Cider was also known as sicera for the Latin-speaking population. This drink as well as a similar drink called hydromel (consisting of honey and twelve parts water, since water gets parted) and perry was greatly enjoyed by the monks, the alcoholics of the time. England in the 17th century suddenly became aware of chopping apples and boiling them in water. The process took up to four days and the liquor was pressed out to make cider. Sometimes water was poured on apples and they were steeped, and from this extracted a half-sour, half-sweet drink.