Cyril Zangs – Saint-Germain-De-Livet, France

Stats:

CYRIL ZANG WITH RICK FROM LIBERTY CIDER WORKS.

Harvest: All by hand, no tractors used or owned. Shake and collect from ground into 25Kilo onion bags.

These bags are then left to sweat/rest for a 1 month in the cider barn- Though the later harvested fruit will sometimes rest for 2 months.

Blending at the press: Apples are blended at the press to create different editions from the harvest.

Pressing from September through December.

Fermentation in Fiberglass tanks: Does not do the true keeve but racks off repeatedly to create the incomplete fermentation.

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1) Juice at S.G. 1.060 into tank with no temp control all ambient dependent.

2) before losing 5 points rack off

3) rack off 4-5 times to achieve a fermentation rate of 1.002/week

4) bottle at S.G. 1011-1.014

5) bottle condition for 2-3 months

6) Move to riddling racks and compact yeast with standard riddling technique.

7) disgorge, and top off, and cork and cage

Notes: really moldy ceilings, tiny space, delightfully aromatic ciders with a low acid high tannin profile. Slight hints of tobacco resounding.

CYRIL ZANG WITH RICK FROM LIBERTY CIDER WORKS.