The Art of Cider Making: Tradition vs Modernity

Cider, a beloved beverage enjoyed by many, has a rich history and diverse methods of production. This article explores the evolution of cider making, comparing traditional methods with modern commercial practices, and delving into the techniques of small-scale producers.

Traditional Cider Making

Cider has its roots in ancient times, with the earliest recorded examples dating back to 995 in England. Traditionally, cider was made from specialist varieties of apples that were specifically chosen for their high sugar and tannin content. These apples were crushed, and the resulting juice was fermented using natural wild yeasts present on the apples. This process required patience and expertise, as fermentation was allowed to continue until the desired strength and dryness were achieved.

A traditional twist on this process involved the use of a piece of meat or, in some cases, a rat, to introduce nitrogen for the yeast. These ingredients were added to help activate the fermentation process, although the use of rats is now thankfully obsolete. Once fermentation was complete, the cider was transferred to flagons for storage and consumption.

Bulmer's Innovation: Methode Champenoise

One significant development in cider making came from Bulmer of Hereford, who introduced the methode champenoise technique. This method, often used for sparkling wines, involved a secondary fermentation to create a clear, sparkling cider. This innovation made the beverage more appealing in higher social circles, leading to increased acceptance and popularity.

Commercial Cider Making

Today, large commercial producers prioritize efficiency and consistency. Rather than using specialty apples and natural yeasts, these producers opt for bulk apple juice, add commercially pure yeast, and adjust the final flavor chemically to ensure a consistent taste. This approach focuses on maximizing production volume and minimizing costs, often leading to a less nuanced and diverse taste.

Small-Scale Cider Making

Many small-scale producers continue to uphold traditional cider making techniques, resulting in a much more interesting and flavorful beverage. These producers focus on quality over quantity, carefully selecting apples and using natural yeasts to ferment the juice. The absence of additives and preservatives allows for a true representation of the apple flavors and terroir.

A modern approach to cider making, inspired by beer brewing techniques, involves closely monitoring the fermentation process. To make cider "in the way you make beer," producers can follow similar steps, such as adding yeast and testing the alcohol by volume (ABV). Once fermentation has ceased, the cider can be watered down to achieve the desired ABV and taste. SUGAR SYRUP can then be added for customization.

Conclusion

The art of cider making is deeply intertwined with tradition and innovation. Whether following centuries-old methods or adopting contemporary techniques, the key lies in respecting the essence of the apple and capturing its unique flavors. As consumers seek authentic, high-quality beverages, there is a growing appreciation for the small-scale producers who uphold traditional cider making practices.

Keywords: cider making, cider production, traditional cider making