Techniques

Question 1

Bottle conditioned

Answer 1

Adding a small amount of sugar (priming sugar) and possibly yeast just before sealing the bottle. Lees left.

Question 2

Traditional/Classical Method (Champagne method)

Answer 2

Priming sugar is added before sealing the bottle with a temporary crown cap. Bottles are then aged on the lees for at least six months (15 for true Champagne method). Bottles are then placed in an adjustable rack where they are slowly turned, slightly shaken and angle adjust over 2-4 weeks. The lees are compacted into the neck of the bottle during this process. When ready for disgorging, the bottle neck is put in a cold brine solution to freeze the lees, then brought upright while the cap is being removed. The pressure pushes out the slushy yeast plug. The bottle is then topped off with fresh cider and corked.

Question 3

Charmat Method (closed tank method)

Answer 3

Conditioning is done in large tanks instead of bottles.

Question 4

keeving (defecation)

Answer 4

French method
Results in naturally sparkling cider.
Pectins and nitrogenous yeast nutrients are removed from the fresh cider by forming a chapeau brun (brown cap). The clarified juice is then siphoned into another container to begin a long, slow fermentation.

Question 5

sur lie aging

Answer 5

Aging on the lees.
To extract flavor.
Can result in rotten egg smell if not monitored.

Question 6

spontaneous fermentation

Answer 6

Naturally occurring native/wild yeast fermentation.

Question 7

forced carbonated

Answer 7

infusing CO2 directly into the bottle to create bubbles.

Question 8

malolactic fermentation (MLF)

Answer 8

Lactic acid bacteria (LAB) convert malic acid into lactic acid, producing a soft, smoother and nuttier-tasting result.
Typically occurs in temps above 60F.
To prevent, add sulfites to the juice after fermentation and racking.

Question 9

bottle fermenting

Answer 9

Adding priming sugar at bottling to create a naturally sparkling cider.