Hard apple cider is an alcoholic beverage made from fermented apple juice. The main type of alcohol present in hard apple cider is ethanol, also known as ethyl alcohol. Ethanol is produced when yeast ferments the sugars naturally present in apple juice. Hard cider typically contains 4-8% alcohol by volume, with some varieties reaching up to 10% ABV. The alcohol content can vary depending on factors like the apple variety used, fermentation process, and addition of extra sugar. In addition to ethanol, hard cider may also contain small amounts of other alcohols like methanol, but at safe, regulated levels.
The Fermentation Process
Hard cider is made by first pressing apples to extract the juice. The juice is then fermented by adding yeast, which consumes the natural sugars and converts them into alcohol and carbon dioxide. The main sugar in apple juice is fructose, along with smaller amounts of glucose and sucrose. As the yeast ferments these sugars, the resulting alcohol produced is ethanol, or ethyl alcohol.
The chemical reaction behind this fermentation process looks like:
Sugar (Fructose, Glucose) + Yeast –> Ethanol + Carbon Dioxide
C6H12O6 –> 2 C2H5OH + 2 CO2
The yeast stops fermenting when the alcohol content reaches about 10-12%, as the alcohol starts to kill off the yeast. At this point, the cider is considered “hard” because of the high alcohol percentage.
Ethanol Content in Hard Cider
Most commercial hard ciders contain 4-8% ABV (alcohol by volume). This ethanol content is comparable to a light beer.
Some key factors that affect the alcohol percentage:
- Apple variety – Sweeter apples like Fuji or Gala will yield more alcohol than tarter apples like Granny Smith.
- Added sugar – Adding extra sugar before fermentation results in a higher ABV.
- Yeast strain – Different yeasts have varying alcohol tolerances.
- Fermentation time – Longer fermentation means the yeast produces more alcohol.
While most hard ciders are in the 4-8% range, there are also specialty high-alcohol ciders that can reach 10-12% ABV or more. These are made by using high sugar concentrations, champagne yeast strains, and extended fermentation times.
Typical Alcohol Content of Popular Hard Ciders
| Hard Cider Brand | Alcohol by Volume (ABV) |
|---|---|
| Strongbow | 5.3% |
| Woodchuck | 5.0% |
| Angry Orchard | 5.0% |
| Magners | 4.5% |
| Johnny Appleseed | 6.9% |
| Savanna Dry | 6.5% |
As shown, popular commercial hard ciders generally range from 4.5-7% ABV, which comes from the ethanol produced during fermentation.
Other Minor Alcohols in Hard Cider
In addition to ethanol, hard cider can sometimes contain minute amounts of other types of alcohol, though at levels considered safe and insignificant:
Methanol
Trace amounts of methanol (wood alcohol) may be naturally present from the apple juice. Methanol levels are tightly monitored and regulated in commercial hard cider to prevent toxic levels. The maximum allowed is 260 ppm (0.026%). At this low concentration, methanol is not considered dangerous.
Higher Alcohols
Small quantities of higher alcohols like propanol, butanol and pentanol may be produced during fermentation. These contribute to flavor and aroma, but make up less than 1% of total alcohol.
Isopropyl Alcohol
Isopropyl alcohol may be used to sterilize cider making equipment, but is not actually present in the finished hard cider itself.
Conclusion
The primary alcohol in hard cider is ethanol (ethyl alcohol), ranging from about 4-8% ABV on average. Ethanol is naturally produced when the sugars in apple juice are fermented by yeast. The specific ethanol concentration depends on the apple variety, yeast strain, added sugars, and fermentation time. While trace amounts of other alcohols like methanol may be present, they are tightly regulated and negligible compared to the ethanol content. Hard cider gets its alcoholic kick mainly from the ethanol generated during fermentation.