The rest of the pectins react with calcium in the juice to form a ‘brown cap’. This brown cap rides the escaping gases from fermentation to the top of the cider and prematurely halts the fermentation process. The juice in the middle of these two layers is the good stuff! Siphoned out and left to very sloooowly ferment, this juice becomes the classic keeved cider mostly associated with Normandy. Tres Bien!

Give it a try if you like warm, buttery, honey and rustic tones.

Some examples of Keeved Cider that we have in our shop & bar, and also online…