Single strength cider – Made with 100% freshly pressed apple juice with no water, sugar, or concentrate added at the fermentation stage.
Also known as “high alcohol cider-making” – Sugar/fructose is added to the apple juice base and fermented to 10 to 12% alc./vol. Before packaging, 50 to 65% water is added to dilute the alcohol content.
No apple juice required – Mix apple concentrate with water and sugar/fructose. Ferment to desired % alc./vol. Anything goes in terms of ingredients and method of production. Final product is diluted 65 to 85% with water.
