cider (or perry)—

a

which is of a strength exceeding 1.2 per cent but less than 8.5 per cent,

b

which is obtained from the fermentation of apple or pear juice, without the addition at any time of—

i

any alcoholic liquor, or

ii

any liquor or substance which communicates colour or flavour,

other than such as the Commissioners may allow as appearing to them to be necessary to make cider (or perry),

c

the pre-fermentation mixture for which satisfies the pre-fermentation juice requirement, and

d

which satisfies the final product juice requirement.

For the purposes of this subsection—

i

“the pre-fermentation mixture” for cider (or perry) means the mixture of juice and other ingredients in which the fermentation from which the cider (or perry) is obtained takes place, as that mixture exists immediately before the fermentation process commences,

ii

if the cider (or perry) consists of a blend of two or more liquors constituting cider (or perry), references in this subsection to the pre-fermentation mixture are to the pre-fermentation mixtures for each of those liquors taken as a whole,

iii

the pre-fermentation mixture for the cider (or perry) satisfies the pre-fermentation juice requirement if the volume of apple or pear juice of a gravity3 of at least 1033 degrees included in the mixture is a volume not less than 35 per cent of the volume of the pre-fermentation mixture,

iv

the cider (or perry) satisfies the final product juice requirement if the aggregate of the volume of apple or pear juice of a gravity of at least 1033 degrees included in the pre-fermentation mixture and the volume of any such apple or pear juice added after fermentation commences is a volume not less than 35 per cent of the volume of the cider (or perry), and

v

the volume of any juice, the pre-fermentation mixture and the cider (or perry) is to be computed as at 20°C.