Is it cider? Wine?

[abrewnoob]

I have read a few threads of people debating what constitutes a cider or wine...yet seem to still not understand whats what. So a few peoples thoughts are that if its apples and its under 8% its cider...if its over 8% then its apple wine??
So whats a fruit beverage thats not apple based (cranberry,boysenberry ect..) thats under 8% called? Or is everything thats not apple is called wine??
Whats ya thoughts people!?

 

[jdgabbard]

Generically I'd refer to it as cider. But the critics may disagree. My thoughts are: Who cares if you're happy drinking it?

 

[Yooper]

While there are purists who insist that 'wine' is only fermented juice from grapes, the definition of wine is "an alcoholic beverage made from fermented grapes or other fruits" according to some dictionaries.

Cider is defined as an alcohol beverage made from the juice of fermented apples. So, cider is a type of wine. But "cider" typically is only fermented juice, not with added sugars to boost the alcohol (which makes it 'wine') or with things like honey (which is a cyser).

Perry is made from pears.

I can't think of any other terms specific to the type of fruit used, but there may be some. Things that use honey have a whole 'nother set of terms!

 

[Frognostic]

Maybe "apple wine" refers to a strong type of cider just as "barley wine" refers to a strong type of ale or beer?

For me, personally, if it's made from apple juice it's cider even if it's wine strength.

 

[DaMonkey]

Germany = Apple Wine
US = Hard Cider
Everywhere else = Cider

No matter the % alcohol, that's how I understand it.

 

[bernardsmith]

I think what defines a wine as opposed to something with less alcohol are the "local" tax laws. You can call a drink whatever you want but if it is taxed as a wine then it will contain a specific government defined quantity of alcohol. If it is taxed as a beer it contain a certain but less quantity of alcohol and if it has a higher quantity of alcohol as defined by tax laws as a wine then it is a spirit... So the idea is that if you are a commercial manufacturer of a drink you need to be very aware that a very small difference in the ABV can mean a very big difference in the rate at which your product is taxed. How that affects the home brewer or wine maker seems to be less than relevant so you are free to call whatever you make whatever you want - marinade, apple juice, cider, hard cider; apple wine;