About Cider
Farmers in Normandy and South England have for generations cultivated special apples for cider. These cider apples have now for the first time been tested in the Norwegian climate: The Cider House imported branches of cider apple trees from Normandy and Somerset in 1999. Each year we graft new trees and use their apples in our ciders.
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The 7,500 registered apple varieties in the world can be seperated into three groups based on their use.
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Cider Apples
Cider apples come from Normandy and Southwest England. It is the only group that has distinct bitterness. Some have heavy, hoppy tannins, while others have a rhubarb-like tartness. Cider apples are divided into two subgroups, bittersharp and bittersweet, based on bitterness, sugar content, and acidity Bitterness in apple cider has the same effect as tannin in wine and hops in beer. It gives a longer and more complex flavor. |
Dessert Apples
Around 80% of apple varieties belong in this group. These are apples that are rich in flavor and have a good balance between sweetness and sourness. They often have a distinct aroma typical for their variety. Gravenstein, Åkerø, Aroma, Summerred, Red Delicious, and Cox Orange belong in this group. These are apples we love to eat fresh. They are also tasty in fruit salads, and they are the best varieties to make into juice. |
Cooking Apples
When apples are heated, much of the fresh sour flavor disappears. Then we must use sour cooking apples that will preserve the fresh flavor after heating. For fruit soup, apple compote, applesauce, apple pie, baked apples, and so on, these are the best-suited varieties. Some of the best-known cooking apple varieties are Bramley's Seedling, Husmor, and Alexander. Up to 10% cooking apples in apple juice or cider gives a nice sour edge. |
There is a wide spectrum of ciders that can be divided in to different regional traditions and styles.
There are cider traditions from all over the world, and different regions use different varieties of apples to make their own distinctive cider. Cider made from dessert apples is common in Southwest England, Ireland, Eastern Europe, Scandinavia, the United States, and Tasmania. In Germany, Austria, and Switzerland we find Apfelwein made from sour cooking apples (Wirtschaftsäpfel). Cider made from bitter cider apples is is common in Normandy, Brittany, Southwest England, and the Channel Islands.
There are cider traditions from all over the world, and different regions use different varieties of apples to make their own distinctive cider. Cider made from dessert apples is common in Southwest England, Ireland, Eastern Europe, Scandinavia, the United States, and Tasmania. In Germany, Austria, and Switzerland we find Apfelwein made from sour cooking apples (Wirtschaftsäpfel). Cider made from bitter cider apples is is common in Normandy, Brittany, Southwest England, and the Channel Islands.
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Several factors affect the taste of cider:
- Type of aroma/smell: aroma of the variety (fruit), yeast, oxidation, etc.
- The level of sweetness: fruit sugar, glucose, sucrose
- The level of acidity and type of acid (malic acid, citric acid, wine acid, acetic acid or lactic acid)
- The level of bitter substances or tannins
- The tactic feeling in the mouth: from astringent to smooth or oily
- Carbonated or still
- Alcohol level
- Habits and preferences
All these factors play a part in determining a cider’s taste .
But it’s still not mathematics—it’s chemistry!
Three tanks can evolve completely differently, even though everything is done exactly the same way throughout the whole process.
Yeast is a trickster, and difficult to understand!
- Type of aroma/smell: aroma of the variety (fruit), yeast, oxidation, etc.
- The level of sweetness: fruit sugar, glucose, sucrose
- The level of acidity and type of acid (malic acid, citric acid, wine acid, acetic acid or lactic acid)
- The level of bitter substances or tannins
- The tactic feeling in the mouth: from astringent to smooth or oily
- Carbonated or still
- Alcohol level
- Habits and preferences
All these factors play a part in determining a cider’s taste .
But it’s still not mathematics—it’s chemistry!
Three tanks can evolve completely differently, even though everything is done exactly the same way throughout the whole process.
Yeast is a trickster, and difficult to understand!
Cider can be divided into three categories based on its state of fermentation:
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Young cider
... is fermented for about a week at a low temperature, around 6–8 degrees Celsius, before it is bottled. At this stage the fruit aromas (the primary aromas) still dominate, and the cider has a fresh, light character where the taste of the juice can be recognized. The alcohol content is between 3% and 5%. |
Fully Fermented Cider
... has finished the fermentation process and has reached a level where the wine aromas (secondary aromas) are the most prominent. The flavor is more complex and similar to white wine. |
Matured Cider
... is fully fermented cider that has been stored over time. Long-term aromas (tertiary aromas) have evolved, with the oxidized character we know from sherry and port wine. The alcohol level will not increase if more suger is added. |
Do you want to know more about cider and apple cultivation? Contact Åge by email:
post@balholm.no
post@balholm.no
