All about cider

Cider-making in Normandy follows several distinct stages. In autumn, it’s time to pick the apples (by hand or machine, depending on the farm). Here are the main stages in cider-making in Normandy, in chronological order:

1. Apple harvest: The apple harvest season generally takes place in autumn, around September and October. The varieties of apples used to make cider vary, but they must be ripe to make good cider.
2. Sorting and cleaning the apples: Once picked, the apples are sorted to eliminate any damaged or rotten ones, so as not to alter the taste of the juice. They are also cleaned to remove dirt and impurities.
3. Apple crushing: The apples are then crushed to obtain a pulp. Traditionally, this was done with a manual press, but nowadays machines are used to facilitate the process.
4. Pressing: The apple pulp is pressed to extract the juice. This pressed apple juice is called apple “must”. Traditionally, crushed apples are placed in juice-permeable cloths, in the form of squares on which wooden lattices are superimposed to facilitate pressing. The crushed apples are placed one on top of the other, along with the trellis, apples, etc., and then the press does its work, pressing down on the “mille feuilles” of apples to squeeze out all the juice.
5. Fermentation: The apple must, the juice extracted from the pressing, is transferred to fermentation vats (or, in the old-fashioned way, to large wooden barrels). Natural yeasts develop for fermentation. Fermentation can last from a few weeks to several months, depending on the type of cider to be produced.
6. Maturation: After fermentation, the cider is left to mature for a variable length of time. This stage allows the cider to develop its taste and aromas.
7. Clarification / racking: Cider can be clarified to remove suspended particles and obtain a clearer appearance. To perform this action, known as racking, the juice is transferred from one barrel to another to remove all suspended particles and lees. It may take several rackings to remove all the particles.
8. Bottling: Once the cider is ready, it is bottled. The bottles are sealed with capsules or corks, depending on the process chosen.
9. Storage: The cider is then stored in appropriate conditions to enable it to be preserved and aged, if necessary.
10. Tasting: Finally, the cider is ready to be enjoyed. In Normandy, you can find a variety of ciders, from sweet to dry, with flavors and aromas that vary widely from farm to farm.

It’s important to note that cider-making can vary according to the methods and preferences of the producer, and that regional variations may exist within Normandy.