Manufacturing cider in Kervéguen is a family story. My fathers grandfather already delivered during the Second World War, besides his work on the farm, barreled cider to the Breton coffee bars.
Later Jean, my father, continued the work. Still for own consumption, because for each countryman who took lunch and dinner on the farm 4 to 5 bottles of cider were needed. During times of harvest consumption was three times as much!
Technique

Today, for ten years now, I have retained the basic procedure and changed only a little in order that I do not have to work like in stone age.The barrels are still there and this is really unique in France nowadays, because tanks of steel have been installed almost everywhere in the Brittany and elsewhere.