Uses of Cider
Calvados and applejack are distilled from cider. Calvados is made throughout Normandy, France, not just in the Calvados département. It is made from cider by double distillation. In the first pass, the result is a liquid containing 28–30% alcohol. In a second pass, the amount of alcohol is augmented to about 40%.
Applejack is a strong alcoholic beverage made in North America by concentrating cider, either by the traditional method of freeze distillation, or by true evaporative distillation. In traditional freeze distillation, a barrel of cider is left outside during the winter. When the temperature is low enough, the water in the cider starts to freeze. If the ice is removed, the (now more concentrated) alcoholic solution is left behind in the barrel. If the process is repeated often enough, and the temperature is low enough, the alcohol concentration is raised to 30–40% alcohol by volume. In freeze distillation, methanol and fusel oil, which are natural fermentation byproducts, may reach harmful concentrations. These toxins can be separated when regular heat distillation is performed. Home production of applejack is illegal in most countries.
A few producers in Quebec, inspired by ice wine, have developed ice cider (French: cidre de glace). For this product, the apples are frozen either before or after being harvested. Its alcohol concentration is 9–13% ABV.
A popular apéritif in Normandy is pommeau, a drink produced by blending unfermented apple juice and apple brandy in the barrel (the high alcoholic content of the spirit stops the fermentation process of the cider and the blend takes on the character of the aged barrel).
Cocktails may include cider. Besides kir and snakebite, an example is Black Velvet in a version of which cider may replace champagne.
Cider may also be used to make vinegar. Apple cider vinegar is noted for its high acidity and flavour.
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