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French Cider Question.


read 822 times • 11 replies • posted 9/16/2012 3:14:08 PM

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bierkitty 156:13
I just sampled my first French Cider. The alc was around 5.5%. There were no preservatives added but it was moderately sweet. How is the fermentation stopped?
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fiulijn 14290:516
Iím not sure, but French ciders may contain sulfites; I will check tomorrow at the supermarket.

Wouldnít that possibly stop the fermentation?
9/16/2012 4:28:38 PM

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fiulijn 14290:516
By the way, which one you had?

Usually the French define cider as Doux and typically it has 2-3% ABV
Demi-sec (4% ABV)
Sec or Brut (5-5.5% ABV)

Although the perception of sweetness is subjective...
9/16/2012 4:30:41 PM

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bierkitty 156:13
Christian Drouin. It states no additives. I was thinking they might pasteurize it somehow either UV or heat. Iím very interested in trying something like this with wild yeast.
9/16/2012 6:28:14 PM

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auerbrau 3144:301
Someone once mentioned that they kill the fermentation by racking the cider off the yeast when it reaches the desired gravity and sugar content. I think the same thing could be done by cold crashing the cider when they got there.
9/16/2012 6:37:38 PM

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fiulijn 14290:516
Originally posted by bierkitty
Christian Drouin. It states no additives. I was thinking they might pasteurize it somehow either UV or heat. Iím very interested in trying something like this with wild yeast.

Here at RB we donít have any cider at 5.5%
I just checked their website, pure 90ís style (shit):
http://www.coeur-de-lion.com/produits_pommeau_cidre.php?lang=fr
There is not much info.
But they say that the cider is refermented in the bottle to obtain the carbonation; so the yeast canít be dead by then.

There are many small cideries in France.
They canít invest in equipment; thatís why in Europe still so many small businesses create products in the old ways.
I doubt that any of them would use pasteurization or UV.
9/17/2012 1:52:05 AM

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JoeMcPhee 8302:502
They use a process called defecation to remove most of the nutrients from the apple must. There is enough that there may still be a long slower in bottle fermentation but not enough that youíll end up with bottle bombs. You can read a little more about it here. Itís similar (I believe) to keeving in the english cider tradition.

http://www.cider.org.uk/part4.htm
9/17/2012 4:33:44 AM

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Sigmund 4932:141
Nearly all real ciders contain some sulphites as a preservative, even when the bottle label makes no mention of it.
9/17/2012 8:41:23 AM

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NobleSquirrel 3437:209
Originally posted by Sigmund
Nearly all real ciders contain some sulphites as a preservative, even when the bottle label makes no mention of it.


Not in the US as it is a federal requirement due to sulfite allergies...
9/17/2012 10:48:10 AM

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bierkitty 156:13
My mistake: the abv was 4.5 and it was Couer de lion
Originally posted by fiulijn
Originally posted by bierkitty
Christian Drouin. It states no additives. I was thinking they might pasteurize it somehow either UV or heat. Iím very interested in trying something like this with wild yeast.

Here at RB we donít have any cider at 5.5%
I just checked their website, pure 90ís style (shit):
http://www.coeur-de-lion.com/produits_pommeau_cidre.php?lang=fr
There is not much info.
But they say that the cider is refermented in the bottle to obtain the carbonation; so the yeast canít be dead by then.

There are many small cideries in France.
They canít invest in equipment; thatís why in Europe still so many small businesses create products in the old ways.
I doubt that any of them would use pasteurization or UV.
9/17/2012 2:49:09 PM

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bierkitty 156:13
Thanks for the link. It will take me some time to adsorb all the information.
Originally posted by JoeMcPhee
They use a process called defecation to remove most of the nutrients from the apple must. There is enough that there may still be a long slower in bottle fermentation but not enough that youíll end up with bottle bombs. You can read a little more about it here. Itís similar (I believe) to keeving in the english cider tradition.

http://www.cider.org.uk/part4.htm
9/17/2012 2:56:08 PM

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