Cider include cider. Besides kir and snakebite, an example is Black Velvet in a version of which cider may replace champagne. Cider may also be used to make vinegar. Apple cider vinegar is noted for its high acidity and flavour. Other fruits can be used to make cider-like drinks. The most popular is made from fermented pear juice, known as perry. It is called "poiré" in France and produced mostly in Lower Normandy there. A branded sweet perry known as Babycham, marketed principally as a women's drink and sold in miniature Champagne-style bottles, was once popular but has become unfashionable. Another
Cider mill The remaining solids after juice extraction is "pomace" or "pommage". Some mills provide custom pressing of a farmer's apples. In this way, apple varieties can be blended to make a cider of mixed juice types, for instance, a combination of sweet and aromatic juices. Various types of apple are recommended for making cider. Alcoholic cider can also be produced and is known as hard cider or applejack. Cider is stored and fermented in wooden barrels, carboys, stainless tanks, or glass jugs. In 19th-century New England, apple farmers paid a mill owner a fee to crush apples into juice. A typical