Fruit Cider

This is a cider with other fruits or fruit-juices added – for example, berry. Note that a “cider” made from a combination of apple and pear juice would be entered in this category since it is neither cider nor perry.

Aroma/Flavor: The cider character must be present and must fit with the other fruits. It is a fault if the added fruit(s) completely dominate; a judge might ask, “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alco-pop. Oxidation is a fault.

Appearance: Clear to brilliant. Color appropriate to added fruit, but should not show oxidation characteristics. (For example, red berries should give red-to-purple color, not orange.)

Mouthfeel: Substantial. May be significantly tannic, depending on fruit added.

Overall Impression: Like a white wine with complex flavors. The apple character must marry with the added fruit so that neither one dominates the other.

Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all fruit(s) and/or fruit juice(s) added.

Vital Statistics: OG: 1.045 – 1.070 FG: 0.995 – 1.010 ABV: 5 – 9%

Commercial Examples: [US] West County Blueberry-Apple Wine (MA), Bellwether Cherry Street (NY), Uncle John’s Fruit Farm Winery Apple Cherry, Apple Blueberry, and Apricot Apple Hard Cider (MI)