Identity Standards and Regulations

In Pennsylvania, apple cider is defined as an amber golden, opaque, unfermented, entirely nonalcoholic juice squeezed from apples. Apples used for cider must be inspected, and decayed or rotten fruit, twigs, and any debris collected with mechanical harvesters removed. Freshly squeezed cider may be filtered, partially clarified, and pasteurized. Ascorbic acid (vitamin C), flavors, and preservatives may be added, but the juice must not be diluted with water or another beverage. Natural or artificial flavors or colors generally recognized as safe may be added if their presence is declared on the label by the use of the word “Imitation’’ in type at least one-half the size of the type used to declare the flavor.

Cider containing more than 0.15 percent alcohol by volume is classified as hard cider. Apple jack is a liquor distilled from hard apple cider. Neither product may be sold in Pennsylvania without a license from the Liquor Control Board. Anyone making or interested in making cider should contact the Bureau of Food Safety and Laboratory Services, Pennsylvania Department of Agriculture, 2301 North Cameron Street, Harrisburg, PA 17110-9408, telephone 717-787-4315, or their county Penn State Cooperative Extension office.