Cider is normally made between September and December with apples (pommes) that have fallen to the earth. They are left on the ground to mature. The best specimens are then collected and sent for pressing.
As fermentation continues the wort will become clear and the natural sugars transformed into alcohol by the yeast. The longer the cider is left to ferment the more dense and sweet it will be. The taste also becomes more complex. Early bottled cider will be the driest of all.
Jacky Dorval lives in the tiny hamlet of Kervalen near Landeleau. He has is a small cider farm, where you can buy cider, apple juice, apple jelly and other local treats.
They make three different types of cider: brut, demi sec and Guillevec. Our favourite is demi sec which is the sweetest. It is labelled Cidre Fermier. They offer onsite tastings and direct sales. It cheaper to purchase your cider from them and a fun and friendly experience that we highly recommend. If you stop by don't worry about the dog, it's noisy but friendly and just wants a tummy tickle really. Cheers or yec'hed mat as they say in Brittany!