How Normandy cider is made
Normandy cider is made from apples grown in the orchards of Normandy and harvested in September and October. Once the fruit has been sorted, washed and dried, they are crushed complete with the skin and pips. The mash is then spread out on a cloth that acts as a filter before being pressed to extract the juice.
The juice that comes out of the pressed apples is very sweet and starts to ferment very quickly. This is why the juice is placed in a vat in a cold dry place so that it remains in contact with the air.
In order to make the fermentation of the cider more even, the juice is first siphoned off to remove the sediment and particles that could spoil the taste. The cider is then placed in a cold place while it ferments. Natural yeasts turn the sugar into alcohol and release carbon dioxide. Fermentation lasts for 3 to 6 months depending on the type of cider (sweet or dry) that is being produced.