FRESH FRUIT, NOT CONCENTRATE
Many of the mainstream ciders you see in bottle shops today, particularly some of the Nordic brands of ‘cider’ are in fact not real ciders at all. They use concentrate, a thick molasses like apple concentrate that is rehydrated with water, fermented then has flavour and other additives mixed in. So what you end up with is really an alcoholic fizzy cordial rather than a true apple cider.
Appleman uses only fresh fruit. The blend of which is made up with two main varieties, Royal Gala and Pink Lady, with a range of supporting red varieties in the background. This is so Appleman has access to fresh fruit, not concentrate, for 10 months of the year. This is essential in creating the fresh, lively apple taste and aroma expected from Appleman.
Appleman fruit is pressed under the cover of CO2 to make sure there is no oxidization or browning or bruising. The juice is chilled and transported to the winery at night to ensure it remains in its most cool perfect condition.
Using a specialized strain of neutral yeast favoured by the great houses of Champagne, the soft delicate flavours of the apples are preserved through a long cool ferment that lasts precisely as long as it needs to. Nothing is rushed.
After blending it is sent for bottling. The cider is only lightly carbonated, which is crucial in achieving the overall balance you experience in every bottle of Appleman. It is pasteurized, which minimises the need for any other preservatives.