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Alcoholic drinks from England, France
Cider is fermented apple juice. The apples are milled and pressed, the juice is often clarified, and wild or added yeasts ferment it slowly in the cold before it matures for months and is bottled still or sparkling. Made in 7 steps over 3 months – 8.2 months. The longest step, rack and mature, takes 30 days – 6 months (Cousin F.J 2017) and runs at 3–12 °C (Cousin F.J 2017). Saccharomyces bayanus and S. cerevisiae and Hanseniaspora uvarum do most of the fermenting.
| Main step | 30 days – 6 monthsReported[cousin2017] | Rack and mature |
|---|---|---|
| Temperature | 3–12 °CReported[cousin2017] | Rack and mature |
| Acidity | pH 3.3–4Reported[cousin2017] | Rack and mature |
| At least 70 % of the blend | Bitter and bittersweet cider apples · At least 3 varieties, none above 60 % of the apples (Pays d'Auge AOP)[paysdauge2025] |
| None | Water, sugar or colouring · Not allowed at any stage of Pays d'Auge cider[paysdauge2025] |
| 25–50 mg/L | Sulphur dioxide (optional) · Added at milling to steady the microbes, or to steer a wild fermentation[lwg2024] |
| 70–150 mg/L | Yeast-available nitrogen · Needed for a complete fermentation; topped up with diammonium phosphate if the juice is low[lwg2024] |
| 0.1–0.4 g/L | Calcium chloride with pectin methylesterase (keeving only) · Aids to the pectin gel; Pays d'Auge allows authorised salts and enzymes for défécation[januszek2024][paysdauge2025] |
| Starter | spontaneous (yeasts from the apples and the cellar) or a selected yeast; malolactic bacteria come from the cellar |
Total time across the recorded steps: 3 months – 8.2 months
What changes: Starting material: sound, washed cider apples, mostly bitter and bittersweet kinds
The LWG guide says to avoid long contact with the ground, cut out damaged spots and wash the apples. Pays d'Auge cider must come from identified orchards in the area. Output: sound, washed cider apples.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cider is apple juice fermented much like a white wine, but slowly and cold, often with wild yeasts. French makers may keeve the juice, so that a pectin gel traps the nutrients and the yeast starves. Fermentation then stops early and the cider stays sweet and sparkles in the bottle.
E. coli O157:H7 and Cryptosporidium have caused outbreaks through unfermented apple juice (sweet cider) in North America. In fermented cider, a pH of 3.3–4.0 and the alcohol mean such pathogens survive only hours. Leave out rotten fruit, because Penicillium expansum makes patulin; the EU and the US FDA limit it to 50 µg/L in juices and cider. Asturian sidra natural must stay below 150 mg/L total SO₂, and EU labels must declare sulphites above 10 mg/L. Bottle-fermented cider is under pressure, and a closed container that over-ferments can build pressure until it bursts.
Hazards the sources name: Escherichia coli O157:H7 (outbreaks from unfermented apple cider in North America); Cryptosporidium parvum (same outbreaks); Penicillium expansum on rotten apples (makes the mycotoxin patulin).
Every number is labelled with how it is known. How this atlas is made
Cider is made in more than 25 countries with climates where apple trees grow well. Europe makes the most, chiefly England, Spain, France, Germany and Ireland.
