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Cider is created from fermented apple juice

Cider has been fermented and enjoyed for centuries, fruit juice fermentations were recorded by the ancient Egyptians.

Any type or style of apple can be used to create cider, although, traditionally only varieties of bittersweet & bittersharp apples were used. These types of apples are named after its flavour profile – bitterness followed by either sweet or very sharp / sour notes, not great for eating but perfect for cider production.

Today cider is produced in a variety of styles:

Sparkling

Cloudy

Hazey

Bright

Still

Retains some of the yeast used to ferment the juice

Retains some of the yeast used to ferment the juice

All of the yeast is removed

No carbonation

Created by adding a carbonator e.g. carbon dioxide

Cider can have an alcohol of between 1.2% - 8.49%, after this it becomes wine, low alcohol ciders are available and are typically below 1.2% which legally makes them soft drinks.