Yes, cider (also called "Xidajiu" cider). Cider is the second largest fruit wine in the world, and its output is second only to wine. Apples mainly contain fructose, while cider has a low alcohol content, only 2%-8%. This is sweet, fruity and delicious. Apple is a cross-pollinated plant and must be planted in a large area to achieve high yield. Traditionally, cider is mainly produced in southern England and Normandy in northwest France, which is not suitable for growing grapes. At present, many countries have begun to produce cider, and the production of cider in modern Australia has risen rapidly, becoming the largest cider producing area in the world. In recent years, China has also begun to produce cider. How to brew cider at home: technological process: raw material selection → cleaning → saccharification → juicing → feeding → fermentation → determination → blending → storage → bottling. Production method: 1. Raw materials: the fruit is harvested when it is fully ripe, with the highest sugar content. You can also brew apple distilled wine with inferior fruits. 2. Cleaning: rinse with clear water to remove impurities. 3. Mash: Mash mechanically or manually to facilitate juicing. 4. Juicing: Juicing with a juicer can also be replaced by a wooden press or a cloth bag. The juice yield is generally 56~60%. 5. Into the tank: rinse the inner wall of the tank with clear water, then pour in apple juice, leaving a gap of about 20% on it and filling it evenly. 8 ~ 10g potassium pyrosulfite (called dioxygen) was added to every 100kg fruit juice to inhibit the activities of other miscellaneous bacteria harmful to yeast. 6. Fermentation: Generally, "natural fermentation" is adopted, that is, yeast attached to the surface of apple peel is used for fermentation. The fermentation time varies with sugar content, temperature and yeast, and generally takes 4~ 10 days. When the room temperature is high and the liquid temperature reaches 28~30℃, the fermentation time is fast. A few hours later, there was a rustling sound like eating mulberry leaves, and the surface of the juice was blistered. At this point, the yeast has converted sugar into alcohol and released carbon dioxide. If this phenomenon does not appear for a long time, it may be because there are too few yeasts or insufficient air in the juice, or the temperature is low, so the juice with strong fermentation should be added in time, or the jar should be properly rotated or heated. 7. Determination: After the peak of fermentation, the liquid temperature gradually decreased, the sound became silent, the bubbles became less, the sweetness became weaker, and the wine taste increased. When the sugar content approaches zero, it proves that the main fermentation stage is basically over. 8. Preparation: Generally, the sugar content of apple fruit does not exceed 15 degrees, so only fruit wine below 9 degrees can be prepared, while ordinary fruit wine is easy to store only when its alcohol content reaches 14~ 16 degrees. So now most of them add edible alcohol immediately after the main fermentation to adjust the alcohol content to above 14~ 16. 9. Storage: transfer the fruit wine to a small pot and store it in a sealed way. 10. bottling: filter the stored liquor, put it into sterilized glass bottles, and sterilize it in hot water at 70℃ 10~ 15 minutes. Quality standard color: golden yellow, clear and transparent, without obvious suspended matter and precipitation. Aroma: It has the aroma of apple fruit and strong aroma of cider. Flavor: sweet and sour, refreshing, mellow and rich. Alcohol: less than 16 (20℃, volume percentage). Reducing sugar: 160 g/L total acid: 3.5 ~ 5.5g/L volatile acid: 0.7 g/L notes 1. During fermentation, the temperature should be adjusted between 28~32℃. 2. If high-quality fruit wine is brewed, sugar deficiency should be added many times before the main fermentation, after the main fermentation, the can should be opened, the post-fermentation aging should be carried out under closed conditions, and then clarification should be carried out.