Noble Know How: Cider Production – Méthode Champagnoise
Your regular nugget of Noble alcohol industry knowledge…
First off this month might be of interest to any bubble-lovers out there.
You may have heard that the best Champagnes and sparkling wines are made using the méthode champenoise which requires a secondary fermentation in the bottle but did you know that the same method is used within the cider-making industry?
Méthode champenoise is sometimes thought of being the ultimate way of avoiding a ‘yeast problem’ through any fermentation process. In many processes the yeast will form a deposit in the bottle which can create a heavy and coarse flavour. In this other method, the yeast is removed by inverting and turning the bottle in stages until it is all collected in the neck. It is then frozen in an ice-salt mixture, the bottle opened, the frozen yeast plug forced out by gas pressure, and the bottle is topped up and resealed before the majority of the gas can escape. The quality of such ciders is legendary, although for obvious reasons they are labour-intensive to produce.
Our delicious Sassy ciders are produced using this method which we think makes them even MORE special.