The fresh apple juice is transferred to stainless steel tanks for 7 to 10 days for fermentation. After fermenting, the juice is separated from any remaining heavy lees to a final vessel for before canning, kegging or bottling. There we add a mixture of yeast, sugar and cider, called "liqueur de tirage." This mixture creates a secondary fermentation in the can, keg or bottle; resulting in tiny bubbles with a silky mouthfeel and texture. This is a process that we mastered from our wine experience.
