Cider is Alcoholic, but How Many Degrees Does Cider Have?

Is Apple Cider Alcoholic?

If we look in the dictionary, we find this definition of cider: fermented fruit juice, used as a slightly alcoholic beverage, especially in France and the Nordic countries.

Indeed, cider is an alcoholic beverage that originates from the fermentation of apples and, more rarely, pears. Its preparation is very similar to that of wine, which comes from the fermentation of grapes, differing only in the ingredients and, of course, the taste, which is certainly sweeter for cider.

In Italy, this beverage is not particularly widespread, with a preference for the production of wine or beer. Numerous vineyards stretch from north to south, to the detriment of a beverage like cider, which has little cultural presence in our country, and is mostly found in the northern part of the peninsula.

The countries historically producing cider are Brittany and Asturias, with the United Kingdom housing the largest companies producing 600 million liters per year; and it is highly appreciated by the Celtic countries, from Ireland to Normandy.

Characteristics of Cider

The color of cider tends to be golden, but this is not an absolute rule, as there are numerous shades, from more crystalline ones to almost orange-coppery amber tones. Another characteristic is the perlage, meaning the presence of more or fewer bubbles; there are still beverages or those with more bubbles like a sparkling wine.

These aspects can vary and depend on the type of apple used, the place where it is produced, and the type of processing.

How Strong is Cider?

Cider is alcoholic, with an alcohol content generally ranging between 2 and 7 degrees, but there are types with a higher alcohol content, reaching up to 12 degrees.

Indeed, there are many types of cider, which are generally divided into three main categories:

1. sparkling cider;
2. sparkling wine-style cider;
3. still cider.

Sparkling cider includes many varieties characterized by variable effervescence but never particularly pronounced. Then there is sweet cider, distinguished by the sweetness of its flavor, its effervescence, and frothiness; it does not have a very high alcohol content, stopping at 3%. This type of cider is produced by stopping fermentation for a short period so that the sugar remains abundant in the juice. It is a type of beverage suitable to be enjoyed as an aperitif precisely for its freshness and low alcohol content.

Next, we have dry and semi-dry cider; both types have the same characteristics, being sweet but not as much as the cider described above. They differ in aroma, which is more pronounced and strong in dry cider, which is also the most alcoholic, with an alcohol content ranging from 4.5% to 7%, and more delicate and sweet in semi-dry cider, with an alcohol content ranging from 3.5% to 6%.

Sparkling wine-style cider, excellent for special occasions, is characterized by the high effervescence of the beverage, with an alcohol content ranging from 4% to 8%. Two techniques confer its particular effervescence: the classic method and the Charmat method. In both cases, the cider is refermented with the addition of sugars and selected yeasts, but in the second method, the refermentation takes place in an autoclave. Ciders of this type are divided into: dry, meaning dry cider, the most pleasant sparkling wine; extra dry, extra dry; and brut with floral and mineral flavors. Still cider is characterized by the absence of gas and by being very full-bodied, with strong flavors and aromas and an alcohol content ranging from 5.5% to 9%. Excellent for autumn-winter periods, perhaps to be enjoyed with family on Christmas Eve. Finally, natural cider is not particularly effervescent, characterized by a particular acidity, and the flavors of the apples are particularly intense.

Non-Alcoholic Cider

There is also another type of cider, non-alcoholic cider, whose preparation is certainly simpler and faster.

A fresh and fruity drink suitable for everyone, both adults and children, good both in summer and winter. Also worth trying at home, perhaps for a snack or as an aperitif.

Beneficial Effects and Contraindications

The positive effects of cider have been known since ancient times, for its many curative, diuretic, digestive, anti-diarrheal properties, as well as curative for coughs and seasonal ailments; it helps the immune system, the functioning of the kidneys, and more, it is also known for its healing properties and the prevention of cardiovascular diseases and cancerous pathologies.

In fact, cider is an excellent antioxidant, useful for this type of pathology as well as for the cellular regeneration of the skin, and its elasticity; moreover, it is rich in minerals like potassium and calcium; it purifies the body, and eliminates toxins.

Therefore, the properties of apple juice and its peel are many and the effects are widely recognized. But there are also side effects deriving from its alcoholic component; in fact, it is good not to abuse it, as excessive consumption can damage the stomach by increasing body acidity and it is not recommended for pregnant women, just like any alcoholic beverage.