Is There Too Much Sugar in Cider?

November 13, 2025 •

4 min read

According to Drinkaware, a single pint of some commercial ciders can contain up to five teaspoons of sugar, nearly reaching the daily recommended limit. For many, this raises the question: is there too much sugar in cider, and how can one make a healthier choice without sacrificing flavor?

Quick Summary

The amount of sugar in cider varies dramatically based on its style, from naturally low-sugar dry ciders to high-sugar flavored varieties. The fermentation process dictates how much sugar remains, directly impacting calorie content and potential health effects. Knowledgeable consumers can find low-sugar options by understanding labeling and production methods.

Key Points

Sugar content varies widely: Depending on the brand and style, cider can contain anywhere from 1 gram to over 50 grams of sugar per pint.
Sweetness is determined by fermentation: The amount of residual sugar left after the yeast has consumed it is what determines if a cider is dry or sweet.
Added sugars are common in flavored ciders: Mass-marketed and fruit-flavored varieties often have extra sugars added, significantly boosting the calorie and sugar count.
High sugar intake has health risks: Excessive consumption can lead to weight gain, metabolic issues, and poor dental health.
Look for 'dry' or 'brut' ciders: These are the lowest in sugar, as the yeast ferments most of the natural fruit sugar into alcohol.
Read nutrition labels carefully: The 'sugars' figure can help you compare products and find healthier, lower-sugar options.

The Surprising Truth About Sugar Content in Cider

Many people enjoy cider for its refreshing taste, but few realize the wide variation in its sugar content. Unlike wine or beer, which are typically fermented from low-sugar grains, cider is made from fruit juice, which is naturally high in sugar. The final sugar level depends heavily on how the cider is made, with commercial, sweet, and fruit-flavored ciders often containing alarmingly high amounts.

How Fermentation Determines Sugar Levels

The fermentation process is the most crucial factor controlling a cider's sweetness. This is where the yeast consumes the natural sugars from the apple juice and converts them into alcohol.

Dry Ciders: For a dry cider, the yeast is allowed to consume most, if not all, of the sugar. This results in a product with a higher alcohol by volume (ABV) and very little residual sugar. Many craft and traditional ciders are made this way.
Sweet Ciders: In contrast, sweet ciders are made by halting the fermentation process early, often by chilling or filtering the liquid to remove the yeast. This leaves a significant amount of unfermented sugar, creating a sweeter flavor profile but also a higher sugar and calorie count.
Flavored and Mass-Produced Ciders: The highest sugar levels are typically found in fruit-flavored or mass-marketed ciders, where extra sugar or artificial sweeteners are added post-fermentation to enhance sweetness. It is not uncommon for a single pint of a popular flavored cider to contain over 40 grams of sugar, exceeding the entire daily recommended free sugar intake.

Comparing Cider to Other Alcoholic Beverages

When placed side-by-side with beer or wine, cider's sugar content becomes more apparent. While beer typically contains very little to no sugar, a single pint of cider can have a sugar profile comparable to that of a soda.


Beverage Type	Approximate Sugar per Pint/Serving	Key Difference
Dry Cider	5–10g	Fermented to dryness, minimal residual sugar.
Medium/Sweet Cider	15–30g+	Fermentation stopped early, or sugar added back.
Flavored Cider	30–50g+	Extra sugars added for sweet, fruity taste.
Lager/Beer	<1g	Fermented from grains, not fruit juice.
White Wine	1.5–10g+	Sugar content varies, but often less than sweet cider.
Cola (500ml)	~53g	Often used as a benchmark for high-sugar drinks.

Health Implications of High Sugar Content

Consuming too much sugar, whether from cider or other sources, can have several negative health impacts.

Weight Gain: The high calories from both sugar and alcohol in sweet ciders can contribute to weight gain, particularly around the midsection. The calories are often called 'empty' because they provide no nutritional value.
Metabolic Issues: Excessive sugar intake is a driver of poor metabolic health, increasing the risk of conditions like type 2 diabetes and insulin resistance.
Dental Health: The combination of high sugar and acidity in many ciders can promote tooth decay and damage dental enamel over time.
Increased Hangover Severity: Sugar can exacerbate dehydration, potentially intensifying the symptoms of a hangover.

How to Choose a Low-Sugar Cider

For those who enjoy cider but want to reduce their sugar intake, several strategies can help.

Opt for Dry or Brut Varieties: The terms "dry," "extra dry," or "brut" on a label indicate that the cider has undergone a complete fermentation, leaving minimal residual sugar. This is your best bet for a low-sugar option.
Read the Label: Check the nutritional information for the "sugars" figure per 100ml. The NHS defines low sugar as 5g or less per 100g, a useful guideline for comparing brands. Look for ciders with lower sugar content explicitly stated on the packaging.
Favor Traditional and Small-Batch Ciders: Smaller, craft cideries often prioritize using high-quality apple varieties and traditional, long fermentation methods that naturally result in lower sugar levels without added sweeteners. Some producers even advertise their products as having zero added sugar.
Avoid Flavored and "Alcopop" Ciders: If it tastes like strawberry, mixed berries, or toffee apple, it likely contains significant added sugars. Stick to plain apple or pear ciders to minimize hidden sugar content.
Look for Organic: Some organic ciders use higher quality yeast and fewer additives, which can mean less added sugar in the final product.

Conclusion: Finding the Right Balance

Is there too much sugar in cider? The answer is that it depends entirely on the type you choose. While some mass-produced and flavored ciders are sugar bombs in a bottle, there are plenty of traditionally crafted, dry ciders with minimal sugar content available. By understanding the fermentation process and checking labels, consumers can easily navigate the market to find a delicious cider that fits their health goals. The key is to be mindful and choose wisely, proving that you don't have to give up cider entirely to manage your sugar intake. For more information on health-conscious cider choices, consult resources like DrinkWell.

Optional Outbound Link: Learn more about the health effects of sugar from the NHS.

Frequently Asked Questions

Dry or brut ciders are generally the lowest in sugar because the fermentation process allows the yeast to consume nearly all the natural fruit sugars.

Sweetness is a good indicator, but checking the nutrition label for the 'sugars' per 100ml is the most reliable method. Additionally, flavored varieties like berries or passionfruit are almost always higher in sugar.

Yes, most ciders have a higher sugar content than beer because they are made from fruit juice, which is naturally high in sugar. Beer is made from grains with a much lower sugar content.

Some small-batch, traditional, or extra-dry ciders ferment all the way to completion, leaving no residual sugar. However, it is essential to check the label, as many commercial 'dry' ciders may still contain some residual sweetness.

Cider starts with the natural sugars from the fermented fruit. However, many mass-produced ciders, especially sweet and flavored ones, have additional sugars added by the manufacturer, which are not natural.

Yes, excessive consumption of high-sugar cider can contribute to weight gain, an increased risk of type 2 diabetes, poor metabolic health, and dental issues.

Yeast consumes sugar to produce alcohol. In a dry cider, yeast consumes most sugar, resulting in less sugar and higher ABV. In sweet ciders, fermentation is stopped, leaving more sugar and often a lower ABV.