Music
This year, too, I'm back. Gothic cider in the impressive caserío de lagares Igartubeiti de Ezdox-Itsaso (Gipuzkoa). Baroque cider in the colossal lagar of the Gamiozar de Arizkun (Navarra). Genzano del Lazio Italiano and paleogen Casaprotan. And along the way, through the barrel of apples, we hold our hands to the apples of friends and acquaintances, but we don't fill the barrels and the barrels of the house. Thanks to the fans for afternoon cider.
I think the work of tomorrow's cider has the only advantage of spending a little bit before satisfying the thirst for sweet must and new cider. This same autumn, as in the past, there will be old salty sardines or chestnuts to accompany dry people; at least for the whole year there will be mediocre cider. The cider made with afternoon apples organizes a party of beautiful side in the sky of the mouth! And many times, the second year and better.
The bottling will then, and then later, be timely. Now the cider is in the packaging, making the first fermentation. In this first case, apple sugar will become alcohol. This fermentation is aerobic, it needs air, better said, it needs air oxygen. The hole is kept open over the vessel to expel the carbon dioxide contained in it and generate oxygen. A signal that the light on is coming out CO2 while it is placed and turned off at the height of the hole. When it is not turned off, the vessel can be closed so that the remaining fermentations that do not need oxygen can fly the cider.
While the container is open, a lot of insects come in. The most common are two types of visitors. On the one hand, bees and wasps, which are fond of sugar. And on the other hand, vinagreta (Drosophila melanogaster). The word drosophila means dizzying, and maybe some of those genres are like that, but whoever moves in our wineries likes carbon dioxide in particular. Any fruit, when ripened and rotting, makes the path of azuco-alcohol-vinegar, continuously releasing CO2. Vinegar fly is also known as fruit fly.
In Casapoda his friend Sidrero Alex was amazed at the amount of vinegar flies that were picked up, first on the apples attacked and then on the hole that was over the barrel. Tens of thousands, more and more. They smelled the CO2 away and came very fast!
Alex has to sleep next to the barrel. Flies don't care, they care about the barrel. They've become neighbors. They say they create elegant music. Cider is perhaps the oldest musical instrument in the Basque Country. Even more than the txalaparta...
The day exceeds the night with the spring equinox. This year it happened on 20 March, at 22:59 hours, opening the door of the spring. The Eki prefix means the same thing. Until then the night had been longer. The day and night were twelve hours. Since then, the day is extended... [+]
Time has been on our line for a long time, but the climate is relatively recent. There is no need to clarify too much what climate change is. Explaining what the landscape is is a redder necessity. Conferences, round tables or international conferences on climate change are... [+]
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In the Basque Country, agriculture is the history of permanent colonization. Like everywhere. Before, the land was not cultivated; before, the harvest was not sown; you enjoyed what was not eaten before. They had brought it all from elsewhere. Many of these stories have been... [+]
Returning to the wines that are made with the crops, the left madreselva (Humulus lupulus) is conservative and bitter tasting aggregator. The union of crops and madreselvas produces many dirty jets, especially in beer countries. A friend has just explained to me the stories of... [+]
In our house we met him with the name of madreselva (Humulus lupulus). In fact, we have worked hard and sinister on the banks of the river in our country, coinciding with the expansion of beer. We've learned that it's also called lobster, beer, beer, wart and grass on the left... [+]
Spring has brought the issue to my nose. C. worked at various research centers in New York. Bushdid, M. Oh! Magnasco, L.B. Vosshall and A. An article published by scientists Keller in March 2014 in the prestigious “Science Magazine” produced a great stir. The title says it... [+]
The curious interannual days end, those who eat and drink from the emanations of the earth. I'll eat from the best to the best. Supposedly. Heavy champagne and cava bottles are easy to dance. Even though they are of all kinds today, they were once the cider of the other barrel... [+]
