Apple Cider

An “Apple Cider”, is an alcoholic beverage obtained by the alcoholic fermentation of apple juice and having an actual alcoholic strength between 1.5 and 15%. “Light” Hard Ciders are generally between 1.5 - 7% abv while “Strong” Hard Ciders are generally between 7 - 15% abv. Strong Hard Ciders are often seen under the label “Apple Wine”. Ciders can be flat (tranquille) or effervescent, either natural or carbonated. A traditional cidre bouché is a naturally effervescent cider on lees whose lees have not been removed from the bottle and has undergone fermentation in the bottle. The “Crab Apple Cider” is also included in this style, since the crab apple is a fruit from the same family as the orchard apple and offer a similar finished product. Amber, Mistelle, Pommeau and Apple Must (non-alcoholic cider) are not Ciders.

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