KEEVED Meaning and
Definition
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Keeved, sometimes also spelled as "kieved," is a verb that originated in the realm of cider and perry production. The term refers to a specific method used to clarify these alcoholic beverages. The process involves the addition of certain ingredients to the cider or perry before it undergoes fermentation. Traditionally, this would include crushed apple pulp, known as pomace, as well as pectin-rich materials like apple skins and cores.
By introducing these substances into the fermenting liquid, the keeving process aims to create a naturally occurring sedimentation that helps clarify and improve the quality of the final product. The pomace and pectin materials combine to form a gel-like substance within the vessel, trapping impurities such as yeast cells, proteins, and tannins. This sediment falls to the bottom of the container during fermentation, leading to a clearer and crisper cider or perry.
Keeving is a technique that has been employed for centuries, primarily in regions known for their cider production, such as France and the United Kingdom. The method requires specific conditions, including specific temperature ranges and the presence of wild yeasts.
In recent years, keeving has gained popularity among cider producers aiming to create traditional, artisanal beverages. It offers a way to produce naturally sweet, sparkling ciders without resorting to additives or pasteurization. The outcome of keeving is typically a cider or perry that displays a vibrant color, pronounced fruity flavors, and a distinct tanginess.
Common Misspellings for KEEVED
- meeved
- ieeved
- kweved
- kseved
- kdeved
- kreved
- k4eved
- k3eved
- kewved
- kesved
- kerved
- ke4ved
- ke3ved
- keeced
- keebed
- keefed
- keevwd
- keevsd
- keevdd
- keved
Etymology of KEEVED
The word "Keeved" comes from the Irish language, where it is spelled "cív" or "cith". The term originally referred to a process used in traditional cider making. It was derived from the Irish verb "ciabhadh", meaning "to churn" or "to curdle". Over time, the term "keeved" spread beyond cider making and is now used more broadly in the brewing industry to describe a specific method of fermentation control.
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