Real cider

"Real" cider

The Campaign for Real Ale (CAMRA) defines "real" cider as a product containing at least 90% fresh apple juice, with no added flavourings or colourings. Their definition prohibits the use of apple and pear concentrates, and prohibits substantial chaptalisation of the juice (adding sugar prior to fermentation) except in years when the level of natural sugar in the fruit is low. They allow the addition of sweetener for taste after fermentation, and allow limited dilution after fermentation. CAMRA states that the practice of adding a substantial amount of sugar at the fermentation stage to produce a high-alcohol (12–14% abv) beverage that is then diluted with water down to 8.5% abv or less does not conform to their definition of real cider. Some traditional cider enthusiasts consider this requirement is insufficiently strict and prefer ciders made wholly from apple juice, using apple peel as the source of yeasts.