Does Cider Have a Lot of Added Sugar?

November 29, 2025 •

4 min read

According to one UK study, a single pint of some popular fruit-flavored ciders can contain a staggering 48g of sugar, which is more than a can of cola. This wide variation means the answer to "Does cider have a lot of added sugar?" is not a simple yes or no, but depends heavily on the specific brand and style.

Quick Summary

The sugar content in cider varies significantly by brand and style, with some mass-produced and flavored varieties containing large amounts of added sugar. Fermentation processes and ingredients determine the final sweetness, so dry ciders typically have less sugar, while sweet and fruit-flavored options are often much higher.

Key Points

Significant Variation: The sugar content in cider varies dramatically, with sweet and flavored varieties containing far more sugar than drier, traditional ciders.
Natural vs. Added Sugar: All cider has natural sugar from apples, but many commercial brands add additional sweeteners or concentrates to increase sweetness.
Dry vs. Sweet: Dry ciders are fermented longer, allowing yeast to consume most of the sugar, resulting in a lower sugar product. Sweet ciders stop fermentation early or are back-sweetened, leaving more residual sugar.
Read Labels Carefully: Look beyond marketing terms like "no added sugar," as concentrate can still be used to sweeten the product. Pay attention to the total carb and sugar count on nutritional labels.
Consider Alternatives: For very low-sugar options, look for "brut" or "extra dry" craft ciders, or dedicated low-sugar brands and cider seltzers.

The Origins of Sugar in Cider

All cider starts with fruit, typically apples, which contain natural sugars. The fermentation process is where these sugars are transformed into alcohol by yeast. How much sugar remains in the final product depends on several key factors:

Fermentation duration: For a dry cider, yeast is allowed to consume most or all of the natural fruit sugars, converting them into alcohol. This results in a product with a higher alcohol content and lower residual sugar.
Fermentation interruption: To create sweeter ciders, makers stop the fermentation process early, which leaves more unfermented, residual sugar.
Back-sweetening: Many commercial cider producers add extra sugar or juice concentrate after fermentation to increase the sweetness and cater to consumer preferences for sweeter drinks. This is often the source of substantial added sugar in cider.

Sweetness Levels: A Wide Range of Sugar Content

Ciders can be broadly classified by their sweetness, which directly corresponds to their sugar levels. Understanding these categories is crucial for anyone monitoring their sugar intake.

Dry Cider: These ciders are fermented until most of the sugar is consumed, resulting in a crisp, less sweet taste. They have the lowest sugar content and are the best option for those looking for a healthier alternative.
Medium or Off-Dry Cider: These have a balanced flavor profile with some sweetness and a moderate sugar level.
Sweet Cider: These are made with a significant amount of residual sugar or back-sweetened to achieve a sugary taste. Fruit-flavored ciders, in particular, tend to fall into this category and often contain very high levels of added sugar.

How to Identify Added Sugar in Cider

Labeling can be tricky, as regulations may not require specifying the difference between naturally occurring and added sugar on alcoholic beverages. However, there are ways for a consumer to be more informed:

Read the ingredients: Watch out for terms like "apple juice concentrate" or simply "sugar" listed in the ingredients. Many brands use concentrate to sweeten the product without having to list it as added sugar.
Check the nutrition panel: While not always differentiating sugar sources, the total sugar and carbohydrate count can give you a clue. A higher carb count for a standard ABV suggests more sugar.
Trust your taste buds: If a cider tastes exceptionally sweet, it's a strong indicator of high sugar content. Dry ciders will be crisp and more tart, while sweet versions will have a noticeably sugary taste.
Look for buzzwords: Some manufacturers will use phrases like "no added sugar". This, however, is not always a guarantee that it's low in sugar, especially if concentrate is used.

Low-Sugar and Sugar-Free Cider Options

For those concerned about high sugar content, several brands and types of cider offer significantly less sugar.

Dry Craft Ciders: Many small-batch and craft cider producers focus on producing genuinely dry ciders with minimal or zero residual sugar. Look for descriptions like "brut" or "extra dry".
Dedicated Low-Sugar Brands: Some companies specialize in creating ciders specifically with lower sugar and calorie counts. These will often be clearly marketed with nutritional information.
Cider Seltzers: In response to the growing demand for low-sugar alcoholic beverages, some brands offer cider seltzers, which have very low sugar and carb counts.
Look for traditional methods: Some traditional cider makers ferment for longer periods, resulting in a lower sugar product. Red Bank Cider, for instance, highlights its slow, natural fermentation process.

Commercial Cider vs. Traditional Cider


Feature	Mass-Produced/Commercial Cider	Traditional/Craft Cider
Sugar Level	Often high, especially in flavored varieties, due to added sugars and concentrates.	Variable, but often lower, particularly in dry and vintage styles.
Added Sweeteners	Frequent use of apple juice concentrate, sucrose, or artificial sweeteners to standardize taste.	Minimal or no added sweeteners, with sweetness coming from natural residual sugars.
Ingredients	Can be made from concentrate and contain flavorings and colors.	Typically made from fresh-pressed, whole apples.
Fermentation Process	Often uses accelerated, controlled fermentation, sometimes halted early.	Slower, more natural fermentation process, sometimes aged for months or years.
Flavor Profile	Very consistent and often very sweet, prioritizing mass appeal.	Complex, reflecting the apple variety, harvest, and fermentation method.

Conclusion: Making Informed Choices

The amount of sugar in cider is not standardized, with a significant disparity between different brands and types. The notion that "cider is full of sugar" is a generalization that overlooks the variety of products available, from ultra-sweet fruit ciders to bone-dry craft options with minimal sugar. Consumers can make more informed decisions by reading labels carefully, understanding the differences in fermentation, and seeking out dry or low-sugar specific brands. Ultimately, enjoying cider in moderation and choosing a product that aligns with your dietary needs is key.

Frequently Asked Questions

Yes, cider generally has a much higher sugar content than beer because it is fermented from fruit (apples), which are naturally high in sugar, while beer is fermented from low-sugar grains like barley.

Natural sugar comes directly from the fruit used to make the cider. Added sugar or juice concentrate is put in by the producer after fermentation to make the cider sweeter.

Check the nutritional label for total sugars and carbs, and read the ingredients list for added sweeteners or concentrates. A very sweet taste is also a strong indicator of high sugar content.

Most fruit-flavored ciders on the market contain high levels of added sugar, as they are sweetened to appeal to consumer preferences. However, some craft brands may offer lower-sugar versions.

Dry ciders, especially those labeled "brut" or "extra dry" from craft producers, typically have the lowest sugar content because the fermentation process has consumed most of the fruit's natural sugars.

Yes, less sugar often means fewer calories, but alcohol also contributes significantly to a beverage's calorie count. A very dry cider with a higher ABV might still have comparable calories to a sweeter, lower-ABV one.

Yes, many craft or naturally fermented dry ciders contain no added sugar. Some producers, like SkinnyBrands, offer entirely sugar-free options.