My beer guy gave me a tech sheet for the 2014 organic. He said the same standards for the 2012...
The apples and the techniques used to make the cider are in conformity with European standards relating to organic agriculture, "Bio UE". The apples are entirely untreated. In addition, the Organic Cider is unpasteurised - as other Domaine Dupont ciders.
Terroir: sandy soil.
Varieties:
70% of bittersweet apples
30% of acid apples
Harvesting:
from October to November
Alcohol content:
5.5 % vol.
Techniques used:
Controlled fermentation in stainless steel vats. Indigenous yeasts. The fermentation is controlled by successive racking. The cider is unpasteurised. Bottled between May and April.
Density (O.G.): 1054 after pressing, equivalent to 112 g of sugar per litre. 1016 when bottled, which gives 5.5% alcohol after bottle fermentation has finished.
I was thinking the same thing when I first saw the label. I think that the apples are farmed organically, but I have no proof. I 'll look into it. Thanks for the comment!
From the vid I remember @thewineman saying they're also marketing it as organic because they use a wild yeast. But just like with organic honey, this cannot be proved, unless all the bees have been collecting 100% of the pollen from plants you know for sure to be organic; and it is a lot more difficult to track yeast particles through air currents than bees, I would say impossible but who knows.
Beer itself, can be organic but most often isn't. In the US for example I'm sure a lot of the grains come from GMO crops(nothing bad with this in my opinion), the yeast is cultured and probably fed with sugars from non organic sources, etc etc.
I myself put absolutely no weight/importance on the organic label, it really means nothing at all when you break it down. It's the pesticides that are the issue, not the minerals we feed plants with.
I just posted the notes on the organic label. We have people ask for organic wine, ad have to do a lot of explaining about "which organic do you want?"Organically grown grapes, or organically made wine, to get both is really rare. Many vineyards grow organically, but still use sulfites during winemaking. I am pro-sulfites, they help prevent oxidation, but I can see why people don;t want them. Realistically, I just want a great product.
My beer guy gave me a tech sheet for the 2014 organic. He said the same standards for the 2012...
The apples and the techniques used to make the cider are in conformity with European standards relating to organic agriculture, "Bio UE". The apples are entirely untreated. In addition, the Organic Cider is unpasteurised - as other Domaine Dupont ciders.
Terroir: sandy soil.
Varieties:
70% of bittersweet apples
30% of acid apples
Harvesting:
from October to November
Alcohol content:
5.5 % vol.
Techniques used:
Controlled fermentation in stainless steel vats. Indigenous yeasts. The fermentation is controlled by successive racking. The cider is unpasteurised. Bottled between May and April.
Density (O.G.): 1054 after pressing, equivalent to 112 g of sugar per litre. 1016 when bottled, which gives 5.5% alcohol after bottle fermentation has finished.
I was thinking the same thing when I first saw the label. I think that the apples are farmed organically, but I have no proof. I 'll look into it. Thanks for the comment!
From the vid I remember @thewineman saying they're also marketing it as organic because they use a wild yeast. But just like with organic honey, this cannot be proved, unless all the bees have been collecting 100% of the pollen from plants you know for sure to be organic; and it is a lot more difficult to track yeast particles through air currents than bees, I would say impossible but who knows.
Beer itself, can be organic but most often isn't. In the US for example I'm sure a lot of the grains come from GMO crops(nothing bad with this in my opinion), the yeast is cultured and probably fed with sugars from non organic sources, etc etc.
I myself put absolutely no weight/importance on the organic label, it really means nothing at all when you break it down. It's the pesticides that are the issue, not the minerals we feed plants with.
I just posted the notes on the organic label. We have people ask for organic wine, ad have to do a lot of explaining about "which organic do you want?"Organically grown grapes, or organically made wine, to get both is really rare. Many vineyards grow organically, but still use sulfites during winemaking. I am pro-sulfites, they help prevent oxidation, but I can see why people don;t want them. Realistically, I just want a great product.
Thanks for the great comment!