Black cider, by contrast, is dry amber premium cider which has an abv of 7-8%. White ciders tend to be sweeter and more refreshing. Almost colourless, white cider has the same apple juice content as conventional cider but is harder to create because the cider maker has to blend various apples to create a clearer liquid. They are often stronger than the mass-produced varieties and taste more strongly of apples. More traditional brands tend to be darker and cloudier. Modern, mass-produced ciders closely resemble sparkling wine in appearance. Both sparkling and still ciders are made the sparkling variety is the more common. Some apple varieties will produce a clear cider without any need for filtration. The variations in clarity and colour are mostly due to filtering between pressing and fermentation. Their appearance ranges from cloudy with sediment to completely clear, and their colour ranges from almost clear to amber to brown. Ciders can be classified from dry to sweet. Perry is a similar product made from fermented pear juice. In 2014, a study found that a pint of mass-market cider contained five teaspoons (20.5 g) of sugar, nearly as much as the WHO recommends as an adult's daily allowance of added sugar, and 5–10 times the amount of sugar in lager or ale. In France, cider must be made solely from apples. In UK law, it must contain at least 35% apple juice (fresh or from concentrate), although CAMRA says that "real cider" must be at least 90% fresh apple juice. Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein.Ĭider alcohol content varies from 1.2% ABV to 8.5% or more in traditional English ciders, and 3.5% to 12% in continental ciders. Cider is also popular in other European countries including Ireland, Portugal (mainly in Minho and Madeira), France (in particular Brittany and Normandy), and Spain (especially Asturias and the Basque Country). The UK has the world's highest per capita consumption, as well as its largest cider-producing companies. Ĭider is popular in the United Kingdom, especially in the West Country, and widely available. The addition of sugar or extra fruit before a second fermentation increases the alcoholic content of the resulting beverage.
The juice of any variety of apple can be used to make cider, but cider apples are best. Cider ( / ˈ s aɪ d ər/ SY-dər), known as hard cider in North America, is an alcoholic beverage made from the fermented juice of apples.
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