Making traditional cider is a beautiful process that has been passed down through generations. It starts with the careful selection of apples. These apples can come from various different varieties, each contributing its own unique flavor profile to the final product. Some popular cider apple varieties include Kingston Black, Dabinett, and Yarlington Mill.
Once the apples have been selected, they are ready to be pressed. This is typically done using a traditional apple press, which consists of a large wooden barrel with a hand crank that applies pressure to the apples. The apples are first washed and then crushed to release their juice. The crushed apples are then layered onto a wooden press, with each layer separated by a cloth or straw. As the press is cranked, the juice is slowly extracted from the apples and collected in a container below.
After the pressing is complete, the apple juice is ready to ferment. This is where the magic happens. The juice is transferred into wooden barrels, often oak or chestnut, and left to ferment naturally with the help of wild yeasts. This slow fermentation process can take several months, sometimes even up to a year. It is during this time that the sugars in the apple juice are converted into alcohol, giving the cider its characteristic dryness.
The barrels are usually stored in a cool, dark cellar, where the cider can mature and develop its flavors. The temperature and humidity in the cellar play a crucial role in shaping the final product. The cider slowly undergoes a transformation, as the flavors of the apples meld together and develop complexity. Each batch of cider is unique, as it reflects the specific characteristics of the apples used and the conditions in which it was fermented.
By early summer, the cider is ready to be enjoyed. It is traditionally served still, without any carbonation, giving it a smooth and velvety mouthfeel. The flavor of real cider can vary greatly, depending on factors such as the apple varieties used, the fermentation process, and the aging conditions. Some ciders may have a crisp and tart flavor, while others may be more mellow and fruity.
As a sommelier and brewer, I have had the pleasure of witnessing and participating in the traditional cider-making process. There is something truly special about the simplicity and authenticity of making cider in this way. It connects us to our agricultural roots and allows us to appreciate the natural flavors of the apples in their purest form.
The process of making traditional cider involves selecting apples, pressing them to extract the juice, fermenting the juice in wooden barrels over several months, and allowing the cider to mature and develop its flavors. The result is a dry, still, and refreshing beverage that showcases the unique qualities of the apples used. It is a timeless craft that continues to be cherished by cider enthusiasts around the world.