What is the fermentation process of cider most similar to?

The fermentation process of cider is most similar to fermented pear alcohol because both beverages are produced through the fermentation of fruit. In cider production, apples are crushed to extract juice, which is then fermented by adding yeast. Similarly, fermented pear alcohol, known as perry, also starts with the fermentation of pear juice. In both cases, the natural sugars in the fruit are converted into alcohol by yeast, resulting in alcoholic beverages that share similar characteristics in terms of flavor, aroma, and production technique.

While fermented honey (mead), fermented grains (beer), and fermented grape alcohol (wine) involve different base ingredients and fermentation methods, cider and perry are closely related, as they both originate from similar fruit sources and follow comparable fermentation processes. This commonality in their production makes the correct choice a fitting representation of cider's fermentation process.