Information AboutCider |
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]] Cider (". While any species of Maloideae may be used, certain Cultivar are preferred in some regions, and may be known as Cider Apple s. In the United States and parts of Canada , where the term "cider" almost exclusively refers to non-alcoholic Apple Juice ( Apple Cider ), the phrase hard cider is used to denote the fermented version. The drink varies in Alcoholic Content from less than 3% in Cidre Doux to a maximum of around 8%, and appears golden yellow and sometimes cloudy. Cider is very popular in the , the largest 1 . The drink is also popular and traditional in Brittany and Normandy ( France ), in Ireland and Asturias (''sidra''). Pear cider is popular in Sweden . The drink is making a resurgence in both Europe and the United States 2. Overall, the UK produces five million Hectolitre s (110 million imperial Gallon s) of cider per year. TYPES OF CIDER Cider comes in a variety of Taste s, from sweet to dry, although flavour differs enormously within these descriptions. The appearance of cider ranges from very dark, cloudy and sludgy through to very crisp, clean and golden yellow, and with the most processed, almost entirely clear. The varying Colour s and appearances are generally as a result of how much of the apple material is removed between pressing and Fermentation . Sparkling cider is most common, but still version is also made. Modern, mass-produced ciders are generally heavily processed and resemble Sparkling Wine in appearance. More traditional brands tend to be darker and cloudier, as less of the apple is filtered out. They are often stronger than processed varieties, tasting more strongly of apples. White cider is made by processing cider after the traditional milling process is complete, resulting in a nearly colourless product. This processing allows the manufacturer to produce strong (typically 7-8% ABV) cider cheaply, quickly, and on an industrial scale. Brands of white cider include White Lightning , Three Hammers , Polaris and Frosty Jack's . More detail about the various types of cider by region can be found under the Country Headings below. CIDER PRODUCTION Scratting and pressing Apples grown for consumption are suitable for cider making, though some regional cider-makers prefer to use a mix of eating and Cider Apple s (as in Kent , England ), or exclusively cider apples (as in the West Country , England). There are many hundreds of varieties of cultivars developed specifically for cidermaking. Once the apples are gathered from trees in Orchards they are "scratted" (ground down) into what is called " Pomace " or "pommage". Historically this was done using pressing stones with circular troughs, or by a cider mill. Cider mills were traditionally driven by the hand, water-mill, or horse-power. In modern times they are likely to be powered by electricity. The pulp is then transferred to the cider "press", where the pommage is pressed and formed by pressure into a kind of cake, which is called the "cheese". Traditionally the method for squeezing the juice from the cheese involves placing clear, sweet straw or hair cloths between the layers of pomace. This will usually alternate with slatted ash-wood racks, until there is a pile of ten or twelve layers. It is important to minimise the time that the pomace is exposed to air in order to keep oxidation to a minimum. The cheese needs to be constructed evenly, or the whole pile slithers onto the floor. |
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