Classic Cider – Class 2 Acid Driven Cider – 2.3 Sweet >1015 gravity – (2% – 8.5% abv)
Registrations close on 31st January 2026
Rules and Schedules
COMPETITION RULES & SCHEDULES
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Class 2 Acid Driven Cider (2% – 8.5% abv)
These ciders are less defined by tannin, but more so by acidity and fruitiness. Traditional examples of these styles of cider can be found in Central Europe, such as Western Germany and Luxembourg, whilst modern interpretations are typical of ‘New World’ cider-making regions, such as the USA and Australia. These ciders can be made with specific, traditional cider apple varieties, heirloom varieties or dessert/culinary apples.
If the cider has been made with a method that achieves a natural carbonation – Traditional Method, Pet Nat, Bottle Conditioned or Charmat Method – then please enter this cider into the appropriate subclass in Class 3.
These ciders may be still or force-carbonated.
Potential characteristics:
• Aroma: dominated by esters – fresh citrus, green apple, florality, tropical fruits
• Flavour: crisp or sour acidity (to a greater or lesser degree), but with appropriate fruitiness (pome fruit, tropical fruit, stone fruit) and/or sweetness to balance
• Mouthfeel: light and vibrant on the palate, but normally with a shorter aftertaste
Sweetness parameters:
Class 2.1 Dry – cider with a Specific Gravity reading of <1.008
Class 2.2 Medium – cider with a Specific Gravity reading of 1.008 to 1.015
Class 2.3 Sweet – cider with a Specific Gravity reading of >1.015