Apple wine isn't radically different. It's essentially the same process, but requires more sugar. That extra sweetener ferments over a longer period of time and brings the alcohol content to around 12 to 14 percent, which is more likely to knock you back on your Honeycrisp if you drink a quantity of it. This, too, may be carbonated if the cider maker cares to get happy with their apples, but that's the fundamental difference.