Cider or Perry - Common Cider (BJCP 2008) - Fermentables | Brewer's Friend
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Fermentables Used In Common Cider (BJCP 2008) Recipes

Name Recipes Avg. Usage Usage Range
Apple 131 90% 6% - 100%
US - Apple juice 127 93% 14% - 100%
Brown Sugar 90 13% 1% - 100%
Cane Sugar 70 27% 0% - 100%
Corn Sugar - Dextrose 37 27% 1% - 100%
Honey 32 20% 0% - 100%
Maple Syrup 8 6% 2% - 11%
Pear 7 49% 10% - 96%
Maltodextrin 7 15% 0% - 100%
Dry Malt Extract - Amber 5 50% 3% - 100%
Lemon juice 4 2% 0% - 6%
Agave Nectar 4 27% 1% - 100%
Turbinado 4 30% 2% - 100%
Torrified Wheat 4 1% 0% - 2%
Lactose (Milk Sugar) 4 9% 1% - 17%
Aromatic Malt 3 45% 3% - 100%
Strawberry 3 35% 4% - 94%
Cherry 3 11% 5% - 15%
White Sorghum Syrup - Gluten Free 3 24% 17% - 33%
Flaked Corn 3 30% 17% - 56%
Candi Syrup - Belgian Candi Syrup - Simplicity 3 37% 6% - 100%
US - Pale 2-Row 3 2% 0% - 7%
Dry Malt Extract - Light 3 49% 31% - 78%
Caramel / Crystal 60L 3 46% 20% - 100%
Molasses 2 1% 1% - 2%
Raisins (dried) 2 2% 2% - 2%
Raspberry, red 2 8% 8% - 9%
Maple Syrup 2 4% 3% - 5%
Raw Honey 2 25% 11% - 39%
Crabapple 2 80% 60% - 100%
Peach 2 25% 0% - 50%
Mango 2 12% 4% - 20%
Belgian Candi Sugar - Amber/Brown (60L) 2 42% 12% - 71%
German - Pilsner 2 32% 22% - 42%
Honey Malt 2 6% 3% - 9%
Cara 45L 2 7% 6% - 8%
Munich - Light 10L 2 50% 29% - 70%
Flaked Oats 2 5% 5% - 6%