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Alcoholic drinks from France
Cormé is a sharp country drink made by fermenting the small pear-like fruit of the service tree (Sorbus domestica) in water. The 18th-century Encyclopédie fills a cask more than half full of firm, not yet ripe fruit, tops it up with water and leaves the bung open; Chaptal (1823) used oven-dried fruit at 8–10 kg per 100 litres of water and drew the drink after four or five days.
| Oven-dried cormes (service-tree fruit)8–10 kg per 100 L water | Chaptal's method; the Encyclopédie instead fills a cask more than half full of fresh, firm, yellowish fruit[chaptal1823][encyclopedie-corme] |
| Water | To fill the cask[chaptal1823][encyclopedie-corme] |
Total time across the recorded steps: 4 days – 5 days
What changes: Starting material: service-tree fruit knocked down in autumn
The Encyclopédie says cormes do not ripen on the tree and are knocked down in autumn; spread on straw they turn soft and sweet. For cormé it wants fruit not yet ripe, yellowish and firm. Output: firm service-tree fruit.
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
Cormé is a sharp country drink made by fermenting the small pear-like fruit of the service tree (Sorbus domestica) in water. The 18th-century Encyclopédie fills a cask more than half full of firm, not yet ripe fruit, tops it up with water and leaves the bung open; Chaptal (1823) used oven-dried fruit at 8–10 kg per 100 litres of water and drew the drink after four or five days. Made in 5 steps over 4 days – 5 days. The longest step, ferment, takes 4–5 days (Chaptal J.-A. 1823).
| Main step | 4–5 daysReported[chaptal1823] | Ferment |
|---|
Cormé is a piquette-style drink, fruit soaked in water rather than pressed juice, made from service-tree fruit. Cider made from pressed cormes, said to resemble perry, was also made near forests where the trees were common.
The Encyclopédie warns that it spoils in frost and in heat, so it was drunk in winter.
Every number is labelled with how it is known. How this atlas is made
The Encyclopédie (1750s) describes cormé as a drink made in the countryside for servants. Chaptal (1823) still describes it, and the Maison rustique du XIXe siècle (1844) mentions a cider of cormes; the tree is now rare in France.
