Style: Cider and Perry

• Cider is fermented apple juice. Perry is fermented pear juice. In this discussion, of course, we're generally referring to the fermented versions of either. Alcohol levels are typically 9% or lower, though "apple wines" can range higher.
  
  Common cider is just what you'd expect, hard cider typically made in the US or Canada. English ciders often have more subtle flavors than their US counterparts. French ciders sometimes have high carbonation levels and can feel much like champagne because of it.
  
  Perry is either common or traditional. Common perry is made from pears that might otherwise be eaten or cooked with, while traditional perry is made from pears that are grown specifically to be used for perry and which are not considered edible.
  
  Specialty versions of both cider and perry exist. New England ciders are made with high acid apples and usually include added ingredients like sugar, honey, molasses or raisins. Fruit ciders have fruits other than apples added to them. Apple wines are typically sweeter than most ciders and are fermented with wine yeast instead of ale yeast or naturally occurring yeast as wine yeast better withstand the higher alcohol levels in them (over 8%).
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