In article >, Tom > wrote:
>Richard,
>
>You have to realize what the definitions of cider and apple wine really are.
>"Cider" (having nothing to do with the sediment, pulp, clear or cloudiness
>of the finished product) is fermented apple juice plain and simple...with NO
>additional sugars. Apples by their nature are only about 7% fermentable
>sugars.

I got an initial gravity reading in the mid 40's.

>Some sediment throw off is
>usually seen and in fact expected by some by the very nature of cider. But
>it is a light sediment, you don't want the heavy stuff. Does not age well
>and meant to drink very young. As in this year.

OK. Lasts about as long as beer. Generally, I want it for thanksgiving
& chrismas, and a few cold days in January & February.

>Apple wine by its definition is Apple must chapitilized with additional
>sugars to create a ABV of 11-14% thus you get a wine that should be
>clarified, bottled and aged like any other wine. No sediment here.

I've generally called this "hard cider". This is what I really like

>Although it can be sweetened to taste prior to bottling it must be properly
>stabilized with sorbate and SO2 to prevent any in bottle fermentation.

I have those around, though I'm trying to cut *way* back on the amount I
use, even in real wine. There's *something* in some wines that gives me
a massive sinus headache. The usual culprits are inexpensive whites,
and every Chilean red I've every tried [I love those Chilean reds,
but can't risk a full glass . . .]

thanks

hawk
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