CAMRA has produced a revised definition of real cider and perry to reflect the current practices and processes of cider and perry makers across the UK. Below you can find all the resources you need to make sure your cider and perry is #NotFromConcentrate.
So is it real?
In order to be real, cider and perry should never be concentrated then diluted – either in terms of the juice used, or the alcohol content.
We use #NotFromConcentrate for our online campaigning for real products, and you can find a map and list of producers online at camra.org.uk/cider.
CAMRA defines real cider or perry as being fermented from the whole juice of fresh pressed apples or pears, without the use of concentrated or chaptalised juices.
The word ‘chaptalised’ as used in the definition refers to a process where the alcohol level in a cider or perry is increased by the addition of sugar to an unnatural level for storage, before it is diluted with water to the desired alcohol content for sale.