Theo Nash
Apple cider is a drink made from pressed fresh apples. It is unfiltered and raw, with no added sugar, minimal processing, and is usually unpasteurized. In the US and Canada, apple cider is non-alcoholic and often referred to as sweet cider or simply cider. However, in other parts of the world, particularly the UK and Commonwealth countries, cider is an alcoholic beverage made from the fermented juice of apples. This alcoholic variety is sometimes called hard cider to distinguish it from the non-alcoholic version. The alcoholic fermentation process can occur naturally over time in unpasteurized cider due to airborne yeasts present on apple skins or cider-making equipment.
| Characteristics | Values |
|---|---|
| Alcohol Content | Varies from 1.2% to 8.5% ABV or more in traditional English ciders, 2.5% to 12% in continental ciders, and 1 to 12% or higher in hard cider. In the US, there is a 50% minimum. In Canada, it cannot contain less than 2.5% or over 13% absolute alcohol by volume. |
| Apple Juice Content | In the UK, it must contain at least 35% apple juice (fresh or from concentrate). CAMRA (the Campaign for Real Ale) says that "real cider" must be at least 90% fresh apple juice. |
| Production | Cider is made from apple juice pressed from freshly harvested apples when in season. |
| Filtration | Apple cider is unfiltered. Apple juice is filtered. |
| Sweetness | Apple cider is unsweetened. Apple juice is made from cooked apples and pasteurized to make it sweeter. |
| Carbonation | In unpasteurized apple cider, naturally occurring yeasts can cause fermentation, making the drink slightly fizzy. |
| Color | Apple cider tends to be slightly darker than apple juice. White cider is almost colorless, while black cider is a dry amber cider. |
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What You'll Learn
Alcoholic cider is made from fermented apple juice
Alcoholic cider, also known as "hard cider", is made from fermented apple juice. The process of making cider involves pressing freshly harvested apples to extract their juice, which then undergoes fermentation. This fermentation can occur naturally due to airborne yeasts on apple skins or cider-making equipment, or it can be induced by adding yeast cultures.
In the United States and Canada, the term "cider" typically refers to an unfiltered, unsweetened, non-alcoholic beverage made from apples. This non-alcoholic version is sometimes called "sweet cider" or "soft cider". However, when fermented and containing alcohol, it is labelled as "hard cider".
The distinction between "apple cider" and "apple juice" can be confusing and varies across different regions. In the US, some states, like Massachusetts, differentiate between the two based on filtration. Apple cider is considered raw apple juice that hasn't been filtered to remove pulp or sediment, while apple juice is processed and cooked.
Outside of North America, particularly in the United Kingdom and many Commonwealth countries, "cider" almost always refers to the alcoholic version. The average alcohol content of cider is typically between 4% and 5% ABV (alcohol by volume), but this can vary widely, ranging from 1.2% to 12% or even higher in some cases.
Cider can be made using a variety of apples, from sweet to tart, to create a rich blend of flavours. The process of making cider involves pressing the apples to extract their juice, which is then fermented. This can be done using modern equipment or traditional methods such as a manual screw press. The addition of sugar or extra fruit before a second fermentation can increase the ethanol content of the cider.
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In the US and Canada, alcoholic cider is often called 'hard cider'
Apple cider is made from pressed fresh apples. It is unfiltered and raw, with no added sugar, minimal processing, and is usually unpasteurised. It is slightly darker and more opaque than apple juice and can sometimes have residue at the bottom. Apple cider has a shorter shelf life than apple juice due to its lack of preservatives. Over time, apple cider will start to ferment into apple cider vinegar or alcoholic cider.
In the US and Canada, alcoholic cider is often called "hard cider". This is to distinguish it from non-alcoholic apple cider or "sweet cider", which is also made from apples. In Canada, cider must contain at least 2.5% and no more than 13% absolute alcohol by volume. The juice of most apple varieties, including crab apples, can be used to make cider, but cider apples are considered the best. The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the cider.
The term "cider" is used for the fermented alcoholic drink in much of the world, but in North America, it often refers to fresh "apple cider". In the US, some states specify a difference between apple juice and cider, but the distinction is not well established across the country. For example, in Massachusetts, apple juice and apple cider are both considered fruit beverages made from apples, but fresh cider is raw apple juice that has not undergone filtration to remove pulp or sediment.
The process of making cider has evolved from early forms of production that involved a man- or horse-powered crusher. Today, nearly all small pressing operations use electric-hydraulic equipment with press cloths and plastic racks. Depending on the apple varieties and extraction methods, it takes about one-third of a bushel (10 litres) to make a gallon (3.78 litres) of cider.
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Apple cider is made from pressed fresh apples
Apple cider is a drink made from pressed fresh apples. It is typically unfiltered and unpasteurised, giving it a shorter shelf life than apple juice. The process of making apple cider involves pressing and crushing apples to extract their juice, which is then fermented to create an alcoholic beverage.
In the United States and Canada, apple cider refers to an unfiltered, unsweetened, non-alcoholic drink made from apples. It is also known as "sweet cider" or "soft cider". This type of cider is often tangier and has a more robust and earthy flavour compared to apple juice. The lack of filtration leaves fine apple particles in suspension, giving it an opaque appearance.
Outside of North America, the term "cider" usually refers to an alcoholic beverage made from fermented apple juice. This alcoholic version is what Americans refer to as "hard cider". The fermentation process can occur naturally over time as airborne yeasts, present on apple skins or cider-making equipment, interact with the juice. Modern refrigeration techniques have allowed cider and apple juice to be kept cold, slowing down natural fermentation.
The distinction between apple cider and apple juice can be confusing, as the labelling and definitions vary across different regions. In some states, apple cider may refer to juice made from apples picked early in the season, while in other places, it specifically denotes unfiltered and raw apple juice. The Massachusetts Department of Agricultural Resources specifies that apple cider is "raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment".
The process of making apple cider from fresh apples involves several steps. First, a variety of apples, ranging from sweet to tart, are washed, quartered or chopped, and boiled in a large pot of water. After simmering for a few hours, the apples are mashed, and the mixture is strained to extract the juice. This juice can then be combined with spices such as cinnamon, cloves, and orange slices to create a flavoured cider.
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Apple cider is usually unfiltered, unpasteurised and has no added sugar
Apple cider is a drink made from the juice of apples, often niche or heirloom types. Unlike apple juice, cider is unfiltered, leaving tiny particles of apples in the drink. This gives it a cloudy appearance and a robust flavour. Cider is also typically raw and unsweetened, with no added sugar. This means it is generally healthier than apple juice, but it will also go bad more quickly.
Most apple cider is pasteurised, or treated with heat, to kill bacteria and extend its shelf life. However, smaller cider producers might not pasteurise their cider. In the United States, the FDA requires that containers of unpasteurised cider be clearly labelled, but cups of cider do not require a warning label. Similarly, in Canada, there is a voluntary Code of Practice for manufacturers, with unpasteurised juice products voluntarily labelled as such. This is because unpasteurised cider can contain harmful bacteria that can make people sick.
In the US and Canada, apple cider is non-alcoholic. In the US, alcoholic cider is referred to as ''hard cider'. Outside of North America, ''cider'' usually refers to the alcoholic beverage. In the UK, for example, cider is an alcoholic drink made from fermented apple juice. In the UK, cider must contain at least 35% apple juice, while in the US, there is a 50% minimum.
Apple cider can be made at home, or purchased from orchards, farmers' markets, and some juice bars. It is a seasonal beverage, available in the fall. Cider can also be used to make vinegar, known as apple cider vinegar.
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Apple cider ferments over time and can become alcoholic
Apple cider is a popular drink, particularly in the United States and Canada, where it is often enjoyed as a fresh, seasonal beverage. It is made from pressed apples, either freshly harvested or cooked, and is typically unfiltered, unpasteurised, and free from added sugar. While apple cider is usually non-alcoholic, it can ferment over time and develop an alcoholic content.
The fermentation process in apple cider is caused by naturally occurring yeasts on apple skins or cider-making equipment. These yeasts interact with the cider, initiating a chemical process that breaks down sugars and converts them into alcohol. Over time, the alcohol content in the cider can increase, and the drink can become alcoholic. This natural process was historically used to preserve the cider and prevent the growth of harmful bacteria.
The distinction between apple cider and alcoholic cider is important, especially in terms of regulation and consumption. In the United States and Canada, non-alcoholic apple cider is also referred to as "sweet cider" or "soft cider". When apple cider undergoes fermentation and develops an alcoholic content, it is then classified as "hard cider". This terminology helps to differentiate between the two types and ensures that consumers are aware of the alcoholic nature of the drink.
The alcohol content in hard cider can vary, typically ranging from 1% to 12% or higher, similar to wine. The specific percentage depends on various factors, including the fermentation process, the type of apples used, and regional regulations. For example, in Canada, hard cider must contain between 2.5% and 13% absolute alcohol by volume. In the United Kingdom, where cider consumption is high, traditional ciders can have an alcohol content ranging from 1.2% to 8.5% ABV.
The fermentation process not only increases the alcohol content but can also influence the flavour, effervescence, and overall character of the drink. Hard cider can be sold in cans or bottles, and its consumption is restricted to those of legal drinking age. It is worth noting that the fermentation process can be controlled and manipulated to create different styles and strengths of cider, contributing to the diverse nature of this beverage.
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Frequently asked questions
Apple cider is made from fresh apples and is unfiltered and raw. It doesn't contain added sugar, undergoes minimal processing, and is usually unpasteurized. Apple juice, on the other hand, is filtered, pasteurized, and clearer in appearance.
Yes, cider is an alcoholic drink made from fermented apple juice. The alcohol content can vary from 1.2% to 12% ABV or higher.
Hard cider refers to the alcoholic version of cider, which is made by fermenting apple juice. The term is commonly used in the US and Canada to distinguish it from non-alcoholic apple cider.
Cider is made by pressing fresh apples to extract the juice, which is then fermented to produce alcohol. The juice can also be made by boiling and mashing the apples, and then straining the mixture.
Yes, cider can also be made from pears, which is called perry or pear cider. Other fruits, such as grapes and berries, can also be used to make cider-like drinks.
