Spiced Cider

This is a cider with any combination of spices added, such as “apple pie” spices (cinnamon, nutmeg, allspice). Ciders with ginger are included in this category.

Aroma/Flavor: 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.

Appearance: Clear to brilliant. Color appropriate to added spices.

Mouthfeel: Average or more. Cider may be tannic from effect of spices but must not be bitter from over-extraction.

Overall Impression: Like a white wine with complex flavors. The apple character must marry with the spices and give a balanced result.

Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all spices added.

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

Commercial Examples: [US] AeppelTreow Sparrow Spiced Cider (WI), Left Foot Charley Cinnamon Girl (MI), Eaglemount Ginger Cider (WA).