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The problem with calling these things wine is that while that seems like a good idea to cider fans, wine fans will go ape **** over it. To them, wine should only ever be made from grapes, have no bubbles, and be >10% abv. Myself, I'm a fan of *all of the above*. Wine, beer, mead, cider...

If you have a costco, I like the Kirkland the best. $4/gallon for 100% apple juice (not even the ascorbic acid added) and it's even slightly cloudy.

Yeah, I've looked through those and while they make perfect sense for judged competitions (where you need narrow categories to be able to fairly judge) they don't answer what these other styles should be considered. If you look through that list you'll see nothing for ginger based or berry based.

The great thing about cider is that you can make these changes one step at a time. A 1 gallon glass jug makes a great carboy and costs $5 new or can often be found for free somewhere. Airlocks are $1.50. Auto-siphon (to get it out of the carboy) is the most expensive piece and that's usually...

I've made a lot of hard cider. Mostly with apples, almost exclusively kegged (why bottle when you can keg???) but the ones I've had the most FUN with are when I ditch the apples and use other juices. But since I'm making it using all my cider stuff and it seems most similar to a cider to the...

In the end, isn't it most relevant what YOU think it is? Not to mention the process to make it? If it's a wine process and the result seems like wine to you, that would be wine. If it's a cider process and the result seems like cider to you.....

As a midwestern American, I can tell you that 'cordials' just isn't in the lexicon and we definitely call sweetened liquor 'liqueur'. But I'm always impressed by how much words like these vary by region.

I'm clearly in the minority here. Look it up: Cider is crushed fruit juice. Hard Cider is fermented crushed fruit juice. That seems like it should include wine but that's such a big group its treated separately. And the great thing about hard cider is that you can replace apple juice with...

Dude, if you're in a corny keg why are you worried? Worst case scenario is it'll ferment your back-sweetener and the cider will be a little dryer than intended. Personally, I've never noticed that happening; I store my ciders in a refrigerated corny without pasteurization all the time...

I've been using quite a bit of sucrose myself when making my ginger cider and the two main things I've learned is to use a yeast nutrient like loveofrose mentioned and also if you want the yeast to get a nice rapid start to make a yeast starter using yeast nutrient and sucrose. From what I've...

Well, it's certainly not a mead as the honey is only added post fermentation to back sweeten. I call it cider for lack of a better term and because everything about my method is derived from cider making. Also the end result to my pallet most closely resembles a cider. There are lots of...

Well, you'll notice the recipe doesn't call for any apple......the only 'fruit' juice is the Ginger. I have considered trying the recipe with a boiled Ginger instead of a raw juice. Generally I've found that cooking the ginger dramatically changes the flavor or it, most notably taking the edge...

Yes, through a good vegetable juicer I am able to extract roughly 1 cup of juice from 1 pound of root. This is also roughly the estimate of the juice yield I've seen elsewhere such as: http://www.epicurious.com/recipes/food/views/Homemade-Ginger-Beer-357980

For my ginger juice I figure ~1lb / cup. It's probably a little more, 1.1-1.2lbs/cup. I just take a ginger root, wash it well, and run it through a vegetable juicer. I've had great luck with both centrifugal and masticating juicers. If you're going to work with large quantities of ginger, go...

Well, I've been coming here for a while for advice and thought I'd share my 'work in progress' Ginger Cider recipe. I really like the way it is now, but if anybody has suggestions or advice I'm happy to continue tweaking it. Target Volume: 5 gallon Target ABV: 7.5% Ingredients: 6.2 lbs sugar...