Quote:
Originally Posted by owentp
so apple juice can be used instead of actual cider?
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My understanding is this is mostly a semantic issue.
"In the USA and also in Canada, 'cider' is used to describe a cloudy but unfermented (non-alcoholic) apple juice, often from an orchard stand or farmer's market. The term 'hard cider' is used to denote that this cider has been fermented, and now contains alcohol. To differentiate between hard cider and cider, sometimes you will see the terms "sweet cider", or "soft cider" used. In most of the rest of the world, including the UK and Europe, just saying plain 'cider' means alcoholic hard cider." --
http://makinghardcider.com/
What I got was store-bought, and labeled as "apple juice", but the closest thing to non-alcoholic "apple cider" that one can get without going to the mill or farmer's market. I got something that was very nice and unfiltered, not from concentrate, just fresh pressed apples... but the real key when buying "apple juice" from the store is to make sure there's no potassium sorbate or preservatives besides abscorbic acid (vitamin c) that could prevent fermentation.
A bit more of a distinction is apple varieties. Traditional cider for fermenting is a bit more acidic and tangy, whereas most "apple juice" is made from sweeter dessert apples.
I'll let the cider pros correct me if I'm misspeaking, again this is only my first attempt at "hard cider".
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