Cyril Zangs "Double Zero" Eau de Vie de Cidre France issued in 1919

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Cyril Zangs "Double Zero" Eau de Vie de Cidre France issued in 1919Cyril uses over 30 varieties of apples to make his cider. 70% are bitter and bitter sweet, 20% are sweet, and 10% are sour varietals. After ripening, they are cellared for several months to increase their sugars. They are then gently pressed, yielding only 680 liters of juice from a ton of fruit. A slow and long fermentation follows, with one racking done to clarify the juice. The cider is then left on the lees for 10 months before distillation.

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