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CIDER - Defined

CIDER—Apple juice obtained by pressure, then fermented and matured.

Cider is the product made by the alcoholic fermentation of apple juice and may contain as high as 8 per cent of alcohol. Alcoholic fermentation Is essential to the production of cider. The highly fermented product is also commonly known as "hard cider."

Unfermented apple juice is not cider any more than grape Juice is wine. An unfermented apple Juice may therefore be labeled simply "Apple Juice." The term "tweet cider" is somewhat analogous to the term "sweet wine" and is applicable to a product, which ordinarily contains a certain amount of alcohol usually greater than that allowable in apple juice, or apple must.

The suggestion has been made that a distinction should be applied by defining sweet cider as a product resulting from partial fermentation of apple juice and which contains not more than 2 per cent by volume of alcohol, while apple juice or apple must shall contain not more than 0.5 per cent of alcohol. In fact, such a distinction seems to have been carried out in recent years under U. S. Internal Revenue rulings and under the policy of the U. S. Department of Justice in enforcing Section 240 of the Penal Code, which in substance requires a declaration of the nature of the contents of package of Intoxicating liquors.

It may also be noted that a ruling of the Bureau of Internal Revenue has exempted from taxation liquors which contain less than 0.5 per cent by volume of alcohol. The Department of Justice usually has regarded an alcoholic liquor as intoxicating when it contains 2 per cent or more by volume of alcohol. (1919)

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