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Old 10-03-2008, 02:55 PM   #11
Aug 2008
Posts: 1,133
Liked 16 Times on 13 Posts

Originally Posted by CiderRat View Post
I think the taste is derived more from the yeast than the juice.
Based on this if you cant find monchrat what is a good substitute?

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Old 10-03-2008, 10:08 PM   #12
Jul 2008
Eastern Wisconsin
Posts: 93

CiderRat: very interesting about the yeasts.

For sure someone needs to do a comparison. Maybe I will.

Thanks everyone, for the discussion.

Ageing: Apfelwein, Lodi Ranch 11, Plum, White Zin, Tomato, cider

Drinking: Cab, Rhubarb, Rhubarb Grape

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Old 10-03-2008, 10:52 PM   #13
Jun 2008
Posts: 167
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I say cider. I have done both, and while the clear juice adheres to Ed Wort's apfelwein recipe, there is nothing like aged cider done right. It is the tastiest stuff, ever. Yeah apfelwein is good, but if you desire more body and flavor, go cider. Just don't expect a clear product like when you use juice, it won't clear for a long time, if ever.

Whatever you do though, aging is key. 3-5 months either one is drinkable, 6+ is excellent.

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Old 10-03-2008, 11:56 PM   #14
Oct 2008
Olympia Washington, WA
Posts: 65
Liked 1 Times on 1 Posts

Call it what you will but I think you missed my point. I'd agree fresh pressed JUICE is superior by far. No question. However cider is still a fermented beverage to everyone outside the US and folks in the "know".

Originally Posted by CBBaron View Post
There is a huge difference between what is usually called cider in the US and apple juice. I think the main reason for the difference is the concentration of the juice that is used for storage of most store bought apple juice. Cider made from fresh pressed apples by local orchards is a far superior beverage.

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