I make both. Apple Cider Wine to use as a starter for SP, then I spice it while aging for a "Spiced Apple Wine" Getting 3 bushels of apples this week for true Apple Wine, 15 gals. I don't press. Just decore & cut into 8-12 pieces & put in a straining bag. Once fermentation has started I squeeze the bag 2-3 X a day, after 5-6 days there isn't that much pulp left. I find the taste is different between cider & apple wine. Apple stronger & if left to age 18 mo. it's awesome! [ I put 1/2 on oak] BTW my cider comes from a local orchard & is "flash pasteurized" with no preservatives. Roy FightingTown Creek Wines In the middle of Ga. Apple country