NY cider definitions

[dan wilson]

(Sara, I can't pull up the NY cider google group.  Could you please forward for me?)

Hi to all,

We need to keep moving forward on our work to help the SLA redefine cider.  The gears are turning, and change will happen (as soon as March, I understand), and if we want  a definition that suites our needs, we have to finish this process and submit our recommendations soon...

We learned from Julie Suarez from Farm Bureau recently (conversation with Bill Barton, Jim Tresize, Sara) that there are currently around 35 labeled apple wines produced by NY wineries.  As we have previously discussed, the SLA would like a new definition that  clarifies a distinction between cider and wine.  This may or may not be a requirement, but if it's not (e.g. following the Washington State definition that apparently makes no distinction), then we need to follow through in our suggestion to the questions that arise around proper labeling, distribution and tax rates.

After our earlier conversations at and following our meeting at Glynwood, it has become apparent that coming up with a simple distinction based on fruit content or alcohol content is not going to be easy.  Some want permission to have ciders up to 11% abv, and there is a desire to keep a lot of flexibility around ingredients (flavorings, other fruit) in cider, showing that there already exists considerable overlap between ciders and apple wines.

If we are not be able to come up with a consensus on a definition, then we also need to explore the consequences for any ciders that fall outside.  One question we could figure out is whether or not it would be acceptable for higher alcohol ciders to forego a cider tax rate (keeping in mind that NY does not penalize sparkling wines- same rate as still wine), as long as they can still be called cider.  I think most of us producing +7% ciders are already there, but it really isn't in the definition, is it?

I would like some feedback, also, for the idea of researching the apples wines that are currently produced in NY for alcohol content, return sugar %, and whether they are sparkling or not.  Perhaps some combination of these factors TAKEN TOGETHER that accurately describe these products (I would suspect alcohol around 9%, still, and return sugar at 5% or more, with or without flavoring) could define an apple wine, and then cider could be anything else???

In any case, I look forward to this continued conversation.  Please jump in with comments and thoughts and look for Sara's posting about upcoming conference calls and meetings. I hope to be at the NYWGF meeting in Canandaigua next week and  I will be attending the Wednesday 2/6 meeting in Chicago to work on the Federal definition.  Hope to see you all.

Dan

Slyboro