This cider (English Cider, Spanish Sidra, German Zider) has in France Wine almost out of rank. The seafaring nations were looking for a drink that would not be spoiled even after a long journey. For a long time the English preferred the cider to the more alcoholic wine, until the high-proof Madeira and Malaga became popular, which survived every ship journey well. In the Calvados department in Normandy in particular, there are many cider producers. A total of 48 apple varieties and some pear varieties are used in the production, of which up to 12 from different regions are used in a blend for a wine, so to speak. The taste of the cider can be varied depending on the mixing ratio of the sweet, bitter and sour apples. The cider becomes quite similar to that champagne manufactured.
The pressed apple juice is fermented slowly in barrels with the addition of yeast within 3 months, first at 18 ° C, later at approx. 10 ° C. Because of the slow fermentation it stays carbon dioxide dissolved and ensures the typical mousse. After the yeast has been separated, it ripens for several months. The cider brut contains 4% vol, the cider doux only 2% vol alcohol. There are also higher-grade ciders that are fortified with sugar, concentrate, or alcohol. A specially made cider is also the basis for the apple brandy Calvados, In the city of Valognes in the heart of the Cotentin peninsula there is the “Musée du Cidre” with documents, paintings, photos and accessories from the diverse cider culture, such as the brown, thick-bellied bembel made of clay, which are common for serving the cider. Cider becomes an as Eau-de-vie de cidre designated fire generated.