Classic Cider – Class 1 Tannin Driven Cider – 1.1 Dry <1.008 gravity - (2% – 8.5% abv)
Registrations close on 31st January 2026
Rules and Schedules
COMPETITION RULES & SCHEDULES
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Class 1 Tannin Driven Cider – (2% – 8.5% abv)
Tannin-driven ciders are typically made with apples that are classic of the West of England and Northern France. These ciders are predominantly identified by the presence of polyphenols, some of which elicit an impact upon aroma, and others – tannins – which impact upon the taste and mouthfeel. Acidity may well be present, but the presence of tannin and phenolics are the defining character here.
The flavour characteristics are achieved through the use of traditional apple varieties, which have been grown for centuries for the sole purpose of making cider. These apple varieties are now grown, and the resultant tannic ciders are made all over the world, and we welcome entries from everywhere.
This class can include ciders made using the ‘keeving’ method, creating ciders of a naturally lower alcohol and naturally higher sweetness. These styles of ciders are characterised by bold, rich volatile phenolics and big, soft, rich tannins.
Please include keeved ciders ONLY in this class if they have been stabilised and force carbonated.
If the keeved cider has been bottled live with a natural carbonation, please enter into Class 3.1 Naturally Sparkling – Pet Nat, Bottle Conditioned & Charmat.
These ciders may be still or force-carbonated.
Potential characteristics:
- Aroma: vinyl phenols – earth, spice, wood – pome fruits (especially ripe, dried and cooked)
- Flavour: a range of potential characters including acidity, earthiness, bitterness, sweetness and fruitiness
- Mouthfeel: medium to high levels of structure with the presence of some astringency
Sweetness parameters:
Class 1.1 Dry – cider with a Specific Gravity reading of <1.008
Class 1.2 Medium – cider with a Specific Gravity reading of 1.008 to <1.015
Class 1.3 Sweet – cider with a Specific Gravity reading of >1.015