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Old 10-11-2011, 02:34 PM   #1
Ickythekid
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Where is the line between hard cider and apple wine?

Is it the bubbles? The yeast that gets pitched? Whether it's apple juice or apple cider that's used?

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Old 10-11-2011, 02:43 PM   #2
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Its primarily alcohol content. According to the BJCP style guidelines, applewine is 9%+ abv. http://www.bjcp.org/2008styles/style28.php

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Old 10-11-2011, 02:49 PM   #3
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i thought straight fermented juice was hard cider.

adding sugar pre-ferment is apple wine.

adding honey pre-ferment is cyser.

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Old 10-11-2011, 02:51 PM   #4
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Quote:
Originally Posted by motobrewer View Post
i thought straight fermented juice was hard cider.

adding sugar pre-ferment is apple wine.

adding honey pre-ferment is cyser.
Ok, if that's true, I added brown sugar pre-ferment and I've ended up with a 10%ABV, but I intend to carbonate. Is there really such a thing as a carbonated wine?
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Old 10-11-2011, 02:55 PM   #5
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Quote:
Originally Posted by Ickythekid View Post
Ok, if that's true, I added brown sugar pre-ferment and I've ended up with a 10%ABV, but I intend to carbonate. Is there really such a thing as a carbonated wine?
Sure! Sparkling wine and champagne are both carbonated wines. You could even bottle it in champagne bottles, for extra coolness

You don't really need to get caught up in the definitions, though. Its an apple wine, which is a kind of cider. The only time it would really matter is if you were entering a contest and needed to make sure it was entered in the right category.
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