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in many ways. Apple harvesting starts in
September and October to prepare raw material for barrel fermentation. The cider is then fermented up to the middle of spring. Compared to natural winemaking, Basque cider manufacturers do not add any commercial yeast. Spontaneous fermentation is the preferred
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growing region. It is sold in bottles, is flat (non-carbonated), and poured from height. Salted cod omelette is a traditional dish eaten in Basque cider houses. Quince jelly and nuts are also served as well as steak.
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Content in this edit is translated from the existing
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Spain's top 10 cider houses | Travel | theguardian.com
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