The Definition
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.
What this means is that the juice used should not be concentrated at any point. Sugar may be added to adjust the desired ABV, but not if the cider is to be diluted again before packaging and sale (this is ‘chaptalisation’). The reverse is also true – water may be added to reduce the final ABV, but not if sugar has been added at any point.
The definition, revised significantly in 2021, is much less restrictive than the previous definition, which excluded any ciders which had been pasteurised or had any fruit or herb or any other flavourings.
For an overview of the different styles of cider and perry, see our Cider and Perry Styles page, and for list of producers of real cider and perry, our Real Cider and Perry Producers page.