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? |
I’m not sure, but French ciders may contain sulfites; I will check tomorrow at the supermarket. |
By the way, which one you had? |
Christian Drouin. It states no additives. I was thinking they might pasteurize it somehow either UV or heat. I’m very interested in trying something like this with wild yeast. |
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. |
Originally posted by bierkitty Here at RB we don’t have any cider at 5.5% I just checked their website, pure 90’s 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 can’t be dead by then. There are many small cideries in France. They can’t invest in equipment; that’s 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. |
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 you’ll end up with bottle bombs. You can read a little more about it here. It’s similar (I believe) to keeving in the english cider tradition. |
Nearly all real ciders contain some sulphites as a preservative, even when the bottle label makes no mention of it. |
Originally posted by Sigmund Not in the US as it is a federal requirement due to sulfite allergies... |
My mistake: the abv was 4.5 and it was Couer de lion Originally posted by fiulijn |
Thanks for the link. It will take me some time to adsorb all the information. Originally posted by JoeMcPhee |
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