Hi folks, I have what is probably a very stupid question, so please forgive me.
During the fall, SWMBO and I had an apple cider that wasn't malted -- in other words, it was more like a thick wine (kind of like mead), not very much carbonation, and came in basically a wine bottle. We loved it. This is what we had (please scroll down to "North Carolina Hard Ciders): http://www.mcritchiewine.com/Pages/Wines.html
What we aren't real fond of are what I always thought of as cider (Woodchuck, Strongbow, etc.).
I've been ordered to make some of the cider that we had, but looking through these recipes, I'm not sure what it is I'm looking at -- whether it's the kind like what we are shooting for, or whether I'd end up making a Strongbow clone.
Would someone mind pointing me in the right direction? Many, many thanks for the assist!