Perry's Cider
'It's still the same as it has been for the last 90 years - to produce the very best Somerset Ciders with 100% apple juice, and with as little intervention from ourselves and nasty ingredients as possible.
We also strive to push the boundaries of craft cider - producing free thinking ciders with depth of flavour using only the simplest and purest of means..........'
Perry's Cider
'It's still the same as it has been for the last 90 years - to produce the very best Somerset Ciders with 100% apple juice, and with as little intervention from ourselves and nasty ingredients as possible.
We also strive to push the boundaries of craft cider - producing free thinking ciders with depth of flavour using only the simplest and purest of means..........'
Perry's Cider
'It's still the same as it has been for the last 90 years - to produce the very best Somerset Ciders with 100% apple juice, and with as little intervention from ourselves and nasty ingredients as possible.
We also strive to push the boundaries of craft cider - producing free thinking ciders with depth of flavour using only the simplest and purest of means..........'
ANCESTRAL METHOD
The ancestral method is a traditional technique for producing naturally sparkling cider (and wine) by bottling the cider before primary fermentation is complete, allowing the fermentation to finish in the bottle and thus naturally produce carbonation.
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Key features of the ancestral method:
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Bottling before completion of fermentation: The cider is bottled while a portion of the natural sugars from the apples remains unfermented. The yeast consumes the rest of the sugars in the sealed bottle, creating carbonation (COâ‚‚) as a byproduct.
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No added sugar or yeast: Unlike the traditional (Champagne) method, which adds sugar and sometimes yeast for a second fermentation, the ancestral method relies solely on the initial fermentation—there are no additions at bottling, and native (wild) yeasts are typically used.
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Natural carbonation: The COâ‚‚ produced by the final stage of fermentation is trapped in the sealed bottle, yielding a naturally sparkling cider, sometimes called pétillant naturel or “pet-nat”.
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Residual sweetness: Because fermentation may stop before consuming all sugars—especially if used in combination with keeving or through in-bottle pasteurization—these ciders can have some natural sweetness and lower alcohol than fully dry ciders.
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Lees (Sediment): Yeast sediment (called “lees”) is often left in the bottle, giving the cider a characteristic haze or sediment at the bottom. Some makers disgorge the lees for clarity, while others leave it as part of the rustic style.
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Complex flavors: The process produces ciders with unique, complex flavors that reflect both the apple varieties and the fermentation process, often with a more “wild” or natural character.
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Challenges:
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Control: The biggest challenges are controlling the level of remaining sugar and carbonation to prevent overpressure (which can cause bottles to explode) or unstable bottles that continue to ferment if not kept cool or pasteurized. This is particularly true of perry which contains non-fermentable sugars (sorbitol) making fermentable sugar quantities/potential carbonation difficult to gauge accurately.
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Stability: Ciders made by this method are sometimes less stable for shipping and storage due to residual yeast and sugar, which can ferment further if mishandled.
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Useful links:
https://creekandgully.com/production/
https://groups.google.com/g/cider-workshop/c/QIWSSL4aBFM
https://sidroitaliano.it/en/discover-cider/production-methods/
https://ciderchat.com/podcast/413-ancestral-methods/
https://www.chelseagreen.com/2022/cheers-a-guide-to-sparkling-cider/
https://fablefarmfermentory.com/our-process/
https://learn.camra.org.uk/courses/a-connoisseur-s-guide-to-sparkling-cider
https://thecraftycask.com/craft-wine/pet-nat-method-ancestrale/