Definition of real cider

 
I found this definition of real cider at the Slow Food Somerset website
 
A. INGREDIENTS
1. The liquid content before fermentation must consist entirely of non-pasteurized cider apple or perry pear juice.
2. No apple or pear juice concentrates may be used.
3. Normally only the sugar naturally available in the fruit should be used to cause fermentation, but in years when the level of natural sugar in the fruit is low the addition of extraneous sugar to aid fermentation is acceptable.
 
B. PROCESS
1. No pasteurization to take place during the production process in relation to the cask product.
2. No added colouring to be used.
3. No added flavouring to be used.
4. There must be no artificial carbonation for draught products.
5. Sweetener may be added to fully fermented Cider/Perry to make it sweet or medium.
6. The addition of water is permitted to bring the alcoholic content down to the level required by the producer. Ideally however the minimum juice content should not be lower than 90% volume.
7. No micro filtration allowed (this takes all the yeast leaving a “dead” product)