How much sugar is in blood orange cider?

January 9, 2026 •

4 min read

With blood orange cider sugar content varying significantly between brands, it's crucial to check labels carefully as some can contain over 30 grams of sugar per serving. This wide range is influenced by factors like the fermentation process and the addition of sweeteners after fermentation.

Quick Summary

The amount of sugar in blood orange cider differs widely across commercial brands, influenced by fermentation levels and backsweetening techniques. Consumers should always check product labels, as some can be quite high in sugar while others are much lower, depending on the production method.

Key Points

Variable Sugar Content: Sugar in blood orange cider can range from low (around 9-11g) to very high (over 30g) per 12oz serving, depending on the brand.
Fermentation Impacts Sweetness: Longer fermentation allows yeast to consume more sugar, resulting in a drier cider, while stopping it early leaves more residual sugar.
Backsweetening is Common: Many ciders achieve their sweetness through backsweetening, where sugars or concentrates are added after fermentation is halted.
Always Read the Label: Due to optional labeling for alcoholic beverages, checking for a nutrition facts panel is the most reliable way to confirm sugar content.
Fruit Flavors Add Sugar: Fruit-flavored ciders, including blood orange, generally contain more sugar than traditional apple ciders, often due to added fruit concentrates.
DIY Offers Control: Home brewers can precisely control sugar levels by using non-fermentable sweeteners during backsweetening to avoid further fermentation.

What Determines the Sugar in Your Cider?

The amount of sugar in a bottle of blood orange cider is not a single, fixed number. It is the result of a complex process involving several key steps, each controlled by the cidermaker. Understanding these factors can help you make an informed choice when selecting a cider based on your dietary needs or sweetness preference.

Fermentation: Yeast's Role

Fermentation is the primary process that determines a cider's sugar content. During this stage, yeast consumes the natural sugars from the apple and blood orange juice and converts them into alcohol and carbon dioxide. The longer the yeast is allowed to act, the more sugar is consumed, resulting in a drier cider with a lower sugar content. If the cidermaker stops the fermentation process early, more residual sugar remains, leading to a sweeter drink. For example, a completely "dry" cider will have virtually no residual sugar because the yeast has consumed all of it. Conversely, a sweet cider is made by leaving more of the sugar intact.

Backsweetening Techniques

Many commercial ciders, especially flavored and fruit ciders like blood orange, achieve their sweetness through backsweetening. This is the process of adding sugar, sweeteners, or juice concentrates back into the cider after the initial fermentation is complete. Because the yeast has been rendered inactive (usually through pasteurization or the addition of chemical stabilizers like potassium sorbate), the added sugar will not ferment into more alcohol. This allows the producer to precisely control the final sweetness level. The type of sweetener used also varies, from cane sugar and fruit concentrates to non-fermentable alternatives.

Natural Fruit vs. Added Flavorings

The source of the blood orange flavor also plays a significant role. Ciders made with whole blood orange puree or natural juices will have a different sugar profile than those using concentrated flavorings. Many large-scale producers use concentrates, which can contain a high amount of sugar, to achieve a consistent and potent flavor profile. The natural acidity of the blood orange can also affect how we perceive the sweetness of the cider, making a high-sugar cider taste less overwhelmingly sweet.

Blood Orange Cider Sugar Comparison

Because of the varying production methods, the sugar content can differ widely across brands. The table below shows a comparison of approximate sugar content for several brands, normalized to a standard 12-ounce (355 ml) serving where possible. Note that these are approximations, and precise nutritional information should always be verified on the product's label.


Cider Brand (12 oz)	Sugar Content (grams)	Notes
Austin Eastciders Blood Orange	12 g	Made with blood orange concentrate and cane sugar.
Thatchers Blood Orange	~29 g (8.2g/100ml converted)	A sweeter European-style cider; may contain high added sugar.
Incline Cider Company Blood Orange	11 g	A craft cider with lower sugar content.
Portland Cider Company Blood Orange	11 g	Includes 0g of added sugar, relying on fruit sugars.
County Cider Blood Orange	~14 g (40g/L converted)	Uses natural blood orange flavor.
Rekorderlig Blood Orange	~22 g (21g/355ml)	Sweet Swedish hard cider style; high in sugar.

How to Choose a Lower-Sugar Blood Orange Cider

If you are mindful of your sugar intake, here are some tips for selecting a blood orange cider that fits your preferences:

Read the Label: The most reliable way to know the sugar content is to read the nutrition facts panel. Though not always required for alcoholic beverages in all regions, many brands provide it voluntarily.
Look for 'Dry' Ciders: Ciders labeled as "dry" or "extra dry" typically have less residual sugar, as fermentation has been allowed to complete. Be aware that the addition of blood orange can still increase sugar levels, so check the label.
Choose Craft Over Commercial: Smaller, craft cidermakers often have more control over their fermentation and backsweetening processes. Some specialize in drier, less sweet ciders. Always read the product description for clues.
Consider Ingredient Purity: Look for ciders that specify using natural fruit juice or puree rather than concentrate, as concentrates often contain higher levels of added sugars.
Check the ABV: A higher Alcohol By Volume (ABV) can sometimes (but not always) indicate that more sugar was fermented, potentially leading to a drier finished product, but this is not a hard rule, especially with backsweetened varieties.
Be Aware of Fruit Flavors: As a general rule, fruit-flavored ciders tend to be sweeter and higher in sugar than traditional apple ciders. The addition of other fruits can significantly increase sugar content.

Conclusion

The sugar content in blood orange cider can vary dramatically, ranging from moderate to very high depending on the brand and production method. Factors like the length of fermentation, the use of backsweetening techniques, and the ingredients (concentrate vs. natural puree) all play a significant role. Consumers looking for a lower-sugar option should prioritize checking product labels, opting for brands labeled as 'dry,' and being mindful that many fruit-flavored ciders contain substantial added sugars. For those interested in homebrewing, there are more direct methods to control sweetness levels by using non-fermentable sugars for backsweetening after fermentation is complete. By being an informed consumer, you can better control your sugar intake while still enjoying the vibrant flavor of blood orange cider.

For more information on cider styles and production, visit the American Cider Association website at https://ciderassociation.org/.

Frequently Asked Questions

No, fermentation does not always consume all the sugar. The yeast will continue converting sugar to alcohol until it is stopped, either by filtering, stabilizing chemicals, or pasteurization. Some ciders are intentionally stopped early to retain sweetness.

Not necessarily. While hard cider's sugar is partially fermented into alcohol, non-alcoholic cider retains much of the original fruit's sugar. In some cases, non-alcoholic varieties can be sweeter and higher in sugar than their alcoholic counterparts.

To find a lower-sugar option, look for ciders labeled "dry" and check the nutritional information if available. Choosing craft brands that focus on drier styles can also help, as commercial fruit ciders often contain high levels of added sweeteners.

Backsweetening is adding sugar or concentrated juice back into cider after fermentation has finished. It's used to balance the acidity and enhance the fruit flavor, as fermentation can strip the cider of its initial sweetness.

Not reliably. While high ABV can result from more sugar being fermented, many high-ABV ciders are also heavily backsweetened. Therefore, ABV is not a definitive indicator of final sugar content, especially in flavored ciders.

No. While some sugar comes naturally from the fruit, many commercial brands use added sugars, cane sugar, or blood orange concentrate to boost sweetness and flavor, especially during the backsweetening process.

Ciders, especially sweet fruit-flavored ones, generally contain more sugar than most beers. Standard lagers and traditional dry ciders often have lower sugar content, but commercial sweet ciders can far exceed this.