In the old days, before apples were cultivated for their sweet taste, they were primarily used to make cider. Cider-making was a common practice for thousands of years, as people would press the apples to extract their juice and then allow it to ferment. This process resulted in the creation of a delicious and slightly alcoholic beverage known as hard cider.
The Importance of Apple Variety
When it came to making cider in the old days, the type of apple used played a significant role. Unlike today’s sweet and juicy apples, ancient varieties were often too bitter to eat on their own. However, their distinct flavors and characteristics made them perfect for cider-making. Different apple varieties were carefully selected, ensuring a balanced blend of sweetness, acidity, and tannins in the final product.
Harvesting and Pressing the Apples
The process of making cider began with the harvesting of apples in the autumn months. The apples were carefully handpicked, ensuring that only the ripest fruit was selected. Once harvested, they were washed to remove any dirt or impurities. The clean apples were then crushed or ground to a pulp using various methods based on the available technology of the time.
The Traditional Cider Press
In the old days, manual cider presses were commonly used to extract juice from the apple pulp. These presses consisted of a large wooden frame, a pressing plate, and a collection basin. The apple pulp would be placed in a cloth or straw bag, which was then positioned between the pressing plate and the frame. By turning a handle or applying pressure, the juice would be squeezed out, leaving behind the pomace.
Fermentation and Aging
Once the juice was extracted, it was transferred to fermentation vessels such as wooden barrels, clay jars, or stone troughs. Natural yeasts present on the apple skins would begin the fermentation process, converting the sugars in the juice into alcohol. This fermentation would typically take several weeks or even months, depending on various factors such as temperature and desired flavor.
The Art of Blending
After fermentation, the cider was often blended to achieve the desired taste. Different batches of cider from various apple varieties and fermentation times would be combined, creating a unique and well-balanced flavor profile. This art of blending allowed cider-makers to create their signature house blends, each with its distinctive characteristics.
Bottling and Storage
Once the blending process was complete, the cider was typically transferred into bottles, kegs, or other vessels for storage. In the old days, cork stoppers were commonly used to seal the containers and prevent air from entering. The cider needed to be properly stored in a cool and dark place to allow it to mature and develop its unique flavors over time.
A Popular Beverage in the Old Days
Cider was a beloved beverage in the old days, enjoyed by people of all ages. It was not only consumed for its refreshing taste but also commonly used as a safer alternative to water, which was often contaminated. Hard cider played a significant role in social gatherings, celebrations, and even daily life.
Evolution of Cider-Making
While the process of making cider has evolved over time, with changes in technology and consumer preferences, the traditional methods used in the old days laid the foundation for the cider-making practices we have today. Modern cider-making techniques have embraced innovation while still retaining the essence of the old practices.
Rediscovering Traditional Ciders
In recent years, there has been a resurgence of interest in traditional cider-making methods and heritage apple varieties. Craft cider producers and enthusiasts have sought to revive the flavors and techniques of the old days, creating unique and authentic ciders that pay homage to the rich history of this beloved beverage.
Conclusion
In conclusion, the old days saw the production of cider through the pressing of apples and the fermentation of their juice. Apples that were too bitter to eat were utilized in the cider-making process, resulting in the creation of hard cider. This ancient art involved carefully selecting apple varieties, hand-pressing the fruit, fermenting the juice, and often blending different batches to achieve the desired flavor. Today, we can still appreciate the roots of cider making while enjoying the modern innovations that have come along the way.
