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Alcoholic drinks from England, France
Cider is fermented apple juice. The apples are milled and pressed, the juice is often clarified, and wild or added yeasts ferment it slowly in the cold before it matures for months and is bottled still or sparkling.
| Bitter and bittersweet cider applesAt least 70 % of the blend | At least 3 varieties; sharp varieties at most 25 % and unlisted ones at most 10 % (Pays d'Auge AOP)[paysdauge2025] |
| Water, sugar or colouringNone | Adding water or colouring, or anything that changes the natural sugar, is banned at every stage of Pays d'Auge cider[paysdauge2025] |
| Sulphur dioxide (optional)25–50 mg/L | Added at milling to steady the microbes, or to steer a wild fermentation[lwg2024] |
| Yeast-available nitrogen70–150 mg/L | Needed for a complete fermentation; topped up with diammonium phosphate if the juice is low[lwg2024] |
| Calcium chloride with pectin methylesterase (keeving only)0.1–0.4 g/L | Aids to the pectin gel[januszek2024] |
| Starter | spontaneous (yeasts from the apples and the cellar) or a selected yeast; malolactic bacteria come from the cellar |
Total time across the recorded steps: 2 months – 2.2 months
What changes: Starting material: sound, washed cider apples, mostly bitter and bittersweet kinds
The LWG guide says to avoid long contact with the ground, cut out damaged spots and wash the apples. Pays d'Auge cider must come from identified orchards in the area. Output: sound, washed cider apples.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cider is fermented apple juice. The apples are milled and pressed, the juice is often clarified, and wild or added yeasts ferment it slowly in the cold before it matures for months and is bottled still or sparkling. Made in 7 steps over 2 months – 2.2 months. The longest step, bottle and let it sparkle, takes at least 42 days (Ministère de l'agriculture 2026). Saccharomyces bayanus and S. cerevisiae and Hanseniaspora uvarum (Kloeckera apiculata), dominant in the early fruit-yeast phase do most of the fermenting.
| Main step | at least 42 daysSet[paysdauge2025] | Bottle and let it sparkle |
|---|---|---|
| Temperature | 16 °CReported[lwg2024][cousin2017] | Ferment slowly |
| Acidity | pH 3.3–4Reported[cousin2017] | Rack and mature |
Cider is apple juice fermented much like a white wine, but slowly and cold, often with wild yeasts. French makers may keeve the juice, so that a pectin gel traps the nutrients and the yeast starves. Fermentation then stops early and the cider stays sweet and sparkles in the bottle.
Made the same way, each with what its own sources record.
Alcoholic drinks from Vale of Evesham and Pershore
Jerkum is made from plums instead of apples. One description says it is made the way cider is made. It was called a very heady liquor, so it was often mixed with cider.
Sources: Foods of England; Wikipedia (en)
E. coli O157:H7 and Cryptosporidium have caused outbreaks through unfermented apple juice (sweet cider) in North America. A review says a pH of 3.3–4.0 usually stops such pathogens growing in fermented cider, where they survive only a few hours, and that the alcohol is toxic to most of them. It adds that some can survive and stay infectious in unpasteurised cider, and that the outbreaks were mainly in unfermented cider, so keep apples, water and equipment clean. Leave out rotten fruit, because Penicillium expansum makes patulin. The US FDA's action level is 50 µg/kg in apple juice and apple juice products, Codex sets 50 µg/L for apple juice, and the review reports the same 50 µg/L for juices and cider in Europe. Asturian sidra natural must stay below 150 mg/L total SO₂, and EU labels must declare sulphites above 10 mg/L. Bottle-fermented cider is under pressure, and a closed container that over-ferments can build pressure until it bursts.
Hazards the sources name: Escherichia coli O157:H7 (outbreaks from unfermented apple cider in North America); Cryptosporidium parvum (same outbreaks); Penicillium expansum on rotten apples (makes the mycotoxin patulin).
Every number is labelled with how it is known. How this atlas is made
Cider is made in more than 25 countries with climates where apple trees grow well. Europe makes the most, chiefly England, Spain, France, Germany and Ireland.
