Originally Posted by MarcusKillion
I see .. I will have to look up the difference in hard cider / wine . still sounds tasty to me
In my experience with this recipe, or at least early versions of it, using champagne yeast imparted the most "wine like" flavor. I would imagine that hold true for most of the wine yeasts. I have since used the commercial cider yeasts and prefer their flavor. The difference, at least to my mind, between apple wine and apple cider is a lower ABV in hard cider and the amount of aging. Is that exact? Not at all. Some ciders need to be aged for a year and have an ABV higher then wine. It's just a simplified definition that is a basic guide.