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Old 09-18-2010, 01:16 AM   #1
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Default what's the difference between applewine and cider

looking for real answers here not guesses.

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Old 09-18-2010, 05:49 AM   #2
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Apfelwein is a german cider. As far as differences...it really depends on what cider you're comparing it to. If you've ever had Original Sin Cider, then EdWort's Apfelwein is almost the same thing but a bit more dry. Apfelwein tastes more like a champagne when carbonated (never had it uncarbed) than cider. Cider is a bit more sweet and most good ciders have a bit of malt in them. This is just my experience though...I'm sure there's plenty of good ciders that don't use malt.

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Old 09-18-2010, 12:48 PM   #3
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To my mind, the term "cider" refers to apples only, no sugar added during fermentation with an ABV of 5-7%. Apple wine is a wine made out of apples, usually 11.5-13%.

Apfelwein is a German cider.

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Old 09-18-2010, 01:26 PM   #4
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I agree, but then that also means New England Cider is in between since it has other fermentables added.

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Old 09-18-2010, 02:16 PM   #5
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+1 to Southern, Yoop and Bobby. I think the 7 or 8% abv level is a good division. To get above that will require quite a bit of sugars or other additional fermentables. Also, I think most people who make wine from apples usually let it get pretty dry, while many (not all) ciders tend to have some sweetness.

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Old 09-18-2010, 02:26 PM   #6
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cider: http://www.bjcp.org/2008styles/style27.php

apfelwein: http://www.bjcp.org/2008styles/style28.php#1c

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Old 09-18-2010, 06:13 PM   #7
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Quote:
Originally Posted by Suthrncomfrt1884 View Post
Cider is a bit more sweet and most good ciders have a bit of malt in them. This is just my experience though...I'm sure there's plenty of good ciders that don't use malt.
I've never heard of this...

BrandonO makes a cider with malt, but any good commercial cider will not contain malt...only apple juice and maybe some sugar to get the ABV up a little bit.
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Old 09-19-2010, 03:18 PM   #8
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Quote:
Originally Posted by Edcculus View Post
I've never heard of this...

BrandonO makes a cider with malt, but any good commercial cider will not contain malt...only apple juice and maybe some sugar to get the ABV up a little bit.
I could be wrong. I thought I had seen a lot of clone recipes floating around that contained malt. I'm not a big cider brewer though, so I'm not possitive.
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Old 09-19-2010, 04:00 PM   #9
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Ooh... just stumbled on this thread.

So there's this friend of mine, a serious foodie, who has spent a fair amount of time in the UK (and has family there).

She swears that (apple) cider produced in the states is "too sweet" and that she prefers ciders produced in the UK.

If I were to brew something for her, I'm thinking it would be closer to an apfelwein?

Having not done the taste test myself, I'm not sure of what a good example of a British hard cider would be compared to something like Woodchuck?

Just curious.

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Old 09-19-2010, 04:05 PM   #10
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The money quote's right in the second link:

Quote:
28C. Applewine
The term for this category is traditional but possibly misleading: it is simply a cider with substantial added sugar to achieve higher alcohol than a common cider.
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