Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 187

A cider produced by the standard English method is used. After initial fermentation, it is allowed to undergo a secondary fermentation in the bottle. A few producers clear the cider by allowing the yeast to settle in the necks of the bottles, freezing them and disgorging it before corking. Others leave the yeast in the bottom of the bottle.

Much commercially produced cider is sparkling but it is carbonated.