from apple to cider


Rigtig cider (real cider, eng.) begins with the crushing of an apple. Nature itself will kickstart the process - the yeast eats the sugar in the juice converting it into alcohol, bubbles and flavor. It is all about the quality of the apples and giving the yeast the optimal conditions.

There are many choices to make along the way. Will you add your own yeast (eg. champagne yeast) or put your faith in the natural wild yeast that is present in the apple peel? How often will you rack the cider? Do you fancy clarification with disgorgement or maybe a filter? Or are you more keen on a cloudy cider? Do you want to keep a bit of sweetness or do you prefer your cider dry as a bone? It all has an effect on the cider you will end up with.

step by step.jpg

1 - Harvest

1 - Harvest

2 - Maturation

2 - Maturation

3- Crushing

3- Crushing

4 - Maceration

4 - Maceration

5 - Pressing

5 - Pressing

6 - Alcoholic fermentation

6 - Alcoholic fermentation

7 - Racking

7 - Racking

8 - Malolactic fermentation

8 - Malolactic fermentation

9 - Bottling

9 - Bottling

10 - Second fermentation on the bottle

10 - Second fermentation on the bottle

11 - Disgorgement

11 - Disgorgement

12 - Maturation on the bottle

12 - Maturation on the bottle