Connecticut Administrative Code
Title 22 - Agriculture. Domestic Animals
33-C - Connecticut Quality Seal Program
Section 22-33-C9 - Quality seal grade standards for apple cider
Universal Citation: CT Reg of State Agencies 22-33-C9
Current through March 14, 2024
(a) Cider products marketed under the Connecticut Quality Seal shall meet the requirements of the general regulations pertaining to the Connecticut Quality Seal Program and the additional regulations as set forth in this section.
(b) Product Quality and Processing
(1) Apples should be
free of dirt, dust, decay, spray residue, insect infestation and other foreign
material.
(2) Cider shall be free
of foreign flavors or odors.
(3)
Cider shall be free from coarse particles of apple pomace or seeds.
(4) No adulteration of any kind is permitted
in apple cider marketed under Connecticut Quality Seal regulations. However,
this subsection shall not be meant to preclude the addition of preservatives
provided that the cider products is so labeled.
(5) Pasteurization is not allowed.
(c) Processing Area and Equipment
(1) The cider processing area
must be an enclosed building. The floors must be kept clean and provide
adequate drainage. Wall and ceiling surfaces must be washable. If gasoline or
diesel motors are used for powering equipment, the motors must be placed
outside of the cider building.
(2)
All machinery and equipment shall be in proper operating condition and be
capable of being washed and cleaned. All surfaces coming in contact with pulp
or cider must be made of wood, plastic, stainless steel or glass. Copper, tin,
and other materials which might alter the flavor of the cider must not come in
contact with the apples or cider during processing and storage.
(3) Hot water for sterilization of machinery
and equipment that come in contact with the cider shall be available in the
cider making area or adjacent to it.
(4) Cider storage containers must be covered.
Cider shall be cooled promptly after it is made. Cider must be cooled below
40°F.
(5) Press cloths, racks,
and forms are to be made of materials that can be easily cleaned.
(6) As the cider is processed, it shall be
filtered prior to bulk storage or bottling.
(d) Cleanliness and Sanitation
(1) All machinery, equipment and fluid lines
must be washed prior to each use and on a daily basis during periods of
continuous use. All surfaces that come in contact with apple pulp or cider must
be washed.
(2) Floors, walls, and
ceilings in the area of the grinding machine and pulp disposal shall be kept
clean.
(3) Press cloths shall be
rinsed and washed; racks and forms shall be scrubbed and cleaned, so as to keep
each of these items clean during use.
(4) Cider containers and caps must be new and
stored in a clean area prior to use.
(5) Pomace and reject apples are to be
removed from pressing area daily.
Disclaimer: These regulations may not be the most recent version. Connecticut may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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