Cider &
Fruit Pét Nat
What is CIder?
Cider is a fermented beverage produced from apples, and/or apples with pears. It has been around for centuries in countries across the world. It is generally seen as an alternative to beer and wine. With its alcoholic content ranging from 2.5 – 8.5% but occasionally it is found with higher and lower ABV’s.Cider can be still (perlant), slightly sparkling (pétillant), or fully sparkling like a Champagne.
It can also be sweet, medium, dry, clear or cloudy, and it can be made from a blend of apples of a single variety or by combining apples with other fruits. It can be flavoured, hopped-up, aged in oak, fortified or even distilled into spirits.
Fruit Pét Nat ?
Even though most of these beverages include apples and pears, they are quite far away from the method and common way of producing Cider. The “Methode Ancestal” is a term & process that exsists in the wine world for ages and basically means sparkling wine or “Pét-nat” or “pétillant naturel”. Take the juice of whatever fruit (apple, grape, pear, plum, etc) while it is still fermenting and turning sugar into alcohol, fill it in bottles and cork them. In that way the fermentation will finish in the bottle and create natural bubbles. Because most of the producers you will find over here are using this methode to produce their cider or co-ferments, you could call it “Cider Pét Nat” and/or “Fruit Pét Nat”.
The Fruit
→ Washing
→ Sorting
The Juice
→ Grinding
→ Pressing
The Frmentation
→ Racking
→ Fermenting
The Bottle
→ Aging
→ Bottling
The Process.
The description of the term “Cider” is not that easy these days – especially
within the field where our producers work in. Their expression and way
of creating a Cider is equivalent to the method and approaches like
natural wine is being made – wild fermented, nothing added with respect
and love for nature and fruit.So a general term for this kind of Cider could be “Natural Cider”.“Natural”,
“raw”, “naked”, “non-sulphited”, “vivants”… You can call it however you
want, the spirit is still the same: organically grown fruit, made with
low-intervention by craftmanship. Even though most of these beverages
include apples and pears, they are quite far away from the method and
common way of producing Cider. The “Methode Ancestal” is a term &
process that exists in the wine world for ages and basically means
sparkling wine or “Pét-nat” or “pétillant naturel”.
How to produce a Pét Nat?
Take the juice of whatever fruit (apple, grape, pear,plum, etc) while it is still fermenting and turning sugar into alcohol, fill it in bottles and cork them. In that way the fermentation will finish in the bottle and create natural bubbles. Because most of the producers you will find over here are using this methode to produce their cider or co-ferments, you could call it “Cider Pét Nat” and/or “Fruit Pét Nat”.