My favorite cider is the traditional stuff... made mostly with tart apples, slowly fermented to near total dryness (but a very little bit of residual sweetness), aged for at least 6 months to a year, and non-carbonated. I like to enhance mine up to wine strength (ie., 12-13%abv) with extra juice concentrate, brewer's invert sugar, or (on one or two occasions in the past), honey.