If you live anywhere but in the US, you have one phrase for the liquid you get when you grind apples and press the juice out of them, and you have another phrase for what you get when you ferment that juice. There is no general correct answer here. There are distinctions having to do with the amount of processing, but they vary regionally. What they got instead was people drinking bad gin, creating more alcoholics than if they'd left cider well enough alone. There are currently about 550 subscribers.
Distribution is worldwide.
Brief commercial announcements of material relevant to cider may appear from time to time, but blatant advertising and off-topic articles are summarily rejected. This means it may take up to a week before you get your first issue. Digest Archives Archives of all issues of the Cider Digest are available. Digests for the current year are available here . Compressed archives of past years are available here in two formats.