Cider royal

Related terms

Terms that belong to the same part of the subject, or that this one is routinely confused with.

• Cider

  Pommeau

  A blend of unfermented apple juice and apple brandy, matured in oak, sold at around 16 to 18% ABV as an aperitif or dessert drink.

• Cider

  Apple wine

  Cider fermented to a strength closer to table wine, usually 9% ABV or more, generally by adding sugar to the juice before fermentation.

• Fermentation

  Chaptalisation

  Adding sugar to juice before fermentation to raise the eventual alcohol. It increases strength without changing acid or tannin, so a heavily chaptalised cider can taste thin for its strength.

• History

  Early bottling

  The seventeenth-century English practice of bottling cider with residual sugar in strong glass so that it refermented and sparkled — documented decades before comparable techniques are recorded for wine.

Where to go next

• Cider glossary — The whole vocabulary, by subject and A–Z.
• Comparisons — Terms that are only really clear when set against the thing they are not.
• Search — Finds terms by their aliases and by their spellings in other languages.

Sources

What this page rests on. Where a source is marked as registered rather than read, CiderHQ is recording that the body is authoritative on the subject without claiming to have worked through the document itself. See our evidence policy for what each state means.

• Vinetum Britannicum, or a Treatise of Cider

  John Worlidge · historical source · passage verified 2026-08-24 · covers 1676

  Identified on 2026-08-24 from the 1678 edition held by the Internet Archive. John Worlidge, active 1669–1698; the work ran to further editions including 1691, so a citation to it should say which. The full title is broader than the short one CiderHQ uses and matters for what the book can be cited for: it covers other fruit wines and drinks alongside cider, so it is evidence about seventeenth-century English fruit fermentation generally rather than about cider alone.

• Pomona, or an Appendix concerning Fruit-Trees in relation to Cider

  John Evelyn, Royal Society · historical source · passage verified 2026-08-24 · covers 1664

  Identified on 2026-08-24 from the 1670 edition held by the Internet Archive. The attribution needs correcting and CiderHQ has corrected it: *Pomona* is not a book by John Evelyn. It is an appendix annexed to Evelyn’s *Sylva*, published by express order of the Royal Society, and the contributors recorded for the volume are John Evelyn, John Beale, Daniel Colwall, Paul Neile, John Newburgh and Sylas Taylor. Beale has his own entry in this register, and the overlap is not a coincidence — the two texts come out of the same Royal Society enquiry into cider in the 1660s. Citing *Pomona* as Evelyn’s flattens a collaborative compilation into a single-author work.