The alcoholic drink made from fermented apples is cider. It is produced by fermenting pressed apple juice, with yeast converting the juice's natural sugars into alcohol and carbon dioxide.
Cider has long been associated with Britain, especially the West Country, and is also strongly linked with Ireland, Normandy, Brittany, Asturias, and parts of Germany. Traditional cider apples are often more acidic, bitter, or tannic than dessert apples, giving the finished drink a complex flavor.
Alcohol levels vary widely. Traditional English ciders commonly range from about 1.2% to 8.5% alcohol by volume, while continental examples can be stronger. Cider may be still or sparkling, dry or sweet. Perry is a related drink made by fermenting pear juice instead of apple juice.
The word can cause confusion in North America, where “cider” often means fresh, unfiltered, non-alcoholic apple juice. To distinguish the alcoholic drink, Americans commonly say “hard cider.” In most of the world, however, cider ordinarily means the fermented alcoholic beverage. Calvados and applejack are stronger spirits made by distilling cider.