I'm new to the forum and to making cider. Done it "naturally" in the past by just letting the wild yeast do its thing but after reading through the cider threads I decided to try with some ale and wine yeasts. First batch is bottled and very dry and not much apple flavor. Three more batches are in secondary now. One of these was made from one of the concentrate kits, which I thought would give me some sort of standard for comparison purposes. The other two batches are pasteurized orchard products with no preservatives. One was labeled "apple cider" and the other "apple juice." Came from the same place. The cider was relatively free of sediment and fairly clear in the jug. The juice had plenty of sediment and was definitely not clear. However, after fermentation and racking this latter juice sample is clearing nicely. So, when you go to a farmer's market, Fresh Market, Whole Foods, etc. and they have both jugs of apple juice and apple cider from the same soource, what is the difference? Is it the blend of apples or are there processing differences?