Ingredients

• The apple and pear varieties are intended to illustrate commonly used examples, not dictate requirements when making the style. In general, adjuncts and additives are prohibited except where specifically allowed in particular styles, and then the entrant must state them. Common processing aids, and enzymes, are generally allowed as long as they are not detectable in the finished cider. Yeast used for cider/perry may be either natural (the yeast which occurs on the fruit itself and/or is retained in the milling and pressing equipment) or cultured yeast. Malo-lactic fermentation is allowed, either naturally occurring or with an added ML culture. Enzymes may be used for clarification of the juice prior to fermentation. Malic acid may be added to a low-acid juice to bring acidity up to a level considered safe for avoiding bacterial contamination and off-flavors (typically pH 3.8 or below). Sulfites may be added as needed for microbiological control. If used, the maximum accepted safe level for sulfites (200 mg/l) must be strictly observed; moreover, any excess sulfite that is detectable in the finished cider (a “burning match” character) is a serious fault.

• If a cider is to have sweetness (residual sugar), this may be obtained by arresting fermentation or back- sweetening with sugar or fresh juice. In this case, entrant must ensure that the cider is stable. Turbidity, gushing, or foaming resulting from restarted fermentation in-bottle are considered serious faults.

• If the cider is fermented and/or aged with wood (barrel, chips, staves/strips), the type of wood and process must be declared. Except for category C2F (Specialty Cider/Perry), the wood character must be no more than barely recognizable. A cider with substantial wood/barrel character entered in any category other than C2F will be regarded as not in the style.

• Sorbate may be added at bottling to stabilize the cider. However, any residual aroma/flavor from excessive use or misuse of sorbate (e.g., a geranium note) is a distinct fault.

• Carbonation may be either natural (by maintaining CO2 pressure through processing or by bottle-conditioning) or added (by CO2 injection). In most categories, a still (completely uncarbonated) cider is appropriate. Judges must realize that carbonation can improve a naive impression of a cider and must not penalize still ciders (when declared properly) for lack of carbonation.