How Do You Spell KEEVING?

Pronunciation: [kˈiːvɪŋ] (IPA)

Keeving is a process used in cider-making to produce a naturally sweet and clear drink. The word itself is pronounced /kiːvɪŋ/ and is spelled with a "K" and "two Es." The "K" is silent, but the double "E" represents a long "E" sound, making it easy to remember how to pronounce. Keeving involves natural sedimentation to remove impurities and create a clear juice. This technique originates from Normandy, France, where cider makers have used it for centuries.

KEEVING Meaning and Definition

1. Keeving is a process commonly used in cider making to obtain a specific type of cider known as keeved cider. It is a traditional method that originated in France and involves the controlled fermentation of apple juice to produce a naturally sweet and sparkling cider with a characteristic haze.

   During the keeving process, freshly pressed apple juice is treated with a combination of techniques such as chilling, racking, and the addition of a pectin-degrading enzyme. This aims to remove excess nutrients, particularly nitrogen, from the juice that would otherwise be consumed by yeast during fermentation. By limiting the yeast's access to nutrients, the fermentation process becomes slower, resulting in a naturally sweet cider due to the residual sugars left unfermented.

   One of the key objectives of keeving is the formation of a pectin gel, which helps trap sediments and impurities during fermentation. This gel, commonly referred to as "the chapeau brun" or brown cap, forms on top of the fermenting juice and actively promotes a slow and controlled fermentation. The brown cap acts as a protective layer, preventing unwanted flavors and aromas from developing in the cider.

   The final result of the keeving process is a cider that is naturally low in alcohol, full-bodied, and having a slightly hazy appearance. Keeved cider is often characterized by its sweet and fruity taste, delicate carbonation, and a refreshing mouthfeel. It is typically consumed without additional sweeteners or artificial carbonation, as the natural keeving process imparts these desirable qualities.

   In summary, keeving is a specialized technique used in cider making to produce a naturally sweet and sparkling cider. It involves the controlled fermentation of apple juice, removing excess nutrients to foster a slow fermentation process, and promotes the formation of a p

Common Misspellings for KEEVING

• oeeving
• ieeving
• kweving
• kseving
• kdeving
• kreving
• k4eving
• k3eving
• kewving
• kesving
• kerving
• ke4ving
• ke3ving
• keecing
• keebing
• keefing
• keevung
• keevjng
• keevkng
• Kegving

Etymology of KEEVING

The word "keeving" has its origins in Old English. It is derived from the Old English word "ceofan", which means "to heave" or "to lift up". Over time, the word evolved into various forms such as "keve", "keeven", and eventually "keeving". In the context of cider making, keeving refers to a traditional fermentation process used to produce naturally sweet ciders by trapping sediments and impurities in the cider before fermentation.