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12 Cards in this Set
- Front
- Back
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Artisan or Farmhouse Ciders/ Perrys |
The production of traditional Cider and Perry |
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Harvest |
-Occurs in the fall (early September to early December) -depends on variety |
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Sweating |
-allowing apples to release excess water content and convert additional starches to sugars -storage process in a well ventilated, cool environment -a few days to a few weeks -lose 10% of water concentration and gain 6-8% sugar concentration |
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Scratting |
Grinding the apples or pears into a pulp during the milling stage |
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Milling |
-May or may not be washed with cold water -rotten fruit removed -fruit combined with other varieties -fruit is scrattered |
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Maceration |
Fruit may be macerated to extract color or soften tannins Usually 8-48 hour macerations |
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Pressing |
-Pulp was separated from juice -force is applied to extract more juice |
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Fermentation |
-natural or commercial yeast -natural yeast fermentations are low and slow -commercial yeast used for expedited fermentation’s or for specific flavor profiles |
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Aging |
-Most ciders are ready to drink after fermentation -some settle on lees -use oak or stainless steel. -Don’t want to get oak characteristics |
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Carbonation |
Can be sparkling. Would be force carbonated. Very rare for natural secondary fermentation |
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Packaging |
May be Filtered, pasteurized, or dosed with SO2. Can be in bottles, barrels, cans, kegs, and bag-in-box |
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Keeved Cider |
Allows pulp to macerate into a gel. The gel brings nutrients, proteins, and nitrogen to the top. Nutrient poor juice is pulled off the middle. Since there’s a lack of nutrients the fermentation will stop prematurely. Bottles slightly fizzy around 3-5% ABV. |
