Heritage Ciders are made primarily from multi-use or cider-specific bittersweet/bittersharp apples, with wild or crab apples sometimes used for acidity/tannin balance. These ciders will generally be higher in tannin than Modern Ciders. Heritage Ciders will generally lack the malolactic fermentation (MLF) flavor notes often found in Traditional Ciders from England or France.
Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character. Acidity is medium to high, refreshing, but must not be harsh or biting.
Clear to brilliant, pale to medium gold in color.
Medium body. Some tannin should be present for slight to moderate astringency, but little bitterness.
A refreshing drink of some substance – not bland or watery. Sweet ciders must not be cloying. Dry ciders must not be too austere.
An ideal cider serves well as a “session” drink, and suitably accompanies a wide variety of food.
Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (4 levels). If OG is substantially above typical range, entrant should explain, e.g., particular variety of apple giving high-gravity juice.
Multi-use (Northern Spy, Russets, Baldwin), cider-specific bittersweets and bittersharps, crabapples, any suitable wildings.
OG: 1.050 – 1.075 FG: 0.995 – 1.015 ABV: 6 – 9%