We use cookies to improve your browsing experience on our pages. By browsing this website, you consent to the use of cookies. If you need more information and/or do not want cookies to record your use of our website, visit our Cookies Notice.
The starting point is, unsurprisingly, at the apples. But be careful! Here it depends on the right choice of suitable apple varieties, because in the end the mixture makes up a considerable part of the cider taste and not every apple is suitable. Magners uses 17 different apple varieties for its cider varieties. In Clonmel, Ireland, they are used to make the deliciously sweet cider. First sorted and then cleaned, the apples make their way to be processed into mash, which is then pressed.
The leftover apple juice is now bottled in barrels and fermented. Only since Louis Pasteur's research into fermentation has it become clear exactly what goes on during this process. The fructose in the apple juice is broken down by yeast fungi into carbon dioxide and alcohol, among other things. When cider makers were not quite as aware of the process of fermentation, natural yeasts in the apples were responsible for this process. Nowadays, certain cultures are added to the apple juice quite specifically. This optimizes the fermentation process and influences the taste of the cider. This process of fermentation or maturation of the cider can take up to 12 months. The alcohol content of the cider increases during the maturation process to approximately 7 to 8%.
When the barrel is opened, most of the carbon dioxide has evaporated. There are several methods to prevent the cider from becoming too strong, still and dry due to fermentation. The most common is to stop the fermentation process by killing the yeast. Pasteurization is the technical term for this. The carbon dioxide can be easily reintroduced, and the sparkling cider is ready! Magners Cider then matures for some time in the dark. The individual bottles and barrels are then filled and exported to numerous countries.
.png){kind=spacer}
