The Story of Baltic Cider
Where It All Started
The cider tradition in the Baltics began about a decade after the restoration of Latvia and Estonia as independent states. Following the restitution of properties, people in the countryside regained their family lands, often with old apple orchards, and were looking for new business opportunities with added value. The soils and climate of Latvia and Estonia are ideal for apple growing, and fruit gardening has long been a well-established tradition in the region.
With borders open and the world accessible after the collapse of the Soviet Union, the cider cultures of Old Europe and the UK became exciting discoveries and sources of inspiration. Baltic cider makers embraced traditional cider-making techniques, gained hands-on experience at cideries across Europe, and experimented with apples from their own orchards. Striving to craft an authentic style of cider and make the most of their local terroir and apple varieties, these makers boldly pushed the boundaries of cider-making, venturing beyond traditional definitions while maintaining a strong focus on quality.
Driven by a passion for cider and a readiness to learn from both successes and mistakes, it took time for cider making to grow from a hobby into a commercial enterprise. Today, the Baltics are proud to produce high-quality, authentic craft cider.
Crafting Baltic Cider Today
The technology of cider production is different from the traditional methods used in France and England. The Baltic cider is often made in a manner more similar to white wine.
Craft ciders are produced once a year using freshly harvested apples. This typically takes place in the autumn, from August to November, depending on the variety of apples. Occasionally, after harvesting, late apple varieties may be left to ripen for a few days or even several weeks before being crushed and pressed. The extracted juice is not pasteurised; instead, it is placed fresh into fermentation vessels.
The fermentation period is up to 4–6 months, and the cider is fermented at a low temperature of around 8°C.
Bottling typically occurs several months later, in the spring of the following year.
Cider can be either sparkling or still. Depending on the levels of sugar, acids, and tannins, the drink can range from sweeter to drier or more tart.
Cider is a low-alcohol beverage with an alcohol content of around 4-5%. Options range from organic to non-alcoholic ciders, with perry also available.
Abuls cidery - history
Mr Plume cidery - history
