Shelves filled with bottles of wine and crates of bottles — ©A well-organized wine cellar with bottles of wine and crates of bottles.|Eric Quesnel

Autumn is the season

All about cider

Manufacture, benefits, ...

Cider: what it is, how it’s made, its benefits… you’ll know it all!

Cider: how it’s made, its benefits… in short, you’re going to know everything there is to know about this very local beverage!

This sparkling, refreshing beverage has been conquering the world for centuries. From the press to the bottle, we’re going to delve into the making of cider, exploring every stage of the traditional process that transforms simple apples into an enchanting beverage. But cider is much more than just a drink: it also offers numerous health benefits, which we’ll reveal in detail. Get ready to learn more about this beverage that blends tradition and modernity, while discovering how it can contribute to your well-being. Ready to dive into the world of cider? Let’s press on!

Two bottles of artisanal beer on a wooden barrel — ©Discovering artisanal beer in an authentic setting.|Eric Quesnel

Manufacturing

Several steps for a tasty result!

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:

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.
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.
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.
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.
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.
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.
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.
Bottling: Once the cider is ready, it is bottled. The bottles are sealed with capsules or corks, depending on the process chosen.
Storage: The cider is then stored in appropriate conditions to enable it to be preserved and aged, if necessary.
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.

©A man picking up fallen apples in an orchard, with a tractor in the background.

Sausage machine in action with sausages being made — ©Detail of a sausage machine in full production.

Hands sorting apples in a plastic crate — ©Hands sorting freshly harvested apples in a plastic crate.|Eric Quesnel

Stack of cooked mussels with threads of broth — ©A stack of cooked mussels with threads of broth dripping down.|Eric Quesnel

Oak barrels lined up in a dark wine cellar — ©Oak barrels rest in a traditional wine cellar, ready for wine aging.

The benefits

For your health

Cider, when consumed in moderation, can offer certain health benefits due to its natural constituents. Here are just a few of the potential health benefits of cider:

Antioxidant intake: Cider contains antioxidants, such as vitamin C and polyphenols, which can help neutralize free radicals in the body, reducing the risk of oxidative damage and chronic disease.
Improved digestion: Cider contains sorbitol, which helps to promote bile secretion and thus aids digestion.
Cholesterol reduction: Studies suggest that moderate consumption of apple cider can help lower blood cholesterol levels, thereby reducing the risk of cardiovascular disease.
Very low in calories: At just 60 calories per glass (about half that of a glass of wine), cider is the lowest-calorie alcoholic beverage, containing only the sugars naturally present in fruit. However, it’s advisable to choose a brut cider rather than a sweet one, as it contains even less sugar!
Blood sugar control: Some research suggests that cider vinegar can help stabilize blood sugar levels by improving insulin sensitivity.
Immune system support: The antioxidants and amino acids present in cider can help strengthen the immune system, which can make you more resistant to infection with very moderate consumption.

Warning:The benefits listed above do not in any way exempt you from consulting a doctor. These benefits may vary depending on the cider and its quality. Consult a health professional before making any changes to your diet, especially if you have any health problems. Cider should be consumed in moderation, as it is an alcoholic beverage.