Small cider Producers in Washington state USA?

[Thomas Dakan]

Hello,

I am considering producing some small runs of cider for sale and I am working on learning about regulations for small cider producers in my area.

Is there anyone in Washington that would be willing to answer some questions regarding regulations in our state and/or point me towards resources to find that information?

I have reached out the WSDA and the Washington State University extension office, but it would be great to hear about any gotchas or interesting work arounds for extremely small scale commercial production.

Thanks!

Tom

[Ben Streissguth]

Hi Tom,

I stumbled upon this group yesterday while doing a little cider research.  As it happens, I also stumbled upon the Northwest Cider Association yesterday.  They seem like they might be a good resource for what you're looking for.

-Ben

[cghoe...@gmail.com]

Hello Tom

Besides any local laws and or ordinances, in the US you are required to "work with" Alcohol and Tobacco Tax and Trade Bureau (TTB) if you want to sell hard cider.  They require you obtain a license so they can tax you appropriately, and that your cider meets the specific criteria for cider to be taxed as cider.  Pay strict attention to the requirements because any deviation can move you into a different tax and by extension out of compliance, making you owe back taxes and penalties and possible loss of license.

This document can be a start.

https://www.ttb.gov/industry-circulars/ttb-industry-circulars-17-2

TTB classifies hard cider as the following:

As of January 1, 2017, the "hard cider" tax rate applies to wine that:

• Contains no more than 0.64 gram of carbon dioxide per 100 milliliters;

• Is derived primarily from apples or pears, or from apple juice concentrate or pear juice concentrate and water;

• Contains no fruit product or fruit flavoring other than apple or pear; and

• Contains at least one-half of 1 percent and less than 8.5 percent alcohol by volume.

[cghoe...@gmail.com]

Or even better link.

https://www.ttb.gov/cider/cider-resources

[Thomas Dakan]

Thanks Ben! I also stumbled across them in my search. I reached out to them and got an email back within a few minutes. They have a "cider Enthusiast" level membership that gives access to their forum, etc. that I will probably sign up for.

Thanks cghoerichs! I'm as yet undecided about my first run being hard cider or not. It may just be "juice" for exactly these reasons. Thanks for the warnings! Do you know if calculating % ABV based on Original vs Final SG is acceptable? 

[cghoe...@gmail.com]

It was stressed that commercial cider be sent for analysis, but I don’t recall TTB actually saying that.  There is a TTB label approval requirement as well which includes sulfites, abv etc.   luckily WA state has many established cideries so the process is well worn  by others before you.  

On the juice track, does WA allow unpasteurized juice to be sold?  If not you will feel the real weight of local and federal regulations protecting the consumer from your juice and the cost associated with pasteurization, testing, inspection, on and on to prevent your potentially deadly product from the untold carnage it will do.  We are in a state that allows us to apply the federal label saying it’s unpasteurized and can harm the very old, the very young and the immune compromised. 

[Michael Clifford]

Not sure if it's already been stated, but you may find it easier to apply for your state's version of a "farm winery" license. In NJ, wine is any beverage made from fruit, and hard cider makers are allowed to produce using this license. In addition to allowing you to produce a naturally high alcoholic cider (brewery license is <8% abv I believe), you also aren't subject to a lot of the rules and regulations that come with malt alcoholic beverages, such as needing to sell through a distributor. In NY and NJ, you need to use >51% apple grown in that state, at least for the first few years.

[rkreev...@gmail.com]

This tangential to your query as my experience is both different state (California) as well as 30 years out of date but: Acquiring the legal ability to produce and sell wine as far as the state was concerned was as easy as filling out the application and mailing a check. Dealing with the ATF was a significantly more cumbersome process. Can't remember the details at this point but my feeling at the time was one of extreme relief as well as a touch of luck that I received a BW # at all. After 9-11 ATF moved to Treasury/Homeland Security. Can't imagine that's made the process any easier.

On Thursday, September 30, 2021 at 4:56:24 PM UTC-7 tad...@gmail.com wrote:

[Terry Chambers]

On the earlier question of whether or not any Washington State Juice producers can sell non-pasteurized juice the quick answer is YES!  As the recently retired President of FruitSmart in Washington State, we had built part of our business on selling non-pasteurized juice to the Cider Industry for over a decade.  With the blessing of both the FDA and WSDA.  Provided.......  The receiving company provides a waiver recognizing the juice as non-pasteurized and agreeing to put the ingredient through a 5x log microbial reduction such as pasteurization, sterilization, or fermentation prior to being sold to the consumer.   The juice companies that sells you this juice will insist on this letter prior to any shipment and your accepting all liability. 

This was done primarily to support HPP producers and the cider industry.  Be aware though, non-pasteurized juice browns very quickly and will not be as bright in color as pasteurized juice.  If that matters.