The first alcoholic beverage made from apples was cider, pronounced “apple cider” The following is a classification of cider
Apple Brandy It is the collective name for the spirit distilled from fermented apple juice or apple sauce. It is bottled at a minimum of 40% alcohol and aged in oak barrels. One of the things that makes cider a sweet, low-alcohol aperitif (20% alcohol) is the addition of apple brandy to the cider during fermentation. This is because the yeast does not fully consume all the sugar, so if the brandy alcohol content is high, the yeast is killed and fermentation is terminated, making the fruit drink very similar to an apple-flavoured dessert wine. Some ciders are aged in oak barrels before bottling.
