Apple Cider

Cider (also spelled: cyder) refers to a beverage containing the juice of apples. In most of the world, including the Commonwealth and Europe, the term refers to fermented apple juice, but in the United States cider is normally unfermented.

In most of the world cider is an alcoholic drink made from fermented apple juice. In the United Kingdom it is predominantly (but by no means exclusively) made in the southwest and west of England. Known as scrumpy in Wales, cider is often stronger than beer, and is frequently over 6% alcohol by volume. The common eating apples are unsuitable for cidermaking, being low in tannins; specific apple cultivars bred especially for cidermaking are preferred. Cider from Gloucestershire, Herefordshire and Worcestershire in England made from traditional recipes forms a European Union Protected Geographical Indication.

Modern, mass-produced ciders are generally heavily processed and resemble sparkling wine in appearance. More-traditional brands, often known as scrumpy, tend to be darker and more cloudy, as less of the apple is filtered out. They are often stronger than processed varieties. Abdominal pains known as "Devon colic" have been attributed to mild lead poisoning; the acidic juice dissolves lead from the traditional cider presses used in that region.

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