SC - Re: [spca-wascaerfrig] Mongolian hot pot for a meal?

[LrdRas@aol.com]

In a message dated 4/12/00 9:57:44 AM Eastern Daylight Time, 
JGedney at dictaphone.com writes:

<< another is the wine made from such juice.
 We are using definition two.
 
 What you are doing is fine, and indeed very yummy, but we are talking 
 making a rather strong wine out of it.  >>

Apple wine and apple cider are 2 different things. 

Anything over 6 1/2 per cent alcohol is apple wine and it is usually produced 
using the methods used to normally brew other types of wine. From 1 to 6 1/2 
per cent is cider which locally is does not undergo the process that is used 
to make apple wine but rather it is fermented on it's own. Under 1 per cent 
is apple juice. As an added note cider is somewhat sparkling while apple wine 
is a still beverage.

Most of the apple growers around here do not go to any great lengths to grow 
specific apples for cider making to be sold at the road side stands but rely 
on picking drops daily and pressing them. It is common practice to leave the 
jug sit for a few days until it becomes 'bubbly.' Further sitting (e.g., a 
few weeks) produces 'hard cider' and leaving it several months produces cider 
vinegar from the same jug.

Now this may or may not reflect what is done in other parts of the US but 
this is the way it is done in my neck of the woods. 

Admittedly, commercial production is far different from what has been 
described in this post.

Ras