On Wed, 25 Nov 2020 12:07:27 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, November 25, 2020 at 2:26:43 PM UTC-5, Bruce wrote:
>> 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.
>
>Generally we use "apple juice" for the filtered product and "cider" for unfiltered.
>
>> >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.
>
>How nice for you.

Don't act hurt. All y'all change the meanings of things and then act
surprised when you're misunderstood. Your problem, self-inflicted.