News 2023 07 05
Well as the title say bit of knowledge doesn't hurt, it my be bit painful to get it in the brain but what a satisfaction! When the long day is done and I feel that I've still a bit of energy, I like to read. At the moment my interest is being captured by "Le Cidre, Bibliographie exhaustive" by Jecques Jubert (info). I highly recommend this book to anyone into cider, especially to French ones and well speaking at least some French, I don't think there is currently translation in to English. I was recently going through the 19th century which for cider in France was an amazing period. Would you believe that in 1895 the production of cider in France reached the level of production of wine, 26 millions of hectoliters? In this time several parasites hit French vineyards decreasing the vine production considerably and cider took successfully it's place. In 1890 August Truelle invented "pomivalorimètre" (specific gravity meter) which allowed for measurements of sugars. The aim to produce cider closer to vines, therefore with higher alcohol which means from apple varieties high on sugars, had also some negative effects on variety selection. Logically varieties high on sugar content were heavily favoured and especially acid varieties were eradicating which led to imbalance considering the flavour. It also nicely surprised me that the first "congress of cider producers" in France was held already on 1843. All the info shared above is just short summary from the book "Le Cidre, Bibliographie exhaustive" by Jecques Jubert.
Now bit of practical info.
