gratus fermentatio
Well-Known Member
OK folks, let's try to reach an understanding here: Apple juice is just that, juice. Apple cider is what we as homebrewers/winemakers/meadmakers & CIDERmakers, etc... make from it. What is commonly labeled & sold as "apple cider" on grocery store shelves is NOT cider. It is apple JUICE. Even the wonderfully tasty, brown, cloudy stuff that is only available in the autumn & sold as "cider" is really only apple JUICE... "Cider" is what it becomes after we, or professionals, FERMENT it. Samuel Smith's Organic cider is cider. Farnum Hill Cider is cider. Ziegler's, Tree Top, Langer's, Albertson's, Safeway, White House, Western Family, etc, ad nauseum... are all just JUICE, regardlees of whether their labels say "cider" or not. If it contains no alcohol, it is NOT "cider." And some that DO contain alcohol are not worthy of the term "cider," but that's another post. Only in America do we make such things so damned complicated. FYI: I'm American, born & bred, so I'm exercising my 1st ammendment rights here. Anybody want to disagree, you have the right to do so. Since this little "rant" had everything to do with cider & juice, I posted here; if it should've been posted under "rants" I hope one of the moderators will move this to the "Rants" section & let me know so I don't make the same mistake (IF it is one) again. Thank you for allowing me to bend your ear(s). Regards, GF. "In vino, veritas."