Q.1
This strong (9-12% ABV) cider style uses substantial additions of sugar to increase alcohol content, and can come across very similar to a white wine.
Ciderwine
Applewine
Cidervine
Applevine
Q.2
Ice cider—a style in which apple juice is concentrated before fermentation either by freezing fruit before pressing or freezing juice and removing the water—is said to have originated in __________ in the 1990s.
Alaska, USA
Helsinki, Finland
Nuuk, Greenland
Quebec, Canada
Q.3
According to the Beer Judge Certification Program, a “still” cider/perry is uncarbonated and a “sparkling” cider/perry is highly carbonated, while “_________” describes a moderately carbonated cider/perry.
Spumante
Fizzy
Petillant
Effervescent
Q.4
Traditional perry is made from pears grown specifically for the purpose of making perry, and many “perry pears” are nearly inedible due to…
high tannins.
poisonous skin.
small size.
high volume of seeds.
Q.5
This 7-10 day process makes apples easier to grind, increases the sugar in the juice, and allows good flavor to develop.
Soothing
Slumping
Tempering
Sweating