North American Fruit Explorers mailing list at ibiblio

[Charles Paradise <machelp@attglobal.net>]

Growing up in New England these terms are the facts as I know them:

Cider = Brown juice of apples
Apple Juice = clear juice of apples, like out of a centrifugal juicer made at 
home
Hard Cider = fermented brown juice of apples, almost clear.
                            started with yeast or no additives at all.
                            Lasts only a day once ready, or a week in 
refrigerator
Perry = squeeze pressed juice of pears
Pear wine = clear wine gotten after Perry ferments.  Dry white wine.
                    Best use for a juice pear I have here.
Pasteurized Cider = worthless sold in plastic gallon jugs at supermarkets
Pasteurized Apple Juice = Preserved sold in glass containers at supermarkets. 
 To be drunk only if desperate.

I know of no "hard Perry" because here when we ferment our juice pear it 
doesn't make a product equivalent to
"Hard Cider", it makes a clear white wine [of excellent quality by the way 
and much superior to commericial
grape wines, 4 out of 5 bottles of which from the store are best used by 
pouring down the sink].

Charlie Paradise
zone 5 / Massachusetts