The Keeving Method: how to make 0.3% Cider

Cider is a delicious drink with a refreshing, fruity flavor. But did you know there are several different ways to make cider, and some methods are as old as time itself? One such method is the keeving method, an ancient technique that has gained increasing attention in recent years among cider lovers and producers seeking a pure product. In this blog, we'll take a closer look at what exactly the keeving method entails, why it's so special, and how it works perfectly to make cider alcohol-free and preserve its flavor.

What is the keeving method?

The Keeving Method is a traditional cider-making method that originated in the cider-producing regions of Normandy and Brittany in France. What makes this process unique is that it's a natural process that partially halts the fermentation of apple juice. This is achieved by adding pectin, a substance that occurs naturally in apples and other fruits.

Heating apple juice creates a gel-like sludge that deactivates the yeast in the juice or slows the fermentation process. This ensures that the sugar in the juice isn't completely converted to alcohol, resulting in a cider with a lower alcohol content and a sweeter flavor. It's a delicate balance between science and craftsmanship, and the cider maker must know exactly when to stop the process.

The Keeving Process

The keeving process begins with the harvest of pectin-rich apples, usually certain varieties specifically selected for cider production. The juice is then pressed and slowly heated, causing the pectin in the juice to form a gel. This gel rises to the surface and is removed by the cidermaker along with other impurities created during the process. This results in a clear cider.

What happens next is the secret of the Keeving method: The juice is chilled to slow or even (temporarily) stop fermentation. This prevents the yeast from converting all the sugar content into alcohol. Unlike a dry, heavily fermented cider, the apples retain their natural sweetness, resulting in a more balanced and fruity drink.

Why is Keeving so special?

The keeving method is unique in that it imparts a refined flavor to the cider not often found in commercially produced, fully fermented ciders. Not only does the cider have a lower alcohol content (between 0.3 and 4%), but the apples' natural sugars remain prominently present. This makes the cider pleasantly sweet, yet without feeling overly sticky or heavy. The flavor is fresh and complex, with a subtle fruitiness that really showcases the apples.

Furthermore, keeving is a manual process that requires considerable skill and patience. It's not mass production, but rather an artisanal method of cidermaking, where the cidermaker has complete control over the outcome. This often makes keeving ciders special and limited-edition, making them even more appealing to cider lovers.

Durable and very low alcohol content

What makes the Keeving method truly appealing to many cider lovers is its ability to produce very low alcohol levels , as low as 0.3% (so not completely alcohol-free). This is achieved by stopping fermentation early, before the yeast has converted all the sugar into alcohol. The result is a cider that still retains the rich, fruity flavor of the apples, but with minimal alcohol content. This technique makes it possible to enjoy a refreshing cider without the alcohol, perfect for those seeking a light yet flavorful experience. By controlling fermentation in this way, the cider not only remains less alcoholic, but also sweeter and fresher, without losing any of its flavor. This opens the door to ciders that perfectly meet the modern demand for lighter, lower-alcohol drinks without compromising the traditional cider experience.

The future of keeving

In recent years, interest in the keeving method has increased significantly worldwide. Many cider producers in France and abroad have rediscovered the process and embraced it for themselves. Brands like Galipette use keeving to produce cider that remains true to the traditional French cider tradition, but with a modern twist.

As consumers increasingly seek authentic, artisanal products, the keeving method is the ideal way to produce cider that's not only delicious but also tells a story. It offers an alternative to mass-produced cider, focusing on quality, craftsmanship, and a unique taste experience.

Galipette Rosé without alcohol

As far as we know, Galipette Rose is the only non-alcoholic cider (0.3%) produced using the keeving method. And you can taste it. The keeving method is a fascinating and authentic process.