What makes the cider of Brittany and Normandy so special (beyond the 1000+ years of heritage, perfect climate and generations of apples growers and makers) is a very special cider-making process.
Although it is now imitated by makers in England, the USA, Australia and New Zealand, what we’re describing was first undertaken in Brittany and Normandy and remains the classic way to make cidre.
Once the apples are harvested and crushed into a pulp, we start the maceration process – effectively leaving the pulp to rest; strong, bitter tannins are turning into soft and smooth tannins and pectin precipitates from the juice, aiding its clarification. After somewhere between 4 and 48 hours of macerating, it’s now time to press the pulp. The full process is explained here.
Despite the efficiency of pressing technology having improved significantly over the centuries, the basic principle still remains identical – an application of pressure to the pulp across a membrane to separate the liquid juice from the solid pomace. The ‘waste’ pomace is traditionally used as feed for pigs or cows. We send ours to be added to other organic waste at an Anaerobic Digestor. It is turned into green electricity.