More than 300 types of apples are used in the production of English cider.
English cider can be traced back to the Norman Conquest of England, with cider production in England dated to around 1290. The style of production results in the flavor, aroma and alcohol content of the cider being created to exact specifications. In the 18th century, English cider was consumed in England and in the colonies of America for every meal, including breakfast, as wine was not commonly made in England and exports were expensive.
History
Although apple orchards were established in the U.K. by the invading Romans during the reign of the Roman Empire, no record of cider making exists in England during this period of history, according to Dry Blackthorn Cider. The production of cider is based around a simple method developed on farms and manors through the English counties of Kent, Somerset and Hampshire, spreading into the counties of Gloucester and Devon in the 18th century. A cider press was found on most English farms for juicing apples before the juice was fermented in containers.
Production
In 2011, cider is usually produced by brewers in large production facilities, with the fermentation process strictly controlled to produce the desired style of cider. A cider mill containing juicing equipment is used to sort the apples by flavor, with debris such as leaves and twigs removed before juicing commences. Once extracted, the apple juice is transferred to a vat house made of sterile metal containers, where the apple juice ferments with the natural sugars within it. Once the fermenting process is complete, with yeast added, the cider is blended with other cider flavors to create the desired taste and alcohol content.
Types
English cider production uses different alcohol contents to determine the style of production, according to the National Association of Cider Makers. English cider is divided into three styles, low strength, medium strength and high strength, ranging in alcohol content from 1.2 to 8.5 percent. Low strength cider can't exceed 1.2 percent alcohol content, while more traditional English cider usually contains six to eight percent alcohol by volume.
Specialty Ciders
Although sterile metal containers are commonly used in the production of English cider in 2011, traditional wooden containers are often used for fermenting and maturing specialty ciders. The use of wooden containers is useful in altering the flavor and odor of the English cider. In the traditional method of creating English cider, apple juice is placed in wooden containers and left to naturally ferment until an alcoholic beverage or vinegar is produced.
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