Collection: Cider & Spirits

Cider, Cidre or in Germany better known as "Most" in "Ebblewoi" or in Swabia, can be simply referred to as wine from fermented apples.

Cider (English) or CIDRE (French) are basically the same drink, a mousse cider from different fermented apple varieties. These arise by crushed the read apples and fermented with the juice (apple must) under pressure, i.e. in the closed steel tank or in the bottle. The natural fermentation carbon acid is therefore preserved. The result is the apple, apple foam or apple pearl wine.

This is also the biggest difference to the German "Ebblewoi" or "Most", to which the natural carbon dioxide is missing.

In all variants, the shorter the fermentation process is going on, the less fructose is converted into alcohol. The result is, sweet, lively cider with a small proportion of alcohol. The alcohol content can be between 2 and 8 percent depending on the manufacturing process. Aromas and taste are heavily dependent on the apple varieties used, the terroir and fermentation.