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Old 05-17-2014, 01:42 AM   #1
lowelldw
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Default wine or hard cider??

I have some cider (and sugar) in the primary the has been bubbling for 3-4 weeks. It is slowing down. I was going to make it hard cider but now I am thinking about apple wine.

Is the difference between wine and hard cider...in that the hard cider is carbonated and the wine is not...or am I wrong.

If I make it wine, could I put it in a secondary till fermenting is done and then cold crash and bottle. Would I have wine??

Sorry for the.... maybe stupid questions. But trying to learn!! Thanks all!!

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Old 05-17-2014, 09:55 AM   #2
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Cider purists would say you cant add sugar to your apple juice and call it cider, its now apple wine. Wine can have bubbles or not have bubbles, depends on the style you want to make. You should already have this in a carboy wether you are making cider or wine to keep the oxygen out. I dont see any problems finishing it and cold crashing depending on what kind of yeast you are using and how much sugar is left when its finished. Some hydrometer reading would have made it easier to assist, as would even knowing what yeast you are using. WVMJ

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Old 05-17-2014, 04:59 PM   #3
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Yeah I would say adding sugar/raising the ABV makes it wine, not hard cider...

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Old 05-18-2014, 01:23 AM   #4
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I think the difference between cider and wine is the alcohol content. I would say that a drink made from apples with an ABV of about 9% or more is a wine and a drink made from apples with less alcohol is hard cider. I suspect the difference is based on tax law rather than anything intrinsic to the drink.

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Old 05-18-2014, 08:01 AM   #5
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Quote:
Originally Posted by bernardsmith View Post
I think the difference between cider and wine is the alcohol content. I would say that a drink made from apples with an ABV of about 9% or more is a wine.
If you want to get technical ATF defines comercial cider as 7%ABV or lessfor the purposes of taxes and regulation regardless of BJCP styles .
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Old 05-18-2014, 03:27 PM   #6
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Thanks all... I have never made wine so I think I will treat this as wine.

I can barely read my notes but the yeast was wine yeast....Premier Cavie???? or something close to that spelling?

The OG was 1.084 started on 4/27/14 ...so 3 weeks old. Still getting a little bubbling.

Should I finish in primary or rack to a secondary? It was a 1 gallon batch.

Thanks so much for all your help!! Lowell

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Old 05-18-2014, 11:42 PM   #7
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Premier Cuvee is what you're looking for.

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Old 05-21-2014, 11:26 PM   #8
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I have made several one gallon batches now..I let one with red star pasture champaign yeast ferment out and clear in the primary...and another with a nottingham ale that needed racked to help clear

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