All posts tagged: real cider

Food labelling has to be very strict, in that the manufacturers have to declare the order of food that is in the item. For allergy, and health reasons being the main factors.

So why can drinks manufacturers create an alcoholic drink and call it a ‘cider’?

When I saw this post on Dowding’s Cider Blog. it got me thinking. It’s only a matter of time before consumers and legislation demands better labelling for cider. Right?

Did you know that the legal minimum apple juice content to qualify as a cider is only 35%?

One of our most popular posts on real cider is Ciders not recognised as being Real.
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It’s never been more popular to buy sustainably produced food and drink direct from the producer

People are enjoying local and ‘real’ food more now than ever and with that demand comes interest in what is contained in the food, or rather what isn’t. As well as where it is made and the methods used to create the final product.

This is certainly the case for traditional real cider.

So lets define what’s contained in real cider:

  • Hand or hydraulically pressed apple juice
  • Water to make up volume – but no more than 15% of the cider, otherwise the cider is no longer defined as ‘real’
  • Aspartine (nutrasweet) may be added to a cider to sweeten it if the apples are ‘dry’
  • Larger cider producers like Weston’s use sulphites to preserve the ciders longer on the shelves of shops
  • Cider that has been fermented in oak barrels that previously contained rum or whisky will have traces of the spirit which you’ll be able to taste – this adds to the flavour, eg: Kingston Black cider

Oak Cider Barrel

What’s not in real cider:

  • Real cider has not been pasteurised* or concentrated
  • E numbers
  • Colours
  • Syrups
  • Excessive water
  • Antioxidant

* Some cider’s may be heat treated to halt further microbial degradation of the cider.

Benefits of drinking real cider: