View source for Season2019 report


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During the season 2019 I've bottled around 7 000 of 75 cl bottles of cider. I've done three major "assemblages"/mixes, assemblage 1, assemblage 2 and assemblage 3, plus as usually variety of experimental ciders ranging from framboise, elderflower to buckwheat etc. All the ciders were made from apples manually harvested on non treated or fertilized orchards, the apples were only washed in water and processed, no compounds were added to the moût/juice during the fermentation, the product is therefore completely natural. I've also tried to avoid filtration as much as possible so the product is richer in colour, fragrance and taste and of course well also in sediment, it comes together.

* assemblage 1 - brut, non filtered, muselet rouge (red). Cider bottled at 1017. 
* assemblage 2 - extra-brut, lightly filtered, muselet doré (golden). Cider bottled at ???.
* assemblage 3 - brut, lightly filtered, muselet vert (green). Cider bottled at 1015.

All of the assemblages are stable, the natural gasification was produced traditionally by fermentation in the bottle (prise de mousse naturelle) by native yeast. Still if you can store your ciders under 10 or at 15°C it would be better.

[[Image:Lot_1_graph_fermentation_dates_faa29052019.png|thumb|Lot 1 Fermentation, Dates]]
[[Image:Lot_1_graph_fermentation_dates_faa29052019.png|thumb|Lot 1 Fermentation, Days]]