Fermented Apple Juice: Cider vs. Apple Wine

When discussing fermented apple juice, two terms often come up: cider and apple wine. The choice between them depends on the fermentation process and alcohol content. Understanding these differences can help clarify what you're enjoying and how it’s produced.

Understanding Cider

Cider, often referred to as hard cider in North America, is a type of fermented apple juice that is typically lower in alcohol, ranging from 4% to 8% ABV (alcohol by volume). It can be still or sparkling and is made using a variety of apple types. Cider can be further categorized into different styles such as sweet, dry, and sparkling, catering to a wide range of tastes and preferences.

Apple Wine: Higher Alcohol Content

Apple wine, on the other hand, generally describes a higher alcohol content fermented apple juice, usually over 8% ABV. This term can be used for cider that goes through secondary fermentation or for cider where additional sugars are added to boost the alcohol content. Apple wine can be produced using various fermentation techniques, which can result in a distinct flavor profile and character compared to traditional cider.

Comparison with Wine

While both cider and apple wine are fermented juice from apples, it's important to note that in the context of European Union regulations, wine specifically refers to beverages made from fermented grape juice. According to the European Union, wine is defined as an alcoholic beverage produced by the complete or partial fermentation of grapes.

From a dictionary perspective, wine is defined as follows:

Wine refers to an alcoholic drink made from fermented grape juice. However, the term can also be extended to include the fermented juice of specified other fruits or plants.

Mythbusting: Sugar Content and Fermentation

The sugar content of apple juice plays a crucial role in determining whether the resulting fermented juice is classified as cider or apple wine. If apple juice is fermented at its natural sugar level, which typically ranges from 6% to 8%, the result is usually referred to as cider. Conversely, if the sugar content is increased to match that of grape juice, usually around 22% to 24%, and then fermented, the product is more likely to be called apple wine.

A Personal Touch: A Look Back at B.F. Clyde's Cider Mill

Recalling my personal experience growing up in Southeast Connecticut, I fondly remember the local cider mill, B.F. Clyde’s in Mystic. Using old steam engines, the cider mill produced fresh squeezed cider, offering a delightful and educational experience. It wasn't until my 20s that I discovered the joy of fermented apple juice, now known as hard cider or apple wine.

Curiously enough, checking B.F. Clyde's website to learn more, I found that they indeed offer both cider and apple wine. This illustrates that the line between cider and apple wine can be somewhat blurred, and the distinction depends on the specific process and taste of the consumer.

Conclusion: Whether you prefer the crisp, refreshing taste of traditional cider or the fuller, more robust flavor of apple wine, understanding the differences can enhance your appreciation of these fermented apple beverages. The next time you enjoy a glass, remember the rich history and diverse flavors that make apple juice fermentation so fascinating.