On Wed, 25 Nov 2020 10:40:25 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, November 25, 2020 at 11:54:50 AM UTC-5, Bruce wrote:
>> On Wed, 25 Nov 2020 03:20:39 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Tuesday, November 24, 2020 at 3:58:49 PM UTC-5, Tom Del Rosso wrote:
>> >> There used to be a cooking show, 8 or 10 years ago, called Everyday
>> >> Food. In one episode they braised turkey thighs in apples and apple
>> >> cider. I tried it and it was too sweet.
>> >
>> >Did you use the filtered, shelf-stable cider (which used to be sold in glass
>> >jugs but I imagine is now sold in plastic)? If so, that will be sweeter than
>> >fresh-pressed cider which is kept refrigerated and is cloudy.
>> >
>> >If memory serves, during the cider season early cider is sweeter than
>> >late cider as different varieties of apples ripen.
>> The way all y'all talk, I get the impression only sweet cider is
>> available in the US. Probably in buckets.
>
>We have two kinds of cider in the U.S.
>
>Juice squeezed from apples, with or without filtration. That's what we
>refer to by the unadorned term, "cider".

To me, that's apple juice, as Graham says.

>Hard cider, which is fermented "soft" cider. Although it was popular in
>the 19th and early 20th Century, it fell out of favor. It has enjoyed a
>resurgence in the last decade or three.

That's cider to me. Cider's alcoholic, like beer.