Originally Posted by Toppers
Apple juice gives apfelwein that clean, crisp end result. Doing the same with cider or anything else with lots of suspended particles results in a heavy, cidery drink in the end. I have done lots of both, two completely different end results.
My two most recent batches were made with fresh pressed juice. I added pectic enzyme to the must at the start, and both ended up crystal clear. Both were quite crisp and clean as well. The only cider's I have made that were "heavy" were so because of the ingredients I added.
I do agree that different juices give different results. My personal tastes lean towards the fresh stuff, not the tree-top type.