Keeved cider is a naturally sweeter sparkling cider, thanks mainly to a different process of fermentation. It hails from the western counties of England and north-western France and is made using only apples. no watering down this scrumptious cider!
How is keeved cider made?
Using mainly bittersweet apples (high in tannins) Apples are crushed and then left for 24 hours. The pulp ferments and releases pectins into the juice. When it is then pressed, the pectins are pressed with the juice, making it slightly thicker in texture.
This thicker, richer looking juice is then fermented and part of the pectins drop with some of the juice tannins and proteins, making the ‘lees.’
The rest of the pectins react with calcium in the juice to form a ‘brown cap’. This brown cap rides the escaping gases from fermentation to the top of the cider and prematurely halts the fermentation process. The juice in the middle of these two layers is the good stuff! Siphoned out and left to very sloooowly ferment, this juice becomes the classic keeved cider mostly associated with Normandy. Tres Bien!
Give it a try if you like warm, buttery, honey and rustic tones.
Some examples of Keeved Cider that we have in our shop & bar, and also online…
Made using a process known as keeving, Opaque, dull gold. Fine bubbles fading to pétillant. Herby aroma, light bodied, dry, and sharp sourness.
How sparkly am I? Medium-sparkling
How sweet am I? Medium-dry
How much boom in the bottle? Light-bodied
I go well with…