What do you get when you add clarified, freeze concentrated juice, apple peels, and calvados into a keg and let it age for 4 months? The answer is Prickly Pommeau. It’s a traditional pommeau with a twist. Pommeau is an apple juice fortified with calvados (French apple brandy) and aged. It’s common in the Brittany and Normandy regions of France. I consider it a dessert cider as the %ABV is usually between 12-18%. Most countries regulate the production of apple brandy so for most of us home cider makers, this drink doesn’t involve fermenting. It’s simply an aging process. That doesn’t mean it lacks personality or art. The apples, calvados, and process you use will have a big impact on the aromas and character of your pommeau.
In this cider, used common apples, sweets and sharps, but there are a lot of sweet and sharp apples out there and they have a wide range of aromas and characteristics. I also use apple peels in the aging process to augment the color and aroma profile. I used Arkansas Black peels but just like the apples, the peels will have a big impact on color, phenolics, aromas, and quality. Don’t be afraid to be creative. The choice of peels is a way to add some art to the process even if you are just using store bought juice. I clarified my juice prior to freezing it. If you buy clarified juice in a plastic container, pop it in the freezer to start the concentration process. With regards to the calvados, look for one that has been aged for a few years. If you can’t get French calvados, find local apple brandy. In the US, Laird’s is the oldest distillery in America and they don’t make whiskey. They make apple brandy or what is called Applejack. Burrow Hill in Somerset makes an exceptional apple brandy that I would recommend. Don’t look for the cheapest. Instead look for a product made from 100% apples. You’ll be happier with the results.
From a process standpoint, I use kegs as it makes this much easier. You simply provide it with a CO2 blanket and let it age out. You can still make it with carboy. You have to push the peels in a little more but they generally do not make too much of a mess and if you use a spiral peeler, they are relatively easy to remove. You want to agitate (batonage) you cider regularly. This is more important if you are using a carboy as you might have more oxygen exposure and risk mold growing on the peels sitting on the surface. It will also help extract the phenolic compounds from the peels. Time will help polymerize the tannins and develop the character of the cider so after the initially aging and bottling, don’t be afraid to let the bottles sit more.
If you have questions about this or any cider recipe, leave me a comment or send me a message and I’ll try to help you out. Remember to follow me for more cider information and consider supporting PricklyCider.com by buying my book or getting some of your cider supplies using my recommended links. You can find more details on the Recommended Products Page. I hope you enjoy this pommeau. It makes a great holiday gift or house warming present.
PricklyCider.com 