JLem

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What's the difference between apple wine and cider? ABV? Semantics?

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Yooper

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In my opinion, it's both ABV and ingredients. To me, hard cider says only cider, fermented. No sugar or other stuff added, and a lower ABV.

When I hear "wine", I think of an ABV of 12-15% or so and expect a more complex flavor with maybe some tannin, acid blend, etc, and I also expect clarity. I don't expect a cider to be clear necessarily.

These aren't the definitions of course- just my thinking!

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JLem

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thanks Yoop - I was thinking it was ABV thing - can't have a 5% wine can you? Didn't consider the other things, though I can see what you mean

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lumpher

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but what is the the difference if you use 5 gallons of apple cider or apple juice?

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Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale

Kegged:
Fermenting: Belgian Saison, Berry wine

In the fermentation chamber:

Fermenting: Toasted IPA

JLem

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I don't think it makes a difference. I believe the US is the only (?) place that uses "cider" to mean "unfiltered apple juice" and makes a distinction between that and "hard cider". Originally, and in most (?) other countries, "cider" is what you get from fermenting apple juice (filtered or unfiltered) - there is no distinction between "cider" and "hard cider".

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