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STYLE: Common Cider

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A common cider is made from culinary/table apples, with wild or crab apples often used for acidity/tannin balance. Aroma/

Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character, neither cloying nor too austere. Medium to high acidity.

Appearance: Clear to brilliant, pale to medium gold in color.

Mouthfeel: Medium body. Some tannin should be present for slight to moderate astringency, but little bitterness. Overall Impression: Variable, but should be a medium, refreshing drink. Sweet ciders must not be cloying. Dry ciders must not be too austere. An ideal cider serves well as a "session" drink, and suitably accompanies a wide variety of food.

Comments: Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry, medium, sweet). 38 Varieties: Common (Winesap, Macintosh, Golden Delicious, Braeburn, Jonathan), multi-use (Northern Spy, Russets, Baldwin), crabapples, any suitable wildings.

Vital Statistics:
OG: 1.045 - 1.065
FG: up to 1.020
ABV: 5 - 8%

Wyeast Strains:
   4184 - Sweet Mead™
   4242 - Fruity White (formerly Chablis™)
   4766 - Cider™
   4783 - Sweet White (formerly Rudesheimer™)



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