)

Cooking process:

1. Making apple cider at home is easy! It is very important to select good apples that will not be overripe or rotten. We lay out the fruits on a flat surface in a cool and dark room and leave for 3 days. During this time, fruit sugar will accumulate on the fruit and places will appear that will need to be removed.

2. We skip the stage with washing apples, since you cannot remove the natural yeast that is on the skin of the fruit. They enhance the fermentation process. Therefore, it will be enough just to wipe the fruits with a dry cloth.

3. Cut out the darkened areas of the selected fruits. We also remove the tails, leaving the middle with seeds. Cut the apples into medium pieces so that they can easily fit in a meat grinder or blender.

4. We prepare the bottles in which we will store and produce cider. We wash them well with soda and pour boiling water over them.

5. While the bottles are drying, you can do the drink itself. To do this, turn the apples into puree using a blender or meat grinder.

6. We shift the mass into an already dry container, where it will ferment. Leave some room at the top for foam and carbon dioxide. Apple mass occupies approximately 2/3 of the volume of the entire container.

7. Pour the right amount of sugar into the mass and shake the liquid.

8. We tie the neck of the jar with a clean cloth and put it in a warm place for 4-5 days. We shake every day so that fermentation occurs in the entire bottle.

9. Pour the cider through a clean, dense cloth into separate containers when we hear the characteristic smell of the fermented mass.

10. We install water seals on the neck, if any, or silicone medical gloves, making a hole in one finger. Such devices will help to avoid the cider turning into vinegar, as carbon dioxide will escape through them.

11. Again we place the jars in a warm place so that the sun does not fall on them. We leave them for about 45-50 days.

12. When sediment forms at the bottom, and the liquid in the jars brightens, you can pour the cider into prepared bottles, filling them up to the neck. Store apple cider in a dark and cool place.

You can start testing after 3 months.