Agricola Fraiburgo

The Apple Ferment is produced by apples either from the orchards or the cool chambers. The apples are smashed by a special machine with previous washing. Then they are squeezed with continuous press. In this way the residue (remains) is separated from the must.<br><br>During grinding and pressing SO2 (Sulphur Dioxide) is added in order to prevent the oxidation process. The must is placed in a fermentation sink, where yeast for the fermentation and pectolitic enzymes for dispectinization are added. The fermentation process goes on up to the total transformation of the must sugars into alcohol, normally 10 days. When the fermentation is ended, the pouring process starts for the residue separation.<br><br>Furhter, Bentonite and Gelatin clarifications are carried out. After clarification the product can be called Cider Base, so it can be traded to Companies that produce Cider, apple vinegar, combination beverages and liqueurous. Apple Ferment is a product employed exclusively for the production of other beverages, it can not be consumed in its natural state.