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85-495: Bulmers cider is one of a number of brands owned by British cider maker H. P. Bulmer of Hereford , a Heineken subsidiary. It is one of the biggest selling British bottled cider brands in the UK with a number of variants including Bulmers Original & Pear. It should not be confused with Bulmers Irish Cider, sold outside the Republic of Ireland as Magners . Fred and Percy Bulmer grew

170-690: A half-inferior ovary ; flowering occurs in the spring after 50–80 growing degree days (varying greatly according to subspecies and cultivar ). Many apples require cross-pollination between individuals by insects (typically bees , which freely visit the flowers for both nectar and pollen ); these are called self-sterile, so self-pollination is impossible, making pollinating insects essential. A number of cultivars are self-pollinating, such as 'Granny Smith' and 'Golden Delicious', but are considerably fewer in number compared to their cross-pollination dependent counterparts. Several Malus species, including domestic apples, hybridize freely. The fruit

255-448: A hard cider . Cider is an ancient beverage. Evidence from pottery found shows that cider was made as early as 3000 B.C by the Celts. The first recorded reference to cider dates back to Julius Caesar 's first attempt to invade Britain in 55 BCE where he found the native Celts fermenting crabapples. He would take the discovery back through continental Europe with his retreating troops. In

340-399: A barrel of cider is left outside during the winter. When the temperature is low enough, the water in the cider starts to freeze. If the ice is removed, the (now more concentrated) alcoholic solution is left behind in the barrel. If the process is repeated often enough, and the temperature is low enough, the alcohol concentration is raised to 20–30% alcohol by volume. Home production of applejack

425-509: A bottle if not filtered correctly. Artificial sweeteners can be used which are non-fermentable but some of these create an aftertaste, such as saccharin or sucralose, yet some of these are known for adding off flavour compounds. In 2014, a study found that a 1-US-pint (470 ml) bottle of mass-market cider contained 20.5 g (five teaspoons) of sugar, nearly the amount the WHO recommends as an adult's daily allowance of added sugar, and 5–10 times

510-404: A cider is produced; this is the traditional method used for cider making, and many producers feel that the strains unique to their cidery contribute a sense of terroir to their product. Wild yeast populations can be incredibly diverse and commonly include species of Saccharomyces , Candida , Pichia , Hanseniaspora and Metschnikowia . Typically, the native yeast take up residence in

595-424: A cider mill. Cider mills were traditionally driven by the hand, water-mill, or horse-power. In modern times, they are likely to be powered by electricity. The pulp is then transferred to a cider press where the juice is extracted. Traditionally, the method for squeezing the juice from the apple pulp involves placing sweet straw or haircloths between stacked layers of apple pulp. Today, apples can be quickly pressed on

680-448: A clear cider without any need for filtration. Both sparkling and still ciders are made; the sparkling variety is the more common. Modern, mass-produced ciders closely resemble sparkling wine in appearance. More traditional brands tend to be darker and cloudier. They are often stronger than the mass-produced varieties and taste more strongly of apples. Almost colourless, white cider has the same apple juice content as conventional cider but

765-452: A common tannin present in cider is Procyanidin B2 . The acids in cider play a vital role in both the cider making process and in the final flavour of a finished cider. They are present in both apples and cider, and add a sour taste and a pungent odor to these respective substances. Acids also serve as a preservative in the cider since microbes grow less in lower pH environments and contribute to

850-673: A high crop load because the nitrogen in more concentrated in the low number of apples instead of being distributed to many apples. While a sufficient amount of YAN is good for the yeast and ensures fermentation of the sugars in the juice to alcohol, some cider makers may choose to limit nitrogen because it is the limiting factor. When the yeast are starved for nitrogen, they stop fermenting and die off. This can be desirable if cider makers prefer their cider to have some more sugar than alcohol in their cider. However, limiting YAN should be done in moderation because too little nitrogen can lead to an increase in hydrogen sulfide (H 2 S) production which

935-402: A mechanized belt press. The juice, after being strained in a coarse hair-sieve, is then put into either open vats or closed casks. The remaining solids ( pomace ) are given to farm animals as winter feed, composted, discarded or used to make liqueurs . Fermentation of ciders occurs by a very similar mechanism to the fermentation of wine. The process of alcoholic fermentation is characterised by

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1020-516: A mix of eating and cider apples (as in Kent , England), or exclusively cider apples (as in the West Country , England) and West of England . There are many hundreds of varieties of cultivars developed specifically for cider making. Once the apples are gathered from trees in orchards they are scratted (ground down) into a pulp. Historically this was done using pressing stones with circular troughs, or by

1105-408: A protective layer, reducing air contact. This final fermentation creates a small amount of carbonation . Extra sugar may be added specifically for this purpose. Racking is sometimes repeated if the liquor remains too cloudy. Apple-based juice may also be combined with fruit to make a fine cider; fruit purées or flavourings can be added, such as grape, cherry , raspberry , or cranberry . The cider

1190-524: A recipe calling for quince cider. Before the development of rapid long-distance transportation, regions of cider consumption generally coincided with those of cider production. As such, cider was said to be more common than wine in 12th-century Galicia and certainly the idea of it was present in England by the Conquest of 1066, using crab apples: the word "Wassail" is derived from a Saxon phrase, "wæs hæil": it

1275-461: A second fermentation increases the ethanol content of the resulting beverage. Cider alcohol content varies from 1.2% to 8.5% ABV or more in traditional English ciders, and 3.5% to 12% in continental ciders. In UK law, it must contain at least 35% apple juice (fresh or from concentrate), although CAMRA (the Campaign for Real Ale) says that "real cider" must be at least 90% fresh apple juice . In

1360-692: A significant source of off odors in the finished product. Brettanomyces species produce volatile phenols , especially 4-ethyl phenol , which impart a distinct aroma called "Bretty", typically described as "barnyard", "horsey", or "bandaid". While these aromas would be considered spoilage odors in wines, many cider producers and consumers do not consider them a fault. Yeast species like Hanseniaspora uvarum , Metschnikowia pulcherrima , Saccharomyces uvarum , Zygosaccharomyces cidri , Candida pomicole , and Pichia membranifaciens have also been found to produce enzymes linked to generation of spoilage odors. The western British tradition of wassailing

1445-544: A single recipe for fermenting apples but rather includes them as part of main courses, especially accompanying pork. In Austria, cider is made in the southwest of Lower Austria , the so-called " Mostviertel " and in Upper Austria as well as in parts of Styria . Almost every farmer there has some apple or pear trees. Many farmers also have a kind of inn called a "Mostheuriger", similar to a heuriger for new wine, where they serve cider and traditional fare. Non-sparkling cider

1530-401: A sour profile. Ice ciders can be made by using pre-pressed frozen juice or frozen whole apples. Whole apples either come frozen from the orchard, dependent on harvest date, or are stored in a freezer prior to pressing. When the pre-pressed juice or whole apples freeze, sugars are concentrated and mostly separated from the water. Whole apples are then pressed to extract the concentrated juice. For

1615-794: A strong aromatic and flavour character of apple, while drier and higher alcohol ciders will tend to produce a wider range of fruity aromas and flavours. Modern ciders vary in color from pale to yellow and can range from brilliant to a hazy clarity. Clarity can be altered through various cider making practices, depending on the cider maker's intentions. Heritage ciders are made from both culinary and cider apples, including bittersweet, bittersharp, heirlooms, wild apples, and crabapples. Common apples used in heritage cider production include Dabinett , Kingston Black , Roxbury Russet , and Wickson . Heritage ciders are higher in tannins than modern ciders. They range in colour from yellow to amber ranging from brilliant to hazy. Clarity of heritage ciders also depends on

1700-411: A sweet, low-alcohol "cidre" taking advantage of the sweeter apples and the keeving process. Cider styles evolved based on the methods used, the apples available and local tastes. Production techniques developed, as with most technology, by trial and error. In fact, the variables were nearly too widespread to track, including: spontaneous fermentation, the type of vessels used, environmental conditions, and

1785-487: Is a globose pome , varying in size from 1–4 cm ( 1 ⁄ 2 – 1 + 1 ⁄ 2  in) in diameter in most of the wild species, to 6 cm ( 2 + 1 ⁄ 4  in) in M. sylvestris sieversii , 8 cm (3 in) in M. domestica , and even larger in certain cultivated orchard apples. The centre of the fruit contains five carpels arranged star-like, each containing one or two seeds . 36 species and 4 hybrids are accepted. The genus Malus

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1870-539: Is a traditional method of fermentation with low amounts of nitrogen in French and English ciders that is intended to slow down the rate of fermentation in hopes of retaining high esters as well as retaining some residual sugar in the bottled cider to increase effervescence in the aging process. Ciders can be back sweetened, after fermentation is complete to add a sweet taste and balance out acids, tannins, and bitterness. Natural sugar can be used but this can restart fermentation in

1955-697: Is called poiré in France and produced mostly in Lower Normandy there. A branded sweet perry known as Babycham , marketed principally as a women's drink and sold in miniature champagne-style bottles, was once popular in the UK but has become unfashionable. Another related drink is a form of mead , known as cyser . Cyser is a blend of honey and apple juice fermented together. Although not widely made in modern times, various other pome fruits can produce palatable drinks. Apicius , in Book II of De re coquinaria , includes

2040-414: Is carried out at a temperature of 4–16 °C (39–61 °F). This temperature would be low for most kinds of fermentation, but is beneficial for cider, as it leads to slower fermentation with less loss of delicate aromas. Fermentation can occur due to natural yeasts that are present in the must; alternately, some cider makers add cultivated strains of cider yeast, such as Saccharomyces bayanus . During

2125-446: Is common for ciders to be fermented to dryness, although that is not always the case. Fermentations will carry on until the fermentation is stopped or the yeasts run out of nutrients and can no longer metabolise, resulting in a "stuck" fermentation. Steps taken before fermentation might include fruit or juice blending, titratable acidity and pH measurements and sometimes adjustments, and sulfur dioxide and yeast additions. Fermentation

2210-403: Is critical to the quality of the final product. As with other fermented beverages, like wine and beer, the strain of yeast used to carry out the alcoholic fermentation also converts precursor molecules into the odorants found in the final product. In general, two broad categories of yeast are used for cider making: commercially developed strains and wild, or autochthonous, strains. In either case,

2295-479: Is expensive in time and money and requires special corks, bottles, and other equipment. Some home brewers use beer bottles, which work perfectly well, and are inexpensive. This allows the cider to become naturally carbonated. Tannins are crucial flavour compounds in cider. Since perfecting the tannin content in the cider is needed for optimal success, the tannins or "polyphenols of apples are largely implicated in cider quality." They are important because they control

2380-478: Is harder to create because the cider maker has to blend various apples to create a clearer liquid. White ciders tend to be sweeter and more refreshing. They are typically 7–8%  ABV in strength. Black cider, by contrast, is dry amber cider which has an alcohol content of 7–8% ABV. The word cider is first mentioned in Middle English in biblical use as sicer / ciser "strong drink", "strong liquor" in

2465-589: Is made throughout Normandy , France, not just in the Calvados département . It is made from cider by double distillation. In the first pass, the result is a liquid containing 28–30% alcohol. After the second pass, the concentration of alcohol is about 40%. Applejack is a strong alcoholic beverage made in North America by concentrating cider, either by the traditional method of freeze distillation or by true evaporative distillation . In traditional freeze distillation,

2550-487: Is not an important crop in most areas, being extremely sour due to malic acid (which like the genus derives from the Latin name mālum ), and in some species woody, so is rarely eaten raw. In some Southeast Asian cultures, they are valued as a sour condiment , sometimes eaten with salt and chilli or shrimp paste . Some crabapple varieties are an exception to the reputation of being sour, and can be very sweet, such as

2635-587: Is popular in Europe. Ice cider (French: cidre de glace ), originating in Quebec and inspired by ice wine , has become a Canadian speciality, now also being produced in England. For this product, the apples are frozen either before or after being harvested. Its alcohol concentration is 9–13% ABV . Cidre de glace is considered a local speciality in Quebec and can fetch high prices on the international market. In Canada, ice cider

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2720-516: Is produced by natural, outdoor freezing. In Europe and the United States, a similar product may be achieved through artificial, interior freezing, though often not under the name 'ice cider.' Pommeau , a popular apéritif in Normandy, is a drink produced by blending unfermented apple juice and apple brandy in the barrel (the high alcoholic content of the spirit prevents fermentation of the juice and

2805-420: Is ready to drink after a three-month fermentation period, although it is more often matured in the vats for up to three years. For larger-scale cider production, ciders from vats produced from different varieties of apple may be blended to accord with market taste. If the cider is to be bottled, usually some extra sugar is added for sparkle. Higher quality ciders can be made using the champagne method , but this

2890-1091: Is responsible for a rotten egg-like smell. Primary cider fermentation can be initiated by inoculating the cider must with selected yeast strains or by permitting indigenous yeast strains present on the fruit and in the cider production equipment to spontaneously commence fermentation without inoculation. Inoculation with different strains of Saccharomyces cerevisiae and other yeast strains with strong fermentative metabolism traits, including Saccharomyces bayanus and Torulaspora delbrueckii strains, has been shown to produce few differences in cider phenolic compounds, save for concentrations of phloretin (see Phloretin ) in samples that underwent malolactic fermentation. Spontaneous fermentation commenced by indigenous yeasts and finished by Saccharomyces cerevisiae can produce ciders with similar concentrations of important non-volatile acids , including lactic acid, succinic acid and acetic acid, while concentrations of volatile compounds such as methanol and 1-butanol, were present in different concentrations, dependent on apple cultivar. Extending

2975-800: Is subdivided into eight sections (six, with two added in 2006 and 2008). The oldest fossils of the genus date to the Eocene ( Lutetian ), which are leaves belonging to the species Malus collardii and Malus kingiensis from western North America (Idaho) and the Russian Far East ( Kamchatka ), respectively. 36 species and four natural hybrids are accepted: After Crabapples are popular as compact ornamental trees, providing blossom in spring and colourful fruit in autumn. The fruits often persist throughout winter. Numerous hybrid cultivars have been selected. Some crabapples are used as rootstocks for domestic apples to add beneficial characteristics. For example,

3060-679: Is the cidery. Indigenous yeast strain population dynamics are affected by climatic conditions, apple variety, geographic location, and cider making technologies used. These variables cause different regions to host unique endemic yeast populations. The particular composition of endemic yeast strains and the yeast's activity during fermentation are responsible for the unique characteristics of ciders produced in certain regions. Unique autochthonous yeast populations promote different compositions of volatile flavour compounds, which form distinct tastes, aromas, and mouthfeel in finished ciders. Using wild yeast populations for fermentation introduces variability to

3145-413: Is typically called "Most". Austria's most popular sparkling cider Goldkehlchen is produced in south Styria and marketed internationally since 2013 by the company founders Adam and Eva. Crab apple See text Malus ( / ˈ m eɪ l ə s / or / ˈ m æ l ə s / ) is a genus of about 32–57 species of small deciduous trees or shrubs in the family Rosaceae , including

3230-563: Is what would have been said by Saxons as a toast at Yuletide . Southern Italy, by contrast, though indeed possessing apples, had no tradition for cider apples at all and like its other neighbours on the Mediterranean Sea preserved the Roman tradition of apples as an ingredient for desserts, as evidenced by the frescoes at Herculaneum and Pompeii, descriptions by Classical writers and playwrights, and Apicius , whose famous cookbook does not contain

3315-498: The WHO recommends as an adult's daily allowance of added sugar , and 5-10 times the sugar of lager or ale. By law, all cider produced in the UK must contain a minimum of 35% apple juice, but this can be imported concentrate. Bulmers do not disclose the percentage of apple juice in their product. There are currently only two flavours. Bulmers have produced several limited edition flavours: Bulmers Light, introduced in Spring 2008, had

3400-501: The antimicrobial environment in the juice, while the bisulfite and sulfite ions contribute to flavour. The quantity of sulfur dioxide needed to inhibit microbial activity is directly related to the pH of the juice; lower pH means less should be added, while higher pH juice requires more. Many cider producers add sulfur dioxide immediately after pressing and juicing, but before fermentation. However, in some cases it can be added afterwards to act as an antioxidant or stabiliser. This prevents

3485-543: The astringency and bitterness of the cider. Tannins are necessary components to focus on when producing cider because the length of the aftertaste of the cider (astringency) and bitterness are both strong chemicals that affect people's opinion on the cider. Tannins are polyphenol compounds that are naturally occurring in apples. Depending on the type of cider apple the producer is using, the tannin levels will be different. The more well-known ciders typically have lower tannin levels while traditional ciders have more. One example of

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3570-405: The pagan Anglo-Saxon Nine Herbs Charm , recorded in the 10th century. Applewood gives off a pleasant scent when burned, and smoke from an applewood fire gives an excellent flavour to smoked foods. It is easier to cut when green; dry applewood is exceedingly difficult to carve by hand. It is a good wood for cooking fires because it burns hot and slow, without producing much flame. Applewood

3655-399: The 'Chestnut' cultivar. Crabapples are an excellent source of pectin . Using sugar and spices such as ginger, nutmeg, cinnamon, and allspice, their juice can be made into ruby-coloured crab apple jelly with a full, spicy flavour. A small percentage of crabapples in cider makes a more interesting flavour. As Old English Wergulu , the crab apple is one of the nine plants invoked in

3740-507: The 13th century and as sither(e) / cidre "liquor made from the juice of fruits" → "beverage made from apples" in the 14th century. It was probably first borrowed from Old French primitive form sizre " fermented beverage " ( Eadwine Psalter , LXVIII, 14) and then from another younger French form cistre , later sidre , cidre "beverage made from fruits". The specific meaning "fermented beverage from apples" appears in Old French for

3825-468: The Champenoise method used to produce champagne. Use of different strains of indigenous Saccharomyces to perform secondary fermentation produced ciders with consistent alcohol and acidic characteristics, variable glycerol, acetaldehyde, ethyl acetate, methanol, propanol, i -butanol and 2-phenylethanol characteristics and acceptable sensory analysis results. The selection of yeast used for cider production

3910-610: The Summer 2011, Bulmers released the limited edition "Crisp Blend" which is made from sharper tasting apples, with a crisp and slightly drier flavour than Original. It was available in pint bottles only. To celebrate the 125th anniversary of the brand in 2012, Bulmers released Bulmers Vintage Reserve ("No. 18"), made with 100% bittersweet apples from the previous year's crop. Cider The juice of most varieties of apple, including crab apples , can be used to make cider, but cider apples are best. The addition of sugar or extra fruit before

3995-542: The UK's five hundred million litres of cider sold annually, and the bulk of the UK's cider exports. From 1937 to 1949, Bulmers operated with Wm. Magners of Clonmel, expanding into Irish distribution markets. From 1949 Magners withdrew from this partnership but retained rights to trade under the name HP Bulmer Ltd in Ireland. In 2003, the Hereford-based firm was bought for £278 million by Scottish & Newcastle (S&N) with

4080-601: The US, there is a 50% minimum. In France, cider must be made solely from apples. Perry is a similar product to cider made by fermenting pear juice . When distilled, cider turns into fruit brandy . The flavour of cider varies. Ciders can be classified from dry to sweet. Their appearance ranges from cloudy with sediment to completely clear, and their colour ranges from almost colourless to amber to brown. The variations in clarity and colour are mostly due to filtering between pressing and fermentation . Some apple varieties will produce

4165-893: The USACM Cider Style Guide, specialty styles include: fruit, hopped, spiced, wood-aged, sour, and iced ciders. Fruit ciders have other fruit or juices added before or after fermentation, such as cherries, blueberries and cranberries. Hopped cider is fermented with added hops , common hop varieties being Cascade , Citra, Galaxy, and Mosaic. Spiced ciders have various spices added to the cider before, during, or after fermentation. Spices like cinnamon and ginger are popular to use in production. Wood-aged ciders are ciders that are either fermented or aged in various types of wood barrels, to aid in extraction of woody, earthy flavours. Sour ciders are high acid ciders that are produced with non-standard, non- Saccharomyces yeast and bacteria, which enhance acetic and lactic acid production, to reach

4250-471: The addition of food-grade red dyes, previously used red grape skins, like Marquette with high anthocyanin concentration, red fruits, rose petals, or hibiscus . Lastly, sparkling ciders can be produced through methods of direct carbonation, addition of carbon dioxide (CO 2 ) or by Méthode Champenoise to re-create the traditional Champagne style. Apples grown for consumption are suitable for cider making, though some regional cider-makers prefer to use

4335-471: The amount of sugar in lager or ale . An important component in cider-making is the addition of sulfur dioxide to inhibit the growth of many spoilage bacteria or yeasts in the juice. This encourages the inoculated yeast to dominate the juice environment, converting sugars to alcohol. Once sulfur dioxide dissolves in the juice, it converts into a pH dependent mixture of bisulfite, sulfite ions, and molecular sulfur dioxide. The "unbound" sulfur dioxide provides

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4420-797: The apple trees and making an offering of cider and bread in Autumn to protect the fertility of the orchard appears to be a relatively ancient tradition, superficially dating back to the pre-Christian Early Medieval period. The autumn tradition of ' bobbing ' for apples is due to the abundance of fruit at this time. A modern cider festival is an organised event that promotes cider and (usually) perry . A variety of ciders and perries will be available for tasting and buying. Such festivals may be organised by pubs , cider producers, or cider-promoting private organisations. Calvados and applejack are strong liquors distilled from cider. They differ in their geographical origin and their method of distillation. Calvados

4505-529: The apple trees. In emergencies, a bucket or drum bouquet of crabapple flowering branches is placed near the beehives as orchard pollenizers. Because of the plentiful blossoms and small fruit, crabapples are popular for use in bonsai culture. These cultivars have won the Royal Horticultural Society 's Award of Garden Merit :- Other varieties are dealt with under their species names. The seeds contain cyanide compounds. Crabapple fruit

4590-540: The apple varieties. Refinements came much later when cider became a commercial product and the process was better understood. However, since there is growing popularity in ciders, the production of specialty styles has begun to increase. Modern ciders are made from culinary apples and are lower in tannins and higher in acidity than other cider styles. Common culinary apples used in modern ciders include McIntosh , Golden Delicious , Jonagold , Granny Smith , Gala , and Fuji . A sweet or low alcohol cider may tend to have

4675-567: The apples at their family orchard at Credenhill in Herefordshire which would be later used to make the cider for which they became known. Production was initially at Ryelands Street in Hereford, the original buildings, including cider cellars survives today as the Cider Museum and King Offa Distillery. Production moved to the current Plough Lane site in the late 1970s. Today HP Bulmer makes 65% of

4760-432: The blend takes on the character of the aged barrel). Cocktails may include cider. Besides kir and snakebite , an example is Black Velvet in a version of which cider may replace champagne. Cider may also be used to make vinegar. Apple cider vinegar is noted for its high acidity and flavour. Other fruits can be used to make cider-like drinks. The most popular is made from fermented pear juice, known as perry . It

4845-430: The cider making practices used and will differ by cider maker as well. In Canada, some cideries market " Loyalist -style" ciders, which are notably dry and made with McIntosh apples, a Canadian heritage varietal. Specialty style ciders are open to a lot more manipulation than modern or heritage style ciders. There is no restriction to apple varieties used and the list of specialty styles continues to expand. Listed on

4930-432: The cider making process that makes it more difficult to generate multiple batches of cider that retain consistent characteristics. Aside from carrying out the primary fermentation of cider, yeast may also play other roles in cider production. The production of sparkling cider requires a second round of fermentation, and a second yeast selection. The yeast used for the secondary fermentation in sparkling cider production serve

5015-404: The cider market, ciders can be broken down into two main styles, standard and specialty. The first group consists of modern ciders and heritage ciders. Modern ciders are produced from culinary apples such as Gala . Heritage ciders are produced from heritage, cider specific, crab or wild apples, like Golden Russet . Historically, cider was made from the only resources available to make it, so style

5100-404: The cidery, and can be important to the unique flavour of the product. Although it was once believed that the native yeast carrying out these spontaneous fermentations also came from the orchard itself, research has shown that the microbes cultured from apples in the orchard do not align with the microbes found during the various stages of fermentation, suggesting that the sole source of native yeast

5185-464: The company's suppliers; the range opened with "Kier's Cloudy Apple Cider" (Kier Rogers) and "Sarah's Red Apple Cider" (Sarah Hawkins), number-coded as "No. 25" and "No. 26" respectively. As of 2021, only the Original and Red Berry & Lime flavours remain available. In 2014, a study by The Daily Telegraph found that a pint of Bulmers cider contained five teaspoons (20.5g) of sugar, nearly as much as

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5270-428: The conversion of simple sugars into ethanol by yeasts, especially Saccharomyces cerevisiae . This is because, as "Crabtree positive" yeasts, they produce ethanol even during aerobic fermentation; in contrast, Crabtree-negative yeasts produce only biomass and carbon dioxide. This adaptation allows them a competitive edge in the fermentation of ciders due to their high alcohol tolerance, and because of this tolerance, it

5355-453: The different Romance languages : Spanish, Portuguese sidra , Italian sidro , etc., in the Germanic languages : German Zider , etc. are all from French and Breton chistr , Welsh seidr (through an English form) probably too. By the 19th century, cider referred to the expressed juice of apples, either before fermentation as sweet cider , or after fermentation,

5440-643: The domesticated orchard apple , crab apples (sometimes known in North America as crabapples ) and wild apples . The genus is native to the temperate zone of the Northern Hemisphere . Apple trees are typically 4–12 metres (13–39 feet) tall at maturity, with a dense, twiggy crown. The leaves are 3–10 centimetres ( 1 + 1 ⁄ 4 –4 inches) long, alternate, simple, with a serrated margin. The flowers are borne in corymbs , and have five petals , which may be white, pink, or red, and are perfect , with usually red stamens that produce copious pollen , and

5525-402: The fermentation consumes all the sugar, the liquor is "racked" ( siphoned ) into new vats. This leaves dead yeast cells and other undesirable material at the bottom of the old vat. At this point, it becomes important to exclude airborne acetic bacteria, so vats are filled completely to exclude air. The fermenting of the remaining available sugar generates a small amount of carbon dioxide that forms

5610-436: The fermentation has finished. Some researchers have also suggested that non-Saccharomyces yeasts could be used to release additional flavour or mouthfeel compounds, as they may contain enzymes, such as β-glucosidase , β-xylosidase , or polygalacturonase , which Saccharomyces yeast may not produce. Not all yeast associated with cider production are necessary for fermentation; many are considered spoilage microbes and can be

5695-443: The fermentation process. Most ciders have a pH of between 3.3 and 4.1. The primary acid found in apples is malic acid which accounts for around 90% of the acid content in apples. Malic acid contributes to the tart and sour flavours found in cider, and typically between 4.5 and 7.5 grams of malic acid per litre of cider is preferred. Malic acid is also used to determine apple ripeness for harvesting, as its concentration decreases as

5780-543: The finished cider from releasing hydrogen peroxide or aldehydes that produce "off" odors and flavours. Nitrogen is also a very important nutrient supporting yeast growth and fermentation in cider. Yeast require different forms of nitrogen to take up and use themselves so nitrogenous compounds are often added to apple juice. The mixture of nitrogen-containing compounds that yeast can use are referred to as 'Yeast Assimilable Nitrogen', or YAN. Even though YAN can be added into juice before fermentation, there are other ways to affect

5865-641: The first time by the Norman chronicler Wace in 1130 / 1140 (Wace, conception de Nostre Dame ). The Old French word * cisre ( sizre ) is from Gallo-Romance * cisera found in Medieval Latin by the English author Alexander Neckam (Neckam, De nominibus utensilium ). It is an altered form of Church Latin sicera "fermented drink", itself borrowed from Greek sīkéra , ultimately from Hebrew šēkār , "intoxicating liquor". The cognates in

5950-471: The fruit ripens. Lactic acid is also commonly found in cider, and it is mainly formed from malo-lactic fermentation, a process that converts malic acid into lactic acid. This process rounds out the flavour of the cider while reducing a lot of the acidity and producing carbon dioxide as well. Other acids such as citric acid can be used to add taste after fermentation, but these acids are not typically found in high concentration in apples naturally. Most of

6035-471: The initial stages of fermentation, there are elevated levels of carbon dioxide as the yeasts multiply and begin to break down the sugar into ethanol. In addition to fermentative metabolism of yeast, certain organoleptic compounds are formed that have an effect on the quality of cider, such as other alcohols, esters and other volatile compounds. After fermentation, racking occurs into a clean vessel, trying to leave behind as much yeast as possible. Shortly before

6120-407: The juice, or they may select yeast that contribute mouthfeel or specific aromas to the cider. "Wild fermentations" occur when autochthonous yeast are allowed to carry out fermentation; indigenous yeasts can spontaneously initiate fermentation without any addition of other yeast strains by the cider maker. Autochthonous yeasts are wild yeast strains that are endemic to the specific location in which

6205-406: The levels of nitrogen in the juice before pressing, like the maturity of the orchard or what type of fertiliser is used. Using a fertiliser with a good amount of nitrogen will help the roots of apple trees; nitrogen fixing bacteria on the roots will be able to provide the tree with more nitrogen that will be able to make its way into the fruit. A low crop load can also yield juices with more YAN than

6290-549: The loss of some 200 jobs initially. In 2008, S&N were bought for £7.8 billion by the Carlsberg and Heineken groups. Bulmers now only survives as a brand name and subsidiary of the Dutch Heineken group, with operations in Hereford scaled back to focus mainly on the production of cider. During spring 2006, the company relaunched Bulmers Original in the UK, aimed at the "served over ice" market, which had grown in popularity over

6375-475: The natural sugar in apples are used up in the fermentation process and are converted into alcohol, and carbon dioxide. If the fermentation goes all the way, the cider will have no perceivable residual sugar and be dry. This means that the cider will not taste sweet, and might show more bitterness, or acidity. Ciders are made in many parts of Europe and in the United States and each country has different representations of cider with different flavour compounds. Keeving

6460-536: The past few years. Bulmers Original is a 4.5% ABV cider, primarily sold in pint bottles (568 ml). In November 2007, Bulmers pear cider was launched. In summer 2011, Bulmers relaunched with a new look and new bottles. In reference to the Bulmers naming tradition dating back to the early 1900s (at the time these were Bulmers 1 through to 8), they number-coded the then-current and all future varieties with Original as "No. 9", Pear as "No. 10" and Crisp Blend as "No. 15". At

6545-560: The pre-pressed juice the concentrated solution is drawn off while thawing occurs. Although, according to the Alcohol and Tobacco Tax and Trade Bureau (TTB) cider producers can only label a product 'Ice Cider' if it is produced from apples naturally frozen outdoors. Two styles not mentioned in the USACM Cider Style Guide are Rosé and Sparkling Cider. Rosé cider can be produced from apple varieties that have reddish-pink pulp, like Pink Pearl and Amour Rouge. Rosé ciders can also be created through

6630-413: The red grape flavour was discontinued and replaced with a new flavour "Zesty Blood Orange", number-coded as "No. 23". The black cherry flavour was discontinued the following year and replaced with "Wild Blueberry and Lime", number-coded as "No. 24". In 2016, Bulmers rebranded yet again, now with bottles of smaller volume at 500 ml 2017 introduced the "Orchard Pioneers" range, 'artisanal' ciders created by

6715-422: The rootstocks of Malus baccata varieties are used to give additional cold hardiness to the combined plants for orchards in cold northern areas. They are also used as pollinizers in apple orchards . Varieties of crabapple are selected to bloom contemporaneously with the apple variety in an orchard planting, and the crabs are planted every sixth or seventh tree, or limbs of a crab tree are grafted onto some of

6800-425: The same ABV as Bulmers Original but with 30% fewer calories. However this was delisted a year later due to poor sales. In Summer 2010, a limited edition version was made, combining both apple and pear flavours in one and named 'Summer Blend'. In Autumn 2010, another limited edition version was created, made using Katy apples which are allowed to fully ripen in the orchards before harvesting, and named "Red Apple". In

6885-412: The same purpose as the yeast used in the champagne method of sparkling wine production: to generate carbonation and distinct aromas with a fermentation that occurs in the bottle. The yeast is selected based on critical properties, such as tolerance to high pressure, low temperature, and high ethanol concentration, as well as an ability to flocculate , which allows for riddling to remove the yeast when

6970-496: The same time, the Red Berry and Lime flavour was launched as "No. 17". In March 2013, two new flavours; "Bulmers Cider Bold Black Cherry" and "Bulmers Cider Pressed Red Grape", number-coded "No. 19" and "No. 20" respectively, were added to the range. In March 2014, two lower-alcohol flavours were added: Bulmers Cider Five Fruit Harvest and Bulmers Cider Indian Summer, number-coded "No. 21" and "No. 22" and with an ABV of 2.8%. In 2015,

7055-484: The species tend to be either Saccharomyces cerevisiae or Saccharomyces bayanus. Commercial strains are available for purchase from numerous distributors, and their characteristics are typically outlined in manuals from the companies. Selection for fermentation may be based on a yeast's ability to ferment at particular sugar concentrations, temperatures, or pH. Some producers may also select for yeasts that produce killer factors , allowing them to out-compete other yeast in

7140-416: The time during which the cider remains in contact with yeast lees increased concentrations of most of the minor volatile compounds present, especially fatty acids, ethyl esters and alcohols. Major volatile compound concentrations did not exhibit a similar pattern, with iso -butanol, amyl alcohols, and acetone decreasing 1-propanol decreasing. Sparkling ciders can be produced using different methods, including

7225-484: Was not a large factor when considering the production process. Apples were historically confined to the cooler climates of Western Europe and Britain where civilisation was slow to develop record keeping. Cider was first made from crab apples , ancestors of the bittersweet and bittersharp apples used by today's English cider makers. English cider contained a drier, higher-alcohol-content version, using open fermentation vats and bittersweet crab apples. The French developed

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