Cider 2020 - Revision history

Algoldor: /* Micro-cuvés */

2021-05-07T09:00:39Z

Micro-cuvés

← Older revision		Revision as of 09:00, 7 May 2021
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	* '''cidre framboise/raspberry cider''' (assemblage 7) - this cider was bottled at density 1004 so it will be without any residual sugar when finished. The raspberries added are around 30% organic, rest usual market quality. The raspberries were left to macerate in the cider, strained. The colour is nicely reddish, we will see about the final fizz and flavour. Bottled with golden capsule, both 75 and 37.5 cl bottles.		* '''cidre framboise/raspberry cider''' (assemblage 7) - this cider was bottled at density 1004 so it will be without any residual sugar when finished. The raspberries added are around 30% organic, rest usual market quality. The raspberries were left to macerate in the cider, strained. The colour is nicely reddish, we will see about the final fizz and flavour. Bottled with golden capsule, both 75 and 37.5 cl bottles.

	* '''cidre gingembre/ginger cider''' (assemblage 8) - bottled at density ~~10112~~ so as extra-brut. This cider has been infused at cold with fresh organic ginger, strained, bit of honey was added and bottled both in 75 and 37.5 cl bottles with golden capsule. When finished it should be fizzy and with really nice gingery flavour.		* '''cidre gingembre/ginger cider''' (assemblage 8) - bottled at density 1011 so as extra-brut. This cider has been infused at cold with fresh organic ginger, strained, bit of honey was added and bottled both in 75 and 37.5 cl bottles with golden capsule. When finished it should be fizzy and with really nice gingery flavour.

	* '''cidre fleur de sureau/elderflower cider''' (assemblage 9) - bottled at density 1005, cider flavoured with home made elderflower syrup (made at cold, 2019 season) and fermented to complete dryness (the syrup and cider are uncertified but bio). It was bottled with golden capsule (with number 9 on it) both into 75 and 37.5 cl bottles.		* '''cidre fleur de sureau/elderflower cider''' (assemblage 9) - bottled at density 1005, cider flavoured with home made elderflower syrup (made at cold, 2019 season) and fermented to complete dryness (the syrup and cider are uncertified but bio). It was bottled with golden capsule (with number 9 on it) both into 75 and 37.5 cl bottles.

Algoldor: /* Micro-cuvés */

2021-05-07T08:59:39Z

Micro-cuvés

← Older revision		Revision as of 08:59, 7 May 2021
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	* '''honeybee''' (assemblage 6) - bottled as brut at 1015, again local natural honey (acacia&apple), around 10% (v/v) added. It is a variation on the famous cider with honey from Bretagne called [https://fr.wikipedia.org/wiki/Chouchen Chouchen] - based on opinions of my colleges wrongly described in this article as mead. If all goes well it will be slightly effervescent with strong note of honey. I like to drink it like aperitif, keep in mind this one will be easily around 9% alc. when finished. Bottled with red capsule both 75 and 37.5 cl bottles.		* '''honeybee''' (assemblage 6) - bottled as brut at 1015, again local natural honey (acacia&apple), around 10% (v/v) added. It is a variation on the famous cider with honey from Bretagne called [https://fr.wikipedia.org/wiki/Chouchen Chouchen] - based on opinions of my colleges wrongly described in this article as mead. If all goes well it will be slightly effervescent with strong note of honey. I like to drink it like aperitif, keep in mind this one will be easily around 9% alc. when finished. Bottled with red capsule both 75 and 37.5 cl bottles.

	* '''cidre framboise/raspberry cider''' assemblage 7 - this cider was bottled at density 1004 so it will be without any residual sugar when finished. The raspberries added are around 30% organic, rest usual market quality. The raspberries were left to macerate in the cider, strained. The colour is nicely reddish, we will see about the final fizz and flavour. Bottled with golden capsule, both 75 and 37.5 cl bottles.		* '''cidre framboise/raspberry cider''' (assemblage 7) - this cider was bottled at density 1004 so it will be without any residual sugar when finished. The raspberries added are around 30% organic, rest usual market quality. The raspberries were left to macerate in the cider, strained. The colour is nicely reddish, we will see about the final fizz and flavour. Bottled with golden capsule, both 75 and 37.5 cl bottles.

	* '''cidre gingembre/ginger cider''' assemblage 8 - bottled at density 10112 so as extra-brut. This cider has been infused at cold with fresh organic ginger, strained, bit of honey was added and bottled both in 75 and 37.5 cl bottles with golden capsule. When finished it should be fizzy and with really nice gingery flavour.		* '''cidre gingembre/ginger cider''' (assemblage 8) - bottled at density 10112 so as extra-brut. This cider has been infused at cold with fresh organic ginger, strained, bit of honey was added and bottled both in 75 and 37.5 cl bottles with golden capsule. When finished it should be fizzy and with really nice gingery flavour.

	* '''cidre fleur de sureau/elderflower cider''' assemblage 9 - bottled at density 1005, cider flavoured with home made elderflower syrup (made at cold, 2019 season) and fermented to complete dryness (the syrup and cider are uncertified but bio). It was bottled with golden capsule (with number 9 on it) both into 75 and 37.5 cl bottles.		* '''cidre fleur de sureau/elderflower cider''' (assemblage 9) - bottled at density 1005, cider flavoured with home made elderflower syrup (made at cold, 2019 season) and fermented to complete dryness (the syrup and cider are uncertified but bio). It was bottled with golden capsule (with number 9 on it) both into 75 and 37.5 cl bottles.

Algoldor: /* Micro-cuvés */

2021-05-07T08:56:12Z

Micro-cuvés

← Older revision		Revision as of 08:56, 7 May 2021
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	===Micro-cuvés===		===Micro-cuvés===

	* '''cidre traditionnelle/traditional cider''' (lot 9) - this is the most difficult and time requiring cider which I make. It was bottled as an extra-brut at 1009, apples crashed by old style broyer using an electric engine, juice made on an old style press "à cliquets" or "à clavettes", pressed by manual force, 300 l of volume. I've my fingers crossed both for cider keeping in the bottle, last year it was an issue I had to recapsule and for the flavour, because it had slightly "fungal" aroma and flavour which were getting better during the fermentation but we will see. Muselet golden green (I call it poisonous green but don't mind me).		* '''cidre traditionnelle/traditional cider''' (lot 9) - this is the most difficult and time requiring cider which I make. It was bottled as an extra-brut at 1009, apples crashed by old style broyer using an electric engine, juice made on an old style press "à cliquets" or "à clavettes", pressed by manual force, 300 l of volume. I've my fingers crossed both for cider keeping in the bottle, last year it was an issue I had to recapsule and for the flavour, because it had slightly "fungal" aroma and flavour which were getting better during the fermentation but we will see. Muselet golden green (I call it poisonous green but don't mind me), bottled both into 75 and 37.5 cl bottles.

	* '''cidre mielé/honey cider''' (assemblage 5) - bottled as brut at 1015, this cider has a local natural honey added (acacia&apple), around 5% (v/v) so when ready it should be nice and sparkling with slight honey odeur and flavour. It will be bit stronger on alcohol, around 6%. Bottled with silvery capsule, both 75 and 37.5 cl bottles.		* '''cidre mielé/honey cider''' (assemblage 5) - bottled as brut at 1015, this cider has a local natural honey added (acacia&apple), around 5% (v/v) so when ready it should be nice and sparkling with slight honey odeur and flavour. It will be bit stronger on alcohol, around 6%. Bottled with silvery capsule, both 75 and 37.5 cl bottles.

Algoldor: /* Micro-cuvés */

2021-05-07T08:54:51Z

Micro-cuvés

← Older revision		Revision as of 08:54, 7 May 2021
Line 30:		Line 30:
	===Micro-cuvés===		===Micro-cuvés===

	* ~~lot 9,~~ '''cidre traditionnelle''' (~~traditional cider~~) - bottled as an extra-brut at 1009, apples crashed by old style broyer using an electric engine, juice made on an old style press "à cliquets" or "à clavettes", pressed by manual force. I've my fingers crossed both for cider keeping in the bottle, last year it was an issue and for the flavour because it had slightly "fungal" aroma and flavour which were getting better during the fermentation but we will see. ~~This is by the way the most difficult and time requiring cider which~~ I ~~make~~.		* '''cidre traditionnelle/traditional cider''' (lot 9) - this is the most difficult and time requiring cider which I make. It was bottled as an extra-brut at 1009, apples crashed by old style broyer using an electric engine, juice made on an old style press "à cliquets" or "à clavettes", pressed by manual force, 300 l of volume. I've my fingers crossed both for cider keeping in the bottle, last year it was an issue I had to recapsule and for the flavour, because it had slightly "fungal" aroma and flavour which were getting better during the fermentation but we will see. Muselet golden green (I call it poisonous green but don't mind me).

	* '''cidre ~~gingembre~~''' (~~ginger cider~~) - cider with ~~cold infusion of ginger~~, ~~nice~~ and ~~spicy~~.		* '''cidre mielé/honey cider''' (assemblage 5) - bottled as brut at 1015, this cider has a local natural honey added (acacia&apple), around 5% (v/v) so when ready it should be nice and sparkling with slight honey odeur and flavour. It will be bit stronger on alcohol, around 6%. Bottled with silvery capsule, both 75 and 37.5 cl bottles.

	* '''~~cidre framboise~~''' (~~raspberry~~ cider) - I~~'ve bought organic raspberries and let them macerate~~ in ~~cider for about a week~~. ~~The cider is fermented to complete driness and has nice full~~ red ~~colour~~ and ~~it kept it's raspberry flavour~~.		* '''honeybee''' (assemblage 6) - bottled as brut at 1015, again local natural honey (acacia&apple), around 10% (v/v) added. It is a variation on the famous cider with honey from Bretagne called [https://fr.wikipedia.org/wiki/Chouchen Chouchen] - based on opinions of my colleges wrongly described in this article as mead. If all goes well it will be slightly effervescent with strong note of honey. I like to drink it like aperitif, keep in mind this one will be easily around 9% alc. when finished. Bottled with red capsule both 75 and 37.5 cl bottles.

	* '''cidre ~~fleur de sureau~~''' ~~(elderflower cider)~~ - cider ~~flavoured with home made elderflower syrup fermented~~ to ~~complete dryness (~~the ~~syrup~~ and ~~cider are uncertified but bio)~~.		* '''cidre framboise/raspberry cider''' assemblage 7 - this cider was bottled at density 1004 so it will be without any residual sugar when finished. The raspberries added are around 30% organic, rest usual market quality. The raspberries were left to macerate in the cider, strained. The colour is nicely reddish, we will see about the final fizz and flavour. Bottled with golden capsule, both 75 and 37.5 cl bottles.

	* '''cidre ~~mielé~~''' ~~(honey cider)~~ - cider with ~~addition of honey~~, ~~had to be recapsuled because of the higher effervescence~~, ~~flavour is nice you can definitely taste the hint~~ of honey in it~~, it is also a bit stronger on alcohol, by the amount of the sugars brut. The honey was usual store honey, not organic or local~~.		* '''cidre gingembre/ginger cider''' assemblage 8 - bottled at density 10112 so as extra-brut. This cider has been infused at cold with fresh organic ginger, strained, bit of honey was added and bottled both in 75 and 37.5 cl bottles with golden capsule. When finished it should be fizzy and with really nice gingery flavour.

	* '''cidre ~~sarrasin~~''' (~~buckwheat cider~~) ~~- made with a maceration of crashed grilled buckwheat~~ fermented to complete dryness~~, sparkling~~ (the ~~sarrasin was certified~~ bio).		* '''cidre fleur de sureau/elderflower cider''' assemblage 9 - bottled at density 1005, cider flavoured with home made elderflower syrup (made at cold, 2019 season) and fermented to complete dryness (the syrup and cider are uncertified but bio). It was bottled with golden capsule (with number 9 on it) both into 75 and 37.5 cl bottles.

	* '''cidre calvados''' (~~calvados cider~~) ~~- I used tonneau (barrel) after calvados~~ and ~~let the cider sit in it for month or so and bottled it after~~. ~~Strong woody and calvados flavour and non sparkling, the alcohol level is bit elevated~~.

Algoldor: /* Cuvés */

2021-05-07T08:27:56Z

Cuvés

← Older revision		Revision as of 08:27, 7 May 2021
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	* Assemblage 4, '''brutus''' or '''brut-total''' - another experiment of the year, cider with slightly woody flavour because of aging in new oak barrels bottled at density 1004 (at 20°C) which means that there will be no residual sugar left when the prise de mousse naturelle is finished. The cider should be nicely effervescent and slightly woody when it is done, excellent to drink with food.		* Assemblage 4, '''brutus''' or '''brut-total''' - another experiment of the year, cider with slightly woody flavour because of aging in new oak barrels bottled at density 1004 (at 20°C) which means that there will be no residual sugar left when the prise de mousse naturelle is finished. The cider should be nicely effervescent and slightly woody when it is done, excellent to drink with food.


	Of course I can not fully predict how the prise de mousse naturelle is going to develop but so far for the most important first half of the four months period which this process takes the weather conditions were just perfect, temperatures between 7 to 10°C, I could not ask for more.		Of course I can not fully predict how the prise de mousse naturelle is going to develop but so far for the most important first half of the four months period which this process takes the weather conditions were just perfect, temperatures between 7 to 10°C, I could not ask for more.

Algoldor: /* Cuvés */

2021-05-07T08:27:45Z

Cuvés

← Older revision		Revision as of 08:27, 7 May 2021
Line 16:		Line 16:
	===Cuvés===		===Cuvés===

	'''Non of the ciders which I made this year was filtered.'''		'''Non of the ciders which I made this year was filtered,''' all densities are recalculated for standard temperature of 20°C.

	* Assemblage 1, '''brut traditionnelle''' - this cider was bottled at density 1016 (at 20°C), it is completely unfiltered closed by bouchon of composite cork of 27 mm and muselet rouge/red. It has very ambre colour, comparable to the brut of 2018, we will see about the effervescence and flavour by August, my hopes are hi, the odeur and flavour during fermentation was nice and fruity.		* Assemblage 1, '''brut traditionnelle''' - this cider was bottled at density 1016 (at 20°C), it is completely unfiltered closed by bouchon of composite cork of 27 mm and muselet rouge/red. It has very ambre colour, comparable to the brut of 2018, we will see about the effervescence and flavour by August, my hopes are hi, the odeur and flavour during fermentation was nice and fruity.

Algoldor: /* Micro-cuvés */

2021-05-07T08:26:54Z

Micro-cuvés

← Older revision		Revision as of 08:26, 7 May 2021
Line 31:		Line 31:
	===Micro-cuvés===		===Micro-cuvés===

	* '''cidre traditionnelle''' (traditional cider) - apples crashed by old style broyer using an electric engine, juice made on an old style press "à cliquets" or "à clavettes", pressed by manual force. ~~The~~ cider ~~got bit too fizzy~~ in the ~~bottles so we had to decapsule~~ it, the ~~final~~ flavour ~~is good, between brut and extra-brut. There is likely to be~~ "~~casse ferrique~~" which ~~means that~~ the ~~iron which~~ is ~~likely to be present in~~ the ~~cider from~~ the ~~crahser will react with oxygen~~ and ~~the~~ cider ~~may eventually change colour, darken. It has no effect on flavour, it is legally fine and if it happens it will probably be over night if the cider is not drunk~~.		* lot 9, '''cidre traditionnelle''' (traditional cider) - bottled as an extra-brut at 1009, apples crashed by old style broyer using an electric engine, juice made on an old style press "à cliquets" or "à clavettes", pressed by manual force. I've my fingers crossed both for cider keeping in the bottle, last year it was an issue and for the flavour because it had slightly "fungal" aroma and flavour which were getting better during the fermentation but we will see. This is by the way the most difficult and time requiring cider which I make.

	* '''cidre gingembre''' (ginger cider) - cider with cold infusion of ginger, nice and spicy.		* '''cidre gingembre''' (ginger cider) - cider with cold infusion of ginger, nice and spicy.

Algoldor: /* Cuvés */

2021-05-07T08:21:33Z

Cuvés

← Older revision		Revision as of 08:21, 7 May 2021
Line 22:		Line 22:
	* Assemblage 2, '''extra-brut''' - this cider with density of 1009 (at 20°C) was actually never bottled but used to prepare other assemblages.		* Assemblage 2, '''extra-brut''' - this cider with density of 1009 (at 20°C) was actually never bottled but used to prepare other assemblages.

	* Assemblage 3, '''extra-brut boissé/woody''' - this is a very interesting experiment for me. This cider was bottled at density of 1009 (at 20°C) as an extra-brut. Before then it was left to mature in new oak barrels and I hope that the nice woody flavour which it got will be well equilibrated when it finishes it's secondary fermentation in the bottle. Ciders conditioned in oak barrels are hard to get because of the risks of different defects and difficulty of work with barrels in general.		* Assemblage 3, '''extra-brut boissé/woody''' - this is a very interesting experiment for me. This cider was bottled at density of 1009 (at 20°C) as an extra-brut. Before then it was left to mature in new oak barrels and I hope that the nice woody flavour which it got will be well equilibrated when it finishes it's secondary fermentation in the bottle. Ciders conditioned in oak barrels are hard to get because of the risks of different defects during the fermentation, high price of oak barrels per volume of product and difficulty of work with barrels in general.

	* Assemblage 4, '''brutus''' or '''brut-total''' - another experiment of the year, cider with slightly woody flavour because of aging in new oak barrels bottled at density 1004 (at 20°C) which means that there will be no residual sugar left when the prise de mousse naturelle is finished. The cider should be nicely effervescent and slightly woody when it is done, excellent to drink with food.		* Assemblage 4, '''brutus''' or '''brut-total''' - another experiment of the year, cider with slightly woody flavour because of aging in new oak barrels bottled at density 1004 (at 20°C) which means that there will be no residual sugar left when the prise de mousse naturelle is finished. The cider should be nicely effervescent and slightly woody when it is done, excellent to drink with food.

Algoldor: /* Cuvés */

2021-05-07T08:20:24Z

Cuvés

← Older revision		Revision as of 08:20, 7 May 2021
Line 22:		Line 22:
	* Assemblage 2, '''extra-brut''' - this cider with density of 1009 (at 20°C) was actually never bottled but used to prepare other assemblages.		* Assemblage 2, '''extra-brut''' - this cider with density of 1009 (at 20°C) was actually never bottled but used to prepare other assemblages.

	* Assemblage 3, '''extra-brut boissé/woody''' - this is a very interesting experiment for me. This cider was bottled at density of 1009 (at 20°C) as an extra-brut. Before ~~than~~ it was left to mature in new oak barrels and I hope that the nice woody flavour which it got will be well equilibrated when it finishes it's secondary fermentation in the bottle. Ciders conditioned in oak barrels are hard to get because of the risks of different defects and difficulty of work with barrels in general.		* Assemblage 3, '''extra-brut boissé/woody''' - this is a very interesting experiment for me. This cider was bottled at density of 1009 (at 20°C) as an extra-brut. Before then it was left to mature in new oak barrels and I hope that the nice woody flavour which it got will be well equilibrated when it finishes it's secondary fermentation in the bottle. Ciders conditioned in oak barrels are hard to get because of the risks of different defects and difficulty of work with barrels in general.

	* Assemblage 4, '''brutus''' or '''brut-total''' - another experiment of the year, cider with slightly woody flavour because of aging in new oak barrels bottled at density 1004 (at 20°C) which means that there will be no residual sugar left when the prise de mousse naturelle is finished. The cider should be nicely effervescent and slightly woody when it is done, excellent to drink with food.		* Assemblage 4, '''brutus''' or '''brut-total''' - another experiment of the year, cider with slightly woody flavour because of aging in new oak barrels bottled at density 1004 (at 20°C) which means that there will be no residual sugar left when the prise de mousse naturelle is finished. The cider should be nicely effervescent and slightly woody when it is done, excellent to drink with food.

Algoldor at 08:19, 7 May 2021

2021-05-07T08:19:43Z

← Older revision		Revision as of 08:19, 7 May 2021
Line 13:		Line 13:

	This year novelty is the usage of higher quality "methode traditionnele" clear bottles which can take up to 10 bars at 20°C. This is a step in the direction of higher safety, the bottles should not explode even if something goes wrong during inter-continental export. Also it gives the product an image of higher quality which I'm trying to build so I can ask price which I need for the project to be successful. And yes, this change is more costly. Once the cider is bottled, [https://fr.wikipedia.org/wiki/Prise_de_mousse prise de mousse naturelle] by native yeast takes place building up slowly the carbon dioxide in the bottles up to 2-3 bars if I'm lucky, more than that if I'm not ... This process takes around four months. Especially during the first two months the temperature of around 8 to 10°C is highly desired. So far first month went well. Another two months of similar temperature or lower than 15°C and if all goes well the cider is ready for drinking. If well behaved it stays in the bottle when opened. The planing says that if all goes well the cider will be ready for delivery during August or rather September. It is also safety concern. If the cider is stable and keeps it's two to three bars after the warmer summer season is over, it is way less likely to start to re-ferment when the temperatures are going already down, therefore it is safer to distribute to customers then. As always please keep in mind that the product is alive and if you can do try to keep it stored below 10°C or at least below 15°C. With time the product is more and more stable, the yeast dies off so for example the 2019 season can be kept at room temperature. In general cider suitable for intercontinental export is such which was stored for two summer seasons or more, so around one and half years after bottling, this is considered safe enough to be shipped around the world. There are other techniques of stabilization but we do not discuss them here because I do not use them at the moment.		This year novelty is the usage of higher quality "methode traditionnele" clear bottles which can take up to 10 bars at 20°C. This is a step in the direction of higher safety, the bottles should not explode even if something goes wrong during inter-continental export. Also it gives the product an image of higher quality which I'm trying to build so I can ask price which I need for the project to be successful. And yes, this change is more costly. Once the cider is bottled, [https://fr.wikipedia.org/wiki/Prise_de_mousse prise de mousse naturelle] by native yeast takes place building up slowly the carbon dioxide in the bottles up to 2-3 bars if I'm lucky, more than that if I'm not ... This process takes around four months. Especially during the first two months the temperature of around 8 to 10°C is highly desired. So far first month went well. Another two months of similar temperature or lower than 15°C and if all goes well the cider is ready for drinking. If well behaved it stays in the bottle when opened. The planing says that if all goes well the cider will be ready for delivery during August or rather September. It is also safety concern. If the cider is stable and keeps it's two to three bars after the warmer summer season is over, it is way less likely to start to re-ferment when the temperatures are going already down, therefore it is safer to distribute to customers then. As always please keep in mind that the product is alive and if you can do try to keep it stored below 10°C or at least below 15°C. With time the product is more and more stable, the yeast dies off so for example the 2019 season can be kept at room temperature. In general cider suitable for intercontinental export is such which was stored for two summer seasons or more, so around one and half years after bottling, this is considered safe enough to be shipped around the world. There are other techniques of stabilization but we do not discuss them here because I do not use them at the moment.

			===Cuvés===

			'''Non of the ciders which I made this year was filtered.'''

			* Assemblage 1, '''brut traditionnelle''' - this cider was bottled at density 1016 (at 20°C), it is completely unfiltered closed by bouchon of composite cork of 27 mm and muselet rouge/red. It has very ambre colour, comparable to the brut of 2018, we will see about the effervescence and flavour by August, my hopes are hi, the odeur and flavour during fermentation was nice and fruity.

			* Assemblage 2, '''extra-brut''' - this cider with density of 1009 (at 20°C) was actually never bottled but used to prepare other assemblages.

			* Assemblage 3, '''extra-brut boissé/woody''' - this is a very interesting experiment for me. This cider was bottled at density of 1009 (at 20°C) as an extra-brut. Before than it was left to mature in new oak barrels and I hope that the nice woody flavour which it got will be well equilibrated when it finishes it's secondary fermentation in the bottle. Ciders conditioned in oak barrels are hard to get because of the risks of different defects and difficulty of work with barrels in general.

			* Assemblage 4, '''brutus''' or '''brut-total''' - another experiment of the year, cider with slightly woody flavour because of aging in new oak barrels bottled at density 1004 (at 20°C) which means that there will be no residual sugar left when the prise de mousse naturelle is finished. The cider should be nicely effervescent and slightly woody when it is done, excellent to drink with food.


			Of course I can not fully predict how the prise de mousse naturelle is going to develop but so far for the most important first half of the four months period which this process takes the weather conditions were just perfect, temperatures between 7 to 10°C, I could not ask for more.

			===Micro-cuvés===

			* '''cidre traditionnelle''' (traditional cider) - apples crashed by old style broyer using an electric engine, juice made on an old style press "à cliquets" or "à clavettes", pressed by manual force. The cider got bit too fizzy in the bottles so we had to decapsule it, the final flavour is good, between brut and extra-brut. There is likely to be "casse ferrique" which means that the iron which is likely to be present in the cider from the crahser will react with oxygen and the cider may eventually change colour, darken. It has no effect on flavour, it is legally fine and if it happens it will probably be over night if the cider is not drunk.

			* '''cidre gingembre''' (ginger cider) - cider with cold infusion of ginger, nice and spicy.

			* '''cidre framboise''' (raspberry cider) - I've bought organic raspberries and let them macerate in cider for about a week. The cider is fermented to complete driness and has nice full red colour and it kept it's raspberry flavour.

			* '''cidre fleur de sureau''' (elderflower cider) - cider flavoured with home made elderflower syrup fermented to complete dryness (the syrup and cider are uncertified but bio).

			* '''cidre mielé''' (honey cider) - cider with addition of honey, had to be recapsuled because of the higher effervescence, flavour is nice you can definitely taste the hint of honey in it, it is also a bit stronger on alcohol, by the amount of the sugars brut. The honey was usual store honey, not organic or local.

			* '''cidre sarrasin''' (buckwheat cider) - made with a maceration of crashed grilled buckwheat fermented to complete dryness, sparkling (the sarrasin was certified bio).

			* '''cidre calvados''' (calvados cider) - I used tonneau (barrel) after calvados and let the cider sit in it for month or so and bottled it after. Strong woody and calvados flavour and non sparkling, the alcohol level is bit elevated.