- Feb 2, 2021
- Reaction score
I have some bottles left of a hard apple cider i made 5 or 6 years ago. Just opened a bottle, it has a kick to it, around 9% abv iirc. Crystal clear, some sediment, a few bubbles although I didn't prime for carbonation. Fermented bone dry from 5 gallons of fall grocery store sweet cider, with two 12-oz bags of chopped cranberries and a few ounces of chopped fresh ginger root. Still drinkable, but I think it's past it's prime. So what makes a hard cider vs apple wine?