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Cider (/ˈsaɪdər/ SY-dər) is an alcoholic beverage made from the fermented juice of apples. The juice of most varieties of apple (including crab apples) can be used to make cider, but cider apples are most desirable. The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage.
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ciders fermentation apples apple yeast juice made also production produced used alcohol traditional drink alcoholic popular beverage new wine country
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Cider | Alcohol by volume | 1.2–8.5% (traditional English), 3.5–12% (continental) | 1.00 | infobox |
| Cider | Colour | Pale yellow, amber, brown | 1.00 | infobox |
| Cider | Ingredients | Apples, yeast | 1.00 | infobox |
| Cider | Origin | Great Britain | 1.00 | infobox |
| Cider | Type | Fermented alcoholic beverage | 1.00 | infobox |
| Cider | is a | alcoholic fermentation of apple juice that does not contain more than 13 | 0.90 | text |
| Cider | is a | principal producer in this class | 0.90 | text |
| Gala | instance of | Modern ciders are produced from culinary apples | 0.80 | text |
| citric acid can be used to add taste after fermentation | instance of | Other acids | 0.80 | text |
| but these acids are not typically found in high concentration in apples naturally.Most of the natural sugar in apples are used up in the fermentation process | instance of | Other acids | 0.80 | text |
| are converted into alcohol | instance of | Other acids | 0.80 | text |
| and carbon dioxide | instance of | Other acids | 0.80 | text |
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