Fermented Fruit Drink Definitions

As I keep reading, there are all these different ways to ferment fruit into different types of drinks. Here are some that I have found:

• Apple Juice – To North Americans, it can mean a fresh but filtered apple juice
• Applejack – an alcoholic beverage made from the freezing and thawing of apple cider to concentrate the alcohol.
• Braggot – a mead made with malted grain, usually malted barley.
• Brandy – a distilled spirit made from grape wine
• Calvados – a brandy made in France from apple cider
• Cider – to North Americans, unfiltered fresh apple juice. To the rest of the world, a fermented apple drink.
• Cyser – a melomel made with apples
• Demi-sec – a rather sweet sparkling wine, or it could be used to describe a sweet cider.
• Eau de vie – a brandy made from other fruit wines, not grape wines
• Fruit Cider – a fermented apple cider that then has fruit juice added, such as pear cider or blackberry cider.
• Fortified – a cider, wine, mead, or beer that brandy, vodka, or some other distilled alcohol has been added, which raises the alcohol content. Port is a classic example of this.
• Graf – a cider made with malt and hops; a cider/beer cross that is mostly cider
• Mead – a fermented honey drink that is sometimes referred to as honey wine.
• Melomel – mead made with fruit
• Metheglin – mead made with spices
• Mulled – a drink that spices are added to it and warmed.
• Perry – a cider like drink made from pears instead of cider. If fermented apple juice has pear juice added, it is usually called pear cider.
• Pommeau - a Calvados or clear apple brandy/eau de vie blended with fresh sweet cider to produce a lightly sweet, reddish amber liqueur around 16-18% alcohol by volume.
• Pyment – melomel made with grape juice
• Slider – an English apple cider made with the discarded sloe berries (similar to a plum) that were soaked in gin to make sloe gin.