We first heard about Pomquettes, when we met Arno and Felix from klaar Fruchtfermente. As they put it: The tradition of piquette (second infusion of pomace with water and the resulting watery wine), originating in French viticulture, applied to apple pomace. To stay in the French language origin we call this process Pomquette (from Pomme, French for apple).
When we think of cider, most people automatically think of apple cider, which has many different names depending on the region, and comes in many different versions containing more or less residual sugar and natural or added carbon dioxide. And, you already guessed it, not all ciders are the same, and are also not to be confused with cidre or must (but that’s a whole other story, which we’ll take a closer look at later). In general, pretty much any pome or stone fruit, even berries, can be fermented into fruit wine.