Do you mean to imply that premixed alcoholic beverages aren't regularly consumed?

I suppose you mean the wine beer and spirits that people regularly consume with a meal, or some such.

But also, there are plenty of people who regularly drink one or more premixed alcoholic beverages.

I would expect fairly similar rates between cider and wine, since the yeast are metabolizing the sugars.

Edit: stupid autocorrect

With cider, mead, and wine you want to watch out for back-sweetening. Since many consumers prefer a sweeter product, the finished product will have additional fruit juice, honey, or other sweeteners after suppressing additional fermentation. Beer isn't completely immune from it, either, but it's less common.