28.C - Applewine (BJCP 2008)


The term for this category is traditional but possibly misleading: it is simply a cider with substantial added sugar to achieve higher alcohol than a common cider. Like a dry white wine, balanced, and with low astringency and bitterness. Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry or medium).


Aroma/Flavor: Comparable to a Common Cider. Cider character must be distinctive. Very dry to slightly medium.
Appearance: Clear to brilliant, pale to medium-gold. Cloudiness or hazes are inappropriate. Dark colors are not expected unless strongly tannic varieties of fruit were used.
Mouthfeel: Lighter than other ciders, because higher alcohol is derived from addition of sugar rather than juice. Carbonation may range from still to champagne-like.


Apples with substantial sugar additives to raise original gravity and alcohol. High attenuation yeast.


[US] AEppelTreow Summer


Data Min. Max.
Original gravity 1.070 1.100
Final gravity 0.995 1.010
Bitterness 0.0 IBU 0.0 IBU
Color 2.0 EBC 19.7 EBC
Alcohol 9.00 ° 12.00 °

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