An alternative name for cider: the fermented beverage made from apple juice, called hard cider in North America to distinguish it from unfermented sweet cider. Styles span dry to sweet and still to sparkling, reflecting apple varieties, fermentation practice and regional tradition — from English farmhouse scrumpy to French cidre bouché. Legal definitions vary by country, setting minimum juice content, permitted additives and alcohol bands. Whatever the name, production demands the same disciplines: sound fruit, managed fermentation, control of wild microflora, and monitoring for patulin from mouldy apples and for excessive volatile acidity.