Modern Ciders are made primarily from culinary/table apples. Compared to other Standard styles, these ciders are generally lower in tannin and higher in acidity.
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.
Brilliant, pale to yellow in color.
A refreshing drink – 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.
Commonly grown varieties such as McIntosh, Golden Delicious, Braeburn, Jonathan, and Winesap. Multi-use varieties (Northern Spy, Russets, Baldwin), crabapples, and any suitable wildings may also be used.
OG: 1.045 – 1.065 FG: 0.995 – 1.020 ABV: 5 – 8%