Originally Posted by GinKings
Flavors change in fermented beverages. Read some tasting notes on fine red wines. You'll see descriptors like cherry, plum, fig, tobacco, etc. When's the last time you read one that said "tastes just like fresh grapes"?
I've had commercial Hard Cider and it tastes like cider, not wine.
I have read remarks that the applewein does taste like wine and that is not what I want. I may try it later, maybe to get a potable white wine but for now I'm staying with cider flavor as my target.
Just in the short time since I posted my remarks, I've read a lot more and now realize that applewein is not what I'm creating; if for no other reason I won't be using a wine or champagne yeast. I'll be very happy if my brew comes out more sweet than dry.