28B. Fruit Cider

This is a cider with other fruits or fruit-juices added – for example, berry. Note that a “cider” made from a combination of apple and pear juice would be entered in this category since it is neither cider nor perry.


The cider character must be present and must fit with the other fruits. It is a fault if the adjuncts completely dominate; a judge might ask, “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alco-pop. Oxidation is a fault.


Clear to brilliant. Color appropriate to added fruit, but should not show oxidation characteristics. (For example, berries should give red-to-purple color, not orange.)


Substantial. May be significantly tannic depending on fruit added.

Overall Impression

Like a dry wine with complex flavors. The apple character must marry with the added fruit so that neither dominates the other.


Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry or medium). Entrants MUST specify what fruit(s) and/or fruit juice(s) were added.

Vital Statistics

OG 1.045 – 1.070
FG 0.995 – 1.010
ABV 5 – 9%

Commercial Examples


  • West County Blueberry-Apple Wine (MA)
  • AEppelTreow Red Poll Cran-Apple Draft Cider (WI)
  • Bellwether Cherry Street (NY)
  • Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI)