beergeek82
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Just a simple question, can you make hard cider with oranges?
cider is the word for ~8.5% ABV or less fermented beverage made from apples
apple wine are the words for a a fermented beverage greater that ~8.5% ABV.
if you are not using apples...you really shouldn't call it cider.
i'm had orange mead (honey wine) and mandarin orange wine and both are excellent...just depends on the sugar content and acidity.
there is no reason you can't make a 6% or a 16% orange fermented beverage.
cider is the word for ~8.5% ABV or less fermented beverage made from apples
apple wine are the words for a a fermented beverage greater that ~8.5% ABV.
Everybody seems to have a different "definition" of cider and wine. Where does this "definition" come from?
cider is the word for ~8.5% ABV or less fermented beverage made from apples
apple wine are the words for a a fermented beverage greater that ~8.5% ABV.
wikipedia
http://en.wikipedia.org/wiki/Cider
basically, hard cider is just a low ABV apple wine.
not trying to threadjack here but my loose definitions are
...fermented from fruit (no barely/grains) ---> wine (which includes mead, hard cider, hard lemonade, etc)
...fermented from grains (hopped or unhopped and regardless of fruit adjuncts) ---> beer
...distilled stuff ---> spirits
all other definitions are meaningless because ultimately these 3 are all encompassing, at least to me.
take for example my hard apple "cider". it doesn't fit the wikipedia definition of cider because I brew up a high ABV cider. it is apple wine, but i don't like that for my label so I still call it "cider"
most people say i didn't make cider because the last batch was 18.6% and that's fine but as i'm printing my label, i'll put what i please on it.
Personally, I wouldn't trust wikipedia to define cider, but if you read it, they say that "Cider varies in alcohol content from 2% abv to 8.5% abv or more in traditional English ciders". www.bjcp.org , for example, lists cider styles up to 13%.
I asked the question about your "definition" because I don't believe there is a clear cut definition, yet everybody seem to have one. If you label your 18.6% apple beverage as cider, why would you make the blanket statement that "cider is the word for ~8.5% ABV or less"? I don't mean to give you a hard time. Just prior to reading your post, I read another stating that cider is 7% or less.
I think technically a cider has to be under 7%, anything over is wine.
Be carful I made that comment once before and it was like whacking a hornets nest. try and define "cider" and you will get a ton of different answers including some that allow for it to be more than 7%... a lot more
Daze said:This amazes me just yesterday I made the comment in reply to some one else's definition of "cider"
SenorPepe said:Well, I'm glad that's settled.
Yep, I'm sure we'll never see a cider definition argument ever again...until tomorrow.
While every one was bickering about what cider, wine, beer, barley wine i came up with a recipe here it is for orange cream please try and let me know
2 gallons orange juice
s cans orange juice concentrate
1 lbs oats
1oz vanilla extract
4 lbs surgar
heat orange juice, oats in grain bag and vanilla extract to 160f in pot do not go over 170f, add sugar and let set at 160-170f for 20 min cool down to 80f and put in fermentor, with 3 gallons cold water to drop to 72f add yeast maybe a alel yeast or a witbeir yeast let sit for 7-10 days and test, put in keg and carbonate for 24 hours and bottle
+1 million for mathamatizing alcohol definitionsDaze said:Perceptions:
Grain = beer
Honey = meed
fruit -apples + higher ABV = wine
co2 + wine = champaign/sparkling wine
apples = cider
and maybe
fruit - apples + lower ABV + or - sweetenss + or - co2 = winecoolers, hard soda, hard lemonade & more but is ≠to wine
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