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? If you are also feeling adventurous, we have a cyser recipe which is mead that uses apple juice instead of water.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. We also have variations of ciders from blackberry to ginger, and even an apple pie cider! Adding a slice of cheddar cheese to that one, though, is not recommended. Speaking of hard ciders, we have an excellent recipe for it. The longer you let it age, whether in the fridge or at room temperature, the better it is going to be. Unlike hard apple cider, however, apple wine may first turn out much harsher than the former, but, like most wines, it only gets better with age. From here, the brew will be racked leaving you with a clear alcoholic apple libation. Whether apple cider is turned into hard cider or wine, it will almost always turn out clear due to cold-crashing which will cause the sediment, in which the apple sediment is included, to crash to the bottom of the fermentation vessel. Now, this does pose a question: does it matter if apple juice or cider is used to make a brew? And the answer is no, it does not matter. To qualify as a hard cider, the delicious apple brew may not have more than 8.5% alcohol by volume (ABV), whereas anything above 8.5% ABV is therefore considered apple wine. Now, onto the difference between hard apple cider and apple wine. Massachusetts is often referred to as the authority on everything apple, and they have a good explanation about the difference between apple cider and juice. The downside to apple cider, however, is that its shelf-life is only about ten days due to it being unprocessed. There are differences between the two, though: apple juice tends to be sweeter and has a much longer shelf-life than apple cider.Īpple cider tends to be found more often during the autumnal season during harvest. The biggest tell-tale sign between the two is the clarity cider tends to be very cloudy, whereas juice is almost 100% clear. Whereas apple juice is made from apples and has undergone processes such filtration and pasteurization. It is one of those "questions for the ages," as it were.Īpple cider is the purest form of liquified apple, that is unfiltered, fresh, and, more often than not, even unpasteurized apple juice, i.e.: apple juice in its raw form, pulp and sediment included. Let us start with the basic form of the apple liquid involved in the winemaking process: the difference between apple juice and apple cider as there is an occasional confusion as to what the difference is, if any. We will dive a little deep with the differences between the brews as well as the base forms of apples. What's the Difference Between Apple Wine and Apple Cider?īet one would think that 'apple wine' and 'hard apple cider' are interchangeable, but then one would be wrong.
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