This strong (9-12% ABV) cider style uses substantial additions of sugar to increase alcohol content, and can come across very similar to a white wine.

Ice cider—a style in which apple juice is concentrated before fermentation either by freezing fruit before pressing or freezing juice and removing the water—is said to have originated in __________ in the 1990s.

According to the Beer Judge Certification Program, a “still” cider/perry is uncarbonated and a “sparkling” cider/perry is highly carbonated, while “_________” describes a moderately carbonated cider/perry.

Traditional perry is made from pears grown specifically for the purpose of making perry, and many “perry pears” are nearly inedible due to…

This 7-10 day process makes apples easier to grind, increases the sugar in the juice, and allows good flavor to develop.