Ingredients

• Must be made entirely from fresh, non‑pasteurised apple or pear juice.
• No concentrates permitted.
• Only natural fruit sugars should ferment the cider, except in low‑sugar years.

Process

• No pasteurisation.
• No added colourings or flavourings.
• No artificial carbonation for draught cider.
• Sweetener may be added after fermentation.
• Water may be added only to adjust ABV; juice content should ideally remain above 90%.
• No micro‑filtration.

1. Apples are washed and checked for rot.
2. They are crushed in a scratter to produce pulp (pommace).
3. The pulp is pressed to extract juice.
4. Traditional presses wrap pulp in cloths to form a “cheese”.

Natural yeasts begin fermentation, which can take several months.

Some large producers ferment to 12–14% ABV then dilute — this does not meet CAMRA’s definition of real cider.

Cider apples are categorised by acidity and tannin:

• Sharp — high acidity
• Sweet — low acidity
• Bitter — high tannin

Most ciders blend multiple varieties to balance flavour.

Cider production runs from late August to early winter. Fermentation may continue until spring.

• Flat duty rate up to 7.4% ABV.
• Higher rate for 7.4–8.5% ABV.
• Champagne‑style ciders pay higher duty.
• Small producers under 70 hectolitres/year are exempt.
• Fruit‑flavoured ciders may be classed as “Made Wine”.

Perry is made from pears using the same process as cider. Perry pears take decades to mature, making the drink rarer but increasingly popular.

Traditionally associated with the Three Counties and Welsh Borders.

Real cider is usually served from:

• 5‑gallon polycasks
• 20‑litre bag‑in‑box containers

Bag‑in‑box prevents oxidation and keeps cider fresh for up to 3 months.

Real cider should be served cool, not ice‑cold, to preserve aroma.