Please note that the semantic distinction between cider and apple cider is a colloquialism. That said, it's exceedingly common to see "pear cider" (and other fruits) even though such is properly called Perry. Technically, the word "cider" implies apple as other fermented fruit drinks have their own names. It is very frequently served as a clear filtered beverage, but unfiltered versions are popular among homebrewers and are beginning to appear commercially. Although this drink isn't alcoholic, it's the base used to make hot mulled cider which is popular around Christmas.Ĭider refers to apple juice which has been allowed to ferment and develop carbonation. Note that this drink is very much connected to the precise phrase "apple cider". Its taste is much more robust and less watery than apple juice, and while very popular in the autumn, many supermarkets don't stock it except in peak season because it is not very shelf stable and requires constant refrigeration (apple juice does not usually require refrigeration until its bottle is opened). Most people consider this a kids' drink.Īpple Cider usually refers to apple juice as described above except that it has not been filtered. It is not allowed to ferment and often contains preservatives to prevent fermentation. It's a clear amber-colored liquid which is non-carbonated and very sweet. There are actually three drinks at play here.Īpple Juice is the liquid gained by pressing apples, or apple pulp, which is then filtered. When I ferment this, is there anything I should add in that will help kick it up a step? Usually I go with honey, but the honey I have isn't mine to use. to it and then ferment it, but this year inspiration has left me. On another note, as I'm pressing out cider this weekend, I'm pressing 30 lbs of macintosh, 30 lbs of gala, 5 lbs of Golden Delicious, and 5lbs of Paula Red. (One has been processed into concentrate and then rehydrated, while the other is raw apple stuff the process that turns apple cider into apple juice takes out some of the more subtle flavors) Does anyone here have a good answer, or should I just keep going with what I've been saying? This is probably why cider is oft-considered to be a more "grown-up" version of apple juice.I'm doing a presentation on apples in historic america this weekend and while I can usually bumble through the whole thing just fine, I always feel like I have a bad answer when it comes to saying what the real difference between the two is. And - due to the way it's produced - will have a tangier, almost "harsher" taste than your traditional apple juice. So, in essence, for the most part, apple cider is (basically) unfiltered apple juice. The site also clarifies some of the danger (!) of cider, as this definition of cider (as it's often unpasteurized) is perishable, and will ferment if left unrefrigerated. Vacuum sealing and additional filtering extend the shelf life of the juice." "Apple juice is juice that has been filtered to remove solids and pasteurized so that it will stay fresh longer. A hydraulic press squeezes the layers, and the juice flows into refrigerated tanks. ![]() Layers of mash are wrapped in cloth, and put into wooded racks. "To make fresh cider, apples are washed, cut and ground into a mash that is the consistency of applesauce. ![]() ![]() Via their official state website, they believe that "Fresh cider is raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment." The diminutive, angry state of Massachusetts has some decidedly bold feelings about what cider means. We're going to get to the bottom of this - particularly so you have a chunk of trivia to whip out during a wholesome-as-shit apple-picking session with your one true love. What? Is cider a lie? A marketing ploy by Big Apple (not to be confused with Big Apple) to sucker us into buying what is touted as a fall-centric drink? It may not be the most pressing question in the world, but consider that Martinelli's, on their own website, admits that the only difference between their cider and their juice is the labeling. But, on the precipice of fall, when the air is crisp and accented by the tender notes of pumpkin spice, I decided that a true explanation was in order: Aside from the Flanders-explained appearance, what is truly the difference between apple juice and apple cider? That's a useful (albeit brief) primer on the differences between America's top two (easily) apple-based, non-alcoholic beverages. "If it's clear and yella', you got juice there fella', if it's tangy and brown, you're in cider town."įor years I relied on this distinction made by Nedward Flanders Jr., Homer Simpson's overtly religious, super-friendly, surprisingly well-hung-diddidly-ung next door neighbo-rino.
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