Elaboración artesanal de Sidra Asturiana - Actividades

On November 2, 2024, we will begin producing AMAIDO cider for the next season in a completely artisanal way.

We will learn about the history of cider over time and see the Amaido orchards in situ, learning about the different types of cider apples that the Asturian Cider Regulatory Council has, we will become familiar with the different Asturian terms and we will even have a cider storyteller for the little ones.

And remember, cider is not made by itself. You have to pick the apples, select them, wash them, crush them, press them, to obtain the apple juice and…….

Dare to come!!!!

The making of cider: from orchards to cider mill

The tradition of crafting Asturian cider dates back centuries, and in every sip you can taste a rich and flavorful history.
At Amaido, the process of making cider remains artisanal, preserving the aroma of times gone by. On November 2, 2024, we will open our doors so that you can live this unique experience, learning about the history of cider and participating in its creation.

In addition, you will have the opportunity to try freshly made sweet cider, an experience that will connect you directly with the essence of Asturian tradition.

1. Apple picking

It all starts in our orchards, where the different varieties of apples approved by the Regulatory Council of Asturian Cider are grown. At Amaido, we harvest the apples by hand, selecting only those that have reached their optimum ripeness. This manual process ensures that the cider maintains its characteristic pure flavour.

2. Washing and Grinding

After harvesting, the selected apples are washed to remove impurities. They are then crushed in a process known as “mayado”, traditionally carried out by hand. This step is crucial to extract the must or sweet cider, the base for the future cider. At Amaido, we keep this technique alive, which allows us to take advantage of every drop of juice from our apples.

3. Pressing

Once crushed, the apples are slowly pressed, extracting the juice that will become cider. This fresh juice is then placed in wooden barrels, where natural fermentation begins. Without the intervention of sophisticated machinery, our artisanal process ensures that the cider retains its authenticity.

The Art of Fermentation: From Must to Natural Cider

Cider fermentation is an art in itself. At Amaido, cider goes through two phases:

Alcoholic Fermentation: During this first month, natural yeasts present in the apple transform the sugars in the must into alcohol. Oxygen control is crucial; the barrel must always be full to prevent the cider from spoiling.
Malolactic Fermentation: In the following months, lactic acid bacteria transform malic acid into lactic acid, softening the cider and giving it its character. This process can last from three to five months, during which time the cider develops its personality.

A fascinating detail of this process is the racking, which consists of mixing ciders from different barrels to homogenize the flavor and the perfect balance between acidity, sweetness and body.

Where to stay? La Casona de Amaido

Cider is a drink that connects the past with the present, the countryside with the table, and Amaido offers you the opportunity to be part of this tradition. If you are passionate about Asturian culture and want to live the authentic experience of artisanal cider making, do not hesitate to sign up for this activity.

We await you with a smile and, of course, with a glass of cider!

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