Did you know that there is such a thing as apple wine? Well, indeed it exists!
While the Alcohol and Tobacco Tax and Trade Bureau (TTB) states that fermented apple juice that is under 8.5% alcohol by volume (ABV) is cider or ‘Hard Cider’, it considers any fermented apple juice above 8.5% ABV as wine. So, the really hard cider is technically wine!
It turns out, not just any ordinary apple is used in the production of most hard cider and apple wine. Their production requires apples with higher tannin and higher acid levels. Most apples used for cider and wine are little known varieties that are grown just for fermentation. And, unlike fermenting grapes into wine, apple wine requires sugar be added to the juice for it to end up with 12% alcohol or higher.
You may find that Apple wine will taste a little harsh at bottling time. It needs time to age in the bottle. Typically, an apple wine will be very drinkable at around three months of aging and at its best at around nine months. Beyond that it will slowly fall off in flavor.
So, there you go. Who knew? A glass of apple wine just may be in your future. Cheers!