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Cider is a fermented apple juice, and it can be
sweet or dry or something in between the two extremes. In addition to
being a beverage, cider goes particularly well in pork dishes containing
apple, and makes a good addition to gravy for roast pork. It can be
used in place of wine in marinades for meat and fish. Cider alcohol
content varies between 1.2% and 8.5%. Instead of apples, we can also use
pears, quince and medlar. Perry is the product made
from pears, known in France as Poiré. Cyser is cider fermented with
honey. From honey's fermentation we get Mead that has an alcohol content from about 8% to more than 20%, it may be dry, semi-sweet or sweet.
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