Do Ciders Have High Sugar? A Comprehensive Guide to Sweetness Levels

January 12, 2026 •

4 min read

Some popular fruit ciders can contain up to 48g of sugar per pint, an amount that is significantly more than a can of cola. So, do ciders have high sugar? The answer depends heavily on the specific brand and type, from bone-dry craft ciders to heavily sweetened commercial products.

Quick Summary

The sugar content in ciders varies dramatically based on brand and style, influenced by ingredients and fermentation process. Sweet commercial ciders are high in sugar, while dry, traditional, and specific low-sugar varieties contain considerably less.

Key Points

Significant Variation: Cider sugar levels vary dramatically, from very low in dry ciders to exceptionally high in sweet and flavored versions.
Fermentation is Key: The length and method of fermentation directly control the final sugar content. Longer fermentation creates dry cider with less sugar.
Avoid Sweet and Flavored Ciders: Many popular commercial and fruit-flavored ciders are heavily sweetened with added sugar, leading to higher calorie and sugar counts.
Look for 'Dry' or Nutritional Labels: The best way to find a low-sugar cider is to look for 'dry' varieties or check the nutritional information on the packaging.
Consider Craft Ciders: Many craft cidermakers focus on traditional, less-sweet recipes without adding extra sugars after fermentation.
Be Aware of Health Impacts: The high sugar in some ciders can contribute to weight gain and is a concern for diabetics, who should opt for low-sugar varieties and drink in moderation.

The Cider Sugar Spectrum: From Dry to Sweet

At its core, cider is made from fermented fruit juice, most commonly apples, which are naturally high in sugar. The journey from sweet apple juice to alcoholic cider is what determines its final sugar content. This is dictated by the fermentation process, where yeast consumes the natural sugars, converting them into alcohol and carbon dioxide.

Dry Ciders: These are fermented for a longer period, allowing the yeast to consume nearly all the sugar. The result is a less sweet taste, a higher ABV, and a very low sugar count, making them the healthiest option for those monitoring their sugar intake.
Sweet Ciders: These are either fermented for a shorter time or have the fermentation stopped prematurely to leave residual sugar. In many cases, cider makers also add extra sugar or sweeteners after fermentation, a process known as backsweetening, to achieve a sweeter flavor profile.
Fruit-Flavored Ciders: These popular beverages often have the highest sugar content of all. The base cider is typically sweetened with additional fruit juice or flavorings, pushing the sugar levels far beyond traditional ciders. Some can contain over double the sugar of a standard coke.

How Fermentation Impacts Sugar Levels

The fundamental difference in sugar content between different types of cider is a direct result of how it's fermented. Understanding this process can help you make more informed choices.

Yeast and Sugar: During fermentation, yeast feeds on the natural sugars in the apple juice. This converts the sugar into alcohol and carbon dioxide.
Duration of Fermentation: The longer the fermentation process is allowed to run, the more sugar the yeast will consume. This is why dry ciders, which are fermented to completion, have minimal residual sugar.
Backsweetening: Many commercial ciders are fermented to a dry state and then have sugar or sweeteners added back in. This provides a consistent, sweeter flavor that appeals to a broader market.
Pasteurization and Sulfites: Producers can halt fermentation by either pasteurizing the cider or adding sulfites. This leaves more sugar in the final product and is a common technique for making sweet ciders.

The Sweet Deception: High-Sugar Commercial Ciders

While the crispness of an apple is often associated with health, the same cannot be said for all ciders. Many mass-produced, and particularly fruit-flavored, ciders are loaded with added sugar and calories. This can have significant health implications if consumed in large quantities, from weight gain to dental issues. For example, a pint of Rekorderlig Wild Berries contains a staggering 48g of sugar. This places many popular ciders in a similar, or even worse, category than soft drinks when it comes to sugar content.

A Comparison of Cider Sugar Content


Cider Brand (per pint)	Sugar Content	Sweetness Profile	Typical Calories (approx.)	Notes
Stowford Press	6g	Dry	200	One of the lowest sugar options listed.
Scrumpy Jack	13.6g	Medium	200-250	A classic medium-sweet cider.
Strongbow Original	15.9g	Medium	210	A widely available, mid-range sugar content.
Thatchers Gold	23g	Sweet	220-250	A popular option with a higher sugar count.
Kopparberg Mixed Fruit	41g	Very Sweet	308	Example of a very high-sugar fruit cider.
Somersby Apple	46g	Very Sweet	~350	Exceptionally high sugar for a major brand.

Finding Healthier, Low-Sugar Cider Options

If you're watching your sugar intake but still enjoy cider, there are plenty of options available. The key is to be a savvy shopper and know what to look for.

Choose Dry Ciders: The easiest way to reduce sugar is to opt for a dry cider. These products undergo full fermentation, leaving minimal residual sugar. Look for terms like 'dry' or 'brut' on the label.
Seek Out Low-Sugar Labels: Some brands now explicitly market lower-sugar or low-carb versions of their popular ciders, catering to a health-conscious market.
Embrace Craft Ciders: Many craft and artisanal cider producers focus on traditional, natural methods. They often avoid backsweetening and other additives, resulting in a cleaner, less sugary product.
Read the Nutritional Information: Always check the back of the can or bottle. This will give you the most accurate picture of the product's sugar and calorie content. It's especially important for fruit ciders, where sugar levels can be misleadingly high.
Dilute with Sparkling Water: For a lower-sugar, lower-calorie drink, try mixing your cider with a splash of sparkling water or soda water. This can reduce the overall sugar content per serving.

Conclusion

In summary, while many popular commercial and flavored ciders do have high sugar content, it is not a universal truth for all ciders. The amount of sugar depends on the type of cider, the fermentation process, and whether additional sweeteners have been added. For those concerned about sugar intake, selecting a dry or low-sugar variety, checking nutritional labels, and moderating consumption are the most effective strategies. Enjoying cider can be a mindful experience, and choosing wisely allows you to appreciate its natural flavors without the excessive sweetness.

Frequently Asked Questions

The main reasons for sugar variation include the type of apple used and the fermentation process. Commercial ciders often have fermentation stopped early or add extra sugar (backsweetening) to make them sweeter, unlike dry ciders which are fermented longer.

No, dry ciders are not completely sugar-free. However, because they are fermented for a longer period, the yeast consumes most of the natural sugar, resulting in a much lower sugar count compared to sweet or commercial ciders.

Generally, yes. Fruit-flavored ciders tend to have high sugar content because they are sweetened with additional fruit juices, flavorings, and sugar after the fermentation process.

Not necessarily. While beer may contain less sugar, cider often has more carbohydrates and can have higher sugar content depending on the type. The healthiest option depends on your specific dietary concerns.

People with diabetes can drink cider in moderation, but they should be aware of the sugar content. It's recommended to choose dry or low-sugar varieties, and it's essential to monitor blood sugar levels, as alcohol can affect them.

To find a low-sugar cider, look for terms like 'dry' or 'brut' on the label. Checking the nutritional information, often on the packaging or a brand's website, will also provide the specific sugar count.

Yes. As yeast consumes the sugars in the fruit juice during fermentation, it converts them into alcohol and carbon dioxide, which reduces the overall sweetness. A longer fermentation period will result in a drier, less sweet cider.

Not always. While lower sugar can lead to fewer calories, the alcohol content also contributes significantly to a cider's total calories. A higher ABV in a dry cider could mean its calorie count is still moderate, even with very little sugar.