Spiced Ciders are ciders made with any combination of added spices, such as “apple pie” spices (cinnamon, nutmeg, allspice). Ciders with ginger are included in this category. Ciders with spicy peppers (jalapeño, habanero, cayenne) should be entered in Specialty Cider and Perry.
The cider character must be present and must fit with the spices. As with a fruit cider, it is a fault if the spices dominate; a judge might ask, “Would this be different if neutral spirits replaced the cider?” Oxidation of either the base cider or the additions is a fault.
Clear to brilliant. Color appropriate to added spices.
Average or more. Cider may be tannic from effect of spices but must not be bitter from over-extraction.
Like a white wine with complex flavors. The apple character must marry with the spices and give a balanced result.
Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (4 levels). Entrants MUST specify all spices added.
OG: 1.045 – 1.070 FG: 0.995 – 1.010 ABV: 5 – 9%