Definition of Real Draught Cider & Perry:
- The liquid content before fermentation must
consist entirely of non-pasteurized apple (cider), or pear (perry) juice
- No apple or pear juice concentrates to be used.
- Normally, only the sugar naturally available in
the fruit should be used to cause fermentation, but in years when the level
of natural sugar in the fruit is low, the addition of extraneous sugar to
aid fermentation is acceptable.
- No pasteurization to take place during the
production process in relation to the cask product.
- No added colourings to be used.
- No added flavourings to be used.
- There must be no artificial carbonation for
- Sweetener may be added to fully fermented
Cider/Perry to make it sweet or medium.
- The addition of water is permitted to bring the
alcoholic content of the Cider/Perry down to the level required by the
producer. Ideally, however the minimum juice content should not be lower
than 90% volume.
- No micro filtration allowed (this takes all the
yeast, leaving a "dead" product).
What Is Keg Cider?
It is artificially carbonated, pasteurised, served
under gas pressure. Most of today's keg cider is made from apple concentrate
rather than real apples, some of which can be imported from almost anywhere. Keg
cider is usually filtered and may also contain any of a long list of additives
and colourings as defined permissible under Section 162 produced by HM Customs &