This year’s exceptionally hot summer has resulted in an unusually large cider apple harvest, but with a twist. The intense heat has caused the apples to develop higher sugar levels than usual, leading to cider with a significantly stronger alcohol content. While this might sound like a win for cider makers, it has created complications for pubs and retailers.
The higher alcohol content exceeds the limits typically allowed for cider sales in pubs, meaning much of this year’s batch cannot be sold through traditional pub channels. Instead, producers are exploring alternative markets or adjusting their fermentation processes to meet regulatory standards. This situation highlights how weather conditions, such as heatwaves, can influence not only crop yields but also the fermentation outcomes and legal classifications of alcoholic beverages.