Re: [E-Z-Caps] Apple juice or Apple cider to make hard cider?

[yahoo]

At 09:44 PM 5/17/2006 +0000, you wrote:
>Which would be better to make hard apple cider, regular apple juice or
>apple cider?
>
>Ken

There really isn't any difference. In the old days in the USA
"apple cider" was fresh apple juice. In Europe "apple cider" is fermented
apple juice, what we in the USA call "hard cider". In some locales, "apple
cider" is unfiltered/unpasteurized apple juice that will either rot or
ferment (depending on conditions) if not properly refrigerated.

The stuff you see on grocery store shelves labeled "apple cider"
is pasteurized apple juice, the exact same concoction that sits next to the
bottle that says "apple juice". The different label is strictly for
marketing.

One company insists that their "apple cider" has a different
acidity than their "apple juice", but that is an internal corporate definition.

While people in different geographical areas may argue what the
difference between apple cider and apple juice is, the ultimate authority
on the matter, the same US Government entity that forbid labeling anything
as "white chocolate" until 2004 has no definition of "apple cider".



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ORGINAL POSTER: steve
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