looking for real answers here not guesses.
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.
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.
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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