This cider (engl. Cider, span. Sidra, German cider) has in France the Wine almost once the rank expired. The seafaring nations were looking for a drink that would not be spoiled even after a long cruise. For a long time, the English preferred cider to the more alcoholic wine until the high-percentage Madeira and Malaga became popular that survived every cruise. Especially in the department of Calvados in Normandy, there are many cider manufacturers. A total of 48 apple varieties and some pear varieties are used for the production, of which up to 12 from different regions are used, so to speak, in the blend for a wine. Depending on the mixing ratio of the sweet, bitter and sour apples, the taste of the cider can vary. The cider will be quite similar champagne manufactured.
The pressed apple juice is slowly fermented in barrels under yeast addition within approx. 3 months first at 18 ° C, later at approx. 10 ° C. By the slow fermentation it stays that way carbon dioxide solved and ensures the typical Moussieren. After separating the yeast is still several months of maturation. The cider breed contains 4% vol, the cider doux only 2% vol alcohol. There are also higher-content ciders that are fortified with sugar, concentrate or alcohol. A specially made cider is also the basis for the apple brandy Calvados, In the town of Valognes, in the heart of the Cotentin peninsula, there is the "Musée du Cidre" with documents, paintings, photos and accessories of the diverse cider culture, such as the brown, potbelly bembel made of clay, which are customary for the serving of cider. From cider is also called a Eau-de-vie de cidre designated fire generated.