they take turns for 24 hours for this ancestral recipe

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Saturday October 26 and Sunday October 27, 2024, the association Breton folk'n continued the tradition of apple making, next to Servon-sur-Vilaine (Ille-et-Vilaine).

A copper “peel”, a wooden “ribot”, a “rebattoué” and above all a good continuous wood fire: these are the instruments necessary for apple making recommends the association The Ramaougeries of Pommé based in the Saint-Brice-en-Coglès region and which is seeking an AOP (protected designation of origin) for its apple.

The Folk'n breizh association composed of members of local music groups (Nouzille de Châteaubourg, Oxygène de Brécé, Moulinet d'Acigné, Rimandelle de Châteaugiron, etc.) and the MJC de Servon met at Jean-Yves Lehuger, at La Cointerie between Broons-sur- Vilaine and Servon for perpetuate the tradition of making apples.

A night to “remove”

It takes place over 24 hours, with obligation to mix constantly (remove) with the “ribot”, (large wooden stick).

Saturday afternoon, for three hours, around forty people peeled 90 kg of apples then mixed with 100 liters of apple juice.

After reduction for 10 hours, apples will be added. “A mixture identical to that used to make cider, i.e. sweet apples (25%), sour-bitter apples (25%), bitter-sweet apples (50%),” specify Jean-Yves Lehuger, owner of the house and Yannick. Marquet, “directing the maneuver”.

A cocktail with identical proportions for apple juice and peeled apples. All night it took « ramaouger » constantly to the sound of violins, accordions remained on site after the free fest-noz which included a good hundred dancers and four groups of musicians.

When apples replaced butter

Sunday, place at the fest-deiz before the apple tasting and its potting sold for €5 after 4 p.m. An event which, a few years ago, had its heyday with the Autumn Festival in Acigné and its pommé and “which is intended above all to make the tradition of pommé known and continue”, concludes Jean-Yves, congratulating the collaboration “with the Saint Denis celebration of Servon-sur Vilaine which made it possible to bring back people who had never seen that”.

From now on, they will know that the apple was welcome during the 39-45 war when it replaced butter which had become a luxury commodity sold rather than consumed by the producing farmer.

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