I’ve brewed so much hard cider over the past years that I’m about sick of it...which is good because the apple harvest in NW Ohio was ruined this year by a late frost and generally unfavorable weather so obtaining the base cider is going to be expensive. I’ve got a dozen champagne bottles ready for bottle fermentation though so I may pay the price just to make some good sparkling cider. Oh, and if you haven’t tried Laird’s apple brandy and apple jack you ought to. That’s what cider was always all about. It’s much much tastier than corn liquor IMHO.
We make (or made) apple wine - Melrose & Granny Smith. It was our biggest crop & one year we made 70 gallons. We got tired of it, too. Now the apples become apple sauce, or dried apple chips & maybe a pie or two. We still have about 20 gallons of ‘05 & ‘06 & it still tastes good. We break it out when company comes over.