Lena Savoie
Apple cider is a drink with many variations. In the United States and Canada, apple cider refers to an unfiltered, unsweetened, non-alcoholic beverage made from apples. This drink is sometimes referred to as soft cider or sweet cider. Outside of North America, apple cider is commonly referred to as cloudy apple juice. Apple cider can be made by pressing apples to extract the fresh juice, leaving it unfiltered and including the pulp and sediment. If left unpasteurized and unrefrigerated, the natural sugars in apple cider will begin to ferment, creating alcohol and turning it into hard cider. Hard cider is an alcoholic beverage made by fermenting apple juice, where natural or added yeast turns the sugars into alcohol. The alcohol content in hard cider varies widely, typically ranging from 1.2% to 8.5% ABV.
Differences between apple cider and alcoholic cider
| Characteristics | Values |
|---|---|
| Alcohol content | Apple cider is non-alcoholic, whereas alcoholic cider, also known as hard cider, contains alcohol. |
| Filtration | Apple cider is unfiltered and contains apple pieces, pulp, and sediment. Alcoholic cider is filtered. |
| Pasteurization | Apple cider is typically unpasteurized, whereas alcoholic cider may be pasteurized or treated with UV radiation. |
| Taste | Apple cider has an earthier and tangier taste due to the lack of filtration and pasteurization. Alcoholic cider may have a sweeter taste depending on the sugar and alcohol content. |
| Colour | Apple cider is cloudy and browner in colour due to the presence of tiny apple solids. Alcoholic cider is clearer and may have a golden or yellow colour. |
| Perishability | Apple cider is highly perishable and should be refrigerated. Alcoholic cider has a longer shelf life and may not require refrigeration. |
| Fermentation | Apple cider can naturally ferment over time and turn into alcoholic cider if left unpasteurized and unrefrigerated. |
| Availability | Apple cider is often a seasonal beverage produced and sold at orchards, farmers' markets, and juice bars. Alcoholic cider is widely available commercially. |
| Regulations | Apple cider may be subject to state regulations due to the risk of bacterial contamination. Alcoholic cider may have regulations related to alcohol content and sale. |
| Variations | Alcoholic cider can have different variations such as dry, off-dry, and semi-sweet, with varying levels of sugar and alcohol content. |
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What You'll Learn
Alcohol content
Apple cider is an unfiltered, unsweetened, and non-alcoholic beverage made from apples. It is also referred to as sweet cider, soft cider, or simply cider in the United States and Canada. However, outside of North America, the term cider often refers to its alcoholic counterpart, which is called "hard cider" in the US.
Hard cider is produced by adding yeast to apple cider, converting the sugar into alcohol. The alcohol content of hard cider can vary, but to qualify as a hard cider, the alcohol content must not exceed 8.5% alcohol by volume (ABV). Ciders with an ABV above 8.5% are considered apple wine.
The alcohol content of hard cider can range from 0.5% to 7% ABV for dry ciders, which have the lowest sugar level, to 12% ABV for stronger ciders. The alcohol content of hard cider is similar to that of beer and is typically lower than that of most wines.
Unpasteurized and unrefrigerated apple cider will naturally ferment over time and turn into hard cider. This process can occur within a few weeks, even with refrigeration, and the cider will become slightly carbonated before fully transforming into hard cider as the fermentation progresses.
The distinction between apple cider and hard cider primarily lies in their alcohol content, with apple cider being non-alcoholic and hard cider being its alcoholic counterpart.
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Fermentation
Apple cider is made from pressing fresh apples, but the drink is distinct from apple juice due to its lack of filtration and pasteurisation. Unpasteurised apple cider is highly perishable and should be refrigerated at all times. Even with refrigeration, raw cider will begin to become slightly carbonated within a few weeks due to the presence of yeast on apple skins or cider-making equipment, which initiates the fermentation process.
To make an alcoholic cider, yeast is often added to the apple juice to begin the fermentation process. The yeast consumes the sugar in the juice, producing alcohol and carbon dioxide as by-products. The carbon dioxide is what gives hard cider its characteristic fizziness. The fermentation process can be controlled to produce different types of cider, such as dry, off-dry, or semi-sweet ciders, depending on the desired sugar and alcohol levels.
The fermentation process can also be carried further to produce apple cider vinegar. After the initial fermentation, the cider can be exposed to acetobacter, which will convert the alcohol into acetic acid, resulting in vinegar. This process is known as acetification. Alternatively, the cider can be distilled to produce apple brandy.
In summary, fermentation is the key process that differentiates non-alcoholic apple cider from its alcoholic counterpart, hard cider. The natural or induced fermentation of apple cider turns it into an alcoholic beverage, with the specific type of cider depending on the sugar and alcohol levels. Further fermentation can also lead to the production of apple cider vinegar or apple brandy.
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Pasteurisation
Apple cider is an unfiltered, unsweetened, and non-alcoholic beverage made from apples. In the United States and Canada, apple cider is commonly referred to as "cider" and is distinct from the alcoholic beverage known as "hard cider". Outside of North America, apple cider may be referred to as “cloudy apple juice" to differentiate it from clearer, filtered apple juice or hard cider.
Apple cider is produced by pressing and crushing a blend of apple varieties into a pomace, then pressing the juice from the pomace. The unfiltered nature of apple cider gives it a cloudy, browner appearance with tiny apple solids and a tangier taste compared to filtered apple juice.
Hard cider, on the other hand, is the alcoholic version of apple cider. It is produced by adding yeast to apple cider, which converts the sugar into alcohol. Hard cider typically has an alcohol content of up to 8.5% ABV, and anything above this threshold is considered apple wine. The fermentation process can occur naturally in unpasteurized and unrefrigerated cider, where airborne yeasts present on apple skins or cider-making machinery initiate the conversion of sugar to alcohol.
To extend the shelf life of apple cider and prevent bacterial contamination, pasteurisation is commonly employed. Pasteurisation involves partially cooking the juice to kill bacteria, which can alter the sweetness, body, and flavour of the cider. This treatment, along with the addition of chemical preservatives, enables cider to be transported and sold without refrigeration. However, some consumers prefer unpasteurised cider for its fresher taste and more authentic apple flavour.
In summary, the key differences between apple cider and alcoholic cider lie in their alcohol content, production processes, and treatments such as pasteurisation. Apple cider is a non-alcoholic beverage made from pressing apples, while alcoholic cider or hard cider is produced by fermenting apple cider with yeast, resulting in an alcohol content of up to 8.5% ABV. Pasteurisation is often used to extend the shelf life of apple cider, but it can also modify its sensory characteristics.
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Taste
Apple cider, also known as sweet cider or soft cider, is a non-alcoholic beverage made from apples. It is unfiltered, unsweetened, and has a shorter shelf life than apple juice due to the absence of preservatives. The taste of apple cider is described as tangier, earthier, and more robust than apple juice, with no added sugar. It has a cloudy appearance due to the presence of fine apple particles in suspension, giving it a browner colour. The taste can vary depending on the variety of apples used and the extraction methods employed.
On the other hand, alcoholic cider, often referred to as "hard cider," undergoes a fermentation process that converts the sugar in the apple cider into alcohol. The taste of hard cider can range from dry to off-dry to semi-sweet, with varying levels of residual sugar and alcohol content. Dry cider, for example, has the lowest sugar level but the highest alcohol content, resulting in a richer flavour. Hard cider is considered the adult version of apple cider and is typically served chilled, similar to white wine.
The taste preference between apple cider and alcoholic cider ultimately comes down to individual preference. Some people may prefer the tangier, more robust taste of apple cider, while others may favour the sweeter, cleaner taste of filtered apple juice or the delicate and flavoursome taste of hard cider.
Additionally, the taste of apple cider can be enhanced by adding spices such as cinnamon and nutmeg, resulting in spiced apple cider or mulled cider. The fermentation process in hard cider can also impact its taste, with natural refrigeration potentially leading to a slightly carbonated beverage.
The taste of apple cider and alcoholic cider can also be influenced by the addition of preservatives and pasteurisation processes. Pasteurisation, for example, can alter the sweetness, body, and flavour of the cider, while unpasteurised apple cider is said to taste fresher and more like liquid apples.
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Shelf life
The shelf life of apple cider depends on whether it is pasteurised or unpasteurised. Unpasteurised apple cider has a shelf life of about two or three days and must be refrigerated at all times. Pasteurised apple cider can last up to three years unopened if stored properly. Once opened, pasteurised apple cider can last anywhere from seven to ten additional days in the fridge. Apple cider can be frozen in an airtight container to extend its shelf life.
Apple cider does not technically expire, but it will slowly turn into an acidic-tasting beverage as it ferments and turns into alcohol. Refrigeration can slow this process down, and apple cider can be fresh for about two weeks if refrigerated.
Hard cider, or alcoholic cider, has a shelf life of up to two years. Alcoholic cider can be aged, and some sources suggest that it gets better with age, like wine. However, most ciders are made with a shelf life of two years in mind, and after this point, the cider will begin to turn into vinegar. Alcoholic cider with an alcohol content of over 6% is more likely to have a longer shelf life.
Like apple cider, alcoholic cider does not technically expire, but its flavour profile will change over time. Alcoholic cider that has exceeded its expiration date by a month is still safe to drink, but the taste may be degraded.
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Frequently asked questions
Apple cider is an unfiltered, unsweetened, and non-alcoholic beverage made from apples. It is also known as sweet cider, soft cider, or simply cider in the United States and Canada.
Alcoholic cider, also known as hard cider, is produced by fermenting apple cider or apple juice. Yeast is added to convert the sugars into alcohol.
The main difference between apple cider and alcoholic cider is the presence of alcohol. Apple cider is non-alcoholic, while hard cider contains alcohol due to fermentation.
Apple cider is made by pressing apples to extract the fresh juice, leaving it unfiltered. The juice is then stored in refrigerated tanks and may be pasteurized to kill bacteria and extend shelf life.
Alcoholic cider is made by adding yeast to apple cider or apple juice, initiating fermentation, and converting the sugars into alcohol. The alcohol content in hard cider can range from 1.2% to 8.5% ABV or higher.
