Dry cider
Apple juice fermented out. Simple to make and hard to make well, because a cider has nowhere to hide and the apples decide almost everything.
The numbers
Each bar drawn against all 30 styles
Alcohol
5-8.5%
5% - 8.5%
Titratable acidity
4-7 g/L
4 - 7
pH
3.3-3.8
3.3 - 3.8
Residual sugar
0-5 g/L
0 - 5
Serve at
8-12 C
Worth opening after
3 months
and it keeps improving to roughly 2 years
Sulphite at pH 3.55
45 mg/L
free SO2, for 0.8 mg/L molecular
What goes wrong
Dessert apples only. Eating apples have sugar and acid but no tannin, and a cider without tannin is apple wine. Blend in bittersweet varieties or add tannin.
No legal definition sets these figures. They are typical published analyses of commercial examples, compiled as a planning aid.
Make it
A recipe on this site made to this style
Every figure below is computed from the ingredients and checked against the ranges above before the page is built.