<P> Modern, mass - produced ciders closely resemble sparkling wine in appearance . More traditional brands tend to be darker and cloudier . They are often stronger than the mass - produced varieties and taste more strongly of apples . Almost colourless, white cider has the same apple juice content as conventional cider but is harder to create because the cider maker has to blend various apples to create a clearer liquid . White ciders tend to be sweeter and more refreshing . They are typically 7--8% ABV in strength . Black cider, by contrast, is dry amber premium cider which has an alcohol content of 7--8% ABV . The descriptor black usually comes after the brand name such as Union Black and Barnstormer Black . </P> <P> Cider is an ancient beverage, though no one is quite sure when it was first made because of the geography of its main component, the apple . In the cider market, the ciders can be broken down into two main styles, standard and specialty . The first group consists of modern ciders and heritage ciders . Modern ciders are produced from culinary apples such as Gala . Heritage ciders are produced from heritage, cider specific, crab or wild apples, like Golden Russet . Historically, cider was made from the only resources available to make it, so style wasn't a large factor when considering the production process . Apples were historically confined to the cooler climates of Western Europe and Britain where civilization was slow to develop record keeping . Cider was first made from crab apples, ancestors of the bittersweet and bittersharp apples used by today's English cider makers . </P> <P> English cider contained a drier, higher alcohol content version, using open fermentation vats and bittersweet crab apples . The French developed a sweet, low alcohol "cidre" taking advantage of the sweeter apples and the keeving process . These are the roots of the standard styles we know today . Cider styles evolved based on the methods used, the apples available and local tastes . Production techniques developed, as with most technology, by trial and error . In fact, the variables were nearly too widespread to track, including: spontaneous fermentation, the type of vessels used, environmental conditions, and the apple varieties . Refinements came much later when cider became a commercial product and the process was better understood . However, since there is growing popularity in ciders, the production of specialty styles has begun to increase . </P> <P> Modern ciders are made from culinary apples and are lower in tannins and higher in acidity than other cider styles . Common culinary apples used in modern ciders include McIntosh, Golden Delicious, Jonagold, Granny Smith, Gala, and Fuji . A sweet or low alcohol cider may tend to have a strong aromatic and flavor character of apple, while drier and higher alcohol ciders will tend to produce a wider range of fruity aromas and flavors . Modern ciders vary in color from pale to yellow and can range from brilliant to a hazy clarity . Clarity can be altered through various cider making practices, depending on the cider maker's intentions . </P>

What is the difference between cider and cidre
find me the text answering this question