Cider is liquid, but we call it “dry”, as with wine, both red and white, can be dry or sweet; Cream can be single or double by percentage of fat content, still water is not water in a stinky pool, but rather not fizzy, drink can be soft or hard.
May I have a bottle of “Wet Cider”?
Dry cider contains between 5% and 7% alcohol. It is often clear. As with wine, the modifier “dry” means that the natural sugar has been fermented out, in this sense, dry simply means “not sweet”. It is particularly popular in Britain and Ireland.
Dry or Sweet wine?
Basically, fermentation is the process of yeast eating sugar. When the yeast eats the sugar, the byproduct is Carbon Dioxide, heat and alcohol.
The grapes are picked, brought into the winery and then crushed. If the grapes are picked with a very low sugar level, that translates into not as much food for the yeast to eat, which means the end result will be relatively low alcohol.
If the grapes come in with a high level of sweetness, that means there is more food for the yeast and the byproduct will be a higher level of alcohol.
Dry red wine are red wines that have a dry level of sugar (below 1 gram per liter). So that translates into a residual sugar level of 1.2-1.4% or lower. When the red wine is fermenting, the yeast is eating all of the sugar until there is little or none left. Different types of yeasts can be used for fermentation that are meant to work up until a certain alcohol level. When the red wine is fermented to “dry” you know you have a wine that has a very tiny amount of residual sugar that will be hardly noticeable to most people.
Single Cream or Double Cream?
The yellowish-white colour cream produced by cows grazing on natural pasture, white cream from cows fed indoor.
Double cream is higher in butterfat than single cream. Double cream has a fat content of 48%, single cream has a fat content of 18%, while whole milk has a fat content of just under 4%. Double cream is known in the US as heavy cream, and single cream being known as light cream, or half and half, or may also be called pouring cream.
What is draft?
The word draft is comes from the English for the word “draught” which means ‘to pull’ from a cask with a hand pump. Draught beer often refers to beer ‘on tap’ that comes from containers.
The major difference between bottled / caned beer and draft beer is the pasteurization process in the brewery. Draft beer is almost never pasteurized and that means the keg MUST be kept cold. Pasteurized beer is packaged at very high temperatures that kill the flavor of the beer.