Beverage style guidelines are used with the permission of the Beer Judge Certification Program (BJCP). BJCP Style Guidelines Copyright © BJCP, Inc. The most current guidelines are available at www.bjcp.org.
Vital statistics
| Original gravity | 1.070 – 1.100 (17.1 – 23.8 °P) |
|---|---|
| Final gravity | 0.995 – 1.020 (-1.3 – 5.1 °P) |
| Alcohol | 9.0 – 12.0% ABV |
Overall impression
Typically like a dry white wine with fruity/floral notes; balanced with low astringency and bitterness; alcohol noticeable but not harsh.
Aroma
Comparable apple character to Common Cider; fruity/floral. Often dry; dry versions can be neutral. Light to moderate yeast character acceptable.
Appearance
Clear to brilliant. Straw to medium gold. Cloudiness/haze inappropriate.
Flavor
Distinctive cider character with higher alcohol from neutral sugar chaptalization. Very dry to sweet; alcohol noticeable yet smooth. Medium to high acidity; low tannin.
Mouthfeel
Dry versions can seem lighter in body (alcohol from sugar, not juice). Still to Champagne-like. Light alcohol warmth.
Comments
Uses neutral sugar to raise gravity/alcohol; no grapes or other fruits. Not Apfelwein. Fortified/distilled products excluded.
Characteristic ingredients
Common Cider apples; neutral sugar for chaptalization only.
Style comparison
Higher ABV and cleaner adjunct profile than New England Cider (no flavorful adjuncts).
Entry instructions
Entrants MUST specify carbonation and sweetness levels.
Commercial examples
Æppeltreow Autumn Glory Apple Wine, McClure’s Sweet Apple Wine, 1911 Established Empire Dry Applewine