Originally Posted by winewit
CiderMaster, "All your favorite commercial ciders are made by getting high octane hooch, then adding water and backsweetening with apple concentrate, adding malic acid and then force carbing (Woodchuck, hornsby, strongbow, etc.)
Are you saying commercial ciders aren't fermented apple juice?
No I am saying they are made from high octane hooch = fermented apple juice to High ABV.
They take apple juice and add sugars, (sucrose), and ferment it out (now you have apple wine). Then back the ABV off with water and juice conentrate to get the sweetness and apple flavor back in there.
Try doing this with a home cider - you will get a woodchuck clone, pretty good if you like woodchuck