Today, TTB released FAQs on Cider aka Hard Cider. If you are considering making hard cider, be sure to read the FAQs. Its not surprising that TTB saw the need to release answers to Cider FAQs. Cider’s growth has been nothing short of amazing as the production of hard cider in the U.S. more than tripled from 2011 to 2013, from 9.4 million gallons to 32 million gallons. (Time.com’s Brad Tuttle wrote on Cider as the Fastest-Growing Alcoholic Beverage.) Included in the TTB’s Cider FAQs are answers to basic but important questions:
What is “cider”?
… “Cider” and “hard cider” refer to wine fermented from apples (including apple juice or concentrate). However, the terms have different meanings under the Internal Revenue Code of 1986, as amended (IRC) and the Federal Alcohol Administration Act (FAA Act), as set forth further in these FAQs.
What products may be labeled as “cider”?
…. The labeling regulations for wine set forth standards of identity for various classes of wine, including fruit wine. (See 27 CFR 4.21(e).) Under these regulations, “apple wine” or “cider” is a fruit wine produced by the normal alcoholic fermentation of the juice of sound, ripe apples. Cider must be derived wholly (except for sugar, water, or added alcohol) from apples.
If you are making cider and starting a cidery you must be understand local, state and federal regulations. In Colorado, to become a licensed Colorado Cidery (or Colorado Cider House), you’ll need to apply for a Colorado limited winery license.
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