What is the "most typical" alcohol percentage for a world class cider?
- Thread starter NeverDie
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madscientist451
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I believe that in the US, higher taxes kick in when the ABV goes above 7%, so most ciders you see are at 6.9% ABV or lower. However, I've seen some higher than that. According to the Federal government anything above 8.5% can't be labeled as cider.
I've seen french ciders that are 4%.
I've seen french ciders that are 4%.
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NeverDie
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Well that's interesting. So I guess most commercial ciders have no added sugar to them prior to fermentation? I say that because the SG on Martinelli's apple juice is about 1.062, which translates into an alcohol potential of about 8%. Right? Or, are the commercial cider makers boosting the sugar and then interrupting the fermentation?
Plainly, then, for home brewers, those adding frozen apple juice concentrate to their apple juice may end up with a higher alcohol percentage than what you stated, assuming they let the yeast run itself to starvation.
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madscientist451
Well-Known Member
Its hard to say what commercial cider makers are doing, some let the cider be whatever ABV occurs naturally, others either add sugar, juice concentrate or dilute the cider to dial in a precise level.
Some producers want a consistent product, others want the cider to change from year to year because the apples aren't the same every year.
Actual ABV is supposed to be within .3% of the actual product, so manipulating the alcohol saves the headache of constantly getting new labels approved every year.
The juice from apples I get in my area usually runs about 1.050-1.060.
Farnum Hill in New Hampshire has ciders that range from 6.5 to 7.5% ABV. I suppose they have to get a lot of labels approved, since there ciders are different from year to year.
Some producers want a consistent product, others want the cider to change from year to year because the apples aren't the same every year.
Actual ABV is supposed to be within .3% of the actual product, so manipulating the alcohol saves the headache of constantly getting new labels approved every year.
The juice from apples I get in my area usually runs about 1.050-1.060.
Farnum Hill in New Hampshire has ciders that range from 6.5 to 7.5% ABV. I suppose they have to get a lot of labels approved, since there ciders are different from year to year.
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