What is Cider?
(West Country natives, feel free to breeze past this bit). Hard cider is a drink made from fermenting fruit juice, largely apples, to produce an alcoholic liquid. While apples are traditionally used, it can be made from pretty much any fruit with the likes of pears, plums and berries often making their way into the mix giving us a variety of cider styles. The true magic however, lies in the endless combinations of fruits, sugar levels, and fermentation styles, giving us all sorts of flavours and textures. From crisp and refreshing to rich and earthy, there’s a cider for every mood and occasion!
How Cider is Made
Cider, like many great discoveries, was stumbled upon by accident. Its origins can be traced back to around 1300 BC, however cider as we commonly recognise it today didn’t fully take shape until the 13th century.
Apples are cleaned and ground to a pulp known as pomace. Pulp is then pressed and the liquid released is apple cider. However, it is still in non-alcoholic form. The difference between this liquid and apple juice, is that in order to become juice, the liquid has to undergo a filtration process, purifying the liquid further, before being pasteurised, helping to extend shelf life. At this point, artificial sweeteners are often brought into the picture, whereas pure apple cider contains no added sugar. That’s not to say that the alcoholic ‘hard’ cider you get down your local is without added sugars, however. While a dry cider may contain no added sugar at all, the majority of ciders tend to have quite a bit of sugar added to them. Which makes them slip down oh so easily.
1st Fermentation
From the apple pulp, the apple cider liquid can then be collected in a vat or cask where it enters a fermentation process, transforming it into your proper cider. The apple cider is brought up to 40 – 60 FH, prompting a natural fermentation process. A slower fermentation process ensures the cider maintains its key flavour and aroma profiles, however for large commercial use, the liquid is often brought up so hot that it kills off its own yeast, in order to speed up the process, so ‘cider yeasts’ are added.
2nd Fermentation
But we’re not done there… For the second stage of this process, the liquid is transferred to a new vat to remove inactive yeast and prevent contamination—a process known as racking. Removing air from the vat helps avoid harmful bacteria. A second fermentation takes place, producing carbon dioxide from remaining sugars, which can either result in a dry, still cider or be bottled earlier for natural carbonation. Many cideries let the cider ferment fully dry, then back-sweeten it with non-fermentable sugars or blend it with other juices to achieve the desired sweetness and taste. The fermentation process can take anywhere from three months to three years, depending on the product.
Different Types of Cider
As mentioned earlier, cider can be made from any fruit, although apples are the popular choice. On the next level, different types of apples will produce different cider flavours. ‘Cider Apples’ are (you guessed it) preferred for making cider rather than cooking or eating apples, which lack a level of dryness and acidity best for cider making. Cider apples can then further be categorised by their varying levels of acids and tannins into sweet, sharp, bittersharp and bittersweet. It is the combination of these apples that determines the level of acidity, tannins and sugar content and corresponding alcohol content of the resulting hard cider. Ultimately, ciders vary depending on the fruits used and whether they are carbonated, but mainly on their level of sweetness.
There are four main types of Hard cider; dry, off-dry, semi-dry and semi-sweet.
Dry
Dry ciders have the lowest level of sweetness, containing sugar levels at 0.5% residual sugar or less. The yeast consumes almost all of the natural sugars in the fermentation process, and the apples used tend to have higher acidity and tannin levels, leaving a more acidic and tart cider. By consuming more sugar and converting it onto alcohol, dry ciders have a higher alcohol content than other ciders, with an ABV of around 7%.
Flavour Profile: These ciders tend to taste more sharp, tangy and crisp, with the fruit’s flavours often overshadowed by the dryness. Earthy and tannic notes may shine through, depending on the apple varieties used.
Off-dry
Off-dry ciders are slightly sweeter than dry ciders. While most of the sugar is fermented, a small amount is still left behind, either naturally or by stopping fermentation slightly earlier than dry ciders. This produces a sugar content of around 1-2% and alcohol content is typically 5-6%.
Flavour profile: As a result, they still retain a crisp, refreshing acidity. They offer a mild sweetness that softens the sharpness, allowing some subtle fruit notes to come through and making them a more approachable choice or those who don’t prefer fully dry beverages.
Semi-dry
With 2-4% residual sugar content, semi-dry ciders retain more of the fruits natural sugars but are still far from sweet. As less sugar is converted they have a generally lower alcohol content of around 4-6% ABV.
Flavour profile: These ciders are moderately sweet but not overwhelmingly so, with a more pronounced apple r fruit flavour compared to its drier counterparts.
Semi- sweet
Of course, the sweetest of the group. The fermentation process is usually stopped early for semi-sweet ciders (by chilling, filtering, or adding sulphites) preventing the yeast from consuming all the sugars or alternatively adding additional sugars or sweeteners after fermentation. As a result, semi-sweet ciders have a 4% or higher sugar content and lower alcohol content, around 3-5% ABV.
Flavour profile: These ciders have a noticeable sugary taste, often similar to juice and there is little acidity or dryness. They are rich and full-bodied with robust fruit or apple flavours.
To Fizz or Not To Fizz
Fizzy Cider
Fizzy ciders are what most people think of when they imagine a refreshing glass of cider. These ciders have bubbles, which can be naturally occurring from fermentation or added later through artificial carbonation. The carbonation adds a lively, effervescent feel to the drink, enhancing its refreshing qualities and giving it a crisp, refreshing texture.
There are two types of carbonation:
- Naturally Sparkling: Achieved when cider undergoes a second fermentation in the bottle or is bottled before the second fermentation is complete. This creates natural bubbles, similar to how champagne is made.
- Artificially Carbonated: This involves injecting carbon dioxide into the cider, giving it a consistent fizz, much like soda or beer.
Fizzy ciders are typically light and crisp, making them perfect for casual sipping, especially during warmer months. The bubbles can also highlight the cider’s acidity, making it feel extra refreshing.
Still Cider
Still ciders are flat, with no carbonation, giving them a smoother mouthfeel. These ciders are often more complex in flavour, as the lack of bubbles allows the drinker to better appreciate the cider’s depth, tannins, and subtleties. Still ciders can have a richer, fuller taste, and they tend to be enjoyed more slowly, much like a fine wine.
This style is more common in traditional cider-making, favouring authenticity and complexity and pairs beautifully with food due to their more subdued profile.