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Photographer’s Note

Sunday, the main attraction of the Cider Day in Beuvron was a demonstration of the different steps needed to achieve a cider.
First the pounding, to crush or grind the apples so that the juices can more easily be extracted. Then the pressing is being done on the crushed apples to extract the juice, called the wort. This sweet product will give after the fermentation the cider.

It is very summerized because obviously making a good cider is an art. The transformation of apple juice in cider is sensitive to a number of important factors : the variety of apples, temperature, cleanliness of containers but also the time of fermentation, the characteristics of local etc. ..

Here, a Norman, who has dressed his traditional costume, watches his wort. He covers it in a cloth and filled several layers before shooting down the press so that the juice is flowing.

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Additional Photos by Karine Zilbermann (KLB) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 1109 W: 739 N: 3463] (18012)
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