Hi Inazio. This year it is apple. When it's not, but in everything it's a lot. Beware of the apple load without breaking the branches: place the rods and the long handles of the txardana as crutches.

The hook is raising maturity. Some time ago, in our grandmother Joxepa's steelworks, it was collected as the apple fell. The rods never danced in the apples. The apples didn't disguise, they collided with the rods and the apples descended or plummeted. At that time, every fifteen days they would walk through the apples and pick up what was on the ground. Its maturity, its maximum steam and taste, is when it has fallen to the ground. What a sidra!

Today, unripened, a green and raw apple disguises and becomes a lagar! In a single collection all the apples are collected. And beautiful leek seeds! That's what the cider will look like. Today, a friend has told me that when the sidrero begins to mature the apple, it is cut off and carried. He says he wants to make cider clear and fresh. Cider is light and will do everything you want, but it will not immediately catch the taste of the manzana.Entre these two ends

will have to decide when to collect the apple.

By the time the apple is on the ground, it's a stupid apple: the one that's sick, the one that's sick ... That's what used to make the earthworm. He hit the lizard and fermented the must, drank when he had some alcohol. To satisfy the enthusiasm of the new cider, along with the first chestnuts of the season and the old sardines.

If you like, you can make a must with those apples and you can pick up pasteurized. Also sweets, jams or jams.