Re: Apple juice or Apple cider to make hard cider?

[yahoo]

Either works fine, just make sure what you use doesn't have any
preservatives (sorbates or sulfites) in it.

Willum the Weaver


--- Steve wrote:
>
> 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".
>



<=====================>
ORGINAL POSTER: willum
<=====================>